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Branlard G, d'Orlando A, Tahir A, Schmutz M, Rhazi L, Faye A, Aussenac T. The conformation of glutenin polymers in wheat grain: some genetic and environmental factors associated with this important characteristic. JOURNAL OF EXPERIMENTAL BOTANY 2023; 74:2653-2666. [PMID: 36629279 DOI: 10.1093/jxb/erad013] [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: 10/06/2022] [Accepted: 01/09/2023] [Indexed: 06/06/2023]
Abstract
In a previous study we used asymmetric-flow field-flow fractionation to determine the polymer mass (Mw), gyration radius (Rw) and the polydispersity index of glutenin polymers (GPs) in wheat (Triticum aestivum). Here, using the same multi-location trials (4 years, 11 locations, and 192 cultivars), we report the factors that are associated with the conformation (Conf) of the polymers, which is the slope of Log(Rw) versus a function of Log(Mw). We found that Conf varied between 0.285 and 0.740, it had low broad-sense heritability (H2=16.8), and it was significantly influenced by the temperature occurring over the last month of grain filling. Higher temperatures were found to increase Rw and the compactness and sphericity of GPs. Alleles for both high- and low-molecular-weight glutenin subunits had a significant influence on the Conf value. Assuming a Gaussian distribution for Mw, the number of polymers present in wheat grains was computed for different kernel weights and protein concentrations, and it was found to exceed 1012 GPs per grain. Using atomic force microscopy and cryo-TEM, images of GPs were obtained for the first time. Under higher average temperature, GPs became larger and more spherical and consequently less prone to rapid hydrolysis. We propose some orientations that could be aimed at potentially reducing the impact of numerous GPs on people suffering from non-celiac gluten sensitivity.
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Affiliation(s)
- Gérard Branlard
- The French National Research Institute for Agriculture, Food and the Environment (INRAE), UCA UMR1095 GDEC, 5 Chemin de Beaulieu, 63100 Clermont-Ferrand, France
| | - Angelina d'Orlando
- The French National Research Institute for Agriculture, Food and the Environment (INRAE), Unité BIA-Plateforme BIBS, 3 Impasse Yvette Cauchois, 44 316 Nantes, France
| | - Ayesha Tahir
- Department of Biosciences, COMSATS University Islamabad, Park Road, Tarlai Kalan, 45550 Islamabad, Pakistan
| | - Marc Schmutz
- Université de Strasbourg, CNRS, Institut Charles Sadron, 23 rue du Loess, B.P. 84047, 67034 Strasbourg Cedex, France
| | - Larbi Rhazi
- Institut Polytechnique UniLaSalle, Université d'Artois, ULR 7519, 19 rue Pierre Waguet, BP 30313, 60026 Beauvais, France
| | - Annie Faye
- The French National Research Institute for Agriculture, Food and the Environment (INRAE), UCA UMR1095 GDEC, 5 Chemin de Beaulieu, 63100 Clermont-Ferrand, France
| | - Thierry Aussenac
- Institut Polytechnique UniLaSalle, Université d'Artois, ULR 7519, 19 rue Pierre Waguet, BP 30313, 60026 Beauvais, France
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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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3
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Wang Y, Chen Q, Li Y, Guo Z, Liu C, Wan Y, Hawkesford M, Zhu J, Wu W, Wei M, Zhao K, Jiang Y, Zhang Y, Xu Q, Kong L, Pu Z, Deng M, Jiang Q, Lan X, Wang J, Chen G, Ma J, Zheng Y, Wei Y, Qi P. Post-translational cleavage of HMW-GS Dy10 allele improves the cookie-making quality in common wheat ( Triticum aestivum). MOLECULAR BREEDING : NEW STRATEGIES IN PLANT IMPROVEMENT 2021; 41:49. [PMID: 37309542 PMCID: PMC10236088 DOI: 10.1007/s11032-021-01238-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Accepted: 06/15/2021] [Indexed: 06/14/2023]
Abstract
Wheat is a major staple food crop worldwide because of the unique properties of wheat flour. High molecular weight glutenin subunits (HMW-GSs), which are among the most critical determinants of wheat flour quality, are responsible for the formation of glutenin polymeric structures via interchain disulfide bonds. We herein describe the identification of a new HMW-GS Dy10 allele (Dy10-m619SN). The amino acid substitution (serine-to-asparagine) encoded in this allele resulted in a partial post-translational cleavage that produced two new peptides. These new peptides disrupted the interactions among gluten proteins because of the associated changes to the number of available cysteine residues for interchain disulfide bonds. Consequently, Dy10-m619SN expression decreased the size of glutenin polymers and weakened glutens, which resulted in wheat dough with improved cookie-making quality, without changes to the glutenin-to-gliadin ratio. In this study, we clarified the post-translational processing of HMW-GSs and revealed a new genetic resource useful for wheat breeding. Supplementary Information The online version contains supplementary material available at 10.1007/s11032-021-01238-9.
