Comparative proteomic analysis of the effect of temperature and fertilizer on gliadin and glutenin accumulation in the developing endosperm and flour from Triticum aestivum L. cv. Butte 86

Abstract

BackgroundFlour quality is largely determined by the gluten proteins, a complex mixture of proteins consisting of high molecular weight-glutenin subunits (HMW-GS), low molecular weight-glutenin subunits (LMW-GS), and α-, γ-, and ω-gliadins. Detailed proteomic analyses of the effects of fertilizer and high temperature on individual gliadin and glutenin protein levels are needed to determine how these environmental factors influence flour quality.ResultsWheat plants (Triticum aestivum L. cv. Butte 86) were grown in greenhouses under moderate and high temperature regimens with and without post-anthesis fertilizer. Quantitative two-dimensional gel electrophoresis was used to construct accumulation profiles in developing endosperm for the entire complement of gluten proteins identified previously by tandem mass spectrometry. Amounts of individual gliadins and glutenins were also determined in flour produced under each of the regimens. Under all environmental regimens, most HMW-GS, LMW-GS, γ- and ω-gliadins accumulated rapidly during early stages of grain development and leveled off during middle stages of development. A subset of LMW-GS showed a second distinct profile, accumulating throughout development, while α-gliadins showed a variety of accumulation profiles. In flour, fourteen distinct gluten proteins responded similarly to fertilizer, high temperature, and high temperature plus fertilizer. The majority of HMW-GS and ω-gliadins and some α-gliadins increased while two LMW-GS and a minor γ-gliadin decreased. Fertilizer did not influence gluten protein accumulation under high temperature conditions. Additionally, the effects of fertilizer and high temperature were not additive; very few changes were observed when plants that received fertilizer were subjected to high temperature.ConclusionsAlthough post-anthesis temperature and fertilizer have very different effects on grain development and yield, the two treatments elicit surprisingly similar effects on the accumulation of gluten proteins. The similarity of the responses to the different treatments is likely due to source-sink activities of nitrogen reserves in the wheat plant. Because each protein that showed a response in this study is linked to a gene sequence, the work sets the stage for transgenic studies that will better elucidate the roles of specific proteins in flour quality and in the response to the environment.

Nitrogen fertilisation of durum wheat: a case study in Mediterranean area during transition to conservation agriculture

“…The ratio of polymeric vs monomeric proteins constitutes a criterion for high quality durum wheat (De Vita et al, 2007) and its high values are generally associated with a decrease in extensibility and with an increase in mixing time (MacRitchie, 1985;Mann et al, 2005). The effect of N dose was significantly more effective on glutenin synthesis, ensuring higher GS/gliadin ratio, matching with recent work which reported differences in the expression of different gluten gene families in response to both N fertilisation (Hurkman et al, 2013) and genotype (Wan et al, 2013).…”

“…Proteins concentration in kernels is clearly conditioned by environmental variables such as water availability and temperature during growth, especially through the grain-filling period (Tea et al, 2004), which influence the rate and duration of wheat grain development, protein accumulation and starch deposition (Ottman et al, 2000;Dupont and Altenbach, 2003). However, the most effective N o n c o m m e r c i a l u s e o n l y environmental factor on protein accumulation is N availability; recent data on wheat underlined the effects of N also on the modification of wheat gluten protein composition, with respect to single members of gliadin and to the high and low molecular weight glutenins (HMW-GS, LMW-GS) (Hurkman et al, 2013;Wan et al, 2013;Visioli et al, 2016).…”

Allelic Composition of HMW-Glutenin Protein and Their Relationship With Quality of Wheat

“…Amount of gluten protein fraction will be higher when using fertilizer than without using. The high temperature influence to increasing content of gluten protein, what is the results of inhibition of starch synthesis (Hurkman et al, 2013). Genotype with high protein content mainly have high protein sedimentation volume and loaf volume, in this study.…”

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“…Amount of gluten protein fraction will be higher when using fertilizer than without using. The high temperature increasing of gluten protein content per grain which is resulted by the inhibited synthesis of starch under high temperature (Hurkman et al, 2013). Gluten matrix have main role in determining baking quality of wheat flour by affecting capacity of water absorption, viscosity and elasticity of the dough, what is important for food industry and quality products in human nutrition.…”