Chromosome 1B-encoded gliadins and glutenin subunits in durum wheat: Genetics and relationship to gluten strength

Pogna, N. E.; Autran, J.C.; Mellini, F; Lafiandra, D.; Feillet, P.

doi:10.1016/s0733-5210(09)80178-1

Cited by 241 publications

(135 citation statements)

References 29 publications

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“…A second group clustered countries in which LMW-2 models were found from medium to low frequencies (Turkey, Jordan, Lebanon, Portugal and Spain), while a third branch joined 12 countries in which LMW-2 models were absent. Our results associated the presence of LMW-2 with strong gluten, in agreement with previous studies showing the favorable effects of LMW-2 on durum wheat quality (Pogna et al 1990;Masci et al 2000;Raciti et al 2003).…”

Section: Discussionsupporting

confidence: 93%

“…In the present collection, LMW type 1 models, known to be associated with very weak gluten properties (Pogna et al 1990;Masci et al 2000;Raciti et al 2003;Peña and Pfeiffer 2005), were most notably absent. This is of high relevance both from an evolutionary standpoint as well as from the practical perspective of identifying combinations with strengthenhancing effects.…”

Section: Discussionmentioning

confidence: 58%

“…Subsequent work found additional models or patterns, such as LMW-1 -, LMW-2 -and LMW-2* (Carrillo et al 1990). LMW-2 and LMW-2 -have been related to high gluten strength, while LMW-1 and LMW-1 -to poor quality (Carrillo et al 1990;Pogna et al 1990). Several authors have demonstrated that the strength of durum wheat gluten depends mostly on the allelic variation in LMW-GS (Ruiz and Carrillo 1995;Vázquez et al 1996).…”

Section: Introductionmentioning

confidence: 99%

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Durum wheat (Triticum durum Desf.) Mediterranean landraces as sources of variability for allelic combinations at Glu-1/Glu-3 loci affecting gluten strength and pasta cooking quality

Nazco

Peña

Ammar

et al. 2014

Genet Resour Crop Evol

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With the aim of identifying durum wheat landraces (LR) with a potential use in breeding programs for gluten strength enhancement, the allelic combinations present at five glutenin loci were determined in a collection of 155 LR from 21 Mediterranean countries. A set of 18 modern cultivars (MC) was used for comparison. Gluten strength was determined by SDS-sedimentation test on grain samples from field experiments conducted during 3 years. A total number of 131 different allelic/banding pattern combinations were found. Taking together high (HMW-) and low (LMW-) molecular weight glutenin subunit loci resulted in 126 combinations in LR, but only nine in MC, which are characterized for having strong gluten. Two LMW-2 type models were identified in the collection and LMW-1 types were absent. LMW-2 was present in 78 % of MC, including the only three with outstanding gluten strength (Ocotillo, Claudio and Meridiano), while 14 % of the LR had LMW-2 and 6 % LMW-2 -. In the LR a known combination LMW-2 (aaa) and three new ones had a positive effect on the gluten strength. LMW-2 models were found in high frequency in LR from Italy and the three Maghreb countries; from medium to low frequencies in genotypes from Turkey, Jordan, Lebanon, Portugal and Spain, and were absent in the remaining countries. The large variability found in LR proved their potential value in breeding to broaden the genetic basis of gluten quality improvement. Genotypes interesting for breeding purposes are identified.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 58%

Section: Introductionmentioning

confidence: 99%

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Durum wheat (Triticum durum Desf.) Mediterranean landraces as sources of variability for allelic combinations at Glu-1/Glu-3 loci affecting gluten strength and pasta cooking quality

Nazco

Peña

Ammar

et al. 2014

Genet Resour Crop Evol

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“…It is unclear that if there are any relationships between the main QTL for protein content identified in this study and the QTLs previously identified on 5A in Durum wheat (Blanco et al, 1996) and on 5AL in bread wheat (Campbell et al, 2001). Whilst most wheat storage proteins are encoded by group 1 chromosomes (Payne et al, 1982;Pogna et al, 1990;Singh and Shepherd, 1988), the majority of the identified loci for protein content are not located on group 1 chromosomes. The relationship between those protein content loci and the protein encoding genes is yet to be determined.…”

Section: Protein Contentmentioning

confidence: 70%

Wheat flour protein content and water absorption analysis in a doubled haploid population

Sutherland

Kammholz

et al. 2007

Journal of Cereal Science

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A wheat_maize induced doubled haploid population that segregates at the Awned locus for awned and awnless phenotypes were studied at two field sites using a genetic linkage map. Interval QTL analysis indicated that significant QTLs for wheat flour water absorption and protein content were located on a linkage group associated with the morphological marker, awns. The QTL peak for flour water absorption was located at the Awned locus (B1, 5AL), whilst the QTL peak for protein content was located nearby, 10.1 cm away from the Awned locus. The locations of those QTL were confirmed by analysing data from two independent field trials conducted under different environment conditions. The QTL identified for water absorption controlled 12% and 11% of the observed variance at the two field trials, whilst for flour protein content the QTL explained 7% and 19% of the variance respectively. Variance component analysis indicated that the QTL for water absorption controlled approximately 14.8-25.0% and 13.6-23% of the genetic variance at the two sites studied (Roma and imbour) whilst the QTL for protein content explained between 12.8% and 30.4% of the genetic variance at Roma and 34.7-82.6% at Jimbour. Cross-site analysis with composite interval mapping approach resulted in significant LOD values of 6.12 and 9.94 for water absorption and protein content, respectively. The QTL for water absorption was independent from the hardness locus.

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“…Several studies in durum and common wheat indicated that the HMWGs synthesised by the Glu-B1 locus play an important role in gluten strength (Payne et al 1988;Pogna et al 1990;Peña et al 1994). In emmer, the allelic variants for the Glu-a1 locus did not present any significant differences for SDSs; however, for QI, the Glu-a1c allele presented values significantly lower than the rest (Table 1).…”

mentioning

confidence: 92%

Relationships between the HMW- and LMW-glutenin subunits and SDS-sedimentation volume in Spanish hulled wheat lines

Caballero¹,

Martín²,

Álvarez³

2008

CZECH J GENET PLANT

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Emmer and spelt are two hulled wheats that were widely grown in Spain until the latter 1960s. Twentynine emmer and twenty-six spelt lines obtained from Spanish accessions of these hulled wheats were analysed for quality traits and endosperm storage protein composition. The results showed a wide range of variability in these traits. Likewise, a certain association between some alleles of these proteins and the SDS-sedimentation volume has been detected.

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Chromosome 1B-encoded gliadins and glutenin subunits in durum wheat: Genetics and relationship to gluten strength

Cited by 241 publications

References 29 publications

Durum wheat (Triticum durum Desf.) Mediterranean landraces as sources of variability for allelic combinations at Glu-1/Glu-3 loci affecting gluten strength and pasta cooking quality

Durum wheat (Triticum durum Desf.) Mediterranean landraces as sources of variability for allelic combinations at Glu-1/Glu-3 loci affecting gluten strength and pasta cooking quality

Wheat flour protein content and water absorption analysis in a doubled haploid population

Relationships between the HMW- and LMW-glutenin subunits and SDS-sedimentation volume in Spanish hulled wheat lines

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