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Gao J, Ma J, Yu P, Yang D. Identification and mechanism of wheat protein disulfide isomerase-promoted gluten network formation. PNAS NEXUS 2024; 3:pgae356. [PMID: 39238603 PMCID: PMC11376372 DOI: 10.1093/pnasnexus/pgae356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2024] [Accepted: 08/13/2024] [Indexed: 09/07/2024]
Abstract
Formation of the gluten network depends on glutenin crosslinking via disulfide bonds, and wheat protein disulfide isomerase (wPDI) plays an important role in this process. Here, we identify a substrate gluten protein of wPDI and the mechanism underlying wPDI-promoted glutenin crosslinking. Farinographic, rheologic, and alveographic analysis unambiguously proves that wPDI improves gluten network formation, which is directly observed by 3D reconstruction of the gluten network. Protein analysis and LC-MS/MS reveal that glutenin subunit 1Dx5 is primarily recruited by wPDI to participate in gluten network formation, and its cysteine-containing N-terminal domain (1Dx5-NTD), which harbors three cysteine residues for crosslinking, is purified. 1Dx5-NTD interacts with wPDI in both redox states, possibly folded by reduced wPDI and then catalyzed by oxidized wPDI, as further evidenced by wPDI-promoted self-crosslinking. Consistent with macroscopic observations, our results suggest that wPDI folds 1Dx5-NTD into β-strand structure that favors disulfide bond formation.
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Affiliation(s)
- Jihui Gao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jiayin Ma
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Peixuan Yu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Dong Yang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
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Ye H, Zhang Y, Wang L, Ban J, Wei Y, Fan F, Guo B. Dynamic Study on Water State and Water Migration during Gluten-Starch Model Dough Development under Different Gluten Protein Contents. Foods 2024; 13:996. [PMID: 38611302 PMCID: PMC11012212 DOI: 10.3390/foods13070996] [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: 03/04/2024] [Revised: 03/20/2024] [Accepted: 03/23/2024] [Indexed: 04/14/2024] Open
Abstract
Mixing is crucial for dough quality. The gluten content influences water migration in dough development and properties, leading to quality changes in dough-based products. Understanding how the gluten protein content influences water migration during dough development is necessary for dough processing. A compound flour with different gluten protein contents (GPCs, 10-26%, w/w) was used to study the dough farinograph parameters and water migration during dough development. According to the farinograph test of the gluten-starch model dough, the GPC increases the water absorption and the strength of the dough. Water migration was determined via low-field nuclear magnetic resonance (LF-NMR). With the increase in GPC, the gluten protein increases the binding ability of strongly bound water and promotes the transformation of weakly bound water. However, inappropriate GPC (10% and 26%, w/w) results in the release of free water, which is caused by damage to the gluten network according to the microstructure result. Moreover, the changes in proteins' secondary structures are related to the migration of weakly bound water. Therefore, weakly bound water plays an important role in dough development. Overall, these results provide a theoretical basis for the optimization of dough processing.
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Affiliation(s)
- Haoxuan Ye
- 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; (H.Y.); (Y.Z.); (Y.W.)
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, 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; (H.Y.); (Y.Z.); (Y.W.)
- Institute of Western Agriculture, The Chinese Academy of Agricultural Sciences, Changji 831100, China
| | - Lei Wang
- 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; (H.Y.); (Y.Z.); (Y.W.)
| | - Jinfu Ban
- Shijiazhuang Academy of Agricultural and Forestry Sciences, Shijiazhuang 050041, China;
| | - Yimin Wei
- 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; (H.Y.); (Y.Z.); (Y.W.)
| | - Fanghui Fan
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, 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; (H.Y.); (Y.Z.); (Y.W.)
- Institute of Western Agriculture, The Chinese Academy of Agricultural Sciences, Changji 831100, China
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Qiu Y, Han Z, Liu N, Yu M, Zhang S, Chen H, Tang H, Zhao Z, Wang K, Lin Z, Han F, Ye X. Effects of Aegilops longissima chromosome 1S l on wheat bread-making quality in two types of translocation lines. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2023; 137:2. [PMID: 38072878 DOI: 10.1007/s00122-023-04504-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Accepted: 11/15/2023] [Indexed: 12/18/2023]
Abstract
KEY MESSAGE Two wheat-Ae. longissima translocation chromosomes (1BS·1SlL and 1SlS·1BL) were transferred into three commercial wheat varieties, and the new advanced lines showed improved bread-making quality compared to their recurrent parents. Aegilops longissima chromosome 1Sl encodes specific types of gluten subunits that may positively affect wheat bread-making quality. The most effective method of introducing 1Sl chromosomal fragments containing the target genes into wheat is chromosome translocation. Here, a wheat-Ae. longissima 1BS·1SlL translocation line was developed using molecular marker-assisted chromosome engineering. Two types of translocation chromosomes developed in a previous study, 1BS·1SlL and 1SlS·1BL, were introduced into three commercial wheat varieties (Ningchun4, Ningchun50, and Westonia) via backcrossing with marker-assisted selection. Advanced translocation lines were confirmed through chromosome in situ hybridization and genotyping by target sequencing using the wheat 40 K system. Bread-making quality was found to be improved in the two types of advanced translocation lines compared to the corresponding recurrent parents. Furthermore, 1SlS·1BL translocation lines displayed better bread-making quality than 1BS·1SlL translocation lines in each genetic background. Further analysis revealed that high molecular weight glutenin subunit (HMW-GS) contents and expression levels of genes encoding low molecular weight glutenin subunits (LMW-GSs) were increased in 1SlS·1BL translocation lines. Gliadin and gluten-related transcription factors were also upregulated in the grains of the two types of advanced translocation lines compared to the recurrent parents. This study clarifies the impacts of specific glutenin subunits on bread-making quality and provides novel germplasm resources for further improvement of wheat quality through molecular breeding.
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Affiliation(s)
- Yuliang Qiu
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
- Institute of Cotton Sciences, Shanxi Agricultural University, Yuncheng, 044000, China
| | - Zhiyang Han
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Ningtao Liu
- Keshan Branch, Heilongjiang Academy of Agricultural Sciences, Qiqihar, 161600, China
| | - Mei Yu
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Shuangxi Zhang
- Crop Research Institute, Ningxia Academy of Agri-Forestry Sciences, Yinchuan, 750105, China
| | - Haiqiang Chen
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Huali Tang
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Zhiyong Zhao
- Institute of Cotton Sciences, Shanxi Agricultural University, Yuncheng, 044000, China
| | - Ke Wang
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Zhishan Lin
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Fangpu Han
- Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, 100101, China.
| | - Xingguo Ye
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.
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Shen Y, Han X, Feng H, Han Z, Wang M, Ma D, Jin J, Li S, Ma G, Zhang Y, Wang C. Wheat GSPs and Processing Quality Are Affected by Irrigation and Nitrogen through Nitrogen Remobilisation. Foods 2023; 12:4407. [PMID: 38137211 PMCID: PMC10742881 DOI: 10.3390/foods12244407] [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: 11/02/2023] [Revised: 12/03/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023] Open
Abstract
The rheological properties and end-use qualities of many foods are mainly determined by the types and levels of grain storage proteins (GSPs) in wheat. GSP levels are influenced by various factors, including tillage management, irrigation, and fertiliser application. However, the effects of irrigation and nitrogen on GSPs remain unclear. To address this knowledge gap, a stationary split-split block design experiment was carried out in low- and high-fertility (LF and HF) soil, with the main plots subjected to irrigation treatments (W0, no irrigation; W1, irrigation only during the jointing stage; W2, irrigation twice during both jointing and flowering stages), subplots subjected to nitrogen application treatments (N0, no nitrogen application; N180, 180 kg/ha; N240, 240 kg/ha; N300, 300 kg/ha), and cultivars tested in sub-sub plots (FDC5, the strong-gluten cultivar Fengdecun 5; BN207, the medium-gluten cultivar Bainong 207). The results showed that GSP levels and processing qualities were significantly influenced by nitrogen application (p < 0.01), N240 was the optimal nitrogen rate, and the influence of irrigation was dependent on soil fertility. Optimal GSP levels were obtained under W2 treatment at LF conditions, and the content was increased by 17% and 16% for FDC5 and BN207 compared with W0 under N240 treatment, respectively. While the optimal GSP levels were obtained under W1 treatments at HF conditions, and the content was increased by 3% and 21% for FDC5 and BN207 compared with W0 under N240 treatment, respectively. Irrigation and nitrogen application increased the glutenin content by increasing Bx7 and Dy10 levels in FDC5, and by increasing the accumulation of Ax1 and Dx5 in BN207. Gliadins were mainly increased by enhancing α/β-gliadin levels. Correlation analysis indicated that a higher soil nitrate (NO3-N) content increased nitrogen remobilisation in leaves. Path analysis showed that Dy10, Dx5, and γ-gliadin largely determined wet glutenin content (WGC), dough stability time (DST), dough water absorption rate (DWR), and sedimentation value (SV). Therefore, appropriate irrigation and nitrogen application can improve nitrogen remobilisation, GSP levels, and processing qualities, thereby improving wheat quality and production.
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Affiliation(s)
- Yuanxin Shen
- College of Resources and Environment, Henan Agricultural University, Zhengzhou 450002, China;
| | - Xiaojie Han
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
| | - Haoxiang Feng
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
| | - Zhidong Han
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
| | - Mao Wang
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
| | - Dongyun Ma
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
- National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450046, China
| | - Jianmeng Jin
- Crop Research Institute, Kaifeng Academy of Agricultural and Forestry, Kaifeng 475000, China;
| | - Shuangjing Li
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
| | - Geng Ma
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
- National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450046, China
| | - Yanfei Zhang
- National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450046, China
| | - Chenyang Wang
- State Key Laboratory of Wheat and Maize Crop Science, College of Agronomy, Henan Agricultural University, Zhengzhou 450046, China; (X.H.); (H.F.); (Z.H.); (M.W.); (D.M.); (S.L.); (G.M.)
