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Margiotta B, Colaprico G, Urbano M, Panichi D, Sestili F, Lafiandra D. The High-Molecular-Weight Glutenin Subunits of the T. timopheevii (A uA uGG) Group. Genes (Basel) 2024; 15:986. [PMID: 39202347 PMCID: PMC11353860 DOI: 10.3390/genes15080986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2024] [Revised: 07/19/2024] [Accepted: 07/22/2024] [Indexed: 09/03/2024] Open
Abstract
Polyploid wheats include a group of tetraploids known as Timopheevii (AuAuGG), which are represented by two subspecies: Triticum timopheevii ssp. timopheevii (cultivated) and Triticum timopheevii ssp. araraticum (wild). The combined use of electrophoretic (SDS-PAGE) and chromatographic (RP-HPLC) techniques carried out on high-molecular-weight glutenin subunits (HMW-GSs) permitted the association of different x- and y-type subunits to the A and G genomes and the assessment of allelic variation present at corresponding loci. The results also revealed that in both subspecies, accessions are present that possess expressed y-type subunits at the Glu-A1 locus. Genes corresponding to these subunits were amplified and amplicons corresponding to x- and y-type genes associated with the A genome were detected in all accessions, including those without expressed x- and y-type subunits. The comparison with genes of polyploid wheats confirmed the structural characteristics of typical y-type genes, with the presence of seven cysteine residues and with hexapeptide and nonapeptide repeat motifs. The identification of wild and cultivated T. timopheevii with both x- and y-type glutenin subunits at the Glu-A1 and Glu-G1 loci represents a useful source for the modification of the allelic composition of HMW-GSs in cultivated wheats with the ultimate objective of improving technological properties.
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Affiliation(s)
- Benedetta Margiotta
- National Research Council, Institute of Biosciences and BioResources, 70126 Bari, Italy; (B.M.); (G.C.); (M.U.)
| | - Giuseppe Colaprico
- National Research Council, Institute of Biosciences and BioResources, 70126 Bari, Italy; (B.M.); (G.C.); (M.U.)
| | - Marcella Urbano
- National Research Council, Institute of Biosciences and BioResources, 70126 Bari, Italy; (B.M.); (G.C.); (M.U.)
| | - Daniela Panichi
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy; (D.P.); (F.S.)
| | - Francesco Sestili
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy; (D.P.); (F.S.)
| | - Domenico Lafiandra
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy; (D.P.); (F.S.)
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2
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Hu Q, Liu J, Chen X, Guzmán C, Xu Q, Zhang Y, Chen Q, Tang H, Qi P, Deng M, Ma J, Chen G, Wei Y, Wang J, Zheng Y, Tu Y, Jiang Q. Multi-omic analysis reveals the effects of interspecific hybridization on the synthesis of seed reserve polymers in a Triticum turgidum ssp. durum × Aegilops sharonensis amphidiploid. BMC Genomics 2024; 25:626. [PMID: 38902625 PMCID: PMC11188524 DOI: 10.1186/s12864-024-10352-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Accepted: 04/25/2024] [Indexed: 06/22/2024] Open
Abstract
BACKGROUND Wheat grain endosperm is mainly composed of proteins and starch. The contents and the overall composition of seed storage proteins (SSP) markedly affect the processing quality of wheat flour. Polyploidization results in duplicated chromosomes, and the genomes are often unstable and may result in a large number of gene losses and gene rearrangements. However, the instability of the genome itself, as well as the large number of duplicated genes generated during polyploidy, is an important driving force for genetic innovation. In this study, we compared the differences in starch and SSP, and analyzed the transcriptome and metabolome among Aegilops sharonensis (R7), durum wheat (Z636) and amphidiploid (Z636×R7) to reveal the effects of polyploidization on the synthesis of seed reserve polymers. RESULTS The total starch and amylose content of Z636×R7 was significantly higher than R7 and lower than Z636. The gliadin and glutenin contents of Z636×R7 were higher than those in Z636 and R7. Through transcriptome analysis, there were 21,037, 2197, 15,090 differentially expressed genes (DEGs) in the three comparison groups of R7 vs Z636, Z636 vs Z636×R7, and Z636×R7 vs R7, respectively, which were mainly enriched in carbon metabolism and amino acid biosynthesis pathways. Transcriptome data and qRT-PCR were combined to analyze the expression levels of genes related to storage polymers. It was found that the expression levels of some starch synthase genes, namely AGP-L, AGP-S and GBSSI in Z636×R7 were higher than in R7 and among the 17 DEGs related to storage proteins, the expression levels of 14 genes in R7 were lower than those in Z636 and Z636×R7. According to the classification analysis of all differential metabolites, most belonged to carboxylic acids and derivatives, and fatty acyls were enriched in the biosynthesis of unsaturated fatty acids, niacin and nicotinamide metabolism, one-carbon pool by folate, etc. CONCLUSION: After allopolyploidization, the expression of genes related to starch synthesis was down-regulated in Z636×R7, and the process of starch synthesis was inhibited, resulting in delayed starch accumulation and prolongation of the seed development process. Therefore, at the same development time point, the starch accumulation of Z636×R7 lagged behind that of Z636. In this study, the expression of the GSe2 gene in Z636×R7 was higher than that of the two parents, which was beneficial to protein synthesis, and increased the protein content. These results eventually led to changes in the synthesis of seed reserve polymers. The current study provided a basis for a greater in-depth understanding of the mechanism of wheat allopolyploid formation and its stable preservation, and also promoted the effective exploitation of high-value alleles.
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Grants
- 2023YFH0041 the Sichuan Science and Technology Program, PR China
- 2023YFH0041 the Sichuan Science and Technology Program, PR China
- 2023YFH0041 the Sichuan Science and Technology Program, PR China
- 2023YFH0041 the Sichuan Science and Technology Program, PR China
- 2023YFH0041 the Sichuan Science and Technology Program, PR China
- 2023YFH0041 the Sichuan Science and Technology Program, PR China
- 2023YFH0041 the Sichuan Science and Technology Program, PR China
- 2023YFH0041 the Sichuan Science and Technology Program, PR China
- 2023YFH0041 the Sichuan Science and Technology Program, PR China
- 2023YFH0041 the Sichuan Science and Technology Program, PR China
- 2023YFH0041 the Sichuan Science and Technology Program, PR China
- 2023YFH0041 the Sichuan Science and Technology Program, PR China
- 2023YFH0041 the Sichuan Science and Technology Program, PR China
- 2023YFH0041 the Sichuan Science and Technology Program, PR China
- 2023YFH0041 the Sichuan Science and Technology Program, PR China
- 2022-YF05- 00022-SN the Science & Technology project of Chengdu, Sichuan Province, PR China
- 2022-YF05- 00022-SN the Science & Technology project of Chengdu, Sichuan Province, PR China
- 2022-YF05- 00022-SN the Science & Technology project of Chengdu, Sichuan Province, PR China
- 2022-YF05- 00022-SN the Science & Technology project of Chengdu, Sichuan Province, PR China
- 2022-YF05- 00022-SN the Science & Technology project of Chengdu, Sichuan Province, PR China
- 2022-YF05- 00022-SN the Science & Technology project of Chengdu, Sichuan Province, PR China
- 2022-YF05- 00022-SN the Science & Technology project of Chengdu, Sichuan Province, PR China
- 2022-YF05- 00022-SN the Science & Technology project of Chengdu, Sichuan Province, PR China
- 2022-YF05- 00022-SN the Science & Technology project of Chengdu, Sichuan Province, PR China
- 2022-YF05- 00022-SN the Science & Technology project of Chengdu, Sichuan Province, PR China
- 2022-YF05- 00022-SN the Science & Technology project of Chengdu, Sichuan Province, PR China
- 2022-YF05- 00022-SN the Science & Technology project of Chengdu, Sichuan Province, PR China
- 2022-YF05- 00022-SN the Science & Technology project of Chengdu, Sichuan Province, PR China
- 2022-YF05- 00022-SN the Science & Technology project of Chengdu, Sichuan Province, PR China
- 2022-YF05- 00022-SN the Science & Technology project of Chengdu, Sichuan Province, PR China
- the Science & Technology project of Chengdu, Sichuan Province, PR China
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Affiliation(s)
- Qian Hu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - Jing Liu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - Xiaolei Chen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - Carlos Guzmán
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Universidad de Córdoba, Edificio Gregor Mendel, Campus de RabanaEles, Cordoba, 14071, Spain
| | - Qiang Xu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - Yazhou Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - Qian Chen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - Huaping Tang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - Pengfei Qi
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - Mei Deng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - Jian Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - Guoyue Chen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - Yuming Wei
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - Jirui Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - Youliang Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China
| | - Yong Tu
- School of agricultural science, Xichang University, Xichang, Sichuan, 615000, China.
