Korean Wheat Cultivars Research Articles

Correlation of Root System Architecture at Early Seedling Stage and Coleoptile Length and Grain Properties of Korean Wheat Cultivars

Correlation of Root System Architecture at Early Seedling Stage and Coleoptile Length and Grain Properties of Korean Wheat Cultivars

QTL Mapping for Heading Date and Yield-Related Traits in a Doubled Haploid Population Derived from Two Korean Wheat Cultivars

QTL Mapping for Heading Date and Yield-Related Traits in a Doubled Haploid Population Derived from Two Korean Wheat Cultivars

Genotyping the High Protein Content Gene NAM-B1 in Wheat (Triticum aestivum L.) and the Development of a KASP Marker to Identify a Functional Haplotype

Protein content is one of the main factors determining the end-use quality of wheat. NO APICAL MERISTEM-B1 (NAM-B1) is a major gene regulating wheat grain protein content. The present study aimed to identify new genetic resources using the wild-type NAM-B1 allele to breed high-protein-content wheat cultivars. We genotyped the HIGH GRAIN PROTEIN CONTENT-B1 (GPC-B1) locus and NAM-B1 allele in 165 wheat cultivars. A kompetitive allele-specific polymerase chain reaction (KASP) marker was designed for functional NAM-B1 allele screening. The results revealed that 41 out of 165 cultivars carried the GPC-B1 locus. Among the 41 GPC-B1-carrying cultivars, the wild-type NAM-B1 allele was identified in only 3 cultivars, none of which were Korean. The remaining 38 cultivars showed a 1-bp insertion in NAM-B1, resulting in a stop codon in the middle of the gene, rendering it nonfunctional. Overall, this study reveals that the utilization of the three selected cultivars possessing the wild-type NAM-B1 gene, in conjunction with the developed KASP assay, could increase the protein content in Korean wheat cultivars.

Optimizing genomic selection of agricultural traits using K-wheat core collection.

The agricultural traits that constitute basic plant breeding information are usually quantitative or complex in nature. This quantitative and complex combination of traits complicates the process of selection in breeding. This study examined the potential of genome-wide association studies (GWAS) and genomewide selection (GS) for breeding ten agricultural traits by using genome-wide SNPs. As a first step, a trait-associated candidate marker was identified by GWAS using a genetically diverse 567 Korean (K)-wheat core collection. The accessions were genotyped using an Axiom® 35K wheat DNA chip, and ten agricultural traits were determined (awn color, awn length, culm color, culm length, ear color, ear length, days to heading, days to maturity, leaf length, and leaf width). It is essential to sustain global wheat production by utilizing accessions in wheat breeding. Among the traits associated with awn color and ear color that showed a high positive correlation, a SNP located on chr1B was significantly associated with both traits. Next, GS evaluated the prediction accuracy using six predictive models (G-BLUP, LASSO, BayseA, reproducing kernel Hilbert space, support vector machine (SVM), and random forest) and various training populations (TPs). With the exception of the SVM, all statistical models demonstrated a prediction accuracy of 0.4 or better. For the optimization of the TP, the number of TPs was randomly selected (10%, 30%, 50% and 70%) or divided into three subgroups (CC-sub 1, CC-sub 2 and CC-sub 3) based on the subpopulation structure. Based on subgroup-based TPs, better prediction accuracy was found for awn color, culm color, culm length, ear color, ear length, and leaf width. A variety of Korean wheat cultivars were used for validation to evaluate the prediction ability of populations. Seven out of ten cultivars showed phenotype-consistent results based on genomics-evaluated breeding values (GEBVs) calculated by the reproducing kernel Hilbert space (RKHS) predictive model. Our research provides a basis for improving complex traits in wheat breeding programs through genomics assisted breeding. The results of our research can be used as a basis for improving wheat breeding programs by using genomics-assisted breeding.

Effects of Nitrogen Fertilization on O-free, Korean Wheat Cultivar Reduced ω-5 gliadin, on Agronomic Traits and Noodle Properties

Effects of Nitrogen Fertilization on O-free, Korean Wheat Cultivar Reduced ω-5 gliadin, on Agronomic Traits and Noodle Properties

Development of SNP (Single Nucleotide Polymorphism) Markers and Evaluation of Marker Combinations for Identification of Korean Wheat Cultivars

Development of SNP (Single Nucleotide Polymorphism) Markers and Evaluation of Marker Combinations for Identification of Korean Wheat Cultivars

Analysis of Grain Appearance Traits and Images of Korean Wheat Cultivars

Analysis of Grain Appearance Traits and Images of Korean Wheat Cultivars

High-throughput SNP markers for authentication of Korean wheat cultivars based on seven complete plastomes and the nuclear genome.

