Evidence map›Paper›PMID 41498695›Full record

ArticleAdvanced science (Weinheim, Baden-Wurttemberg, Germany)2026

Modulating Purothionin Accumulation and Signal Peptide Cleavage Fine-Tunes Wheat Flour Gluten Properties to Improve Cookie-Making Quality.

Yijie Liu, Siyuan Chang, Zhaoheng Zhang, Tianqi Kang, Mingde Liu, Yuan Zong, Fei Ni, Yinguang Bao, Ruijie Zhang, Xiaobang Zhang and 7 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Advanced science (Weinheim, Baden-Wurttemberg, Germany), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

17 authors.

Yijie LiuState Key Laboratory of High-Efficiency Production of Wheat-Maize Double Cropping, Frontiers Science Center for Molecular Design Breeding, China Agricultural University, Beijing, China.
Siyuan ChangState Key Laboratory of High-Efficiency Production of Wheat-Maize Double Cropping, Frontiers Science Center for Molecular Design Breeding, China Agricultural University, Beijing, China.
Zhaoheng ZhangState Key Laboratory of High-Efficiency Production of Wheat-Maize Double Cropping, Frontiers Science Center for Molecular Design Breeding, China Agricultural University, Beijing, China.
Tianqi KangState Key Laboratory of High-Efficiency Production of Wheat-Maize Double Cropping, Frontiers Science Center for Molecular Design Breeding, China Agricultural University, Beijing, China.
Mingde LiuState Key Laboratory of High-Efficiency Production of Wheat-Maize Double Cropping, Frontiers Science Center for Molecular Design Breeding, China Agricultural University, Beijing, China.
Yuan ZongState Key Laboratory of High-Efficiency Production of Wheat-Maize Double Cropping, Frontiers Science Center for Molecular Design Breeding, China Agricultural University, Beijing, China.
Fei NiState Key Laboratory of Wheat Improvement, College of Agronomy, Shandong Agricultural University, Taian, Shandong, China.
Yinguang BaoState Key Laboratory of Wheat Improvement, College of Agronomy, Shandong Agricultural University, Taian, Shandong, China.
Ruijie ZhangState Key Laboratory of High-Efficiency Production of Wheat-Maize Double Cropping, Frontiers Science Center for Molecular Design Breeding, China Agricultural University, Beijing, China.
Xiaobang ZhangState Key Laboratory of High-Efficiency Production of Wheat-Maize Double Cropping, Frontiers Science Center for Molecular Design Breeding, China Agricultural University, Beijing, China.
Jinkun DuState Key Laboratory of High-Efficiency Production of Wheat-Maize Double Cropping, Frontiers Science Center for Molecular Design Breeding, China Agricultural University, Beijing, China.
Mingming XinState Key Laboratory of High-Efficiency Production of Wheat-Maize Double Cropping, Frontiers Science Center for Molecular Design Breeding, China Agricultural University, Beijing, China.
Zhaorong HuState Key Laboratory of High-Efficiency Production of Wheat-Maize Double Cropping, Frontiers Science Center for Molecular Design Breeding, China Agricultural University, Beijing, China.
Jie LiuState Key Laboratory of High-Efficiency Production of Wheat-Maize Double Cropping, Frontiers Science Center for Molecular Design Breeding, China Agricultural University, Beijing, China.
Zhongfu NiState Key Laboratory of High-Efficiency Production of Wheat-Maize Double Cropping, Frontiers Science Center for Molecular Design Breeding, China Agricultural University, Beijing, China.
Qixin SunState Key Laboratory of High-Efficiency Production of Wheat-Maize Double Cropping, Frontiers Science Center for Molecular Design Breeding, China Agricultural University, Beijing, China.
Yingyin YaoState Key Laboratory of High-Efficiency Production of Wheat-Maize Double Cropping, Frontiers Science Center for Molecular Design Breeding, China Agricultural University, Beijing, China.ORCID https://orcid.org/0000-0003-4122-4118

Funding

Biological Breeding-National Science and Technology Major Project 2023ZD04069National Natural Science Foundation of China U22A20478Pinduoduo-China Agricultural University Research Fund PC2023A01003the Program of National Agricultural Science and Technology of China NK20220607
6 · The paper itself

Abstract

In contrast to many wheat (Triticum aestivum)-based products that benefit from strong gluten development, cookies benefit from weaker gluten. However, the development of wheat varieties that produce flour optimal for cookie making remains limited. In this study, we identified the wheat mutant low gluten protein 2 (lgp2), with reduced gluten content and a weakened gluten network, that significantly improved several aspects of cookie-making performance. The lgp2 phenotype is caused by a missense mutation in LGP2 that affects the signal peptide cleavage site of the encoded protein. Map-based cloning reveals that LGP2 encodes alpha-2-purothionin, a member of the thionin family of small proteins with potential antimicrobial activity. The lgp2 mutation leads to endoplasmic reticulum stress, abnormal protein body formation, and disrupted gluten development. Additionally, alpha-2-purothionin interacts with key seed storage proteins, contributing to gluten formation. Knockdown and overexpression studies confirmed that LGP2 affects gluten quantity and quality. Based on these findings, we propose dual genetic strategies targeting signal peptide processing and modulating LGP2 expression to fine-tune gluten properties for improved cookie quality. The lgp2 allele offers great potential for breeding low-gluten wheat varieties tailored for the production of cookies and other specialty food products.

Indexed as

FlourGlutensPlant ProteinsProtein Sorting SignalsTriticumGlutensPlant ProteinsProtein Sorting Signalscookieendoplasmic reticulum stresslow glutenprotein bodywheat

Identifiers

PMID41498695
PMCPMC13042976

What OpenQuestion holds

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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.