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Zhang Y, Zhou H, Zhao H, Zhang X, Guo B, Zhang Y. Dynamic behaviors of protein and water associated with fresh noodle quality during processing based on different HMW-GSs at Glu-D1. Food Chem 2024; 453:139598. [PMID: 38754351 DOI: 10.1016/j.foodchem.2024.139598] [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: 03/14/2024] [Revised: 04/25/2024] [Accepted: 05/07/2024] [Indexed: 05/18/2024]
Abstract
In this study, dynamic behaviors of proteins and water during fresh noodles processing associated with the quality of fresh noodles were systematically investigated by using wheat near-isogenic lines carrying high-molecular-weight glutenin subunits (HMW-GS) 2 + 12, 3 + 12 or 5 + 10 at the Glu-D1 locus. The results showed that subunits 5 + 10 tend to form a complex gluten network and had a poorly hydrated ability, that prevent the intrusion of external water during cooking; subunits 3 + 12 formed a moderate strength gluten network that generated a medium ability to resist the hydrated and mechanical treatment, which explained the highest water absorption and less cooking loss of cooked noodles; while subunits 2 + 12 formed fragile protein aggregates that had a poor ability to resist mechanical. The findings demonstrated that subunits 3 + 12 provided a suitable gluten network which was crucial for intrusion and hydration of external water thus formed a uniform gluten network and excellent fresh noodle quality.
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Affiliation(s)
- Yuyan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences /Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Hongwei Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences /Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; College of Agronomy, Northwest A & F University, Yangling 712100, China
| | - Haiyan Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Xiaoke Zhang
- College of Agronomy, Northwest A & F University, Yangling 712100, China
| | - Boli Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences /Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of Western Agriculture, Chinese Academy of Agricultural sciences, Changji 831100, China.
| | - Yingquan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences /Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of Western Agriculture, Chinese Academy of Agricultural sciences, Changji 831100, China.
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2
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Dai Y, Li J, Shi J, Gao Y, Ma H, Wang Y, Ma H. Molecular Characterization and Marker Development of the HMW-GS Gene from Thinopyrum elongatum for Improving Wheat Quality. Int J Mol Sci 2023; 24:11072. [PMID: 37446250 DOI: 10.3390/ijms241311072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 06/27/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
The quality of wheat primarily depends on its storage protein quality, especially in regards to gluten content and high-molecular-weight glutenin subunits (HMW-GS). The number of HMW-GS alleles is limited in bread wheat (Triticum aestivum L.), whereas it is abundant in wheat relatives. Therefore, HMW-GS alleles from wheat relatives could provide a potential for improving quality in wheat breeding. Thinopyrum elongatum (EE) is one of the relatives of wheat. The E genome is closely related to the ABD genome in wheat; therefore, Th. elongatum is often used as an excellent exogenous gene donor for wheat genetic improvement. In this study, the high-molecular glutenin subunit gene was cloned and sequenced from Th. elongatum. A specific molecular marker for identifying the Glu-1Ey subunit gene was developed and applied to detected wheat-Th. elongatum alien introgression lines. Quality analysis indicated that the substitution and addition lines containing Th. elongatum alleles significantly (p < 0.05) increased grain protein content by 3.76% to 5.11%, wet-gluten content by 6.55% to 8.73%, flour 8-MW by 0.25% to 6.35%, and bread volume value by 33.77 mL to 246.50 mL, in comparing it with Chinese Spring. The GMP content and lactic acid SRC showed significant positive correlations with flour processing quality and might be used as indicators for wheat quality. The results were expected to provide a novel route for improving processing quality in wheat quality breeding.
