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Menezes LAA, Pinheiro Costa Pimentel M, Alves TDO, Pimenta do Nascimento T, Evaristo JAM, Nogueira FCS, Ferreira MSL, De Dea Lindner J. Label-free quantitative proteomics to exploit the impact of sourdough fermentation on reducing wheat allergenic fractions. Food Chem 2024; 430:137037. [PMID: 37541040 DOI: 10.1016/j.foodchem.2023.137037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 07/20/2023] [Accepted: 07/26/2023] [Indexed: 08/06/2023]
Abstract
The microbial consortia of lactic acid bacteria and yeast of sourdough can partially degrade gluten subunits associated with wheat-related diseases. This study evaluated how sourdough fermentation interferes with wheat protein profiles and if it can be related to the reduction expression of allergenic proteins. Samples from five bread doughs (Saccharomyces cerevisiae -C1; chemical acidification -C2, and three sourdoughs formulations -S1, S2, and S3) were sequentially extracted, digested, and submitted to shotgun label-free proteomic analysis. Eight-five proteins were identified as allergenic, mainly belonging to gliadin fraction, including seven containing the 33-mer peptide sequence. The highest immunogenic potential was found in dough C1 and S3, while the least reactive group consisted of S1 and C2. The two folds down expression of an α-gliadin containing the 33-mer sequence corroborates this. This finding may indicate the role of organic acids produced by the microbiota sourdough type II during fermentation in changing the protein profile.
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Affiliation(s)
- Leidiane Andreia Acordi Menezes
- Food Technology & Bioprocess Research Group, Food Science and Technology Department, Federal University of Santa Catarina (UFSC), 88034-001 Florianópolis, SC, Brazil
| | - Mariana Pinheiro Costa Pimentel
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), 22290-240 Rio de Janeiro, RJ, Brazil
| | - Thais de Oliveira Alves
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), 22290-240 Rio de Janeiro, RJ, Brazil
| | - Talita Pimenta do Nascimento
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), 22290-240 Rio de Janeiro, RJ, Brazil
| | - Joseph A M Evaristo
- Laboratory of Proteomics, Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), 21941-909 Rio de Janeiro, RJ, Brazil
| | - Fábio C S Nogueira
- Laboratory of Proteomics, Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), 21941-909 Rio de Janeiro, RJ, Brazil; Proteomics Unit, Institute of Chemistry, UFRJ, 21941-909 Rio de Janeiro, RJ, Brazil
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), 22290-240 Rio de Janeiro, RJ, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, 22290-240 Rio de Janeiro, RJ, Brazil.
| | - Juliano De Dea Lindner
- Food Technology & Bioprocess Research Group, Food Science and Technology Department, Federal University of Santa Catarina (UFSC), 88034-001 Florianópolis, SC, Brazil.
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Lakhneko O, Stasik O, Škultéty Ľ, Kiriziy D, Sokolovska-Sergiienko O, Kovalenko M, Danchenko M. Transient drought during flowering modifies the grain proteome of bread winter wheat. FRONTIERS IN PLANT SCIENCE 2023; 14:1181834. [PMID: 37441186 PMCID: PMC10333505 DOI: 10.3389/fpls.2023.1181834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Accepted: 06/07/2023] [Indexed: 07/15/2023]
Abstract
Drought is among the most limiting factors for sustainable agricultural production. Water shortage at the onset of flowering severely affects the quality and quantity of grain yield of bread wheat (Triticum aestivum). Herein, we measured oxidative stress and photosynthesis-related parameters upon applying transient drought on contrasting wheat cultivars at the flowering stage of ontogenesis. The sensitive cultivar (Darunok Podillia) showed ineffective water management and a more severe decline in photosynthesis. Apparently, the tolerant genotype (Odeska 267) used photorespiration to dissipate excessive light energy. The tolerant cultivar sooner induced superoxide dismutase and showed less inhibited photosynthesis. Such a protective effect resulted in less affected yield and spectrum of seed proteome. The tolerant cultivar had a more stable gluten profile, which defines bread-making quality, upon drought. Water deficit caused the accumulation of medically relevant proteins: (i) components of gluten in the sensitive cultivar and (ii) metabolic proteins in the tolerant cultivar. We propose specific proteins for further exploration as potential markers of drought tolerance for guiding efficient breeding: thaumatin-like protein, 14-3-3 protein, peroxiredoxins, peroxidase, FBD domain protein, and Ap2/ERF plus B3 domain protein.
