Multiscale imaging reveals the presence of autophagic vacuoles in developing maize endosperm

Cereal endosperm is solely devoted to the storage of proteins and starch that will be used by the embryo upon germination. The high degree of specialization of this tissue is reflected in its endomembrane system, in which ER derived protein bodies and protein storage vacuoles (PSVs) are of particular interest. In maize seeds, the main storage proteins are zeins, that form transport incompetent aggregates within the ER lumen and finally build protein bodies that bud from the ER. In contrast to the zeins, the maize globulins are not very abundant and the vacuolar storage compartment of maize endosperm is not fully described. Whereas in other cereals, including wheat and barley, the PSV serves as the main protein storage compartment, only small, globulin-containing PSVs have been identified in maize so far. We present here a multi-scale set of data, ranging from live-cell imaging to more sophisticated 3D electron microscopy techniques (SBF-SEM), that has allowed us to investigate in detail the vacuoles in maize endosperm cells, including a novel, autophagic vacuole that is present in early developmental stages.

Towards coeliac-safe bread

Gluten-free foods cannot substitute for products made from wheat flour. When wheat products are digested, the remaining peptides can trigger an autoimmune disease in 1% of the North American and European population, called coeliac disease. Because wheat proteins are encoded by a large gene family, it has been impossible to use conventional breeding to select wheat varieties that are coeliac-safe. However, one can test the properties of protein variants by expressing single genes in coeliac-safe cereals like maize. One source of protein that can be considered as coeliac-safe and has bread-making properties is teff (Eragrostis tef), a grain consumed in Ethiopia. Here, we show that teff α-globulin3 (Etglo3) forms storage vacuoles in maize that are morphologically similar to those of wheat. Using transmission electron microscopy, immunogold labelling shows that Etglo3 is almost exclusively deposited in the storage vacuole as electron-dense aggregates. Of maize seed storage proteins, 27-kDa γ-zein is co-deposited with Etglo3. Etglo3 polymerizes via intermolecular disulphide bonds in maize, similar to wheat HMW glutenins under non-reducing conditions. Crossing maize Etglo3 transgenic lines with α-, β- and γ-zein RNA interference (RNAi) lines reveals that Etglo3 accumulation is only dramatically reduced in γ-zein RNAi background. This suggests that Etglo3 and 27-kDa γ-zein together cause storage vacuole formation and behave similar to the interactions of glutenins and gliadins in wheat. Therefore, expression of teff α-globulins in maize presents a major step in the development of a coeliac-safe grain with bread-making properties.