Genetic characterization and expression analysis of wheat (Triticum aestivum) line 07OR1074 exhibiting very low polyphenol oxidase (PPO) activity

Hystad, Steven M.; Martin, John M.; Graybosch, Robert A.; Giroux, Michael J.

doi:10.1007/s00122-015-2535-8

Cited by 15 publications

(19 citation statements)

References 36 publications

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“…Subsequently, Beecher and colleagues characterized the paralogous Ppo‐2 loci . A number of molecular markers for PPO are now available …”

Section: The Role Of Polyphenol Oxidase (Ppo)mentioning

confidence: 99%

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Determinants of wheat noodle color

Morris

2018

J Sci Food Agric

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Noodles are a leading food in the world, and color is a key determinant of consumer acceptance. In this review the two prominent forms of wheat noodles are considered: white salted and alkaline. Many of the preparation and evaluation strategies are the same for both, with prominence placed on 'brightness' (L*) or a lack of discoloration (ΔL*), and the absence of 'specks.' All raw noodles darken over time. Increasing the protein content of flours almost always translates into darker noodles. Greater discoloration is also associated with higher flour extraction rates, higher ash contents, and higher starch damage. Increasing storage time, dough water absorption, and temperature all often lead to greater discoloration. There is a large range in noodle color variation, and much of this variation is associated with genetics. Consequently, much research has been devoted to methods of screening germplasm, either as whole seeds, meals, flours, or noodle sheets. Polyphenol oxidase (PPO) is a primary culprit in noodle discoloration and has guided much of the research on noodle color. It is now possible to select germplasm with very low levels of PPO through the use of efficacious phenotype screens and the use of molecular markers. The success of this research has provided the opportunity to select wheat breeding lines with nil PPO activity, and to combine favorable alleles at multiple PPO loci. Yet, when noodles are prepared, we continue to observe discoloration. As our ability to minimize PPO activity increases, this 'non-PPO' discoloration has become more important. Perhaps the 'holy grail' is a noodle that never discolors, and has the 'perfect' level of a* (redness, zero?) and b* (yellowness/creaminess). Published 2018. This article is a U.S. Government work and is in the public domain in the USA.

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“…Subsequently, Beecher and colleagues characterized the paralogous Ppo‐2 loci . A number of molecular markers for PPO are now available …”

Section: The Role Of Polyphenol Oxidase (Ppo)mentioning

confidence: 99%

“…116,117 A number of molecular markers for PPO are now available. [122][123][124][125][126][127] Mares and Campbell 128 identified QTLs for noodle brightness that corresponded to PPO loci. Martin et al 50 compared full sibs from two populations that differed for Ppo-A1 alleles.…”

Section: Genetic Differences In Ppomentioning

confidence: 99%

Determinants of wheat noodle color

Morris

2018

J Sci Food Agric

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“…In one study, the expression level of Ppo2 genes accounted for 72% of the total Ppo gene transcription level in developing grains, indicating that Ppo2 genes play an important role in overall Ppo gene expression (Beecher & Skinner, 2011). However, in another study, Ppo-A1 and Ppo-D1 contributed much more substantial genotypic effects on PPO activity than Ppo2 (Hystad, Martin, Graybosch, & Giroux, 2015). Thus, the relative effects of Ppo1 and Ppo2 genes on wheat PPO activity remain inconclusive.…”

Section: Introductionmentioning

confidence: 99%

Genetic architecture of polyphenol oxidase activity in wheat flour by genome‐wide association study

Zhai

Wen

et al. 2020

Crop Science

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The primary cause of time-dependent discoloration in wheat (Triticum aestivum L.)based products is polyphenol oxidase (PPO) activity. A comprehensive genetic characterization of PPO activity in wheat could expedite the development of wheat varieties with low PPO activity. To dissect the genetic architecture of PPO activity in wheat flour, a panel of 166 diverse bread wheat cultivars was phenotyped in four different environments and genotyped by high-density wheat 90K and 660K arrays. A genome-wide association study (GWAS) was performed by a mixed linear model that incorporated population structure and relative kinship. Four hundred and sixty-five stable marker-trait associations representative of 43 quantitative trait loci (QTL) for PPO activity identified in at least two environments were located on all wheat chromosomes except 5A, with each explaining 6.6-32.4% of the phenotypic variance. Based on IWGSC RefSeq v1.0, we found that QPPO2A.3, QPPO2B.1, QPPO2B.2, and QPPO2D.2 were consistent with the previously reported QTL, and 12 QTL located on homoeologous group 1 chromosomes (6 QTL), chromosomes 4B, 4D, and 7A (2 QTL), and chromosome 7B (2 QTL) are likely to be new PPO loci. Based on physical positions of QTL and previous studies, Ppo-A1, Ppo-A2, Ppo-B2, Ppo-D2, Pinb-D1, and genes encoding a Cu ion-binding protein and a Cu-transporting ATPase RAN1like protein were considered as candidates for QPPO2A.3, QPPO2B.1, QPPO2D.2,

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“…Chinese Spring and 07OR1074 have previously been reported to carry Ppo-A1b and Ppo-A1i, respectively (He et al, 2007;Hystad et al, 2015). Fukuhonoka-NIL is a low PPO activity line, which was developed recently in Japan (Figure 1).…”

Section: Characterization Of the Ppo-a1i Allelementioning

confidence: 99%

A null allele of the polyphenol oxidase gene Ppo‐A1 in hexaploid wheat originates from tetraploid wheat

et al. 2023

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Polyphenol oxidase (PPO) has a major effect on the time‐dependent darkening of noodle products. Development of varieties with low PPO activity is one method to eliminate this problem and respond to the demands of consumers. Among the common wheat (Triticum aestivum L.) Ppo genes, Ppo‐A1 has the highest effect on grain PPO activity and several Ppo‐A1 alleles with low or no activity have been reported, with the recently identified Ppo‐A1i allele being the most desirable allele. In this study, RT‐PCR analysis confirmed that this allele was not expressed and was therefore functionally null. We also determined that Ppo‐A1i has an approximately 3 kb insertion in the second intron. Taking advantage of the insertion sequence, we developed a new co‐dominant marker, PPO18Plus, capable of distinguishing Ppo‐A1a, Ppo‐A1b and Ppo‐A1i. In addition, we determined that the Ppo‐A1i allele is identical to and originates from the Ppo‐A1g allele of tetraploid wheat. The durum wheat (Triticum turgidum ssp. durum (Desf.) Husn.) Ppo‐A1g allele has been used to improve pasta color in durum wheat breeding programs. Thus, the PPO18Plus marker developed here will be very useful in both hexaploid and durum wheat breeding programs.This article is protected by copyright. All rights reserved

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Genetic characterization and expression analysis of wheat (Triticum aestivum) line 07OR1074 exhibiting very low polyphenol oxidase (PPO) activity

Cited by 15 publications

References 36 publications

Determinants of wheat noodle color

Determinants of wheat noodle color

Genetic architecture of polyphenol oxidase activity in wheat flour by genome‐wide association study

A null allele of the polyphenol oxidase gene Ppo‐A1 in hexaploid wheat originates from tetraploid wheat

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