Allelic variations in high and low molecular weight glutenins at the Glu-Dt locus of Aegilops tauschii as a potential source for improving bread wheat quality

2008 ◽  
Vol 59 (5) ◽  
pp. 399 ◽  
Author(s):  
A. Rehman ◽  
N. Evans ◽  
M. C. Gianibelli ◽  
R. J. Rose
Keyword(s):  
Molecular Weight ◽  
Hexaploid Wheat ◽  
Protein Fraction ◽  
Allelic Variation ◽  
Aegilops Tauschii ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Rp Hplc ◽  
Endosperm Protein ◽  
Sds Page

Aegilops tauschii, the donor of the D genome of hexaploid wheat, is accepted as a major contributor of disease resistance and bread-making quality attributes in cultivated wheat. High molecular weight (HMW) glutenins have a significant effect on the bread-making qualities of cultivated wheat. A large range of allelic variation in 424 Ae. tauschii accessions at the Glu-D1t locus for both x- and y-type glutenin subunits as well as at Glu-D3t was observed with SDS-PAGE using the total endosperm protein fraction. Only 4 accessions revealed more than 2 bands on SDS-PAGE. Seventeen new allelic combinations of both x- and y-type glutenin subunits at GluD-1t and 30 new allelic profiles at Glu-D3 were detected. These combinations comprise some lines with x- or y-type null forms. RP-HPLC analysis of accession Aus 18882, which showed 5 bands when the total endosperm protein fraction was resolved on SDS-PAGE, revealed 2 x-types and 1 y-type subunit banding pattern. RP-HPLC of the gliadin fraction exhibited an omega gliadin-like subunit. SDS-PAGE processing of the gliadin-free fraction of the same accession still exhibited the gliadin-like protein. An N-terminal protein sequence of the first 7 amino acids of the slowest moving novel x-type band of accession Aus18882 indicated its uniqueness, as no entries were found to contain this internal sequence. Demonstration of novel allelic combinations at Glu-D1 and Glu-D3 loci implies the potential for exploiting Ae. tauschii to increase the genetic variability of hexaploid wheat, particularly for bread-making qualities.

scholarly journals Allelic variation at the Gli-A1m, Gli-A2m and Glu-A1m loci and breadmaking quality in diploid wheat Triticum monococcum

1995 ◽  
Vol 66 (2) ◽  
pp. 127-137 ◽  
Author(s):  
C. Saponaro ◽  
N. E. Pogna ◽  
R. Castagna ◽  
M. Pasquini ◽  
P. Cacciatori ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Powdery Mildew ◽  
Storage Protein ◽  
Allelic Variation ◽  
Triticum Monococcum ◽  
Chromosome 1 ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Breadmaking Quality ◽  
Sds Page

SummaryFifty-six accessions of Triticum monococcum and one accession each of T. beoticum and T. sinskajae were analysed for their storage protein compositions and breadmaking quality as determined by the SDS-sedimentation test. In total 30 different alleles at the Glu-A1m locus coding for high-molecular-weight glutenin subunits (HMW-GS), 25 alleles at the Gli-A1m locus coding for ω- and γ-gliadins and 45 alleles at the Gli-A2m locus controlling the synthesis of α/β-gliadins were detected. Most accessions contained one x-type and one y-type HMW-GS and two genotypes were null for both types of subunits. Two polypeptides within the mobility range of HMW-GS in SDS-PAGE were shown to be ω-type gliadins encoded by genes on the short arm of chromosome 1 A. T. sinskajae and several ‘monococcum’ accessions were shown to share the same alleles at Gli-A1m, Gli-A2m and Glu-A1m, confirming sinskajae as a subspecies of T. monococcum. The SDS-sedimentation volumes of most accessions were very low (11–35 ml), a few accessions showing mean sedimentation volumes as high as 90–93 ml. Through the comparison between biotypes occurring in some accessions of ‘monococcum’, good bread-making quality was found to be associated with the presence of alleles y, c and i at the Gli-A1m locus. All accessions were resistant to leaf rust and rich in protein (≥ 16·5%), and most of them showed resistance to powdery mildew.

