Genetic polymorphism of glutenin subunits with high molecular weight and their role in grain and dough qualities of spring bread wheat (Triticum aestivum L.) from Northern Kazakhstan

Utebayev, Maral; Dashkevich, Svetlana; Kunanbayev, Kairat; Bome, Nina; Sharipova, Botagoz; Shavrukov, Yuri

doi:10.1007/s11738-019-2862-5

Cited by 8 publications

(2 citation statements)

References 61 publications

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“…The x-type HMWGS proteins are larger in size and accumulate at a higher level (Shewry and Halford 2002;Delcour et al 2012). HMW GS genes coded at each of the A, B and D genomes may substantially contribute to breadbaking quality (Utebayev et al 2019), while earlier studies underlined the role of Dx5 and Dy10 (Liang et al 2010).…”

Section: Introductionmentioning

confidence: 98%

bZIP transcription factors repress the expression of wheat (Triticum aestivum L.) high molecular weight glutenin subunit genes in vegetative tissues

et al. 2023

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High molecular weight glutenin subunits (HMW GS) represent an important fraction of endosperm-specific seed-storage proteins that provide elasticity to bread dough. Previously, the second cis-regulatory module (CRM2) was found to be one of the most conserved part of HMW GS promoters, which indicated its pre-eminent role in their gene regulation. Here, we observed that deletion of CRM2 from the promoters of the Bx7 and By8 HMW GS genes increased the leakage of their transient expression in wheat leaf tissue. The effect of a VP1, an Myb and an antisense bZIP transcription factor (TF)-binding site, potentially involved in endosperm-specific regulation within CRM2, was then studied. The activity of a Bx7 gene promoter containing a mutant CRM2 with altered VP1 and Myb TF-binding sites, but an intact bZIP TF-binding site, was similarly low to that of the wild type in leaves. Transactivation analysis and EMSA indicated the binding of TFs TabZIP34 and TabZIP115 to the Skn-1 motif GTCAT in CRM2 and the repression of Bx7 and By8 HMW GS gene promoter activity in leaves. TabZIP34 and TabZIP115 may be involved in the downregulation of HMW GS gene expression in vegetative tissues and early-stage endosperm as well its modulation during seed maturation.

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Section: Introductionmentioning

confidence: 98%

bZIP transcription factors repress the expression of wheat (Triticum aestivum L.) high molecular weight glutenin subunit genes in vegetative tissues

et al. 2023

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“…According to the Ministry of Agriculture of the Republic of Kazakhstan, over the past three years, 64.7% of wheat grain with the gluten content of 23.0% have been obtained, whereas, the usual share of such grain has been 80-90% [Ministry of Agriculture of the Republic of Kazakhstan, n.d.]. There are several reasons to the current situation with grain, which together have resulted in a decrease in the commercial quality of edible wheat: temperature changes, pests, and diseases during the vegetation season, which reduce the amount and quality of gluten in the grain and deteriorate the quality of protein substances [Utebayev et al, 2016;Utebayev et al, 2019].…”

Section: Introductionmentioning

confidence: 99%

Breeding Spring Soft Wheat for Productivity, Grain Quality, and Resistance to Adverse External Factors in Nothern Kazakhstan

Babkenov¹,

Babkenova²,

Abdullayev³

et al. 2020

J. Ecol. Eng.

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Spring wheat is the main export crop in Kazakhstan. The main share of the grain sold on the world market is the grain of spring wheat grown in Northern Kazakhstan, where the acreage used for this crop reaches 85%, which is about 10 mln ha. Moisture deficiency is the main limiting factor in increasing the yield of spring wheat; in this region, the average annual precipitation is 320-350 mm. Droughts of varying intensity have periodically occurred 2-3 times within the previous five years. Therefore, the yield variability is high and reaches 30% or more. Another reason for the low yield is the occurrence of wheat diseases. Brown rust and Septoria blight are the most common diseases in the region. Upon the joint manifestation of these diseases, the loss of grain yield may reach 30-40%. The research was aimed at creating a drought-resistant, productive, high-quality variety of spring wheat adapted to changes in the environmental conditions. The method of studying has been generally adopted in breeding and genetic studies. In the competitive grade testing, 40 promising lines of spring soft wheat were studied. Line 371/06 had an average yield of 2.54 t/ha, which was higher by 0.48 t/ha than in the standard, and ripened at this level. Over the three years of study, this line has significantly exceeded the Astana variety in terms of the yield. Line 371/06, which has Lr37/Sr38 genes in its genotype, is characterized by group resistance to brown and stem rust. The content of protein in this line amounted on average to 15.22%, which was by 1.38% higher than in the standard Astana variety. By the gluten content, the excess over the standard reached 2.8%. Over the three years of studying the 40 spring wheat lines, line 371/06 has been chosen, which is high-yielding, resistant to droughts, leaf and stem rust, and is of high grain quality. In 2018, line 371/06 was sent for state grade testing under the name of Taymas.

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Effect of high molecular weight glutenin subunits on wheat quality properties, across a wide range of climates and environments in Iran

Farahani

Moghaddam

Mohammadi

et al. 2023

Physiol Mol Biol Plants

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Genetic polymorphism of glutenin subunits with high molecular weight and their role in grain and dough qualities of spring bread wheat (Triticum aestivum L.) from Northern Kazakhstan

Cited by 8 publications

References 61 publications

bZIP transcription factors repress the expression of wheat (Triticum aestivum L.) high molecular weight glutenin subunit genes in vegetative tissues

bZIP transcription factors repress the expression of wheat (Triticum aestivum L.) high molecular weight glutenin subunit genes in vegetative tissues

Breeding Spring Soft Wheat for Productivity, Grain Quality, and Resistance to Adverse External Factors in Nothern Kazakhstan

Effect of high molecular weight glutenin subunits on wheat quality properties, across a wide range of climates and environments in Iran

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