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1.
Detection of HMW glutenin subunit variations among 205 cultivated emmer accessions (Triticum turgidum ssp. dicoccum) 总被引：3，自引：1，他引：2
Q. Y. Li Y. M. Yan A. L. Wang X. L. An Y. Z. Zhang S. L. K. Hsam F. J. Zeller 《Plant Breeding》2006,125(2):120-124
The high molecular weight glutenin subunits (HMW‐GS) encoded by Glu‐1 loci among 205 accessions of cultivated emmer wheat (Triticum turgidum ssp. dicoccum Schrank) collected from different regions of Europe and China were separated and characterized by SDS‐PAGE in combination with two‐dimensional gel electrophoresis (A‐PAGE × SDS‐PAGE) and acidic capillary electrophoresis. High genetic polymorphisms in HMW‐GS compositions were found. A total of 40 alleles (6 for Glu‐A1 and 34 for Glu‐B1) and 62 subunit combinations (genotypes) were detected, some of which were not previously described. At Glu‐A1 locus, two novel alleles, designated Glu‐A1x coding for the subunit 1A × 1.1 and Glu‐A1y coding for the subunit 1A × 2.1′ were found while seven new subunits (1B × 17*, 1B × 6′, 1B × 13′, 1B × 20*, 1By9*, 1By14.1 and 1By8.1) and 20 novel alleles at Glu‐B1 locus were detected. In particular, some additional protein components were detected, which probably were 1Ay subunits encoded by Glu‐A1 locus. The introduction of both Ax and Ay subunits from tetraploid wheats into hexaploid wheats may increase the genetic variability of gluten genes and consequently improve flour technological properties. 相似文献
2.
To study the influence of genes from Thinopyrum intermedium on traits affecting the bread‐making quality of wheat, two derivatives from a putative disomic addition line in cultivar ‘Vilmorin 27’ were used in cytological, biochemical and molecular characterization. Cytological analysis suggested that one of the derivatives (Line‐1) had a terminal deletion involving the long arm of chromosome 1D (2n = 42, Del‐1DL”), and the other (Line‐2) was a conventional addition line, but also carried the same deletion on chromosome 1D (2n = 44, Thi”+Del‐1DL”). Amplification and sequencing of high‐molecular‐weight glutenin subunit (HMW‐GS) genes coded by the Th. intermedium chromosome in Line‐2 indicated the presence of one x‐type with an extra cysteine and four (rather than one) unique y‐type genes. Rheological studies of Line‐1 showed significantly lower dough strength compared to ‘Vilmorin 27’, confirming the recognized role of Glu‐1D coded HMW‐GSs. Line‐2 showed significantly higher dough strength compared to the background cultivar, indicating a significant potential of Th. intermedium for improvement of bread‐making quality in wheat. 相似文献
3.
Three near‐isogenic lines (NILs) of wheat involving Glu‐B1 and Glu‐D1 alleles were used to study the genetic contribution of high molecular weight glutenin subunits (HMW‐GS) to gluten strength. The HMW‐GS composition of each NILs was determined by SDS‐PAGE. No significant differences were found in grain protein contents among the NILs. Gluten strength and dough‐mixing properties were measured by the Farinograph, the Extensograph, and SDS‐sedimentation (SDS‐SE). Results indicated that line 2, containing the Glu‐1B 14 + 15 and Glu‐1D 5 + 10 combination of subunits, had higher values for flour quality, dough rheological parameters, and bread‐baking quality when compared with lines 8 and 13. Line 8, containing Glu‐1B 7 + 9 and Glu‐1D 5 + 10, was better than line 13 with the Glu‐1B 14 + 15 and Glu‐1D 10 combination. Some major parameters appeared significantly different. The presence of Glu‐1B 14 + 15 was associated with higher dough strength based on SDS‐SE volume and several rheological parameters when compared with Glu‐1B 7 + 9. Lines with subunit 10 at Glu‐D1 performed significantly worse than those with 5 + 10 in gluten index, SDS‐SE volume, Farinograph stability time, Extensograph area and bread‐baking quality. 相似文献
4.
