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Kim W, Yiu CCY, Wang Y, Zhou W, Selomulya C. Toward Diverse Plant Proteins for Food Innovation. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2024; 11:e2408150. [PMID: 39119828 DOI: 10.1002/advs.202408150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2024] [Indexed: 08/10/2024]
Abstract
This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure of plant proteins during production and their impact on food colloids including emulsions, foams, and gels are considered in relation to their fundamental properties, while highlighting the recent developments in the production and processing technologies with regard to their impacts on the molecular properties and aggregation of the proteins. The ability to quantify structural, morphological, and rheological properties can provide a better understanding of the roles of plant proteins in food systems. The applications of plant proteins as dairy and meat alternatives are discussed from the perspective of food structure formation. Future directions on the processing of plant proteins and potential applications are outlined to encourage the generation of more diverse plant-based products.
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Affiliation(s)
- Woojeong Kim
- School of Chemical Engineering, UNSW, Sydney, NSW, 2052, Australia
| | | | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW, 2052, Australia
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore, 117542, Singapore
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Gao J, Ma J, Yu P, Yang D. Identification and mechanism of wheat protein disulfide isomerase-promoted gluten network formation. PNAS NEXUS 2024; 3:pgae356. [PMID: 39238603 PMCID: PMC11376372 DOI: 10.1093/pnasnexus/pgae356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2024] [Accepted: 08/13/2024] [Indexed: 09/07/2024]
Abstract
Formation of the gluten network depends on glutenin crosslinking via disulfide bonds, and wheat protein disulfide isomerase (wPDI) plays an important role in this process. Here, we identify a substrate gluten protein of wPDI and the mechanism underlying wPDI-promoted glutenin crosslinking. Farinographic, rheologic, and alveographic analysis unambiguously proves that wPDI improves gluten network formation, which is directly observed by 3D reconstruction of the gluten network. Protein analysis and LC-MS/MS reveal that glutenin subunit 1Dx5 is primarily recruited by wPDI to participate in gluten network formation, and its cysteine-containing N-terminal domain (1Dx5-NTD), which harbors three cysteine residues for crosslinking, is purified. 1Dx5-NTD interacts with wPDI in both redox states, possibly folded by reduced wPDI and then catalyzed by oxidized wPDI, as further evidenced by wPDI-promoted self-crosslinking. Consistent with macroscopic observations, our results suggest that wPDI folds 1Dx5-NTD into β-strand structure that favors disulfide bond formation.
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Affiliation(s)
- Jihui Gao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jiayin Ma
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Peixuan Yu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Dong Yang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
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Wang X, Zhao M, Shang P, Liu J, Zhao R. Effect of Microwave Treatment on Protease Activity, Dough Properties and Protein Quality in Sprouted Wheat. Foods 2024; 13:1277. [PMID: 38672949 PMCID: PMC11049177 DOI: 10.3390/foods13081277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 04/13/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
In this study, the effects of microwave treatment on protease activity, dough properties and protein quality in sprouted wheat were investigated. Microwave treatment led to a significant (p < 0.05) reduction in protease activity in sprouted wheat. Proteases with a pH optimum of 4.4 (cysteine proteinases) were more susceptible to microwave heating, which contributed mostly to protease inactivation. Significant improvements (p < 0.05) in the dough properties and gluten quality of sprouted wheat were observed, which are probably attributable to the synergistic effectiveness of protease inactivation and heat-induced gluten cross-linking. After microwave treatment, the decrease in the solubility and extractability of protein in sprouted wheat indicated protein polymerization, which was induced by intermolecular disulfide bond cross-linking. The changes in gliadin were less pronounced due to the relatively low temperature of the microwave treatment. The cross-linking in sprouted wheat that occurred after microwave treatment seemed to mainly involve glutenin, especially B/C low-molecular-weight glutenin subunits (B/C-LMW-GSs) in the range of 30-50 kD.
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Affiliation(s)
- Xiangyu Wang
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Mengyuan Zhao
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Panpan Shang
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Jing Liu
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Renyong Zhao
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
- Food Laboratory of Zhongyuan, Luohe 462300, China
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Yu Z, Yunusbaev U, Fritz A, Tilley M, Akhunova A, Trick H, Akhunov E. CRISPR-based editing of the ω- and γ-gliadin gene clusters reduces wheat immunoreactivity without affecting grain protein quality. PLANT BIOTECHNOLOGY JOURNAL 2024; 22:892-903. [PMID: 37975410 PMCID: PMC10955484 DOI: 10.1111/pbi.14231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 10/17/2023] [Accepted: 10/30/2023] [Indexed: 11/19/2023]
Abstract
Wheat immunotoxicity is associated with abnormal reaction to gluten-derived peptides. Attempts to reduce immunotoxicity using breeding and biotechnology often affect dough quality. Here, the multiplexed CRISPR-Cas9 editing of cultivar Fielder was used to modify gluten-encoding genes, specifically focusing on ω- and γ-gliadin gene copies, which were identified to be abundant in immunoreactive peptides based on the analysis of wheat genomes assembled using the long-read sequencing technologies. The whole-genome sequencing of an edited line showed mutation or deletion of nearly all ω-gliadin and half of the γ-gliadin gene copies and confirmed the lack of editing in the α/β-gliadin genes. The estimated 75% and 64% reduction in ω- and γ-gliadin content, respectively, had no negative impact on the end-use quality characteristics of grain protein and dough. A 47-fold immunoreactivity reduction compared to a non-edited line was demonstrated using antibodies against immunotoxic peptides. Our results indicate that the targeted CRISPR-based modification of the ω- and γ-gliadin gene copies determined to be abundant in immunoreactive peptides by analysing high-quality genome assemblies is an effective mean for reducing immunotoxicity of wheat cultivars while minimizing the impact of editing on protein quality.
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Affiliation(s)
- Zitong Yu
- Wheat Genetic Resources CenterKansas State UniversityManhattanKSUSA
- Department of Plant PathologyKansas State UniversityManhattanKSUSA
| | - Ural Yunusbaev
- Wheat Genetic Resources CenterKansas State UniversityManhattanKSUSA
- Department of Plant PathologyKansas State UniversityManhattanKSUSA
| | - Allan Fritz
- Department of AgronomyKansas State UniversityManhattanKSUSA
| | - Michael Tilley
- USDA‐ARSGrain Quality and Structure Research UnitManhattanKSUSA
| | - Alina Akhunova
- Department of Plant PathologyKansas State UniversityManhattanKSUSA
- Integrated Genomic FacilityKansas State UniversityManhattanKSUSA
| | - Harold Trick
- Department of Plant PathologyKansas State UniversityManhattanKSUSA
| | - Eduard Akhunov
- Wheat Genetic Resources CenterKansas State UniversityManhattanKSUSA
- Department of Plant PathologyKansas State UniversityManhattanKSUSA
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Palombieri S, Bonarrigo M, Potestio S, Sestili F, Messina B, Russo G, Miceli C, Frangipane B, Genduso M, Delogu C, Andreani L, Masci S. Characterization among and within Sicilian Tetraploid Wheat Landraces by Gluten Protein Analysis for Traceability Purposes. PLANTS (BASEL, SWITZERLAND) 2024; 13:741. [PMID: 38475588 DOI: 10.3390/plants13050741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2024] [Revised: 02/28/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024]
Abstract
The criteria of "Distinctness, Uniformity and Stability" as well as a high "overall quality index" are used to register the Italian modern varieties to the national register. Differently, local conservation varieties can be certified under different EU Directives that facilitate, as an overall objective, the preservation of biodiversity and the containment of genetic erosion. In recent years, products derived from ancient grains are perceived to be healthier and more sustainable by consumers, especially in Italy, with consequent higher market prices. The ancient tetraploid wheat varieties registered in the national register of conservation varieties amount to 28, 24 of which are Sicilian. They are supposed to have wide genetic variability compared to modern ones, making them vulnerable to fraud because they are difficult to trace. It is therefore important to have tools able to discriminate between autochthonous Sicilian varieties. This can be completed by gluten proteins composition, which also provides information on the technological properties of derived products. Fifty-one accessions belonging to twenty-two ancient varieties of Sicilian tetraploid (mostly durum) wheat were analyzed. Although wide intra-accession and intra-varietal variability measurements were assessed, the gliadin pattern of bulks of seeds belonging to each variety was discriminatory. Moreover, differences in technological attitudes were found between landraces. This paves the way to use gluten protein patterns for traceability, allowing local farmers and producers to valorize their products and assure consumers regarding the transparency of the entire supply chain.
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Affiliation(s)
- Samuela Palombieri
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Via San Camillo de Lellis Snc, 01100 Viterbo, VT, Italy
| | - Marco Bonarrigo
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Via San Camillo de Lellis Snc, 01100 Viterbo, VT, Italy
| | - Silvia Potestio
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Via San Camillo de Lellis Snc, 01100 Viterbo, VT, Italy
| | - Francesco Sestili
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Via San Camillo de Lellis Snc, 01100 Viterbo, VT, Italy
| | - Bernardo Messina
- Consorzio di Ricerca Gian Pietro Ballatore, Z.I. Dittaino, 90040 Assoro, EN, Italy
| | - Giuseppe Russo
- Consorzio di Ricerca Gian Pietro Ballatore, Z.I. Dittaino, 90040 Assoro, EN, Italy
| | - Claudia Miceli
- Council for Agriculture Research and Economics, Plant Protection and Certification Center (CREA-DC), Palermo Headquarters, Viale Regione Siciliana Sud Est 8669, 90121 Palermo, PA, Italy
| | - Benedetto Frangipane
- Council for Agriculture Research and Economics, Plant Protection and Certification Center (CREA-DC), Palermo Headquarters, Viale Regione Siciliana Sud Est 8669, 90121 Palermo, PA, Italy
| | - Marco Genduso
- Council for Agriculture Research and Economics, Plant Protection and Certification Center (CREA-DC), Palermo Headquarters, Viale Regione Siciliana Sud Est 8669, 90121 Palermo, PA, Italy
| | - Chiara Delogu
- Council for Agriculture Research and Economics, Plant Protection and Certification Center (CREA-DC), Tavazzano Headquarters, SS9, Km 307, 26838 Tavazzano con Villavesco, LO, Italy
| | - Lorella Andreani
- Council for Agriculture Research and Economics, Plant Protection and Certification Center (CREA-DC), Tavazzano Headquarters, SS9, Km 307, 26838 Tavazzano con Villavesco, LO, Italy
| | - Stefania Masci
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Via San Camillo de Lellis Snc, 01100 Viterbo, VT, Italy
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Qu G, Wang K, Mu J, Zhuo J, Wang X, Li S, Ye X, Li Y, Yan Y, Li X. Identifying cis-Acting Elements Associated with the High Activity and Endosperm Specificity of the Promoters of Genes Encoding Low-Molecular-Weight Glutenin Subunits in Common Wheat ( Triticum aestivum). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37919930 DOI: 10.1021/acs.jafc.3c04209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2023]
Abstract
Low-molecular-weight glutenin subunits (LMW-GSs) associated with bread-baking quality and flour nutrient quality accumulate in endosperms of common wheat and related species. However, the mechanism underlying the expression regulation of genes encoding LMW-GSs has not been fully elucidated. In this study, we identified LMW-D2 and LMW-D7, which are highly and weakly expressed, respectively, via the analysis of RNA-sequencing data of Chinese Spring wheat and wheat transgenic lines transformed with 5' deletion promoter fragments and GUS fusion constructs. The 605-bp fragment upstream of the LMW-D2 start codon could drive high levels of GUS expression in the endosperm. The truncated endosperm box located at the -300 site resulted in the loss of LMW-D2 promoter activity, and a single-nucleotide polymorphism on the GCN4 motif was closely related to the expression of LMW-GSs. TCT and TGACG motifs, as well as the others located on the 5' distal end, might also be involved in the transcription regulation of LMW-GSs. In transgenic lines, fusion proteins of LMW-GS and GUS were deposited into protein bodies. Our findings provide new insights into the mechanism underlying the transcription regulation of LMW-GSs and will contribute to the development of wheat endosperm as a bioreactor for the production of nutraceuticals, antibodies, vaccines, and medicinal proteins.
