为探究盐胁迫调控因子和促分裂素原活化蛋白激酶(mitogen activated protein kinases,MAPK)信号途径对盐胁迫的响应,以禾谷镰刀菌(Fusarium graminearum)为研究对象,应用生物信息学对禾谷镰刀菌FgNST1和FgMGV1保守域及其同源蛋白进行分...为探究盐胁迫调控因子和促分裂素原活化蛋白激酶(mitogen activated protein kinases,MAPK)信号途径对盐胁迫的响应,以禾谷镰刀菌(Fusarium graminearum)为研究对象,应用生物信息学对禾谷镰刀菌FgNST1和FgMGV1保守域及其同源蛋白进行分析,采用酵母双杂交和荧光定量PCR分析了FgNST1和FgMGV1之间的相互关系,并检测了FgNST1基因对DON毒素的影响。结果表明,FgNST1含有盐胁迫负调控因子保守域,FgMGV1含有丝氨酸/苏氨酸蛋白激酶催化中心(Serine/Threonine protein kinase catalytic center,STKc)保守域;FgNST1与黄色镰刀菌的胁迫反应蛋白相似度最高。FgNST1与FgMGV1可以相互作用,在盐胁迫下FgNST1基因表达下调,而FgMGV1基因表达上调。在无盐胁迫下FgMGV1基因在FgNST1敲除突变体中几乎不表达,在盐胁迫下FgMGV1基因在FgNST1敲除突变体中的相对表达量高于野生型菌株。盐胁迫抑制禾谷镰刀菌在小麦基质中的脱氧雪腐镰刀菌烯醇(deoxynivalenol,DON)毒素合成。在无盐胁迫的小麦基质培养基中,FgNST1敲除突变体在产毒初期产生的DON毒素显著高于野生型,7 d后则显著低于野生型;在盐胁迫的小麦基质中,FgNST1敲除突变体产生的DON毒素始终高于野生型菌株。展开更多
Significant correlations exist for the total sample between the dough viscoelastic properties and quality, but little information about these links is available. This study investigates the relationship between the gl...Significant correlations exist for the total sample between the dough viscoelastic properties and quality, but little information about these links is available. This study investigates the relationship between the gluten molecular conformation and the dough viscoelastic properties of the Zhengmai 379 wheat variety with different relative humidity(RH) values during storage.The results showed that protein extractability, free sulfhydryl(SH) groups, and wet gluten contents decreased to a certain degree during storage, while the glutenin quantity significantly varied. Significant negative correlation coefficients were found between the dough viscosity at 50% RH and the β-turn contents at 40% RH(-0.918) or 60% RH(-0.949)(P < 0.01), the dough viscosity at50% RH and the β-turn contents at 50% RH(-0.912)(P < 0.05), and the dough viscosity at 50% RH and the α-helix/β-sheet ratio at 40% RH(-0.875), 50% RH(-0.869), or 60% RH(-0.843)(P < 0.05). Significant correlation coefficients were further observed between the dough viscosity at 50% RH and the β-sheet contents at 60% RH(0.927)(P < 0.01) and between the dough viscosity at50% RH and the β-sheet contents at 40% RH(0.910) or 50% RH(0.908)(P < 0.05). A decrease in the free SH groups of gluten and an increase in the low-molecular weight contents suggested that gliadin was incorporated via SS crosslinking to the glutenin-like protein, which did not dissolve in ethanol.展开更多
文摘为探究盐胁迫调控因子和促分裂素原活化蛋白激酶(mitogen activated protein kinases,MAPK)信号途径对盐胁迫的响应,以禾谷镰刀菌(Fusarium graminearum)为研究对象,应用生物信息学对禾谷镰刀菌FgNST1和FgMGV1保守域及其同源蛋白进行分析,采用酵母双杂交和荧光定量PCR分析了FgNST1和FgMGV1之间的相互关系,并检测了FgNST1基因对DON毒素的影响。结果表明,FgNST1含有盐胁迫负调控因子保守域,FgMGV1含有丝氨酸/苏氨酸蛋白激酶催化中心(Serine/Threonine protein kinase catalytic center,STKc)保守域;FgNST1与黄色镰刀菌的胁迫反应蛋白相似度最高。FgNST1与FgMGV1可以相互作用,在盐胁迫下FgNST1基因表达下调,而FgMGV1基因表达上调。在无盐胁迫下FgMGV1基因在FgNST1敲除突变体中几乎不表达,在盐胁迫下FgMGV1基因在FgNST1敲除突变体中的相对表达量高于野生型菌株。盐胁迫抑制禾谷镰刀菌在小麦基质中的脱氧雪腐镰刀菌烯醇(deoxynivalenol,DON)毒素合成。在无盐胁迫的小麦基质培养基中,FgNST1敲除突变体在产毒初期产生的DON毒素显著高于野生型,7 d后则显著低于野生型;在盐胁迫的小麦基质中,FgNST1敲除突变体产生的DON毒素始终高于野生型菌株。
基金Supported by National Key Research and Development Program(2016YFD0400203)National Natural Science Foundation of China(31571780 and 31771897)+2 种基金General Science and Technology Research Projects of Zhengzhou(N2013G0077)Key Scientific Research Project of Universities in Henan Province(16A210018)the focus on Fostering Basic Research Fund of Henan University of Technology(2013JCYJ05)
文摘Significant correlations exist for the total sample between the dough viscoelastic properties and quality, but little information about these links is available. This study investigates the relationship between the gluten molecular conformation and the dough viscoelastic properties of the Zhengmai 379 wheat variety with different relative humidity(RH) values during storage.The results showed that protein extractability, free sulfhydryl(SH) groups, and wet gluten contents decreased to a certain degree during storage, while the glutenin quantity significantly varied. Significant negative correlation coefficients were found between the dough viscosity at 50% RH and the β-turn contents at 40% RH(-0.918) or 60% RH(-0.949)(P < 0.01), the dough viscosity at50% RH and the β-turn contents at 50% RH(-0.912)(P < 0.05), and the dough viscosity at 50% RH and the α-helix/β-sheet ratio at 40% RH(-0.875), 50% RH(-0.869), or 60% RH(-0.843)(P < 0.05). Significant correlation coefficients were further observed between the dough viscosity at 50% RH and the β-sheet contents at 60% RH(0.927)(P < 0.01) and between the dough viscosity at50% RH and the β-sheet contents at 40% RH(0.910) or 50% RH(0.908)(P < 0.05). A decrease in the free SH groups of gluten and an increase in the low-molecular weight contents suggested that gliadin was incorporated via SS crosslinking to the glutenin-like protein, which did not dissolve in ethanol.
