Wheat Gluten, Desirable or Dangerous Genes

Nonceliac gluten sensitivity or wheat intolerance syndrome?

T he increase in world-wide consumption of a Mediterranean diet, which includes a wide range of wheatbased foods, has possibly contributed to an alarming rise in the incidence of wheat (gluten?)-related disorders. Gluten, the main protein complex in wheat, barley, and rye, is a mixture of alcohol-insoluble (“glutenins”) and alcohol-soluble (“gliadins”) proteins. Gliadins are a group of proline ...

Chromosomal Localization of Genes Conferring Desirable Agronomic Traits from Wheat-Agropyron cristatum Disomic Addition Line 5113

Creation of wheat-alien disomic addition lines and localization of desirable genes on alien chromosomes are important for utilization of these genes in genetic improvement of common wheat. In this study, wheat-Agropyron cristatum derivative line 5113 was characterized by genomic in situ hybridization (GISH) and specific-locus amplified fragment sequencing (SLAF-seq), and was demonstrated to be ...

Transferring Desirable Genes from Agropyron cristatum 7P Chromosome into Common Wheat

Wheat-Agropyron cristatum 7P disomic addition line Ⅱ-5-1, derived from the distant hybridization between A. cristatum (2n = 4x = 28, PPPP) and the common wheat cv. Fukuhokomugi (Fukuho), displays numerous desirable agronomic traits, including enhanced thousand-grain weight, smaller flag leaf, and enhanced tolerance to drought. In order to transfer these traits into common wheat, Ⅱ-5-1 was induc...

Structure and functionality of wheat gluten proteins

Wheat gluten proteins consist of gliadins and glutenins. An appropriate balance in the amount of these two major protein components of gluten is required for achieving the desired end product quality. Variation in the composition and physical properties of the glutenin polypeptides appear to be largely responsible for the differences in the gluten viscoelasticity of wheat varieties. Using impro...

Chemical modification of wheat gluten with hydrazine.