논문 (학술지)
Genomics Approach to Identify the Cause of the Missing Omega-5 Gliadin Protein in O-Free Wheat
| 등록번호 | RPMS-2019-0090757581 | SCI 구분
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※구분 : SCI(SCIE포함), 비SCI |
비SCI |
|---|---|---|---|
| 저자명 (주·공동저자) | Lee Yun Gyeong; Choi Sang Chul; Kang Yuna; Kang Chon-Sik; Kim Changsoo | ||
| 논문구분 | 국외전문학술지 | 학술지명 | Plant Breeding and Biotechnology |
| ISSN | 2287-9358 | 학술지 출판일자 | 2018-12-01 |
| 학술지 볼륨번호 | 6 | 논문페이지 | 413 ~ 425 |
| 학술지 임팩트팩터 | 0.4359 | 기여율 | 100 % |
| DOI | 10.9787/PBB.2018.6.4.413 | ||
| 초록 | A previous work developed and identified a new omega-5 gliadin deficient wheat line named O-free by crossing Keumkang and Olgeuru, which is nutritionally quite meaningful in that omega-5 gliadin is one of the known wheat allergens. To verify the characteristics of the O-free, we performed RNA sequencing (RNAseq) analysis of the O-free and the two parent lines (Keumkang and Olgeuru). The results of the similarity analysis with the ESTs for gliadins and glutenins showed that the O-free ESTs had no similarity with the omega-5 gliadin sequences but had similarity to other gliadins and glutenins. Furthermore, mapping results between the raw RNAseq data from the O-free and the omega-5 gliadin sequence showed a clear deletion of the N-terminal sequences which are an important signature of omega-5 gliadin. We also designed specific PCR primers that could identify omega-5 gliadin in the genomic DNA. The results showed that no omega-5 gliadin fragments were detected in the O-free. According to these results, we confirmed that the deficiency of omega-5 gliadin in the O-free is not caused by post-transcriptional or post-translational regulations such as epigenetic phenomena but by a simple deletion in the chromosome. Furthermore, we showed that the low-molecular-weight glutenin subunit (LMW-GS) gene in the O-free had a single nucleotide polymorphism (SNP) causing a premature stop codon, resulting in a truncated polypeptide. We expect that the O-free line may serve as an excellent source of wheat that could prevail in the hypo-allergen wheat market, which has recently gained interest world-wide | ||
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