"Expression of genes encoding protein disulfide isomerase (PDI) in cultivars and lines of common wheat with different baking quality of flour".
"Expression of genes encoding protein disulfide isomerase (PDI) in cultivars and lines of common wheat with different baking quality of flour".
复制标题
DOI：
10.1186/s12870-018-1522-z
复制
发表时间：
2018-11-22
影响因子：
5.3
通讯作者：
Skuza L
中科院分区：
文献类型：
--
作者：
Demska K;Filip E;Skuza L
本研究旨在研究不同焙烤值小麦品种和品系中编码蛋白二硫异构酶（PDI）基因的表达水平。PDI在新形成的蛋白质中二硫键的形成中起关键作用。每个品种和品系都有一组特定的高分子量谷蛋白亚基（HMW-GS）。基于单个亚基的存在，预测了潜在的烘烤值。有时这个值在技术分析中没有得到确认。由于在某些情况下，根据基因型，面粉的价值比预期的要好或差，因此PDI基因的表达被认为是上述差异的潜在原因。分析集中在粮食发展的三个阶段。比较了不同基因型-表型组合的小麦品种和品系间PDI基因的表达水平，表明HMW-GS组合的多样性和定性分类的多样性。PDI在籽粒发育早期表达量最高，这与PDI的功能一致。采用实时荧光定量PCR技术检测表达水平。在这项工作中获得的结果不允许在形成最终烘焙值的背景下，PDI的决定性意义的明确声明。这项工作的结果有助于更深入地了解控制烘焙价值的机制，从而有助于选择具有更有益特性的新品种。
The subject of this research was to investigate the level of expression of genes encoding protein disulfide isomerase (PDI) in cultivars and lines of wheat with different baking value of flour. PDI plays a key role in the formation of disulfide bonds in newly formed proteins. Each of cultivars and lines had a specific set of high molecular weight glutenin subunits (HMW-GS). Based on the presence of individual subunits, the potential baking value is predicted. Sometimes this value is not confirmed during technological analysis. Since there are cases where flour has a better or worse value than expected on the basis of the genotype, the expression of PDI genes was considered as a potential cause for discrepancies mentioned. Analysis focused on three stages of grain development. The expression level of PDI genes was compared between wheat cultivars and lines with different genotype-phenotype combinations, which means diversified sets of HMW-GS combined with diversified qualitative classification. The highest expression level of PDI was noticed at early stage of grain development, which is consistent with the function of PDI. The expression level was evaluated by the real-time PCR technique. Results obtained in this work did not allow for a clear statement of decisive significance of PDI in the context of shaping the final baking value. The results of this work contribute to an ever more in-depth understanding of the mechanisms governing baking value, and thus to the progress of the selection of new varieties with more beneficial properties.
登录
查看更多内容
影响因子：
9.2
作者：
Kemmink, J;Darby, NJ;Creighton, TE
通讯作者：
Creighton, TE
影响因子：
4.1
作者：
Lee, Changsoo;Kim, Jaai;Hwang, Seokhwan
通讯作者：
Hwang, Seokhwan
三种近等基因系春小麦籽粒发育过程中蛋白质二硫化物异构酶基因的品质特性及表达谱
影响因子：
--
作者：
Dong, Liwei;Li, Ning;Yan, Yueming
通讯作者：
Yan, Yueming
影响因子：
5.1
作者：
Long, Xiang-Yu;Wang, Ji-Rui;Zheng, You-Liang
通讯作者：
Zheng, You-Liang
影响因子：
5.1
作者：
Grimwade, B;Tatham, AS;Napier, JA
通讯作者：
Napier, JA