Introduction of high molecular weight glutenin subunits 5 + 10 for the improvement of the bread-making quality of hexaploid triticale 总被引：3，自引：0，他引：3
In an earlier study, chromosome 1D of the hexaploid breadwheat cultivar ‘Chinese Spring’ was introduced into hexaploid triticale to improve its bread‐making quality. That specific chromosome, 1D, carried the a allele at the Glu‐D1 locus coding for high molecular weight (HMW) glutenin subunits 2 + 12, and since subunits 2 + 12 are associated with poor bread‐making quality in wheat, in the present study hexaploid 1D substitution triticale was crossed with octoploid triticale with the d allele at the Glu‐D1 locus encoding HMW glutenin subunits 5 + 10. Following backcrosses to different triticale varieties, 1D substitution lines were established that had Glu‐D1 allele a or d in an otherwise genetically similar background, and the influence of these two different alleles on bread‐making quality of hexaploid triticale was compared. The agronomic performance of 76 selected lines was evaluated in a field trial. The Zeleny sedimentation value was determined as a parameter for bread‐making quality, and related to the presence of chromosome 1D, the different glutenin alleles and the nature of the substitution. The presence of chromosome 1D had a significant and positive effect on the Zeleny sedimentation value, but the difference between the two glutenin alleles 2 + 12 and 5 + 10 was not as obvious as in wheat. Owing to its high cytological stability and minimal effect on agronomic performance, substitution 1D(1A) appears to be the most desirable one to use in triticale breeding. 相似文献
5.
The high and low molecular weight glutenin subunit polymorphism of Algerian durum wheat landraces and old cultivars 总被引：2，自引：0，他引：2
The high molecular weight (HMW) and B‐zone low molecular weight (B‐LMW) glutenin subunit composition of 45 Algerian durum wheat (Triticum turgidum L. var. durum) landraces and old cultivars were examined by sodium‐dodecyl‐sulphate polyacrylamide gel electrophoresis (SDS‐PAGE). Nine accessions were heterogeneous and presented two or three genotypes. All together, 33 glutenin patterns were detected, including 12 for HMW and 15 for B‐LMW glutenin subunits. Twenty‐four different alleles were identified for the five glutenin loci studied, Glu‐A1 (3), Glu‐B1 (6), Glu‐A3 (8), Glu‐B3 (5) and Glu‐B2 (2). Five new alleles were found, three at Glu‐A3 and two at Glu‐B3. At the Glu‐1 loci, the Glu‐A1c‐Glu‐B1e allelic composition was predominant (31%). For the B‐LMW glutenins, the most common allelic composition was Glu‐A3a‐Glu‐B3a‐Glu‐B2a (36%). The collection analysed shows a high percentage of glutenin alleles and allele combinations related to high gluten strength, together with some others that have not been tested so far. This information could be useful to select local varieties with improved quality and also as a source of genes to develop new lines when breeding for quality. 相似文献
6.
7.
Multiplex-PCR typing of high molecular weight glutenin alleles in wheat 总被引：26，自引：0，他引：26
In Australian commercial cultivars, each high molecular weight glutenin (Glu-1) homoeologous locus consists of one of two predominant alleles: Glu-A1a (subunit Ax1) or Glu-A1b (subunit Ax2*) at the GluA1 locus, Glu-B1b (Bx7 and By8 subunits) or Glu-B1i (Bx17 and By18 subunits) at the Glu-B1 locus, and Glu-D1d (Dx5 and Dy10 subunits) or Glu-D1a (Dx2 and Dy12 subunits) at the Glu-D1 locus. PCR-based assays have been developed in this study to discriminate between these common alleles at each locus. Primers
specific for the Glu-A1 Ax2* gene give a single fragment of 1319 bp only in the presence of this gene.
Primers targeting the Glu-B1 locus resulted in a co-dominant marker for which the Bx7 genotype produced two fragments (630 bp and 766 bp) and the Bx17
genotype a single fragment (669 bp). The third pair of primers was specific for the Dx5 gene and resulted in a single band
of 478 bp. A multiplexed PCR assay was established which permitted the discrimination of the major HMW glutenins in a single
PCR reaction and agarose gel assay. As the HMW glutenin composition of a wheat line is extremely important in determining
the functional properties of wheat gluten, these markers are useful for the purposes of marker-assisted breeding. These markers
may also be useful for the purpose of DNA-based identification of wheat varieties.
