Authors:W. Andrews, E. Waller, P. Brousseau, G. Roy, X. Cao, K. Creber and L. Erhardt
During the past decade, interest has increased in qualifying and quantifying the threat posed to the public by the illegal
use of radionuclides. In order to take investigations beyond the laboratory bench into more realistic scenarios, environmental
and safety considerations dictate that these studies be performed on stable and benign surrogates. This paper discusses some
of these studies, specifically the use of cerium dioxide for actinide ceramics and calcium and natural strontium ceramics
for those based on 90Sr.
Authors:Y. Liu, S. Wang, C. Wang, G. Chen, H. Cao, Y. Wang, W. Ma, Y. Hu and Y. Yan
A comparative proteomic analysis of grain proteins during five grain developmental stages of wheat cultivar Chinese Spring (CS) and its 1Sl/1B substitution line CS-1Sl(1B) was carried out in the current study. A total of 78 differentially expressed protein (DEP) spots with at least 2-fold expression difference were detected by two-dimensional electrophoresis (2-DE). Among these, 73 protein spots representing 55 differentially expressed proteins (DEPs) were successfully identified by matrix-assisted laser desorption/ionization time-offlight tandem mass spectrometry (MALDI-TOF/TOF-MS). Differential protein spots between the two genotypes were analyzed by cluster software, which revealed significant proteome differences. There were 39 common spots (including 33 DEPs) that showed significant difference between the two lines across five grain developmental stages, of which 14 DEP spots (including 11 DEPs) were mainly involved in carbohydrate metabolism that were encoded by the genes on 1B chromosome while 25 DEP spots (including 12 DEPs) were mainly related to stress response and gluten quality that were encoded by 1S1 chromosome. These results indicated that the Sl genome harbors more stress and quality related genes that are potential valuable for improving wheat stress resistance and product quality.
Authors:Z. L. Li, D. D. Wu, H. Y. Li, G. Chen, W. G. Cao, S. Z. Ning, D. C. Liu and L. Q. Zhang
Gliadin is a main component of gluten proteins that affect functional properties of bread making and contributes to the viscous nature of doughs. In this study, thirteen novel ω-gliadin genes were identified in several Triticum species, which encode the ARH-, ATDand ATN-type proteins. Two novel types of ω-gliadins: ATD- and ATN- have not yet been reported. The lengths of 13 sequences were ranged from 927 to 1269 bp and the deduced mature proteins were varied from 309 to 414 residues. All 13 genes were pseudogenes because of the presence of internal stop codons. The primary structure of these ω-gliadin genes included a signal peptide, a conserved N-terminal domain, a repetitive domain and a conserved C-terminus. In this paper, we first characterize ω-gliadin genes from T. timopheevi ssp. timopheevi and T. timopheevi ssp. araraticum. The ω-gliadin gene variation and the evolutionary relationship of ω-gliadin family genes were also discussed.