GSH-dependent proteindisulphide oxidoreductase of wheat grain: Activity in maturing wheat kernels, and relationship with rheological properties of dough

Osipova, S. V.; Permyakov, A. V.; Mitrofanova, T. N.; Trufanov, V. A.; Ermakova, Maria; Chistyakova, A. K.; Пшеничникова, Т. А.

doi:10.1556/crc.35.2007.3.12

Cited by 4 publications

(5 citation statements)

References 17 publications

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“…Some wheat varieties maintained high-activity TPDO until the stage of full ripeness. 71 The study revealed a negative correlation between TPDO activity in the phase of milky ripeness of grain (3 and 4 WAA) and dough stiffness (r = −0.84, P < 0.05). The addition of exogenous TPDO to flour significantly increased dough extensibility (from 17 to 49% for cultivars with different gluten qualities), which implies the ability of the enzyme to disrupt SS bonds in high molecular weight gluten polymers.…”

Section: Applied Liquidmentioning

confidence: 77%

“…The maximum level of TPDO activity occurred between the third and fifth weeks after anthesis (WAA), in a period of maximum synthesis of storage proteins in wheat kernels. Some wheat varieties maintained high-activity TPDO until the stage of full ripeness . The study revealed a negative correlation between TPDO activity in the phase of milky ripeness of grain (3 and 4 WAA) and dough stiffness ( r = −0.84, P < 0.05).…”

Section: Regulation Of Storage Protein Polymerization By Low M R Redo...mentioning

confidence: 84%

“…We managed to extract and purify a GSH-dependent protein, thiol:protein-disulfide oxidoreductase (TPDO, EC 1.8.4.2), from wheat grain; 70 this protein catalyzed the cleavage of disulfide bonds in acetic-soluble gluten proteins (Figure 3) and reduced their capacity to aggregate. 71 The enzyme was classified as a Grx-like protein because the molecular masses of the native TPDO protein (approximately 167 kDa) and its two subunits (77 and 73 kDa) significantly exceeded the molecular mass of typical glutaredoxins (12−14 kDa) 70 and typical wheat PDI (60 kDa). 33 The maximum level of TPDO activity occurred between the third and fifth weeks after anthesis (WAA), in a period of maximum synthesis of storage proteins in wheat kernels.…”

Section: Applied Liquidmentioning

confidence: 99%

“…The study revealed a negative correlation between TPDO activity in the phase of milky ripeness of grain (3 and 4 WAA) and dough stiffness ( r = −0.84, P < 0.05). The addition of exogenous TPDO to flour significantly increased dough extensibility (from 17 to 49% for cultivars with different gluten qualities), which implies the ability of the enzyme to disrupt SS bonds in high molecular weight gluten polymers . Mapping of the activity level of endogenous TPDO was performed using an International Triticeae Mapping Initiative mapping population and revealed chromosomal loci (QTLs) associated with TPDO activity and dough physical properties, such as flour strength, elasticity, and water-absorbing capacity .…”

Section: Regulation Of Storage Protein Polymerization By Low M R Redo...mentioning

confidence: 99%

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Role of Non-prolamin Proteins and Low Molecular Weight Redox Agents in Protein Folding and Polymerization in Wheat Grains and Influence on Baking Quality Parameters

Osipova

Permyakova

Permyakov

2012

J. Agric. Food Chem.

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The various enzyme systems and low molecular weight (LMW) redox agents are related to the folding and polymerization of prolamins in the ripening wheat grains and the formation of baking quality. Protein disulfide isomerases (PDIs) and cyclophylins accelerate "correct" folding of prolamins, which is most likely necessary for the subsequent formation of the macromolecular structure of the gluten protein matrix. PDIs are also involved in the polymerization of prolamins, catalyzing the oxidation of protein sulfhydryl groups. Molecular chaperone binding BiP protein facilitates folding of prolamins, with its role increasing in the stressful conditions. Reducing systems of thioredoxin and glutaredoxin, LMW redox pairs GSH/GSSG and Asc/DHAsc, thiol oxidases, and lipoxygenases (LOXs) regulate redox balance and the rate of polymerization of prolamins at the different stages of grain ripening. Additionally, LOX is probably involved in the protein-starch-lipid interactions between the starch granule and the protein matrix, mediated by puroindolines, determining the formation of grain texture. It is assumed that the high variability of baking quality in different environmental conditions is due to the interaction of labile enzyme systems with the storage proteins in the developing wheat caryopsis.

