Glu-1 Loci Research Articles

Influences of high-molecular-weight glutenin subunits and rye translocations on dough-mixing properties and sugar-snap cookie-baking quality of soft winter wheat.

The significance of high-molecular-weight glutenin subunits (HMW-GSs) and rye translocations, and their associations with gluten strength for hard wheat used for making bread has been understood well, but remains poorly understood for soft wheat used for making cookies. The influences of HMW-GSs and rye translocations on the dough-mixing properties and cookie-baking quality of soft wheat were investigated using 50 US eastern soft winter (ESW) wheat varieties possessing 14 predominant HMW-GS profiles. Glu-A1 and Glu-B1 loci only influenced dough-mixing properties significantly, whereas the Glu-D1 locus influenced both dough-mixing properties and cookie-baking quality significantly. The subunits 1, 7* + 8 and 5 + 10 at the Glu-A1, Glu-B1 and Glu-D1 loci, respectively, were associated with a long midline peak time, whereas only the rare subunits 2 + 121 at the Glu-D1 locus exhibited significant associations with improved cookie-baking quality of ESW wheat. The contributions of rye translocations to dough-mixing properties and cookie-baking quality depended on HMW-GS profiles. Three HMW-GS profiles (2*, 7 + 9, 2 + 121 ), (2*, 7 + 8, 2 + 121 ) and (1, 7 + 8, 2 + 121 ) were identified as being desirable for making large-diameter cookies. Flour protein content, lactic acid (LA), and sodium carbonate (SC) solvent retention capacities and softness equivalence were identified as effective predictors of cookie diameter and accounted for 79% of the variation in cookie diameter. Subunits 2 + 121 have significant associations with the protein characteristics and cookie-baking quality of soft wheat. The determination of HMW-GS composition would be an effective tool in soft-wheat breeding programs for quickly identifying and selecting acceptable breeding lines possessing desirable cookie-baking potential. Published 2020. This article is a U.S. Government work and is in the public domain in the USA.

SNP markers for low molecular glutenin subunits (LMW-GSs) at the Glu-A3 and Glu-B3 loci in bread wheat.

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.

Characterization of high- and low-molecular-weight glutenin subunits from Chinese Xinjiang wheat landraces and historical varieties.

Landraces and historical varieties are necessary germplasms for genetic improvement of modern cereals. Allelic variations at the Glu-1 and Glu-3 loci in 300 common wheat landraces and 43 historical varieties from Xinjiang, China, were evaluated by Sodium-dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and allele-specific molecular markers. Among the materials investigated, three, nine, and seven alleles were identified from the Glu-A1, Glu-B1, and Glu-D1 loci, respectively, and a total of 26 high-molecular-weight glutenin subunit (HMW-GS) combinations were found, of which 18 combinations were identified in landraces and historical varieties. Allelic frequency of HMW-GS combinations null, 7 + 8, 2 + 12 was found to be the highest in both the landraces (63.3%) and historical varieties (39.5%). Besides, some distinctive HMW-GS alleles, such as the novel Glu-B1 allele 6.1* + 8.1* and Glu-D1 alleles 2.6 + 12, 2.1 + 10.1, and 5** + 10 were observed in Xinjiang wheat landraces. Among the Glu-A3 and Glu-B3 loci of landraces and historical varieties, a total of eight and nine alleles were found, respectively. At each locus, two novel alleles were identified. A total of 33 low-molecular-weight glutenin subunit (LMW-GS) combinations of Glu-A3 and Glu-B3 were identified, with 31 and 14 combinations occurring in landraces and historical varieties, respectively, but only 10 combinations shared by both of them. As Glu-D1, Glu-A3, and Glu-B3 have highest contribution to the end-use quality and processing properties as compared to Glu-A1, Glu-B1, and Glu-D3 locus, the novel or distinctive HMW-GS and LMW-GS alleles in these loci could potentially be utilized for the improvement in the quality of modern wheat.

SNP markers for early identification of high molecular weight glutenin subunits (HMW-GSs) in bread wheat.

