A novel highly differentially expressed gene in wheat endosperm associated with bread quality

Scientific Reports

Volumn 5, Issue , 2015, Pages

  Furtado, A ^a   Bundock, P C ^b   Banks, P M ^a   Fox, G ^a   Yin, X ^c   Henry, R J ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b SOUTHERN CROSS UNIVERSITY   (Australia)

^c UNIVERSITY OF MISSOURI   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GLUTEN; PLANT PROTEIN; PLANT RNA; TRANSCRIPTOME;

ALLELE; CHEMISTRY; ENDOSPERM; GENETICS; GENOTYPE; HIGH THROUGHPUT SEQUENCING; ISOLATION AND PURIFICATION; METABOLISM; MOLECULAR GENETICS; NUCLEOTIDE SEQUENCE; PLANT SEED; PROMOTER REGION; SEQUENCE ANALYSIS; TRANSGENIC PLANT; WHEAT;

ALLELES; BASE SEQUENCE; ENDOSPERM; GENOTYPE; GLUTENS; HIGH-THROUGHPUT NUCLEOTIDE SEQUENCING; MOLECULAR SEQUENCE DATA; PLANT PROTEINS; PLANTS, GENETICALLY MODIFIED; PROMOTER REGIONS, GENETIC; RNA, PLANT; SEEDS; SEQUENCE ANALYSIS, RNA; TRANSCRIPTOME; TRITICUM;

EID: 84930226444     PISSN: None     EISSN: 20452322     Source Type: Journal    
DOI: 10.1038/srep10446     Document Type: Article

References (58)

