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Identification and molecular characterization of 48 kDa calcium binding protein as calreticulin from finger millet ( Eleusine coracana ) using peptide mass fingerprinting and transcript profiling
Author(s) -
Singh Manoj,
Metwal Mamta,
Kumar Vandana A,
Kumar Anil
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7139
Subject(s) - calreticulin , eleusine , biology , calcium binding protein , endoplasmic reticulum , proteomics , gene , peptide mass fingerprinting , biochemistry , finger millet , chemistry , microbiology and biotechnology , calcium , organic chemistry , agronomy
BACKGROUND Attempts were made to identify and characterize the calcium binding proteins ( CaBPs ) in grain filling stages of finger millet using proteomics, bioinformatics and molecular approaches. RESULTS A distinctly observed blue color band of 48 kDa stained by Stains‐all was eluted and analyzed as calreticulin ( CRT ) using nano liquid chromatography–tandem mass spectrometry (nano LC‐MS ). Based on the top hits of peptide mass fingerprinting results, conserved primers were designed for isolation of the CRT gene from finger millet using calreticulin sequences of different cereals. The deduced nucleotide sequence analysis of 600 bp amplicon showed up to 91% similarity with CRT gene(s) of rice and other plant species and designated as EcCRT1 . Transcript profiling of EcCRT1 showed different levels of relative expression at different stages of developing spikes. The higher expression of EcCRT1 transcripts and protein were observed in later stages of developing spikes which might be due to greater translational synthesis of EcCRT1 protein during seed maturation in finger millet. CONCLUSIONS Preferentially higher synthesis of this CaBP during later stages of grain filling may be responsible for the sequestration of calcium in endoplasmic reticulum of finger millet grains. © 2015 Society of Chemical Industry