Allelic variation at high-molecular weight and low-molecular weight glutenin subunit genes in Moroccan bread wheat and durum wheat cultivars

Abstract

Glutenin is a major protein fraction contributing to the functional properties of gluten and dough. The glutenin constitutes 30–40% of the protein in wheat flour and about half of that in gluten. It is essential to identify correct glutenin alleles and to improve wheat quality by selecting alleles that exert favorable effects. Moroccan wheat cultivars are unique in West Asia and North Africa region, since many of them possess resistance to Hessian fly, a pest, which is becoming important in other countries in the region. Hence, these cultivars are being used as donor for the resistance in the breeding program. Here, we determine the allelic variation in high-molecular weight glutenin subunits (HMW-GS) and low-molecular weight glutenin subunits (LMW-GS) in Moroccan cultivars of bread and durum wheat using the gene-specific PCR markers. In 20 cultivars of bread wheat, 9 different allele variants were detected at HMW-GS and 13 different allele variants were detected at LMW-GS, in which the alleles Glu-A1b (2*), Glu-B1i (17 + 18), Glu-B1c (7*/7 + 9), Glu-D1d (5 + 10), Glu-A3c, Glu-B3 h, and Glu-D3b were the most frequents. In 26 cultivars of durum wheat, less allelic variation was found: seven different allele variants at HMW-GS and six different allele variants at LMW-GS were identified, in which the major alleles were Glu-A1c (null), Glu-B1b (7 + 8), Glu-B1e (20), Glu-A3c, and Glu-B3d. The mean value of the genetic diversity for the glutenin loci was 0.502 in bread wheat and 0.449 in durum wheat. Most of the glutenin alleles carried by Moroccan bread wheat cultivars impart good bread-making quality. Most of the durum wheat glutenin alleles were related to low strength dough or poor quality and need to be improved. To improve quality of Moroccan durum wheat, essentially, Glu-A1c and Glu-B3d alleles of the genes should be replaced with the better alleles through breeding.

Characterization of HMW glutenin subunits in European spring common wheat (Triticum aestivum L.)

“…In the presented work, a similar result was found no cultivar Ax2* among genotypes from Germany. The analysis carried out by Henkrar et al (2017) was similar to the study of Jin et al (2011). These authors identified Ax2* in 60% of Moroccan bread wheat cultivars, while Ax1 in 25% and Axnull in 15%.…”

“…1 9 94°C 5 0 ; 40 9 (94°C 1 0 ; 63°C 1 0 ; 72°C 1 0 ); 1 9 72°C 10 0 conducted in many studies (Atanasova et al 2009;Brönneke et al 2000;Henkrar et al 2017;Jin et al 2011;Ma et al 2003;Moczulski and Salmanowicz 2003). The adequate composition of these proteins plays a particularly important role in conditioning the technological properties of wheat.…”

Comparison of nutritional and technological quality of winter wheat (Triticum aestivum L.) and hybrid wheat (Triticum aestivum L. x Triticum spelta L.)

“…Glu-1 loci contains genes, which encode x-type and y-type glutenin subunits based on their molecular weight. HMW-GS play important role in determining wheat gluten and dough elasticity (Shewry et al, 2002;Henkrar et ., 2017). Dough properties and bread-making quality are influenced in negative or positive way by HMW-GS.…”

“…On the short arm of chromosomes are Glu-A3, Glu-B3 and Glu-D3 loci, which encode LMW-GS (Henkrar et al, 2017).…”

High Density Mapping of Quantitative Trait Loci Conferring Gluten Strength in Canadian Durum Wheat

“…Glutenins can be further classified into two groups based on high and low molecular weight subunits (HMW-GS and LMW-GS) reflected by their mobility during sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The HMW-GS comprise about 20-30% of the glutenin (Shewry et al, 1992;Henkrar et al, 2017). LMW-GS, the major class of glutenin subunits, accounts for 70-80% of the glutenin and a strong positive correlation of LMW-GS with durum wheat quality has been reported [reviewed by (Sissons, 2008)].…”