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Affiliation(s)
- Ge Qu
- Key Laboratory of Genetics and Biotechnology, College of Life Science, Capital Normal University, Beijing 100048, China
| | - Ke Wang
- National Wheat Improvement Center, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Junyi Mu
- Key Laboratory of Genetics and Biotechnology, College of Life Science, Capital Normal University, Beijing 100048, China
| | - Jiahui Zhuo
- Key Laboratory of Genetics and Biotechnology, College of Life Science, Capital Normal University, Beijing 100048, China
| | - Xinyu Wang
- Key Laboratory of Genetics and Biotechnology, College of Life Science, Capital Normal University, Beijing 100048, China
| | - Shasha Li
- Key Laboratory of Genetics and Biotechnology, College of Life Science, Capital Normal University, Beijing 100048, China
| | - Xingguo Ye
- National Wheat Improvement Center, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yaxuan Li
- Key Laboratory of Genetics and Biotechnology, College of Life Science, Capital Normal University, Beijing 100048, China
| | - Yueming Yan
- Key Laboratory of Genetics and Biotechnology, College of Life Science, Capital Normal University, Beijing 100048, China
| | - Xiaohui Li
- Key Laboratory of Genetics and Biotechnology, College of Life Science, Capital Normal University, Beijing 100048, China
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Peirats-Llobet M, Yi C, Liew L, Berkowitz O, Narsai R, Lewsey M, Whelan J. Spatially resolved transcriptomic analysis of the germinating barley grain. Nucleic Acids Res 2023; 51:7798-7819. [PMID: 37351575 PMCID: PMC10450182 DOI: 10.1093/nar/gkad521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 05/26/2023] [Accepted: 06/03/2023] [Indexed: 06/24/2023] Open
Abstract
Seeds are a vital source of calories for humans and a unique stage in the life cycle of flowering plants. During seed germination, the embryo undergoes major developmental transitions to become a seedling. Studying gene expression in individual seed cell types has been challenging due to the lack of spatial information or low throughput of existing methods. To overcome these limitations, a spatial transcriptomics workflow was developed for germinating barley grain. This approach enabled high-throughput analysis of spatial gene expression, revealing specific spatial expression patterns of various functional gene categories at a sub-tissue level. This study revealed over 14 000 genes differentially regulated during the first 24 h after imbibition. Individual genes, such as the aquaporin gene family, starch degradation, cell wall modification, transport processes, ribosomal proteins and transcription factors, were found to have specific spatial expression patterns over time. Using spatial autocorrelation algorithms, we identified auxin transport genes that had increasingly focused expression within subdomains of the embryo over time, suggesting their role in establishing the embryo axis. Overall, our study provides an unprecedented spatially resolved cellular map for barley germination and identifies specific functional genomics targets to better understand cellular restricted processes during germination. The data can be viewed at https://spatial.latrobe.edu.au/.
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Affiliation(s)
- Marta Peirats-Llobet
- Department of Animal, Plant and Soil Science, La Trobe Institute for Sustainable Agriculture and Food, School of Agriculture, Biomedical and Environmental Sciences, La Trobe University, Bundoora, Victoria 3086, Australia
| | - Changyu Yi
- Department of Animal, Plant and Soil Science, La Trobe Institute for Sustainable Agriculture and Food, School of Agriculture, Biomedical and Environmental Sciences, La Trobe University, Bundoora, Victoria 3086, Australia
| | - Lim Chee Liew
- Department of Animal, Plant and Soil Science, La Trobe Institute for Sustainable Agriculture and Food, School of Agriculture, Biomedical and Environmental Sciences, La Trobe University, Bundoora, Victoria 3086, Australia
| | - Oliver Berkowitz
- Department of Animal, Plant and Soil Science, La Trobe Institute for Sustainable Agriculture and Food, School of Agriculture, Biomedical and Environmental Sciences, La Trobe University, Bundoora, Victoria 3086, Australia
- Australian Research Council Research Hub for Medicinal Agriculture, AgriBio Building, La Trobe University, Bundoora, VIC 3086, Australia
| | - Reena Narsai
- Department of Animal, Plant and Soil Science, La Trobe Institute for Sustainable Agriculture and Food, School of Agriculture, Biomedical and Environmental Sciences, La Trobe University, Bundoora, Victoria 3086, Australia
| | - Mathew G Lewsey
- Department of Animal, Plant and Soil Science, La Trobe Institute for Sustainable Agriculture and Food, School of Agriculture, Biomedical and Environmental Sciences, La Trobe University, Bundoora, Victoria 3086, Australia
- Australian Research Council Research Hub for Medicinal Agriculture, AgriBio Building, La Trobe University, Bundoora, VIC 3086, Australia
| | - James Whelan
- Department of Animal, Plant and Soil Science, La Trobe Institute for Sustainable Agriculture and Food, School of Agriculture, Biomedical and Environmental Sciences, La Trobe University, Bundoora, Victoria 3086, Australia
- Australian Research Council Research Hub for Medicinal Agriculture, AgriBio Building, La Trobe University, Bundoora, VIC 3086, Australia
- Research Centre for Engineering Biology, College of Life Science, Zhejiang University, 718 East Haizhou Road, Haining, Jiaxing, Zhejiang 314400, China
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Liu J, Li D, Zhu P, Qiu S, Yao K, Zhuang Y, Chen C, Liu G, Wen M, Guo R, Yao W, Deng Y, Shen X, Li T. The Landscapes of Gluten Regulatory Network in Elite Wheat Cultivars Contrasting in Gluten Strength. Int J Mol Sci 2023; 24:9447. [PMID: 37298403 PMCID: PMC10253585 DOI: 10.3390/ijms24119447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 05/24/2023] [Accepted: 05/26/2023] [Indexed: 06/12/2023] Open
Abstract
Yangmai-13 (YM13) is a wheat cultivar with weak gluten fractions. In contrast, Zhenmai-168 (ZM168) is an elite wheat cultivar known for its strong gluten fractions and has been widely used in a number of breeding programs. However, the genetic mechanisms underlying the gluten signatures of ZM168 remain largely unclear. To address this, we combined RNA-seq and PacBio full-length sequencing technology to unveil the potential mechanisms of ZM168 grain quality. A total of 44,709 transcripts were identified in Y13N (YM13 treated with nitrogen) and 51,942 transcripts in Z168N (ZM168 treated with nitrogen), including 28,016 and 28,626 novel isoforms in Y13N and Z168N, respectively. Five hundred and eighty-four differential alternative splicing (AS) events and 491 long noncoding RNAs (lncRNAs) were discovered. Incorporating the sodium-dodecyl-sulfate (SDS) sedimentation volume (SSV) trait, both weighted gene coexpression network analysis (WGCNA) and multiscale embedded gene coexpression network analysis (MEGENA) were employed for network construction and prediction of key drivers. Fifteen new candidates have emerged in association with SSV, including 4 transcription factors (TFs) and 11 transcripts that partake in the post-translational modification pathway. The transcriptome atlas provides new perspectives on wheat grain quality and would be beneficial for developing promising strategies for breeding programs.
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Affiliation(s)
- Jiajun Liu
- Zhenjiang Academy of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Jurong 212400, China; (J.L.); (D.L.); (K.Y.); (C.C.); (M.W.); (R.G.); (W.Y.); (Y.D.); (X.S.)
| | - Dongsheng Li
- Zhenjiang Academy of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Jurong 212400, China; (J.L.); (D.L.); (K.Y.); (C.C.); (M.W.); (R.G.); (W.Y.); (Y.D.); (X.S.)
| | - Peng Zhu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Collaborative Innovation of Modern Crops and Food Crops in Jiangsu/Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (P.Z.); (G.L.)
| | - Shi Qiu
- Excellence and Innovation Center, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
| | - Kebing Yao
- Zhenjiang Academy of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Jurong 212400, China; (J.L.); (D.L.); (K.Y.); (C.C.); (M.W.); (R.G.); (W.Y.); (Y.D.); (X.S.)
| | - Yiqing Zhuang
- Testing Center, Jiangsu Academy of Agricultural Science, Nanjing 210014, China;
| | - Chen Chen
- Zhenjiang Academy of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Jurong 212400, China; (J.L.); (D.L.); (K.Y.); (C.C.); (M.W.); (R.G.); (W.Y.); (Y.D.); (X.S.)
| | - Guanqing Liu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Collaborative Innovation of Modern Crops and Food Crops in Jiangsu/Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (P.Z.); (G.L.)
| | - Mingxing Wen
- Zhenjiang Academy of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Jurong 212400, China; (J.L.); (D.L.); (K.Y.); (C.C.); (M.W.); (R.G.); (W.Y.); (Y.D.); (X.S.)
| | - Rui Guo
- Zhenjiang Academy of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Jurong 212400, China; (J.L.); (D.L.); (K.Y.); (C.C.); (M.W.); (R.G.); (W.Y.); (Y.D.); (X.S.)
| | - Weicheng Yao
- Zhenjiang Academy of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Jurong 212400, China; (J.L.); (D.L.); (K.Y.); (C.C.); (M.W.); (R.G.); (W.Y.); (Y.D.); (X.S.)
| | - Yao Deng
- Zhenjiang Academy of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Jurong 212400, China; (J.L.); (D.L.); (K.Y.); (C.C.); (M.W.); (R.G.); (W.Y.); (Y.D.); (X.S.)
| | - Xueyi Shen
- Zhenjiang Academy of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Jurong 212400, China; (J.L.); (D.L.); (K.Y.); (C.C.); (M.W.); (R.G.); (W.Y.); (Y.D.); (X.S.)
| | - Tao Li
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Collaborative Innovation of Modern Crops and Food Crops in Jiangsu/Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (P.Z.); (G.L.)
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9
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Wang X, Liu Y, Hao C, Li T, Majeed U, Liu H, Li H, Hou J, Zhang X. Wheat NAC-A18 regulates grain starch and storage proteins synthesis and affects grain weight. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2023; 136:123. [PMID: 37147554 DOI: 10.1007/s00122-023-04365-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Accepted: 04/14/2023] [Indexed: 05/07/2023]
Abstract
KEY MESSAGE Wheat NAC-A18 regulates both starch and storage protein synthesis in the grain, and a haplotype with positive effects on grain weight showed increased frequency during wheat breeding in China. Starch and seed storage protein (SSP) directly affect the processing quality of wheat grain. The synthesis of starch and SSP are also regulated at the transcriptional level. However, only a few starch and SSP regulators have been identified in wheat. In this study, we discovered a NAC transcription factor, designated as NAC-A18, which acts as a regulator of both starch and SSP synthesis. NAC-A18, is predominately expressed in wheat developing grains, encodes a transcription factor localized in the nucleus, with both activation and repression domains. Ectopic expression of wheat NAC-A18 in rice significantly decreased starch accumulation and increased SSP accumulation and grain size and weight. Dual-luciferase reporter assays indicated that NAC-A18 could reduce the expression of TaGBSSI-A1 and TaGBSSI-A2, and enhance the expression of TaLMW-D6 and TaLMW-D1. A yeast one hybrid assay demonstrated that NAC-A18 bound directly to the cis-element "ACGCAA" in the promoters of TaLMW-D6 and TaLMW-D1. Further analysis indicated that two haplotypes were formed at NAC-A18, and that NAC-A18_h1 was a favorable haplotype correlated with higher thousand grain weight. Based on limited population data, NAC-A18_h1 underwent positive selection during Chinese wheat breeding. Our study demonstrates that wheat NAC-A18 regulates starch and SSP accumulation and grain size. A molecular marker was developed for the favorable allele for breeding applications.
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Affiliation(s)
- Xiaolu Wang
- Key Laboratory of Crop Gene Resources and Germplasm Enhancement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Yunchuan Liu
- Key Laboratory of Crop Gene Resources and Germplasm Enhancement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Chenyang Hao
- Key Laboratory of Crop Gene Resources and Germplasm Enhancement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Tian Li
- Key Laboratory of Crop Gene Resources and Germplasm Enhancement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Uzma Majeed
- Key Laboratory of Crop Gene Resources and Germplasm Enhancement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Hongxia Liu
- Key Laboratory of Crop Gene Resources and Germplasm Enhancement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Huifang Li
- Key Laboratory of Crop Gene Resources and Germplasm Enhancement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Jian Hou
- Key Laboratory of Crop Gene Resources and Germplasm Enhancement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.
| | - Xueyong Zhang
- Key Laboratory of Crop Gene Resources and Germplasm Enhancement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.
