Protein ubiquitination is a reversible process catalyzed by ubiquitin ligases and ubiquitin-specific proteases (UBPs). We report the identification and characterization of UBP16 in Arabidopsis thaliana. UBP16 is a functional ubiquitin-specific protease and its enzyme activity is required for salt tolerance. Plants lacking UBP16 were hypersensitive to salt stress and accumulated more sodium and less potassium. UBP16 positively regulated plasma membrane Na + /H + antiport activity. Through yeast two-hybrid screening, we identified a putative target of UBP16, SERINE HYDROXYMETHYLTRANSFERASE1 (SHM1), which has previously been reported to be involved in photorespiration and salt tolerance in Arabidopsis. We found that SHM1 is degraded in a 26S proteasome-dependent process, and UBP16 stabilizes SHM1 by removing the conjugated ubiquitin. Ser hydroxymethyltransferase activity is lower in the ubp16 mutant than in the wild type but higher than in the shm1 mutant. During salt stress, UBP16 and SHM1 function in preventing cell death and reducing reactive oxygen species accumulation, activities that are correlated with increasing Na + /H + antiport activity. Overexpression of SHM1 in the ubp16 mutant partially rescues its salt-sensitive phenotype. Taken together, our results suggest that UBP16 is involved in salt tolerance in Arabidopsis by modulating sodium transport activity and repressing cell death at least partially through modulating SMH1stability and activity.
Soymilk has a complicated system, and its sensory and physicochemical characteristics are influenced by the components of the soybean seeds. Thirty‐five soybean cultivars were selected, and correlation analysis and clustering analysis were applied to determine the significant correlations between soybean seed traits and soymilk physiochemical properties. Four sensory quality attributes of soymilk, including taste, odor, appearance, and mouthfeel, were quantified in numerical values and scored based on a weighting criterion which was constructed via the fuzzy logic technique. Soymilk prepared from the soybean seeds with the lower crude protein and the higher crude fat content displayed better sensory qualities. A multivariate linear regression analysis was used to establish a predictive model for overall sensory scores of soymilk, which could be the reference for soybean cultivars selection in soymilk processing. To comprehensively optimize the processing costs, nutritional values, and sensory qualities, a set of detailed attributes of soybean seeds were recommended based on this study: 100‐seed weight is higher than 20 g; ash content is less than 5.5 g/100 g; crude fat content is 20 to 24 g/100 g; and crude protein content is as high as possible, while the maximum limit is 40 g/100 g.
Practical Application
The established predictive model can be a reference for soybean cultivars selection in soymilk processing. Moreover, the soybean composition range that is revealed by this study also provides a recommendation for the soybean breeding.
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