Electrophoretic Characterization of Spring Spelt Wheat Gliadins

Abdel-Aal, E.-S. M.; Salama, Dawlat A.; Hucl, P.; Sosulski, F. W.; Cao, Wenguang

doi:10.1021/jf950752q

Cited by 24 publications

(18 citation statements)

References 9 publications

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“…The similar electrophoretic characterisation of spelt seed gliadins was studied by several authors (Abdel-Aal et al 1996, Harsch et al 1997, aek and Èerný 1997. HMW glutenin subunits may be used as a molecular marker of bread-making quality of wheat.…”

Section: Resultsmentioning

confidence: 79%

Variation in HMW glutenin subunits of different species of wheat

Gálová¹,

MichalíkI²,

Knoblochová³

et al. 2002

PLANT SOIL ENVIRON

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Method ISTA SDS-PAGE was used for separation, detection and evaluation of high molecular weight glutenin subunits (HMW) in the different wheat species. The relation has been studied between the HMW glutenin subunit alleles and the bread-making quality of 25 world wheat cultivars and 21 regional varieties common wheat varieties (Triticum aestivum L.), 17 winter spelt wheat (Triticum spelta L.), 3 durum wheat cultivars (Triticum durum DESF.), 9 cultivars of Triticum turgidum L. and 5 cultivars of Triticum polonicum L. The highest frequency of occurrence of HMW glutenin subunits 2*, 13 + 16 and 5 + 10 were found in world wheat cultivars. In Slovak wheat varieties were analysed subunits 0, 7 + 9 and 5 + 10, 2 + 12. The HMW subunits 0, 7 + 8 with Glu-score 4 were determined in Triticum durum DESF. Three electrophoretical profile groups of different HMW glutenin subunits were found in Triticum turgidum L. and Triticum polonicum L. and six electrophoretical profile groups were determined in Triticum spelta L. The verified correlations between bread-making quality and specific HMW subunits of glutenin can be utilised by wheat breeders using SDS-PAGE of proteins as a screening test for the prediction of bread-making quality of wheat. The glutenin proteins of wheat, particularly the highly aggregative glutenin fraction (HMW) strongly influence the bread-making properties of flours. The HMW glutenin subunits are encoded by genes at three genetically unlinked loci Glu-A1, Glu-B1, and Glu-D1, located close to the centromere on the long arm of the homoeologous chromosomes 1A, 1B, and 1D, respectively. There is the significant relationship between the presence and the absence of some specific HMW glutenin subunits and the bread-making quality of wheat varieties (Payne and Lawrence 1983, Payne et al. 1987, Vlasák 1995, aek and Èerný 1997. The most important subunits are 5 + 10 and 2 + 12, which are expressed from Glu-D1 loci. Method of SDS-PAGE is possible to apply for separation, detection and evaluation of high molecular weight glutenin subunits in wheat. KeywordsThe aim of our present contribution was to determine the type of the HMW glutenin subunits and to calculate the Glu-score in the grain of different species of wheat Triticum aestivum L., Triticum spelta L., Triticum durum DESF., Triticum turgidum L. and Triticum polonicum L. MATERIAL AND METHODSThe relationship between the HMW glutenin subunit alleles and the bread-making quality of different wheat species has been studied. The winter wheats included 25 world wheat cultivars and 21 regional varieties common wheat varieties (Triticum aestivum L.), 17 winter spelt wheat (Triticum spelta L.), 3 durum wheat cultivars (Triticum durum DESF.), 9 cultivars of Triticum turgidum L. and 5 cultivars of Triticum polonicum L. which were obtained from the Slovak Republic Genbank and from the Czech Republic Genbank. The cultivars Neepawa, Chinese spring, and Marquist were used as standards.For identification and characterisation of wheat varieties the standard vertical disc...

