N-terminal amino acid sequencing of prolamins from wheat and related species

Autran, J.C.; Lew, Ellen J-L.; Nimmo, C. C.; Kasarda, Donald D.

doi:10.1038/282527a0

Cited by 72 publications

(25 citation statements)

References 9 publications

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“…Gliadins are normally monomeric proteins, while glutenins form polymeric structures. Gliadins are classified into three groups, -a/b, g and w -on the basis of their electrophoretic mobility in acidic polyacrylamide gel electrophoresis (A-PAGE, Bushuk and Zillman 1978;Autran et al 1979;Wrigley et al 1982;Metakovsky et al 1984). Genes coding for most of the g-and w-gliadins are tightly clustered at three homoeologous loci, Gli-A1, Gli-B1 and Gli-D1, on the short arms of chromosomes 1A, 1B and 1D, respectively.…”

Section: Introductionmentioning

confidence: 99%

Identification of SNPs and development of allele-specific PCR markers for γ-gliadin alleles in Triticum aestivum

Zhang

Gianibelli

et al. 2003

Theor Appl Genet

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The coding regions of 28 entries of hexaploid wheat gamma-gliadin genes, gene fragments or pseudogenes in GenBank were used for nucleotide alignment. These sequences could be divided into nine subgroups based on nucleotide variation. The chromosomal locations of five of the seven unassigned subgroups were identified through subgroup-specific polymerase chain reactions (PCR) using Chinese Spring group-1 nulli-tetrasomic lines. Multiple single nucleotide polymorphisms (SNPs) and small insertions/deletions were identified in each subgroup. With further mining from wheat expressed sequence tag databases and targeted DNA sequencing, two SNPs were confirmed and one SNP was discovered for genes at the Gli-A1, Gli-B1 and Gli-D1 loci. A modified allele-specific PCR procedure for assaying SNPs was used to generate dominant DNA markers based on these three SNPs. For each of these three SNPs, two allele-specific primer sets were used to test Chinese Spring and 52 commercial Australian wheat varieties representing a range of low-molecular-weight (LMW) alleles. PCR results indicated that all were positive with one of the primer sets and negative with the other, with the exception of three varieties containing the 1BL/1RS chromosomal translocation that were negative for both. Furthermore, markers GliA1.1, GliB1.1 and GliD1.1 were found to be correlated with Glu-A3 a, b or c, Glu-B3 b, c, d or e and Glu-D3 a, b or e LMW glutenin alleles, respectively. Markers GliA1.2, GliB1.2 and GliD1.2 were found to be correlated with the Glu-A3 d or e, Glu-B3 a, g or h and Glu-D3 c alleles, respectively. These results indicated that the gamma-gliadin SNP markers could be used for detecting linked LMW glutenin subunit alleles that are important in determining the quality attributes of wheat products.

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Section: Introductionmentioning

confidence: 99%

Identification of SNPs and development of allele-specific PCR markers for γ-gliadin alleles in Triticum aestivum

Zhang

Gianibelli

et al. 2003

Theor Appl Genet

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“…Initially, in gluten and casein the contents of sulfur-containing groups are about equal, but after the earboxymethylation the reduction in the amount of the groups is much more marked in gluten than in casein. The differences are clearly explained by the monomer structure in the proteins, which is well known from sequence analyses [9,10].…”

Section: Tents (Cf E83)mentioning

confidence: 99%

Studies on water retention and water release from some protein systems

Silvonen

Lindberg

Seppälä

et al. 1982

Journal of Thermal Analysis

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The hydrogen-bond properties (WBI index) The steric structures and general physical properties of protein-water systems are largely determined by the water molecules present and the hydrogen-bond network formed by them.Owing to the theoretical and practical importance of these properties for protein-water systems in vivo and in vitro, a great amount of work has been done to characterize thenature of the bonding of water in proteins [13. Despite these investigations, our knowledge regarding the above questions is still very unsatisfactory.The methods used to investigate the hydrogen-bond properties of protein-water systems may be divided into four groups:thermodynamic methods, kinetic methods, spectroscopic methods and diffraction methods.Owing to the strong influence of hydrogen-bonds on thermodynamic properties, especially convincing results have been ob-.I. Thermal Anal. 25, 1982

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“…The to-gliadins are sulfur poor, lacking cysteine residues, and span a larger molecular weight range between 50 kd to 75 kd (7,26). A comparison of the N-terminal amino acid sequences of purified members from these three groups show no direct homology (1,4,31).…”

Section: Introductionmentioning

confidence: 99%

Identification and DNA sequence analysis of a ?-type gliadin cDNA plasmid from winter wheat

Okita

1984

Plant Mol Biol

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Recombinant cDNA plasmids possessing the coding sequences for the γ-type gliadins were isolated from a cDNA library prepared from wheat seed poly (A(+)) RNA. One of these plasmids, pGliB48, specifically hybridizes to poly (A(+)) RNA molecules 1 400-1 500 bases in length that direct the synthesis of polypeptides at 38 Kd and 46 Kd, the latter size characteristic of the γ-type gliadins. The cDNA sequence of pGliB48 was determined and encompasses the 3' untranslated region as well as 245 amino acids from the C-terminus of the γ-type gliadin polypeptide. The 5'-end of the DNA coding sequence consists of a tandem repeat unit composed of eight amino acids. Localized regions of homology are observed for the α/β-type and γ-type gliadin cDNA sequences.

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N-terminal amino acid sequencing of prolamins from wheat and related species

Cited by 72 publications

References 9 publications

Identification of SNPs and development of allele-specific PCR markers for γ-gliadin alleles in Triticum aestivum

Identification of SNPs and development of allele-specific PCR markers for γ-gliadin alleles in Triticum aestivum

Studies on water retention and water release from some protein systems

Identification and DNA sequence analysis of a ?-type gliadin cDNA plasmid from winter wheat

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