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5
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Mioduszewski Ł. Choosing the right density for a concentrated protein system like gluten in a coarse-grained model. EUROPEAN BIOPHYSICS JOURNAL : EBJ 2023; 52:583-591. [PMID: 37378869 PMCID: PMC10618313 DOI: 10.1007/s00249-023-01667-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 05/05/2023] [Accepted: 05/24/2023] [Indexed: 06/29/2023]
Abstract
Large coarse-grained simulations are often conducted with an implicit solvent, which makes it hard to assess the water content of the sample and the effective concentration of the system. Here the number and the size of cavities and entanglements in the system, together with density profiles, are used to asses the homogeneity and interconnectedness of gluten. This is a continuation of an earlier article, "Viscoelastic properties of wheat gluten in a molecular dynamics study" (Mioduszewski and Cieplak 2021b). It turns out there is a wide range of densities (between 1 residue per cubic nanometer and 3 residues/nm[Formula: see text]) where the system is interconnected, but not homogeneous: there are still large empty spaces, surrounded by an entangled protein network. Those findings should be of importance to any coarse-grained simulation of large protein systems.
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Affiliation(s)
- Łukasz Mioduszewski
- Faculty of Mathematics and Natural Sciences, Cardinal Stefan Wyszyński University, Wóycickiego 1/3, 01-938, Warsaw, Poland.
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6
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Leonova IN, Kiseleva AA, Berezhnaya AA, Orlovskaya OA, Salina EA. Novel Genetic Loci from Triticum timopheevii Associated with Gluten Content Revealed by GWAS in Wheat Breeding Lines. Int J Mol Sci 2023; 24:13304. [PMID: 37686111 PMCID: PMC10487702 DOI: 10.3390/ijms241713304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 08/23/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
The content and quality of gluten in wheat grain is a distinctive characteristic that determines the final properties of wheat flour. In this study, a genome-wide association study (GWAS) was performed on a wheat panel consisting of bread wheat varieties and the introgression lines (ILs) obtained via hybridization with tetraploid wheat relatives. A total of 17 stable quantitative trait nucleotides (QTNs) located on chromosomes 1D, 2A, 2B, 3D, 5A, 6A, 7B, and 7D that explained up to 21% of the phenotypic variation were identified. Among them, the QTLs on chromosomes 2A and 7B were found to contain three and six linked SNP markers, respectively. Comparative analysis of wheat genotypes according to the composition of haplotypes for the three closely linked SNPs of chromosome 2A indicated that haplotype TT/AA/GG was characteristic of ten ILs containing introgressions from T. timopheevii. The gluten content in the plants with TT/AA/GG haplotype was significantly higher than in the varieties with haplotype GG/GG/AA. Having compared the newly obtained data with the previously reported quantitative trait loci (QTLs) we inferred that the locus on chromosome 2A inherited from T. timopheevii is potentially novel. The introgression lines containing the new locus can be used as sources of genetic factors to improve the quality traits of bread wheat.
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Affiliation(s)
- Irina N. Leonova
- The Federal Research Center Institute of Cytology and Genetics SB RAS, Novosibirsk 630090, Russia; (A.A.K.); (A.A.B.); (E.A.S.)
| | - Antonina A. Kiseleva
- The Federal Research Center Institute of Cytology and Genetics SB RAS, Novosibirsk 630090, Russia; (A.A.K.); (A.A.B.); (E.A.S.)
- Kurchatov Genomics Center IC&G SB RAS, Novosibirsk 630090, Russia
| | - Alina A. Berezhnaya
- The Federal Research Center Institute of Cytology and Genetics SB RAS, Novosibirsk 630090, Russia; (A.A.K.); (A.A.B.); (E.A.S.)
- Kurchatov Genomics Center IC&G SB RAS, Novosibirsk 630090, Russia
| | - Olga A. Orlovskaya
- Institute of Genetics and Cytology of the National Academy of Sciences of Belarus, 220072 Minsk, Belarus;
| | - Elena A. Salina
- The Federal Research Center Institute of Cytology and Genetics SB RAS, Novosibirsk 630090, Russia; (A.A.K.); (A.A.B.); (E.A.S.)
- Kurchatov Genomics Center IC&G SB RAS, Novosibirsk 630090, Russia
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7
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Galimova AA, Kuluev AR, Ismagilov KR, Kuluev BR. Genetic polymorphism of high-molecular-weight glutenin subunit loci in bread wheat varieties in the Pre-Ural steppe zone. Vavilovskii Zhurnal Genet Selektsii 2023; 27:297-305. [PMID: 37465197 PMCID: PMC10350858 DOI: 10.18699/vjgb-23-36] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 01/23/2023] [Accepted: 01/24/2023] [Indexed: 07/20/2023] Open
Abstract
High-molecular-weight glutenins play an important role in providing high baking qualities of bread wheat grain. However, breeding bread wheat for this trait is very laborious and, therefore, the genotyping of variety samples according to the allelic composition of high-molecular-weight glutenin genes is of great interest. The aim of the study was to determine the composition of high-molecular-weight glutenin subunits based on the identification of the allelic composition of the Glu-1 genes, as well as to identify the frequency of the Glu-1 alleles in bread wheat cultivars that are in breeding work under the conditions of the Pre-Ural steppe zone (PSZ). We analyzed 26 winter and 22 spring bread wheat varieties from the PSZ and 27 winter and 20 spring varieties from the VIR collection. Genotyping at the Glu-A1 locus showed that the Ax1 subunits are most common in winter varieties, while the predominance of the Ax2* subunits was typical of spring varieties and lines. In the Glu-B1 locus, the predominance of alleles associated with the production of the Bx7 and By9 subunits was revealed for both winter and spring varieties. In the case of the Glu-D1 gene, for all the wheat groups studied, the composition of the Dx5+Dy10 subunits was the most common: in 92.3 % of winter and 68.2 % of spring PSZ accessions and in 80 % of winter and 55 % of spring VIR accessions. The analysis of genotypes showed the presence of 13 different allelic combinations of the Glu-A1, Glu-B1, Glu-D1 genes in the PSZ varieties, and 19 combinations in the VIR varieties. The b b/al/с d allelic combination (Ax2* Вх7+Ву8/8*/9 Dx5+Dy10) turned out to be the most common for the PSZ spring varieties and lines, while for the PSZ winter accessions it was a с d (Ax1 Вх7+By9 Dx5+Dy10); the b с a and b с d genotypes (Ax2* Вх7+Ву9 Dx2+Dy12 and Ax2* Вх7+Ву9 Dx5+Dy10, respectively) occur with equal frequency among the VIR spring accessions; in the group of VIR winter varieties, the combination of the a b/ al d alleles (Ax1 Вх7+Ву8/8* Dx5+Dy10) prevails. The most preferred combination of alleles for baking qualities was found in the spring variety 'Ekaterina' and winter varieties 'Tarasovskaya 97', 'Volzhskaya S3', as well as in lines k-58164, L43510, L43709, L-67, L-83, which are recommended for further breeding programs to improve and preserve baking qualities in the conditions of the Pre-Ural steppe zone.
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Affiliation(s)
- A A Galimova
- Institute of Biochemistry and Genetics - Subdivision of the Ufa Federal Research Centre of the Russian Academy of Sciences, Ufa, Russia Federal Research Center the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), St. Petersburg, Russia
| | - A R Kuluev
- Institute of Biochemistry and Genetics - Subdivision of the Ufa Federal Research Centre of the Russian Academy of Sciences, Ufa, Russia
| | - K R Ismagilov
- Bashkir Research Institute of Agriculture of the Ufa Federal Research Centre of the Russian Academy of Sciences, Ufa, Russia
| | - B R Kuluev
- Institute of Biochemistry and Genetics - Subdivision of the Ufa Federal Research Centre of the Russian Academy of Sciences, Ufa, Russia Federal Research Center the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), St. Petersburg, Russia
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8
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Guo Y, Wang G, Guo X, Chi S, Yu H, Jin K, Huang H, Wang D, Wu C, Tian J, Chen J, Bao Y, Zhang W, Deng Z. Genetic dissection of protein and starch during wheat grain development using QTL mapping and GWAS. FRONTIERS IN PLANT SCIENCE 2023; 14:1189887. [PMID: 37377808 PMCID: PMC10291175 DOI: 10.3389/fpls.2023.1189887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Accepted: 05/18/2023] [Indexed: 06/29/2023]
Abstract
Protein, starch, and their components are important for wheat grain yield and end-products, which are affected by wheat grain development. Therefore, QTL mapping and a genome-wide association study (GWAS) of grain protein content (GPC), glutenin macropolymer content (GMP), amylopectin content (GApC), and amylose content (GAsC) were performed on wheat grain development at 7, 14, 21, and 28 days after anthesis (DAA) in two environments using a recombinant inbred line (RIL) population of 256 stable lines and a panel of 205 wheat accessions. A total of 29 unconditional QTLs, 13 conditional QTLs, 99 unconditional marker-trait associations (MTAs), and 14 conditional MTAs significantly associated (p < 10-4) with four quality traits were found to be distributed on 15 chromosomes, with the phenotypic variation explained (PVE) ranging from 5.35% to 39.86%. Among these genomic variations, three major QTLs [QGPC3B, QGPC2A, and QGPC(S3|S2)3B] and SNP clusters on the 3A and 6B chromosomes were detected for GPC, and the SNP TA005876-0602 was stably expressed during the three periods in the natural population. The QGMP3B locus was detected five times in three developmental stages in two environments with 5.89%-33.62% PVE, and SNP clusters for GMP content were found on the 3A and 3B chromosomes. For GApC, the QGApC3B.1 locus had the highest PVE of 25.69%, and SNP clusters were found on chromosomes 4A, 4B, 5B, 6B, and 7B. Four major QTLs of GAsC were detected at 21 and 28 DAA. Most interestingly, both QTL mapping and GWAS analysis indicated that four chromosomes (3B, 4A, 6B, and 7A) were mainly involved in the development of protein, GMP, amylopectin, and amylose synthesis. Of these, the wPt-5870-wPt-3620 marker interval on chromosome 3B seemed to be most important because it played an important role in the synthesis of GMP and amylopectin before 7 DAA, in the synthesis of protein and GMP from 14 to 21 DAA, and in the development of GApC and GAsC from 21 to 28 DAA. Using the annotation information of IWGSC Chinese Spring RefSeq v1.1 genome assembly, we predicted 28 and 69 candidate genes for major loci from QTL mapping and GWAS, respectively. Most of them have multiple effects on protein and starch synthesis during grain development. These results provide new insights and information for the potential regulatory network between grain protein and starch synthesis.