This revised version was published online in July 2006 with corrections to the Cover Date. 相似文献
8.
Development of two multiplex PCR assays targeting improvement of bread-making and noodle qualities in common wheat 总被引：2，自引：0，他引：2
X. K. Zhang L. Liu Z. H. He D. J. Sun X. Y. He Z. H. Xu P. P. Zhang F. Chen X. C. Xia 《Plant Breeding》2008,127(2):109-115
Wheat quality properties are genetically determined by the compositions of high and low molecular weight glutenin subunits, grain hardness, polyphenol oxidase (PPO) activity and starch viscosity. Two multiplex PCR assays were developed and validated using 70 cultivars and advanced lines from Chinese autumn‐sown wheat regions. Multiplex PCR I includes molecular markers for genes/loci ω‐secalin, Glu‐B1‐2a (By8), Glu‐D1‐1d (Dx5), Glu‐A3d, Glu‐B3 (for non‐1B·1R type) and Pinb‐D1b targeting improved gluten parameters and pan bread quality. Multiplex PCR II comprises markers for genes/loci Ppo‐A1, Ppo‐D1 and Wx‐B1b targeting improved noodle quality. The results were consistent with those achieved by SDS‐PAGE and RP‐HPLC, indicating that the two multiplex assays were highly effective, with good repeatability and low costs enabling their use in wheat breeding programmes. In total, nine alleles (subunits) at locus Glu‐B1, four at Glu‐D1 and five at Glu‐A3 locus were identified, and the alleles (subunits) Glu‐B1b (7 + 8), Glu‐B1c (7 + 9), Glu‐D1a (2 + 12), Glu‐D1d (5 + 10), Glu‐A3a, Glu‐A3c and Glu‐A3d were most frequently present in the cultivars and lines tested. The 1B·1R translocation was present in 28 (40.0%) lines, whereas the Wx‐B1 null allele for better noodle quality was present in only seven (10.0%) cultivars and advanced lines, and 37 (52.9%) lines had Pinb‐D1b associated with hard grains. The allele Ppo‐A1b on chromosome 2AL associated with lower PPO activity was present in 38 (54.3%) genotypes, whereas the less effective allele Ppo‐D1a on chromosome 2DL, also associated with low PPO activity was present in 45 (64.3%) of genotypes. These two multiplex PCR assays should be effective in marker assisted selection targeting improved pan bread‐making and noodle qualities. 相似文献
9.
Generation and characterization of a high molecular weight glutenin 1Bx14-deficient mutant in common wheat 总被引：2，自引：0，他引：2
Y. F. Zhu Y. W. Li Y. Chen H. Li H. Liang S. J. Yue A. M. Zhang X. Q. Zhang D. W. Wang X. Jia 《Plant Breeding》2005,124(5):421-427
Significant progress has been made in understanding the structure of high molecular weight (HMW) glutenin subunits and their role in determining the end use quality of wheat grains. However, few reports have dealt with the development and characterization of knock out mutants for HMW glutenin subunit genes. Here, the molecular analysis of MB14, a mutant derived from an elite Chinese wheat variety Xiaoyan 54 through chemical mutagenesis is described. SDS‐PAGE and Western blot experiments revealed that, in the seeds of homozygous MB14 plants, the expression of the 1Bx14 subunit was specifically blocked whereas the remaining four subunits (1Ax1, 1By15, 1Dx2, 1Dy12) accumulated to levels comparable to those in the wild type plants. The 5′‐flanking region and the open reading frame (ORF) of the mutant 1Bx14 allele were amplified and compared to the corresponding regions of wild type 1Bx14. The nucleotide sequences of the 5′‐flanking regions from the mutant and wild type 1Bx14 alleles were identical. However, the ORF of the mutant allele differed from that of the wild type 1Bx14 by three point substitutions, one of which resulted in a premature stop codon in the mutant ORF. Interestingly, the mutant 1Bx14 allele was still transcribed in the developing seeds, but no truncated translation product could be detected by Western blot analysis. Potential application of the 1Bx14 knock out mutant in studying the biological function of 1Bx14 and its contribution to the end use quality control in hexaploid wheat is discussed. 相似文献
10.