1. Ray, D. K., Mueller, N. D., West, P. C. & Foley, J. A. Yield Trends Are Insufficient to Double Global Crop Production by 2050. PLoS ONE 8, e66428, doi:10.1371/journal.pone.0066428 (2013).
2. Pfeifer, M. et al. Genome interplay in the grain transcriptome of hexaploid bread wheat. Science 345, doi:10.1126/science.1250091 (2014).
3. Iizumi, T. et al. Impacts of El Niño Southern Oscillation on the global yields of major crops. Nat Commun 5, doi:10.1038/ ncomms4712 (2014).
4. Elliott, J. et al. Constraints and potentials of future irrigation water availability on agricultural production under climate change. Proceedings of the National Academy of Sciences 111, 3239-3244, doi:10.1073/pnas.1222474110 (2014).
5. Cauvain, S. P. Breadmaking: Improving Quality. Second edn, 4 (Woodhead Publishing Ltd, 2012).
6. Rodrigues, M., Martins, M. & Costa, M. Thermal properties of gluten proteins of two soft wheat varieties Food Chem. 93, 459 (2005).
7. Wrigley, C., Bekes, F. & Bushuk, W. Gliadin and glutenin: The unique balance of wheat quality. (AACC International 2006).
8. Khatkar, B., Fido, R., Tatham, A. & Schofield, J. Functional properties of wheat gliadins: Effects on mixing characteristics and bread making quality. J. Cereal Sci. 35, 299-306 (2002).
9. Clare Mills, E. N., Wellner, N., Salt, L. A., Robertson, J. & Jenkins, J. A. in Bread Making: Improving Quality (ed S. P. Cauvain) Ch. 6, 100-118 (Woodhead Publishing Limited, 2012).
10. Barak, S., Mudgil, D. & Khatkar, B. S. Biochemical and Functional Properties of Wheat Gliadins: A Review. Crit. Rev. Food Sci. Nutr., null-null, doi:10.1080/10408398.2012.654863 (2013).
11. Thanhaeuser, S.M., Wieser, H., Koehler, P. Correlation of Quality Parameters with the Baking Performance of Wheat Flours. Cereal Chem. 91, 333-341(2014).
12. Robert, N. Comparison of stability statistics of yield and quality traits in bread wheat. Euphytica 128, 333-341 (2002).
13. Dahl, B.L., Wilson, W.W. & Johnson, D.D. Valuing new varieties:Trade-offs between growers and end-users in wheat Appl. Econ. Perspet. Pol. 26, 82-86 (2004).
14. Henry, R. J. & Furtado, A. in Methods in Molecular Biology (ed J.M. Walker) (Springer, Humana Press, New York, 2014).
15. Gillies, S. A., Futardo, A. & Henry, R. J. Gene expression in the developing aleurone and starchy endosperm of wheat. Plant Biotech. J. 10, 668-679, doi:10.1111/j.1467-7652.2012.00705.x (2012).
16. Marchler-Bauer A. et al. CDD: specific functional annotation with the Conserved Domain Database. Nucleic Acids Res. 37, 205-210 (2009).
17. Simons, K. et al. Genetic mapping analysis of bread-making traits in spring wheat. Crop Science 52, 2182-2197 (2012).
18. Bedo, Z., Lang, L. & Rakszegi, M. in Cereal Grains: Assessing and Managing Quality (eds C. W. Wrigley & I.L. Batey) 369-392 (Woodhead Publishing, 2010).
19. Morris, C. F. & Raykowski, J. A. WAS: Computer Software for Wheat Quality Data Management. Agron. J. 85, 1257-1261 (1993).
20. Schiraldi, A. & Fessas, D. The role of water in dough formation and bread quality. Breadmaking:Improving Quality, (ed S.P. Cauvain) 14 (Woodhead Publishing 2012).
21. Campbell, G. M. & Martin, P. J. in Breadmaking: Improving Quality (ed S.P. Cauvain) Ch. 12, 299-336 (Woodhead Publishing Ltd, 2012).
22. Belton, P. S. The molecular basis of dough rheology. Breadmaking:Improving Quality, (ed S. P. Cauvain) 13 (Woodhead Publishing Ltd, 2012).
23. Warburton, L., Skovmand, B. & Mujeeb-Kazi, A. The molecular genetic characterization of the 'Bobwhite' bread wheat family using AFLPs and the effect of the T1BL.1RS translocation. Theor Appl Genet 104, 868-873, doi:10.1007/s00122-001-0816-x (2002).
24. Ponz, F., Hernández-Lucas, C., Carbonero, P. & García-Olmedo, F. Lipid-binding proteins from the endosperms of wheat and oats. Phytochem 23, 2178-2181 (1982).
25. Jones, B. L. & Mak, A. S. Amino Acid Sequences of the Two Alpha -Purothionins of Hexaploid Wheat. Cereal Chem 54, 511-523 (1977).
26. Hernandez-Lucas, C., Fernandez de Caleya, R. & Carbonero, P. Inhibition of brewer's yeasts by wheat purothionins. Appl Microbiol 28, 165-168 (1974).
27. Okada, T., Yoshzumi, H. & Terashima, Y. A Lethal Toxic Substance for Brewing Yeast in Wheat and Barley. Agric. Biol. Chem. 34, 1084-1088 (1970).
28. Patey, A. L., Shearer, G. & McWeeney, D. J. Wheat albumin and globulin proteins: purothionin levels of stored flour. J. Sci. Food Agric. 27, 688-690 (1976).
29. Hoseney, R. C., Finney, K. F. & Pomeranz, Y. Functional (breadmaking) and biochemical properties of wheat flour components. Cereal Chem. 47, 135-140 (1970).
30. Grains Research and Development Corporation Australia. National Variety Trials, < http://www.grdc.com.au/Research-and- Development/National-Variety-Trials/Crop-Variety-Guides#Queensland> (2014). Accessed 10/01/2015
31. McIntosh, S. et al. SAGE of the developing wheat caryopsis. Plant Biotech J 5, 69-83 (2007).
32. Shewry, P. R. & Tatham, A. S. The prolamin storage proteins of cereal seeds: structure and evolution. Biochem. J. 267, 1-12 (1990).
