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Storage proteins are essential for seed germination and seedling growth, as they provide an indispensable nitrogen source and energy. Our previous report highlighted the defective endosperm development in the () gene mutant, - (). However, the alterations in storage protein content and distribution within the endosperm remained unclear. Here, the immunocytochemistry analyses revealed a deficiency in storage protein accumulation in . Electron microscopic observation uncovered abnormal morphological structures in protein bodies (PBI and PBII) in . Immunofluorescence labeling demonstrated that aberrant prolamin composition could lead to the subsequent formation and deposition of atypical structures in protein body I (PBI), and decreased levels of glutelins and globulin resulted in protein body II (PBII) malformation. Further RNA-seq data combined with qRT-PCR results indicated that altered transcription levels of storage protein structural genes were responsible for the abnormal synthesis and accumulation of storage protein, which further led to non-concentric ring structural PBIs and amorphous PBIIs. Collectively, our findings further underscored that is required for the synthesis and accumulation of storage proteins and storage organelle formation in endosperm cells.
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http://dx.doi.org/10.3390/plants13010081 | DOI Listing |
Int J Biol Macromol
September 2025
College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, PR China. Electronic address:
As the primary storage protein, highland barley gliadin (HBG) exhibits limitations in the processing of highland barley foods, primarily due to its abundant non-polar amino acids. In this study, HBG was utilized to prepare sugar-HBG complexes with pentose (xylose), hexoses (glucose and galactose), and disaccharides (lactose and maltose) in an aqueous system at a pH of 11 and a temperature of 75 °C. Subsequently, the structural and functional characteristics of these complexes were evaluated.
View Article and Find Full Text PDFFood Chem
September 2025
State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Rese
Investigating how cereal-derived polysaccharides mitigate the cold denaturation of dough carries substantial significance for improving the quality of cereal-based products. This study aimed to assess the effects of laboratory-prepared oat β-glucan and commercial oat β-glucan on the structural properties and quality of wheat flour, frozen dough, and the resultant steamed bread. Our data indicated that β-glucan with higher molecular weight (1.
View Article and Find Full Text PDFJ Agric Food Chem
September 2025
Department of Food Nutrition and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China.
This study investigated the effects of a low-frequency polarized electric field (LFPEF) on postharvest disease resistance and storage quality of grapes. LFPEF treatment (3 h/d) significantly reduced weight loss, suppressed lesion expansion, and maintained fruit firmness by reinforcing cell wall integrity and enhancing defense-related enzyme activities. Mechanistic analyses indicated that LFPEF activated Ca signaling, promoted calcium accumulation, and upregulated calcium sensor genes, thereby contributing to membrane stabilization.
View Article and Find Full Text PDFJ Sci Food Agric
September 2025
College of Food Science & Technology, Shanghai Ocean University, Shanghai, China.
Background: Kaempferol (KAE), a bioactive flavonoid, has limited solubility and stability in water. Zein-gum arabic (GA) nanoparticles (NPs) are promising carriers for KAE, but the influence of preparation methods on their structure and properties remains unclear. This study investigated the effect of preparation method on the structure and properties of KAE-loaded zein-GA NPs.
View Article and Find Full Text PDFFood Chem X
August 2025
School of Life Science, Anqing Normal University, Jixian North Road1318, Yixiu District, Anqing 246052, Anhui Province, China.
Frozen storage deteriorates the texture and digestibility of frozen rice dough by damaging gliadin structure and starch integrity. This study investigated carboxymethyl chitosan (CMCh) and sodium carboxymethyl cellulose (CMCNa) as cry-oprotectants to mitigate these effects. Comprehensive analysis utilizing nuclear magnetic resonance (NMR), texture profile analysis (TPA), dynamic contact angle measurement (DCAT21), reversed-phase high-performance liquid chromatography (RP-HPLC), and circular dichroism (CD) demonstrated that 1.
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