The Use of Artificial Neural Networks for Automatic Analysis and Genetic Identification of Gliadin Electrophoretic Spectra in Durum Wheat

Each wheat cultivar has a characteristic spectrum of gliadins. This makes it possible to use blocks of the components of reserve proteins as genetic markers when estimating seed purity and identity. However, identification of the blocks that constitute the electrophoretic spectrum is a complicated task. For this purpose artificial neural network (ANN) technology is proposed. Using experimental data, a teaching database and testing databases have been created. ANN was shown to be highly efficient (efficiency up to 100%) expert system for deciphering the electrophoretic spectra of gliadins of durum wheat cultivars.     

外源DNA导入小麦引起遗传变异的验证

对由波兰小麦ＤＮＡ注射到普通小麦鄂恩１号子房获得的Ｄ５代稳定遗传变异２个转化株系的种子醇溶蛋白,进行单向和双向聚丙烯酰胺凝胶电泳分析,结果表明由外源ＤＮＡ导入获得转化株系的变异,与其种子醇溶蛋白电泳图谱出现供体的某些组分和缺少受体的某些组分相印证。     

Isolation and characterization of gliadins from Aegilops squarrosa seeds

The major gliadin components were isolated from the seeds of the diploid species Aegilops squarrosa, a putative source of polyploid wheat D-genome. The isolation procedure included gel-filtration and reversed-phase high-performance liquid chromatography (HPLC). The purified proteins were characterized by electrophoretic mobility in polyacrylamide gel using acid Al-lactate system and a system containing sodium dodecyl sulfate. The amino acid composition of isolated omega-gliadins was determined. Using covalent chromatography on thiopropyl-Sepharose 6B it was found that omega-gliadins of A. squarrosa contain no SH-groups and/or S-S-bonds. The N-terminal amino acid sequences of A. squarrosa gliadins were determined. omega-Gliadins were found to contain three types of N-terminal amino acid sequences, one of which, SRQ, in hexaploid wheat is encoded by 1B chromosome. It was shown that some omega-gliadins of A. squarrosa have blocked N-terminal amino acids. The major component of the gamma-fraction was found to contain an N-terminal sequence of gamma 2 type encoded in polyploid wheat by 1D chromosome. Gliadins with electrophoretic mobility in the beta-zone of the spectrum possess the N-terminal sequence of alpha-type. The results obtained are discussed in terms of the origin of polyploid wheat genomes.     

Chromosomal control of wheat gliadin protein epitopes: analysis with specific monoclonal antibodies

Summary The genetic relationships between small clusters of monomeric alcohol-soluble wheat (Triticum aestivum L.) grain storage proteins (gliadins) were studied using a panel of monoclonal antibodies and immunoblotting, ELISA, and RIA methods. Use of Chinese Spring nullisomic-tetrasomic lines showed that several narrow-specificity antibodies bound specifically to gliadins encoded by genes located on a single chromosome. In at least one case, antibodies bound to genetic blocks of gliadins, indicating that these block members have structural homology. However, often not all gliadins of a block were recognized by an antibody. For broad-specificity antibodies and some narrow-specificity antibodies, structural genes on several chromosomes were important. Studies with several primitive wheat species indicated that, while antibodies usually bound gliadins from the same genome in bread and primitive wheats, antibodies sometimes bound proteins of quite differing mobilities in the two wheat types. Use of antibodies to identify gliadin blocks is simpler than block analysis based on performing crosses, and should be of value in monitoring genotype/end-use quality relationships.     

Biochemical and molecular characterization of gliadins

Gliadins account for about 40-50% of the total proteins in wheat seeds and play an important role on the nutritional and processing quality of flour. Usually, gliadins could be divided into alpha- (alpha/beta-), gamma- and omega-groups, whereas the low-molecular-weigh (LMW) gliadins were novel seed storage proteins. The low-molecular-weight glutenin subunits (LMW-GSs) were also designated as gliadins in a few literatures. The genes encoding gliadins were mainly located on the short arms of group 6 and group 1 chromosomes, and not evenly distributed. Repetitive sequences covered most of un-coding regions, which attributed greatly to the evolution of wheat genome. Primary structure of each gliadin has been divided into several domains, and the long repetitive domains consisted of peptide motifs. Conserved cysteine residues mainly formed intramolecular disulphide bonds. The rare potential intermolecular disulphide bonds and the long repetitive domains played an important role in the wheat flour quality. There was a general idea that gliadin genes, even prolamin genes, have a common origin and subsequent divergence lead to the gene polymorphism. The gamma-gliadins have been considered to be the most ancient of the wheat prolamin family. Several elements in the 5'-flanking (e.g. CAAT and TATA box) and the 3'-flanking sequences had been detected, which had been shown necessary for the proper expression of gliadins.     