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Affiliation(s)
- Yingxin Guo
- State Key Laboratory of Wheat Breeding, Group of Wheat Quality and Molecular Breeding, College of Agronomy, Shandong Agricultural University, Tai’an, Shandong, China
- College of Biological and Chemical Engineering, Qilu Institute of Technology, Jinan, Shandong, China
| | - Guanying Wang
- State Key Laboratory of Wheat Breeding, Group of Wheat Quality and Molecular Breeding, College of Agronomy, Shandong Agricultural University, Tai’an, Shandong, China
| | - Xin Guo
- State Key Laboratory of Wheat Breeding, Group of Wheat Quality and Molecular Breeding, College of Agronomy, Shandong Agricultural University, Tai’an, Shandong, China
- Taiyuan Agro-Tech Extension and Service Center, Taiyuan, Shanxi, China
| | - Songqi Chi
- State Key Laboratory of Wheat Breeding, Group of Wheat Quality and Molecular Breeding, College of Agronomy, Shandong Agricultural University, Tai’an, Shandong, China
| | - Hui Yu
- State Key Laboratory of Wheat Breeding, Group of Wheat Quality and Molecular Breeding, College of Agronomy, Shandong Agricultural University, Tai’an, Shandong, China
| | - Kaituo Jin
- State Key Laboratory of Wheat Breeding, Group of Wheat Quality and Molecular Breeding, College of Agronomy, Shandong Agricultural University, Tai’an, Shandong, China
| | - Heting Huang
- State Key Laboratory of Wheat Breeding, Group of Wheat Quality and Molecular Breeding, College of Agronomy, Shandong Agricultural University, Tai’an, Shandong, China
| | - Dehua Wang
- State Key Laboratory of Wheat Breeding, Group of Wheat Quality and Molecular Breeding, College of Agronomy, Shandong Agricultural University, Tai’an, Shandong, China
| | - Chongning Wu
- State Key Laboratory of Wheat Breeding, Group of Wheat Quality and Molecular Breeding, College of Agronomy, Shandong Agricultural University, Tai’an, Shandong, China
| | - Jichun Tian
- R&D Department, Shandong Huatian Agricultural Technology Co., Ltd, Feicheng, Shandong, China
| | - Jiansheng Chen
- State Key Laboratory of Wheat Breeding, Group of Wheat Quality and Molecular Breeding, College of Agronomy, Shandong Agricultural University, Tai’an, Shandong, China
| | - Yinguang Bao
- State Key Laboratory of Wheat Breeding, Group of Wheat Quality and Molecular Breeding, College of Agronomy, Shandong Agricultural University, Tai’an, Shandong, China
| | - Weidong Zhang
- State Key Laboratory of Wheat Breeding, Group of Wheat Quality and Molecular Breeding, College of Agronomy, Shandong Agricultural University, Tai’an, Shandong, China
| | - Zhiying Deng
- State Key Laboratory of Wheat Breeding, Group of Wheat Quality and Molecular Breeding, College of Agronomy, Shandong Agricultural University, Tai’an, Shandong, China
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9
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Zhang J, Li T, Chen Q, Liu H, Kaplan DL, Wang Q. Application of transglutaminase modifications for improving protein fibrous structures from different sources by high-moisture extruding. Food Res Int 2023; 166:112623. [PMID: 36914358 DOI: 10.1016/j.foodres.2023.112623] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 11/23/2022] [Accepted: 02/17/2023] [Indexed: 02/25/2023]
Abstract
Plant proteins can be extruded under high moisture content (above 40 %) to form meat-like fibrous structures, which is the basis for meat-like substitute products. However, the proteins' extrudability from various sources remain challenging in terms of generating fibrous structures under combinations of high-moisture extrusion with transglutaminase (TGase) modifications. In this study, proteins from soy (soy protein isolate, SPI, and soy protein concentrate, SPC), pea (pea protein isolate, PPI), peanut (peanut protein powder, PPP), wheat (wheat gluten, WG), and rice (rice protein isolate, RPI) were texturized using high-moisture extrusion combined with transglutaminase (TGase) modifications to enact changes in protein structure and extrusion capabilities. The results showed that soy proteins (SPI or SPC) responsed to torque, die pressure and temperature during extrusion, and this phenomenon was more pronounced at a higher protein content (SPI). In contrast, rice protein exhibited poor extrudability, leading to large losses of thermomechanical energy. TGase significantly affects the orientation of protein fibrous structures along the extrusion direction by impacting the rate of protein gelation during the high-moisture extrusion process, with the impact mainly occurring in the cooling die. Globulins (mainly 11S) played a major role in forming fibrous structures and the aggregation of globulins or reduction of gliadins under TGase modification impacted the orientation of the fibrous structure along the extrusion direction. Some thermomechanical treatment during high-moisture extrusion results in protein conversion from compact structure into more extended or stretched state, and the increase of random coil structures for proteins derived from wheat and rice would lead to these looser structures in the extrudates. Thus, TGase can be combined with high-moisture extrusion to regulate the formation of plant protein fibrous structures, dependent on the specific protein source and content.
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Affiliation(s)
- Jinchuang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Tongqing Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Qiongling Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Haodong Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - David L Kaplan
- Department of Biomedical Engineering, Tufts University, 4 Colby St., Medford 02155 Massachusetts, USA
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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10
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Lee MH, Choi C, Kim KH, Son JH, Lee GE, Choi JY, Kang CS, Shon J, Ko JM, Kim KM. Generation of Wheat Near-Isogenic Lines Overexpressing 1Bx7 Glutenin with Increased Protein Contents and SDS-Sedimentation Values. PLANTS (BASEL, SWITZERLAND) 2023; 12:1244. [PMID: 36986938 PMCID: PMC10051937 DOI: 10.3390/plants12061244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 02/28/2023] [Accepted: 03/06/2023] [Indexed: 06/18/2023]
Abstract
Overexpression of Glu-1Bx7 via allele 1Bx7OE significantly contributes to high dough strength in some wheat varieties and is useful for improving wheat quality. However, the proportion of wheat varieties containing Bx7OE is quite low. In this study, four cultivars containing 1Bx7OE were selected, and among the selected varieties, Chisholm (1Ax2*, 1Bx7OE + 1By8*, and 1Dx5 + 1Dx10) was crossed with Keumkang, a wheat variety that contains 1Bx7 (1Ax2*, 1Bx7 + 1By8, and 1Dx5 + 1Dx10). SDS-PAGE and UPLC analyses showed that the expression of the high-molecular-weight glutenin subunit (HMW-GS) 1Bx7 was significantly higher in NILs (1Ax2*, 1Bx7OE + 1By8*, and 1Dx5 + 1Dx10) compared with that in Keumkang. Wheat quality was analyzed with near infrared reflectance spectroscopy by measuring the protein content and SDS-sedimentation of NILs. The protein content of NILs (12.94%) was 21.65% higher than that of Chisholm (10.63%) and 4.54% higher than that of Keumkang (12.37%). In addition, the SDS-sedimentation value of NILs (44.29 mL) was 14.97% and 16.44% higher than that of Keumkang (38.52 mL) and Chisholm (38.03 mL), respectively. This study predicts that the quality of domestic wheat can be improved by crossbreeding with 1Bx7OE-containing cultivars.
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11
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Yang H, Zhao J, Ma H, Shi Z, Huang X, Fan G. Shading affects the starch structure and digestibility of wheat by regulating the photosynthetic light response of flag leaves. Int J Biol Macromol 2023; 236:123972. [PMID: 36906208 DOI: 10.1016/j.ijbiomac.2023.123972] [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: 11/02/2022] [Revised: 02/25/2023] [Accepted: 03/04/2023] [Indexed: 03/11/2023]
Abstract
Heavy haze-induced decreases in solar radiation represent an important factor that affects the structural properties of starch macromolecules. However, the relationship between the photosynthetic light response of flag leaves and the structural properties of starch remains unclear. In this study, we investigated the impact of light deprivation (60 %) during the vegetative-growth or grain-filling stage on the leaf light response, starch structure, and biscuit-baking quality of four wheat cultivars with contrasting shade tolerance. Shading decreased the apparent quantum yield and maximum net photosynthetic rate of flag leaves, resulting in a lower grain-filling rate and starch content and higher protein content. Shading decreased the starch, amylose, and small starch granule amount and swelling power but increased the larger starch granule amount. Under shade stress, the lower amylose content decreased the resistant starch content while increasing the starch digestibility and estimated glycemic index. Shading during the vegetative-growth stage increased starch crystallinity, 1045/1022 cm-1 ratio, starch viscosity, and the biscuit spread ratio, while shading during the grain-filling stage decreased these values. Overall, this study indicated that low light affects the starch structure and biscuit spread ratio by regulating the photosynthetic light response of flag leaves.
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Affiliation(s)
- Hongkun Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu 611130, Sichuan, PR China
| | - Jiarong Zhao
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu 611130, Sichuan, PR China
| | - Hongliang Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu 611130, Sichuan, PR China
| | - Zhiqiang Shi
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China.
| | - Xiulan Huang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu 611130, Sichuan, PR China
| | - Gaoqiong Fan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu 611130, Sichuan, PR China; Key Laboratory of Crop Eco-Physiology & Farming System in Southwest China, Ministry of Agriculture and Rural Affairs, Chengdu 611130, Sichuan, PR China.
