Structural organization of the barley D-hordein locus in comparison with its orthologous regions of wheat genomes

Genome ◽  
2003 ◽  
Vol 46 (6) ◽  
pp. 1084-1097 ◽  
Author(s):  
Yong Qiang Gu ◽  
Olin D Anderson ◽  
Cynthia F Londeorë ◽  
Xiuying Kong ◽  
Ravindra N Chibbar ◽  
...  
Keyword(s):  
Sequence Analysis ◽  
Hexaploid Wheat ◽  
Structural Organization ◽  
Comparative Sequence Analysis ◽  
Cysteine Residue ◽  
Glutenin Subunits ◽  
Bread Making ◽  
D Genome ◽  
Contig Sequence ◽  
Hmw Glutenin

D hordein, a prolamin storage protein of barley endosperms, is highly homologous to the high molecular weight (HWM) glutenin subunits, which are the major determinants of bread-making quality in wheat flour. In hexaploid wheat (AABBDD), each genome contains two paralogous copies of HMW-glutenin genes that encode the x- and y-type HMW-glutenin subunits. Previously, we reported the sequence analysis of a 102-kb genomic region that contains the HMW-glutenin locus of the D genome from Aegilops tauschii, the donor of the D genome of hexaploid wheat. Here, we present the sequence analysis of a 120-kb D-hordein region of the barley genome, a more distantly related member of the Triticeae grass tribe. Comparative sequence analysis revealed that gene content and order are generally conserved. Genes included in both of these orthologous regions are arranged in the following order: a Xa21-like receptor kinase, an endosperm globulin, an HMW prolamin, and a serine (threonine) protein kinase. However, in the wheat D genome, a region containing both the globulin and HMW-glutenin gene was duplicated, indicating that this duplication event occurred after the separation of the wheat and barley genomes. The intergenic regions are divergent with regard to the sequence and structural organization. It was found that different types of retroelements are responsible for the intergenic structure divergence in the wheat and barley genomes. In the barley region, we identified 16 long terminal repeat (LTR) retrotransposons in three distinct nested clusters. These retroelements account for 63% of the contig sequence. In addition, barley D hordein was compared with wheat HMW glutenins in terms of cysteine residue conservation and repeat domain organization.Key words: HMW glutenin, evolution, retrotransposon, comparative genomics.

scholarly journals Variation in HMW glutenin subunits of different species of wheat

2011 ◽  
Vol 48 (No. 1) ◽  
pp. 15-19
Author(s):  
Z. Gálová ◽  
MichalíkI ◽  
H. Knoblochová ◽  
E. Gregová
Keyword(s):  
Triticum Turgidum ◽  
Wheat Cultivars ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Wheat Varieties ◽  
Hmw Glutenin Subunits ◽  
Sds Page ◽  
Hmw Glutenin ◽  
Triticum Durum Desf

Method ISTA SDS-PAGE was used for separation, detection and evaluation of high molecular weight glutenin subunits (HMW) in the different wheat species. The relation has been studied between the HMW glutenin subunit alleles and the bread-making quality of 25 world wheat cultivars and 21 regional varieties common wheat varieties (Triticum aestivum L.), 17 winter spelt wheat (Triticum spelta L.), 3 durum wheat cultivars (Triticum durum DESF.), 9 cultivars of Triticum turgidum L. and 5 cultivars of Triticum polonicum L. The highest frequency of occurrence of HMW glutenin subunits 2*, 13 + 16 and 5 + 10 were found in world wheat cultivars. In Slovak wheat varieties were analysed subunits 0, 7 + 9 and 5 + 10, 2 + 12. The HMW subunits 0, 7 + 8 with Glu-score 4 were determined in Triticum durum DESF. Three electrophoretical profile groups of different HMW glutenin subunits were found in Triticum turgidum L. and Triticum polonicum L. and six electrophoretical profile groups were determined in Triticum spelta L. The verified correlations between bread-making quality and specific HMW subunits of glutenin can be utilised by wheat breeders using SDS-PAGE of proteins as a screening test for the prediction of bread-making quality of wheat.

scholarly journals Wheat breeding for the improved bread-making quality using PCR based markers of glutenins

2008 ◽  
Vol 44 (No. 3) ◽  
pp. 105-113 ◽  
Author(s):  
Z. Kocourková ◽  
J. Bradová ◽  
Z. Kohutová ◽  
L. Slámová ◽  
P. Vejl ◽  
...  
Keyword(s):  
Phenotypic Selection ◽  
Wheat Breeding ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Wheat Varieties ◽  
Hmw Glutenin Subunits ◽  
Hmw Glutenin ◽  
Selection For ◽  
Agronomical Traits ◽  
Positive Effect