| | - Qiantao Jiang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
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3
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Dizlek H, Awika JM. Determination of basic criteria that influence the functionality of gluten protein fractions and gluten complex on roll bread characteristics. Food Chem 2023; 404:134648. [DOI: 10.1016/j.foodchem.2022.134648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 10/11/2022] [Accepted: 10/14/2022] [Indexed: 11/06/2022]
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4
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Gu XY, Liu Y, Liu YH, Paliwal J, Wen XX. Effects of foliar spraying of potassium fertilizer on the contents of microelement, phytic acid and HMW-GS in wheat flour. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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5
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Bacala R, Hatcher DW, Perreault H, Fu BX. Challenges and opportunities for proteomics and the improvement of bread wheat quality. JOURNAL OF PLANT PHYSIOLOGY 2022; 275:153743. [PMID: 35749977 DOI: 10.1016/j.jplph.2022.153743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 05/13/2022] [Accepted: 05/30/2022] [Indexed: 06/15/2023]
Abstract
Wheat remains a critical global food source, pressured by climate change and the need to maximize yield, improve processing and nutritional quality and ensure safety. An enormous amount of research has been conducted to understand gluten protein composition and structure in relation to end-use quality, yet progress has become stagnant. This is mainly due to the need and inability to biochemically characterize the intact functional glutenin polymer in order to correlate to quality, necessitating reduction to monomeric subunits and a loss of contextual information. While some individual gluten proteins might have a positive or negative influence on gluten quality, it is the sum total of these proteins, their relative and absolute expression, their sub-cellular trafficking, the amount and size of glutenin polymers, and ratios between gluten protein classes that define viscoelasticity of gluten. The sub-cellular trafficking of gluten proteins during seed maturation is still not completely clear and there is evidence of dual pathways and therefore different destinations for proteins, either constitutively or temporally. The trafficking of proteins is also unclear in endosperm cells as they undergo programmed cell death; Golgi disappear around 12 DPA but protein filling continues at least to 25 DPA. Modulation of the timing of cellular events will invariably affect protein deposition and therefore gluten strength and function. Existing and emerging proteomics technologies such as proteoform profiling and top-down proteomics offer new tools to study gluten protein composition as a whole system and identify compositional patterns that can modify gluten structure with improved functionality.
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Affiliation(s)
- Ray Bacala
- Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada; University of Manitoba, Department of Chemistry, 144 Dysart Road, Winnipeg, Manitoba, R3T 2N2, Canada.
| | - Dave W Hatcher
- Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada
| | - Héléne Perreault
- University of Manitoba, Department of Chemistry, 144 Dysart Road, Winnipeg, Manitoba, R3T 2N2, Canada.
| | - Bin Xiao Fu
- Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada; Department of Food and Human Nutritional Sciences, 209 - 35 Chancellor's Circle, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada.
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6
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Dizlek H, Girard AL, Awika JM. High protein and gliadin content improves tortilla quality of a weak gluten wheat. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113320] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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7
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The Effect of Abiotic Stresses on the Protein Composition of Four Hungarian Wheat Varieties. PLANTS 2021; 11:plants11010001. [PMID: 35009005 PMCID: PMC8747273 DOI: 10.3390/plants11010001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/22/2021] [Accepted: 12/14/2021] [Indexed: 11/17/2022]
Abstract
Global climate change in recent years has resulted in extreme heat and drought events that significantly influence crop production and endanger food security. Such abiotic stress during the growing season has a negative effect on yield as well as on the functional properties of wheat grain protein content and composition. This reduces the value of grain, as these factors significantly reduce end-use quality. In this study, four Hungarian bread wheat cultivars (Triticum aestivum ssp. aestivum) with different drought and heat tolerance were examined. Changes in the size- and hydrophobicity-based distribution of the total proteins of the samples have been monitored by SE- and RP-HPLC, respectively, together with parallel investigations of changes in the amounts of the R5 and G12 antibodies related to celiac disease immunoreactive peptides. Significant difference in yield, protein content and composition have been observed in each cultivar, altering the amounts of CD-related gliadin, as well as the protein parameters directly related to techno-functional properties (Glu/Gli ratio, UPP%). The extent of changes largely depended on the timing of the abiotic stress. The severity of the negative effect depended on the growth stage in which abiotic stress occurred.
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8
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Phakela K, van Biljon A, Wentzel B, Guzman C, Labuschagne M. Gluten protein response to heat and drought stress in durum wheat as measured by reverse phase - High performance liquid chromatography. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103267] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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9
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Girard AL, Awika JM. Impact of condensed tannin interactions with grain proteins and non-starch polysaccharides on batter system properties. Food Chem 2021; 359:129969. [PMID: 33964661 DOI: 10.1016/j.foodchem.2021.129969] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 04/22/2021] [Accepted: 04/25/2021] [Indexed: 12/14/2022]
Abstract
Proanthocyanidins (PA) cross-link wheat gluten proteins and dramatically enhance batter viscosity; PA could similarly affect related grains. This study aimed to determine PA effect on viscosity and pasting properties of barley, rye, and oat flours, and the relative contributions of PA interactions with proteins and non-starch polysaccharides (NSP). PA significantly increased batter viscosity, stability, and RVA peak viscosity in rye and barley flours (2.8× and 1.2×, respectively). Interestingly, viscosity peaked distinctively ~75 °C in PA-treated rye and barley flours, and their isolated protein-starch systems, indicating prolamins unravelled and complexed with PA during heating. Oat was largely unaffected by PA, likely because of its protein composition. Furthermore, water-soluble rye NSP and arabinoxylans, but not barley β-glucans, significantly increased starch pasting viscosity with PA; oxidative gelation was not a factor. Thus, rye flour viscosity dramatically increased through interactive effects of PA on rye proteins and NSP, which could expand its food applications.
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Affiliation(s)
- Audrey L Girard
- Texas A&M University, Soil & Crop Sciences Department, 2474 TAMU, College Station, TX 77843, United States.
| | - Joseph M Awika
- Texas A&M University, Soil & Crop Sciences Department, 2474 TAMU, College Station, TX 77843, United States; Texas A&M University, Food Science & Technology Department, College Station, TX 77843, United States
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Takač V, Tóth V, Rakszegi M, Mikić S, Mirosavljević M, Kondić-Špika A. Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production. Foods 2021; 10:156. [PMID: 33450999 PMCID: PMC7828489 DOI: 10.3390/foods10010156] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 12/28/2020] [Accepted: 12/30/2020] [Indexed: 01/19/2023] Open
Abstract
The unique rheological properties of bread wheat dough and the breadmaking quality of its flour are the main factors responsible for the global distribution and utilization of wheat. Recently, interest in the production and expansion of spelt wheat has been boosted due to its significance in the production of healthy food, mostly originated from organic production. The aim of this study was to examine and compare quality parameters (gluten content, Zeleny sedimentation volume, farinograph dough properties), protein content and composition (by the Dumas method, Size Exclusion (SE) and Reversed Phase (RP) High Performance Liquid Chromatography (HPLC) analyses) of five bread and five spelt wheat varieties grown under conventional and organic production in Hungary and under conventional production in Serbia. Most of the analyzed traits showed significant differences between varieties, wheat species and growing sites. Total protein content was significantly higher in spelt than in bread wheat and under conventional than under organic production. In comparison to spelt, bread wheat showed better breadmaking quality, characterized by a higher amount of glutenins (in particular high molecular weight glutenin subunits) and unextractable polymeric proteins. The proportion of the gliadins was also found to be different under conventional and organic systems. Spelt Ostro and Oberkulmer-Rotkorn and bread wheat varieties Balkan, Estevan and Pobeda proved suitable for low input and organic systems.
