Evidence map›Paper›PMID 41140837›Full record

ArticleFood chemistry. Molecular sciences2025

Varietal differences in protein body distribution and pearling fraction flour quality response to different nitrogen application rates in wheat.

Yuhua Chen, Shunyuan Wang, Mingsheng Pan, Hengtong Wang, Xinsu Sun, Jian Cai, Qin Zhou, Dong Jiang, Yingxin Zhong

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry. Molecular sciences, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Yuhua ChenThe Sanya Institute of Nanjing Agricultural University, Sanya 572024, China.
Shunyuan WangKey Laboratory of Crop Physiology Ecology and Production Management of Ministry of Agriculture and Rural Affairs, College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China.
Mingsheng PanKey Laboratory of Crop Physiology Ecology and Production Management of Ministry of Agriculture and Rural Affairs, College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China.
Hengtong WangKey Laboratory of Crop Physiology Ecology and Production Management of Ministry of Agriculture and Rural Affairs, College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China.
Xinsu SunJiangsu Agricultural Technology Extension Station, Nanjing 210000, China.
Jian CaiKey Laboratory of Crop Physiology Ecology and Production Management of Ministry of Agriculture and Rural Affairs, College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China.
Qin ZhouKey Laboratory of Crop Physiology Ecology and Production Management of Ministry of Agriculture and Rural Affairs, College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China.
Dong JiangKey Laboratory of Crop Physiology Ecology and Production Management of Ministry of Agriculture and Rural Affairs, College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China.
Yingxin ZhongThe Sanya Institute of Nanjing Agricultural University, Sanya 572024, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Nitrogen (N) enhances wheat protein content and flour nutritional quality. The protein content of wheat grain exhibits significant variations across different pearling fractions, which affect the processing quality of the resulting flour. We hypothesize that varietal differences in protein body distribution under different nitrogen application levels are directly regulated by the expression levels of genes involved in protein biosynthesis. This study aims to determine and characterize this relationship. Herein, the wheat varieties Ningmai 13 with relatively low protein content, Yangmai 16 with moderate protein content, and Xumai 32 with high protein content were subjected to two different levels of nitrogen application. The addition of N changed the spatial distribution of gliadin, glutenin, and protein across wheat varieties. The influence of N on the spatial expression of genes associated with amino acid biosynthesis, ribosome biosynthesis, and protein processing was genotype-dependent. Correlation analysis indicated that arginine succinate synthase (

Indexed as

Baking qualityGene expressionGluten proteinsSpatial distribution

Identifiers

PMID41140837
PMCPMC12546969

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.