Down-Regulating γ-Gliadins in bread wheat leads to Non-Specific increases in other gluten proteins and has no major effect on dough gluten strength

PLoS ONE

Volumn 6, Issue 9, 2011, Pages

  Pistón, Fernando ^a   Gil Humanes, Javier ^a   Rodríguez Quijano, Marta ^b   Barro, Francisco ^a  

^a INSTITUTO DE AGRICULTURA SOSTENIBLE   (Spain)

^b UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

DODECYL SULFATE SODIUM; GLIADIN; GLUTEN; GLUTENIN; VEGETABLE PROTEIN;

AMINO ACID SEQUENCE; ANALYTIC METHOD; ARTICLE; COMPUTER MODEL; CONTROLLED STUDY; DOUGH; DOWN REGULATION; FLUOR; FOOD ANALYSIS; GENE SILENCING; MIXOGRAPH; NONHUMAN; PROTEIN ANALYSIS; PROTEIN DETERMINATION; PROTEIN FUNCTION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; RNA INTERFERENCE; SEDIMENTATION; TRANSGENICS; WHEAT; BREAD; GENE EXPRESSION REGULATION; GENETICS; METABOLISM;

TRITICUM AESTIVUM;

BREAD; DOWN-REGULATION; GENE EXPRESSION REGULATION, PLANT; GLUTENS; PLANT PROTEINS; TRITICUM;

EID: 80052778719     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0024754     Document Type: Article

References (45)

