Gluten-Degrading Proteases in Wheat Infected by Fusarium graminearum—Protease Identification and Effects on Gluten and Dough Properties
- Resource Type
- Authors
- Simon Ballance; Eva Veiseth-Kent; Anne Kjersti Uhlen; Anne Rieder; Shiori Koga
- Source
- Journal of Agricultural and Food Chemistry. 67:11025-11034
- Subject
- 0106 biological sciences
Fusarium
Proteases
medicine.medical_treatment
01 natural sciences
Serine
medicine
Zymography
chemistry.chemical_classification
Fungal protein
Protease
biology
Chemistry
010401 analytical chemistry
nutritional and metabolic diseases
food and beverages
General Chemistry
biology.organism_classification
Carboxypeptidase
Gluten
digestive system diseases
0104 chemical sciences
Biochemistry
biology.protein
General Agricultural and Biological Sciences
010606 plant biology & botany
- Language
- ISSN
- 1520-5118
0021-8561
Recently, we have observed a relationship between poor breadmaking quality and protease activities related to fungal infection. This study aims to identify potential gluten-degrading proteases secreted by fungi and to analyze effects of these proteases on rheological properties of dough and gluten. Fusarium graminearum-infected grain was used as a model system. Zymography showed that serine-type proteases secreted by F. graminearum degrade gluten proteins. Zymography followed by liquid chromatography-mass spectrometry (MS)/MS analysis predicted one serine carboxypeptidase and seven serine endo-peptidases to be candidate fungal proteases involved in gluten degradation. Effects of fungal proteases on the time-dependent rheological properties of dough and gluten were analyzed by small amplitude oscillatory shear rheology and large deformation extensional rheology. Our results indicate that fungal proteases degrade gluten proteins not only in the grain itself, but also during dough preparation and resting. Our study gives new insights into fungal proteases and their potential role in weakening of gluten.