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12
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Using electric field to modify wet gluten as meat analogue material: A comparative study between pulsed and direct current electric fields. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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13
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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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14
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Wheat Glu-A1a encoded 1Ax1 subunit enhances gluten physicochemical properties and molecular structures that confer superior breadmaking quality. Int J Biol Macromol 2023; 225:701-714. [PMID: 36402392 DOI: 10.1016/j.ijbiomac.2022.11.134] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 10/14/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022]
Abstract
Wheat gluten proteins serve as the largest protein molecules in nature and play key roles in breadmaking quality formation. In this study, we used a pair of Glu-A1 allelic variation lines to perform a comprehensive investigation on the effects of Glu-A1a encoded 1Ax1 subunit on gluten physicochemical properties, molecular structures and breadmaking quality. The results showed that the presence of the 1Ax1 subunit significantly increased gluten content, leading to marked improvement of dough rheological properties. Meanwhile, gluten physicochemical properties such as foaming ability and foaming stability, oil/water-holding capacity, emulsifying activity, disulfide bond content, and gluten degradation temperature were significantly improved. A confocal laser scanning microscope analysis revealed that the 1Ax1 subunit drastically enhanced gluten microstructure. Gluten secondary structure analysis by Fourier transform infrared spectroscopy and laser scanning microscope-Raman spectroscopy indicated that 1Ax1 subunit significantly promoted β-turn and β-sheet content and reduced α-helix content. Three-dimensional structure analysis by AlphaFold2 revealed a similar structural feature of 1Ax1 with the superior quality subunit 1Ax2*. Correlation and principal component analyses demonstrated that α-helix and β-sheet content had a significant correlation with dough rheological properties, gluten physicochemical properties and breadmaking quality. Our results showed that 1Ax1 subunit positively affected gluten molecular structure and quality formation.
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15
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Subedi M, Ghimire B, Bagwell JW, Buck JW, Mergoum M. Wheat end-use quality: State of art, genetics, genomics-assisted improvement, future challenges, and opportunities. Front Genet 2023; 13:1032601. [PMID: 36685944 PMCID: PMC9849398 DOI: 10.3389/fgene.2022.1032601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Accepted: 12/20/2022] [Indexed: 01/06/2023] Open
Abstract
Wheat is the most important source of food, feed, and nutrition for humans and livestock around the world. The expanding population has increasing demands for various wheat products with different quality attributes requiring the development of wheat cultivars that fulfills specific demands of end-users including millers and bakers in the international market. Therefore, wheat breeding programs continually strive to meet these quality standards by screening their improved breeding lines every year. However, the direct measurement of various end-use quality traits such as milling and baking qualities requires a large quantity of grain, traits-specific expensive instruments, time, and an expert workforce which limits the screening process. With the advancement of sequencing technologies, the study of the entire plant genome is possible, and genetic mapping techniques such as quantitative trait locus mapping and genome-wide association studies have enabled researchers to identify loci/genes associated with various end-use quality traits in wheat. Modern breeding techniques such as marker-assisted selection and genomic selection allow the utilization of these genomic resources for the prediction of quality attributes with high accuracy and efficiency which speeds up crop improvement and cultivar development endeavors. In addition, the candidate gene approach through functional as well as comparative genomics has facilitated the translation of the genomic information from several crop species including wild relatives to wheat. This review discusses the various end-use quality traits of wheat, their genetic control mechanisms, the use of genetics and genomics approaches for their improvement, and future challenges and opportunities for wheat breeding.
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Affiliation(s)
- Madhav Subedi
- Institute of Plant Breeding, Genetics and Genomics, University of Georgia, Griffin Campus, Griffin, GA, United States
| | - Bikash Ghimire
- Department of Plant Pathology, University of Georgia, Griffin Campus, Griffin, GA, United States
| | - John White Bagwell
- Institute of Plant Breeding, Genetics and Genomics, University of Georgia, Griffin Campus, Griffin, GA, United States
| | - James W. Buck
- Department of Plant Pathology, University of Georgia, Griffin Campus, Griffin, GA, United States
| | - Mohamed Mergoum
- Department of Crop and Soil Sciences, University of Georgia, Griffin Campus, Griffin, GA, United States
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16
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Transcriptome Analysis Reveals Potential Mechanism in Storage Protein Trafficking within Developing Grains of Common Wheat. Int J Mol Sci 2022; 23:ijms232314851. [PMID: 36499182 PMCID: PMC9738083 DOI: 10.3390/ijms232314851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 10/07/2022] [Accepted: 10/18/2022] [Indexed: 12/03/2022] Open
Abstract
Gluten proteins are the major storage protein fraction in the mature wheat grain. They are restricted to the starchy endosperm, which defines the viscoelastic properties of wheat dough. The synthesis of these storage proteins is controlled by the endoplasmic reticulum (ER) and is directed into the vacuole via the Golgi apparatus. In the present study, transcriptome analysis was used to explore the potential mechanism within critical stages of grain development of wheat cultivar "Shaannong 33" and its sister line used as the control (CK). Samples were collected at 10 DPA (days after anthesis), 14 DPA, 20 DPA, and 30 DPA for transcriptomic analysis. The comparative transcriptome analysis identified that a total of 18,875 genes were differentially expressed genes (DEGs) between grains of four groups "T10 vs. CK10, T14 vs. CK14, T20 vs. CK20, and T30 vs. CK30", including 2824 up-regulated and 5423 down-regulated genes in T30 vs. CK30. Further, the Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment highlighted the maximum number of genes regulating protein processing in the endoplasmic reticulum (ER) during grain enlargement stages (10-20 DPA). In addition, KEGG database analysis reported 1362 and 788 DEGs involved in translation, ribosomal structure, biogenesis, flavonoid biosynthesis pathway and intracellular trafficking, secretion, and vesicular transport through protein processing within ER pathway (ko04141). Notably, consistent with the higher expression of intercellular storage protein trafficking genes at the initial 10 DPA, there was relatively low expression at later stages. Expression levels of nine randomly selected genes were verified by qRT-PCR, which were consistent with the transcriptome data. These data suggested that the initial stages of "cell division" played a significant role in protein quality control within the ER, thus maintaining the protein quality characteristics at grain maturity. Furthermore, our data suggested that the protein synthesis, folding, and trafficking pathways directed by a different number of genes during the grain enlargement stage contributed to the observed high-quality characteristics of gluten protein in Shaannong 33 (Triticum aestivum L.).
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17
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Zhang J, Chen Q, Kaplan DL, Wang Q. High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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18
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Bacala R, Hatcher DW, Perreault H, Fu BX. Challenges and opportunities for proteomics and the improvement of bread wheat quality. JOURNAL OF PLANT PHYSIOLOGY 2022; 275:153743. [PMID: 35749977 DOI: 10.1016/j.jplph.2022.153743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 05/13/2022] [Accepted: 05/30/2022] [Indexed: 06/15/2023]
Abstract
Wheat remains a critical global food source, pressured by climate change and the need to maximize yield, improve processing and nutritional quality and ensure safety. An enormous amount of research has been conducted to understand gluten protein composition and structure in relation to end-use quality, yet progress has become stagnant. This is mainly due to the need and inability to biochemically characterize the intact functional glutenin polymer in order to correlate to quality, necessitating reduction to monomeric subunits and a loss of contextual information. While some individual gluten proteins might have a positive or negative influence on gluten quality, it is the sum total of these proteins, their relative and absolute expression, their sub-cellular trafficking, the amount and size of glutenin polymers, and ratios between gluten protein classes that define viscoelasticity of gluten. The sub-cellular trafficking of gluten proteins during seed maturation is still not completely clear and there is evidence of dual pathways and therefore different destinations for proteins, either constitutively or temporally. The trafficking of proteins is also unclear in endosperm cells as they undergo programmed cell death; Golgi disappear around 12 DPA but protein filling continues at least to 25 DPA. Modulation of the timing of cellular events will invariably affect protein deposition and therefore gluten strength and function. Existing and emerging proteomics technologies such as proteoform profiling and top-down proteomics offer new tools to study gluten protein composition as a whole system and identify compositional patterns that can modify gluten structure with improved functionality.
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Affiliation(s)
- Ray Bacala
- Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada; University of Manitoba, Department of Chemistry, 144 Dysart Road, Winnipeg, Manitoba, R3T 2N2, Canada.
| | - Dave W Hatcher
- Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada
| | - Héléne Perreault
- University of Manitoba, Department of Chemistry, 144 Dysart Road, Winnipeg, Manitoba, R3T 2N2, Canada.
| | - Bin Xiao Fu
- Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada; Department of Food and Human Nutritional Sciences, 209 - 35 Chancellor's Circle, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada.
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19
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Wang L, Zhang Y, Xu F, Chen J. Effects of ultrasound-assisted resting on the tensile properties and gluten network formation of wheat noodle dough. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01517-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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20
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Infrared Spectroscopy and Microstructural Assessment of Dough with Varying Wheat Gluten Fractions. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02331-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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21
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Gómez M. Gluten-free bakery products: Ingredients and processes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:189-238. [PMID: 35595394 DOI: 10.1016/bs.afnr.2021.11.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
There is an increasing demand for gluten-free products around the world because certain groups of people, which have increased in the last decades, need to eliminate gluten from their diet. A growing number of people consider gluten-free products to be healthier. However, making gluten-free products such as bread is a technological challenge due to the important role of the gluten network in their development. However, other products, such as cakes and cookies usually made with wheat flour, can easily be made with gluten-free starches or flours since gluten does not play an essential role in their production. To replace wheat flour in these elaborations it is necessary to resort to gluten-free starches and/or flours and to gluten substitutes. Additionally, it can be convenient to incorporate other ingredients such as proteins, fibers, sugars or oils, as well as to modify their quantities in wheat flour formulations. Regarding gluten-free flours, it will also be necessary to know the parameters that influence their functionality in order to obtain regular products. These problems have originated a lower availability of gluten-free products which have a worse texture and are less tasty and more expensive than their homologues with gluten. These problems have been partially solved thanks to research on these types of products, their ingredients and their production methods. In recent years, studies about the nutritional improvement of these products have increased. This chapter delves into the main ingredients used in the production of gluten-free products, the processes for making gluten-free breads, cakes and cookies, and the nutritional quality of these products.
