ArticleBMC plant biology2018
Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality.
Article in BMC plant biology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 34 citations in OpenAlex.
- Genetic control of wheat flour end-use quality and rheology by genome-wide association studies.The plant genome · 2026Article
- The dynamic epigenetic atlas and its effects on instability of starch and seed storage protein quality traits in wheat (Frontiers in plant science · 2025Article
- Variability in grain, flour, functional properties and protein profiling in newly developed wheat genotypes grown in temperate climate of Western Himalayas.Frontiers in nutrition · 2025Article
- Transcriptome and Proteome Analysis Revealed the Influence of High-Molecular-Weight Glutenin Subunits (HMW-GSs) Deficiency on Expression of Storage Substances and the Potential Regulatory Mechanism of HMW-GSs.Foods (Basel, Switzerland) · 2023Article
- The molecular basis of cereal grain proteostasis.Essays in biochemistry · 2022Review
- Promoter DNA hypermethylation ofJournal of advanced research · 2022Article
- CRISPR/Cas9-Mediated Disruption ofFrontiers in plant science · 2022Article
- Premature Termination Codon ofFrontiers in plant science · 2022Article
- Quantitative traits loci mapping and molecular marker development for total glutenin and glutenin fraction contents in wheat.BMC plant biology · 2021Article
- Comparative Quality Evaluation of Physicochemical, Technological, and Protein Profiling of Wheat, Rye, and Barley Cereals.Frontiers in nutrition · 2021Article
- Rapid and Easy High-Molecular-Weight Glutenin Subunit Identification System by Lab-on-a-Chip in Wheat (Plants (Basel, Switzerland) · 2020Article
- Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India.Frontiers in nutrition · 2020Article
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
Abstract
backgroundHigh-molecular-weight glutenin subunits (HMW-GS) play important roles in the elasticity of dough made from wheat. The HMW-GS null line is useful for studying the contribution of HMW-GS to the end-use quality of wheat.
methodsIn a previous work, we cloned the Glu-1E
resultsDNA methylation and the presence of small double-stranded RNA may be the causes of post-transcriptional gene silencing in LH-11. The accumulation rate and final content of glutenin macropolymer (GMP) in LH-11 were significantly lower than in wild-type (WT) Bobwhite. The total protein content was not significantly affected as the total gliadin content increased in LH-11 compared to WT. Deletion of HMW-GS also changed the content of different gliadin fractions. The ratio of ω-gliadin increased, whereas α/β- and γ-gliadins declined in LH-11. The wet gluten content, sedimentation value, development time and stability time of LH-11 were remarkably lower than that of Bobwhite. Bread cannot be made using the flour of LH-11.
conclusionsPost-transcriptional gene silencing through epigenetic changes and RNA inhibition appear to be the causes for the gene expression deficiency in the transgenic line LH-11. The silencing of HMW-GW in LH-11 significantly reduced the dough properties, GMP content, wet gluten content, sedimentation value, development time and stability time of flour made from this wheat cultivar. The HMW-GS null line may provide a potential material for biscuit-making because of its low dough strength.
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