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Identification of Early Represented Gluten Proteins during Durum Wheat Grain Development.
J Agric Food Chem. 2017 Apr 19; 65(15):3242-3250.JA

Abstract

The time course of biosynthesis and accumulation of storage proteins in developing grains of durum wheat (Triticum turgidum ssp. durum (Desf.) Husn.) pasta-quality reference cv. Svevo was investigated at the protein level for the first time. Seeds were harvested at key kernel developmental stages, namely, 3 (seed increase 3-fold in size), 5 (kernel development, water-ripe stage), 11 (kernel development, water-ripe stage), 16 (kernel full development, water-ripe stage), 21 (milk-ripe stage), and 30 (dough stage) days postanthesis (dpa). Gliadins and glutenins were fractionated according to their different solubility and individually analyzed after fractionation by reversed-phase high performance liquid chromatography and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Proteins were identified by liquid chromatography-tandem mass spectrometry of proteolytic peptides. The α- and γ-gliadin were already detected at 3 dpa. The biosynthesis of high molecular mass glutenin Bx7 was slightly delayed (11 dpa). Most of the gluten proteins accumulated rapidly between 11 and 21 dpa, with a minor further increase up to 30 dpa. The expression pattern of gluten proteins in Triticum durum at the early stages of synthesis provides reference data sets for future applications in crop breeding and growth monitoring.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Mazzeo MF
Institute of Food Sciences, National Research Council (CNR) , 83100 Avellino, Italy.
Di Stasio L
Institute of Food Sciences, National Research Council (CNR) , 83100 Avellino, Italy. Department of Agriculture, University of Naples "Federico II" , 80100 Portici, Italy.
D'Ambrosio C
Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council (CNR) , 80147 Naples, Italy.
Arena S
Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council (CNR) , 80147 Naples, Italy.
Scaloni A
Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council (CNR) , 80147 Naples, Italy.
Corneti S
Department of Agricultural Sciences, University of Bologna , 40127 Bologna, Italy.
Ceriotti A
Institute of Agricultural Biology and Biotechnology, National Research Council (CNR) , 20133 Milan, Italy.
Tuberosa R
Department of Agricultural Sciences, University of Bologna , 40127 Bologna, Italy.
Siciliano RA
Institute of Food Sciences, National Research Council (CNR) , 83100 Avellino, Italy.
Picariello G
Institute of Food Sciences, National Research Council (CNR) , 83100 Avellino, Italy.
Mamone G
Institute of Food Sciences, National Research Council (CNR) , 83100 Avellino, Italy.

MeSH

Electrophoresis, Polyacrylamide GelGlutensMolecular WeightSeedsTriticum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28347138

Citation

Mazzeo, Maria Fiorella, et al. "Identification of Early Represented Gluten Proteins During Durum Wheat Grain Development." Journal of Agricultural and Food Chemistry, vol. 65, no. 15, 2017, pp. 3242-3250.
Mazzeo MF, Di Stasio L, D'Ambrosio C, et al. Identification of Early Represented Gluten Proteins during Durum Wheat Grain Development. J Agric Food Chem. 2017;65(15):3242-3250.
Mazzeo, M. F., Di Stasio, L., D'Ambrosio, C., Arena, S., Scaloni, A., Corneti, S., Ceriotti, A., Tuberosa, R., Siciliano, R. A., Picariello, G., & Mamone, G. (2017). Identification of Early Represented Gluten Proteins during Durum Wheat Grain Development. Journal of Agricultural and Food Chemistry, 65(15), 3242-3250. https://doi.org/10.1021/acs.jafc.7b00571
Mazzeo MF, et al. Identification of Early Represented Gluten Proteins During Durum Wheat Grain Development. J Agric Food Chem. 2017 Apr 19;65(15):3242-3250. PubMed PMID: 28347138.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of Early Represented Gluten Proteins during Durum Wheat Grain Development. AU - Mazzeo,Maria Fiorella, AU - Di Stasio,Luigia, AU - D'Ambrosio,Chiara, AU - Arena,Simona, AU - Scaloni,Andrea, AU - Corneti,Simona, AU - Ceriotti,Aldo, AU - Tuberosa,Roberto, AU - Siciliano,Rosa Anna, AU - Picariello,Gianluca, AU - Mamone,Gianfranco, Y1 - 2017/04/05/ PY - 2017/3/30/pubmed PY - 2017/6/2/medline PY - 2017/3/29/entrez KW - durum wheat KW - gliadin KW - glutenin KW - grain development KW - proteomics SP - 3242 EP - 3250 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 65 IS - 15 N2 - The time course of biosynthesis and accumulation of storage proteins in developing grains of durum wheat (Triticum turgidum ssp. durum (Desf.) Husn.) pasta-quality reference cv. Svevo was investigated at the protein level for the first time. Seeds were harvested at key kernel developmental stages, namely, 3 (seed increase 3-fold in size), 5 (kernel development, water-ripe stage), 11 (kernel development, water-ripe stage), 16 (kernel full development, water-ripe stage), 21 (milk-ripe stage), and 30 (dough stage) days postanthesis (dpa). Gliadins and glutenins were fractionated according to their different solubility and individually analyzed after fractionation by reversed-phase high performance liquid chromatography and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Proteins were identified by liquid chromatography-tandem mass spectrometry of proteolytic peptides. The α- and γ-gliadin were already detected at 3 dpa. The biosynthesis of high molecular mass glutenin Bx7 was slightly delayed (11 dpa). Most of the gluten proteins accumulated rapidly between 11 and 21 dpa, with a minor further increase up to 30 dpa. The expression pattern of gluten proteins in Triticum durum at the early stages of synthesis provides reference data sets for future applications in crop breeding and growth monitoring. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/28347138/Identification_of_Early_Represented_Gluten_Proteins_during_Durum_Wheat_Grain_Development_ L2 - https://doi.org/10.1021/acs.jafc.7b00571 DB - PRIME DP - Unbound Medicine ER -