Allelic variation of high-molecular-weight glutenin genes in bread wheat

Zaitseva, O. I.; Буракова, А. А.; Babkenov, Adylkhan; Babkenova, S. A.; Utebayev, Maral; Лемеш, В. А.

doi:10.3103/s0095452717060123

Cited by 6 publications

(3 citation statements)

References 16 publications

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“…Similar results were reported by Wang et al [21] for spring wheat in the northwestern wheat region of China. The frequency of allele 1 is higher in wheat varieties from Spain, Kazakhstan, Russia, Canada, and Europe [30][31][32].Yasmeen et al [33] showed that the 2* and null alleles were the most frequent in Pakistan wheat varieties. A comparison of the frequency of null subunits in wheat commercial varieties from all over the world revealed that the frequency of null subunits in Chinese commercial varieties was higher, which may be related to the fact that Chinese breeding mainly focuses on yield but not quality improvement.…”

Section: Discussionmentioning

confidence: 99%

Genetic Diversity of HMW-GS and the Correlation of Grain Quality Traits in Bread Wheat (Triticum aestivum L.) in Hubei Province, China

Wang,

An,

Chen

et al. 2024

Agronomy

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High-molecular-weight glutenin subunits (HMW-GS) are an important component of total cereal proteins in wheat. It is closely related to the processing quality of flour. Here, we analyzed allelic variations at the Glu-1 locus in 163 wheat accessions from Hubei Province, China with SDS-PAGE. Among the 15 alleles detected, alleles 1, 7+8, and 2+12 were the major alleles, and 7, 6+8, and 2+10 were rare alleles. The breeding lines had higher genetic diversity than the commercial varieties. Alleles 7 and 6+8 significantly reduced the grain protein content and wet gluten content of wheat. The “1, 7+9, 5+10” and “1, 14+15, and 2+12” allelic combinations significantly increased the grain protein content, hardness index, test weight, and wet gluten content of wheat. Alleles 7+9, 14+15, and 5+10 were identified as alleles related to high wheat quality. The “1, 7, 5+10”, “1, 6+8, 5+10”, “null, 7+9, 2+12”, “1, 14+15, 2+12”, and “1, 7+9, 5+10” allelic combinations had greater effects on wheat grain quality traits. These results demonstrate the effects of HMW-GS on wheat grain quality traits and provide a reference for the genetic improvement of wheat quality.

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Section: Discussionmentioning

confidence: 99%

Genetic Diversity of HMW-GS and the Correlation of Grain Quality Traits in Bread Wheat (Triticum aestivum L.) in Hubei Province, China

Wang,

An,

Chen

et al. 2024

Agronomy

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“…Для идентификации сортов, сохранения их чистоты используют различные методы: полевую апробацию, лабораторный анализ и грунт-контроль. Лабораторные анализы, основанные на ДНК-диагностике, представляют собой современные методы изучения растений (Shavrukov, 2016;Zaitseva et al, 2017;Ravel et al, 2020). Тем не менее применение метода SDS-электрофореза для изучения глютенина пшеницы не потеряло своей актуальности (Khalid, Hameed, 2019;Goel et al, 2018).…”

Section: Introductionunclassified

Diversity of high-molecular-weight glutenin subunits and evaluation of genetic similarities in spring bread wheats from different breeding centers

