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Lama S, Leiva F, Vallenback P, Chawade A, Kuktaite R. Impacts of heat, drought, and combined heat-drought stress on yield, phenotypic traits, and gluten protein traits: capturing stability of spring wheat in excessive environments. FRONTIERS IN PLANT SCIENCE 2023; 14:1179701. [PMID: 37275246 PMCID: PMC10235758 DOI: 10.3389/fpls.2023.1179701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Accepted: 04/17/2023] [Indexed: 06/07/2023]
Abstract
Wheat production and end-use quality are severely threatened by drought and heat stresses. This study evaluated stress impacts on phenotypic and gluten protein characteristics of eight spring wheat genotypes (Diskett, Happy, Bumble, SW1, SW2, SW3, SW4, and SW5) grown to maturity under controlled conditions (Biotron) using RGB imaging and size-exclusion high-performance liquid chromatography (SE-HPLC). Among the stress treatments compared, combined heat-drought stress had the most severe negative impacts on biomass (real and digital), grain yield, and thousand kernel weight. Conversely, it had a positive effect on most gluten parameters evaluated by SE-HPLC and resulted in a positive correlation between spike traits and gluten strength, expressed as unextractable gluten polymer (%UPP) and large monomeric protein (%LUMP). The best performing genotypes in terms of stability were Happy, Diskett, SW1, and SW2, which should be further explored as attractive breeding material for developing climate-resistant genotypes with improved bread-making quality. RGB imaging in combination with gluten protein screening by SE-HPLC could thus be a valuable approach for identifying climate stress-tolerant wheat genotypes.
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Affiliation(s)
- Sbatie Lama
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Lomma, Sweden
| | - Fernanda Leiva
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Lomma, Sweden
| | | | - Aakash Chawade
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Lomma, Sweden
| | - Ramune Kuktaite
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Lomma, Sweden
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Branlard G, d'Orlando A, Tahir A, Schmutz M, Rhazi L, Faye A, Aussenac T. The conformation of glutenin polymers in wheat grain: some genetic and environmental factors associated with this important characteristic. JOURNAL OF EXPERIMENTAL BOTANY 2023; 74:2653-2666. [PMID: 36629279 DOI: 10.1093/jxb/erad013] [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: 10/06/2022] [Accepted: 01/09/2023] [Indexed: 06/06/2023]
Abstract
In a previous study we used asymmetric-flow field-flow fractionation to determine the polymer mass (Mw), gyration radius (Rw) and the polydispersity index of glutenin polymers (GPs) in wheat (Triticum aestivum). Here, using the same multi-location trials (4 years, 11 locations, and 192 cultivars), we report the factors that are associated with the conformation (Conf) of the polymers, which is the slope of Log(Rw) versus a function of Log(Mw). We found that Conf varied between 0.285 and 0.740, it had low broad-sense heritability (H2=16.8), and it was significantly influenced by the temperature occurring over the last month of grain filling. Higher temperatures were found to increase Rw and the compactness and sphericity of GPs. Alleles for both high- and low-molecular-weight glutenin subunits had a significant influence on the Conf value. Assuming a Gaussian distribution for Mw, the number of polymers present in wheat grains was computed for different kernel weights and protein concentrations, and it was found to exceed 1012 GPs per grain. Using atomic force microscopy and cryo-TEM, images of GPs were obtained for the first time. Under higher average temperature, GPs became larger and more spherical and consequently less prone to rapid hydrolysis. We propose some orientations that could be aimed at potentially reducing the impact of numerous GPs on people suffering from non-celiac gluten sensitivity.
