Forest Sciences Commons^™

Avenacin A-1 Content Of Some Local Oat Genotypes And The In Vitro Effect Of Avenacins On Several Soil-Borne Fungal Pathogens Of Cereals, Fi̇gen Mert Türk, Cem Ö. Egesel, M. Kemal Gül

Turkish Journal of Agriculture and Forestry

Avenacins are a mixture of 4 major (avenacin A-1, B-1, A-2 and B-2) autofluorescent compounds that are accumulated in the roots of oats (Avena spp.), especially root tips, and that have antimicrobial properties. In this research, we screened 189 genotypes of the family Gramineae for autofluorescence and also quantified 35 Avena genotypes for avenacin A-1 content, which is the most abundant and toxic avenacin type. Screening under UV transillumination proved that none of the species, except for Avena spp. accumulated avenacins in their roots. We aimed to find a genotype that lacks avenacin A-1 in order to investigate fungus-oat interaction …