Accumulation and degradation of thiamin-binding protein and level of thiamin in wheat seeds during seed maturation and germination |
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Authors: | Watanabe Katsumi Nishida Naoko Adachi Takashi Ueda Motoko Mitsunaga Toshio Kawamura Yukio |
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Affiliation: | Department of Food and Nutrition, Faculty of Agriculture, Kinki University, Nakamachi, Nara, Japan. kwatanabe@nara.kindai.ac.jp |
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Abstract: | Changes in the levels of thiamin-binding globulin and thiamin in wheat seeds during maturation and germination were studied. The thiamin-binding activity of the seed proteins increased with seed development after flowering. The thiamin content of the seeds also increased with development. Thiamin-binding activity decreased during seed germination. On the other hand, immunological analysis using an antibody directed against the thiamin-binding protein isolated from wheat seeds showed that the thiamin-binding globulin accumulated in the aleurone layer of the seeds during maturation, and then the protein was degraded and disappeared during seed germination. These results suggested that the thiamin-binding globulin of wheat seeds was synthesized and accumulated in the aleurone layer of the seeds with seed development, similar to the thiamin-binding albumin in sesame seeds, and that thiamin bound to the thiamin-binding globulin in the dormant wheat seeds for germ growth during germination. |
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