HMW Glutenin Research Articles

Cryoprotective effect of wheat starch granular surface proteins on frozen HMW and LMW glutenins: Structure, property and functionality across length scales

Although frozen dough technology has demonstrated significant benefits, the mechanisms underlying dough deterioration during freezing remain unclear. To overcome this obstacle, the effect of freezing-induced deteriorations of wheat starch granular surface proteins (SGSPs)-high/low molecular weight (HMW/LMW) glutenins complexes were analyzed from the molecular to macroscopic scales. After 7 cycles of freezing/thawing treatment, SGSPs-LMW complex showed a higher antifreeze stability than SGSPs-HMW complex. The freezable water content of SGSPs-HMW increased from 32 % to 39 %, indicating a marked migration and recrystallization of ice. In this situation, the interactions of SGSPs-HMW complex were affected and destabilized, leading to partially denatured and depolymerized molecular structures. Furthermore, the bulk protein aggregation network was also dissociated under the ice tearing and splitting, which irreversibly collapsed to small molecular protein particles. In comparison, the resistance of SGSPs-LMW complex on continued network disruption appear to be the key to maintain the quality of frozen dough.

Development of PCR-based markers for identification of wheat HMW glutenin Glu-1Bx and Glu-1By alleles

BackgroundIn common wheat (Triticum aestivum L.), allelic variations in the high-molecular-weight glutenin subunits Glu-B1 locus have important effects on grain end-use quality. The Glu-B1 locus consists of two tightly linked genes encoding x- and y-type subunits that exhibit highly variable frequencies. However, studies on the discriminating markers of the alleles that have been reported are limited. Here, we developed 11 agarose gel-based PCR markers for detecting Glu-1Bx and Glu-1By alleles.ResultsBy integrating the newly developed markers with previously published PCR markers, nine Glu-1Bx locus alleles (Glu-1Bx6, Glu-1Bx7, Glu-1Bx7*, Glu-1Bx7OE, Glu-1Bx13, Glu-1Bx14(−), Glu-1Bx14(+)/Bx20, and Glu-1Bx17) and seven Glu-1By locus alleles (Glu-1By8, Glu-1By8*, Glu-1By9, Glu-1By15/By20, Glu-1By16, and Glu-1By18) were distinguished in 25 wheat cultivars. Glu-1Bx6, Glu-1Bx13, Glu-1Bx14(+)/Bx20, Glu-1By16, and Glu-1By18 were distinguished using the newly developed PCR markers. Additionally, the Glu-1Bx13 and Glu-1Bx14(+)/Bx20 were distinguished by insertions and deletions in their promoter regions. The Glu-1Bx6, Glu-1Bx7, Glu-1By9, Glu-1Bx14(−), and Glu-1By15/By20 alleles were distinguished by using insertions and deletions in the gene-coding region. Glu-1By13, Glu-1By16, and Glu-1By18 were dominantly identified in the gene-coding region. We also developed a marker to distinguish between the two Glu-1Bx14 alleles. However, the Glu-1Bx14(+) + Glu-1By15 and Glu-1Bx20 + Glu-1By20 allele combinations could not be distinguished using PCR markers. The high-molecular-weight glutenin subunits of wheat varieties were analyzed by ultra-performance liquid chromatography and sodium dodecyl sulfate–polyacrylamide gel electrophoresis, and the findings were compared with the results of PCR analysis.ConclusionsSeven Glu-1Bx and four Glu-1By allele detection markers were developed to detect nine Glu-1Bx and seven Glu-1By locus alleles, respectively. Integrating previously reported markers and 11 newly developed PCR markers improves allelic identification of the Glu-B1 locus and facilitates more effective analysis of Glu-B1 alleles molecular variations, which may improve the end-use quality of wheat.

Structure Strengthening Phenomena of Gluten Matrices under Different Stress Types.

