Genetic divergence for high-molecular weight glutenin subunits (HMW-GS) in indigenous landraces and commercial cultivars of bread wheat of Pakistan

Yasmeen, Fauzia; Khurshid, Haris; Ghafoor, Abdul

doi:10.4238/2015.may.11.15

Cited by 18 publications

(12 citation statements)

References 26 publications

(28 reference statements)

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“…In the literature, there are limited data concerning the relationship between quality traits and Glu-B1-13 + 16 and Glu-B1-13 + 19 subunits; therefore, further studies would be indispensable for the detailed investigation of this topic and to confirm that these subunits can be used as markers in marker-assisted breeding programs. Yasmeen et al (2015) reported that subunits Glu-B1-13 + 16 and Glu-B1-13 + 19 were observed in small numbers of Pakistani landraces. Earlier studies demonstrated that the frequency of Glu-B1-13 + 16 and Glu-B1-13 + 19 subunits is negligible in the global wheat collection and both these subunits are strongly related to good bread-making quality among the Glu-B1 alleles (Ikeda and Takata, 2013).…”

Section: Discussionmentioning

confidence: 99%

“…These results indicate that the 1B/1R translocation has a negative effect on quality traits, especially for EDEV. Several authors reported that genotypes with 1B/1R score higher in GY, TKW, TW, and SV; however, dough made from their flour has poor quality due to their low EDEV and farinograph stability time Yediay et al, 2010;Rasheed et al, 2014;Yasmeen et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

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Allelic variations of glutenin subunits and their associationwith quality traits in bread wheat genotypes

Aktaş¹,

Baloch²

2017

Turk J Agric For

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IntroductionTurkey is a major producer of wheat, with approximately 9 × 10 6 ha sown annually leading to an annual production of 20 × 10 6 t (Baloch et al., 2016). In Turkey, a national wheat breeding program was initiated in 1967, the National Wheat Release and Training Project, with the collaboration of international organizations such as the International Maize and Wheat Improvement Center (CIMMYT) and International Center for Agricultural Research in the Dry Areas (ICARDA). This program started the process of a national green revolution that resulted in an increase in wheat yield and the development of more than 100 wheat cultivars, most significantly contributing to the economy of Turkey. Nearly all the wheat cultivars in Turkey were direct or indirect input from CIMMYT and ICARDA bread wheat breeding programs that focused on increasing the quality and quantity of wheat for the developing world (Alsaleh et al., 2015(Alsaleh et al., , 2016. However, the Turkish flour industry has continued to import high-quality wheat at a high cost due to the lack of cultivars with good quality traits. Therefore, one of the main objectives of the Turkish bread wheat breeding program is to develop wheat varieties with higher grain yield (GY) and better bread-making qualities in terms of protein and gluten content (Baloch et al., 2017). In this process, it is important to consider and evaluate genotypes, environments, and their interaction as the main factors affecting wheat quality traits.The quality of bread-making is mainly related to the composition of endosperm storage proteins, namely gliadins and glutenins (Dessalegn et al., 2011). Gliadins are monomeric proteins synthesized by the Gli-1 and Gli-2 loci, which are located on the short arms of homoeologous chromosomes (He et al., 2005). Gliadin and glutenin represent 80% of total seed storage proteins (Perron et al., 1998). Gliadins have effects on dough viscosity and glutenins contribute to dough elasticity (Ikeda et al., 2006). There are two types of glutenin, low-molecularweight (LMW) and high-molecular-weight (HMW). LMW glutenin subunits are encoded by the Glu-3 loci located on the short arms of chromosomes 1A, 1B, and 1D while HMW subunits are encoded by the Glu-1 loci on chromosomes 1A, 1B, and 1D (Békés et al., 2006).

