Relationship between the Content of β-D-Glucans and Infection with <i>Fusarium</i> Pathogens in Oat (<i>Avena sativa</i> L.) Plants
Michaela Havrlentová | Veronika Gregusová | Svetlana Šliková | Peter Nemeček | Martina Hudcovicová | Dominika Kuzmová
In human nutrition, oats (<i>Avena sativa</i> L.) are mainly used for their dietary fiber, β-D-glucans and protein content. The content of β-D-glucans in oat grain is 2–7% and is influenced by genetic and/or environmental factors. High levels of this cell walls polysaccharide are observed in naked grains of cultivated oat. It the work, the relationship between the content of β-D-glucans in oat grain and the infection with <i>Fusarium graminearum</i> (<i>FG</i>) and <i>Fusarium culmorum</i> (<i>FC</i>) was analyzed. The hypothesis was that oats with higher content of β-D-glucans are better protected and the manifestation of artificial inoculation with <i>Fusarium</i> strains is weaker. In the 22 oat samples analyzed, the content of β-D-glucans was 0.71–5.06%. In controls, the average content was 2.15% for hulled and 3.25% for naked grains of cultivated oats. After the infection, a decrease was observed in all, naked, hulled and wild oats. As an evidence of lower rate of infection, statistically significant lower percentage of pathogen DNA (0.39%) and less deoxynivalenol (DON) mycotoxin (<i>FC</i> infection 10.66 mg/kg and <i>FG</i> 4.92 mg/kg) were observed in naked grains compared to hulled where the level of pathogen DNA was 2.09% and the average DON level was 21.95 mg/kg (<i>FC</i>) and 5.52 mg/kg (<i>FG</i>).
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