TY  - JOUR
AU  - Wang, Wanqing
AU  - Wang, Ke
AU  - Chen, Xi
AU  - Prodanović, Slaven
AU  - Li, Xiaohui
AU  - Ye, Xingguo
AU  - Yan, Yueming
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4648
AB  - Gliadins, as the major components of wheat storage proteins, determine the extensibility properties of dough and have important effects on flour processing quality. Wheat related species carries potential storage protein gene resources for quality improvement. In this study, we isolated and characterized the first complete omega-gliadin gene Omega-AS from Aegilops speltoides L. (2n = 2x = 14, SS) by allelic-specific PCR and investigated its phylogenetic relationships among Triticum and Aegilops species. Molecular structure showed that Omega-AS gene consisted of 1122 bp encoding 373 amino acid residues with deduced molecular mass 41379.21 Da. Omega-AS gene was exceptionally rich in prolines and glutamines with fewer methionine and no cysteine. Sequence characterization and epitope analysis showed that three epitopes QQPIPVQPQQ, TQPQQPTPIQ and IQPQQPFPQQ were absent in Omega-AS gene encoded protein, indicating its potential value for wheat quality improvement with less toxic, or no toxic peptides. Phylogenetic analysis revealed that Omega-AS was closely related to gliadin genes of wheat and related species and its divergence from bread wheat was more recently (less than 1.243 MYA). Heterologous expression showed that Omega-AS gene could successfully express with a high level in E. coli under the control of T-7 promoter. The transcription expression pattern of Omega AS gene during grain development detected by qRT-PCR revealed that the highest expression level occurred at 17 days post anthesis.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika
T1  - Molecular characterization and phylogenetic analysis of one omega-gliadin gene from aegilops speltoides l.
EP  - 517
IS  - 2
SP  - 503
VL  - 50
DO  - 10.2298/GENSR1802503W
ER  - 

@article{
author = "Wang, Wanqing and Wang, Ke and Chen, Xi and Prodanović, Slaven and Li, Xiaohui and Ye, Xingguo and Yan, Yueming",
year = "2018",
abstract = "Gliadins, as the major components of wheat storage proteins, determine the extensibility properties of dough and have important effects on flour processing quality. Wheat related species carries potential storage protein gene resources for quality improvement. In this study, we isolated and characterized the first complete omega-gliadin gene Omega-AS from Aegilops speltoides L. (2n = 2x = 14, SS) by allelic-specific PCR and investigated its phylogenetic relationships among Triticum and Aegilops species. Molecular structure showed that Omega-AS gene consisted of 1122 bp encoding 373 amino acid residues with deduced molecular mass 41379.21 Da. Omega-AS gene was exceptionally rich in prolines and glutamines with fewer methionine and no cysteine. Sequence characterization and epitope analysis showed that three epitopes QQPIPVQPQQ, TQPQQPTPIQ and IQPQQPFPQQ were absent in Omega-AS gene encoded protein, indicating its potential value for wheat quality improvement with less toxic, or no toxic peptides. Phylogenetic analysis revealed that Omega-AS was closely related to gliadin genes of wheat and related species and its divergence from bread wheat was more recently (less than 1.243 MYA). Heterologous expression showed that Omega-AS gene could successfully express with a high level in E. coli under the control of T-7 promoter. The transcription expression pattern of Omega AS gene during grain development detected by qRT-PCR revealed that the highest expression level occurred at 17 days post anthesis.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika",
title = "Molecular characterization and phylogenetic analysis of one omega-gliadin gene from aegilops speltoides l.",
pages = "517-503",
number = "2",
volume = "50",
doi = "10.2298/GENSR1802503W"
}

Wang, W., Wang, K., Chen, X., Prodanović, S., Li, X., Ye, X.,& Yan, Y.. (2018). Molecular characterization and phylogenetic analysis of one omega-gliadin gene from aegilops speltoides l.. in Genetika
Društvo genetičara Srbije, Beograd., 50(2), 503-517.
https://doi.org/10.2298/GENSR1802503W

Wang W, Wang K, Chen X, Prodanović S, Li X, Ye X, Yan Y. Molecular characterization and phylogenetic analysis of one omega-gliadin gene from aegilops speltoides l.. in Genetika. 2018;50(2):503-517.
doi:10.2298/GENSR1802503W .

Wang, Wanqing, Wang, Ke, Chen, Xi, Prodanović, Slaven, Li, Xiaohui, Ye, Xingguo, Yan, Yueming, "Molecular characterization and phylogenetic analysis of one omega-gliadin gene from aegilops speltoides l." in Genetika, 50, no. 2 (2018):503-517,
https://doi.org/10.2298/GENSR1802503W . .