A set of eight SNP markers was developed to facilitate the early selection of HMW-GS alleles in breeding programmes. In bread wheat (Triticum aestivum), the high molecular weight glutenin subunits (HMW-GSs) are the most important determinants of technological quality. Known to be very diverse, HMW-GSs are encoded by the tightly linked genes Glu-1-1 and Glu-1-2. Alleles that improve the quality of dough have been identified. Up to now, sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) of grain proteins is the most widely used for their identification. To facilitate the early selection of HMW-GS alleles in breeding programmes, we developed DNA-based molecular markers. For each accession of a core collection (n = 364 lines) representative of worldwide bread wheat diversity, HMW-GSs were characterized by both genotyping and SDS-PAGE. Based on electrophoresis, we observed at least 8, 22 and 9 different alleles at the Glu-A1, Glu-B1 and Glu-D1 loci, respectively, including new variants. We designed a set of 17 single-nucleotide polymorphism (SNP) markers that were representative of the most frequent SDS-PAGE alleles at each locus. At Glu-A1 and Glu-D1, two and three marker-based haplotypes, respectively, captured the diversity of the SDS-PAGE alleles rather well. Discrepancies were found mainly for the Glu-B1 locus. However, statistical tests revealed that two markers at each Glu-B1 gene and their corresponding haplotypes were more significantly associated with the rheological properties of the dough than were the relevant SDS-PAGE alleles. To conclude, this study demonstrates that the SNP markers developed provide additional information on HMW-GS diversity. Two markers at Glu-A1, four at Glu-B1 and two at Glu-D1 constitute a useful toolbox for breeding wheat to improve end-use value.

Effect of the glutenin genes on quality parameters in common wheat

Association of glutenin alleles with bread quality has long been known and identification of glutenin alleles may be very informarmative for the quality of the breeder’s material. In this study, 64 wheat genotypes were evaluated for high and low molecular weight glutenin alleles (Glu-1 and Glu-3) and some quality parameters. Of the identified glutenin alleles, eleven were at the Glu-1 loci and 15 were at the Glu-3 loci. Highly significant (P<0.001) differences were found among the genotypes for all quality parameters. Associations of glutenin alleles with the quality parameters were also found significant. The positive effective glutenin alleles of Glu loci on quality traits were 1 at Glu-A1, 13+16, 17+18 and 7+8 at Glu-B1 and 5+10 at Glu-D1, and A3d, A3e, A3f and A3b at GluA3, B3a, B3b and B3g at Glu-B3 and D3a at Glu-D3. The negative effective glutenin alleles of Glu loci on quality traits were null allele at Glu-A1, 7, 7+9 and 14+15 at Glu-B1, 2+12 at Glu-D1 loci, and A3a, A3c at Glu-A3, B3f, B3c at Glu-B3 and D3c at Glu-D3.

Detection of genes associated with qualitative characteristics of gluten

The research was aimed at analyzing allelic variants of protein in wheat varieties used in Iraqi bakery and evaluating these varieties via genetic source using grain quality selection. Variety tests were carried out at field experimental station of Russian State Agrarian University - Moscow Timiryazev Agricultural Academy. The analysis of wheat grain quality was made after harvesting in mid August. Allele state of genes controlling the quality of gluten in wheat grain was determined using the PCR method. Samples of Iraqi wheat varieties 12 (soft wheat) and One (durum wheat) are characterized by considerable variation of gluten content and quality. The five varieties whose genotype include an allelic variant of high molecular weight glutenins Glu-D1 5+10 and subunit Glu-A1-2* (Fateh, Tamuz-3, Abighreb-3, Iraq and Maxibak) were also studied. The highest gluten content was from 31.5 % in Iraq to 35.3 % in Fateh variety, while the gluten quality was not below the second group. Five varieties - Farah, AlMurug, Sham-6, Tahadi and Sabirbeg - had unusual combination of the allelic state of Glu-D1 2+12 (which is usually associated with low gluten quality) with a 2* subunit for the Glu-A1 locus, which determines the possibility of improving gluten quality to the wheat varieties.