Characterization and quantification of low molecular weight glutenins in durum wheats

Durum wheat proteins have been considered as a model because of the very clear-cut relationship previously evidenced between the electrophoretic type '42' or '45' of the components that are coded by the Gli-B1 chromosome locus and the intrinsic quality (gluten viscoelasticity) of cultivars. The proteins from 4 cultivars were subjected to sequential extraction and separated into five groups, respectively, in: NaCl, EtOH (gliadins-I), EtOH + mercaptoethanol (ME) (gliadins-II), AcOH + ME (glutenins-I) and SDS + ME (glutenins-II) and characterized using polyacrylamide gel electrophoresis (PAGE), SDS-PAGE and 2-dimensional (NEPHGE X SDS - PAGE) electrophoretic systems. EtOH-soluble fractions were also separated by ion-exchange chromatography, each fraction being characterized in PAGE and SDS-PAGE and its composition in major bands determined by densitometry. From the ratio of each chromatographic fraction and of each solubility group, an estimation of the major bands or electrophoretic zones was also made in respect to the whole proteins. In 'type 45' cultivars, it was shown that only 67% of the EtOH-soluble fraction (although considered as classical gliadins) had a monomeric character, giving rise to discrete bands in PAGE systems. The remainder (33%) were aggregated fractions, essentially those referred to as low molecular weight glutenins (LMWG), that migrate, upon reduction only, in SDS-PAGE systems. LMWG make up 27% of total proteins and are revealed as a strong triplet in the 44,500-51,500 MW region, in gliadin-I and especially in gliadin-II groups. In type '42' cultivars, the LMWG ratio is reduced about by half (18% of EtOH soluble fraction, 14% of total proteins). This difference, coupled with their aggregative behavior, leads to their consideration as the major functional markers of gluten quality, gliadins 42/45 being genetic markers only. Without excluding possible physicochemical differences between different LMWG allelic types, it is hypothesized that quantitative differences could explain by themselves the quality differences between the two durum wheat genetic types. Concerning the other aggregative fractions, like high molecular weight glutenin (HMWG) subunits in glutenin-I and II groups, they do not show (unlike bread wheats) quantitative or qualitative differences large enough to play a major role in explaining genetic differences in durum wheat gluten characteristics. It is recommended, especially for physicochemical studies of wheat quality, to rely on a protein classification based on monomeric or aggregative characteristics, instead of Osborne's scheme based only on fractionation by solubility.(ABSTRACT TRUNCATED AT 400 WORDS)     

Genetic variation at storage protein-coding loci of common wheat (cv ‘Chinese Spring’) induced by nitrosoethylurea and by the cultivation of immature embryos in vitro

Electrophoretic patterns of seed storage proteins, the high-molecular-weight glutenins and gliadins, were studied in 468 plants of the common wheat cultivar Chinese Spring regenerated from callus culture of immature embryos, in 115 plants grown from seeds treated with nitrosoethylurea and in 260 control plants. From 5 to 21 single grains were analysed from each plant. In these three groups, the frequency of inherited mutations causing the loss of all proteins controlled by a locus (null-mutations, probably caused by a chromosomal deficiency) was 0.69%, 2.07%, and 0.05% per locus (the differences were statistically significant), respectively, while that of mutations causing the loss of a single protein band was 0.11%, 0.33%, and 0.05%, respectively. The loss of all of the gliadins controlled by Gli-B1 or GH-B2 (mutations were probably caused by a deletion of satellites of the corresponding chromosomes), was significantly higher than the loss of gliadins controlled by genomes A and D. Gene mutations altering the electrophoretic mobility of a single protein band in the pattern were found only in the second group of plants (0.44%). Therefore, chemical mutagenesis which produced not only more mutations than cultivation of immature wheat embryos in vitro, but also a higher ratio of mutations that altered DNA sequences, can be considered as an easier and comparatively more promising way for obtaining new improved variants of loci controlling biochemical characteristics in wheat. Somaclonal variation, on the other hand, was probably mainly caused by chromosomal abnormalities and could therefore hardly be considered as a useful tool in wheat breeding.     

