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Promoter DNA hypermethylation of TaGli-gamma-2.1 positively regulates gluten strength in bread wheat

文献类型： 外文期刊

作者： Zhou, Zhengfu 1 ; Liu, Congcong 1 ; Qin, Maomao 1 ; Li, Wenxu 1 ; Hou, Jinna 1 ; Shi, Xia 1 ; Dai, Ziju 1 ; Yao, Wen 2 ; Tian, Baoming 3 ; Lei, Zhensheng 1 ; Li, Yang 2 ; Wu, Zhengqing 1 ;

作者机构： 1.Henan Acad Agr Sci, Henan Inst Crop Mol Breeding, Zhengzhou 450002, Peoples R China

2.Henan Agr Univ, Natl Key Lab Wheat & Maize Crop Sci, Zhengzhou 450002, Peoples R China

3.Zhengzhou Univ, Agron Coll, Zhengzhou 450001, Peoples R China

关键词： Wheat; Gluten strength; Gliadin; TaGli-gamma-2.1; DNA methylation

期刊名称：JOURNAL OF ADVANCED RESEARCH （ 影响因子：12.822； 五年影响因子：11.664 ）

ISSN： 2090-1232

年卷期： 2022 年 36 卷

页码：

收录情况： SCI

摘要： Introduction: Gliadins are the major components of gluten proteins with vital roles on properties of end-use wheat product and health-relate quality of wheat. However, the function and regulation mechanisms of gamma-gliadin genes remain unclear. Objectives: Dissect the effect of DNA methylation in the promoter of gamma-gliadin gene on its expression level and gluten strength of wheat. Methods: The prokaryotic expression and reduction-oxidation reactions were performed to identify the effect of TaGli-gamma-2.1 on dough strength. Bisulfite analysis and 5-Aza-2'-deoxycytidine treatment were used to verify the regulation of TaGli-gamma-2.1 expression by pTaGli-gamma-2.1 methylation. The content of gluten proteins composition was measured by RP-HPLC, and the gluten strength was measured by Gluten Index and Farinograph. Results: TaGli-gamma-2.1 was classified into a subgroup of gamma-gliadin multigene family and was preferentially expressed in the later period of grain filling. Addition of TaGli-gamma-2.1 protein fragment into strong gluten wheat flour significantly decreased the stability time. Hypermethylation of three CG loci of pTaGli-gamma-2.1 conferred to lower TaGli-y-2.1 expression. Treatment with 5-Aza-2'-deoxycytidine in seeds of strong gluten wheat varieties increased the expression levels of TaGli-gamma-2.1. Furthermore, the accumulations of gliadin and gamma-gliadin were significantly decreased in hypermethylated wheat varieties, corresponding with the increasing of gluten index and dough stability time. Conclusion: Epigenetic modification of pTaGli-gamma-2.1 affected gluten strength by modulating the proportion of gluten proteins. Hypermethylation of pTaGli-gamma-2.1 is a novel genetic resource for enhancing gluten strength in wheat quality breeding. (C) 2021 The Authors. Published by Elsevier B.V. on behalf of Cairo University.

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