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Affiliation(s)
- Yi Dai
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center of Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Jinfeng Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center of Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Juntao Shi
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center of Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Yujiao Gao
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center of Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Haigang Ma
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center of Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Yonggang Wang
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center of Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Hongxiang Ma
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center of Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
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Rybalka OI, Morhun VV, Morgun BV, Polyshchuk SS, Chervonis MV, Sokolov VM. New Genetic Variation Related to Wheat (Triticum Aestivum L.) Breeding for Quality. CYTOL GENET+ 2023. [DOI: 10.3103/s0095452723010103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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4
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Ren J, Jiang Z, Li W, Kang X, Bai S, Yang L, Li S, Zhang D. Characterization of Glutenin Genes in Bread Wheat by Third-Generation RNA Sequencing and the Development of a Glu-1Dx5 Marker Specific for the Extra Cysteine Residue. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:7211-7219. [PMID: 35666675 DOI: 10.1021/acs.jafc.2c02050] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
High-molecular-weight glutenin subunits (HMW-GS) and low-molecular-weight glutenin subunits (LMW-GS) in a mature grain play important roles in the formation of a glutenin macropolymer and gluten quality. To characterize the expressed glutenin genes of the bread wheat variety Xinmai 26 during seed development, a total of 18 full-length transcripts were obtained by the newly emerged third-generation RNA sequencing of the PacBio Sequel II platform, including 5 transcripts of HMW-GS genes and 13 transcripts of LMW-GS genes (8 intact genes and 5 pseudogenes). Combined with the patterns of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS), allelic types of the obtained glutenin genes were, respectively, determined, wherein molecular characterization deduced by transcript1528 (1Dx5) and transcript907 (Glu-A3c) indicated their great influence on dough quality. In addition, a specific functional marker dCAPS5 was developed for the single-nucleotide substitution at position 353 of the 1Dx5 subunit, which was further intensively compared with the other proposed markers to efficiently utilize the 1Dx5 subunit with the extra cysteine residue. This study provides an efficient method to accurately identify and utilize glutenin genes in bread wheat, which is helpful in understanding the contributions of glutenin genes to wheat quality.
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Affiliation(s)
- Jiajia Ren
- Key Laboratory of Plant Stress Biology, State Key Laboratory of Cotton Biology, College of Agriculture, Henan University, Kaifeng 475001, China
| | - Zhikai Jiang
- Xinxiang Academy of Agricultural Sciences, Xinxiang 453003, China
| | - Wenjie Li
- Key Laboratory of Plant Stress Biology, State Key Laboratory of Cotton Biology, College of Agriculture, Henan University, Kaifeng 475001, China
| | - Xusen Kang
- Key Laboratory of Plant Stress Biology, State Key Laboratory of Cotton Biology, College of Agriculture, Henan University, Kaifeng 475001, China
| | - Shenglong Bai
- Key Laboratory of Plant Stress Biology, State Key Laboratory of Cotton Biology, College of Agriculture, Henan University, Kaifeng 475001, China
| | - Lijuan Yang
- Xinxiang Academy of Agricultural Sciences, Xinxiang 453003, China
| | - Suoping Li
- Key Laboratory of Plant Stress Biology, State Key Laboratory of Cotton Biology, College of Agriculture, Henan University, Kaifeng 475001, China
| | - Dale Zhang
- Key Laboratory of Plant Stress Biology, State Key Laboratory of Cotton Biology, College of Agriculture, Henan University, Kaifeng 475001, China
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Mohamed IES, Oe H, Kamal NM, Mustafa HM, Gorafi YSA, Tahir ISA, Tsujimoto H, Tanaka H. Enhancing Wheat Flour Quality Through Introgression of High-Molecular-Weight Glutenin Subunits From Aegilops tauschii Accessions. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.887795] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
Abstract
Narrow genetic diversity in the wheat gene pool restricts the improvement of wheat quality traits. Aegilops tauschii possesses valuable genetic diversity that can be used to improve not only biotic and abiotic stresses in arid regions but also wheat yield and quality. Our study, which used 392 multiple synthetic derivatives (MSD) panel developed with Ae. tauschii Coss. introgressions, had three main aims: to explore the genetic diversity of high-molecular-weight glutenin subunits (HMW-GS), to investigate the dough strength and the relationship between protein content and grain yield, and to identify lines with a good flour quality. A wide range of allelic diversity was observed at the Glu-D1 locus, reflecting the impact of the different introgressed portions of Ae. tauschii, and a wide variation was found in dough strength even between lines having the same composition of HMW-GS. We report a negative impact on dough strength of subunit 5t+10t from Ae. tauschii and a relatively positive impact of subunit 2t+12.1t. We identified four MSD lines with significantly enhanced flour quality. Regressing the grain yield of the MSD lines against protein content showed no correlation between the two traits and identified lines with comparable grain yield to the recurrent parent and higher protein content. The identified MSD lines could provide a valuable genetic resource for enhancing the end-use quality of flour without any loss in productivity.
