Effects of HMW-GS at Glu-B1 locus on the polymerization of glutenin during grain development and on the secondary and micro-structures of gluten in wheat ( Triticum aestivum L.)

Liu, Tianhong; Gao, Xin; Li, Liqun; Du, Dengfeng; Cheng, Xian; Zhao, Yi; Liu, Yan

doi:10.1016/j.jcs.2016.10.007

Cited by 49 publications

(44 citation statements)

References 27 publications

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“…The concentration and composition of glutenin determine the unique viscoelastic properties of wheat dough, but especially the types and numbers of HMW-GSs [7]. Superior combinations of HMW-GSs accelerate the polymerization of glutenin during grain development, thereby improving the dough properties [9,24,25]. However, the absence of individual subunits can delay and decrease glutenin polymerization [8], as shown in the present study (Figures 1 and 2).…”

Section: Discussionsupporting

confidence: 56%

Absence of Dx2 at Glu-D1 Locus Weakens Gluten Quality Potentially Regulated by Expression of Nitrogen Metabolism Enzymes and Glutenin-Related Genes in Wheat

Song

Zhao

et al. 2020

IJMS

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Absence of high-molecular-weight glutenin subunit (HMW-GS) Dx2 weakens the gluten quality, but it is unclear how the absence of Dx2 has these effects. Thus, we investigated the gluten quality in terms of cytological, physicochemical, and transcriptional characteristics using two near-isogenic lines with Dx2 absent or present at Glu-D1 locus. Cytological observations showed that absence of Dx2 delayed and decreased the accumulation of protein bodies (PBs), where fewer and smaller PBs formed in the endosperm. The activity and gene expression levels of nitrogen assimilation and proteolysis enzymes were lower in HMW-D1a without Dx2 than HMW-D1p with Dx2, and thus less amino acid was transported for protein synthesis in the grains. The expression pattern of genes encoding Glu-1Dx2+1Dy12 was similar to those of three transcription factors, where these genes were significantly down-regulated in HMW-D1a than HMW-D1p. Three genes involving with glutenin polymerization were also down-regulated in HMW-D1a. These results may explain the changes in the glutenin and glutenin macropolymer (GMP) levels during grain development. Therefore, we suggest that the lower nitrogen metabolism capacity and expression levels of glutenin synthesis-related genes in HMW-D1a accounted for the lower accumulation of glutenin, GMP, and PBs, thereby weakening the structural‒thermal properties of gluten.

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Section: Discussionsupporting

confidence: 56%

Absence of Dx2 at Glu-D1 Locus Weakens Gluten Quality Potentially Regulated by Expression of Nitrogen Metabolism Enzymes and Glutenin-Related Genes in Wheat

Song

Zhao

et al. 2020

IJMS

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“…. The LPP, SPP, LMP and SMP peaks were denoted as F1, F2, F3 and F4, respectively, and divided into four time segments: 10–12, 12–16, 16–21 and after 21 min, respectively (Liu et al , ). As shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

“…The free ‐SH (SH F ) and total ‐SH (SH T ) contents were determined according to the procedure used by Liu et al () and Han et al (). First, 15 mg of the samples were suspended in 1 mL tris‐glycine buffer (pH = 8.0) containing 3 mmol L −1 ethylenediaminetetraacetic acid, 0.1 mol L −1 glycine and 0.1 mol L −1 tris‐HCl.…”

Section: Methodsmentioning

confidence: 99%

Effect of different treatment methods on protein aggregation characteristics in wheat flour maturation

Wang

Zheng

et al. 2019

Int J of Food Sci Tech

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The effects of flour treatment methods, including with glucose oxidase (GOX), lipoxygenase (LOX), xylanase and heating for 1 h at 37°C (HEAT), on protein aggregation during the flour maturation were investigated. GOX has strong oxidising effects; LOX not only oxidises, but also may affect unsaturated fatty acids; xylanase degrades sugar molecules; HEAT can accelerate the thermal motion of molecules. Data analysis after treatment with GOX, LOX, xylanase and HEAT revealed that the glutenin macropolymer content increased by 0.43%, 0.87%, 0.39% and 0.62%, and the median size of the sample (D 50 ) increased by 1.56, 1.64, 0.52 and 0.74 lm, respectively. In addition, the proportion of a random coil and b-sheet increased and that of a-helix and b-turns decreased, while the polymeric protein content increased. This study contributes to our understanding of the protein changes during flour maturation and helps to predict the quality of wheat flour.

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“…Overall, the x:y ratio was increased due to low N and combined low-P and low-N conditions, mainly due to the large increase in the ratio of the Glu-D1 subunits. Liu et al (2016) concluded that dough strength and baking performance of wheat cultivars are related to allelic variation in HMW-GS. Vasil and Anderson (1997) stated that the HMW-GS alleles 1Ax1 and 1Ax2* and the 1Dx5 + 1Dy10 subunit pair are associated with stronger dough and better baking properties, and the 1Dx2 + 1Dy12 pair with weaker dough.…”

Section: Resultsmentioning

confidence: 99%

Effects of different fertilization levels on the concentration of high molecular weight glutenin subunits of two spring, hard red bread wheat cultivars

et al. 2019

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Backgrounds and objectives:High molecular weight gluten subunits (HMW-GS) are generally considered to play a key role in gluten formation and structure and are closely related to wheat quality. In this study, two spring wheat cultivars (PAN3497 and SST806) with the same HMW-GS composition (1Ax1, 1Bx7, 1By8, 1Dx2, and 1Dy12) were tested in the greenhouse, over 2 years, in order to determine how different genetic backgrounds, and low-nitrogen and low-phosphorus treatments, influenced the expression and quantity of the HMW-GS, as measured by reverse-phase high-performance liquid chromatography (RP-HPLC). Findings: Cultivar effect was highly significant for all HMW-GS, except for 1By8.A large treatment effect was found on subunits 1Ax1, 1Dy12, and 1By8. Cultivar-bytreatment interaction was highly significant and contributed to variation of subunit 1Dx2. Subunits 1Dy12 and 1By8 were highly influenced by low-N conditions. Ratio of HMW-GS x type/y type was higher for PAN3497 than for SST806. Furthermore, a strong treatment effect was observed for the ratio of x type/y type, which was 45% higher in PAN3497 under optimal and low-N conditions, compared to SST806. Conclusions: This study showed that fertilization level had a considerable effect on HMW-GS composition and on FPC, with low-N conditions having the largest influence, followed by a combination of low N and low P. Significance and novelty: The results highlighted the importance of the y-type subunits in the bread wheat quality breeding programs, especially under low-N and low-P growing conditions. K E Y W O R D Sabiotic stress, glutenin subunits, nutrient deficiency, wheat quality

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Effects of HMW-GS at Glu-B1 locus on the polymerization of glutenin during grain development and on the secondary and micro-structures of gluten in wheat ( Triticum aestivum L.)

Cited by 49 publications

References 27 publications

Absence of Dx2 at Glu-D1 Locus Weakens Gluten Quality Potentially Regulated by Expression of Nitrogen Metabolism Enzymes and Glutenin-Related Genes in Wheat

Absence of Dx2 at Glu-D1 Locus Weakens Gluten Quality Potentially Regulated by Expression of Nitrogen Metabolism Enzymes and Glutenin-Related Genes in Wheat

Effect of different treatment methods on protein aggregation characteristics in wheat flour maturation

Effects of different fertilization levels on the concentration of high molecular weight glutenin subunits of two spring, hard red bread wheat cultivars

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