Gluten polypeptides as useful genetic markers of dough quality in Australian wheats

1990 ◽  
Vol 41 (2) ◽  
pp. 289 ◽  
Author(s):  
EV Metakovsky ◽  
CW Wrigley ◽  
F Bekes ◽  
RB Gupta ◽  
EV Metakovskii
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Seed Proteins ◽  
Low Molecular Weight ◽  
Wheat Cultivars ◽  
Dough Quality ◽  
Significant Relationships ◽  
Highly Correlated ◽  
Group 1 Chromosomes ◽  
Group 1

Seed proteins of 28 Australian bread wheat cultivars were analysed by gel electrophoresis to indicate variations in the composition of their gliadins and glutenin polypeptides (both low- and high-molecular-weight). Composition was indicated according to allelic blocks of genes for each protein class and for each chromosome involved. Relationships were studied between gluten-protein alleles, pedigrees and dough properties (in the Extensograph). Overall, gliadins and low-molecular-weight (LMW) subunits of glutenin controlled by group 1 chromosomes showed closest relationships with each other. LMW subunits were most highly correlated with dough resistance and extensibility. Gliadins controlled by chromosomes 6A and 6D also had highly significant relationships to dough resistance and extensibility, respectively. Among high-molecular-weight subunits of glutenin, however, only those controlled by chromosome 1B showed a significant relationship with resistance to dough extension.

scholarly journals Allelic variation at high-molecular weight and low-molecular weight glutenin subunit genes in Moroccan bread wheat and durum wheat cultivars

3 Biotech ◽  
2017 ◽  
Vol 7 (5) ◽  
Author(s):  
Fatima Henkrar ◽  
Jamal El-Haddoury ◽  
Driss Iraqi ◽  
Najib Bendaou ◽  
Sripada M. Udupa
Keyword(s):  
Molecular Weight ◽  
Durum Wheat ◽  
High Molecular Weight ◽  
Bread Wheat ◽  
Allelic Variation ◽  
Glutenin Subunit ◽  
Low Molecular Weight ◽  
Wheat Cultivars

Dough quality of biotypes of eleven Australian wheat cultivars that differ in high-molecular-weight glutenin subunit composition

1987 ◽  
Vol 6 (1) ◽  
pp. 99-101 ◽  
Author(s):  
G.J. Lawrence ◽  
H.J. Moss ◽  
K.W. Shepherd ◽  
C.W. Wrigley
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Glutenin Subunit ◽  
Subunit Composition ◽  
Wheat Cultivars ◽  
Dough Quality ◽  
Australian Wheat

The Effect of Dextran of Various Molecular Weight on the Coagulation in Dogs

1961 ◽  
Vol 06 (01) ◽  
pp. 015-024 ◽  
Author(s):  
Sven Erik Bergentz ◽  
Oddvar Eiken ◽  
Inga Marie Nilsson
Keyword(s):  
Molecular Weight ◽  
Body Weight ◽  
High Molecular Weight ◽  
Bleeding Time ◽  
Factor Vii ◽  
Low Molecular Weight ◽  
Factor V ◽  
Coagulation Mechanism ◽  
Coagulation Defects

Summary1. Infusions of low molecular weight dextran (Mw = 42 000) to dogs in doses of 1—1.5 g per kg body weight did not produce any significant changes in the coagulation mechanism.2. Infusions of high molecular weight dextran (Mw = 1 000 000) to dogs in doses of 1—1.5 g per kg body weight produced severe defects in the coagulation mechanism, namely prolongation of bleeding time and coagulation time, thrombocytopenia, pathological prothrombin consumption, decrease of fibrinogen, prothrombin and factor VII, factor V and AHG.3. Heparin treatment of the dogs was found to prevent the decrease of fibrinogen, prothrombin and factor VII, and factor V otherwise occurring after injection of high molecular weight dextran. Thrombocytopenia was not prevented.4. In in vitro experiments an interaction between fibrinogen and dextran of high and low molecular weight was found to take place in systems comprising pure fibrinogen. No such interaction occurred in the presence of plasma.5. It is concluded that the coagulation defects induced by infusions of high molecular weight dextran are due to intravascular coagulation.

scholarly journals Proteomic Determination of Low-Molecular-Weight Glutenin Subunit Composition in Aroona Near-Isogenic Lines and Standard Wheat Cultivars

2021 ◽  
Vol 22 (14) ◽  
pp. 7709
Author(s):  
Kyoungwon Cho ◽  
You-Ran Jang ◽  
Sun-Hyung Lim ◽  
Susan B. Altenbach ◽  
Yong Q. Gu ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Allelic Variation ◽  
Reversed Phase ◽  
Glutenin Subunit ◽  
Low Molecular Weight ◽  
Near Isogenic Lines ◽  
Wheat Cultivars ◽  
Reliable Determination ◽  
Isogenic Lines