To predict the achievable product volume with respect to the gas retention capacity of the gluten matrix in wheat flour doughs, strain hardening evaluation is crucial. But assessing these structure hardening phenomena in wheat flour dough systems is still a challenging task. In this work, a simple shear method applied to kneaded dough samples was tested and compared to biaxial extension tests performed with a lubricated squeezing flow method. The comparability of shear-induced structure hardening with biaxial extension tests was shown. Structure hardening and breakdown after overload were visualized using shear flow and a comparison of the obtained shear flow over Hencky strain curve peaks. To predict the behavior of the analyzed flours according to their composition, a correlation analysis of the flour and dough properties was performed. The influence of the HMW glutenin subunits on the sensitivity of the dough matrix according to the applied shear speed (0.1 and 1.0 mm/s) could be shown with a correlation coefficient of 0.94. The LMW glutenin subunits, on the other hand, showed a high correlation coefficient of 0.89 with the achievable network connectivity parameter z [-] gained from frequency sweep testing.

Determining factors of durum wheat bread loaf volume and alveograph characteristics under optimal, drought and heat stress conditions

Durum wheat is an important crop, especially in Mediterrannean countries; around 25% of durum wheat world-wide, and 70–90% in the Middle East, is used for bread making. Climate change is causing increased periods of drought stress and higher temperatures which are affecting wheat quality. Alveograph extensibility is important for durum wheat loaf volume (LFV), as is the relationship between dough tenacity and extensibility. This study was done to identify the factors determining LFV and alveograph properties under optimal and stress conditions. Six durum wheat cultivars with the same glutenin composition were grown for two seasons under optimal, drought and heat stress conditions. Good LFV was consistently related with higher dough extensibility, irrespective of production conditions. A number of the LMW glutenin fractions, and the γ-gliadins were significantly reduced and β-gliadins were increased under both heat and drought stress. The large and total unextractable polymeric proteins and unextractable HMW glutenins were significantly reduced by heat stress. In a multiple regression of LFV (without alveograph values), solvent retention capacity and sodium dodecyl sulphate sedimentation were the best predictors of LFV under all conditions. Size-exclusion high-performance liquid chromatography fractions combined with flour protein content were good predictors of LFV only under optimal conditions.

Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat

AbstractBackground and ObjectivesDelayed harvest of spring wheat is a common occurrence in the Northern Great Plains region of North America, especially western Canada, as a result of inclement weather. This can have negative impacts on the yield, grade, and quality of wheat leading to financial loss for farmers and processing complications along the value chain. The objective of this study was to investigate the effects of delayed harvest on wheat quality, gluten strength, and gluten protein composition about which little is known. Four leading varieties of Western Canadian hard red spring bread wheat were grown in replicated trials at four locations, involving four harvest dates from physiological maturity to 6 weeks thereafter.FindingsDelayed harvest had a statistically significant effect on Fusarium damaged kernels (increased), grain test weight (decreased), flour ash (decreased), gluten strength (increased) measured by mixograph development time and work input to peak development, and two protein compositional factors: HMW glutenin in flour protein and ratio of HMW glutenin to soluble prolamins (both increased).ConclusionsConsidering the totality of results, apart from grade and test weight, the effects of delayed harvest on wheat quality on gluten strength, while significant, were relatively minor compared to the much larger effects of growing location and genotype. Expanding the study to include more growing locations and seasons to capture a wider range of weather conditions may be required to reveal more pronounced effects caused by harvest delays. Results emphasize the importance of harvesting wheat as soon as is practical after physiological maturity to limit degradation of grade and economic loss.Significance and NoveltyResults clarify the limited understanding of the effects of delayed harvest on wheat quality and related properties. There appear to be no previous studies specifically evaluating the effects of delayed harvest on gluten strength and protein composition of hard spring wheat, especially considering that the time frame in the present study begins at physiological maturity. Reduced grades and deterioration of grain quality as a result of post‐growing season precipitation and cooler temperatures, and weathering in general, did not result in reduced gluten strength as might be expected when harvest was delayed. The small but significant improvement in gluten strength and highly correlated increase in glutenin per unit protein for the latter two harvest dates appear to be in‐line with postharvest effects of wheat maturation.