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Affiliation(s)
- Verica Takač
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.M.); (M.M.); (A.K.-Š.)
| | - Viola Tóth
- Centre for Agricultural Research, Agricultural Institute, Brunszvik u. 2, 2462 Martonvásár, Hungary; (V.T.); (M.R.)
| | - Marianna Rakszegi
- Centre for Agricultural Research, Agricultural Institute, Brunszvik u. 2, 2462 Martonvásár, Hungary; (V.T.); (M.R.)
| | - Sanja Mikić
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.M.); (M.M.); (A.K.-Š.)
| | - Milan Mirosavljević
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.M.); (M.M.); (A.K.-Š.)
| | - Ankica Kondić-Špika
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.M.); (M.M.); (A.K.-Š.)
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11
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Mefleh M, Conte P, Fadda C, Giunta F, Motzo R. From seed to bread: variation in quality in a set of old durum wheat cultivars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4066-4074. [PMID: 30977135 DOI: 10.1002/jsfa.9745] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 04/04/2019] [Accepted: 04/08/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Old durum wheat varieties are being appreciated again because of their interesting genetic diversity and low fertilizer needs. RESULTS The agronomic and bread-making performances of 14 old Italian durum wheat varieties grown under two low nitrogen (N) inputs (46 and 86 kg ha-1 ) were determined and the relationships among grain, semolina, dough and bread quality parameters were established. The old varieties yielded similarly to the check modern variety Svevo under both N levels. Increasing N fertilization from 46 to 86 kg ha-1 did not increase grain yield or the mg of N in the grain, although grain protein percentage increased as a result of a decrease in grain weight and an increase in gliadin content. Despite the resulting decrease in the gluten index, dough and bread quality improved at the higher N rate, highlighting the influential role of protein percentage and gliadin in bread quality. The genotypic variation in grain protein percentage among old varieties was more strongly associated with glutenin than with gliadin content. Variation in the gluten index was high (4-54); indeed, it was the most variable semolina parameter, and proved to contribute the most to variation in bread quality. This variation was independent of the glutenin alleles (HMW 20, 20*, 7, 13+16, 6+8) and was linked to the quality of the grain in terms of grain weight and the associated mg of N per grain. Remarkably, two old varieties, namely Calabria and Cappelli, were able to produce both a good yield and high-quality bread. CONCLUSION Old Italian durum wheats continue to boast significant biodiversity and are worth exploring in low-input production systems. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Marina Mefleh
- Dipartimento di Agraria, Sezione Agronomia, Coltivazioni erbacee e Genetica, Università degli Studi di Sassari, Sassari, Italy
| | - Paola Conte
- Dipartimento di Agraria, Sezione Scienze e Tecnologie Ambientali e Alimentari, Università degli Studi di Sassari, Sassari, Italy
| | - Costantino Fadda
- Dipartimento di Agraria, Sezione Scienze e Tecnologie Ambientali e Alimentari, Università degli Studi di Sassari, Sassari, Italy
| | - Francesco Giunta
- Dipartimento di Agraria, Sezione Agronomia, Coltivazioni erbacee e Genetica, Università degli Studi di Sassari, Sassari, Italy
| | - Rosella Motzo
- Dipartimento di Agraria, Sezione Agronomia, Coltivazioni erbacee e Genetica, Università degli Studi di Sassari, Sassari, Italy
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12
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Bacala R, Fu BX, Perreault H, Hatcher DW. Quantitative LC-MS proteoform profiling of intact wheat glutenin subunits. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102963] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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13
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Song Y, Luo G, Shen L, Yu K, Yang W, Li X, Sun J, Zhan K, Cui D, Liu D, Zhang A. TubZIP28, a novel bZIP family transcription factor from Triticum urartu, and TabZIP28, its homologue from Triticum aestivum, enhance starch synthesis in wheat. THE NEW PHYTOLOGIST 2020; 226:1384-1398. [PMID: 31955424 DOI: 10.1111/nph.16435] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Accepted: 01/07/2020] [Indexed: 05/20/2023]
Abstract
Starch in wheat grain provides humans with carbohydrates and influences the quality of wheaten food. However, no transcriptional regulator of starch synthesis has been identified first in common wheat (Triticum aestivum) due to the complex genome. Here, a novel basic leucine zipper (bZIP) family transcription factor TubZIP28 was found to be preferentially expressed in the endosperm throughout grain-filling stages in Triticum urartu, the A genome donor of common wheat. When TubZIP28 was overexpressed in common wheat, the total starch content increased by c. 4%, which contributed to c. 5% increase in the thousand kernel weight. The grain weight per plant of overexpression wheat was also elevated by c. 9%. Both in vitro and in vivo assays showed that TubZIP28 bound to the promoter of cytosolic AGPase and enhanced both the transcription and activity of the latter. Knockout of the homologue TabZIP28 in common wheat resulted in declines of both the transcription and activity of cytosolic AGPase in developing endosperms and c. 4% reduction of the total starch in mature grains. To the best of our knowledge, TubZIP28 and TabZIP28 are transcriptional activators of starch synthesis first identified in wheat, and they could be superior targets to improve the starch content and yield potential of wheat.
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Affiliation(s)
- Yanhong Song
- Agronomy College, National Key Laboratory of Wheat and Maize Crop Science, Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University, 15 Longzihu College District, Zhengzhou, 450046, China
- State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology/Innovative Academy of Seed Design, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101, China
| | - Guangbin Luo
- State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology/Innovative Academy of Seed Design, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101, China
- Agronomy Department, University of Florida, Gainesville, FL, 32611, USA
| | - Lisha Shen
- State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology/Innovative Academy of Seed Design, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Kang Yu
- State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology/Innovative Academy of Seed Design, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101, China
| | - Wenlong Yang
- State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology/Innovative Academy of Seed Design, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101, China
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Xin Li
- State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology/Innovative Academy of Seed Design, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101, China
| | - Jiazhu Sun
- State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology/Innovative Academy of Seed Design, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101, China
| | - Kehui Zhan
- Agronomy College, National Key Laboratory of Wheat and Maize Crop Science, Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University, 15 Longzihu College District, Zhengzhou, 450046, China
| | - Dangqun Cui
- Agronomy College, National Key Laboratory of Wheat and Maize Crop Science, Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University, 15 Longzihu College District, Zhengzhou, 450046, China
| | - Dongcheng Liu
- State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology/Innovative Academy of Seed Design, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101, China
- Agriculture and Biology Research Center, School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing, 100024, China
| | - Aimin Zhang
- Agronomy College, National Key Laboratory of Wheat and Maize Crop Science, Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University, 15 Longzihu College District, Zhengzhou, 450046, China
- State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology/Innovative Academy of Seed Design, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101, China
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14
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1RS arm of Secale cereanum 'Kriszta' confers resistance to stripe rust, improved yield components and high arabinoxylan content in wheat. Sci Rep 2020; 10:1792. [PMID: 32019962 PMCID: PMC7000720 DOI: 10.1038/s41598-020-58419-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Accepted: 12/03/2019] [Indexed: 11/08/2022] Open
Abstract
Wheat-rye T1BL.1RS translocation is widespread worldwide as the genes on 1RS arm have positive effect on stress resistance, grain yield and adaptation ability of wheat. Nowadays, the T1BL.1RS wheat cultivars have become susceptible to rust diseases because of the monophyletic ('Petkus') origin of 1RS. Here we report and discuss the production and detailed investigation of a new T1BL.1RS translocation line carrying 1RS with widened genetic base originating from Secale cereanum. Line '179' exhibited improved spike morphology traits, resistance against stripe rust and leaf rust, as well as higher tillering capacity, fertility and dietary fiber (arabynoxylan) content than the parental wheat genotype. Comparative analyses based on molecular cytogenetic methods and molecular (SSR and DArTseq) makers indicate that the 1RS arm of line '179' is a recombinant of S. cereale and S. strictum homologues, and approximately 16% of its loci were different from that of 'Petkus' origin. 162 (69.5%) 1RS-specific markers were associated with genes, including 10 markers with putative disease resistance functions and LRR domains found on the subtelomeric or pericentromeric regions of 1RS. Line '179' will facilitate the map-based cloning of the resistance genes, and it can contribute to healthy eating and a more cost-efficient wheat production.
