Dominance of Group 2 and fusaproliferin production by Fusarium subglutinans from Iowa maize

Abstract

Fusarium subglutinans (teleomorph Gibberella subglutinans, member of the Gibberella fujikuroi complex) is an important toxigenic pathogen of maize. Recently, two cryptic species (Groups 1 and 2) have been described within F. subglutinans, but little is known about the occurrence of the two groups in North America or their relative capacities to produce mycotoxins. In this study, 58 F. subglutinans strains from kernels of maize grown in Iowa, USA, were evaluated for cryptic speciation and production of the mycotoxins fusaproliferin and beauvericin. Fifty-six of the 58 strains (97%) belonged to Group 2, and two strains belonged to Group 1, based on restricted fragment length polymorphisms derived from amplification of histone H3 and β-tubulin gene fragments. Fifty-four Group 2 strains and both Group 1 strains produced fusaproliferin at concentrations ranging from 12 to 3000 µg g^–1 of solid maize culture. None of the F. subglutinans strains from Iowa produced beauvericin at detectable amounts, although most F. subglutinans strains from Europe and elsewhere are beauvericin producers. These results indicate that F. subglutinans strains infecting maize kernels in Iowa belong almost exclusively to Group 2 and that they have a high potential for fusaproliferin production; furthermore, the results confirm an association between Group 2 genotypes and lack of beauvericin production. This is the first report characterizing the phylogenetic groups of F. subglutinans occurring in Iowa; the predominance of Group 2 suggests that populations of the fungus in Iowa and Europe remain isolated from each other. Fusaproliferin contamination of grain appears to be a risk wherever F. subglutinans occurs, but beauvericin contamination from F. subglutinans is associated only with Group 1.

Keywords:

• corn
• cyclodepsipeptide
• disease
• enniatin
• mycotoxin
• sesterterpene

Acknowledgements

The authors are grateful for the technical assistance of Vincenzo Ricci, Institute of the Science of Food Production, C.N.R. Tester strains were provided by Dr John Leslie, Kansas State University.