Gluten Subunits Research Articles

In vitro reduction of toxicity of heavy metals and oxidation by using wheat gluten subunit hydrolysates

Gluten subunit hydrolysates were produced from kiwifruit extract, and their radical scavenging activity and ability to bind three potentially toxic elements (Pb, Hg, Cd) were assessed. Based on electrophoresis analysis, the molecular weight of all hydrolysates was <10 kDa. The DPPH· (72.98 ± 2.04 µm mol TE/g) and ABTS· (285.81 ± 2.5 µm mol TE/g) scavenging activities of glutenin hydrolysates were significantly (p ≤ 0.05) higher than those of other subunit hydrolysates. The soft wheat gliadin hydrolysate was chelated with heavy metals (WGLYHHM). At a neutral pH, its binding capacity with Pb+2 (99 %) was significantly (p < 0.05) higher than that of Hg+2 (87 %) and Cd+ (43 %) at pH 3. The differences in binding sites and apparent structures of WGLYH before and after chelation with heavy metals were also verified by SEM, XRD, and FT-IR. These findings confirmed the efficiency of gluten-subunit hydrolysates in scavenging radical activity and heavy metal content, which could have potential health benefits.

ASSESSMENT OF HIGH MOLECULAR WEIGHT PROTEINS IN SELECTED INDIGENOUS BREAD WHEAT VARIETIES OF PAKISTAN

Higher molecular weight gluten subunits (HMW-GS) articulate variation in allelic frequency, reflecting a strong correlation with bread quality. In order to determine this quality trait, 23 different Pakistani indigenous wheat varieties were screened that may be used as selection criteria in a breeding program. For detecting variations in HMW-GS, sodium dodecyl sulfate acrylamide gel electrophoresis was used. In all, 77 Glu-1 were identified including 25 at Glu-A1, 26 at Glu-B1 and 26 at Glu-D1. Alleles at Glu-1 were 2* with a frequency of 53.3% and N with 60% frequency at Glu-A1, 6+8 with 60%, 17+18 with 45 % at Glu-B1 and 5+10 with 60% and 72% at Glu-D1. The highest frequency of subunits 20 and 5+10 were found at Glu-B1-e and Glu-D1 (a), followed by a frequency of 2* and Null at Glu-A1 (b, c), which is then followed by 2+12 at GluD-1 (a). The lowest frequency of 13+16, 17+18 and 6+8 were observed at Glu-B1 (f, i, d), respectively. Glu-A1, Glu-B1, and Glu-D1 alleles showed genetic index (i.e. 0.587, 0.54), (0.587. 0.065 and 0.48, 0.39, respectively) with an average of 0.55 and 0.37. The glu-D1 locus has a lower genetic index comparatively. The composition N, 20, 5+10 was found in maximum number (4) in Fakhr-e-Sarhad, Pasban, Pirsabak-2004 and Tatara genotypes, followed by the composition of 2*, 20, 2+12 in one check (Marvi-2000) and two varieties i.e. Chakwal-97 and Bakhtawar-92. The results describing the allelic frequency and composition of bread wheat would benefit further breeding plans for wheat to select good quality parameters.

Comparative molecular conformation, interaction, and network characteristics of wheat gluten modulated by sodium chloride and sodium carbonate

SummaryThe objective of the study was to investigate the configurational changes and aggregation mechanism of wheat gluten induced by sodium chloride (NaCl) and sodium carbonate (Na2CO3). The results showed that NaCl shielded surface charges of gluten, developed more hydrogen bonds with tyrosine, and stabilised the secondary structure, while Na2CO3 promoted significant transition of the secondary structure from random coils and β‐turn to β‐sheet. Both NaCl and Na2CO3 quenched tryptophan fluorescence and promoted the aggregation of gluten subunits, where Na2CO3 induced covalent bond formation other than disulphides and facilitated gluten network development. Atomic force microscopy images confirmed different molecular surface features in gluten network. In conclusion, both NaCl and Na2CO3 demonstrated the ability to promote rheology, aggregation, and network formation of gluten but different molecular mechanisms were involved. This work provides valuable insights for the processing of salted and alkaline noodles.

