Unlocking the Genetic Secrets of Wheat

Scientists at Swinburne University of Technology have discovered how wheat seedlings defend themselves against bacteria in their exploratory work on wheat genes and their resistance to bacteria and fungi.

The proteins puroindoline a and puroindoline b (Pina and Pinb) determine grain hardness. While peptides are known for their antimicrobial properties, how they defend seedlings from diseases is not known. The team of Rebecca Alfred, Professors Mrinal Bhave, and Enzo Palombo, designed artificial peptides that mimic the ones found in grains and tested them against various bacteria, fungi and mammalian cells. They found that the peptides were aggressive towards a range of bacteria and fungi, but left mammalian cells unharmed, and could be used in any area that aims to reduce microbial contamination, such as food safety, hygiene and surface decontamination. The peptides also tolerate high heat and can be used as preservatives in food applications, such as milk or orange juice.

Read more about this research in the latest edition of Venture at http://www.swinburne.edu.au/media-centre/news/2014/03/unlocking-the-genetic-secrets-of-wheat.html. The news release is available at: http://www.swinburne.edu.au/media-centre/news/2014/03/unlocking-the-genetic-secrets-of-wheat.html.