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Type: Journal article
Title: Composition and biosynthetic machinery of the Blumeria graminis f. sp. hordei conidia cell wall
Author: Pham, T.A.
Schwerdt, J.G.
Shirley, N.J.
Xing, X.
Bulone, V.
Little, A.
Kyriacou, B.
Citation: The Cell Surface, 2019; 5:100029-1-100029-9
Publisher: Elsevier
Issue Date: 2019
ISSN: 2468-2330
Statement of
Trang A.T. Pham, Julian G. Schwerdt, Neil J. Shirley, Xiaohui Xing, Vincent Bulone, b, Alan Little
Abstract: Infection of barley with the powdery mildew causal agent, Blumeria graminis f. sp. hordei (Bgh), can lead to devastating damage to barley crops. The recent emergence of fungicide resistance imposes a need to develop new antifungal strategies. The enzymes involved in cell wall biosynthesis are ideal targets for the development of fungicides. However, in order to narrow down any target proteins involved in cell wall formation, a greater understanding of the cell wall structure and composition is required. Here, we present a detailed carbohydrate analysis of the Bgh conidial cell wall, a full annotation of Carbohydrate Active enZymes (CAZy) in the Bgh genome, and a comprehensive expression profile of the genes involved in cell wall metabolism. Glycosidic linkage analysis has revealed that the cell wall polysaccharide fraction of Bgh conidia predominantly consists of glucosyl residues (63.1%) and has a greater proportion of galactopyranosyl residues compared to other species (8.5%). Trace amounts of xylosyl residues were also detected, which is unusual in ascomycetes. Transcripts of the genes involved in cell wall metabolism show high expression of chitin deacetylases, which assist fungi in evading the host defence system by deacetylating chitin to chitosan. The data presented suggest that the cell wall components of the conidia and the corresponding obligate biotrophic CAZy gene profile play a key role in the infection process.
Keywords: Blumeria graminis f. sp. hordei
Cell wall
Glycoside hydrolase
Rights: © 2019 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY license (
DOI: 10.1016/j.tcsw.2019.100029
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Appears in Collections:Agriculture, Food and Wine publications
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