Effects of glu-1 and glu-3 allelic variations on wheat glutenin macropolymer (GMP) content as revealed by size-exclusion high performance liquid chromatography (SE-HPLC)

Wu, Jisu; Lu, Xiaobin; Yu, Zitong; Han, Caixia; Li, Xiaohui; Prodanovic, S.; Yan, Yizhou

doi:10.2298/gensr1702677w

Cited by 11 publications

(5 citation statements)

References 19 publications

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“…Namely, comparing with the composition of high molecular weight glutenin subunits (HMW-GS) in CB037B at the Glu-1 locus (1Ax1, 1Bx17 + 1By18, 1Dx5 + 1Dy10), CB037A had the composition of 1Ax1, 1Bx17 + 1By18, 1Dx2 + 1Dy10 at this locus; CB037C had the same HMW-GS composition at Glu-1 to CB037B. For the composition of low molecular weight glutenin subunits (LMW-GS) at the Glu-3 locus, CB037B and CB037A had Glu-A3c, Glu-B3h, and Glu-D3a subunits, whereas CB037C only had the Glu-A3c and Glu-D3a subunits and missed Glu-B3h subunit (Wang et al 2016;Wu et al 2017). Recently, the original CB037 was identi ed to be genetically heterogeneous for resistance to wheat stripe rust, and the Pst-resistant line CB037-PstR and Pst-susceptible line CB037-PstS were isolated; the CB037-PstR carried a single dominant resistance gene, which was a 1BL/1RS translocation line and likely carried Yr9 (Zheng et al 2020).…”

Section: Introductionmentioning

confidence: 92%

“…Among the newly identi ed wheat genotypes for wheat tissue culture and genetic transformation, CB037 showed the special features of a model genotype including short plant height, early maturity, high tissue culture response from three explants (anthers, immature embryos, and mature embryos), and strong resistance to powdery mildew (PM) (Tao et However, the original CB037 is a mixed population. Three near isogenic lines (NILs) of CB037A, CB037B, and CB037C were identi ed in the original CB037 according to the glutenin composition (Wang et al 2016;Wu et al 2017). Namely, comparing with the composition of high molecular weight glutenin subunits (HMW-GS) in CB037B at the Glu-1 locus (1Ax1, 1Bx17 + 1By18, 1Dx5 + 1Dy10), CB037A had the composition of 1Ax1, 1Bx17 + 1By18, 1Dx2 + 1Dy10 at this locus; CB037C had the same HMW-GS composition at Glu-1 to CB037B.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of three wheat near isogenic lines originated from CB037 on tissue culture and transformation capacities

Liu

Zhang

et al. 2022

Preprint

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Wheat is an important worldwide food crop. To meet the increasing demand for wheat grains, it is essential to continuously improve wheat by commercial and advanced technologies. Wheat line CB037 has ideal agronomic traits, good bread quality, strong resistance to powdery mildew (PM), and high regeneration ability, and therefore it has been widely used in hybridization breeding and genetic transformation. Three near isogenic lines (NILs) from CB037 were identified in a previous study based on glutenin composition. In this study, the three NILs of CB037A, CB037B, and CB037C were investigated comparatively for agronomic traits, disease resistance for PM and stripe rust, and tissue culture and transformation abilities. Results indicated that the three NILs were high resistant to PM, and CB037B was not only high resistant to stripe rust but also had significantly higher regeneration ability than CB037A and CB037C in anther culture, immature and mature embryo culture. Particularly, positive transgenic wheat plants were obtained only from CB037B. Thereby CB037B was identified to be a desirable material for wheat genetic transformation, which was of great significance for improving the transformation efficiency and accelerating the application of genetic engineering breeding technology in wheat.

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Section: Introductionmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Comparison of three wheat near isogenic lines originated from CB037 on tissue culture and transformation capacities

Liu

Zhang

et al. 2022

Preprint

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“…It is also crucial for disulfide bond formation. The number of free sulfhydryl groups determines the formation of high molecular weight glutenin subunits (HMW-GS), low molecular weight glutenin subunits (LMW-GS), and the glutenin macropolymers (GMP) [ 5 , 6 , 7 ]. The study of Yoshino et al [ 8 ] confirmed that the amount of disulfide bonds in flour also dropped along with the quantity of sulfur in wheat grains, which in turn affected the viscosity of flour.…”

Section: Introductionmentioning

confidence: 99%

Effects of Cysteine and Inorganic Sulfur Applications at Different Growth Stages on Grain Protein and End-Use Quality in Wheat

