Ontology highlight
ABSTRACT:
PROVIDER: PRJNA1170852 | ENA |
REPOSITORIES: ENA
Dataset's files
| Action | DRS | |||
|---|---|---|---|---|
| SRR30920500_1.fastq.gz | Fastqsanger.gz | |||
| SRR30920500_2.fastq.gz | Fastqsanger.gz | |||
| SRR30920501_1.fastq.gz | Fastqsanger.gz | |||
| SRR30920501_2.fastq.gz | Fastqsanger.gz | |||
| SRR30920502_1.fastq.gz | Fastqsanger.gz |
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Project description:The alpha gliadins are a complex group of proteins with very similar sequences that comprise about 15-20% of the total flour protein and contribute to the functional properties of wheat flour dough. Some alpha gliadins also contain immunodominant epitopes relevant to celiac disease, a chronic autoimmune disease that affects nearly 1.4% of the worldwide population. In an attempt to reduce the immunogenic potential of wheat flour in the U.S. spring wheat cultivar Butte 86, RNA interference was used to silence a subset of alpha gliadin genes encoding proteins containing celiac disease epitopes. Two of the resulting transgenic lines were analyzed in detail by quantitative two-dimensional gel electrophoresis combined with tandem mass spectrometry. Although only some genes were targeted by the RNA interference construct, all alpha gliadins were effectively silenced in the transgenic plants. Some off-target silencing of high molecular weight glutenin subunits also was detected in both transgenic lines even though there was no homology with the target sequence. Reactivities of IgG and IgA serum antibodies from a cohort of patients with confirmed cases of celiac disease were decreased in flour from the two transgenic lines relative to the non-transgenic line. However, functional properties of the flour were also altered in the transgenic lines as evidenced by decreases in both mixing times and SDS sedimentation values. Although it may be possible to reduce the immunogenic potential of the flour and retain the viscoelastic properties essential for the utilization of wheat by eliminating only the most immunogenic alpha gliadins, the data suggest that it will be very difficult to selectively silence specific genes within families as complex as the wheat alpha gliadins.
2020-02-28 | PXD016930 | Pride
Project description:Study of the effects of re-exposure to gliadin of intestinal biopsies from normalized celiac patients (>2 years on gluten free diet). Comparison of the expresson profile in biopsy portions incubated with 10ug/ml gliadin versus without gliadin for 4 hours.
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Project description:It is well documented that biostimulants could play an important role in agriculture. Additionally, increased fertilizer use efficiency is essential for maintaining both yield and grain quality, especially for bread wheat, which is a major global crop. In the present study, we explored the effects of mixing urea-ammonium-nitrate fertilizer with Glutacetine® on the physiological responses, agronomic traits and grain quality of winter wheat. Grain proteome analysis revealed that Glutacetine strongly reduced 11 proteins including storage proteins. Indeed, 2 alpha-gliadins and 2 avenin-like proteins decreased after Glutacetine application, which were good for celiac disease patients. Moreover, 2 glutenin HMW subunit were reduced, changing the gliadin/glutenin ratio and the HMW/LMW ratio, thus modifying the wheat flour dough quality. Our investigation reveals the important role of these formulations in achieving significant increases in seed yield and grain quality.
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Project description:Gluten proteins are responsible for the unique viscoelastic properties of wheat dough, but they also trigger the immune response in celiac disease patients. RNA interference (RNAi) wheat lines with strongly silenced gliadins were obtained to reduce the immunogenic response of wheat. The E82 line presents the highest reductions of gluten, but other grain proteins increased, maintaining a total nitrogen content comparable to that of the wild type. To better understand the regulatory mechanisms in response to gliadin silencing, we carried out a transcriptomic analysis of grain and leaf tissues of the E82 line during grain filling. A network of candidate transcription factors (TFs) that regulates the synthesis of the seed storage proteins (SSPs), α-amylase/trypsin inhibitors, lipid transfer proteins, serpins, and starch in the grain was obtained. Moreover, there were a high number of differentially expressed genes in the leaf of E82, where processes such as nutrient availability and transport were enriched. The source-sink communication between leaf and grain showed that many down-regulated genes were related to protease activity, amino acid and sugar metabolism, and their transport. In the leaf, specific proline transporters and lysine-histidine transporters were down- and up-regulated respectively. Overall, the silencing of gliadins in the RNAi line is compensated mainly with lysine-rich globulins, which are not related to the proposed candidate network of TFs, suggesting that these proteins are independently regulated to the other SSPs. Results reported here can explain the protein compensation mechanisms and contribute to decipher the complex TF network operating during grain filling.
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Project description:Expression analysis of Alpha-gliadin Genes in Bread Wheat
| PRJNA683747 | ENA