Ekmeklik Buğdayda (Triticum aestivum L.) Başaklanma Döneminde Toprak ve Yapraktan Uygulanan Ürenin Tane Verimi ve Kalite Özellikleri Üzerine Etkisi

Bu çalışma, azotlu gübre miktarı ve uygulama formunun ekmeklik buğdayın tane verimi ve kalitesi üzerine etkisinin araştırmak amacıyla Eskişehir Geçit Kuşağı Tarımsal Araştırma Enstitüsü‘nde kuru (yağmura bağımlı) ve sulu koşullarda iki üretim sezonunda yürütülmüştür. Kuru koşullarda 7 adet ve sulu koşullarda 8 adet ekmeklik buğday çeşidi materyal olarak kullanılmıştır. Üre, başaklanma döneminde, granül ve yapraktan uygulama şeklinde verilmiştir. Her uygulamada çeşitlerin tane verimi, bazı teknolojik kalite özellikleri belirlenmiştir. Her iki denemede yapraktan üre uygulaması ile SDS sedimantasyon değeri, protein oranı, gluten agregasyon enerji değeri (AGGEN) ve maksimum tork (BEM) değerlerinde artış olurken; peak maksimum zaman (PMT) değerinde azalma olmuştur. Kuru ve sulu şartlarda çeşitler arasında SDS sedimantasyon değerleri açısından istatistiki olarak önemli farklılar olduğu belirlenmiştir. Araştırmada; sulu ve kuru şartlarda yapraktan üre uygulaması ile granüle göre genotiplerden yüksek ekmeklik kalite ile ilişkili olarak Glu-A1 lokusunda 2* alt ünitesi taşıyanların tane veriminde %9,0, protein oranında %6,5, sedimantasyon değerinde %17,0 ve BEM değerinde %3,8; Glu-D1 lokusunda 5+10 alt ünitesi taşıyanların tane verimde %8, protein oranında %5,6, sedimantasyon değerinde %16,0, BEM değerinde %6,4; Glu-B1 lokusunda 7+9 alt ünitesi taşıyanların tane veriminde %7,0, protein oranında %6,0, sedimantasyon değerinde %19,6 ve BEM değerinde %7,2 artış olduğu belirlenmiştir. Araştırma sonucunda, ekmeklik buğdayın tane verimi ve teknolojik kalite özelliklerinin iyileştirilmesinde başaklanma döneminde yapraktan üre uygulamasının oldukça olumlu sonuçlar verdiği görülmüştür.

Recovery of Wheat Heritage for Traditional Food: Genetic Variation for High Molecular Weight Glutenin Subunits in Neglected/Underutilized Wheat

Club wheat (Triticum aestivum L. ssp. compactum (Host) Mackey), macha wheat (T. aestivum L. ssp. macha (Dekapr. &amp; A.M. Menabde) Mackey) and Indian dwarf wheat (T. aestivum L. ssp. sphaerococcum (Percival) Mackey) are three neglected or underutilized subspecies of hexaploid wheat. These materials were and are used to elaborate modern and traditional products, and they could be useful in the revival of traditional foods. Gluten proteins are the main grain components defining end-use quality. The high molecular weight glutenin subunit compositions of 55 accessions of club wheat, 29 accessions of macha wheat, and 26 accessions of Indian dwarf wheat were analyzed using SDS-PAGE. Three alleles for the Glu-A1 locus, 15 for Glu-B1 (four not previously described), and four for Glu-D1 were detected. Their polymorphisms could be a source of genes for quality improvement in common wheat, which would permit both their recovery as new crops and development of modern cultivars with similar quality characteristics but better agronomic traits.

The Genetic Potential of a Germplasm of Interspecific Crosses between Durum Wheats (Triticum turgidumL. ssp.durum(Desf.) Husn.) and their Relatives (T. dicoccumSchübl. andT. polonicumL.) in Five Glutenin Loci

