1
|
Galimova AA, Kuluev BR. Identification of new nucleotide sequences of the Glu-B1-1 gene encoding x-type glutenins in bread wheat. Vavilovskii Zhurnal Genet Selektsii 2023; 27:433-439. [PMID: 37808211 PMCID: PMC10556853 DOI: 10.18699/vjgb-23-52] [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: 10/25/2022] [Revised: 04/27/2023] [Accepted: 05/12/2023] [Indexed: 10/10/2023] Open
Abstract
Studies of the genetic base and polymorphism of bread wheat cultivars aimed at identifying alleles of genes associated with high baking and other economically valuable traits seem to be relevant, since bread wheat, along with all representatives of the Triticeae tribe, has a huge genetic potential for creating cultivars with high technological and rheological properties of grain flour. The aim of this study was sequencing and analysis of the nucleotide sequences of the Glu-B1-1 gene, and analysis of the predicted amino acid sequences of its protein product in three cultivars of bread wheat. Thus, in the course of genotyping cultivars and lines of bread wheat for the Glu-B1-1 gene, in the cultivars 'Avesta', 'Leningradka krupnozernaya' and line C-75094, previously undescribed changes in the size of amplifiable regions of the Glu-B1-1 gene for high-molecular weight glutenins were found. Comparative analysis of the nucleotide sequences of these genes with known sequences showed the presence of two deletions in 'Avesta' and C-75094 and the presence of seven single-nucleotide substitutions in 'Leningradka krupnozernaya'. Alignment of the predicted Glu-B1 amino acid sequences of the studied accessions and the standard cultivar carrying the Glu-B1-a allele showed that deletions in the amino acid sequences of 'Avesta' and C-75094 accessions are localized in the central domain of the protein and affect the amount of tri-, hexa-, and nonapeptides, and in 'Leningradka krupnozernaya', a decrease in GQQ and PGQGQQ by one unit was revealed. In addition, substitutions of five amino acids were found in 'Leningradka krupnozernaya'. Thus, we have found previously undescribed deletions and substitutions in the nucleotide sequences of the Glu-B1-1 gene for high-molecular-weight glutenins, which lead to changes in amino acid sequences in functionally important regions, namely, in the central domains of protein molecules. The identified mutations can be used for genotyping bread wheat cultivars.
Collapse
Affiliation(s)
- A A Galimova
- Institute of Biochemistry and Genetics - Subdivision of the Ufa Federal Research Centre of the Russian Academy of Sciences, Ufa, Russia Federal Research Center the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), St. Petersburg, Russia
| | - B R Kuluev
- Institute of Biochemistry and Genetics - Subdivision of the Ufa Federal Research Centre of the Russian Academy of Sciences, Ufa, Russia Federal Research Center the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), St. Petersburg, Russia
| |
Collapse
|
2
|
Al-Khayri JM, Alshegaihi RM, Mahgoub ELI, Mansour E, Atallah OO, Sattar MN, Al-Mssallem MQ, Alessa FM, Aldaej MI, Hassanin AA. Association of High and Low Molecular Weight Glutenin Subunits with Gluten Strength in Tetraploid Durum Wheat ( Triticum turgidum spp. Durum L.). PLANTS (BASEL, SWITZERLAND) 2023; 12:1416. [PMID: 36987104 PMCID: PMC10051775 DOI: 10.3390/plants12061416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 03/19/2023] [Accepted: 03/20/2023] [Indexed: 06/19/2023]
Abstract
The gluten strength and the composition of high- and low-molecular-weight glutenin subunits (HMWGSs and LMWGSs) of fifty-one durum wheat genotypes were evaluated using sodium dodecyl sulfate (SDS) sedimentation testing and SDS polyacrylamide gel electrophoresis (SDS-PAGE). This study examined the allelic variability and the composition of HMWGSs and LMWGSs in T. durum wheat genotypes. SDS-PAGE was proven to be a successful method for identifying HMWGS and LMWGS alleles and their importance in determining the dough quality. The evaluated durum wheat genotypes with HMWGS alleles 7+8, 7+9, 13+16, and 17+18 were highly correlated with improved dough strength. The genotypes containing the LMW-2 allele displayed stronger gluten than those with the LMW-1 allele. The comparative in silico analysis indicated that Glu-A1, Glu-B1, and Glu-B3 possessed a typical primary structure. The study also revealed that the lower content of glutamine, proline, glycine, and tyrosineand the higher content of serine and valine in the Glu-A1 and Glu-B1 glutenin subunits, and the higher cysteine residues in Glu-B1 and lower arginine, isoleucine, and leucine in the Glu-B3 glutenin, are associated with the suitability of durum wheat for pasta making and the suitability of bread wheat with good bread-making quality. The phylogeny analysis reported that both Glu-B1 and Glu-B3 had a closer evolutionary relationship in bread and durum wheat, while the Glu-A1 was highly distinct. The results of the current research may help breeders to manage the quality of durum wheat genotypes by exploiting the allelic variation in glutenin. Computational analysis showed the presence of higher proportions of glutamine, glycine, proline, serine, and tyrosine than the other residues in both HMWGSs and LMWGSs. Thus, durum wheat genotype selection according to the presence of a few protein components effectively distinguishes the strongest from the weakest types of gluten.
Collapse
Affiliation(s)
- Jameel M. Al-Khayri
- Department of Agricultural Biotechnology, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia;
| | - Rana M. Alshegaihi
- Department of Biology, College of Science, University of Jeddah, Jeddah 21493, Saudi Arabia
| | - ELsayed I. Mahgoub
- Genetics Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Elsayed Mansour
- Department of Crop Science, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt;
| | - Osama O. Atallah
- Department of Plant Pathology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt;
- Department of Plant Pathology & Microbiology, Faculty of Agriculture & Life Sciences, Texas A&M University, College Station, TX 77840, USA
| | - Muhammad N. Sattar
- Central Laboratories, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (M.N.S.); (M.Q.A.-M.)
| | - Muneera Q. Al-Mssallem
- Central Laboratories, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (M.N.S.); (M.Q.A.-M.)
| | - Fatima M. Alessa
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia;
| | - Mohammed I. Aldaej
- Department of Agricultural Biotechnology, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia;
| | - Abdallah A. Hassanin
- Genetics Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| |
Collapse
|
3
|
Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles. Foods 2022; 11:foods11233824. [PMID: 36496632 PMCID: PMC9738829 DOI: 10.3390/foods11233824] [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: 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.
Collapse
|
4
|
Molecular Characterization and SNP-Based Molecular Marker Development of Two Novel High Molecular Weight Glutenin Genes from Triticum spelta L. Int J Mol Sci 2022; 23:ijms231911104. [PMID: 36232404 PMCID: PMC9570065 DOI: 10.3390/ijms231911104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 09/09/2022] [Accepted: 09/11/2022] [Indexed: 11/18/2022] Open
Abstract
Spelt wheat (Triticum spelta L., 2n=6x=42, AABBDD) is a valuable source of new gene resources for wheat genetic improvement. In the present study, two novel high molecular weight glutenin subunits (HMW-GS) 1Ax2.1* at Glu-A1 and 1By19* at Glu-B1 from German spelt wheat were identified. The encoding genes of both subunits were amplified and cloned by allele-specific PCR (AS-PCR), and the complete sequences of open reading frames (ORF) were obtained. 1Ax2.1* with 2478 bp and 1By19* with 2163 bp encoded 824 and 720 amino acid residues, respectively. Molecular characterization showed that both subunits had a longer repetitive region, and high percentage of α-helices at the N- and C-termini, which are beneficial for forming superior gluten macropolymers. Protein modelling by AlphaFold2 revealed similar three-diamensional (3D) structure features of 1Ax2.1* with two x-type superior quality subunits (1Ax1 and 1Ax2*) and 1By19* with four y-type superior quality subunits (1By16, 1By9, 1By8 and 1By18). Four cysteine residues in the three x-type subunits (1Ax2.1*, 1Ax1 and 1Ax2*) and the cysteine in intermediate repeat region of y-type subunits were not expected to participate in intramolecular disulfide bond formation, but these cysteines might form intermolecular disulfide bonds with other glutenins and gliadins to enhance gluten macropolymer formation. The SNP-based molecular markers for 1Ax2.1* and 1By19* genes were developed, which were verified in different F2 populations and recombination inbred lines (RILs) derived from crossing between spelt wheat and bread wheat cultivars. This study provides data on new glutenin genes and molecular markers for wheat quality improvement.
