Home |  English version |  Mappa |  Commenti |  Sondaggio |  Staff |  Contattaci Cerca nel sito  
Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2017

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Differential representation of albumins and globulins during grain development in durum wheat and its possible functional consequences

Anno di pubblicazione: 2017

Formato: Elettronico Cartaceo

Autori: Arena S.; D'Ambrosio C.; Vitale M.; Mazzeo F.; Mamone G.; Di Stasio L.; Maccaferri M.; Curci P.L.; Sonnante G.; Zambrano N.; Scaloni A.

Affiliazioni autori: Proteomics and Mass Spectrometry Laboratory, ISPAAM, National Research Council, 80147 Naples, Italy, ; Dipartimento di Medicina Molecolare e Biotecnologie Mediche, Università degli Studi di Napoli Federico II, 80131 Naples, Italy, ; Institute of Food Sciences, National Research Council, 83100 Avellino, Italy, ; Department of Agriculture, University of Naples Federico II, 80055 Portici, Italy, ; Department of Agricultural Sciences, University of Bologna, 40127 Bologna, Italy, ; Institute of Biosciences and Bioresources, National Research Council, 70126 Bari, Italy, ; CEINGE Biotecnologie Avanzate, 80145 Naples, Italy,

Autori CNR:

  • SIMONA ARENA
  • PASQUALE LUCA CURCI
  • CHIARA D'AMBROSIO
  • GIANFRANCO MAMONE
  • MARIA FIORELLA MAZZEO
  • ANDREA SCALONI
  • GABRIELLA SONNANTE

Lingua: inglese

Abstract: Durum wheat (Triticum turgidum ssp. durum (Desf.) Husn.) is an economically important crop used for the production of semolina, which is the basis of pasta and other food products. Its grains provide proteins and starch for human consumption. Grain development is a key process in wheat physiology; it is highly affected by a number of enzymes that control the metabolic processes governing accumulation of starch and storage proteins and ultimately grain weight. Most of these enzymes are present in the albumin/globulin grain fraction, which represents about a quarter of total seed proteins. With the aim to describe the dynamic profile of the albumin/globulin fraction during durum wheat grain development, we performed a proteomic analysis of this subproteome using a two-dimensional differential gel electrophoresis (2D-DIGE)-based approach and compared six developmental stages. A total of 285 differentially (237 over- and 48 under-) represented spots was identified by nanoLC-ESI-LIT-MS/MS, which were associated with 217 non-redundant Triticum sequence entries. Quantitative protein dynamics demonstrated that carbon metabolism, energy, protein destination/storage, disease/defense and cell growth/division functional categories were highly affected during grain development, concomitantly with progressive grain size increase and starch/protein reserve accumulation. Bioinformatic interaction prediction revealed a complex network of differentially represented proteins mainly centered at enzymes involved in carbon and protein metabolism. A description of 18 proteins associated with wheat flour human allergies was also obtained; these components showed augmented levels at the last developmental stages. By providing a comprehensive understanding of the molecular basis of durum wheat grain development, yield and quality formation, this study provides the foundation and reveals potential biomarkers for further investigations of durum wheat breeding and semolina quality. Biological significance: A 2D-DIGE-based comparative analysis of the albumin/globulin fraction from durum wheat caryopses at six developmental stages was performed to describe the dynamic subproteomic changes associated with grain development. Quantitative variations of 217 differentially proteins demonstrated that highly affected are the functional categories of carbon metabolism, energy, protein destination/storage, disease/defense and cell growth/division, which displayed a general over-representation, consistently with concomitant occurrence of grain size increase and starch/protein reserve accumulation. Bioinformatics revealed a complex protein network centered mainly at enzymes involved in carbon and protein metabolism. Differentially represented proteins and corresponding functional categories highly resembled those previously identified as variable in developing bread wheat grain. This suggests that the main differences in kernel hardness between durum and bread wheat probably do not depend on proteomic changes in corresponding albumins/globulins, but on other specific factors affecting the interaction between the starch granules and the endosperm protein matrix in the kernel.

Lingua abstract: inglese

Pagine da: 86

Pagine a: 98

Pagine totali: 13

Rivista:

Journal of proteomics Elsevier
Paese di pubblicazione: Paesi Bassi
Lingua: inglese
ISSN: 1876-7737

Numero volume: 162

Numero fascicolo: 6

DOI: 10.1016/j.jprot.2017.05.004

Referee: Sì: Internazionale

Stato della pubblicazione: Published version

Indicizzato da: Scopus [2-s2.0-85018423453]

Parole chiave:

  • 2D-DIGE
  • Durum wheat
  • Grain development
  • Proteomics

URL: http://www.scopus.com/inward/record.url?eid=2-s2.0-85018423453&partnerID=q2rCbXpz

Data di accettazione: 01/05/2017

Strutture CNR:

 
Torna indietro Richiedi modifiche Invia per email Stampa
Home Il CNR  |  I servizi News |   Eventi | Istituti |  Focus