One Hundred Years of Grain Omics: Identifying the Glutens That Feed the World.

Ribeiro, Miguel and Nunes Miranda, Julio D. and Branlard, Gerard and Carrillo Becerril, Jose Maria and Rodriguez de Quijano Urquiaga, Marta and Igrejas, Gilberto (2013). One Hundred Years of Grain Omics: Identifying the Glutens That Feed the World.. "Journal of Proteome Research", v. 12 (n. 11); pp. 4702-4716. ISSN 1535-3893. https://doi.org/10.1021/pr400663t.

Description

Title: One Hundred Years of Grain Omics: Identifying the Glutens That Feed the World.
Author/s:
  • Ribeiro, Miguel
  • Nunes Miranda, Julio D.
  • Branlard, Gerard
  • Carrillo Becerril, Jose Maria
  • Rodriguez de Quijano Urquiaga, Marta
  • Igrejas, Gilberto
Item Type: Article
Título de Revista/Publicación: Journal of Proteome Research
Date: November 2013
ISSN: 1535-3893
Volume: 12
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Biotecnologia [hasta 2014]
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Glutens, the storage proteins in wheat grains, are a major source of protein in human nutrition. The protein composition of wheat has therefore been an important focus of cereal research. Proteomic tools have been used to describe the genetic diversity of wheat germplasms from different origins at the level of polymorphisms in alleles encoding glutenin and gliadin, the two main proteins of gluten. More recently, proteomics has been used to understand the impact of specific gluten proteins on wheat quality. Here we review the impact of proteomics on the study of gluten proteins as it has evolved from fractionation and electrophoretic techniques to advanced mass spectrometry. In the postgenome era, proteomics is proving to be essential in the effort to identify and understand the interactions between different gluten proteins. This is helping to fill in gaps in our knowledge of how the technological quality of wheat is determined by the interaction between genotype and environment. We also collate information on the various storage protein alleles identified and their prevalence, which makes it possible to infer the effects of wheat selection on grain protein content. We conclude by reviewing the more recent use of transgenesis aimed at improving the quality of gluten.

More information

Item ID: 28892
DC Identifier: http://oa.upm.es/28892/
OAI Identifier: oai:oa.upm.es:28892
DOI: 10.1021/pr400663t
Official URL: http://pubs.acs.org/doi/abs/10.1021/pr400663t
Deposited by: Memoria Investigacion
Deposited on: 26 Jun 2014 12:28
Last Modified: 22 Sep 2014 11:43
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