Revision of the estimates of glutenin gene effects at the Glu-B1 locus from southern Australian wheat breeding programs

2004 ◽  
Vol 55 (10) ◽  
pp. 1093 ◽  
Author(s):  
H. A. Eagles ◽  
R. F. Eastwood ◽  
G. J. Hollamby ◽  
E. M. Martin ◽  
G. B. Cornish
Keyword(s):  
Development Time ◽  
Low Frequency ◽  
Wheat Breeding ◽  
Correct Identification ◽  
Gene Effects ◽  
Breeding Programs ◽  
Multiple Alleles ◽  
Intermediate Allele ◽  
Dough Extensibility ◽  
Dough Development Time

Glutenins are the major determinant of dough characteristics in wheat. These proteins are determined by genes at 6 loci, with multiple alleles present in southern Australian breeding programs. Previously, we estimated the effects of these genes on maximum dough resistance (Rmax), dough extensibility and dough development time. Subsequently, the allele previously classified as Glu-B1b was found to consist of 2 alleles, with one, now considered to be Glu-B1al, producing an overexpression of the Bx7 glutenin subunit. Therefore, there is a potential bias in our previous estimates. An extended dataset was analysed with the 2 alleles now separated. These analyses identified negligible biases in our previous estimates, probably due to a low frequency of Glu-B1al before 1999. However, Glu-B1al produced significantly higher Rmax, dough extensibility, and dough development time values than all other alleles at the Glu-B1 locus. Therefore, at intermediate allele frequencies, substantial bias in estimates of the effects of the Glu-B1 alleles can be expected without correct identification of Glu-B1al.

Contributions of glutenin and puroindoline genes to grain quality traits in southern Australian wheat breeding programs

2006 ◽  
Vol 57 (2) ◽  
pp. 179 ◽  
Author(s):  
H. A. Eagles ◽  
Karen Cane ◽  
R. F. Eastwood ◽  
G. J. Hollamby ◽  
Haydn Kuchel ◽  
...  
Keyword(s):  
Water Absorption ◽  
Development Time ◽  
Grain Quality ◽  
Genotypic Variation ◽  
Wheat Breeding ◽  
Wagga Wagga ◽  
Breeding Programs ◽  
Dough Development Time ◽  
Milling Yield

Glutenin genes were known to influence maximum dough resistance (Rmax), dough extensibility (extensibility), and dough development time, whereas puroindoline genes were known to influence grain hardness, flour water absorption (water absorption), and milling yield. These are important determinants of grain quality of wheat in Australia. This study was conducted to investigate the combined effect of these genes on Rmax, extensibility, dough development time, water absorption, and milling yield in a large dataset assembled from the breeding programs based at Horsham, Victoria; Roseworthy, South Australia; and Wagga Wagga, New South Wales; for at least 10 seasons. The effect of the glutenin genes on Rmax, extensibility, and dough development time was confirmed, as was the effect of the puroindoline genes on water absorption and milling yield. In addition, puroindoline genes were shown to significantly affect extensibility and dough development time. The Pina-D1a/Pinb-D1b genotype increased extensibility, dough development time, and milling yield relative to the Pina-D1b/Pinb-D1a genotype. Both of these genotypes are present in cultivars classified as hard-grained in southern Australia. Therefore, the allelic composition of both glutenin and puroindoline genes is required to predict the grain quality of hard wheat in southern Australian breeding programs. The glutenin and puroindoline genes in combination accounted for more than 50% of the genotypic variance for these traits, except for milling yield, but a substantial proportion of the genotypic variation could not be attributed to these genes, indicating that other genes affecting the traits were present in the populations of these wheat-breeding programs.

