Positive or negative effects on dough strength in large-scale group-1 chromosome deletion lines of common wheat (Triticum aestivum L.)

Tanaka, Hiroyuki; Tsujimoto, Hisashi

doi:10.1007/s10681-011-0489-8

Cited by 8 publications

(3 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As the sedimentation volume is highly correlated with dough strength and bread loaf volume [ 90 ], the specific sedimentation values (which are highly correlated with dough strength) were calculated as an index of the gluten quality, by dividing the SDS sedimentation volume (mL) by the protein content (%). The protein content has also been reported to be highly correlated with sedimentation volume [ 91 , 92 ].…”

Section: Methodsmentioning

confidence: 99%

Identification of Glu-D1 Alleles and Novel Marker–Trait Associations for Flour Quality and Grain Yield Traits under Heat-Stress Environments in Wheat Lines Derived from Diverse Accessions of Aegilops tauschii

Mohamed

Kamal

Mustafa

et al. 2022

IJMS

Self Cite

View full text Add to dashboard Cite

Heat stress during grain filling is considered one of the major abiotic factors influencing wheat grain yield and quality in arid and semi-arid regions. We studied the effect of heat stress on flour quality and grain yield at moderate and continuous heat stress under natural field conditions using 147 lines of wheat multiple synthetic derivatives (MSD) containing Aegilops tauschii introgressions. The study aimed to identify the marker–trait associations (MTAs) for the quality traits and grain yield under heat-stress conditions and identify stress-resilient germplasm-combining traits for good flour quality and grain yield. The MSD lines showed considerable genetic variation for quality traits and grain yield under heat-stress conditions; some lines performed better than the recurrent parent, Norin 61. We identified two MSD lines that consistently maintained relative performance (RP) values above 100% for grain yield and dough strength. We found the presence of three high-molecular-weight glutenin subunits (HMW-GSs) at the Glu-D1 locus derived from Ae. tauschii, which were associated with stable dough strength across the four environments used in this study. These HMW-GSs could be potentially useful in applications for future improvements of end-use quality traits targeting wheat under severe heat stress. A total of 19,155 high-quality SNP markers were used for the genome-wide association analysis and 251 MTAs were identified, most of them on the D genome, confirming the power of the MSD panel as a platform for mining and exploring the genes of Ae. tauschii. We identified the MTAs for dough strength under heat stress, which simultaneously control grain yield and relative performance for dough strength under heat-stress/optimum conditions. This study proved that Ae. tauschii is an inexhaustible resource for genetic mining, and the identified lines and pleiotropic MTAs reported in this study are considered a good resource for the development of resilient wheat cultivars that combine both good flour quality and grain yield under stress conditions using marker-assisted selection.

show abstract

Section: Methodsmentioning

confidence: 99%

Identification of Glu-D1 Alleles and Novel Marker–Trait Associations for Flour Quality and Grain Yield Traits under Heat-Stress Environments in Wheat Lines Derived from Diverse Accessions of Aegilops tauschii

Mohamed

Kamal

Mustafa

et al. 2022

IJMS

Self Cite

View full text Add to dashboard Cite

show abstract

“…Protein content was measured by near infrared (NIR) spectroscopy. Small-scale sodium dodecyl sulfate-sedimentation (SDSS) values were measured and specific sedimentation was calculated [ 24 , 25 ].…”