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Janssen F, Monterde V, Wouters AGB. Relevance of the air-water interfacial and foaming properties of (modified) wheat proteins for food systems. Compr Rev Food Sci Food Saf 2023; 22:1517-1554. [PMID: 36815740 DOI: 10.1111/1541-4337.13120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 12/16/2022] [Accepted: 01/20/2023] [Indexed: 02/24/2023]
Abstract
A shift from animal protein- to plant protein-based foods is crucial in transitioning toward a more sustainable global food system. Among food products typically stabilized by animal proteins, food foams represent a major category. Wheat proteins are ubiquitous and structurally diverse, which offers opportunities for exploiting them for food foam and air-water interface stabilization. Notably, they are often classified into those that are soluble in aqueous systems (albumins and globulins) and those that are not (gliadins and glutenins). However, gliadins are at least to an extent water extractable and thus surface active. We here provide a comprehensive overview of studies investigating the air-water interfacial and foaming properties of the different wheat protein fractions. Characteristics in model systems are related to the functional role that wheat proteins play in gas cell stabilization in existing wheat-based foods (bread dough, cake batter, and beer foam). Still, to further extend the applicability of wheat proteins, and particularly the poorly soluble glutenins, to other food foams, their modification is required. Different physical, (bio)chemical, and other modification strategies that have been utilized to alter the solubility and therefore the air-water interfacial and foaming properties of the gluten protein fraction are critically reviewed. Such approaches may open up new opportunities for the application of (modified) gluten proteins in other food products, such as plant-based meringues, whippable drinks, or ice cream. In each section, important knowledge gaps are highlighted and perspectives for research efforts that could lead to the rational design of wheat protein systems with enhanced functionality and overall an increased applicability in food industry are proposed.
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Affiliation(s)
- Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Viena Monterde
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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11
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Subedi M, Ghimire B, Bagwell JW, Buck JW, Mergoum M. Wheat end-use quality: State of art, genetics, genomics-assisted improvement, future challenges, and opportunities. Front Genet 2023; 13:1032601. [PMID: 36685944 PMCID: PMC9849398 DOI: 10.3389/fgene.2022.1032601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Accepted: 12/20/2022] [Indexed: 01/06/2023] Open
Abstract
Wheat is the most important source of food, feed, and nutrition for humans and livestock around the world. The expanding population has increasing demands for various wheat products with different quality attributes requiring the development of wheat cultivars that fulfills specific demands of end-users including millers and bakers in the international market. Therefore, wheat breeding programs continually strive to meet these quality standards by screening their improved breeding lines every year. However, the direct measurement of various end-use quality traits such as milling and baking qualities requires a large quantity of grain, traits-specific expensive instruments, time, and an expert workforce which limits the screening process. With the advancement of sequencing technologies, the study of the entire plant genome is possible, and genetic mapping techniques such as quantitative trait locus mapping and genome-wide association studies have enabled researchers to identify loci/genes associated with various end-use quality traits in wheat. Modern breeding techniques such as marker-assisted selection and genomic selection allow the utilization of these genomic resources for the prediction of quality attributes with high accuracy and efficiency which speeds up crop improvement and cultivar development endeavors. In addition, the candidate gene approach through functional as well as comparative genomics has facilitated the translation of the genomic information from several crop species including wild relatives to wheat. This review discusses the various end-use quality traits of wheat, their genetic control mechanisms, the use of genetics and genomics approaches for their improvement, and future challenges and opportunities for wheat breeding.
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Affiliation(s)
- Madhav Subedi
- Institute of Plant Breeding, Genetics and Genomics, University of Georgia, Griffin Campus, Griffin, GA, United States
| | - Bikash Ghimire
- Department of Plant Pathology, University of Georgia, Griffin Campus, Griffin, GA, United States
| | - John White Bagwell
- Institute of Plant Breeding, Genetics and Genomics, University of Georgia, Griffin Campus, Griffin, GA, United States
| | - James W. Buck
- Department of Plant Pathology, University of Georgia, Griffin Campus, Griffin, GA, United States
| | - Mohamed Mergoum
- Department of Crop and Soil Sciences, University of Georgia, Griffin Campus, Griffin, GA, United States
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12
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Zang P, Gao Y, Chen P, Lv C, Zhao G. Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles. Foods 2022; 11:3824. [PMID: 36496632 PMCID: PMC9738829 DOI: 10.3390/foods11233824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/16/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022] Open
Abstract
Upon hydrating and mixing wheat flour, wheat protein forms a network that strongly affects the structure and physicochemical properties of dough, thus affecting the properties of noodles. Different approaches have been taken to alter the gluten network structure in order to control the dough properties. In the current review, we summarize the structure and function of wheat protein, including glutenin and gliadin, and describe food components that may affect noodle quality by interacting with wheat protein. In fact, the ratio of glutenin to gliadin is closely related to the viscosity of dough, and disulfide bonds also contribute to the gluten network formation. Meanwhile, wheat protein coexists with starch and sugar in wheat dough, and thus the nature of starch may highly influence gluten formation as well. Salts, alkali, enzymes and powdered plant food can be added during dough processing to regulate the extensional properties of wheat noodles, obtaining noodles of high quality, with improved sensory and storage properties. This review describes specific methods to reinforce the wheat protein network and provides a reference for improving noodle quality.
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Affiliation(s)
- Peng Zang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- China Astronaut Research and Training Center, Beijing 100094, China
| | - Yang Gao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Pu Chen
- China Astronaut Research and Training Center, Beijing 100094, China
| | - Chenyan Lv
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Guanghua Zhao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
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13
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Camerlengo F, Sestili F, Cammerata A, Kuzmanovic L, Ceoloni C, Sissons M, Lafiandra D. Introgression of gluten protein genes associated with the D-genome of bread wheat into durum wheat. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Bacala R, Hatcher DW, Perreault H, Fu BX. Challenges and opportunities for proteomics and the improvement of bread wheat quality. JOURNAL OF PLANT PHYSIOLOGY 2022; 275:153743. [PMID: 35749977 DOI: 10.1016/j.jplph.2022.153743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 05/13/2022] [Accepted: 05/30/2022] [Indexed: 06/15/2023]
Abstract
Wheat remains a critical global food source, pressured by climate change and the need to maximize yield, improve processing and nutritional quality and ensure safety. An enormous amount of research has been conducted to understand gluten protein composition and structure in relation to end-use quality, yet progress has become stagnant. This is mainly due to the need and inability to biochemically characterize the intact functional glutenin polymer in order to correlate to quality, necessitating reduction to monomeric subunits and a loss of contextual information. While some individual gluten proteins might have a positive or negative influence on gluten quality, it is the sum total of these proteins, their relative and absolute expression, their sub-cellular trafficking, the amount and size of glutenin polymers, and ratios between gluten protein classes that define viscoelasticity of gluten. The sub-cellular trafficking of gluten proteins during seed maturation is still not completely clear and there is evidence of dual pathways and therefore different destinations for proteins, either constitutively or temporally. The trafficking of proteins is also unclear in endosperm cells as they undergo programmed cell death; Golgi disappear around 12 DPA but protein filling continues at least to 25 DPA. Modulation of the timing of cellular events will invariably affect protein deposition and therefore gluten strength and function. Existing and emerging proteomics technologies such as proteoform profiling and top-down proteomics offer new tools to study gluten protein composition as a whole system and identify compositional patterns that can modify gluten structure with improved functionality.
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Affiliation(s)
- Ray Bacala
- Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada; University of Manitoba, Department of Chemistry, 144 Dysart Road, Winnipeg, Manitoba, R3T 2N2, Canada.
| | - Dave W Hatcher
- Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada
| | - Héléne Perreault
- University of Manitoba, Department of Chemistry, 144 Dysart Road, Winnipeg, Manitoba, R3T 2N2, Canada.
| | - Bin Xiao Fu
- Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada; Department of Food and Human Nutritional Sciences, 209 - 35 Chancellor's Circle, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada.
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15
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Erturk MY, Rogers SA, Kokini J. Comparison of Sequence of Physical Processes (SPP) and Fourier Transform Coupled with Chebyshev Polynomials (FTC) methods to Interpret Large Amplitude Oscillatory Shear (LAOS) Response of Viscoelastic Doughs and Viscous Pectin Solution. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107558] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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16
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Hu C, Zhang Y, Don C, Zhang B, Guo B. Effects of Quantity and Rheological Properties of Glutenin Macropolymer on the Physical Properties of Extruded Noodles Made from Flour Mill Streams. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15897] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chongxue Hu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agricultural Products Processing Ministry of Agricultural and Rural Affairs Beijing 100193 China
| | - Yingquan Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agricultural Products Processing Ministry of Agricultural and Rural Affairs Beijing 100193 China
| | - Clyde Don
- Clyde Don Consultancy Food Physical Lab Ambachtsweg 5 6581 AX Malden the Netherlands
| | - Bo Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agricultural Products Processing Ministry of Agricultural and Rural Affairs Beijing 100193 China
| | - Boli Guo
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agricultural Products Processing Ministry of Agricultural and Rural Affairs Beijing 100193 China
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17
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Infrared Spectroscopy and Microstructural Assessment of Dough with Varying Wheat Gluten Fractions. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02331-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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18
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Xiang N, Yuen JS, Stout AJ, Rubio NR, Chen Y, Kaplan DL. 3D porous scaffolds from wheat glutenin for cultured meat applications. Biomaterials 2022; 285:121543. [DOI: 10.1016/j.biomaterials.2022.121543] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 03/29/2022] [Accepted: 04/22/2022] [Indexed: 12/21/2022]
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19
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Lafiandra D, Shewry PR. Wheat Glutenin polymers 2, the role of wheat glutenin subunits in polymer formation and dough quality. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103487] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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20
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Gupta PK, Balyan HS, Chhuneja P, Jaiswal JP, Tamhankar S, Mishra VK, Bains NS, Chand R, Joshi AK, Kaur S, Kaur H, Mavi GS, Oak M, Sharma A, Srivastava P, Sohu VS, Prasad P, Agarwal P, Akhtar M, Badoni S, Chaudhary R, Gahlaut V, Gangwar RP, Gautam T, Jaiswal V, Kumar RS, Kumar S, Shamshad M, Singh A, Taygi S, Vasistha NK, Vishwakarma MK. Pyramiding of genes for grain protein content, grain quality, and rust resistance in eleven Indian bread wheat cultivars: a multi-institutional effort. MOLECULAR BREEDING : NEW STRATEGIES IN PLANT IMPROVEMENT 2022; 42:21. [PMID: 37309458 PMCID: PMC10248633 DOI: 10.1007/s11032-022-01277-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Accepted: 01/20/2022] [Indexed: 06/14/2023]
Abstract
Improvement of grain protein content (GPC), loaf volume, and resistance to rusts was achieved in 11 Indian wheat cultivars that are widely grown in four different agro-climatic zones of India. This involved use of marker-assisted backcross breeding (MABB) for introgression and pyramiding of the following genes: (i) the high GPC gene Gpc-B1; (ii) HMW glutenin subunits 5 + 10 at Glu-D1 loci, and (iii) rust resistance genes, Yr36, Yr15, Lr24, and Sr24. GPC increased by 0.8 to 3.3%, although high GPC was generally associated with yield penalty. Further selection among high GPC lines allowed identification of progenies with higher GPC associated with improvement in 1000-grain weight and grain yield in the backgrounds of the following four cultivars: NI5439, UP2338, UP2382, and HUW468. The high GPC progenies (derived from NI5439) were also improved for grain quality using HMW glutenin subunits 5 + 10 at Glu-D1 loci. Similarly, progenies combining high GPC and rust resistance were obtained in the backgrounds of following five cultivars: Lok1, HD2967, PBW550, PBW621, and DBW1. The improved pre-bred lines developed following multi-institutional effort should prove a valuable source for the development of cultivars with improved nutritional quality and rust resistance in the ongoing wheat breeding programmes. Supplementary Information The online version contains supplementary material available at 10.1007/s11032-022-01277-w.
