Dynamic proteomic changes in soft wheat seeds during accelerated ageing

Lv, Yangyong; Tian, Pingping; Zhang, Shuai-Bing; Wang, Jinshui; Hu, Yuansen

doi:10.7717/peerj.5874

Cited by 12 publications

(13 citation statements)

References 35 publications

(63 reference statements)

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“…In this context, protein content (PROT) and protease activity (PROASE) were negatively correlated with each other, indicating higher protein breakdown by protease, mainly at higher precipitation levels (120 and 180 mm). The seed deterioration process is known to affect the protein structure of membranes and important pathways, impairing the energy supply to the embryo and the germination process (Lv et al, 2018). It is mainly related to the reactive oxygen species (ROS) excess produced in the deterioration process.…”

Section: Resultsmentioning

confidence: 99%

Assessment of the tolerance of soybean seeds to weathering deterioration in the pre-harvest phase by multivariate analysis

et al. 2022

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Weathering deterioration in the pre-harvest phase impairs high-quality soybean seed production. The performance of several tests to infer seed quality is common in genotype selection, and multivariate statistics can assist in the interpretations. This study aimed to assess the efficiency of the principal component analysis (PCA) and canonical discriminant analysis (CDA) multivariate statistical methods in assessing the tolerance of seeds of different soybean cultivars to weathering deterioration in the pre-harvest phase under greenhouse conditions. Seeds of six soybean cultivars (DM 6563, BMX Apolo, BMX Potência, NA 5909, NS 5959, and TMG 1175) were produced. Different simulated precipitation levels (0, 60, 120, and 180 mm) were applied in the pre-harvest phase. The seeds were collected and assessed for physiological, physical, and biochemical analyses and the data were analyzed by PCA and CDA techniques. The results showed that PCA and CDA are efficient for assessing the tolerance to weathering deterioration in soybean seeds. PCA and CDA assisted in the recommendation of the tests first germination count, accelerated aging, tetrazolium, percentage of seeds with seed coat wrinkling, protein content, and protease activity in the pre-selection of genotypes for weathering deterioration. PCA and CDA also helped to identify the cultivars DM 6563 and BMX Potência as more susceptible and NA 5909 and TMG 1175 as more tolerant to weathering deterioration in the pre-harvest phase.

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Section: Resultsmentioning

confidence: 99%

Assessment of the tolerance of soybean seeds to weathering deterioration in the pre-harvest phase by multivariate analysis

et al. 2022

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“…Consequently, the quality of seeds plays an important role in agricultural development and food quality. Post-harvest wheat grain is commonly stored in warehouses for over 1 year and even longer in China [ 3 ]. However, as the storage time increases, or under adverse conditions, the quality of the wheat grain, including vitality and edible quality, inevitably deteriorates.…”

Section: Introductionmentioning

confidence: 99%

Reactive oxygen species-induced protein carbonylation promotes deterioration of physiological activity of wheat seeds

Zhang

et al. 2022

PLoS ONE

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During the seed aging process, reactive oxygen species (ROS) can induce the carbonylation of proteins, which changes their functional properties and affects seed vigor. However, the impact and regulatory mechanisms of protein carbonylation on wheat seed vigor are still unclear. In this study, we investigated the changes in wheat seed vigor, carbonyl protein content, ROS content and embryo cell structure during an artificial aging process, and we analyzed the correlation between protein carbonylation and seed vigor. During the artificial wheat-seed aging process, the activity levels of antioxidant enzymes and the contents of non-enzyme antioxidants decreased, leading to the accumulation of ROS and an increase in the carbonyl protein content, which ultimately led to a decrease in seed vigor, and there was a significant negative correlation between seed vigor and carbonyl protein content. Moreover, transmission electron microscopy showed that the contents of protein bodies in the embryo cells decreased remarkably. We postulate that during the wheat seed aging process, an imbalance in ROS production and elimination in embryo cells leads to the carbonylation of proteins, which plays a negative role in wheat seed vigor.

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“…Consequently, the quality of wheat plays an important role in economic development and social stability. In China, post‐harvest wheat is usually stored in a warehouse for more than a year (Lv et al ., 2018). During storage, irradiation, light oxidation, enzymatic reactions and catalysis by transition metal ions can convert molecular oxygen into active substances in wheat, including free radicals such as the superoxide anion (O 2 − ) and non‐radicals such as hydrogen peroxide (H 2 O 2 ), which are collectively referred to as ROS (Kai et al ., 2020).…”

Section: Introductionmentioning

confidence: 99%

Effects of protein oxidation on the rheological behaviour of different wheat flour

Wei

et al. 2022

Int J of Food Sci Tech

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Wheat flour proteins are subject to oxidation reactions during production, processing and storage. The quality of protein and the rheological properties of wheat are crucial for the flour industry. However, the impact and mechanism of protein oxidised on wheat flour quality remain unclear. In this study, ozone was used to oxidise wheat grains, the secondary structure of protein in flour and the rheological properties of dough were analysed by FTIR and Mixolab. The proportion of α‐helix and β‐folding of protein were decreased significantly, as were the development time (DDT), stability time (DST) and protein weakening (C2) value of dough. Meanwhile, starch gelatinisation (C3), amylase activity (C4) and retrogradation (C5) were increased significantly, along with the elastic modulus (G′) and viscous modulus (G″). Microstructure analysis indicated that protein oxidation destroyed the gluten network structure in the dough. In addition, the L* value of dough was decreased and a* and b* values were increased significantly. The results showed that the oxidation of protein reduced the stability of protein secondary structure, weakened the structure and stability of the gluten network in dough, and changed the viscoelasticity and colour of dough. Overall, these findings provide a better understanding of rheological behaviour in wheat flour.

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Dynamic proteomic changes in soft wheat seeds during accelerated ageing

Cited by 12 publications

References 35 publications

Assessment of the tolerance of soybean seeds to weathering deterioration in the pre-harvest phase by multivariate analysis

Assessment of the tolerance of soybean seeds to weathering deterioration in the pre-harvest phase by multivariate analysis

Reactive oxygen species-induced protein carbonylation promotes deterioration of physiological activity of wheat seeds

Effects of protein oxidation on the rheological behaviour of different wheat flour

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