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Antifungal Properties of Wheat Histones (H1-H4) and Purified Wheat Histone H1

De Lucca, Anthony J.; Hedén, Lars-Olof LU ; Ingber, Bruce and Bhatnagar, Deepak (2011) In Journal of Agricultural and Food Chemistry 59(13). p.6933-6939
Abstract
Wheat (Triticum spp.) histones H1, H2, H3, and H4 were extracted, and H1 was further purified. The effect of these histones on specific fungi that may or may not be pathogenic to wheat was determined. These fungi included Aspergillus flavus, Aspergillus fumigatus, Aspergillus niger, Fusarium oxysporum, Fusarium verticillioides, Fusarium solani, Fusarium graminearum, Penicillium digitatum, Penicillium italicum, and Greeneria uvicola. Non-germinated and germinating conidia of these fungi were bioassayed separately. The non-germinated and germinating conidia of all Fusarium species were highly susceptible to the mixture (H1-H4) as well as pure H1, with viability losses of 99-100% found to be significant (p <0.001) at <= 10 mu M or less... (More)
Wheat (Triticum spp.) histones H1, H2, H3, and H4 were extracted, and H1 was further purified. The effect of these histones on specific fungi that may or may not be pathogenic to wheat was determined. These fungi included Aspergillus flavus, Aspergillus fumigatus, Aspergillus niger, Fusarium oxysporum, Fusarium verticillioides, Fusarium solani, Fusarium graminearum, Penicillium digitatum, Penicillium italicum, and Greeneria uvicola. Non-germinated and germinating conidia of these fungi were bioassayed separately. The non-germinated and germinating conidia of all Fusarium species were highly susceptible to the mixture (H1-H4) as well as pure H1, with viability losses of 99-100% found to be significant (p <0.001) at <= 10 mu M or less for the histone mixture and pure H1. F. graminearum was the most sensitive to histone activity. The histones were inactive against all of the non-germinated Penicillium spp. conidia. However, they significantly reduced the viability of the germinating conidia of the Penicillium spp. conidia, with 95% loss at 2.5 mu M. Non-germinated and germinating conidia viability of the Aspergillus spp. and G. uvicola were unaffected when exposed to histones up to 10 mu M. Results indicate that Fusarium spp. pathogenic to wheat are susceptible to wheat histones, indicating that these proteins may be a resistance mechanism in wheat against fungal infection. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Wheat, histones, Fusarium, fungi, antifungal
in
Journal of Agricultural and Food Chemistry
volume
59
issue
13
pages
6933 - 6939
publisher
The American Chemical Society
external identifiers
  • wos:000292417700017
  • scopus:79960041182
ISSN
0021-8561
DOI
10.1021/jf201646x
language
English
LU publication?
yes
id
c9bbf28c-3f4d-4202-9a64-501130a131de (old id 2029010)
date added to LUP
2011-07-26 13:38:52
date last changed
2017-01-01 04:11:27
@article{c9bbf28c-3f4d-4202-9a64-501130a131de,
  abstract     = {Wheat (Triticum spp.) histones H1, H2, H3, and H4 were extracted, and H1 was further purified. The effect of these histones on specific fungi that may or may not be pathogenic to wheat was determined. These fungi included Aspergillus flavus, Aspergillus fumigatus, Aspergillus niger, Fusarium oxysporum, Fusarium verticillioides, Fusarium solani, Fusarium graminearum, Penicillium digitatum, Penicillium italicum, and Greeneria uvicola. Non-germinated and germinating conidia of these fungi were bioassayed separately. The non-germinated and germinating conidia of all Fusarium species were highly susceptible to the mixture (H1-H4) as well as pure H1, with viability losses of 99-100% found to be significant (p &lt;0.001) at &lt;= 10 mu M or less for the histone mixture and pure H1. F. graminearum was the most sensitive to histone activity. The histones were inactive against all of the non-germinated Penicillium spp. conidia. However, they significantly reduced the viability of the germinating conidia of the Penicillium spp. conidia, with 95% loss at 2.5 mu M. Non-germinated and germinating conidia viability of the Aspergillus spp. and G. uvicola were unaffected when exposed to histones up to 10 mu M. Results indicate that Fusarium spp. pathogenic to wheat are susceptible to wheat histones, indicating that these proteins may be a resistance mechanism in wheat against fungal infection.},
  author       = {De Lucca, Anthony J. and Hedén, Lars-Olof and Ingber, Bruce and Bhatnagar, Deepak},
  issn         = {0021-8561},
  keyword      = {Wheat,histones,Fusarium,fungi,antifungal},
  language     = {eng},
  number       = {13},
  pages        = {6933--6939},
  publisher    = {The American Chemical Society},
  series       = {Journal of Agricultural and Food Chemistry},
  title        = {Antifungal Properties of Wheat Histones (H1-H4) and Purified Wheat Histone H1},
  url          = {http://dx.doi.org/10.1021/jf201646x},
  volume       = {59},
  year         = {2011},
}