Variation in puroindoline polypeptides in Australian wheat cultivars in relation to grain hardness

Turnbull, K.; Gaborit, Thérèse; Marion, Didier; Rahman, Sadequr

doi:10.1071/pp99061

Cited by 19 publications

(31 citation statements)

References 19 publications

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“…Extraction with a Tris buffer containing 1% Triton X-114 (Giroux and Morris 1998) yielded a relatively high amount of PINA relative to PINB. The amount of PINA extracted with this buffer from soft wheat cultivars was at least twice the amount of PINB (Turnbull et al 2000(Turnbull et al , 2003. The finding that 1% SDS preferentially extracts PINB from starch granules as compared with PINA (Corona et al 2001a;Pogna et al 2002;Gazza et al 2005) suggests that the 15-kDa band, previously described by Greenwell and Schofield (1986), corresponds to PINB.…”

Section: Physical and Biochemical Properties Of The Puroindolines Andmentioning

confidence: 54%

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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Section: Physical and Biochemical Properties Of The Puroindolines Andmentioning

confidence: 54%

The determinants of grain texture in cereals

2009

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“…However, since this pinB sequence change is minimal and the altered protein is present in amounts comparable to that in soft wheat, a direct role for pinB in the control of grain hardness has been controversial. An additional confounding factor is the fact that the Ha locus contains several tightly linked genes such as Gsp-1a (Jolly et al 1996;Turnbull et al 2000). In fact, in a wheat diploid relative, pinA, pinB and Gsp-1a are contained within a single 105-kb BAC clone (Tranquilli et al 1999).…”

Section: Friabilin Protein Levels Are Increased In Transgenic Seeds Ementioning

confidence: 99%

“…However this hypothesis is in dispute, and other Halinked genes such as Gsp-1a have been put forward as controlling endosperm texture (Jolly et al 1993;Rahman et al 1994;Turnbull et al 2000). Some of the confusion perhaps results from the fact that friabilin itself is composed of other components in addition to the puroindolines, such as GSP-1 and an alpha amylase inhibitor (Jolly et al 1993;Morris et al 1994).…”

Section: Introductionmentioning

confidence: 96%

Expression of wild-type pinB sequence in transgenic wheat complements a hard phenotype

et al. 2002

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Wheat grain hardness is a major factor in the wheat end-product quality. Grain hardness in wheat affects such parameters as milling yield, starch damage and baking properties. A single locus determines whether wheat is hard or soft textured. This locus, termed Hardness ( Ha), resides on the short arm of chromosome 5D. Sequence alterations in the tryptophan-rich proteins puroindoline a and b (PINA and PINB) are inseparably linked to hard textured grain, but their role in endosperm texture has been controversial. Here, we show that the pinB-D1b alteration, common in hard textured wheats, can be complemented by the expression of wild-type pinB-D1a in transformed plants. Transgenic wheat seeds expressing wild-type pinB were soft in phenotype, having greatly increased friabilin levels, and greatly decreased kernel hardness and damaged starch. These results indicate that the pinB-D1b alteration is most likely the causative Ha mutation in the majority of hard wheats.

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“…Moreover, grain hardness seems to be due to the tightly linked genes Pin-a and Pin-b, and both Pin-a and Pin-b are apparently required for the expression of grain softness (Giroux and Morris 1998). However, this relationship has not been verified for some Australian cultivars (Turnbull et al 2000). Hard endosperm was correlated with either of the two being mutated from their wild allelic state.…”

Section: Introductionmentioning

confidence: 87%

“…Puroindolines were extracted from wheat flour using Tris buffer (0.1 M Tris-HCl pH 7.8, 5 mM EDTA, 0.25 M NaCl) containing 2% Triton X-114. Immunochemical ELISA analysis was used to estimate puroindoline content as previously described (Turnbull et al 2000;Igrejas et al 2001). …”

Section: Extraction and Determination Of Puroindoline Contentsmentioning

confidence: 99%

Mapping QTLs for grain hardness and puroindoline content in wheat (Triticum aestivum L.)

et al. 2002

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Genes for puroindoline-a (Pin-a), puroindoline-b (Pin-b) and grain-softness proteins (GSP) have been shown to be linked to the dominant Ha locus responsible for the soft texture of the grain. Though linkage has been demonstrated of the puroindoline genes to the Ha locus, there is no clear evidence that puroindoline content is the product of the gene Ha. A segregating population of 115 recombinant inbred lines (RILs) originating from a cross between the hexaploid Synthetic wheat ( Triticum durum x Aegilops tauschii, W 7984) and the cultivar 'Opata' (M 85) was studied in two different experimental years to detect Quantitative Trait Loci (QTLs) for three traits: grain hardness (Hard), puroindoline-a (Pin-a) and puroindoline-b (Pin-b) contents. The detection of QTLs was performed using marker linear regression. Negative correlation coefficients (-0.86 and -0.80) were identified between grain hardness and puroindoline content (a and b, respectively) on data obtained in 1996. Results obtained in 1999 confirmed the negative correlation between Hard and Pin-a (-0.73); however a positive correlation coefficient was found with Pin-b content (0.41). Total phenotypic variation explained by each QTL was calculated (R2). For each of the Hard, Pin-a and Pin-b traits one major QTL was detected on the short arm of chromosome 5D, located close to the mta9 allele (puroindoline-a). For the first year (1996) the QTL in this region explained around 63% of the phenotypic variability in grain hardness, 77% in Pin-a and 45% in Pin-b contents. These values were confirmed in trials carried out in 1999 with a R2 value of 0.71, 0.72 and 0.25 for Hard, Pin-a and Pin-b, respectively. In 1996 and 1999 a second major QTL was detected for grain hardness on the long arm of the same chromosome. Present results indicate that it cannot be definitely concluded that puroindoline content represents a linear explanation for variations in grain hardness.

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Variation in puroindoline polypeptides in Australian wheat cultivars in relation to grain hardness

Cited by 19 publications

References 19 publications

The determinants of grain texture in cereals

The determinants of grain texture in cereals

Expression of wild-type pinB sequence in transgenic wheat complements a hard phenotype

Mapping QTLs for grain hardness and puroindoline content in wheat (Triticum aestivum L.)

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