Genetic mapping of sedimentation volume across environments using recombinant inbred lines of durum wheat

Abstract

SDS-sedimentation volume (SV) is a biochemical index widely used to evaluate flour quality in durum and bread wheats. Significant association between SV and endosperm proteins (gliadin, high-molecularweight-and low-molecular-weight-glutenin subunits) have been reported. Protein loci, however, account for only a portion of the total genetic variability. The objective of this study was to identify and locate quantitative trait loci (QTLs) associated with SV in a set of recombinant inbred (RI) lines, derived from a cross between the cv. 'Messapia' of durum wheat and the accession MG4343 of the var. dicoccoides, and characterized for 259 genetic and molecular (RFLP) markers. Significant differences were detected for the quality index in the six environments examined, while the pattern of variability was that of a quantitative trait. Regression analysis of marker loci and sedimentation volume indicated, as expected, that chromosome IB, on which are located the Gli-B\/Glu-B3 loci for some gliadin and glutenin subunits, is important for wheat quality. Two additional regions located on chromosomes 6AL and 7BS, and four regions on lAL, 3AS, 3BL and 5AL, were shown to have single-factor effects on sedimentation volume at P < 0.001 and P < 0.01, respectively. Positive effects were contributed by both parents. A multiple linear regression model consisting of seven significant loci on different chromosomes explained 62-91% of the genotypic variation of the trait. The availability of linked markers to QTLs may facilitate the genetic dissection of quantitative traits and the early selection in wheat breeding programmes.

Mapping quantitative trait loci (QTLs) associated with dough quality in a soft×hard bread wheat progeny

“…There is no other QTL for SDSS previously reported on chromosome 7A. In the 7 homeology group has been described one QTL in chromosome 7BS (Blanco et al, 1998).…”

Quality characteristics of parental lines of wheat mapping populations

“…The glutenin composition, in particular, has been used to establish a quality score, as extensively reviewed by Shewry et al (1992). The allelic variations of high molecular weight glutenin suba Gadaleta et al 2012Gadaleta et al , 2014 b Piarulli et al 2012;c Blanco et al 1998c Blanco et al , 2001c Blanco et al , 2002 units (HMW-GS) and of ω-and γ-gliadins in the wheat cultivars and accessions considered are reported in Table 3. Three different HMW-GS alleles at the Glu-A1 locus, 5 HMW-GS alleles at the Glu-B1 locus, and 5 different gliadin alleles at the Gli-B1 locus, were observed.…”

“…In particular, the most marked differences were observed, in decreasing order, in the crosses Latino x Primadur, Latino x MG29896, CItr 14629 x Grecale, and Messapia x MG4343. The recombinant inbred population originated by the latter cross has already been effectively used to detect QTLs related to SDS-SV in a previous study (Blanco et al 1998). …”

“…Previous papers have reported the effective detection and mapping of quantitative trait loci (QTLs) related to protein content (Blanco et al 2002), sodium dodecyl sulphate sedimentation volume (Blanco et al 1998), yellow pigments (Blanco et al 2011) and yield components (Blanco et al 2001) in recombinant inbred populations of tetraploid wheat. However, some genes are cultivar specific, hence it is needed to investigate on them in several mapping populations (Bernardo 2008).…”

AB-QTL analysis in winter wheat: I. Synthetic hexaploid wheat (T. turgidum ssp. dicoccoides × T. tauschii) as a source of favourable alleles for milling and baking quality traits

“…(6) Sedimentation volume is an index widely used to evaluate flour quality in durum and bread wheat. Significant associations between sedimentation volume and endosperm proteins like gliadins, and high molecular weight and low molecular weight glutenin subunits have been reported (Blanco et al 1998). (7) Baking volume or loaf volume is a major wheat quality trait since it determines the capacity of the dough to produce a loaf.…”