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Daly M, Bromilow SN, Nitride C, Shewry PR, Gethings LA, Mills ENC. Mapping Coeliac Toxic Motifs in the Prolamin Seed Storage Proteins of Barley, Rye, and Oats Using a Curated Sequence Database. Front Nutr 2020; 7:87. [PMID: 32766270 PMCID: PMC7379453 DOI: 10.3389/fnut.2020.00087] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Accepted: 05/12/2020] [Indexed: 12/20/2022] Open
Abstract
Wheat gluten, and related prolamin proteins in rye, barley and oats cause the immune-mediated gluten intolerance syndrome, coeliac disease. Foods labelled as gluten-free which can be safely consumed by coeliac patients, must not contain gluten above a level of 20 mg/Kg. Current immunoassay methods for detection of gluten can give conflicting results and may underestimate levels of gluten in foods. Mass spectrometry methods have great potential as an orthogonal method, but require curated protein sequence databases to support method development. The GluPro database has been updated to include avenin-like sequences from bread wheat (n = 685; GluPro v1.1) and genes from the sequenced wheat genome (n = 699; GluPro v 1.2) and Triticum turgidum ssp durum (n = 210; GluPro v 2.1). Companion databases have been developed for prolamin sequences from barley (n = 64; GluPro v 3.0), rye (n = 41; GluPro v 4.0), and oats (n = 27; GluPro v 5.0) and combined to provide a complete cereal prolamin database, GluPro v 6.1 comprising 1,041 sequences. Analysis of the coeliac toxic motifs in the curated sequences showed that they were absent from the minor avenin-like proteins in bread and durum wheat and barley, unlike the related avenin proteins from oats. A comparison of prolamin proteins from the different cereal species also showed α- and γ-gliadins in bread and durum wheat, and the sulphur poor prolamins in all cereals had the highest density of coeliac toxic motifs. Analysis of ion-mobility mass spectrometry data for bread wheat (cvs Chinese Spring and Hereward) showed an increased number of identifications when using the GluPro v1.0, 1.1 and 1.2 databases compared to the limited number of verified sequences bread wheat sequences in reviewed UniProt. This family of databases will provide a basis for proteomic profiling of gluten proteins from all the gluten containing cereals and support identification of specific peptide markers for use in development of new methods for gluten quantitation based on coeliac toxic motifs found in all relevant cereal species.
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Affiliation(s)
- Matthew Daly
- Division of Infection, Immunity and Respiratory Medicine, Faculty of Biology, Medicine and Health, Manchester Institute of Biotechnology, University of Manchester, Manchester, United Kingdom
| | - Sophie N Bromilow
- Division of Infection, Immunity and Respiratory Medicine, Faculty of Biology, Medicine and Health, Manchester Institute of Biotechnology, University of Manchester, Manchester, United Kingdom
| | - Chiara Nitride
- Division of Infection, Immunity and Respiratory Medicine, Faculty of Biology, Medicine and Health, Manchester Institute of Biotechnology, University of Manchester, Manchester, United Kingdom
| | - Peter R Shewry
- Centre for Crop Genetic Improvement, Rothamsted Research, Harpenden, United Kingdom
| | | | - E N Clare Mills
- Division of Infection, Immunity and Respiratory Medicine, Faculty of Biology, Medicine and Health, Manchester Institute of Biotechnology, University of Manchester, Manchester, United Kingdom
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Wang D, Li F, Cao S, Zhang K. Genomic and functional genomics analyses of gluten proteins and prospect for simultaneous improvement of end-use and health-related traits in wheat. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2020; 133:1521-1539. [PMID: 32020238 PMCID: PMC7214497 DOI: 10.1007/s00122-020-03557-5] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Accepted: 01/24/2020] [Indexed: 05/09/2023]
Abstract
KEY MESSAGE Recent genomic and functional genomics analyses have substantially improved the understanding on gluten proteins, which are important determinants of wheat grain quality traits. The new insights obtained and the availability of precise, versatile and high-throughput genome editing technologies will accelerate simultaneous improvement of wheat end-use and health-related traits. Being a major staple food crop in the world, wheat provides an indispensable source of dietary energy and nutrients to the human population. As worldwide population grows and living standards rise in both developed and developing countries, the demand for wheat with high quality attributes increases globally. However, efficient breeding of high-quality wheat depends on critically the knowledge on gluten proteins, which mainly include several families of prolamin proteins specifically accumulated in the endospermic tissues of grains. Although gluten proteins have been studied for many decades, efficient manipulation of these proteins for simultaneous enhancement of end-use and health-related traits has been difficult because of high complexities in their expression, function and genetic variation. However, recent genomic and functional genomics analyses have substantially improved the understanding on gluten proteins. Therefore, the main objective of this review is to summarize the genomic and functional genomics information obtained in the last 10 years on gluten protein chromosome loci and genes and the cis- and trans-factors regulating their expression in the grains, as well as the efforts in elucidating the involvement of gluten proteins in several wheat sensitivities affecting genetically susceptible human individuals. The new insights gathered, plus the availability of precise, versatile and high-throughput genome editing technologies, promise to speed up the concurrent improvement of wheat end-use and health-related traits and the development of high-quality cultivars for different consumption needs.