Label-free quantitative proteomics to exploit the impact of sourdough fermentation on reducing wheat allergenic fractions

The microbial consortia of lactic acid bacteria and yeast of sourdough can partially degrade gluten subunits associated with wheat-related diseases. This study evaluated how sourdough fermentation interferes with wheat protein profiles and if it can be related to the reduction expression of allergenic proteins. Samples from five bread doughs (Saccharomyces cerevisiae -C1; chemical acidification -C2, and three sourdoughs formulations -S1, S2, and S3) were sequentially extracted, digested, and submitted to shotgun label-free proteomic analysis. Eight-five proteins were identified as allergenic, mainly belonging to gliadin fraction, including seven containing the 33-mer peptide sequence. The highest immunogenic potential was found in dough C1 and S3, while the least reactive group consisted of S1 and C2. The two folds down expression of an α-gliadin containing the 33-mer sequence corroborates this. This finding may indicate the role of organic acids produced by the microbiota sourdough type II during fermentation in changing the protein profile.

Aggregation properties and structure of chia seed gum and gluten protein mixtures after freezing storage

Chia seed gum (CSG) plays an important role in the aggregation and structural properties of gluten protein. The experimental results showed that adding 1.0 % CSG increased the freezing rate and shortened the freezing time by 42.3 % compared with gluten without CSG. At the same time, CSG had no significant effect on the composition of the gluten subunit but could better control the change in binding water and delay the structural deterioration caused by the extension of time (30 d). The viscoelasticity of gluten was increased, but only with the addition of 0.2–0.6 % CSG. In addition, it increased the denaturation transition temperature (Tp) and the degradation temperature (Td) of gluten protein to reduce the occurrence of recrystallization and resist pyrolysis. During frozen storage, gluten can form fine ice crystals and inhibit the transformation of α-helices and β-turns to random coils and β-sheets, which is more conducive to long-term frozen storage.

Registration of ‘Hardy 2519’ wheat

Abstract‘Hardy 2519’ (Reg. no. CV‐1189, PI 692613), a hard red winter (HRW) wheat (Triticum aestivum L.) cultivar, was derived from the cross VA06HRW‐108 × ‘Vision 30’ (PI 661153) using a modified bulk breeding method. Hardy 2519 was tested as VA14HRW‐25 in replicated yield trials in Virginia (2015–2018) and in the USDA‐ARS Uniform Bread Wheat Trials (2016–2018) and released by the Virginia Agricultural Experiment Station in 2019. Hardy 2519 is a widely adapted, high‐yielding HRW wheat with 2*, 5+10 gluten subunits. Hardy 2519 is awned, semidwarf (Rht 2 gene) with medium spike emergence, resistant to leaf rust, and moderately resistant to powdery mildew in the mid‐Atlantic region. In the Virginia Bread Wheat Elite Trials from 2018 to 2020, Hardy 2519 produced a mean yield of 5,393 kg ha–1, which was similar to that of the HRW wheat cultivar ‘Vision 45’ (PI 667642) at 5,267 kg ha–1. Hardy 2519 has acceptable milling and baking quality on the basis of comparisons with the HRW wheat check cultivar ‘Jagger’.

Antidiabetic bio-peptides of soft and hard wheat glutens

The effects of various purification techniques on kiwifruit enzyme characteristics (protease activity, kinetic parameters, and protein patterns) and production of wheat gluten bio-active peptides were investigated. The enzyme extract purified by ammonium sulfate precipitation method exhibited the highest protease activity (26), Km (0.04 ± 0.002 mM), Kcat/Km (40), and yield (96%). Using actinidin, the hard and soft wheat gluten subunit proteins produced antidiabetic inhibitory (α-glucosidase and α-amylase) peptides. The smallest Mw fraction of soft wheat gliadin peptide (<1 kDa) showed the highest inhibitory capacity against α-glucosidase (18.4 ± 0.7%) and α-amylase (53.3 ± 1.9%). The presence of high levels of amino acids with hydroxyl groups and proline in P3 sub-fraction had a critical role on α-glucosidase (47.2%) and α-amylase (71.2%) inhibitory activities. In conclusion, wheat gluten subunit peptides showed significant metabolic effects relevant to glucose and insulin control in vitro.

The Influence of Water-Unextractable Arabinoxylan and Its Hydrolysates on the Aggregation and Structure of Gluten Proteins.

