Cellular Response to the high protein digestibility/high-Lysine (hdhl) sorghum mutation

被引:14
|
作者
Benmoussa, Mustapha [1 ]
Chandrashekar, Arun [2 ]
Ejeta, Gebisa [3 ]
Hamaker, Bruce R. [1 ]
机构
[1] Purdue Univ, Dept Food Sci, Whistler Ctr Carbohydrate Res, W Lafayette, IN 47907 USA
[2] Cent Food Technol Res Inst, Mysore 570013, Karnataka, India
[3] Purdue Univ, Dept Agron, W Lafayette, IN 47907 USA
关键词
Sorghum; Two-dimensional gel; Proteomics; Mutant; Chaperones; DEFECTIVE SIGNAL PEPTIDE; MAIZE GAMMA-ZEIN; BODY FORMATION; ALPHA-ZEIN; OPAQUE ENDOSPERM; WATER-STRESS; ADP-GLUCOSE; GENE; BODIES; ACCUMULATION;
D O I
10.1016/j.plantsci.2015.08.025
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
A high protein digestibility/high-lysine mutant P721Q (hdhl) with a multi-folded protein body morphology has been developed, with a 22 kDa alpha-kafirin single point mutation having also been recently identified. Relatively little is known regarding the resulting cellular response in hdhl endosperm. The aim is to elucidate these biochemical changes. Two-dimentional gel electrophoresis showed an apparent increase of non-kafirin and a decrease in kafirins content in hdhl endosperm. Mass spectrometry data yielded the identity of differentially expressed non-kafirin proteins in hdhl, wild-type lines such as cytoskeleton and chaperones proteins, and also others involved in amino acids and carbohydrates biochemical synthesis pathways. Western blot analysis showed that chaperone proteins were more highly expressed in the hdhl than the wild-type sorghum and confirmed the non-kafirin proteins proteomic results. Two-dimentional gel electrophoresis showed that the gamma-kafirin subunits content had decreased, and the 22 kDa alpha-kafirin subunit was increased in hdhl without any apparent molecular mass change. The observed differential expression most likely led to proteins interactions between gamma- and alpha-kafirin subunits in particular, which resulted in a kafirins packing differently to form the protein body's multi-folded morphology, while also improving its digestibility. (C) 2015 Elsevier Ireland Ltd. All rights reserved.
引用
收藏
页码:70 / 77
页数:8
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