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

Anthony J. De Lucca, Lars-Olof Hedén, Bruce Ingber, Deepak Bhatnagar

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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.
Original languageEnglish
Pages (from-to)6933-6939
JournalJournal of Agricultural and Food Chemistry
Issue number13
Publication statusPublished - 2011

Subject classification (UKÄ)

  • Agricultural Science, Forestry and Fisheries


  • Wheat
  • histones
  • Fusarium
  • fungi
  • antifungal


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