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Affiliation(s)
- Olha Lakhneko
- Institute of Cell Biology and Genetic Engineering, National Academy of Sciences of Ukraine, Kyiv, Ukraine
- Institute of Plant Genetics and Biotechnology, Plant Science Biodiversity Centre, Slovak Academy of Sciences, Nitra, Slovakia
| | - Oleg Stasik
- Institute of Plant Physiology and Genetics, National Academy of Sciences of Ukraine, Kyiv, Ukraine
| | - Ľudovit Škultéty
- Institute of Virology, Biomedical Research Centre, Slovak Academy of Sciences, Bratislava, Slovakia
| | - Dmytro Kiriziy
- Institute of Plant Physiology and Genetics, National Academy of Sciences of Ukraine, Kyiv, Ukraine
| | | | - Mariia Kovalenko
- Educational and Scientific Centre (ESC) “Institute of Biology and Medicine”, Taras Shevchenko National University of Kyiv, Kyiv, Ukraine
| | - Maksym Danchenko
- Institute of Plant Genetics and Biotechnology, Plant Science Biodiversity Centre, Slovak Academy of Sciences, Nitra, Slovakia
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3
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Guan Y, Wang Y, Pan C, Li L, Shi F, Wang Y, Chen M, Yang G, He G, Chang J, Li Y. The additive interactions between high-molecular-weight glutenin subunits and tannic acid improve the wheat quality. Food Res Int 2023; 168:112756. [PMID: 37120207 DOI: 10.1016/j.foodres.2023.112756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 03/18/2023] [Accepted: 03/21/2023] [Indexed: 03/30/2023]
Abstract
Wheat gluten proteins, especially high-molecular-weight glutenin subunits (HMW-GS), are the main contributor to flour processing quality. Tannic acid (TA) consisting of a central glucose unit and ten gallic acid molecules is a phenolic acid that improves the processing quality. However, the underlying mechanism of TA's improvement remains largely unknown. Here, we showed that TA's improving effects on gluten aggregation, dough-mixing and bread-making properties were directly associated with the kinds of HMW-GS expressed in wheat seeds in HMW-GS near-isogenic lines (NILs). We established a biochemical framework, elucidated the additive effects of HMW-GS-TA interaction and discovered that TA cross-linked specifically with wheat glutenins but not gliadins, and reduced gluten surface hydrophobicity and SH content depending on the kinds of expressed HMW-GS in the wheat seeds. We also demonstrated that hydrogen bonds play an essential role in TA-HMW-GS interactions and improvement of wheat processing quality. Additionally, the effects of TA on the antioxidant capacity and on nutrient (protein and starch) digestibility were also investigated in the NILs of HMW-GS. TA increased antioxidant capacity but did not affect the digestion of starches and proteins. Our results revealed that TA more effectively strengthened wheat gluten in the presence of more HMW-GS kinds, highlighting TA's potential as an improver toward healthy and quality bread and demonstrating that manipulating hydrogen bonds was a previously overlooked approach to improve wheat quality.
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Wang Y, Zeng J, Su P, Zhao H, Li L, Xie X, Zhang Q, Wu Y, Wang R, Zhang Y, Yu B, Chen M, Wang Y, Yang G, He G, Chang J, Li Y. An established protocol for generating transgenic wheat for wheat functional genomics via particle bombardment. FRONTIERS IN PLANT SCIENCE 2022; 13:979540. [PMID: 36570946 PMCID: PMC9772560 DOI: 10.3389/fpls.2022.979540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Accepted: 11/16/2022] [Indexed: 06/17/2023]
Abstract
Wheat is one of the most important food crops in the world and is considered one of the top targets in crop biotechnology. With the high-quality reference genomes of wheat and its relative species and the recent burst of genomic resources in Triticeae, demands to perform gene functional studies in wheat and genetic improvement have been rapidly increasing, requiring that production of transgenic wheat should become a routine technique. While established for more than 20 years, the particle bombardment-mediated wheat transformation has not become routine yet, with only a handful of labs being proficient in this technique. This could be due to, at least partly, the low transformation efficiency and the technical difficulties. Here, we describe the current version of this method through adaptation and optimization. We report the detailed protocol of producing transgenic wheat by the particle gun, including several critical steps, from the selection of appropriate explants (i.e., immature scutella), the preparation of DNA-coated gold particles, and several established strategies of tissue culture. More importantly, with over 20 years of experience in wheat transformation in our lab, we share the many technical details and recommendations and emphasize that the particle bombardment-mediated approach has fewer limitations in genotype dependency and vector construction when compared with the Agrobacterium-mediated methods. The particle bombardment-mediated method has been successful for over 30 wheat genotypes, from the tetraploid durum wheat to the hexaploid common wheat, from modern elite varieties to landraces. In conclusion, the particle bombardment-mediated wheat transformation has demonstrated its potential and wide applications, and the full set of protocol, experience, and successful reports in many wheat genotypes described here will further its impacts, making it a routine and robust technique in crop research labs worldwide.
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Affiliation(s)
- Yaqiong Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan, China
| | - Jian Zeng
- Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan, Guangdong, China
| | - Peipei Su
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan, China
| | - Hongyan Zhao
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan, China
| | - Li Li
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan, China
| | - Xiaoxue Xie
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan, China
| | - Qian Zhang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan, China
| | - Ya’nan Wu
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan, China
| | - Ruibin Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan, China
| | - Yufan Zhang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan, China
| | - Boju Yu
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan, China
| | - Mingjie Chen
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan, China
| | - Yuesheng Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan, China
| | - Guangxiao Yang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan, China
| | - Guangyuan He
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan, China
| | - Junli Chang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan, China
| | - Yin Li
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan, China
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Lee YY, Ma F, Byars JA, Felker FC, Liu S, Mosier NS, Lee JH, Kenar JA, Baik B. Influences of hydrothermal and pressure treatments on compositional and hydration properties of wheat bran and dough mixing properties of whole wheat meal. Cereal Chem 2021. [DOI: 10.1002/cche.10411] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Yu Young Lee
- Rural Development Administration National Institute of Crop Science Suwon, Gyeonggi Republic of Korea
