In vitro degradation of wheat gluten fractions by Fusarium graminearum proteases
- 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 gliadinFusarium 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.…
Author details: | Kai EggertGND, Harshadrai Manilal RawelORCiDGND, Elke PawelzikORCiDGND |
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URN: | urn:nbn:de:kobv:517-opus4-435102 |
DOI: | https://doi.org/10.25932/publishup-43510 |
ISSN: | 1866-8372 |
Title of parent work (German): | Postprints der Universität Potsdam : Mathematisch Naturwissenschaftliche Reihe |
Publication series (Volume number): | Zweitveröffentlichungen der Universität Potsdam : Mathematisch-Naturwissenschaftliche Reihe (877) |
Publication type: | Postprint |
Language: | English |
Date of first publication: | 2020/04/09 |
Publication year: | 2011 |
Publishing institution: | Universität Potsdam |
Release date: | 2020/04/09 |
Tag: | gliadin and glutenin fractions; gluten; peptides; serine and trypsin protease |
Issue: | 877 |
Number of pages: | 11 |
First page: | 697 |
Last Page: | 705 |
Source: | European Food Research and Technology 233 (2011) 697 DOI: 10.1007/s00217-011-1566-x |
Organizational units: | Mathematisch-Naturwissenschaftliche Fakultät |
DDC classification: | 6 Technik, Medizin, angewandte Wissenschaften / 63 Landwirtschaft / 630 Landwirtschaft und verwandte Bereiche |
6 Technik, Medizin, angewandte Wissenschaften / 64 Hauswirtschaft und Familie / 640 Hauswirtschaft und Familie | |
Peer review: | Referiert |
Publishing method: | Open Access |
License (German): | Creative Commons - Namensnennung-Nicht kommerziell 2.0 Generic |