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15
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Roy N, Islam S, Yu Z, Lu M, Lafiandra D, Zhao Y, Anwar M, Mayer JE, Ma W. Introgression of an expressed HMW 1Ay glutenin subunit allele into bread wheat cv. Lincoln increases grain protein content and breadmaking quality without yield penalty. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2020; 133:517-528. [PMID: 31732753 DOI: 10.1007/s00122-019-03483-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2019] [Accepted: 11/11/2019] [Indexed: 05/23/2023]
Abstract
An expressed HMW glutenin subunit Glu-Ay showed positive impacts on a range of wheat processing quality and yield traits. The grain protein compositions are significantly optimised for baking, resulting in a better breadmaking quality. The unique breadmaking properties of wheat flour are related to the quality and quantity of high-molecular weight glutenin subunits (HMW-GSs) present in the grain. In the current study, the silent 1Ay HMW-GS allele, present in most bread wheat cultivars, was replaced by the expressed 1Ay21* allele, which was introgressed into Australian bread wheat cultivar Lincoln by a backcrossing and selfing scheme. Stability of gene expression and the effect of the introgressed 1Ay21* subunit on protein composition, agronomic traits, flour functionality, and breadmaking quality were studied using BC4F5 grain grown in glasshouse and field. Field phenotyping and grain quality testing showed that the 1Ay21* gene conferred significant improvements to a range of traits, including an increase in grain protein content by up to 9%, UPP% by up to 24%, bread volume by up to 28%. The glasshouse experiment and one of the field trials showed positive 1Ay21* effects on yield, while one field trial showed one significant effects. This indicates that expression of the 1Ay21* gene has the potential of simultaneously increasing protein content and grain yield under certain environment. The qualitative improvements of the grain also led to a reduction of the energy required during the baking process in addition to the significant positive effects on bread quality.
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Affiliation(s)
- Nandita Roy
- Australia-China Joint Centre for Wheat Improvement, State Agriculture Biotechnology Centre, Murdoch University, Perth, WA, 6150, Australia
| | - Shahidul Islam
- Australia-China Joint Centre for Wheat Improvement, State Agriculture Biotechnology Centre, Murdoch University, Perth, WA, 6150, Australia
| | - Zitong Yu
- Australia-China Joint Centre for Wheat Improvement, State Agriculture Biotechnology Centre, Murdoch University, Perth, WA, 6150, Australia
| | - Meiqin Lu
- Australian Grain Technologies, 12656 Newell Highway, Narrabri, NSW, 2390, Australia
| | - Domenico Lafiandra
- Department of Sciences and Technology for Agriculture, Forest, Environment and Energy, Tuscia University, Viterbo, Italy
| | - Yun Zhao
- Australia-China Joint Centre for Wheat Improvement, State Agriculture Biotechnology Centre, Murdoch University, Perth, WA, 6150, Australia
| | - Masood Anwar
- Australia-China Joint Centre for Wheat Improvement, State Agriculture Biotechnology Centre, Murdoch University, Perth, WA, 6150, Australia
| | | | - Wujun Ma
- Australia-China Joint Centre for Wheat Improvement, State Agriculture Biotechnology Centre, Murdoch University, Perth, WA, 6150, Australia.
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16
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Mass spectrometry of in-gel digests reveals differences in amino acid sequences of high-molecular-weight glutenin subunits in spelt and emmer compared to common wheat. Anal Bioanal Chem 2020; 412:1277-1289. [PMID: 31927602 DOI: 10.1007/s00216-019-02341-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 11/26/2019] [Accepted: 12/09/2019] [Indexed: 10/25/2022]
Abstract
High-molecular-weight glutenin subunits (HMW-GS) play an important role for the baking quality of wheat. The ancient wheats emmer and spelt differ in their HMW-GS pattern compared to modern common wheat and this might be one reason for their comparatively poor baking quality. The aim of this study was to elucidate similarities and differences in the amino acid sequences of two 1Bx HMW-GS of common wheat, spelt and emmer. First, the sodium dodecyl polyacrylamide gel electrophoresis (SDS-PAGE) system was optimized to separate common wheat, spelt and emmer Bx6 and Bx7 from other HMW-GS (e.g., 1Ax and 1By) in high concentrations. The in-gel digests of the Bx6 and Bx7 bands were analyzed by untargeted LC-MS/MS experiments revealing different UniProtKB accessions in spelt and emmer compared to common wheat. The HMW-GS Bx6 and Bx7, respectively, of emmer and spelt showed differences in the amino acid sequences compared to those of common wheat. The identities of the peptide variations were confirmed by targeted LC-MS/MS. These peptides can be used to differentiate between Bx6 and Bx7 of spelt and emmer and Bx6 and Bx7 of common wheat. The findings should help to increase the reliability and curation status of wheat protein databases and to understand the effects of protein structure on the functional properties. Graphical abstract.
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17
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Zhang Y, Li D, Zhang D, Zhao X, Cao X, Dong L, Liu J, Chen K, Zhang H, Gao C, Wang D. Analysis of the functions of TaGW2 homoeologs in wheat grain weight and protein content traits. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2018; 94:857-866. [PMID: 29570880 DOI: 10.1111/tpj.13903] [Citation(s) in RCA: 149] [Impact Index Per Article: 24.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 03/02/2018] [Accepted: 03/06/2018] [Indexed: 05/18/2023]
Abstract
GW2 is emerging as a key genetic determinant of grain weight in cereal crops; it has three homoeologs (TaGW2-A1, -B1 and -D1) in hexaploid common wheat (Triticum aestivum L.). Here, by analyzing the gene editing mutants that lack one (B1 or D1), two (B1 and D1) or all three (A1, B1 and D1) homoeologs of TaGW2, several insights are gained into the functions of TaGW2-B1 and -D1 in common wheat grain traits. First, both TaGW2-B1 and -D1 affect thousand-grain weight (TGW) by influencing grain width and length, but the effect conferred by TaGW2-B1 is stronger than that of TaGW2-D1. Second, there exists functional interaction between TaGW2 homoeologs because the TGW increase shown by a double mutant (lacking B1 and D1) was substantially larger than that of their single mutants. Third, both TaGW2-B1 and -D1 modulate cell number and length in the outer pericarp of developing grains, with TaGW2-B1 being more potent. Finally, TaGW2 homoeologs also affect grain protein content as this parameter was generally increased in the mutants, especially in the lines lacking two or three homoeologs. Consistent with this finding, two wheat end-use quality-related parameters, flour protein content and gluten strength, were considerably elevated in the mutants. Collectively, our data shed light on functional difference between and additive interaction of TaGW2 homoeologs in the genetic control of grain weight and protein content traits in common wheat, which may accelerate further research on this important gene and its application in wheat improvement.