Missense alleles of the HMW glutenin subunits Dx5 and Dy10 have small changes in function relative to missense changes in Puroindoline a and b

AbstractBackground and ObjectivesThe high molecular weight glutenin subunit genes (HMW‐GS) in wheat (Triticum aestivum L.) play a key role in determining dough functionality. More specifically allelic variation for the Glu‐D1 subunit loci is consistently associated with bread making quality. Since much of the hard wheat germplasm is fixed for the more favorable 1Dx5 + 1Dy10 haplotype, our goal was to identify allelic variation in 1Dx5 and 1Dy10 HMW‐GS genes using an ethyl methanesulfonate (EMS) mutagenized population in the soft white spring wheat cultivar “Alpowa.” The same source population was previously used in screening for creating novel alleles in Puroindoline a (Pina) and Puroindoline b (Pinb) which are responsible for grain hardness variation. Direct sequencing of 384 M3 families identified 135 point mutations equally dispersed across 1Dx5 and 1Dy10. The mutation discovery rate was 1/12.7 kb of DNA, equal to that found in the Pin loci. Mutation carrying plants were crossed to the nonmutagenized Alpowa parent to create F2 populations segregating for the induced EMS HMW Glutenin mutations. Swelling index of gluten (SIG) was measured from seed from field grown plants to assess the impact of each EMS mutation upon Glutenin function.FindingsNonsense mutations in both 1Dx5 and 1Dy10 reduced SIG values, indicating both 1Dx5 and 1Dy10 are needed for gluten functionality. Missense mutations did not alter SIG values compared to their wild type counterparts. In contrast missense mutations within the tryptophan‐rich region of both PINS increased grain hardness pointing to the importance of this protein region. No such region in 1Dx5 or 1Dy10 was found indicating these proteins are structurally stable and tolerant of amino acid substitution.ConclusionsResults from the Glu‐D1 subunit and Pin loci show that useful phenotypic variation can be created using EMS mutagenesis for genes where naturally occurring mutations occur from amino substitutions as is the case for the Pin loci.Significance and NoveltyEMS induced mutations are useful for creating new alleles in storage proteins with much greater impacts in genes that have a defined active site as for the Pin loci than in genes such as the HMW Glu‐1 genes which have a long repetitive region.

Missense alleles of the HMW glutenin subunits Dx5 and Dy10 have small changes in function relative to missense changes in Puroindoline a and b

Missense alleles of the HMW glutenin subunits Dx5 and Dy10 have small changes in function relative to missense changes in Puroindoline a and b

Bread-Making Potential and Yielding of Hybrid Wheat Under Varied Agronomic and Environmental Factors

Abstract The purpose of this study was to determine the effect of simplified tillage systems (RT, NT) in comparison with conventional tillage (CT) on technological grain quality and baking value, as well as of hybrid wheat grown under variable weather conditions. A three-year field trial experiment was conducted using a randomised block design, in triplicate. The factors studied were as follows: I - three tillage systems - no-tillage (NT), reduced (RT), and conventional (CT); II - two winter wheat cultivars ‘Hylux’ (cv. hybrid) and for comparison ‘Bogatka’ (cv. common). The use of CT and RT tillage systems compared to NT significantly increased yield by 8.9 and 7.7%, respectively, and selected grain quality parameters along with a more favorable gluten protein profile. The flour obtained, with water absorption above 58.0%, can be classified as strong flour with good farinographic and alveograph parameters. The genetic characteristics of the wheat cultivars determined the technological quality of the grain and the baking value, as well as the grain yield. For ‘Hylux’ cv. hybrid wheat, there was a higher yield and better grain quality, which contained significantly more gliadins and glutenins, and the flour was characterised by higher parameters that determine the preferred viscoelastic properties of the dough. The common ‘Bogatka’ wheat cv. accumulated higher contents of ω gliadins and LMW and HMW glutenin subunits in the grain, while for α/β and γ gliadin contents the difference was not significant. A fairly dry period (June–July) of wheat ripening reduced the grain yield but was favourable for higher values of quality characteristics, gluten protein fractions, as well as the farinographic (WAF, DDT, DS) and alveograph (W, P, L) parameters.

