Wheat glutenin: The "tail" of the 1By protein subunits
2017
Nunes-Miranda, Júlio D | Bancel, Emmanuelle | Viala, Didier | Chambon, Christophe | Capelo, José L | Branlard, Gerard | Ravel, Catherine | Igrejas, Gilberto | Functional Genomics and Proteomics Unit, Department of Genetics and Biotechnology ; University of Trás-os-Montes and Alto Douro (Portugal) | Unidade de Ciencias Biomoleculares Aplicadas (UCIBIO) ; Requimte ; Universidade do Porto = University of Porto-Departamento de Química (DQ) ; Faculdade de Ciências e Tecnologia = School of Science & Technology (FCT NOVA) ; Universidade Nova de Lisboa = NOVA University Lisbon (NOVA)-Universidade Nova de Lisboa = NOVA University Lisbon (NOVA)-Faculdade de Ciências e Tecnologia = School of Science & Technology (FCT NOVA) ; Universidade Nova de Lisboa = NOVA University Lisbon (NOVA)-Universidade Nova de Lisboa = NOVA University Lisbon (NOVA)-Universidade do Porto = University of Porto-Departamento de Química (DQ) ; Faculdade de Ciências e Tecnologia = School of Science & Technology (FCT NOVA) ; Universidade Nova de Lisboa = NOVA University Lisbon (NOVA)-Universidade Nova de Lisboa = NOVA University Lisbon (NOVA)-Faculdade de Ciências e Tecnologia = School of Science & Technology (FCT NOVA) ; Universidade Nova de Lisboa = NOVA University Lisbon (NOVA)-Universidade Nova de Lisboa = NOVA University Lisbon (NOVA) | Génétique Diversité et Ecophysiologie des Céréales (GDEC) ; Institut National de la Recherche Agronomique (INRA)-Université Clermont Auvergne [2017-2020] (UCA [2017-2020]) | Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH) ; Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS) | Qualité des Produits Animaux (QuaPA) ; Institut National de la Recherche Agronomique (INRA) | Faculdade de Ciências e Tecnologia = School of Science & Technology (FCT NOVA) ; Universidade Nova de Lisboa = NOVA University Lisbon (NOVA) | Portuguese Foundation for Science and Technology (FCT) SFRH/BD/80496/2011, European Social Fund, Ministry of Education and Science (MEC), FCT/MEC UID/Multi/04378/2013, ERDF POCI-01-0145-FEDER-007728
Epub ahead of print
اظهر المزيد [+] اقل [-]إنجليزي. Gluten-forming storage proteins play a major role in the viscoelastic properties of wheat dough through the formation of a continuous proteinaceous network. The high-molecular-weight glutenin subunits represent a functionally important subgroup of gluten proteins by promoting the formation of large glutenin polymers through interchain disulphide bonds between glutenin subunits. Here, we present evidences that y-type glutenin subunits encoded at the Glu-B1 locus are prone to proteolytic processing at the C-terminus tail, leading to the loss of the unique cysteine residue present at the C-terminal domain. Results obtained by intact mass measurement and immunochemistry for each proteoform indicate that the proteolytic cleavage appears to occur at the carboxyl-side of two conserved asparagine residues at the C-terminal domain start. Hence, we hypothesize that the responsible enzymes are a class of cysteine endopeptidases - asparaginyl endopeptidases - described in post-translational processing of other storage proteins in wheat. Biological significance The reported study provides new insights into wheat storage protein maturation. In view of the importance of gluten proteins on dough viscoelastic properties and end-product quality, the reported C-terminal domain cleavage of high-molecular-weight glutenin subunits is of particular interest, since this domain possesses a unique conserved cysteine residue which is assumed to participate in gluten polymerization.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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تم تزويد هذا السجل من قبل Institut national de la recherche agronomique