Collapse
|
5
|
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]
|
6
|
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.
Collapse
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
| |
Collapse
|
7
|
Gao J, Yu P, Liang H, Fu J, Luo Z, Yang D. The wPDI Redox Cycle Coupled Conformational Change of the Repetitive Domain of the HMW-GS 1Dx5-A Computational Study. Molecules 2020; 25:molecules25194393. [PMID: 32987954 PMCID: PMC7583805 DOI: 10.3390/molecules25194393] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 09/15/2020] [Accepted: 09/21/2020] [Indexed: 12/16/2022] Open
Abstract
The repetitive sequence of glutenin plays an important role in dough rheology; however, its interaction with wheat protein disulfide isomerase (wPDI) remains unclear. In this study, the conformations of wild type glutenin repetitive sequence (WRS) from the high molecular weight glutenin subunit (HMW-GS) 1Dx5, an artificially designed glutenin repetitive sequence (DRS) of which the amino acid composition is the same but the primary structure is different, and wPDI under different redox states were simulated. The molecular interactions between the aforementioned repetitive sequences with wPDI under different redox states were further investigated. The results indicated that the repetitive sequences bind to the b and b' domains of an "open", oxidized wPDI (wPDIO) which serves as the acceptor state of substrate. The repetitive sequence is partially folded (compressed) in wPDIO, and is further folded in the thermodynamically favored, subsequent conformational transition of wPDIO to reduced wPDI (wPDIR). Compared with the artificially designed one, the naturally designed repetitive sequence is better recognized and more intensively folded by wPDI for its later unfold as the molecular basis of dough extension.
Collapse
|
8
|
Effect of wheat grain protein composition on end-use quality. Journal of Food Science and Technology 2020; 57:2771-2785. [PMID: 32624587 DOI: 10.1007/s13197-019-04222-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/24/2019] [Accepted: 12/17/2019] [Indexed: 01/08/2023]
Abstract
The quality of wheat products has been a new challenge next to wheat production which was achieved substantially during green revolution. The end-use quality of wheat is an essential factor for its commercial demand. The quality of wheat is largely based on the wheat storage proteins which extensively influences the dough properties. High molecular weight glutenin subunits (HMWGS), low molecular weight glutenin subunits (LMWGS) and gliadins significantly influence the end-use quality. Genomics and proteomics study of these gluten proteins of bread and durum wheat have explored new avenues for precise identification of the alleles and their role in end-use quality improvement. Secalin protein of Secale cereale encoded by Sec-1 loci and is associated with 1RS.1BL translocation has been known for deterioration of end-use quality. Chromosomal manipulations using various approaches have led to the development of new recombinant lines of wheat without secalin. Advanced techniques associated with assessment of end-use quality have integrated the knowledge of useful or deteriorating HMWGS/LMWGS alleles and their potential role in end-use quality. This review gives a comprehensive insight of different aspects of the end-use quality perspective for bread making in wheat along with some information on the immunological interference of gluten in celiac disease.
Collapse
|
9
|
Lei YX, Yu K, Wang Y, Fan X, Kang HY, Sha LN, Zhou YH, Zhang HQ. Molecular cloning of HMW glutenin subunits from Roegneria kamoji (Poaceae: Triticeae). Biologia (Bratisl) 2016. [DOI: 10.1515/biolog-2016-0055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
10
|
Peng Y, Yu K, Zhang Y, Islam S, Sun D, Ma W. Two Novel Y-Type High Molecular Weight Glutenin Genes in Chinese Wheat Landraces of the Yangtze-River Region. PLoS One 2015; 10:e0142348. [PMID: 26540300 PMCID: PMC4635010 DOI: 10.1371/journal.pone.0142348] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2015] [Accepted: 10/20/2015] [Indexed: 11/25/2022] Open
Abstract
High molecular weight glutenin subunits (HMW-GSs) are key determinants for the end-use quality of wheat. Chinese wheat landraces are an important resource for exploring novel HMW-GS genes to improve the wheat baking quality. Two novel Glu-1Dy HMW-GSs (designated as 1Dy12.6 and 1Dy12.7) were identified and cloned from two Chinese wheat landraces Huazhong830 and Luosimai. The 1Dy12.6 and 1Dy12.7 subunits were deposited as the NCBInr Acc. No KR262518, and KR262519, respectively. The full open reading frames (ORFs) of 1Dy12.6 and 1Dy12.7 were 2022 bp and 1977 bp, encoding for proteins of 673 and 658 amino acid residues, respectively. Each contains four typical primary regions of HMW-GSs (a signal peptide, N- and C-terminal regions, and a central repetitive region). Their deduced molecular masses (70,165 Da and 68,400 Da) were strikingly consistent with those identified by MALDI-TOF-MS (69,985Da and 68,407 Da). The 1Dy12.6 is the largest 1Dy glutenin subunits cloned in common wheat up to date, containing longer repetitive central domains than other 1Dy encoded proteins. In comparison with the most similar active 1Dy alleles previously reported, the newly discovered alleles contained a total of 20 SNPs and 3 indels. The secondary structure prediction indicated that 1Dy12.6 and 1Dy12.7 have similar proportion of α-helix, β-turn, and β-bend to those of 1Dy10 (X12929). The phylogenetic analysis illustrated that the x- and y-type subunits of glutenins were well separated, but both 1Dy12.6 and 1Dy12.7 were clustered with the other Glu-1Dy alleles. Our results revealed that the 1Dy12.6 and 1Dy12.7 subunit have potential to strengthen gluten polymer interactions, and are valuable genetic resources for wheat quality improvement.
