Effects of species and breeding on wheat protein composition

Call, Lisa; Kapeller, Mathias; Grausgruber, H.; Reiter, Elisabeth Viktoria; Schöenlechner, Regine; D’Amico, Stefano

doi:10.1016/j.jcs.2020.102974

Cited by 44 publications

(66 citation statements)

References 24 publications

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“…In general, contents of total protein and salt-soluble proteins of grains from the nal maturity were similar to those of cv. Arnold from the year 2017 and 2018 as presented by Call et al [25]. The results on kernel growth and protein accumulation were in agreement with general knowledge on grain development.…”

Section: Kernel Growth and Crude Protein Accumulationsupporting

confidence: 90%

“…In order to further narrow down this period, sample collection could be performed more frequently in follow-up studies. In general, trypsin inhibitory potential at later developmental stages were closely to results of Call et al [13] with 73.21 mg/kg and Call et al [25] with 66.16-84.63 mg/kg for cv. Arnold .…”

Section: Ati Accumulation and Trypsin Inhibitionsupporting

confidence: 85%

“…While the samples taken 25 and 33 DAA exhibited similar ATI concentrations (0.6 g/100 g), they signi cantly differ in their trypsin inhibitory potential (<LOQ and 79.6 mg/kg, respectively). Based on this discrepancy, no correlation could be observed for ATI concentration and their corresponding trypsin inhibition (Table 3) as it was also demonstrated in earlier studies [25]. The time lag that occurred might be due to the preceding assembling of ATIs to dimers and tetramers, which seems to be crucial for biological functions [9].…”

Section: Ati Accumulation and Trypsin Inhibitionmentioning

confidence: 69%

“…In comparison with TIA values from other varieties, cv. Arnold is characterized by a medium trypsin inhibitory activity [13,25].…”

Section: Ati Accumulation and Trypsin Inhibitionmentioning

confidence: 99%

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Synthesis and accumulation of amylase-trypsin inhibitors and FODMAPs in bread wheat (Triticum aestivum L.) during grain development

Call

Haider

D’Amico

et al. 2020

Preprint

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Background Recent gastroenterology studies assume that amylase-trypsin inhibitors (ATIs) and FODMAPs (fermentable oligo-, di-, monosaccharides and polyols) play an important role in promoting wheat sensitivity. Hitherto, no study has investigated the formation of ATIs during the development of the wheat caryopsis. We collected caryopses of common wheat cv. ‘Arnold’ at eight different grain developmental stages to study compositional changes in ATI and FODMAP content. Results The harvested caryopses were analysed for their size, protein and carbohydrate concentrations. ATIs were further characterized by MALDI-TOF MS, and their trypsin inhibition was evaluated by an enzymatic assay. The results showed that ATI accumulation started about one week after anthesis and subsequently increased steadily until physiological maturity. However, the biological activity of ATIs in terms of enzyme inhibition was not detectable before about four weeks after anthesis. Carbohydrate analysis revealed the abundance of short-chain fructans in early stages of grain development, whereas non water soluble carbohydrates increased during later developmental stages. Conclusions The compositional changes of ATIs and FODMAPs during the development of wheat grains were characterized by qualitative and quantitative approaches. The results provide new insights into the complex metabolisms during grain filling and maturation, with particular emphasis on the ATI content as well as the inhibitory potential towards trypsin. The time lag between ATI accumulation and development of their biological activity is supposed to be attributed to the assembling of ATIs to dimers and tetramers, which seems to be crucial for their inhibitory potential.

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Section: Kernel Growth and Crude Protein Accumulationsupporting

confidence: 90%

Section: Ati Accumulation and Trypsin Inhibitionsupporting

confidence: 85%

Section: Ati Accumulation and Trypsin Inhibitionmentioning

confidence: 69%

“…In comparison with TIA values from other varieties, cv. Arnold is characterized by a medium trypsin inhibitory activity [13,25].…”

Section: Ati Accumulation and Trypsin Inhibitionmentioning

confidence: 99%

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Synthesis and accumulation of amylase-trypsin inhibitors and FODMAPs in bread wheat (Triticum aestivum L.) during grain development

Call

Haider

D’Amico

et al. 2020

Preprint

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“…Very interesting was the observation that, differently from what expected, the assay of trypsin inhibition (TIA) showed higher levels for the transgenic lines. These findings are confirmed by the study of Call et al [20], which found no significant correlation between ATI concentration and TIA. As already mentioned, besides ATI, other nongluten proteins probably play a key role in trypsin inhibition.…”

Section: Discussionsupporting

confidence: 74%

Reduction of Allergenic Potential in Bread Wheat RNAi Transgenic Lines Silenced for CM3, CM16 and 0.28 ATI Genes

Kalunke¹,

Tundo²,

Sestili³

et al. 2020

Preprint

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Although wheat is used worldwide as a staple food, it can give rise to adverse reactions, for which the triggering factors have not been identified yet. These reactions can be caused mainly by kernel proteins, both gluten and non-gluten proteins. Among these latter, -amylase/trypsin inhibitors (ATI) are involved in baker’s asthma and realistically in Non Celiac Wheat Sensitivity (NCWS). In this paper, we report characterization of three transgenic lines obtained from the bread wheat cultivar Bobwhite silenced by RNAi in three ATI genes CM3, CM16 and 0.28. We have obtained transgenic lines showing an effective decrease of the activity of target genes that, although showing a higher trypsin inhibition as a pleiotropic effect, generate a lower reaction when tested with sera of patients allergic to wheat, accounting for the important role of the three target proteins in wheat allergies. Finally, these lines show unintended changes differences in high molecular weight glutenin subunits (HMW-GS) accumulation, involved in technological performances, but do not show differences in terms of yield. The development of new genotypes accumulating a lower amount of proteins potentially or effectively involved in such pathologies, not only offers the possibility to use them as a basis for the production of varieties with a lower impact on adverse reaction, but also to test if these proteins are actually implicated in those pathologies for which the triggering factor has not been established yet.

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Wheat Genetics and Improvement

2022

Wheat

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Effects of species and breeding on wheat protein composition

Cited by 44 publications

References 24 publications

Synthesis and accumulation of amylase-trypsin inhibitors and FODMAPs in bread wheat (Triticum aestivum L.) during grain development

Synthesis and accumulation of amylase-trypsin inhibitors and FODMAPs in bread wheat (Triticum aestivum L.) during grain development

Reduction of Allergenic Potential in Bread Wheat RNAi Transgenic Lines Silenced for CM3, CM16 and 0.28 ATI Genes

Wheat Genetics and Improvement

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