This study aimed to investigate the influence of water-unextractable arabinoxylan (WUAX) and its hydrolysates on the aggregation and structure of gluten proteins and reveal the underlying mechanism. In this work, the WUAX was treated with enzymatic hydrolysis and the changes of their molecular weights and structures were analyzed. Meanwhile, the conformation and aggregation of gluten were determined by reversed-phase HPLC, FT-Raman spectroscopy, and confocal laser scanning microscopy. The results showed that the extra WUAX could impair the formation of high Mw glutenin subunits, and the enzymatic hydrolysis arabinoxylan (EAX) could induce the aggregation of gluten subunits. And, the gluten microstructure was destroyed by WUAX and improved by EAX. Besides, the interactions of WUAX and EAX with gluten molecules were different. In summary, these results indicated that enzymatic hydrolysis changed the physicochemical properties of arabinoxylan and affected the interaction between arabinoxylan and gluten proteins.

Extraction of Schisandra chinensis Protein by Osborne Method and Its Antioxidant Activity

Objective:To extract the protein of Schisandra chinensis by Osborne method and compare its antioxidant activity in vitro. Methods:Osborne method classification was used to extract the protein in fructus schisandrae, get four components of protein: Albumin, globulin, gliadin and protein, sodium dodecyl sulfate - polyacrylamide gel to (sodium lauryl sulfate, polyacrylamide gel, SDS-PAGE) electrophoresis analysis, and the different components of protein and total protein in vitro antioxidant activity. Results: The four proteins obtained by Osborne method. The molecular weights of albumin subunits were 15-25 kDa and 40-55 kDa, the molecular weights of globulin were 15-25 kDa and 35-55 kDa, and the molecular weights of gluten subunits were 15-20 kDa and 30-40 kDa. The results of antioxidant test in vitro showed that the total protein of Schisandra chinensis had stronger scavenging ability on hydroxyl radical and DPPH radical than that of the different fractions of protein. The reduction ability of the four graded proteins to Fe3+ was stronger than that of the total proteins. In ABTS free radical scavenging test, the highest content of gluten had the best scavenging effect, which was close to Vc at a certain concentration. At the same time, the antioxidant activity of gluten in hydroxyl, DPPH free radical and Fe3+ reducing ability test showed that gluten in Schisandrae chinensis component protein could be a good antioxidant potential substance.

Aggregative and structural properties of wheat gluten during post-harvest maturation

Wheat post-harvest maturation induced baking and technological quality improvement through a series of biochemical and colloidal changes. Weak-, middle-, and strong-gluten wheat displayed varying gluten network structures that determined the flour ingredient formulations and processing conditions. However, the aggregation and structural properties of wheat with different gluten strengths post-harvest remain largely unexplored. In this study, we investigated changes in the aggregative properties of gluten protein, gluten composition, S–S content, network structure, and secondary structures of weak-, middle-, and strong-gluten wheat during post-harvest maturation. The results indicated that the macromolecular aggregation of gluten proteins was impaired in weak-gluten wheat, while it was enhanced for middle- and strong-gluten wheat during storage. Post-harvest maturation resulted in an increase in glutenin content and a decline in the gliadin and gliadin/glutenin ratio in middle- and strong-gluten wheat as well as a decreased glutenin content in weak-gluten wheat. Moreover, additional gluten subunits were observed in middle- and strong-gluten wheat, but no substantial change was observed in weak-gluten wheat with long storage times. The disulfide bond content of gluten protein for middle-gluten and strong-gluten gradually increased but declined for weak-gluten wheat. Secondary structure analysis of gluten indicated that post-harvest maturation caused the conversion of α-helix to random coil for weak-gluten wheat, β-turn and random coil to α-helix for middle-gluten wheat, and β-turns to α-helix for strong-gluten wheat, which led to a disordered structure for weak gluten and an ordered stable gluten network for middle- and strong-gluten. Thus, the increased S–S and α-helix content induced by post-harvest maturation enhanced the aggregation of gluten proteins for middle- and strong-gluten wheat, resulting in a denser network structure. Conversely, the decrease in the content of α-helix resulted in the existence of a looser gluten network structure for weak-gluten wheat during post-harvest maturation.