Genetics of gliadins coded by the group 1 chromosomes in the high-quality bread wheat cultivar Neepawa

Summary The inheritance and biochemical properties of gliadins controlled by the group 1 chromosomes of the high-quality bread wheat cultivar Neepawa were studied in the progeny of the cross Neepawa x Costantino by six different electrophoretic procedures. Chromosome 1B of Neepawa contains two gliadin loci, one (Gli-B1) coding for at least six - or -gliadins, the other (Gli-B3) controlling the synthesis of gliadin N6 only. The map distance between these loci was calculated as 22.1 cM. Amongst the chromosome 1A gliadins, three proteins are encoded at the Gli-A1 locus whereas polypeptides N14-N15-N16 are controlled by a remote locus which recombines with Gli-A1. Six other gliadins are controlled by a gene cluster at Gli-D1 on chromosome 1D. Canadian wheat cultivars sharing the Gli-B1 allele of Neepawa were found to differ in the presence or absence of gliadin N6. The electrophoretic mobilities of proteins N6 and N14-N15-N16 were unaffected by the addition of a reducing agent during two-dimensional sodium dodecyl sulphate polyacrylamid-gel electrophoresis, suggesting the absence of intra-chain disulphide bonds in their structure.Research supported by a grant from the Commission of the European Communities, ECLAIR programme, Contract AGRE 0052     

Biochemical and molecular characterization of gliadins

Gliadins account for about 40–50% of the total proteins in wheat seeds and play an important role in the nutritional and processing quality of flour. Usually, gliadins can be divided into α-(α/β), γ-, and ω-groups, whereas the low-molecular-weight (LMW) gliadins are novel seed storage proteins. The low-molecular-weight glutenin subunits (LMW-GSs) are also designated as gliadins in a few publications. The genes encoding gliadins are mainly located on the short arms of group 6 and group 1 chromosomes, and not evenly distributed. Repetitive sequences cover most of the uncoding regions, which attributed greatly to the evolution of wheat genome. The primary structure of each gliadin is divided into several domains, and the long repetitive domains consist of peptide motifs. Conserved cysteine residues mainly form intramolecular disulfide bonds. The rare potential intermolecular disulfide bonds and the long repetitive domains play an important role in the quality of wheat flour. There is a general idea that gliadin genes, even prolamin genes, have a common origin and subsequent divergence leads to gene polymorphism. The γ-gliadins are considered to be the most ancient of the wheat prolamin family. Several elements in the 5′-flanking (e.g., CAAT and TATA box) and the 3′-flanking sequences have been detected, which has been shown to be necessary for the proper expression of gliadins. Published in Russian in Molekulyarnaya Biologiya, 2006, Vol. 40, No. 5, pp. 796–807. The text was submitted by the authors in English.     

Genetic marking of glume color in <Emphasis Type="Italic">Triticum spelta</Emphasis> L. var. <Emphasis Type="Italic">caeruleum</Emphasis> using gliadins

Using gliadins as genetic markers, Triticum spelta L. var. caeruleum accessions were analyzed to identify genetic control of the dark color of glumes. The research material was F₂ and BC₁ plants from crosses between spelt accessions and white-glumed common wheat varieties. The segregation for glume color fitted the monogenic control of the trait. The electrophoretic analysis of gliadins in grains from the hybrid plants has shown that the Gli-Alj* allele in the T. spelta var. caeruleum accessions is linked to the allele for the dark (black) color of glumes at the Rg-A1 locus.     

小麦低分子量麦谷蛋白亚基研究进展

低分子量麦谷蛋白亚基(LMW-GS)是小麦胚乳中的一种聚合蛋白组分,LMW-GS彼此间或／和高分子量麦谷蛋白亚基(HMW-GS)间形成分子内二硫键,进而产生麦谷蛋白聚合体,决定小麦面团的加工品质。由于 LMW-GS与醇溶蛋白的提取特性和电泳迁移率相近,其研究进展缓慢。近年来随着电泳技术的提高,LMW-GS的研究也成为品质性状研究的新热点,越来越多的研究证实了LMW-GS对品质具有重要作用。然而,关于LMW-GS 的研究在我国尚处于起步阶段。本文从小麦LMW-GS的分类、染色体定位、结构及其与品质间关系等方面回顾其研究状况,并讨论研究中存在的问题。     

