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Liu P, Liu Z, Ma X, Wan H, Zheng J, Luo J, Deng Q, Mao Q, Li X, Pu Z. Characterization and Differentiation of Grain Proteomes from Wild-Type Puroindoline and Variants in Wheat. PLANTS (BASEL, SWITZERLAND) 2023; 12:1979. [PMID: 37653896 PMCID: PMC10224366 DOI: 10.3390/plants12101979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Revised: 05/06/2023] [Accepted: 05/10/2023] [Indexed: 09/02/2023]
Abstract
Premium wheat with a high end-use quality is generally lacking in China, especially high-quality hard and soft wheat. Pina-D1 and Pinb-D1 (puroindoline genes) influence wheat grain hardness (i.e., important wheat quality-related parameter) and are among the main targets in wheat breeding programs. However, the mechanism by which puroindoline genes control grain hardness remains unclear. In this study, three hard wheat puroindoline variants (MY26, GX3, and ZM1) were compared with a soft wheat variety (CM605) containing the wild-type puroindoline genotype. Specifically, proteomic methods were used to screen for differentially abundant proteins (DAPs). In total, 6253 proteins were identified and quantified via a high-throughput tandem mass tag quantitative proteomic analysis. Of the 208 DAPs, 115, 116, and 99 proteins were differentially expressed between MY26, GX3, and ZM1 (hard wheat varieties) and CM605, respectively. The cluster analysis of protein relative abundances divided the proteins into six clusters. Of these proteins, 67 and 41 proteins were, respectively, more and less abundant in CM605 than in MY26, GX3, and ZM1. Enrichment analyses detected six GO terms, five KEGG pathways, and five IPR terms that were shared by all three comparisons. Furthermore, 12 proteins associated with these terms or pathways were found to be differentially expressed in each comparison. These proteins, which included cysteine proteinase inhibitors, invertases, low-molecular-weight glutenin subunits, and alpha amylase inhibitors, may be involved in the regulation of grain hardness. The candidate genes identified in this study may be relevant for future analyses of the regulatory mechanism underlying grain hardness.
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Affiliation(s)
- Peixun Liu
- Crop Research Institute, Sichuan Academy of Agricultural Sciences, Environmentally Friendly Crop Germplasm Innovation and Genetic Improvement Key Laboratory of Sichuan Province, Key Laboratory of Wheat Biology and Genetic Improvement on Southwestern China, Ministry of Agriculture and Rural Areas, Chengdu 610066, China; (P.L.)
| | - Zehou Liu
- Crop Research Institute, Sichuan Academy of Agricultural Sciences, Environmentally Friendly Crop Germplasm Innovation and Genetic Improvement Key Laboratory of Sichuan Province, Key Laboratory of Wheat Biology and Genetic Improvement on Southwestern China, Ministry of Agriculture and Rural Areas, Chengdu 610066, China; (P.L.)
| | - Xiaofei Ma
- Wheat Research Institute, Shanxi Agricultural University, Linfen 041000, China
| | - Hongshen Wan
- Crop Research Institute, Sichuan Academy of Agricultural Sciences, Environmentally Friendly Crop Germplasm Innovation and Genetic Improvement Key Laboratory of Sichuan Province, Key Laboratory of Wheat Biology and Genetic Improvement on Southwestern China, Ministry of Agriculture and Rural Areas, Chengdu 610066, China; (P.L.)
| | - Jianmin Zheng
- Crop Research Institute, Sichuan Academy of Agricultural Sciences, Environmentally Friendly Crop Germplasm Innovation and Genetic Improvement Key Laboratory of Sichuan Province, Key Laboratory of Wheat Biology and Genetic Improvement on Southwestern China, Ministry of Agriculture and Rural Areas, Chengdu 610066, China; (P.L.)
| | - Jiangtao Luo
- Crop Research Institute, Sichuan Academy of Agricultural Sciences, Environmentally Friendly Crop Germplasm Innovation and Genetic Improvement Key Laboratory of Sichuan Province, Key Laboratory of Wheat Biology and Genetic Improvement on Southwestern China, Ministry of Agriculture and Rural Areas, Chengdu 610066, China; (P.L.)
| | - Qingyan Deng
- Crop Research Institute, Sichuan Academy of Agricultural Sciences, Environmentally Friendly Crop Germplasm Innovation and Genetic Improvement Key Laboratory of Sichuan Province, Key Laboratory of Wheat Biology and Genetic Improvement on Southwestern China, Ministry of Agriculture and Rural Areas, Chengdu 610066, China; (P.L.)