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Affiliation(s)
- Yan Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, 611130 Sichuan China
| | - Qing Chen
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Yang Li
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Zhenru Guo
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Caihong Liu
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Yongfang Wan
- Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ UK
| | | | - Jing Zhu
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Wang Wu
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Meiqiao Wei
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Kan Zhao
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Yunfeng Jiang
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Yazhou Zhang
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Qiang Xu
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Li Kong
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Zhien Pu
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Mei Deng
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Qiantao Jiang
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Xiujin Lan
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Jirui Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, 611130 Sichuan China
| | - Guoyue Chen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, 611130 Sichuan China
| | - Jian Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, 611130 Sichuan China
| | - Youliang Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, 611130 Sichuan China
| | - Yuming Wei
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, 611130 Sichuan China
| | - Pengfei Qi
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, 611130 Sichuan China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
- Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ UK
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4
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Expression analysis of α-gliadin isoforms in wheat grains. J Proteomics 2021; 246:104312. [PMID: 34224906 DOI: 10.1016/j.jprot.2021.104312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 05/14/2021] [Accepted: 06/18/2021] [Indexed: 11/20/2022]
Abstract
Gliadin is a major wheat seed storage protein that affects the extensibility of flour dough. Multiple genes encode gliadin, and there are numerous isoforms encoded by these genes, some of which might be related to flour quality. In this study, gliadin isoforms encoded by 30 α-gliadin genes from the wheat cultivar "Chinese Spring" (CS) were identified using 2-DE and MS/MS. The chromosomes where these isoform genes are located were determined using Gli-2 locus-deficient lines. A quantitative analysis by 2-DE revealed differences in expression levels among α-gliadin isoforms. We also separated the polymer and monomer fractions of the total protein by SEC. We found that an α-gliadin isoform with 7 cysteine residues was present at relatively higher levels in the polymer fraction than an α-gliadin isoform with 6 cysteine residues. The present study results can help in understanding the relationship between the properties of α-gliadin isoforms and the physical properties of dough in the future. SIGNIFICANCE: For investigating the relationship between isoforms and dough extensibility, we identified α-gliadin isoforms encoded by 30 genes among the 50 genes cloned until date. Moreover, the polymer and monomer fractions of the total protein were separated by SEC. We found that an α-gliadin isoform with 7 cysteine residues was present at relatively higher levels in the polymer fraction than an α-gliadin isoform with 6 cysteine residues. This study provided useful information for elucidating the relationship between the properties of α-gliadin isoforms and the physical properties of dough.
