Technological quality of transgenic wheat expressing an increased amount of a HMW glutenin subunit

Rakszegi, Marianna; Békés, F.; Láng, László; Tamás, László; Shewry, Peter R.; Bedö, Z.

doi:10.1016/j.jcs.2005.02.006

Cited by 64 publications

(37 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Both lines HMW1 and HMW2, showed a significant decrease of Gli:Glu ratio, which was mainly due to the expression of additional HMW-GS. The decrease of the Gli:Glu ratio when an additional HMW-GS is added by genetic transformation has been previously reported by other authors (León et al, 2009, Rakszegi et al, 2005. Fig.…”

Section: Grain Components Analysis Of Transgenic Wheat Lines With Ovesupporting

confidence: 80%

“…The total protein content showed no significant differences between HMW1 and HMW2 transgenic lines. Most works involving over-expression of HMW-GS in wheat seeds have not reported significant changes in total protein content between transgenic lines and their controls (León et al, 2010b, Rakszegi et al, 2005, Yue et al, 2008. Nevertheless, Rooke et al (1999) showed that a transgenic wheat line containing an additional gene encoding the HMW subunit 1Dx5, resulted in a slightly increase in the total grain nitrogen.…”

Section: Grain Components Analysis Of Transgenic Wheat Lines With Ovementioning

confidence: 99%

See 1 more Smart Citation

Genetic Transformation of Wheat: Advances in the Transformation Method and Applications for Obtaining Lines with Improved Bread-Making Quality and Low Toxicity in Relation to Celiac Disease

Gil-Humanes¹,

Ozuna²,

Marín³

et al. 2011

Genetic Transformation

View full text Add to dashboard Cite

Section: Grain Components Analysis Of Transgenic Wheat Lines With Ovesupporting

confidence: 80%

Section: Grain Components Analysis Of Transgenic Wheat Lines With Ovementioning

confidence: 99%

Genetic Transformation of Wheat: Advances in the Transformation Method and Applications for Obtaining Lines with Improved Bread-Making Quality and Low Toxicity in Relation to Celiac Disease

Gil-Humanes¹,

Ozuna²,

Marín³

et al. 2011

Genetic Transformation

View full text Add to dashboard Cite

“…"bucky" dough, while extra copies of I Ax I provided commercially acceptable leveb of dough strength. Nearly identical results were reported by Rakszegi et al (2005Rakszegi et al ( ,2008 and Wang et al (2010).…”

supporting

confidence: 87%

Quality and Agronomic Effects of Three High‐Molecular‐Weight Glutenin Subunit Transgenic Events in Winter Wheat

et al. 2011

View full text Add to dashboard Cite

Quality and agronomic effects of three transgenic high molecular weight glutenin subunit (HMW‐GS) events were characterized in advanced‐generation breeding lines of hard winter wheat (Triticum aestivum L.) in three Nebraska crop years. Two of the transgenic events studied, Dy10‐E and B52a‐6, overexpress HMW‐GS 1Dy10, while the third event, Dx5 +Dy10‐H, overexpresses HMW‐GS 1Dx5 and, to a much lesser extent, 1Dy10. In addition, novel proteins possessing solubility characteristics defined as HMW‐GS were present in Dx5+Dy10‐H and B52a‐6. Average grain yield of lines derived from the three transgenic events was statistically lower than that of a group of control cultivars and advanced breeding lines, but not lower than the mean values of respective nontransgenic siblings. Grain hardness was influenced by one of the events. Dx5+Dy10‐H produced harder kernels than controls, its nontransgenic siblings, and the two additional transgenic events. All three events produced doughs with unusual mixing properties, although not likely to be directly useful in commercial applications. As a consequence, loaf volumes were depressed to variable degrees by the three events. The results indicated that over‐expression of HMW‐GS could eventually lead to improved breadmaking quality by optimizing the level of overexpression or by development and characterization of additional events.

show abstract

“…Addition of native or modified HMW-GS genes to wheat generally results in accumulation of proteins of the expected sizes in addition to those encoded by the native genes (Altpeter et al, 1996;Alvarez et al, 2000;Barro et al, 1997;Blechl and Anderson, 1996;He et al, 1999He et al, , 2005León et al, 2009). Transformants carrying expressed transgenes encoding native HMW-GS produce flours that make doughs with increased mixing times and tolerances compared to their non-transformed parent lines (Alvarez et al, 2001;Barro et al, 1997Barro et al, , 2003Darlington et al, 2003;He et al, 1999;León et al, 2009;Popineau et al, 2001;Rakszegi et al, 2005;Rooke et al, 1999;Vasil et al, 2001). However, some HMW-GS gene transformation events contain proteins of unpredicted sizes in addition to or instead of those encoded by the introduced transgenes (Altpeter et al, 1996;Alvarez et al, 2000;Barro et al, 1997;He et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Variant high-molecular-weight glutenin subunits arising from biolistic transformation of wheat

Blechl¹,

Vensel²

2013

Journal of Cereal Science

View full text Add to dashboard Cite

a b s t r a c tGenetic transformation via the biolistic method has been used to introduce genes encoding natural and novel high-molecular-weight glutenin subunits (HMW-GS) into wheat. The appearance of new seed proteins of sizes not predicted by the transgene coding sequences was noted in some experiments. In this report, the identities of thirteen of these novel proteins were determined by tandem mass spectrometry (MS/MS). Seven different proteins larger than and two proteins smaller than the native protein were shown to contain peptides from 1Dx5. A novel protein found in some progeny of crosses between a transgenic plant and Great Plains winter wheats was larger than but contained several peptides from 1Dy10. In one line, a protein larger than and a protein smaller than HMW-GS each contained peptides from the N-and C-terminus of 1Dx5 and from the repeat region of 1Dy10. In a sixth transgenic line, the native Bx7 gene was apparently replaced by a gene that encodes a larger version of 1Bx7. The variant proteins accumulate in the polymeric protein fraction, indicating that they can form inter-molecular disulfide bonds. These results show that novel proteins found in some transformants are encoded by altered versions of either the transforming or endogenous HMW-GS genes.Published by Elsevier Ltd.

show abstract

Technological quality of transgenic wheat expressing an increased amount of a HMW glutenin subunit

Cited by 64 publications

References 25 publications

Genetic Transformation of Wheat: Advances in the Transformation Method and Applications for Obtaining Lines with Improved Bread-Making Quality and Low Toxicity in Relation to Celiac Disease

Genetic Transformation of Wheat: Advances in the Transformation Method and Applications for Obtaining Lines with Improved Bread-Making Quality and Low Toxicity in Relation to Celiac Disease

Quality and Agronomic Effects of Three High‐Molecular‐Weight Glutenin Subunit Transgenic Events in Winter Wheat

Variant high-molecular-weight glutenin subunits arising from biolistic transformation of wheat

Contact Info

Product

Resources

About