However, after the infection, the content of β-d-glucans statistically significantly decreased in all oat varieties, and the P-values for Aragon, Bay Yan 2, Ivory, Vaclav, and Racoon were as follows: 0.00134, 0.00044, 0.00024, 0.00073, 0.00179, respectively (Figure 1). The gene discussed is PPIB; the disease is infection.