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Affiliation(s)
- Daowen Wang
- College of Agronomy, State Key Laboratory of Wheat and Maize Crop Science, and Center for Crop Genome Engineering, Henan Agricultural University, 15 Longzi Lake College Park, Zhengzhou, 450046, China.
- State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Science, 1 West Beichen Road, Beijing, 100101, China.
| | - Feng Li
- State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Science, 1 West Beichen Road, Beijing, 100101, China
| | - Shuanghe Cao
- Institute of Crop Science, National Wheat Improvement Center, Chinese Academy of Agricultural Sciences, 12 Zhongguancun South Street, Beijing, 100081, China
| | - Kunpu Zhang
- State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Science, 1 West Beichen Road, Beijing, 100101, China.
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Zhang Y, Hu X, Juhasz A, Islam S, Yu Z, Zhao Y, Li G, Ding W, Ma W. Characterising avenin-like proteins (ALPs) from albumin/globulin fraction of wheat grains by RP-HPLC, SDS-PAGE, and MS/MS peptides sequencing. BMC PLANT BIOLOGY 2020; 20:45. [PMID: 31996140 PMCID: PMC6988229 DOI: 10.1186/s12870-020-2259-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2019] [Accepted: 01/20/2020] [Indexed: 05/09/2023]
Abstract
BACKGROUND Wheat grain avenin-like proteins (ALPs) belong to a recently discovered class of wheat grain storage protein. ALPs in wheat grains not only have beneficial effects on dough quality but also display antifungal activities, which is a novel observation for wheat storage proteins. Previous studies have shown that ALPs are likely present in the albumin/globulin fractions of total protein extract from wheat flour. However, the accumulation characteristics of these ALPs in the mature wheat grain remains unknown. RESULTS In the present study, a total of 13 ALPs homologs were isolated and characterized in the albumin/globulin fractions of the wheat protein extract. A combination of multiple techniques including RP-HPLC, SDS-PAGE, MALDI-TOF and peptide sequencing were used for accurate separation and identification of individual ALP homolog. The C-terminal TaALP-by-4AL/7DS, TaALP-by-4AL/7AS/7DS, TaALP-bx/4AL/7AS/7DS, TaALP-ay-7DS, TaALP-ay-4AL, TaALP-ax-4AL, TaALP-ax-7AS, and TaALP-ax-7DS, were separated as individual protein bands from wheat flour for the first time. These unique ALPs peptides were mapped to the latest wheat genome assembly in the IWGSC database. The characteristic defence related proteins present in albumin and globulin fractions, such as protein disulfide-isomerase (PDI), grain softness protein (GSP), alpha-amylase inhibitors (AAIs) and endogenous alpha-amylase/subtilisin inhibitor were also found to co-segregate with these identified ALPs, avenin-3 and α-gliadins. The molecular weight range and the electrophoresis segregation properties of ALPs were characterised in comparison with the proteins containing the tryp_alpha_amyl domain (PF00234) and the gliadin domain (PF13016), which play a role in plant immunity and grain quality. We examined the phylogenetic relationships of the AAIs, GSP, avenin-3, α-gliadins and ALPs, based on the alignment of their functional domains. MALDI-TOF profiling indicated the occurrence of certain post-translations modifications (PTMs) in some ALP subunits. CONCLUSIONS We reported for the first time the complete profiling of ALPs present in the albumin/globulin fractions of wheat grain protein extracts. We concluded that majority of the ALPs homologs are expressed in wheat grains. We found clear evidence of PTMs in several ALPs peptides. The identification of both gliadin domain (PF13016) and Tryp_alpha_amyl domain (PF00234) in the mature forms of ALPs highlighted the multiple functional properties of ALPs in grain quality and disease resistance.
