Allelic variation and genetic diversity of HMW glutenin subunits in Chinese wheat (Triticum aestivum L.) landraces and commercial cultivars.

Xiaofang Wang,Xifeng Ren,Song Gao,Ruilian Song,Yue An,Daokun Sun,Haiyi Pei

doi:10.1270/jsbbs.21076

Abstract

Wheat landraces have abundant genetic variation at the Glu-1 loci, which is desirable germplasms for genetic enhancement of modern wheat varieties, especially for quality improvement. In the current study, we analyzed the allelic variations of the Glu-1 loci of 597 landraces and 926 commercial wheat varieties from the four major wheat-growing regions in China using SDS-PAGE. As results, alleles Null, 7+8, and 2+12 were the dominant HMW-GSs in wheat landraces. Compared to landraces, the commercial varieties contain higher frequencies of high-quality alleles, including 1, 7+9, 14+15 and 5+10. The genetic diversity of the four commercial wheat populations (alleles per locus (A) = 7.33, percent polymorphic loci (P) = 1.00, effective number of alleles per locus (Ae) = 2.347 and expected heterozygosity (He) = 0.563) was significantly higher than that of the landraces population, with the highest genetic diversity found in the Southwestern Winter Wheat Region population. The genetic diversity of HMW-GS is mainly present within the landraces and commercial wheat populations instead of between populations. The landraces were rich in rare subunits or alleles may provide germplasm resources for improving the quality of modern wheat.

Highlights

Wheat (Triticum aestivum L.) is one of the three main cereal crops in the world
According to the relative mobility of the glutenins in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), glutenin proteins are divided into two groups: high-molecular-weight glutenin subunits (HMW-GS) and low-molecular-weight glutenin subunits (LMW-GS) (Payne 1987)
HMW-GS only accounts for 10% of the total gluten proteins, it is the main component of gluten polymer, as the “network back‐ bone” of gluten protein, and plays a decisive role in gluten elasticity (Don et al 2006, Ma et al 2019, Payne et al 1980, Shewry et al 1992)

Summary

Introduction

Wheat (Triticum aestivum L.) is one of the three main cereal crops in the world. It is a staple food and an impor‐ tant source of protein for humans (Payne 1987). Glutenin plays a major role in dough elasticity, while gliadin mainly affects dough viscosity (Anjum et al 2007, Ciaffi et al 1996). HMW-GS only accounts for 10% of the total gluten proteins, it is the main component of gluten polymer, as the “network back‐ bone” of gluten protein, and plays a decisive role in gluten elasticity (Don et al 2006, Ma et al 2019, Payne et al 1980, Shewry et al 1992)

Methods

Results

Conclusion