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Li Y, Fu J, Shen Q, Yang D. High-Molecular-Weight Glutenin Subunits: Genetics, Structures, and Relation to End Use Qualities. Int J Mol Sci 2020; 22:E184. [PMID: 33375389 PMCID: PMC7795185 DOI: 10.3390/ijms22010184] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 12/16/2020] [Accepted: 12/23/2020] [Indexed: 02/06/2023] Open
Abstract
High-molecular-weight glutenin subunits (HMW-GSs) are storage proteins present in the starchy endosperm cells of wheat grain. Encoding the synthesis of HMW-GS, the Glu-1 loci located on the long arms of group 1 chromosomes of the hexaploid wheat (1A, 1B, and 1D) present multiple allelism. In hexaploid wheat cultivars, almost all of them express 3 to 5 HMW-GSs and the 1Ay gene is always silent. Though HMW-GSs are the minor components in gluten, they are crucial for dough properties, and certain HMW-GSs make more positive contributions than others. The HMW-GS acts as a "chain extender" and provides a disulfide-bonded backbone in gluten network. Hydrogen bonds mediated by glutamine side chains are also crucial for stabilizing the gluten structure. In most cases, HMW-GSs with additional or less cysteines are related to the formation of relatively more or less interchain disulfide bonds and HMW-GSs also affect the gluten secondary structures, which in turn impact the end use qualities of dough.
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Affiliation(s)
- Yi Li
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing 100083, China; (Y.L.); (J.F.)
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Jiahui Fu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing 100083, China; (Y.L.); (J.F.)
| | - Qun Shen
- Key Laboratory of Plant Protein and Grain Processing, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, 17 East Tsinghua Rd., Beijing 100083, China;
| | - Dong Yang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing 100083, China; (Y.L.); (J.F.)
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
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7
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Kumar A, Kapoor P, Chunduri V, Sharma S, Garg M. Potential of Aegilops sp. for Improvement of Grain Processing and Nutritional Quality in Wheat ( Triticum aestivum). FRONTIERS IN PLANT SCIENCE 2019; 10:308. [PMID: 30936886 PMCID: PMC6431632 DOI: 10.3389/fpls.2019.00308] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Accepted: 02/26/2019] [Indexed: 06/09/2023]
Abstract
Wheat is one of the most important staple crops in the world and good source of calories and nutrition. Its flour and dough have unique physical properties and can be processed to make unique products like bread, cakes, biscuits, pasta, noodles etc., which is not possible from other staple crops. Due to domestication, the genetic variability of the genes coding for different economically important traits in wheat is narrow. This genetic variability can be increased by utilizing its wild relatives. Its closest relative, genus Aegilops can be an important source of new alleles. Aegilops has played a very important role in evolution of tetraploid and hexaploid wheat. It consists of 22 species with C, D, M, N, S, T and U genomes with high allelic diversity relative to wheat. Its utilization for wheat improvement for various abiotic and biotic stresses has been reported by various scientific publications. Here in, for the first time, we review the potential of Aegilops for improvement of processing and nutritional traits in wheat. Among processing quality related gluten proteins; high molecular weight glutenins (HMW GS), being easiest to study have been explored in highest number of accessions or lines i.e., 681 belonging to 13 species and selected ones like Ae. searsii, Ae. geniculata and Ae. longissima have been linked with improved bread making quality of wheat. Gliadins and low molecular weight glutenins (LMW GS) have also been extensively explored for wheat improvement and Ae. umbellulata specific LMW GS have been linked with wheat bread making quality improvement. Aegilops has been explored for seed texture diversity and proteins like puroindolins (Pin) and grain softness proteins (GSP). For nutrition quality improvement, it has been screened for essential micronutrients like Fe, Zn, phytochemicals like carotenoids and dietary fibers like arabinoxylan and β-glucan. Ae. kotschyi and Ae. biuncialis transfer in wheat have been associated with higher Fe, Zn content. In this article we have tried to compile information available on exploration of nutritional and processing quality related traits in Aegilops section and their utilization for wheat improvement by different approaches.