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Affiliation(s)
- Yujuan Zhang
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA, 6150, Australia
| | - Xin Hu
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA, 6150, Australia
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, School of Agriculture and Food Science, Zhejiang A&F University, Linan, Zhejiang, 311300, Hangzhou, China
| | - Angela Juhasz
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA, 6150, Australia
| | - Shahidul Islam
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA, 6150, Australia
| | - Zitong Yu
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA, 6150, Australia
| | - Yun Zhao
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA, 6150, Australia
| | - Gang Li
- School of Agriculture, Food and Wine, University of Adelaide, Adelaide, 5005, Australia
| | - Wenli Ding
- Nutritional Crop Physiology, Institute of Crop Science, University of Hohenheim, 70599, Stuttgart, Germany
| | - Wujun Ma
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA, 6150, Australia.
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Wang X, Appels R, Zhang X, Bekes F, Diepeveen D, Ma W, Hu X, Islam S. Solubility variation of wheat dough proteins: A practical way to track protein behaviors in dough processing. Food Chem 2019; 312:126038. [PMID: 31896458 DOI: 10.1016/j.foodchem.2019.126038] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 11/05/2019] [Accepted: 12/06/2019] [Indexed: 01/22/2023]
Abstract
To understand wheat dough protein behavior under dual mixing and thermal treatment, solubility of Mixolab-dough proteins were investigated using nine extraction buffers of different dissociation capacities. Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) demonstrated that overall changes of protein fractions and dynamic responses of specific proteins during dough processing were well reflected by their solubility variations. After starch pasting, the abundance of 0.5 M NaCl extractable proteins were decreased except for six protein groups including α-amylase inhibitors and superoxide dismutase (SOD). The solubility loss of glutenin proteins at C3 (32 min; 80 ℃) was mainly ascribed to the un-extractable HMW-GSs, LMW-GSs, globulin and triticin, while the extract yield of α-, β-, γ-gliadins and avenin-like proteins (ALPs) increased after starch pasting. Differential responses of dough proteins to extraction systems provides the basis for further exploring wheat protein dynamics in processing.
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Affiliation(s)
- Xiaolong Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China; Australia China Centre for Wheat Improvement, College of Science Health Engineering and Education, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia
| | - Rudi Appels
- School of Bio Sciences, University of Melbourne, Parkville, VIC 3010, Australia.
| | - Xiaoke Zhang
- College of Agronomy, Northwest A & F University, Yangling, Shaanxi 712100, China
| | | | - Dean Diepeveen
- Australia China Centre for Wheat Improvement, College of Science Health Engineering and Education, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia; Department of Primary Industries and Regional Development, Western Australia, 3 Baron-Hay Court, South Perth, WA 6151, Australia
| | - Wujun Ma
- Australia China Centre for Wheat Improvement, College of Science Health Engineering and Education, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Shahidul Islam
- Australia China Centre for Wheat Improvement, College of Science Health Engineering and Education, Murdoch University, 90, South Street, Murdoch, WA 6150, Australia.
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Abstract
Wheat gluten has an immense impact on human nutrition as it largely determines the processing properties of wheat flour, and in particular the ability to make leavened breads, other baked products, pasta and noodles. However, there has been increasing interest in wheat gluten over the past two decades because of its well-established role in triggering coeliac disease, and its perceived role in other adverse reactions to wheat. The literature on wheat gluten is vast and extends back over two centuries, with most studies focusing on the structures of gluten proteins and their role in determining the functional properties of wheat flour and dough. This article provides a concise account of wheat gluten, focusing on properties, and features which are relevant to its role in triggering coeliac disease and, to a lesser extent, other gluten-related disorders. It includes descriptions of the biological role of the gluten proteins, the structures and relationships of gluten protein families, and the presence of related types of protein which may also contribute to functional properties and impacts on health. It therefore provides an understanding of the gluten protein system at the level required by those focusing on its impact on human health.
