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Jia Y, Barrero JM, Wang J, Considine MJ, Nakamura S, Li C. Editorial: Seed dormancy, germination, and pre-harvest sprouting, volume II. FRONTIERS IN PLANT SCIENCE 2024; 15:1399510. [PMID: 38595760 PMCID: PMC11002216 DOI: 10.3389/fpls.2024.1399510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Accepted: 03/18/2024] [Indexed: 04/11/2024]
Affiliation(s)
- Yong Jia
- Western Crop Genetics Alliance/State Agricultural Research Centre, School of Agriculture, Murdoch University, Murdoch, WA, Australia
| | - Jose Maria Barrero
- Agriculture and Food, Black Mountain Science and Innovation Park, Commonwealth Scientifc and Industrial Research Organisation (CSIRO), Canberra, ACT, Australia
| | - Jirui Wang
- Triticeae Research Institute, Sichuan Agricultural University, Wenjiang, Chengdu, Sichuan, China
| | - Michael James Considine
- The UWA Institute of Agriculture, School of Molecular Sciences, University of Western Australia (UWA), Crawley, WA, Australia
| | - Shingo Nakamura
- Division of Crop Design Research, Institute of Crop Science, NARO, Tsukuba, Japan
| | - Chengdao Li
- Western Crop Genetics Alliance/State Agricultural Research Centre, School of Agriculture, Murdoch University, Murdoch, WA, Australia
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Hauvermale AL, Matzke C, Bohaliga G, Pumphrey MO, Steber CM, McCubbin AG. Development of Novel Monoclonal Antibodies to Wheat Alpha-Amylases Associated with Grain Quality Problems That Are Increasing with Climate Change. PLANTS (BASEL, SWITZERLAND) 2023; 12:3798. [PMID: 38005695 PMCID: PMC10675223 DOI: 10.3390/plants12223798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 10/26/2023] [Accepted: 11/01/2023] [Indexed: 11/26/2023]
Abstract
Accurate, rapid testing platforms are essential for early detection and mitigation of late maturity α-amylase (LMA) and preharvest sprouting (PHS) in wheat. These conditions are characterized by elevated α-amylase levels and negatively impact flour quality, resulting in substantial economic losses. The Hagberg-Perten Falling Number (FN) method is the industry standard for measuring α-amylase activity in wheatmeal. However, FN does not directly detect α-amylase and has major limitations. Developing α-amylase immunoassays would potentially enable early, accurate detection regardless of testing environment. With this goal, we assessed an expression of α-amylase isoforms during seed development. Transcripts of three of the four isoforms were detected in developing and mature grain. These were cloned and used to develop E. coli expression lines expressing single isoforms. After assessing amino acid conservation between isoforms, we identified peptide sequences specific to a single isoform (TaAMY1) or that were conserved in all isoforms, to develop monoclonal antibodies with targeted specificities. Three monoclonal antibodies were developed, anti-TaAMY1-A, anti-TaAMY1-B, and anti-TaAMY1-C. All three detected endogenous α-amylase(s). Anti-TaAMY1-A was specific for TaAMY1, whereas anti-TaAMY1-C detected TaAMY1, 2, and 4. Thus, confirming that they possessed the intended specificities. All three antibodies were shown to be compatible for use with immuno-pulldown and immuno-assay applications.
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Affiliation(s)
- Amber L. Hauvermale
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164, USA; (A.L.H.); (G.B.); (M.O.P.)
| | - Courtney Matzke
- School of Biological Sciences, Washington State University, Pullman, WA 99164, USA
| | - Gamila Bohaliga
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164, USA; (A.L.H.); (G.B.); (M.O.P.)
| | - Mike O. Pumphrey
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164, USA; (A.L.H.); (G.B.); (M.O.P.)
| | - Camille M. Steber
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164, USA; (A.L.H.); (G.B.); (M.O.P.)
- Wheat Health, Quality and Genetics Unit, United States Department of Agriculture-Agricultural Research Service, Pullman, WA 99164, USA
| | - Andrew G. McCubbin
- School of Biological Sciences, Washington State University, Pullman, WA 99164, USA
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Yannam VRR, Lopes M, Guzman C, Soriano JM. Uncovering the genetic basis for quality traits in the Mediterranean old wheat germplasm and phenotypic and genomic prediction assessment by cross-validation test. FRONTIERS IN PLANT SCIENCE 2023; 14:1127357. [PMID: 36778676 PMCID: PMC9911887 DOI: 10.3389/fpls.2023.1127357] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Accepted: 01/16/2023] [Indexed: 06/18/2023]
Abstract
The release of new wheat varieties is based on two main characteristics, grain yield and quality, to meet the consumer's demand. Identifying the genetic architecture for yield and key quality traits has wide attention for genetic improvement to meet the global requirement. In this sense, the use of landraces represents an impressive source of natural allelic variation. In this study, a genome-wide association analysis (GWAS) with PCA and kinship matrix was performed to detect QTLs in bread wheat for fifteen quality and agronomic traits using 170 diverse landraces from 24 Mediterranean countries in two years of field trials. A total of 53 QTL hotspots containing 165 significant marker-trait associations (MTAs) were located across the genome for quality and agronomical traits except for chromosome 2D. The major specific QTL hotspots for quality traits were QTL_3B.3 (13 MTAs with a mean PVE of 8.2%) and QTL_4A.3 (15 MTAs, mean PVE of 11.0%), and for yield-related traits were QTL_2B.1 (8 MTAs, mean PVE of 7.4%) and QTL_4B.2 (5 MTAs, mean PVE of 10.0%). A search for candidate genes (CG) identified 807 gene models within the QTL hotspots. Ten of these CGs were expressed specifically in grain supporting the role of identified QTLs in Landraces, associated to bread wheat quality traits and grain formation. A cross-validation approach within the collection was performed to calculate the accuracies of genomic prediction for quality and agronomical traits, ranging from -0.03 to 0.64 for quality and 0.46 to 0.65 for agronomic traits. In addition, five prediction equations using the phenotypic data were developed to predict bread loaf volume in landraces. The prediction ability varied from 0.67 to 0.82 depending on the complexity of the traits considered to predict loaf volume.
