Preliminary characterization for grain quality traits and high and low molecular weight glutenins subunits composition of durum wheat landraces from Iran and Mexico

Hernández-Espinosa, Nayelli; Payne, Thomas; Espino, Julio Huerta; Cervantes, Fausto; Gonzalez-Santoyo, H.; Ammar, Karim; Guzmán, Carlos

doi:10.1016/j.jcs.2019.05.007

Cited by 16 publications

(24 citation statements)

References 24 publications

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“…This novel allele is constituted by the novel subunit combination 20+22* ( Figure 1-I, lane F). The subunit 22* is a rare subunit that was described by Hernandez-Espinosa et al [9] and that shows a slightly lower mobility than the subunit 22 described first in the bread wheat cultivar 'Wilbur' (Figure 1-I, lane E). In contrast, most of the Moroccan modern durum wheat cultivars possessed the alleles Glu-B1b, Glu-B1d, Glu-B1e and Glu-B1f, whereas the rare allele Glu-B1aq was present only in two cultivars.…”

Section: Variability For Hmw-gsmentioning

confidence: 66%

“…At the Glu-B3 locus, ten different alleles were found among the Moroccan landraces, and the allele Glu-B3a (subunit 6) was the most frequent, being present in 76.9% of the landraces. Among the rest of the Glu-B3 alleles, the rare allele Glu-B3ah (subunits 8+9+16), previously described by Hernandez-Espinosa et al [9], was the second most frequent allele and was identified in six different landraces. Two of these accessions showed the combination of subunits 2+4+8+15+19 (Figure 2, lane I), which was also described by Ruiz et al [24].…”

Section: Variability For Lmw-gsmentioning

confidence: 68%

“…Several studies have found a high variability in the durum Moroccan landraces and claimed that this material should be used in breeding programs for the introgression or improvement of desirable traits [6][7][8]. In particular, landraces could be used to improve, among the others, the grain nutritional and processing quality [9,10]. Currently, wheat landraces are still grown in several areas (mainly rural), and their organoleptic and processing quality for the production of local homemade products are often considered superior when compared to modern wheat varieties [11,12].…”

Section: Introductionmentioning

confidence: 99%

“…In contrast, the LMW-GS are encoded by genes located at the Glu-A3, Glu-B3 and Glu-B2 loci, located on the short arm of the homoeologous group 1 chromosome [10,17]. Several studies have shown that variation in the HMW-or LMW-GS alleles is associated with differences in the gluten and end-use quality [9,[18][19][20][21]. For this reason, the study of the glutenins' composition is fundamental to understanding and characterizing gluten quality.…”

Section: Introductionmentioning

confidence: 99%

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Assessment of the Glutenin Subunits Diversity in a Durum Wheat (T. turgidum ssp. durum) Collection from Morocco

et al. 2020

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Landraces and old wheat cultivars display great genetic variation and constitute a valuable resource for the improvement of modern varieties, especially in terms of quality. Gluten quality is one of the major determinants of wheat quality, and it is greatly influenced by variation in the high molecular weight and low molecular weight glutenin subunits (HMW-GS and LMW-GS). Identification of novel allelic variants for either of the two groups of the gluten-forming proteins could greatly assist in the improvement of wheat gluten quality. In the present study, the allelic composition of the HMW- and LMW-GS of ninety-five durum wheat accessions was evaluated. These accessions included Moroccan cultivars and landraces and North American cultivars and were all conserved in the National Gene Bank from Morocco. In total, 20 cataloged alleles and 12 novel alleles were detected. For the HMW-GS, two alleles were found at the Glu-A1 locus, and seven different allelic variants were identified at the Glu-B1 locus. Among them, two alleles were new (alleles Glu-B1cp and co). Additionally, two of the analyzed accessions exhibited the Glu-D1d allele, suggesting the presence of the Glu-D1 locus introgression. For the LWM-GS, eight, ten and two alleles were identified at the Glu-A3, Glu-B3 and Glu-B2 loci, respectively. Among them, two new allelic variants were identified at the Glu-A3 locus, and seven new allelic variants were identified at the Glu-B3 locus. Overall, the Moroccan landraces exhibited a greater genetic diversity and a greater number of glutenin alleles compared to the Moroccan and North American durum wheat cultivars. The novel germplasm and glutenin alleles detected in this study could contribute to the improvement of durum wheat quality and the expansion of modern durum wheat genetic diversity.