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Affiliation(s)
- Peter Shewry
- Rothamsted Research, Harpenden, Hertfordshire, United Kingdom
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Zhang Y, Hu X, Islam S, She M, Peng Y, Yu Z, Wylie S, Juhasz A, Dowla M, Yang R, Zhang J, Wang X, Dell B, Chen X, Nevo E, Sun D, Ma W. New insights into the evolution of wheat avenin-like proteins in wild emmer wheat ( Triticum dicoccoides). Proc Natl Acad Sci U S A 2018; 115:13312-13317. [PMID: 30530679 PMCID: PMC6310801 DOI: 10.1073/pnas.1812855115] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
Fifteen full-length wheat grain avenin-like protein coding genes (TaALP) were identified on chromosome arms 7AS, 4AL, and 7DS of bread wheat with each containing five genes. Besides the a- and b-type ALPs, a c type was identified in the current paper. Both a and b types have two subunits, named x and y types. The five genes on each of the three chromosome arms consisted of two x-type genes, two y-type genes, and one c-type gene. The a-type genes were typically of 520 bp in length, whereas the b types were of 850 bp in length, and the c type was of 470 bp in length. The ALP gene transcript levels were significantly up-regulated in Blumeria graminis f. sp. tritici (Bgt)-infected wheat grain caryopsis at early grain filling. Wild emmer wheat [(WEW), Triticum dicoccoides] populations were focused on in our paper to identify allelic variations of ALP genes and to study the influence of natural selection on certain alleles. Consequently, 25 alleles were identified for TdALP-bx-7AS, 13 alleles were identified for TdALP-ax-7AS, 7 alleles were identified for TdALP-ay-7AS, and 4 alleles were identified for TdALP-ax-4AL Correlation studies on TdALP gene diversity and ecological stresses suggested that environmental factors contribute to the ALP polymorphism formation in WEW. Many allelic variants of ALPs in the endosperm of WEW are not present in bread wheat and therefore could be utilized in breeding bread wheat varieties for better quality and elite plant defense characteristics.
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Affiliation(s)
- Yujuan Zhang
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA 6150, Australia
| | - Xin Hu
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA 6150, Australia
- College of Plant Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Shahidul Islam
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA 6150, Australia
| | - Maoyun She
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA 6150, Australia
| | - Yanchun Peng
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA 6150, Australia
- College of Plant Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Zitong Yu
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA 6150, Australia
| | - Steve Wylie
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA 6150, Australia
| | - Angela Juhasz
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA 6150, Australia
| | - Mirza Dowla
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA 6150, Australia
| | - Rongchang Yang
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA 6150, Australia
| | - Jingjuan Zhang
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA 6150, Australia
| | - Xiaolong Wang
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA 6150, Australia
| | - Bernard Dell
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA 6150, Australia
| | - Xueyan Chen
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA 6150, Australia
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Eviatar Nevo
- Institute of Evolution, University of Haifa, Mount Carmel, 3498838 Haifa, Israel
| | - Dongfa Sun
- College of Plant Science and Technology, Huazhong Agriculture University, Wuhan, China;
| | - Wujun Ma
- Australia-China Joint Centre for Wheat Improvement, Western Australian State Agriculture Biotechnology Centre, School of Veterinary and Life Sciences, Murdoch University, Perth, WA 6150, Australia;
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Hamid A, Mallick SA, Moni G, Jeelani MI, Sachin G. Gliadin protein antigenicity and health benefitting potential of Indian bread wheat ( Triticum aestivum L.) varieties. Journal of Food Science and Technology 2018; 55:4841-4850. [PMID: 30482979 DOI: 10.1007/s13197-018-3418-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/28/2018] [Accepted: 09/05/2018] [Indexed: 11/24/2022]
Abstract
Health benefitting potential of twenty leading wheat varieties was assessed for grain nutritional quality status in relation to antigenic reactivity level of gluten protein fractions. Among the nutritional parameters, macronutrients viz. starch, total sugar, total protein and gluten content were observed maximum in the varieties RAJ4120, RAJ4083, RAJ3077, and WH1021 respectively. Micronutrients- zinc and iron and phytochemicals- total phenolics and flavonoids were observed to be maximum in RAJ4083. Among the four protein fraction, albumin and globulin contents were the highest in RAJ3077, whereas gliadin and gluten content was maximum in GW322 and minimum in RAJ4120. The varieties were also characterized by SDS-PAGE and the results revealed significant polymorphism in all of the four protein fractions. The antigenic properties of flour gliadin proteins as evaluated by ELISA revealed that all the varieties possessed antigenicity with highest level in GW322 (0.217 OD). However, all the varieties possessed good baking qualities as studied by rheological measurements.
