Molecular Markers Associated with Differences in Bread-making Quality in a Cross Between Bread Wheat Cultivars with the Same High Mr Glutenins

Manifesto, María Marcela; Feingold, Sérgio Enrique; Hopp, H. Esteban; Schlatter, A. R.; Dubcovsky, Jorge

doi:10.1006/s0733-5210(97)91000-6

Cited by 18 publications

(13 citation statements)

References 3 publications

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“…Available pedigree information was validated in most cases by the SSR data. For example, the 252‐bp allele present in ‘Klein 32’ at Xpsp3000 , and associated with good breadmaking quality (Manifesto et al, 1998), was inherited from ‘Americano 25e’ through ‘Buck Quequén’, ‘General Urquiza’, and ‘San Martín’. The 252‐bp allele also is present in other cultivars that share some of these ancestors (‘Klein Granador’, ‘Buck Manantial’, ‘Buck Cencerro’, ‘Buck Atlántico’, ‘Buck Cimarrón’, ‘Buck Napostá’, ‘Buck Pangaré’, and ‘Oncativo INTA’) but is absent in the rest of the germplasm.…”

Section: Resultsmentioning

confidence: 99%

Quantitative Evaluation of Genetic Diversity in Wheat Germplasm Using Molecular Markers

Manifesto¹,

Schlatter²,

Hopp³

et al. 2001

Crop Science

185

105

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ABSTRACTtechniques used to characterize wheat cultivars (Vaccino et al., 1993) and assess genetic diversity (Kim andCharacterization of germplasm by means of DNA fingerprinting Ward, 1997; Paull et al., 1998 Tautz and Renz, 1984) and AFLP (Vos et al., 1995).cation Matrix that allowed the discrimination of the 105 cultivars.The SSR technique gained rapid acceptability be- Data obtained from SSR markers were complemented by informationcause of its codominant nature, reproducibility, and high derived from AFLPs. Molecular data were used to quantify genetic information content (De Loose and Gheysen, 1995). than RFLP were found between bread wheat cultivars released in the 1970sand prompted the development of more than 400 SSR 1998; Stephenson et al., 1998). The first SSR markers available were used to characterize eight European cultivars (Devos et al., 1995) and 11 Canadian cultivars I dentification and registration of bread wheat culti-(Lee et al., 1995) of wheat bread. In a more comprehenvars is mainly based on morphologic and physiologic sive study of 40 European bread wheat cultivars using characteristics. Even though these descriptors are use-23 SSR, Plaschke et al. (1995) concluded that a relative ful, they are limited in number and may be affected by small number of SSR was sufficient to discriminate this environmental factors. Molecular markers are a useful set of cultivars. complement to morphological and physiological characThe AFLP technique combines the RFLP reliability terization of cultivars because they are plentiful, indewith the power of PCR to amplify simultaneously many pendent of tissue or environmental effects, and allow restriction fragments (Vos et al., 1995). This technique cultivar identification early in plant development. Mowas used successfully to evaluate genetic diversity and lecular characterization of cultivars is also useful to evalgenetic relationships in wheat (Salamini et al., 1997; uate potential genetic erosion, defined here as a reduc- Barrett and Kidwell, 1998;Domini et al., 2000), bean tion of genetic diversity in time.(Phaseolus vulgaris L.) (Tohme et al., 1996), rice (MacRestriction fragment length polymorphism (RFLP, kill et al., 1996;Virk et al., 2000), tea (Camellia sinensis Bostein et al., 1980) was one of the first DNA marker Kuntze) (Paul et al., 1997), barley (Hordeum vulgare L.) (Qi and Lindhout, 1997), and soybean (Maughan et al., 1996).M.M. Manifesto, A.R.