Genetic and environmental variation for grain quality traits routinely evaluated in southern Australian wheat breeding programs

2002 ◽  
Vol 53 (9) ◽  
pp. 1047 ◽  
Author(s):  
H. A. Eagles ◽  
G. J. Hollamby ◽  
R. F. Eastwood
Keyword(s):  
Water Absorption ◽  
Development Time ◽  
Grain Quality ◽  
Wheat Breeding ◽  
Breeding Programs ◽  
Environmental Correlations ◽  
Flour Protein ◽  
Australian Wheat ◽  
Dough Development Time ◽  
Milling Yield

Milling yield, maximum dough resistance (Rmax), dough extensibility, flour protein concentration (flour protein), particle size index (PSI), water absorption, and dough development time are important determinants of grain quality and are routinely evaluated in Australian wheat breeding programs. Information on allelic variation at the 6 loci determining glutenin proteins is also regularly obtained and used to predict Rmax and extensibility. For each character, except dough development time, 4029 observations on 2377 lines and 94 environments were analysed to estimate genotypic and environmental variances, heritabilities, genotypic and environmental correlations, and the effects of glutenin genes. A subset was analysed for dough development time. Milling yield, Rmax, extensibility, PSI, water absorption, and dough development time had intra-class correlation coefficients, or broad-sense heritabilities, between 0.66 and 0.76, and extensibility had a value of 0.52, with flour protein at 0.36. Genotypic and environmental correlations between extensibility and flour protein were high at +0.78 and +0.85, respectively. Rmax had a genotypic correlation with dough development time of +0.67, which was substantially due to pleiotropic effects of glutenin genes. Rmax, extensibility, PSI, and dough development time were influenced by glutenin genes. For Rmax about 50% of the genotypic variance could be explained by glutenin genes. For extensibility about 50% could be explained by flour protein, with 50% of the remainder by the inclusion of glutenin genes. For dough development time about 15% could be explained by flour protein, with a further 30% by glutenin genes. For PSI, about 40% of the genotypic variation could be accounted for by glutenin genes after the removal of the effects of flour protein and milling yield. We concluded that dough development time could be added to Rmax and extensibility as a trait that can be usefully predicted by the glutenin genes, but more work is required for PSI.

Estimation and utilisation of glutenin gene effects from the analysis of unbalanced data from wheat breeding programs

2002 ◽  
Vol 53 (4) ◽  
pp. 367 ◽  
Author(s):  
H. A. Eagles ◽  
G. J. Hollamby ◽  
N. N. Gororo ◽  
R. F. Eastwood
Keyword(s):  
Molecular Weight ◽  
Computer Software ◽  
Wheat Breeding ◽  
Dough Rheology ◽  
Unbalanced Data ◽  
Dough Strength ◽  
Data Set ◽  
Gene Effects ◽  
Breeding Programs ◽  
Multiple Alleles

Glutenins are a major determinant of dough characteristics in wheat. These proteins are determined by genes at 6 loci (Glu genes), with multiple alleles present in most breeding programs. This study was conducted to determine whether estimates of allele effects for the important dough rheological characters, maximum dough resistance (Rmax) and dough extensibility, could be determined from aggregated data from southern Australian wheat breeding programs using statistical techniques appropriate for unbalanced data. From a 2-stage analysis of 3226 samples of 1926 cultivars and breeding lines, estimates of Rmax and extensibility effects were obtained, first for the lines, and then for 31 glutenin alleles. Glutenin genes did not determine flour protein concentration, and this character was used as a covariate. Rankings of the estimates of Rmax for the alleles were similar to the relative scores for dough strength reported from previous studies, providing strong evidence that the analysis of a large, unbalanced data set from applied wheat breeding programs can provide reliable estimates. All 2-way interactions between loci were present for 18 of the alleles. Analyses including interactions showed that epistasis was important for both Rmax and extensibility, especially between the Glu-B1 locus coding for high molecular weight glutenins and the Glu-A3 and Glu-B3 loci coding for low molecular weight glutenins. Because of the complexity of these interactions, similar values of Rmax and extensibility were predicted for diverse combinations of alleles. This implied that the practical application of glutenin genes in applied wheat breeding would be greatly enhanced by computer software which can predict dough rheology characteristics from glutenin allele classifications.