The low-molecular weight glutenin subunit (LMW-GS) composition of wheat (Triticum aestivum) flour has important effects on end-use quality. However, assessing the contributions of each LMW-GS to flour quality remains challenging because of the complex LMW-GS composition and allelic variation among wheat cultivars. Therefore, accurate and reliable determination of LMW-GS alleles in germplasm remains an important challenge for wheat breeding. In this study, we used an optimized reversed-phase HPLC method and proteomics approach comprising 2-D gels coupled with liquid chromatography–tandem mass spectrometry (MS/MS) to discriminate individual LMW-GSs corresponding to alleles encoded by the Glu-A3, Glu-B3, and Glu-D3 loci in the ‘Aroona’ cultivar and 12 ‘Aroona’ near-isogenic lines (ARILs), which contain unique LMW-GS alleles in the same genetic background. The LMW-GS separation patterns for ‘Aroona’ and ARILs on chromatograms and 2-D gels were consistent with those from a set of 10 standard wheat cultivars for Glu-3. Furthermore, 12 previously uncharacterized spots in ‘Aroona’ and ARILs were excised from 2-D gels, digested with chymotrypsin, and subjected to MS/MS. We identified their gene haplotypes and created a 2-D gel map of LMW-GS alleles in the germplasm for breeding and screening for desirable LMW-GS alleles for wheat quality improvement.

scholarly journals Antiparasitic antibodies occur with similar frequency in patients with clinically established multiple sclerosis with or without oligoclonal bands in the cerebrospinal fluid

2013 ◽  
Vol 71 (8) ◽  
pp. 512-515 ◽  
Author(s):  
Fabiana Cruz Gomes da Fonseca-Papavero ◽  
Dagoberto Callegaro ◽  
Paulo Diniz da Gama ◽  
Jose Antonio Livramento ◽  
Adelaide Jose Vaz ◽  
...  
Keyword(s):  
Multiple Sclerosis ◽  
Molecular Weight ◽  
High Molecular Weight ◽  
Hygiene Hypothesis ◽  
Oligoclonal Bands ◽  
Parasitic Infections ◽  
Low Molecular Weight ◽  
Serum Samples ◽  
Similar Frequency ◽  
Electrophoresis Of Proteins

The "hygiene hypothesis" postulates an inverse relationship between the prevalence of parasitic infections and the frequency of multiple sclerosis (MS). Objective: It was to study whether antibodies against parasites could be demonstrated more frequently in blood serum from MS patients with oligoclonal bands (OCB) than from MS patients without OCB. Methods: We studied serum samples from 164 patients who had previously been analyzed to investigate OCB. Parasitic antibodies were studied through unidimensional electrophoresis of proteins on polyacrylamide gel against Taenia antigens, searching for antiparasitic specific low molecular weight antibodies and also for antiparasitic nonspecific high molecular weight antibodies. Results: Two of the 103 patients with no evidence of OCB had antibodies of low molecular weight and 59 of them had antibodies of high molecular weight. Of the 61 patients with evidence of OCB, one showed antibodies of low molecular weight and 16 showed antibodies of high molecular weight. Conclusion: Antiparasitic antibodies are detected with similar frequency in MS patients with OCB and in MS patients without OCB.

Modification of a novel x-type high-molecular-weight glutenin subunit gene from Aegilops markgrafii to improve dough strength of wheat flour

2018 ◽  
Vol 69 (9) ◽  
pp. 873
Author(s):  
Xin Ma ◽  
Xuye Du ◽  
Cunyao Bo ◽  
Hongwei Wang ◽  
Anfei Li ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Wheat Flour ◽  
Cysteine Residue ◽  
Site Directed Mutagenesis ◽  
Cysteine Residues ◽  
Dough Strength ◽  
Typical Structure ◽  
Dough Quality

High-molecular-weight glutenin subunits (HMW-GS) in bread wheat are major determinants of dough viscoelastic properties and the end-use quality of wheat flour. Cysteine residues, which form intermolecular disulphide bonds in HMW-GS, could improve the strength of gluten. To our knowledge, the number and position of cysteine residues in HMW-GS are conserved between wheat (Triticum aestivum) and Aegilops markgrafii. In the present study, we modified a gene (1Cx1.1) from Ae. markgrafii for an HMW-GS that possessed the typical structure and conserved number of cysteines. Site-directed mutagenesis was carried out in 1Cx1.1 to investigate how the position of cysteine residues in HMW-GS affects the mixing properties of dough. Six HMW-GS containing an extra cysteine residue were expressed in Escherichia coli, and the proteins were purified at sufficient scale for incorporation into flour to test dough quality. There were large differences in dough property among samples containing different modified subunits. Cysteine substituting in the N-terminal or repetitive-domain of HMW-GS could significantly improve dough quality. The results showed that the strategy was useful for providing genetic resources for gene engineering, and hence could be valuable for improving the processing quality of wheat.

scholarly journals Differential induction of allergy responses by low molecular weight wheat proteins from six wheat cultivars

2017 ◽  
Vol 60 (1) ◽  
pp. 55-59
Author(s):  
Miju Cho ◽  
Hyeri Lee ◽  
Min Hee Hwang ◽  
Young-Keun Cheong ◽  
Chon-Sik Kang ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Low Molecular Weight ◽  
Wheat Cultivars ◽  
Wheat Proteins ◽  
Differential Induction

scholarly journals Study of Allelic Diversity of Genes Encoding Low Molecular Weight Glutenin Subunit (LMW-GS) In Some Bread Wheat Cultivars

2018 ◽  
Vol 10 (26) ◽  
pp. 53-64
Author(s):  
mohammad parand ◽  
ahad yamchi ◽  
Hassan Soltanloo ◽  
Khalil Zaynalinejad
Keyword(s):  
Molecular Weight ◽  
Bread Wheat ◽  
Allelic Diversity ◽  
Glutenin Subunit ◽  
Low Molecular Weight ◽  
Wheat Cultivars ◽  
Genes Encoding
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