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Affiliation(s)
- Asima Hamid
- Division of Biochemistry, Faculty of Basic Sciences, Sher-e-Kashmir University of Science and Technology-Jammu, Main Campus, Chatha, Jammu & Kashmir India
| | - S A Mallick
- Division of Biochemistry, Faculty of Basic Sciences, Sher-e-Kashmir University of Science and Technology-Jammu, Main Campus, Chatha, Jammu & Kashmir India
| | - Gupta Moni
- Division of Biochemistry, Faculty of Basic Sciences, Sher-e-Kashmir University of Science and Technology-Jammu, Main Campus, Chatha, Jammu & Kashmir India
| | - M Iqbal Jeelani
- Division of Statistics and Computer Science, Faculty of Basic Sciences, Sher-e-Kashmir University of Science and Technology-Jammu, Main Campus, Chatha, Jammu & Kashmir India
| | - Gupta Sachin
- Division of Plant Pathology, Faculty of Agriculture, Sher-e-Kashmir University of Science and Technology-Jammu, Main Campus, Chatha, Jammu & Kashmir India
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8
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Wang D, Zhang K, Dong L, Dong Z, Li Y, Hussain A, Zhai H. Molecular genetic and genomic analysis of wheat milling and end-use traits in China: Progress and perspectives. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.cj.2017.10.001] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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9
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Nunes-Miranda JD, Bancel E, Viala D, Chambon C, Capelo JL, Branlard G, Ravel C, Igrejas G. Wheat glutenin: the “tail” of the 1By protein subunits. J Proteomics 2017; 169:136-142. [DOI: 10.1016/j.jprot.2017.05.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2017] [Revised: 04/03/2017] [Accepted: 05/18/2017] [Indexed: 10/19/2022]
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10
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Protein interactions during flour mixing using wheat flour with altered starch. Food Chem 2017; 231:247-257. [DOI: 10.1016/j.foodchem.2017.03.115] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Revised: 03/20/2017] [Accepted: 03/22/2017] [Indexed: 01/06/2023]
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11
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Gluten and non-gluten proteins of wheat as target antigens in autism, Crohn’s and celiac disease. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.04.010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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12
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Bromilow SNL, Gethings LA, Langridge JI, Shewry PR, Buckley M, Bromley MJ, Mills ENC. Comprehensive Proteomic Profiling of Wheat Gluten Using a Combination of Data-Independent and Data-Dependent Acquisition. FRONTIERS IN PLANT SCIENCE 2017; 7:2020. [PMID: 28119711 PMCID: PMC5223596 DOI: 10.3389/fpls.2016.02020] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Accepted: 12/19/2016] [Indexed: 05/24/2023]
Abstract
Wheat is the most important food crop in the world, the unique physiochemical properties of wheat gluten enabling a diverse range of food products to be manufactured. However, genetic and environmental factors affect the technological properties of gluten in unpredictable ways. Although newer proteomic methods have the potential to offer much greater levels of information, it is the older gel-based methods that remain most commonly used to identify compositional differences responsible for the variation in gluten functionality, in part due to the nature of their primary sequences. A combination of platforms were investigated for comprehensive gluten profiling: a QTOF with a data independent schema, which incorporated ion mobility (DIA-IM-MS) and a data dependent acquisition (DDA) workflow using a linear ion trap quadrupole (LTQ) instrument. In conjunction with a manually curated gluten sequence database a total of 2736 gluten peptides were identified with only 157 peptides identified by both platforms. These data showed 127 and 63 gluten protein accessions to be inferred with a minimum of one and three unique peptides respectively. Of the 63 rigorously identified proteins, 26 were gliadin species (4 ω-, 14 α-, and 8 γ-gliadins) and 37 glutenins (including 29 LMW glutenin and 8 HMW glutenins). Of the HMW glutenins, three were 1Dx type and five were 1Bx type illustrating the challenge of unambiguous identification of highly polymorphic proteins without cultivar specific gene sequences. The capacity of the platforms to sequence longer peptides was crucial to achieving the number of identifications, the combination of QTOF-LTQ technology being more important than extraction method to obtain a comprehensive profile. Widespread glutamine deamidation, a post-translational modification, was observed adding complexity to an already highly polymorphic mixture of proteins, with numerous insertions, deletions and substitutions. The data shown is the most comprehensive and detailed proteomic profile of gluten to date.