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Affiliation(s)
- Venkata Rami Reddy Yannam
- Sustainable Field Crops Program, Institute for Food and Agricultural Research and Technology (IRTA), Lleida, Spain
| | - Marta Lopes
- Sustainable Field Crops Program, Institute for Food and Agricultural Research and Technology (IRTA), Lleida, Spain
| | - Carlos Guzman
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Universidad de Córdoba, Córdoba, Spain
| | - Jose Miguel Soriano
- Sustainable Field Crops Program, Institute for Food and Agricultural Research and Technology (IRTA), Lleida, Spain
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4
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End-use quality of wheat affected by late maturity α-amylase. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2022.103610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Vincent D, Bui A, Ezernieks V, Shahinfar S, Luke T, Ram D, Rigas N, Panozzo J, Rochfort S, Daetwyler H, Hayden M. A community resource to mass explore the wheat grain proteome and its application to the late-maturity alpha-amylase (LMA) problem. Gigascience 2022; 12:giad084. [PMID: 37919977 PMCID: PMC10627334 DOI: 10.1093/gigascience/giad084] [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: 04/24/2023] [Revised: 08/02/2023] [Accepted: 09/19/2023] [Indexed: 11/04/2023] Open
Abstract
BACKGROUND Late-maturity alpha-amylase (LMA) is a wheat genetic defect causing the synthesis of high isoelectric point alpha-amylase following a temperature shock during mid-grain development or prolonged cold throughout grain development, both leading to starch degradation. While the physiology is well understood, the biochemical mechanisms involved in grain LMA response remain unclear. We have applied high-throughput proteomics to 4,061 wheat flours displaying a range of LMA activities. Using an array of statistical analyses to select LMA-responsive biomarkers, we have mined them using a suite of tools applicable to wheat proteins. RESULTS We observed that LMA-affected grains activated their primary metabolisms such as glycolysis and gluconeogenesis; TCA cycle, along with DNA- and RNA- binding mechanisms; and protein translation. This logically transitioned to protein folding activities driven by chaperones and protein disulfide isomerase, as well as protein assembly via dimerisation and complexing. The secondary metabolism was also mobilized with the upregulation of phytohormones and chemical and defence responses. LMA further invoked cellular structures, including ribosomes, microtubules, and chromatin. Finally, and unsurprisingly, LMA expression greatly impacted grain storage proteins, as well as starch and other carbohydrates, with the upregulation of alpha-gliadins and starch metabolism, whereas LMW glutenin, stachyose, sucrose, UDP-galactose, and UDP-glucose were downregulated. CONCLUSIONS To our knowledge, this is not only the first proteomics study tackling the wheat LMA issue but also the largest plant-based proteomics study published to date. Logistics, technicalities, requirements, and bottlenecks of such an ambitious large-scale high-throughput proteomics experiment along with the challenges associated with big data analyses are discussed.
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Affiliation(s)
- Delphine Vincent
- Agriculture Victoria Research, AgriBio, Center Centre for AgriBioscience, Bundoora, VIC 3083, Australia
| | - AnhDuyen Bui
- Agriculture Victoria Research, AgriBio, Center Centre for AgriBioscience, Bundoora, VIC 3083, Australia
| | - Vilnis Ezernieks
- Agriculture Victoria Research, AgriBio, Center Centre for AgriBioscience, Bundoora, VIC 3083, Australia
| | - Saleh Shahinfar
- Agriculture Victoria Research, AgriBio, Center Centre for AgriBioscience, Bundoora, VIC 3083, Australia
| | - Timothy Luke
- Agriculture Victoria Research, AgriBio, Center Centre for AgriBioscience, Bundoora, VIC 3083, Australia
| | - Doris Ram
- Agriculture Victoria Research, AgriBio, Center Centre for AgriBioscience, Bundoora, VIC 3083, Australia
| | - Nicholas Rigas
- Agriculture Victoria Research, Grains Innovation Park, Horsham, VIC 3400, Australia
| | - Joe Panozzo
- Agriculture Victoria Research, Grains Innovation Park, Horsham, VIC 3400, Australia
- Centre for Agricultural Innovation, University of Melbourne, Parkville, VIC 3010, Australia
| | - Simone Rochfort
- Agriculture Victoria Research, AgriBio, Center Centre for AgriBioscience, Bundoora, VIC 3083, Australia
- School of Applied Systems Biology, La Trobe University, Bundoora, VIC 3083, Australia
| | - Hans Daetwyler
- Agriculture Victoria Research, AgriBio, Center Centre for AgriBioscience, Bundoora, VIC 3083, Australia
- School of Applied Systems Biology, La Trobe University, Bundoora, VIC 3083, Australia
| | - Matthew Hayden
- Agriculture Victoria Research, AgriBio, Center Centre for AgriBioscience, Bundoora, VIC 3083, Australia
- School of Applied Systems Biology, La Trobe University, Bundoora, VIC 3083, Australia
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Wang Y, Kansou K, Pritchard J, Zwart AB, Saulnier L, Ral JP. Beyond amylose content, selecting starch traits impacting in vitro α-amylase degradability in a wheat MAGIC population. Carbohydr Polym 2022; 291:119652. [DOI: 10.1016/j.carbpol.2022.119652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 05/12/2022] [Accepted: 05/21/2022] [Indexed: 11/28/2022]