scholarly journals Inheritance of plant height, spike length and number of spikelets per spike in Durum wheat

2007 ◽  
pp. 27-33 ◽  
Author(s):  
Biljana Gorjanovic ◽  
Marija Kraljevic-Balalic
Keyword(s):  
Durum Wheat ◽  
Plant Height ◽  
Combining Ability ◽  
Wheat Breeding ◽  
Specific Combining Ability ◽  
Spike Length ◽  
First Year ◽  
Gene Effects ◽  
Breeding Programs ◽  
Additive Genes

Using the line x tester analysis we studied the combining ability and gene effects of plant height, spike length and number of spikelets per spike in durum wheat. The results of the study show that non-additive genes play more important role than additive genes in the inheritance of plant height, number of spikelets per spike in both years and in inheritance of spike length only in the first year of research. Variety Belfugito, the best general combiner for plant height and number of spikelets per spike, combined well in two best hybrids: Belfugito x Alifen and Belfugito x Yavaros 79, and these hybrids may be used in wheat breeding programs. In the majority of the cases, good specific combining ability (SCA) effects were associated with crosses of two genetically divergent parents having at least one parent as a good general combiner.

scholarly journals Effects of spray-dried sourdough on flour characteristics and rheological properties of dough

2013 ◽  
Vol 31 (No. 4) ◽  
pp. 361-367 ◽  
Author(s):  
A.G. Tafti ◽  
S.H. Peighardoust ◽  
F. Behnam ◽  
A. Bahrami ◽  
R. Aghagholizadeh ◽  
...  
Keyword(s):  
Water Absorption ◽  
Development Time ◽  
Ph Values ◽  
Powder Addition ◽  
Dough Extensibility ◽  
Dough Development Time ◽  
Wheat Flours ◽  
Different Levels ◽  
Control Water ◽  
Spray Dried

The effect of incorporating different levels of spray-dried sourdough (3, 6, 9, and 15% w/w) on flour characteristics and dough properties of two wheat flours was studied. As the spray-dried sourdough level in the blends increased, the pH values significantly (P < 0.05) decreased. Wet gluten content and sedimentation values were decreased in the flours containing spray-dried sourdough compared to those of the control. Water absorption significantly increased compared to that of the control. However, the dough development time was not affected by sourdough powder addition. Degree of softening significantly increased with an increase in the sourdough level and dough stability was significantly reduced. Doughs incorporating sourdough powder showed higher resistance to extension and lower dough extensibility than the control doughs.  

Localisation of quantitative trait loci for quality attributes in a doubled haploid population of wheat (Triticum aestivum L.)

Genome ◽  
2009 ◽  
Vol 52 (8) ◽  
pp. 701-715 ◽  
Author(s):  
R. Raman ◽  
H. Allen ◽  
S. Diffey ◽  
H. Raman ◽  
P. Martin ◽  
...  
Keyword(s):  
Doubled Haploid ◽  
Quantitative Trait ◽  
Development Time ◽  
Doubled Haploid Population ◽  
Whole Genome ◽  
Quality Traits ◽  
Dough Strength ◽  
Haploid Population ◽  
Dough Extensibility ◽  
Dough Development Time