Section: Methodsmentioning

confidence: 99%

Chromosome Specific Substitution Lines of Aegilops geniculata Alter Parameters of Bread Making Quality of Wheat

et al. 2016

Self Cite

View full text Add to dashboard Cite

Wheat cultivars with wide introgression have strongly impacted global wheat production. Aegilops geniculata (MgUg) is an important wild relative with several useful traits that can be exploited for wheat improvement. Screening of Ae. geniculata addition lines indicated a negative effect of 1Ug and the positive effect of 1Mg chromosome on wheat dough strength. Negative effect of 1Ug is probably associated with variation in number and position of the tripeptide repeat motif in the high molecular weight glutenin (HMW-G) gene. To utilize the positive potential of 1Mg chromosome, three disomic substitution lines (DSLs) 1Mg(1A), 1Mg(1B) and 1Mg(1D) were created. These lines were characterized for morphological, cytogenetic properties and biochemical signatures using FISH, 1D-, 2D-PAGE and RP-HPLC. Contribution of wheat 1A, 1B and 1D chromosomes towards dough mixing and baking parameters, chapatti quality, Fe/Zn content and glume color were identified. Observed order of variation in the dough mixing and baking parameters {1Mg(1D) ≤wheat ≤1Mg(1B) ≤1Mg(1A)} indicated that chromosome specific introgression is desirable for best utilization of wild species’ potential.

show abstract

“…Водночас при дослідженні матеріалу від різних схрещень QTL твердозерності також виявляються на інших хромосомах, зокрема і на хромосомі 1В [20]. Підвищення показника SDS-седиментації у лінії з мутацією за алелем Gli-B1b, що приводить до відсутності -гліадина і нижнього мінорного гліадина, можливо, пояснюється компенсаторним синтезом інших глютенових білків [21] Слід відзначити, що при значно більших делеціях у сорту Chinese Spring, що охоплювали цілі локуси Gli-B1/Glu-B3, не виявлено істотного впливу цих мутацій на силу тіста і вміст білку [22]. У випадку індукованих мутацій виявлені ефекти на показники якості зерна можуть бути викликані мутаціями в інших локусах, що вимагає подальших досліджень даних мутантних ліній.…”

Section: результати та обговоренняunclassified

The effect of mutations in the alleles Gli-B1b and Gli-B1l on grain quality indices of common wheat

Козуб¹,

Созинов²,

Bidnyk³

et al. 2020

Fakt. eksp. evol. org.

View full text Add to dashboard Cite

Aim. The aim of this study was to analyze quality indices in mutants at gliadin loci developed on the basis of the common wheat cultivar Bezostaya 1. Methods. Acid polyacrylamide gel electrophoresis and SDS-electrophoresis of storage proteins were performed to check mutations. Grain quality indices (SDS sedimentation volume, grain hardness, seed plumpness, and grain protein content) were analyzed: Results. Both mutants at Gli-R1 with the intensified secalin component and with the changed mobility of the secalin component showed lower grain hardness in comparison with the respective non-mutant lines. The mutation of the allele Gli-B1b causing the absence of synthesis of the g-gliadin and the minor w-gliadin resulted in the decrease in grain hardness and in the increase in the SDS-sedimentation volume. Seeds of the Gli-B1b mutant with the absence of synthesis of the major w-gliadin were less plump and showed higher protein content than in the non-mutant line. Conclusions. The effects of mutations of the allele Gli-B1b associated with the absence of certain gliadin components and Gli-R1 mutations on grain quality indices were revealed. Keywords: Triticum aestivum, gliadins, secalins, SDS-sedimentation, grain hardness.

show abstract

Positive or negative effects on dough strength in large-scale group-1 chromosome deletion lines of common wheat (Triticum aestivum L.)

Cited by 8 publications

References 29 publications

Identification of Glu-D1 Alleles and Novel Marker–Trait Associations for Flour Quality and Grain Yield Traits under Heat-Stress Environments in Wheat Lines Derived from Diverse Accessions of Aegilops tauschii

Identification of Glu-D1 Alleles and Novel Marker–Trait Associations for Flour Quality and Grain Yield Traits under Heat-Stress Environments in Wheat Lines Derived from Diverse Accessions of Aegilops tauschii

Chromosome Specific Substitution Lines of Aegilops geniculata Alter Parameters of Bread Making Quality of Wheat

The effect of mutations in the alleles Gli-B1b and Gli-B1l on grain quality indices of common wheat

Contact Info

Product

Resources

About