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Affiliation(s)
- Yi Zhang
- The State Key Laboratory of Plant Cell and Chromosome Engineering, and Center for Genome Editing, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, 100101, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
- Key Laboratory of Plant Stress Research, College of Life Science, Shandong Normal University, Jinan, 250014, China
| | - Da Li
- The State Key Laboratory of Plant Cell and Chromosome Engineering, and Center for Genome Editing, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, 100101, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Dingbo Zhang
- The State Key Laboratory of Plant Cell and Chromosome Engineering, and Center for Genome Editing, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, 100101, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Xiaoge Zhao
- The State Key Laboratory of Plant Cell and Chromosome Engineering, and Center for Genome Editing, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, 100101, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Xuemin Cao
- The State Key Laboratory of Plant Cell and Chromosome Engineering, and Center for Genome Editing, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, 100101, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Lingli Dong
- The State Key Laboratory of Plant Cell and Chromosome Engineering, and Center for Genome Editing, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, 100101, China
| | - Jinxing Liu
- The State Key Laboratory of Plant Cell and Chromosome Engineering, and Center for Genome Editing, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, 100101, China
| | - Kunling Chen
- The State Key Laboratory of Plant Cell and Chromosome Engineering, and Center for Genome Editing, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, 100101, China
| | - Huawei Zhang
- The State Key Laboratory of Plant Cell and Chromosome Engineering, and Center for Genome Editing, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, 100101, China
| | - Caixia Gao
- The State Key Laboratory of Plant Cell and Chromosome Engineering, and Center for Genome Editing, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, 100101, China
| | - Daowen Wang
- The State Key Laboratory of Plant Cell and Chromosome Engineering, and Center for Genome Editing, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, 100101, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
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18
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Monostori I, Heilmann M, Kocsy G, Rakszegi M, Ahres M, Altenbach SB, Szalai G, Pál M, Toldi D, Simon-Sarkadi L, Harnos N, Galiba G, Darko É. LED Lighting - Modification of Growth, Metabolism, Yield and Flour Composition in Wheat by Spectral Quality and Intensity. FRONTIERS IN PLANT SCIENCE 2018; 9:605. [PMID: 29780400 PMCID: PMC5945875 DOI: 10.3389/fpls.2018.00605] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2018] [Accepted: 04/17/2018] [Indexed: 05/14/2023]
Abstract
The use of light-emitting diode (LED) technology for plant cultivation under controlled environmental conditions can result in significant reductions in energy consumption. However, there is still a lack of detailed information on the lighting conditions required for optimal growth of different plant species and the effects of light intensity and spectral composition on plant metabolism and nutritional quality. In the present study, wheat plants were grown under six regimens designed to compare the effects of LED and conventional fluorescent lights on growth and development, leaf photosynthesis, thiol and amino acid metabolism as well as grain yield and flour quality of wheat. Benefits of LED light sources over fluorescent lighting were manifested in both yield and quality of wheat. Elevated light intensities made possible with LEDs increased photosynthetic activity, the number of tillers, biomass and yield. At lower light intensities, blue, green and far-red light operated antagonistically during the stem elongation period. High photosynthetic activity was achieved when at least 50% of red light was applied during cultivation. A high proportion of blue light prolonged the juvenile phase, while the shortest flowering time was achieved when the blue to red ratio was around one. Blue and far-red light affected the glutathione- and proline-dependent redox environment in leaves. LEDs, especially in Blue, Pink and Red Low Light (RedLL) regimens improved flour quality by modifying starch and protein content, dough strength and extensibility as demonstrated by the ratios of high to low molecular weight glutenins, ratios of glutenins to gliadins and gluten spread values. These results clearly show that LEDs are efficient for experimental wheat cultivation, and make it possible to optimize the growth conditions and to manipulate metabolism, yield and quality through modification of light quality and quantity.
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Affiliation(s)
- István Monostori
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Martonvásár, Hungary
| | - Márk Heilmann
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Martonvásár, Hungary
| | - Gábor Kocsy
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Martonvásár, Hungary
| | - Marianna Rakszegi
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Martonvásár, Hungary
| | - Mohamed Ahres
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Martonvásár, Hungary
- Festetics Doctoral School, Georgikon Faculty, University of Pannonia, Keszthely, Hungary
| | - Susan B. Altenbach
- Western Regional Research Center, United States Department of Agriculture-Agricultural Research Service, Albany, CA, United States
| | - Gabriella Szalai
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Martonvásár, Hungary
| | - Magda Pál
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Martonvásár, Hungary
| | - Dávid Toldi
- Department of Food Chemistry and Nutrition, Szent István University, Budapest, Hungary
| | - Livia Simon-Sarkadi
- Department of Food Chemistry and Nutrition, Szent István University, Budapest, Hungary
| | - Noémi Harnos
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Martonvásár, Hungary
| | - Gábor Galiba
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Martonvásár, Hungary
- Festetics Doctoral School, Georgikon Faculty, University of Pannonia, Keszthely, Hungary
| | - Éva Darko
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Martonvásár, Hungary
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19
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Expressed Ay HMW glutenin subunit in Australian wheat cultivars indicates a positive effect on wheat quality. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.12.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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20
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Girard AL, Bean SR, Tilley M, Adrianos SL, Awika JM. Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins. Food Chem 2017; 245:1154-1162. [PMID: 29287335 DOI: 10.1016/j.foodchem.2017.11.054] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 10/23/2017] [Accepted: 11/10/2017] [Indexed: 11/18/2022]
Abstract
Proanthocyanidins (PA) crosslink wheat gluten, increasing its polymer size and strength. However, mechanisms behind these interactions are unknown. This study used PA of different MW profiles (mean degree of polymerization 8.3 and 19.5) to investigate how PA polymerize gluten. The higher MW PA had greater binding affinity for both glutenins and gliadins than lower MW PA, whereas both PA precipitated glutenins more efficiently than gliadins. The PA preferentially bound the largest of the protein fractions available: high MW glutenin subunits (HMW-GS) over low MW-GS, and ω-gliadins over α- and γ-gliadins. Furthermore, within the HMW-GS, PA bound more of the larger x-type than the smaller y-type. Proanthocyanidins reduced gluten solubility in urea and decreased surface hydrophobicity of glutenins, but not gliadins. The PA appear to preferentially crosslink HMW-GS via hydrophobic interactions and hydrogen bonding, whereas their interaction with gliadins is dominated by hydrogen bonding and is relatively weaker.
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Affiliation(s)
- Audrey L Girard
- Texas A&M University, Soil & Crop Sciences Department, 2474 TAMU, College Station, TX 77843, USA; Texas A&M University, Nutrition & Food Science Department, College Station, TX 77843, USA.
| | - Scott R Bean
- USDA-ARS, Center for Grain and Animal Health Research, 1515 College Ave, Manhattan, KS 66502, USA.
| | - Michael Tilley
- USDA-ARS, Center for Grain and Animal Health Research, 1515 College Ave, Manhattan, KS 66502, USA.
| | - Sherry L Adrianos
- USDA-ARS, Center for Grain and Animal Health Research, 1515 College Ave, Manhattan, KS 66502, USA.
| | - Joseph M Awika
- Texas A&M University, Soil & Crop Sciences Department, 2474 TAMU, College Station, TX 77843, USA; Texas A&M University, Nutrition & Food Science Department, College Station, TX 77843, USA.
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21
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Effects of HMW-GS at Glu-B1 locus on the polymerization of glutenin during grain development and on the secondary and micro-structures of gluten in wheat ( Triticum aestivum L.). J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.10.007] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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22
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Schneider A, Rakszegi M, Molnár-Láng M, Szakács É. Production and cytomolecular identification of new wheat-perennial rye (Secale cereanum) disomic addition lines with yellow rust resistance (6R) and increased arabinoxylan and protein content (1R, 4R, 6R). TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2016; 129:1045-59. [PMID: 26883040 DOI: 10.1007/s00122-016-2682-6] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2015] [Accepted: 01/23/2016] [Indexed: 05/23/2023]
Abstract
Wheat-Secale cereanum addition lines with yellow rust resistance (6R) and increased arabinoxylan content (1R, 4R, 6R) have been selected and identified in order to increase biodiversity of wheat. Perennial rye (Secale cereanum, 2n = 2x = 14, RR) cultivar Kriszta has a large gene pool that can be exploited in wheat breeding. It has high protein and dietary fibre content, carries several resistance genes, tolerant to frost and drought, and adapts well to disadvantageous soil and weather conditions. In order to incorporate agronomically useful features from this perennial rye into cultivated wheat, backcross progenies derived from a cross between the wheat line Mv9kr1 and perennial rye 'Kriszta' have been produced, and addition lines disomic for 1R, 4R and 6R chromosomes have been selected using GISH, FISH and SSR markers. Quality measurements showed that addition of 'Kriszta' chromosomes 4R and 6R to the wheat genome had increased the total protein content. The 4R addition line contained slightly, while 1R and 6R additions significantly higher amount of arabinoxylan than the parental wheat line. Besides this, the 6R addition line appeared to be resistant to yellow rust in highly infected nurseries, consequently it may carry a new effective gene different from that harboured in the 1RS.1BL translocation for resistance to this disease.
