Abstract:Seeds are the most important plant storage organ and play a central role in the life cycle of plants. Since little is known about the protein composition of rice (Oryza sativa) seeds, in this work we used proteomic methods to obtain a reference map of rice seed proteins and identify important molecules. Overall, 480 reproducible protein spots were detected by two-dimensional electrophoresis on pH 4–7 gels and 302 proteins were identified by MALDI-TOF MS and database searches. Together, these proteins represent… Show more
“…The asymmetric distribution of the GRAVY values (Skewness: −0.58 and Kurtosis =1.84) confirmed the left-heavy tails of the distribution. A similar distribution of the proteins in rice seeds was reported [25]. The tendency of the barley seed proteome for hydrophilicity suggests that these water soluble proteins may be active in physiological processes during imbibition and subsequently during germination.Fig.…”
BackgroundBarley seed proteins are of prime importance to the brewing industry, human and animal nutrition and in plant breeding for cultivar identification. To obtain comprehensive proteomic data from seeds, total protein from a two-rowed (Conrad) and a six-rowed (Lacey) barley cultivar were precipitated in acetone, digested in-solution, and the resulting peptides were analyzed by nano-liquid chromatography coupled with tandem mass spectrometry.ResultsThe raw mass spectra data searched against Uniprot’s Barley database using in-house Mascot search engine identified 1168 unique proteins. Gene Ontology (GO) analysis indicated that the majority of the seed proteins were cytosolic, with catalytic activity and associated with carbohydrate metabolism. Spectral counting analysis showed that there are 20 differentially abundant seed proteins between the two-rowed Conrad and six-rowed Lacey cultivars.ConclusionThis study paves the way for the use of a top-down gel-free proteomics strategy in barley for investigating more complex traits such as malting quality. Differential abundance of hordoindoline proteins impact the seed hardness trait of barley cultivars.Electronic supplementary materialThe online version of this article (doi:10.1186/s12864-016-3408-5) contains supplementary material, which is available to authorized users.
“…The asymmetric distribution of the GRAVY values (Skewness: −0.58 and Kurtosis =1.84) confirmed the left-heavy tails of the distribution. A similar distribution of the proteins in rice seeds was reported [25]. The tendency of the barley seed proteome for hydrophilicity suggests that these water soluble proteins may be active in physiological processes during imbibition and subsequently during germination.Fig.…”
BackgroundBarley seed proteins are of prime importance to the brewing industry, human and animal nutrition and in plant breeding for cultivar identification. To obtain comprehensive proteomic data from seeds, total protein from a two-rowed (Conrad) and a six-rowed (Lacey) barley cultivar were precipitated in acetone, digested in-solution, and the resulting peptides were analyzed by nano-liquid chromatography coupled with tandem mass spectrometry.ResultsThe raw mass spectra data searched against Uniprot’s Barley database using in-house Mascot search engine identified 1168 unique proteins. Gene Ontology (GO) analysis indicated that the majority of the seed proteins were cytosolic, with catalytic activity and associated with carbohydrate metabolism. Spectral counting analysis showed that there are 20 differentially abundant seed proteins between the two-rowed Conrad and six-rowed Lacey cultivars.ConclusionThis study paves the way for the use of a top-down gel-free proteomics strategy in barley for investigating more complex traits such as malting quality. Differential abundance of hordoindoline proteins impact the seed hardness trait of barley cultivars.Electronic supplementary materialThe online version of this article (doi:10.1186/s12864-016-3408-5) contains supplementary material, which is available to authorized users.
“…The most abundant protein (the thickest band) in the purified starch granule proteome was not visible in the total protein lane, suggesting a good enrichment of the protein during purification. This thick band, verified by LC-MS/MS identification, was GBSS I (granule-bound starch synthase I) (Fig 3), which is consistent with GBSS I being the major component in starch granules [10, 45–47], Meanwhile, the most abundant proteins (the glutelins) in the endosperm total proteome became barely visible in the purified starch granule proteome. These results demonstrated that glutelins were mostly removed and starch granule associated proteins were effectively enriched.…”
Section: Resultssupporting
confidence: 70%
“…To identify the proteins associated with starch granules, we extracted the proteins from the enriched starch granules by both phenol extraction method [42, 43] and Tris-HCl buffer extraction methods [45] with three replicates followed by protein identification with LC-MS/MS.…”
Starch is the most important food energy source in cereals. Many of the known enzymes involved in starch biosynthesis are partially or entirely granule-associated in the endosperm. Studying the proteome of rice starch granules is critical for us to further understand the mechanisms underlying starch biosynthesis and packaging of starch granules in rice amyloplasts, consequently for the improvement of rice grain quality. In this article, we developed a protocol to purify starch granules from mature rice endosperm and verified the quality of purified starch granules by microscopy observations, I2 staining, and Western blot analyses. In addition, we found the phenol extraction method was superior to Tris-HCl buffer extraction method with respect to the efficiency in recovery of starch granule associated proteins. LC-MS/MS analysis showed identification of already known starch granule associated proteins with high confidence. Several proteins reported to be involved in starch synthesis in prior genetic studies in plants were also shown to be enriched with starch granules, either directly or indirectly, in our studies. In addition, our results suggested that a few additional candidate proteins may also be involved in starch synthesis. Furthermore, our results indicated that some starch synthesis pathway proteins are subject to protein acetylation modification. GO analysis and KEGG pathway enrichment analysis showed that the identified proteins were mainly located in plastids and involved in carbohydrate metabolism. This study substantially advances the understanding of the starch granule associated proteome in rice and post translational regulation of some starch granule associated proteins.
“…Scientifically, rice is called Oryza sativa and is widely cultivated in Southeast Asian countries which occupy third place in rice production next to maize and sugarcane (Bhat & Riar, ). The protein present in rice called oryzenin is the second most major nutrient next to starch along with some minor nutrients (Yang et al, ).…”
The present study has been undertaken to investigate the physico‐chemical, cooking qualities followed by proximate composition, phytochemical, and antioxidant properties of selected traditional and white rice varieties using standard procedures. It was observed that Basmati rice showed the highest length, breadth, and L/B ratio compared to the traditional varieties. The traditional rice varieties especially Navara was found to be superior in terms of protein (9.61 ± 0.1%) with comparatively low carbohydrates than that of white rice varieties. White rice varieties showed better cooking properties with maximum water absorption index and water solubility index than the traditional rice varieties due to more starch content. The microstructure of traditional rice varieties was appeared to be pigmented due to the presence of anthocyanin with surface pores. The studies revealed that among traditional rice varieties Mapillai Samba has got the highest total phenols (290.70 ± 4.39 mg) and antioxidant activity (72.96 ± 3.34%) followed by anthocyanins and flavonoids.
Practical Applications
Traditional rice varieties were found to be rich in antioxidant, phytochemical, and nutritional properties than white rice. Mapillai Samba and Navara varieties were consumed in many parts of India for its nutritional significance. Traditional rice varieties can be efficiently processed into products like tart, cosmetics, red koji, colored noodles, cake, and preparation of yeast due to its medicinal values to cure stomach problems, bruised muscles, promote blood circulation, indigestion, and lower cholesterol level. Thus, traditional rice varieties can be incorporated along with the white rice varieties in new product development to enhance the nutritional status of the growing population to combat lifestyle disorders.
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