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Section: Resultsmentioning

confidence: 79%

Variation in HMW glutenin subunits of different species of wheat

Gálová¹,

MichalíkI²,

Knoblochová³

et al. 2002

PLANT SOIL ENVIRON

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“…The reality of the mutual LMW-glutenins and gliadins overlapping or the ability of HMW-glutenin fraction passes to the gliadin fraction in conditions of SDS-PAGE was published very often (Pomeranz et al 1988, Abdel-Aal et al 1996, Ovesná et al 2001 and from this viewpoint it is also possible to register a historical development. Miflin et al (1983) recommended that all wheat endosperm proteins should be called gliadins, while Field et al (1982) named the two major storage protein groups aggregative gliadins (glutenins) and non-aggregative gliadins.…”

Section: Entire Evaluationmentioning

confidence: 99%

“…Canadian authors found the basic differentiating regions of spelt gliadins, in which the heaviest group of omega gliadins (100-113 kDa) and higher number of alpha gliadin bands are absent in comparison with common wheat (Abdel-Aal et al 1996). German authors constructed ideal spelt gliadin pattern, where the heaviest group of omega gliadins was also absent, in comparison with common wheat, and additionally on the basis of A-PAGE analyses they described a new D-zone of bands, located between omega and gamma gliadins.…”

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confidence: 98%

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Evaluation of protein fractions as biochemical markers for identification of spelt wheat cultivars (Triticum spelta L.)

Dvořāček¹,

Čurn²

2003

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Four protein fractions: 1 -albumins and globulins, 2 -gliadins, 3 -glutenins (extracted in NaOH), 4 -glutenins (extracted in SDS) separated by SDS-PAGE were used as biochemical markers for evaluation of polymorphism level in three spelt wheat cultivars -Hercule, Altgold and Rouquin, three new-breeders' spelt lines -H92.27, H92.28 and M92.20 (originated from hybridisation between spelt and common wheat) and reference common wheat cultivar Brea. Electrophoretic phenotypes and zymograms were evaluated by means of digital image analysis and Nei and Li coefficient of similarity was used to evaluate the relation of analysed genotypes. Entire evaluation of all four-marker systems showed differences between common wheat cultivar Brea and spelt cultivars and spelt breeders' lines. Also significant differences between old spelt cultivars (Hercule, Altgold and Rouquin) and new spelt breeders' lines were found. The reality of the mutual passing of protein fractions (gliadins and glutenins), based on Osborne extraction was confirmed. In this sense it is necessary to see both fractions as dynamic overlapping structures.

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“…It has been well documented that glutenins have major effects on bread-making quality due to their contributions to dough strength (Payne, 1987). In addition, storage proteins are also reliable genetic markers for investigating genetic diversity in wheat (Branlard et al, 2001;Abdel-Aal et al, 1996), marker-assisted selection (Ahmad, 2000) and wheat origin and evolution (Yan et al, 2003a).…”

Section: Introductionmentioning

confidence: 99%

Genetic diversity of European spelt wheat (Triticum aestivum ssp. spelta L. em. Thell.) revealed by glutenin subunit variations at the Glu-1 and Glu-3 loci

Yan

et al. 2005

Euphytica

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High and low molecular weight glutenin subunit (HMW-GS and LMW-GS) compositions of 270 European spelts, 15 Iranian spelts and 25 bread wheat cultivars were analyzed by one-and two-dimensional gel electrophoresis. The results revealed a total of 22 HMW-GS alleles (4 at Glu-A1, 11 at Glu-B1 and 7 at Glu-D1) and 32 allele combinations among the three Glu-1 loci. Two major genotypes of HMW-GS: 1, 13+16, 2+12 and 1, 6.1+22.1, 2+12 were found to occur in Central European spelt wheat cultivars and landraces at higher frequencies of 35 and 28%, respectively. The Glu-B1 locus displayed the greatest variation and genetic diversity index (H) was 0.69 whereas Glu-A1 and Glu-D1 showed H index values of 0.26 and 0.19, respectively. The dendrogram constructed by HMW and LMW glutenin subunit bands revealed that European spelts form a separated cluster from common wheat suggesting that spelt and common wheat form distinct groups. In addition, all 15 Iranian spelt land variety accessions differed from European spelts and possessed similar HMW-GS alleles to common wheat. Because of a wider polymorphism Central European spelt wheats are an important genetic reserviour for improving common wheat quality.

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Electrophoretic Characterization of Spring Spelt Wheat Gliadins

Cited by 24 publications

References 9 publications

Variation in HMW glutenin subunits of different species of wheat

Variation in HMW glutenin subunits of different species of wheat

Evaluation of protein fractions as biochemical markers for identification of spelt wheat cultivars (Triticum spelta L.)

Genetic diversity of European spelt wheat (Triticum aestivum ssp. spelta L. em. Thell.) revealed by glutenin subunit variations at the Glu-1 and Glu-3 loci

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