TY  - JOUR
AU  - Wu, Jisu
AU  - Lu, Xiaobin
AU  - Yu, Zitong
AU  - Han, Caixia
AU  - Li, Xiaohui
AU  - Prodanović, Slaven
AU  - Yan, Yueming
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4407
AB  - Gluten macropolymers (GMPs), formed by seed storage proteins glutenins and gliadins through intermolecular disulfide bond, confer dough viscoelasticity and wheat processing quality. Glutenins consist of high and low molecular weight glutenin subunits (HMW-GS, LMW-GS) encoded by Glu-1 and Glu-3 loci, respectively. The allelic variations at both loci have important effects on GMP content and breadmaking quality. In this study, GMP extraction and size-exclusion high performance liquid chromatography (SE-HPLC) separation were optimized, and then applied to investigate the effects of Glu-1 and Glu-3 allelic variations on GMP content using different wheat genotypes, chromosome substitution lines and near-isogenic lines (NILs). The results showed that the optimized GMP extraction and SE-HPLC protocol could obtain a reproducible separation and reliable quantitation of GMP content with small samples. The allelic variations at Glu-1 and Glu-3 were closely related to GMP content. Particularly, Glu-DId encoded 1Dx5+1Dy10 subunits, Glu-A3a and Glu-B3h encoded an abundant LMW-B subunit respectively had positive effects on GMP content and breadmaking quality. The introgress of HMW-GS and LMW-GS into bread wheat from related genomes could significantly increase GMP content, indicating that wheat related species has potential gene resources for breadmaking quality improvement. Our results demonstrated that SE-HPLC could serve as an effective tool for rapid separation and quantitation of GMPs and had potential application for gluten quality screening in the early generations during wheat quality improvement program.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika
T1  - Effects of glu-1 and glu-3 allelic variations on wheat glutenin macropolymer (gmp) content as revealed by size-exclusion high performance liquid chromatography (se-hplc)
EP  - 691
IS  - 2
SP  - 677
VL  - 49
DO  - 10.2298/GENSR1702677W
ER  - 

@article{
author = "Wu, Jisu and Lu, Xiaobin and Yu, Zitong and Han, Caixia and Li, Xiaohui and Prodanović, Slaven and Yan, Yueming",
year = "2017",
abstract = "Gluten macropolymers (GMPs), formed by seed storage proteins glutenins and gliadins through intermolecular disulfide bond, confer dough viscoelasticity and wheat processing quality. Glutenins consist of high and low molecular weight glutenin subunits (HMW-GS, LMW-GS) encoded by Glu-1 and Glu-3 loci, respectively. The allelic variations at both loci have important effects on GMP content and breadmaking quality. In this study, GMP extraction and size-exclusion high performance liquid chromatography (SE-HPLC) separation were optimized, and then applied to investigate the effects of Glu-1 and Glu-3 allelic variations on GMP content using different wheat genotypes, chromosome substitution lines and near-isogenic lines (NILs). The results showed that the optimized GMP extraction and SE-HPLC protocol could obtain a reproducible separation and reliable quantitation of GMP content with small samples. The allelic variations at Glu-1 and Glu-3 were closely related to GMP content. Particularly, Glu-DId encoded 1Dx5+1Dy10 subunits, Glu-A3a and Glu-B3h encoded an abundant LMW-B subunit respectively had positive effects on GMP content and breadmaking quality. The introgress of HMW-GS and LMW-GS into bread wheat from related genomes could significantly increase GMP content, indicating that wheat related species has potential gene resources for breadmaking quality improvement. Our results demonstrated that SE-HPLC could serve as an effective tool for rapid separation and quantitation of GMPs and had potential application for gluten quality screening in the early generations during wheat quality improvement program.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika",
title = "Effects of glu-1 and glu-3 allelic variations on wheat glutenin macropolymer (gmp) content as revealed by size-exclusion high performance liquid chromatography (se-hplc)",
pages = "691-677",
number = "2",
volume = "49",
doi = "10.2298/GENSR1702677W"
}

Wu, J., Lu, X., Yu, Z., Han, C., Li, X., Prodanović, S.,& Yan, Y.. (2017). Effects of glu-1 and glu-3 allelic variations on wheat glutenin macropolymer (gmp) content as revealed by size-exclusion high performance liquid chromatography (se-hplc). in Genetika
Društvo genetičara Srbije, Beograd., 49(2), 677-691.
https://doi.org/10.2298/GENSR1702677W

Wu J, Lu X, Yu Z, Han C, Li X, Prodanović S, Yan Y. Effects of glu-1 and glu-3 allelic variations on wheat glutenin macropolymer (gmp) content as revealed by size-exclusion high performance liquid chromatography (se-hplc). in Genetika. 2017;49(2):677-691.
doi:10.2298/GENSR1702677W .

Wu, Jisu, Lu, Xiaobin, Yu, Zitong, Han, Caixia, Li, Xiaohui, Prodanović, Slaven, Yan, Yueming, "Effects of glu-1 and glu-3 allelic variations on wheat glutenin macropolymer (gmp) content as revealed by size-exclusion high performance liquid chromatography (se-hplc)" in Genetika, 49, no. 2 (2017):677-691,
https://doi.org/10.2298/GENSR1702677W . .