Identification of low-molecular weight glutenin subunits of wheat associated with bread-making quality 总被引：4，自引：0，他引：4
W. Maruyama-Funatsuki K. Takata Z. Nishio T. Tabiki E. Yahata A. Kato K. Saito H. Funatsuki H. Saruyama H. Yamauchi 《Plant Breeding》2004,123(4):355-360
Although it is known that the compositions of low‐molecular weight glutenin subunits (LMW‐GSs) are important factors for bread‐making quality of wheat, it is still not clear which LMW‐GSs confer improved bread‐making quality and how those LMW‐GSs interact with high‐molecular weight (HMW) GSs. Using a hard red winter wheat line with good bread‐making quality and a Japanese wheat cultivar with poor quality as well as their progeny we identified LMW‐GSs associated with the bread‐making quality. One such LMW‐GS, KS2, which had a molecular weight of 42 kDa and was allelic to HS1, was associated with bread‐making quality. Furthermore, by using four recombinant inbred lines with different HMW‐GS and LMW‐GS combinations, KS2 and HMW‐GS 5+10 showed interaction effects on the bread‐making quality. Two‐dimensional polyacrylamide gel electrophoresis (Page) analysis showed that KS2 consists of two protein components and that HS1 is composed of three components. The N‐terminal amino acid sequences of the five components were identical to the most frequently analysed sequence of LMW glutenin components. 相似文献
11.
The suitability of wheat varieties for bread‐making depends on their glutenin subunits. The amino acid composition of these gluten building‐blocks have a strong influence on the rheology of the dough and, thus, on the suitability of the variety for bread‐making. This study reports a new x‐type high molecular weight glutenin subunit coded by the locus Glu‐A1 and named 2··. To investigate the impact of this allele on 10 quality parameters, a doubled haploid (DH) population of Triticum aestivum, segregating for Glu‐A1, was created. The statistical analysis demonstrates that, at Glu‐A1, the subunit 2·· is as favourable for quality as the subunit 2*. This is in accordance with results showing that the 2·· open reading frame still has the same number of cysteines as 2*. The small differences in the length of the central domain had no detectable effect on the elasticity, tenacity and baking quality, of the dough. 相似文献
12.
This paper reports the correlation between the rheological properties of bread wheat dough and the types and quantities of endosperm proteins in 28 common wheat cultivars. Different methods were used to analyse the allelic composition of these cultivars and the relative quantities of the different proteins contributing to the gluten structure. Neither dough strength (W) nor tenacity/extensibility (P/L) correlated with allelic composition. Different wheats with the same allelic composition (i.e., with respect to glutenins) showed different rheological properties. The glutenins were the most influential components of W and P/L, especially the high molecular weight (HMW) glutenin subunits and in particular the type x form. These proteins seem to increase W and are the main constituents of the gluten network. The gliadins and low molecular weight (LMW) glutenin subunits appear to act as a “solvent”, and thus modify the rheological properties of the dough by either interfering with the polymerisation of the HMW glutenin subunits, or by altering the relative amounts of the different types of glutenin available. Thus, the protein subunits coded for by the alleles Glu-B1x7 and Glu-D1x5 stabilised the gluten network, whereas those coded for by Glu-B1x17 and Glu-D1x2 had the opposite effect. Dough properties therefore appear to depend on the glutenin/gliadins balance, and on the ratio of the type x and type y HMW proteins. The influence of external factors seems to depend on the allelic composition of each cultivar. 相似文献
13.
Summary The endosperm storage proteins of 205 Chinese bread wheat cultivars and advanced lines were fractionated by SDS-PAGE to determine their high molecular weight (HMW) glutenin subunit composition. Seventeen alleles were identified: three at Glu-A1, eight at Glu-B1, and six at Glu-D1. The most common alleles were Null, 1, 7+8, 7+9, and 2+12. The results indicate that wheats from different regions differ in their frequencies of HMW glutenin subunits, however, none of the subunits could be related to specific environments. The glutenin quality scores of Chinese wheats ranged from 3 to 10, with an average of 6.7. Increasing quality scores have implications in improving steam-bread making quality for Chinese consumers. On the basis of HMW glutenin subunit composition, Chinese wheats are close to European wheats, especially Italian wheats because several Italian introductions are widely distributed in the pedigrees of Chinese wheat. 相似文献
14.
