Španić Valentina, Sarić Beka, Šunić Budimir Katarina, Duvnjak Jurica, Žilić Slađana
Agricultural Institute Osijek, Department of Small Cereal Crops Breeding and Genetics, Južno Predgrađe 17, 31000 Osijek, Croatia.
Maize Research Institute Zemun Polje, Group of Food Technology and Biochemistry, Slobodana Bajića 1, Zemun, 11185 Belgrade, Serbia.
Plants (Basel). 2025 May 16;14(10):1504. doi: 10.3390/plants14101504.
Fusarium head blight (FHB) is one of the most devastating diseases in wheat. Besides its negative impact on grain yield, FHB also negatively influences quality. Changes in sugar and free amino acid content were analyzed in flour from -infected and non-infected grains of six wheat varieties differing in resistance. The concentrations of sugars and free amino acids were determined using a high-performance liquid chromatography device. In flour from FHB-infected grains, the average total amount of fructose, glucose, maltose, total sugars, and total reducing sugars was significantly increased, compared to non-treated flour from the Tika Taka variety, which was the most FHB-susceptible. The total content of free amino acids in flour from FHB-infected varieties increased in proportion to their susceptibility. In Tika Taka, there was a significant increase in free amino acid content of about 46%, while a significant decrease of 16% was observed in the highly resistant Vulkan variety. A highly significant correlation was established between the degree of FHB susceptibility and the content of aspartic acid, glutamic acid, glutamine and histidine, glycine, alanine, methionine, valine, tryptophan, phenylalanine, leucine, and threonine. Most amino acids had strong positive correlations with each other, but among the sugars, only fructose and glucose content showed a strong positive correlation with specific amino acids that were induced by infection. Overall, it can be concluded that FHB-susceptible varieties have a high risk of FHB infection, which results in the hydrolysis of sucrose into fructose and glucose, together with an increase in free amino acids, which deteriorates the quality of wheat.
小麦赤霉病（FHB）是小麦中最具毁灭性的病害之一。除了对谷物产量产生负面影响外，小麦赤霉病还会对品质产生不利影响。分析了六个抗性不同的小麦品种受感染和未感染籽粒面粉中糖和游离氨基酸含量的变化。使用高效液相色谱仪测定糖和游离氨基酸的浓度。与最易感染小麦赤霉病的蒂卡·塔卡品种未经处理的面粉相比，感染小麦赤霉病籽粒的面粉中果糖、葡萄糖、麦芽糖、总糖和总还原糖的平均总量显著增加。感染小麦赤霉病品种的面粉中游离氨基酸的总含量与其易感性成正比。在蒂卡·塔卡品种中，游离氨基酸含量显著增加约46%，而在高抗品种瓦尔坎中则观察到显著下降16%。小麦赤霉病易感性程度与天冬氨酸、谷氨酸、谷氨酰胺、组氨酸、甘氨酸、丙氨酸、蛋氨酸、缬氨酸、色氨酸、苯丙氨酸、亮氨酸和苏氨酸的含量之间建立了高度显著的相关性。大多数氨基酸之间具有很强的正相关性，但在糖类中，只有果糖和葡萄糖含量与感染诱导的特定氨基酸表现出很强的正相关性。总体而言，可以得出结论，易感染小麦赤霉病的品种感染小麦赤霉病的风险很高，这会导致蔗糖水解成果糖和葡萄糖，同时游离氨基酸增加，从而降低小麦品质。