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Affiliation(s)
- Sophie N. L. Bromilow
- Faculty of Biology, Medicine and Health, Infection, Immunity and Respiratory Medicine, Manchester Academic Health Sciences Centre, Manchester Institute of Biotechnology, University of ManchesterManchester, UK
| | | | | | | | - Michael Buckley
- School of Chemistry, Manchester Institute of Biotechnology, University of ManchesterManchester, UK
| | | | - E. N. Clare Mills
- Faculty of Biology, Medicine and Health, Infection, Immunity and Respiratory Medicine, Manchester Academic Health Sciences Centre, Manchester Institute of Biotechnology, University of ManchesterManchester, UK
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13
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Chen XY, Cao XY, Zhang YJ, Islam S, Zhang JJ, Yang RC, Liu JJ, Li GY, Appels R, Keeble-Gagnere G, Ji WQ, He ZH, Ma WJ. Genetic characterization of cysteine-rich type-b avenin-like protein coding genes in common wheat. Sci Rep 2016; 6:30692. [PMID: 27503660 PMCID: PMC4977551 DOI: 10.1038/srep30692] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Accepted: 07/04/2016] [Indexed: 11/09/2022] Open
Abstract
The wheat avenin-like proteins (ALP) are considered atypical gluten constituents and have shown positive effects on dough properties revealed using a transgenic approach. However, to date the genetic architecture of ALP genes is unclear, making it impossible to be utilized in wheat breeding. In the current study, three genes of type-b ALPs were identified and mapped to chromosomes 7AS, 4AL and 7DS. The coding gene sequence of both TaALP-7A and TaALP-7D was 855 bp long, encoding two identical homologous 284 amino acid long proteins. TaALP-4A was 858 bp long, encoding a 285 amino acid protein variant. Three alleles were identified for TaALP-7A and four for TaALP-4A. TaALP-7A alleles were of two types: type-1, which includes TaALP-7A1 andTaALP-7A2, encodes mature proteins, while type-2, represented byTaALP-7A3, contains a stop codon in the coding region and thus does not encode a mature protein. Dough quality testing of 102 wheat cultivars established a highly significant association of the type-1 TaALP-7A allele with better wheat processing quality. This allelic effects were confirmed among a range of commercial wheat cultivars. Our research makes the ALP be the first of such genetic variation source that can be readily utilized in wheat breeding.
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Affiliation(s)
- X. Y. Chen
- College of Agronomy, Northwest A & F University, Yangling 712100, Shaanxi, China
- Australia-China Joint Centre for Wheat Improvement, School of Veterinary & Life Sciences, Murdoch University, Perth WA 6150, Australia
- Crop Research Institute, Shandong Academy of Agricultural Sciences/National Engineering Laboratory for Wheat and Maize/Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow and Huai River Valley, Ministry of Agriculture, 250100, Jinan China
| | - X. Y. Cao
- Crop Research Institute, Shandong Academy of Agricultural Sciences/National Engineering Laboratory for Wheat and Maize/Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow and Huai River Valley, Ministry of Agriculture, 250100, Jinan China
| | - Y. J. Zhang
- Australia-China Joint Centre for Wheat Improvement, School of Veterinary & Life Sciences, Murdoch University, Perth WA 6150, Australia
| | - S. Islam
- Australia-China Joint Centre for Wheat Improvement, School of Veterinary & Life Sciences, Murdoch University, Perth WA 6150, Australia
| | - J. J. Zhang
- Australia-China Joint Centre for Wheat Improvement, School of Veterinary & Life Sciences, Murdoch University, Perth WA 6150, Australia
| | - R. C. Yang
- Australia-China Joint Centre for Wheat Improvement, School of Veterinary & Life Sciences, Murdoch University, Perth WA 6150, Australia
| | - J. J. Liu