Addition of Psathyrostachys huashanica HMW glutenin subunit expresses positive contribution to protein polymerization and gluten microstructure of receptor wheat

Psathyrostachys huashanica Keng (2n = 2x = 14, NsNs) is considered as a valuable wild germplasm for wheat improvement on account of its numerous outstanding traits. During this study, 7182-1Ns with higher quality was screened out, a series of experiments were conducted to clarify the reasons of quality improvement. The results indicated 7182-1Ns was carried a novel high-molecular-weight glutenin subunit (HMW-GS) from P. huashanica, designated as P. huashanica’ subunit in wheat (HS), which changed the HMW-GS compositions, increased the proportion of glutenins in wheat gluten protein, accelerated the accumulation speed of unextractable polymeric protein (UPP) during grain development stage accelerated, and a denser microstructure of the gluten network was formed in the dough. Therefore, the current research provides important reference on effectively utilize 7182-1Ns as an intermediate germplasm for quality breeding improvement.

Drought and heat stress effects on gluten protein composition and its relation to bread-making quality in wheat

Wheat grain proteins are largely affected by environmental conditions, with drought and heat stress causing considerable changes to gluten composition, resulting in variations in bread-making quality. Size-exclusion high-performance liquid chromatography (SE-HPLC) was used to assess the effects of moderate and severe drought and heat stress on variation in gluten proteins in bread wheat cultivars. Extractable gliadin (exGLi), mixing time (MixT) and total polymeric proteins (TPP) were largely genetically determined, while flour protein content (FPC) and extractable albumins/globulins (exAG) were significantly affected by treatment. The two levels of both heat and drought stress caused differential expression of gluten proteins. The unextractable polymeric proteins were reduced under severe heat stress, while both extractable and unextractable low molecular weight glutenin fractions were increased, leading to a weakening of the dough and deterioration of quality. Severe drought caused increased values of all bread-making related characteristics and loaf volume (LV), coupled with significant increases in unextractable polymeric and monomeric proteins and exGLi. Moderate heat stress caused increases in extractable HMW glutenin, which negatively affected bread-making characteristics. The large and total polymeric proteins were consistently correlated with LV for all treatments, although extractable HMW glutenins were generally negatively correlated with baking characteristics under all treatments.

Study on the in vitro digestion process of green wheat protein: Structure characterization and product analysis.

In this study, the in vitro digestion process of green wheat protein (GWP) was explored by simulating the gastrointestinal digestion. The digestibility of GWP was 65.23%, and was mainly digested by trypsin. During the digestion process of GWP, large‐size particles are digested by pepsin, and medium‐sized particles are digested by trypsin into smaller particles; irregular large block structure with smooth surface was gradually turned into smaller blocks with porous surface; and the spatial conformation was loosened mainly by the unfolding of β‐sheet structure. Gel electrophoresis demonstrated that HMW glutenin and ω‐gliadins in GWP were completely digested, while LMW glutenin and α/β/γ‐gliadins were partially digested. Additionally, the peptide lengths were relatively dispersed after pepsin digestion. Most of the peptides (76.5%) fell into the range 3–15 amino acid after pepsin and trypsin digestion. The molecular weight (MW) of most pepsin digestion products was above 2000 Da, whereas the MW of trypsin digestion products was mainly concentrated in 500–2000 Da. Besides, the sensitizing peptide sequence of wheat protein was detected in the final digestion products of GWP. This research provided a theoretical guidance for the development and application of GWP.

The Course of Physiological Processes, Yielding, and Grain Quality of Hybrid and Population Wheat as Affected by Integrated and Conventional Cropping Systems