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Section: Resultsmentioning

confidence: 99%

Quantitative Evaluation of Genetic Diversity in Wheat Germplasm Using Molecular Markers

Manifesto¹,

Schlatter²,

Hopp³

et al. 2001

Crop Science

185

105

View full text Add to dashboard Cite

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“…Codominant PCR marker Xuhw89 was used to confirm the presence of the linked genes Gpc‐B1 and Yr36 (Khan et al, 2000; Distelfeld et al, 2006). The wheat microsatellite marker Xpsp2 was used to screen for the high gluten strength allele of Gli‐B1 (Manifesto et al, 1998).…”

Section: Methodsmentioning

confidence: 99%

Registration of ‘Egan’ Wheat with Resistance to Orange Wheat Blossom Midge

Blake

Stougaard²,

Bohannon³

et al. 2014

Journal of Plant Registrations

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‘Egan’ hard red spring wheat (Triticum aestivum L.) (Reg. No. 1102, PI 671855) was developed by the Montana Agricultural Experiment Station and released in 2014. Egan is intended for production in areas of Montana infested with the orange wheat blossom midge (OWBM) (Sitodiplosis mosellana Géhin). Egan is resistant to OWBM due to antibiosis conferred by resistance gene Sm1. Egan also contains a chromosome segment originally introgressed into wheat from T. turgidum ssp. dicoccoides containing a gene for high protein (Gpc‐B1) and a gene for stripe rust (caused by Puccinia striiformis Westend. f. sp. tritici) resistance (Yr36). Egan has shown high yield potential and high grain protein in nurseries grown under OWBM pressure in the Flathead Valley of Montana. Egan is the first hard red spring wheat cultivar with resistance to OWBM developed for Montana.

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“…Alternative alleles at the glutenin and gliadin loci can alter bread-making traits, especially dough strength (Branlard, Dardevet, Saccomano, Lagoutte, & Gourdon, 2001;Ikeda, Nakamichi, Nagamine, Yano, & Yanagisawa, 2003;Manifesto, Feingold, Hopp, Schlatter, & Dubcovsky, 1998;Nieto-Taladriz, Perretant, & Rousset, 1993). The wheat kernel contains two classes of gluten storage proteins, including monomeric gliadin proteins and polymeric glutenin proteins.…”

Section: Introductionmentioning

confidence: 99%

“…Strong gluten in McNeal leads to long mixing times, high stability, high water absorption, and high loaf volume. The Gli-B1 locus is also linked to the LMW glutenin locus Glu3 (Manifesto et al, 1998). The Gli-B1 locus is also linked to the LMW glutenin locus Glu3 (Manifesto et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

“…Low molecular weight glutenins are encoded by genes on the short arm of chromosome 1 and are closely linked to gliadin loci. Alternative alleles at the glutenin and gliadin loci can alter bread-making traits, especially dough strength (Branlard, Dardevet, Saccomano, Lagoutte, & Gourdon, 2001;Ikeda, Nakamichi, Nagamine, Yano, & Yanagisawa, 2003;Manifesto, Feingold, Hopp, Schlatter, & Dubcovsky, 1998;Nieto-Taladriz, Perretant, & Rousset, 1993).…”

Section: Introductionmentioning

confidence: 99%

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Effect of a gene for high dough strength on whole wheat baking parameters of hard white spring wheat

et al. 2018

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Background and objectives Whole wheat flour has weaker mixing properties and produces bread with smaller loaf volume than bread made from white flour. The objective of this research was to test the effect of an allele for increased dough strength on the quality of bread made from whole wheat flour. Findings An allele for increased strength at the Gli‐B1 locus was introduced by backcrossing into four hard white spring wheat backgrounds. Whole wheat flour was used for a mill and bake analysis with near‐isogenic lines containing alternative alleles at Gli‐B1 grown in dryland and irrigated environments. The allele for strong gluten did not impact flour protein. However, the strong gluten allele resulted in increased dough strength and greater loaf volume in near‐isogenic lines from different genetic backgrounds and under multiple environments. Conclusions The allele for strong gluten at Gli‐B1 may be useful to improve the end‐use quality of hard white wheat for the purpose of making whole wheat leavened bread. Significance and Novelty Introgression of specific genes for gluten proteins may positively impact baking quality of whole wheat.

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Molecular Markers Associated with Differences in Bread-making Quality in a Cross Between Bread Wheat Cultivars with the Same High Mr Glutenins

Cited by 18 publications

References 3 publications

Quantitative Evaluation of Genetic Diversity in Wheat Germplasm Using Molecular Markers

Quantitative Evaluation of Genetic Diversity in Wheat Germplasm Using Molecular Markers

Registration of ‘Egan’ Wheat with Resistance to Orange Wheat Blossom Midge

Effect of a gene for high dough strength on whole wheat baking parameters of hard white spring wheat

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