Effect of waxy (low amylose) on fungal infection of sorghum grain

Deanna L. Funnell-Harris, Scott E. Sattler, Patrick M. O'Neill, Kent M. Eskridge, Jeffrey F. Pedersen

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Loss of function mutations in waxy, encoding granule bound starch synthase (GBSS) that synthesizes amylose, results in starch granules containing mostly amylopectin. Low amylose grain with altered starch properties has increased usability for feed, food, and grain-based ethanol. In sorghum, two classes of waxy (wx) alleles had been characterized for absence or presence of GBSS: wxª (GBSS-) and wxb (GBSS+, with reduced activity). Field-grown grain of wild-type; waxy, GBSS-; and waxy, GBSS+ plant introduction accessions were screened for fungal infection. Overall, results showed that waxy grains were not more susceptible than wild-type. GBSS- and wild-type grain had similar infection levels. However, height was a factor with waxy, GBSS+ lines: short accessions (wxb allele) were more susceptible than tall accessions (undescribed allele). In greenhouse experiments, grain from accessions and near-isogenic wxª, wxb, and wild-type lines were inoculated with Alternaria sp., Fusarium thapsinum, and Curvularia sorghina to analyze germination and seedling fitness. As a group, waxy lines were not more susceptible to these pathogens than wild-type, supporting field evaluations. After C. sorghina and F. thapsinum inoculations most waxy and wild-type lines had reduced emergence, survival, and seedling weights. These results are valuable for developing waxy hybrids with resistance to grain-infecting fungi.

Original languageEnglish (US)
Pages (from-to)786-796
Number of pages11
JournalPhytopathology
Volume105
Issue number6
DOIs
StatePublished - Jun 1 2015

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starch synthase
grain sorghum
amylose
granules
infection
alleles
Curvularia
seedlings
amylopectin
Alternaria
introduced plants
starch granules
greenhouse experimentation
ethanol
starch
germination
fungi
pathogens

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Plant Science

Cite this

Funnell-Harris, D. L., Sattler, S. E., O'Neill, P. M., Eskridge, K. M., & Pedersen, J. F. (2015). Effect of waxy (low amylose) on fungal infection of sorghum grain. Phytopathology, 105(6), 786-796. https://doi.org/10.1094/PHYTO-09-14-0255-R

Effect of waxy (low amylose) on fungal infection of sorghum grain. / Funnell-Harris, Deanna L.; Sattler, Scott E.; O'Neill, Patrick M.; Eskridge, Kent M.; Pedersen, Jeffrey F.

In: Phytopathology, Vol. 105, No. 6, 01.06.2015, p. 786-796.

Research output: Contribution to journalArticle

Funnell-Harris, DL, Sattler, SE, O'Neill, PM, Eskridge, KM & Pedersen, JF 2015, 'Effect of waxy (low amylose) on fungal infection of sorghum grain', Phytopathology, vol. 105, no. 6, pp. 786-796. https://doi.org/10.1094/PHYTO-09-14-0255-R
Funnell-Harris, Deanna L. ; Sattler, Scott E. ; O'Neill, Patrick M. ; Eskridge, Kent M. ; Pedersen, Jeffrey F. / Effect of waxy (low amylose) on fungal infection of sorghum grain. In: Phytopathology. 2015 ; Vol. 105, No. 6. pp. 786-796.
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