At present, under the conditions of climate change, for mainly environmental but also economic reasons, especially in the case of new wheat genotypes, alternative cropping systems are recommended in addition to the common conventional system. The aim of this study was to determine the effect of the integrated system (INTEG) and conventional system (CONV) on the physiological parameters, yield, and mineral composition of the grain, as well as the amount and quality of protein of winter wheat Hymalaya (hybrid cv.) and Formacja (population cv.) against the background of changing hydrothermal conditions in the years of the study. The field experiment was carried out in 2016–2019 in Przecław (50°11′00″ N, 21°29′00″ E), Poland. More favorable values of physiological parameters and grain yield were found in the CONV system than in the INTEG system. A more efficient course of the photosynthesis process in cv. Hymalaya effected a higher grain yield, which was similar in the INTEG system to that of cv. Formacja from the CONV system. The use of the CONV system effected an increase in the grain quality traits as well as the sum of gliadins and glutenins, including the subunits γ gliadins, LMW glutenins, and HMW glutenins. Grain of cv. Hymalaya from the INTEG system had higher contents of Fe, Mn, and Mg and more favorable composition of glutenin proteins and their HMW/LMW ratio than cv. Formacja. Higher values of quality traits and gluten protein fractions and subunits, along with a reduction in the grain yield of wheat cultivars, were favored by periods with rainfall deficit in the wheat ripening period, where low hydrothermal coefficients were recorded.

Pyramiding of genes for grain protein content, grain quality, and rust resistance in eleven Indian bread wheat cultivars: a multi-institutional effort.

The online version contains supplementary material available at 10.1007/s11032-022-01277-w.

Allelic variation and genetic diversity of HMW glutenin subunits in Chinese wheat (Triticum aestivum L.) landraces and commercial cultivars.

Wheat landraces have abundant genetic variation at the Glu-1 loci, which is desirable germplasms for genetic enhancement of modern wheat varieties, especially for quality improvement. In the current study, we analyzed the allelic variations of the Glu-1 loci of 597 landraces and 926 commercial wheat varieties from the four major wheat-growing regions in China using SDS-PAGE. As results, alleles Null, 7+8, and 2+12 were the dominant HMW-GSs in wheat landraces. Compared to landraces, the commercial varieties contain higher frequencies of high-quality alleles, including 1, 7+9, 14+15 and 5+10. The genetic diversity of the four commercial wheat populations (alleles per locus (A) = 7.33, percent polymorphic loci (P) = 1.00, effective number of alleles per locus (Ae) = 2.347 and expected heterozygosity (He) = 0.563) was significantly higher than that of the landraces population, with the highest genetic diversity found in the Southwestern Winter Wheat Region population. The genetic diversity of HMW-GS is mainly present within the landraces and commercial wheat populations instead of between populations. The landraces were rich in rare subunits or alleles may provide germplasm resources for improving the quality of modern wheat.

Genome-Wide Identification, Characterization and Expression Pattern Analysis of the γ-Gliadin Gene Family in the Durum Wheat (Triticum durum Desf.) Cultivar Svevo.

Very recently, the genome of the modern durum wheat cv. Svevo was fully sequenced, and its assembly is publicly available. So, we exploited the opportunity to carry out an in-depth study for the systematic characterization of the γ-gliadin gene family in the cv. Svevo by combining a bioinformatic approach with transcript and protein analysis. We found that the γ-gliadin family consists of nine genes that include seven functional genes and two pseudogenes. Three genes, Gli-γ1a, Gli-γ3a and Gli-γ4a, and the pseudogene Gli-γ2a* mapped on the A genome, whereas the remaining four genes, Gli-γ1b, Gli-γ2b, Gli-γ3b and Gli-γ5b, and the pseudogene Gli-γ4b* mapped on the B genome. The functional γ-gliadins presented all six domains and eight-cysteine residues typical of γ-gliadins. The Gli-γ1b also presented an additional cysteine that could possibly have a role in the formation of the gluten network through binding to HMW glutenins. The γ-gliadins from the A and B genome differed in their celiac disease (CD) epitope content and composition, with the γ-gliadins from the B genome showing the highest frequency of CD epitopes. In all the cases, almost all the CD epitopes clustered in the central region of the γ-gliadin proteins. Transcript analysis during seed development revealed that all the functional γ-gliadin genes were expressed with a similar pattern, although significant differences in the transcript levels were observed among individual genes that were sometimes more than 60-fold. A progressive accumulation of the γ-gliadin fraction was observed in the ripening seeds that reached 34% of the total gliadin fraction at harvest maturity. We believe that the insights generated in the present study could aid further studies on gliadin protein functions and future breeding programs aimed at the selection of new healthier durum wheat genotypes.