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Wang D, Li F, Cao S, Zhang K. Genomic and functional genomics analyses of gluten proteins and prospect for simultaneous improvement of end-use and health-related traits in wheat. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2020; 133:1521-1539. [PMID: 32020238 PMCID: PMC7214497 DOI: 10.1007/s00122-020-03557-5] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Accepted: 01/24/2020] [Indexed: 05/09/2023]
Abstract
KEY MESSAGE Recent genomic and functional genomics analyses have substantially improved the understanding on gluten proteins, which are important determinants of wheat grain quality traits. The new insights obtained and the availability of precise, versatile and high-throughput genome editing technologies will accelerate simultaneous improvement of wheat end-use and health-related traits. Being a major staple food crop in the world, wheat provides an indispensable source of dietary energy and nutrients to the human population. As worldwide population grows and living standards rise in both developed and developing countries, the demand for wheat with high quality attributes increases globally. However, efficient breeding of high-quality wheat depends on critically the knowledge on gluten proteins, which mainly include several families of prolamin proteins specifically accumulated in the endospermic tissues of grains. Although gluten proteins have been studied for many decades, efficient manipulation of these proteins for simultaneous enhancement of end-use and health-related traits has been difficult because of high complexities in their expression, function and genetic variation. However, recent genomic and functional genomics analyses have substantially improved the understanding on gluten proteins. Therefore, the main objective of this review is to summarize the genomic and functional genomics information obtained in the last 10 years on gluten protein chromosome loci and genes and the cis- and trans-factors regulating their expression in the grains, as well as the efforts in elucidating the involvement of gluten proteins in several wheat sensitivities affecting genetically susceptible human individuals. The new insights gathered, plus the availability of precise, versatile and high-throughput genome editing technologies, promise to speed up the concurrent improvement of wheat end-use and health-related traits and the development of high-quality cultivars for different consumption needs.
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Affiliation(s)
- Daowen Wang
- College of Agronomy, State Key Laboratory of Wheat and Maize Crop Science, and Center for Crop Genome Engineering, Henan Agricultural University, 15 Longzi Lake College Park, Zhengzhou, 450046, China.
- State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Science, 1 West Beichen Road, Beijing, 100101, China.
| | - Feng Li
- State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Science, 1 West Beichen Road, Beijing, 100101, China
| | - Shuanghe Cao
- Institute of Crop Science, National Wheat Improvement Center, Chinese Academy of Agricultural Sciences, 12 Zhongguancun South Street, Beijing, 100081, China
| | - Kunpu Zhang
- State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Science, 1 West Beichen Road, Beijing, 100101, China.
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6
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Altenbach SB, Chang HC, Simon-Buss A, Mohr T, Huo N, Gu YQ. Exploiting the reference genome sequence of hexaploid wheat: a proteomic study of flour proteins from the cultivar Chinese Spring. Funct Integr Genomics 2019; 20:1-16. [PMID: 31250230 PMCID: PMC6954139 DOI: 10.1007/s10142-019-00694-z] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 03/12/2019] [Accepted: 05/31/2019] [Indexed: 12/18/2022]
Abstract
Although the economic value of wheat flour is determined by the complement of gluten proteins, these proteins have been challenging to study because of the complexity of the major protein groups and the tremendous sequence diversity among wheat cultivars. The completion of a high-quality wheat genome sequence from the reference wheat Chinese Spring recently facilitated the assembly and annotation of a complete set of gluten protein genes from a single cultivar, making it possible to link individual proteins in the flour to specific gene sequences. In a proteomic analysis of total wheat flour protein from Chinese Spring using quantitative two-dimensional gel electrophoresis combined with tandem mass spectrometry, gliadins or low-molecular-weight glutenin subunits were identified as the predominant proteins in 72 protein spots. Individual spots were associated with 40 of 56 Chinese Spring gene sequences, including 16 of 26 alpha gliadins, 10 of 11 gamma gliadins, six of seven omega gliadins, one of two delta gliadins, and nine of ten LMW-GS. Most genes that were not associated with protein spots were either expressed at low levels in endosperm or encoded proteins with high similarity to other proteins. A wide range of protein accumulation levels were observed and discrepancies between transcript levels and protein levels were noted. This work together with similar studies using other commercial cultivars should provide new insight into the molecular basis of wheat flour quality and allergenic potential.
