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1.
E. V. Metakovsky S. K. Baboev 《TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik》1992,84(7-8):971-978
Summary More than 80 different gliadin electrophoretic patterns (spectra) have been found in 109 accessions of the diploid wheat Triticum monococcum. Each pattern consists of 15–20 gliadin bands. Some patterns are clearly related and might arise from one another through single mutations in the gliadin-coding loci. From the analysis of 15 grains of each, only 61 accessions were found to be uniform; others consisted of two or more grain variants differing in their gliadin spectrum. An analysis of F2 grains from three crosses between different accessions showed that groups (blocks) of components are jointly and codominantly inherited. Two independent major Gli loci were established. The close resemblance of the composition of some blocks of T. monococcum to some of those in polyploid wheats indicates that one locus in each T. monococcum genotype is located on chromosome 1A (Gli-A1) and the other on 6A (Gli-A2). However, the blocks of T. monococcum include more bands than corresponding (equivalent) blocks of polyploid wheats. Two out of 275 F2 grains of the cross k-14244 x k-20409 were found to have gliadin spectra which can be explained as a result of intralocus recombination. Also, a second gliadin-coding locus on chromosome 1A was found in the cross k-46140 x k-46753. This locus recombines with the main Gli-A1 locus with a frequency of about 22% and was clearly analogous to the additional Gli locus found earlier on chromosome 1A of certain polyploid wheats. 相似文献
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3.
Use of selected enterococci and Rhizopus oryzae proteases to hydrolyse wheat proteins responsible for celiac disease 总被引:1,自引:0,他引:1
S. M'hir C.G. Rizzello R. Di Cagno A. Cassone M. Hamdi 《Journal of applied microbiology》2009,106(2):421-431
Aims: This work aimed at using a pool of selected enterococci and fungal proteases to hydrolyse wheat gluten during long-time fermentation.
Methods and Results: A liquid dough made with wheat flour (20% w/w) was fermented with three Enterococcus strains (dough A) or with the combination of enterococci and Rhizopus oryzae proteases (dough B). After 48 h of fermentation, dough A and B had a concentration of water-soluble peptides approximately threefold higher than the chemically acidified dough (CAD), used as the control. The same was found for the concentration of free amino acids, being higher in dough B with respect to dough A. SDS-PAGE analysis showed that albumin and glutenin fractions were partially hydrolysed, while gliadins almost disappeared in dough A and B, as confirmed by two-dimensional electrophoresis, RP-HPLC and R5-ELISA analyses.
Conclusions: The combined use of enterococci and fungal proteases showed a decrease of the gluten concentration of more than 98% during long-time fermentation.
Significance and Impact of the Study: The use of the mixture of selected enterococci and R. oryzae proteases should be considered as a potential tool to decrease gluten concentration in foods. 相似文献
Methods and Results: A liquid dough made with wheat flour (20% w/w) was fermented with three Enterococcus strains (dough A) or with the combination of enterococci and Rhizopus oryzae proteases (dough B). After 48 h of fermentation, dough A and B had a concentration of water-soluble peptides approximately threefold higher than the chemically acidified dough (CAD), used as the control. The same was found for the concentration of free amino acids, being higher in dough B with respect to dough A. SDS-PAGE analysis showed that albumin and glutenin fractions were partially hydrolysed, while gliadins almost disappeared in dough A and B, as confirmed by two-dimensional electrophoresis, RP-HPLC and R5-ELISA analyses.
Conclusions: The combined use of enterococci and fungal proteases showed a decrease of the gluten concentration of more than 98% during long-time fermentation.
Significance and Impact of the Study: The use of the mixture of selected enterococci and R. oryzae proteases should be considered as a potential tool to decrease gluten concentration in foods. 相似文献
4.
An Agropyron chromosome having a gene conferring blue color on the aleurone layer of the kernel endosperm causes a 15% increase in total grain protein content when it is added to the common wheat (2n=42) complement. In contrast, there is no effect of this chromosome on total protein content if it replaced part of a wheat chromosome. Endosperm protein components of isolines having blue aleurone due to the Agropyron chromosome being added (2n=44) or translocated (2n=42) were compared to normal nonblue isoline counterparts. Gliadin proteins separated by aluminum lactate (pH 3.2) polyacrylamide gel electrophoresis (PAGE) in one or two dimensions showed greater staining intensity for the blue addition isolines (2n=44) than nonblue (2n=42) isolines. However, the 42-chromosome blue isoline did not show increased protein staining over the nonblue isoline, but at least five protein differences were detected between the lines. SDS-PAGE showed that blue and nonblue differences were expressed primarily in the gliadins, but also in the glutenin, globulin, and albumin proteins.This research was supported by a D. F. Jones Postdoctoral Fellowship to K. M. Soliman and by Western Regional Project W-132, Genotype-environment interactions related to end-product uses in small grains. 相似文献
5.