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Affiliation(s)
- Pushpendra K. Gupta
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, 250004 U.P. India
| | - Harindra S. Balyan
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, 250004 U.P. India
| | - Parveen Chhuneja
- School of Agricultural Biotechnology, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Jai P. Jaiswal
- Department of Genetics & Plant Breeding, G.B. Pant University of Agriculture & Technology, U.S. Nagar (Uttarakhand), Pantnagar, 263145 India
| | - Shubhada Tamhankar
- Agharkar Research Institute, Gopal Ganesh, Agarkar Rd, Shivajinagar, Pune, 411004 Maharashtra India
| | - Vinod K. Mishra
- Department of Genetics and Plant Breeding, Institute of Agricultural Sciences, BHU, Varanasi, 221005 U.P India
| | - Navtej S. Bains
- Department of Plant Breeding & Genetics, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Ramesh Chand
- Department of Genetics and Plant Breeding, Institute of Agricultural Sciences, BHU, Varanasi, 221005 U.P India
| | - Arun K. Joshi
- Borlaug Institute for South Asia, National Agricultural Science Centre (NASC) Complex, G2, B Block, Dev Prakash Shastri Marg, New Delhi, 110012 India
- CIMMYT, National Agricultural Science Centre (NASC) Complex, Dev Prakash Shastri Marg, New Delhi, 110012 India
| | - Satinder Kaur
- School of Agricultural Biotechnology, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Harinderjeet Kaur
- Department of Plant Breeding & Genetics, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Gurvinder S. Mavi
- Department of Plant Breeding & Genetics, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Manoj Oak
- Agharkar Research Institute, Gopal Ganesh, Agarkar Rd, Shivajinagar, Pune, 411004 Maharashtra India
| | - Achla Sharma
- Department of Plant Breeding & Genetics, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Puja Srivastava
- Department of Plant Breeding & Genetics, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Virinder S. Sohu
- Department of Plant Breeding & Genetics, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Pramod Prasad
- Regional Station, ICAR-Indian Institute of Wheat and Barley Research, Flowerdale, Shimla, 171002 India
| | - Priyanka Agarwal
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, 250004 U.P. India
| | - Moin Akhtar
- Department of Genetics & Plant Breeding, G.B. Pant University of Agriculture & Technology, U.S. Nagar (Uttarakhand), Pantnagar, 263145 India
| | - Saurabh Badoni
- Department of Genetics & Plant Breeding, G.B. Pant University of Agriculture & Technology, U.S. Nagar (Uttarakhand), Pantnagar, 263145 India
| | - Reeku Chaudhary
- Department of Genetics & Plant Breeding, G.B. Pant University of Agriculture & Technology, U.S. Nagar (Uttarakhand), Pantnagar, 263145 India
| | - Vijay Gahlaut
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, 250004 U.P. India
| | - Rishi Pal Gangwar
- Department of Genetics & Plant Breeding, G.B. Pant University of Agriculture & Technology, U.S. Nagar (Uttarakhand), Pantnagar, 263145 India
| | - Tinku Gautam
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, 250004 U.P. India
| | - Vandana Jaiswal
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, 250004 U.P. India
| | - Ravi Shekhar Kumar
- Department of Genetics & Plant Breeding, G.B. Pant University of Agriculture & Technology, U.S. Nagar (Uttarakhand), Pantnagar, 263145 India
| | - Sachin Kumar
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, 250004 U.P. India
| | - M. Shamshad
- Department of Plant Breeding & Genetics, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Anupama Singh
- Department of Genetics & Plant Breeding, G.B. Pant University of Agriculture & Technology, U.S. Nagar (Uttarakhand), Pantnagar, 263145 India
| | - Sandhya Taygi
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, 250004 U.P. India
| | - Neeraj Kumar Vasistha
- Department of Genetics and Plant Breeding, Institute of Agricultural Sciences, BHU, Varanasi, 221005 U.P India
| | - Manish Kumar Vishwakarma
- Department of Genetics and Plant Breeding, Institute of Agricultural Sciences, BHU, Varanasi, 221005 U.P India
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21
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Effects of interaction between hesperetin/hesperidin and glutenin on the structure and functional properties of glutenin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112983] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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22
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Karaduman Y, Si̇rel Yeşildağ Z, Akın A. Evaluating selection efficacy of high molecular weight glutenin subunits (HMWGs) by relating gluten quality parameters. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112949] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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23
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de Sousa Franckilin LR, Dos Santos ACPM, Freitas FEDA, Vieira IG, de Freitas Jorge CE, Neri DG, de Abreu MVC, Fonseca JK, Loffi RG, Foureaux G. Gluten: do only celiac patients benefit from its removal from the diet? FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2024566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
| | | | | | | | | | | | | | | | - Renato Guimarães Loffi
- Departamento de Ciência, Tecnologia e Inovação, Treini Biotecnologia Ltda, Belo Horizonte, Brazil
| | - Giselle Foureaux
- Departamento de Morfologia, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
- Departamento de Nutrição, Angiogold: Medicina Integrativa, Belo Horizonte, Brazil
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24
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Mechanism differences between reductive and oxidative dough rheology improvers in the formation of 1D and 3D gluten network. Biomaterials 2021; 280:121275. [PMID: 34847431 DOI: 10.1016/j.biomaterials.2021.121275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 11/11/2021] [Accepted: 11/23/2021] [Indexed: 11/24/2022]
Abstract
Gluten network formed by oxidation of glutenin sulfhydryl groups is the determinant of dough rheological properties, while chemical reagents including oxidants and reductants are both used as dough rheology improvers under different circumstances. This study compares the impact of sodium metabisulfite (SMBS) and azodicarbonamide (ADA), as the representative reductive and oxidative dough improvers, at series of concentrations that offer or remove the same number of electrons form dough, respectively. The alveographic characterization, protein distribution and glutenin composition analysis, and free sulfhydryl measurement were performed on dough containing redox equivalent SMBS or ADA. Finally, at each optimal concentration, the dough protein network was analyzed with confocal microscopy. Results showed that SMBS increased the free sulfhydryl content, loosened the microstructure of gluten network, and thus enhanced dough extensibility. ADA reduced the free sulfhydryl content, compacted the dough microstructure, thus enhanced the tenacity and baking strength of dough. It is therefore proposed that the reductants reduce disulfide bonds in gluten network and renders the formation of one-dimensional gluten network while oxidants promote the disulfide linkage and formation of three-dimensional gluten network. This study offers a theoretic foundation of differentiating dough rheology improvers for their specified application.
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Huang J, Dai S, Song Z, Liu L, Liang L, Li J, Yan Z. Characterization of novel LMW-i genes with nine cysteine residues from Chinese wheat landraces ( Triticum aestivum L.) and analysis of their functional properties on dough mixing. 3 Biotech 2021; 11:499. [PMID: 34881162 DOI: 10.1007/s13205-021-03044-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2021] [Accepted: 10/29/2021] [Indexed: 11/30/2022] Open
Abstract
The low-molecular-weight glutenin subunits (LMW-GS) with extra cysteine numbers have attracted great research interest for their potential quality value. In this study, 14 LMW-i type genes (YD1-YD14) were isolated from three types of Chinese wheat landraces; and nine of 14 genes (YD1-YD9) had nine cysteines, and the other five genes contained eight cysteines. Phylogenic analysis suggested that all 14 LMW-i genes were related to Glu-A3-1 variants Glu-A3-17/FJ 549934 and Glu-A3-15/FJ 549932. Six randomly selected genes, five genes including YD 1 with nine cysteines and the remaining one with eight cysteines, were successfully expressed in bacteria as mature proteins with a molecular mass of ~ 46 kDa. These proteins were traced to corresponding seed storage proteins for having similar elution times in reverse phase high-performance liquid chromatography (RP-HPLC) profiles. Mass spectrometry verified that bacterial expressed protein pET-30a-YD1 was LMW-i. Dough mixing experiments for incorporation of 50 mg pET-30a-YD1 proteins into the base flour of weak gluten wheat cv. "Chuannong 16" indicated that the dough strength of mixing flours was noticeably weaker than that of the control, which was reflected by mixing parameters in 8-min curve width, peak width, peak height, mixing time, and right of peak slope. The results suggested that the LMW-i genes with nine cysteine residues in the present study contributed to inferior quality properties for wheat flour. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13205-021-03044-8.
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Affiliation(s)
- Jiangwei Huang
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang region, Chengdu, 611130 Sichuan People's Republic of China
| | - Shoufen Dai
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang region, Chengdu, 611130 Sichuan People's Republic of China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Wenjiang region, Chengdu, 611130 Sichuan People's Republic of China
| | - Zhongping Song
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang region, Chengdu, 611130 Sichuan People's Republic of China
| | - Linlin Liu
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang region, Chengdu, 611130 Sichuan People's Republic of China
| | - Lingling Liang
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang region, Chengdu, 611130 Sichuan People's Republic of China
| | - Jian Li
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang region, Chengdu, 611130 Sichuan People's Republic of China
| | - Zehong Yan
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang region, Chengdu, 611130 Sichuan People's Republic of China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Wenjiang region, Chengdu, 611130 Sichuan People's Republic of China
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26
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Lee SB, Yang YJ, Lim SH, Gu YQ, Lee JY. A Rapid, Reliable RP-UPLC Method for Large-Scale Analysis of Wheat HMW-GS Alleles. Molecules 2021; 26:6174. [PMID: 34684754 PMCID: PMC8540670 DOI: 10.3390/molecules26206174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/09/2021] [Accepted: 10/10/2021] [Indexed: 11/23/2022] Open
Abstract
High-molecular-weight glutenin subunits (HMW-GS) account for only 10% of total wheat storage proteins, but play an important role in the processing quality of wheat flour. Therefore, identifying HMW-GS alleles associated with good end-use quality provides important information for wheat breeders. To rapidly, accurately and reproducibly identify HMW-GS, we established an optimized reversed-phase ultra-performance liquid chromatography (RP-UPLC) method. Separation parameters were optimized using an ACQUITY UPLC Protein BEH C4 column and stepwise ACN gradient, and the separation patterns and retention times (RTs) of 22 subunits were comparatively analyzed in 16 standard wheat cultivars. All HMW-GS proteins were well separated within about 5.5 min, and all analyses were complete within 12 min. We distinguished the 16 subunits based on RT, although three subunits in 1Bx (1Bx7/1Bx7OE and 1Bx17) and three subunits in 1By (1By8*, 1By9 and 1By15) had overlapping RTs; these were differentiated by SDS-PAGE. To distinguish 1Bx7 and 1Bx7OE, which differ in protein abundance, RP-UPLC was combined with PCR analysis of DNA junction markers. The optimized method was successfully applied to determine HMW-GS alleles in a large collection of bread wheat germplasm (1787 lines). This protocol is an appropriate option for selecting lines harboring favorable HMW-GS alleles in wheat breeding.
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Affiliation(s)
- Su-Bin Lee
- National Institute of Agricultural Science, RDA, Jeonju 54874, Korea; (S.-B.L.); (Y.-J.Y.)
| | - Yu-Jeong Yang
- National Institute of Agricultural Science, RDA, Jeonju 54874, Korea; (S.-B.L.); (Y.-J.Y.)
| | - Sun-Hyung Lim
- Division of Horticultural Biotechnology, Hankyong National University, Anseong 17579, Korea;
| | - Yong Q. Gu
- USDA-ARS, Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA;
| | - Jong-Yeol Lee
- National Institute of Agricultural Science, RDA, Jeonju 54874, Korea; (S.-B.L.); (Y.-J.Y.)
