Abstract
Glu-1Ay, one of six genes encoding a high molecular weight glutenin subunit (HMW-GS), is frequently silenced in hexaploid common wheat. Here, an active allele of Glu-1Ay was integrated from wild emmer wheat (Triticum turgidum ssp. dicoccoides) accession D97 into the common wheat (Triticum aestivum) cultivar Chuannong 16 via the repeated self-fertilization of the pentaploid interspecific hybrid, culminating in the selection of a line TaAy7-40 shown to express the wild emmer Glu-1Ay allele. The open reading frame of this allele was a 1830 bp long sequence, demonstrated by its heterologous expression in Escherichia coli to encode a 608-residue polypeptide. Its nucleotide sequence was 99.2% identical to that of the sequence within the wild emmer parent. The TaAy7-40 introgression line containing the active Glu-1Ay allele showed higher protein content, higher sodium dodecyl sulfate (SDS) sedimentation value, higher content of wet gluten in the flour, higher grain weight, and bigger grain size than Chuannong 16. The end-use quality parameters of the TaAy7-40 were superior to those of the medium gluten common wheat cultivars Mianmai 37 and Neimai 9. Thus, the active Glu-1Ay allele might be of potential value in breeding programs designed to improve wheat flour quality.
Highlights
High molecular weight glutenin subunits (HMW-GSs) account for 10% of the total protein deposited in the wheat endosperm and have a major influence over dough quality as a result of their ability to form the aggregate referred to as gluten [1,2,3,4]
Our results demonstrated that the introgression line TaAy7-40 reached the genetic background of common wheat (AABBDD)
We demonstrated that TaAy7-40 was significantly superior to its female parent CN16 for the sodium dodecyl sulfate (SDS) sedimentation value and wet gluten content in Chongzhou and for the three Processing Quality Parameters (PQPs) in Wenjiang (Figure 7) even though they had the same positive effect HMW-GS combination 1Dx5 + 1Dy10 [56]
Summary
High molecular weight glutenin subunits (HMW-GSs) account for 10% of the total protein deposited in the wheat endosperm and have a major influence over dough quality as a result of their ability to form the aggregate referred to as gluten [1,2,3,4]. The genes encoding the HMW-GS are located at three loci, Glu-1A, Glu-1B, and Glu-1D on the long arms of the homologous chromosomes 1A, 1B, and 1D, respectively [4,5]. It has been confirmed that the two tightly linked genes, Glu and Glu, at each Glu locus, encode the x- and y-type subunits, respectively. The x-type subunit typically has a higher molecular weight than that of the y-type subunit [6,7]. The silencing of 1Ay occurs due to either the presence of a premature stop codon [9] or due to the insertion of a transposon-like element within its coding region [14]
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