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Development of sorghum mutants with improved in vitro protein digestibility by CRISPR/Cas9 editing of kafirin genes
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作者 Lev A.Elkonin Grigoriy A.Gerashchenkov +4 位作者 Natalie V.Borisenko Odyssey A.Kenzhegulov Saule Kh.Sarsenova Natalya A.Rozhnova Valery M.Panin 《The Crop Journal》 SCIE CSCD 2023年第5期1411-1418,共8页
Sorghum(Sorghum bicolor(L.) Moench) is a major world crop that is a reliable source of fodder and food grain in arid regions. However, unlike other cereals, sorghum grain has low nutritional value, owing mainly to the... Sorghum(Sorghum bicolor(L.) Moench) is a major world crop that is a reliable source of fodder and food grain in arid regions. However, unlike other cereals, sorghum grain has low nutritional value, owing mainly to the resistance of its storage proteins(kafirins) to protease digestion. Changing the composition of kafirins or their primary structure may address this problem. To induce mutations in kafirin-encoding genes that were expected to disturb their accumulation in endosperm cells, we used a genome-editing approach. By Agrobacterium-mediated genetic transformation of immature embryos of cv. Avans, we obtained 14 transgenic plants with genetic constructs for site-directed mutagenesis of the k1C5 and g KAF1 genes encoding 22 k Da a-and 28 kDa γ-kafirins, respectively. Sequencing of 5 regenerants obtained by using k1C5-addressing vector revealed two plants with mutations. T_1 progeny of these mutants had higher in vitro digestibility of endosperm proteins(86%–92%), in comparison with the donor Avans(63%–67%). The kernels of these plants had a thick vitreous endosperm. A mutant with increased in vitro protein digestibility and vitreous endosperm, carrying a mutation in the target sequence, was also obtained by use of the gKAF1-addressing vector. Thus, using genome editing technology, we have obtained mutants with improved kafirin digestibility that can be used in sorghum breeding. 展开更多
关键词 SORGHUM CRISPR/Cas Kafirins in vitro protein digestibility Vitreous endosperm
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Physical and chemical changes of rapeseed meal proteins during toasting and their effects on in vitro digestibility
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作者 Sergio Salazar-Villanea Erik M.A.M.Bruininx +4 位作者 Harry Gruppen Wouter H.Hendriks Patrick Carré Alain Quinsac Antonius F.B.van der Poel 《Journal of Animal Science and Biotechnology》 SCIE CAS CSCD 2017年第2期417-427,共11页
Background: Toasting during the production of rapeseed meal(RSM) decreases ileal crude protein(CP) and amino acid(AA) digestibility. The mechanisms that determine the decrease in digestibility have not been ful... Background: Toasting during the production of rapeseed meal(RSM) decreases ileal crude protein(CP) and amino acid(AA) digestibility. The mechanisms that determine the decrease in digestibility have not been fully elucidated. A high protein quality, low-denatured, RSM was produced and toasted up to 120 min, with samples taken every 20 min. The aim of this study was to characterize secondary structure and chemical changes of proteins and glucosinolates occurring during toasting of RSM and the effects on its in vitro CP digestibility.Results: The decrease in protein solubility and the increase of intermolecular β-sheets with increasing toasting time were indications of protein aggregation. The contents of NDF and ADIN increased with increasing toasting time.Contents of arginine, lysine and O-methylisourea reactive lysine(OMIU-RL) linearly decreased with increasing toasting time, with a larger decrease of OMIU-RL than lysine. First-order reactions calculated from the measured parameters show that glucosinolates were degraded faster than lysine, OMIU-RL and arginine and that physical changes to proteins seem to occur before chemical changes during toasting. Despite the drastic physical and chemical changes noticed on the proteins, the coefficient of in vitro CP digestibility ranged from 0.776 to 0.750 and there were no effects on the extent of protein hydrolysis after 120 min. In contrast, the rate of protein hydrolysis linearly decreased with increasing toasting time, which was largely correlated to the decrease in protein solubility, lysine and OMIU-RL observed. Rate of protein hydrolysis was more than 2-fold higher for the untoasted RSM compared to the 120 min toasted material.Conclusions: Increasing the toasting time for the production of RSM causes physical and chemical changes to the proteins that decrease the rate of protein hydrolysis. The observed decrease in the rate of protein hydrolysis could impact protein digestion and utilization. 展开更多
关键词 Hydrolysis rate in vitro protein digestibility Rapeseed meal Reactive lysine Secondary structure
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