Expression and interaction of AGPase subunits reveal functional enzyme complexes in barley

In the starch biosynthetic pathway of Poaceae plants, ADP-glucose pyrophosphorylase (AGPase) serves as the rate-limiting enzyme that catalyzes the conversion of glucose-1-phosphate (G1P) and ATP to ADP-glucose, the immediate precursor for starch synthesis. Despite its fundamental role, the molecular characteristics and regulation of AGPase in barley (<i>Hordeum vulgare</i> L.) remain poorly understood. This study systematically investigated the expression dynamics during barley grain development and subunit interactions of AGPase in vitro. Our findings revealed distinct spatiotemporal expression patterns among AGPase, with preferential accumulation during late grain-filling stages. Co-immunoprecipitation coupled with mass spectrometry (Co-IP/MS) demonstrated specific physical interactions between small (AGPS) and large (AGPL) subunits, confirming the heterotetrameric architecture of functional AGPase complexes in barley. Enzymatic characterization showed that particular subunit combinations (AGPS1-AGPL1 and AGPS2b-AGPL2) exhibited significantly higher catalytic activity compared to other permutations. These results demonstrate that AGPase expression is developmentally regulated, specific inter-subunit interactions determine enzymatic efficiency, and optimal activity requires precise stoichiometric assembly. The demonstrated spatiotemporal coordination of AGPase subunits provides mechanistic insight into the control of starch biosynthesis during the late stage of grain filling. These results also provide a potential key target to improve barley starch synthesis and metabolism.

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Publication Details

Journal
Frontiers in Plant Science
Published
2025-10-16
DOI
https://doi.org/10.3389/fpls.2025.1671162
Citations
3
Primary Topic
Food composition and properties
Type
article
Field-Weighted Citation Impact
3.36
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article

Expression and interaction of AGPase subunits reveal functional enzyme complexes in barley

Yajie Liu, Xudong He, Zongyun Feng, Hui Zhao et al.
3 citations
Frontiers in Plant Science
Food composition and properties
3.36
article

Expression and interaction of AGPase subunits reveal functional enzyme complexes in barley

Yajie Liu, Xudong He, Zongyun Feng, Hui Zhao, Jianhao Gao, Guowu Yu, Boai Xi, H. Tang, Zhenbin Cheng, Yan Gao
article en
3 citations

Abstract

In the starch biosynthetic pathway of Poaceae plants, ADP-glucose pyrophosphorylase (AGPase) serves as the rate-limiting enzyme that catalyzes the conversion of glucose-1-phosphate (G1P) and ATP to ADP-glucose, the immediate precursor for starch synthesis. Despite its fundamental role, the molecular characteristics and regulation of AGPase in barley (<i>Hordeum vulgare</i> L.) remain poorly understood. This study systematically investigated the expression dynamics during barley grain development and subunit interactions of AGPase in vitro. Our findings revealed distinct spatiotemporal expression patterns among AGPase, with preferential accumulation during late grain-filling stages. Co-immunoprecipitation coupled with mass spectrometry (Co-IP/MS) demonstrated specific physical interactions between small (AGPS) and large (AGPL) subunits, confirming the heterotetrameric architecture of functional AGPase complexes in barley. Enzymatic characterization showed that particular subunit combinations (AGPS1-AGPL1 and AGPS2b-AGPL2) exhibited significantly higher catalytic activity compared to other permutations. These results demonstrate that AGPase expression is developmentally regulated, specific inter-subunit interactions determine enzymatic efficiency, and optimal activity requires precise stoichiometric assembly. The demonstrated spatiotemporal coordination of AGPase subunits provides mechanistic insight into the control of starch biosynthesis during the late stage of grain filling. These results also provide a potential key target to improve barley starch synthesis and metabolism.

Frontiers in Plant ScienceVol. 16
Sichuan Agricultural University (CN)
Openalex Percentile: Top 7%
Food composition and properties
3.36
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