High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded byGlu-B1iEnhance Rheological Properties and Breadmaking Quality of Wheat Dough

Guo, Haoyu; Wu, Jisu; Lu, Yuxia; Yan, Yueming

doi:10.1155/2019/1958747

Cited by 16 publications

(9 citation statements)

References 27 publications

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“…Although interchain disulfide bonds are critical for stabilizing HMW-GS polymers, nuclear magnetic resonance studies indicate that hydrogen bonds mediated by glutamine side chains may also play an important role in gluten structure stabilization (Belton, 1994;Belton et al, 1995). A high content of glutamine residues has a high ability to form both intra-and intermolecular hydrogen bonds and positively affect dough elasticity (Belton, 1999;Guo et al, 2019). In the genotypes studied, changes in the content of glutamine were found (see Table 2).…”

Section: Discussionmentioning

confidence: 98%

Identification of new nucleotide sequences of the Glu-B1-1 gene encoding x-type glutenins in bread wheat

Galimova,

Kuluev

2023

Vestn. VOGiS

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Studies of the genetic base and polymorphism of bread wheat cultivars aimed at identifying alleles of genes associated with high baking and other economically valuable traits seem to be relevant, since bread wheat, along with all representatives of the Triticeae tribe, has a huge genetic potential for creating cultivars with high technological and rheological properties of grain flour. The aim of this study was sequencing and analysis of the nucleotide sequences of the Glu-B1-1 gene, and analysis of the predicted amino acid sequences of its protein product in three cultivars of bread wheat. Thus, in the course of genotyping cultivars and lines of bread wheat for the Glu-B1-1 gene, in the cultivars ‘Avesta’, ‘Leningradka krupnozernaya’ and line C-75094, previously undescribed changes in the size of amplifiable regions of the Glu-B1-1 gene for high-molecular-weight glutenins were found. Comparative analysis of the nucleotide sequences of these genes with known sequences showed the presence of two deletions in ‘Avesta’ and C-75094 and the presence of seven single-nucleotide substitutions in ‘Leningradka krupnozernaya’. Alignment of the predicted Glu-B1 amino acid sequences of the studied accessions and the standard cultivar carrying the Glu-B1-a allele showed that deletions in the amino acid sequences of ‘Avesta’ and C-75094 accessions are localized in the central domain of the protein and affect the amount of tri-, hexa-, and nonapeptides, and in ‘Leningradka krupnozernaya’, a decrease in GQQ and PGQGQQ by one unit was revealed. In addition, substitutions of five amino acids were found in ‘Leningradka krupnozernaya’. Thus, we have found previously undescribed deletions and substitutions in the nucleotide sequences of the Glu-B1-1 gene for high-molecular-weight glutenins, which lead to changes in amino acid sequences in functionally important regions, namely, in the central domains of protein molecules. The identified mutations can be used for genotyping bread wheat cultivars.

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Section: Discussionmentioning

confidence: 98%

Identification of new nucleotide sequences of the Glu-B1-1 gene encoding x-type glutenins in bread wheat

Galimova,

Kuluev

2023

Vestn. VOGiS

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“…Several alleles at the Glu-B1 locus have been previously used. Among them, Glu-B1f (encoding the subunit pair 1Bx13 + 1By16) and Glu-B1i (encoding the subunit pair 1Bx17 + 1By18) had a positive effect on the dough rheological properties and bread-making quality, observed through an increase in the gluten content and loaf volume [18]. Previous reports indicated that the transcripts of 1Bx7 OE encoded by Glu-B1al were overexpressed by an insertion of 43 bp in the promoter region and/or gene duplication [19,20].…”

Section: Introductionmentioning

confidence: 99%

Rapid and Easy High-Molecular-Weight Glutenin Subunit Identification System by Lab-on-a-Chip in Wheat (Triticum aestivum L.)

