Quantitative proteomic analysis for characterization of protein components related to dough quality and celiac disease in wheat flour, dough, and heat-treated dough.

High-sensitivity 4D label-free proteomic technology was used to identify protein components related to gluten quality and celiac disease (CD) in strong-gluten wheat cultivar KX 3302 and medium-gluten wheat cultivar BN 207. The highly expressed storage protein components in KX3302 were high-molecular-weight-glutenin-subunits (HMW-GSs), α-gliadin, and globulin, whereas those in BN207 were γ-gliadin, low-molecular-weight-glutenin-subunits (LMW-GSs) and avenin-like proteins. In addition, BN207 had more upregulated metabolic proteins than KX3302.

Lipidomics-based insights into the physiological mechanism of wheat in response to heat stress.

Lipids are the main components of plant cell biofilms and play a crucial role in plant growth, Understanding the modulation in lipid profiles under heat stress can contribute to understanding the heat tolerance mechanisms in wheat leaves. In the current study, two wheat cultivars with different heat tolerance levels were treated with optimum temperature (OT) and high temperature (HT) at the flowering stage, and the antioxidant enzyme activity in the leaves and the grain yield were determined. Further, lipidomics was studied to determine the changes in lipid composition in the leaves.

Metabolite identification in fresh wheat grains of different colors and the influence of heat processing on metabolites via targeted and non-targeted metabolomics.

Phenolic antioxidants are phytochemical components in wheat grains that provide a variety of potential health benefits. The metabolites and antioxidant activity of fresh, mature, and heat-treated, wheat grains with black, blue, purple, and white grain coats were identified by targeted and non-targeted metabolomics. The total phenolic (TPC) and flavonoid contents (TFC) and antioxidant activity (AOA) increased with the darkening of grain color, the general trend being black > purple > blue > white.