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Hu Y, Sjoberg SM, Chen CJ, Hauvermale AL, Morris CF, Delwiche SR, Cannon AE, Steber CM, Zhang Z. As the number falls, alternatives to the Hagberg-Perten falling number method: A review. Compr Rev Food Sci Food Saf 2022; 21:2105-2117. [PMID: 35411636 DOI: 10.1111/1541-4337.12959] [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: 06/19/2021] [Revised: 03/08/2022] [Accepted: 03/15/2022] [Indexed: 11/28/2022]
Abstract
This review examines the application, limitations, and potential alternatives to the Hagberg-Perten falling number (FN) method used in the global wheat industry for detecting the risk of poor end-product quality mainly due to starch degradation by the enzyme α-amylase. By viscometry, the FN test indirectly detects the presence of α-amylase, the primary enzyme that digests starch. Elevated α-amylase results in low FN and damages wheat product quality resulting in cakes that fall, and sticky bread and noodles. Low FN can occur from preharvest sprouting (PHS) and late maturity α-amylase (LMA). Moist or rainy conditions before harvest cause PHS on the mother plant. Continuously cool or fluctuating temperatures during the grain filling stage cause LMA. Due to the expression of additional hydrolytic enzymes, PHS has a stronger negative impact than LMA. Wheat grain with low FN/high α-amylase results in serious losses for farmers, traders, millers, and bakers worldwide. Although blending of low FN grain with sound wheat may be used as a means of moving affected grain through the marketplace, care must be taken to avoid grain lots from falling below contract-specified FN. A large amount of sound wheat can be ruined if mixed with a small amount of sprouted wheat. The FN method is widely employed to detect α-amylase after harvest. However, it has several limitations, including sampling variability, high cost, labor intensiveness, the destructive nature of the test, and an inability to differentiate between LMA and PHS. Faster, cheaper, and more accurate alternatives could improve breeding for resistance to PHS and LMA and could preserve the value of wheat grain by avoiding inadvertent mixing of high- and low-FN grain by enabling testing at more stages of the value stream including at harvest, delivery, transport, storage, and milling. Alternatives to the FN method explored here include the Rapid Visco Analyzer, enzyme assays, immunoassays, near-infrared spectroscopy, and hyperspectral imaging.
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Affiliation(s)
- Yang Hu
- Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, USA
| | - Stephanie M Sjoberg
- Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, USA
| | - Chunpen James Chen
- Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, Virginia, USA
| | - Amber L Hauvermale
- Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, USA
| | - Craig F Morris
- Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, USA.,USDA, Agricultural Research Service, Wheat Health, Genetics, and Quality Research Unit, Pullman, Washington, USA
| | - Stephen R Delwiche
- USDA, Agricultural Research Service, Beltsville Agricultural Research Center, Food Quality, Laboratory, Beltsville, Maryland, USA
| | - Ashley E Cannon
- Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, USA.,USDA, Agricultural Research Service, Wheat Health, Genetics, and Quality Research Unit, Pullman, Washington, USA
| | - Camille M Steber
- Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, USA.,USDA, Agricultural Research Service, Wheat Health, Genetics, and Quality Research Unit, Pullman, Washington, USA
| | - Zhiwu Zhang
- Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, USA
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Zhang Q, Pritchard J, Mieog J, Byrne K, Colgrave ML, Wang JR, Ral JPF. Over-Expression of a Wheat Late Maturity Alpha-Amylase Type 1 Impact on Starch Properties During Grain Development and Germination. FRONTIERS IN PLANT SCIENCE 2022; 13:811728. [PMID: 35422830 PMCID: PMC9002352 DOI: 10.3389/fpls.2022.811728] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Accepted: 02/04/2022] [Indexed: 05/14/2023]
Abstract
The hydrolysis of starch is a complex process that requires synergistic action of multiple hydrolytic enzymes, including α-amylases. Wheat over-expression of TaAmy1, driven by seed specific promoter, resulted in a 20- to 230-fold total α-amylase activity in mature grains. Ectopic expression of TaAmy1 showed a significant elevated α-amylase activity in stem and leaf without consequences on transitory starch. In mature grain, overexpressed TaAMY1 was mainly located in the endosperm with high expression of TaAmy1. This is due to early developing grains having effect on starch granules from 18 days post-anthesis (DPA) and on soluble sugar accumulation from 30 DPA. While accumulation of TaAMY1 led to a high degree of damaged starch in grain, the dramatic alterations of starch visco-properties caused by the elevated levels of α-amylase essentially occurred during processing, thus suggesting a very small impact of related starch damage on grain properties. Abnormal accumulation of soluble sugar (α-gluco-oligosaccharide and sucrose) by TaAMY1 over-expression reduced the grain dormancy and enhanced abscisic acid (ABA) resistance. Germination study in the presence of α-amylase inhibitor suggested a very limited role of TaAMY1 in the early germination process and starch conversion into soluble sugars.