Combined effect of NaCl and resting on dough rheology of Chinese traditional hand‐stretched dried noodles and the underlying mechanism

AbstractBackground and objectivesChinese traditional hand‐stretched dried noodles (CHDN) have been a staple for thousands of years in China and are increasing popular worldwide. NaCl and resting play key roles in the production of CHDN. This study was designed to investigate the combined effect of salt addition and resting on rheology of CHDN dough.FindingsThe results of our study showed that the storage modulus (G′), loss modulus (G″), Tanδ, and extensional property of dough increased with the increased levels of NaCl and peaked at 4% NaCl. These changes were due to that salt promoted the aggregation of gluten in dough by increasing the hydrogen bonds and hydrophobic interactions among gluten subunits. The resting process resulted in decreased G′, G″, and extensional strength, while it increased Tanδ, extensibility, and the extensional area, and these were caused by gluten relaxation and gliadin aggregation. The increased addition of NaCl accelerated the change in small deformation rheology of dough during resting but decelerated the change in extensional property.ConclusionsIncreased salt additions could increase the extensibility and extensional strength of rested dough and extend the changing time in extensional property of CHDN dough during resting. In conclusion, increased salt addition would enhance the processing property and extend the resting time of dough during the production of CHDN.Significance and noveltyThe combined effect of NaCl addition and resting on the rheology of the dough for CHDN preparation and the underlying mechanisms were investigated. This study provides insights into the production of CHDN.

Coordination of carbon and nitrogen accumulation and translocation of winter wheat plant to improve grain yield and processing quality

The objective of this work was to characterize the accumulation of carbon (C) and nitrogen (N), and the translocation of wheat (Triticum aestivum L.) cultivars to achieve both high-quality and high-yield. Twenty-four wheat cultivars, including 12 cultivars containing high-quality gluten subunit 5 + 10 at Glu-D1, and 12 cultivars with no Glu-D1 5 + 10, were planted at Yuanyang and Xuchang in Henan Province, during 2016–2017, and 2017–2018 cropping seasons. Wheat cultivars containing Glu-D1 5 + 10 had an advantage in grain quality traits. Significant difference (P < 0.05) was observed for grain protein concentration (GPC) between 5 + 10 group and no 5 + 10 group. Grain yield (GY) was significantly correlated with kernel number (KN) (r = 0.778, P < 0.01), thousand-kernel weight (TKW) (r = 0.559, P < 0.01), dry matter accumulation at post-anthesis (r = 0.443, P < 0.05), and stem water-soluble carbohydrate (WSC) accumulation (r = 0.487, P < 0.05) and translocation amount (r = 0.490, P < 0.05). GPC, dough stability time (DST) and nitrogen agronomic efficiency (NAE) were significantly correlated with nitrogen accumulation (NAA) at maturity stage (r = 0.524, = 0.404, = 0.418, P < 0.01, < 0.05, < 0.05, respectively), and nitrogen translocation amount (r = 0.512, = 0.471, = 0.405, P < 0.05, < 0.05, < 0.05, respectively). These results suggest that good-quality, high-yield, and high-efficiency could achieve through the selection of high-quality wheat cultivars and coordination of C and N accumulation and translocation. High-quality gluten subunit gene Glu-D1 5 + 10 and stem WSC could be used as a selection index for breeding and production of high-quality and high-yield wheat.

Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat flour dough and the relationship with linear and non-linear rheology

The differences in viscoelastic properties of gluten from two very different wheat flours, a weak soft flour dough and a strong semolina dough, primarily caused by their gliadin and glutenin content including gliadin to glutenin ratio were studied. The doughs were subjected to oscillatory time sweep tests at small and large amplitudes as well as small and large frequencies. The gluten subunits (LMW, HMW glutenins and gliadins) tagged with specific fluorescent quantum dots with a distint excitation wavelength were imaged with confocal laser scanning microscopy and their distribution and interactions were measured. The quantitative imaging data was converted into networking data that included lacunarity, network area, and number of network junctions. This networking data was correlated with rheology. The two different dough systems showed different oscillatory behavior during time sweeps. The critical role of LMW glutenins in keeping the structural integrity of semolina doughs was demonstrated by a direct correlation between the non-linear elastic component ‘e3/e1’ of the dough and protein network parameters of LMW glutenins. It was also shown that gliadins and HMW glutenins co-localize and associate throughout rheological deformations of the dough. The disruption of the three gluten subunits are responsible for rheological breakdown of soft wheat flour dough, with gliadins influencing the breakdown of the network at higher amplitude deformations. This research presents a new method to analyze the microstructure of wheat doughs and new understanding of how the network structure of the dough subunits contribute and are correlated with fundamental rheological tests.