Drought Stress during Anthesis Alters Grain Protein Composition and Improves Bread Quality in Field-Grown Iranian and German Wheat Genotypes

Drought stress is playing an increasingly important role in crop production due to climate change. To investigate the effects of drought stress on protein quantity and quality of wheat, two Iranian (Alvand, Mihan) and four German (Impression, Discus, Rumor, Hybery) winter wheat genotypes, representing different quality classes and grain protein levels, were grown under field conditions in Eqlid (Iran) during the 2018–2019 growing season. Drought stress was initiated by interrupting field irrigation during the anthesis phase at two different stress levels. Drought stress at anthesis did not significantly change total grain protein concentration in any of the wheat genotypes. Similarly, concentrations of grain storage protein sub-fractions of albumin/globulin, gliadin and glutenin were unaltered in five of the six genotypes. However, analysis of protein sub-fractions by SDS polyacrylamide gel electrophoresis revealed a consistent significant increase in ω-gliadins with increasing drought stress. Higher levels of HMW glutenins and a reduction in LMW-C glutenins were observed exclusively under severe drought stress in German genotypes. The drought-induced compositional change correlated positively with the specific bread volume, and was mainly associated with an increase in ω-gliadins and with a slight increase in HMW glutenins. Despite the generally lower HMW glutenin concentrations of the Iranian genotypes and no effect of drought on the concentration of HMW sub-fraction, there was still high specific bread volume under drought. It is suggested that for the development of new wheat cultivars adapted to these challenging climatic conditions, the protein composition should be considered in addition to the yield and grain protein concentration.

Molecular Characterization of Novel x-Type HMW Glutenin Subunit 1B × 6.5 in Wheat.

A novel high molecular weight glutenin subunit encoded by the Glu-1B locus was identified in the French genotype Bagou, which we named 1B × 6.5. This subunit differed in SDS-PAGE from well-known 1B × 6 and 1B × 7 subunits, which are also encoded at this locus. Subunit 1B × 6.5 has a theoretical molecular weight of 88,322.83 Da, which is more mobile than 1B × 6 subunit, and isoelectric point (pI) of about 8.7, which is lower than that for 1B × 6 subunit. The specific primers were designed to amplify and sequence 2476 bp of the Glu-1B locus from genotype Bagou. A high level of similarity was found between the sequence encoding 1B × 6.5 and other x-type encoding alleles of this locus.

Polymorphism of high-molecular-weight glutenin loci in Ukrainian wheat landraces Triticum aestivum L.

Aim. The aim of the study was to investigate allelic variability of high-molecular-weight glutenin loci Glu-A1, Glu-B1, Glu-D1 in Ukrainian winter wheat landraces and obsolete cultivars Triticum aestivum L. Methods. Allelic diversity at the Glu-1 loci were analyzed in 54 collection accessions, including 41 landraces (Krymka, Banatka, Girka, Theyka and others), and 13 first breeding cultivars that were developed in the beginning of the last century by selection from local wheat. Method of SDS-PAG electrophoresis according to Laemmli was used for fractionation of HMW glutenin subunits. Results. A total 11 alleles at the Glu-1 loci were identified, including 3 alleles at the Glu-A1 (a, b, c) and Glu-D1 (a, b, d) loci, and 5 – at the Glu- B1 (c, u, an, aj and subunit 9). Differences in frequencies of glutenin alleles were revealed. Conclusions. In the gene pool of Ukrainian winter bread wheat landraces the most widespread alleles were Glu-A1a (43.3 %), Glu-A1b (40.5 %), Glu-B1c (58 %), Glu-B1u (23 %), Glu-D1d (48.6 %), Glu-D1a (47.2 %). All these alleles (except of the Glu-D1a) are also predominant in the gene pool of modern commercial Ukrainian cultivars. A distinctive feature of Ukrainian landraces are the rare allelic variants of the Glu-B1 locus, which encode the subunits 1By9 and 1By8 (allele Glu-B1aj).
 Keywords: Triticum aestivum L., winter wheat, landraces, high-molecular-weight glutenin, alleles.