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Affiliation(s)
- Qin Zhang
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Canberra, ACT, Australia
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Jenifer Pritchard
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Canberra, ACT, Australia
| | - Jos Mieog
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Canberra, ACT, Australia
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW, Australia
| | - Keren Byrne
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Canberra, ACT, Australia
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), St Lucia, QLD, Australia
| | - Michelle L. Colgrave
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Canberra, ACT, Australia
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), St Lucia, QLD, Australia
| | - Ji-Rui Wang
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Jean-Philippe F. Ral
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Canberra, ACT, Australia
- *Correspondence: Jean-Philippe F. Ral,
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Cannon AE, Marston EJ, Kiszonas AM, Hauvermale AL, See DR. Late-maturity α-amylase (LMA): exploring the underlying mechanisms and end-use quality effects in wheat. PLANTA 2021; 255:2. [PMID: 34837530 PMCID: PMC8627422 DOI: 10.1007/s00425-021-03749-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Accepted: 10/03/2021] [Indexed: 06/13/2023]
Abstract
MAIN CONCLUSION A comprehensive understanding of LMA from the underlying molecular aspects to the end-use quality effects will greatly benefit the global wheat industry and those whose livelihoods depend upon it. Late-maturity α-amylase (LMA) leads to the expression and protein accumulation of high pI α-amylases during late grain development. This α-amylase is maintained through harvest and leads to an unacceptable low falling number (FN), the wheat industry's standard measure for predicting end-use quality. Unfortunately, low FN leads to significant financial losses for growers. As a result, wheat researchers are working to understand and eliminate LMA from wheat breeding programs, with research aims that include unraveling the genetic, biochemical, and physiological mechanisms that lead to LMA expression. In addition, cereal chemists and quality scientists are working to determine if and how LMA-affected grain impacts end-use quality. This review is a comprehensive overview of studies focused on LMA and includes open questions and future directions.
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Affiliation(s)
- Ashley E. Cannon
- Wheat Health, Genetics, and Quality Research Unit, USDA Agricultural Research Service, Pullman, WA USA
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA USA
| | - Elliott J. Marston
- Department of Plant Pathology, Washington State University, Pullman, WA USA
| | - Alecia M. Kiszonas
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA USA
| | - Amber L. Hauvermale
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA USA
| | - Deven R. See
- Wheat Health, Genetics, and Quality Research Unit, USDA Agricultural Research Service, Pullman, WA USA
- Department of Plant Pathology, Washington State University, Pullman, WA USA
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11
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Zhang Q, Pritchard J, Mieog J, Byrne K, Colgrave ML, Wang J, Ral JF. Overexpression of a wheat α-amylase type 2 impact on starch metabolism and abscisic acid sensitivity during grain germination. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2021; 108:378-393. [PMID: 34312931 PMCID: PMC9290991 DOI: 10.1111/tpj.15444] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 07/16/2021] [Accepted: 07/20/2021] [Indexed: 05/27/2023]
Abstract
Despite being of vital importance for seed establishment and grain quality, starch degradation remains poorly understood in organs such as cereal or legume seeds. In cereals, starch degradation requires the synergetic action of different isoforms of α-amylases. Ubiquitous overexpression of TaAmy2 resulted in a 2.0-437.6-fold increase of total α-amylase activity in developing leaf and harvested grains. These increases led to dramatic alterations of starch visco-properties and augmentation of soluble carbohydrate levels (mainly sucrose and α-gluco-oligosaccharide) in grain. Interestingly, the overexpression of TaAMY2 led to an absence of dormancy in ripened grain due to abscisic acid (ABA) insensitivity. Using an allosteric α-amylase inhibitor (acarbose), we demonstrated that ABA insensitivity was due to the increased soluble carbohydrate generated by the α-amylase excess. Independent from the TaAMY2 overexpression, inhibition of α-amylase during germination led to the accumulation of soluble α-gluco-oligosaccharides without affecting the first stage of germination. These findings support the hypotheses that (i) endosperm sugar may overcome ABA signalling and promote sprouting, and (ii) α-amylase may not be required for the initial stage of grain germination, an observation that questions the function of the amylolytic enzyme in the starch degradation process during germination.
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Affiliation(s)
- Qin Zhang
- Agriculture and foodCSIRO Agriculture and FoodCanberraACT2601Australia
- Triticeae Research InstituteSichuan Agricultural UniversityChengduSichuan611130China
| | - Jenifer Pritchard
- Agriculture and foodCSIRO Agriculture and FoodCanberraACT2601Australia
| | - Jos Mieog
- Agriculture and foodCSIRO Agriculture and FoodCanberraACT2601Australia
- Present address:
Plant ScienceSouthern Cross UniversityLismoreACTAustralia
| | - Keren Byrne
- Agriculture and foodCSIRO Agriculture and FoodCanberraACT2601Australia
- CSIRO Agriculture and FoodSt. LuciaQLD4067Australia
| | - Michelle L. Colgrave
- Agriculture and foodCSIRO Agriculture and FoodCanberraACT2601Australia
- CSIRO Agriculture and FoodSt. LuciaQLD4067Australia
| | - Ji‐Rui Wang
- Triticeae Research InstituteSichuan Agricultural UniversityChengduSichuan611130China
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12
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Transgenic wheat with increased endosperm lipid – Impacts on grain composition and baking quality. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103289] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Tai L, Wang HJ, Xu XJ, Sun WH, Ju L, Liu WT, Li WQ, Sun J, Chen KM. Pre-harvest sprouting in cereals: genetic and biochemical mechanisms. JOURNAL OF EXPERIMENTAL BOTANY 2021; 72:2857-2876. [PMID: 33471899 DOI: 10.1093/jxb/erab024] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Accepted: 01/18/2021] [Indexed: 05/22/2023]
Abstract
With the growth of the global population and the increasing frequency of natural disasters, crop yields must be steadily increased to enhance human adaptability to risks. Pre-harvest sprouting (PHS), a term mainly used to describe the phenomenon in which grains germinate on the mother plant directly before harvest, is a serious global problem for agricultural production. After domestication, the dormancy level of cultivated crops was generally lower than that of their wild ancestors. Although the shortened dormancy period likely improved the industrial performance of cereals such as wheat, barley, rice, and maize, the excessive germination rate has caused frequent PHS in areas with higher rainfall, resulting in great economic losses. Here, we systematically review the causes of PHS and its consequences, the major indicators and methods for PHS assessment, and emphasize the biological significance of PHS in crop production. Wheat quantitative trait loci functioning in the control of PHS are also comprehensively summarized in a meta-analysis. Finally, we use Arabidopsis as a model plant to develop more complete PHS regulatory networks for wheat. The integration of this information is conducive to the development of custom-made cultivated lines suitable for different demands and regions, and is of great significance for improving crop yields and economic benefits.
