Polymorphism in the short arm of 1R rye chromosomes in wheat lines with 1RS.1BL translocation and 1R(1B) substitution from different sources

Abstract

Aim. The short arm of 1R rye (Secale cereale L.) chromosome is widely used in the breeding of bread wheat (Triticum aestivum L.), in particular 1RS.1BL, to introsgress genes of resistance to leaf (Lr26), stem (Sr31), striped (Yr9) rusts, as well as powdery mildew (Pm8); 1RS.1AL carries Gb2/Gb6 resistance genes to the wheat aphid (Schizaphis graminum Rondani), powdery mildew (Pm17), and the Cmc4 resistance gene to the Aceria tosichella Koifer mite, which is a vector for spreading of wheat mosaic virus. The aim of the research is to reveal molecular genetic polymorphisms of short arm rye 1RS chromosomes of different origins in bread wheat lines with 1RS.1BL translocation or 1R(1B) substitution from different sources. Methods. Genetic polymorphism of lines was analyzed by using PCR with a number of rye and wheat microsatellite markers. Results. It was shown that the CWXs line has a recombinant 1RS arm that contains the chromosomes parts of 1RS of the parental lines H242/97-2 and H273/97, due to crossover event, which led to the recombination of marked loci. Conclusions. Molecular genetic polymorphism has been reviled in 1RS.1BL translocations and 1R substituted rye chromosomes of different origins in H242/97-2, CWXs, H273/97, PavonMA1, Salmon lines, as there are different alleles present at loci: Xscm9, Xtsm422, Xgwm752, Xgwm18, Taglgap. Keywords: polymorphism, 1RS.1BL translocation, PCR analysis, microsatellites markers.

Parameters of adaptability, biological and economical valuable traits of soft wheat promising lines

“…A unique property of wheat flour is that its insoluble protein forms, when in contact with water, a viscoelastic protein mass known as gluten (Pakudin, 1973). Gluten, comprising roughly 78 to 85 percent of total wheat endosperm protein, is a very large complex composed mainly of polymeric (multiple polypeptide chains linked by disulphide bonds) and monomeric (single chain polypeptides) proteins known as glutenins and gliadins, respectively (Toporash, et al, 2017). Glutenins confer elasticity, while gliadins confer mainly viscous flow and extensibility to the gluten complex .…”

“…The source of increasing grain production, in particular wheat, is the creation and implementation of new highperformance, plastic, with a high level of homeostasis of varieties, resistant to major pathogens, valuable in terms of baking quality (Weng et al, 2007;Li et al, 2020). The issue of improving the quality of wheat grain is one of the global problems of today (Tahmasebi et al, 2015;Toporash et al, 2017). This is especially true for Ukraine, it declares itself on the world market the everincreasing volume of grain exported.…”