Positive effect of the high-molecular-weight glutenin allele, Glu-D1d, on the bread-making quality of common wheat 总被引：1，自引：0，他引：1
H. Tanaka N. Nakata M. Osawa M. Tomita H. Tsujimoto Y. Yasumuro G. Fischbeck 《Plant Breeding》2003,122(3):279-280
The seed storage proteins of wheat flour are the determinants of bread‐making quality. Many cultivars having good bread‐making quality carry the Glu‐D1d allele responsible for the development of glutenin, a major seed storage protein. The Glu‐D1d allele was introduced into four leading Japanese wheat cultivars by recurrent backcrossing and the quality of these near‐isogenic lines (NILs) was evaluated by the sodium dodecyl sulphate sedimentation value of their flour. The values for the NILs were significantly higher than for the corresponding recipient cultivars. However, the values did not reach the level of the cultivar that had been used as the donor of the Glu‐D1d allele. 相似文献
15.
The HMW and B‐LMW glutenin subunits composition of 120 durum wheat germplasm grown in Algeria was examined using SDS‐PAGE. All together, 39 glutenin patterns were detected, including eight for HMW and 21 for B‐LMW glutenin subunits. Twenty‐six different alleles were identified for the five glutenin loci studied, that is, Glu‐A1 (3), Glu‐B1 (7), Glu‐A3 (5), Glu‐B3 (9) and Glu‐B2 (2). Two new alleles were found at Glu‐B3 locus: Glu‐B3new1 encodes for five subunits (7 + 8 + 14 + 16 + 18) and Glu‐B3new2 codes for five subunits (4 + 6* + 12 + 15 + 15*), of which subunit 15* with mobility between bands 15–16 was not described previously. At the Glu‐1 loci, the Glu‐A1c/Glu‐B1e allelic composition was predominant. For the B‐LMW glutenins, the most common allelic composition was Glu‐A3a/Glu‐B3a/Glu‐B2a. The collection analysed shows glutenin alleles and allele combinations related to high gluten strength. This information could be useful to select varieties with improved quality and also as a source of genes to develop new lines when breeding for quality. 相似文献
16.
Changes in expression of HMW glutenins of wheat (Triticum aestivum L.) induced by nitrosoethylurea 总被引：1，自引：0，他引：1
The application of a chemical mutagen, N-nitroso-N-ethylurea, to the grains of wheat (Triticum aestivum L.) cv. ‘Viginta’, provided a mutant line,‘NT-10′, with an altered composition of high molecular weight (HMW) glutenin subunits. The qualitative mutation was detected in the Glu-B1 locus by electrophoretic analyses of glutenins. Instead of the HMW glutenin subunits 7 + 9 present in the original genotype, a separate HMW subunit 6 was expressed in the mutant line. The other glutenin and gliadin proteins of the mutant line remained unchanged. The mutant line is also characterized by several changes in morphological and physiological characters—stronger stem, wider leaf, bigger spike and higher grain hardness. This is the first communication of the possibility of changing the composition of high molecular weight subunits of wheat glutenin by means of mutagenesis. 相似文献
17.
对小麦不同HMW麦谷蛋白亚基质量评分系统的评价 总被引：3，自引：0，他引：3
小麦HMW麦谷蛋白亚基组成不同是造成各品种间烘烤品质差异的主要原因。不同研究者分别依据亚基间沉淀值（Payne等，1987）、评价值（傅宾孝等．1989）、抗延伸力（赵友梅等，1990）以及包括沉淀值在内的多个性状（赵和等，1994）的差异。先后建立了各自的评分系统。比较研究结果表明，前3种亚基评分系统对亚基的质量评分具有一定的共性，个别亚基的评分则存在差异；赵和等（1994）的评分系统则侧重考虑1D控制的亚基对烘烤品质的决定性作用，1A和1B控制的亚基作用甚小，因而与其余3种评分方法存在较大分歧。相关分析结果表明，就评价中国小麦品种的品质而言，国内制订的评分系统优于国外的。除容重、灰分等性状外，HMW麦谷蛋白亚基组成与大多数品质性状呈显著或极显著相关关系． 相似文献
18.