Collapse
Affiliation(s)
- Yanchun Peng
- College of Plant Sciences and Technology, Huazhong Agricultural University, Wuhan, 430070, China
- State Agriculture Biotechnology Centre, School of Veterinary & Life Sciences, Murdoch University, Perth, WA, 6150, Australia
- Australia Export Grains Innovation Centre (AEGIC), Perth, WA, 6150, Australia
| | - Kan Yu
- College of Plant Sciences and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Yujuan Zhang
- State Agriculture Biotechnology Centre, School of Veterinary & Life Sciences, Murdoch University, Perth, WA, 6150, Australia
- Australia Export Grains Innovation Centre (AEGIC), Perth, WA, 6150, Australia
| | - Shahidul Islam
- State Agriculture Biotechnology Centre, School of Veterinary & Life Sciences, Murdoch University, Perth, WA, 6150, Australia
- Australia Export Grains Innovation Centre (AEGIC), Perth, WA, 6150, Australia
| | - Dongfa Sun
- College of Plant Sciences and Technology, Huazhong Agricultural University, Wuhan, 430070, China
- Hubei Collaborative Innovation Center for Grain Industry, Jingzhou, 434025, China
| | - Wujun Ma
- State Agriculture Biotechnology Centre, School of Veterinary & Life Sciences, Murdoch University, Perth, WA, 6150, Australia
- Australia Export Grains Innovation Centre (AEGIC), Perth, WA, 6150, Australia
| |
Collapse
|
11
|
Tyler AM, Bhandari DG, Poole M, Napier JA, Jones HD, Lu C, Lycett GW. Gluten quality of bread wheat is associated with activity of RabD GTPases. PLANT BIOTECHNOLOGY JOURNAL 2015; 13:163-76. [PMID: 25047236 PMCID: PMC4345403 DOI: 10.1111/pbi.12231] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2014] [Revised: 06/02/2014] [Accepted: 06/12/2014] [Indexed: 05/04/2023]
Abstract
In the developing endosperm of bread wheat (Triticum aestivum), seed storage proteins are produced on the rough endoplasmic reticulum (ER) and transported to protein bodies, specialized vacuoles for the storage of protein. The functionally important gluten proteins of wheat are transported by two distinct routes to the protein bodies where they are stored: vesicles that bud directly off the ER and transport through the Golgi. However, little is known about the processing of glutenin and gliadin proteins during these steps or the possible impact on their properties. In plants, the RabD GTPases mediate ER-to-Golgi vesicle transport. Available sequence information for Rab GTPases in Arabidopsis, rice, Brachypodium and bread wheat was compiled and compared to identify wheat RabD orthologs. Partial genetic sequences were assembled using the first draft of the Chinese Spring wheat genome. A suitable candidate gene from the RabD clade (TaRabD2a) was chosen for down-regulation by RNA interference (RNAi), and an RNAi construct was used to transform wheat plants. All four available RabD genes were shown by qRT-PCR to be down-regulated in the transgenic developing endosperm. The transgenic grain was found to produce flour with significantly altered processing properties when measured by farinograph and extensograph. SE-HPLC found that a smaller proportion of HMW-GS and large proportion of LMW-GS are incorporated into the glutenin macropolymer in the transgenic dough. Lower protein content but a similar protein profile on SDS-PAGE was seen in the transgenic grain.
Collapse
Affiliation(s)
| | | | | | | | | | - Chungui Lu
- University of NottinghamLoughborough, UK
| | | |
Collapse
|
12
|
Zhen S, Han C, Ma C, Gu A, Zhang M, Shen X, Li X, Yan Y. Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivum L.) significantly reduces dough strength and breadmaking quality. BMC PLANT BIOLOGY 2014; 14:367. [PMID: 25524150 PMCID: PMC4275963 DOI: 10.1186/s12870-014-0367-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2014] [Accepted: 12/05/2014] [Indexed: 05/12/2023]
Abstract
BACKGROUND Low-molecular-weight glutenin subunits (LMW-GS), encoded by Glu-3 complex loci in hexaploid wheat, play important roles in the processing quality of wheat flour. To date, the molecular characteristics and effects on dough quality of individual Glu-3 alleles and their encoding proteins have been poorly studied. We used a Glu-A3 deletion line of the Chinese Spring (CS-n) wheat variety to conduct the first comprehensive study on the molecular characteristics and functional properties of the LMW-GS allele Glu-A3a. RESULTS The Glu-A3a allele at the Glu-A3 locus in CS and its deletion in CS-n were identified and characterized by proteome and molecular marker methods. The deletion of Glu-A3a had no significant influence on plant morphological and yield traits, but significantly reduced the dough strength and breadmaking quality compared to CS. The complete sequence of the Glu-A3a allele was cloned and characterized, which was found to encode a B-subunit with longer repetitive domains and an increased number of α-helices. The Glu-A3a-encoded B-subunit showed a higher expression level and accumulation rate during grain development. These characteristics of the Glu-A3a allele could contribute to achieving superior gluten quality and demonstrate its potential application to wheat quality improvement. Furthermore, an allele-specific polymerase chain reaction (AS-PCR) marker for the Glu-A3a allele was developed and validated using different bread wheat cultivars, including near-isogenic lines (NILs) and recombinant inbred lines (RILs), which could be used as an effective molecular marker for gluten quality improvement through marker-assisted selection. CONCLUSIONS This work demonstrated that the LMW-GS allele Glu-A3a encodes a specific LMW-i type B-subunit that significantly affects wheat dough strength and breadmaking quality. The Glu-A3a-encoded B-subunit has a long repetitive domain and more α-helix structures as well as a higher expression level and accumulation rate during grain development, which could facilitate the formation of wheat with a stronger dough structure and superior breadmaking quality.
Collapse
Affiliation(s)
- Shoumin Zhen
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, 100048 Beijing, China
| | - Caixia Han
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, 100048 Beijing, China
| | - Chaoying Ma
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, 100048 Beijing, China
| | - Aiqin Gu
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, 100048 Beijing, China
| | - Ming Zhang
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, 100048 Beijing, China
| | - Xixi Shen
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, 100048 Beijing, China
| | - Xiaohui Li
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, 100048 Beijing, China
| | - Yueming Yan
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, 100048 Beijing, China
| |
Collapse
|
13
|
Isolation and characterization of novel Glu-St1 alleles from Pseudoroegneria spicata and Pd. strigosa. Genetica 2014; 142:433-40. [PMID: 25148878 DOI: 10.1007/s10709-014-9787-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2014] [Accepted: 08/18/2014] [Indexed: 10/24/2022]
Abstract
Pseudoroegneria is a small genus of the Triticeae tribe; its St genome is present in over half of allopolyploid Triticeae species. The high molecular weight (HMW) subunits of glutenin (GS) encoded by the St genome are not well described. In this paper, we report the characterization of fourteen alleles of HMW-GS genes from the two species Pd. spicata and Pd. strigosa. Analysis shows that all fourteen sequences possess a typical primary structure shared by other known HMW-GS, but with some unique modifications. All fourteen Glu-St1 alleles are significantly smaller than normal Glu-1 genes due to fewer repeat motifs in a repetitive region with no indication of large deletion in other conserved regions. Thus, the small size is a common feature of HMW-GS encoded by Glu-St1 loci of Pseudoroegneria species. Sequence analysis indicated that all fourteen Glu-St1 alleles were intermediate type between x- and y-type, which represent an intermediate stage in the evolutionary divergence of x- and y-type subunits.