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Affiliation(s)
- Li Tai
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Life Sciences, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Hong-Jin Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Life Sciences, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xiao-Jing Xu
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Life Sciences, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wei-Hang Sun
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Life Sciences, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Lan Ju
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Life Sciences, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wen-Ting Liu
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Life Sciences, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wen-Qiang Li
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Life Sciences, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jiaqiang Sun
- National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Kun-Ming Chen
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Life Sciences, Northwest A&F University, Yangling 712100, Shaanxi, China
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14
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Møller MS, Svensson B. Enzymes in grain processing. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.10.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Neoh GKS, Dieters MJ, Tao K, Fox GP, Nguyen PTM, Gilbert RG. Late-Maturity Alpha-Amylase in Wheat ( Triticum aestivum) and Its Impact on Fresh White Sauce Qualities. Foods 2021; 10:foods10020201. [PMID: 33498449 PMCID: PMC7909430 DOI: 10.3390/foods10020201] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/06/2021] [Accepted: 01/19/2021] [Indexed: 11/21/2022] Open
Abstract
When wheat experiences a cold-temperature ‘shock’ during the late stage of grain filling, it triggers the abnormal synthesis of late-maturity α-amylase (LMA). This increases the enzyme content in affected grain, which can lead to a drastic reduction in falling number (FN). By commercial standards, a low FN is taken as an indication of inferior quality, deemed unsuitable for end-product usage. Hence, LMA-affected grains are either rejected or downgraded to feed grade at the grain receiving point. However, previous studies have found no substantial correlation between low FN-LMA and bread quality. The present study extends previous investigations to semi-solid food, evaluating the physical quality of fresh white sauce processed from LMA-affected flour. Results show that high-LMA flours had low FNs and exhibited poor pasting characteristics. However, gelation occurred in the presence of other components during fresh white sauce processing. This demonstrates that LMA-affected flours may have new applications in low-viscosity products.
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Affiliation(s)
- Galex K. S. Neoh
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (G.K.S.N.); (K.T.)
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
| | - Mark J. Dieters
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia;
| | - Keyu Tao
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (G.K.S.N.); (K.T.)
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
| | - Glen P. Fox
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
- Department of Food Science and Technology, University of California Davis, Davis, CA 95616, USA
| | - Phuong T. M. Nguyen
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia;
| | - Robert G. Gilbert
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (G.K.S.N.); (K.T.)
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
- Correspondence:
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Woźniak E, Tyczewska A, Twardowski T. Bioeconomy development factors in the European Union and Poland. N Biotechnol 2020; 60:2-8. [PMID: 32835869 DOI: 10.1016/j.nbt.2020.07.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 07/23/2020] [Accepted: 07/26/2020] [Indexed: 10/23/2022]
Abstract
Bioeconomy is not an autonomous sector of the economy, but rather a complex mechanism involving agriculture, industry, biotechnology, service sectors and consumers. To measure the size of the bioeconomy in European Union (EU) countries, it is necessary to create appropriate indicators that allow it to be monitored with reference to its current state, growth rate and sector description. In many countries, including Poland, there is no complete information or data collection system to monitor bioeconomy development directly, e.g. in the Polish Central Statistical Office. In response to these needs, several groups of indicators related to the circular economy, sustainable development and Europe 2020 were created by the European Commission (EC) in the Eurostat database. These indicators can help monitoring of bioeconomy development in EU countries. The present study discusses factors for bioeconomy development through an analysis of their social, economic and environmental aspects, as well as showing the value of the selected indicators in the EU and Poland. In addition, a separate section is dedicated to public perception of bioeconomy and to legislation regarding genetically modified organisms (GMOs). To date, many research studies have been reported on the public acceptance of bioeconomy issues in the EU, including renewable resources, biofuels, GMOs, bio-based products, food security and climate change. The awareness and perception of society on the bioeconomy, bio-based products and processes, and the sustainable use of resources can contribute to environmental sustainability, but intensified efforts are required to increase public acceptance.
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Affiliation(s)
- Ewa Woźniak
- Institute of Bioorganic Chemistry, Polish Academy of Sciences, Poznan, Poland.
| | - Agata Tyczewska
- Institute of Bioorganic Chemistry, Polish Academy of Sciences, Poznan, Poland.
| | - Tomasz Twardowski
- Institute of Bioorganic Chemistry, Polish Academy of Sciences, Poznan, Poland.
