Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project

Shewry, Peter R.; Popineau, Yves; Lafiandra, D.; Belton, Peter

doi:10.1016/s0924-2244(01)00035-8

Cited by 223 publications

(160 citation statements)

References 26 publications

Supporting

Mentioning

131

Contrasting

Unclassified

Order By: Relevance

“…HEAT is the most important grain crop in the world, with total annual yields of almost 600 million tonnes (Shewry et al 2001). The seed storage proteins, mainly including gliadins and glutenins that initially deposit in ER-derived protein bodies, have the ability to form gluten polymers linked by disulfide bonds, and these are among the largest protein molecules in nature (Wrigley 1996).…”

mentioning

confidence: 99%

“…Consequently, three loci encoding up to six HMW-GSs are present in hexaploid bread or common wheat (Triticum aestivum, AABBDD). However, silencing of specific genes leads to variation in the number of subunits from three to five while allelic variation in the subunits encoded by active genes results in proteins with different electrophoretic mobilities (Payne 1987;Shewry et al 2001).…”

mentioning

confidence: 99%

See 1 more Smart Citation

Novel x-Type High-Molecular-Weight Glutenin Genes From Aegilops tauschii and Their Implications on the Wheat Origin and Evolution Mechanism of Glu-D1-1 Proteins

Zhang

Wang

et al. 2008

Genetics

View full text Add to dashboard Cite

Two new x-type high-molecular-weight glutenin subunits with similar size to 1Dx5, designated 1Dx5 *t and 1Dx5.1 *t in Aegilops tauschii, were identified by SDS-PAGE, RP-HPLC, and MALDI-TOF-MS. The coding sequences were isolated by AS-PCR and the complete ORFs were obtained. Allele 1Dx5 *t consists of 2481 bp encoding a mature protein of 827 residues with deduced M r of 85,782 Da whereas 1Dx5.1 *t comprises 2526 bp encoding 842 residues with M r of 87,663 Da. The deduced M r 's of both genes were consistent with those determined by MALDI-TOF-MS. Molecular structure analysis showed that the repeat motifs of 1Dx5 *t were correspondingly closer to the consensus compared to 1Dx5.1 *t and 1Dx5 subunits. A total of 11 SNPs (3 in 1Dx5 *t and 8 in 1Dx5.1 *t ) and two indels in 1Dx5 *t were identified, among which 8 SNPs were due to C-Tor A-G transitions (an average of 73%). Expression of the cloned ORFs and N-terminal sequencing confirmed the authenticities of the two genes. Interestingly, several hybrid clones of 1Dx5 *t expressed a slightly smaller protein relative to the authentic subunit present in seed proteins; this was confirmed to result from a deletion of 180 bp through illegitimate recombination as well as an in-frame stop codon. Network analysis demonstrated that 1Dx5 *t , 1Dx2 t , 1Dx1.6 t , and 1Dx2.2 * represent a root within a network and correspond to the common ancestors of the other Glu-D-1-1 alleles in an associated star-like phylogeny, suggesting that there were at least four independent origins of hexaploid wheat. In addition to unequal homologous recombination, duplication and deletion of large fragments occurring in Glu-D-1-1 alleles were attributed to illegitimate recombination.

show abstract

mentioning

confidence: 99%

mentioning

confidence: 99%

Novel x-Type High-Molecular-Weight Glutenin Genes From Aegilops tauschii and Their Implications on the Wheat Origin and Evolution Mechanism of Glu-D1-1 Proteins

Zhang

Wang

et al. 2008

Genetics

View full text Add to dashboard Cite

show abstract

“…Cysteine residues provide sites for the formation of inter-chain disulphide bonds that play a significant role in determining the size and properties of the large glutenin polymers. Thus, cysteine residues affect dough strength (Shewry et al 2001(Shewry et al , 2002. Compared to the 1Ax1 and 1Ax2* subunits in common wheat, some variations appeared in the amino-and carboxyl-sequences, including three deletions/insertions in the repetitive domain as well as some SNP variations.…”

Section: Discussionmentioning

confidence: 99%

Molecular characterization of differentTriticum monococcumssp.monococcum Glu-A1^mxalleles