The online version contains supplementary material available at 10.1007/s10068-022-01043-w.

Effect of Starch and Hardness Characteristics of Korean Wheat Cultivars on Noodle Quality

Jin Hee Park, Chul Soo Park, Chon-Sik Kang, Jinwoo Yang, Han-Yong Jung, Kyeong-Min Kim, Chang-Hyun Choi, Jae-Han Son, Jiyoung Son, Tae-Il Park, and Kyeong-Hoon Kim. Korean J. Breed. Sci. 2021;53:83-95. https://doi.org/10.9787/KJBS.2021.53.2.83

Mapping Quantitative Trait Loci for Yield Potential Traits in Wheat Recombinant Inbred Lines

Selecting wheat with favorable spike characteristics has been a popular breeding strategy to improve sink capacity and yield potential. In the present study, quantitative trait loci (QTLs) for yield potential traits were identified using a recombinant inbred line (RIL) population derived from the cross between Taejoong and Keumkang, two Korean wheat cultivars. A linkage map encompassing a total genetic length of 6544.8 cM was constructed using 838 single nucleotide polymorphisms from the 35K Axiom Wheat Breeder’s Array. We detected eight QTLs for four yield potential traits that are consistently identified in at least two of the three environments, that is, one for days to heading date (QDHD-1 on chromosome 7B), three for spike length (QSL-1, QSL-2, and QSL-3 on chromosomes 1D, 5A, and 6A, respectively), one for tiller number (QTN-1 on chromosome 5B), and three for length of center rachis (QLCR-1, QLCR-2, and QLCR-3 on chromosomes 1B, 5B, and 6A, respectively). Notably, Taejoong contributed the alleles for long spike at all three spike length QTLs with the additive effects of 0.6 cm, 0.6 cm, and 0.9 cm at QSL-1, QSL-2, and QSL-3, respectively. No significant two-way or three-way interaction was observed among QSL-1, QSL-2, and QSL-3, indicating that pyramiding the Taejoong alleles at the three QTLs can increase spike length additively. While the Taejoong alleles at QSL-1, QSL-2, and QSL-3 were associated with increased days to heading date, more kernels per spike, and reduced tiller number per plant, the extent of the pleiotropic effects were different among the three QTLs. Due to the limited number of molecular markers and mapping resolution, further work is required to narrow down the identified QTLs and characterize their effects more precisely. Our results would provide useful information for modulating spike characteristics and improving yield potential in wheat breeding programs.

The Effects of Harvesting Time on the Efficiency of Tissue Culture Used Immature Embryos from Korean Wheat Cultivars

Changhyun Choi, Jae-Han Son, Jin Hee Park, Kyeong-Min Kim, Kyeong-Hoon Kim, Han-Yong Jung, Ji-Young Shon, Tae-Il Park, and Chon-Sik Kang. Korean J. Breed. Sci. 2020;52:382-8. https://doi.org/10.9787/KJBS.2020.52.4.382

Allelic Variation at Loci Associated with Grain Properties in Korean Wheat Cultivars

Kyeong-Min Kim, Seong-Woo Cho, Ri Choe, Na Kyung Ryu, Jung-Yoon Hwang, Ji-Woo Kim, Kyeong-Hoon Kim, Chon-Sik Kang, and Chul Soo Park. Korean J. Breed. Sci. 2020;52:362-73. https://doi.org/10.9787/KJBS.2020.52.4.362

Heading Date and Growth Character of Korean Wheat Cultivars by Controlling Photoperiod for Rapid Generation Advancement

Heading Date and Growth Character of Korean Wheat Cultivars by Controlling Photoperiod for Rapid Generation Advancement

Characterization of two leaf rust-resistant Aegilops tauschii accessions for the synthetic wheat development

