DNA Markers for Identifying waxy Mutations and Improving Noodle Quality in Wheat

Vrinten, Patricia; Nakamura, Toshiki

doi:10.6090/jarq.44.109

Cited by 13 publications

(12 citation statements)

References 24 publications

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“…These results indicate that Gunji-1 is a waxy mutant with altered Wx proteins. Wheat lines with altered Wx proteins were reported in previous studies, in which wheat lines had different Wx proteins and an altered sequence of the Wx gene compared with wildand waxy-type Wx loci (Saito et al 2010). Those mutants also showed altered amylose content, starch, and pasting properties compared with wheat carrying wild-and waxy-type alleles at Wx loci (Yasui et al 2002;Kiribuchi-Otobe et al 2004;Yamamori 2009;Yamamori and Yamamoto 2011).…”

Section: Resultsmentioning

confidence: 84%

Physicochemical and Thermal Characteristics of Starch Isolated from a Waxy Wheat Genotype Exhibiting Partial Expression of Wx Proteins

et al. 2015

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Cereal Chem. 92(1):14-21 A unique wheat genotype carrying waxy-type allelic composition at the Wx loci, Gunji-1, was developed, and its starch properties were evaluated in comparison to parental waxy and wild-type wheat varieties. Gunji-1 was null in all three of the Wx genes but exhibited a lower level of Wx proteins than the wild-type. Starch amylose content and cold water retention capacity were 10.1 and 70.5% for Gunji-1, 4.2 and 76.6% for waxy, and 27.9 and 65.0% for wild-type, respectively. No significant differences were observed in microstructure, granule size distribution, and X-ray diffractograms of the starch granules isolated from Gunji-1 compared with those of waxy and wild-type wheat varieties. Starch pasting peak, breakdown, and setback viscosities and peak temperature of Gunji-1 were intermediate between waxy and wild-type wheat. In starch gel hardness, Gunji-1 (1.1 N) was more similar to waxy wheat (0.5 N) than to the wild-type variety (17.6 N). Swelling power, swelling volume, paste transmittance during storage, and gelatinization enthalpy of Gunji-1 were lower than those of waxy wheat but greater than those of wild-type wheat. Retrogradation of starch stored for one week at 4°C expressed with DSC endothermic enthalpy was absent in the waxy wheat variety, whereas Gunji-1 exhibited both retrogradation of amylopectin and amylose-lipid complex melting similar to the wild-type parent, even though enthalpies of Gunji-1 were much smaller than the wild-type parent.

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Section: Resultsmentioning

confidence: 84%

Physicochemical and Thermal Characteristics of Starch Isolated from a Waxy Wheat Genotype Exhibiting Partial Expression of Wx Proteins

et al. 2015

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“…Apparently, this null allele of Wx‐D1 is rare in bread wheat cultivars (Guzmán et al., ; Urbano, Margiotta, Colaprico, & Lafiandra, ; Yamamori et al., ). Among seven Wx‐D1 null alleles, Wx‐D1b (Bai Huo) has been repeatedly used to develop partial or full waxy lines in breeding programmes (Esm, Hucl, Chibbar, Han, & Demeke, ; Miura, Araki, & Tarui, ; Nakamura et al., ; Purna et al., ; Saito et al., ).…”

Section: Discussionmentioning

confidence: 99%

“…In the present work, we identified by genetic analysis and sequencing a G/A substitution in the sixth exon at position 1484 bp, resulting in a stop codon Urbano, Margiotta, Colaprico, & Lafiandra, 2002;Yamamori et al, 1994). Among seven Wx-D1 null alleles, Wx-D1b (Bai Huo) has been repeatedly used to develop partial or full waxy lines in breeding programmes (Esm, Hucl, Chibbar, Han, & Demeke, 2002;Miura, Araki, & Tarui, 1999;Nakamura et al, 1995;Purna et al, 2011;Saito et al, 2010).…”