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Survase A, Furtado A, Thengane R, Henry R. Identification of genes associated with chapatti quality using transcriptome analysis. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Luo G, Shen L, Song Y, Yu K, Ji J, Zhang C, Yang W, Li X, Sun J, Zhan K, Cui D, Wang Y, Gao C, Liu D, Zhang A. The MYB family transcription factor TuODORANT1 from Triticum urartu and the homolog TaODORANT1 from Triticum aestivum inhibit seed storage protein synthesis in wheat. PLANT BIOTECHNOLOGY JOURNAL 2021; 19:1863-1877. [PMID: 33949074 PMCID: PMC8428827 DOI: 10.1111/pbi.13604] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 04/11/2021] [Indexed: 05/08/2023]
Abstract
Seed storage proteins (SSPs) are determinants of wheat end-product quality. SSP synthesis is mainly regulated at the transcriptional level. Few transcriptional regulators of SSP synthesis have been identified in wheat and this study aims to identify novel SSP gene regulators. Here, the R2R3 MYB transcription factor TuODORANT1 from Triticum urartu was found to be preferentially expressed in the developing endosperm during grain filling. In common wheat (Triticum aestivum) overexpressing TuODORANT1, the transcription levels of all the SSP genes tested by RNA-Seq analysis were reduced by 49.71% throughout grain filling, which contributed to 13.38%-35.60% declines in the total SSP levels of mature grains. In in vitro assays, TuODORANT1 inhibited both the promoter activities and the transcription of SSP genes by 1- to 13-fold. The electrophoretic mobility shift assay (EMSA) and ChIP-qPCR analysis demonstrated that TuODORANT1 bound to the cis-elements 5'-T/CAACCA-3' and 5'-T/CAACT/AG-3' in SSP gene promoters both in vitro and in vivo. Similarly, the homolog TaODORANT1 in common wheat hindered both the promoter activities and the transcription of SSP genes by 1- to 112-fold in vitro. Knockdown of TaODORANT1 in common wheat led to 14.73%-232.78% increases in the transcription of the tested SSP genes, which contributed to 11.43%-19.35% elevation in the total SSP levels. Our data show that both TuODORANT1 and TaODORANT1 are repressors of SSP synthesis.
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Affiliation(s)
- Guangbin Luo
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovative Academy of Seed DesignChinese Academy of SciencesBeijingChina
| | - Lisha Shen
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovative Academy of Seed DesignChinese Academy of SciencesBeijingChina
- University of Chinese Academy of SciencesBeijingChina
| | - Yanhong Song
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovative Academy of Seed DesignChinese Academy of SciencesBeijingChina
- BGI GenomicsBGI‐ShenzhenShenzhenChina
| | - Kang Yu
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovative Academy of Seed DesignChinese Academy of SciencesBeijingChina
- Institute of Vegetables and FlowersChinese Academy of Agricultural SciencesBeijingChina
| | - Jingjing Ji
- Institute of Vegetables and FlowersChinese Academy of Agricultural SciencesBeijingChina
| | - Chi Zhang
- Institute of Vegetables and FlowersChinese Academy of Agricultural SciencesBeijingChina
| | - Wenlong Yang
- State Key Laboratory of North China Crop Improvement and RegulationCollege of AgronomyHebei Agricultural UniversityBaodingHebeiChina
| | - Xin Li
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovative Academy of Seed DesignChinese Academy of SciencesBeijingChina
| | - Jiazhu Sun
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovative Academy of Seed DesignChinese Academy of SciencesBeijingChina
| | | | | | - Yanpeng Wang
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovative Academy of Seed DesignChinese Academy of SciencesBeijingChina
| | - Caixia Gao
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovative Academy of Seed DesignChinese Academy of SciencesBeijingChina
| | - Dongcheng Liu
- College of Agronomy/Collaborative Innovation Center of Henan Grain CropsHenan Agricultural UniversityZhengzhouChina
| | - Aimin Zhang
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovative Academy of Seed DesignChinese Academy of SciencesBeijingChina
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Barros JHT, de Carvalho Oliveira L, Cristianini M, Steel CJ. Non-thermal emerging technologies as alternatives to chemical additives to improve the quality of wheat flour for breadmaking: a review. Crit Rev Food Sci Nutr 2021; 63:1612-1628. [PMID: 34420435 DOI: 10.1080/10408398.2021.1966380] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Wheat flour is the main ingredient used in the preparation of bread. Factors such as low gluten content and the addition of nontraditional ingredients in baking affect the quality of wheat flour and may limit its use in baking. With the increasing trend of "clean label" products, it may be interesting to develop and use physical processes to improve the quality of wheat flour and avoid the use of chemical additives. High hydrostatic pressure, non-thermal plasma, ultrasound, ozonation, ultraviolet light, and pulsed light treatments are non-thermal emerging technologies (NTETs) that have been studied for this purpose. They were originally developed to inactivate microorganisms and enzymes in foods. Additionally, these technologies can be used at low temperatures to modify the most important component of wheat flour, i.e., gluten and its fractions, which are responsible for the rheological properties of wheat flour dough. Thus, this review focuses on the effects of these NTETs by considering the following factors: (1) the technological properties of gluten, (2) gluten-starch interactions, (3) possible effects of NTETs on minor components of flours, and (4) the quality of wheat flour and the resulting final products.
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Affiliation(s)
- Jefferson Henrique Tiago Barros
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil.,Federal Institute of Acre (IFAC), Xapuri, Brazil
| | - Ludmilla de Carvalho Oliveira
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
| | - Marcelo Cristianini
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
| | - Caroline Joy Steel
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
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31
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Liang Z, Gao J, Yu P, Yang D. History, mechanism of action, and toxicity: a review of commonly used dough rheology improvers. Crit Rev Food Sci Nutr 2021; 63:947-963. [PMID: 34309422 DOI: 10.1080/10408398.2021.1956427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Dough rheology improvers, which often are oxidative reagents in nature, have long been used in bread-making industry to enhance protein crosslinking and subsequently improve the dough rheological properties and bread qualities. Numerous studies were conducted to explore the effects of these oxidative agents on dough quality improving, however, the underlying mechanism of their action during dough development has not been fully understood. Due to the public health concerns, multiple oxidative reagents were banned in some countries across the world, while others are still permitted in accordance with regulations. Therefore, a comprehensive understanding of their application, significance, and safety in bread manufacturing is necessary. This review aims to provide a detailed information about the evolutionary history of several commonly used oxidants acting as dough rheology improvers, their mechanisms of action, as well as their potential toxicity.
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Affiliation(s)
- Zhongxin Liang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jihui Gao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Peixuan Yu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Dong Yang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
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Cho K, Jang YR, Lim SH, Altenbach SB, Gu YQ, Simon-Buss A, Lee JY. Proteomic Determination of Low-Molecular-Weight Glutenin Subunit Composition in Aroona Near-Isogenic Lines and Standard Wheat Cultivars. Int J Mol Sci 2021; 22:ijms22147709. [PMID: 34299329 PMCID: PMC8306524 DOI: 10.3390/ijms22147709] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/13/2021] [Accepted: 07/15/2021] [Indexed: 11/24/2022] Open
Abstract
The low-molecular weight glutenin subunit (LMW-GS) composition of wheat (Triticum aestivum) flour has important effects on end-use quality. However, assessing the contributions of each LMW-GS to flour quality remains challenging because of the complex LMW-GS composition and allelic variation among wheat cultivars. Therefore, accurate and reliable determination of LMW-GS alleles in germplasm remains an important challenge for wheat breeding. In this study, we used an optimized reversed-phase HPLC method and proteomics approach comprising 2-D gels coupled with liquid chromatography–tandem mass spectrometry (MS/MS) to discriminate individual LMW-GSs corresponding to alleles encoded by the Glu-A3, Glu-B3, and Glu-D3 loci in the ‘Aroona’ cultivar and 12 ‘Aroona’ near-isogenic lines (ARILs), which contain unique LMW-GS alleles in the same genetic background. The LMW-GS separation patterns for ‘Aroona’ and ARILs on chromatograms and 2-D gels were consistent with those from a set of 10 standard wheat cultivars for Glu-3. Furthermore, 12 previously uncharacterized spots in ‘Aroona’ and ARILs were excised from 2-D gels, digested with chymotrypsin, and subjected to MS/MS. We identified their gene haplotypes and created a 2-D gel map of LMW-GS alleles in the germplasm for breeding and screening for desirable LMW-GS alleles for wheat quality improvement.
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Affiliation(s)
- Kyoungwon Cho
- Department of Biotechnology, College of Agriculture and Life Sciences, Chonnam National University, Gwangju 61186, Korea;
| | - You-Ran Jang
- National Institute of Agricultural Science, RDA, Jeonju 54874, Korea;
| | - Sun-Hyung Lim
- Division of Horticultural Biotechnology, Hankyong National University, Anseong 17579, Korea;
| | - Susan B. Altenbach
- USDA-ARS, Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA; (S.B.A.); (Y.Q.G.); (A.S.-B.)
| | - Yong Q. Gu
- USDA-ARS, Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA; (S.B.A.); (Y.Q.G.); (A.S.-B.)
| | - Annamaria Simon-Buss
- USDA-ARS, Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA; (S.B.A.); (Y.Q.G.); (A.S.-B.)
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, 20146 Hamburg, Germany
| | - Jong-Yeol Lee
- National Institute of Agricultural Science, RDA, Jeonju 54874, Korea;
- Correspondence: ; Tel.: +82-62-238-4616
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Franaszek S, Salmanowicz B. Composition of low-molecular-weight glutenin subunits in common wheat ( Triticum aestivum L.) and their effects on the rheological properties of dough. Open Life Sci 2021; 16:641-652. [PMID: 34222664 PMCID: PMC8234812 DOI: 10.1515/biol-2021-0059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 04/07/2021] [Accepted: 04/24/2021] [Indexed: 11/15/2022] Open
Abstract
The main purpose of this research was the identification and characterization of low-molecular-weight glutenin subunit (LMW-GS) composition in common wheat and the determination of the effect of these proteins on the rheological properties of dough. The use of capillary zone electrophoresis and reverse-phase high-performance liquid chromatography has made it possible to identify four alleles in the Glu-A3 and Glu-D3 loci and seven alleles in the Glu-B3 locus, encoding LMW-GSs in 70 varieties and breeding lines of wheat tested. To determine the technological quality of dough, analyses were performed at the microscale using a TA.XT Plus Texture Analyzer. Wheat varieties containing the Glu-3 loci scheme (Glu-A3b, Glu-A3f at the Glu-A3 locus; Glu-B3a, Glu-B3b, Glu-B3d, Glu-B3h at the Glu-B3 locus; Glu-D3a, Glu-D3c at the Glu-D3 locus) determined the most beneficial quality parameters.
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Affiliation(s)
- Sławomir Franaszek
- Institute of Plant Genetics, Polish Academy of Sciences, Strzeszyńska 34, 60-479 Poznań, Poland
| | - Bolesław Salmanowicz
- Institute of Plant Genetics, Polish Academy of Sciences, Strzeszyńska 34, 60-479 Poznań, Poland
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34
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Proteome and transcriptome analyses of wheat near isogenic lines identifies key proteins and genes of wheat bread quality. Sci Rep 2021; 11:9978. [PMID: 33976249 PMCID: PMC8113351 DOI: 10.1038/s41598-021-89140-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Accepted: 04/21/2021] [Indexed: 11/08/2022] Open
Abstract
The regulation of wheat protein quality is a highly complex biological process involving multiple metabolic pathways. To reveal new insights into the regulatory pathways of wheat glutenin synthesis, we used the grain-filling period wheat grains of the near-isogenic lines NIL-723 and NIL-1010, which have large differences in quality, to perform a combined transcriptome and proteome analysis. Compared with NIL-1010, NIL-723 had 1287 transcripts and 355 proteins with significantly different abundances. Certain key significantly enriched pathway were identified, and wheat quality was associated with alanine, aspartate and glutamate metabolism, nitrogen metabolism and alpha-linolenic acid metabolism. Differentially expressed proteins (DEPs) or Differentially expressed genes (DEGs) in amino acid synthesis pathways were upregulated primarily in the glycine (Gly), methionine (Met), threonine (Thr), glutamic acid (Glu), proline (proC), cysteine (Cys), and arginine (Arg) synthesis and downregulated in the tryptophan (trpE), leucine (leuC), citrulline (argE), and ornithine (argE) synthesis. Furthermore, to elucidate changes in glutenin in the grain synthesis pathway, we plotted a regulatory pathway map and found that DEGs and DEPs in ribosomes (RPL5) and the ER (HSPA5, HYOU1, PDIA3, PDIA1, Sec24, and Sec31) may play key roles in regulating glutenin synthesis. The transcriptional validation of some of the differentially expressed proteins through real-time quantitative PCR analysis further validated the transcriptome and proteomic results.