| | - Qiang Mao
- Crop Research Institute, Sichuan Academy of Agricultural Sciences, Environmentally Friendly Crop Germplasm Innovation and Genetic Improvement Key Laboratory of Sichuan Province, Key Laboratory of Wheat Biology and Genetic Improvement on Southwestern China, Ministry of Agriculture and Rural Areas, Chengdu 610066, China; (P.L.)
| | - Xiaoye Li
- Crop Research Institute, Sichuan Academy of Agricultural Sciences, Environmentally Friendly Crop Germplasm Innovation and Genetic Improvement Key Laboratory of Sichuan Province, Key Laboratory of Wheat Biology and Genetic Improvement on Southwestern China, Ministry of Agriculture and Rural Areas, Chengdu 610066, China; (P.L.)
| | - Zongjun Pu
- Crop Research Institute, Sichuan Academy of Agricultural Sciences, Environmentally Friendly Crop Germplasm Innovation and Genetic Improvement Key Laboratory of Sichuan Province, Key Laboratory of Wheat Biology and Genetic Improvement on Southwestern China, Ministry of Agriculture and Rural Areas, Chengdu 610066, China; (P.L.)
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Daly M, Huang X, Nitride C, Tranquet O, Rogers A, Shewry PR, Gethings LA, Mills ENC. A chromatographic and immunoprofiling approach to optimising workflows for extraction of gluten proteins from flour. J Chromatogr B Analyt Technol Biomed Life Sci 2023; 1215:123554. [PMID: 36584432 DOI: 10.1016/j.jchromb.2022.123554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 10/12/2022] [Accepted: 11/26/2022] [Indexed: 12/14/2022]
Abstract
Ingestion of gluten proteins from wheat, and related prolamin proteins from barley, rye, and oats, can cause adverse reactions in individuals with coeliac disease and IgE-mediated allergies. As there is currently no cure for these conditions, patients must practice avoidance of gluten-containing foods. In order to support patients in making safe food choices, foods making a "gluten-free" claim must contain no more than 20 mg/Kg of gluten. Mass spectrometry methods have the potential to provide an alternative method for confirmatory analysis of gluten that is complementary to analysis currently undertaken by immunoassay. As part of the development of such methodology the effectiveness of two different extraction procedures was investigated using wholemeal wheat flour before and after defatting with water-saturated butan-1-ol. A single step extraction with 50 % (v/v) propan-2-ol containing 2 M urea and reducing agent (buffer 1) was compared with a two-step extraction using 60 % (v/v) aqueous ethanol (buffer 2) followed by re-extraction of the pellet using buffer 1, using either wheel mixing under ambient conditions (19 °C) or sonication at 60 °C. The procedures were compared based on total protein extraction efficiency and the composition of the extracts determined using a combination of HPLC, SDS-PAGE and immunoblotting with a panel of four gluten-specific monoclonal antibodies. Defatting generally had a detrimental effect on extraction efficiency and sonication at 60 °C only improved extraction efficiency with buffer 2. Although the single-step and two-step procedures were equally effective at extracting protein from the samples, analysis of extracts showed that the two-step method gave a more complete extraction of gluten proteins. Future studies will compare the effectiveness of these procedures when applied in the sample workflows for mass spectrometry based methods for determination of gluten in food.
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Affiliation(s)
- Matthew Daly
- Manchester Institute of Biotechnology, Division of Infection, Immunity and Respiratory Medicine, Faculty of Biology, Medicine and Health, University of Manchester, Manchester, UK
| | - Xin Huang
- Manchester Institute of Biotechnology, Division of Infection, Immunity and Respiratory Medicine, Faculty of Biology, Medicine and Health, University of Manchester, Manchester, UK; Department of Food and Nutrition, University of Helsinki, Agnes Sjöberginkatu 2, PL 66, FI-00014 Helsinki, Finland
| | - Chiara Nitride
- Manchester Institute of Biotechnology, Division of Infection, Immunity and Respiratory Medicine, Faculty of Biology, Medicine and Health, University of Manchester, Manchester, UK; Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Olivier Tranquet
- UR1268 BIA, Rue de la Géraudière, BP 71627, 44316 Nantes, France; INRAE, Aix Marseille University, UMR1163 Biodiversité Et Biotechnologie Fongiques, (BBF), UMR1163, 13009 Marseille, France
| | | | | | - Lee A Gethings
- Manchester Institute of Biotechnology, Division of Infection, Immunity and Respiratory Medicine, Faculty of Biology, Medicine and Health, University of Manchester, Manchester, UK
| | - E N Clare Mills
- Manchester Institute of Biotechnology, Division of Infection, Immunity and Respiratory Medicine, Faculty of Biology, Medicine and Health, University of Manchester, Manchester, UK; School of Biosciences and Medicine, The University of Surrey, Guildford, UK.
