Influence of Fusarium isolates on the expression of barley genes related to plant defense and malting quality

Höfer, Katharina; Geißinger, Cajetan; König, C.; Gastl, Martina; Hückelhoven, Ralph; Heß, Michael; Coleman, Alexander D.

doi:10.1016/j.jcs.2016.02.005

Cited by 16 publications

(15 citation statements)

References 20 publications

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“…Fusarium species are found in cereal grains, such as barley, wheat, maize and rice worldwide, where mycotoxins can be found in high concentrations [15,16,17,18]. This fact, may be worsened by weather conditions, such as high humidity and temperatures that tend to increase Fusarium infection in plants [19,20].…”

Section: Discussionmentioning

confidence: 99%

Assessment of Toxigenic Fusarium Species and Their Mycotoxins in Brewing Barley Grains

Piacentini

Rocha

Savi³

et al. 2019

Toxins

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Fusarium species threaten yield and quality of cereals worldwide due to their ability to produce mycotoxins and cause plant diseases. Trichothecenes and zearalenone are the most economically significant mycotoxins and are of particular concern in barley, maize and wheat. For this reason, the aim of this study was to characterize the Fusarium isolates from brewing barley and to assess deoxynivalenol and zearalenone contamination in grains. Characterization of the Fusarium strains was carried out by the phylogeny based on two loci (EF-1α and RPB2). Mycotoxin detection and quantification were performed by LC-MS. The results show that Fusarium was the predominant genus. Phylogenetic study demonstrated that the majority of the strains clustered within the Fusarium sambucinum species complex followed by the Fusarium tricinctum species complex. The results revealed high incidence of deoxynivalenol (DON) and zearalenone (ZEA) contamination (90.6% and 87.5%, respectively). It was observed that 86% of the samples contaminated with ZEA were above the limits set by the EU and Brazilian regulations. These results may highlight the importance of controlling Fusarium toxins in barley, mainly because of its use in the brewing industry and the resistance of various mycotoxins to food processing treatments.

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Section: Discussionmentioning

confidence: 99%

Assessment of Toxigenic Fusarium Species and Their Mycotoxins in Brewing Barley Grains

Piacentini

Rocha

Savi³

et al. 2019

Toxins

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“…Infection by these species is mainly disadvantageous to product and processing quality as well as to food safety issues. Among other negative effects, infection can reduce crop yield, enhance mycotoxin contamination (Nielsen et al 2014;Linkmeyer et al 2016), and interfere with the malting process (Sarlin et al 2005;Oliveira et al 2012;Hofer et al 2016). Parry et al (1995) listed 17 species associated with the FHB complex on small grain cereals.…”

Section: Discussionmentioning

confidence: 99%

Fusarium Species on Barley Malt: Is Visual Assessment an Appropriate Tool for Detection?

et al. 2017

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Cereal Chem. 94(4):659-669Fusarium infections in malting barley cause mycotoxin contamination, quality impairment, and processing difficulties. The visual assessment of barley malt is a commonly applied practice in the malting and brewing industry to screen cereal batches for fungal infection, because it assumes a direct connection between occurring symptomatology and actual fungal contamination. The exceedance of a defined limit of red kernels (usually five to seven) in a 200 g subsample of malt is associated with an unjustifiable risk for further processing and can lead to reductions in price or the rejection of the entire batch. The present study evaluated the suitability of this method to ensure product quality and safety. It was further intended to resolve the presumed linkage between kernel discoloration and Fusarium infection. In general, symptomatology showed low predictability for Fusarium contamination. However, significant correlations became apparent between the number of discolored kernels and fungal DNA contents under conditions of higher levels of infection, although this was not the case for mycotoxin levels. Although symptomatology is likely overinterpreted in regard to its reliability as an indicator for Fusarium contaminations, it might still assist in assessing the risk of certain fungal contaminants. † Corresponding

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“…isolated from cereals, mostly from wheat or barley for in vivo or in vitro studies. [10,54,[68][69][70][71][72][73][74][75][76][77][78][79][80][81][82][83][84][85][86] In practice, the enzyme activity was mostly higher when malt was infected with Fusarium. Nevertheless, it is still not useful in practice to differentiate between enzyme potential that is cereal borne and enzyme potential that is of microbiological origin.…”

Section: Enzymology and The Malting Processmentioning

confidence: 99%

“…[93] On the other hand, if pathogens attack a plant, they could lead to host-pathogen interactions and, consequently, again gene expression as a defense reaction from the plant/grain or from the pathogen itself and can result in pathogenesis-related (PR) proteins. [78] Additionally, the enzyme activity may be suppressed by specific enzyme inhibitors, which play a decisive role in plant development as well as in terms of host pathogen interactions. For instance, alpha amylase 2 (AMY-2), an isoform of alpha amylase, is inhibited by the endogenous barley α-amylase/subtilisin inhibitor (BASI).…”

Section: Enzyme Formation Induced By Gene Expressionmentioning

confidence: 99%

“…In mature barley and wheat tissue, no detectable α-amylase activity is measurable, [122] but in the early development stages and in immature grain, a small amount of α-amylase was found by Duffus and other researcher. [78,[123][124][125][126] However, the amount of α-amylase in mature barley grain is very low, and its activity is mostly undetectable using common analytical methods. [121] In the development of barley grains, α-amylase was found and was called "green α-amylase", [127] isoform low pI α-amylase (AMY-1), or high pI α-amylase (AMY-2).…”

Section: 211])mentioning

confidence: 99%

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Enzymes from Cereal and Fusarium Metabolism Involved in the Malting Process – A Review

Geißinger

Gastl

Becker

2021

Journal of the American Society of Brewing Chemists

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the enzymatic properties of brewing malts are an important and sometimes limiting factor in malt and beer production. in order to observe malt quality, multiple analytical tests were developed for determining the various enzymatic activities of brewing-related enzymes in brewing cereals and their corresponding malts. when using the prevailing detection methods, little or no attention has been paid to the microbiological status of the processed cereals. infection of cereals with Fusarium spp. can lead to a deterioration in cereal and malt quality. this weakening in quality during cereal processing is mostly attributed to enzymatic degradations. the enzymes involved can be cereal-borne as well as fungal, in which case enzymes up-or down-regulation can be often ascribed to pathogenesis-related protein secretion or can be a result of host-pathogen interactions. Accordingly, when determining the enzyme activity of infested grain, an increase in enzyme activity is usually detected. Agricultural effects and economic losses due to FHBGiven an increased incidence of FHB, the yield losses caused by FHB has in extreme cases reached as high as 70% in various regions worldwide. [17][18][19][20][21][22] However, the main damage is caused by the mycotoxins produced by Fusarium and food safety is no longer assured in such cases. These mycotoxins lead to symptoms of disease in animal feed and deteriorate the brewing quality of the grain. [23] In addition, there is also a reduction in the germination capacity of the seed. [24] The Fusarium community causes damage to small grain cereals all over the world, including Northern

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Influence of Fusarium isolates on the expression of barley genes related to plant defense and malting quality

Cited by 16 publications

References 20 publications

Assessment of Toxigenic Fusarium Species and Their Mycotoxins in Brewing Barley Grains

Assessment of Toxigenic Fusarium Species and Their Mycotoxins in Brewing Barley Grains

Fusarium Species on Barley Malt: Is Visual Assessment an Appropriate Tool for Detection?

Enzymes from Cereal and Fusarium Metabolism Involved in the Malting Process – A Review

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