Sources of Genetic Resistance to reduce Fumonisin in Corn-based Foods

Fumonisins are mycotoxins produced by the fungi Fusarium verticillioides and F. proliferatum. These two fungi cause Fusarium ear rot which is the most commonly occurring ear and kernel rot disease of corn. Both fungi also are often found in association with non-rotted kernels. Fumonisins cause serious health problems in animals and potentially in humans. Because of the large and diverse number of corn-based food products consumed by humans, even a minimal possibility of human health problems associated with consumption of corn products creates a serious public health concern. The long term goal of this project is to identify genetic resistance to Fusarium ear rot and to the production of fumonisins in corn that can be incorporated into widely grown commercially acceptable corn hybrids. Grain of resistant hybrids will have lower levels of fumonisins and the corn-based food products that can be made from them will also have low levels of fumonisins. In order to accomplish this goal we will evaluate 1,200 corn inbred lines, representing a large diversity of corn genotypes, in F1 crosses with a susceptible widely used, agronomically acceptable, corn inbred. Inbreds that are resistant in F1 crosses will then be studied to further identify those that can be used to create resistant, commercially acceptable, corn hybrids.