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Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain.
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22
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Marker-assisted introgression of genes into rye translocation leads to the improvement in bread making quality of wheat (Triticum aestivum L.). Heredity (Edinb) 2022; 128:531-541. [PMID: 35568742 DOI: 10.1038/s41437-022-00538-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 04/19/2022] [Accepted: 04/19/2022] [Indexed: 11/08/2022] Open
Abstract
Introgression of genes from related species can be a powerful way to genetically improve crop yields, but selection for one trait can come at the cost to others. Wheat varieties with translocation of the short arm of chromosome 1 from the B genome of wheat (1BS) with the short arm of chromosome 1 from rye (1RS) are popular globally for their positive effect on yield and stress resistance. Unfortunately, this translocation (1BL.1RS) is also associated with poor bread making quality, mainly due to the presence of Sec-1 on its proximal end, encoding secalin proteins, and the absence of Glu-B3/Gli-B1-linked loci on its distal end, encoding low molecular weight glutenin subunits (LMW-GS). The present study aims to replace these two important loci on the 1RS arm with the wheat 1BS loci, in two popular Indian wheat varieties, PBW550 and DBW17, to improve their bread-making quality. Two donor lines in the cultivar Pavon background with absence of the Sec-1 locus and presence of the Glu-B3/Gli-B1 locus, respectively, were crossed and backcrossed with these two selected wheat varieties. In the advancing generations, marker assisted foreground selection was done for Sec-1- and Glu-B3/Gli-B1+ loci while recurrent parent recovery was done with the help of SSR markers. BC2F5 and BC2F6 near isosgenic lines (NILs) with absence of Sec-1 and presence of Glu-B3/Gli-B1 loci were evaluated for two years in replicated yield trials. As a result of this selection, thirty promising lines were generated that demonstrated improved bread making quality but also balanced with improved yield-related traits compared to the parental strains. The study demonstrates the benefits of using marker-assisted selection to replace a few loci with negative effects within larger alien translocations for crop improvement.
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23
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Gudi S, Saini DK, Singh G, Halladakeri P, Kumar P, Shamshad M, Tanin MJ, Singh S, Sharma A. Unravelling consensus genomic regions associated with quality traits in wheat using meta-analysis of quantitative trait loci. PLANTA 2022; 255:115. [PMID: 35508739 DOI: 10.1007/s00425-022-03904-4] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Accepted: 04/26/2022] [Indexed: 05/03/2023]
Abstract
Meta-analysis in wheat for three major quality traits identified 110 meta-QTL (MQTL) with reduced confidence interval (CI). Five GWAS validated MQTL (viz., 1A.1, 1B.2, 3B.4, 5B.2, and 6B.2), each involving more than 20 initial QTL and reduced CI (95%) (< 2 cM), were selected for quality breeding programmes. Functional characterization including candidate gene mining and expression analysis discovered 44 high confidence candidate genes associated with quality traits. A meta-analysis of quantitative trait loci (QTL) associated with dough rheology properties, nutritional traits, and processing quality traits was conducted in wheat. For this purpose, as many as 2458 QTL were collected from 50 interval mapping studies published during 2013-2020. Of the total QTL, 1126 QTL were projected onto the consensus map saturated with 249,603 markers which led to the identification of 110 meta-QTL (MQTL). These MQTL exhibited an 18.84-fold reduction in the average CI compared to the average CI of the initial QTL (ranging from 14.87 to 95.55 cM with an average of 40.35 cM). Of the 110, 108 MQTL were physically anchored to the wheat reference genome, including 51 MQTL verified with marker-trait associations (MTAs) reported from earlier genome-wide association studies. Candidate gene (CG) mining allowed the identification of 2533 unique gene models from the MQTL regions. In-silico expression analysis discovered 439 differentially expressed gene models with > 2 transcripts per million expressions in grains and related tissues, which also included 44 high-confidence CGs involved in the various cellular and biochemical processes related to quality traits. Nine functionally characterized wheat genes associated with grain protein content, high-molecular-weight glutenin, and starch synthase enzymes were also found to be co-localized with some of the MQTL. Synteny analysis between wheat and rice MQTL regions identified 23 wheat MQTL syntenic to 16 rice MQTL associated with quality traits. Furthermore, 64 wheat orthologues of 30 known rice genes were detected in 44 MQTL regions. Markers flanking the MQTL identified in the present study can be used for marker-assisted breeding and as fixed effects in the genomic selection models for improving the prediction accuracy during quality breeding. Wheat orthologues of rice genes and other CGs available from MQTLs can be promising targets for further functional validation and to better understand the molecular mechanism underlying the quality traits in wheat.
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Affiliation(s)
- Santosh Gudi
- Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, Punjab, India.
| | - Dinesh Kumar Saini
- Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Gurjeet Singh
- Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Priyanka Halladakeri
- Department of Genetics and Plant Breeding, Anand Agricultural University, Gujarat, India
| | - Pradeep Kumar
- Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Mohammad Shamshad
- Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Mohammad Jafar Tanin
- Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Satinder Singh
- Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Achla Sharma
- Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, Punjab, India
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24
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Wang X, Song R, An Y, Pei H, Gao S, Sun D, Ren X. Allelic variation and genetic diversity of HMW glutenin subunits in Chinese wheat ( Triticum aestivum L.) landraces and commercial cultivars. BREEDING SCIENCE 2022; 72:169-180. [PMID: 36275938 PMCID: PMC9522535 DOI: 10.1270/jsbbs.21076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Accepted: 11/17/2021] [Indexed: 06/16/2023]
Abstract
Wheat landraces have abundant genetic variation at the Glu-1 loci, which is desirable germplasms for genetic enhancement of modern wheat varieties, especially for quality improvement. In the current study, we analyzed the allelic variations of the Glu-1 loci of 597 landraces and 926 commercial wheat varieties from the four major wheat-growing regions in China using SDS-PAGE. As results, alleles Null, 7+8, and 2+12 were the dominant HMW-GSs in wheat landraces. Compared to landraces, the commercial varieties contain higher frequencies of high-quality alleles, including 1, 7+9, 14+15 and 5+10. The genetic diversity of the four commercial wheat populations (alleles per locus (A) = 7.33, percent polymorphic loci (P) = 1.00, effective number of alleles per locus (Ae) = 2.347 and expected heterozygosity (He) = 0.563) was significantly higher than that of the landraces population, with the highest genetic diversity found in the Southwestern Winter Wheat Region population. The genetic diversity of HMW-GS is mainly present within the landraces and commercial wheat populations instead of between populations. The landraces were rich in rare subunits or alleles may provide germplasm resources for improving the quality of modern wheat.
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Affiliation(s)
- Xiaofang Wang
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Ruilian Song
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Yue An
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Haiyi Pei
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Song Gao
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Daokun Sun
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Xifeng Ren
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
- Hubei Hongshan Laboratory, Wuhan, 430070, China
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25
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Yao L, Brice R, Shippy T. A Protein Composite Neural Scaffold Modulates Astrocyte Migration and Transcriptome Profile. Macromol Biosci 2022; 22:e2100406. [PMID: 35014754 PMCID: PMC9012687 DOI: 10.1002/mabi.202100406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 12/23/2021] [Indexed: 11/09/2022]
Abstract
Bioscaffold implantation is a promising approach to facilitate the repair and regeneration of wounded neural tissue after injury to the spinal cord or peripheral nerves. However, such bioscaffold grafts currently result in only limited functional recovery. The generation of a neural scaffold using a combination of collagen and glutenin is reported. The conduit material and mechanical properties, as well as its effect on astrocyte behavior is tested. After neural injuries, astrocytes move into the lesion and participate in the process of remodeling the micro-architecture of the wounded neural tissue. In this study, human astrocytes grown on glutenin-collagen scaffolds show higher motility and a lower proliferation rate compared with those grown on collagen scaffolds. RNA sequencing reveals that astrocytes grown on the two types of scaffolds show differentially expressed genes in Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways such as actin cytoskeleton and focal adhesion that regulate astrocyte migration on scaffolds. The gene expression of aggrecan and versican, chondroitin sulfate proteoglycans that inhibit axonal growth, is down-regulated in astrocytes grown on glutenin-collagen scaffolds. These outcomes indicate that the implantation of glutenin-collagen scaffolds may promote astrocyte function in the neural regeneration process by enhanced cell migration and reduced glial scar formation.
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Affiliation(s)
- Li Yao
- Department of Biological Sciences, Wichita State University, 1845 Fairmount Street, Wichita, KS, 67260, USA
- KSU Bioinformatics Center, Division of Biology, Kansas State University, Manhattan, KS, 66506, USA
| | - Ryan Brice
- Department of Biological Sciences, Wichita State University, 1845 Fairmount Street, Wichita, KS, 67260, USA
- KSU Bioinformatics Center, Division of Biology, Kansas State University, Manhattan, KS, 66506, USA
| | - Teresa Shippy
- Department of Biological Sciences, Wichita State University, 1845 Fairmount Street, Wichita, KS, 67260, USA
- KSU Bioinformatics Center, Division of Biology, Kansas State University, Manhattan, KS, 66506, USA
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26
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Karaduman Y, Si̇rel Yeşildağ Z, Akın A. Evaluating selection efficacy of high molecular weight glutenin subunits (HMWGs) by relating gluten quality parameters. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112949] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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27
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Gluten Conformation at Different Temperatures and Additive Treatments. Foods 2022; 11:foods11030430. [PMID: 35159580 PMCID: PMC8834346 DOI: 10.3390/foods11030430] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 01/26/2022] [Accepted: 01/28/2022] [Indexed: 12/10/2022] Open
Abstract
The effect of temperature (25, 45, and 65 °C) on the gluten secondary structure was investigated by using Fourier transform infrared (FTIR) spectroscopy and modulation of disulfide and hydrogen bonds contributions (100 ppm ascorbic acid (AA), 0.6% diacetyl tartaric acid ester of monoglycerides (DATEM), and 0.25 mM dithiothreitol (DTT)). The results showed that additives heated at 65 °C altered most of the gluten matrix formation by changing structural secondary structures compared to the secondary structures of native gluten (control). The content of random coils, α-helices, and β-sheet of gluten increased, while the extent of β-turns and antiparallel β-sheets decreased, which led to the transformation to a more stable secondary conformation. In addition, the rheological properties (%creep strain) revealed that gluten deformation increased during the heating process with all of the additives. The chemometric method could quantitate an overall alteration of gluten polymerization and gluten matrix formation during heating with additive treatments.
