|Hurkman Ii, William|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 12/17/2007
Publication Date: 2/1/2008
Citation: Vensel, W.H., Hurkman II, W.J., Tanaka, C.K., Whitehand, L.C., Altenbach, S.B. 2008. Effect of High Temperature on Albumin and Globulin Accumulation in the Endosperm Proteome of the Developing Wheat Grain. Association of Biomolecular Resource Facilities, 2008 Annual Meeting, February 9-12, 2008, Salt Lake City, Utah. Interpretive Summary:
Technical Abstract: The effect of high temperature during grain fill on the accumulation of KCl-soluble/methanol-insoluble albumins and globulins was investigated in the endosperm of developing wheat (Triticum aestivum, L. cv. Butte 86) grain. Plants were grown under a moderate (24°C/17°C, day/night) or a high temperature regimen (37°C/28°C) imposed from 10 or 20 d post anthesis (dpa) until maturity, and heads were collected at selected time points during grain development. KCl-soluble/methanol-insoluble albumin and globulin proteins were isolated from the endosperm, separated by 2DE, and identified by LC-MS\MS. Developmental profiles based on 2DE gel spot intensity were derived for nearly 200 proteins and analyzed by hierarchal clustering. Comparison of protein profiles across physiologically equivalent stages of grain fill revealed that high temperature shortened, but did not substantially alter, this developmental program. Accumulation of proteins during development shifted from those active in biosynthesis and metabolism to those with roles in storage and protection against biotic and abiotic stresses. Few proteins responded transiently when plants were transferred to the high temperature regimens, but levels of a number of proteins were altered during late stages of grain development. Specific protein responses depended on whether the high temperature regimens were initiated early (anthesis or 10 dpa) or mid (15 or 20 dpa) development. Some of the heat-responsive proteins have been implicated in gas bubble stabilization in bread dough, and others are suspected food allergens.