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Affiliation(s)
- Susan B Altenbach
- USDA-ARS Western Regional Research Center, 800 Buchanan Street, Albany, CA, 94710, USA.
| | - Han-Chang Chang
- USDA-ARS Western Regional Research Center, 800 Buchanan Street, Albany, CA, 94710, USA
| | - Annamaria Simon-Buss
- USDA-ARS Western Regional Research Center, 800 Buchanan Street, Albany, CA, 94710, USA
| | - Toni Mohr
- USDA-ARS Western Regional Research Center, 800 Buchanan Street, Albany, CA, 94710, USA
| | - Naxin Huo
- USDA-ARS Western Regional Research Center, 800 Buchanan Street, Albany, CA, 94710, USA
| | - Yong Q Gu
- USDA-ARS Western Regional Research Center, 800 Buchanan Street, Albany, CA, 94710, USA
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Altenbach SB, Chang HC, Yu XB, Seabourn BW, Green PH, Alaedini A. Elimination of Omega-1,2 Gliadins From Bread Wheat ( Triticum aestivum) Flour: Effects on Immunogenic Potential and End-Use Quality. FRONTIERS IN PLANT SCIENCE 2019; 10:580. [PMID: 31143195 PMCID: PMC6521778 DOI: 10.3389/fpls.2019.00580] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Accepted: 04/18/2019] [Indexed: 05/19/2023]
Abstract
The omega-1,2 gliadins are a group of wheat gluten proteins that contain immunodominant epitopes for celiac disease (CD) and also have been associated with food allergies. To reduce the levels of these proteins in the flour, bread wheat (Triticum aestivum cv. Butte 86) was genetically transformed with an RNA interference plasmid that targeted a 141 bp region at the 5' end of an omega-1,2 gliadin gene. Flour proteins from two transgenic lines were analyzed in detail by quantitative two-dimensional gel electrophoresis and tandem mass spectrometry. In one line, the omega-1,2 gliadins were missing with few other changes in the proteome. In the other line, striking changes in the proteome were observed and nearly all gliadins and low molecular weight glutenin subunits (LMW-GS) were absent. High molecular weight glutenin subunits (HMW-GS) increased in this line and those that showed the largest increases had molecular weights slightly less than those in the non-transgenic, possibly due to post-translational processing. In addition, there were increases in non-gluten proteins such as triticins, purinins, globulins, serpins, and alpha-amylase/protease inhibitors. Reactivity of flour proteins with serum IgG and IgA antibodies from a cohort of CD patients was reduced significantly in both transgenic lines. Both mixing time and tolerance were improved in the line without omega-1,2 gliadins while mixing properties were diminished in the line missing most gluten proteins. The data suggest that biotechnology approaches may be used to create wheat lines with reduced immunogenic potential in the context of gluten sensitivity without compromising end-use quality.
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Affiliation(s)
- Susan B. Altenbach
- Western Regional Research Center, United States Department of Agriculture-Agricultural Research Service, Albany, CA, United States
| | - Han-Chang Chang
- Western Regional Research Center, United States Department of Agriculture-Agricultural Research Service, Albany, CA, United States
| | - Xuechen B. Yu
- Department of Medicine, Columbia University, New York, NY, United States
- Institute of Human Nutrition, Columbia University, New York, NY, United States
| | - Bradford W. Seabourn
- Hard Winter Wheat Quality Laboratory, Center for Grain and Animal Health Research, United States Department of Agriculture-Agricultural Research Service, Manhattan, KS, United States
| | - Peter H. Green
- Institute of Human Nutrition, Columbia University, New York, NY, United States
- Celiac Disease Center, Columbia University, New York, NY, United States
| | - Armin Alaedini
- Department of Medicine, Columbia University, New York, NY, United States
- Institute of Human Nutrition, Columbia University, New York, NY, United States
- Celiac Disease Center, Columbia University, New York, NY, United States
- Department of Medicine, New York Medical College, Valhalla, NY, United States
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