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17
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Neoh G, Tan X, Dieters M, Fox G, Gilbert R. Effects of cold temperature on starch molecular structure and gelatinization of late-maturity alpha-amylase affected wheat. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102925] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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18
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Trabelsi S, Ben Mabrouk S, Kriaa M, Ameri R, Sahnoun M, Mezghani M, Bejar S. The optimized production, purification, characterization, and application in the bread making industry of three acid-stable alpha-amylases isoforms from a new isolated Bacillus subtilis strain US586. J Food Biochem 2019; 43:e12826. [PMID: 31353531 DOI: 10.1111/jfbc.12826] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Revised: 02/17/2019] [Accepted: 02/18/2019] [Indexed: 01/10/2023]
Abstract
A new alpha-amylase-producing strain was assigned as Bacillus subtilis US586. The used statistical methodology indicated that amylase production was enhanced by 5.3 folds. The crude enzyme analysis proved the presence of three amylases isoforms Amy1, Amy2, and Amy3 called Amy586. The purified amylases had molecular masses of 48, 52, and 68 kDa with a total specific activity of 2,133 U/mg. Amy586 generated maltose, maltotriose, and maltopentaose as main final products after starch hydrolysis. It exhibited a large 4-6 optimal pH, a 60°C temperature activity, and a moderate thermostability. Amy586 displayed a high pH stability ranging from 3.5 to 6. The addition of Amy586 to weak wheat flour decreased its P/L ratio from 1.9 to 1.2 and increased its dough baking strength (W) from 138 × 10-4 to 172 × 10-4 J. Amy586 also improved the bread texture parameters by reducing its firmness and boosting the cohesion and elasticity values. PRACTICAL APPLICATIONS: Bacterial alpha-amylases with novel properties have been the major extent of recent research. In this paper, we managed to demonstrate that the addition of a purified amylolytic extract from the new isolated Bacillus subtilis strain US586 to weak local flour improves dough rheological proprieties and bread quality. Therefore, Amy586 can be considered as a bread making improver.
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Affiliation(s)
- Sahar Trabelsi
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Centre of Biotechnology of Sfax (CBS), University of Sfax, Sfax, Tunisia
| | - Sameh Ben Mabrouk
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Centre of Biotechnology of Sfax (CBS), University of Sfax, Sfax, Tunisia
| | - Mouna Kriaa
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, University of Sfax, Sfax, Tunisia
| | - Rihab Ameri
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Centre of Biotechnology of Sfax (CBS), University of Sfax, Sfax, Tunisia
| | - Mouna Sahnoun
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Centre of Biotechnology of Sfax (CBS), University of Sfax, Sfax, Tunisia
| | - Monia Mezghani
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Centre of Biotechnology of Sfax (CBS), University of Sfax, Sfax, Tunisia
| | - Samir Bejar
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Centre of Biotechnology of Sfax (CBS), University of Sfax, Sfax, Tunisia
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19
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Poudel R, Finnie S, Rose DJ. Effects of wheat kernel germination time and drying temperature on compositional and end-use properties of the resulting whole wheat flour. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.01.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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20
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Damaris RN, Lin Z, Yang P, He D. The Rice Alpha-Amylase, Conserved Regulator of Seed Maturation and Germination. Int J Mol Sci 2019; 20:E450. [PMID: 30669630 PMCID: PMC6359163 DOI: 10.3390/ijms20020450] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2018] [Revised: 01/14/2019] [Accepted: 01/17/2019] [Indexed: 11/29/2022] Open
Abstract
Alpha-amylase, the major form of amylase with secondary carbohydrate binding sites, is a crucial enzyme throughout the growth period and life cycle of angiosperm. In rice, alpha-amylase isozymes are critical for the formation of the storage starch granule during seed maturation and motivate the stored starch to nourish the developing seedling during seed germination which will directly affect the plant growth and field yield. Alpha-amylase has not yet been studied intensely to understand its classification, structure, expression trait, and expression regulation in rice and other crops. Among the 10-rice alpha-amylases, most were exclusively expressed in the developing seed embryo and induced in the seed germination process. During rice seed germination, the expression of alpha-amylase genes is known to be regulated negatively by sugar in embryos, however positively by gibberellin (GA) in endosperm through competitively binding to the specific promoter domain; besides, it is also controlled by a series of other abiotic or biotic factors, such as salinity. In this review, we overviewed the research progress of alpha-amylase with focus on seed germination and reflected on how in-depth work might elucidate its regulation and facilitate crop breeding as an efficient biomarker.
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Affiliation(s)
- Rebecca Njeri Damaris
- Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China.
- University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Zhongyuan Lin
- Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China.
- University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Pingfang Yang
- School of Life Sciences, Hubei University, Wuhan 430070, China.
| | - Dongli He
- School of Life Sciences, Hubei University, Wuhan 430070, China.
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21
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Zhygunov D, Kovalova V, Kovalov M, Donets A. Development of technological solutions for flour production with specified quality parameters. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.15673/fst.v12i3.1043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Today, bakery and milling industry is actively developing, as well as other branches of food industry. This is due to the applying of new foreign trends to the technology and range of products of the Ukrainian market. In these conditions, the classic offering of flour is already inadequate. To meet the needs of modern bakeries, milling industry is facing a new challenge: production of flour grades with specified quality parameters.
