Comparative proteomic analysis of the effect of temperature and fertilizer on gliadin and glutenin accumulation in the developing endosperm and flour from Triticum aestivum L. cv. Butte 86.
Comparative proteomic analysis of the effect of temperature and fertilizer on gliadin and glutenin accumulation in the developing endosperm and flour from Triticum aestivum L. cv. Butte 86.
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DOI：
10.1186/1477-5956-11-8
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发表时间：
2013-02-22
期刊：
影响因子：
2
通讯作者：
Altenbach SB
中科院分区：
文献类型：
--
作者：
Hurkman WJ;Tanaka CK;Vensel WH;Thilmony R;Altenbach SB
面粉品质在很大程度上取决于谷蛋白，谷蛋白是由高分子量谷蛋白亚基（HMW-GS）、低分子量谷蛋白亚基（LMW-GS）以及α-、γ-和ω-醇溶蛋白组成的蛋白质的复杂混合物。详细的蛋白质组学分析肥料和高温对个人醇溶蛋白和谷蛋白蛋白水平的影响，以确定这些环境因素如何影响面粉品质。小麦（Triticum aestivum L.）CV. Butte 86）在温室中在有和没有花后肥料的中高温方案下生长。定量的二维凝胶电泳被用来构建积累配置文件在发育中的胚乳为整个互补的面筋蛋白质先前确定的串联质谱。还测定了在每种方案下产生的面粉中的单个麦醇溶蛋白和麦谷蛋白的量。在各种环境条件下，大部分HMW-GS、LMW-GS、γ-醇溶蛋白和ω-醇溶蛋白在籽粒发育的早期迅速积累，在籽粒发育的中期趋于稳定。LMW-GS的一个子集显示了第二个不同的轮廓，在整个发育过程中积累，而α-醇溶蛋白显示了各种积累轮廓。在面粉中，14种不同的面筋蛋白对肥料、高温和高温加肥料的反应相似。大部分HMW-GS、ω-醇溶蛋白和部分α-醇溶蛋白含量增加，而两个LMW-GS和少量γ-醇溶蛋白含量减少。高温条件下，施肥对面筋蛋白的积累没有影响。此外，肥料和高温的影响不是加性的;当接受肥料的植物受到高温时，观察到的变化很少。虽然花后温度和肥料对籽粒发育和产量有非常不同的影响，但这两种处理对面筋蛋白积累的影响惊人地相似。不同处理的相似性反应可能是由于小麦植株中氮储备的源库活动。由于在这项研究中显示出反应的每种蛋白质都与基因序列相关联，因此这项工作为转基因研究奠定了基础，这些研究将更好地阐明特定蛋白质在面粉质量和对环境的反应中的作用。
Flour quality is largely determined by the gluten proteins, a complex mixture of proteins consisting of high molecular weight-glutenin subunits (HMW-GS), low molecular weight-glutenin subunits (LMW-GS), and α-, γ-, and ω-gliadins. Detailed proteomic analyses of the effects of fertilizer and high temperature on individual gliadin and glutenin protein levels are needed to determine how these environmental factors influence flour quality. Wheat plants (Triticum aestivum L. cv. Butte 86) were grown in greenhouses under moderate and high temperature regimens with and without post-anthesis fertilizer. Quantitative two-dimensional gel electrophoresis was used to construct accumulation profiles in developing endosperm for the entire complement of gluten proteins identified previously by tandem mass spectrometry. Amounts of individual gliadins and glutenins were also determined in flour produced under each of the regimens. Under all environmental regimens, most HMW-GS, LMW-GS, γ- and ω-gliadins accumulated rapidly during early stages of grain development and leveled off during middle stages of development. A subset of LMW-GS showed a second distinct profile, accumulating throughout development, while α-gliadins showed a variety of accumulation profiles. In flour, fourteen distinct gluten proteins responded similarly to fertilizer, high temperature, and high temperature plus fertilizer. The majority of HMW-GS and ω-gliadins and some α-gliadins increased while two LMW-GS and a minor γ-gliadin decreased. Fertilizer did not influence gluten protein accumulation under high temperature conditions. Additionally, the effects of fertilizer and high temperature were not additive; very few changes were observed when plants that received fertilizer were subjected to high temperature. Although post-anthesis temperature and fertilizer have very different effects on grain development and yield, the two treatments elicit surprisingly similar effects on the accumulation of gluten proteins. The similarity of the responses to the different treatments is likely due to source-sink activities of nitrogen reserves in the wheat plant. Because each protein that showed a response in this study is linked to a gene sequence, the work sets the stage for transgenic studies that will better elucidate the roles of specific proteins in flour quality and in the response to the environment.
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影响因子：
2
作者：
Altenbach SB;Tanaka CK;Hurkman WJ;Whitehand LC;Vensel WH;Dupont FM
通讯作者：
Dupont FM
DOI：
10.1016/j.jchromb.2006.11.047
发表时间：
2007-04-15
影响因子：
3
作者：
Hurkman, William J.;Tanaka, Charlene K.
通讯作者：
Tanaka, Charlene K.
影响因子：
6.1
作者：
Hurkman, William J.;Wood, Delilah F.
通讯作者：
Wood, Delilah F.
DOI：
10.4161/gmcr.2.1.15884
发表时间：
2011-01-01
期刊：
GM crops
影响因子：
--
作者：
Altenbach, Susan B;Allen, Paul V
通讯作者：
Allen, Paul V
影响因子：
1.6
作者：
Ercoli, L.;Arduini, I.;Masoni, A.
通讯作者：
Masoni, A.