Bread and Durum Wheat Proteome Response to Wheat Fusarium Head Blight

Fusarium Head blight (FHB), caused by Fusarium graminearum known as a destructive disease of wheat has a significant impact not only on global wheat production, but also on food safety because of grain contamination with mycotoxins during infection, a serious threat to the human and animals’ health. To achieve to non-chemical control of FHB, the study of molecular mechanism of resistance to FHB in wheat varieties is important. In this research, in order to investigate the effect of FHB on spike proteome pattern, six bread and durum wheat cultivars were inoculated in a greenhouse with F. graminearum. In addition to measuring the morphological traits, 14 days after inoculation, changes in their proteome pattern were investigated. Two-dimensional electrophoresis technique was used to study the response of wheat spike to Fusarium. Protein extraction was performed by TCA-acetone method and two-dimensional electrophoresis was performed in the first dimension by strip gel method and in the second dimension was performed by using sodium dodecyl sulfate polyacrylamide gel. The results of gel analyses showed that out of 57 repeatedly found protein spots, 13 protein spots had a significant difference between treatments, among which 11 protein spots, showed increased expression and two protein spots showed reduced expression. Proteins with changes in expression based on biological function were categorized in different groups that proteins involved in the metabolic pathways which involved in infected plants (Hypothetical protein and PR proteins) had the highest contribution to proteins with significant changes. The results of this study can be used in wheat breeding programs.

Article Type:
Research/Original Article
Genetic Engineering and Biosafety Journal, Volume:8 Issue: 1, 2019
25 - 37  
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