Collapse
|
14
|
Johansson E, Malik AH, Hussain A, Rasheed F, Newson WR, Plivelic T, Hedenqvist MS, Gällstedt M, Kuktaite R. Wheat Gluten Polymer Structures: The Impact of Genotype, Environment, and Processing on Their Functionality in Various Applications. Cereal Chem 2013. [DOI: 10.1094/cchem-08-12-0105-fi] [Citation(s) in RCA: 122] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Eva Johansson
- Department of Agrosystems, The Swedish University of Agricultural Sciences, Box 104, SE-23053 Alnarp, Sweden
- Corresponding author. E-mail:
- Present address: Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE-23053 Alnarp, Sweden
| | - Ali Hafeez Malik
- Department of Agrosystems, The Swedish University of Agricultural Sciences, Box 104, SE-23053 Alnarp, Sweden
- Present address: Syngenta Seeds AB, Box 302, 26123 Landskrona, Sweden
| | - Abrar Hussain
- Department of Agrosystems, The Swedish University of Agricultural Sciences, Box 104, SE-23053 Alnarp, Sweden
- Present address: Department of Biosciences, COMSATS Institute of Information Technology, Sahiwal Campus, COMSATS Road, P. Code 57000 Sahiwal, Pakistan
| | - Faiza Rasheed
- Department of Agrosystems, The Swedish University of Agricultural Sciences, Box 104, SE-23053 Alnarp, Sweden
- Present address: Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE-23053 Alnarp, Sweden
| | - William R. Newson
- Department of Agrosystems, The Swedish University of Agricultural Sciences, Box 104, SE-23053 Alnarp, Sweden
- Present address: Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE-23053 Alnarp, Sweden
| | | | - Mikael S. Hedenqvist
- Department of Fibre and Polymer Technology, KTH Royal Institute of Technology, SE-10044 Stockholm, Sweden
| | | | - Ramune Kuktaite
- Department of Agrosystems, The Swedish University of Agricultural Sciences, Box 104, SE-23053 Alnarp, Sweden
- Present address: Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE-23053 Alnarp, Sweden
| |
Collapse
|
15
|
Ribeiro M, Bancel E, Faye A, Dardevet M, Ravel C, Branlard G, Igrejas G. Proteogenomic Characterization of Novel x-Type High Molecular Weight Glutenin Subunit 1Ax1.1. Int J Mol Sci 2013; 14:5650-67. [PMID: 23478438 PMCID: PMC3634431 DOI: 10.3390/ijms14035650] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2012] [Revised: 02/12/2013] [Accepted: 02/25/2013] [Indexed: 11/29/2022] Open
Abstract
Analysis of Portuguese wheat (Triticum aestivum L.) landrace 'Barbela' revealed the existence of a new x-type high molecular weight-glutenin subunit (HMW-GS) encoded at the Glu-A1 locus, which we named 1Ax1.1. Using one-dimensional and two-dimensional electrophoresis and mass spectrometry, we compared subunit 1Ax1.1 with other subunits encoded at the Glu-A1 locus. Subunit 1Ax1.1 has a theoretical molecular weight of 93,648 Da (or 91,508 Da for the mature protein) and an isoelectric point (pI) of about 5.7, making it the largest and most acidic HMW-GS known to be encoded at Glu-A1. Specific primers were designed to amplify and sequence 2601 bp of the Glu-A1 locus from the 'Barbela 28' wheat genome. A very high level of identity was found between the sequence encoding 1Ax1.1 and those encoding other alleles of the locus. The major difference found was an insertion of 36 amino acids in the central repetitive domain.
Collapse
Affiliation(s)
- Miguel Ribeiro
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal; E-Mail:
- Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal
| | - Emmanuelle Bancel
- INRA UMR1095 UBP Génétique Diversité et Ecophysiologie des Céréales, 63039 Clermont-Ferrand, France; E-Mails: (E.B.); (A.F.); (M.D.); (C.R.); (G.B.)
| | - Annie Faye
- INRA UMR1095 UBP Génétique Diversité et Ecophysiologie des Céréales, 63039 Clermont-Ferrand, France; E-Mails: (E.B.); (A.F.); (M.D.); (C.R.); (G.B.)
| | - Mireille Dardevet
- INRA UMR1095 UBP Génétique Diversité et Ecophysiologie des Céréales, 63039 Clermont-Ferrand, France; E-Mails: (E.B.); (A.F.); (M.D.); (C.R.); (G.B.)
| | - Catherine Ravel
- INRA UMR1095 UBP Génétique Diversité et Ecophysiologie des Céréales, 63039 Clermont-Ferrand, France; E-Mails: (E.B.); (A.F.); (M.D.); (C.R.); (G.B.)
| | - Gérard Branlard
- INRA UMR1095 UBP Génétique Diversité et Ecophysiologie des Céréales, 63039 Clermont-Ferrand, France; E-Mails: (E.B.); (A.F.); (M.D.); (C.R.); (G.B.)
| | - Gilberto Igrejas
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal; E-Mail:
- Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal
| |
Collapse
|
16
|
Adams GG, Kök MS, Imran S, Harding SE, Ilyas M, Tatham AS. The interaction of dietary fibres with disulphide bonds (S-S) and a potential strategy to reduce the toxicity of the gluten proteins in coeliac disease. Biotechnol Genet Eng Rev 2012; 28:115-30. [PMID: 22616484 DOI: 10.5661/bger-28-115] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Gary G Adams
- University of Nottingham, Faculty of Medicine and Health Science, Insulin and Diabetes Experimental Research (IDER) Group, Clifton Boulevard, Nottingham NG7 2RD, UK.
| | | | | | | | | | | |
Collapse
|
17
|
Wang K, An XL, Pan LP, Dong K, Gao LY, Wang SL, Xie ZZ, Zhang Z, Appels R, Ma W, Yan YM. Molecular characterization of HMW-GS 1Dx3(t) and 1Dx4(t) genes from Aegilops tauschii and their potential value for wheat quality improvement. Hereditas 2012; 149:41-9. [PMID: 22458440 DOI: 10.1111/j.1601-5223.2011.02215.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Abstract
Two x-type high molecular weight glutenin subunits (HMW-GS) in Aegilops tauschii, 1Dx3(t) and 1Dx4(t) were identified by SDS-PAGE and MALDI-TOF-MS. Their complete coding sequences were isolated by AS-PCR. 1Dx3(t) and 1Dx4(t) genes consist of 2535 bp and 2508 bp and encode 845 and 836 amino acid residues, respectively. The deduced molecular masses of 1Dx3(t) and 1Dx4(t) gene products are 87655.26 Da and 86664.24 Da, respectively, well corresponding to the molecular masses measured by MALDI-TOF-MS. A total of 18 SNPs were identified between 1Dx3(t) and 1Dx4(t). Comparing with 1Dx5 subunit, 1Dx3(t) had a six amino acid insertion at 146-151 while the 1Dx4(t) had a nine amino acid deletion when compared with 1Dx3(t) subunit. The authenticity of the cloned 1Dx3(t) and 1Dx4(t) genes were confirmed by successful expression of their ORFs in E. coli. Comparison and phylogenetic tree based on the amino acid and nucleotide sequences confirmed that 1Dx3(t) was most closely related to 1Dx5 subunit that is widely accepted as a superior subunit for bread-making property. The secondary structure prediction demonstrated that 1Dx3(t) subunit has significantly high α-helix and β-strand contents, suggesting it might have positive effects on dough quality.