Omega-5 and Gamma Gliadin are the Major Allergens in Adult-Onset IgE-Mediated Wheat Allergy: Results from Thai Cohort with Oral Food Challenge.

BackgroundVarious clinical patterns based on routes of sensitization and sensitized allergens are reported in adult-onset IgE-mediated wheat allergy. There is still a paucity of data on IgE-bound wheat allergen profiles in wheat challenge-proven adult-onset wheat allergic cases. Therefore, we aim to identify the major sensitized allergens in Thai adult-onset wheat allergic patients whose first symptom occurred after the age of 18 years despite previous tolerance.MethodsThis cross-sectional pilot study recruited patients from the Thai Adult-onset IgE-mediated Wheat Allergy Cohort (TAWAC). The sera of patients with mostly challenge-proven cases were selected for allergen study, including ImmunoCAP and IgE-bound gliadins along with glutenins profiles. The IgE-bound proteins were identified by liquid chromatography-tandem mass spectrophotometry (LC-MS/MS). Direct binding of IgE to recombinant gliadin and glutenin was performed to confirm the results of immunoblot and LC-MS/MS.ResultsEleven wheat-dependent exercise-induced anaphylaxis (WDEIA) and 4 typical wheat allergy (WA) patients were enrolled. Serum IgE from >50% of bound proteins had a molecular weight ranging from 35 to 55 kDa in both gliadin and glutenin extracts. Further, ELISA demonstrated that γ-gliadin and ω5-gliadin were the most important major allergens. Other major allergens include α/β-gliadin, HMW glutenin, and possibly α-amylase inhibitor or LWM glutenin. Gamma-gliadin sensitization was found in all WA patients (4/4), while ω-5 gliadin was found in all WDEIA patients (11/11) from ELISA.ConclusionWheat γ-gliadin and ω-5 gliadin are major wheat allergens among adult-onset wheat allergy patients in Thailand. Component-resolved diagnosis using γ-gliadin might be helpful in high suspicion of wheat allergy.

Effect of Soil Tillage Practice on Photosynthesis, Grain Yield and Quality of Hybrid Winter Wheat

Although the conventional tillage (CT) system dominates in the cultivation of wheat in Europe, currently, mainly for economic and environmental reasons, especially in the case of new varietal genotypes, reduced tillage systems (RT), including no-tillage (NT), are practised. The aim of the research was to evaluate the influence of tillage systems on yield, gas exchange parameters, chlorophyll fluorescence, and the quantity and quality of protein of hybrid winter wheat cultivars grown under various hydrothermal conditions in the years of the research. A field experiment was carried out between 2016 and 2019 in Domaradz (49°47′38′′ N, 21°56′54′′ E), Poland. The following factors were tested: three tillage systems—conventional (CT), reduced (RT) and no-tillage (NT), and five hybrid cultivars of winter wheat—Hybery, Hyking, Hymalaya, Hypocamp and Hyvento. The highest grain yield and the most favourable values of physiological parameters were found in the CT system in comparison to the reduced systems RT and NT. Unfavourable hydrothermal conditions with a deficit of precipitation during the 2018/2019 growing season resulted in a decrease in the grain yield and selected physiological parameters in the CT system, while they increased in the NT system. More favourable physiological parameters and higher yields resulted from cultivation of hybrid winter wheat in the CT system for cvs. Hymalaya and Hypocamp grain, and in the NT system for cv. Hyking. The use of the CT system in comparison to RT and NT resulted in a significant increase in the value of grain quality parameters and the content of the sum of gliadins and glutenins as well as γ, ω gliadins and HMW glutenins. No statistical differences were found in the content of albumin and globulin or α/β subunits of gliadins and LMW glutenins in the CT and RT systems. Cvs. Hyvento and Hyking, in the CT as well as in the RT and NT systems, obtained higher values of quality characteristics and fractions and subunits of gluten proteins, especially when low hydrothermal coefficients were recorded during the grain formation and ripening period (June–July).