Down-Regulating γ-Gliadins in Bread Wheat Leads to Non-Specific Increases in Other Gluten Proteins and Has No Major Effect on Dough Gluten Strength 英文参考文献.docVIP

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Down-Regulating γ-Gliadins in Bread Wheat Leads to Non-Specific Increases in Other Gluten Proteins and Has No Major Effect on Dough Gluten Strength 英文参考文献.doc

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Down-Regulating γ-Gliadins in Bread Wheat Leads to Non-Specific Increases in Other Gluten Proteins and Has No Major Effect on Dough Gluten Strength 英文参考文献

Down-Regulatingc-GliadinsinBreadWheatLeadsto Non-SpecificIncreasesinOtherGlutenProteinsandHas NoMajorEffectonDoughGlutenStrength FernandoPisto′n1*,JavierGil-Humanes1,MartaRodr?′guez-Quijano2,FranciscoBarro1 1InstitutodeAgriculturaSostenible,CSIC,Co′rdoba,Spain,2UniversidadPolite′cnicadeMadrid,Madrid,Spain Abstract Background: Gliadins are a major component of gluten proteins but their role in the mixing of dough is not well understoodbecausetheircontributiontowheatflourfunctionalpropertiesarenotasclearasforthegluteninfraction. Methodology/Principal Findings: Transgeniclinesofbreadwheat withc-gliadins suppressed byRNAi arereported. The effectsontheglutenproteincompositionandontechnologicalpropertiesofflourwereanalyzedbyRP-HPLC,bysodium dodecyl sulfate sedimentation (SDSS) test and by Mixograph analysis. The silencing of c-gliadins by RNAi in wheat lines resultsinanincreaseincontentofallotherglutenproteins.Despitetheglutenproteinscompensation,insilicoanalysisof aminoacidcontentshowednodifferenceinthec-gliadinssilencedlines.TheSDSStestandMixographparameterswere slightlyaffectedbythesuppressionofc-gliadins. Conclusions/Significance:Therefore,itisconcludedthatc-gliadinsdonothaveanessentialfunctionalcontributiontothe bread-makingqualityofwheatdough,andtheirrolecanbereplacedbyotherglutenproteins. Citation: Pisto′nF,Gil-HumanesJ,Rodr?′guez-QuijanoM, BarroF(2011)Down-Regulating c-Gliadinsin BreadWheat LeadstoNon-Specific Increases inOther GlutenProteinsandHasNoMajorEffectonDoughGlutenStrength.PLoSONE6(9):e24754.doi:10.1371/journal.pone.0024754 Editor:KarolSestak,TulaneUniversity,UnitedStatesofAmerica ReceivedJune17,2011;AcceptedAugust16,2011;PublishedSeptember13,2011 Copyright: ? 2011 Pisto′n et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricteduse,distribution,andreproductioninanymedium,providedtheoriginalauthorandsourcearecredited. Funding:ThisworkwassupportedbytheSpanishComisionInt