Aegilops tauschii (Ae. tauschii) is a diploid (2n = 2x = 14) wild grass species, which has been reported as the progenitor of hexaploid wheat (Triticum aestivum) with D-genome. In this study, 68 Ae. tauschii accessions with diverse geographical backgrounds were investigated for their resistance to infection by the leaf rust fungi Puccinia triticina. Two Ae. tauschii accessions that exhibited hyper-resistance to leaf rust at both seedling and adult stages were identified. Utilizing two susceptible Ae. tauschii ecotypes and keumkang, a common Korean wheat cultivar known to be susceptible to leaf rust, as the negative control, further investigations were conducted for understanding the mechanism underlying immunity to leaf rust disease of these two resistant accessions. Resistant accessions displayed the increased β-1,3-glucanase activity to prevent fungal penetration and the better peroxidase activity to cope with leaf rust-induced oxidative stress. Moreover, transcriptional analyses reveal the important role of the LRR receptor-like serine/threonine-protein kinase FLS2 (lrr) to the disease resistance of the two ecotypes. Ae. tauschii is a remarkable genetic source, especially for abiotic and biotic stress resistance genes, as the plant is known for its wide-ranging geographical habitat and adaptability to different environments. This, combined with the fact that Ae. tauschii and wheat share a close evolutionary relationship, is indicative of the immense benefit of using Ae. tauschii as a material for improving the quality of synthetic wheat. Our aim was to identify and evaluate the strongest Ae. tauschii contenders for breeding leaf rust-resistant synthetic wheat.

Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread, consumed in Southeast Asia including China, Japan, and Korea. Hence, flours of 11 Korean wheat cultivars were used to evaluate quality attributes of two different styles of steamed bread, Korean style steamed bread (KSSB) and northern-style Chinese steamed bread (NSCSB). KSSB prepared more ingredients and higher optimum water absorption of dough than NSCSB because Korean consumers prefer white and glossy surface and soft crumb. KSSB showed lower height, larger diameter and volume of steamed bread, higher stress relaxation, and softer texture of crumb than NSCSB. The correlation between flour characteristics and quality of steamed bread was different in KSSB and NSCSB. About 90% of variability in the height and volume of KSSB could be predicted from protein content, mixing tolerance of Mixograph, average particle size of flour, final viscosity and solvent retention capacity. Protein content and quality parameters also could explain the variation of steamed bread height in NSCSB. Korean wheat carrying Glu-A3c allele produced higher volume of steamed bread (704.7 mL) than Glu-A3d allele (645.8 mL) in KSSB, although there was no significant difference in volume of NSCSB by glutenin compositions. Glu-D1d and Glu-A3c alleles had softer texture of crumb than Glu-D1f and Glu-A3d alleles in KSSB, Glu-B3i allele also showed lower hardness of crumb than their counterpart allele in NSCSB. Hard wheat showed higher height and volume of steamed bread, and lower stress relaxation and hardness of crumb than soft wheat in KSSB.

Effect of High Temperature during Grain Maturation on Flour Properties and End-Use Quality in Korean Wheat Cultivars

Effect of High Temperature during Grain Maturation on Flour Properties and End-Use Quality in Korean Wheat Cultivars

Influence of physicochemical characteristics of flour on pancake quality attributes.

This study was conducted to identify the influence of flour characteristics of 13 Korean wheat cultivars on quality attributes of pancake. Pancake diameter showed negative correlation with SRC with distilled water and pancake height and positive correlation with springiness of cooked pancake. Springiness of baked pancake was under negative correlation with protein content, SDSS, dry gluten content, and positive correlation with final viscosity and setback in pasting properties of flour. Springiness and cohesiveness of baked pancake were under negative correlation with mixing time of Mixograph. Hardness of baked pancake was correlated with amylose content and breakdown of flour. Regression and principal component analysis indicated that pancake diameter, and springiness and cohesiveness of baked pancake can be explained by protein quantity and quality parameters, protein content, SDSS, mixing time of Mixograph, and SRCs related to protein content. Hardness of baked pancake can be predicted from amylose content and breakdown of flour. Batter viscosity as well as texture of cooked pancake could be influenced by protein quality and quantity according to grain hardness.

Overexpressing wheat low-molecular-weight glutenin subunits in rice (Oryza sativa L. japonica cv. Koami) seeds.

