Introgression of useful genes from Thinopyrum intermedium to wheat for improvement of bread‐making quality

Abstract

To study the influence of genes from Thinopyrum intermedium on traits affecting the bread-making quality of wheat, two derivatives from a putative disomic addition line in cultivar 'Vilmorin 27' were used in cytological, biochemical and molecular characterization. Cytological analysis suggested that one of the derivatives (Line-1) had a terminal deletion involving the long arm of chromosome 1D (2n = 42, Del-1DL"), and the other (Line-2) was a conventional addition line, but also carried the same deletion on chromosome 1D (2n = 44, Thi"+Del-1DL"). Amplification and sequencing of high-molecular-weight glutenin subunit (HMW-GS) genes coded by the Th. intermedium chromosome in Line-2 indicated the presence of one x-type with an extra cysteine and four (rather than one) unique y-type genes. Rheological studies of Line-1 showed significantly lower dough strength compared to 'Vilmorin 27', confirming the recognized role of Glu-1D coded HMW-GSs. Line-2 showed significantly higher dough strength compared to the background cultivar, indicating a significant potential of Th. intermedium for improvement of bread-making quality in wheat.

Compositional evaluation of perennial wheatgrass (Thinopyrum intermedium) breeding populations

“…Among IWG populations, C3-3486 had a significantly higher (P ≤ 0.05) volume than other samples, and the difference remained when data were corrected for protein content to calculate specific sedimentation (range 0.25-0.72 mL g À1 protein for IWG; 2.43 mL g À1 protein for HRW). Our results are lower than the sedimentation volumes reported by Gazza et al (2016) for perennial wheat (range 47-59 mL) and specific sedimentation obtained by Garg et al (2014) for T. intermedium derivatives (0.9-4.5 mL g À1 ). These results suggest poor dough forming properties in the tested IWG samples.…”

“…IWG's insoluble and total DF values were higher than those reported for Canadian hard and soft wheat varieties and in the range of barley, rye and sorghum (Ragaee et al, 2012). Our lowest total DF values were similar to the highest TDF value reported by Gazza et al (2016) for perennial wheat lines (15.3-19.0%), and higher than the range (12.9-14.6%) for wheat lines with introgressed IWG genes as reported by Garg et al (2014). Insoluble DF positively correlated with protein (r = 0.583, P < 0.01), ash (r = 0.686, P < 0.001) and fat (r = 0.451, P = 0.016) contents, but negatively with starch (r = À0.799, P < 0.001), again a likely consequence of IWG's high bran to endosperm ratio.…”

“…() for perennial wheat lines (15.3–19.0%), and higher than the range (12.9–14.6%) for wheat lines with introgressed IWG genes as reported by Garg et al . (). Insoluble DF positively correlated with protein ( r = 0.583, P < 0.01), ash ( r = 0.686, P < 0.001) and fat ( r = 0.451, P = 0.016) contents, but negatively with starch ( r = −0.799, P < 0.001), again a likely consequence of IWG's high bran to endosperm ratio.…”

“…() for perennial wheat (range 47–59 mL) and specific sedimentation obtained by Garg et al . () for T. intermedium derivatives (0.9–4.5 mL g −1 ). These results suggest poor dough forming properties in the tested IWG samples.…”

Cytogenetic study and stripe rust response of the derivatives from a wheat – Thinopyrum intermedium – Psathyrostachys huashanica trigeneric hybrid

“…2005; Zeng et al 2013;Bao et al 2014), alien addition lines (Schulz-Schaeffer and Haller 1988;Larkin et al 1995;Garg et al 2014), substitution lines (Fu et al 2012;Li et al 2015) and translocation lines (Liu et al 2011;Tang et al 2014;Zhan et al 2015;Li et al 2016).…”