Wheat endosperm storage proteins are the major components of gluten. They play an important role in dough properties and in bread making quality in various wheat varieties. In the present study, the different alleles encoded at the 5 glutenin loci were identified from a set of 38 tetraploid wheat germplasm obtained from interspecific crosses between durum wheats (Triticum turgidum L. ssp. durum (Desf.) Husn.) and their relatives (T. dicoccum Schubl. and T. polonicum L.) using SDS-PAGE. At Glu-A1 and Glu-B1, encoding high molecular weight glutenin subunits (HMW-GS), 2 and 4 alleles were observed, respectively. Low molecular weight glutenin subunits (LMW-GS) displayed similar polymorphism, as 3, 5 and 3 alleles were identified at loci Glu-A3, Glu-B3 and Glu-B2, respectively. One new allele was detected at Glu-B3 locus and appeared in nine accessions obtained from five crosses. This allele codes for five subunits (2 + 8 + 9 + 13 + 18), encoded by the Glu-B3b without subunit 16 plus subunits 2 and 18. A total of 38 patterns resulted from the genetic combination of the alleles encoding at the five glutenin loci. This led to a significantly higher Nei coefficient of genetic variation in Glu-1, Glu-3 and Glu-B2 loci (0.54). The germplasm analyzed exhibited allelic variation in HMW and LMW glutenin subunit composition and the variation differed from that of tetraploid wheats of other countries. The presence of high quality alleles in glutenin loci have led the accessions to be considered as an asset in breeding programs aimed for wheat quality.

Enriching LMW-GS alleles and strengthening gluten properties of common wheat through wide hybridization with wild emmer.

Two advanced lines (BAd7-209 and BAd7-213) with identical high-molecular-weight glutenin subunit composition were obtained via wide hybridization between low-gluten cultivar chuannong16 (CN16) and wild emmer D97 (D97). BAd7-209 was better than BAd7-213, and both of them were much better than CN16 in a dough quality test. We found that BAd7-209 had more abundant and higher expression levels of low-molecular-weight glutenin subunit (LMW-GS) proteins than those of BAd7-213. Twenty-nine novel LMW-GS genes at Glu-A3 locus were isolated from BAd7-209, BAd7-213 and their parents. We found that all 29 LMW-GS genes possessed the same primary structure shared by other known LMW-GSs. Twenty-seven genes encode LMW-m-type subunits, and two encode LMW-i-type subunits. BAd7-209 had a higher number of LMW-GS genes than BAd7-213, CN16, and D97. Two wild emmer genes MG574329 and MG574330 were present in the two advanced lines. Most of the LMW-m-type genes showed minor nucleotide variations between wide hybrids and their parents that could be induced through the wide hybridization process. Our results demonstrated that the wild emmer LMW-GS alleles could be feasibly transferred and integrated into common wheat background via wide hybridization and the potential value of the wild emmer LMW-GS alleles in breeding programs designed to improve wheat flour quality.

Genetic variability of the storage protein loci in the european winter common wheat varieties licensed for growing in Ukraine

Aim. The aim of the study was to investigate genetic variability of storage protein loci in European common winter wheat varieties licensed for growing in Ukraine in 2018 year. Methods. SDS and APAG electrophoresis were used to identify genotypes at the high-molecular-weight (HMW) glutenin loci Glu-1 and gliadin loci Gli-1. Results. Genotypes at the gliadin loci Gli-A1, Gli-B1, Gli-D1 and HMW glutenin loci Glu-A1, Glu-B1, Glu-D1 were identified in 48 winter common wheat varieties. A total of twenty gliadin alleles (including 10 at the Gli-A1, 4 at the Gli-B1, 6 at the Gli-D1 loci) and eleven HMW-GS alleles (including 3 at the Glu-A1, 5 at the Glu-B1, 3 at the Glu-D1 loci) were revealed. Differences in frequencies of alleles at storage protein loci were established. Conclusions. The high level of allelic variation was observed at the Gli-1 and Glu-1 loci in European common winter wheat varieties. Predominant alleles were revealed: Gli-A1о, Gli-A1а, Gli-A1f, Gli-B1f, Gli-D1b, Gli-D1d, Glu-А1c, Glu-А1a, Glu-B1с, Glu-B1d, Glu-D1d, Glu-D1a. Differences in frequencies of alleles at the storage protein loci between European and Ukrainian common winter wheat varieties were found. Keywords: Triticum aestivum L., winter wheat, storage protein, alleles.