The article considers the technological and baking properties of flour from all systems of the technological process of a flourmill with a capacity of 300 tons per day. Studies have shown that flour from first-quality systems is whiter by 15–20 units, is by 1.0–1.8% lower in ash, by 1–3% lower in protein, by 2–4% lower in gluten with more elastic properties, has a Falling Number higher by 80–110 s, a water absorption capacity lower by 1–5%, a damaged starch value lower by 1–3 UCD as compared to flour from systems of some other quality. Technological solutions are developed for producing a special flour grade by its selection and mixing from the streams of the 1st break system (B1/B2), 1st reduction system (C1/C2), 2nd sizing system (R2), and 1st vibratory bran finisher system (V1). It has been found that the developed grade of flour – patent superior grade flour – meets the requirements and has high baking performance. It has a gluten content higher by 2%, Falling Number lower by 20 s, and Starch Damage less by 2 UCD, as compared to patent high grade flour. This makes it possible to obtain bread larger in volume by 55 cm3, with smooth, even crust, elastic white crumb, and uniform porosity (80%). According to rheological characteristics determined with a Mixolab device, patent superior grade flour has a higher Water Absorption Index, a higher Viscosity Index, a lower Gluten+ Index, and a lower Amylase Index than patent high grade flour. The developed technological solutions for producing flour with specified quality parameters have been introduced at the flourmill with an equipment package, from the company Alapala (Turkey), with a capacity of 300 tons per day.
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22
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Towards Food Security: Current State and Future Prospects of Agrobiotechnology. Trends Biotechnol 2018; 36:1219-1229. [PMID: 30262405 DOI: 10.1016/j.tibtech.2018.07.008] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Revised: 07/03/2018] [Accepted: 07/12/2018] [Indexed: 11/20/2022]
Abstract
The consistent increase in the global population, estimated to reach 9 billion people by 2050, poses a serious challenge for the achievement of global food security. Therefore, the need to feed an increasing world population and to respond adequately to the effects of climate change must be urgently considered. Progress may be achieved by applying knowledge of molecular and genetic mechanisms to create and/or improve agricultural and industrial processes. We highlight the importance of crops (wheat, maize, rice, rapeseed, and soybean) to the development of sustainable agriculture and agrobiotechnology in the EU and discuss possible solutions for ensuring food security, while also considering their social acceptance.
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23
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Li QF, Huang LC, Chu R, Li J, Jiang MY, Zhang CQ, Fan XL, Yu HX, Gu MH, Liu QQ. Down-Regulation of SSSII-2 Gene Expression Results in Novel Low-Amylose Rice with Soft, Transparent Grains. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9750-9760. [PMID: 30160954 DOI: 10.1021/acs.jafc.8b02913] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
Although soft rice, with low amylose content (AC), has high eating and cooking quality (ECQ), its appearance is poor due to the opaque endosperm. Here, a novel soft rice with low AC but a transparent appearance was generated by knocking-down the expression of SSSII-2, a gene encoding one isoform of soluble starch synthase (SSS). The physicochemical properties of the SSSII-2 RNAi rice are quite different from the control but more like the popular soft rice "Nanjing 46". The taste value assay further demonstrated that the ECQ of SSSII-2 RNAi rice was as high as "Nanjing 46", but only SSSII-2 RNAi rice retained the transparent endosperm under low moisture conditions. Further examination showed that the different morphologies and fine structures of the starch granules may contribute to the specific properties of SSSII-2 RNAi rice. Therefore, SSSII-2 has potential application in future high quality rice breeding programs.
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Affiliation(s)
- Qian-Feng Li
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture , Yangzhou University , Yangzhou 225009 , China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education , Yangzhou University , Yangzhou 225009 , China
| | - Li-Chun Huang
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture , Yangzhou University , Yangzhou 225009 , China
| | - Rui Chu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture , Yangzhou University , Yangzhou 225009 , China
| | - Juan Li
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture , Yangzhou University , Yangzhou 225009 , China
| | - Mei-Yan Jiang
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture , Yangzhou University , Yangzhou 225009 , China
| | - Chang-Quan Zhang
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture , Yangzhou University , Yangzhou 225009 , China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education , Yangzhou University , Yangzhou 225009 , China
| | - Xiao-Lei Fan
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture , Yangzhou University , Yangzhou 225009 , China
| | - Heng-Xiu Yu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture , Yangzhou University , Yangzhou 225009 , China
| | - Ming-Hong Gu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture , Yangzhou University , Yangzhou 225009 , China
| | - Qiao-Quan Liu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture , Yangzhou University , Yangzhou 225009 , China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education , Yangzhou University , Yangzhou 225009 , China
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Newberry M, Zwart AB, Whan A, Mieog JC, Sun M, Leyne E, Pritchard J, Daneri-Castro SN, Ibrahim K, Diepeveen D, Howitt CA, Ral JPF. Does Late Maturity Alpha-Amylase Impact Wheat Baking Quality? FRONTIERS IN PLANT SCIENCE 2018; 9:1356. [PMID: 30245701 PMCID: PMC6137811 DOI: 10.3389/fpls.2018.01356] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Accepted: 08/28/2018] [Indexed: 05/27/2023]
Abstract
Late maturity α-amylase (LMA) and pre-harvest sprouting (PHS) are both recognized as environmentally induced grain quality defects resulting from abnormally high levels of α-amylase. LMA is a more recently identified quality issue that is now receiving increasing attention worldwide and whose prevalence is now seen as impeding the development of superior quality wheat varieties. LMA is a genetic defect present in specific wheat genotypes and is characterized by elevated levels of the high pI TaAMY1 α-amylase, triggered by environmental stress during wheat grain development. TaAMY1 remains present in the aleurone through the harvest, lowering Falling Number (FN) at receival, causing a down-grading of the grain, often to feed grade, thus reducing the farmers' income. This downgrading is based on the assumption within the grain industry that, as for PHS, a low FN represents poor quality grain. Consequently any wheat line possessing low FN or high α-amylase levels is automatically considered a poor bread wheat despite there being no published evidence to date, to show that LMA is detrimental to end product quality. To evaluate the validity of this assumption a comprehensive evaluation of baking properties was performed from LMA prone lines using a subset of tall non-Rht lines from a multi-parent advanced generation inter-cross (MAGIC) wheat population grown at three different sites. LMA levels were determined along with quality parameters including end product functionality such as oven spring, bread loaf volume and weight, slice area and brightness, gas cell number and crumb firmness. No consistent or significant phenotypic correlation was found between LMA related FN and any of the quality traits. This manuscript provides for the first time, compelling evidence that LMA has limited impact on bread baking end product functionality.