| | - Fengyun Ma
- United States Department of Agriculture (USDA) Agricultural Research Service (ARS)‐CSWQRUSoft Wheat Quality Laboratory Wooster OH USA
- Department of Horticulture and Crop Science The Ohio State University Wooster OH USA
| | - Jeffrey A. Byars
- Functional Foods Research Unit United States Department of Agriculture (USDA) Agricultural Research Service (ARS)‐NCAUR Peoria IL USA
| | - Frederick C. Felker
- Functional Foods Research Unit United States Department of Agriculture (USDA) Agricultural Research Service (ARS)‐NCAUR Peoria IL USA
| | - Sean Liu
- Functional Foods Research Unit United States Department of Agriculture (USDA) Agricultural Research Service (ARS)‐NCAUR Peoria IL USA
| | - Nathan S. Mosier
- Department of Agricultural and Biological Engineering Purdue University West Lafayette IN USA
| | - Ji Hae Lee
- Rural Development Administration National Institute of Crop Science Suwon, Gyeonggi Republic of Korea
| | - James A. Kenar
- Functional Foods Research Unit United States Department of Agriculture (USDA) Agricultural Research Service (ARS)‐NCAUR Peoria IL USA
| | - Byung‐Kee Baik
- United States Department of Agriculture (USDA) Agricultural Research Service (ARS)‐CSWQRUSoft Wheat Quality Laboratory Wooster OH USA
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Cao D, Ye F, Zhao C, Shen J, Liu R, Zhang B, Shen Y, Zhang H, Liu B, Chen W. Molecular characterization and functional properties of avenin-like b gene TuALPb7As in Triticum urartu. BIOTECHNOL BIOTEC EQ 2021. [DOI: 10.1080/13102818.2020.1868332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
Affiliation(s)
- Dong Cao
- Qinghai Provincial Key Laboratory of Crop Molecular Breeding, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai, PR China
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai, PR China
- Laboratory of Wheat Quality Improvement, Innovation Academy for Seed Design, Chinese Academy of Sciences, Beijing, PR China
| | - Fahui Ye
- Qinghai Provincial Key Laboratory of Crop Molecular Breeding, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai, PR China
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai, PR China
- Laboratory of Wheat Quality Improvement, Innovation Academy for Seed Design, Chinese Academy of Sciences, Beijing, PR China
- Department of Genetics and Developmental Biology, School of Life Sciences, University of Chinese Academy of Sciences, Beijing, PR China
| | - Caixia Zhao
- Qinghai Provincial Key Laboratory of Crop Molecular Breeding, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai, PR China
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai, PR China
- Laboratory of Wheat Quality Improvement, Innovation Academy for Seed Design, Chinese Academy of Sciences, Beijing, PR China
- Department of Genetics and Developmental Biology, School of Life Sciences, University of Chinese Academy of Sciences, Beijing, PR China
| | - Jicheng Shen
- Qinghai Provincial Key Laboratory of Crop Molecular Breeding, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai, PR China
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai, PR China
- Laboratory of Wheat Quality Improvement, Innovation Academy for Seed Design, Chinese Academy of Sciences, Beijing, PR China
| | - Ruijuan Liu
- Qinghai Provincial Key Laboratory of Crop Molecular Breeding, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai, PR China
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai, PR China
- Laboratory of Wheat Quality Improvement, Innovation Academy for Seed Design, Chinese Academy of Sciences, Beijing, PR China
| | - Bo Zhang
- Qinghai Provincial Key Laboratory of Crop Molecular Breeding, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai, PR China
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai, PR China
- Laboratory of Wheat Quality Improvement, Innovation Academy for Seed Design, Chinese Academy of Sciences, Beijing, PR China
| | - Yuhu Shen
- Qinghai Provincial Key Laboratory of Crop Molecular Breeding, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai, PR China
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai, PR China
- Laboratory of Wheat Quality Improvement, Innovation Academy for Seed Design, Chinese Academy of Sciences, Beijing, PR China
| | - Huaigang Zhang
- Qinghai Provincial Key Laboratory of Crop Molecular Breeding, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai, PR China
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai, PR China
- Laboratory of Wheat Quality Improvement, Innovation Academy for Seed Design, Chinese Academy of Sciences, Beijing, PR China
- Department of Genetics and Developmental Biology, School of Life Sciences, University of Chinese Academy of Sciences, Beijing, PR China
| | - Baolong Liu
- Qinghai Provincial Key Laboratory of Crop Molecular Breeding, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai, PR China
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai, PR China
- Laboratory of Wheat Quality Improvement, Innovation Academy for Seed Design, Chinese Academy of Sciences, Beijing, PR China
| | - Wenjie Chen
- Qinghai Provincial Key Laboratory of Crop Molecular Breeding, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai, PR China
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai, PR China
- Laboratory of Wheat Quality Improvement, Innovation Academy for Seed Design, Chinese Academy of Sciences, Beijing, PR China
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Yu X, Wang L, Ran L, Chen X, Sheng J, Yang Y, Wu Y, Chen G, Xiong F. New insights into the mechanism of storage protein biosynthesis in wheat caryopsis under different nitrogen levels. PROTOPLASMA 2020; 257:1289-1308. [PMID: 32405873 DOI: 10.1007/s00709-020-01489-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Accepted: 02/12/2020] [Indexed: 06/11/2023]
Abstract
Effect of different nitrogen levels (0, 150, and 300 kg hm-2) at booting stage on storage protein biosynthesis and processing quality of wheat was investigated using microstructural and ultrastructural observation, RNA sequencing, and quality analysis in this study. The results showed that the storage protein genes encoding ω- and γ-gliadin and low molecular weight glutenin subunit were upregulated at N150, and the genes encoding α- or β-gliadin and avenin-like protein were upregulated at N300. Two nitrogen levels induced expression of some interesting regulating genes, such as USE1, STX1B_2_3, SEC23, SEC24, SEC61A, HSP A1_8, HSP20, and HSP90B/TRA1. These regulatory genes were enriched in the KEGG pathway protein export, SNARE interactions in vesicular transport, and protein processing in endoplasmic reticulum. The amount, morphology, and accumulation pattern of protein body in four different endosperm regions in developing caryopsis show different response to N150 and N300, of which N300 had greater influence than N150. N150 and N300 both enhanced the contents of protein components, endosperm fullness, grain hardness, and parameters of processing quality, with the latter showing a greater degree of influence. Contrary to the accumulation pattern of protein body, N300 reduced the ratio of the amount of starch granules to the area ratio of protein body to starch granule. Results suggested that the difference of different nitrogen levels affecting storage protein biosynthesis might be through affecting the expression of the encoding and regulating gene of storage protein.