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Section: Applied Liquidmentioning

confidence: 77%

Section: Regulation Of Storage Protein Polymerization By Low M R Redo...mentioning

confidence: 84%

Section: Applied Liquidmentioning

confidence: 99%

Section: Regulation Of Storage Protein Polymerization By Low M R Redo...mentioning

confidence: 99%

See 2 more Smart Citations

Role of Non-prolamin Proteins and Low Molecular Weight Redox Agents in Protein Folding and Polymerization in Wheat Grains and Influence on Baking Quality Parameters

Osipova

Permyakova

Permyakov

2012

J. Agric. Food Chem.

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“…Adding this enzyme to flour of different quality wheat varieties has led to a significant increase in extensibility (from 17 to 49 %). This indicates the essential role of the PDO in the destruction of disulfide bonds in high-polymeric glutenin [60].…”

Section: Dynamicsmentioning

confidence: 82%

MODERN OPPORTUNITIES FOR IMPROVING QUALITY OF BAKERY PRODUCTS VIA REALIZING THE BREAD WHEAT GENETIC POTENTIAL-BY-ENVIRONMENT INTERACTIONS (review)

et al. 2017

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A b s t r a c tThe purpose of this interdisciplinary research is to analyze the available data on the domestic market of bakery products, assess the factors resulting in increase of the bread consumption, and opportunities of improvement of technological properties of flour and dough through the realization of the genetic potential of bread wheat varieties, taking into account environmental factors. In modern conditions, in the bakery products market of such negative tendencies are observed as decrease in volumes of bread production and deterioration of quality of the products. Among the various factors influencing the formation of these trends, one can point out the poor quality of flour, accompanied by deterioration in the rheological properties of the dough. In the practice, the correction of flour of inadequate quality is increasingly being made through the introduction of chemical improvers, which contributes to improving the technological process. At the same time there is a loss of traditional taste and a change in the consumer characteristics of bread, which leads to the refusal or reduction of consumption of bread by a part of the population of our country. This review summarizes data on the dynamics of average per capita consumption of bread and bakery products and the change in the ratio of these indicators to the consumption of meat products. An alternative approach to solving the problems of flour quality can be attributed to the possibilities of natural improvement of its initial characteristics through the realization of the genetic potential of bread wheat varieties, taking into account environmental factors that ultimately influence the formation of technological properties of flour and dough. In recent years, data have been accumulated that have made significant progress in understanding the complex interaction of various genetic systems and biochemical processes underlying the formation of grain properties that affect the quantity and quality of the flour. Integral components in this complex interaction are the environmental factors, under the influence of which the physiological and biochemical processes are modulated, and the mode of realization of genetic information is changing. The article summarizes the data on the influence of various environmental factors on the technological properties of flour and dough and describes the possibilities of modern IT-support of the selection process, facilitating the evaluation of quantitative characteristics and taking into account the relationship between genotype, phenotype and environmental conditions. Advances in the identification of genetic factors affecting the technological properties of flour and dough are discussed and sources of useful variants of these genes are considered. The importance of the use of winter bread wheat for increasing the share of production of high-quality nutritive grains is emphasized, as well as the results of the search for donors of useful genes among the old varieties of spring bread wheat. Among the latter, varieti...

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Genetic dissection of grain architecture-related traits in a winter wheat population

et al. 2021

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Background The future productivity of wheat (T. aestivum L.) as the most grown crop worldwide is of utmost importance for global food security. Thousand kernel weight (TKW) in wheat is closely associated with grain architecture-related traits, e.g. kernel length (KL), kernel width (KW), kernel area (KA), kernel diameter ratio (KDR), and factor form density (FFD). Discovering the genetic architecture of natural variation in these traits, identifying QTL and candidate genes are the main aims of this study. Therefore, grain architecture-related traits in 261 worldwide winter accessions over three field-year experiments were evaluated. Results Genome-wide association analysis using 90K SNP array in FarmCPU model revealed several interesting genomic regions including 17 significant SNPs passing false discovery rate threshold and strongly associated with the studied traits. Four of associated SNPs were physically located inside candidate genes within LD interval e.g. BobWhite_c5872_589 (602,710,399 bp) found to be inside TraesCS6A01G383800 (602,699,767–602,711,726 bp). Further analysis reveals the four novel candidate genes potentially involved in more than one grain architecture-related traits with a pleiotropic effects e.g. TraesCS6A01G383800 gene on 6A encoding oxidoreductase activity was associated with TKW and KA. The allelic variation at the associated SNPs showed significant differences betweeen the accessions carying the wild and mutated alleles e.g. accessions carying C allele of BobWhite_c5872_589, TraesCS6A01G383800 had significantly higher TKW than the accessions carying T allele. Interestingly, these genes were highly expressed in the grain-tissues, demonstrating their pivotal role in controlling the grain architecture. Conclusions These results are valuable for identifying regions associated with kernel weight and dimensions and potentially help breeders in improving kernel weight and architecture-related traits in order to increase wheat yield potential and end-use quality.

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GSH-dependent proteindisulphide oxidoreductase of wheat grain: Activity in maturing wheat kernels, and relationship with rheological properties of dough

Cited by 4 publications

References 17 publications

Role of Non-prolamin Proteins and Low Molecular Weight Redox Agents in Protein Folding and Polymerization in Wheat Grains and Influence on Baking Quality Parameters

Role of Non-prolamin Proteins and Low Molecular Weight Redox Agents in Protein Folding and Polymerization in Wheat Grains and Influence on Baking Quality Parameters

MODERN OPPORTUNITIES FOR IMPROVING QUALITY OF BAKERY PRODUCTS VIA REALIZING THE BREAD WHEAT GENETIC POTENTIAL-BY-ENVIRONMENT INTERACTIONS (review)

Genetic dissection of grain architecture-related traits in a winter wheat population

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