Section: Sds-page Analysismentioning

confidence: 99%

“…Starch, the major component of bread wheat endosperm, contains 25% amylose and 75% amylopectin (Graybosch et al., ; Nakamura, Yamamori, Hirano, & Hidaka, ). The amylose/amylopectin ratio affects the end‐use quality of wheat food products such as steamed bread, pasta, noodles and bread (He, Liu, Peña, & Rajaram, ; Park & Baik, ; Purna, Miller, & Seib, ; Saito, Vrinten, & Nakamura, ). Noodles are the major wheat products in the Asian diet, especially in Japan and China (Guo, Jackson, Graybosch, & Parkhurst, ).…”

Section: Introductionmentioning

confidence: 99%

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Development of a kompetitive allele‐specific PCR marker for selection of the mutated Wx‐D1d allele in wheat breeding

Jiang²,

Wen-jing³

et al. 2017

Plant Breeding

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Waxy (Wx) protein is a key enzyme for synthesis of amylose in endosperm. Amylose content in wheat grain influences the quality of end‐use products. Seven alleles have been described at the Wx‐D1 locus, but only two of them (Wx‐D1b, Wx‐D1e) were genotyped with codominant markers. The waxy wheat line K107Wx1 developed by treating ‘Kanto 107’ seeds with ethyl methanesulphonate carries the Wx‐D1d allele. However, no molecular basis supports this nomenclature. In the present study, DNA sequence analysis confirmed that a single nucleotide polymorphism in the sixth exon of Wx‐D1 changed tryptophan at position 301 into a termination codon. Based on this sequence variation, a PCR‐based KASP marker was developed to detect this point mutation using 68 BC8F1 plants and 297 BC8F2 lines derived from the cross ‘Ningmai 14’*9/K107Wx1. Combined with codominant markers for the Wx‐A1 and Wx‐B1 alleles, waxy and non‐waxy near‐isogenic lines were distinguished. The KASP marker was efficient in identifying the mutant allele and can be used to transfer waxiness to elite lines.

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“…For the purposes of producing hybrid seeds of wheat, the following is created: -a maternal sterile component (M) carrying the homozygote genes wx-A, wx-B, wx-D. The donors of these genes are described by Graybosch (1998); molecular markers for their selection are also available (Saito et al 2010). It also carries the homozygote knockout genes tip2-A, tip2-B, tip2-D. TIP2 genes may be effectively knocked out using the CRISPR-Cas9 technique (Shan et al 2014).…”

mentioning

confidence: 99%

Proposal of updated XYZ system for the production of hybrid wheat seed

Sedláček¹,

Horčička²

2019

CZECH J GENET PLANT

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Citation: Sedláček T., Horčička P. (2019): Proposal of updated XYZ system for the production of hybrid wheat seed. Czech J. Genet. Plant Breed., 55: 35−38. Abstract:The following updates have been proposed for the XYZ system for the production of hybrid wheat: The waxy characteristics of the grain were used as a classifying mark. The candidate pollen sterility gene TIP2 was detected in silico based on similarity to known pollen sterility genes in rice. In order to maintain a sterile maternal component, the addition chromosome 7H was proposed, carrying wild-type alleles Waxy-H and TIP2-H. The concept of practical production of the commercial F 1 seed was designed.

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DNA Markers for Identifying waxy Mutations and Improving Noodle Quality in Wheat

Cited by 13 publications

References 24 publications

Physicochemical and Thermal Characteristics of Starch Isolated from a Waxy Wheat Genotype Exhibiting Partial Expression of Wx Proteins

Physicochemical and Thermal Characteristics of Starch Isolated from a Waxy Wheat Genotype Exhibiting Partial Expression of Wx Proteins

Development of a kompetitive allele‐specific PCR marker for selection of the mutated Wx‐D1d allele in wheat breeding

Proposal of updated XYZ system for the production of hybrid wheat seed

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