The role of HYD5 in <i>Fusarium</i> -barley interactions
Bibliographic record
Abstract
Hydrophobins are specialized amphiphilic proteins in filamentous fungi, characterized by conserved cysteine residues that stabilize their structure. They play crucial roles in fungal growth, and environmental interactions, and, in some cases, contribute to pathogenesis. This study focuses on the role of a particular hydrophobin protein, HYD5, in Fusarium graminearum, a pathogen responsible for fusarium head blight in cereals. It also examines the association of HYD5 with an applied industrial malting and brewing quality defect known as beer gushing. Experiments with barley demonstrated that Hyd5 is expressed during in planta growth on barley heads. We utilized an in vitro CRISPR-Cas9 system to create a ΔHyd5 knockout strain of F. graminearum. The ΔHyd5 knockout strain showed no significant effect on visual disease severity on barley heads that had been inoculated through spraying. Elevated Hyd5 gene expression during the steeping and germination stages of malting suggested that HYD5 is produced during these stages, suggesting that new hydrophobin production may occur during the malting process. Compared to the wildtype pathogen strain, the introduction of the ΔHyd5 knockout strain to the malting environment resulted in significantly reduced gushing, while purified HYD5 protein from F. graminearum (heterologously expressed in E. coli) was sufficient to induce dramatic beer gushing. The high-resolution melting analysis identified genetic variants in the Hyd5 gene among F. graminearum strains, though no intraspecies variation in the HYD5 protein sequence was found. Interspecies comparisons revealed significant variability in HYD5 sequences across Fusarium species. Testing with F. avenaceum, the HYD5 protein of which shares 80% amino acid identity with that of F. graminearum, demonstrated strong growth during malting and no significant difference in gushing compared to F. graminearum-infected malt. This study underscores the role of HYD5 in fungal pathogenesis and beer quality and suggests that managing beer gushing will require a deeper understanding of hydrophobin behaviour across Fusarium species and perhaps across a broader range of fungi that are active in the malting environment.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".