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Awasthi T, Singh N, Virdi AS, Singh AM, Ahlawat AK. Effect of solvents and supercritical‐CO
2
extraction of lipids on physico‐chemical, functional, pasting and rheological properties of hard, medium hard and soft wheat varieties. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tamanna Awasthi
- Department of Food Science and Technology Guru Nanak Dev University Amritsar Punjab 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar Punjab 143005 India
| | - Amardeep S. Virdi
- Department of Food Science Technology and Processing Amity University Mohalir Punjab 140307 India
| | - Anju M. Singh
- Division of Genetics Indian Agricultural Research Inst New Delhi 110012 India
| | - Arvind K. Ahlawat
- Division of Genetics Indian Agricultural Research Inst New Delhi 110012 India
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Brandner S, Becker T, Jekle M. Gluten-starch interface characteristics and wheat dough rheology-Insights from hybrid artificial systems. J Food Sci 2022; 87:1375-1385. [PMID: 35289417 DOI: 10.1111/1750-3841.16115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 01/11/2022] [Accepted: 02/15/2022] [Indexed: 11/27/2022]
Abstract
Referring to the total surface existing in wheat dough, gluten-starch interfaces are a major component. However, their impact on dough rheology is largely unclear. Common viewpoints, based on starch surface modifications or reconstitution experiments, failed to show unambiguous relations of interface characteristics and dough rheology. Observing hybrid artificial dough systems with defined particle surface functionalization gives a new perspective. Since surface functionalization standardizes particle-polymer interfaces, the impact on rheology becomes clearly transferable and thus, contributes to a better understanding of gluten-starch interfaces. Based on this perspective, the effect of particle/starch surface functionality is discussed in relation to the rheological properties of natural wheat dough and modified gluten-starch systems. A competitive relation of starch and gluten for intermolecular interactions with the network-forming polymer becomes apparent during network development by adsorption phenomena. This gluten-starch adhesiveness delays the beginning of non-linearity under large deformations, thus contributing to a high deformability of dough. Consequently, starch surface functionality affects the mechanical properties, starting from network formation and ending with the thermal fixation of structure.
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Affiliation(s)
- Silvia Brandner
- Research Group Cereal Process Engineering and Technology, Institute of Brewing and Beverage Technology, Technical University of Munich, Freising, Germany
| | - Thomas Becker
- Research Group Cereal Process Engineering and Technology, Institute of Brewing and Beverage Technology, Technical University of Munich, Freising, Germany
| | - Mario Jekle
- Research Group Cereal Process Engineering and Technology, Institute of Brewing and Beverage Technology, Technical University of Munich, Freising, Germany.,Department of Plant-Based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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Obadi M, Zhang J, He Z, Zhu S, Wu Q, Qi Y, Xu B. A review of recent advances and techniques in the noodle mixing process. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112680] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Shevkani K, Kaur M, Singh N. Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (
dhals
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15485] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Khetan Shevkani
- Department of Applied Agriculture Central University of Punjab Bathinda151401India
| | - Manmeet Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar143005India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar143005India
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Kaur A, Virdi AS, Singh N, Singh A, Kaler RSS. Effect of degree of milling and defatting on proximate composition, functional and texture characteristics of gluten-free muffin of bran of long-grain indica rice cultivars. Food Chem 2020; 345:128861. [PMID: 33348134 DOI: 10.1016/j.foodchem.2020.128861] [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: 08/12/2020] [Revised: 12/06/2020] [Accepted: 12/07/2020] [Indexed: 12/27/2022]
Abstract
Effect of different degrees of milling (DoM: 2%, 4%, 6% and 8%) and defatting on the proximate composition, protein characteristics, functional properties of bran of long grain rice cultivars and texture characteristics of bran (RB) supplemented muffins were evaluated. Protein, ash content, redness and yellowness increased while fat content decreased for RB by extended DoM and defatting. A higher proportion of β sheets, random coils, α-helix and β-turns for all fractions of RB of both cultivars after defatting were also observed. Defatting and extended DoM both improved the essential amino acid content in RB. A higher level of prolamines (15-18 kDa) in RB and DF-RB of PUSA1121 than PR111 was observed. Muffins made from 2% DoM bran from PUSA1121 showed improved texture characteristics and achieved the highest score for sensory attributes. Therefore, DoM and defatting improved the proximate, protein profiling, and functionality of the different fraction of RB.
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Affiliation(s)
- Amandeep Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Amardeep Singh Virdi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Amandeep Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
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