33. Shewry, P. R. & Tatham, A. S. The characteristics, structures and evolutionary relationships of prolamins. Seed Proteins [Shewry PR & Casey R (eds)] [11-33] (Kluwer Academic Publishers, 1999).
34. Payne, P. I., Nightingale, M. A., Krattiger, A. F. & Holt, L. M. The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties. J. Sci. Food Agric. 40, 51-65, doi:10.1002/jsfa.2740400108 (1987).
35. Burnouf, T. & Bouriquet, R. Glutenin subunits of genetically related European hexaploid wheat cultivars: their relation to breadmaking quality. Theor. Appl. Genet. 58, 107-111 (1980).
36. Lawrence, G. J., Moss, H. J., Shepherd, K. W. & Wrigley, C. W. Dough quality of biotypes of eleven australian wheat cultivars that differ in high-molecular-weight glutenin subunit composition. J. Cereal Sci. 6, 99-101 (1987).
37. Cressey, P. J., Campbell, W. P., Wrigley, C. W. & Griffin, W. B. Statistical correlations between quality attributes and grain-protein composition for 60 advances lines of crossbred wheat. Cereal Chem. 64, 299-301 (1987).
38. Moonen, J. H. E., Scheepstra, A. & Graveland, A. Use of the SDS-sedimentation test and SDS-polyacrylamidegel electrophoresis for screening breeder's samples of wheat for bread-making quality. Euphytica 31, 677-690, doi:10.1007/bf00039206 (1982).
39. Shewry, P. R., Halford, N. G. & Tatham, A. S. High molecular weight subunits of wheat glutenin. Journal of Cereal Science 15, 105-120, doi:10.1016/s0733-5210(09)80062-3 (1992).
40. Shewry, P. R. & Tatham, A. S. Disulphide bonds in wheat gluten proteins. J. Cereal Sci. 25, 207-227 (1997).
41. Shewry, P. R. et al. The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties. Advances in food and nutrition research 45, 219-302 (2003).
42. Masci, S. et al. D-Glutenin Subunits: N-Terminal Sequence and Evidence for the Presence of Cysteine. Cereal Chem. 70, 518-585 (1993).
43. Blechl, A. et al. Transgenic wheats with elevated levels of Dx5 and/or Dy10 highmolecular-weight glutenin subunits yield doughs with increased mixing strength and tolerance. J. Cereal Sci. 45, 172-183, doi:10.1016/j.jcs.2006.07.009 (2007).
44. Lucrecia Alvarez, M., Gómez, M., María Carrillo, J. & Vallejos, R. H. Analysis of dough functionality of flours from transgenic wheat. Mol. Breed. 8, 103-108, doi:10.1023/a:1011995625202 (2001).
45. Popineau, Y. et al. Prolamin aggregation, gluten viscoelasticity, and mixing properties of transgenic wheat lines expressing 1Ax and 1Dx high molecular weight glutenin subunit transgenes. J Agric Food Chem 49, 395-401 (2001).
46. Darlington, H. et al. Milling and baking properties of field grown wheat expressing HMW subunit transgenes. J. Cereal Sci. 38, 301-306, doi:10.1016/s0733-5210(03)00034-1 (2003).
47. Arro, F. et al. Functional properties of flours from field grown transgenic wheat lines expressing the HMW glutenin subunit 1Ax1 and 1Dx5 genes. Mol. Breed. 12, 223-229, doi:10.1023/a:1026367214120 (2003).
48. Rakszegi, M. et al. Technological quality of transgenic wheat expressing an increased amount of a HMW glutenin subunit. J Cereal Sci. 42, 15-23 (2005).
49. Butow, B. J. et al. Dissemination of the highly expressed Bx7 glutenin subunit (Glu- B1al allele) in wheat as revealed by novel PCR markers and RP-HPLC. Theor Appl Genet 109, 1525-1535, doi:10.1007/s00122-004-1776-8 (2004).
50. Ragupathy, R. et al. Evolutionary origin of the segmental duplication encompassing the wheat <i>GLU-B1 locus encoding the overexpressed Bx7 (Bx7^OE) high molecular weight glutenin subunit. Theor Appl Genet 116, 283-296, doi:10.1007/s00122-007-0666-2 (2008).
51. Vawser, M. J. & Cornish, G. B. Over-expression of HMW glutenin subunit Glu- B1 7x in hexaploid wheat varieties (Triticum aestivum). Aust. J. Agric. Res. 55, 577-588 (2004).
52. Furtado, A. in Cereal Genomics 1099 Vol. Methods in Molecular Biology (eds Robert J. Henry & Agnelo Furtado) Ch. 4, 23-28 (Humana Press, 2014).
53. GRDC and DEEDI Scientists Queensland Government Australia. 2009 Wheat Varieties for Queensland (2009).
54. Department of Agriculture Fisheries and Forestry Scientists Queensland Government Australia. Queensland Wheat Varieties, < http://www.daff.qld.gov.au/plants/field-crops-and-pastures/broadacre-field-crops/wheat/wheat-varieties> (2014). Accessed 10/01/2015
55. Robinson, M. D. & Smyth, G. K. Small-sample estimation of negative binomial dispersion, with applications to SAGE data. Biostatistics 9, 321-332, doi:10.1093/biostatistics/kxm030 (2008).
56. Robinson, M. D., McCarthy, D. J. & Smyth, G. K. edgeR: a Bioconductor package for differential expression analysis of digital gene expression data. Bioinformatics 26, 139-140, doi:10.1093/bioinformatics/btp616 (2010).
57. Furtado, A. in Cereal Genomics Vol. 1099 Methods in Molecular Biology (eds Robert J. Henry & Agnelo Furtado) Ch. 1, 1-5 (Humana Press, 2014).
58. Vega, J. M., Yu, W., Kennon, A. R., Chen, X. & Zhang, Z. J. Improvement of Agrobacterium-mediated transformation in Hi-II maize (Zea mays) using standard binary vectors. Plant Cell Rep 27, 297-305, doi:10.1007/s00299-007-0463-z (2008).