Effect of extra cysteine residue of new mutant 1Ax1 subunit on the functional properties of common wheat

Abstract Subunit pair 1Dx5 + 1Dy10 was recognized as superior subunit combination in wheat and contained an extra repetitive-domain cysteine residue in 1Dx5 that was important for understanding the formation of dough viscoelasticity. In this research, one specific serine codon of the 1Ax1 gene corre...

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Main Authors:	Miao Li, Yaqiong Wang, Fengyun Ma, Jian Zeng, Junli Chang, Mingjie Chen, Kexiu Li, Guangxiao Yang, Yuesheng Wang, Guangyuan He
Format:	Article
Language:	English
Published:	Nature Publishing Group 2017-08-01
Series:	Scientific Reports
Online Access:	https://doi.org/10.1038/s41598-017-07541-w

id	doaj-bceaf98f309c4dd79a45c034385eadb1
record_format	Article
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Miao Li Yaqiong Wang Fengyun Ma Jian Zeng Junli Chang Mingjie Chen Kexiu Li Guangxiao Yang Yuesheng Wang Guangyuan He
spellingShingle	Miao Li Yaqiong Wang Fengyun Ma Jian Zeng Junli Chang Mingjie Chen Kexiu Li Guangxiao Yang Yuesheng Wang Guangyuan He Effect of extra cysteine residue of new mutant 1Ax1 subunit on the functional properties of common wheat Scientific Reports
author_facet	Miao Li Yaqiong Wang Fengyun Ma Jian Zeng Junli Chang Mingjie Chen Kexiu Li Guangxiao Yang Yuesheng Wang Guangyuan He
author_sort	Miao Li
title	Effect of extra cysteine residue of new mutant 1Ax1 subunit on the functional properties of common wheat
title_short	Effect of extra cysteine residue of new mutant 1Ax1 subunit on the functional properties of common wheat
title_full	Effect of extra cysteine residue of new mutant 1Ax1 subunit on the functional properties of common wheat
title_fullStr	Effect of extra cysteine residue of new mutant 1Ax1 subunit on the functional properties of common wheat
title_full_unstemmed	Effect of extra cysteine residue of new mutant 1Ax1 subunit on the functional properties of common wheat
title_sort	effect of extra cysteine residue of new mutant 1ax1 subunit on the functional properties of common wheat
publisher	Nature Publishing Group
series	Scientific Reports
issn	2045-2322
publishDate	2017-08-01
description	Abstract Subunit pair 1Dx5 + 1Dy10 was recognized as superior subunit combination in wheat and contained an extra repetitive-domain cysteine residue in 1Dx5 that was important for understanding the formation of dough viscoelasticity. In this research, one specific serine codon of the 1Ax1 gene corresponding to the extra cysteine residue of 1Dx5 was substituted by a cysteine codon through site-directed mutagenesis. Four homozygous transgenic lines (T4) expressing the mutant 1Ax1 gene (mut1Ax1) were produced. Their greater dough strength and stability were confirmed by mixograph and were associated with highly increased gluten index, larger amounts of gluten macropolymers, larger size distribution for glutenin macropolymer particles and varied sodium-dodecyl-sulfate sedimentation volumes, compared with those of the one line expressing wild 1Ax1 that had similar expression level of transgene. The contents of β-sheets in dough and disulfide groups in gluten of the mut1Ax1 transgenic lines were significantly increased. The microstructure of dough mixed to peak showed a more continuous gluten matrix in the mutant transgenic lines than the one line mentioned-above. It was concluded that the extra cysteine residue of mutant 1Ax1 subunit plays a positive role in contributing to dough strength and stability of wheat by cross-linking into gluten aggregates through inter-chain disulfide bonds.
url	https://doi.org/10.1038/s41598-017-07541-w
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spelling	doaj-bceaf98f309c4dd79a45c034385eadb12020-12-08T02:24:53ZengNature Publishing GroupScientific Reports2045-23222017-08-017111310.1038/s41598-017-07541-wEffect of extra cysteine residue of new mutant 1Ax1 subunit on the functional properties of common wheatMiao Li0Yaqiong Wang1Fengyun Ma2Jian Zeng3Junli Chang4Mingjie Chen5Kexiu Li6Guangxiao Yang7Yuesheng Wang8Guangyuan He9The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & TechnologyThe Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & TechnologyThe Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & TechnologyThe Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & TechnologyThe Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & TechnologyThe Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & TechnologyThe Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & TechnologyThe Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & TechnologyThe Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & TechnologyThe Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & TechnologyAbstract Subunit pair 1Dx5 + 1Dy10 was recognized as superior subunit combination in wheat and contained an extra repetitive-domain cysteine residue in 1Dx5 that was important for understanding the formation of dough viscoelasticity. In this research, one specific serine codon of the 1Ax1 gene corresponding to the extra cysteine residue of 1Dx5 was substituted by a cysteine codon through site-directed mutagenesis. Four homozygous transgenic lines (T4) expressing the mutant 1Ax1 gene (mut1Ax1) were produced. Their greater dough strength and stability were confirmed by mixograph and were associated with highly increased gluten index, larger amounts of gluten macropolymers, larger size distribution for glutenin macropolymer particles and varied sodium-dodecyl-sulfate sedimentation volumes, compared with those of the one line expressing wild 1Ax1 that had similar expression level of transgene. The contents of β-sheets in dough and disulfide groups in gluten of the mut1Ax1 transgenic lines were significantly increased. The microstructure of dough mixed to peak showed a more continuous gluten matrix in the mutant transgenic lines than the one line mentioned-above. It was concluded that the extra cysteine residue of mutant 1Ax1 subunit plays a positive role in contributing to dough strength and stability of wheat by cross-linking into gluten aggregates through inter-chain disulfide bonds.https://doi.org/10.1038/s41598-017-07541-w

Effect of extra cysteine residue of new mutant 1Ax1 subunit on the functional properties of common wheat

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