Novel allelic variants encoded at the Glu-D3 locus in bread wheat

Appelbee, Marie; Mekuria, Genet Teshome; Nagasandra, V.; Bonneau, Julien; Eagles, H. A.; Eastwood, R. F.; Mather, D. E.

doi:10.1016/j.jcs.2008.10.011

Cited by 34 publications

(27 citation statements)

References 25 publications

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“…Glu-D3 alleles had similar mobilities to gliadins and were generally faintly stained due to the rapid diffusion of low molecular mass proteins from the gel. Thus the identification of Glu-D3 alleles was quite difficult using only SDS-PAGE, leading to the reported discrepancies [13,19,41]. Although improvements to the SDS-PAGE protocol now allow differentiating several of the Glu-D3 alleles with more certainty, as it is shown in Figure 5, other methods for definitive identification of these alleles, such as 2-DE, MALDI-TOF-MS and PCR, had to be implemented to facilitate identification of Glu-D3 alleles.…”

Section: Resultsmentioning

confidence: 99%

“…The Glu-D3 locus has less variability with five alleles reported originally by Gupta and Shepherd [13], four alleles by Lerner et al [15] and only three alleles observed by Jackson et al [16] and Eagles et al [17]. Nonetheless, recent studies using protein and PCR analyses have identified 11 Glu-D3 alleles [18,19], suggesting that a reexamination should be carried out to clarify the genetic variability at this locus.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of low molecular weight glutenin subunits identified by SDS-PAGE, 2-DE, MALDI-TOF-MS and PCR in common wheat

et al. 2010

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BackgroundLow-molecular-weight glutenin subunits (LMW-GS) play a crucial role in determining end-use quality of common wheat by influencing the viscoelastic properties of dough. Four different methods - sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), two-dimensional gel electrophoresis (2-DE, IEF × SDS-PAGE), matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) and polymerase chain reaction (PCR), were used to characterize the LMW-GS composition in 103 cultivars from 12 countries.ResultsAt the Glu-A3 locus, all seven alleles could be reliably identified by 2-DE and PCR. However, the alleles Glu-A3e and Glu-A3d could not be routinely distinguished from Glu-A3f and Glu-A3g, respectively, based on SDS-PAGE, and the allele Glu-A3a could not be differentiated from Glu-A3c by MALDI-TOF-MS. At the Glu-B3 locus, alleles Glu-B3a, Glu-B3b, Glu-B3c, Glu-B3g, Glu-B3h and Glu-B3j could be clearly identified by all four methods, whereas Glu-B3ab, Glu-B3ac, Glu-B3ad could only be identified by the 2-DE method. At the Glu-D3 locus, allelic identification was problematic for the electrophoresis based methods and PCR. MALDI-TOF-MS has the potential to reliably identify the Glu-D3 alleles.ConclusionsPCR is the simplest, most accurate, lowest cost, and therefore recommended method for identification of Glu-A3 and Glu-B3 alleles in breeding programs. A combination of methods was required to identify certain alleles, and would be especially useful when characterizing new alleles. A standard set of 30 cultivars for use in future studies was chosen to represent all LMW-GS allelic variants in the collection. Among them, Chinese Spring, Opata 85, Seri 82 and Pavon 76 were recommended as a core set for use in SDS-PAGE gels. Glu-D3c and Glu-D3e are the same allele. Two new alleles, namely, Glu-D3m in cultivar Darius, and Glu-D3n in Fengmai 27, were identified by 2-DE. Utilization of the suggested standard cultivar set, seed of which is available from the CIMMYT and INRA Clermont-Ferrand germplasm collections, should also promote information sharing in the identification of individual LMW-GS and thus provide useful information for quality improvement in common wheat.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comparison of low molecular weight glutenin subunits identified by SDS-PAGE, 2-DE, MALDI-TOF-MS and PCR in common wheat

et al. 2010

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“…Glutenins are divided into high (HMW) and low (LMW) molecular weight glutenins (Payne 1987;Gupta and MacRitchie 1994;Shewry et al 2003;Maucher et al 2009) distinguished by their differential mobility on SDS-PAGE. HMW glutenins are encoded by Glu-A1, GluB1 and Glu-D1 loci and LMW glutenins by 494 Ram et al: Wheat HMW and LMW Glutenin Alleles and Dough Strength Cereal Research Communications 43, 2015 tified combining both SDS-PAGE and PCR based approach (Wang et al 2009Appelbee et al 2009;Ram et al 2011). Glu-B3b alleles were identified using primer combinations developed by Sharma et al (2013).…”

Section: Introductionmentioning

confidence: 99%

Allelic diversity of HMW and LMW glutenins in Indian wheats and their relationship with sedimentation volume and mixograph parameters

