Temperature and nitrogen supply interact to determine protein distribution gradients in the wheat grain endosperm

Savill, George P; Michalski, Adam; Powers, Stephen J.; Wan, Yongfang; Tosi, Paola; Büchner, Peter; Hawkesford, Malcolm J.

doi:10.1093/jxb/ery127

Cited by 35 publications

(46 citation statements)

References 20 publications

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“…Hussain et al [37] found that the location of the wheat plantation affected the mineral composition of grain in primitive varieties more than in contemporary cultivars. e content of mineral nutrients and other wheat grain quality traits is strongly affected by weather, especially precipitation and temperature after anthesis [38,39]. According to Zhao et al [40], the water conditions in soil in that period have a significant effect on the content of phosphorus, potassium, calcium, and magnesium as well as organic compounds: protein, fats, and starch.…”

Section: Resultsmentioning

confidence: 99%

Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions

Jaskulska

Jaskulski

Gałęzewski

et al. 2018

Journal of Chemistry

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The mineral composition of cereal crops, the technological value of grain and flour, as well as bread quality are affected by the genotype, environment, and agronomic management practices. The aim of the research has been to investigate the effect of the environment and agronomic factors on the mineral composition and baking value of winter wheat grain. Opal cultivar grain of the genetically determined prime-quality wheat was obtained in a two-year field experiment (varied soil and weather). The agronomic management practices included tillage (conventional moldboard-plow, reduced ploughless, and strip-till) and nitrogen fertilisation rate (100 kg·N·ha−1, 200 kg·N·ha−1). In the grain samples, the content of macronutrients was assayed: P, K, Mg, Ca, and Na, total protein, and wet gluten as well as sedimentation value. The colour and the water absorption of flour and its content of protein and ash were determined. Laboratory baking was performed. It was found that the content of protein and gluten in grain, sedimentation value, bread volume, and weight changed depending on the environmental conditions and research years. Tillage and nitrogen rate, despite an effect on the properties of grain and flour, did not differentiate, however, the bread quality. The environmental conditions and agronomic management practices did not have a significant effect on the content of mineral nutrients in grain, except for calcium. The biofortification with mineral nutrients in prime-quality winter wheat cultivar grain by selecting the environmental and agronomic conditions seems more difficult than increasing the content of organic compounds and enhancement of flour and bread parameters.

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Section: Resultsmentioning

confidence: 99%

Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions

Jaskulska

Jaskulski

Gałęzewski

et al. 2018

Journal of Chemistry

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“…6 These studies have shown that the outermost subaleurone cells of the lobes of the grain are rich in gluten proteins, in particular ω-gliadins, α-gliadins, and LMW subunits of glutenin, while the inner central cells have low protein contents but are enriched in γ-gliadins and HMW subunits of glutenin. These gradients develop during the middle and late stages of grain filling and are increased by nitrogen application, elevated temperature post-anthesis, 15 and Data represent means of three biological three replicate samples. LSD bar is shown for comparisons between En1, En2, and En3 fractions.…”

Section: ■ Discussionmentioning

confidence: 99%

“…These gradients were more pronounced at 14 DPA and were less pronounced at high nitrogen, which contrasts with the radial gradients. 10,15,24 The lower total contents of gluten proteins in En1 may relate to the presence of the embryo, which is associated with the differentiation of the cells surrounding this region to provide nutrients rather than store protein ( Figure 6). 22,37−39 However, this does not account for low proportion of ω-gliadins in this region, as they have no known function except storage, which is shared with the other gluten proteins.…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 99%

“…However, protein accumulation is also affected by nitrogen availability, and higher concentrations of proteins and larger-sized protein bodies being deposited in the outer layers of endosperm cells under high nitrogen levels. 15,24 Although there is information on the differences in cell type and composition in radial sections of the grain, little is known about whether gradients also occur along the longitudinal axis of the starchy endosperm tissue. This study therefore compares three longitudinal sections (proximal, middle, and distal to embryo) of the developing starchy endosperm, determining the amount and composition of gluten proteins, gluten protein gene expression patterns, and the contents of free amino acids.…”

Section: ■ Introductionmentioning

confidence: 99%

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Gradients of Gluten Proteins and Free Amino Acids along the Longitudinal Axis of the Developing Caryopsis of Bread Wheat

Shi

Wang

Wan

et al. 2019

J. Agric. Food Chem.

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The output can be accessed at: https://repository.rothamsted.ac.uk/item/8wy20/gradients-of-gluten-proteins-and-freeamino-acids-along-the-longitudinal-axis-of-the-developing-caryopsis-of-bread-wheat.ABSTRACT: Gradients in the contents and compositions of gluten proteins and free amino acids and the expression levels of gluten protein genes in developing wheat caryopses were determined by dividing the caryopsis into three longitudinal sections, namely, proximal (En1), middle (En2), and distal (En3) to embryo. The total gluten protein content was lower in En1 than in En2 and En3, with decreasing proportions of HMW-GS, LMW GS, and α/βand γ-gliadins and increasing proportions of ωgliadins. These differences were associated with the abundances of gluten protein transcripts. Gradients in the proportions of the gluten protein polymers which affect dough processing quality also occurred, but not in total free amino acids. Microscopy showed that the lower gluten protein content in En1 may have resulted, at least in part, from the presence of modified cells in the dorsal part of En1, but the reasons for the differences in composition are not known.

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“…Environmental conditions such as fertilizer management have a notable impact on baking quality of wheat flour by influencing the concentration and composition of gluten protein subunits and their assembly and polymerization. Weather conditions and water availability are also important factors influencing storage proteins 52 , 53 . At future elevated CO 2 levels, grain protein concentrations of current wheat varieties will inevitably decrease by 6–8% [62] A recent FACE experiment also showed that NO 3 − -based fertilization was superior to ammonium fertilizers, and even with elevated CO 2 , N uptake efficiency in the field was close to 100% at medium N supply but around 75% with luxury N supply [54] .…”

Section: The Problem: Two Main Factors Affecting Protein Concentratiomentioning

confidence: 99%

Perspective on Wheat Yield and Quality with Reduced Nitrogen Supply

Zörb

Ludewig

Hawkesford

2018

Trends in Plant Science

202

141

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Wheat is an important cereal crop with a high demand for nitrogen (N) fertilizer to enable the grain protein accumulation that is necessary for baking and processing quality. Here, perspectives for the development of improved wheat genotypes with higher yield stability, better grain quality, and improved N use efficiency to lower environmental impacts are discussed. The development of improved wheat genotypes, for example, genotypes that lack storage proteins that do not contribute to baking quality (e.g., by genome editing), in combination with appropriate N fertilizer management to prevent N losses into the environment underpins a novel approach to improving N use efficiency. This approach may be particularly applicable to wheats grown for animal feed, which have lower quality and functionality requirements.

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Temperature and nitrogen supply interact to determine protein distribution gradients in the wheat grain endosperm

Abstract: Nitrogen supply and post-anthesis temperature affect the protein distribution gradient in the wheat grain endosperm, as measured using a novel image analysis technique for light microscopy sections.

Cited by 35 publications

References 20 publications

Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions

Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions

Gradients of Gluten Proteins and Free Amino Acids along the Longitudinal Axis of the Developing Caryopsis of Bread Wheat

Perspective on Wheat Yield and Quality with Reduced Nitrogen Supply

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