Cai

Zang

Liang

et al. 2022

Foods

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The aim of this study was to test the significant effects of inorganic sulfur and cysteine on grain protein and flour quality in wheat and to provide a theoretical basis of wheat cultivation techniques with high yield and quality. In the field experiment, a winter wheat cultivar, Yangmai 16, was used, and five treatments were established, i.e., S0 (no sulfur fertilizer application during the whole wheat growth period), S(B)60 (60 kg ha−1 inorganic sulfur fertilizer was applied as the basal fertilizer), Cys(B)60 (60 kg ha−1 cysteine sulfur fertilizer was applied as the basal fertilizer), S(J)60 (60 kg ha−1 inorganic sulfur fertilizer was applied as the jointing fertilizer), and Cys(J)60 (60 kg ha−1 cysteine sulfur fertilizer was applied as the jointing fertilizer). The fertilizer application at jointing stage showed a better influence than basal fertilizer application on protein quality; for the content of albumin, gliadin, and high molecular weight glutenin (HMW-GS), Cys(J)60 was the best among these treatments. An increase of 7.9%, 24.4%, 43.5%, 22.7% and 36.4% was found in grain yield, glutenin content, glutenin macro-polymer (GMP), low molecular weight glutenin (LMW-GS), and S content under Cys(J)60, in relation to the control, respectively. A similar trend was found in the end-use quality, as exemplified by an increase of 38.6%, 10.9%, 60.5%, and 109.8% in wet gluten content, dry gluten content, sedimentation volume, and bread-specific volume, respectively; a decrease of 69.3% and 69.1% in bread hardness and bread chewiness was found under Cys(J)60. In terms of application period, topdressing at jointing stage is compared with base fertilizer, the sulfur fertilizer application at jointing stage showed larger effects on grain protein and flour quality, from the different types of sulfur fertilizer, the application of cysteine performed better than the use of inorganic sulfur. The Cys(J)60 exhibited the best effects on protein and flour quality. It was suggested that sufficient sulfur application at jointing stage has the potential to enhance the grain protein and flour quality.

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“…Glutenins consist of high and low molecular weight glutenin subunits (HMW-GS and LMW-GS) accounting for about 40% of wheat storage proteins, and their composition and content are important factors affecting flour processing quality. LMW-GS account for 60% of glutenins and serve as important components of the gluten macropolymers (GMPs) that confer dough viscoelasticity (WRIGLEY et al, 1996;YAN et al, 2009;RASHEED et al, 2014;WU et al, 2017).…”

mentioning

confidence: 99%

“…Considerable work has shown that the allelic variations at both Glu-1 and Glu-3 loci are closely related to dough strength and breadmaking quality. In particular, some glutenin subunits and alleles have shown a positive effect on dough properties and processing quality such as 1Dx5+1Dy10 encoded by Glu-D1d (PAYNE, 1987;WU et al, 2017), 1Bx17+1By18 encoded by Glu-B1i (GUO et al, 2019), Glu-A3a (ZHEN et al, 2014) and Glu-B3h (WANG et al 2016). However, in addition to a few of HMW-GS, fewer superior genes at Glu-3 loci in bread wheat have been identified and cloned.…”

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confidence: 99%

Cloning and molecular characterization of two novel LMW-m type glutenin genes from Triticum spelta L.

et al. 2021

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Spelt wheat (Triticum spelta L., 2n=6x=42, AABBDD), as a hexaploid wheat species, is important sources of food and feed in Europe. It also serves as an important genetic resource for improvement of wheat quality and resistance. In this study, two novel m-type low molecularglutenin subunit (LMW-GS) genes, named as TsLMW-m1 and TsLMW-m2 were cloned by allelic specific polymerase chain reaction (AS-PCR)from German spelt wheat cultivars Rochbergers fruher Dinke and Schwabenkorn, respectively. The complete open reading frames (ORFs) of both genes contained 873 bp encoding 290 amino acid residues, and had typical LMW-GS structural features. Two same deletions with 24 bp at the position of 707-730 bp were present in both genes, while TsLMW-m1 had two nonsynonymous single-nucleotide polymorphism (SNP) variations at the positions of 434 bp (C-A transversion) and 857 bp (G-A transition). Phylogenic analysis revealed that both LMW-m genes were closely related to those from wheat A genome, suggesting that both subunits are encoded by the Glu-A3 locus. Secondary structure prediction showed that TsLMW-m1 and TsLMW-m2 subunits had more ?-helices than other wheat LMW-GS including superior quality subunit EU369717, which would benefit to form superior gluten structures and dough properties. The authenticity and expression activity of TsLMW-m1 and TsLMW-m2 genes were verified by prokaryotic expression in E. coli. Our results indicated that two newly cloned TsLMW-m genes could have potential values for wheat quality improvement.

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Effects of glu-1 and glu-3 allelic variations on wheat glutenin macropolymer (GMP) content as revealed by size-exclusion high performance liquid chromatography (SE-HPLC)

Cited by 11 publications

References 19 publications

Comparison of three wheat near isogenic lines originated from CB037 on tissue culture and transformation capacities

Comparison of three wheat near isogenic lines originated from CB037 on tissue culture and transformation capacities

Effects of Cysteine and Inorganic Sulfur Applications at Different Growth Stages on Grain Protein and End-Use Quality in Wheat

Cloning and molecular characterization of two novel LMW-m type glutenin genes from Triticum spelta L.

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