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Yan L, Liu Z, Xu H, Zhang X, Zhao A, Liang F, Xin M, Peng H, Yao Y, Sun Q, Ni Z. Transcriptome analysis reveals potential mechanisms for different grain size between natural and resynthesized allohexaploid wheats with near-identical AABB genomes. BMC PLANT BIOLOGY 2018; 18:28. [PMID: 29402221 PMCID: PMC5799976 DOI: 10.1186/s12870-018-1248-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2017] [Accepted: 01/24/2018] [Indexed: 05/23/2023]
Abstract
BACKGROUND Common wheat is a typical allohexaploid species (AABBDD) derived from the interspecific crossing between allotetraploid wheat (AABB) and Aegilops tauschii (DD). Wide variation in grain size and shape observed among Aegilops tauschii can be retained in synthetic allohexaploid wheats, but the underlying mechanism remains enigmatic. Here, the natural and resynthesized allohexaploid wheats with near-identical AB genomes and different D genomes (TAA10 and XX329) were employed for analysis. RESULTS Significant differences in grain size and weight between TAA10 and XX329 were observed at the early stages of development, which could be mainly attributed to the higher growth rates of the pericarp and endosperm cells in XX329 compared to TAA10. Furthermore, comparative transcriptome analysis identified that 8891 of 69,711 unigenes (12.75%) were differentially expressed between grains at 6 days after pollination (DAP) of TAA10 and XX329, including 5314 up-regulated and 3577 down-regulated genes in XX329 compared to TAA10. The MapMan functional annotation and enrichment analysis revealed that the differentially expressed genes were significantly enriched in categories of cell wall, carbohydrate and hormone metabolism. Notably, consistent with the up-regulation of sucrose synthase genes in resynthesized relative to natural allohexaploid wheat, the resynthesized allohexaploid wheat accumulated much higher contents of glucose and fructose in 6-DAP grains than those of the natural allohexaploid wheat. CONCLUSIONS These data indicated that the genetic variation of the D genome induced drastic alterations of gene expression in grains of the natural and resynthesized allohexaploid wheats, which may contribute to the observed differences in grain size and weight.
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Affiliation(s)
- Lei Yan
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193 China
| | - Zhenshan Liu
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100 China
| | - Huanwen Xu
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193 China
| | - Xiaoping Zhang
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193 China
| | - Aiju Zhao
- Hebei Crop Genetic Breeding Laboratory Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, 050035 China
| | - Fei Liang
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193 China
| | - Mingming Xin
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193 China
| | - Huiru Peng
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193 China
| | - Yingyin Yao
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193 China
| | - Qixin Sun
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193 China
| | - Zhongfu Ni
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193 China
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Deng X, Wang SL, Zhen SM, Zhang WY, Yan YM. Identification and molecular characterization of one novel 1SPl-encoded s-type low molecular weight glutenin B-subunit from 1Sl(1B) substitution line of wheat variety Chinese Spring (Triticum aestivum). Biologia (Bratisl) 2016. [DOI: 10.1515/biolog-2016-0147] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Zhang DL, He TT, Liang HH, Huang LY, Su YZ, Li YG, Li SP. Flour Quality and Related Molecular Characterization of High Molecular Weight Glutenin Subunit Genes from Wild Emmer Wheat Accession TD-256. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5128-5136. [PMID: 27243935 DOI: 10.1021/acs.jafc.6b01547] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
To clarify the effect of high molecular weight glutenin subunit (HMW-GS) from wild emmer wheat on flour quality, which has the same mobility as that from common wheat, the composition and molecular characterization of HMW-GS from wild emmer wheat accession TD-256, as well as its flour quality, were intensively analyzed. It is found that the mobilities of Glu-A1 and Glu-B1 subunits from TD-256 are consistent with those of bread wheat cv. 'XiaoYan 6'. Nevertheless, dough rheological properties of TD-256 reveal its poor flour quality. In the aspect of molecular structure from HMW-GS, only two conserved cysteine residues can be observed in the deduced protein sequence of 1Bx14* from TD-256, while most Glu-1Bx contain four conserved cysteine residues. In addition, as can be predicted from secondary structure, the quantity both of α-helixes and their amino acid residues of the subunits from TD-256 is fewer than those of common wheat. Though low molecular weight glutenin subunit (LMW-GS) and gliadin can also greatly influence flour quality, the protein structure of the HMW-GS revealed in this work can partly explain the poor flour quality of wild emmer accession TD-256.
