Studies on Genetic Control of Low-Molecular-Weight Glutenin Subunits in Wheat Endosperm by A-PAGE Analysis

Yan, Yueming; Prodanovic, S.; Mladenov, Novica; Milovanovic, M.

doi:10.1007/bf03543533

Cited by 13 publications

(4 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…One-dimensional SDS-PAGE of HMW-GS was conducted on a Hoeffer vertical electrophoresis unit according to Jackson et al (1996). A-PAGE of HMW-GS was performed according to Yan et al (1999b) using the same electrophoretic apparatus described above. Two-dimensional A-PAGE × SDS-PAGE was conducted according to Yan et al (2003c) with some modifications.…”

Section: -D and 2-d Pagementioning

confidence: 99%

Rapid Identification of HMW Glutenin Subunits from Different Hexaploid Wheat Species by Acidic Capillary Electrophoresis

et al. 2004

View full text Add to dashboard Cite

Cereal Chem. 81(5):561-566High molecular weight glutenin subunits (HMW-GS) from three hexaploid wheat species (AABBDD, 2n=6x=42, Triticum aestivum L., T. spelta L., and T. compactum L.) were separated and identified by acidic capillary electrophoresis (A-CE) with phosphate-glycine buffer (pH 2.5) in uncoated fused-silica capillaries (50 µm, i.d. × 25.5 cm) at 12.5 kV and 40°C. The rapid separations (<15 min) of HMW-GS with good repeatability (RSD < 2%) were obtained using a fast capillary rising protocol. All 17 HMW-GS analyzed could be well separated and their relative migration orders were ranked. In particular, the good quality subunit pair 5+10 could be differentiated from poor quality subunit pair 2+12. In addition, the other three allelic pairs of 13+16, 17+18, and 7+8 subunits that were considered to have positive effects on dough properties, as well as three pairs of novel subunits 13+22

show abstract

Section: -D and 2-d Pagementioning

confidence: 99%

Rapid Identification of HMW Glutenin Subunits from Different Hexaploid Wheat Species by Acidic Capillary Electrophoresis

et al. 2004

View full text Add to dashboard Cite

show abstract

“…LMW-GS can be separated into three groups, the B, C, and D subunits, based on their electrophoretic mobilities on an SDS-PAGE gel. Genetic analysis showed that these subunits are encoded by the Glu-A3 , Glu-B3, and Glu-D3 loci on the short arms of the chromosomes 1A, 1B, and 1D, respectively [ 4 , 5 ]. Some components were also found to be encoded by genes on the short arms of the group 6 and 7D chromosomes [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivumL.) significantly reduces dough strength and breadmaking quality

Zhen

Han

et al. 2014

BMC Plant Biol

View full text Add to dashboard Cite

BackgroundLow-molecular-weight glutenin subunits (LMW-GS), encoded by Glu-3 complex loci in hexaploid wheat, play important roles in the processing quality of wheat flour. To date, the molecular characteristics and effects on dough quality of individual Glu-3 alleles and their encoding proteins have been poorly studied. We used a Glu-A3 deletion line of the Chinese Spring (CS-n) wheat variety to conduct the first comprehensive study on the molecular characteristics and functional properties of the LMW-GS allele Glu-A3a.ResultsThe Glu-A3a allele at the Glu-A3 locus in CS and its deletion in CS-n were identified and characterized by proteome and molecular marker methods. The deletion of Glu-A3a had no significant influence on plant morphological and yield traits, but significantly reduced the dough strength and breadmaking quality compared to CS. The complete sequence of the Glu-A3a allele was cloned and characterized, which was found to encode a B-subunit with longer repetitive domains and an increased number of α-helices. The Glu-A3a-encoded B-subunit showed a higher expression level and accumulation rate during grain development. These characteristics of the Glu-A3a allele could contribute to achieving superior gluten quality and demonstrate its potential application to wheat quality improvement. Furthermore, an allele-specific polymerase chain reaction (AS-PCR) marker for the Glu-A3a allele was developed and validated using different bread wheat cultivars, including near-isogenic lines (NILs) and recombinant inbred lines (RILs), which could be used as an effective molecular marker for gluten quality improvement through marker-assisted selection.ConclusionsThis work demonstrated that the LMW-GS allele Glu-A3a encodes a specific LMW-i type B-subunit that significantly affects wheat dough strength and breadmaking quality. The Glu-A3a-encoded B-subunit has a long repetitive domain and more α-helix structures as well as a higher expression level and accumulation rate during grain development, which could facilitate the formation of wheat with a stronger dough structure and superior breadmaking quality.Electronic supplementary materialThe online version of this article (doi:10.1186/s12870-014-0367-3) contains supplementary material, which is available to authorized users.

show abstract

“…3,4 Based on electrophoretic mobility, LMW-GS can be classified into three groups: B, C and D subunits, which are encoded by the Glu-A3, Glu-B3 and Glu-D3 loci on the short arms of chromosomes 1A, 1B and 1D, respectively. 5,6 Some components are also encoded by genes on the short arms of group 6 and 7D chromosomes. 7 The copy numbers of LMW-GS genes in common wheat were estimated to be about 10-15, 8 or 35-40.…”

Section: Introductionmentioning

confidence: 99%

Low‐molecular‐weight glutenin subunits from the 1U genome of Aegilops umbellulata confer superior dough rheological properties and improve breadmaking quality of bread wheat

Wang

Zhen

et al. 2017

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

Studies on Genetic Control of Low-Molecular-Weight Glutenin Subunits in Wheat Endosperm by A-PAGE Analysis

Cited by 13 publications

References 12 publications

Rapid Identification of HMW Glutenin Subunits from Different Hexaploid Wheat Species by Acidic Capillary Electrophoresis

Rapid Identification of HMW Glutenin Subunits from Different Hexaploid Wheat Species by Acidic Capillary Electrophoresis

Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivumL.) significantly reduces dough strength and breadmaking quality

Low‐molecular‐weight glutenin subunits from the 1U genome of Aegilops umbellulata confer superior dough rheological properties and improve breadmaking quality of bread wheat

Contact Info

Product

Resources

About