The relation between high-molecular-weight (HMW) glutenin subunits and bread-making quality could enable selection for improved bread-making quality in early stages of breeding process. The composition of HMW glutenin subunits was investigated in F<sub>2</sub> and F<sub>7</sub> progenies derived from the cross between winter wheat varieties Sulamit and Clever. The presence of Glu-A1 (AxNull and Ax1), Glu-B1 (Bx6+By8 and Bx 17+By18) and Glu-D1 alleles (x 5+Dy10 and Dx 2+Dy12) was monitored using a PCR based assay. Segregation of alleles corresponded with the theoretically assumed 1:2:1 Mendelian ratio in F<sub>2</sub> generation, however, the values of &chi;<sup>2</sup>-test in F<sub>7</sub> generation indicated a strong affection of allelic frequencies by the breeding process. Significant variation was also observed in Glu-1 score frequency between F<sub>2</sub> and F<sub>7</sub> generation. These changes were probably caused by deliberate phenotypic selection for important agronomical traits. SDS and Zeleny sedimentation tests, mixographic parameter breakdown and HMW glutenin composition were analyzed in F<sub>7</sub> to reveal the effects of different combinations of HMW glutenin alleles on the bread-making quality characters. The results showed statistically significant differences in the contribution of HMW glutenin alleles. In general, the alleles Ax1, Bx17+By18 and Dx5+Dy 10 can be considered as markers of good baking quality. The data presented in this paper suggest that heterozygous constitution may also have a positive effect on bread-making quality.

The Relative Amounts of HMW Glutenin Subunits of OS Wheat Cultivars in Relation to Bread-Making Quality

2002 ◽  
Vol 30 (3-4) ◽  
pp. 415-422 ◽  
Author(s):  
Daniela Horvat ◽  
Zorica Jurković ◽  
Rezica Sudar ◽  
Dinko Pavlinić ◽  
Gordana Šimić
Keyword(s):  
Wheat Cultivars ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Hmw Glutenin Subunits ◽  
Hmw Glutenin

Genetic Variation in Wheat HMW Glutenin Subunits and the Molecular Basis of Bread-Making Quality

1989 ◽  
Vol 7 (12) ◽  
pp. 1281-1285 ◽  
Author(s):  
R. B. Flavell ◽  
A. P. Goldsbrough ◽  
L. S. Robert ◽  
D. Schnick ◽  
R. D. Thompson
Keyword(s):  
Genetic Variation ◽  
Molecular Basis ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Hmw Glutenin Subunits ◽  
Hmw Glutenin

A Novel Pair of HMW Glutenin Subunits fromAegilops searsiiImproves Quality of Hexaploid Wheat

2009 ◽  
Vol 86 (1) ◽  
pp. 26-32 ◽  
Author(s):  
Monika Garg ◽  
Hiroyuki Tanaka ◽  
Naoyuki Ishikawa ◽  
Kanenori Takata ◽  
Mikiko Yanaka ◽  
...  
Keyword(s):  
Hexaploid Wheat ◽  
Glutenin Subunits ◽  
Hmw Glutenin Subunits ◽  
Hmw Glutenin

scholarly journals Variation of high molecular weight glutenin subunits in two neglected tetraploid wheat subspecies

2009 ◽  
Vol 44 (No. 4) ◽  
pp. 140-146 ◽  
Author(s):  
L. Caballero ◽  
L.M. Martín ◽  
J.B. Alvarez
Keyword(s):  
Genetic Diversity ◽  
Triticum Turgidum ◽  
Tetraploid Wheat ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Allelic Variants ◽  
Passport Data ◽  
Hmw Glutenin ◽  
Novel Alleles ◽  
New Alleles

The genetic diversity of 140 accessions of Triticum turgidum ssp. carthlicum Nevski em. A. L&ouml;ve &amp; D. L&ouml;ve and 159 accessions of T. turgidum ssp. polonicum L. em. Thell. was evaluated by the analysis of HMW glutenin subunits. Seven allelic variants were found among the carthlicum accessions: three at the Glu-A1 locus (two of them were novel alleles) and four at the Glu-B1 locus (one of them novel). More variability was found among the polonicum accessions with 16 allelic variants: six at the Glu-A1 locus (three of them novel), and ten at the Glu-B1 locus (five of them novel). Totally, ten new alleles were found, one of which appeared in both subspecies. Out of 19 different combinations of alleles detected in both subspecies, 14 were novel. Based on the available passport data, the carthlicum accessions could be separated by origin into 18 groups, and the polonicum accessions into 33 such groups. The genetic diversity was lower among the carthlicum (Ht = 0.174) than among the polonicum accessions (Ht = 0.562). In both subspecies, most diversity was present between groups differing in origin, whereas diversity within the groups was very low. The detected variability offers possibilities for the improvement of bread making quality in durum wheat through introduction of newly detected alleles and for the broadening of genetic diversity in this wheat species.

Sign in / Sign up

Export Citation Format

Share Document