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Affiliation(s)
- Gérard Branlard
- The French National Research Institute for Agriculture, Food and the Environment (INRAE), UCA UMR1095 GDEC, 5 Chemin de Beaulieu, 63100 Clermont-Ferrand, France
| | - Angelina d'Orlando
- The French National Research Institute for Agriculture, Food and the Environment (INRAE), Unité BIA-Plateforme BIBS, 3 Impasse Yvette Cauchois, 44 316 Nantes, France
| | - Ayesha Tahir
- Department of Biosciences, COMSATS University Islamabad, Park Road, Tarlai Kalan, 45550 Islamabad, Pakistan
| | - Marc Schmutz
- Université de Strasbourg, CNRS, Institut Charles Sadron, 23 rue du Loess, B.P. 84047, 67034 Strasbourg Cedex, France
| | - Larbi Rhazi
- Institut Polytechnique UniLaSalle, Université d'Artois, ULR 7519, 19 rue Pierre Waguet, BP 30313, 60026 Beauvais, France
| | - Annie Faye
- The French National Research Institute for Agriculture, Food and the Environment (INRAE), UCA UMR1095 GDEC, 5 Chemin de Beaulieu, 63100 Clermont-Ferrand, France
| | - Thierry Aussenac
- Institut Polytechnique UniLaSalle, Université d'Artois, ULR 7519, 19 rue Pierre Waguet, BP 30313, 60026 Beauvais, France
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Samson MF, Boury-Esnault A, Menguy E, Avit V, Canaguier E, Bernazeau B, Lavene P, Chiffoleau Y, Akermann G, Moinet K, Desclaux D. Farmer vs. Industrial Practices: Impact of Variety, Cropping System and Process on the Quality of Durum Wheat Grains and Final Products. Foods 2023; 12:foods12051093. [PMID: 36900610 PMCID: PMC10000652 DOI: 10.3390/foods12051093] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 02/24/2023] [Accepted: 02/27/2023] [Indexed: 03/08/2023] Open
Abstract
The consumption of artisanal and organic pasta made on-farm from ancient varieties is increasing in France. Some people, namely, those suffering from digestive disorders following the consumption of industrial pasta, consider these artisanal pasta to be more digestible. Most of them have linked these digestive disorders to the ingestion of gluten. We analyzed in this study the impact of industrial and artisanal practices on the protein quality of durum wheat products. The varieties recommended by the industry (IND) were compared to those used by farmers (FAR): the FAR being on average much richer in protein. However, the solubility of these proteins analyzed by Size Exclusion-High Performance Liquid Chromatography (SE-HPLC) and their in vitro proteolysis by digestive enzymes vary little between the two groups of varieties, while differences between varieties in each group are observable. The location of grain production and the tested cropping systems (zero vs. low input) have a low impact on protein quality. Yet, more contrasting modalities should be studied to validate this point. The type of production process (artisanal vs. industrial) is, among those studied, the factor having the greatest impact on protein compositionPasta produced by the artisanal method contains a higher sodium dodecyl sulfate (SDS)-soluble protein fraction and are more in-vitro proteolyzed. Whether these criteria are indicative of what happens during a consumer's digestion remains to be determined. It also remains to be assessed which key stages of the process have the greatest influence on protein quality.
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Affiliation(s)
| | | | - Ewen Menguy
- INRAE, UE DiaScope, UE 0398, 34130 Mauguio, France
| | | | - Elodie Canaguier
- IATE, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, France
| | | | | | - Yuna Chiffoleau
- INNOVATION, Univ Montpellier, CIRAD, INRAE, Institut Agro, 34060 Montpellier, France
| | - Gregori Akermann
- INNOVATION, Univ Montpellier, CIRAD, INRAE, Institut Agro, 34060 Montpellier, France
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Shewry P. Wheat grain proteins: Past, present, and future. Cereal Chem 2023; 100:9-22. [PMID: 37064052 PMCID: PMC10087814 DOI: 10.1002/cche.10585] [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: 05/12/2022] [Revised: 07/13/2022] [Accepted: 07/14/2022] [Indexed: 11/06/2022]
Abstract
Background and Objectives Research on wheat grain proteins is reviewed, including achievements over the past century and priorities for future research. The focus is on three groups of proteins that have major impacts on wheat quality and utilization: the gluten proteins which determine dough viscoelasticity but also trigger celiac disease in susceptible individuals, the puroindolines which are major determinants of grain texture and the amylase/trypsin inhibitors which are food and respiratory allergens and are implicated in triggering celiac disease and nonceliac wheat sensitivity. Findings Although earlier work focused on protein structure and properties, the development of genomics and high-sensitivity proteomics has resulted in the availability of a vast amount of information on the amino acid sequences of individual wheat proteins, including allelic variants of gluten proteins which are associated with good processing quality and of puroindolines, which are associated with a hard or soft grain texture, and on protein expression and polymorphism. Conclusions However, our ability to exploit this knowledge is limited by a lack of detailed understanding of the structure:function relationships of wheat proteins. In particular, we need to understand how the three-dimensional structures of the individual proteins determine their interactions with other grain components (to determine functional properties) and with the immune systems of susceptible consumers (to trigger adverse responses), how these interactions are affected by allelic variation, and how they can be manipulated. Significance and Novelty The article, therefore, identifies priorities for future research which should enable the adoption of a more rational approach to improving the quality of wheat grain proteins.
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Differences in bread protein digestibility traced to wheat cultivar traits. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Gluten aggregation properties as a tool for durum wheat quality assessment: A chemometric approach. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111048] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Aussenac T, Rhazi L, Branlard G. Molecular Weight Distribution of Polymeric Proteins in Wheat Grains: The Rheologically Active Polymers. Foods 2020; 9:foods9111675. [PMID: 33207650 PMCID: PMC7697747 DOI: 10.3390/foods9111675] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 11/09/2020] [Accepted: 11/11/2020] [Indexed: 11/20/2022] Open
Abstract
We characterized the molecular weight distribution of polymeric proteins (PP) of bread wheat grains using asymmetric flow field flow fractionation (A4F). The experiment, involving six environmental conditions and 130 cultivars, offered the opportunity to approach the phenotypic values of the polymer characteristics and their contribution of the rheological properties of flours and/or doughs. The contents of high-molecular-weight polymers (MW > 2 × 106 g·mol−1) that can be considered as “rheologically active polymers” (RAPP) for their major contribution to dough baking strength and mixing tolerance were mainly controlled by environmental factors. Under the influence of the growing conditions, at the cellular level, the redox status of non-protein free thiol, such as glutathione, is modified and leads to the formation of polymeric protein-bound glutathione conjugates (PPSSG). The accumulation of these conjugates reduces the formation of the RAPP by limiting the intermolecular interactions between PP in the grain during desiccation. This phenomenon is, therefore, potentially responsible for decreases in the technological properties of the wheat genotypes concerned. These first results invite us to continue our investigations to fully confirm this phenomenon, with emphasis on the behavior of wheat genotypes under various growing conditions.
