Heat shock of wheat during grain filling: Proteins associated with heat-tolerance
Heat shock of wheat during grain filling: Proteins associated with heat-tolerance
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DOI：
10.1006/jcrs.2001.0410
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发表时间：
2002-03-01
影响因子：
3.8
通讯作者：
Wrigley, CW
中科院分区：
文献类型：
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作者：
Skylas, DJ;Cordwell, SJ;Wrigley, CW
两种互补的方法被用来确定热激对小麦籽粒品质的影响。热敏感性（CV. Wyuna）和耐热（CV. Fung）小麦品种热激后，利用面团品质测试和蛋白质组分析进行比较。在发育过程中，植物在24/18 ℃的昼夜温度下生长，在开花后15、16和17天，将胁迫植物在40/25 ℃的昼夜温度下进行热激。在发育期（开花后17天）和成熟期（开花后45天）采集谷粒样品。面团品质测试表明，怀纳品种热激后面团强度下降，而芳品种表现出增加。对胚乳（花后17天）进行的蛋白质组研究表明，耐热的Fang品种表现出比Wyuna更强和更多样的“热激反应”。从凝胶中切下总共48个在对照和热休克处理之间表现出差异表达的蛋白质点，并通过质谱法进行分析。将所得胰蛋白酶肽质量指纹数据提交至SWISS-PROT和TrEMBL数据库用于蛋白质鉴定。大多数热激蛋白在热激的Fang中表达，但在热激的Wyuna中没有表达，因此育种者在选择耐热品种时进一步表征，这些耐热品种预计不会在这种环境中损失面团强度。(C)2002年爱思唯尔科学有限公司
Two complementary approaches were used to determine the effects of heat shock on wheat-grain quality. Heat-susceptibility (cv. Wyuna) and heat-tolerant (cv. Fung) cultivars of wheat were compared after heat shock, utilising both dough-quality testing and proteome analysis. Plants were grown at day/night temperatures of 24/18degreesC during development, with stressed plants being subjected to heat shock at day/night temperatures of 40/25degreesC on 15, 16 and 17 days post-anthesis. Grain samples were taken at development (17 days post-anthesis) and at maturity (45 days post-anthesis). Dough-quality testing of flour indicated that the Wyuna cultivar exhibited a decrease in dough strength after heat shock whilst fang cultivar exhibited an increase. Proteome studies conducted on endosperm (at 17 days post-anthesis) showed that the heat-tolerant Fang cultivar exhibited exhibited a stronger and more diverse 'heat shock response' that Wyuna. In total, 48 protein spots exhibiting differential expression between control and heat shock treatment were excised from gels and analysed by mass spectrometry. The resultant tryptic-peptide mass fingerprint data was submitted to SWISS-PROT and TrEMBL databases for protein identification. The majority of heat-shock proteins were expressed in heat shocked Fang but did not in heat shocked Wyuna, thus were further characterised breeders in the selection of heat-tolerant cultivars that would not be expected to lose dough strength in such and environment. (C) 2002 Elsevier Science Ltd.