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Affiliation(s)
- Annamária Schneider
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Brunszvik u. 2, 2462, Martonvásár, Hungary
| | - Marianna Rakszegi
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Brunszvik u. 2, 2462, Martonvásár, Hungary
| | - Márta Molnár-Láng
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Brunszvik u. 2, 2462, Martonvásár, Hungary
| | - Éva Szakács
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Brunszvik u. 2, 2462, Martonvásár, Hungary.
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23
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Li Z, Si H, Xia Y, Ma C. Influence of low-molecular-weight glutenin subunit genes at Glu-A3 locus on wheat sodium dodecyl sulfate sedimentation volume and solvent retention capacity value. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2047-2052. [PMID: 25242114 DOI: 10.1002/jsfa.6918] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2014] [Revised: 09/14/2014] [Accepted: 09/15/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND To understand the effect of low-molecular-weight (LMW) glutenin alleles at the Glu-A3 locus on sodium dodecyl sulfate (SDS) sedimentation volume and solvent retention capacity (SRC) values, 244 accessions of Chinese wheat (Triticum aestivum L.) mini core collections were investigated. In this study the significant differences in wholemeal flour SDS sedimentation volume and SRC values associated with specific glutenin alleles at the Glu-A3 locus were explained. RESULTS Seven glutenin alleles at the Glu-A3 locus were confirmed by locus-specific polymerase chain reaction (PCR). SDS sedimentation volume and lactic acid SRC value were significantly affected by alleles Glu-A3b and Glu-A3g. Based on total average values, 28 varieties carrying Glu-A3b had significantly higher means of SDS sedimentation volume and lactic acid SRC value, whereas 19 varieties carrying Glu-A3g had significantly lower means. Alleles Glu-A3d and Glu-A3f significantly increased only SDS sedimentation volume and sucrose SRC value respectively. Correlation analysis showed that SDS sedimentation volume was uncorrelated with lactic acid SRC and sucrose SRC values. CONCLUSION The Glu-A3 LMW glutenin subunit could predict 12.8% of the variance in SDS sedimentation volume, 4.7% in lactic acid SRC and 6.4% in sucrose SRC.
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Affiliation(s)
- Zhixia Li
- College of Agronomy, Anhui Agricultural University, Hefei 230036, China
| | - Hongqi Si
- College of Agronomy, Anhui Agricultural University, Hefei 230036, China
- Key Laboratory of Wheat Biology and Genetic Improvement in Southern Yellow & Huai River Valley Wheat Zone, Ministry of Agriculture, Hefei 230036, China
| | - Yunxiang Xia
- College of Agronomy, Anhui Agricultural University, Hefei 230036, China
| | - Chuanxi Ma
- College of Agronomy, Anhui Agricultural University, Hefei 230036, China
- Key Laboratory of Wheat Biology and Genetic Improvement in Southern Yellow & Huai River Valley Wheat Zone, Ministry of Agriculture, Hefei 230036, China
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24
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Benefits and Limitations of Lab-on-a-Chip Method over Reversed-Phase High-Performance Liquid Chromatography Method in Gluten Proteins Evaluation. J CHEM-NY 2015. [DOI: 10.1155/2015/430328] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
RP-HPLC (reversed-phase high-performance liquid chromatography) is widely used to determine the amounts of the different gluten protein types. However, this method is time-consuming, especially at early stages of wheat breeding, when large number of samples needs to be analyzed. On the other hand, LoaC (Lab-on-a-Chip) technique has the potential for a fast, reliable, and automatable analysis of proteins. In the present study, benefits and limitations of Lab-on-a-Chip method over RP-HPLC method in gluten proteins evaluation were explored in order to determine in which way LoaC method should be improved in order to make its results more compliant with the results of RP-HPLC method. Strong correlation (P≤0.001) was found between numbers of HMW glutenin peaks determined by LoaC and RP-HPLC methods. Significant correlations (P≤0.05) were obtained between percentages of HMW and LMW glutenin subunits calculated with regard to total HMW + LMW area. Even more significant correlation (P≤0.001) was found when percentages of individual HMW areas were calculated with regard to total HMW. RP-HPLC method showed superiority in determination of gliadins since larger number and better resolution of gliadin peaks were obtained by this method.
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The primary structure of wheat glutenin subunit 1Dx2 revealed by electrospray ionization mass spectrometry. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.01.024] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Fast separation and characterization of water-soluble proteins in wheat grains by reversed-phase ultra performance liquid chromatography (RP-UPLC). J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2012.11.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Lagrain B, Brunnbauer M, Rombouts I, Koehler P. Identification of intact high molecular weight glutenin subunits from the wheat proteome using combined liquid chromatography-electrospray ionization mass spectrometry. PLoS One 2013; 8:e58682. [PMID: 23520527 PMCID: PMC3592795 DOI: 10.1371/journal.pone.0058682] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2012] [Accepted: 02/05/2013] [Indexed: 11/25/2022] Open
Abstract
The present paper describes a method for the identification of intact high molecular weight glutenin subunits (HMW-GS), the quality determining proteins from the wheat storage proteome. The method includes isolation of HMW-GS from wheat flour, further separation of HMW-GS by reversed-phase high-performance liquid chromatography (RP-HPLC), and their subsequent molecular identification with electrospray ionization mass spectrometry using a quadrupole-time-of-flight mass analyzer. For HMW-GS isolation, wheat proteins were reduced and extracted from flour with 50% 1-propanol containing 1% dithiothreitol. HMW-GS were then selectively precipitated from the protein mixture by adjusting the 1-propanol concentration to 60%. The composition of the precipitated proteins was first evaluated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis with Coomassie staining and RP-HPLC with ultraviolet detection. Besides HMW-GS (≥65%), the isolated proteins mainly contained ω5-gliadins. Secondly, the isolated protein fraction was analyzed by liquid chromatography-mass spectrometry. Optimal chromatographic separation of HMW-GS from the other proteins in the isolated fraction was obtained when the mobile phase contained 0.1% trifluoroacetic acid as ion-pairing agent. Individual HMW-GS were then identified by determining their molecular masses from the high-resolution mass spectra and comparing these with theoretical masses calculated from amino acid sequences. Using formic acid instead of trifluoroacetic acid in the mobile phase increased protein peak intensities in the base peak mass chromatogram. This allowed the detection of even traces of other wheat proteins than HMW-GS in the isolated fraction, but the chromatographic separation was inferior with a major overlap between the elution ranges of HMW-GS and ω-gliadins. Overall, the described method allows a rapid assessment of wheat quality through the direct determination of the HMW-GS composition and offers a basis for further top-down proteomics of individual HMW-GS and the entire wheat glutenin fraction.
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Affiliation(s)
- Bert Lagrain
- German Research Center for Food Chemistry, Freising, Germany.
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Malik AH, Kuktaite R, Johansson E. Combined effect of genetic and environmental factors on the accumulation of proteins in the wheat grain and their relationship to bread-making quality. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2012.09.017] [Citation(s) in RCA: 80] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Rombouts I, Lagrain B, Brunnbauer M, Delcour JA, Koehler P. Improved identification of wheat gluten proteins through alkylation of cysteine residues and peptide-based mass spectrometry. Sci Rep 2013; 3:2279. [PMID: 23880742 PMCID: PMC3721084 DOI: 10.1038/srep02279] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2013] [Accepted: 07/09/2013] [Indexed: 11/22/2022] Open
Abstract
The concentration and composition of wheat gluten proteins and the presence, concentration and location of cysteine residues therein are important for wheat flour quality. However, it is difficult to identify gluten proteins, as they are an extremely polymorphic mixture of prolamins. We here present methods for cysteine labeling of wheat prolamins with 4-vinylpyridine (4-VP) and iodoacetamide (IDAM) which, as compared to label-free analysis, substantially improve identification of cysteine-containing peptides in enzymic prolamin digests by electrospray ionization--tandem mass spectrometry. Both chymotrypsin and thermolysin yielded cysteine-containing peptides from different gluten proteins, but more proteins could be identified after chymotryptic digestion. In addition, to the best of our knowledge, we were the first to label prolamins with isotope coded affinity tags (ICAT), which are commonly used for quantitative proteomics. However, more peptides were detected after labeling gluten proteins with 4-VP and IDAM than with ICAT.
