New insight into the function of wheat glutenin proteins as investigated with two series of genetic mutants

Abstract Among the three major food crops (rice, wheat and maize), wheat is unique in accumulating gluten proteins in its grains. Of these proteins, the high and low molecular weight glutenin subunits (HMW-GSs and LMW-GSs) form glutenin macropolymers that are vital for the diverse end-uses of wheat...

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Autores principales:	Zhaojun Wang, Yiwen Li, Yushuang Yang, Xin Liu, Huanju Qin, Zhenying Dong, Shuhai Zheng, Kunpu Zhang, Daowen Wang
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2017
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/22f0ed147ca2459ea01de7c9d430c578
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spelling	oai:doaj.org-article:22f0ed147ca2459ea01de7c9d430c5782021-12-02T16:06:16ZNew insight into the function of wheat glutenin proteins as investigated with two series of genetic mutants10.1038/s41598-017-03393-62045-2322https://doaj.org/article/22f0ed147ca2459ea01de7c9d430c5782017-06-01T00:00:00Zhttps://doi.org/10.1038/s41598-017-03393-6https://doaj.org/toc/2045-2322Abstract Among the three major food crops (rice, wheat and maize), wheat is unique in accumulating gluten proteins in its grains. Of these proteins, the high and low molecular weight glutenin subunits (HMW-GSs and LMW-GSs) form glutenin macropolymers that are vital for the diverse end-uses of wheat grains. In this work, we developed a new series of deletion mutants lacking one or two of the three Glu-1 loci (Glu-A1, -B1 and -D1) specifying HMW-GSs. Comparative analysis of single and double deletion mutants reinforced the suggestion that Glu-D1 (encoding the HMW-GSs 1Dx2 and 1Dy12) has the largest effects on the parameters related to gluten and dough functionalities and breadmaking quality. Consistent with this suggestion, the deletion mutants lacking Glu-D1 or its combination with Glu-A1 or Glu-B1 generally exhibited strong decreases in functional glutenin macropolymers (FGMPs) and in the incorporation of HMW-GSs and LMW-GSs into FGMPs. Further examination of two knockout mutants missing 1Dx2 or 1Dy12 showed that 1Dx2 was clearly more effective than 1Dy12 in promoting FGMPs by enabling the incorporation of more HMW-GSs and LMW-GSs into FGMPs. The new insight obtained and the mutants developed by us may aid further research on the control of wheat end-use quality by glutenin proteins.Zhaojun WangYiwen LiYushuang YangXin LiuHuanju QinZhenying DongShuhai ZhengKunpu ZhangDaowen WangNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 7, Iss 1, Pp 1-14 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Zhaojun Wang Yiwen Li Yushuang Yang Xin Liu Huanju Qin Zhenying Dong Shuhai Zheng Kunpu Zhang Daowen Wang New insight into the function of wheat glutenin proteins as investigated with two series of genetic mutants
description	Abstract Among the three major food crops (rice, wheat and maize), wheat is unique in accumulating gluten proteins in its grains. Of these proteins, the high and low molecular weight glutenin subunits (HMW-GSs and LMW-GSs) form glutenin macropolymers that are vital for the diverse end-uses of wheat grains. In this work, we developed a new series of deletion mutants lacking one or two of the three Glu-1 loci (Glu-A1, -B1 and -D1) specifying HMW-GSs. Comparative analysis of single and double deletion mutants reinforced the suggestion that Glu-D1 (encoding the HMW-GSs 1Dx2 and 1Dy12) has the largest effects on the parameters related to gluten and dough functionalities and breadmaking quality. Consistent with this suggestion, the deletion mutants lacking Glu-D1 or its combination with Glu-A1 or Glu-B1 generally exhibited strong decreases in functional glutenin macropolymers (FGMPs) and in the incorporation of HMW-GSs and LMW-GSs into FGMPs. Further examination of two knockout mutants missing 1Dx2 or 1Dy12 showed that 1Dx2 was clearly more effective than 1Dy12 in promoting FGMPs by enabling the incorporation of more HMW-GSs and LMW-GSs into FGMPs. The new insight obtained and the mutants developed by us may aid further research on the control of wheat end-use quality by glutenin proteins.
format	article
author	Zhaojun Wang Yiwen Li Yushuang Yang Xin Liu Huanju Qin Zhenying Dong Shuhai Zheng Kunpu Zhang Daowen Wang
author_facet	Zhaojun Wang Yiwen Li Yushuang Yang Xin Liu Huanju Qin Zhenying Dong Shuhai Zheng Kunpu Zhang Daowen Wang
author_sort	Zhaojun Wang
title	New insight into the function of wheat glutenin proteins as investigated with two series of genetic mutants
title_short	New insight into the function of wheat glutenin proteins as investigated with two series of genetic mutants
title_full	New insight into the function of wheat glutenin proteins as investigated with two series of genetic mutants
title_fullStr	New insight into the function of wheat glutenin proteins as investigated with two series of genetic mutants
title_full_unstemmed	New insight into the function of wheat glutenin proteins as investigated with two series of genetic mutants
title_sort	new insight into the function of wheat glutenin proteins as investigated with two series of genetic mutants
publisher	Nature Portfolio
publishDate	2017
url	https://doaj.org/article/22f0ed147ca2459ea01de7c9d430c578
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New insight into the function of wheat glutenin proteins as investigated with two series of genetic mutants

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