scholarly journals Identification of Glu-A1 and Glu-D1 High Molecular Weight Glutenin Subunits of Common Wheat (Triticum aestivum L.) Using Genetic Markers

2018 ◽  
Vol 72 (6) ◽  
pp. 349-357
Author(s):  
Marina Tikhonova ◽  
Anne Ingver ◽  
Reine Koppel
Keyword(s):  
Molecular Weight ◽  
Triticum Aestivum ◽  
High Molecular Weight ◽  
Common Wheat ◽  
Triticum Aestivum L ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Accurate Identification ◽  
Sds Page ◽  
Pcr Method

Abstract High molecular weight glutenin subunits (HMW-GS) of wheat are important factors in the determination of bread-making quality. They are responsible for elasticity and polymer formation of wheat dough. In the present study, 43 winter and 40 spring common wheat (Triticum aestivum L.) cultivars originated from Estonia, Belarus, Finland, Denmark, France, Germany, the Great Britain, Latvia, Lithuania, the Netherlands, Norway, Poland, Russia, Sweden, and New Zealand were characterised for Glu-A1 and Glu-D1 allelic composition using PCR method. Analyses were conducted with one DNA marker for identification of Glu-D1 allele encoding subunit Dx5, three DNA markers for Glu-A1 Ax1, Ax2* and AxNull subunits. It was determined that 32 (74.4%) winter and 35 (83.3%) spring cultivars had allele Glu-D1d, and 23 (53.5%) winter and 33 (78.6%) spring — Glu-A1a or Glu-A1b alleles, which have positive effect on dough properties. Polymorphism at Glu-A1 locus was detected in 15 cultivars, and 9 cultivars were polymorphic for locus Glu-D1. The obtained results were compared with published SDS-PAGE data. Complete or partial agreements were found for 78.1% of Glu-A1 and 70.6% of Glu-D1 alleles. Rapid and accurate identification of wheat Glu-1 alleles by molecular markers can be used for selection of wheat genotypes with good bread-making potential.

scholarly journals Composition of High Molecular Weight Glutenin Subunits in Polish Common Wheat Cultivars (Triticum aestivum L.)

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Ewa Filip
Keyword(s):  
Molecular Weight ◽  
Triticum Aestivum ◽  
High Molecular Weight ◽  
Wheat Gluten ◽  
Triticum Aestivum L ◽  
Glutenin Subunits ◽  
Bread Making ◽  
New Information ◽  
Sds Page ◽  
Genes Encoding

The main goal of our study was to present research data on genes encoding high molecular weight glutenin subunits (HMW-GS) associated with high flour bread-making quality. This is the leading research objective in our institute in the area of wheat gluten in cultivars that have not been studied so far in that respect, but which can potentially be a valuable source of new information. Identification and characterization of high molecular weight glutenin subunits (HMW-GS) were performed using sequencing and SDS-PAGE and STS-PCR methods. Genes located in the vicinity of the Glu-1 locus have been identified and characterized in 28 Polish cultivars of Triticum aestivum. The results were then analyzed using the following computer programs: Finch TV, BLAST, MEGA 4, Molecular Imager® Gel Doc™ XR, and Quantity One software (Bio-Rad). Three alleles (a, b, c) have been identified in the Glu-A1 locus, 6 alleles (a, b, c, d, e, k) in the Glu-B1 locus, and 2 alleles (a, d) in Glu-D1 using the SDS-PAGE method. The amplification of specific HMW-GS sequences generated one product of 450 bp in 1Dx5 in 13 cultivars of old wheat and of 435 bp in 1Dx2 in 15 cultivars. The amplification products of primers for 1Dy10 and 1Dy12 genes were 422 bp and 552 bp in size, respectively.

scholarly journals Correlation between high molecular weight gluten subunits composition and bread-making quality in Brazilian wheat

