Characterization of low-molecular-weight glutenin subunit Glu-B3 genes and development of STS markers in common wheat (Triticum aestivum L.)

Wang, Linhai; Zhao, Xiaoxi; He, Zhonghu; Ma, Wujun; Appels, R.; Peña, Roberto J.; Xia, X. C.

doi:10.1007/s00122-008-0918-9

Cited by 104 publications

(103 citation statements)

References 43 publications

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“…STS markers developed specifically for the Glu-A3 and Glu-B3 genes were used in the validation and classification of the introgressed alleles, the PCR reactions were performed as indicated by Zhang et al (2004) and Wang et al (2009), respectively. Amplification products were analyzed on a 1.5% (w/v) agarose gels, stained with ethidium bromide and visualized by UV light.…”

Section: Dna Isolation and Pcr Amplificationmentioning

confidence: 99%

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Effect of allelic variation at the Glu-3/Gli-1 loci on breadmaking quality parameters in hexaploid wheat (Triticum aestivum L.)

Bonafede

Tranquilli

Pflüger

et al. 2015

Journal of Cereal Science

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a b s t r a c tLow molecular weight glutenin subunits (LMW-GS) encoded by the Glu-3 loci are known to contribute to wheat breadmaking quality. However, the specific effect of individual Glu-3 alleles is not well understood due to their complex protein banding patterns in SDS-PAGE and tight linkage with gliadins at the Gli-1 locus. Using DNA markers and a backcross program, we developed a set of nine near isogenic lines (NILs) including different Glu-A3/Gli-A1 or Glu-B3/Gli-B1 alleles in the genetic background of the Argentine variety ProINTA Imperial. The nine NILs and the control were evaluated in three different field trials in Argentina. Significant genotype-by-environment interactions were detected for most quality parameters indicating that the effects of the Glu-3/Gli-1 alleles are modulated by environmental differences. None of the NILs showed differences in total flour protein content, but relative changes in the abundance of particular classes of proteins cannot be ruled out. On average, the Glu-A3f, Glu-B3b, Glu-B3g and GluB3i Man alleles were associated with the highest values in gluten strength-related parameters, while GluA3e, Glu-B3a and Glu-B3i Chu were consistently associated with weak gluten and low quality values. The value of different Glu-3/Gli-1 allele combinations to improve breadmaking quality is discussed.

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Section: Dna Isolation and Pcr Amplificationmentioning

confidence: 99%

“…1A). The identity of the LMW-GS alleles introgressed in the different NILs was further validated using the STS markers for the Glu-A3 and Glu-B3 loci (Zhang et al, 2004;Wang et al, 2009).…”

Section: Protein Compositionmentioning

confidence: 99%

Effect of allelic variation at the Glu-3/Gli-1 loci on breadmaking quality parameters in hexaploid wheat (Triticum aestivum L.)

Bonafede

Tranquilli

Pflüger

et al. 2015

Journal of Cereal Science

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“…Glutenins are divided into high (HMW) and low (LMW) molecular weight glutenins (Payne 1987;Gupta and MacRitchie 1994;Shewry et al 2003;Maucher et al 2009) distinguished by their differential mobility on SDS-PAGE. HMW glutenins are encoded by Glu-A1, GluB1 and Glu-D1 loci and LMW glutenins by 494 Ram et al: Wheat HMW and LMW Glutenin Alleles and Dough Strength Cereal Research Communications 43, 2015 tified combining both SDS-PAGE and PCR based approach (Wang et al 2009Appelbee et al 2009;Ram et al 2011). Glu-B3b alleles were identified using primer combinations developed by Sharma et al (2013).…”

Section: Introductionmentioning

confidence: 99%

Allelic diversity of HMW and LMW glutenins in Indian wheats and their relationship with sedimentation volume and mixograph parameters

Ram¹,

Sharma²,

Sharma³

2015

Cereal Research Communications

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Two hundred and forty diverse set of wheat cultivars released in India during the last several decades were evaluated for HMW and LMW glutenin alleles, for assessing their diversity and effect on sedimentation volume and mixograph parameters. Both SDS-PAGE and PCR based markers were employed in identifying alleles encoded at Glu-1 and Glu-3 loci. Extensive allelic variation was observed at both the Glu-1 and Glu-3 loci. There was prevalence of Glu-A1b, . The alleles Glu-A1b, Glu-B1i, Glu-D1d, Glu-A3b, Glu-B3g/h and Glu-D3b exhibited high SDSsedimentation volume. Glu-B1i and Glu-D1d showed highly significant positive effect (p < 0.001) on sedimentation volume and also had additive effects. However, surprisingly overall there was decline in the frequency of Glu-B1i allele during last two decades in Indian wheat breeding and not a single 1B/1R translocation cultivar possessed this allele. Glu-A1b showed significant positive effect on mixograph peak time, peak slope and peak width. GluB3g exhibited significantly higher mixograph peak time and width at 8 and Glu-B3h showed higher dough stability. Glu-B3j (1B/1R translocation) exhibited highest peak slope indicating the negative effect on dough strength. This information can be useful in designing breeding program for the improvement of Indian bread wheat quality.

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“…For PCR markers, as the number of known alleles increases, we need to reconfi rm the usefulness of PCR markers to identify Glu-3 alleles. For example, a PCR primer set, which was developed to identify the Glu-B3i allele (Wang et al 2009 ), identifi ed the Glu-B3ad allele instead. It is necessary to select a standard PCR primer set to identify Glu-3 alleles.…”

Section: Sharing Methodsmentioning

confidence: 99%

Proposal of International Gluten Research Group

Ikeda

Rogers

Branlard

et al. 2015

Advances in Wheat Genetics: From Genome to Field

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In a scenario of climate change and rapidly rising urban populations demanding processed foods, it is necessary to develop new wheat cultivars combining high yield potential, disease resistance, and stability for yield and processing quality, even under heat or drought stress conditions. Allelic variation for gluten proteins (glutenin subunits and gliadins) is a major determinant of differences in dough viscoelastic properties observed between cultivars of both bread wheat and durum wheat. Technical diffi culties in allelic identifi cation due to the complexity of the protein profi le produced by each cultivar and the use of different nomenclature systems in different laboratories has historically interfered with information exchange between research groups, a situation exacerbated by the vast number of possible profi les found in different cultivars due to the multi-allelic nature of the principal loci encoding gluten proteins ( Glu-1 , Glu-2, Glu-3 , Gli-1 and Gli-2 ). For the Glu-3 alleles, we have collaborated to unify criteria across laboratories and to

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Characterization of low-molecular-weight glutenin subunit Glu-B3 genes and development of STS markers in common wheat (Triticum aestivum L.)

Cited by 104 publications

References 43 publications

Effect of allelic variation at the Glu-3/Gli-1 loci on breadmaking quality parameters in hexaploid wheat (Triticum aestivum L.)

Effect of allelic variation at the Glu-3/Gli-1 loci on breadmaking quality parameters in hexaploid wheat (Triticum aestivum L.)

Allelic diversity of HMW and LMW glutenins in Indian wheats and their relationship with sedimentation volume and mixograph parameters

Proposal of International Gluten Research Group

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