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Affiliation(s)
- Thierry Aussenac
- Institut Polytechnique UniLaSalle, Université d’Artois, URL 7519, 19 rue Pierre Waguet, BP 30313, 60026 Beauvais, France;
- Correspondence: ; Tel.: +33-(0)344-062-500
| | - Larbi Rhazi
- Institut Polytechnique UniLaSalle, Université d’Artois, URL 7519, 19 rue Pierre Waguet, BP 30313, 60026 Beauvais, France;
| | - Gérard Branlard
- INRAE, UCA UMR1095 GDEC, 5 Chemin de Beaulieu, 63100 Clermont-Ferrand, France;
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Du H, Zheng C, Aslam M, Xie X, Wang W, Yang Y, Liu X. Endoplasmic Reticulum-Mediated Protein Quality Control and Endoplasmic Reticulum-Associated Degradation Pathway Explain the Reduction of N-glycoprotein Level Under the Lead Stress. FRONTIERS IN PLANT SCIENCE 2020; 11:598552. [PMID: 33519851 PMCID: PMC7838096 DOI: 10.3389/fpls.2020.598552] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Accepted: 12/04/2020] [Indexed: 05/06/2023]
Abstract
Different anthropogenic activities result in the continuous increase of metal lead (Pb) in the environment and adversely affect living organisms. Therefore, it is important to investigate the tolerance mechanism in a model organism. Chlamydomonas reinhardtii is an important green eukaryotic model microalga for studying different kinds of biological questions. In this study, the responses of C. reinhardtii were revealed via a comprehensive approach, including physiological, genomic, transcriptomic, glycomic, and bioinformatic techniques. Physiological results showed that the growth rate and soluble protein content were significantly reduced under the high lead stress. Also, the results obtained from the genomic and transcriptomic analyses presented that the endoplasmic reticulum-mediated protein quality control (ERQC) system and endoplasmic reticulum-associated degradation (ERAD) pathway were activated under the third day of high lead stress. The unique upregulated protein disulfide isomerase genes on the ERQC system were proposed to be important for the protein level and protein quality control. The accumulation of specific N-glycans indicated that specific N-glycosylation of proteins might alter the biological functions of proteins to alleviate the Pb stress in alga and/or lead to the degradation of incomplete/misfolded proteins. At the same time, it was observed that genes involved in each process of ERAD were upregulated, suggesting that the ERAD pathway was activated to assist the degradation of incomplete/misfolded proteins. Therefore, it is reasonable to speculate that the reduction of protein level under the high lead stress was related to the activated ERQC system and QRAD pathway. Our findings will provide a solid and reliable foundation and a proposed ERAD working model for further in-depth study of the ERQC system and ERAD pathway under the Pb stress and even other biotic and abiotic stresses.
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Affiliation(s)
- Hong Du
- Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, College of Sciences, Institute of Marine Sciences, Shantou University, Shantou, China
- Southern Marine Science and Engineering Guangdong Laboratory, Guangzhou, China
| | - Canqi Zheng
- Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, College of Sciences, Institute of Marine Sciences, Shantou University, Shantou, China
- Southern Marine Science and Engineering Guangdong Laboratory, Guangzhou, China
| | - Muhmmad Aslam
- Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, College of Sciences, Institute of Marine Sciences, Shantou University, Shantou, China
- Southern Marine Science and Engineering Guangdong Laboratory, Guangzhou, China
- Faculty of Marine Sciences, Lasbela University of Agriculture, Water & Marine Sciences, Uthal, Pakistan
| | - Xihui Xie
- Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, College of Sciences, Institute of Marine Sciences, Shantou University, Shantou, China
- Southern Marine Science and Engineering Guangdong Laboratory, Guangzhou, China
| | - Wanna Wang
- Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, College of Sciences, Institute of Marine Sciences, Shantou University, Shantou, China
- Southern Marine Science and Engineering Guangdong Laboratory, Guangzhou, China
| | - Yingquan Yang
- Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, College of Sciences, Institute of Marine Sciences, Shantou University, Shantou, China
- Southern Marine Science and Engineering Guangdong Laboratory, Guangzhou, China
| | - Xiaojuan Liu
- Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, College of Sciences, Institute of Marine Sciences, Shantou University, Shantou, China
- Southern Marine Science and Engineering Guangdong Laboratory, Guangzhou, China
- *Correspondence: Xiaojuan Liu,
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