1997 ◽  
Vol 20 (4) ◽  
pp. 667-671 ◽  
Author(s):  
Ivan Schuster ◽  
Moacil Alves de Souza ◽  
Antônio Américo Cardoso ◽  
Carlos Sigueyuki Sediyama ◽  
Maurílio Alves Moreira
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Sodium Dodecyl ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Hmw Glutenin Subunits ◽  
Statistical Correlations ◽  
Sds Page ◽  
Half Seed ◽  
Hmw Glutenin

Bread-making quality is one of the most important targets in the genetic improvement of wheat. Although extensive analyses of quality traits such as farinography, sodium dodecyl sulfate (SDS) sedimentation, alveography, and baking are made in breeding programs, these analyses require high amounts of seeds which are obtained only in late generations. In this experiment the statistical correlations between the high molecular weight subunit of glutenin and bread-making quality measured by alveograph, farinograph and SDS sedimentation were evaluated. Seventeen wheat genotypes were grown under the same conditions, each producing about 1 kg of seeds for the evaluations. The high molecular weight (HMW) glutenin subunits were analyzed by SDS-PAGE. Statistical correlations were highly significant between HMW glutenin subunits and alveograph and SDS sedimentation. These results indicate the possibility of manipulating major genes for wheat seed quality by coupling traditional breeding with non-destructive single seed analysis. Only half seed is necessary to perform the SDS-PAGE analysis. Therefore, the other half seed can be planted to generate the progeny. Seed yield and SDS sedimentation were statistically correlated, indicating the possibility of simultaneous selection for both traits

Characterization of CIMMYT bread wheats for high- and low-molecular weight glutenin subunits and other quality-related genes with SDS-PAGE, RP-HPLC and molecular markers

Euphytica ◽  
2009 ◽  
Vol 172 (2) ◽  
pp. 235-250 ◽  
Author(s):  
Dan Liang ◽  
Jianwei Tang ◽  
Roberto Javier Peña ◽  
Ravi Singh ◽  
Xinyao He ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Molecular Markers ◽  
Low Molecular Weight ◽  
Glutenin Subunits ◽  
Rp Hplc ◽  
Sds Page

scholarly journals Genetic diversity of high and low molecular weight glutenin subunits in Saharan bread and durum wheats from Algerian oases

2012 ◽  
Vol 48 (No. 1) ◽  
pp. 23-32 ◽  
Author(s):  
I. Bellil ◽  
M. Chekara Bouziani ◽  
D. Khelifi
Keyword(s):  
Genetic Diversity ◽  
Molecular Weight ◽  
Durum Wheat ◽  
Bread Wheat ◽  
Allelic Variation ◽  
Low Molecular Weight ◽  
Glutenin Subunits ◽  
Lmw Glutenin Subunits ◽  
Genotypic Identification ◽  
Diversity Studies

Saharan wheats have been studied particularly from a botanical viewpoint. Genotypic identification, classification and genetic diversity studies to date were essentially based on the morphology of the spike and grain. For this, the allelic variation at the glutenin loci was studied in a set of Saharan bread and durum wheats from Algerian oases where this crop has been traditionally cultivated. The high molecular weight and low molecular weight glutenin subunit composition of 40 Saharan bread and 30 durum wheats was determined by SDS-PAGE. In Saharan bread wheats 32 alleles at the six glutenin loci were detected, which in combination resulted in 36 different patterns including 17 for HMW and 23 for LMW glutenin subunits. For the Saharan durum wheats, 29 different alleles were identified for the five glutenin loci studied. Altogether, 29 glutenin patterns were detected, including 13 for HMW-GS and 20 for LMW-GS. Three new alleles were found in Saharan wheats, two in durum wheat at the Glu-B1 and Glu-B3 loci, and one in bread wheat at the Glu-B1 locus. The mean indices of genetic variation at the six loci in bread wheat and at the five loci in durum wheat were 0.59 and 0.63, respectively, showing that Saharan wheats were more diverse. This information could be useful to select Saharan varieties with improved quality and also as a source of genes to develop new lines when breeding for quality.

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