Li¹,

Li²,

Zeng³

et al. 2016

Cereal Research Communications

View full text Add to dashboard Cite

High-molecular-weight glutenin subunits (HMW-GSs) are important seed storage proteins associated with bread-making quality in common wheat (Triticum aestivum L., 2n = 6x = 42, AABBDD). Variation in the Glu-A1x locus in common wheat is scare. Diploid Triticum monococcum ssp. monococcum (2n = 2x = 14, A m A m ) is the first cultivated wheat. In the present study, allelic variations at the Glu-A1 m x locus were systematically investigated in 197 T. monococcum ssp. monococcum accessions. Out of the 8 detected Glu-A1 m x alleles, 5 were novel, including Glu-A1 m -b, Glu-A1 m -c, Glu-A1 m -d, Glu-A1 m -g, and Glu-A1 m -h. This diversity is higher than that of common wheat. Compared with 1Ax1 and 1Ax2*, which are present in common wheat, these alleles contained three deletions/insertions as well as some single nucleotide polymorphism variations that might affect the elastic properties of wheat flour. New variations in T. monococcum probably occurred after the divergence between A and A m and are excluded in common wheat populations. These allelic variations could be used as novel resources to further improve wheat quality.

show abstract

“…A pesar de los numerosos estudios realizados sobre la estructura de las proteínas del gluten y la base molecular existente, su rol en el procesamiento del pan no es totalmente comprendido (Shewry et al, 2001, Wang et al, 2016. Como ya se mencionó, las subunidades de gluteninas de alto peso molecular están presentes en forma de polímeros (macropolímero de gluteninas).…”

Section: Estructura Del Glutenunclassified

El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan

Sciarini

Steffolani

León

2016

AgriS

View full text Add to dashboard Cite

El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan Sciarini L.S.; M.E. Steffolani y A.E. León resumen La enfermedad celíaca es una enteropatía crónica del intestino delgado inmunomediada y promovida por la exposición a una dieta con gluten en individuos genéticamente predispuestos. La interacción de factores genéticos y ambientales provoca la pérdida de tolerancia a ciertas proteínas presentes en algunos cereales. Recientemente se estableció una prevalencia de celiaquía del 1% en el mundo, con grandes variaciones entre los países. El único tratamiento eficaz es adoptar una dieta libre de gluten. El gluten es una red proteica que se estructura al hidratar la harina y se refuerza mediante el amasado. Está conformado fundamentalmente por dos fracciones proteicas: prolaminas y glutelinas. Estas proteínas juegan un rol preponderante en la calidad de los más tradicionales productos de panificación, por lo que es un gran desafío para investigadores y tecnólogos elaborar estos productos sin contar con esta red. La polimerización de proteínas para simular la red de gluten ha mostrado sus limitaciones, por lo que se profundizó en el estudio de las interacciones entre diferentes componentes como un factor determinante para el desarrollo de productos. Sobre esa base se obtuvieron mejores resultados usando almidón de mandioca y harina de soja activa, gracias a las interacciones específicas establecidas entre ambos componentes.

show abstract

Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project

Cited by 223 publications

References 26 publications

Novel x-Type High-Molecular-Weight Glutenin Genes From Aegilops tauschii and Their Implications on the Wheat Origin and Evolution Mechanism of Glu-D1-1 Proteins

Novel x-Type High-Molecular-Weight Glutenin Genes From Aegilops tauschii and Their Implications on the Wheat Origin and Evolution Mechanism of Glu-D1-1 Proteins

Molecular characterization of differentTriticum monococcumssp.monococcum Glu-A1^mxalleles

El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan

Contact Info

Product

Resources

About

Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project

Cited by 223 publications

References 26 publications

Novel x-Type High-Molecular-Weight Glutenin Genes From Aegilops tauschii and Their Implications on the Wheat Origin and Evolution Mechanism of Glu-D1-1 Proteins

Novel x-Type High-Molecular-Weight Glutenin Genes From Aegilops tauschii and Their Implications on the Wheat Origin and Evolution Mechanism of Glu-D1-1 Proteins

Molecular characterization of differentTriticum monococcumssp.monococcum Glu-A1mxalleles

El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan

Contact Info

Product

Resources

About

Molecular characterization of differentTriticum monococcumssp.monococcum Glu-A1^mxalleles