Proteome analysis of greenhouse-cultured lettuce with the natural soil mineral conditioner illite

The natural soil mineral conditioner illite effectively improved the germination and growth of lettuce when applied in particulate or powdered form. When illite was given in particulate and powdered forms, the germination rate of lettuce seeds improved remarkably up to 93% and 133%, respectively. Contrary to the developmental effects, the growth rate of lettuce treated with particulate illite improved slightly by 23%; powdered illite had no significant effects on lettuce growth rate. Thus, illite primarily affects seed germination rather than the growth of lettuce. To examine illite-induced proteins related to lettuce growth, differentially expressed proteins in lettuce leaves were analyzed by two-dimensional gel electrophoresis (2-DE) and matrix-assisted laser desorption ionization-time of flight/time of flight mass spectrometry (MALDI-TOF/TOF MS) followed by Mascot search. From the proteomic analysis, five down-regulated proteins were identified related to storage protein, carbon metabolism and energy conversion. Three up-regulated proteins were related to energy production/conversion and carbon fixation. These results demonstrate that illite treatment as a soil conditioner helps lettuce seed germination and lettuce growth by regulating carbon metabolic flux.     

Influence of protein characteristics and the proportion of gluten on end-use quality in Korean wheat cultivars

The effects of protein characteristics and the proportion of gluten on end-use quality in 13 Korean wheat cultivars for three years were verified in this study. Year, cultivar, and the interaction between the year and the cultivar influenced protein characteristics, the proportion of gluten except for γ-and ω-gliadin using RP-HPLC(reversed-phase high-performance liquid chromatography), and end-use quality. Protein characteristics and the proportion of gluten in Korean wheat cultivars were between those of Australian standard white(ASW) and hard wheat(AH). Korean wheat cultivars exhibited a higher average α+β gliadin proportion than imported wheat, a γ-gliadin proportion similar to that of dark northern spring wheat, and the same ω-gliadin proportion as AH. They showed a bread-loaf volume intermediate between those of ASW and AH and a texture of cooked noodles similar to that of soft white wheat, but less springiness than imported wheat. The cookie diameter of Korean wheat cultivars was similar to that of hard red winter wheat. There was a correlation between bread-loaf volume and protein characteristics, except for the protein content in Korean wheat cultivars. Springiness and cohesiveness of cooked noodles were not correlated with protein characteristics, while hardness was correlated with the protein content and water absorption of a mixograph. Cookie diameter was negatively correlated with the sodium dodecyl sulfate(SDS) sedimentation volume and water absorption of a mixograph. The end-use quality was not correlated with any proportion of gluten composition. Principal component analysis(PCA) showed that the proportion of gluten was not related to the quality of the bread(both PCs, 81.3%), noodle(77.7%), and cookie(82.4%). PCA explained that Keumkang is suitable for superior bread, while Uri is good for cooked noodles and cookies.     

Protein Profiling from Hormone-Induced Tetraploid Roots in Platycodon grandiflorum

Journal of Crop Science and Biotechnology - The root of Platycodon grandiflorum is used as traditional oriental medicine in Asian countries since ancient times to treat bronchitis, tonsillitis,...     

Morpho-physiological response of common buckwheat (Fagopyrum esculentum) to flooding stress at different growth stages

Journal of Crop Science and Biotechnology - Flooding is one of the major abiotic stresses which accounts for considerable damage to plant growth and development and induces multiple...     

Cytogenetic Diversity of Korean Hexaploid Wheat (<Emphasis Type="Italic">Triticum aestivum</Emphasis> L.) with Simple Sequence Repeats (SSRs) by Fluorescence <Emphasis Type="Italic">In Situ</Emphasis> Hybridization

