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Promoter DNA hypermethylation of TaGli-γ-2.1 positively regulates gluten strength in bread wheat

INTRODUCTION: Gliadins are the major components of gluten proteins with vital roles on properties of end-use wheat product and health-relate quality of wheat. However, the function and regulation mechanisms of γ-gliadin genes remain unclear. OBJECTIVES: Dissect the effect of DNA methylation in the p...

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Autores principales: Zhou, Zhengfu, Liu, Congcong, Qin, Maomao, Li, Wenxu, Hou, Jinna, Shi, Xia, Dai, Ziju, Yao, Wen, Tian, Baoming, Lei, Zhensheng, Li, Yang, Wu, Zhengqing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8799914/
https://www.ncbi.nlm.nih.gov/pubmed/35127171
http://dx.doi.org/10.1016/j.jare.2021.06.021
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author Zhou, Zhengfu
Liu, Congcong
Qin, Maomao
Li, Wenxu
Hou, Jinna
Shi, Xia
Dai, Ziju
Yao, Wen
Tian, Baoming
Lei, Zhensheng
Li, Yang
Wu, Zhengqing
author_facet Zhou, Zhengfu
Liu, Congcong
Qin, Maomao
Li, Wenxu
Hou, Jinna
Shi, Xia
Dai, Ziju
Yao, Wen
Tian, Baoming
Lei, Zhensheng
Li, Yang
Wu, Zhengqing
author_sort Zhou, Zhengfu
collection PubMed
description INTRODUCTION: Gliadins are the major components of gluten proteins with vital roles on properties of end-use wheat product and health-relate quality of wheat. However, the function and regulation mechanisms of γ-gliadin genes remain unclear. OBJECTIVES: Dissect the effect of DNA methylation in the promoter of γ-gliadin gene on its expression level and gluten strength of wheat. METHODS: The prokaryotic expression and reduction–oxidation reactions were performed to identify the effect of TaGli-γ-2.1 on dough strength. Bisulfite analysis and 5-Aza-2′-deoxycytidine treatment were used to verify the regulation of TaGli-γ-2.1 expression by pTaGli-γ-2.1 methylation. The content of gluten proteins composition was measured by RP-HPLC, and the gluten strength was measured by Gluten Index and Farinograph. RESULTS: TaGli-γ-2.1 was classified into a subgroup of γ-gliadin multigene family and was preferentially expressed in the later period of grain filling. Addition of TaGli-γ-2.1 protein fragment into strong gluten wheat flour significantly decreased the stability time. Hypermethylation of three CG loci of pTaGli-γ-2.1 conferred to lower TaGli-γ-2.1 expression. Treatment with 5-Aza-2′-deoxycytidine in seeds of strong gluten wheat varieties increased the expression levels of TaGli-γ-2.1. Furthermore, the accumulations of gliadin and γ-gliadin were significantly decreased in hypermethylated wheat varieties, corresponding with the increasing of gluten index and dough stability time. CONCLUSION: Epigenetic modification of pTaGli-γ-2.1 affected gluten strength by modulating the proportion of gluten proteins. Hypermethylation of pTaGli-γ-2.1 is a novel genetic resource for enhancing gluten strength in wheat quality breeding.
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spelling pubmed-87999142022-02-03 Promoter DNA hypermethylation of TaGli-γ-2.1 positively regulates gluten strength in bread wheat Zhou, Zhengfu Liu, Congcong Qin, Maomao Li, Wenxu Hou, Jinna Shi, Xia Dai, Ziju Yao, Wen Tian, Baoming Lei, Zhensheng Li, Yang Wu, Zhengqing J Adv Res Agricultural Science INTRODUCTION: Gliadins are the major components of gluten proteins with vital roles on properties of end-use wheat product and health-relate quality of wheat. However, the function and regulation mechanisms of γ-gliadin genes remain unclear. OBJECTIVES: Dissect the effect of DNA methylation in the promoter of γ-gliadin gene on its expression level and gluten strength of wheat. METHODS: The prokaryotic expression and reduction–oxidation reactions were performed to identify the effect of TaGli-γ-2.1 on dough strength. Bisulfite analysis and 5-Aza-2′-deoxycytidine treatment were used to verify the regulation of TaGli-γ-2.1 expression by pTaGli-γ-2.1 methylation. The content of gluten proteins composition was measured by RP-HPLC, and the gluten strength was measured by Gluten Index and Farinograph. RESULTS: TaGli-γ-2.1 was classified into a subgroup of γ-gliadin multigene family and was preferentially expressed in the later period of grain filling. Addition of TaGli-γ-2.1 protein fragment into strong gluten wheat flour significantly decreased the stability time. Hypermethylation of three CG loci of pTaGli-γ-2.1 conferred to lower TaGli-γ-2.1 expression. Treatment with 5-Aza-2′-deoxycytidine in seeds of strong gluten wheat varieties increased the expression levels of TaGli-γ-2.1. Furthermore, the accumulations of gliadin and γ-gliadin were significantly decreased in hypermethylated wheat varieties, corresponding with the increasing of gluten index and dough stability time. CONCLUSION: Epigenetic modification of pTaGli-γ-2.1 affected gluten strength by modulating the proportion of gluten proteins. Hypermethylation of pTaGli-γ-2.1 is a novel genetic resource for enhancing gluten strength in wheat quality breeding. Elsevier 2021-07-01 /pmc/articles/PMC8799914/ /pubmed/35127171 http://dx.doi.org/10.1016/j.jare.2021.06.021 Text en © 2021 The Authors. Published by Elsevier B.V. on behalf of Cairo University. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Agricultural Science
Zhou, Zhengfu
Liu, Congcong
Qin, Maomao
Li, Wenxu
Hou, Jinna
Shi, Xia
Dai, Ziju
Yao, Wen
Tian, Baoming
Lei, Zhensheng
Li, Yang
Wu, Zhengqing
Promoter DNA hypermethylation of TaGli-γ-2.1 positively regulates gluten strength in bread wheat
title Promoter DNA hypermethylation of TaGli-γ-2.1 positively regulates gluten strength in bread wheat
title_full Promoter DNA hypermethylation of TaGli-γ-2.1 positively regulates gluten strength in bread wheat
title_fullStr Promoter DNA hypermethylation of TaGli-γ-2.1 positively regulates gluten strength in bread wheat
title_full_unstemmed Promoter DNA hypermethylation of TaGli-γ-2.1 positively regulates gluten strength in bread wheat
title_short Promoter DNA hypermethylation of TaGli-γ-2.1 positively regulates gluten strength in bread wheat
title_sort promoter dna hypermethylation of tagli-γ-2.1 positively regulates gluten strength in bread wheat
topic Agricultural Science
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8799914/
https://www.ncbi.nlm.nih.gov/pubmed/35127171
http://dx.doi.org/10.1016/j.jare.2021.06.021
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