TY  - GEN
A1  - Eggert, Kai
A1  - Rawel, Harshadrai Manilal
A1  - Pawelzik, Elke
T1  - In vitro degradation of wheat gluten fractions by Fusarium graminearum proteases
T2  - Postprints der Universität Potsdam : Mathematisch Naturwissenschaftliche Reihe
N2  - Fusarium spp. infection of cereal grain is a common problem, which leads to a dramatic loss of grain quality. The aim of the present study was to investigate the effect of Fusarium infection on the wheat storage protein gluten and its fractions, the gliadins and glutenins, in an in vitro model system. Gluten proteins were digested by F. graminearum proteases for 2, 4, 8 and 24 h, separated by Osborne fractionation and characterised by chromatographic (RP-HPLC) and electrophoretic analysis (SDS-Page). Gluten digestion by F. graminearum proteases showed in comparison with gliadins a preference for the glutenins whereas the HMW subfraction was at most affected. In comparison with a untreated control, the HMW subfraction was degraded of about 97% after 4 h incubation with Fusarium proteases. Separate digestion of gliadin and glutenin underlined the preference for HMW-GS. Analogue to the observed change in the gluten composition, the yield of the proteins extracted changed. A higher amount of glutenin fragments was found in the gliadin extraction solution after digestion and could mask a gliadin destruction at the same time. This observation can contribute to explain the frequently reported reduced glutenin amount parallel to an increase in gliadin quantity after Fusarium infection in grains.
T3  - Zweitveröffentlichungen der Universität Potsdam : Mathematisch-Naturwissenschaftliche Reihe - 877 
KW  - gluten
KW  - gliadin and glutenin fractions
KW  - peptides
KW  - serine and trypsin protease
Y1  - 2020
U6  - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:kobv:517-opus4-435102
SN  - 1866-8372
IS  - 877
SP  - 697
EP  - 705
ER  - 
TY  - JOUR
A1  - Eggert, Kai
A1  - Rawel, Harshadrai Manilal
A1  - Pawelzik, Elke
T1  - In vitro degradation of wheat gluten fractions by Fusarium graminearum proteases
JF  - European food research and technology : official organ of the EuCheMS, Division of Food Chemistry
N2  - Fusarium spp. infection of cereal grain is a common problem, which leads to a dramatic loss of grain quality. The aim of the present study was to investigate the effect of Fusarium infection on the wheat storage protein gluten and its fractions, the gliadins and glutenins, in an in vitro model system. Gluten proteins were digested by F. graminearum proteases for 2, 4, 8 and 24 h, separated by Osborne fractionation and characterised by chromatographic (RP-HPLC) and electrophoretic analysis (SDS-Page). Gluten digestion by F. graminearum proteases showed in comparison with gliadins a preference for the glutenins whereas the HMW subfraction was at most affected. In comparison with a untreated control, the HMW subfraction was degraded of about 97% after 4 h incubation with Fusarium proteases. Separate digestion of gliadin and glutenin underlined the preference for HMW-GS. Analogue to the observed change in the gluten composition, the yield of the proteins extracted changed. A higher amount of glutenin fragments was found in the gliadin extraction solution after digestion and could mask a gliadin destruction at the same time. This observation can contribute to explain the frequently reported reduced glutenin amount parallel to an increase in gliadin quantity after Fusarium infection in grains.
KW  - Gluten
KW  - Gliadin and glutenin fractions
KW  - Peptides
KW  - Serine and trypsin protease
Y1  - 2011
U6  - https://doi.org/10.1007/s00217-011-1566-x
SN  - 1438-2377
VL  - 233
IS  - 4
SP  - 697
EP  - 705
PB  - Springer
CY  - New York
ER  - 
TY  - JOUR
A1  - Eggert, Kai
A1  - Hollmann, Juergen
A1  - Hiller, Beate
A1  - Kruse, Hans-Peter
A1  - Rawel, Harshadrai Manilal
A1  - Pawelzik, Elke
T1  - Effects of Fusarium infection on the phenolics in emmer and naked barley
N2  - Inoculated or non-inoculated naked barley and emmer cultivars were investigated with regard to their influence on phenolic acid profiles and their arabinoxylan content. Two groups of phenolic compounds were differentiated-methanol- soluble and hydrolyzable covalent-bound phenolic compounds. Chromatographic methods were applied for their analysis. The results showed ferulic acid as the predominant phenol in both total and covalent-bound fractions. The inoculation significantly reduced the ferulic acid content within a range of 5.6-6.6% in the two cereals and all their cultivars. Naked barley cultivars additionally contained the flavonoid catechin in the soluble fraction. The innoculation led here to a significant increase in the catechin content of about 4.5%. These results document an induction of the synthesis of catechin in naked barley after artificial Fusarium infection, whereas the ferulic acid content declined.
Y1  - 2010
UR  - http://pubs.acs.org/journal/jafcau
U6  - https://doi.org/10.1021/Jf903545j
SN  - 0021-8561
ER  -