Fructan metabolism in developing wheat (Triticum aestivum L.) kernels

• Published in: Plant and cell physiology Vol. 54; no. 12; pp. 2047 - 2057
• Main Authors: Verspreet, Joran, Cimini, Sara, Vergauwen, Rudy, Dornez, Emmie, Locato, Vittoria, Le Roy, Katrien, De Gara, Laura, Van den Ende, Wim, Delcour, Jan A, Courtin, Christophe M
• Format: Journal Article
• Language: English
• Published: Japan 01-12-2013
• Subjects: Fructans - metabolism; Gene Expression Regulation, Plant - physiology; Triticum - growth & development; Triticum - metabolism; Enzymes; Kernel development; Fructans; Wheat
• ISSN: 0032-0781; 1471-9053
• DOI: 10.1093/pcp/pct144

Although fructans play a crucial role in wheat kernel development, their metabolism during kernel maturation is far from being understood. In this study, all major fructan-metabolizing enzymes together with fructan content, fructan degree of polymerization and the presence of fructan oligosaccharides were examined in developing wheat kernels (Triticum aestivum L. var. Homeros) from anthesis until maturity. Fructan accumulation occurred mainly in the first 2 weeks after anthesis, and a maximal fructan concentration of 2.5 ± 0.3 mg fructan per kernel was reached at 16 days after anthesis (DAA). Fructan synthesis was catalyzed by 1-SST (sucrose:sucrose 1-fructosyltransferase) and 6-SFT (sucrose:fructan 6-fructosyltransferase), and to a lesser extent by 1-FFT (fructan:fructan 1-fructosyltransferase). Despite the presence of 6G-kestotriose in wheat kernel extracts, the measured 6G-FFT (fructan:fructan 6G-fructosyltransferase) activity levels were low. During kernel filling, which lasted from 2 to 6 weeks after anthesis, kernel fructan content decreased from 2.5 ± 0.3 to 1.31 ± 0.12 mg fructan per kernel (42 DAA) and the average fructan degree of polymerization decreased from 7.3 ± 0.4 (14 DAA) to 4.4 ± 0.1 (42 DAA). FEH (fructan exohydrolase) reached maximal activity between 20 and 28 DAA. No fructan-metabolizing enzyme activities were registered during the final phase of kernel maturation, and fructan content and structure remained unchanged. This study provides insight into the complex metabolism of fructans during wheat kernel development and relates fructan turnover to the general phases of kernel development.