Утебаев¹,

Bome²,

Земцова³

et al. 2021

Trudy po prikladnoy botanike, genetike i selektsii

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Background.Glutenin is a storage protein in wheat seeds, important for the quality of bread prepared from wheat. Studying glutenin polymorphism can help to identify valuable genotypes and promising new breeding lines for further crossings. The aim of this study was to identify subunits of glutenin and determine alleles at the Glu-1loci in the spring bread wheat germplasm collection.Materials and methods.A panel of 54 Russian and 76 Kazakh bread wheat germplasm accessions from various breeding centers was selected. Gliadin electrophoresis was carried out in a concentrating and separating polyacrylamide gel system following the Laemmli method. Glutenin subunits were identified according to the catalogue produced by Payne and Lawrence.Results and discussion.At the Glu-A1 locus, two alleles, band c, were identified, with different frequencies of occurrence among studied wheat accessions. The Glu-A1ballele occurred more frequently than Glu-A1сin the studied germplasm from all breeding centers. Meanwhile, six alleles, а, b, c, d, fand g, were found at theGlu-B1 locus. The most frequently occurring Glu-B1с allele encoded two subunits (7+9). The third homologous gene, Glu-D1, had only two identified alleles, aand d, with various frequencies among the studied wheat accessions. Wheat germplasm of various origin had specific combinations of glutenin subunits, providing different scores of grain quality. For example, the combination of glutenin subunits, 2*, 7+9 and 5+10, provided the highest score (= 9) of grain quality. A single change in the Glu-1subunit composition, 2*, 7+9 and 2+12, caused a reduction in grain quality (= 7 score); and the combination of Null, 7and 5+10 was accompanied by the lowest (= 6) grain quality. The analysis showed that two loci, Glu-A1 and Glu-B1, induced significant differences between wheat accessions originated from Tyumen and Chelyabinsk, while the accessions from Chelyabinsk and East Kazakhstan differed significantly at the Glu-A1and Glu-D1loci.

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“…Among the undoubted advantages of these markers in comparison to molecular ones are relative ease and low cost of analysis, as well as swiftness of research. Composition of the storage proteins is stable and independent of plant growing conditions [4,5].…”

Section: Introductionmentioning

confidence: 99%

Component composition of oat prolamins in A. strigosa Schreb., A. abyssinica Hochst., A. byzantina C. Koch. and A. sativa L.

Lyubimova¹,

Eremin²

2018

International Scientific and Practical Conference "AgroSMART - Smart Solutions for Agriculture" (AgroSMART 2018)

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Modern selection and seed development widely use biotechnology methods for creation of new intense cultivars and subsequent monitoring of biotypical composition. Among those methods is using storage proteins (prolamins) for analysis of genetic diversity. Prolamins and avenins are used for assessment of genetic diversity of oat, however, a lack of a common approach to interpretation and registering of avenin spectra impedes application of available data on component composition of these proteins when assessing the oat-related source material. The aim of the research was to analyze the component composition of avenin in oat cultivars of various ploidity for subsequent use in marker selection when assessing the oat source material. As a result of the research, 173 protein components were identified, 65.8 % of them are species-specific. It has been established, that cultivated oat species positively differ from each other by the mean number of protein components in the spectra of the samples. The highest average number of the avenin protein components has been found in the common oat spectra, at 8.5±0.05. The lowest average number of the avenin protein components has been found for the lopsided oat and the Ethiopian oat at-4.2±0.32 and 4.6±0.47 respectively. The maximum number of various avenin components has been discovered in the common oat spectra, 160 units, while for the Ethiopian oat there were only 7 units identified. This is an evidence of a high level of genetic diversity in the studied collection of A. sativa and a high probability to identify a large number of selection-valuable genotypes when conducting marker-mediated selection of the common oat.

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Allelic variation of high-molecular-weight glutenin genes in bread wheat

Cited by 6 publications

References 16 publications

Genetic Diversity of HMW-GS and the Correlation of Grain Quality Traits in Bread Wheat (Triticum aestivum L.) in Hubei Province, China

Genetic Diversity of HMW-GS and the Correlation of Grain Quality Traits in Bread Wheat (Triticum aestivum L.) in Hubei Province, China

Diversity of high-molecular-weight glutenin subunits and evaluation of genetic similarities in spring bread wheats from different breeding centers

Component composition of oat prolamins in A. strigosa Schreb., A. abyssinica Hochst., A. byzantina C. Koch. and A. sativa L.

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