Studying common wheat material from crosses with Aegilops biuncialis vis. using markers for chromosome 1U

Aim. The aim of the research was to study common wheat material developed from crosses with Aegilops biuncialis Vis. using storage protein loci as markers for chromosome 1U. Methods. SDS and APAG electrophoreses of seed storage proteins were employed to identify alleles at the Glu-1 and Gli-1 loci. The following markers of chromosome 1U of Ae. biuncialis were used: the Glu-U1 locus encoding high-molecular-weight glutenin subunits located on the long arm (1UL) and the gliadin locus Gli-U1 on the short arm (1US). Results. In F6–F7, elimination of chromosome 1U material with a frequency of about 0.222 proceeded. This indicates selection against unbalanced genotypes, which could be tracked using markers for chromosome 1U. In wheat F4–F6 hybrids from crosses with Ae. biuncialis, we revealed a high frequency of formation of genotypes possessing the 1UL arm and lacking 1US. Conclusions. Since the Glu-U1 locus on the arm 1UL encodes high-molecular-weight subunits which directly determine bread-making quality, the developed wheat material is a source of a new allele of this locus introgressed from Ae. biuncialis for enriching the common wheat gene pool. Keywords: Triticum aestivum, Aegilops biuncialis, storage proteins, introgression.

HMW-GS composition and rye translocations of U.S. eastern soft winter wheat and their associations with protein strength

Knowledge of HMW-GS composition and rye translocations of U.S. eastern soft winter (ESW) wheat, and their associations with protein characteristics will be helpful for the identification and selection of genotypes possessing the appropriate gluten strength for wheat-based products. HMW-GS composition and rye translocations of 149 ESW wheat varieties and their relationships with lactic acid solvent retention capacity and SDSS volume were determined. Subunits 2*, 7 + 8 and 2 + 12 are the predominant HMW-GSs in ESW wheat with frequencies of 72.7%, 47.7% and 36.7%, respectively. Two rare subunits, 2.. at Glu-A1 locus and 2+121 at Glu-D1 locus, were detected for the first time in ESW wheat, with frequencies of 1.6% and 21.9%, respectively. 1BL/1RS and 1AL/1RS translocations were observed in 18.8% and 10.9% of ESW wheat, respectively. Subunits 13 + 16, 5 + 10, and the absence of 1BL/1RS translocation showed associations with strong protein strength, whereas subunits 2+121 were associated with weak protein strength. Four HMW-GS profiles (2*, 7 + 8, 2+121), (2*, 7 + 8, 5 + 10), (2*, 7 + 9, 2 + 12), and (2*, 7 + 8, 2 + 12) were predominantly observed in 50.1% of ESW wheat. ESW wheat genotypes carrying subunits 13 + 16 or 7* + 8 at Glu-B1 locus and 5 + 10 at Glu-D1 locus without 1BL/1RS translocation are expected to produce wheat grain containing strong-gluten proteins.

Genetic polymorphism of glutenin subunits with high molecular weight and their role in grain and dough qualities of spring bread wheat (Triticum aestivum L.) from Northern Kazakhstan

High-molecular weight glutenin (HMWG) subunits are an important component of the gluten protein complex in cereal grains and can influence the baking properties of wheat. The study of polymorphism of glutenin makes it possible to isolate preferred genotypes with higher grain quality. To determine the allelic state of the Glu-1 loci controlling HMWG in 122 spring bread wheat varieties from Northern Kazakhstan, an SDS-based analysis was performed. The highest frequencies (in percentage) were detected in the alleles Glu-A1b (56.1), Glu-A1c (42.4), Glu-B1c (85.0), Glu-D1a (50.6) and Glu-D1d (46.9). A technological and baking evaluation of 33 varieties and 40 prospective selection lines on samples of bread wheat with known allelic compositions at the Glu-1 loci was carried out. Associations between HMWG and several technological traits were established: component 2* (allele Glu-A1b) with gluten content and P/L ratio; 7 + 9 components (allele Glu-B1c) with valorimetric index; and components 2 + 12 (allele Glu-D1a) with the ratio P/L. In some cases, discrepancies between the predicted baking qualities based on HMWG subunits and the results of traditional technological and baking evaluations have been revealed.

