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Variation in Tocochromanols Level and Mycotoxins Content in Sweet Maize Cultivars after Inoculation with Fusarium verticillioides and F. proliferatum

cris.virtual.author-orcid0000-0003-4113-1595
cris.virtual.author-orcid0000-0002-3438-4386
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cris.virtualsource.author-orcide5b3bdcc-fb9a-4a83-9a35-c24812d69ccd
cris.virtualsource.author-orcid35b740c2-481e-4fc1-8ba0-0a5c4dab441e
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cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enA major problem in maize production is the contamination of the grain with Fusarium spp., mainly F. proliferatum and F. verticillioides and their secondary metabolites—mycotoxins. Under biotic stress conditions, caused by a fungal pathogen, plants initiate a series of defense mechanisms that may cause quantitative and qualitative changes in the composition of phenolic compounds. We analyzed the resistance of four sweet maize cultivars (Syngenta Group: Overland, Sweetstar, GSS 8529, Shinerock) to the infection with Fusarium verticillioides and F. proliferatum isolates, along with fumonisins B1, B2, and B3 grain contamination and the levels of tocopherols and tocotrienols accumulated. Differences in ear rot levels were found between the cultivars and isolates used. The phenotypic evaluation positively correlated with the concentrations of fumonisins. The results obtained also indicate a significant dependence on tocochromanols content in sweet maize cultivars tested on the infection of plants with Fusarium isolates and fumonisin biosynthesis. Further studies are needed to investigate the mechanisms of the plant reaction and the effect of different levels of tocopherols and tocotrienols on Fusarium resistance and grain contamination with mycotoxins.
dc.affiliationWydział Leśny i Technologii Drewna
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Chemii
dc.affiliation.instituteKatedra Zarządzania Jakością i Bezpieczeństwem Żywności
dc.contributor.authorWaśkiewicz, Agnieszka
dc.contributor.authorMuzolf-Panek, Małgorzata
dc.contributor.authorStępień, Łukasz
dc.contributor.authorCzembor, Elżbieta
dc.contributor.authorUwineza, Pascaline Aimee
dc.contributor.authorGórnaś, Paweł
dc.contributor.authorBryła, Marcin
dc.date.access2026-02-16
dc.date.accessioned2026-03-02T12:02:28Z
dc.date.available2026-03-02T12:02:28Z
dc.date.copyright2022-09-09
dc.date.issued2022
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if5,2
dc.description.number18
dc.description.points100
dc.description.versionfinal_published
dc.description.volume11
dc.identifier.doi10.3390/foods11182781
dc.identifier.eissn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7552
dc.identifier.weblinkhttps://www.mdpi.com/2304-8158/11/18/2781
dc.languageen
dc.relation.ispartofFoods
dc.relation.pagesart. 2781
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enFusarium
dc.subject.ensweet maize
dc.subject.enresistance
dc.subject.enmycotoxins
dc.subject.entocopherols
dc.subject.entocotrienols
dc.titleVariation in Tocochromanols Level and Mycotoxins Content in Sweet Maize Cultivars after Inoculation with Fusarium verticillioides and F. proliferatum
dc.title.volumeSpecial Issue Mycotoxins in Cereals and Cereal Products: Occurrence, Toxicity and Detoxification
dc.typeJournalArticle
dspace.entity.typePublication