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Shen L, Luo G, Song Y, Xu J, Ji J, Zhang C, Gregová E, Yang W, Li X, Sun J, Zhan K, Cui D, Liu D, Zhang A. A novel NAC family transcription factor SPR suppresses seed storage protein synthesis in wheat. PLANT BIOTECHNOLOGY JOURNAL 2021; 19:992-1007. [PMID: 33305445 PMCID: PMC8131056 DOI: 10.1111/pbi.13524] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 08/11/2020] [Accepted: 12/01/2020] [Indexed: 05/23/2023]
Abstract
The synthesis of seed storage protein (SSP) is mainly regulated at the transcriptional level. However, few transcriptional regulators of SSP synthesis have been characterized in common wheat (Triticum aestivum) owing to the complex genome. As the A genome donor of common wheat, Triticum urartu could be an elite model in wheat research considering its simple genome. Here, a novel NAC family transcription factor TuSPR from T. urartu was found preferentially expressed in developing endosperm during grain-filling stages. In common wheat transgenically overexpressing TuSPR, the content of total SSPs was reduced by c. 15.97% attributed to the transcription declines of SSP genes. Both in vitro and in vivo assays showed that TuSPR bound to the cis-element 5'-CANNTG-3' distributed in SSP gene promoters and suppressed the transcription. The homolog in common wheat TaSPR shared a conserved function with TuSPR on SSP synthesis suppression. The knock-down of TaSPR in common wheat resulted in 7.07%-20.34% increases in the total SSPs. Both TuSPR and TaSPR could be superior targets in genetic engineering to manipulate SSP content in wheat, and this work undoubtedly expands our knowledge of SSP gene regulation.
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Affiliation(s)
- Lisha Shen
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovation Academy of Seed DesignChinese Academy of SciencesBeijingChina
- University of Chinese Academy of SciencesBeijingChina
| | - Guangbin Luo
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovation Academy of Seed DesignChinese Academy of SciencesBeijingChina
- Agronomy DepartmentUniversity of FloridaGainesvilleFLUSA
| | - Yanhong Song
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovation Academy of Seed DesignChinese Academy of SciencesBeijingChina
- Agronomy CollegeNational Key Laboratory of Wheat and Maize Crop ScienceCollaborative Innovation Center of Grain Crops in HenanHenan Agricultural UniversityZhengzhouChina
| | | | | | - Chi Zhang
- BGI GenomicsBGI‐ShenzhenShenzhenChina
| | - Edita Gregová
- National Agricultural and Food CentreResearch Institute of Plant ProductionPiešťanySlovakia
| | - Wenlong Yang
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovation Academy of Seed DesignChinese Academy of SciencesBeijingChina
| | - Xin Li
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovation Academy of Seed DesignChinese Academy of SciencesBeijingChina
| | - Jiazhu Sun
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovation Academy of Seed DesignChinese Academy of SciencesBeijingChina
| | - Kehui Zhan
- Agronomy CollegeNational Key Laboratory of Wheat and Maize Crop ScienceCollaborative Innovation Center of Grain Crops in HenanHenan Agricultural UniversityZhengzhouChina
| | - Dangqun Cui
- Agronomy CollegeNational Key Laboratory of Wheat and Maize Crop ScienceCollaborative Innovation Center of Grain Crops in HenanHenan Agricultural UniversityZhengzhouChina
| | - Dongcheng Liu
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovation Academy of Seed DesignChinese Academy of SciencesBeijingChina
- Advanced Biotechnology and Application Research CenterSchool of Chemistry and Biological EngineeringUniversity of Science and Technology BeijingBeijingChina
| | - Aimin Zhang
- State Key Laboratory of Plant Cell and Chromosome EngineeringNational Center for Plant Gene ResearchInstitute of Genetics and Developmental Biology/Innovation Academy of Seed DesignChinese Academy of SciencesBeijingChina
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Huérfano X, Estavillo JM, Duñabeitia MK, González-Moro MB, González-Murua C, Fuertes-Mendizábal T. Response of Wheat Storage Proteins and Breadmaking Quality to Dimethylpyrazole-Based Nitrification Inhibitors under Different Nitrogen Fertilization Splitting Strategies. PLANTS 2021; 10:plants10040703. [PMID: 33917372 PMCID: PMC8067339 DOI: 10.3390/plants10040703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 03/31/2021] [Accepted: 04/02/2021] [Indexed: 11/16/2022]
Abstract
Improving fertilizer nitrogen (N) use efficiency is essential to increase crop productivity and avoid environmental damage. This study was conducted during four crop cycles of winter wheat under humid Mediterranean conditions (Araba, northern Spain). The effects of N-fertilization splitting and the application of the nitrification inhibitors (NIs) 3,4-dimethylpyrazole phosphate (DMPP) and 2-(3,4-dimethyl-1H-pyrazol-1-yl) succinic acid isomeric mixture (DMPSA) as strategies to improve grain quality were examined. The hypothesis of this study was to test if the partial ammonium nutrition and the reduction of fertilizer losses presumably induced by the application of NIs can modify the grain gliadin and glutenin protein contents and the breadmaking quality (dough rheological properties). Among both NIs assayed, only DMPP showed a slight effect of decreasing the omega gliadin fraction, following splitting either two or three times, although this effect was dependent on the year and was not reflected in terms of dough extensibility. The slight decreases observed in grain quality in terms of dough strength and glutenin content induced by DMPP suggest that DMPSA is more promising in terms of maintaining grain quality. Nonetheless, these poor effects exerted by NI application on grain quality parameters did not lead to changes in the quality parameters defining the flour aptitudes for breadmaking.
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37
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M Victorio VC, O Alves T, M F Souza GH, Gutkoski LC, Cameron LC, S L Ferreira M. NanoUPLC-MS E reveals differential abundance of gluten proteins in wheat flours of different technological qualities. J Proteomics 2021; 239:104181. [PMID: 33677101 DOI: 10.1016/j.jprot.2021.104181] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 02/18/2021] [Accepted: 02/28/2021] [Indexed: 12/26/2022]
Abstract
Gluten proteins contribute to the rheological properties of dough. Mass spectrometric techniques help to understand the contribution of these proteins to the quality of the end product. This work aimed to apply modern proteomic techniques to characterize and provide a better understanding of gluten proteins in wheat flours of different technological qualities. Nine Brazilian wheat flours (Triticum aestivum) classified by rheological gluten force were used to extract the proteins. Extracts were pooled together by technological qualities in low (LW), medium (MD), and superior (SP). Peptides were analyzed by nanoUPLC and mass spectrometry multiplex method (MSE). Collectively, 3545 peptides and 1297 proteins were identified, and 116 proteins were found differentially abundant. Low molecular weight glutenin subunits (LMW-GS) were found up-regulated only in SP samples. Proteins related to wheat grain hardness, such as puroindoline-A, were found in significant concentration in LW samples. After domain prediction, LW presented a different pattern with a lower abundance of functional domains, and SP presented chaperones, known to be involved in adequate folding of the storage proteins. NanoUPLC-MSE was efficient in analyzing and distinguishing the proteomic pattern of wheat flours from different qualities, pointing out the differentially abundant gluten proteins and providing a better understanding of wheat flour quality. SIGNIFICANCE: Common wheat is one of the most important staple food sources in the world. The improvement and comprehension of wheat quality has been a major objective of plant breeders and cereal chemists. Our findings highlighted the application of a modern proteomic approach to obtain a better understanding of the impact of gluten proteins on the technological quality of different wheat flours. The obtained data revealed different abundances of wheat quality-related proteins in superior quality flours when compared with samples of low rheological properties. In addition, multivariate statistical analysis clearly distinguished the flours of different qualities. This work contributes to the consolidation of research in the field of wheat technological quality.
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Affiliation(s)
- V C M Victorio
- Laboratory of Bioactives, Food and Nutrition Graduate Program, PPGAN, Federal University of the State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, 22290-240, RJ, Brazil.
| | - T O Alves
- Laboratory of Bioactives, Food and Nutrition Graduate Program, PPGAN, Federal University of the State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, 22290-240, RJ, Brazil.
| | | | - L C Gutkoski
- Laboratory of Bioactives, Food and Nutrition Graduate Program, PPGAN, Federal University of the State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, 22290-240, RJ, Brazil
| | - L C Cameron
- Center of Innovation in Mass Spectrometry-Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil.
| | - M S L Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, PPGAN, Federal University of the State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, 22290-240, RJ, Brazil; Center of Innovation in Mass Spectrometry-Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil.
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38
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Abdelaleem MA, Al-Azab KF. Evaluation of flour protein for different bread wheat genotypes. BRAZ J BIOL 2021; 81:719-727. [PMID: 33605300 DOI: 10.1590/1519-6984.230403] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Accepted: 02/16/2020] [Indexed: 11/22/2022] Open
Abstract
Six different bread wheat genotypes; two Egyptian commercial varieties (control); Giza-168 and Gemmeiza-11, and four promising lines; L84 and L148, resulted via hybridization and M10 and M34 via radiation mutation program) were rheologically evaluated using extensograph and for protein, analysis using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The radiation mutant M10 and M34 had the highest maximum resistance which is a very good indicator of strong gluten. The amount of gluten content was higher in M10, L148, and M34 compared to the control samples Gz168 and Gm11. Sulfide amino acids (CYS and MET) are slightly higher in M10. The electrophoretic results and amino acid analyzers show that the best technological quality was exhibited by M10. Radiation mutants wheat genotypes have a protein with good characteristics, mainly gluten which is significantly higher compared to control samples. The rheological properties measured as extensograph and gel electrophoresis were much better in irradiated lines M10 and M34.
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Affiliation(s)
- M A Abdelaleem
- Plant Research Department, Nuclear Research Center, Atomic Energy Authority, Cairo 13759, Egypt
| | - K F Al-Azab
- Plant Research Department, Nuclear Research Center, Atomic Energy Authority, Cairo 13759, Egypt
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Jang YR, Kim S, Sim JR, Lee SB, Lim SH, Kang CS, Choi C, Goo TW, Lee JY. High-throughput analysis of high-molecular weight glutenin subunits in 665 wheat genotypes using an optimized MALDI-TOF-MS method. 3 Biotech 2021; 11:92. [PMID: 33520578 PMCID: PMC7829314 DOI: 10.1007/s13205-020-02637-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Accepted: 12/30/2020] [Indexed: 10/22/2022] Open
Abstract
Gluten protein composition determines the rheological characteristics of wheat dough and is influenced by variable alleles with distinct effects on processing properties. Using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS), we determined the high-molecular weight glutenin subunit (HMW-GS) composition of 665 wheat genotypes employed in breeding programs in South Korea. We identified 22 HMW-GS alleles, including 3 corresponding to the Glu-A1 locus, 14 to Glu-B1, and 5 to Glu-D1. The Glu-1 quality score, which is an important criterion for high-quality wheat development, was found to be 10 for 105/665 (15.79%) of the studied genotypes, and included the following combinations of HMW-GS: 2*, 7 + 8, 5 + 10; 2*, 17 + 18, 5 + 10; 1, 7 + 8, 5 + 10; and 1, 17 + 18, 5 + 10. To select wheat lines with the 1Bx7 overexpression (1Bx7OE) subunit, which is known to have a positive effect on wheat quality, we used a combination of MALDI-TOF-MS and published genotyping markers and identified 6 lines carrying 1Bx7OE out of the 217 showing a molecular weight of 83,400 Da, consistent with 1Bx7G2 and 1Bx7OE. This study demonstrates that the MALDI-TOF-MS method is fast, accurate, reliable, and effective in analyzing large numbers of wheat germplasms or breeding lines in a high-throughput manner. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13205-020-02637-z.