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28
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Abstract
Our global population is growing at a pace to exceed 10 billion people by the year 2050. This growth will place pressure on the agricultural production of food to feed the hungry masses. One category that will be strained is protein. Per capita protein consumption is rising in virtually every country for both nutritional reasons and consumption enjoyment. The United Nations estimates protein demand will double by 2050, and this will result in a critical overall protein shortage if drastic changes are not made in the years preceding these changes. Therefore, the world is in the midst of identifying technological breakthroughs to make protein more readily available and sustainable for future generations. One protein sourcing category that has grown in the past decade is plant-based proteins, which seem to fit criteria established by discerning consumers, including healthy, sustainable, ethical, and relatively inexpensive. Although demand for plant-based protein continues to increase, these proteins are challenging to utilize in novel food formulations. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- William R. Aimutis
- Nutrition Science and North Carolina Food Innovation Lab, Department of Food Bioprocessing, North Carolina State University, Kannapolis, North Carolina
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29
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Asrani P, Ali A, Tiwari K. Millets as an alternative diet for gluten-sensitive individuals: A critical review on nutritional components, sensitivities and popularity of wheat and millets among consumers. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2012790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Purva Asrani
- Indian Council of Agricultural Research, National Institute for Plant Biotechnology, New Delhi, India
| | - Ansheef Ali
- Division of Biochemistry, Indian Agricultural Research Institute, New Delhi, India
| | - Keshav Tiwari
- Indian Council of Agricultural Research, National Institute for Plant Biotechnology, New Delhi, India
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30
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Huang J, Dai S, Song Z, Liu L, Liang L, Li J, Yan Z. Characterization of novel LMW-i genes with nine cysteine residues from Chinese wheat landraces ( Triticum aestivum L.) and analysis of their functional properties on dough mixing. 3 Biotech 2021; 11:499. [PMID: 34881162 DOI: 10.1007/s13205-021-03044-8] [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: 04/11/2021] [Accepted: 10/29/2021] [Indexed: 11/30/2022] Open
Abstract
The low-molecular-weight glutenin subunits (LMW-GS) with extra cysteine numbers have attracted great research interest for their potential quality value. In this study, 14 LMW-i type genes (YD1-YD14) were isolated from three types of Chinese wheat landraces; and nine of 14 genes (YD1-YD9) had nine cysteines, and the other five genes contained eight cysteines. Phylogenic analysis suggested that all 14 LMW-i genes were related to Glu-A3-1 variants Glu-A3-17/FJ 549934 and Glu-A3-15/FJ 549932. Six randomly selected genes, five genes including YD 1 with nine cysteines and the remaining one with eight cysteines, were successfully expressed in bacteria as mature proteins with a molecular mass of ~ 46 kDa. These proteins were traced to corresponding seed storage proteins for having similar elution times in reverse phase high-performance liquid chromatography (RP-HPLC) profiles. Mass spectrometry verified that bacterial expressed protein pET-30a-YD1 was LMW-i. Dough mixing experiments for incorporation of 50 mg pET-30a-YD1 proteins into the base flour of weak gluten wheat cv. "Chuannong 16" indicated that the dough strength of mixing flours was noticeably weaker than that of the control, which was reflected by mixing parameters in 8-min curve width, peak width, peak height, mixing time, and right of peak slope. The results suggested that the LMW-i genes with nine cysteine residues in the present study contributed to inferior quality properties for wheat flour. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13205-021-03044-8.
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Affiliation(s)
- Jiangwei Huang
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang region, Chengdu, 611130 Sichuan People's Republic of China
| | - Shoufen Dai
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang region, Chengdu, 611130 Sichuan People's Republic of China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Wenjiang region, Chengdu, 611130 Sichuan People's Republic of China
| | - Zhongping Song
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang region, Chengdu, 611130 Sichuan People's Republic of China
| | - Linlin Liu
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang region, Chengdu, 611130 Sichuan People's Republic of China
| | - Lingling Liang
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang region, Chengdu, 611130 Sichuan People's Republic of China
| | - Jian Li
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang region, Chengdu, 611130 Sichuan People's Republic of China
| | - Zehong Yan
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang region, Chengdu, 611130 Sichuan People's Republic of China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Wenjiang region, Chengdu, 611130 Sichuan People's Republic of China
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31
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Zhou Z, Zhang Z, Mason AS, Chen L, Liu C, Qin M, Li W, Tian B, Wu Z, Lei Z, Hou J. Quantitative traits loci mapping and molecular marker development for total glutenin and glutenin fraction contents in wheat. BMC PLANT BIOLOGY 2021; 21:455. [PMID: 34615486 PMCID: PMC8493754 DOI: 10.1186/s12870-021-03221-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Accepted: 09/20/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Glutenin contents and compositions are crucial factors influencing the end-use quality of wheat. Although the composition of glutenin fractions is well known, there has been relatively little research on the genetic basis of glutenin fractions in wheat. RESULTS To elucidate the genetic basis for the contents of glutenin and its fractions, a population comprising 196 recombinant inbred lines (RILs) was constructed from two parents, Luozhen No.1 and Zhengyumai 9987, which differ regarding their total glutenin and its fraction contents (except for the By fraction). Forty-one additive Quantitative Trait Loci (QTL) were detected in four environments over two years. These QTL explained 1.3% - 53.4% of the phenotypic variation in the examined traits. Forty-three pairs of epistatic QTL (E-QTL) were detected in the RIL population across four environments. The QTL controlling the content of total glutenin and its seven fractions were detected in clusters. Seven clusters enriched with QTL for more than three traits were identified, including a QTL cluster 6AS-3, which was revealed as a novel genetic locus for glutenin and related traits. Kompetitive Allele-Specific PCR (KASP) markers developed from the main QTL cluster 1DL-2 and the previously developed KASP marker for the QTL cluster 6AS-3 were validated as significantly associated with the target traits in the RIL population and in natural varieties. CONCLUSIONS This study identified novel genetic loci related to glutenin and its seven fractions. Additionally, the developed KASP markers may be useful for the marker-assisted selection of varieties with high glutenin fraction content and for identifying individuals in the early developmental stages without the need for phenotyping mature plants. On the basis of the results of this study and the KASP markers described herein, breeders will be able to efficiently select wheat lines with favorable glutenin properties and develop elite lines with high glutenin subunit contents.
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Affiliation(s)
- Zhengfu Zhou
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, China
- Agronomy College, Zhengzhou University, 450001, Zhengzhou, China
| | - Ziwei Zhang
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Annaliese S Mason
- Chair of Plant Breeding, Institute of Crop Science and Resource Conservation, University of Bonn, Bonn, Germany
| | - Lingzhi Chen
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, China
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Congcong Liu
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, China
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Maomao Qin
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, China
| | - Wenxu Li
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, China
| | - Baoming Tian
- Agronomy College, Zhengzhou University, 450001, Zhengzhou, China
| | - Zhengqing Wu
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, China.
- Agronomy College, Zhengzhou University, 450001, Zhengzhou, China.
| | - Zhensheng Lei
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, China.
- Agronomy College, Zhengzhou University, 450001, Zhengzhou, China.
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, 450002, China.
| | - Jinna Hou
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, China.
- Agronomy College, Zhengzhou University, 450001, Zhengzhou, China.
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32
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Rani M, Singh G, Siddiqi RA, Gill BS, Sogi DS, Bhat MA. Comparative Quality Evaluation of Physicochemical, Technological, and Protein Profiling of Wheat, Rye, and Barley Cereals. Front Nutr 2021; 8:694679. [PMID: 34604274 PMCID: PMC8481659 DOI: 10.3389/fnut.2021.694679] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Accepted: 06/18/2021] [Indexed: 11/13/2022] Open
Abstract
Agronomically important cereal crops wheat, barley, and rye of the Triticeace tribe under the genus Triticum were studied with special focus on their physical, proximal, and technological characteristics which are linked to their end product utilization. The physiochemical parameters showed variability among the three cereal grains. Lactic acid-solvent retention capacity (SRC) was found to be higher in wheat (95.86–111.92%) as compared to rye (53.78–67.97%) and barley (50.24–67.12%) cultivars, indicating higher gluten strength. Sucrose-SRC and sodium carbonate-SRC were higher in rye as compared to wheat and barley flours. The essential amino acid proportion in barley and rye cultivars was higher as compared to wheat cultivars. Barley and rye flours exhibited higher biological value (BV) owing to their higher lysine content. SDS-PAGE of wheat cultivars showed a high degree of polymorphism in the low molecular range of 27.03–45.24 kDa as compared to barley and rye cultivars. High molecular weight (HMW) proteins varied from 68.38 to 119.66 kDa (4–5 subunits) in wheat, 82.33 to 117.78 kDa (4 subunits) in rye, and 73.08 to 108.57 kDa (2–4 subunits) in barley. The comparative evaluation of barley and rye with wheat cultivars would help in the development of healthy food products.