Collapse
Affiliation(s)
- K Wang
- Key Laboratory of Genetics and Biotechnology, College of Life Science, Capital Normal University, Beijing, PR China
| | | | | | | | | | | | | | | | | | | | | |
Collapse
|
18
|
Functional properties of two low-molecular-weight glutenin subunits carrying additional cysteine residues from hybrid introgression line II-12 derived from Triticum aestivum and Agropyron elongatum. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.02.058] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
19
|
Wang K, Gao L, Wang S, Zhang Y, Li X, Zhang M, Xie Z, Yan Y, Belgard M, Ma W. Phylogenetic relationship of a new class of LMW-GS genes in the M genome of Aegilops comosa. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2011; 122:1411-1425. [PMID: 21301802 DOI: 10.1007/s00122-011-1541-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2010] [Accepted: 01/14/2011] [Indexed: 05/26/2023]
Abstract
A new class of low molecular weight glutenin subunit (LMW-GS) genes was isolated and characterized from Aegilops comosa (2n = 2x = 14, MM). Although their DNA structure displayed high similarity to LMW-i type genes, there are some key differences. The deduced amino acid sequences of their mature proteins showed that the first amino acid residue of each gene was leucine and therefore they were designated as LMW-l type subunits. An extra cysteine residue was present in the signal peptide and the first cysteine residue of mature proteins located at the end of repetitive domain. Additionally, a long insertion of 10-22 residues (LGQQPQ(5-17)) occurred in the end of the C-terminal II. Comparative analysis demonstrated that LMW-l type glutenin genes possessed a great number of single-nucleotide polymorphisms and insertions/deletions. A new classification system was proposed according to the gene structure and phylogenetic analysis. In this new system, LMW-GS is classified into two major classes, LMW-M and LMW-I, with each including two subclasses. The former included LMW-m and LMW-s types while the latter contained LMW-l and LMW-i types. Analysis of their evolutionary origin showed that the LMW-l genes diverged from the group 2 of LMW-m type genes at about 12-14 million years ago (MYA) while LMW-i type evolved from LMW-l type at approximately 8-12 MYA. The LMW-s type was a variant form of group 1 of LMW-m type and their divergence occurred about 4-6 MYA. In addition to homologous recombination, non-homologous illegitimate recombination could be an important molecular mechanism for the origin and evolution of LMW-GS gene family. The secondary structure prediction suggested that the novel LMW-l type subunits, such as AcLMW-L1 and AcLMW-L2, may have positive effects on dough properties.
Collapse
Affiliation(s)
- Ke Wang
- College of Life Science, Capital Normal University, 100048, Beijing, China
| | | | | | | | | | | | | | | | | | | |
Collapse
|
20
|
Jiang QT, Wei YM, Lu ZX, Pu ZE, Lan XJ, Zheng YL. Structural variation and evolutionary relationship of novel HMW glutenin subunits from Elymus glaucus. Hereditas 2010; 147:136-41. [PMID: 20626769 DOI: 10.1111/j.1601-5223.2010.02182.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
High molecular weight (HMW) glutenin subunits (GS) are important seed storage proteins relevant to the end-use quality of wheat and other cereal crops. Here we report the isolation and characterization of two novel HMW-GS alleles (1St 1.4 and 1St1.1) from the perennial Triticeae species Elymus glaucus. The amino acid (aa) sequences of E. glaucus 1St1.4 and 1St1.1 were predicted as 434 aa and 358 aa, respectively. Both subunits comprise a signal peptide with a conserved N-terminal domain, a central repetitive domain and a C-terminal domain. Elymus glaucus 1St 1.4 and 1St1.1 exhibit several distinct characteristics different from other known HMW-GSs. The lengths of repetitive domains in E. glaucus 1St 1.4 and 1St1.1 are substantially smaller than those of other known HMW-GSs, in which 1St1.1 (only 358 aa) is the smallest subunit identified so far. The N-terminal domains of E. glaucus 1St 1.4 and 1St1.1 are homologous to y-type subunits, whereas their C-terminal domains are similar to x-type subunits. Our results indicate that E. glaucus 1St 1.4 and 1St1.1 are novel HMW-GS variants or isoforms, and the characterization of both subunits can enhance our understanding on the structural differentiation and evolutionary relationship of HMW-GSs in Triticeae species.
Collapse
Affiliation(s)
- Qian-Tao Jiang
- Triticeae Research Institute, Sichuan Agricultural University, Ya'an, Sichuan, PR China
| | | | | | | | | | | |
Collapse
|
21
|
Abstract
Elastomeric proteins are characterized by their large extensibility before rupture, reversible deformation without loss of energy, and high resilience upon stretching. Motivated by their unique mechanical properties, there has been tremendous research in understanding and manipulating elastomeric polypeptides, with most work conducted on the elastins but more recent work on an expanded set of polypeptide elastomers. Facilitated by biosynthetic strategies, it has been possible to manipulate the physical properties, conformation, and mechanical properties of these materials. Detailed understanding of the roles and organization of the natural structural proteins has permitted the design of elastomeric materials with engineered properties, and has thus expanded the scope of applications from elucidation of the mechanisms of elasticity to the development of advanced drug delivery systems and tissue engineering substrates.
Collapse
Affiliation(s)
| | | | - Kristi L. Kiick
- Department of Materials Science and Engineering, University of Delaware, Newark, DE, 19716, USA
| |
Collapse
|
22
|
The Effect of Maillard Conjugation of Deamidated Wheat Proteins with Low Molecular Weight Carbohydrates on the Secondary Structure of the Protein. FOOD BIOPHYS 2008. [DOI: 10.1007/s11483-008-9096-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
23
|
Jiang C, Pei Y, Zhang Y, Li X, Yao D, Yan Y, Ma W, Hsam SLK, Zeller FJ. Molecular cloning and characterization of four novel LMW glutenin subunit genes from Aegilops longissima, Triticum dicoccoides and T. zhukovskyi. Hereditas 2008; 145:92-8. [PMID: 18503711 DOI: 10.1111/j.0018-0661.2008.02035.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
Abstract
This paper reports cloning and characterisation of four novel low-molecular-weight glutenin subunit (LMW-GS) genes (designated as TzLMW-m2, TzLMW-m1, TdLMW-m1 and AlLMW-m2) from the genomic DNA of Triticum dicoccoides, T. zhukovskyi and Aegilops longissima. The coding regions of TzLMW-m2, TzLMW-m1, TdLMW-m1 and AlLMW-m2 were 1056 bp, 903 bp, 1056 bp and 1050 bp in length, encoding 350, 300, 350 and 348 amino acid residues, respectively. The deduced amino acid sequences showed that the four novel genes were classified as LMW-m types and the comparison results indicated that the four genes had a more similar structure and a higher level of homology with the LMW-m genes than the LMW-s and -i types genes. However, the first cysteine residue's positions of TzLMW-m2, TdLMW-m1 and AlLMW-m2 were different from the others. Moreover, AlLMW-m2, TdLMW-m1 and TzLMW-m2 all possessed a longer repetitive domain, which was considered to be associated with good quality of wheat. The secondary structure prediction revealed that the content of beta-strand in AlLMW-m2 and TdLMW-m1 exceeded the positive control, suggesting that AlLMW-m2 and TdLMW-m1 should be considered as candidate genes that may have positive effect on dough quality. In order to investigate the evolutionary relationship of the novel genes with the other LMW-GSs, a phylogenetic tree was constructed. The results lead to a speculation that AlLMW-m2, TdLMW-m1 and TzLMW-m2 may be the middle types during the evolution of LMW-m and LMW-s.
