Abstract
BackgroundThe content of grain protein (GPC) in cereals is an important part of total protein in human food. Exploring and utilizing new GPC genes is one of the most effective approaches for wheat quality breeding.ResultsThree homoeologues of TaAAP6(−3A, 3B, 3D)were cloned by homology cloning from OsAAP6.Temporal and spatial expression analysis showed that TaAAP6homoeologues were preferentially expressed in developing grains, and TaAAP6-3B may play a major role in regulating GPC in wheat. Association analysis indicated thatTaAAP6-3B-I is significantly correlated with higher GPC than that of TaAAP6-3B-II for 115 wheat lines in all five environments. TaAAP6-3B-I, the favored allele of TaAAP6-3B, was preferentially expressed in preliminary developing grain stage. Two functional markers were developed to discriminate 197F2populations and the result showed that TaAAP6-3B-I (high-protein content) was completely dominant. Two cis-regulatory elements appear to be associated with high GPC were found in the 5’UTR of TaAAP6-3B-I.The change of the TaAAP6-3B locus types indicated that the gene was subjected to selection pressures during long process of artificial selection.ConclusionsTaAAP6-3B is a regulator of GPC and its favored allele TaAAP6-3B-I exhibits an obvious potential application in wheat high-GPC breeding.
Highlights
The content of grain protein (GPC) in cereals is an important part of total protein in human food
TaAAP6-3B、3D show high identity to OsAAP6 Based on the conserved sequences of OsAAP6 (NCBI Accession number:KM213630), TaAAP6 genomic and CDS were blast from wheat genome in Chinese Spring, and analytical scorings were likely to located on 3A、3B、3D chromosome
Compare to four exons in OsAAP6, TaAAP6-3A and TaAAP6-3B consisted of four exons, and TaAAP6-3D consisted of five exons (Fig. 1)
Summary
The content of grain protein (GPC) in cereals is an important part of total protein in human food. Exploring and utilizing new GPC genes is one of the most effective approaches for wheat quality breeding. Enhancing nutritional quality of cereals is a means of improving human nutrition and health [1]. Bread wheat (Triticum aestivum L.) is one of the most important food crops worldwide, accounting for ~ 20% of all calories and approximately10% of production transforming into protein were consumed [3]. The demand for high-quality wheat as a source of protein is expected to increase dramatically in the near future.
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