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Affiliation(s)
- You-Ran Jang
- National Institute of Agricultural Science, RDA, Jeonju, 54874 South Korea
| | - Sewon Kim
- National Institute of Agricultural Science, RDA, Jeonju, 54874 South Korea
| | - Jae-Ryeong Sim
- National Institute of Agricultural Science, RDA, Jeonju, 54874 South Korea
| | - Su-Bin Lee
- National Institute of Agricultural Science, RDA, Jeonju, 54874 South Korea
| | - Sun-Hyung Lim
- Division of Horticultural Biotechnology, Hankyong National University, Anseong, 17579 South Korea
| | - Chon-Sik Kang
- National Institute of Crop Science, RDA, Jeonju, 55365 South Korea
| | - Changhyun Choi
- National Institute of Crop Science, RDA, Jeonju, 55365 South Korea
| | - Tae-Won Goo
- Department of Biochemistry, School of Medicine, Dongguk University, Gyeongju, 38066 South Korea
| | - Jong-Yeol Lee
- National Institute of Agricultural Science, RDA, Jeonju, 54874 South Korea
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40
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Ciurko D, Łaba W, Żarowska B, Janek T. Enzymatic hydrolysis using bacterial cultures as a novel method for obtaining antioxidant peptides from brewers' spent grain. RSC Adv 2021; 11:4688-4700. [PMID: 35424402 PMCID: PMC8694660 DOI: 10.1039/d0ra08830g] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Accepted: 01/19/2021] [Indexed: 11/21/2022] Open
Abstract
Brewers' spent grain was used as a substrate to obtain protein hydrolysates with antioxidant activity. Hydrolysis was conducted in the culture using proteolytic bacteria. Hydrolysis was controlled by measurement of α-amino group concentration and with the aid of size exclusion chromatography. For each culture the degree of hydrolysis was calculated. The most efficient protein hydrolysis was observed in the cultures of Bacillus cereus (43.06%) and Bacillus lentus (41.81%). In addition, gelatin zymography was performed in order to detect bacterial proteases and their activity. The profile of secreted enzymes was heterogeneous, while the greatest variety was observed for Bacillus polymyxa. Brewers' spent grain protein hydrolysates exhibited high antioxidant activity. Bacillus subtilis and Bacillus cereus post-cultured media displayed the highest activity, respectively 1291.97 and 1621.31 μM TEAC per g for ABTS, 188.89 and 160.93 μM TEAC per g for DPPH, and 248.81 and 284.08 μM TEAC per g for the FRAP method. Hydrolysis of brewers' spent grain conducted in the bacterial cultures entails reduction of workload, economic cost and environmental impact.![]()
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Affiliation(s)
- Dominika Ciurko
- Wrocław University of Environmental and Life Sciences, Department of Biotechnology and Food Microbiology, Faculty of Biotechnology and Food Science J. Chełmońskiego 37 51-630 Wrocław Poland +48 71 320 7723
| | - Wojciech Łaba
- Wrocław University of Environmental and Life Sciences, Department of Biotechnology and Food Microbiology, Faculty of Biotechnology and Food Science J. Chełmońskiego 37 51-630 Wrocław Poland +48 71 320 7723
| | - Barbara Żarowska
- Wrocław University of Environmental and Life Sciences, Department of Biotechnology and Food Microbiology, Faculty of Biotechnology and Food Science J. Chełmońskiego 37 51-630 Wrocław Poland +48 71 320 7723
| | - Tomasz Janek
- Wrocław University of Environmental and Life Sciences, Department of Biotechnology and Food Microbiology, Faculty of Biotechnology and Food Science J. Chełmońskiego 37 51-630 Wrocław Poland +48 71 320 7723
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41
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Dynamic Changes in Glutenin Macropolymer during Different Dough Mixing and Resting Processes. Molecules 2021; 26:molecules26030541. [PMID: 33494212 PMCID: PMC7864511 DOI: 10.3390/molecules26030541] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 01/18/2021] [Accepted: 01/18/2021] [Indexed: 11/29/2022] Open
Abstract
The glutenin macropolymer (GMP), which is an important component of the glutenin protein in wheat flour, plays a prominent role in governing dough properties and breadmaking quality. This study investigated the changes in GMP properties during the mixing and resting stages of dough processing. The results show that the GMP content decreases by about 20.20% when the mixing time increases from 3 to 5 min, while increasing the resting time can lead to restoration of some GMP contents. Resting promotes greater formation of large-sized GMP particles, which is likely related to the increased disulfide bond content in the GMP during this process. In contrast, the mechanical force of mixing causes GMP depolymerization and formation of smaller particles. Furthermore, after mixing, the protein secondary structure tends to be disordered, the protein morphology becomes irregular, and the protein subunit ratio changes. Thus, mixing has many of the opposite effects to resting, although resting can (to some extent) restore the properties of the GMP after mixing. However, excessive resting time can lead to negative results, reflected in lower disulfide bond (SS) and GMP contents, and more irregular particle sizes. The presented results suggest that dough mixing induces rearrangement of the dough’s protein structure, and resting somewhat restores the chemical bonds and internal protein structure.
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42
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Li Y, Fu J, Shen Q, Yang D. High-Molecular-Weight Glutenin Subunits: Genetics, Structures, and Relation to End Use Qualities. Int J Mol Sci 2020; 22:E184. [PMID: 33375389 PMCID: PMC7795185 DOI: 10.3390/ijms22010184] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 12/16/2020] [Accepted: 12/23/2020] [Indexed: 02/06/2023] Open
Abstract
High-molecular-weight glutenin subunits (HMW-GSs) are storage proteins present in the starchy endosperm cells of wheat grain. Encoding the synthesis of HMW-GS, the Glu-1 loci located on the long arms of group 1 chromosomes of the hexaploid wheat (1A, 1B, and 1D) present multiple allelism. In hexaploid wheat cultivars, almost all of them express 3 to 5 HMW-GSs and the 1Ay gene is always silent. Though HMW-GSs are the minor components in gluten, they are crucial for dough properties, and certain HMW-GSs make more positive contributions than others. The HMW-GS acts as a "chain extender" and provides a disulfide-bonded backbone in gluten network. Hydrogen bonds mediated by glutamine side chains are also crucial for stabilizing the gluten structure. In most cases, HMW-GSs with additional or less cysteines are related to the formation of relatively more or less interchain disulfide bonds and HMW-GSs also affect the gluten secondary structures, which in turn impact the end use qualities of dough.
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Affiliation(s)
- Yi Li
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing 100083, China; (Y.L.); (J.F.)
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Jiahui Fu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing 100083, China; (Y.L.); (J.F.)
| | - Qun Shen
- Key Laboratory of Plant Protein and Grain Processing, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, 17 East Tsinghua Rd., Beijing 100083, China;
| | - Dong Yang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing 100083, China; (Y.L.); (J.F.)
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
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43
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Chen Y, Liang Y, Jia F, Chen D, Zhang X, Wang Q, Wang J. Effect of extrusion temperature on the protein aggregation of wheat gluten with the addition of peanut oil during extrusion. Int J Biol Macromol 2020; 166:1377-1386. [PMID: 33161084 DOI: 10.1016/j.ijbiomac.2020.11.017] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 11/02/2020] [Accepted: 11/04/2020] [Indexed: 10/23/2022]
Abstract
The influence of extrusion temperature on protein components and aggregation of wheat gluten (WG) and wheat gluten-peanut oil complexes (WPE) during extrusion with the addition of peanut oil was studied. Gliadin content and wheat gluten extractability decreased and glutenin content increased as extrusion temperature increased. At the same extrusion temperature, the gliadin content in WPE was higher than that in WG. The addition of peanut oil also resulted in the higher gluten extractability of WPE than WG. Increasing extrusion temperature also increased the average molecular weight of glutenin and gliadin. The decreased free sulfhydryl (SH) and increased disulfide bonds (SS) indicated that wheat gluten aggregation was promoted, via disulfide cross-linking, when extrusion temperature increased. Furthermore, increased temperature promoted the aggregation of gluten by increasing sulfhydryl-disulfide bond (SH-SS) interchange during extrusion. When the secondary structure of wheat gluten was analyzed by circular dichroism, the relative gluten α-helix content was decreased and the relative β-sheet content was increased. Also, the results of scanning electron microscopy (SEM) showed the size of the resultant particles increased with temperature, and the mean particle size of WPE was higher than WG. This research shows that extrusion temperature promotes gluten aggregation of WG and WPE. It provides basic data to support the study of gluten-lipid extrusion in the field of protein processing.
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Affiliation(s)
- Yu Chen
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Feng Jia
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Di Chen
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xia Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Qi Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
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Sallam AH, Manan F, Bajgain P, Martin M, Szinyei T, Conley E, Brown-Guedira G, Muehlbauer GJ, Anderson JA, Steffenson BJ. Genetic architecture of agronomic and quality traits in a nested association mapping population of spring wheat. THE PLANT GENOME 2020; 13:e20051. [PMID: 33217209 DOI: 10.1002/tpg2.20051] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Accepted: 07/03/2020] [Indexed: 06/11/2023]
Abstract
Germplasm collections are rich sources of genetic variation to improve crops for many valuable traits. Nested association mapping (NAM) populations can overcome the limitations of genome-wide association studies (GWAS) in germplasm collections by reducing the effect of population structure. We exploited the genetic diversity of the USDA-ARS wheat (Triticum aestivum L.) core collection by developing the Spring Wheat Multiparent Introgression Population (SWMIP). To develop this population, twenty-five core parents were crossed and backcrossed to the Minnesota spring wheat cultivar RB07. The NAM population and 26 founder parents were genotyped using genotyping-by-sequencing and phenotyped for heading date, height, test weight, and grain protein content. After quality control, 20,312 markers with physical map positions were generated for 2,038 recombinant inbred lines (RILs). The number of RILs in each family varied between 58 and 96. Three GWAS models were utilized for quantitative trait loci (QTL) detection and accounted for known family stratification, genetic kinship, and both covariates. GWAS was performed on the whole population and also by bootstrap sampling of an equal number of RILs from each family. Greater power of QTL detection was achieved by treating families equally through bootstrapping. In total 16, 15, 12, and 13 marker-trait associations (MTAs) were identified for heading date, height, test weight, and grain protein content, respectively. Some of these MTAs were coincident with major genes known to control the traits, but others were novel and contributed by the wheat core parents. The SWMIP will be a valuable source of genetic variation for spring wheat breeding.
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Affiliation(s)
- Ahmad H Sallam
- Department of Plant Pathology, University of Minnesota, St. Paul, MN, 55108, USA
| | - Fazal Manan
- Department of Plant Pathology, University of Minnesota, St. Paul, MN, 55108, USA
| | - Prabin Bajgain
- Department of Agronomy and Plant Genetics, University of Minnesota, St. Paul, MN, 55108, USA
| | - Matthew Martin
- Department of Plant Pathology, University of Minnesota, St. Paul, MN, 55108, USA
| | - Tamas Szinyei
- Department of Plant Pathology, University of Minnesota, St. Paul, MN, 55108, USA
| | - Emily Conley
- Department of Agronomy and Plant Genetics, University of Minnesota, St. Paul, MN, 55108, USA
| | | | - Gary J Muehlbauer
- Department of Agronomy and Plant Genetics, University of Minnesota, St. Paul, MN, 55108, USA
- Department of Plant and Microbial Biology, University of Minnesota, St. Paul, MN, 55108, USA
| | - James A Anderson
- Department of Agronomy and Plant Genetics, University of Minnesota, St. Paul, MN, 55108, USA
| | - Brian J Steffenson
- Department of Plant Pathology, University of Minnesota, St. Paul, MN, 55108, USA
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45
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Bacala R, Fu BX, Perreault H, Hatcher DW. C-terminal tyrosine removal from wheat low-molecular weight glutenin subunits (LMW-GS); biologically relevant or mistaken substrate? J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103060] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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46
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Abenavoli L, Milanovic M, Procopio AC, Spampinato G, Maruca G, Perrino EV, Mannino GC, Fagoonee S, Luzza F, Musarella CM. Ancient wheats: beneficial effects on insulin resistance. Minerva Med 2020; 112:641-650. [PMID: 32729704 DOI: 10.23736/s0026-4806.20.06873-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Non-alcoholic fatty liver disease and type 2 diabetes mellitus are two conditions that commonly exist together in the context of the metabolic syndrome. Several scientific advances in understanding this association have identified insulin resistance as the key point in the pathogenesis of both diseases. The first line treatment suggested in the management of these diseases is represented by lifestyle changes and in particular the modification of alimentary regimen, with the transition to a healthy diet. In this context, several studies have focused their attention on the identification of food products with beneficial actions, like ancient wheat (AW). AW are defined as the early cereals that were domesticated in their places of origin in the "Fertile Crescent" of the Middle East, and played a central role as a main source of food for the early civilizations in that region. The present narrative review aims to provide a systematic overview of the state of the art on the effects of AW on insulin resistance.