Ram¹,

Sharma²,

Sharma³

2015

Cereal Research Communications

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Two hundred and forty diverse set of wheat cultivars released in India during the last several decades were evaluated for HMW and LMW glutenin alleles, for assessing their diversity and effect on sedimentation volume and mixograph parameters. Both SDS-PAGE and PCR based markers were employed in identifying alleles encoded at Glu-1 and Glu-3 loci. Extensive allelic variation was observed at both the Glu-1 and Glu-3 loci. There was prevalence of Glu-A1b, . The alleles Glu-A1b, Glu-B1i, Glu-D1d, Glu-A3b, Glu-B3g/h and Glu-D3b exhibited high SDSsedimentation volume. Glu-B1i and Glu-D1d showed highly significant positive effect (p < 0.001) on sedimentation volume and also had additive effects. However, surprisingly overall there was decline in the frequency of Glu-B1i allele during last two decades in Indian wheat breeding and not a single 1B/1R translocation cultivar possessed this allele. Glu-A1b showed significant positive effect on mixograph peak time, peak slope and peak width. GluB3g exhibited significantly higher mixograph peak time and width at 8 and Glu-B3h showed higher dough stability. Glu-B3j (1B/1R translocation) exhibited highest peak slope indicating the negative effect on dough strength. This information can be useful in designing breeding program for the improvement of Indian bread wheat quality.

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“…Os atributos que influem na qualidade de panificação são determinados, principalmente, pelo conteúdo de proteína dos grãos, seja por sua variação quantitativa, em termos de composição de subunidades, seja qualitativa, em relação às diferentes frações proteicas que compõem o glúten (Gianibelli et al, 2001;Appelbee et al, 2009). Em média, cada quilo de N mineral aplicado incrementa de 0,01% até 0,03% a concentração protéica dos grãos do trigo (Xue et al, 2007;Cazetta et al, 2008) e 0,58 a 0,81 unidades de força de glúten (Cazetta et al, 2008).…”

Section: Introductionunclassified

Qualidade industrial do trigo em resposta à adubação verde e doses de nitrogênio

et al. 2013

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ResumoO objetivo deste estudo foi avaliar os efeitos de adubos verdes cultivados entre a cultura do milho e a do trigo e da adubação nitrogenada sobre a qualidade industrial do trigo. Os tratamentos consistiram de quatro níveis de adubação nitrogenada: sem adição de nitrogênio, 40, 80 e 120 kg ha -1 e seis manejos outonais: quatro com o cultivo de espécies de cobertura (ervilha forrageira, ervilhaca comum, nabo forrageiro e tremoço), um cultivo de feijoeiro com fins comerciais e outro com a permanência em pousio no período compreendido entre a colheita do milho e a semeadura do trigo. O delineamento experimental foi o de blocos ao acaso em esquema fatorial, com três repetições. O rendimento de proteína aumentou linearmente com a aplicação de nitrogênio mineral. As doses de 80 e 120 kg ha -1 de nitrogênio afetaram positivamente o desempenho dos parâmetros indicativos da qualidade industrial. A ervilha forrageira, o nabo forrageiro e a ervilhaca comum permitem combinar indíces de qualidade tecnológica ideais para panificação e satisfatórios patamares de produtividade de grãos, reduzindo a demanda de adubação nitrogenada mineral.Palavras-chave: Triticum aestivum L., qualidade de panificação, adubação nitrogenada, rendimento de grãos. Baking quality of wheat in response to green manure and nitrogen rates AbstractThe objective this study was to investigate the effects of green manures cultivated between the maize and wheat crop and nitrogen rates on baking quality of spring wheat. Treatments consisted of four nitrogen fertilization rates: without N addition, 40, 80 and 120 kg ha -1 using the amidic form, and six managements before wheat crop: four green manures forage pea, common pea, oilseed radish and lupine, common bean grown for commercial purposes, and the fallow between the corn harvest and wheat cropping. The experimental design was in randomized blocks and factorial scheme, with three replicates. The protein yield increased linearly with the application of mineral N rates. The nitrogen rates of 80 and 120 kg ha -1 improved the baking wheat quality. The forage pea, oilseed radish and common pea allowed ideal index of baking quality and satisfactory crop yield, reducing the demand for mineral N fertilization.

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Novel allelic variants encoded at the Glu-D3 locus in bread wheat

Cited by 34 publications

References 25 publications

Comparison of low molecular weight glutenin subunits identified by SDS-PAGE, 2-DE, MALDI-TOF-MS and PCR in common wheat

Comparison of low molecular weight glutenin subunits identified by SDS-PAGE, 2-DE, MALDI-TOF-MS and PCR in common wheat

Allelic diversity of HMW and LMW glutenins in Indian wheats and their relationship with sedimentation volume and mixograph parameters

Qualidade industrial do trigo em resposta à adubação verde e doses de nitrogênio

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