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Affiliation(s)
- Da-Le Zhang
- School of Life Science, Henan University , Kaifeng, 475001 Henan, People's Republic of China
| | - Ting-Ting He
- School of Life Science, Henan University , Kaifeng, 475001 Henan, People's Republic of China
| | - Hui-Hui Liang
- School of Life Science, Henan University , Kaifeng, 475001 Henan, People's Republic of China
| | - Lu-Yu Huang
- School of Life Science, Henan University , Kaifeng, 475001 Henan, People's Republic of China
| | - Ya-Zhong Su
- School of Life Science, Henan University , Kaifeng, 475001 Henan, People's Republic of China
| | - Yu-Ge Li
- School of Life Science, Henan University , Kaifeng, 475001 Henan, People's Republic of China
| | - Suo-Ping Li
- School of Life Science, Henan University , Kaifeng, 475001 Henan, People's Republic of China
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11
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Peng Y, Yu K, Zhang Y, Islam S, Sun D, Ma W. Two Novel Y-Type High Molecular Weight Glutenin Genes in Chinese Wheat Landraces of the Yangtze-River Region. PLoS One 2015; 10:e0142348. [PMID: 26540300 PMCID: PMC4635010 DOI: 10.1371/journal.pone.0142348] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2015] [Accepted: 10/20/2015] [Indexed: 11/25/2022] Open
Abstract
High molecular weight glutenin subunits (HMW-GSs) are key determinants for the end-use quality of wheat. Chinese wheat landraces are an important resource for exploring novel HMW-GS genes to improve the wheat baking quality. Two novel Glu-1Dy HMW-GSs (designated as 1Dy12.6 and 1Dy12.7) were identified and cloned from two Chinese wheat landraces Huazhong830 and Luosimai. The 1Dy12.6 and 1Dy12.7 subunits were deposited as the NCBInr Acc. No KR262518, and KR262519, respectively. The full open reading frames (ORFs) of 1Dy12.6 and 1Dy12.7 were 2022 bp and 1977 bp, encoding for proteins of 673 and 658 amino acid residues, respectively. Each contains four typical primary regions of HMW-GSs (a signal peptide, N- and C-terminal regions, and a central repetitive region). Their deduced molecular masses (70,165 Da and 68,400 Da) were strikingly consistent with those identified by MALDI-TOF-MS (69,985Da and 68,407 Da). The 1Dy12.6 is the largest 1Dy glutenin subunits cloned in common wheat up to date, containing longer repetitive central domains than other 1Dy encoded proteins. In comparison with the most similar active 1Dy alleles previously reported, the newly discovered alleles contained a total of 20 SNPs and 3 indels. The secondary structure prediction indicated that 1Dy12.6 and 1Dy12.7 have similar proportion of α-helix, β-turn, and β-bend to those of 1Dy10 (X12929). The phylogenetic analysis illustrated that the x- and y-type subunits of glutenins were well separated, but both 1Dy12.6 and 1Dy12.7 were clustered with the other Glu-1Dy alleles. Our results revealed that the 1Dy12.6 and 1Dy12.7 subunit have potential to strengthen gluten polymer interactions, and are valuable genetic resources for wheat quality improvement.