氮离子束注入诱变小麦的研究

和其他诱变方法相比较,低能氮离子束注入作为一种新的诱变方法具有生理损伤小、突变谱广和突变频率高等特点。据此利用该方法处理“遗4212”,建立起具有60个株系的突变群体。通过调查生育期、农艺性状、醇溶蛋白和微卫星的变异,对后代M4群体进行系统的研究。结果表明：群体的生育期和农艺性状变异明显,有7个ω-醇溶蛋白的迁移率变异并伴随着蛋白的缺失和增加;在25个SSR位点出现扩增产物的缺失、延长和缩短。结合实验结果和其他相关报道,讨论了实验所获得突变体的应用及离子束注入引发突变的机理。     

Targeting of prolamins by RNAi in bread wheat: effectiveness of seven silencing‐fragment combinations for obtaining lines devoid of coeliac disease epitopes from highly immunogenic gliadins

Gluten proteins are responsible for the viscoelastic properties of wheat flour but also for triggering pathologies in susceptible individuals, of which coeliac disease (CD) and noncoeliac gluten sensitivity may affect up to 8% of the population. The only effective treatment for affected persons is a strict gluten‐free diet. Here, we report the effectiveness of seven plasmid combinations, encompassing RNAi fragments from α‐, γ‐, ω‐gliadins, and LMW glutenin subunits, for silencing the expression of different prolamin fractions. Silencing patterns of transgenic lines were analysed by gel electrophoresis, RP‐HPLC and mass spectrometry (LC‐MS/MS), whereas gluten immunogenicity was assayed by an anti‐gliadin 33‐mer monoclonal antibody (moAb). Plasmid combinations 1 and 2 downregulated only γ‐ and α‐gliadins, respectively. Four plasmid combinations were highly effective in the silencing of ω‐gliadins and γ‐gliadins, and three of these also silenced α‐gliadins. HMW glutenins were upregulated in all but one plasmid combination, while LMW glutenins were downregulated in three plasmid combinations. Total protein and starch contents were unaffected regardless of the plasmid combination used. Six plasmid combinations provided strong reduction in the gluten content as measured by moAb and for two combinations, this reduction was higher than 90% in comparison with the wild type. CD epitope analysis in peptides identified in LC‐MS/MS showed that lines from three plasmid combinations were totally devoid of CD epitopes from the highly immunogenic α‐ and ω‐gliadins. Our findings raise the prospect of breeding wheat species with low levels of harmful gluten, and of achieving the important goal of developing nontoxic wheat cultivars.     

Small angle X-ray scattering of wheat seed-storage proteins: alpha-, gamma- and omega-gliadins and the high molecular weight (HMW) subunits of glutenin

Small angle X-ray scattering in solution was performed on seed-storage proteins from wheat. Three different groups of gliadins (alpha-, gamma- and omega-) and a high molecular weight (HMW) subunit of glutenin (1Bx20) were studied to determine molecular size parameters. All the gliadins could be modelled as prolate ellipsoids with extended conformations. The HMW subunit existed as a highly extended rod-like particle in solution with a length of about 69 nm and a diameter of about 6.4 nm. Specific aggregation effects were observed which may reflect mechanisms of self-assembly that contribute to the unique viscoelastic properties of wheat dough.     

Amino acid sequence alignment of cereal storage proteins

An alignment is presented of portions of the amino acid sequences of two gliadins and a glutenin from wheat and of a barley hordein. The two gliadins exhibit similarity over much of their sequences. The glutenin is similar in sequence to the gliadins only over a restricted region. Our analysis of the aligned sequences leads us to suggest the word ‘modular’ to describe the architecture of these proteins. The term is intended to connote the joining together, in the course of evolution, of several units (modules) of distinctive character, under a set of rules that allows considerable flexibility in the arrangement of modules within a molecule.     

Chromosomal location of seed storage protein genes in the genome ofDasypyrum villosum (L.) Candargy

Summary Genes coding for glutenin-like subunits and for several prolamin subunits with electrophoretic mobilities (lactate-PAGE) corresponding to those of omega- and gamma-gliadins of wheat were located inDasypyrum villosum chromosome1V. Genes controlling four gliadinlike subunits with electrophoretic mobilities corresponding to those of alpha- and gamma-gliadins were located on the short arm of chromosome6V and on the long arm of chromosome4V. N-terminal amino acid sequences of these four components were also determined and homology with alpha-type gliadins was demonstrated. The presence of genes coding for glutenin- and gliadin-like subunits on chromosomes1V and6V demonstrates homoeology between theD. villosum chromosomes1V and6V and the chromosomes of homoeologous groups 1 and 6 in wheat. It is likely that the additional locusGli-V3 on chromosome4V originated by translocation from theGli-V2 locus.     