Selection of wheat germplasm for a range of quality traits has been a challenging exercise because of the cost of testing, the variation within testing data, and a poor understanding of the underlying genetics. The objective of this study was to identify quantitative trait loci (QTLs) underlying quality traits in wheat. A doubled haploid population comprising 190 lines from Chara/WW2449 was grown in two different environments and evaluated for various quality traits. A molecular map comprising 362 markers based upon simple sequence repeat, sequence tagged microsatellite, glutenin, and DArT loci was constructed and subsequently exploited to identify QTLs using a whole-genome approach. Fifteen QTLs that were consistent in the two different environments were identified for thousand kernel mass, grain protein content, milling yield, flour protein content, flour colour, flour water absorption, dough development time, dough strength (extensograph height and resistance at 5 cm), and dough extensibility (extensograph length) using the whole genome average interval mapping approach. The amount of genetic variation explained by individual QTLs ranged from 3% to 49%. A number of QTLs associated with dough strength, dough extensibility, dough development time, and flour water absorption were located close to the glutenin Glu-B1 locus on chromosome 1B. Identification of the chromosomal location and effect of the QTLs influencing wheat quality may hasten the development of superior wheats for target markets via marker-assisted selection.

Effect of geographic location of growth on wheat milling yield, farinograph properties, flour protein and residue protein

1977 ◽  
Vol 28 (1) ◽  
pp. 5 ◽  
Author(s):  
L O'Brien ◽  
RA Orth
Keyword(s):  
Water Absorption ◽  
Protein Content ◽  
Development Time ◽  
Protein Quality ◽  
Geographic Location ◽  
Wheat Breeding ◽  
Flour Milling ◽  
Flour Protein ◽  
Dough Development Time ◽  
Milling Yield

The relationship between farinograph dough breakdown and the proportion of flour protein insoluble in 0 . 0 5M acetic acid (residue protein) was investigated for a number of wheats each grown at six locations in the Mallee and Wimmera regions of Victoria. At each location a highly significant correlation was obtained (R ranging from 0.84 to 0.93), which indicated that the 'residue test' could be used as a selection tool in wheat-breeding programs. Regressions of flour milling yield, flour protein content, farinograph water absorption, dough development time and dough breakdown, and the proportion of residue protein were calculated for each parameter for the wheats grown at Dooen against those for wheats grown at each other location. Variables largely dependent on protein 'quality', viz. dough breakdown, dough development time and residue protein, ranked the wheats similarly at each location of growth. Rankings according to milling yield, farinograph water absorption and flour protein content differed more markedly between locations.

scholarly journals Magnesium increases homoeologous crossover frequency in ZIP4 (Ph1) mutant wheat-wild relative hybrids

2018 ◽  
Author(s):  
María-Dolores Rey ◽  
Azahara C. Martín ◽  
Mark Smedley ◽  
Sadiye Hayta ◽  
Wendy Harwood ◽  
...  
Keyword(s):  
Chiasma Frequency ◽  
Genetic Material ◽  
Low Frequency ◽  
Wheat Breeding ◽  
Wild Relatives ◽  
Wild Relative ◽  
Breeding Programs ◽  
Hoagland Solution ◽  
Chromosome 5B ◽  
Meiotic Crossover

AbstractWild relatives provide an important source of useful traits in wheat breeding. Wheat and wild relative hybrids have been widely used in breeding programs to introduce such traits into wheat. However, successful introgression is limited by the low frequency of homoeologous crossover (CO) between wheat and wild relative chromosomes. Hybrids between wheat carrying a 70Mb deletion on chromosome 5B (ph1b) and wild relatives, have been exploited to increase the level of homoeologous CO, allowing chromosome exchange between their chromosomes. In ph1b-rye hybrids, CO number increases from a mean of 1 CO to 7 COs per cell. CO number can be further increased up to a mean of 12 COs per cell in these ph1b hybrids by treating the plants with Hoagland solution. More recently, it was shown that the major meiotic crossover gene ZIP4 on chromosome 5B (TaZIP4-B2) within the 70Mb deletion, was responsible for the restriction of homoeologous COs in wheat-wild relative hybrids, confirming the ph1b phenotype as a complete Tazip4-B2 deletion mutant (Tazip4-B2 ph1b). In this study, we have identified the particular Hoagland solution constituent responsible for the increased chiasma frequency in Tazip4-B2 ph1b mutant-rye hybrids and extended the analysis to Tazip4-B2 TILLING and CRISPR mutant-Ae variabilis hybrids. Chiasma frequency at meiotic metaphase I, in the absence of each Hoagland solution macronutrient (NH4 H2PO4, KNO3, Ca (NO3)2·4H2O or Mg SO4·7H2O) was analysed. A significant decrease in homoeologous CO frequency was observed when the Mg2+ ion was absent. A significant increase of homoeologous CO frequency was observed in all analysed hybrids, when plants were irrigated with a 1mM Mg2+ solution. These observations suggest a role for magnesium supplementation in improving the success of genetic material introgression from wild relatives into wheat.

