Abstract
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 Fusarium-infected and non-infected grains of six wheat varieties differing in Fusarium 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 Fusarium 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.
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Claims 10
Claim · model-written summary
In Tika Taka, FHB infection significantly increased fructose, glucose and maltose.
- Taxon
- Winter Wheat
Triticum aestivumt0 - Material
- Tika Takae0
- Treatment
- FHB-infected grainse1
- Outcome
- fructose, glucose, maltosee0
- Direction
- increasede0
- Comparator
- non-treated floure0
FusariumOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Winter Wheat”
e0“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”
e1“FHB-infected grains”
t1“Fusarium Head Blight Treatment”
Claim · model-written summary
In Tika Taka, FHB infection significantly increased total sugars and total reducing sugars.
- Taxon
- Winter WheatTriticum aestivumt0
- Material
- Tika Takae0
- Treatment
- FHB-infected grainse1
- Outcome
- total sugars, and total reducing sugarse0
- Direction
- increasede0
- Comparator
- non-treated floure0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Winter Wheat”
e0“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”
e1“FHB-infected grains”
Claim · model-written summary
Total free amino acids increased with variety susceptibility after infection.
- Taxon
- Winter WheatTriticum aestivumt0
- Material
- FHB-infected varietiese0
- Outcome
- total content of free amino acidse0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Winter Wheat”
e0“The total content of free amino acids in flour from FHB-infected varieties increased in proportion to their susceptibility.”
Claim · model-written summary
Tika Taka free amino acids rose significantly by about 46%.
- Taxon
- Winter WheatTriticum aestivumt0
- Material
- Tika Takae0
- Treatment
- FHB-infectede1
- Outcome
- free amino acid contente0
- Direction
- increasee0
- Value
- about 46%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Winter Wheat”
e0“In Tika Taka, there was a significant increase in free amino acid content of about 46%”
e1“FHB-infected varieties”
Claim · model-written summary
Vulkan free amino acids decreased significantly by 16%.
- Taxon
- Winter WheatTriticum aestivumt0
- Material
- Vulkane0
- Treatment
- Fusarium Head Blight Treatmentt1
- Outcome
- free amino acid contente1
- Direction
- decreasee0
- Value
- 16%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Winter Wheat”
e0“a significant decrease of 16% was observed in the highly resistant Vulkan variety”
e1“free amino acid content of about 46%”
t1“Fusarium Head Blight Treatment”
Claim · model-written summary
FHB susceptibility was significantly correlated with contents of the listed amino acids.
- Taxon
- Winter WheatTriticum aestivumt0
- Material
- degree of FHB susceptibilitye0
- Outcome
- content of aspartic acid, glutamic acid, glutamine and histidine, glycine, alanine, methionine, valine, tryptophan, phenylalanine, leucine, and threoninee0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Winter Wheat”
e0“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.”
Claim · model-written summary
Most amino acids were strongly positively correlated with each other.
- Taxon
- Winter WheatTriticum aestivumt0
- Organ / stage
- Floure1
- Outcome
- amino acidse0
- Direction
- positivee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Winter Wheat”
e0“Most amino acids had strong positive correlations with each other”
e1“flour from Fusarium-infected and non-infected grains”
Claim · model-written summary
Only fructose and glucose among sugars showed strong positive correlations with specific induced amino acids.
- Taxon
- Winter WheatTriticum aestivumt0
- Compound
- specific amino acidse0
- Outcome
- fructose and glucose contente0
- Direction
- positivee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Winter Wheat”
e0“among the sugars, only fructose and glucose content showed a strong positive correlation with specific amino acids that were induced by Fusarium infection”
Claim · model-written summary
Authors concluded FHB infection hydrolyzes sucrose into fructose and glucose.
- Taxon
- Winter WheatTriticum aestivumt0
- Outcome
- hydrolysis of sucrose into fructose and glucosee0
- Qualifier
- FHB infectione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Winter Wheat”
e0“FHB infection, which results in the hydrolysis of sucrose into fructose and glucose”
Claim · model-written summary
Authors concluded FHB infection increases free amino acids and deteriorates wheat quality.
- Taxon
- Winter WheatTriticum aestivumt0
- Outcome
- quality of wheate0
- Qualifier
- increase in free amino acidse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Winter Wheat”
e0“an increase in free amino acids, which deteriorates the quality of wheat”
The same questions in other papers
Fusarium · molecular: metabolites · Triticum aestivum (wheat)Positive and negative results
2 papers in the same direction as this paper · 3 in the opposite direction
- negative
- negative
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2 papers more in this group
See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.