Allelic variation in high molecular weight glutenin subunits in Pakistani bread wheat genotypes

Afshan, Sarwat; Naqvi, Farzana Nasir

doi:10.1556/crc.39.2011.1.11

Cited by 1 publication

(3 citation statements)

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“…142 Blechl 95 Spain, 136 France, 94 Ukraine, 130 U.S., 129 Argentina, 131 China, 132 Algeria, 133 Iran, 134 and Pakistan. 135 and Anderson, 143 and Altpeter et al 142 changed the amount and composition of HMW-GS in the 'Bobwhite' variety. Through different strategies, they reported that the additional subunit accumulated to levels comparable to those of the native HMW-GS, and transgene expression was stable for at least three seed generations in the majority of lines, demonstrating the feasibility of constructing wheat plants with novel seed protein compositions.…”

Section: Genetic Manipulation Of Gluten Proteinsmentioning

confidence: 96%

“…Approximately 20 years later, some scenarios remain virtually unchanged. Figure shows allele frequencies in several countries for each of the three loci encoding the HMW-GS from the most recently published studies. ,,− For example, for the Glu-A1 locus, the United States continues to have a low frequency of the c allele, while France has a very high frequency (Figure A). Glu-A1 allele frequencies can be separated into two different groups.…”

Section: Genetic Diversity and Changes In The Prevalence Of Glutenin ...mentioning

confidence: 99%

“…HMW-GS allele frequencies in different countries since the year 2000. Data were taken from reports on allele frequencies at the Glu-A1 (A), Glu-B1 (B), and Glu-D1 (C) loci in Portugal, Spain, France, Ukraine, U.S., Argentina, China, Algeria, Iran, and Pakistan …”

Section: Genetic Diversity and Changes In The Prevalence Of Glutenin ...mentioning

confidence: 99%

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One Hundred Years of Grain Omics: Identifying the Glutens That Feed the World

et al. 2013

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Glutens, the storage proteins in wheat grains, are a major source of protein in human nutrition. The protein composition of wheat has therefore been an important focus of cereal research. Proteomic tools have been used to describe the genetic diversity of wheat germplasms from different origins at the level of polymorphisms in alleles encoding glutenin and gliadin, the two main proteins of gluten. More recently, proteomics has been used to understand the impact of specific gluten proteins on wheat quality. Here we review the impact of proteomics on the study of gluten proteins as it has evolved from fractionation and electrophoretic techniques to advanced mass spectrometry. In the postgenome era, proteomics is proving to be essential in the effort to identify and understand the interactions between different gluten proteins. This is helping to fill in gaps in our knowledge of how the technological quality of wheat is determined by the interaction between genotype and environment. We also collate information on the various storage protein alleles identified and their prevalence, which makes it possible to infer the effects of wheat selection on grain protein content. We conclude by reviewing the more recent use of transgenesis aimed at improving the quality of gluten.

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