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Affiliation(s)
- Ine Rombouts
- German Research Center for Food Chemistry, Leibniz Institute, Lise-Meitner-Strasse 34, D-85354 Freising, Germany.
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Lagrain B, Rombouts I, Wieser H, Delcour JA, Koehler P. A reassessment of the electrophoretic mobility of high molecular weight glutenin subunits of wheat. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.08.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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31
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Mejia CD, Gonzalez DC, Mauer LJ, Campanella OH, Hamaker BR. Increasing and stabilizing β-sheet structure of maize zein causes improvement in its rheological properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:2316-2321. [PMID: 22239645 DOI: 10.1021/jf203073a] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Wheat gluten proteins are considered to have the unique ability to form viscoelastic matrices that are essential for breadmaking. This study shows that maize seed storage protein (zein), if properly treated, can be made to function similarly to gluten at the protein secondary structure level with concomitant improved viscoelasticity. Here, we propose the concept of a small amount of coprotein (high molecular weight glutenin or casein) acting to stabilize a build-up of β-sheet structure in a zein-based dough, thus creating a viscoelastic matrix that is retained over time. This discovery is relevant to the need for gluten replacement viscoelastic proteins for wheat intolerant individuals and as well opens possibilities of creating wheatlike cereal varieties that could more cheaply substitute for wheat imports in developing countries.
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Affiliation(s)
- Carla D Mejia
- Department of Food Science, Purdue University, West Lafayette, Indiana 47907, United States
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Muccilli V, Lo Bianco M, Cunsolo V, Saletti R, Gallo G, Foti S. High molecular weight glutenin subunits in some durum wheat cultivars investigated by means of mass spectrometric techniques. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:12226-12237. [PMID: 21999292 DOI: 10.1021/jf203139s] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The primary structures of high molecular weight glutenin subunits (HMW-GS) of 5 Triticum durum Desf. cultivars (Simeto, Svevo, Duilio, Bronte, and Sant'Agata), largely cultivated in the south of Italy, and of 13 populations of the old spring Sicilian durum wheat landrace Timilia (Triticum durum Desf.) (accession nos. 1, 2, 3, 4, 7, 8, 9, 13, 14, 15, SG1, SG2, and SG3) were investigated using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOFMS) and reversed-phase high performance liquid chromatography/nanoelectrospray ionization mass spectrometry (RP-HPLC/nESI-MS/MS). M(r) of the intact proteins determined by MALDI mass spectrometry showed that all the 13 populations of Timilia contained the same two HMW-GS with 75.2 kDa and 86.4 kDa, whereas the other durum wheat cultivars showed the presence of the expected HMW-GS 1By8 and 1Bx7 at 75.1 kDa and 83.1 kDa, respectively. By MALDI mass spectrometry of the tryptic digestion peptides of the isolated HMW-GS of Timilia, the 1Bx and 1By subunits were identified as the NCBInr Acc. No AAQ93629, and AAQ93633, respectively. Sequence verification for HMW-GS 1Bx and 1By both in Simeto and Timilia was obtained by MALDI mass mapping and HPLC/nESI-MSMS of the tryptic peptides. The Bx subunit of Timila presents a sequence similarity of 96% with respect to Simeto, with differences in the insertion of 3 peptides of 5, 9, and 15 amino acids, for a total insertion of 29 amino acids and 25 amino acid substitutions. These differences in the amino acidic sequence account for the determined Δm of 3294 Da between the M(r) of the 1Bx subunits in Timilia and Simeto. Sequence alignment between the two By subunits shows 10 amino acid substitutions and is consistent with the Δm of 148 Da found in the MALDI mass spectra of the intact subunits.
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Affiliation(s)
- Vera Muccilli
- Dipartimento di Scienze Chimiche, Università degli Studi di Catania, Viale A Doria 6, I-95125 Catania, Italy.
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High frequency of abnormal high molecular weight glutenin alleles in Chinese wheat landraces of the Yangtze-River region. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2011.08.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Fois S, Schlichting L, Marchylo B, Dexter J, Motzo R, Giunta F. Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:2664-73. [PMID: 21842525 DOI: 10.1002/jsfa.4509] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2010] [Revised: 04/20/2011] [Accepted: 05/16/2011] [Indexed: 05/24/2023]
Abstract
BACKGROUND Sowing time may impact semolina and pasta cooking quality by changing the environmental conditions during grain filling. The effect of an optimum and a delayed sowing time on semolina quality was studied by comparing six cultivars under irrigation, in order to isolate temperature from drought effects. RESULTS Protein content was higher in the old cultivars and in the late sowings, according to the number of days with temperature between 30 and 40 °C during ripening. Gluten index increased as temperature rose to a threshold of about 30 °C, then decreased under higher temperatures. Mixograph parameters were less sensitive to high temperatures. Gliadin:glutenin correlated with gluten strength. Spaghetti firmness and protein content were positively correlated independently of sowing date. Cultivars Trinakria and Cappelli had the highest spaghetti firmness (900 and 828 g). CONCLUSIONS Late sowings may represent a way of increasing pasta cooking quality whenever they place grain filling under thermal conditions able to increase protein percentage, although the accompanying decrease in yield may represent a drawback in environments prone to drought stress during ripening. The lower protein percentages of modern durum wheat cultivars under conventional sowing times results in a lower pasta cooking quality despite higher gluten strength.
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Affiliation(s)
- Simonetta Fois
- Università di Sassari, Dipartimento di Scienze Agronomiche e Genetica Vegetale Agraria, 07100 Sassari, Sardinia, Italy
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Anderson OD, Bekes F. Incorporation of high-molecular-weight glutenin subunits into doughs using 2 gram mixograph and extensigraphs. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2011.06.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Malik AH, Prieto-Linde ML, Kuktaite R, Andersson A, Johansson E. Individual and interactive effects of cultivar maturation time, nitrogen regime and temperature level on accumulation of wheat grain proteins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:2192-200. [PMID: 21547918 DOI: 10.1002/jsfa.4439] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2010] [Revised: 02/03/2011] [Accepted: 03/24/2011] [Indexed: 05/13/2023]
Abstract
BACKGROUND Background and reasons for differences in wheat grain protein accumulation and polymerization are not fully understood. This study investigated individual and interactive effects of genetic and environmental factors on wheat grain protein accumulation and amount and size distribution of polymeric proteins (ASPP). RESULTS Individual factors, e.g. maturation time of a cultivar, nitrogen regime and temperature level, influenced grain protein accumulation and ASPP, although interaction of these factors had a greater influence. Early maturation time and long grain maturation period (GMP) in a cultivar resulted in high amounts of sodium dodecyl sulphate (SDS)-extractable proteins (TOTE) and low percentage of SDS-unextractable polymeric proteins in total polymeric proteins (%UPP). Cultivars with late maturation time and short GMP resulted in low TOTE and high %UPP. Late versus early nitrogen application regime resulted in low %UPP versus low TOTE and high %UPP, respectively. High versus low temperature resulted in high %UPP and low %UPP, respectively. Differences in ASPP at maturity started as changes in protein accumulation from 12 days after anthesis. CONCLUSION Length of GMP, especially in relation to length until maturity, governs gluten strength (%UPP) and grain protein concentration (TOTE). Length of GMP is determined by cultivar, temperature during GMP and late nitrogen availability.