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Affiliation(s)
- Yanchun Peng
- College of Plant Sciences and Technology, Huazhong Agricultural University, Wuhan, 430070, China
- State Agriculture Biotechnology Centre, School of Veterinary & Life Sciences, Murdoch University, Perth, WA, 6150, Australia
- Australia Export Grains Innovation Centre (AEGIC), Perth, WA, 6150, Australia
| | - Kan Yu
- College of Plant Sciences and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Yujuan Zhang
- State Agriculture Biotechnology Centre, School of Veterinary & Life Sciences, Murdoch University, Perth, WA, 6150, Australia
- Australia Export Grains Innovation Centre (AEGIC), Perth, WA, 6150, Australia
| | - Shahidul Islam
- State Agriculture Biotechnology Centre, School of Veterinary & Life Sciences, Murdoch University, Perth, WA, 6150, Australia
- Australia Export Grains Innovation Centre (AEGIC), Perth, WA, 6150, Australia
| | - Dongfa Sun
- College of Plant Sciences and Technology, Huazhong Agricultural University, Wuhan, 430070, China
- Hubei Collaborative Innovation Center for Grain Industry, Jingzhou, 434025, China
| | - Wujun Ma
- State Agriculture Biotechnology Centre, School of Veterinary & Life Sciences, Murdoch University, Perth, WA, 6150, Australia
- Australia Export Grains Innovation Centre (AEGIC), Perth, WA, 6150, Australia
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Li X, Liu DC, Sun JZ, Yang WL, Guo XL, Wang DW, Zhang AM. Characterization of novel high-molecular-weight glutenin subunits and their coding sequences in Aegilops markgrafii. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.05.014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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13
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Zhen S, Han C, Ma C, Gu A, Zhang M, Shen X, Li X, Yan Y. Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivum L.) significantly reduces dough strength and breadmaking quality. BMC PLANT BIOLOGY 2014; 14:367. [PMID: 25524150 PMCID: PMC4275963 DOI: 10.1186/s12870-014-0367-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2014] [Accepted: 12/05/2014] [Indexed: 05/12/2023]
Abstract
BACKGROUND Low-molecular-weight glutenin subunits (LMW-GS), encoded by Glu-3 complex loci in hexaploid wheat, play important roles in the processing quality of wheat flour. To date, the molecular characteristics and effects on dough quality of individual Glu-3 alleles and their encoding proteins have been poorly studied. We used a Glu-A3 deletion line of the Chinese Spring (CS-n) wheat variety to conduct the first comprehensive study on the molecular characteristics and functional properties of the LMW-GS allele Glu-A3a. RESULTS The Glu-A3a allele at the Glu-A3 locus in CS and its deletion in CS-n were identified and characterized by proteome and molecular marker methods. The deletion of Glu-A3a had no significant influence on plant morphological and yield traits, but significantly reduced the dough strength and breadmaking quality compared to CS. The complete sequence of the Glu-A3a allele was cloned and characterized, which was found to encode a B-subunit with longer repetitive domains and an increased number of α-helices. The Glu-A3a-encoded B-subunit showed a higher expression level and accumulation rate during grain development. These characteristics of the Glu-A3a allele could contribute to achieving superior gluten quality and demonstrate its potential application to wheat quality improvement. Furthermore, an allele-specific polymerase chain reaction (AS-PCR) marker for the Glu-A3a allele was developed and validated using different bread wheat cultivars, including near-isogenic lines (NILs) and recombinant inbred lines (RILs), which could be used as an effective molecular marker for gluten quality improvement through marker-assisted selection. CONCLUSIONS This work demonstrated that the LMW-GS allele Glu-A3a encodes a specific LMW-i type B-subunit that significantly affects wheat dough strength and breadmaking quality. The Glu-A3a-encoded B-subunit has a long repetitive domain and more α-helix structures as well as a higher expression level and accumulation rate during grain development, which could facilitate the formation of wheat with a stronger dough structure and superior breadmaking quality.
