6533b872fe1ef96bd12d302e
RESEARCH PRODUCT
Characterization of 150 Wheat Cultivars by LC-MS-Based Label-Free Quantitative Proteomics Unravels Possibilities to Design Wheat Better for Baking Quality and Human Health
Muhammad AfzalStefan TenzerDetlef SchuppanDetlef SchuppanMalte SielaffKhaoula El HassouniManjusha NeerukondaC. Friedrich H. LonginValentina Curellasubject
0106 biological sciences0301 basic medicinehealthy nutritionQuantitative proteomicsPlant ScienceBiologyProteomics01 natural sciencesArticle03 medical and health sciencesHuman healthLiquid chromatography–mass spectrometryLC-MS proteomicswheatmedicineCultivarFood scienceEcology Evolution Behavior and SystematicsLabel freeEcologyfungiBotanyfood and beveragesHeritabilitymedicine.disease030104 developmental biologyQK1-989future breedingWheat allergy010606 plant biology & botanydescription
Wheat (Triticum aestivum ssp. aestivum) contributes to 20% of the human protein supply, delivers essential amino acids and is of fundamental importance for bread and pasta quality. Wheat proteins are also involved in adverse human reactions like celiac disease (CD), wheat allergy (WA) and non-celiac wheat sensitivity (NCWS). Using liquid chromatography-mass spectrometry (LC-MS)-based label-free quantitative (LFQ) proteomics of aqueous flour extracts, we determined 756 proteins across 150 wheat cultivars grown in three environments. However, only 303 proteins were stably expressed across all environments in at least one cultivar and only 89 proteins thereof across all 150 cultivars. This underlines the large influence of environmental conditions on the expression of many proteins. Wheat cultivars varied largely in their protein profile, shown by high coefficients of variation across different cultivars. Heritability (h2) ranged from 0–1, with 114 proteins having h² >
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2021-02-24 | Plants |