4.7 Article

Multiomics Based Association Mapping in Wheat Reveals Genetic Architecture of Quality and Allergenic Related Proteins

Related references

Note: Only part of the references are listed.
Article Plant Sciences

Characterization of 150 Wheat Cultivars by LC-MS-Based Label-Free Quantitative Proteomics Unravels Possibilities to Design Wheat Better for Baking Quality and Human Health

Muhammad Afzal et al.

Summary: The study analyzed the expression of 756 proteins across 150 wheat cultivars using proteomics and found that environmental conditions have a significant impact on protein expression. Wheat cultivars varied greatly in their protein profiles, with 114 proteins being crucial for bread quality and human health.

PLANTS-BASEL (2021)

Article Plant Sciences

Optical maps refine the bread wheat Triticum aestivum cv. Chinese Spring genome assembly

Tingting Zhu et al.

Summary: This research successfully refined the genome sequence of bread wheat cv. Chinese Spring (CS), improving the v1.0 assembly by filling gaps and correcting the positions and orientations of some scaffolds. With increased contiguity, the numbers of transposable elements and intact TEs have increased, along with the high-confidence gene models mapped onto the new assembly. The reconciled assembly enhances the utility of the sequence for genetic mapping, comparative genomics, and studies on the biology of wheat.

PLANT JOURNAL (2021)

Article Biochemical Research Methods

Comprehensive proteome analysis of bread deciphering the allergenic potential of bread wheat, spelt and rye

Julia Zimmermann et al.

Summary: Cereal products like flour and bread can trigger diseases such as wheat allergy, celiac disease and non-celiac wheat sensitivity. This study found that the grain species have a greater influence on proteome composition than milling and fermentation processes, and allergenic proteins are more abundant in bread wheat and spelt compared to rye.

JOURNAL OF PROTEOMICS (2021)

Article Agronomy

Genetic architecture underlying the expression of eight α-amylase trypsin inhibitors

Khaoula El Hassouni et al.

Summary: Wheat cultivars vary greatly in ATI protein content and composition, with low heritability and a genetic architecture composed of few major and numerous small effect QTL. ATI protein content has a low correlation with commonly analyzed quality traits in wheat breeding, and there are no clear trends in ATI content among wheat cultivars from various countries and breeding histories.

THEORETICAL AND APPLIED GENETICS (2021)

Article Genetics & Heredity

GAPIT Version 3: Boosting Power and Accuracy for Genomic Association and Prediction

Jiabo Wang et al.

Summary: Genome-wide association study (GWAS) and genomic prediction/selection (GP/GS) are two essential tasks in genomic research. GAPIT, a widely-used integrated tool, has recently introduced multi-locus test methods to enhance statistical power and prediction accuracy.

GENOMICS PROTEOMICS & BIOINFORMATICS (2021)

Review Nutrition & Dietetics

Do modern types of wheat have lower quality for human health?

P. R. Shewry et al.

NUTRITION BULLETIN (2020)

Article Chemistry, Analytical

Enhancing Sensitivity of Microflow-Based Bottom-Up Proteomics through Postcolumn Solvent Addition

Ute Distler et al.

ANALYTICAL CHEMISTRY (2019)

Article Food Science & Technology

Exploring diverse wheat germplasm for novel alleles in HMW-GS for bread quality improvement

Sonia Goel et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)

Article Multidisciplinary Sciences

Genome mapping of seed-borne allergens and immunoresponsive proteins in wheat

Angela Juhasz et al.

SCIENCE ADVANCES (2018)

Article Gastroenterology & Hepatology

Nutritional Wheat Amylase-Trypsin Inhibitors Promote Intestinal Inflammation via Activation of Myeloid Cells

Victor F. Zevallos et al.

GASTROENTEROLOGY (2017)

Article Agronomy

Genetic control of protein content and sedimentation volume in European winter wheat cultivars

Tobias Wurschum et al.

THEORETICAL AND APPLIED GENETICS (2016)

Article Agronomy

Development and validation of KASP assays for genes underpinning key economic traits in bread wheat

Awais Rasheed et al.

THEORETICAL AND APPLIED GENETICS (2016)

Article Gastroenterology & Hepatology

Non-celiac wheat sensitivity: Differential diagnosis, triggers and implications

Detlef Schuppan et al.

BEST PRACTICE & RESEARCH CLINICAL GASTROENTEROLOGY (2015)

Article Biochemical Research Methods

Drift time-specific collision energies enable deep-coverage data-independent acquisition proteomics

Ute Distler et al.

NATURE METHODS (2014)

Article Medicine, General & Internal

Spectrum of gluten-related disorders: consensus on new nomenclature and classification

Anna Sapone et al.

BMC MEDICINE (2012)

Article Biochemical Research Methods

Fast and accurate long-read alignment with Burrows-Wheeler transform

Heng Li et al.

BIOINFORMATICS (2010)

Article Biochemical Research Methods

BEDTools: a flexible suite of utilities for comparing genomic features

Aaron R. Quinlan et al.

BIOINFORMATICS (2010)

Review Allergy

Allergen databases: Current status and perspectives

Adriano Mari et al.

CURRENT ALLERGY AND ASTHMA REPORTS (2009)

Review Plant Sciences

Modeling QTL for complex traits: detection and context for plant breeding

Mark Cooper et al.

CURRENT OPINION IN PLANT BIOLOGY (2009)

Article Agronomy

New DNA markers for high molecular weight glutenin subunits in wheat

Sixin Liu et al.

THEORETICAL AND APPLIED GENETICS (2008)

Review Plant Sciences

Genetic architecture of complex traits in plants

James B. Holland

CURRENT OPINION IN PLANT BIOLOGY (2007)

Article Biochemical Research Methods

Absolute quantification of proteins by LCMSE - A virtue of parallel MS acquisition

JC Silva et al.

MOLECULAR & CELLULAR PROTEOMICS (2006)

Article Biochemical Research Methods

Plant proteome analysis

FM Cánovas et al.

PROTEOMICS (2004)

Article Agriculture, Multidisciplinary

DHPLC scoring of a SNP between promoter sequences of HMW glutenin x-type alleles at the Glu-D1 locus in wheat

G Schwarz et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Biology

The structure and properties of gluten: an elastic protein from wheat grain

PR Shewry et al.

PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES (2002)