Molecular screening of the landraces from Turkey and modern bread wheat cultivars for HMW-GS, wbm, waxy genes and Lr34 gene

Abstract

Landraces are significant genetic resources for wheat breeding as they can adapt to their regions of origin. However, for this genetic resource to be used effectively in wheat breeding, it should be screened molecularly for some functional genes. The study used 123 landraces and modern bread wheat varieties grown in Turkey. We screened the genetic materials for the wbm , waxy genes, High Molecular Weight Glutenin Subunits (HMW-GS), and the Lr34 gene, which provides adult plant resistance to rust disease. There were three different alleles for the Glu-A1 locus, six different alleles for the Glu-B1 locus, and five different alleles for the Glu-D1 locus. For the Glu-A1 locus, a null subunit was found in 73 genotypes (59.3%) and that is the most common subunit. 7+8 subunit is the most common alleles (65.8%) in the Glu-B1 locus. In the Glu-D1 locus, 2+12 is the most common (63.4%) subunit associated with poor gluten quality, and 78 genotypes contain this subunit. When the three loci were evaluated, 23 combinations were found among all the genotypes screened. The two combinations include two new subunits (2+12ˈ and 2+12*) whose effects on bread quality have not yet been evaluated. Halbert and Gülümbür-Makas wheat cultivars contain the wbm gene, while six cultivars contain the Lr-34 gene. Six genotypes have only Wx-A1 and Wx-D1 alleles for waxy alleles. The results revealed that the landraces did not contain the genes screened within the scope of the study in terms of functional genes used in wheat breeding. The results indicated that we should use modern cultivars containing target genes in breeding programs when these landraces are used as the parent.

Quality traits analysis of 153 wheat lines derived from CIMMYT and China

“…Previous research showed that 2 + 12 subunits of Glu-D1 site associated with gluten titers were the most common subunit in 123 regional varieties and modern bread wheat varieties, accounting for 63.4%, and 5 + 10 subunits associated with strong gluten bread wheat were found in 22 wheat varieties, accounting for 17.8%. Apart from these two subunits, 2.1 + 12, 2 + 12′, and 2 + 12* subunits were also found among the varieties (Sönmez et al, 2023).…”

“…Each site produces two subunits, named as x and y subunits (Zhang et al, 2016). The highquality subunits, namely, Ax1 or Ax2*(1/2*), Dx5+Dy10 (5 + 10) and their combinations have a positive effect on the strength of gluten (Payne, 1987;Cooper et al, 2015;Vancini et al, 2019;Guzmán et al, 2022;Sönmez et al, 2023).…”