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Affiliation(s)
- Xurun Yu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou, 225009, China
| | - Leilei Wang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou, 225009, China
| | - Liping Ran
- Guangling College of Yangzhou University, Yangzhou, China
| | - Xinyu Chen
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou, 225009, China
| | - Jieyue Sheng
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou, 225009, China
| | - Yang Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou, 225009, China
| | - Yunfei Wu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou, 225009, China
| | - Gang Chen
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou, 225009, China
| | - Fei Xiong
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou, 225009, China.
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8
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Lakhneko O, Danchenko M, Morgun B, Kováč A, Majerová P, Škultéty Ľ. Comprehensive Comparison of Clinically Relevant Grain Proteins in Modern and Traditional Bread Wheat Cultivars. Int J Mol Sci 2020; 21:E3445. [PMID: 32414116 PMCID: PMC7279209 DOI: 10.3390/ijms21103445] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 05/10/2020] [Accepted: 05/11/2020] [Indexed: 12/17/2022] Open
Abstract
Bread wheat (Triticum aestivum L.) is one of the most valuable cereal crops for human consumption. Its grain storage proteins define bread quality, though they may cause food intolerances or allergies in susceptible individuals. Herein, we discovered a diversity of grain proteins in three Ukrainian wheat cultivars: Sotnytsia, Panna (both modern selection), and Ukrainka (landrace). Firstly, proteins were isolated with a detergent-containing buffer that allowed extraction of various groups of storage proteins (glutenins, gliadins, globulins, and albumins); secondly, the proteome was profiled by the two-dimensional gel electrophoresis. Using multi-enzymatic digestion, we identified 49 differentially accumulated proteins. Parallel ultrahigh-performance liquid chromatography separation followed by direct mass spectrometry quantification complemented the results. Principal component analysis confirmed that differences among genotypes were a major source of variation. Non-gluten fraction better discriminated bread wheat cultivars. Various accumulation of clinically relevant plant proteins highlighted one of the modern genotypes as a promising donor for the breeding of hypoallergenic cereals.
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Affiliation(s)
- Olha Lakhneko
- Institute of Virology, Biomedical Research Center, Slovak Academy of Sciences, Dubravska 9, 84505 Bratislava, Slovak Republic; (O.L.); (Ľ.Š.)
- Institute of Cell Biology and Genetic Engineering, National Academy of Sciences of Ukraine, Akademika Zabolotnoho 148, 03143 Kyiv, Ukraine;
| | - Maksym Danchenko
- Institute of Virology, Biomedical Research Center, Slovak Academy of Sciences, Dubravska 9, 84505 Bratislava, Slovak Republic; (O.L.); (Ľ.Š.)
- Institute of Plant Genetics and Biotechnology, Plant Science and Biodiversity Center, Slovak Academy of Sciences, Akademicka 2, 95007 Nitra, Slovak Republic
| | - Bogdan Morgun
- Institute of Cell Biology and Genetic Engineering, National Academy of Sciences of Ukraine, Akademika Zabolotnoho 148, 03143 Kyiv, Ukraine;
| | - Andrej Kováč
- Institute of Neuroimmunology, Slovak Academy of Sciences, Dubravska 9, 84510 Bratislava, Slovak Republic; (A.K.); (P.M.)
| | - Petra Majerová
- Institute of Neuroimmunology, Slovak Academy of Sciences, Dubravska 9, 84510 Bratislava, Slovak Republic; (A.K.); (P.M.)
| | - Ľudovit Škultéty
- Institute of Virology, Biomedical Research Center, Slovak Academy of Sciences, Dubravska 9, 84505 Bratislava, Slovak Republic; (O.L.); (Ľ.Š.)
- Institute of Microbiology, Czech Academy of Sciences, Videnska 1083, 14220 Prague, Czech Republic
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9
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Wang D, Li F, Cao S, Zhang K. Genomic and functional genomics analyses of gluten proteins and prospect for simultaneous improvement of end-use and health-related traits in wheat. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2020; 133:1521-1539. [PMID: 32020238 PMCID: PMC7214497 DOI: 10.1007/s00122-020-03557-5] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Accepted: 01/24/2020] [Indexed: 05/09/2023]
Abstract
KEY MESSAGE Recent genomic and functional genomics analyses have substantially improved the understanding on gluten proteins, which are important determinants of wheat grain quality traits. The new insights obtained and the availability of precise, versatile and high-throughput genome editing technologies will accelerate simultaneous improvement of wheat end-use and health-related traits. Being a major staple food crop in the world, wheat provides an indispensable source of dietary energy and nutrients to the human population. As worldwide population grows and living standards rise in both developed and developing countries, the demand for wheat with high quality attributes increases globally. However, efficient breeding of high-quality wheat depends on critically the knowledge on gluten proteins, which mainly include several families of prolamin proteins specifically accumulated in the endospermic tissues of grains. Although gluten proteins have been studied for many decades, efficient manipulation of these proteins for simultaneous enhancement of end-use and health-related traits has been difficult because of high complexities in their expression, function and genetic variation. However, recent genomic and functional genomics analyses have substantially improved the understanding on gluten proteins. Therefore, the main objective of this review is to summarize the genomic and functional genomics information obtained in the last 10 years on gluten protein chromosome loci and genes and the cis- and trans-factors regulating their expression in the grains, as well as the efforts in elucidating the involvement of gluten proteins in several wheat sensitivities affecting genetically susceptible human individuals. The new insights gathered, plus the availability of precise, versatile and high-throughput genome editing technologies, promise to speed up the concurrent improvement of wheat end-use and health-related traits and the development of high-quality cultivars for different consumption needs.