Allelic composition at GLU genes in a collection of spring wheat germplasm

For HMW-GS, a total of 16 different subunits and 30 allelic haplotypes were identified. The expression of HMW-GS ranged from 3 to 5 per genotype instead of 6 per genotype, revealing the phenomenon of gene silencing. The 2* was the most frequent subunit for Glu-A1 locus and was found in 52.45% lines. Eight subunits were identified for Glu-B1 locus. Five subunit pairs i.e. 6+8, 7+8, 7+9, 13+16 and 17+18 were present in the germplasm. Some single subunits i.e. 6, 7, 8 and 20 were also found. Subunit pair 17+18 was the most frequent with a partial frequency of 32.17%. For Glu-D1, four subunit pairs i.e. 2+12, 5+10, 2+11 and 5+11 were observed. The 5+10 was the most frequent subunit for Glu-D1 and was present in 65.03% lines. The 2+12 subunit pair was identified in 34.97% lines. For Glu3 loci 18 LMW subunits were identified. For Glu-A3, five subunits i.e. b, c, d, e and g were identified. Eight subunits i.e. b, c, d, f, g, h, i and j were identified for Glu-B3 locus. Four subunits i.e. a, b, c and l were identified for Glu-D3 locus.

Genetic dissection of agronomic and quality traits based on association mapping and genomic selection approaches in durum wheat grown in Southern Spain.

Climatic conditions affect the growth, development and final crop production. As wheat is of paramount importance as a staple crop in the human diet, there is a growing need to study its abiotic stress adaptation through the performance of key breeding traits. New and complementary approaches, such as genome-wide association studies (GWAS) and genomic selection (GS), are used for the dissection of different agronomic traits. The present study focused on the dissection of agronomic and quality traits of interest (initial agronomic score, yield, gluten index, sedimentation index, specific weight, whole grain protein and yellow colour) assessed in a panel of 179 durum wheat lines (Triticum durum Desf.), grown under rainfed conditions in different Mediterranean environments in Southern Spain (Andalusia). The findings show a total of 37 marker-trait associations (MTAs) which affect phenotype expression for three quality traits (specific weight, gluten and sedimentation indexes). MTAs could be mapped on the A and B durum wheat subgenomes (on chromosomes 1A, 1B, 2A, 2B and 3A) through the recently available bread wheat reference assembly (IWGSC RefSeqv1). Two of the MTAs found for quality traits (gluten index and SDS) corresponded to the known Glu-B1 and Glu-A1 loci, for which candidate genes corresponding to high molecular weight glutenin subunits could be located. The GS prediction ability values obtained from the breeding materials analyzed showed promising results for traits as grain protein content, sedimentation and gluten indexes, which can be used in plant breeding programs.

Development of 1AS.1AL-1DL durum wheat chromosome carrying Glu-D1a locus encoding high molecular weight glutenin subunits 2 + 12

High molecular weight glutenin subunits (HMW-GS) are well-known to directly influence the bread wheat quality. In a previous paper, our group reported the replacement of the locus Glu-A1 by the locus Glu-D1—allele Glu-D1a encoding the HMW-GS (2–12)—in a partial isohomoeoallelic lines of the French bread wheat variety cv. Courtot. We plan to exploit the novel translocated 1AS.1AL-1DL chromosome in durum wheat in order to develop durum lines presenting novel properties. The translocated chromosome was first introduced into durum wheat. However, as the distal translocated 1DL segment represents 25% (i.e., 84 Mb) of the recombinant 1AL length, it appeared worthwhile to shorten it through homoeologous recombination induced by the ph1c mutation. Two rounds of recombination were made. The shortest interstitial 1DL segment detected through SNP genotyping measured 9.19 Mb and could not be visualized by genomic in situ hybridization. Such reduced transfer not previously achieved hitherto provides regularity of the meiotic pairing and will allow the use of those subunits absent in durum wheat species for direct exploitability in breeding.

Characterization of HMW glutenin subunits in European spring common wheat (Triticum aestivum L.)