Collapse
Affiliation(s)
- Chengxi Jiang
- Agricultural College, Anhui Agricultural University, Hefei, Anhui, China
| | | | | | | | | | | | | | | | | |
Collapse
|
24
|
Li Z, Zhang X, Zhang H, Cao S, Wang D, Hao S, Li L, Li H, Wang X. Isolation and characterization of a novel variant of HMW glutenin subunit gene from the St genome of Pseudoroegneria stipifolia. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2007.05.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
25
|
Anjum FM, Khan MR, Din A, Saeed M, Pasha I, Arshad MU. Wheat Gluten: High Molecular Weight Glutenin Subunits?Structure, Genetics, and Relation to Dough Elasticity. J Food Sci 2007; 72:R56-63. [DOI: 10.1111/j.1750-3841.2007.00292.x] [Citation(s) in RCA: 154] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
26
|
DAQIQ LAILA, FELLOWS CHRISTOPHERM, BEKES FERENC, LEES EDITH. METHODOLOGIES FOR SYMMETRICAL-FLOW FIELD-FLOW FRACTIONATION ANALYSIS OF POLYMERIC GLUTENIN. J Texture Stud 2007. [DOI: 10.1111/j.1745-4603.2007.00098.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
27
|
Robertson GH, Gregorski KS, Cao TK. Changes in Secondary Protein Structures During Mixing Development of High Absorption (90%) Flour and Water Mixtures. Cereal Chem 2006. [DOI: 10.1094/cc-83-0136] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- G. H. Robertson
- Bioproduct Chemistry and Engineering Research Unit, Western Regional Research Center, Pacific West Area, Agricultural Research Service, United States Department of Agriculture, 800 Buchanan Street, Albany, CA 94710. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
- Corresponding author. Phone: 510-559-5866. Fax: 510-559-5818. E-mail:
| | - K. S. Gregorski
- Bioproduct Chemistry and Engineering Research Unit, Western Regional Research Center, Pacific West Area, Agricultural Research Service, United States Department of Agriculture, 800 Buchanan Street, Albany, CA 94710. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
| | - T. K. Cao
- Bioproduct Chemistry and Engineering Research Unit, Western Regional Research Center, Pacific West Area, Agricultural Research Service, United States Department of Agriculture, 800 Buchanan Street, Albany, CA 94710. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
| |
Collapse
|
28
|
Wang JR, Yan ZH, Wei YM, Zheng YL. A novel high-molecular-weight glutenin subunit gene Ee1.5 from Elytrigia elongata (Host) Nevski. J Cereal Sci 2004. [DOI: 10.1016/j.jcs.2004.08.011] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
29
|
Shi Z, Woody RW, Kallenbach NR. Is polyproline II a major backbone conformation in unfolded proteins? ADVANCES IN PROTEIN CHEMISTRY 2004; 62:163-240. [PMID: 12418104 DOI: 10.1016/s0065-3233(02)62008-x] [Citation(s) in RCA: 257] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Zhengshuang Shi
- Department of Chemistry, New York University, New York 10003, USA
| | | | | |
Collapse
|
30
|
van Velzen EJJ, van Duynhoven JPM, Pudney P, Weegels PL, van der Maas JH. Factors Associated with Dough Stickiness as Sensed by Attenuated Total Reflectance Infrared Spectroscopy. Cereal Chem 2003. [DOI: 10.1094/cchem.2003.80.4.378] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ewoud J. J. van Velzen
- Unilever Research, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands
- Corresponding author. E-mail:
| | | | - Paul Pudney
- Unilever Research, Colworth House Sharnbrook, Bedford MK44 1LQ, United Kingdom
| | - Peter L. Weegels
- Unilever Research, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands
| | - John H. van der Maas
- Infrared and Raman Group, Utrecht University, Sorbonnelaan 16, 3584 CA Utrecht, The Netherlands
| |
Collapse
|
31
|
Egelhaaf SU, van Swieten E, Bosma T, de Boef E, van Dijk AA, Robillard GT. Size and shape of the repetitive domain of high molecular weight wheat gluten proteins. I. Small-angle neutron scattering. Biopolymers 2003; 69:311-24. [PMID: 12833258 DOI: 10.1002/bip.10370] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
The solution structure of the central repetitive domain of high molecular weight (HMW) wheat gluten proteins has been investigated for a range of concentrations and temperatures using mainly small-angle neutron scattering. A representative part of the repetitive domain (dB1) was studied as well as an "oligomer" basically consisting of four dB1 units, which has a length similar to the complete central domain. The scattering data over the entire angular range of both proteins are in quantitative agreement with a structural model based on a worm-like chain, a model frequently used in polymer theory. This model describes the "supersecondary structure" of dB1 and dB4 as a semiflexible cylinder with a length of about 235 and 900 A, respectively, and a cross-sectional diameter of about 15 A. The flexibility of both proteins is characterized by a persistence length of about 13 A. Their structures are thus quantitatively identical, which implies that the central HMW domain can be elongated while retaining its structural characteristics. It seems conceivable that the flexible cylinder results from a helical structure, which resembles the beta-spiral observed in earlier studies on gluten proteins and elastin. However, compared to the previously proposed structure of a (stiff) rod, our experiments clearly indicate flexibility of the cylinder.
Collapse
Affiliation(s)
- Stefan U Egelhaaf
- University of Edinburgh, Department of Physics and Astronomy, James Clerk Maxwell Building, Mayfield Road, Edinburgh EH9 3JZ, United Kingdom
| | | | | | | | | | | |
Collapse
|
32
|
Feeney KA, Wellner N, Gilbert SM, Halford NG, Tatham AS, Shewry PR, Belton PS. Molecular structures and interactions of repetitive peptides based on wheat glutenin subunits depend on chain length. Biopolymers 2003; 72:123-31. [PMID: 12583015 DOI: 10.1002/bip.10298] [Citation(s) in RCA: 76] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Synthetic and recombinant peptide models of the central repetitive domain of the high molecular weight subunits of wheat glutenin with different numbers of the consensus repeat motifs PGQGQQ + GYYPTSLQQ (21, 45, 110, and 203 residues long) and a recombinant 58,000-Da relative molecular mass (M(r) 58,000) repetitive peptide from a single subunit (1Dx5) are studied using Fourier transform IR spectroscopy. The spectra of the dry peptides are very similar; at low water contents (<76% relative humidity) there is an increase in beta-sheet structures in all peptides. However, on further hydration the content of beta sheets decrease and more beta turns are observed. The changes during the second step of hydration are very marked in the 21 and 45 residue peptides, but they are less apparent in the longer perfect repeat peptides. In the 110 and 203 residue peptides hydration results in increased contents of intermolecular beta-sheets and less beta-turn formation. In contrast, the beta-turn content of the M(r) 58,000 peptide increases during the second hydration step. The decreased extent of structure changes with increasing chain length indicates that cumulative intermolecular interactions, in particular hydrogen bonds, are an important factor in determining the structures in the solid state. The regularity of the perfect repeat sequences in the 21, 45, 110, and 203 residue peptides may favor the formation of larger stretches of intermolecular beta sheets. In contrast, the M(r) 58,000 peptide contains imperfect repeats (in common with native glutenin subunits), which may limit its ability to form intermolecular beta sheets.
Collapse
Affiliation(s)
- K A Feeney
- IACR-Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, Long Ashton, Bristol BS41 9AF, United Kingdom
| | | | | | | | | | | | | |
Collapse
|
33
|
|
34
|
Shewry PR, Halford NG, Tatham AS, Popineau Y, Lafiandra D, Belton PS. The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties. ADVANCES IN FOOD AND NUTRITION RESEARCH 2003; 45:219-302. [PMID: 12402682 DOI: 10.1016/s1043-4526(03)45006-7] [Citation(s) in RCA: 182] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Affiliation(s)
- Peter R Shewry
- IACR-Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, Long Ashton, Bristol BS41 9AF, UK
| | | | | | | | | | | |
Collapse
|
35
|
Chapter IV Gluten. ACTA ACUST UNITED AC 2003. [DOI: 10.1016/s0921-0423(03)80004-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
|
36
|
Tatham AS, Shewry PR. Comparative structures and properties of elastic proteins. Philos Trans R Soc Lond B Biol Sci 2002; 357:229-34. [PMID: 11911780 PMCID: PMC1692927 DOI: 10.1098/rstb.2001.1031] [Citation(s) in RCA: 75] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Elastic proteins are characterized by being able to undergo significant deformation, without rupture, before returning to their original state when the stress is removed. The sequences of elastic proteins contain elastomeric domains, which comprise repeated sequences, which in many cases appear to form beta-turns. In addition, the majority also contain domains that form intermolecular cross-links, which may be covalent or non-covalent. The mechanism of elasticity varies between the different proteins and appears to be related to the biological role of the protein.
