Wheat breeding for the improved bread-making quality using PCR based markers of glutenins

Abstract

The relation between high-molecular-weight (HMW) glutenin subunits and bread-making quality could enable selection for improved bread-making quality in early stages of breeding process. The composition of HMW glutenin subunits was investigated in F<sub>2</sub> and F<sub>7</sub> progenies derived from the cross between winter wheat varieties Sulamit and Clever. The presence of Glu-A1 (AxNull and Ax1), Glu-B1 (Bx6+By8 and Bx 17+By18) and Glu-D1 alleles (x 5+Dy10 and Dx 2+Dy12) was monitored using a PCR based assay. Segregation of alleles corresponded with the theoretically assumed 1:2:1 Mendelian ratio in F<sub>2</sub> generation, however, the values of χ<sup>2</sup>-test in F<sub>7</sub> generation indicated a strong affection of allelic frequencies by the breeding process. Significant variation was also observed in Glu-1 score frequency between F<sub>2</sub> and F<sub>7</sub> generation. These changes were probably caused by deliberate phenotypic selection for important agronomical traits. SDS and Zeleny sedimentation tests, mixographic parameter breakdown and HMW glutenin composition were analyzed in F<sub>7</sub> to reveal the effects of different combinations of HMW glutenin alleles on the bread-making quality characters. The results showed statistically significant differences in the contribution of HMW glutenin alleles. In general, the alleles Ax1, Bx17+By18 and Dx5+Dy 10 can be considered as markers of good baking quality. The data presented in this paper suggest that heterozygous constitution may also have a positive effect on bread-making quality.

Wheat breeding for quality: A historical review

“…Kocourková et al. () used various PCR markers that had been previously developed to validate the ability to select lines with high gluten strength based on their alleles at the Glu‐1 loci, confirming the results using flour SDS sedimentation volume and the Zeleny sedimentation test. Additionally, Zhang et al.…”

“…Protein studies in relation to quality were expanded into MAS in both HMW glutenins and gliadins (Kocourková et al., ; Zhang, Gianibelli, Ma, Rampling, & Gale, ). Kocourková et al.…”

Screening of the genotypes of bread wheat (Triticum aestivum L.) by the allelic variants of Waxy genes and HMW glutenin subunits

“…Screening wheat genotypes for allelic variants of Waxy [1][2][3] and HMW glutenin subunits (HMW-GS) [4][5][6] is an integral part for marker-assisted selection of varieties with high value as indicators for flour-baking and technological properties of the grain. It is known that combinations of nonfunctional null alleles of Waxy genes in the genomes of wheat have a direct influence on the development of amylopectin-type starch with a reduced or complete absence of amylose, which, in turn, considerably affects the technological properties of starch and wheat flour [7][8][9].Taking into account the positive influence of HMW glutenin subunits Dx5, Dy10 (5+10), and Ax2* on the increase of flour-baking qualities, as well as the negative influence of subunits Dx2, Dy12 (2+12), and Axnull causing a reduction in baking properties of wheat, the combination of Ax2*/5+10 subunits is one of the most economically-valuable and desirable for the selection associated with high quality properties of the grain [4,5,10].…”

Identification of Glu-A1 and Glu-D1 High Molecular Weight Glutenin Subunits of Common Wheat (Triticum aestivum L.) Using Genetic Markers

“…Allelic variation exists at each of the HMW glutenin loci (Payne and Lawrence, 1983;McIntosh et al, 2013), and different alleles variably affect dough properties. The subunit Ax1 or Ax2* controlled by the locus Glu-A1 and the subunits Dx5+Dy10 controlled by the locus Glu-D1 are positively associated with bread-making quality compared with Axnull and Dx2+Dy12 subunits (Payne, 1987;Pogna et al, 1987;Gupta et al, 1994;Kasarda, 1999;Luo et al, 2001;Tohver et al, 2001;He et al, 2005;Kocourková et al, 2008;Liang et al, 2010;Aktaº, Baloch, 2017;Langner et al, 2017). Thus, the relationship between glutenin subunit composition of wheat grain storage proteins and baking quality could be used as a selection criterion in breeding programmes.…”

“…Application of DNA markers also allows discrimination between homo-and heterozygous plants. Use of DNA markers increases the efficiency and speed of the development of improved cultivars, and the method is becoming a standard and reliable technology in breeding for higher baking quality (Ahmad, 2000;Ma et al, 2003;Gale, 2005;Kocourková et al, 2008;Liang et al, 2 010;Polishchuk et al, 2010;Jin et al, 2011;Liu et al, 2012;Rasheed et al, 2014;Zamani et al, 2014;Tian et al, 2015;Khlestkina et al, 2017).…”