Thomas W. Okita 《Plant molecular biology》1984,3(6):325-332
Summary Recombinant cDNA plasmids possessing the coding sequences for the -type gliadins were isolated from a cDNA library prepared from wheat seed poly (A+) RNA. One of these plasmids, pGliB48, specifically hybridizes to poly (A+) RNA molecules 1 400–1 500 bases in length that direct the synthesis of polypeptides at 38 Kd and 46 Kd, the latter size characteristic of the -type gliadins. The cDNA sequence of pGliB48 was determined and encompasses the 3 untranslated region as well as 245 amino acids from the C-terminus of the -type gliadin polypeptide. The 5-end of the DNA coding sequence consists of a tandem repeat unit composed of eight amino acids. Localized regions of homology are observed for the /-type and -type gliadin cDNA sequences. 相似文献
6.
Susana Sánchez‐León Javier Gil‐Humanes Carmen V. Ozuna María J. Giménez Carolina Sousa Daniel F. Voytas Francisco Barro 《Plant biotechnology journal》2018,16(4):902-910
Coeliac disease is an autoimmune disorder triggered in genetically predisposed individuals by the ingestion of gluten proteins from wheat, barley and rye. The α‐gliadin gene family of wheat contains four highly stimulatory peptides, of which the 33‐mer is the main immunodominant peptide in patients with coeliac. We designed two sgRNAs to target a conserved region adjacent to the coding sequence for the 33‐mer in the α‐gliadin genes. Twenty‐one mutant lines were generated, all showing strong reduction in α‐gliadins. Up to 35 different genes were mutated in one of the lines of the 45 different genes identified in the wild type, while immunoreactivity was reduced by 85%. Transgene‐free lines were identified, and no off‐target mutations have been detected in any of the potential targets. The low‐gluten, transgene‐free wheat lines described here could be used to produce low‐gluten foodstuff and serve as source material to introgress this trait into elite wheat varieties. 相似文献
7.
The location in the seed, molecular properties and biological role of protein α-amylase inhibitors from wheat are discussed. Inhibition specificity of albumin inhibitors and structural features essential for interaction with inhibited amylases are also examined. The possible significance of these naturally occurring inhibitors in relation to their presence in foods in active form is described. Finally, genetic aspects of the albumin inhibitor production and the possibility of improving nutritional value and insect re 相似文献
8.
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. 相似文献
9.
N. Kozub I. N. Xynias I. Sozinov G. Lisova I. A. Zamani E. Gouli-Vavdinoydi D. G. Roupakias 《Russian Journal of Plant Physiology》2006,53(3):396-400
This work was undertaken to evaluate the storage protein composition of 13 doubled haploid bread wheat (Triticum aestivum L.) lines in order to identify those carrying promising alleles. For this, 15–20 seeds per each doubled haploid line were
used to determine alleles at the loci for high-molecular-weight glutenin subunits and gliadins. Acid polyacrylamide gel electrophoresis
was applied to identify glianin alleles, whereas SDS electrophoresis was used in the case of high-molecular-weight glutenin
subunits. The identification of doubled haploid lines (DHLs) with respect to their storage protein composition enabled the
classification of the DHLs derived from the cross Acheloos × Vergina in four different classes. Furthermore, protein composition
analysis revealed that DHLs derived from the F1 Penios × Kavkaz were identical. In addition, these lines were found to carry 1BL/1RS translocation, which is associated with
high yield potential and resistance to biotic and abiotic stress conditions. Finally, it was observed that, in two cases,
one rare biotype of the parental varieties was involved in the crosses.
Published in Russian in Fiziologiya Rastenii, 2006, Vol. 53, No. 3, pp. 444–448.
The text was submitted by the authors in English. 相似文献
10.
Olin D. Anderson Yong Q. Gu Xiuying Kong Gerard R. Lazo Jiajie Wu 《Functional & integrative genomics》2009,9(3):397-410
A survey and analysis is made of all available ω-gliadin DNA sequences including ω-gliadin genes within a large genomic clone,
previously reported gene sequences, and ESTs identified from the large wheat EST collection. A contiguous portion of the Gli-B3 locus is shown to contain two apparently active ω-gliadin genes, two pseudogenes, and four fragments of the 3′ portion of
ω-gliadin sequences. Comparison of ω-gliadin sequences allows a phylogenetic picture of their relationships and genomes of
origin. Results show three groupings of ω-gliadin active gene sequences assigned to each of the three hexaploid wheat genomes,
and a fourth group thus far consisting of pseudogenes assigned to the A-genome. Analysis of ω-gliadin ESTs allows reconstruction
of two full-length model sequences encoding the AREL- and ARQL-type proteins from the Gli-A3 and Gli-D3 loci, respectively. There is no DNA evidence of multiple active genes from these two loci. In contrast, ESTs allow identification
of at least three to four distinct active genes at the Gli-B3 locus of some cultivars. Additional results include more information on the position of cysteines in some ω-gliadin genes
and discussion of problems in studying the ω-gliadin gene family.
Electronic supplementary material The online version of this article (doi:) contains supplementary material, which is available to authorized users. 相似文献