High molecular weight glutenin subunits plays an important role in conditioning the end-use quality of wheat products. The aim of the study was to determine the composition of HMW glutenin subunits, occurrence frequency of theses subunits and the potential of the end—use quality in spring wheat. The analysis included 81 European cultivars of spring wheat with a potential use in the food industry. Eight gene-specific markers were used to screen for HMW-GS. The analyzed genotypes showed twenty-five different allelic combinations at the Glu-A1, Glu-B1 and Glu-D1 loci. The results showed that the most common at the Glu-A1 locus was Ax2* (58%), followed by Ax1 and Axnull (the same frequency of 21%). A high variation in allelic combinations was detected at the Glu-B1 locus. The Bx7* subunit was present in 65% cultivars, Bx7 in 25%, Bx7 or Bx7* in 7.5% and Bx6 in 2.5%. The frequency of By9 was 59%, By8—21% and Bynull—20%. A higher frequency of Dx5 + Dy10 (80%) was observed at Glu-D1 compared to Dx2 + Dy12 (16%) in the analyzed cultivars. A rare pattern of the Dx5 + Dy12 subunits was also detected (in 4% of cultivars tested). Ax2*, Bx7* + By9, Dx5 + Dy10 and Ax1, Bx7* + By9, Dx5 + Dy10, which determine good technological quality in wheat, were one of the most frequently detected allelic combinations at Glu-1. The conducted analysis showed that the tested cultivars were characterized by the potentially good and very good end-use quality of wheat products. These cultivars can be used effectively in the food industry.

Grain quality in bread wheat lines T. aestivum with introgression of genetic material T. dicoccoides and T. dicoccum

Related wild and cultural wheat species are regularly involved for expanding T. aestivum genetic diversity because they contain many valuable genes. We evaluated the effect of the genetic material of tetraploid species of the genus Triticum (T. dicoccoides, T. dicoccum) on the grain quality of introgression lines of spring bread wheat. The composition of the high molecular weight glutenin subunits which play an essential role in the formation of wheat baking properties was identified in the introgression lines of bread wheat and their parental forms. The traits of grain quality (hardness, protein and gluten content, gluten quality) were also evaluated. The lines with Glu-1 loci alleles from wheat relatives T. dicoccoides and Т. dicoccum were selected. It was found that the introgression of alien genetic material into the common wheat genome had a positive effect on the parameters of grain quality such as hardness, protein and gluten content. The lines with Glu-A1 loci alleles from T. dicoccoides and Glu-B1 from T. dicoccum were at the level of a parent wheat variety or of a higher gluten quality. As a result of the research, the new lines of bread soft wheat with high grain quality were found and can be used in the crop breeding.

Molecular characterization and phylogenetic analysis of active y-type high molecular weight glutenin subunit genes at Glu-A1 locus in wheat

An increased number of high molecular weight glutenin subunits (HMW-GSs) is advantageous to the formation of glutenin macropolymer, the major determinant of end-product quality. Out of the six HMW-GS genes, Glu-1Ay is typically inactive in most hexaploid wheat cultivars. In the current study, we characterized two active Glu-1Ay genes Glu-1AyN11 and Glu-1AyC422 from a hexaploid wheat cultivar N11 and a durum wheat cultivar C422, respectively. The molecular masses of the 1Ay subunit of N11 (Glu-1AyN11) and C422 (Glu-1AyC422) were 61.1 kDa and 63.9 kDa, respectively, measured by matrix-assisted laser desorption/ionization time of flight mass spectrometry. Molecular characterization of Glu-1AyN11 and Glu-1AyC422 showed their complete coding regions were 1764 bp and 1827 bp in length, respectively. The deduced amino acid sequence of both Glu-1AyN11 and Glu-1AyC422 has a similar typical primary structure as the other y-type HMW-GSs, but in comparison to Glu-1By and Glu-1Dy subunits, the Glu-1Ay subunit has one less conserved cysteine residue in the repetitive domain. Phylogenetic analysis revealed that the inactive Glu-1Ay had a closer evolutionary relationship with Glu-1AyC422 than with Glu-1AyN11. The divergence time among Glu-1AyN11, Glu-1AyC422, and other y-type subunit genes was also estimated.