Relationships between the HMW- and LMW-glutenin subunits and SDS-sedimentation volume in Spanish hulled wheat lines

Caballero, L.; Martín, L.M.; Álvarez, José Ramón Guzmán

doi:10.17221/8/2008-cjgpb

Cited by 9 publications

(3 citation statements)

References 10 publications

(13 reference statements)

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“…Caballero et al (2001Caballero et al ( , 2004a found considerable variability between seed storage proteins in the Spanish spelt collection. Some of these allelic variants showed an association with high gluten strength (Caballero et al, 2008b). Another important aspect, the starch quality, has also been analysed in this collection through polymorphism assessment of waxy proteins by SDS -PAGE (Guzman et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Waxy genes from spelt wheat: new alleles for modern wheat breeding and new phylogenetic inferences about the origin of this species

et al. 2012

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The results suggested that the waxy gene variability present in wheat is undervalued. The evaluation of this variability has permitted the detection of ten new waxy alleles that could affect starch quality and thus could be used in modern wheat breeding. In addition, two different classes of Wx-B1 were detected that could be used for evaluating the phylogenetic relationships and the origins of different types of wheat.

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Section: Introductionmentioning

confidence: 99%

Waxy genes from spelt wheat: new alleles for modern wheat breeding and new phylogenetic inferences about the origin of this species

et al. 2012

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“…The ST and SV are parameters highly influenced by the protein compositions, i.e., glutenins and gliadins, their fractions, the ratio between them as well as the total protein content ( Payne et al, 1988 ; Deng et al, 2006 ; Rogers et al, 2006 ; Caballero et al, 2008 ; Dhaka and Khatkar, 2015 ). Some genes have been cloned in controlling the protein compositions, high molecular weight glutenin subunits (HMW-GS; Thompson et al, 1985 ; Anderson and Greene, 1989 ), low molecular weight glutenin subunits (LMW-GS) ( D’Ovidio et al, 1992 ; Ikeda et al, 2002 ), and gliadin ( Rafalski et al, 1984 ; Sugiyama et al, 1986 ).…”

Section: Introductionmentioning

confidence: 99%

CRISPR/Cas9-Mediated Disruption of Xylanase inhibitor protein (XIP) Gene Improved the Dough Quality of Common Wheat

Sun

Zhang

et al. 2022

Front. Plant Sci.

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The wheat dough quality is of great significance for the end-use of flour. Some genes have been cloned for controlling the protein fractions, grain protein content, starch synthase, grain hardness, etc. Using a unigene map of the recombinant inbred lines (RILs) for “TN 18 × LM 6,” we mapped a quantitative trait locus (QTL) for dough stability time (ST) and SDS-sedimentation values (SV) on chromosome 6A (QSt/Sv-6A-2851). The peak position of the QTL covered two candidate unigenes, and we speculated that TraesCS6A02G077000 (a xylanase inhibitor protein) was the primary candidate gene (named the TaXip gene). The target loci containing the three homologous genes TaXip-6A, TaXip-6B, and TaXip-6D were edited in the variety “Fielder” by clustered regularly interspaced short palindromic repeats–associated protein 9 (CRISPR/Cas9). Two mutant types in the T2:3 generation were obtained (aaBBDD and AAbbdd) with about 120 plants per type. The SVs of aaBBDD, AAbbdd, and WT were 31.77, 27.30, and 20.08 ml, respectively. The SVs of the aaBBDD and AAbbdd were all significantly higher than those of the wild type (WT), and the aaBBDD was significantly higher than the AAbbdd. The STs of aaBBDD, AAbbdd, and WT were 2.60, 2.24, and 2.25 min, respectively. The ST for the aaBBDD was significantly higher than that for WT and was not significantly different between WT and AAbbdd. The above results indicated that XIP in vivo can significantly affect wheat dough quality. The selection of TaXip gene should be a new strategy for developing high-quality varieties in wheat breeding programs.

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“…Quantitative trait loci with large effects are very useful for trait improvement via marker-assisted selection. However, molecular markers linked to quantitative trait loci are being routinely developed using materials derived from bi-parental crosses such as F2, recombinant inbred lines (RILs), and double haploid (DH) populations on limited genetic backgrounds and covering only a few meiotic events (Caballero et al 2008). In fact, the effectiveness of molecular markers needs to be validated by determining the target phenotype in independent populations and different genetic backgrounds; this is referred to as marker validation (Sharp et al 2001).…”

Section: Introductionmentioning

confidence: 99%

Validation of simple sequence repeats associated with quality traits in durum wheat

AMALLAH

Taghouti

Rhrib

et al. 2016

J. Crop Sci. Biotechnol.

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Over recent years, quality has become an important commercial issue for durum wheat breeders. Modern breeding methods are most efficient for producing and supplying the best quality raw materials to the pasta industry. Here we assessed the effectiveness of molecular marker-assisted selection of quality traits in durum wheat. To this end, DNA and quality trait markers were jointly used to analyze quality-related traits in a durum wheat collection. A total of 132 durum wheat (Triticum turgidum ssp. durum) Mediterranean landraces, international lines, and Moroccan cultivars were analyzed for seven important qualityrelated traits including thousand-kernel weight (TKW), test weight (TW), gluten strength, yellow pigment (YP), and grain protein content (GPC). Additionally, 18 simple sequence repeat (SSR) markers previously reported to be associated with different quality traits were analyzed. Of these, 14 (78%) were polymorphic and four were monomorphic. There were between two and seven alleles per locus, with an average of four alleles per locus. The average phenotypic variation value (R 2 ) ranged from 2.81 to 20.43%. Association analysis identified nine markers significantly associated with TKW, TW, and YP, followed by eight markers associated with GPC, six markers associated with yellow index b, four markers associated with brightness L, and three markers associated with SDS-sedimentation volume. This study highlights the efficiency of SSR technology, which holds promise for a wide range of applications in marker-assisted wheat breeding programs.

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Relationships between the HMW- and LMW-glutenin subunits and SDS-sedimentation volume in Spanish hulled wheat lines

Cited by 9 publications

References 10 publications

Waxy genes from spelt wheat: new alleles for modern wheat breeding and new phylogenetic inferences about the origin of this species

Waxy genes from spelt wheat: new alleles for modern wheat breeding and new phylogenetic inferences about the origin of this species

CRISPR/Cas9-Mediated Disruption of Xylanase inhibitor protein (XIP) Gene Improved the Dough Quality of Common Wheat

Validation of simple sequence repeats associated with quality traits in durum wheat

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