- Crop Research Institute, Shandong Academy of Agricultural Sciences/National Engineering Laboratory for Wheat and Maize/Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow and Huai River Valley, Ministry of Agriculture, 250100, Jinan China
| | - G. Y. Li
- Crop Research Institute, Shandong Academy of Agricultural Sciences/National Engineering Laboratory for Wheat and Maize/Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow and Huai River Valley, Ministry of Agriculture, 250100, Jinan China
| | - R. Appels
- Australia-China Joint Centre for Wheat Improvement, School of Veterinary & Life Sciences, Murdoch University, Perth WA 6150, Australia
| | - G. Keeble-Gagnere
- Australia-China Joint Centre for Wheat Improvement, School of Veterinary & Life Sciences, Murdoch University, Perth WA 6150, Australia
| | - W. Q. Ji
- College of Agronomy, Northwest A & F University, Yangling 712100, Shaanxi, China
| | - Z. H. He
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, 12 Zhongguancun South St, Haidian District, Beijing, China 100081
| | - W. J. Ma
- Australia-China Joint Centre for Wheat Improvement, School of Veterinary & Life Sciences, Murdoch University, Perth WA 6150, Australia
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14
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Subburaj S, Luo N, Lu X, Li X, Cao H, Hu Y, Li J, Yan Y. Molecular characterization and evolutionary origins of farinin genes in Brachypodium distachyon L. J Appl Genet 2015; 57:287-303. [PMID: 26519166 DOI: 10.1007/s13353-015-0316-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2015] [Revised: 08/29/2015] [Accepted: 09/01/2015] [Indexed: 10/22/2022]
Abstract
Farinins are one of the oldest members of the gluten family in wheat and Aegilops species, and they influence dough properties. Here, we performed the first detailed molecular genetic study on farinin genes in Brachypodium distachyon L., the model species for Triticum aestivum. A total of 51 b-type farinin genes were cloned and characterized, including 27 functional and 24 non-functional pseudogenes from 14 different B. distachyon accessions. All genes were highly similar to those previously reported from wheat and Aegilops species. The identification of deduced amino acid sequences showed that b-type farinins across Triticeae genomes could be classified as b1-, b2-, b3-, and b4-type farinins; however, B. distachyon had only b3- and b4-type farinins. Real-time quantitative reverse transcription polymerase chain reaction (qRT-PCR) revealed that farinin genes are transcribed into mRNA in B. distachyon at much lower levels than in Triticeae, despite the presence of cis-acting elements in promoter regions. Phylogenetic analysis suggested that Brachypodium farinins may have closer relationships with common wheat and further confirmed four different types of b-type farinins in Triticeae and Brachypodium genomes, corresponding to b1, b2, b3 (group 1), and b4 (group 2). A putative evolutionary origin model of farinin genes in Brachypodium, Triticum, and the related species suggests that all b-type farinins diverged from their common ancestor ~3.2 million years ago (MYA). The b3 and b4 types could be considered older in the farinin family. The results explain the loss of b1- and b2-type farinin alleles in Brachypodium.
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Affiliation(s)
| | - Nana Luo
- College of Life Science, Capital Normal University, Beijing, 100048, China
| | - Xiaobing Lu
- College of Life Science, Capital Normal University, Beijing, 100048, China
| | - Xiaohui Li
- College of Life Science, Capital Normal University, Beijing, 100048, China
| | - Hui Cao
- College of Life Science, Capital Normal University, Beijing, 100048, China
| | - Yingkao Hu
- College of Life Science, Capital Normal University, Beijing, 100048, China.
| | - Jiarui Li
- Department of Plant Pathology, Kansas State University, Manhattan, KS, 66506, USA
| | - Yueming Yan
- College of Life Science, Capital Normal University, Beijing, 100048, China. .,Hubei Collaborative Innovation Center for Grain Industry (HCICGI), 434025, Jingzhou, China.