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Affiliation(s)
- Marcus Newberry
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
| | - Alexander B. Zwart
- Data61, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
| | - Alex Whan
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
| | - Jos C. Mieog
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
- Data61, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
| | - May Sun
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
| | - Emmett Leyne
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
| | - Jenifer Pritchard
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
| | | | - Kutty Ibrahim
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
| | - Dean Diepeveen
- Department of Primary Industries and Regional Development, South Perth, WA, Australia
| | - Crispin A. Howitt
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
| | - Jean-Philippe F. Ral
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
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25
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Olaerts H, Courtin CM. Impact of Preharvest Sprouting on Endogenous Hydrolases and Technological Quality of Wheat and Bread: A Review. Compr Rev Food Sci Food Saf 2018; 17:698-713. [PMID: 33350132 DOI: 10.1111/1541-4337.12347] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Revised: 03/01/2018] [Accepted: 03/03/2018] [Indexed: 11/30/2022]
Abstract
The cereal-based food industry faces the challenge to produce food of high and uniform quality to meet consumer demands. However, adverse weather conditions, including prolonged and repeated rainfall, before harvest time evoke germination of the kernels in the ear of the parent plant, which is known as preharvest sprouting (PHS). PHS results in the production of several hydrolytic enzymes in the kernel, which decreases the technological quality of wheat and causes problems during processing of the flour into cereal-based products. Therefore, wheat that is severely sprouted in the field is less suitable for products for human consumption, and is often discounted to animal feed. Up till now, most knowledge on PHS is obtained by research on laboratory-sprouted wheat as a proxy for field-sprouted wheat. Knowledge on PHS in the field itself is more scarce. This review gives a comprehensive overview of the recent findings on PHS of wheat in the field, compared to knowledge on controlled sprouting. The physiological and functional changes occurring in wheat during PHS and their impact on wheat and bread quality are discussed. This review provides a useful background for further research concerning the potential of field-sprouted wheat to be used as raw material in the food industry.
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Affiliation(s)
- Heleen Olaerts
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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26
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Kiszonas AM, Engle DA, Pierantoni LA, Morris CF. Relationships between Falling Number, α‐amylase activity, milling, cookie, and sponge cake quality of soft white wheat. Cereal Chem 2018. [DOI: 10.1002/cche.10041] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Alecia M. Kiszonas
- USDA‐ARS Western Wheat Quality Laboratory Washington State University Pullman WA USA
| | - Douglas A. Engle
- USDA‐ARS Western Wheat Quality Laboratory Washington State University Pullman WA USA
| | | | - Craig F. Morris
- USDA‐ARS Western Wheat Quality Laboratory Washington State University Pullman WA USA
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27
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Picariello G, Di Stasio L, Mamone G, Iacomino G, Venezia A, Iannaccone N, Ferranti P, Coppola R, Addeo F. Identification of enzyme origin in dough improvers: DNA-based and proteomic approaches. Food Res Int 2018; 105:52-58. [DOI: 10.1016/j.foodres.2017.10.046] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Revised: 10/23/2017] [Accepted: 10/28/2017] [Indexed: 11/16/2022]
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28
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Frauenlob J, Hetebrij E, D'Amico S, Schoenlechner R. Role of α-Amylase in the Pasting Behavior of Wheat Flours Upon Storage. STARCH-STARKE 2017. [DOI: 10.1002/star.201700123] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Johannes Frauenlob
- Department of Food Sciences and Technology Institute of Food Technology BOKU-University of Natural Resources and Life Sciences; Muthgasse 18 1190 Vienna Austria
| | - Edwin Hetebrij
- Department of Food Sciences and Technology Institute of Food Technology BOKU-University of Natural Resources and Life Sciences; Muthgasse 18 1190 Vienna Austria
| | - Stefano D'Amico
- Department of Food Sciences and Technology Institute of Food Technology BOKU-University of Natural Resources and Life Sciences; Muthgasse 18 1190 Vienna Austria
| | - Regine Schoenlechner
- Department of Food Sciences and Technology Institute of Food Technology BOKU-University of Natural Resources and Life Sciences; Muthgasse 18 1190 Vienna Austria
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29
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Ral JPF, Sun M, Mathy A, Pritchard JR, Konik-Rose C, Larroque O, Newberry M. A biotechnological approach to directly assess the impact of elevated endogenous α-amylase on Asian white-salted noodle quality. STARCH-STARKE 2017. [DOI: 10.1002/star.201700089] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
| | - May Sun
- CSIRO Agriculture and Food; Canberra ACT Australia
| | - Alexia Mathy
- CSIRO Agriculture and Food; Canberra ACT Australia
- ISARA Lyon AGRAPOLE - 23; Lyon Cedex France
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30
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Effect of barley flour addition on the physico-chemical properties of dough and structure of bread. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.021] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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