1. Shewry PR, Halford NG, (2002) Cereal seed storage proteins: structures, properties and role in grain utilization. J Exp Bot 53: 947-958.
2. Shewry PR, Tatham AS, (1990) The prolamin storage proteins of cereal seeds: structure and evolution. Biochem J 267: 1-12.
3. Payne PI, (1987) Genetics of Wheat Storage Proteins and the Effect of Allelic Variation on Bread-Making Quality. Annu Rev Plant Physiol 38: 141-153.
4. Payne PI, Seekings JA, Worland AJ, Jarvis MG, Holt LM, (1987) Allelic variation of glutenin subunits and gliadins and its effect on breadmaking quality in wheat: Analysis of F5 progeny from Chinese Spring x Chinese Spring (Hope 1A). J Cereal Sci 6: 103-118.
5. Fido RJ, Békés F, Gras PW, Tatham AS, (1997) Effects of α-, β-, γ- and ω-Gliadins on the dough mixing properties of wheat flour. J Cereal Sci 26: 271-277.
6. Hartings H, Maddaloni M, Lazzaroni N, Di Fonzo N, Motto M, et al. (1989) The O2 gene which regulates zein deposition in maize endosperm encodes a protein with structural homologies to transcriptional activators. EMBO J 8: 2795-2801.
7. Schmidt RJ, Burr FA, Aukerman MJ, Burr B, (1990) Maize regulatory gene opaque-2 encodes a protein with a "leucine-zipper" motif that binds to zein DNA. P Natl Acad Sci USA 87: 46-50.
8. Mertz ET, Bates LS, Nelson OE, (1964) Mutant gene that changes protein composition and increases lysine content of maize endosperm. Science 145: 279-280.
9. Segal G, Song R, Messing J, (2003) A new opaque variant of maize by a single dominant RNA-interference-inducing transgene. Genetics 165: 387-397.
10. Iida S, Amano E, Nishio T, (1993) A rice (Oryza sativa L.) mutant having a low content of glutelin and a high content of prolamine. Theor Appl Genet 87: 374-378.
11. Kawakatsu T, Hirose S, Yasuda H, Takaiwa F, (2010) Reducing rice seed storage protein accumulation leads to changes in nutrient quality and storage organelle formation. Plant Physiol 154: 1842-1854.
12. Gil-Humanes J, Pistón F, Hernando A, Alvarez JB, Shewry PR, et al. (2008) Silencing of γ-gliadins by RNA interference (RNAi) in bread wheat. J Cereal Sci 48: 565-568.
13. Gil-Humanes J, Pistón F, Tollefsen S, Sollid LM, Barro F, (2010) Effective shutdown in the expression of celiac disease-related wheat gliadin T-cell epitopes by RNA interference. P Natl Acad Sci USA 107: 17023-17028.
14. Pistón F, León E, Lazzeri P, Barro F, (2008) Isolation of two storage protein promoters from Hordeum chilense and characterization of their expression patterns in transgenic wheat. Euphytica 162: 371-379.
15. Pistón F, Marín S, Hernando A, Barro F, (2009) Analysis of the activity of a γ-gliadin promoter in transgenic wheat and characterization of gliadin synthesis in wheat by MALDI-TOF during grain development. Mol Breeding 23: 655-667.
16. Wieser H, Antes S, Seilmeier W, (1998) Quantitative determination of gluten protein types in wheat flour by reversed-phase high-performance liquid chromatography. Cereal Chem 75: 644-650.
17. Williams P, El-Haramein FJ, Nakkoul H, Rihawi S, (1988) Crop quality evaluation methods and guidelines. Technical Manual, International Center for Agricultural Research in the Dry Areas (ICARDA), Syria.
18. AACC 54-40A, 1999 AACC 54-40A, (1999) Mixograph method. Approved Methods of the American Association of Cereal Chemist. 3340 Pilot Knob r., St Paul, MN, U.S.A pp. 1-6.
19. Ihaka R, Gentleman R, (1996) R: A language for data analysis and graphics. J Comput Graph Stat 5: 299-314.
20. Burnouf T, Bietz JA, (1985) Chromosomal control of glutenin subunits in aneuploid lines of wheat: analysis by reversed-phase high-performance liquid chromatography. Theor Appl Genet 70: 610-619.
21. Huang S, Adams WR, Zhou Q, Malloy KP, Voyles DA, et al. (2004) Improving nutritional quality of maize proteins by expressing sense and antisense zein genes. J Agr Food Chem 52: 1958-1964.
22. Wu Y, Messing J, (2010) RNA Interference-mediated change in protein body morphology and seed opacity through loss of different zein proteins. Plant Physiol 153: 337-347.
23. Hagan ND, Upadhyaya N, Tabe LM, Higgins TJV, (2003) The redistribution of protein sulfur in transgenic rice expressing a gene for a foreign, sulfur-rich protein. Plant J 34: 1-11.
24. Hansen M, Lange M, Friis C, Dionisio G, Holm PB, et al. (2007) Antisense-mediated suppression of C-hordein biosynthesis in the barley grain results in correlated changes in the transcriptome, protein profile, and amino acid composition. J Exp Bot 58: 3987-3995.
25. Wieser H, (2007) Chemistry of gluten proteins. Food Microbiol 24: 115-119.
26. León E, Aouni R, Piston F, Rodríguez-Quijano M, Shewry PR, et al. (2009) Stacking HMW-GS transgenes in bread wheat: Combining subunit 1Dy10 gives improved mixing properties and dough functionality. J Cereal Sci 51: 13-20.
27. Scossa F, Laudencia-Chingcuanco D, Anderson OD, Vensel WH, Lafiandra D, et al. (2008) Comparative proteomic and transcriptional profiling of a bread wheat cultivar and its derived transgenic line overexpressing a low molecular weight glutenin subunit gene in the endosperm. Proteomics 8: 2948-2966.
28. Galili G, Levy AA, Feldman M, (1986) Gene-dosage compensation of endosperm proteins in hexaploid wheat Triticum aestivum. P Natl Acad Sci USA 83: 6524.
29. Dumur J, Jahier J, Bancel E, Laurière M, Bernard M, et al. (2004) Proteomic analysis of aneuploid lines in the homeologous group 1 of the hexaploid wheat cultivar Courtot. Proteomics 4: 2685-2695.
30. van den Broeck H, van Herpen T, Schuit C, Salentijn E, Dekking L, et al. (2009) Removing celiac disease-related gluten proteins from bread wheat while retaining technological properties: a study with Chinese Spring deletion lines. BMC Plant Biol 9: 41.
31. Carter BP, Morris CF, Anderson JA, (1999) Optimizing the SDS sedimentation test for end-use quality selection in a soft white and club wheat breeding program. Cereal Chem 76: 907-911.
32. Martinant JP, Nicolas Y, Bouguennec A, Popineau Y, Saulnier L, et al. (1998) Relationships between mixograph parameters and indices of wheat grain quality. J Cereal Sci 27: 179-189.
33. Lorenzo A, Kronstad WE, (1987) Reliability of two laboratory techniques to predict bread wheat protein quality in nontraditional growing areas. Crop Sci 27: 247-252.
34. Payne PI, Corfield KG, Holt LM, Blackman JA, (1981) Correlations between the inheritance of certain high-molecular weight subunits of glutenin and bread-making quality in progenies of six crosses of bread wheat. J Sci Food Agr 32: 51-60.
35. Eckert B, Amend T, Belitz H-D, (1993) The course of the SDS and Zeleny sedimentation tests for gluten quality and related phenomena studied using the light microscope. Z Lebensm Unters Forch 196: 122-125.
36. Lorenzo A, Kronstad WE, Vieira GE, (1987) Relationships between HMW-GS and loaf volume in wheat as measured by the SDS sedimentation test. Crop Sci 27: 253-257.
37. Ayoub M, Smith DL, Fregeau-Reid J, (1993) Evaluation of the SDS-sedimentation test for the assessment of eastern Canadian bread wheat quality. Can J Plant Sci 73: 995-999.
38. Morris CF, Paszczynska B, Bettge AD, King GE, (2007) A critical examination of the sodium dodecyl sulfate (SDS) sedimentation test for wheat meals. J Sci Food Agr 87: 607-615.
39. Khatkar BS, Bell AE, Schofield JD, (1996) A comparative study of the inter-relationships between mixograph parameters and bread-making qualities of wheat flours and glutens. J Sci Food Agr 72: 71-85.
40. Hamer RJ, MacRitchie F, Weegels PL, Khan K, Shewry PR, (2009) Structure and functional properties of gluten. Wheat chemistry and technology pp. 153-178.
41. Uthayakumaran S, Gras PW, Stoddard FL, Bekes F, (1999) Effect of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough. Cereal Chem 76: 389-394.
42. Zhang Y, Tang J, Yan J, Zhang Y, Zhang Y, et al. (2009) The gluten protein and interactions between components determine mixograph properties in an F6 recombinant inbred line population in bread wheat. J Cereal Sci 50: 219-226.
43. Larroque OR, Gianibelli MC, Sanchez MG, MacRitchie F, (2000) Procedure for obtaining stable protein extracts of cereal flour and whole meal for size-exclusion HPLC analysis. Cereal Chem 77: 448-450.
44. Zhang P, He Z, Chen D, Zhang Y, Larroque OR, et al. (2007) Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread. J Cereal Sci 46: 1-10.
45. Gupta RB, MacRitchie F, (1994) Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1 of common wheats. II. Biochemical basis of the allelic effects on dough properties. J Cereal Sci 19: 19-29.