Shin

Cha

Lee

et al. 2020

Plants

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Lab-on-a-chip technology is an emerging and convenient system to easily and quickly separate proteins of high molecular weight. The current study established a high-molecular-weight glutenin subunit (HMW-GS) identification system using Lab-on-a-chip for three, six, and three of the allelic variations at the Glu-A1, Glu-B1, and Glu-D1 loci, respectively, which are commonly used in wheat breeding programs. The molecular weight of 1Ax1 and 1Ax2* encoded by Glu-A1 locus were of 200 kDa and 192 kDa and positioned below 1Dx subunits. The HMW-GS encoded by Glu-B1 locus were electrophoresed in the following order below 1Ax1 and 1Ax2*: 1Bx13 ≥ 1Bx7 = 1Bx7OE > 1Bx17 > 1By16 > 1By8 = 1By18 > 1By9. 1Dx2 and Dx5 showed around 4-kDa difference in their molecular weights, with 1Dy10 and 1Dy12 having 11-kDa difference, and were clearly differentiated on Lab-on-a-chip. Additionally, some of the HMW-GS, including 1By8, 1By18, and 1Dy10, having different theoretical molecular weights showed similar electrophoretic mobility patterns on Lab-on-a-chip. The relative protein amount of 1Bx7OE was two-fold higher than that of 1Bx7 or 1Dx5 and, therefore, translated a significant increase in the protein amount in 1Bx7OE. Similarly, the relative protein amounts of 8 & 10 and 10 & 18 were higher than each subunit taken alone. Therefore, this study suggests the established HMW-GS identification system using Lab-on-a-chip as a reliable approach for evaluating HMW-GS for wheat breeding programs.

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“…It was shown that different allelic variants of the HMW-GS gene in wheat were significantly associated with wheat quality [ 8 ]. The subunits 1Ax1 or 1Ax2* at the Glu-A1 locus, 1Bx13 + 1By16, 1Bx17 + 1By18, 1Bx7 + 1By8, and 1Bx7 + 1By9 at the Glu-B1 locus, and 1Dx5+1Dy10 at the Glu-D1 locus were significantly and positively correlated with gluten viscoelasticity and strong dough properties, facilitating the formation of stronger gluten to improve the bread processing quality [ 9 , 10 ], whereas, null at the Glu-A1 locus, 1Bx6 + 1By8 and 1Bx20 + 1By20 at the Glu-B1 locus, and 1Dx2 + 1Dy12 at the Glu-D1 locus were associated with poor quality [ 11 , 12 , 13 ]. As the number of HMW-GS alleles is limited in wheat, identifying novel glutenin genes from related species and incorporating them to wheat could provide more genetic resources for improving wheat quality.…”

Section: Introductionmentioning

confidence: 99%

Molecular Characterization and Marker Development of the HMW-GS Gene from Thinopyrum elongatum for Improving Wheat Quality

Dai

Shi

et al. 2023

IJMS

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The quality of wheat primarily depends on its storage protein quality, especially in regards to gluten content and high-molecular-weight glutenin subunits (HMW-GS). The number of HMW-GS alleles is limited in bread wheat (Triticum aestivum L.), whereas it is abundant in wheat relatives. Therefore, HMW-GS alleles from wheat relatives could provide a potential for improving quality in wheat breeding. Thinopyrum elongatum (EE) is one of the relatives of wheat. The E genome is closely related to the ABD genome in wheat; therefore, Th. elongatum is often used as an excellent exogenous gene donor for wheat genetic improvement. In this study, the high-molecular glutenin subunit gene was cloned and sequenced from Th. elongatum. A specific molecular marker for identifying the Glu-1Ey subunit gene was developed and applied to detected wheat-Th. elongatum alien introgression lines. Quality analysis indicated that the substitution and addition lines containing Th. elongatum alleles significantly (p < 0.05) increased grain protein content by 3.76% to 5.11%, wet-gluten content by 6.55% to 8.73%, flour 8-MW by 0.25% to 6.35%, and bread volume value by 33.77 mL to 246.50 mL, in comparing it with Chinese Spring. The GMP content and lactic acid SRC showed significant positive correlations with flour processing quality and might be used as indicators for wheat quality. The results were expected to provide a novel route for improving processing quality in wheat quality breeding.

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High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded byGlu-B1iEnhance Rheological Properties and Breadmaking Quality of Wheat Dough

Cited by 16 publications

References 27 publications

Identification of new nucleotide sequences of the <i>Glu-B1-1</i> gene encoding x-type glutenins in bread wheat

Identification of new nucleotide sequences of the <i>Glu-B1-1</i> gene encoding x-type glutenins in bread wheat

Rapid and Easy High-Molecular-Weight Glutenin Subunit Identification System by Lab-on-a-Chip in Wheat (Triticum aestivum L.)

Molecular Characterization and Marker Development of the HMW-GS Gene from Thinopyrum elongatum for Improving Wheat Quality

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