Abstract
The content and composition of seed storage proteins is largely responsible for wheat end-use quality. They mainly consist of polymeric glutenins and monomeric gliadins. According to their electrophoretic mobility, gliadins and glutenins are subdivided into several fractions. Glutenins are classified as high molecular weight or low molecular weight glutenin subunits (HMW-GSs and LMW-GSs, respectively). LMW-GSs are encoded by multigene families located at the orthologous Glu-3 loci. We designed a set of 16 single-nucleotide polymorphism (SNP) markers that are able to detect SDS-PAGE alleles at the Glu-A3 and Glu-B3 loci. The SNP markers captured the diversity of alleles in 88 international reference lines and 27 Mexican cultivars, when compared to SDS-PAGE and STS markers, however, showed a slightly larger percent of multiple alleles, mainly for Glu-B3. SNP markers were then used to determine the Glu-1 and Glu-3 allele composition in 54 CIMMYT historical lines and demonstrated to be useful tool for breeding programs to improve wheat end product properties.
Highlights
The world population is growing exponentially and demands more and a greater diversity of food while facing less available land and the need to conserve soil, water, and genetic resources
The newly designed single-nucleotide polymorphism (SNP) markers for Glu-A3 and Glu-B3 alleles in this study were validated by comparing results to those derived by SDS-PAGE and sequencetagged site (STS) marker methods, while the former was taken the standard
The SNP markers correlated slightly better with SDS-PAGE than the STS markers (10% vs. 11.5% of disagreement) but showed overall a somewhat higher number of multiple alleles (12.6% vs. 10.9%)
Summary
The world population is growing exponentially and demands more and a greater diversity of food while facing less available land and the need to conserve soil, water, and genetic resources. More than any other crop, wheat (Triticum aestivum L.) provides calories and protein and is present in thousands of everyday foods worldwide. The global bread wheat consumption supplies nearly 16 g of protein per capita daily and is quickly increasing in developing countries, which are predicted to have the largest population increases [1]. The major problem is that even though wheat yields are increasing [2,3], the percentage increase is below the projected percentage demand with about 0.6% deficit projected annually until 2050 [4,5]. While overall production must increase, high-quality standards for human nutrition, end-use functional properties and commodity value must be maintained.
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