A monoclonal antibody, IFRN 1602, has been developed to a synthetic peptide based on the sequence (94)GSVTCPQQV(101) of HMW subunit 1Dx5. The antibody bound strongly to the synthetic peptide based on the cognate sequence of HMW subunit 1Dx2 which contains a serine instead of a cysteine residue. However, it recognized the immunizing peptide by enzyme-linked immunosorbent assay (ELISA) only poorly, probably because the peptide exists as a disulfide-bonded dimer under the assay conditions. From immunoblotting studies against a wide range of wheat varieties, IFRN 1602 was shown to primarily recognize x-type HMW subunits of glutenin encoded on chromosomes 1A and 1D, cross-reacting weakly with the 1A and 1D y-type subunits. It did not bind to any of the 1B-encoded subunits. The Mab also recognized a small number of polypeptides of greater mobility than HMW subunits which were not visible on the stained gels and occurred only in the presence of specific 1A and 1D x-type HMW subunits. Such polypeptides were not present in a preparation of recombinant subunit 2, suggesting that they are modified forms of the subunits which arise in the seed perhaps by processing of the associated subunits. When used to probe partially reduced glutenin, IFRN 1602 bound to 1Dx5-1Dy10 dimers. As the Mab reacted primarily with Cys(97) of 1Dx5 in a reduced form, these data suggest that this residue is not involved in either intra- or intermolecular disulfide bond in the HMW subunit dimers. Thus, Cys(97) of 1Dx5 may be present in gluten in a reduced form, involved in intramolecular disulfide bonds, or linking of the HMW subunit dimers into larger polymers.
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http://dx.doi.org/10.1021/jf9909499 | DOI Listing |
Climate change and recurrent droughts challenge wheat production and yield, necessitating careful selection and plant breeding research. "Value for Cultivation and Use" experiments are crucial for assessing genetic gains and providing information about potential pathways to alleviate production losses under specific environmental conditions. The goal of the study was to compare the grain yield and quality characteristics of 46 registered bread wheat cultivars in 5 out of 7 agro-ecological regions of Türkiye between 2016-2017 and 2017-2018.
View Article and Find Full Text PDFMetallomics
January 2025
Department of Nutritional Sciences, University of Wisconsin, Madison, WI 53706, USA.
We previously used high pressure liquid chromatography (HPLC) coupled with Se-specific inductively coupled plasma mass spectrometry (ICP-MS) and molecule specific (ESI Orbitrap MS/MS) detection to study the increase in liver Se in turkeys and rats supplemented as selenite in high-Se (5 µg Se/g diet) and adequate-Se diets. We found that far more Se is present as selenosugar (seleno-N-acetyl galactosamine) than is present as selenocysteine (Sec) in true selenoproteins. In high-Se liver, the increase in liver Se was due to low molecular weight (LMW) selenometabolites as glutathione-, cysteine- and methyl-conjugates of the selenosugar, but also as high molecular weight (HMW) species as selenosugars decorating general proteins via mixed-disulfide bonds.
View Article and Find Full Text PDFJ Agric Food Chem
January 2025
Department of Plant Breeding, Swedish University of Agricultural Sciences, Box 190, Lomma SE-23422, Sweden.
In this study, the impact of the varying environments, wet-cool (2017), dry-hot (2018), and fluctuating (2019), on two spring wheat genotypes, Diskett and Bumble, grown in field conditions in southern Sweden was studied. From harvested grains, polymeric gluten proteins were fractionated and collected using SE-HPLC and then analyzed with LC-MS/MS. Proteins and peptides identified through searches against the protein sequences of (taxon 4565) from the UniProtKB database showed 7 high molecular weight glutenin subunits (HMW-GS) and 24 low molecular weight glutenin subunits (LMW-GS) with different enrichment levels for both genotypes.
View Article and Find Full Text PDFFood Chem
February 2025
College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address:
This study investigated the impact of high-molecular-weight glutenin subunits (HMW-GS) on gluten aggregation and dough rheology at different mixing stages, using wheat lines with deletions at the Glu-B1 locus. Dough rheology was analyzed across varying mixing levels, while the multiscale structure and composition of gluten were systematically characterized. Additionally, molecular dynamics simulations under increased pressure (10 bar) provided detailed insights into the structural dynamics of different HMW-GSs.
View Article and Find Full Text PDFFood Chem
February 2025
College of Food Science and Engineering, Northwest A & F University, Yangling, Shannxi 712100, China.
High-molecular-weight glutenin subunit (HMW-GS) is key factor in gluten strength and end-use quality. However, the contribution of individual HMW-GS on dough strength and Chinese southern-type steamed bread (CSTSB) quality remained unknown. In this study, we investigated the effects of individual HMW-GS deletion on CSTSB quality.
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