Accumulation and degradation of thiamin-binding protein and level of thiamin in wheat seeds during seed maturation and germination.
Changes in the levels of thiamin-binding globulin and thiamin in wheat seeds during maturation and germination were studied. The thiamin-binding activity of the seed proteins increased with seed development after flowering. The thiamin content of the seeds also increased with development. Thiamin-binding activity decreased during seed germination. On the other hand, immunological analysis using an antibody directed against the thiamin-binding protein isolated from wheat seeds showed that the thiamin-binding globulin accumulated in the aleurone layer of the seeds during maturation, and then the protein was degraded and disappeared during seed germination. These results suggested that the thiamin-binding globulin of wheat seeds was synthesized and accumulated in the aleurone layer of the seeds with seed development, similar to the thiamin-binding albumin in sesame seeds, and that thiamin bound to the thiamin-binding globulin in the dormant wheat seeds for germ growth during germination.
Watanabe
Katsumi
K
Department of Food and Nutrition, Faculty of Agriculture, Kinki University, Nakamachi, Nara, Japan. kwatanabe@nara.kindai.ac.jp
Nishida
Naoko
N
Adachi
Takashi
T
Ueda
Motoko
M
Mitsunaga
Toshio
T
Kawamura
Yukio
Y
D002352:Carrier Proteins / Q000378:metabolism*; D018525:Germination; D007150:Immunohistochemistry; D012639:Seeds / Q000737:chemistry / Q000166:cytology / Q000502:physiology; D013831:Thiamine / Q000032:analysis*; D014908:Triticum / Q000737:chemistry* / Q000166:cytology / Q000502:physiology
D002352:Carrier Proteins; C026989:thiamine-binding protein; D013831:Thiamine