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Affiliation(s)
- Daowen Wang
- College of Agronomy, State Key Laboratory of Wheat and Maize Crop Science, and Center for Crop Genome Engineering, Henan Agricultural University, 15 Longzi Lake College Park, Zhengzhou, 450046, China.
- State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Science, 1 West Beichen Road, Beijing, 100101, China.
| | - Feng Li
- State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Science, 1 West Beichen Road, Beijing, 100101, China
| | - Shuanghe Cao
- Institute of Crop Science, National Wheat Improvement Center, Chinese Academy of Agricultural Sciences, 12 Zhongguancun South Street, Beijing, 100081, China
| | - Kunpu Zhang
- State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Science, 1 West Beichen Road, Beijing, 100101, China.
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Li X, Li Y, Yu X, Sun F, Yang G, He G. Genomics-Enabled Analysis of Puroindoline b2 Genes Identifies New Alleles in Wheat and Related Triticeae Species. Int J Mol Sci 2020; 21:E1304. [PMID: 32075191 PMCID: PMC7072932 DOI: 10.3390/ijms21041304] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 02/07/2020] [Accepted: 02/11/2020] [Indexed: 01/12/2023] Open
Abstract
Kernel hardness is a key trait of wheat seeds, largely controlled by two tightly linked genes Puroindoline a and b (Pina and Pinb). Genes homologous to Pinb, namely Pinb2, have been studied. Whether these genes contribute to kernel hardness and other important seed traits remains inconclusive. Using the high-quality bread wheat reference genome, we show that PINB2 are encoded by three homoeologous loci Pinb2 not syntenic to the Hardness locus, with Pinb2-7A locus containing three tandem copies. PINB2 proteins have several features conserved for the Pin/Pinb2 phylogenetic cluster but lack a structural basis of significant impact on kernel hardness. Pinb2 are seed-specifically expressed with varied expression levels between the homoeologous copies and among wheat varieties. Using the high-quality genome information, we developed new Pinb2 allele specific markers and demonstrated their usefulness by 1) identifying new Pinb2 alleles in Triticeae species; and 2) performing an association analysis of Pinb2 with kernel hardness. The association result suggests that Pinb2 genes may have no substantial contribution to kernel hardness. Our results provide new insights into Pinb2 evolution and expression and the new allele-specific markers are useful to further explore Pinb2's contribution to seed traits in wheat.
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Affiliation(s)
- Xiaoyan Li
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China; (X.L.); (X.Y.); (F.S.)
| | - Yin Li
- Waksman Institute of Microbiology, Rutgers, the State University of New Jersey, 190 Frelinghuysen Road, Piscataway, NJ 08854, USA;
| | - Xiaofen Yu
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China; (X.L.); (X.Y.); (F.S.)
| | - Fusheng Sun
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China; (X.L.); (X.Y.); (F.S.)
| | - Guangxiao Yang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China; (X.L.); (X.Y.); (F.S.)
| | - Guangyuan He
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China; (X.L.); (X.Y.); (F.S.)
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11
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Ma X, Xue H, Sun J, Sajjad M, Wang J, Yang W, Li X, Zhang A, Liu D. Transformation of Pinb-D1x to soft wheat produces hard wheat kernel texture. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102889] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Wang Y, Li M, Guan Y, Li L, Sun F, Han J, Chang J, Chen M, Yang G, Wang Y, He G. Effects of an Additional Cysteine Residue of Avenin-like b Protein by Site-Directed Mutagenesis on Dough Properties in Wheat ( Triticum aestivum L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8559-8572. [PMID: 31298518 DOI: 10.1021/acs.jafc.9b02814] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
Avenin-like b protein is rich in cysteine residues, providing the possibility to form intermolecular disulfide bonds and then participate in glutenin polymerization. Site-directed mutagenesis was adopted to produce mutant avenin-like b gene encoding mutant avenin-like b protein, in which one tyrosine codon at the C-terminal is substituted by a cysteine codon. Compared with the control lines, both transgenic lines with wild-type and mutant avenin-like b genes demonstrated superior dough properties. While compared within the transgenic lines, the mutant lines showed relative weaker dough strength and decreased sodium-dodecyl-sulfate sedimentation volumes (from 69.7 mL in line WT alb-1 to 41.0 mL in line Mut alb-4). These inferior dough properties were accompanied by the lower contents of large-sized glutenin polymers, the decreased particle diameters of glutenin macropolymer (GMP), due to the lower content of intermolecular β-sheets (from 39.48% for line WT alb-2 to 30.21% for line Mut alb-3) and the varied contents of disulfide bonds (from 137.37 μmol/g for line WT alb-1 to 105.49 μmol/g for line Mut alb-4) in wheat dough. The extra cysteine might alter the original disulfide bond structure, allowing cysteine residue usually involved in an intermolecular disulfide bond to become available for an intrachain disulfide bond. Avenin-like b proteins were detected in glutenin macropolymers, providing further evidence for this protein to participate in the polymerization of glutenin. This is the first time to investigate the effect of a specific cysteine residue in the avenin-like b protein on flour quality.