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Affiliation(s)
- Ali Hafeez Malik
- Department of Agriculture-Farming Systems, Technology and Product Quality, Swedish University of Agricultural Sciences, Alnarp, Sweden.
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37
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Bellido G, Hatcher D. Effects of a cross-linking enzyme on the protein composition, mechanical properties, and microstructure of Chinese-style noodles. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.08.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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38
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Fæste CK, Rønning HT, Christians U, Granum PE. Liquid chromatography and mass spectrometry in food allergen detection. J Food Prot 2011; 74:316-45. [PMID: 21333155 DOI: 10.4315/0362-028x.jfp-10-336] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Food allergy is an important issue in the field of food safety because of the hazards for affected persons and the hygiene requirements and legal regulations imposed on the food industry. Consumer protection and law enforcement require suitable analytical techniques for the detection of allergens in foods. Immunological methods are currently preferred; however, confirmatory alternatives are needed. The determination of allergenic proteins by liquid chromatography and mass spectrometry has greatly advanced in recent years, and gel-free allergenomics is becoming a routinely used approach for the identification and quantitation of food allergens. The present review provides a brief overview of the principles of proteomic procedures, various chromatographic set ups, and mass spectrometry instrumentation used in allergenomics. A compendium of published liquid chromatography methods, proteomic analyses, typical marker peptides, and quantitative assays for 14 main allergy-causing foods is also included.
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Affiliation(s)
- Christiane Kruse Fæste
- Section of Chemistry, Department of Feed and Food Safety, National Veterinary Institute, P.O. Box 750 Sentrum, Oslo N-0106, Norway.
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Bean SR, Ioerger BP, Blackwell DL. Separation of kafirins on surface porous reversed-phase high-performance liquid chromatography columns. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:85-91. [PMID: 21141963 DOI: 10.1021/jf1036195] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Surface porous high-performance liquid chromatography (HPLC) columns were investigated for the separation of kafirins, storage proteins of grain sorghum. Kafirins were successfully separated using C3, C8, and C18 surface porous stationary phases in less than 17 min. Separations using a monolithic C18 stationary phase were also developed and were slightly faster than those achieved on the surface porous C18 stationary phase. However, the resolution was higher on the latter column. Using an ammonium hydroxide/acetonitrile mobile phase, separations were performed on a novel, alkaline stable surface porous C18 stationary phase. The resolution at alkaline pH was not as high, however, as with the traditional acidic acetonitrile mobile phases. In comparison to fully porous stationary phases, the surface porous phases provided higher resolution with much lower separation times (17 versus 40 min). Total peak areas were correlated to total protein content of sorghum (r(2) = 0.96; n = 10), and a method to measure in vitro pepsin digestibility using reversed-phase (RP)-HPLC peak areas showed good correlation to the traditional nitrogen combustion method (r(2) = 0.82; n = 20). Thus, the surface porous stationary phases could be used not only for more rapid separations but also to provide simultaneous information on total protein content and digestibility.
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Affiliation(s)
- S R Bean
- Center for Grain and Animal Health Research (CGAHR), Agricultural Research Service (ARS), United States Department of Agriculture (USDA), Manhattan, Kansas 66502, USA.
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Wang W, Khan K. Effect of the Molecular Weight Distribution of Glutenin Protein from an Extra-Strong Wheat Flour on Rheological and Breadmaking Properties Through Reconstitution Studies. Cereal Chem 2009. [DOI: 10.1094/cchem-86-6-0623] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Wei Wang
- North Dakota State University, Cereal and Food Sciences, Fargo, ND 58105
| | - Khalil Khan
- North Dakota State University, Cereal and Food Sciences, Fargo, ND 58105
- Corresponding author. Phone: 701-231-7729 Fax: 701-231-5171. E-mail address:
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Liu L, Wang A, Appels R, Ma J, Xia X, Lan P, He Z, Bekes F, Yan Y, Ma W. A MALDI-TOF based analysis of high molecular weight glutenin subunits for wheat breeding. J Cereal Sci 2009. [DOI: 10.1016/j.jcs.2009.05.006] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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42
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Tamás C, Kisgyörgy BN, Rakszegi M, Wilkinson MD, Yang MS, Láng L, Tamás L, Bedo Z. Transgenic approach to improve wheat (Triticum aestivum L.) nutritional quality. PLANT CELL REPORTS 2009; 28:1085-94. [PMID: 19466426 DOI: 10.1007/s00299-009-0716-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2008] [Revised: 04/09/2009] [Accepted: 05/08/2009] [Indexed: 05/15/2023]
Abstract
An amaranth (Amaranthus hypochondriacus) albumin gene, encoding the 35-kDa AmA1 protein of the seed, with a high content of essential amino acids, was used in the biolistic transformation of bread wheat (Triticum aestivum L.) variety Cadenza. The transformation cassette carried the ama1 gene under the control of a powerful wheat endosperm-specific promoter (1Bx17 HMW-GS). Southern-blot analysis of T(1) lines confirmed the integration of the foreign gene, while RT-PCR and Western-blot analyses of the samples confirmed the transcription and translation of the transgene. The effects of the extra albumin protein on the properties of flour, produced from bulked T(2) seeds, were calculated using total protein and essential amino acid content analysis, polymeric/monomeric protein and HMW/LMW glutenin subunit ratio measurements. The results indicated that not only can essential amino acid content be increased, but some parameters associated with functional quality may also be improved because of the expression of the AmA1 protein.
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Affiliation(s)
- Cecília Tamás
- Agricultural Research Institute of the Hungarian Academy of Sciences, 2462, Martonvásár, Hungary
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43
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Di Luccia A, Lamacchia C, Mamone G, Picariello G, Trani A, Masi P, Addeo F. Application of Capillary Electrophoresis to Determine the Technological Properties of Wheat Flours by a Glutenin Index. J Food Sci 2009; 74:C307-11. [DOI: 10.1111/j.1750-3841.2009.01117.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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44
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High throughput microchip-based separation and quantitation of high-molecular-weight glutenin subunits. J Cereal Sci 2009. [DOI: 10.1016/j.jcs.2008.11.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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45
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van den Broeck HC, America AHP, Smulders MJM, Bosch D, Hamer RJ, Gilissen LJWJ, van der Meer IM. A modified extraction protocol enables detection and quantification of celiac disease-related gluten proteins from wheat. J Chromatogr B Analyt Technol Biomed Life Sci 2009; 877:975-82. [PMID: 19282254 DOI: 10.1016/j.jchromb.2009.02.035] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2008] [Revised: 02/12/2009] [Accepted: 02/19/2009] [Indexed: 01/31/2023]
Abstract
The detection, analysis, and quantification of individual celiac disease (CD) immune responsive gluten proteins in wheat and related cereals (barley, rye) require an adequate and reliable extraction protocol. Because different types of gluten proteins behave differently in terms of solubility, currently different extraction protocols exist. The performance of various documented gluten extraction protocols is evaluated for specificity and completeness by gel electrophoresis (SDS-PAGE), immunoblotting and RIDASCREEN Gliadin competitive ELISA. Based on these results, an optimized, two-step extraction protocol has been developed.
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Affiliation(s)
- Hetty C van den Broeck
- Plant Research International, Wageningen UR, PO Box 16, 6700 AA Wageningen, The Netherlands.
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Cereals and Cereal Products. Food Chem 2008. [DOI: 10.1007/978-3-540-69934-7_16] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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47
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Affiliation(s)
- Francisco J. Cinco-Moroyoqui
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66502
- Corresponding author. Phone: +52-662-259-2208. Fax: +52-662-259-2209. E-mail:
| | - Finlay MacRitchie
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66502
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Characterization of HMW glutenin subunits in common wheat and related species by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS). J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2007.04.013] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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49
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Werteker M, Kramreither G. Relation between susceptibility to wheat bug attack and digestibility of glutenin. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2007.03.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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50
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Rakszegi M, Pastori G, Jones H, Békés F, Butow B, Láng L, Bedo˝ Z, Shewry P. Technological quality of field grown transgenic lines of commercial wheat cultivars expressing the 1Ax1 HMW glutenin subunit gene. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2007.04.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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