New Frame Shift Mutation in Puroindoline B in Indian Wheat Cultivars Hyb65 and NI5439

Ram, Sewa; Jain, Nisha; Shorán, Jag; Singh, Randhir

doi:10.1007/bf03263224

Cited by 29 publications

(16 citation statements)

References 12 publications

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“…Srivastava et al (2002) observed that higher moisture retention and starch gelatinization as a consequence of greater film forming ability of gluten in hard wheat flour resulted in pliable and soft textured chapati. Ram et al (2005) emphasized that the good chapati quality wheats like C 306 are likely to differ from present day cultivars in terms of the Pin allele constitution. The phenol reaction score for population 'A' showed 5 genotypes out of 70 to be better than C 273 (1.87) where as 65 genotypes were found to be inferior to PBW 343 (6.90).…”

Section: Resultsmentioning

confidence: 99%

Understanding the chapati making attributes of the Indian wheats – I: The physico-chemical basis

Kumar

Sohu

Gupta

et al. 2018

JANS

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The research project was largely built around the tall traditional cultivars of the predwarfing era, which were known to excel for chapati quality. These included C 306, C 518 and C 273. The few cultivars that had emanated from crosses of these superior chapati quality wheats with dwarf wheats formed another important component of this set and included WG 357, PBW 175, PBW 154, PBW 226, Lok 1 among others. Asecond set of materials, three backcross recombinant populations (BC 1 F 5 generation) derived from C 273/PBW 343//PBW 343 (70 lines), C 306/PBW 534//PBW 534 (70 lines) and C 518/ PBW 343//PBW 343 (80 lines) were also studied to arrive at some conclusion. Various physico-chemical characters(Grain appearance score,Grain hardness,Test weight,1000-grain weight,Yellow berry,Moisture content,Protein content,Gluten content, Gluten index, Sedimentation value, Phenol Test, Carotenoids, Sugar content, Diastatic activity, Falling Number) and chapati-makingscores were evaluated. Grain hardness seems to have a clear role in chapati quality with a correlation coefficient of 0.34, 0.35 and 0.17 observed in different recombinant populations.More consistent correlation was found for grain appearance ranging from 0.26 to 0.36 in the populations.Consistent high positive correlations have showed up for diastase activity, which ranged from 0.32 to 0.46.This consistent behaviour is a strong evidence for the role of this trait in chapati making quality.Diastase activity emerges as a more consistent and stronger contributor to chapati making quality. Phenol score may not serve as a suitable indicator of chapati quality.

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Section: Resultsmentioning

confidence: 99%

Understanding the chapati making attributes of the Indian wheats – I: The physico-chemical basis

Kumar

Sohu

Gupta

et al. 2018

JANS

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“…Pinb-D1b was the most frequent genotype in USA, Canadian, Norwegian, Japanese, South Korean and Chinese cultivars Ikeda et al 2005;Lillemo and Morris 2000;Morris et al 2001;Xia et al 2005). However, in CIMMYT and Indian cultivars, and Chinese landraces, Pina-D1b was the dominant genotype Lillemo et al 2006;Ram et al 2002Ram et al , 2005. Various new puroindoline alleles were identified, all resulting in a kernel hardness change from soft to hard Gazza et al 2005;Morris 1997, 1998;Lillemo and Morris 2000;Morris et al 2001;Ram et al 2005;Xia et al 2005).…”

Section: Introductionmentioning

confidence: 90%

Prevalence of a novel puroindoline b allele in Yunnan endemic wheats (Triticum aestivum ssp. yunnanense King)

