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A novel highly differentially expressed gene in wheat endosperm associated with bread quality
Analysis of gene expression in developing wheat seeds was used to identify a gene, wheat bread making (wbm), with highly differential expression (~1000 fold) in the starchy endosperm of genotypes varying in bread making quality. Several alleles differing in the 5’-upstream region (promoter) of this...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group
2015
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4650634/ https://www.ncbi.nlm.nih.gov/pubmed/26011437 http://dx.doi.org/10.1038/srep10446 |
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author | Furtado, A. Bundock, P. C. Banks, P. M. Fox, G. Yin, X. Henry, R. J. |
author_facet | Furtado, A. Bundock, P. C. Banks, P. M. Fox, G. Yin, X. Henry, R. J. |
author_sort | Furtado, A. |
collection | PubMed |
description | Analysis of gene expression in developing wheat seeds was used to identify a gene, wheat bread making (wbm), with highly differential expression (~1000 fold) in the starchy endosperm of genotypes varying in bread making quality. Several alleles differing in the 5’-upstream region (promoter) of this gene were identified, with one present only in genotypes with high levels of wbm expression. RNA-Seq analysis revealed low or no wbm expression in most genotypes but high expression (0.2-0.4% of total gene expression) in genotypes that had good bread loaf volume. The wbm gene is predicted to encode a mature protein of 48 amino acids (including four cysteine residues) not previously identified in association with wheat quality, possibly because of its small size and low frequency in the wheat gene pool. Genotypes with high wbm expression all had good bread making quality but not always good physical dough qualities. The predicted protein was sulphur rich suggesting the possibility of a contribution to bread loaf volume by supporting the crossing linking of proteins in gluten. Improved understanding of the molecular basis of differences in bread making quality may allow more rapid development of high performing genotypes with acceptable end-use properties and facilitate increased wheat production. |
format | Online Article Text |
id | pubmed-4650634 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | Nature Publishing Group |
record_format | MEDLINE/PubMed |
spelling | pubmed-46506342015-11-24 A novel highly differentially expressed gene in wheat endosperm associated with bread quality Furtado, A. Bundock, P. C. Banks, P. M. Fox, G. Yin, X. Henry, R. J. Sci Rep Article Analysis of gene expression in developing wheat seeds was used to identify a gene, wheat bread making (wbm), with highly differential expression (~1000 fold) in the starchy endosperm of genotypes varying in bread making quality. Several alleles differing in the 5’-upstream region (promoter) of this gene were identified, with one present only in genotypes with high levels of wbm expression. RNA-Seq analysis revealed low or no wbm expression in most genotypes but high expression (0.2-0.4% of total gene expression) in genotypes that had good bread loaf volume. The wbm gene is predicted to encode a mature protein of 48 amino acids (including four cysteine residues) not previously identified in association with wheat quality, possibly because of its small size and low frequency in the wheat gene pool. Genotypes with high wbm expression all had good bread making quality but not always good physical dough qualities. The predicted protein was sulphur rich suggesting the possibility of a contribution to bread loaf volume by supporting the crossing linking of proteins in gluten. Improved understanding of the molecular basis of differences in bread making quality may allow more rapid development of high performing genotypes with acceptable end-use properties and facilitate increased wheat production. Nature Publishing Group 2015-05-26 /pmc/articles/PMC4650634/ /pubmed/26011437 http://dx.doi.org/10.1038/srep10446 Text en Copyright © 2015, Macmillan Publishers Limited http://creativecommons.org/licenses/by/4.0/ This work is licensed under a Creative Commons Attribution 4.0 International License. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in the credit line; if the material is not included under the Creative Commons license, users will need to obtain permission from the license holder to reproduce the material. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/ |
spellingShingle | Article Furtado, A. Bundock, P. C. Banks, P. M. Fox, G. Yin, X. Henry, R. J. A novel highly differentially expressed gene in wheat endosperm associated with bread quality |
title | A novel highly differentially expressed gene in wheat endosperm associated with bread quality |
title_full | A novel highly differentially expressed gene in wheat endosperm associated with bread quality |
title_fullStr | A novel highly differentially expressed gene in wheat endosperm associated with bread quality |
title_full_unstemmed | A novel highly differentially expressed gene in wheat endosperm associated with bread quality |
title_short | A novel highly differentially expressed gene in wheat endosperm associated with bread quality |
title_sort | novel highly differentially expressed gene in wheat endosperm associated with bread quality |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4650634/ https://www.ncbi.nlm.nih.gov/pubmed/26011437 http://dx.doi.org/10.1038/srep10446 |
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