Distribution and function of LMW glutenins, HMW glutenins, and gliadins in wheat doughs analyzed with ‘in situ’ detection and quantitative imaging techniques

The different gluten subunits, gliadins, LMW glutenins, and HMW glutenins have been reported to play different key roles in different type of wheat products. This paper studied the interaction between gliadin, LMW and HMW glutenins in soft, hard and durum semolina flour doughs during different stages of mixing. In order to see how do the gluten subunits (gliadin, LMW glutenin and HMW glutenin) redistribute during mixing, dough samples were taken at maximum strength and 10 min after maximum strength. The doughs have been mixed with the same level of added water (55%), therefore they all have different strengths values due to their changes in proteins content. Oscillatory rheological measurements were performed on the doughs. It has been found that HMW glutenins are relatively immobile because of their less molecular mobility and do no redistribute themselves especially at high strength for doughs such as hard wheat flour. LMW glutenins and gliadins on the other hand redistribute themselves at even at high dough strengths forming a more stable network. In weaker doughs such as soft wheat, the breakdown of the three proteins subunits is responsible for the decay in dough strength. We have also visualized how the greater amount of LMW glutenins in semolina is in constant interaction with HMW glutenins and gliadins allowing the dough to maintain a stable strength for an extended mixing time. Finally, we have found the ‘in situ’ detection and quantitative analysis techniques to be more sensitive to the changes occurring in the gluten network of the dough than the oscillatory rheological analysis.

Effects of different fertilization levels on the concentration of high molecular weight glutenin subunits of two spring, hard red bread wheat cultivars

AbstractBackgrounds and objectivesHigh molecular weight gluten subunits (HMW‐GS) are generally considered to play a key role in gluten formation and structure and are closely related to wheat quality. In this study, two spring wheat cultivars (PAN3497 and SST806) with the same HMW‐GS composition (1Ax1, 1Bx7, 1By8, 1Dx2, and 1Dy12) were tested in the greenhouse, over 2 years, in order to determine how different genetic backgrounds, and low‐nitrogen and low‐phosphorus treatments, influenced the expression and quantity of the HMW‐GS, as measured by reverse‐phase high‐performance liquid chromatography (RP‐HPLC).FindingsCultivar effect was highly significant for all HMW‐GS, except for 1By8. A large treatment effect was found on subunits 1Ax1, 1Dy12, and 1By8. Cultivar‐by‐treatment interaction was highly significant and contributed to variation of subunit 1Dx2. Subunits 1Dy12 and 1By8 were highly influenced by low‐N conditions. Ratio of HMW‐GS x type/y type was higher for PAN3497 than for SST806. Furthermore, a strong treatment effect was observed for the ratio of x type/y type, which was 45% higher in PAN3497 under optimal and low‐N conditions, compared to SST806.ConclusionsThis study showed that fertilization level had a considerable effect on HMW‐GS composition and on FPC, with low‐N conditions having the largest influence, followed by a combination of low N and low P.Significance and noveltyThe results highlighted the importance of the y‐type subunits in the bread wheat quality breeding programs, especially under low‐N and low‐P growing conditions.

Mixing dynamics and molecular interactions of HMW glutenins, LMW glutenins, and gliadins analyzed by fluorescent co-localization and protein network quantification

Gluten proteins and their impact affecting the texture and rheology of wheat-based food products is well-known. We are now using newly developed antibodies for LMW and HMW glutenins along with gliadin antibodies, all of them conjugated with Quantum Dots to visualize these gluten subunits in wheat dough during dough mixing. We are also using Confocal Laser Scanning Microscopy and image analysis software from to obtain quantitative analysis regarding the degree of co-localization of the different gluten subunits in the same dough area and the quantification of the gluten network branches. The co-localization coefficient is shown as a promising technique to evaluate the interaction between different components in dough samples. We are linking the qualitative observations and quantitative data of gliadins, LMW glutenins, and HMW glutenins to dough physical characteristics at different stages of mixing in a Brabender farinograph. During dough mixing the three gluten subunits associate together to form a strong gluten network however, with continuous mixing, LMW glutenins dissociate from the network first, followed by a later dissociation of the HMW glutenins. Visualizing the distribution of the gluten subunits during mixing is helping us advance our understanding of the mechanism of dough development.

