Effect of short heat shocks applied during grain development on wheat (Triticum aestivum L.) grain proteome

• Published in: Journal of cereal science 2013-05, Vol.57 (3), p.486-495
• Main Authors: Majoul-Haddad, Thouraya, Bancel, Emmanuelle, Martre, Pierre, Triboi, Eugène, Branlard, Gérard
• Format: Article
• Language: English
• Subjects: Agricultural sciences; Albumins; enzymes; flour; gliadin; Globulins; glutenins; grain protein; grain yield; heat stress; Life Sciences; molecular weight; nitrogen content; proteome; seed development; Storage proteins; temperature; Triticum aestivum; two-dimensional gel electrophoresis; Very high temperature; wheat
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1016/j.jcs.2013.02.003

In the field, developing cereal grains are often exposed to short periods of very high temperature (>35 °C) that may dramatically affect grain yield and flour quality. Here we report on the effect of 4 h of heat shock (HS) at 38 °C applied on four consecutive days during the linear phase of storage compound accumulation on grain proteome of the winter bread wheat. At maturity the average single grain dry mass and the total quantity of nitrogen per grain were 25% and 16%, respectively lower for the HS treatment than for the control, resulting in a higher (+1.6% dm) grain protein concentration in HS grains. Individual albumin–globulin, gliadin and glutenin protein fractions from grains collected just before the HS and 1, 8, and 26 (ripeness maturity) days after the HS were quantified then analysed by 2-dimensional electrophoresis followed by MALDI-TOF and MS/MS identification. The quantity per grain of 10 gliadins and 3 low molecular weight glutenin subunit proteins were significantly affected by HS. Thirty-eight HS responsive albumin and globulin proteins were identified, including several enzymes involved in carbohydrate, redox, and lipid metabolisms. One protein was transitorily induced in response to HS. Detailed discussion of the expression of these proteins is presented. ► Four days of heat shock (HS) reduced grain mass and increased protein content. ► Percentages of individual protein fractions were not significantly affected by HS. ► Amount of 10 gliadins and 3 LMW-GS were significantly affected 26 days after HS. ► Thirty-eight HS responsive albumin and globulin proteins were identified. ► One unknown protein, transitorily induced in response to HS, was identified as HSP.