Triticum aestivum

Lim, T. K.

doi:10.1007/978-94-007-5653-3_20

Cited by 7 publications

(2 citation statements)

References 102 publications

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“…Wheat ( Triticum aestivum L.), an important food grain, plays an irreplaceable role in making noodles, steamed buns, fodder, alcoholic beverages, biofuel and a variety of other products [ 1 , 2 ]. Consequently, the quality of seeds plays an important role in agricultural development and food quality.…”

Section: Introductionmentioning

confidence: 99%

Reactive oxygen species-induced protein carbonylation promotes deterioration of physiological activity of wheat seeds

Zhang

et al. 2022

PLoS ONE

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During the seed aging process, reactive oxygen species (ROS) can induce the carbonylation of proteins, which changes their functional properties and affects seed vigor. However, the impact and regulatory mechanisms of protein carbonylation on wheat seed vigor are still unclear. In this study, we investigated the changes in wheat seed vigor, carbonyl protein content, ROS content and embryo cell structure during an artificial aging process, and we analyzed the correlation between protein carbonylation and seed vigor. During the artificial wheat-seed aging process, the activity levels of antioxidant enzymes and the contents of non-enzyme antioxidants decreased, leading to the accumulation of ROS and an increase in the carbonyl protein content, which ultimately led to a decrease in seed vigor, and there was a significant negative correlation between seed vigor and carbonyl protein content. Moreover, transmission electron microscopy showed that the contents of protein bodies in the embryo cells decreased remarkably. We postulate that during the wheat seed aging process, an imbalance in ROS production and elimination in embryo cells leads to the carbonylation of proteins, which plays a negative role in wheat seed vigor.

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Section: Introductionmentioning

confidence: 99%

Reactive oxygen species-induced protein carbonylation promotes deterioration of physiological activity of wheat seeds

Zhang

et al. 2022

PLoS ONE

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“…Wheat ( Triticum aestivum L. ), one of the most important crops in the world, is a staple food used for making flour, noodles, alcoholic beverages, biofuel and a variety of other products ( Lim, 2013 ). The post-harvest storage of wheat seeds is commonly carried out in horizontal warehouses for 3 to 5 years or longer in several northern provinces in China.…”

Section: Introductionmentioning

confidence: 99%

Dynamic proteomic changes in soft wheat seeds during accelerated ageing

Tian

Zhang

et al. 2018

PeerJ

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Previous research demonstrated that soft wheat cultivars have better post-harvest storage tolerance than harder cultivars during accelerated ageing. To better understand this phenomenon, a tandem mass tag-based quantitative proteomic analysis of soft wheat seeds was performed at different storage times during accelerated ageing (germination ratios of 97%, 45%, 28%, and 6%). A total of 1,010 proteins were differentially regulated, of which 519 and 491 were up- and downregulated, respectively. Most of the differentially expressed proteins were predicted to be involved in nutrient reservoir, enzyme activity and regulation, energy and metabolism, and response to stimulus functions, consistent with processes occurring in hard wheat during artificial ageing. Notably, defense-associated proteins including wheatwin-2, pathogenesis-related proteins protecting against fungal invasion, and glutathione S-transferase and glutathione synthetase participating in reactive oxygen species (ROS) detoxification, were upregulated compared to levels in hard wheat during accelerated ageing. These upregulated proteins might be responsible for the superior post-harvest storage-tolerance of soft wheat cultivars during accelerated ageing compared with hard wheat. Although accelerated ageing could not fully mimic natural ageing, our findings provided novel dynamic proteomic insight into soft wheat seeds during seed deterioration.

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Proteomic analysis of physiochemical deterioration in the embryo of hard and soft wheat

Zhao,

Zhang,

et al. 2024

CEREAL RESEARCH COMMUNICATIONS

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Triticum aestivum

Cited by 7 publications

References 102 publications

Reactive oxygen species-induced protein carbonylation promotes deterioration of physiological activity of wheat seeds

Reactive oxygen species-induced protein carbonylation promotes deterioration of physiological activity of wheat seeds

Dynamic proteomic changes in soft wheat seeds during accelerated ageing

Proteomic analysis of physiochemical deterioration in the embryo of hard and soft wheat

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