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Effects of water stress on the composition and immunoreactive properties of gliadins from two wheat cultivars: Nawra and Tonacja
Author(s) -
Brzozowski Bartosz,
Stasiewicz Katarzyna
Publication year - 2016
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.7839
Subject(s) - cultivar , composition (language) , gluten , chemistry , gliadin , economic shortage , water stress , food science , agronomy , biology , philosophy , linguistics , government (linguistics)
BACKGROUND Water shortage during wheat vegetation causes changes in the composition of gliadins in grains, which can lead to changes in their immunoreactive properties. RESULTS The investigated wheat cultivars exposed to water stress accumulated significantly lower amounts ( P < 0.05) of gliadins and glutenins in grains. The composition of proteins accumulated in grains was also modified. Water shortage results in a decreased share of αβ and γ fractions in total gliadins. Grains of wheat cultivated under water stress contain significantly higher ( P < 0.05) levels of ω‐gliadins by 4.5% and 43.3% for Nawra and Tonacja cultivars, respectively. Water stress promotes an increase in the share of P and Q/E residues in gliadins. In protein samples R5 antibodies recognized increased amounts of gliadins matching the QQPFP sequence. Wheat proteins also reacted with IgE antibodies isolated from subjects allergic to gluten. CONCLUSION Cultivation of wheat under conditions of water stress results in the qualitative and quantitative changes of gliadins by increasing their immunoreactivity. © 2016 Society of Chemical Industry