Abstract
Central to the diversity of wheat products was the origin of hexaploid bread wheat, which added the D-genome of Aegilops tauschii to tetraploid wheat giving rise to superior dough properties in leavened breads. The polyploidization, however, imposed a genetic bottleneck, with only limited diversity introduced in the wheat D-subgenome. To understand genetic variants for quality, we sequenced 273 accessions spanning the known diversity of Ae. tauschii. We discovered 45 haplotypes in Glu-D1, a major determinant of quality, relative to the two predominant haplotypes in wheat. The wheat allele 2 + 12 was found in Ae. tauschii Lineage 2, the donor of the wheat D-subgenome. Conversely, the superior quality wheat allele 5 + 10 allele originated in Lineage 3, a recently characterized lineage of Ae. tauschii, showing a unique origin of this important allele. These two wheat alleles were also quite similar relative to the total observed molecular diversity in Ae. tauschii at Glu-D1. Ae. tauschii is thus a reservoir for unique Glu-D1 alleles and provides the genomic resource to begin utilizing new alleles for end-use quality improvement in wheat breeding programs.
Highlights
Central to the diversity of wheat products was the origin of hexaploid bread wheat, which added the D-genome of Aegilops tauschii to tetraploid wheat giving rise to superior dough properties in leavened breads
Aegilops tauschii as a species is comprised of three subspecies, commonly referred to as lineages, that can be discerned through subtle phenotypic differences but more readily differentiated genetically by large variation among the lineages[5,6]
This matrix is formed from a combination of highmolecular weight (HMW) and low-molecular weight (LMW) glutenin proteins and gliadins[7]
Summary
Central to the diversity of wheat products was the origin of hexaploid bread wheat, which added the D-genome of Aegilops tauschii to tetraploid wheat giving rise to superior dough properties in leavened breads. The superior quality wheat allele 5 + 10 allele originated in Lineage 3, a recently characterized lineage of Ae. tauschii, showing a unique origin of this important allele These two wheat alleles were quite similar relative to the total observed molecular diversity in Ae. tauschii at Glu-D1. The D genome from Aegilops tauschii was the most recent addition forming a hexaploid wheat species This addition of the D-subgenome led to a much broader adaptation and superior bread-making quality compared to the tetraploid and diploid ancestors[2]. The utility of wheat, the variation of wheat products, and consumption is driven by the strength and elasticity of the dough which is determined by the structure of the gluten matrix This matrix is formed from a combination of highmolecular weight (HMW) and low-molecular weight (LMW) glutenin proteins and gliadins[7]. Each subunit consists of short, unique N and C terminal domains which flank a highly repetitive central region that accounts for 74–84% of the total protein length[12]
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