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Affiliation(s)
- Monika Rani
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Gagandeep Singh
- Department of Chemistry, Guru Nanak Dev University, Amritsar, India
| | - Raashid Ahmad Siddiqi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Balmeet Singh Gill
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Dalbir Singh Sogi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Mohd Akbar Bhat
- Dean McGee Eye Institute Oklahoma University of Health Sciences Center, Oklahoma City, OK, United States
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33
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Nucia A, Tomczyńska-Mleko M, Okoń S, Kowalczyk K, Terpiłowski K, Pérez-Huertas S, Nishinari K, Nastaj M, Mleko S. Surface properties of gluten deposited on cold plasma-activated glass. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106778] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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34
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Patil S, S AS, Sonawane SK, Dabade A. Recent advances in the technology of chapatti: an Indian traditional unleavened flatbread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3270-3279. [PMID: 34366445 PMCID: PMC8292536 DOI: 10.1007/s13197-020-04902-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/01/2020] [Accepted: 11/10/2020] [Indexed: 06/13/2023]
Abstract
Chapatti is a flattened circular flatbread also known as roti, poli, safari, and phulka, usually baked on a hot iron griddle. It is a staple diet of India and hence the quality of chapatti plays a major role in its acceptance. The overall quality of chapatti is dependent on various attributes such as pliability, handfeel, chapatti eating quality, and taste. These attributes are influenced by numerous factors, including wheat genotypes, wheat varieties, the molecular weight distribution of proteins, and processing techniques. This staple food has been extensively studied for various aspects, including processing, mechanism, fractionation, and reconstitution, quality improver, shelf life extension and also the mechanization of processing. This review focus on all the above-mentioned aspects and innovations carried out in this area.
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Affiliation(s)
- Sonal Patil
- Food Science and Technology, School of Biotechnology and Bioinformatics, D. Y. Patil Deemed to be University, Level 5, Plot No. 50, CBD Belapur, Navi Mumbai, 400614 India
| | - Arya S. S
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India
| | - Sachin K. Sonawane
- Food Science and Technology, School of Biotechnology and Bioinformatics, D. Y. Patil Deemed to be University, Level 5, Plot No. 50, CBD Belapur, Navi Mumbai, 400614 India
| | - Ashish Dabade
- Food Science and Technology, School of Biotechnology and Bioinformatics, D. Y. Patil Deemed to be University, Level 5, Plot No. 50, CBD Belapur, Navi Mumbai, 400614 India
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Hu X, Cheng L, Hong Y, Li Z, Li C, Gu Z. An extensive review: How starch and gluten impact dough machinability and resultant bread qualities. Crit Rev Food Sci Nutr 2021; 63:1930-1941. [PMID: 34423705 DOI: 10.1080/10408398.2021.1969535] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Wheat flour can form dough with a three-dimensional viscoelastic structure that is responsible for gas holding during fermentation and oven-rise, creating a typical fixed, open-cell foam structure of bread after baking. As the major components of dough, the continuous reticular skeleton formed by gluten proteins and the concentrated starch granules entrapped in gluten matrix predominantly determine dough rheological behaviors and bread qualities. This review surveys the latest literatures and draws out a conclusion from a plethora of information related to the filling effects of starch granules on gluten matrix and the cross-linking mechanisms between gluten proteins and starch granules, which is of great significance to provide sufficient scientific knowledge for development of bread with satisfactory attributes and quality control of end products.
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Affiliation(s)
- Xiaohui Hu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Li Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi, China.,Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, Jiangsu Province, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative innovation center of food safety and quality control in Jiangsu province, Jiangnan University, Wuxi, Jiangsu, China
| | - Yan Hong
- School of Food Science and Technology, Jiangnan University, Wuxi, China.,Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, Jiangsu Province, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhaofeng Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China.,Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, Jiangsu Province, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Caiming Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhengbiao Gu
- School of Food Science and Technology, Jiangnan University, Wuxi, China.,Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, Jiangsu Province, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative innovation center of food safety and quality control in Jiangsu province, Jiangnan University, Wuxi, Jiangsu, China
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36
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Zhang C, Yang YH, Zhao XD, Zhang L, Li Q, Wu C, Ding X, Qian JY. Assessment of impact of pulsed electric field on functional, rheological and structural properties of vital wheat gluten. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111536] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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Molecular basis of sodium chloride dominated glutenin interaction and bread properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111011] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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38
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Mioduszewski Ł, Cieplak M. Viscoelastic properties of wheat gluten in a molecular dynamics study. PLoS Comput Biol 2021; 17:e1008840. [PMID: 33760823 PMCID: PMC8021197 DOI: 10.1371/journal.pcbi.1008840] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 04/05/2021] [Accepted: 02/28/2021] [Indexed: 11/19/2022] Open
Abstract
Wheat (Triticum spp.) gluten consists mainly of intrinsincally disordered storage proteins (glutenins and gliadins) that can form megadalton-sized networks. These networks are responsible for the unique viscoelastic properties of wheat dough and affect the quality of bread. These properties have not yet been studied by molecular level simulations. Here, we use a newly developed α-C-based coarse-grained model to study ∼ 4000-residue systems. The corresponding time-dependent properties are studied through shear and axial deformations. We measure the response force to the deformation, the number of entanglements and cavities, the mobility of residues, the number of the inter-chain bonds, etc. Glutenins are shown to influence the mechanics of gluten much more than gliadins. Our simulations are consistent with the existing ideas about gluten elasticity and emphasize the role of entanglements and hydrogen bonding. We also demonstrate that the storage proteins in maize and rice lead to weaker elasticity which points to the unique properties of wheat gluten. During the breadmaking process, expanding gas bubbles cause the dough to increase volume. Gluten proteins act as an elastic scaffold in that process, allowing the wheat dough to grow more than other kinds of dough. Thus, explaining the unique viscoelastic properties of gluten at the molecular level may be of great interest to the baking industry. Assessing the structural properties of gluten is difficult because its proteins are disordered. We provide the first molecular dynamics model of gluten elasticity, that is able to distinguish gluten and proteins from different plants, like maize and rice. Our model shows the structural changes the gluten proteins undergo during their deformation, which mimics the mixing of dough during kneading. It also allows for a determination of the force required to extend gluten proteins, as during baking. The data confirms existing theories about gluten, but it also provides molecular-level information about the extraordinary elasticity of gluten.
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Affiliation(s)
| | - Marek Cieplak
- Institute of Physics, Polish Academy of Sciences, Warsaw, Poland
- * E-mail:
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39
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40
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Asri N, Rostami-Nejad M, Anderson RP, Rostami K. The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance. APPLICATION OF CLINICAL GENETICS 2021; 14:37-50. [PMID: 33603437 PMCID: PMC7886246 DOI: 10.2147/tacg.s276596] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Accepted: 01/18/2021] [Indexed: 12/14/2022]
Abstract
Wheat flour is one of the most important food ingredients containing several essential nutrients including proteins. Gluten is one of the major protein components of wheat consisted of glutenin (encoded on chromosome 1) and gliadin (encoded on chromosome 1 and 6) and there are around hundred genes encoding it in wheat. Gluten proteins have the ability of eliciting the pathogenic immune responses and hypersensitivity reactions in susceptible individuals called “gluten-related disorders (GRDs)”, which include celiac disease (CD), wheat allergy (WA), and non-celiac gluten sensitivity (NCGS). Currently removing gluten from the diet is the only effective treatment for mentioned GRDs and studies for the appropriate and alternative therapeutic approaches are ongoing. Accordingly, several genetic studies have focused on breeding wheat with low immunological properties through gene editing methods. The present review considers genetic characteristics of gluten protein components, focusing on their role in the incidence of gluten-related diseases, and genetic modifications conducted to produce wheat with less immunological properties.
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Affiliation(s)
- Nastaran Asri
- Basic and Molecular Epidemiology of Gastrointestinal Disorders Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Rostami-Nejad
- Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Robert P Anderson
- Wesley Medical Research - The Wesley Hospital, Brisbane, Queensland, Australia
| | - Kamran Rostami
- Department of Gastroenterology, MidCentral DHB, Palmerston North, New Zealand
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41
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Roy N, Islam S, Al-Habbar Z, Yu Z, Liu H, Lafiandra D, Masci S, Lu M, Sultana N, Ma W. Contribution to Breadmaking Performance of Two Different HMW Glutenin 1Ay Alleles Expressed in Hexaploid Wheat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:36-44. [PMID: 33356215 DOI: 10.1021/acs.jafc.0c03880] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Two expressed alleles of the 1Ay high-molecular-weight glutenin subunit (HMW-GS), 1Ay21* and 1AyT1, previously introduced in durum and bread wheat, were separately introgressed into the Australian bread wheat (Triticum aestivum L.) cv. Livingston. The developed lines had different allelic compositions compared to that of the parental cultivar (1Ax1), having either 1Ax21+1Ay21* or 1Ax1+1AyT1 at the Glu-A1 locus. Since 1Ax21 and 1Ax1 are known to have the same effects on quality, differences observed between the two sets of the developed lines are attributed to the two introgressed Ay genes. Yield and agronomic performance of the lines were evaluated in the field, and the protein, dough, and baking quality attributes were evaluated by large-scale quality testing. Results demonstrated that the subunit 1Ay21* increased unextractable polymeric protein by up to 14.3% and improved bread loaf volume by up to 9.2%. On the other hand, subunit 1AyT1 increased total grain protein by up to 9% along with dough elasticity. Furthermore, milling extraction was higher, and flour ash was lower in the 1Ay21* lines compared to the lines integrating 1AyT1. Both sets of the 1Ay introgression lines reduced dough-mixing time compared to the recurrent parent Livingston. The results also showed that 1Ay21* had a higher potential to improve the baking quality than 1AyT1 under the Livingston genetic background. Both alleles showed the potential to be utilized in breeding programs to improve the breadmaking quality.