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Affiliation(s)
- Ludovico Abenavoli
- Department of Health Sciences, University Magna Graecia, Catanzaro, Italy -
| | - Maja Milanovic
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Novi Sad, Serbia
| | - Anna C Procopio
- Department of Health Sciences, University Magna Graecia, Catanzaro, Italy
| | | | - Gina Maruca
- Institute of Biosciences and Bioresources, National Research Council, Bari, Italy
| | - Enrico V Perrino
- CIHEAM, Mediterranean Agronomic Institute, Valenzano, Bari, Italy
| | - Gaia C Mannino
- Department of Medical and Surgical Sciences, University Magna Graecia, Catanzaro, Italy
| | - Sharmila Fagoonee
- Institute of Biostructure and Bioimaging, National Research Council c/o Molecular Biotechnology Centre, Torino, Italy
| | - Francesco Luzza
- Department of Health Sciences, University Magna Graecia, Catanzaro, Italy
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Markgren J, Hedenqvist M, Rasheed F, Skepö M, Johansson E. Glutenin and Gliadin, a Piece in the Puzzle of their Structural Properties in the Cell Described through Monte Carlo Simulations. Biomolecules 2020; 10:E1095. [PMID: 32717949 PMCID: PMC7465137 DOI: 10.3390/biom10081095] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 07/18/2020] [Accepted: 07/21/2020] [Indexed: 12/19/2022] Open
Abstract
Gluten protein crosslinking is a predetermined process where specific intra- and intermolecular disulfide bonds differ depending on the protein and cysteine motif. In this article, all-atom Monte Carlo simulations were used to understand the formation of disulfide bonds in gliadins and low molecular weight glutenin subunits (LMW-GS). The two intrinsically disordered proteins appeared to contain mostly turns and loops and showed "self-avoiding walk" behavior in water. Cysteine residues involved in intramolecular disulfide bonds were located next to hydrophobic peptide sections in the primary sequence. Hydrophobicity of neighboring peptide sections, synthesis chronology, and amino acid chain flexibility were identified as important factors in securing the specificity of intramolecular disulfide bonds formed directly after synthesis. The two LMW-GS cysteine residues that form intermolecular disulfide bonds were positioned next to peptide sections of lower hydrophobicity, and these cysteine residues are more exposed to the cytosolic conditions, which influence the crosslinking behavior. In addition, coarse-grained Monte Carlo simulations revealed that the protein folding is independent of ionic strength. The potential molecular behavior associated with disulfide bonds, as reported here, increases the biological understanding of seed storage protein function and provides opportunities to tailor their functional properties for different applications.
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Affiliation(s)
- Joel Markgren
- Department of Plant Breeding, Swedish University of Agricultural Sciences, P.O. Box 101, SE-230 53 Alnarp, Sweden;
| | - Mikael Hedenqvist
- Department of Fibre and Polymer Technology, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden; (M.H.); (F.R.)
| | - Faiza Rasheed
- Department of Fibre and Polymer Technology, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden; (M.H.); (F.R.)
| | - Marie Skepö
- Theoretical Chemistry, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden;
| | - Eva Johansson
- Department of Plant Breeding, Swedish University of Agricultural Sciences, P.O. Box 101, SE-230 53 Alnarp, Sweden;
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48
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Hu X, Dai S, Yan Y, Liu Y, Zhang J, Lu Z, Wei Y, Zheng Y, Cong H, Yan Z. The genetic diversity of group-1 homoeologs and characterization of novel LMW-GS genes from Chinese Xinjiang winter wheat landraces (Triticum aestivum L.). J Appl Genet 2020; 61:379-389. [PMID: 32548810 DOI: 10.1007/s13353-020-00564-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 05/24/2020] [Accepted: 05/26/2020] [Indexed: 11/26/2022]
Abstract
Group-1 homoelog genes in wheat genomes encode storage proteins and are the major determinants of wheat product properties. Consequently, understanding the genetic diversity of group-1 homoelogs and genes encoding storage proteins, especially the low-molecular-weight glutenins (LMW-GSs), within wheat landrace genomes is necessary to further improve the quality of modern wheat crops. The genetic diversity of group-1 homoelogs in 75 Xinjiang winter wheat landraces was evaluated by Diversity Arrays Technology (DArT) markers. These data were used to select 15 landraces for additional LMW-GS gene isolation. The genetic similarity coefficients among landraces were highly similar regardless if considering the diversity markers on 1A, 1B, and 1D chromosomes individually or using all of the markers together. These similarities were evinced by the generation of four similar cluster dendrograms that comprised 11-15 landrace groups, regardless of the dataset used to generate the dendrograms. A total of 105 LMW-GS sequences corresponding to 79 unique genes were identified overall by using primers designed to target Glu-A3 and Glu-B3 loci, and 54 mature proteins were predicted from the unique LMW-GS genes. Nine novel chimeric LMW-GS genes were also identified, of which, one was recombinant for -i/-m, one for -s/-m, and seven for -m/-m parent genes, respectively. Phylogenetic analysis separated all of the LMW-GSs into three clades that were supported by moderate bootstrap values (> 70%). The clades corresponded to LMW-GS genes primarily harboring different N-terminals. These results provide useful information for better understanding the evolutionary genetics of the important Glu-3 locus of wheat, and they also provide new novel gene targets that can potentially be exploited to improve wheat quality.
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Affiliation(s)
- Xinkun Hu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Chengdu, 611130, Sichuan, People's Republic of China
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang, Chengdu, 611130, Sichuan, People's Republic of China
| | - Shoufen Dai
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Chengdu, 611130, Sichuan, People's Republic of China
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang, Chengdu, 611130, Sichuan, People's Republic of China
| | - Yongliang Yan
- Institute of Crop Germplasm Resource, Xinjiang Academy of Agricultural Sciences, Urumqi, 830091, People's Republic of China.
| | - Yaxi Liu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Chengdu, 611130, Sichuan, People's Republic of China
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang, Chengdu, 611130, Sichuan, People's Republic of China
| | - Jinbo Zhang
- Institute of Crop Germplasm Resource, Xinjiang Academy of Agricultural Sciences, Urumqi, 830091, People's Republic of China
| | - Zifeng Lu
- Institute of Crop Germplasm Resource, Xinjiang Academy of Agricultural Sciences, Urumqi, 830091, People's Republic of China
| | - Yuming Wei
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Chengdu, 611130, Sichuan, People's Republic of China
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang, Chengdu, 611130, Sichuan, People's Republic of China
| | - Youliang Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Chengdu, 611130, Sichuan, People's Republic of China
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang, Chengdu, 611130, Sichuan, People's Republic of China
| | - Hua Cong
- Institute of Crop Germplasm Resource, Xinjiang Academy of Agricultural Sciences, Urumqi, 830091, People's Republic of China
| | - Zehong Yan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Chengdu, 611130, Sichuan, People's Republic of China.
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang, Chengdu, 611130, Sichuan, People's Republic of China.
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49
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Song Y, Luo G, Shen L, Yu K, Yang W, Li X, Sun J, Zhan K, Cui D, Liu D, Zhang A. TubZIP28, a novel bZIP family transcription factor from Triticum urartu, and TabZIP28, its homologue from Triticum aestivum, enhance starch synthesis in wheat. THE NEW PHYTOLOGIST 2020; 226:1384-1398. [PMID: 31955424 DOI: 10.1111/nph.16435] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Accepted: 01/07/2020] [Indexed: 05/20/2023]
Abstract
Starch in wheat grain provides humans with carbohydrates and influences the quality of wheaten food. However, no transcriptional regulator of starch synthesis has been identified first in common wheat (Triticum aestivum) due to the complex genome. Here, a novel basic leucine zipper (bZIP) family transcription factor TubZIP28 was found to be preferentially expressed in the endosperm throughout grain-filling stages in Triticum urartu, the A genome donor of common wheat. When TubZIP28 was overexpressed in common wheat, the total starch content increased by c. 4%, which contributed to c. 5% increase in the thousand kernel weight. The grain weight per plant of overexpression wheat was also elevated by c. 9%. Both in vitro and in vivo assays showed that TubZIP28 bound to the promoter of cytosolic AGPase and enhanced both the transcription and activity of the latter. Knockout of the homologue TabZIP28 in common wheat resulted in declines of both the transcription and activity of cytosolic AGPase in developing endosperms and c. 4% reduction of the total starch in mature grains. To the best of our knowledge, TubZIP28 and TabZIP28 are transcriptional activators of starch synthesis first identified in wheat, and they could be superior targets to improve the starch content and yield potential of wheat.
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Affiliation(s)
- Yanhong Song
- Agronomy College, National Key Laboratory of Wheat and Maize Crop Science, Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University, 15 Longzihu College District, Zhengzhou, 450046, China
- State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology/Innovative Academy of Seed Design, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101, China
| | - Guangbin Luo
- State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology/Innovative Academy of Seed Design, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101, China
- Agronomy Department, University of Florida, Gainesville, FL, 32611, USA
| | - Lisha Shen
- State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology/Innovative Academy of Seed Design, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Kang Yu
- State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology/Innovative Academy of Seed Design, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101, China
| | - Wenlong Yang
- State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology/Innovative Academy of Seed Design, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101, China
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Xin Li
- State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology/Innovative Academy of Seed Design, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101, China
| | - Jiazhu Sun
- State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology/Innovative Academy of Seed Design, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101, China
| | - Kehui Zhan
- Agronomy College, National Key Laboratory of Wheat and Maize Crop Science, Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University, 15 Longzihu College District, Zhengzhou, 450046, China
| | - Dangqun Cui
- Agronomy College, National Key Laboratory of Wheat and Maize Crop Science, Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University, 15 Longzihu College District, Zhengzhou, 450046, China
| | - Dongcheng Liu
- State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology/Innovative Academy of Seed Design, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101, China
- Agriculture and Biology Research Center, School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing, 100024, China
| | - Aimin Zhang
- Agronomy College, National Key Laboratory of Wheat and Maize Crop Science, Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University, 15 Longzihu College District, Zhengzhou, 450046, China
- State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology/Innovative Academy of Seed Design, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101, China
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Effects of Genotype, Growing Season and Nitrogen Level on Gluten Protein Assembly of Durum Wheat Grown under Mediterranean Conditions. AGRONOMY-BASEL 2020. [DOI: 10.3390/agronomy10050755] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Water deficit and high temperatures are the main environmental factors which affect both wheat yield and technological quality in the Mediterranean climate. The aim of the study was to evaluate the variation in the gluten protein assembly of four durum wheat genotypes in relation to growing seasons and different nitrogen levels. The genotypes, Marco Aurelio, Quadrato, Pietrafitta and Redidenari, were grown under three nitrogen levels (36, 90 and 120 kg ha−1) during two growing seasons in Southern Italy. Significant lower yield and a higher protein concentration were observed in the year characterized by a higher temperature at the end of the crop cycle. The effect of the high temperatures on protein assembly was different for the genotypes in relation to their earliness. Based on PCA, in the warmer year, only the medium-early genotype Quadrato showed positive values along the “protein polymerization degree” factor, while the medium and medium-late genotypes, Marco Aurelio and Pietrafitta showed negative values along the “proteins assembly” factor. No clear separation along the two factors was observed for the early genotype Redidenari. The variation in gluten protein assembly observed in the four genotypes in relation to the growing season might help breeding programs to select genotypes suitable for facing the ongoing climate changes in Mediterranean area.
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