Simultaneous immunofluorescent imaging of gliadins, low molecular weight glutenins, and high molecular weight glutenins in wheat flour dough with antibody-quantum dot complexes

Gluten proteins and their impact in the quality of wheat based food products is well known. In order visualize the ‘in situ’ distribution of low molecular weight glutenins, high molecular weight glutenins, and gliadins simultaneously in wheat doughs we needed to overcome and eliminate dough auto-fluorescence, and to develop a reliable immunostaining procedure for their simultaneous detection in wheat doughs. We are studying different auto-fluorescence quenchers used in biological fluorescent imaging and their effect on dough auto-fluorescence removal, and the effect of different fixative mediums on the adhesion of wheat flours doughs onto microscope slides. We found that the best method to remove dough auto-fluorescence is removing it as background in the microscope detection system. We also found methanol to be the best fixative medium for dough samples. In this research, we are showing the first ‘in situ’ localization of these gluten subunits simultaneously in wheat flour dough.

From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality.

Following the boom in durum wheat breeding, ancient wheat disappeared from the human diet and old durum wheat varieties were replaced by what is believed to be their better versions: higher yielding modern varieties grown in high-input systems. Breeders have worked intensely ever since to improve the quality of durum wheat traits-mainly gluten subunit alleles-to obtain superior technological quality in the main durum wheat end products (first pasta and then bread) but conflicts about predicting their quality still exist. This is because quality is neither governed by one trait alone nor conditioned by a single controllable factor. This review discusses the evolution of wheat varieties from ancient to old, and then modern durum wheat in terms of agronomy, genetics, technological, and end-product qualities. Environmental effects will not be discussed. Moving from ancient to modern durum wheat varieties, grain yield increased, grain protein concentration decreased, and gluten strength and dough toughness improved, ameliorating the quality of pasta but decreasing the durum wheat versatility. © 2018 Society of Chemical Industry.

Effect of Environment and Genotype on the Protein Quality Attributes and Baking Characteristic of Newly Developed Wheat Inbred Lines

The present work examined the effect of genotype and environment on protein content and fractions, gluten and starch fraction, SSL (sodium stearoyl-2-lactylate) and DMG (distilled mono glyceride) binding ability of starch and specific loaf volume (SLV) of six wheat genotypes grown in three different environment. Genotype and environment significantly affected all quality attributes under investigation. However, protein content and fractions showed differences in relative effects of genotype and environment. Most of the protein quality characteristics were influenced more by genotype than environment. Size distribution of gluten subunits was significantly affected by genotype and environment. It was observed that as the flour protein content increased, the magnitudes of monomeric proteins appeared to rise, but glutenin decreased. Flour protein content was expressively associated with gliadin and dough making characteristics. Environment influenced b eedings.

Nanocarrier-mediated foliar zinc fertilization influences expression of metal homeostasis related genes in flag leaves and enhances gluten content in durum wheat.

BackgroundWheat is the staple food for most of the world’s population; however, it is a poor source of zinc. Foliar fertilization of zinc via zinc loaded chitosan nanocarriers (Zn-CNP) post-anthesis has proved to be a promising approach for grain zinc enhancement in durum wheat as evidenced in our earlier study. However, the molecular mechanism of uptake of zinc via Zn-CNP remains unclear.Methods/Principle findingsFoliar application of Zn-CNP was performed at post anthesis stages in two durum wheat cultivars (MACS 3125 and UC1114, containing the Gpc-B1 gene), and expression levels of several metal-related genes were analyzed during early senescence. Zn-CNP application indeed caused changes in gene expression as revealed by qPCR data on representative genes involved in metal homeostasis, phloem transporters, and leaf senescence. Furthermore, zinc-regulated transporters and iron (Fe)-regulated transporter-like protein (ZIP) family [ZIP1, ZIP7, ZIP15], CA (carbonic anhydrase), and DMAS (2’-deoxymugineic acid synthase) in flag leaves exhibited significant correlation with zinc content in the seeds. The analysis of grain endosperm proteins showed enhancement of gamma gliadins while other gluten subunits decreased. Gene expression within ZIP family members varied with the type of cultivar mostly attributed to the Gpc-B1, concentration of external zinc ions as well as the type of tissue analyzed. Correlation analysis revealed the involvement of the selected genes in zinc enhancement.ConclusionAt the molecular level, uptake of zinc via Zn-CNP nanocarrier was comparable to the uptake of zinc via common zinc fertilizers i.e. ZnSO4.