Collapse
Affiliation(s)
- Arthur S Tatham
- Institute of Arable Crops Research, Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, Bristol BS41 9AF, UK.
| | | |
Collapse
|
37
|
Gianibelli MC, Larroque OR, MacRitchie F, Wrigley CW. Biochemical, Genetic, and Molecular Characterization of Wheat Glutenin and Its Component Subunits. Cereal Chem 2001. [DOI: 10.1094/cchem.2001.78.6.635] [Citation(s) in RCA: 274] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- M. C. Gianibelli
- CSIRO Plant Industry, North Ryde, NSW 1670, Australia. Present address for Gianibelli and Larroque: CSIRO Plant Industry, GPO Box 1600, Canberra, ACT 2601, Australia
- Corresponding author. E-mail:
| | - O. R. Larroque
- CSIRO Plant Industry, North Ryde, NSW 1670, Australia. Present address for Gianibelli and Larroque: CSIRO Plant Industry, GPO Box 1600, Canberra, ACT 2601, Australia
- Quality Wheat CRC, North Ryde, NSW 1670, Australia
| | - F. MacRitchie
- Grain Science and Industry, Kansas State University, Manhattan, KS 66506-2201
| | - C. W. Wrigley
- CSIRO Plant Industry, North Ryde, NSW 1670, Australia. Present address for Gianibelli and Larroque: CSIRO Plant Industry, GPO Box 1600, Canberra, ACT 2601, Australia
- Quality Wheat CRC, North Ryde, NSW 1670, Australia
| |
Collapse
|
38
|
Parchment O, Shewry PR, Tatham AS, Osguthorpe DJ. Molecular Modeling of Unusual Spiral Structure in Elastomeric Wheat Seed Protein. Cereal Chem 2001. [DOI: 10.1094/cchem.2001.78.6.658] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- O. Parchment
- Molecular Graphics Unit, School of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK
| | - P. R. Shewry
- IACR-Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, Long Ashton, Bristol BS41 9AF, UK
- Corresponding author. Phone +44 (0) 1275 549330. Fax: +44 (0) 1275 394281. E-mail:
| | - A. S. Tatham
- IACR-Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, Long Ashton, Bristol BS41 9AF, UK
| | - D. J. Osguthorpe
- Molecular Graphics Unit, School of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK
| |
Collapse
|
39
|
Tatham AS, Hayes L, Shewry PR, Urry DW. Wheat seed proteins exhibit a complex mechanism of protein elasticity. BIOCHIMICA ET BIOPHYSICA ACTA 2001; 1548:187-93. [PMID: 11513963 DOI: 10.1016/s0167-4838(01)00232-1] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
Elastomeric proteins are found in a number of animal tissues (elastin, abductin and resilin), where they have evolved to fulfil a range of biological functions. All exhibit rubber-like elasticity, undergoing deformation without rupture, storing the energy involved in deformation, and then recovering to their initial state when the stress is removed. The second part of the process is passive, entropy decreasing when the proteins are deformed, with the higher entropy of the relaxed state providing the driving force for recoil. In plants there is only one well-documented elastomeric protein system, the alcohol-soluble seed storage proteins (gluten) of wheat. The elastic properties of these proteins have no known biological role, the proteins acting as a store for the germinating seed. Here we show that the modulus of elasticity of a group of wheat gluten subunits, when cross-linked by gamma-radiation, is similar to that of the cross-linked polypentapeptide of elastin. However, thermoelasticity studies indicate that the mechanism of elastic recoil is different from elastin and other characterized protein elastomers. Elastomeric force, f, has two components, an internal energy component, f(e), and an entropic component, f(s). The ratio f(e)/f can be determined experimentally; if this ratio is less than 0.5 the elastomeric force is predominantly entropic in origin. The ratio was determined as 5.6 for the cross-linked high M(r) subunits of wheat glutenin and near zero for the cross-linked polypentapeptide of elastin. Tensile stress must be entropic or energetic in origin, the results would suggest that elastic recoil in the wheat gluten subunits, in part, may be associated with extensive hydrogen bonding within and between subunits and that entropic and energetic mechanisms contribute to the observed elasticity.
Collapse
Affiliation(s)
- A S Tatham
- Department of Agricultural Sciences, IACR-Long Adhton Research Station, University of Bristol, UK.
| | | | | | | |
Collapse
|
40
|
Feeney KA, Tatham AS, Gilbert SM, Fido RJ, Halford NG, Shewry PR. Synthesis, expression and characterisation of peptides comprised of perfect repeat motifs based on a wheat seed storage protein. BIOCHIMICA ET BIOPHYSICA ACTA 2001; 1546:346-55. [PMID: 11295440 DOI: 10.1016/s0167-4838(01)00155-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
We have developed a novel method for constructing synthetic genes that encode a series of peptides comprising perfect repeat motifs based on a high molecular weight subunit (HMW glutenin subunit), a highly repetitive storage protein from wheat seed. A series of these genes of sequentially increasing size was produced, four of which (called R3, 4, 5, 6) were expressed in Escherichia coli. Activity of the synthetic genes in E. coli was confirmed by Northern blot analysis but SDS-PAGE of crude protein extracts failed to show any expressed peptides when stained using Coomassie brilliant blue R250. However, Western blots probed with a HMW glutenin subunit-specific polyclonal antibody showed the presence of the R6 peptide (M(r) 22005) in the crude cell extracts and both this and the R3 peptide (M(r) 12005) were subsequently purified by extraction with hot aqueous ethanol followed by precipitation with acetone and separated by RP-HPLC. The R4 and R5 peptides were not purified. The purified R3 and R6 peptides absorbed Coomassie brilliant blue R250 or other protein stains only weakly and this was considered to account for their failure to be revealed by staining of separations of the crude protein extracts. Circular dichroism spectroscopy showed that both peptides had similar beta-turn rich structures similar to the repetitive sequences present in the whole HMW glutenin subunits. We conclude that expression of perfect repeat peptides in E. coli is a suitable system for the study of structure-function relationships in wheat gluten proteins and other highly repetitive proteins.
Collapse
Affiliation(s)
- K A Feeney
- IACR-Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, Long Ashton, BS41 9AF, Bristol, UK
| | | | | | | | | | | |
Collapse
|
41
|
Abstract
Elastomeric proteins are able to withstand significant deformations without rupture before returning to their original state when the stress is removed. Although elastomeric proteins differ considerably in their amino acid sequence, they all have a complex domain structure and share two common properties. Namely, they contain elastomeric domains, comprised of repeated sequences, and additional domains that form intermolecular crosslinks. Furthermore, several protein contain beta-turns as a structural motif within the elastomeric domains.