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Allelic variations of glutenin subunits and their associationwith quality traits in bread wheat genotypes

Aktaş¹,

Baloch²

2017

Turk J Agric For

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“…Thus, the two loci present in durum wheat ( Glu-A1 and Glu-B1 ) in principle encode four GSs but, due to gene silencing, typically only one to three GSs are accumulated in the endosperm 9 . As these proteins have no known biological function other than providing a source of protein to the germinating seedling, their encoding genes show a quite high level of allelic diversity, a finding which has been widely exploited in wheat improvement 10 , 11 .…”

Section: Introductionmentioning

confidence: 99%

Gene-ecology of durum wheat HMW glutenin reflects their diffusion from the center of origin

Janni

Cadonici

Bonas

et al. 2018

Sci Rep

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The production of many food items processed from wheat grain relies on the use of high gluten strength flours. As a result, about 80% of the allelic variability in the genes encoding the glutenin proteins has been lost in the shift from landraces to modern cultivars. Here, the allelic variability in the genes encoding the high molecular weight glutenin subunits (HMW-GSs) has been characterized in 152 durum wheat lines developed from a set of landraces. The allelic composition at the two Glu-1 loci (Glu-A1 and -B1) was obtained at both the protein and the DNA level. The former locus was represented by three alleles, of which the null allele Glu-A1c was the most common. The Glu-B1 locus was more variable, with fifteen alleles represented, of which Glu-B1b (HMW-GSs 7 + 8), -B1d (6 + 8) and -B1e (20 + 20) were the most frequently occurring. The composition of HMW-GSs has been used to make inferences regarding the diffusion and diversification of durum wheat. The relationships of these allelic frequencies with their geographical distribution within the Mediterranean basin is discussed in terms of gene-ecology.

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“…The subunit 2* (ecoded by b allele) was determined the most frequently in four (50.0%) genotypes, followed by subunit null (encoded by c allele) in three (37.5%) and subunit 1 (encoded by d allele) in one (12.5%) wheat genotypes. The varying in frequency of glutenin allele in wheat cultivars were found in other research (Knežević et al, 1993;Yasmeen et al, 2015;Knezevic et al, 2016a). In three pair of eight wheat genotype the same composition of glutenin subunits were found.…”

Section: Resultsmentioning

confidence: 53%

Allelic Composition of HMW-Glutenin Protein and Their Relationship With Quality of Wheat

Knežević¹,

Dragovič²,

Kudryavcev³

et al. 2018

AGR

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High molecular weight glutenin subunits (HMW-GS) proteins deposited in endosperm of wheat seed which have significant impact on bread quality. The HMW-GS encoded by genes located at the long arm of chromosomes 1A, 1B, 1D. The aim of this work was study allele polymorphysms at Glu-A1, Glu-B1 and Glu-D1 locus and loaf volume, grain protein content, sedimentation volume of eight wheat genotypes (G-3130, G-35183, G-3501, G3512, G-3574, G-3027, G-3075, G-3097) harvested in two years with various weather condition. For each genotypes, flour used for extraction of glutenin which separated by method of electrophoresis on SDS gel (11.8%). Electrophoregrams used for determining Glu-1 alleles. Technological quality parameters analyzed by standard laboratory methods. The three alleles alleles (a, b, c) at the Glu-A1, three alleles (b, c, d) at the Glu-B1 and 2 alleles (a, d) at the Glu-D1 were identified. The highest protein sedimentation volume had wheat genotype G-3075 in the both years (54.0ml; 58.0ml) while the lowest sedimentation volume had G-3512 (34.0ml; 36.0ml). Grain protein content (GPC) was the highest in G-3075 in both years (14.20%; 15.40%) while the lowest GPC had G-3097 (11.60%) in first and G-3512 (12.60%) in the second year. Loaf volume was the highest in G-3075 in both year (520ml; 540ml) while the lowest was in G-3512 (400ml) in both years of experiment. The estimated quality traits varied depending on genotype and year. The better quality, in average, had the wheat genotypes which carried Glu-D1d allele.

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Genetic divergence for high-molecular weight glutenin subunits (HMW-GS) in indigenous landraces and commercial cultivars of bread wheat of Pakistan

Cited by 18 publications

References 26 publications

Allelic variations of glutenin subunits and their associationwith quality traits in bread wheat genotypes

Allelic variations of glutenin subunits and their associationwith quality traits in bread wheat genotypes

Gene-ecology of durum wheat HMW glutenin reflects their diffusion from the center of origin

Allelic Composition of HMW-Glutenin Protein and Their Relationship With Quality of Wheat

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