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Section: Variability For Hmw-gsmentioning

confidence: 66%

Section: Variability For Lmw-gsmentioning

confidence: 68%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Assessment of the Glutenin Subunits Diversity in a Durum Wheat (T. turgidum ssp. durum) Collection from Morocco

et al. 2020

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“…SeedCount has seen broad use in academic research. In addition to usage in genetic mapping studies for yield [117][118][119], SeedCount has been leveraged to explore wheat abiotic stress response [120][121][122], grain mineral accumulation [118,[123][124][125], and to evaluate germplasm [126,127]. Usage of these proprietary tools certainly extends beyond what is reported in academic literature.…”

Section: Challenges and Software Applicable To Seed Phenotyping In Wheatmentioning

confidence: 99%

Image-Based, Organ-Level Plant Phenotyping for Wheat Improvement

2020

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Wheat was one of the first grain crops domesticated by humans and remains among the major contributors to the global calorie and protein budget. The rapidly expanding world population demands further enhancement of yield and performance of wheat. Phenotypic information has historically been instrumental in wheat breeding for improved traits. In the last two decades, a steadily growing collection of tools and imaging software have given us the ability to quantify shoot, root, and seed traits with progressively increasing accuracy and throughput. This review discusses challenges and advancements in image analysis platforms for wheat phenotyping at the organ level. Perspectives on how these collective phenotypes can inform basic research on understanding wheat physiology and breeding for wheat improvement are also provided.

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Bread‐baking quality and the effects of Glu‐D1 gene introgressions in durum wheat (Triticum turgidum ssp. durum)

Morris

2021

Cereal Chem

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Background and objectives Durum wheat (Triticum turgidum ssp. durum) (2n = 28, AABB) utilization is somewhat hampered by its weak and/or inextensible gluten. One strategy to overcome this limitation is through the introduction of the Glu‐D1 alleles from bread wheat (Triticum aestivum) (2n = 42, AABBDD). Findings Several methods have been employed to introduce or transfer the Glu‐D1 locus into durum wheat. These have included whole chromosome additions of 1D, substitutions of 1D for 1A or 1B, spontaneous and Ph1b‐induced homoeologous recombination of bread wheat chromosome 1D with the 1A or 1B of durum, and genetic transformation using Glu‐D1 Dx and Dy genes singly or together. Conclusions The introduction of whole 1D chromosomes has three main drawbacks: (a) instability of the n = 30 chromosome addition lines, (b) agronomic inferiority of 1D substitutions, and (c) lack of homologous pairing of 1D in subsequent breeding. Genetic transformation has shown limited utility as gene insertion and inheritance are not predictable, and consumer acceptance of genetically modified organisms is not widespread. Consequently, homoeologous recombination appears to be the most promising approach. Key considerations include (a) size of the 1D translocation, (b) substituted (loss, replacement) of a portion of 1A or 1B, and (c) utilization of Dx2 + Dy12 versus Dx5 + Dy10, or other possible Glu‐D1 alleles. In general, the introduction of Glu‐D1 increased dough strength and bread‐making quality. Glu‐D1 Dx2 + Dy12 seemed superior to Dx5 + Dy10, as the latter produced excessively strong, inelastic doughs. Significance and novelty Durum wheat production and consumption will increase as bread quality improves. The Glu‐D1 high molecular weight glutenin proteins will likely play a role in improving bread‐making ability.

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Preliminary characterization for grain quality traits and high and low molecular weight glutenins subunits composition of durum wheat landraces from Iran and Mexico

Cited by 16 publications

References 24 publications

Assessment of the Glutenin Subunits Diversity in a Durum Wheat (T. turgidum ssp. durum) Collection from Morocco

Assessment of the Glutenin Subunits Diversity in a Durum Wheat (T. turgidum ssp. durum) Collection from Morocco

Image-Based, Organ-Level Plant Phenotyping for Wheat Improvement

Bread‐baking quality and the effects of Glu‐D1 gene introgressions in durum wheat (Triticum turgidum ssp. durum)

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