Genetic diversity of gliadin-coding alleles in bread wheat (Triticum aestivum L.) from Northern Kazakhstan.

Maral Utebayev,Kulpash Bulatova,Yuri Shavrukov,Nina Bome,Svetlana Dashkevich

doi:10.7717/peerj.7082

Maral Utebayev, Kulpash Bulatova + Show 3 more

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https://doi.org/10.7717/peerj.7082

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Abstract

BackgroundSpring bread wheat (Triticum aestivum L.) represents the main cereal crop in Northern Kazakhstan. The quality of wheat grain and flour strongly depends on the structure of gluten, comprised of gliadin and glutenin proteins. Electrophoresis spectra of gliadins are not altered by environmental conditions or plant growth, are easily reproducible and very useful for wheat germplasm identification in addition to DNA markers. Genetic polymorphism of two Gli loci encoding gliadins can be used for selection of preferable genotypes of wheat with high grain quality.MethodsPolyacrylamide gel electrophoresis was used to analyse genetic diversity of gliadins in a germplasm collection of spring bread wheat from Northern Kazakhstan.ResultsThe highest frequencies of gliadin alleles were found as follows, in Gli1: -A1f (39.3%), -B1e (71.9%), and -D1a (41.0%); and in Gli-2: -A2q (17.8%), -B2t (13.5%), and -D2q (20.4%). The combination of these alleles in a single genotype may be associated with higher quality of grain as well as better adaptation to the dry environment of Northern Kazakhstan; preferable for wheat breeding in locations with similar conditions.

Highlights

Wheat flour remains one of main ingredients in quite a diverse range of foods for human consumption and provides the major proteins gliadins and glutenins
Additional data for various wheat germplasms from Kazakhstan and neighbouring regions, used for comparison of the results obtained for genetic diversity of Gli alleles in wheats, were retrieved from papers published earlier (Supplemental Information 2)
The alleles of loci Gli-1 and Gli-2 identified in the wheat germplasm collection (70 accessions) and their Gliadin genetic formula’ (GGF) are presented in Supplemental Information 1

Summary

Introduction

Wheat flour remains one of main ingredients in quite a diverse range of foods for human consumption and provides the major proteins gliadins and glutenins. The quality of wheat grain and flour strongly depends on the structure of gluten, comprised of gliadin and glutenin proteins. Genetic polymorphism of two Gli loci encoding gliadins can be used for selection of preferable genotypes of wheat with high grain quality. Polyacrylamide gel electrophoresis was used to analyse genetic diversity of gliadins in a germplasm collection of spring bread wheat from Northern Kazakhstan. The highest frequencies of gliadin alleles were found as follows, in Gli: A1f (39.3%), -B1e (71.9%), and -D1a (41.0%); and in Gli-2: -A2q (17.8%), -B2t (13.5%), and -D2q (20.4%) The combination of these alleles in a single genotype may be associated with higher quality of grain as well as better adaptation to the dry environment of Northern Kazakhstan; preferable for wheat breeding in locations with similar conditions

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