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Affiliation(s)
- Yaqiong Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology , Huazhong University of Science & Technology , Wuhan 430074 , China
| | - Miao Li
- College of Grain Oil and Food Science , Henan University of Technology , Zhengzhou 450052 , China
| | - Yanbin Guan
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology , Huazhong University of Science & Technology , Wuhan 430074 , China
| | - Li Li
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology , Huazhong University of Science & Technology , Wuhan 430074 , China
| | - Fusheng Sun
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology , Huazhong University of Science & Technology , Wuhan 430074 , China
| | - Jiapeng Han
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology , Huazhong University of Science & Technology , Wuhan 430074 , China
| | - Junli Chang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology , Huazhong University of Science & Technology , Wuhan 430074 , China
| | - Mingjie Chen
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology , Huazhong University of Science & Technology , Wuhan 430074 , China
| | - Guangxiao Yang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology , Huazhong University of Science & Technology , Wuhan 430074 , China
| | - Yuesheng Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology , Huazhong University of Science & Technology , Wuhan 430074 , China
| | - Guangyuan He
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology , Huazhong University of Science & Technology , Wuhan 430074 , China
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Abstract
Wheat gluten has an immense impact on human nutrition as it largely determines the processing properties of wheat flour, and in particular the ability to make leavened breads, other baked products, pasta and noodles. However, there has been increasing interest in wheat gluten over the past two decades because of its well-established role in triggering coeliac disease, and its perceived role in other adverse reactions to wheat. The literature on wheat gluten is vast and extends back over two centuries, with most studies focusing on the structures of gluten proteins and their role in determining the functional properties of wheat flour and dough. This article provides a concise account of wheat gluten, focusing on properties, and features which are relevant to its role in triggering coeliac disease and, to a lesser extent, other gluten-related disorders. It includes descriptions of the biological role of the gluten proteins, the structures and relationships of gluten protein families, and the presence of related types of protein which may also contribute to functional properties and impacts on health. It therefore provides an understanding of the gluten protein system at the level required by those focusing on its impact on human health.
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Affiliation(s)
- Peter Shewry
- Rothamsted Research, Harpenden, Hertfordshire, United Kingdom
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14
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Wang Q, Li Y, Sun F, Li X, Wang P, Yang G, He G. Expression of Puroindoline a in Durum Wheat Affects Milling and Pasting Properties. FRONTIERS IN PLANT SCIENCE 2019; 10:482. [PMID: 31057584 PMCID: PMC6482235 DOI: 10.3389/fpls.2019.00482] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Accepted: 03/28/2019] [Indexed: 06/09/2023]
Abstract
Durum wheat has limited culinary utilizations partly due to its extremely hard kernel texture. Previously, we developed transgenic durum wheat lines with expression of the wildtype Puroindoline a (Pina) and characterized PINA's effects on kernel hardness, total flour yield and dough mixing properties in durum wheat. The medium-hard kernel texture is potentially useful for exploring culinary applications of durum wheat. In the present study, we examined the milling parameters and flour attributes of the transgenic lines, including particle size distribution, damaged starch and water binding capacity. PINA expression results in increased break and reduction flour yield but decreased shorts. PINA expression also leads to finer flour particles and decreased starch damage. Interestingly, PINA transgenic lines showed increased peak viscosity and breakdown viscosity but leave other flour pasting parameters generally unaltered. PINA transgenic lines were associated with increased small monomeric proteins, appearing to affect gluten aggregation. Our data together with several previous results highlight distinct effects of PINs on pasting properties depending on species and variety. The medium-hard kernel texture together with improved pasting parameters may be valuable for producing a broader range of end-products from durum wheat.
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Affiliation(s)
- Qiong Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, China
- College of Life Science and Health, Wuhan University of Science and Technology, Wuhan, China
| | - Yin Li
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, China
- Waksman Institute of Microbiology, Rutgers, The State University of New Jersey, Piscataway, NJ, United States
| | - Fusheng Sun
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, China
| | - Xiaoyan Li
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, China
| | - Pandi Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, China
| | - Guangxiao Yang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, China
| | - Guangyuan He
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, China
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15
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Wang Q, Li Y, Sun F, Li X, Wang P, Chang J, Wang Y, Yang G, He G. Co-expression of high-molecular-weight glutenin subunit 1Ax1 and Puroindoline a (Pina) genes in transgenic durum wheat (Triticum turgidum ssp. durum) improves milling and pasting quality. BMC PLANT BIOLOGY 2019; 19:126. [PMID: 30947699 PMCID: PMC6449967 DOI: 10.1186/s12870-019-1734-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/23/2018] [Accepted: 03/20/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Durum wheat is considered not suitable for making many food products that bread wheat can. This limitation is largely due to: (i) lack of grain-hardness controlling genes (Puroindoline a and b) and consequently extremely-hard kernel; (ii) lack of high- and low-molecular-weight glutenin subunit loci (Glu-D1 and Glu-D3) that contribute to gluten strength. To improve food processing quality of durum wheat, we stacked transgenic Pina and HMW-glutenin subunit 1Ax1 in durum wheat and developed lines with medium-hard kernel texture. RESULTS Here, we demonstrated that co-expression of Pina + 1Ax1 in durum wheat did not affect the milling performance that was enhanced by Pina expression. While stacking of Pina + 1Ax1 led to increased flour yield, finer flour particles and decreased starch damage compared to the control lines. Interestingly, Pina and 1Ax1 co-expression showed synergistic effects on the pasting attribute peak viscosity. Moreover, Pina and 1Ax1 co-expression suggests that PINA impacts gluten aggregation via interaction with gluten protein matrix. CONCLUSIONS The results herein may fill the gap of grain hardness between extremely-hard durum wheat and the soft kernel durum wheat, the latter of which has been developed recently. Our results may also serve as a proof of concept that stacking Puroindolines and other genes contributing to wheat end-use quality from the A and/or D genomes could improve the above-mentioned bottleneck traits of durum wheat and help to expand its culinary uses.