强筋小麦分子标记多重PCR体系的构建与应用 总被引：1，自引：0，他引：1
面筋强度与小麦高低分子量谷蛋白亚基种类(组合)密切相关。以12个已知亚基基因组成的品种为对照,选用基因(位点)Axnull、Bx7OE、Dx5、Glu-A3d、Glu-B3i和Glu-B3的标记,构建多重PCR体系。以该体系检测对照的结果与已知基因型完全一致,一次PCR可同时间接检测7个与强筋有关基因(位点)Ax1/Ax2*、Bx7OE、Dx5、Glu-A3d、Glu-B3i和Glu-B3。对62个陕西小麦品种的检测结果表明,优质强筋亚基基因(位点)Ax1/Ax2*、Dx5、Glu-A3d、Glu-B3i和Glu-B3的比例依次为56.5%、9.6%、33.9%、1.6%和64.4%,所有品种均不含Bx7OE,携带0、1、2和3个及以上基因(位点)的品种分别占6.5%、33.9%、48.3%和11.3%。说明聚合多个强筋亚基基因(位点)的品种频率较低,通过优质亚基基因的聚合育种,可望改善陕西小麦品种的面筋品质。本研究所构建的强筋小麦分子标记检测的多重PCR体系检测结果稳定且可靠,可用于小麦种质资源的快速评价和强筋小麦分子辅助选育。 相似文献
19.
Variation in high molecular weight glutenin subunits in landraces of hexaploid wheat from Afghanistan 总被引：5，自引：0，他引：5
Summary Variation for high molecular weight (HMW) glutenin subunits is reported in Afghan hexaploid wheat landraces from different locations in the country ranging in altitude from 395 to 3170 metres. The variation appeared to be independent of the altitude and geographical location of the landraces. Studies of a number of samples from each of five sites revealed that at some sites there was allelic variation at theGlu-A1 andGlu-B1 loci coding from HMW glutenin subunits, but there was no variation at theGlu-D1 locus within and between sites. 相似文献
20.
X. Li J. Cai H. Li Y. Bo F. Liu D. Jiang T. Dai W. Cao 《Journal of Agronomy and Crop Science》2012,198(1):68-79
Accumulations of high molecular weight glutenin subunits (HMW‐GS) and glutenin macropolymer (GMP) in wheat grains are important indicators of grain quality. Two wheat cultivars, Yangmai 158 (shading tolerant) and Yangmai 11 (shading intolerant) which contains the same subunit pairs of 7 + 8 and 2 + 12, were used to evaluate the impacts of shading on HMW‐GS accumulation and GMP concentration in the grain. Three shading levels were implemented from jointing to maturity, i.e. S1, S2 and S3, in which the plants received 8 %, 15 % and 23 % less radiation of the control (S0), respectively. The initial formation of HMW‐GS was pre‐dated by shading. The rapid HMW‐GS accumulation duration was shortened, and the accumulation rate during late grain filling period was lowered in the two relatively severe shaded treatments (S2 & S3). Thus, the total HMW‐GS accumulation in single grain at maturity was lower in S2 and S3 than in the control (S0). However, concentrations of HMW‐GS and GMP at maturity increased because of the reduced single grain weight in S2 and S3, as compared to S0. In contrast, the low density shading (S1) prolonged the rapid accumulation duration of HMW‐GS, hence increased the accumulation and concentration of HMW‐GS in the grains. Consequently, S1 reduced falling number and SDS‐sedimentation volume, while shortened dough development time (DDT) and dough stability time (DST). In contrast, S2 and S3 increased falling number, wet‐gluten concentration and SDS‐sedimentation volume, and lengthened the DDT and DST. In addition, the fluctuations in accumulations of HMW‐GS and GMP and most quality traits because of shading in Yangmai 158 were less than Yangmai 11. The interrelations between HMW‐GS accumulation, GMP concentration and quality of grain and dough were further discussed. 相似文献