Marker-Assisted Selection for Recognizing Wheat Mutant Genotypes Carrying HMW Glutenin Alleles Related to Baking Quality

Abstract

Allelic diversity of HMW glutenin loci in several studies revealed that allelic combinations affect dough quality. Dx5 + Dy10 subunits are related to good baking quality and Dx2 + Dy12 are related to undesirable baking quality. One of the most regular methods to evaluate the baking quality is SDS-PAGE which is used to improve baking quality labs. Marker-assisted selection is the method which can recognize the alleles related to baking quality and this method is based on polymerase chain reaction. 10 pairs of specific primers related to Dx2, Dx2.1, Dx5, Dy10, and Dy12 subunits were used for recognizing baking quality of some wheat varieties and some mutant genotypes. Only 5 pairs of them could show the specific bands. All subunits were recognized by the primers except Dx2.1. Some of the primers were extracted from previous studies and the others were designed based on D genome subunits of wheat. SDS-PAGE method accomplished having confidence in these marker's results. To realize the effect of mutation, seed storage proteins were measured. It showed that mutation had effect on the amount of seed storage protein on the mutant seeds (which showed polymorphism).

Identification of Glu-A1 and Glu-D1 High Molecular Weight Glutenin Subunits of Common Wheat (Triticum aestivum L.) Using Genetic Markers

“…Different subunits were identified by the mobility on SDS-PAGE, but there was not always consistent agreement between molecular weight and mobility in SDS-PAGE method, and because of close position of Dx2 and Dx5 on the gel, accurate identification was complicated. The identification of these alleles using specific PCR primers was precise and straightforward (Jin et al, 2011;Zamani et al, 2014). However, functional markers were not developed for the majority of rare HMW-GS alleles, such as Glu-D1j, Glu-D1b, which can be determined by SDS-PAGE.…”

“…Application of DNA markers also allows discrimination between homo-and heterozygous plants. Use of DNA markers increases the efficiency and speed of the development of improved cultivars, and the method is becoming a standard and reliable technology in breeding for higher baking quality (Ahmad, 2000;Ma et al, 2003;Gale, 2005;Kocourková et al, 2008;Liang et al, 2 010;Polishchuk et al, 2010;Jin et al, 2011;Liu et al, 2012;Rasheed et al, 2014;Zamani et al, 2014;Tian et al, 2015;Khlestkina et al, 2017).…”

RNA-Seq transcriptome profiling of immature grain wheat is a technique for understanding comparative modeling of baking quality

“…Gene expression from these protein families occurs early in grain development 16 , 23 . Zamani et al 24 and Izadi-Darbandi et al 25 reported that mutant, “O-64.1.10” and its parent, “Omid” wheat cultivar have two HMW-GS genes, Dx2 + Dy12 and Bx7 + By8 but the improvement of baking quality in the mutant, “O-64.1.10” was unknown. A negative effect of Dx2 + Dy12 was published previously by several studies 26 – 31 .…”