Spanic Valentina, Horvat Daniela, Drezner Georg, Zdunic Zvonimir
Department of Small Cereal Crops, Agricultural Institute Osijek, Osijek, Juzno predgradje 17, 31000 Osijek, Croatia.
Agrochemical Laboratory, Agricultural Institute Osijek, Osijek, Juzno predgradje 17, 31000 Osijek, Croatia.
Pathogens. 2019 Jul 26;8(3):112. doi: 10.3390/pathogens8030112.
The grain yield, as well as the quality and safety of the wheat grains and corresponding malt can be compromised by spp. infection. The protein content of the grain affects the chemical composition and enzyme levels of the finished malt. The malting industry demands varieties with good malting and brewing performance, as well as good agronomic performance and disease resistance. The best method of disease control is breeding and selection for resistant varieties. Due to higher requirements for malting wheat worldwide, the goal of this investigation was to explore changes in protein distribution in wheat grains and corresponding malt, which are under higher pressure of head blight (FHB) infestation in field conditions. The present study provides new knowledge on the impact of the FHB on the distribution of protein components of naturally -infected (control) and inoculated wheat varieties in the grain and the corresponding malt in two consecutive years (2015/2016 and 2016/2017). The results showed that infection of the susceptible variety Golubica, decreased total glutenins (5.9%), and both high and low molecular weight glutenin subunits (2.5% and 3.5%, respectively) in wheat grains, compared to control, in 2016. In contrast, gliadins and α-gliadins increased significantly (+7.6% and +5.1%, respectively) in the same variety. Wheat grains of the more resistant variety Vulkan showed an increase of the total glutenins content (+4.3%), and of high and of low molecular weight glutenin subunits (+1.2% and +3.2%, respectively) after -inoculation, compared to naturally infected grains in 2016. Susceptible variety Golubica increased total glutenins (+9.1%), and both high and low molecular weight glutenin subunits (+3.5% and +5.6%, respectively) after -inoculation in wheat malt, compared to naturally infected malt in 2016. In 2017, when disease pressure was higher than in 2016, there was a tendency in all varieties to increase gliadins and its sub fractions after malting, and to decrease glutenins and its sub fractions in -inoculated treatment. In conclusion, FHB dramatically depressed grain yield (up to 37%) and quality (glutenins and high molecular weight subunits) in the susceptible variety, which makes it inconvenient for malting.
小麦赤霉病菌感染会损害小麦籽粒的产量以及小麦籽粒和相应麦芽的质量与安全性。籽粒的蛋白质含量会影响成品麦芽的化学成分和酶水平。制麦行业需要具有良好制麦和酿造性能、良好农艺性能及抗病性的品种。控制病害的最佳方法是培育和选择抗病品种。由于全球对制麦小麦的要求提高，本研究的目的是探索在田间条件下受赤霉病（FHB）侵染压力较大的小麦籽粒和相应麦芽中蛋白质分布的变化。本研究提供了关于FHB对连续两年（2015/2016年和2016/2017年）自然感染（对照）和接种小麦品种的籽粒及相应麦芽中蛋白质组分分布影响的新知识。结果表明，2016年，感病品种戈卢比察（Golubica）受侵染后，与对照相比，小麦籽粒中的总谷蛋白减少了5.9%，高分子量和低分子量谷蛋白亚基分别减少了2.5%和3.5%。相比之下，该品种的醇溶蛋白和α-醇溶蛋白显著增加（分别增加了7.6%和5.1%）。抗性较强的品种武尔坎（Vulkan）的小麦籽粒在接种后，与2016年自然感染的籽粒相比，总谷蛋白含量增加了4.3%，高分子量和低分子量谷蛋白亚基分别增加了1.2%和3.2%。感病品种戈卢比察的小麦麦芽接种后，与2016年自然感染的麦芽相比，总谷蛋白增加了9.1%，高分子量和低分子量谷蛋白亚基分别增加了3.5%和5.6%。2017年，当病害压力高于2016年时，所有品种在制麦后都有醇溶蛋白及其亚组分增加、接种处理中谷蛋白及其亚组分减少的趋势。总之，FHB显著降低了感病品种的籽粒产量（高达37%）和质量（谷蛋白和高分子量亚基），这使其不利于制麦。