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Affiliation(s)
- Qiong Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, 430074 China
- College of Life Science and Health, Wuhan University of Science and Technology, Wuhan, 430065 China
| | - Yin Li
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, 430074 China
- Waksman Institute of Microbiology, Rutgers, The State University of New Jersey, 190 Frelinghuysen Rd, Piscataway, NJ 08854 USA
| | - Fusheng Sun
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, 430074 China
| | - Xiaoyan Li
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, 430074 China
| | - Pandi Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, 430074 China
| | - Junli Chang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, 430074 China
| | - Yuesheng Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, 430074 China
| | - Guangxiao Yang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, 430074 China
| | - Guangyuan He
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology (HUST), Wuhan, 430074 China
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16
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Effect of extra cysteine residue of new mutant 1Ax1 subunit on the functional properties of common wheat. Sci Rep 2017; 7:7510. [PMID: 28790347 PMCID: PMC5548925 DOI: 10.1038/s41598-017-07541-w] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2017] [Accepted: 06/29/2017] [Indexed: 11/15/2022] Open
Abstract
Subunit pair 1Dx5 + 1Dy10 was recognized as superior subunit combination in wheat and contained an extra repetitive-domain cysteine residue in 1Dx5 that was important for understanding the formation of dough viscoelasticity. In this research, one specific serine codon of the 1Ax1 gene corresponding to the extra cysteine residue of 1Dx5 was substituted by a cysteine codon through site-directed mutagenesis. Four homozygous transgenic lines (T4) expressing the mutant 1Ax1 gene (mut1Ax1) were produced. Their greater dough strength and stability were confirmed by mixograph and were associated with highly increased gluten index, larger amounts of gluten macropolymers, larger size distribution for glutenin macropolymer particles and varied sodium-dodecyl-sulfate sedimentation volumes, compared with those of the one line expressing wild 1Ax1 that had similar expression level of transgene. The contents of β-sheets in dough and disulfide groups in gluten of the mut1Ax1 transgenic lines were significantly increased. The microstructure of dough mixed to peak showed a more continuous gluten matrix in the mutant transgenic lines than the one line mentioned-above. It was concluded that the extra cysteine residue of mutant 1Ax1 subunit plays a positive role in contributing to dough strength and stability of wheat by cross-linking into gluten aggregates through inter-chain disulfide bonds.
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17
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Abstract
In the past two decades, Chinese scientists have achieved significant progress on three aspects of wheat genetic transformation. First, the wheat transformation platform has been established and optimized to improve the transformation efficiency, shorten the time required from starting of transformation procedure to the fertile transgenic wheat plants obtained as well as to overcome the problem of genotype-dependent for wheat genetic transformation in wide range of wheat elite varieties. Second, with the help of many emerging techniques such as CRISPR/cas9 function of over 100 wheat genes has been investigated. Finally, modern technology has been combined with the traditional breeding technique such as crossing to accelerate the application of wheat transformation. Overall, the wheat end-use quality and the characteristics of wheat stress tolerance have been improved by wheat genetic engineering technique. So far, wheat transgenic lines integrated with quality-improved genes and stress tolerant genes have been on the way of Production Test stage in the field. The debates and the future studies on wheat transformation have been discussed, and the brief summary of Chinese wheat breeding research history has also been provided in this review.
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Chen XY, Cao XY, Zhang YJ, Islam S, Zhang JJ, Yang RC, Liu JJ, Li GY, Appels R, Keeble-Gagnere G, Ji WQ, He ZH, Ma WJ. Genetic characterization of cysteine-rich type-b avenin-like protein coding genes in common wheat. Sci Rep 2016; 6:30692. [PMID: 27503660 PMCID: PMC4977551 DOI: 10.1038/srep30692] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Accepted: 07/04/2016] [Indexed: 11/09/2022] Open
Abstract
The wheat avenin-like proteins (ALP) are considered atypical gluten constituents and have shown positive effects on dough properties revealed using a transgenic approach. However, to date the genetic architecture of ALP genes is unclear, making it impossible to be utilized in wheat breeding. In the current study, three genes of type-b ALPs were identified and mapped to chromosomes 7AS, 4AL and 7DS. The coding gene sequence of both TaALP-7A and TaALP-7D was 855 bp long, encoding two identical homologous 284 amino acid long proteins. TaALP-4A was 858 bp long, encoding a 285 amino acid protein variant. Three alleles were identified for TaALP-7A and four for TaALP-4A. TaALP-7A alleles were of two types: type-1, which includes TaALP-7A1 andTaALP-7A2, encodes mature proteins, while type-2, represented byTaALP-7A3, contains a stop codon in the coding region and thus does not encode a mature protein. Dough quality testing of 102 wheat cultivars established a highly significant association of the type-1 TaALP-7A allele with better wheat processing quality. This allelic effects were confirmed among a range of commercial wheat cultivars. Our research makes the ALP be the first of such genetic variation source that can be readily utilized in wheat breeding.