Genes encoding wheat low-molecular-weight glutenin subunits (LMW-GSs) that confer dough strength and extensibility were previously identified from Korean wheat cultivars. To improve low viscoelasticity of rice (Oryza sativa L.) dough caused by the lack of seed storage proteins comparable to wheat gluten, two genes, LMW03 and LMW28, encoding LMW-GSs are cloned from Korean wheat cultivar Jokyoung. The LMW genes are inserted into binary vectors under the control of the rice endosperm-specific Glu-B1 promoter. Transgenic rice plants expressing LMW03 or LMW28 in their seeds are generated using Agrobacterium-mediated transformation. The expression of recombinant wheat LMW-GS in the transgenic rice seeds was confirmed by SDS-PAGE and immunoblot analysis. Their accumulation in the endosperm and aleurone layers of rice seeds was observed through in situ immuno-hybridization.

Towards reducing the immunogenic potential of wheat flour: omega gliadins encoded by the D genome of hexaploid wheat may also harbor epitopes for the serious food allergy WDEIA

BackgroundOmega-5 gliadins are a group of highly repetitive gluten proteins in wheat flour encoded on the 1B chromosome of hexaploid wheat. These proteins are the major sensitizing allergens in a severe form of food allergy called wheat-dependent exercise-induced anaphylaxis (WDEIA). The elimination of omega-5 gliadins from wheat flour through biotechnology or breeding approaches could reduce the immunogenic potential and adverse health effects of the flour.ResultsA mutant line missing low-molecular weight glutenin subunits encoded at the Glu-B3 locus was selected previously from a doubled haploid population generated from two Korean wheat cultivars. Analysis of flour from the mutant line by 2-dimensional gel electrophoresis coupled with tandem mass spectrometry revealed that the omega-5 gliadins and several gamma gliadins encoded by the closely linked Gli-B1 locus were also missing as a result of a deletion of at least 5.8 Mb of chromosome 1B. Two-dimensional immunoblot analysis of flour proteins using sera from WDEIA patients showed reduced IgE reactivity in the mutant relative to the parental lines due to the absence of the major omega-5 gliadins. However, two minor proteins showed strong reactivity to patient sera in both the parental and the mutant lines and also reacted with a monoclonal antibody against omega-5 gliadin. Analysis of the two minor reactive proteins by mass spectrometry revealed that both proteins correspond to omega-5 gliadin genes encoded on chromosome 1D that were thought previously to be pseudogenes.ConclusionsWhile breeding approaches can be used to reduce the levels of the highly immunogenic omega-5 gliadins in wheat flour, these approaches are complicated by the genetic linkage of different classes of gluten protein genes and the finding that omega-5 gliadins may be encoded on more than one chromosome. The work illustrates the importance of detailed knowledge about the genomic regions harboring the major gluten protein genes in individual wheat cultivars for future efforts aimed at reducing the immunogenic potential of wheat flour.

Influence of protein characteristics and the proportion of gluten on end-use quality in Korean wheat cultivars

The effects of protein characteristics and the proportion of gluten on end-use quality in 13 Korean wheat cultivars for three years were verified in this study. Year, cultivar, and the interaction between the year and the cultivar influenced protein characteristics, the proportion of gluten except for γ- and ω-gliadin using RP-HPLC (reversed-phase high-performance liquid chromatography), and end-use quality. Protein characteristics and the proportion of gluten in Korean wheat cultivars were between those of Australian standard white (ASW) and hard wheat (AH). Korean wheat cultivars exhibited a higher average α+β gliadin proportion than imported wheat, a γ-gliadin proportion similar to that of dark northern spring wheat, and the same ω-gliadin proportion as AH. They showed a bread-loaf volume intermediate between those of ASW and AH and a texture of cooked noodles similar to that of soft white wheat, but less springiness than imported wheat. The cookie diameter of Korean wheat cultivars was similar to that of hard red winter wheat. There was a correlation between bread-loaf volume and protein characteristics, except for the protein content in Korean wheat cultivars. Springiness and cohesiveness of cooked noodles were not correlated with protein characteristics, while hardness was correlated with the protein content and water absorption of a mixograph. Cookie diameter was negatively correlated with the sodium dodecyl sulfate (SDS) sedimentation volume and water absorption of a mixograph. The end-use quality was not correlated with any proportion of gluten composition. Principal component analysis (PCA) showed that the proportion of gluten was not related to the quality of the bread (both PCs, 81.3%), noodle (77.7%), and cookie (82.4%). PCA explained that Keumkang is suitable for superior bread, while Uri is good for cooked noodles and cookies.