Molecular characterization and phylogenetic analysis of active y-type high molecular weight glutenin subunit genes at Glu-A1 locus in wheat

Yu, Zitong; Peng, Yanchun; Islam, Serajul; She, Maoyun; Lu, Meiqin; Lafiandra, D.; Roy, Nandita; Juhász, Angéla; Yan, Guijun; Ma, Wujun

doi:10.1016/j.jcs.2019.01.003

Cited by 22 publications

(16 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…All hexaploid wheat genotypes contain at least Bx, Dx and Dy subunit in their endosperm, while most cultivars also contain a By subunit and an Ax subunit. The gene encoding Ay subunit is usually silent [33,49] . By introducing an active Ay gene into Australian common wheat cultivars, Roy et al [50] found significant positive effects of the Ay subunit on processing quality.…”

Section: Wheat Gluten Protein Variationsmentioning

confidence: 99%

Wheat gluten protein and its impacts on wheat processing quality

She

et al. 2019

Front. Agr. Sci. Eng.

Self Cite

View full text Add to dashboard Cite

Before the advent of the wheat genomic era, a wide range of studies were conducted to understand the chemistry and functions of the wheat storage proteins, which are the major determinants of wheat flour the suitability of wheat flour for various end products, such as bread, noodles and cakes. Wheat grain protein is divided into gluten and non-gluten fractions and the wheat processing quality mainly depends on the gluten fractions. Gluten provides the unique extensibility and elasticity of dough that are essential for various wheat end products. Disulfide bonds are formed between cysteine residues, which is the chemical bases for the physical properties of dough. Based on the SDS-extractability, grain protein is divided into SDS-unextractable polymeric protein (UPP) and SDS-extractable polymeric protein. The percentage of UPP is positively related to the formation of disulfide bonds in the dough matrix. In the wheat genomic era, new glutenins with long repetitive central domains that contain a high number of consensus hexapeptide and nonapeptide motifs as well as high content of cysteine and glutamine residues should be targeted.

show abstract

Section: Wheat Gluten Protein Variationsmentioning

confidence: 99%

Wheat gluten protein and its impacts on wheat processing quality

She

et al. 2019

Front. Agr. Sci. Eng.

Self Cite

View full text Add to dashboard Cite

show abstract

“…Yu et al. ( 23 ) cloned and characterized the Glu-1Ay gene sequence identified in the Italian line and suggested that it has a close evolutionary relationship with Ay genes of T. urartu .…”

mentioning

confidence: 99%

Increased Wheat Protein Content via Introgression of an HMW Glutenin Selectively Reshapes the Grain Proteome

Cao

Duncan

Islam

et al. 2021

Molecular & Cellular Proteomics

Self Cite

View full text Add to dashboard Cite

This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

show abstract

“…Many studies have been conducted to either characterize Ay gene structures or explore its economic potential in modern wheat breeding programmes (Margiotta et al, 1996). These reports have mainly focused on gene discovery and gene structure characterization (Bai et al, 2004;Jiang et al, 2009;Gutierrez et al, 2011;Bi et al, 2014;Yu et al, 2019), and the influence of Ay HMW-GS introgression on agronomic and quality traits, including grain yield, grain protein content, storage protein composition and dough quality (Rogers et al, 1997;Roy et al, 2018;Roy et al, 2020). By studying the proteome of Ay integrated near isogenic lines we have provided insights into the nature of the changes in the wider grain protein profile of bread wheat induced by Ay introgression events and propose a model to explain the molecular events observed.…”

Section: Discussionmentioning

confidence: 99%

Increased wheat protein content via introgression of a HMW glutenin selectively reshapes the grain proteome

Cao

Duncan

Islam

et al. 2020

Preprint

Self Cite

View full text Add to dashboard Cite

Introgression of a high molecular weight glutenin subunit (HMW-GS) gene, 1Ay21*, into commercial wheat cultivars increased overall grain protein content and bread-making quality by unknown mechanisms. As well as increased abundance of 1Ay HMW-GS, 115 differentially expressed proteins (DEPs) were discovered between three cultivars and corresponding introgressed near-isogenic lines (NILs). Functional category analysis showed that the DEPs were predominantly other storage proteins, and proteins involved in protein synthesis, protein folding, protein degradation, stress response and grain development. Nearly half the genes encoding the DEPs showed strong co-expression patterns during grain development. Promoters of these genes are enriched in elements associated with transcription initiation and light response, indicating a potential connection between these cis-elements and grain protein accumulation. A model of how this HMW-GS enhances the abundance of machinery for protein synthesis and maturation during grain filling is proposed. This analysis not only provides insights into how introgression of the 1Ay21* improves grain protein content, but also directs selection of protein candidates for future wheat quality breeding programmes.One sentence summaryIntrogression of the 1Ay21* HMW-GS increases wheat grain protein content and improves bread-making quality in association with a broad reshaping of the grain proteome network.

show abstract

Molecular characterization and phylogenetic analysis of active y-type high molecular weight glutenin subunit genes at Glu-A1 locus in wheat

Cited by 22 publications

References 19 publications

Wheat gluten protein and its impacts on wheat processing quality

Wheat gluten protein and its impacts on wheat processing quality

Increased Wheat Protein Content via Introgression of an HMW Glutenin Selectively Reshapes the Grain Proteome

Increased wheat protein content via introgression of a HMW glutenin selectively reshapes the grain proteome

Contact Info

Product

Resources

About