Chen

Xia

et al. 2007

Euphytica

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Grain hardness is a major factor influencing the classification and end-use quality of bread wheat. In this study, 40 Yunnan endemic wheats, 21 historical cultivars and 66 current cultivars and advanced lines were investigated for kernel hardness and puroindoline alleles using molecular and biochemical markers. The frequencies of soft, mixed and hard genotypes were 10.0%, 5.0% and 85.0%, respectively, in Yunnan endemic wheats, whereas the corresponding frequencies were 47.6%, 23.8% and 28.6% in historical cultivars, and 36.3%, 6.1% and 57.6% in current cultivars and advanced lines. Four known puroindoline alleles, Pina-D1b, Pinb-D1b, Pinb-D1d and Pinb-D1e, were found in the hard wheat cultivars. Compared with endemic wheats and historical cultivars, current cultivars from Yunnan province have relatively high frequencies of Pina-D1b and Pinb-D1b alleles at 43.5% and 16.1%, respectively. All 32 hard Yunnan endemic wheats (Triticum aestivum ssp. yunnanense King) contained a new puroindoline b allele, designated Pinb-D1u, that was characterized as a single nucleotide (G) deletion at position 127 in the coding sequence of the Pinb gene, leading to a shift of the open reading frame (ORF) from position 14 in the deduced amino acid sequence and a stop codon corresponding to position Leu-18. The average SKCS hardness of genotypes with Pina-D1b (68.2) is significantly higher than those of Pinb-D1b (60.3) and Pinb-D1u (60.5). The study of puroindoline alleles in Yunnan germplasm could provide useful information for improving processing quality and further understanding the molecular basis of kernel hardness in bread wheat.Keywords Bread wheat Á Triticum aestivum Á Yunnan endemic wheat Á Triticum aestivum ssp.

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“…Pinb-D1e and Pinb-D1g, which are like Pinb-D1f null mutations because of the one point substitution to the stop codon (positions 39 and 56 respectively), were found in the same American historical wheats (Morris et al 2001b). Other Pinb-D1 null mutations, Pinb-D1h and Pinb-D1i (Ikeda et al 2005), Pinb-D1p , Pinb-D1r and Pinb-D1s (Ram et al 2005), and Pinb-D1u (Chang et al 2006;Chen et al 2007) are of the frame shift type (Table 2). Pinb-D1u has a different effect on grain hardness in different cultivars (hard or mixed grain texture).…”

Section: Allelic Variation and Molecular Characterizationmentioning

confidence: 99%

The determinants of grain texture in cereals

2009

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Kernel hardness is an important agronomic trait that influences end-product properties. In wheat cultivars, this trait is determined by the Puroindoline a (Pina) and Puroindoline b (Pinb) genes, located in the Hardness locus (Ha) on chromosome 5DS of the D genome. Wild type alleles code puroindoline a (PINA) and puroindoline b (PINB) proteins, which form a 15-kDa friabilin present on the surface of water-washed starch granules. Both the proteins are accumulated in the starch endosperm cells and aleurone of the mature kernels. Puroindoline-like genes coding puroindoline-like proteins in the starch endosperm occur in some of the genomes of Triticeae and Aveneae cereals. Orthologs are present in barley, rye and oats. However, some genomes of these diploid and polyploid cereals, like that of Triticum turgidum var. durum (AABB) lack the puroindoline genes, having a very hard kernel texture. The two wild type alleles in opposition (dominant loci) control the soft phenotype. Mutation either in Pina or Pinb or in both leads to a medium-hard or hard kernel texture. The most frequent types of Pin mutations are point mutations within the coding sequence resulting in the substitution of a single amino acid or a null allele. The latter is the result of a frame shift determined by base deletion or insertion or a one-point mutation to the stop codon. The lipid-binding properties of the puroindolines affect not only the dough quality but also the plants' resistance to pathogens. Genetic modification of cereals with Puroindoline genes and/or their promoters enable more detailed functional analyses and the production of plants with the desired characteristics.

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New Frame Shift Mutation in Puroindoline B in Indian Wheat Cultivars Hyb65 and NI5439

Cited by 29 publications

References 12 publications

Understanding the chapati making attributes of the Indian wheats – I: The physico-chemical basis

Understanding the chapati making attributes of the Indian wheats – I: The physico-chemical basis

Prevalence of a novel puroindoline b allele in Yunnan endemic wheats (Triticum aestivum ssp. yunnanense King)

The determinants of grain texture in cereals

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