1st International and 10th National Iranian Conference on Bioinformatics
Home Accepted Papers
Studying the relation between differential expressed starch genes and bread quality in two wheat cultivars from 5 to 28 days post anthesis
Paper ID : 1106-ICB10
Authors:
Zahra Sabili1, shabnam hasrak2, Tahmineh Lohrasebi *, Sajad Rashidi Monfared3
1دانشجوی مشترک دانشگاه تربیت مدرس و پژوهشگاه ملی مهندسی ژنتیک و زیست فناوری تهران ایران
2پژوهشکده بیوتکنولوژی کشاورزی پژوهشگاه ملی مهندسی ژنتیک و زیست فناوری تهران-ایران
3گروه بیوتکنولوژی کشاورزی دانشکده کشاورزی دانشگاه تربیت مدرس تهران ایران.
Abstract:
Wheat endosperm, which is composed of starch, proteins and lipids, is the main flour source in bread industry. The amount and type of starch and its interactions with gluten proteins play key roles in the quality of bread. The aim of this research was to study genes with differential expression and their affected pathways on final bread quality in two wheat cultivars with high (Pishtaz) and low (Navid) bread quality at 5, 10, 14, 21 and 28 days post anthesis (DPA). The gene expression determined througth RNA-sequencing technique and diferentially expressed genes identified by downstream bioinformatic analysis. Starch encoding genes selected and their functions and related pathways identified through EMBL-EBI [1], Pfam [2] and KEGG [3] databases. Results showed that genes encodying Endoglucanase, Beta-fructofuranosidase1, Alpha-amylase and Enolase had higher expression in Pishtaz compared to Navid at 5, 10, 14, 21 and 28 DPA, respectively. These genes are involved in the cellulose hydrolysis [4], sucrose hydrolysis [5], starch degradation [6] and glycolysis process [7], respectively. Alpha-glucosidase at 5 and 10 DPA, 1,4-alpha-glucan-branching enzyme at 5 DPA and Alpha-amylase at 28 DPA are genes with increased expression in Navid compared to Pishtaz and have roles in maltose hydrolysis [8], branching of starch polymer chains [9] and starch degradation, respectively. Based on the results, it seems that processes linked with starch biosynthesis at 5 and 10 DPA and starch degradation at 14 and 21 DPA have higher activity and produce downstream products in Pishtaz. Also, starch degradation activity decreases and pyruvate accumulation significantly accured in Pishtaz at 28 DPA. In Pishtaz, contrary to Navid, the reactions are generally towards starch biosynthesis, branching its carbohydrate polymers especially crystalline structure and higher starch content in endosperm. This is consistent with previous results that Pishtaz has higher crystallinity in its starch structure and bread quality [10].
Keywords:
Triticum aestivum, Anthesis, Grain developement, RNA sequencing, Crystallinity
Status : Paper Accepted (Poster Presentation)