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Affiliation(s)
- Nandita Roy
- State Agricultural Biotechnology Centre, Murdoch University, Perth, Western Australia 6150, Australia
| | - Shahidul Islam
- State Agricultural Biotechnology Centre, Murdoch University, Perth, Western Australia 6150, Australia
| | - Zaid Al-Habbar
- State Agricultural Biotechnology Centre, Murdoch University, Perth, Western Australia 6150, Australia
- Department of Field Crops, College of Agriculture and Forestry, Mosul University, Mosul 41002, Iraq
| | - Zitong Yu
- State Agricultural Biotechnology Centre, Murdoch University, Perth, Western Australia 6150, Australia
| | - Hang Liu
- State Agricultural Biotechnology Centre, Murdoch University, Perth, Western Australia 6150, Australia
| | - Domenico Lafiandra
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy
| | - Stefania Masci
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy
| | - Meiqin Lu
- Australian Grain Technologies, 12656 Newell Highway, Narrabri, New South Wales 2390, Australia
| | - Nigarin Sultana
- State Agricultural Biotechnology Centre, Murdoch University, Perth, Western Australia 6150, Australia
| | - Wujun Ma
- State Agricultural Biotechnology Centre, Murdoch University, Perth, Western Australia 6150, Australia
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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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Jones BH, Blake NK, Heo H, Kalous JR, Martin JM, Nash DL, Torrion JA, Talbert LE. Impact of yield component alleles from durum wheat on end‐use quality of spring wheat. Cereal Chem 2020. [DOI: 10.1002/cche.10376] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Brittney H. Jones
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
| | - Nancy K. Blake
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
| | - Hwa‐Young Heo
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
| | - Jay R. Kalous
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
| | - John M. Martin
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
| | - Deanna L. Nash
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
| | - Jessica A. Torrion
- Northwestern Agricultural Research Center Montana State University Kalispell MT USA
| | - Luther E. Talbert
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
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Gao J, Yu P, Liang H, Fu J, Luo Z, Yang D. The wPDI Redox Cycle Coupled Conformational Change of the Repetitive Domain of the HMW-GS 1Dx5-A Computational Study. Molecules 2020; 25:molecules25194393. [PMID: 32987954 PMCID: PMC7583805 DOI: 10.3390/molecules25194393] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 09/15/2020] [Accepted: 09/21/2020] [Indexed: 12/16/2022] Open
Abstract
The repetitive sequence of glutenin plays an important role in dough rheology; however, its interaction with wheat protein disulfide isomerase (wPDI) remains unclear. In this study, the conformations of wild type glutenin repetitive sequence (WRS) from the high molecular weight glutenin subunit (HMW-GS) 1Dx5, an artificially designed glutenin repetitive sequence (DRS) of which the amino acid composition is the same but the primary structure is different, and wPDI under different redox states were simulated. The molecular interactions between the aforementioned repetitive sequences with wPDI under different redox states were further investigated. The results indicated that the repetitive sequences bind to the b and b' domains of an "open", oxidized wPDI (wPDIO) which serves as the acceptor state of substrate. The repetitive sequence is partially folded (compressed) in wPDIO, and is further folded in the thermodynamically favored, subsequent conformational transition of wPDIO to reduced wPDI (wPDIR). Compared with the artificially designed one, the naturally designed repetitive sequence is better recognized and more intensively folded by wPDI for its later unfold as the molecular basis of dough extension.
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Siddiqi RA, Singh TP, Rani M, Sogi DS, Bhat MA. Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India. Front Nutr 2020; 7:141. [PMID: 33015119 PMCID: PMC7506077 DOI: 10.3389/fnut.2020.00141] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Accepted: 07/20/2020] [Indexed: 01/21/2023] Open
Abstract
Wheat cultivars grown at three different locations in North India were assessed for their variability in kernel and flour characteristics. Protein and the wet and dry gluten contents of the flour varied significantly (p ≤ 0.05) from 9.32 to 12.60%, 23.46 to 43.04%, and from 8.28 to 15.00%, respectively. Wheat varieties exhibited moderate sodium dodecyl sulfate (SDS) sedimentation and solvent retention values. Flour showed a significant (p ≤ 0.05) difference in the amino acid composition. Lysine, having the lowest chemical score, was the first most limiting amino acid in all wheat varieties. The variability of total flour proteins determined by SDS-PAGE showed polymorphism both in the number and intensity of bands, particularly in the molecular weight range of 35.1-42.8 kDa corresponding to the α-, β-, and γ-gliadin/low-molecular-weight glutenin subunit (LMW-GS) region. Pearson's correlation established between the various grain and flour parameters showed a significant correlation, which can result in better end product use.
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Affiliation(s)
- Raashid Ahmad Siddiqi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Tajendra Pal Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
- Department of Food Technology, Eternal University, Baru Sahib, Himachal Pradesh, India
| | - Monika Rani
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Dalbir Singh Sogi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Mohd Akbar Bhat
- Multidisciplinary Research Unit, Government Medical College, Amritsar, India
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46
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Bacala R, Fu BX, Perreault H, Hatcher DW. C-terminal tyrosine removal from wheat low-molecular weight glutenin subunits (LMW-GS); biologically relevant or mistaken substrate? J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103060] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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47
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Pronin D, Geisslitz S, Börner A, Scherf KA. Fingerprinting of wheat protein profiles for improved distinction between wheat cultivars and species. Cereal Chem 2020. [DOI: 10.1002/cche.10323] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Darina Pronin
- Leibniz‐Institute for Food Systems Biology at the Technical University of Munich Freising Germany
| | - Sabrina Geisslitz
- Leibniz‐Institute for Food Systems Biology at the Technical University of Munich Freising Germany
- Department of Bioactive and Functional Food Chemistry Institute of Applied Biosciences Karlsruhe Institute of Technology (KIT) Karlsruhe Germany
| | - Andreas Börner
- Genebank Department Leibniz Institute of Plant Genetics and Crop Plant Research, Sealand Gatersleben Germany
| | - Katharina A. Scherf
- Leibniz‐Institute for Food Systems Biology at the Technical University of Munich Freising Germany
- Department of Bioactive and Functional Food Chemistry Institute of Applied Biosciences Karlsruhe Institute of Technology (KIT) Karlsruhe Germany
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48
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Effects of 1Dy12 subunit silencing on seed storage protein accumulation and flour-processing quality in a common wheat somatic variation line. Food Chem 2020; 335:127663. [PMID: 32738540 DOI: 10.1016/j.foodchem.2020.127663] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 06/13/2020] [Accepted: 07/21/2020] [Indexed: 01/06/2023]
Abstract
Dissecting the functions of high molecular weight glutenin subunits (HMW-GSs) is helpful for improving wheat quality via breeding. In this study, we used a wheat mutant AS273 in which HMW-GS 1Dy12 was silenced to investigate the silencing mechanism of 1Dy12 and its effects on gluten accumulation and flour-processing quality. Results suggested that the expression of 1Dy12 in AS273 was decreased by one fifth during grain development; a stop codon produced by a base mutation (C/T) led to truncated translation; the absence of 1Dy12 stimulated the accumulation of low molecular weight glutenin subunits (LMW-GSs), gliadins, and glutenin macropolymers, and was resulted in larger protein bodies; AS273 had an inferior flour-processing performance. Based on the outputs achieved in this study it is concluded that 1Dy12 makes important contributions to bread, sponge cake and biscuit-processing quality.
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49
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50
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Ben-Sadoun S, Rincent R, Auzanneau J, Oury FX, Rolland B, Heumez E, Ravel C, Charmet G, Bouchet S. Economical optimization of a breeding scheme by selective phenotyping of the calibration set in a multi-trait context: application to bread making quality. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2020; 133:2197-2212. [PMID: 32303775 DOI: 10.1007/s00122-020-03590-4] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Accepted: 03/31/2020] [Indexed: 05/27/2023]
Abstract
Trait-assisted genomic prediction approach is a way to improve genetic gain by cost unit, by reducing budget allocated to phenotyping or by increasing the program's size for the same budget. This study compares different strategies of genomic prediction to optimize resource allocation in breeding schemes by using information from cheaper correlated traits to predict a more expensive trait of interest. We used bread wheat baking score (BMS) calculated for French registration as a case study. To conduct this project, 398 lines from a public breeding program were genotyped and phenotyped for BMS and correlated traits in 11 locations in France between 2000 and 2016. Single-trait (ST), multi-trait (MT) and trait-assisted (TA) strategies were compared in terms of predictive ability and cost. In MT and TA strategies, information from dough strength (W), a cheaper trait correlated with BMS (r = 0.45), was evaluated in the training population or in both the training and the validation sets, respectively. TA models allowed to reduce the budget allocated to phenotyping by up to 65% while maintaining the predictive ability of BMS. TA models also improved the predictive ability of BMS compared to ST models for a fixed budget (maximum gain: + 0.14 in cross-validation and + 0.21 in forward prediction). We also demonstrated that the budget can be further reduced by approximately one fourth while maintaining the same predictive ability by reducing the number of phenotypic records to estimate BMS adjusted means. In addition, we showed that the choice of the lines to be phenotyped can be optimized to minimize cost or maximize predictive ability. To do so, we extended the mean of the generalized coefficient of determination (CDmean) criterion to the multi-trait context (CDmulti).
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Affiliation(s)
- S Ben-Sadoun
- INRAE-Université Clermont-Auvergne, UMR1095, GDEC, 5 chemin de Beaulieu, 63000, Clermont-Ferrand, France
| | - R Rincent
- INRAE-Université Clermont-Auvergne, UMR1095, GDEC, 5 chemin de Beaulieu, 63000, Clermont-Ferrand, France
| | - J Auzanneau
- Agri-Obtentions, Ferme de Gauvilliers, 78660, Orsonville, France
| | - F X Oury
- INRAE-Université Clermont-Auvergne, UMR1095, GDEC, 5 chemin de Beaulieu, 63000, Clermont-Ferrand, France
| | - B Rolland
- INRAE-Agrocampus Ouest-Université Rennes 1, UMR 1349, IGEPP, BP 35327, 35653, Le Rheu Cedex, France
| | - E Heumez
- INRAE-UE Lille, 2 chaussée Brunehaut, Estrées-Mons, BP 50136, 80203, Peronne Cedex, France
| | - C Ravel
- INRAE-Université Clermont-Auvergne, UMR1095, GDEC, 5 chemin de Beaulieu, 63000, Clermont-Ferrand, France
| | - G Charmet
- INRAE-Université Clermont-Auvergne, UMR1095, GDEC, 5 chemin de Beaulieu, 63000, Clermont-Ferrand, France
| | - S Bouchet
- INRAE-Université Clermont-Auvergne, UMR1095, GDEC, 5 chemin de Beaulieu, 63000, Clermont-Ferrand, France.
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