From protein catalogues towards targeted proteomics approaches in cereal grains.
Due to their importance for human nutrition, the protein content of cereal grains has been a subject of intense study for over a century and cereal grains were not surprisingly one of the earliest subjects for 2D-gel-based proteome analysis. Over the last two decades, countless cereal grain proteomes, mostly derived using 2D-gel based technologies, have been described and hundreds of proteins identified. However, very little is still known about post-translational modifications, subcellular proteomes, and protein-protein interactions in cereal grains. Development of techniques for improved extraction, separation and identification of proteins and peptides is facilitating functional proteomics and analysis of sub-proteomes from small amounts of starting material, such as seed tissues. The combination of proteomics with structural and functional analysis is increasingly applied to target subsets of proteins. These "next-generation" proteomics studies will vastly increase our depth of knowledge about the processes controlling cereal grain development, nutritional and processing characteristics.
Enzyme and Protein Chemistry, Department of Systems Biology, Technical University of Denmark, Søltofts Plads, Bldg 224, DK-2800 Kgs. Lyngby, Denmark. csf@bio.dtu.dk
Christine
C
Finnie
Abida
A
Sultan
Klaus D
KD
Grasser
D002523:Edible Grain / Q000737:chemistry* / Q000378:metabolism*; D010940:Plant Proteins / Q000032:analysis* / Q000378:metabolism; D011499:Protein Processing, Post-Translational; D040901:Proteomics
D010940:Plant Proteins