Chromosomes of Korean hexaploid wheat were investigated to compare the chromosomal karyotype for cytogenetic diversity. Chromosomal karyotyping was done with in situ hybridization using two types of simple sequence repeats (SSR)s, (AAG)₅ and (AAC)₅ labeled with tetramethyl-rhodamine-5-dUTP and fluorescein-12-dUPT as a fluorescence, respectively. The two SSRs as cytogenetic markers revealed that the cytogenetic characteristics of the wheat chromosomes were remarkably a B genome. In this study, the chromosomal karyotype of Keumkang, a Korean hexaploid wheat cultivar, was the A, B, and D genomes used as a cytogenetic reference. The expressed signals from the two SSRs showed a difference in the chromosomal karyotype of chromosome 1B among the Korean hexaploid wheat. The distribution pattern and the degree of condensation for the (AAG)₅ and (AAC)₅ signals on the short arm of chromosome 1B were different in the Korean hexaploid wheat shown in descending order: Keumkang > Joeun > Johan > Olgeuru. Olgeuru had a lower level of distribution and condensation for the two SSRs signals compared to the other Korean hexaploid wheat. In the A genome, chromosome 7A showed an unbalanced expression of the (AAG)₅ signal on the distal region of the short and long arms in several Korean hexaploid wheat while Joeun, a Korean hexaploid wheat, showed a definite (AAG)₅ signal on the distal region of each arm of chromosome 7A. Among the Korean hexaploid wheat, Shinmichal1, a Korean hexaploid waxy wheat, had a chromosome with a unique expression pattern for (AAG)₅ and (AAC)₅ compared the other Korean hexaploid wheat. Those cytogenetic differences identified in this study are useful as an indicator to improve the cytogenetic diversity in the Korean wheat breeding program.     

Influence of different nitrogen application on flour properties,gluten properties by HPLC and end-use quality of Korean wheat

This study was performed to identify how the different levels of nitrogen application affected the variances of gluten properties and end-use qualities and the differences of variances among Korean wheat cultivars. Protein and dry gluten content, SDS sedimentation volume and water absorption of Mixolab increased as nitrogen application increased. This ratio of the increase was higher in Korean wheat cultivars for bread than in Korean wheat cultivars for noodles and cookies. The proportion of(α+β)-gliadin measured by reversed-phase high-performance liquid chromatography(RP-HPLC) increased, but the proportion of ω-and γ-gliadin decreased as the protein content increased. The Korean wheat cultivars for bread showed a high proportion of(α+β)-gliadin increase, the Korean cultivars for noodles had a high proportion of γ-gliadin decrease and the Korean wheat cultivars for cookies had a high proportion of ω-gliadin decrease. However, there was no variation of the component in the proportion of glutenin component measured by RP-HPLC, even though the protein content was increased, but all of the protein fractions measured by size exclusion(SE)-HPLC were increased. The soluble monomeric protein showed a high proportion of Korean wheat cultivars for bread by the increase of protein content. Bread loaf volume increased by the increase of protein content but there were no variances in the ratio of increase among Korean wheat cultivars. The cookie diameter decreased with the increase of protein content, and this ratio of decrease was the highest in Korean wheat cultivars for cookies. The hardness of cooked noodles also increased by the increase of protein content but there were no variations in springiness and cohesiveness. The decrease proportion of ω-gliadin affected the increase of bread loaf volume, the hardness of cooked noodles, and the decrease of cookie diameter.     

Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread, consumed in Southeast Asia including China, Japan, and Korea. Hence, flours of 11 Korean wheat cultivars were used to evaluate quality attributes of two different styles of steamed bread, Korean style steamed bread (KSSB) and northern-style Chinese steamed bread (NSCSB). KSSB prepared more ingredients and higher optimum water absorption of dough than NSCSB because Korean consumers prefer white and glossy surface and soft crumb. KSSB showed lower height, larger diameter and volume of steamed bread, higher stress relaxation, and softer texture of crumb than NSCSB. The correlation between flour characteristics and quality of steamed bread was different in KSSB and NSCSB. About 90% of variability in the height and volume of KSSB could be predicted from protein content, mixing tolerance of Mixograph, average particle size of flour, final viscosity and solvent retention capacity. Protein content and quality parameters also could explain the variation of steamed bread height in NSCSB. Korean wheat carrying Glu-A3c allele produced higher volume of steamed bread (704.7 mL) than Glu-A3d allele (645.8 mL) in KSSB, although there was no significant difference in volume of NSCSB by glutenin compositions. Glu-D1d and Glu-A3c alleles had softer texture of crumb than Glu-D1f and Glu-A3d alleles in KSSB, Glu-B3i allele also showed lower hardness of crumb than their counterpart allele in NSCSB. Hard wheat showed higher height and volume of steamed bread, and lower stress relaxation and hardness of crumb than soft wheat in KSSB.