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15
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Huebener S, Tanaka CK, Uhde M, Zone JJ, Vensel WH, Kasarda DD, Beams L, Briani C, Green PHR, Altenbach SB, Alaedini A. Specific nongluten proteins of wheat are novel target antigens in celiac disease humoral response. J Proteome Res 2014; 14:503-11. [PMID: 25329597 PMCID: PMC4285749 DOI: 10.1021/pr500809b] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
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While
the antigenic specificity and pathogenic relevance of immunologic
reactivity to gluten in celiac disease have been extensively researched,
the immune response to nongluten proteins of wheat has not been characterized.
We aimed to investigate the level and molecular specificity of antibody
response to wheat nongluten proteins in celiac disease. Serum samples
from patients and controls were screened for IgG and IgA antibody
reactivity to a nongluten protein extract from the wheat cultivar Triticum aestivum Butte 86. Antibodies were
further analyzed for reactivity to specific nongluten proteins by
two-dimensional gel electrophoresis and immunoblotting. Immunoreactive
molecules were identified by tandem mass spectrometry. Compared with
healthy controls, patients exhibited significantly higher levels of
antibody reactivity to nongluten proteins. The main immunoreactive
nongluten antibody target proteins were identified as serpins, purinins,
α-amylase/protease inhibitors, globulins, and farinins. Assessment
of reactivity toward purified recombinant proteins further confirmed
the presence of antibody response to specific antigens. The results
demonstrate that, in addition to the well-recognized immune reaction
to gluten, celiac disease is associated with a robust humoral response
directed at a specific subset of the nongluten proteins of wheat.
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Affiliation(s)
- Sina Huebener
- Department of Medicine, Columbia University , New York, New York 10032, United States
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16
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Egidi E, Sestili F, Janni M, D’Ovidio R, Lafiandra D, Ceriotti A, Vensel WH, Kasarda DD, Masci S. An asparagine residue at the N-terminus affects the maturation process of low molecular weight glutenin subunits of wheat endosperm. BMC PLANT BIOLOGY 2014; 14:64. [PMID: 24629124 PMCID: PMC4004387 DOI: 10.1186/1471-2229-14-64] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2014] [Accepted: 03/07/2014] [Indexed: 05/24/2023]
Abstract
BACKGROUND Wheat glutenin polymers are made up of two main subunit types, the high- (HMW-GS) and low- (LMW-GS) molecular weight subunits. These latter are represented by heterogeneous proteins. The most common, based on the first amino acid of the mature sequence, are known as LMW-m and LMW-s types. The mature sequences differ as a consequence of three extra amino acids (MET-) at the N-terminus of LMW-m types. The nucleotide sequences of their encoding genes are, however, nearly identical, so that the relationship between gene and protein sequences is difficult to ascertain.It has been hypothesized that the presence of an asparagine residue in position 23 of the complete coding sequence for the LMW-s type might account for the observed three-residue shortened sequence, as a consequence of cleavage at the asparagine by an asparaginyl endopeptidase. RESULTS We performed site-directed mutagenesis of a LMW-s gene to replace asparagine at position 23 with threonine and thus convert it to a candidate LMW-m type gene. Similarly, a candidate LMW-m type gene was mutated at position 23 to replace threonine with asparagine. Next, we produced transgenic durum wheat (cultivar Svevo) lines by introducing the mutated versions of the LMW-m and LMW-s genes, along with the wild type counterpart of the LMW-m gene.Proteomic comparisons between the transgenic and null segregant plants enabled identification of transgenic proteins by mass spectrometry analyses and Edman N-terminal sequencing. CONCLUSIONS Our results show that the formation of LMW-s type relies on the presence of an asparagine residue close to the N-terminus generated by signal peptide cleavage, and that LMW-GS can be quantitatively processed most likely by vacuolar asparaginyl endoproteases, suggesting that those accumulated in the vacuole are not sequestered into stable aggregates that would hinder the action of proteolytic enzymes. Rather, whatever is the mechanism of glutenin polymer transport to the vacuole, the proteins remain available for proteolytic processing, and can be converted to the mature form by the removal of a short N-terminal sequence.
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Affiliation(s)
| | | | - Michela Janni
- DAFNE, Tuscia University, Viterbo, Italy
- Present address: Institute of Plant Genetics (IGV), CNR, Via Amendola 165/A, 70126 Bari, Italy
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17
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Quantitative proteomic analysis of wheat grain proteins reveals differential effects of silencing of omega-5 gliadin genes in transgenic lines. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2013.11.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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