scholarly journals Recent advances in CRISPR/Cas9 and applications for wheat functional genomics and breeding

aBIOTECH ◽  
2021 ◽  
Author(s):  
Jun Li ◽  
Yan Li ◽  
Ligeng Ma
Keyword(s):  
Functional Genomics ◽  
Genome Editing ◽  
Functional Annotation ◽  
Genome Engineering ◽  
Agronomic Traits ◽  
Wheat Breeding ◽  
Breeding Programs ◽  
Base Editing ◽  
The World ◽  
World Food Security

AbstractCommon wheat (Triticum aestivum L.) is one of the three major food crops in the world; thus, wheat breeding programs are important for world food security. Characterizing the genes that control important agronomic traits and finding new ways to alter them are necessary to improve wheat breeding. Functional genomics and breeding in polyploid wheat has been greatly accelerated by the advent of several powerful tools, especially CRISPR/Cas9 genome editing technology, which allows multiplex genome engineering. Here, we describe the development of CRISPR/Cas9, which has revolutionized the field of genome editing. In addition, we emphasize technological breakthroughs (e.g., base editing and prime editing) based on CRISPR/Cas9. We also summarize recent applications and advances in the functional annotation and breeding of wheat, and we introduce the production of CRISPR-edited DNA-free wheat. Combined with other achievements, CRISPR and CRISPR-based genome editing will speed progress in wheat biology and promote sustainable agriculture.

scholarly journals Evolution of Physiologic Races and Virulence of Puccinia striiformis on Wheat in Syria and Lebanon

Plant Disease ◽  
2002 ◽  
Vol 86 (5) ◽  
pp. 499-504 ◽  
Author(s):  
A. H. Yahyaoui ◽  
M. S. Hakim ◽  
M. El Naimi ◽  
N. Rbeiz
Keyword(s):  
Resistance Genes ◽  
Puccinia Striiformis ◽  
Yellow Rust ◽  
Wheat Breeding ◽  
Natural Conditions ◽  
Breeding Programs ◽  
Land Race ◽  
Physiologic Races ◽  
Resistant Genotypes

Virulence-avirulence phenotypes of Puccinia striiformis isolates collected in Lebanon and Syria were determined on seedlings of the wheat-yellow rust differential genotypes. We found 25 and 11 physiologic races over 6 years (1994 to 1999) in Syria and Lebanon, respectively. The composition of physiologic races found in Syria and Lebanon differed greatly between 1994 and 1999. Races identified in 1999, such as 230E150 and 230E134, have wider spectra of virulence on resistant genotypes than races collected in 1994. In Lebanon, three races were found in 1994 compared with six races in 1999. Yellow rust differential genotypes were used in a trap nursery to monitor yellow rust populations under natural conditions. Races identified from cultivars in the trap nursery in Syria and Lebanon, and from land race cultivars in Iraq, were recovered among the races identified from farm fields. Yellow rust samples were collected from Yemen, and none of the races identified from Yemen samples were identical to those in Syria and Lebanon. Virulence frequencies in the yellow rust population on the differential genotypes tested in the trap nurseries were above 70% for some resistance genes. Yellow rust populations in Syria and Lebanon have diverse virulence phenotypes. P. striiformis populations appear to be changing over, and this would be an important consideration for wheat breeding programs in the region.

Sign in / Sign up

Export Citation Format

Share Document