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Affiliation(s)
- X. Y. Chen
- College of Agronomy, Northwest A & F University, Yangling 712100, Shaanxi, China
- Australia-China Joint Centre for Wheat Improvement, School of Veterinary & Life Sciences, Murdoch University, Perth WA 6150, Australia
- Crop Research Institute, Shandong Academy of Agricultural Sciences/National Engineering Laboratory for Wheat and Maize/Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow and Huai River Valley, Ministry of Agriculture, 250100, Jinan China
| | - X. Y. Cao
- Crop Research Institute, Shandong Academy of Agricultural Sciences/National Engineering Laboratory for Wheat and Maize/Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow and Huai River Valley, Ministry of Agriculture, 250100, Jinan China
| | - Y. J. Zhang
- Australia-China Joint Centre for Wheat Improvement, School of Veterinary & Life Sciences, Murdoch University, Perth WA 6150, Australia
| | - S. Islam
- Australia-China Joint Centre for Wheat Improvement, School of Veterinary & Life Sciences, Murdoch University, Perth WA 6150, Australia
| | - J. J. Zhang
- Australia-China Joint Centre for Wheat Improvement, School of Veterinary & Life Sciences, Murdoch University, Perth WA 6150, Australia
| | - R. C. Yang
- Australia-China Joint Centre for Wheat Improvement, School of Veterinary & Life Sciences, Murdoch University, Perth WA 6150, Australia
| | - J. J. Liu
- Crop Research Institute, Shandong Academy of Agricultural Sciences/National Engineering Laboratory for Wheat and Maize/Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow and Huai River Valley, Ministry of Agriculture, 250100, Jinan China
| | - G. Y. Li
- Crop Research Institute, Shandong Academy of Agricultural Sciences/National Engineering Laboratory for Wheat and Maize/Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow and Huai River Valley, Ministry of Agriculture, 250100, Jinan China
| | - R. Appels
- Australia-China Joint Centre for Wheat Improvement, School of Veterinary & Life Sciences, Murdoch University, Perth WA 6150, Australia
| | - G. Keeble-Gagnere
- Australia-China Joint Centre for Wheat Improvement, School of Veterinary & Life Sciences, Murdoch University, Perth WA 6150, Australia
| | - W. Q. Ji
- College of Agronomy, Northwest A & F University, Yangling 712100, Shaanxi, China
| | - Z. H. He
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, 12 Zhongguancun South St, Haidian District, Beijing, China 100081
| | - W. J. Ma
- Australia-China Joint Centre for Wheat Improvement, School of Veterinary & Life Sciences, Murdoch University, Perth WA 6150, Australia
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Ma F, Baik BK. Quality Requirements of Soft Red Winter Wheat for Making Northern-Style Chinese Steamed Bread. Cereal Chem 2016. [DOI: 10.1094/cchem-06-15-0127-r] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Fengyun Ma
- USDA-ARS-CSWQRU, Soft Wheat Quality Laboratory, 1680 Madison Avenue, Wooster, OH 44691, U.S.A
- Department of Horticulture and Crop Science, The Ohio State University, 1680 Madison Avenue, Wooster, OH 44691, U.S.A
| | - Byung-Kee Baik
- USDA-ARS-CSWQRU, Soft Wheat Quality Laboratory, 1680 Madison Avenue, Wooster, OH 44691, U.S.A
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20
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Gu A, Hao P, Lv D, Zhen S, Bian Y, Ma C, Xu Y, Zhang W, Yan Y. Integrated Proteome Analysis of the Wheat Embryo and Endosperm Reveals Central Metabolic Changes Involved in the Water Deficit Response during Grain Development. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8478-87. [PMID: 26332669 DOI: 10.1021/acs.jafc.5b00575] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
The embryo and endosperm of wheat have different physiological functions and large differences in protein level. In this study, we performed the first integrated proteome analysis of wheat embryo and endosperm in response to the water deficit during grain development. In total, 155 and 130 differentially expressed protein (DEP) spots in the embryo and endosperm, respectively, were identified by nonlinear two-dimensional electrophoresis and tandem mass spectrometry. These DEPs in the embryo were mainly involved in stress/defense responses such as heat shock-related proteins (HSP) and peroxidase, whereas those in endosperm were mainly related to starch and storage protein synthesis such as α-amylase inhibitor and the globulin-1 S allele. In particular, some storage proteins such as avenin-like proteins and high-molecular weight glutenin subunit Dy12 displayed higher expression levels in the mature endosperm under a water deficit, which might contribute to the improvement in the quality of breadmaking.
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Affiliation(s)
- Aiqin Gu
- College of Life Sciences, Capital Normal University , Beijing 100048, China
| | - Pengchao Hao
- College of Life Sciences, Capital Normal University , Beijing 100048, China
| | - Dongwen Lv
- College of Life Sciences, Capital Normal University , Beijing 100048, China
| | - Shoumin Zhen
- College of Life Sciences, Capital Normal University , Beijing 100048, China
| | - Yanwei Bian
- College of Life Sciences, Capital Normal University , Beijing 100048, China
| | - Chaoying Ma
- College of Life Sciences, Capital Normal University , Beijing 100048, China
| | - Yanhao Xu
- Hubei Collaborative Innovation Center for Grain Industry, Yangtze University , 434025 Jingzhou, China
| | - Wenying Zhang
- Hubei Collaborative Innovation Center for Grain Industry, Yangtze University , 434025 Jingzhou, China
| | - Yueming Yan
- College of Life Sciences, Capital Normal University , Beijing 100048, China
- Hubei Collaborative Innovation Center for Grain Industry, Yangtze University , 434025 Jingzhou, China
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Wang Q, Li Y, Sun F, Li X, Wang P, Sun J, Zeng J, Wang C, Hu W, Chang J, Chen M, Wang Y, Li K, Yang G, He G. Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.12.012] [Citation(s) in RCA: 91] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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