کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6377736 | 1624894 | 2016 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
RNA interference targeting rye secalins alters flour protein composition in a wheat variety carrying a 1BL.1RS translocation
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کلمات کلیدی
2-DELMWHMW1-DMS/MS - MS / MSRNA interference - RNA تداخل کنندهRNAi - RNA سرکوبگر،RNA مداخلهگر، RNA خاموش کننده2-Dimensional gel electrophoresis - الکتروفورز ژل دو بعدیTransgenic - تراریختهDown-regulation - تنظیم پایینSecale cereale - دانه SecaleTandem mass spectrometry - طیف سنجی جرمی پشت سر هم یا متوالیHigh-molecular-weight - وزن مولکولی بالاlow-molecular-weight - وزن کم مولکولیTriticum aestivum - گندم نان1-dimensional - یک بعدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: RNA interference targeting rye secalins alters flour protein composition in a wheat variety carrying a 1BL.1RS translocation RNA interference targeting rye secalins alters flour protein composition in a wheat variety carrying a 1BL.1RS translocation](/preview/png/6377736.png)
چکیده انگلیسی
Wheat varieties carrying chromosome translocations from rye are part of the international wheat breeding pool despite being associated with defects in dough processing quality. One cause proposed for the quality defects of wheat carrying 1BL.1RS translocations is the presence of the secalins encoded by the Sec1 locus on the short arm of rye chromosome 1. In this report, we decrease the levels of these and related wheat proteins by RNA interference (RNAi). A plasmid designed to down-regulate secalin was introduced by biolistics into 'Bobwhite', which carries a 1BL.1RS translocation. Flour proteins of two independent transformants were analyzed in detail by 2-dimensional gel electrophoresis and tandem mass spectrometry. Compared to the parent, the transformants exhibited up to 5.5-fold decreases in the levels of individual secalins, up to 7-fold decreases in the closely related omega gliadins, and lesser decreases in many gamma gliadins, low-molecular-weight (LMW)-glutenins, and farinins. Increased levels were found for nearly all identified alpha gliadins, triticins, and y-type high-molecular-weight (HMW)-glutenins. Flour from the transgenic lines exhibited changes in dough mixing behavior in the 2-g mixograph, including longer development times and greater tolerance to mixing. We conclude that changes in protein composition engineered by this RNAi construct improved dough handling characteristics.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 68, March 2016, Pages 172-180
Journal: Journal of Cereal Science - Volume 68, March 2016, Pages 172-180
نویسندگان
Ann Blechl, Brian Beecher, William Vensel, Charlene Tanaka, Susan Altenbach,