Collapse
Affiliation(s)
- A S Tatham
- Institute of Arable Crops Research-Long Ashton Research Station, Dept of Agricultural Sciences, University of Bristol, BS41 9AF., Bristol, UK.
| | | |
Collapse
|
42
|
Gilbert SM, Wellner N, Belton PS, Greenfield JA, Siligardi G, Shewry PR, Tatham AS. Expression and characterisation of a highly repetitive peptide derived from a wheat seed storage protein. BIOCHIMICA ET BIOPHYSICA ACTA 2000; 1479:135-46. [PMID: 11004535 DOI: 10.1016/s0167-4838(00)00059-5] [Citation(s) in RCA: 70] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The high molecular weight (HMW) subunit group of wheat seed storage proteins impart elasticity to wheat doughs and glutens. They consist of three domains: non-repetitive N- and C-terminal domains, which contain cysteine residues for covalent cross-linking, and a central domain consisting of repeated sequences. The circular dichroism and infrared (IR) spectra of an intact HMW subunit were compared with those of a peptide corresponding to the central repetitive domain expressed in Escherichia coli. This allowed the structure of the central domain to be studied in the absence of the N- and C-terminal domains and the contributions of these domains to the structure of the whole protein to be determined. In solution the peptide showed the presence of beta-turns and polyproline II-like structure. Variable temperature studies indicated an equilibrium between these two structures, the polyproline II conformation predominating at low temperatures and the beta-turn conformation at higher temperatures. IR in the hydrated solid state also indicated the presence of beta-turns and intermolecular beta-sheet structures. In contrast, spectroscopy of the whole subunit showed the presence of alpha-helix in the N- and C-terminal domains. The content of beta-sheet was also higher in the whole subunit, indicating that the N- and C-terminal domains may promote the formation of intermolecular beta-sheet structures between the repetitive sequences, perhaps by aligning the molecules to promote interaction.
Collapse
Affiliation(s)
- S M Gilbert
- IACR-Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, UK
| | | | | | | | | | | | | |
Collapse
|
43
|
Lindsay MP, Skerritt JH. Immunocytochemical Localization of Gluten Proteins Uncovers Structural Organization of Glutenin Macropolymer. Cereal Chem 2000. [DOI: 10.1094/cchem.2000.77.3.360] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Megan P. Lindsay
- CSIRO Plant Industry and Quality Wheat CRC Ltd., GPO Box 1600, Canberra ACT, 2601, Australia
| | - John H. Skerritt
- CSIRO Plant Industry and Quality Wheat CRC Ltd., GPO Box 1600, Canberra ACT, 2601, Australia
- Corresponding author. Fax: +61-2-6217-0501. E-mail:
| |
Collapse
|
44
|
Van Dijk AA, Van Wijk LL, Van Vliet A, Haris P, Van Swieten E, Tesser GI, Robillard GT. Structure characterization of the central repetitive domain of high molecular weight gluten proteins. I. Model studies using cyclic and linear peptides. Protein Sci 1997; 6:637-48. [PMID: 9070446 PMCID: PMC2143669 DOI: 10.1002/pro.5560060313] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
The high molecular weight (HMW) proteins from wheat contain a repetitive domain that forms 60-80% of their sequence. The consensus peptides PGQGQQ and GYYPTSPQQ form more than 90% of the domain; both are predicted to adopt beta-turn structure. This paper describes the structural characterization of these consensus peptides and forms the basis for the structural characterization of the repetitive HMW domain, described in the companion paper. The cyclic peptides cyclo-[PGQGQQPGQGQQ] (peptide 1), cyclo-[GYYPTSPQQGA] (peptide 2), and cyclo-[PGQGQQGYYPTSPQQ] (peptide 3) were prepared using a novel synthesis route. In addition, the linear peptides (PGQGQQ)n (n = 1, 3, 5) were prepared. CD, FTIR, and NMR data demonstrated a type II beta-turn structure at QPGQ in the cyclic peptide 1 that was also observed in the linear peptides 9PGQGQQ)n. A type I beta-turn was observed at YPTS and SPQQ in peptides 2 and 3, with additional beta-turns of either type I or II at GAGY (peptide 2) and QQGY (peptide 3). The proline in YPTS showed considerable cis/trans isomerization, with up to 50% of the population in the cis-conformation; the other prolines were more than 90% in the trans conformation. The conversion from trans to cis destroys the type I beta-turn at YPTS, but leads to an increase in turn character at SPQQ and GAGY (peptide 2) or QQGY (peptide 3).
Collapse
Affiliation(s)
- A A Van Dijk
- Department of Biochemistry and Biophysical Chemistry, University of Groningen, The Netherlands
| | | | | | | | | | | | | |
Collapse
|
45
|
Belton PS, Colquhoun IJ, Grant A, Wellner N, Field JM, Shewry PR, Tatham AS. FTIR and NMR studies on the hydration of a high-M(r) subunit of glutenin. Int J Biol Macromol 1995; 17:74-80. [PMID: 7547718 DOI: 10.1016/0141-8130(95)93520-8] [Citation(s) in RCA: 136] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
The hydration behaviour of a purified high-M(r) subunit of glutenin has been studied using Fourier transform infra-red (FTIR) and nuclear magnetic resonance (NMR) spectroscopy. The water-insoluble protein was examined in an unalkylated form with intermolecular disulfide bonds, and in a reduced and alkylated (unpolymerized) form. Hydration produced a marked increase in chain mobility, especially above a threshold water content of about 37% w/w. NMR experiments also showed that some parts of the chain were held in a much less mobile state, even at higher water contents. Little difference could be seen between alkylated and unalkylated subunits, implying that NMR is sensitive to localized motions, but not to any restrictions imposed by disulfide bridges close to the chain ends. FTIR spectra of the protein films have shown that increasing hydration enables changes to occur in favour of a more extended and beta-sheet-type structure. The changes in secondary structure are very noticeable at water contents corresponding to the NMR mobility threshold. The behaviour is influenced by intermolecular interactions. beta-sheet formation is enhanced by the presence of disulfide bonds in the unalkylated samples. There is little evidence of beta-structure (sheet or extended chain) either in the dry state, where protein-protein interactions are strongest, or in dilute acetic acid solution, where the interactions are weakest. The balance between protein-protein and protein-water hydrogen-bonding interactions therefore appears to influence the formation of beta-sheet and extended chain structures, and these may in turn affect the elasticity of high M(r) subunits.
Collapse
Affiliation(s)
- P S Belton
- Institute of Food Research, Norwich Laboratory, Colney, UK
| | | | | | | | | | | | | |
Collapse
|
46
|
Halford NG, Tatham AS, Sui E, Daroda L, Dreyer T, Shewry PR. Identification of a novel beta-turn-rich repeat motif in the D hordeins of barley. BIOCHIMICA ET BIOPHYSICA ACTA 1992; 1122:118-22. [PMID: 1643086 DOI: 10.1016/0167-4838(92)90313-3] [Citation(s) in RCA: 27] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
The amino acid sequence of the C-terminal part of a barley D hordein seed protein was deduced from the nucleotide sequence of a partial cDNA. It showed high homology with the HMW glutenin subunits of wheat, both proteins consisting predominately of repeated sequences. Whereas the wheat repeats are based on tri-, hexa- and nonapeptides that are rich in glycine, proline and glutamine, the D hordein also contains eleven copies of a novel unrelated motif: Thr-Thr-Val-Ser. The repeated sequences in the wheat glutenin subunits have been demonstrated to form an unusual spiral supersecondary structure based on beta-turns. Conformational analysis of the Thr-Thr-Val-Ser motif by secondary structure prediction and by circular dichroism spectroscopy of an 18 residue synthetic peptide demonstrates that it also forms beta-turns. Thus, D hordein may also have a spiral structure like that of HMW glutenin, despite the presence of a different repeat motif. This conservation of protein conformation in D hordein and the wheat glutenin subunits may indicate a structural role, perhaps in packing of the proteins within the protein bodies of the developing grain.
Collapse
Affiliation(s)
- N G Halford
- Department of Agricultural Sciences, University of Bristol, UK
| | | | | | | | | | | |
Collapse
|
47
|
|
48
|
Affiliation(s)
- S Utsumi
- Research Institute for Food Science, Kyoto University, Japan
| |
Collapse
|