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Affiliation(s)
- Shoumin Zhen
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, 100048 Beijing, China
| | - Caixia Han
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, 100048 Beijing, China
| | - Chaoying Ma
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, 100048 Beijing, China
| | - Aiqin Gu
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, 100048 Beijing, China
| | - Ming Zhang
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, 100048 Beijing, China
| | - Xixi Shen
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, 100048 Beijing, China
| | - Xiaohui Li
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, 100048 Beijing, China
| | - Yueming Yan
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, 100048 Beijing, China
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Jiang P, Wang K, Gao J, Zheng X, Feng J, Ma W, Yan Y, Li X. High-level expression of LMW-GS and α-gliadin genes promoted by the expressed tag sequence of 5' end in Escherichia coli. Protein Expr Purif 2014; 105:54-60. [PMID: 25281897 DOI: 10.1016/j.pep.2014.09.016] [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: 06/19/2014] [Revised: 09/12/2014] [Accepted: 09/23/2014] [Indexed: 11/19/2022]
Abstract
Wheat storage protein genes, especially low molecular weight glutenin subunit (LMW-GS) and gliadin genes are difficult to be expressed in Escherichiacoli, mainly due to the presence of highly repetitive sequences. In order to establish a high efficiency expression system for these genes, five different expression plasmids combining with 9 genes, viz. 6 LMW-GS and 3 α-gliadin genes isolated from common wheat and related species, were studied for heterologous expression in E. coli. In this study, when an expressed tag sequence encoding signal peptide, His-S or GST-tag was fused to the 5' end of LMW-GS or gliadin gene as the leading sequence, all recombination genes could be stably expressed at a high level. On the contrast, as expected, the inserted genes encoding mature protein failed without an expressed tag sequence. This result indicated that using expressed tag sequences as leading sequences could promote LMW-GS and gliadin genes to be well expressed in E. coli. Further transcriptional analysis by quantitative real-time PCR (qRT-PCR) showed transcription levels of recombination genes (e.g. GST-Glutenin, His-S-Glutenin and SP(∗)-His-Glutenin) were 4-fold to 33-fold higher than those of the LMW-GS genes, which suggested these expressed tag sequences might play an important role in stimulating transcription. The possible molecular mechanism under this phenomenon was discussed.
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Affiliation(s)
- Peihong Jiang
- Key Laboratory of Genetics and Biotechnology, College of Life Science, Capital Normal University, Beijing, China
| | - Ke Wang
- Key Laboratory of Genetics and Biotechnology, College of Life Science, Capital Normal University, Beijing, China
| | - Jiansheng Gao
- Key Laboratory of Genetics and Biotechnology, College of Life Science, Capital Normal University, Beijing, China
| | - Xiaoran Zheng
- Key Laboratory of Genetics and Biotechnology, College of Life Science, Capital Normal University, Beijing, China
| | - Jianing Feng
- Key Laboratory of Genetics and Biotechnology, College of Life Science, Capital Normal University, Beijing, China
| | - Wujun Ma
- School of Veterinary & Life Sciences, Murdoch University and Australian Export Grains Innovation Centre, Perth, Australia
| | - Yueming Yan
- Key Laboratory of Genetics and Biotechnology, College of Life Science, Capital Normal University, Beijing, China
| | - Xiaohui Li
- Key Laboratory of Genetics and Biotechnology, College of Life Science, Capital Normal University, Beijing, China.
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15
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Rasheed A, Xia X, Yan Y, Appels R, Mahmood T, He Z. Wheat seed storage proteins: Advances in molecular genetics, diversity and breeding applications. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.01.020] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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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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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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18
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Identification and molecular characterisation of HMW glutenin subunit 1By16* in wild emmer. J Appl Genet 2012; 53:249-58. [PMID: 22644727 DOI: 10.1007/s13353-012-0101-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2012] [Revised: 04/19/2012] [Accepted: 04/23/2012] [Indexed: 10/28/2022]
Abstract
In this study, a novel y-type high molecular weight glutenin subunit (HMW-GS) in wild emmer wheat Triticum turgidum L. var. dicoccoides (Körn.) accession KU1952 was identified by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), capillary electrophoresis (CE) and matrix-assisted laser desorption ionisation/time-of-flight/mass spectrometry (MALDI-TOF-MS). Its electrophoretic mobility and molecular weight were similar to those of 1By16 and was designated as 1By16*. The complete coding sequence of the 1By16* gene isolated by allelic-specific polymerase chain reaction (AS-PCR) consists of 2,157 bp, encoding 729 amino acid residues. The real presence and authenticity of the 1By16* gene in KU1952 were further confirmed by liquid chromatography-tandem mass spectrometry (LC-MS/MS), heterologous expression and Western blotting. The molecular structure as well as phylogenetic analysis revealed that 1By16* had 21 single-nucleotide polymorphism (SNP) variations and possessed greater similarity with superior quality subunits 1By15 and 1By16 of common wheat. Secondary structure prediction displayed higher α-helix and β-strand contents in the 1By16* subunit, which could form a superior gluten structure and, consequently, might have positive effects on dough quality. Our results suggest that 1By16* is expected to be a new potential gene for wheat quality improvement.
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