Effect of high-molecular-weight glutenin subunit deletion on soft wheat quality properties and sugar-snap cookie quality estimated through near-isogenic lines

Zhang, Xiao; Zhang, Boqiao; Wu, Hongya; Chen, Lu; Lu, Guofeng; Liu, Datong; Li, Man; Jiang, Wei; Song, G; Gao, Derong

doi:10.1016/s2095-3119(17)61729-5

Cited by 28 publications

(14 citation statements)

References 27 publications

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“…Meanwhile, Liu et al [6] reported that the absence of the Ax1 subunit 2 of 15 decreased the protein content and formed larger apertures in the microstructure of gluten. Zhang et al [7] suggested that the absence of the HMW-GS in Glu-D1 showed much lower gluten and dough strength than in Glu-A1 and wild genotype. Grain protein synthesis is largely dependent on nitrogen assimilation and protein hydrolysis governed by several enzymes in the vegetative organs of wheat.…”

Section: Introductionmentioning

confidence: 99%

Effects of Nitrogen Fertilizer on Quality Characteristics of Wheat with the Absence of Different Individual High-Molecular-Weight Glutenin Subunits (HMW-GSs)

Tao

Zhou

Wang

et al. 2022

IJMS

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High-molecular-weight glutenin subunits (HMW-GSs) are important components of gluten, which determine the grain quality of wheat. In this study, we investigated the effects of nitrogen (N) fertilizer application on the synthesis and accumulation of grain protein and gluten quality in wheat lines with different HMW-GSs absent. The results showed that the absence of the HMW-GS in the wheat variety Ningmai 9 significantly decreased the contents of gluten, glutenin macropolymer (GMP), protein compositions, HMW-GS and HMW-GS/LMW-GS. The reduction in glutenins was compensated to some extent by an increase of gliadins. The absence of x-type HMW-GSs (1, 7 and 2 subunits) had a greater effect on gluten and GMP properties than y-type HMW-GSs (8 and 12 subunits). The content of protein compositions, gluten and GMP increased with an increase of N level; however, the increment in wheat lines with the absence of HMW-GS, especially in Ax1a, Bx7a and Dx2a, was lower than that in the wild type under various N levels. The expression level of genes encoding HMW-GSs, and activities of nitrate reductase (NR) and glutamine synthetase (GS), differed significantly among the investigated wheat lines. The reduction in gene expression and activities in Ax1a and Dx2a may account for the reductions in gluten, GMP, protein compositions, HMW-GS and HMW-GS/LMW-GS.

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Section: Introductionmentioning

confidence: 99%

Effects of Nitrogen Fertilizer on Quality Characteristics of Wheat with the Absence of Different Individual High-Molecular-Weight Glutenin Subunits (HMW-GSs)

Tao

Zhou

Wang

et al. 2022

IJMS

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“…However, both double null genotypes lacking the A and D genome subunits and a single D genome null line showed significantly higher cookie diameter, crispness, and lower cookie height in comparison with the A genome null line and the control line. This study indicates that the elimination of the HMW subunits encoded by both the A and D genomes can be tolerated for cookie making (Zhang et al., ). In another study, a line of Chinese Spring wheat with a deletion of the A genome LMW subunit genes was used to study the effect of deleting an LMW subunit allele encoded by the A genome.…”

Section: Technological Properties Of Gluten Proteinsmentioning

confidence: 76%

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Rustgi

Shewry

Brouns

et al. 2019

Comp Rev Food Sci Food Safe

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Wheat is the primary source of nutrition for many, especially those living in developing countries, and wheat proteins are among the most widely consumed dietary proteins in the world. However, concerns about disorders related to the consumption of wheat and/or wheat gluten proteins have increased sharply in the last 20 years. This review focuses on wheat gluten proteins and amylase trypsin inhibitors, which are considered to be responsible for eliciting most of the intestinal and extraintestinal symptoms experienced by susceptible individuals. Although several approaches have been proposed to reduce the exposure to gluten or immunogenic peptides resulting from its digestion, none have proven sufficiently effective for general use in coeliac‐safe diets. Potential approaches to manipulate the content, composition, and technological properties of wheat proteins are therefore discussed, as well as the effects of using gluten isolates in various food systems. Finally, some aspects of the use of gluten‐free commodities are discussed.

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“…Previous work demonstrated that increased GS in modern varieties was specifically associated with increased HMW-GluS contents [ 31 , 32 , 33 , 34 ] This would infer that the greater pro-inflammatory effects of higher GS wheat proteins were in some manner, either directly or indirectly, associated with the increasing prevalence of HMW-GS. The causative immunogenic proteins were not identified in the present study but the need to further investigate associations between the higher GS and associated immunogenicity was evidenced.…”

Section: Discussionmentioning

confidence: 99%

Pro-Inflammatory Effect of Gliadins and Glutenins Extracted from Different Wheat Cultivars on an In Vitro 3D Intestinal Epithelium Model

Truzzi

Tibaldi

Whittaker

et al. 2020

IJMS

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There is a need to assess the relationship between improved rheological properties and the immunogenic potential of wheat proteins. The present study aimed to investigate the in vitro effects of total protein extracts from three modern and two landrace Triticum aestivum commercial flour mixes, with significant differences in gluten strength (GS), on cell lines. Cytotoxicity and innate immune responses induced by wheat proteins were investigated using Caco-2 monocultures, two dimensional (2D) Caco-2/U937 co-cultures, and three dimensional (3D) co-cultures simulating the intestinal mucosa with Caco-2 epithelial cells situated above an extra-cellular matrix containing U937 monocytes and L929 fibroblasts. Modern wheat proteins, with increased GS, significantly reduced Caco-2 cell proliferation and vitality in monoculture and 2D co-cultures than landrace proteins. Modern wheat proteins also augmented Caco-2 monolayer disruption and tight junction protein, occludin, redistribution in 3D co-cultures. Release of interleukin-8 into the cell medium and increased U937 monocyte migration in both 2D and 3D co-cultures were similarly apparent. Immuno-activation of migrating U937 cells was evidenced from cluster of differentiation 14 (CD14) staining and CD11b-related differentiation into macrophages. The modern wheat proteins, with gluten polymorphism relatedness and increased GS, were shown to be more cytotoxic and immunogenic than the landrace wheat proteins.

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Effect of high-molecular-weight glutenin subunit deletion on soft wheat quality properties and sugar-snap cookie quality estimated through near-isogenic lines

Cited by 28 publications

References 27 publications

Effects of Nitrogen Fertilizer on Quality Characteristics of Wheat with the Absence of Different Individual High-Molecular-Weight Glutenin Subunits (HMW-GSs)

Effects of Nitrogen Fertilizer on Quality Characteristics of Wheat with the Absence of Different Individual High-Molecular-Weight Glutenin Subunits (HMW-GSs)

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Pro-Inflammatory Effect of Gliadins and Glutenins Extracted from Different Wheat Cultivars on an In Vitro 3D Intestinal Epithelium Model

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