Background: Among wheat gluten proteins, the α-type gliadins are the major responsible for celiac disease, an autoimmune disorder that affects about 1% of the world population. In fact, these proteins contain several toxic and immunogenic epitopes that trigger the onset of the disease. The α-type gliadins are a multigene family, encoded by genes located at the complex Gli-2 loci.

Results: Here, three bread wheat deletion lines (Gli-A2, Gli-D2 and Gli-A2/Gli-D2) at the Gli-2 loci were generated by the introgression in the bread wheat cultivar Pegaso of natural mutations, detected in different bread wheat cultivars. The molecular characterization of these lines allowed the isolation of 49 unique expressed genes coding α-type gliadins, that were assigned to each of the three Gli-2 loci. The number and the amount of α-type gliadin transcripts were drastically reduced in the deletion lines. In particular, the line Gli-A2/Gli-D2 contained only 12 active α-type gliadin genes (-75.6% respect to the cv. Pegaso) and a minor level of transcripts (-80% compared to cv. Pegaso). Compensatory pleiotropic effects were observed in the two other classes of gliadins (ω- and γ-gliadins) either at gene expression or protein levels. Although the comparative analysis of the deduced amino acid sequences highlighted the typical structural features of α-type gliadin proteins, substantial differences were displayed among the 49 proteins for the presence of toxic and immunogenic epitopes.

Conclusion: The deletion line Gli-A2/Gli-D2 did not contain the 33-mer peptide, one of the major epitopes triggering the celiac disease, representing an interesting material to develop less "toxic" wheat varieties.

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5738072PMC
http://dx.doi.org/10.1186/s12870-017-1211-3DOI Listing

Publication Analysis

Top Keywords

bread wheat
16
α-type gliadins
16
α-type gliadin
12
molecular characterization
8
amount α-type
8
celiac disease
8
toxic immunogenic
8
deletion lines
8
gli-2 loci
8
α-type
7

Similar Publications

There is growing interest in low-temperature food processing. In the baking industry, low-temperature fermentation improves the production of natural aroma compounds, which have a positive impact on the sensory profile of the final product. The aim of this study was to develop a yeast-lactic acid bacteria starter culture that effectively ferments wheat dough at a temperature of 15 °C.

View Article and Find Full Text PDF

Digestion of gluten-derived immunogenic peptides along the gastrointestinal tract of the growing pig as a model for the adult human is enhanced with simultaneous consumption of exogenous proteases.

J Nutr

January 2025

Riddet Institute, Massey University, Te Ohu Rangahau Kai Facility, Palmerston North 4474, New Zealand; Smart Foods and Bioproducts, AgResearch Limited, Te Ohu Rangahau Kai Facility, Palmerston North 4474, New Zealand. Electronic address:

Background And Aims: Digestion of gluten-derived immunogenic peptides along the gastrointestinal tract (GIT) is not well established. This study aimed to map the digestion of gluten-derived immunogenic peptides along the GIT using the growing pig as a human adult model, and actinidin as a model exogenous protease.

Methods: Entire male pigs 9 weeks of age (n=54, 19.

View Article and Find Full Text PDF

Impact of structural variations and genome partitioning on bread wheat hybrid performance.

Funct Integr Genomics

January 2025

INRAE, Genetics, Diversity and Ecophysiology of Cereals, Université Clermont Auvergne, 63000, Clermont-Ferrand, France.

The agronomical interest of hybrid wheat has long been a matter of debate. Compared to maize where hybrids have been successfully grown for decades, the mixed results obtained in wheat have been attributed at least partially to the lack of heterotic groups. The wheat genome is known to be strongly partitioned and characterized by numerous presence/absence variations and alien introgressions which have not been thoroughly considered in hybrid breeding.

View Article and Find Full Text PDF

Wheat (Triticum aestivum L.) is one of the most important cereal crops, with its grain serving as a predominant staple food source on a global scale. However, there are many biotic and abiotic stresses challenging the stability of wheat production.

View Article and Find Full Text PDF

Genetic dissection of flag leaf morphology traits and fine mapping of a novel QTL (Qflw.sxau-6BL) in bread wheat (Triticum aestivum L.).

Theor Appl Genet

January 2025

Institute of Wheat Research, Key Laboratory of Sustainable Dryland Agriculture (Co-construction by Ministry and Province) Ministry of Agriculture and Rural Affairs, Shanxi Agricultural University, Linfen, China.

Total 60-QRC for FLM traits were detected by meta-genomics analysis, nine major and stable QTL identified by DH population and validated, and a novel QTL  Qflw.sxau-6BL was fine mapped. The flag leaf is an "ideotypic" morphological trait providing photosynthetic assimilates in wheat.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!