不同提取剂对麦醇溶蛋白提取效果的电泳比较

以大麦、小麦品种为材料,分别采用醇溶蛋白提取剂乙醇、乙二醇、2-氯乙醇、2-巯基乙醇、尿素等配成不同浓度的单一组分提取剂和复合提取剂,在同一条件下提取大麦和小麦去胚种子的醇溶蛋白,通过A-PAGE分离样品液发现,单一组分提取剂中25％的2-氯乙醇效果较好,5％的2-巯基乙醇效果较差;复合提取剂中由2-氯乙醇和2-巯基乙醇组成的提取剂效果最好。这种复合提取剂制备的样品液经电泳后,在图谱中条带丰富,带型清晰,无论对大麦还是小麦种子,都是最佳的醇溶蛋白提取剂。     

Null alleles for gliadin blocks in bread and durum wheat cultivars

Summary Wheat gliadin proteins are coded by clusters of genes (complex loci) located on the short arms of chromosomes of homoeologous groups 1 and 6 in bread (6x) and durum (4x) wheats. The proteins expressed by the various complex loci have been designated gliadin blocks. In a survey of accessions from the Germplasm Institute (C.N.R., Bari, Italy) collection, several different accessions have been found that lack particular blocks of proteins (null alleles). In some bread wheat accessions, seeds do not express gliadins that are coded by chromosomes 1D and 6A in normal cultivars. Similarly, some durum wheat accessions lack -gliadin components coded for by genes on chromosomes 1A and 1B. The missing proteins do not result from the absence of whole chromosomes, but may be the consequence of partial deletion of these genes at a complex locus or result from their silencing.     

Analysis of expressed sequence tags from a single wheat cultivar facilitates interpretation of tandem mass spectrometry data and discrimination of gamma gliadin proteins that may play different functional roles in flour

Background  

The gamma gliadins are a complex group of proteins that together with other gluten proteins determine the functional properties of wheat flour. The proteins have unusually high levels of glutamine and proline and contain large regions of repetitive sequences. While most gamma gliadins are monomeric proteins containing eight conserved cysteine residues, some contain an additional cysteine residue that enables them to be linked with other gluten proteins into large polymers that are critical for flour quality. The ability to differentiate among the gamma gliadins is important for studies of wheat flour quality because proteins with similar sequences can have different effects on functional properties.     

VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue probiotics and gluten intolerance

The native structure and distribution of gliadin epitopes responsible for Celiac Sprue (CS) may be influenced by cereal food processing. This work was aimed at showing the capacity of probiotic VSL#3 to decrease the toxicity of wheat flour during long-time fermentation. VSL#3 (10⁹ cfu/ml) hydrolyzed completely the α2-gliadin-derived epitopes 62–75 and 33-mer (750 ppm). Two-dimensional electrophoresis, immunological (R5 antibody) and mass spectrometry analyses showed an almost complete degradation of gliadins during long-time fermentation of wheat flour by VSL#3. Gliadins non-hydrolyzed during fermentation by VSL#3 were subjected to peptic-tryptic (PT) digestion and analyzed by CapLC-ESI-Q-ToF-MS (Capillary Liquid Chromatography-Electrospray Ionization-Quadrupole-Time of Flight-Mass Spectrometry). Search for several epitopes showed the only presence of α2-gliadin-fragment 62–75 at a very low concentration (sub-ppm range). Compared to IEC-6 cells exposed to intact gliadins extracted from the chemically acidified dough (control), VSL#3 pre-digested gliadins caused a less pronounced reorganization of the intracellular F-actin which was mirrored by an attenuated effect on intestinal mucosa permeability. The release of zonulin from intestinal epithelial cells treated with gliadins was considerably lower when digested with VSL#3. Agglutination test on K 562 (S) cells showed that the PT-digest of wheat flour treated with VSL#3 increased the Minimal Agglutinating Activity of ca. 100 times. Wheat proteins were extracted from doughs and subjected to PT digestion. Compared to PT-digest from chemically acidified dough, celiac jejunal biopsies exposed to the PT-digest from the dough fermented by VSL#3 did not show an increase of the infiltration of CD3⁺ intraepithelial lymphocytes. Proteolytic activity by probiotic VSL#3 may have an importance during food processing to produce pre-digested and tolerated gliadins for increasing the palatability of gluten-free products.