Identification of Glu-A1 and Glu-D1 High Molecular Weight Glutenin Subunits of Common Wheat (Triticum aestivum L.) Using Genetic Markers

Abugalieva, A. I., Morgunov, A. I., Pena, J. R., Volkovinskaya N. B., Savin, T. V. (2016). Identification of spring wheat genotypes by glutenin and gliadin subunit composition within the Kazakhstan–Siberia network of nurseries. Russ. J. Gen. Appl. Res.,6 (1), 44–53.10.1134/S2079059716010020Search in Google Scholar

Ahmad, M. (2000). Molecular marker-assisted selection of HMW glutenin alleles related to wheat bread quality by PCR-generated DNA markers. Theor. Appl. Genet., 101, 892–896.10.1007/s001220051558Search in Google Scholar

Aktaş, H., Baloch, F. S. (2017). Allelic variations of glutenin subunits and their association with quality traits in bread wheat genotypes. Turk. J. Agric. For., 41, 127–134.10.3906/tar-1701-22Search in Google Scholar

Anjum, F. M., Khan, M. R., Din, A., Saeed, M., Pasha, I., Arshad, M. U. (2007). Wheat gluten: High molecular weight glutenin subunits — structure, genetics, and relation to dough elasticity. J. Food Sci., 72, 56–63.10.1111/j.1750-3841.2007.00292.x17995810Search in Google Scholar

Anonymous (2017). GRIS, Genetic Resources Information System for Wheat and Triticale. Available at: http://wheatpedigree.net (accessed 29.11.2018).Search in Google Scholar

Anonymous (2018). MASWheat, Marker Assisted Selection in Wheat. Available at: https://maswheat.ucdavis.edu (accessed 29.11.2018).Search in Google Scholar

Békés, F., Wrigley, C. W. (2013). Gluten alleles and predicted dough quality for wheat varieties worldwide: A great resource — free on the AACCI international website. Cereal Food World, 58, 325–328.10.1094/CFW-58-6-0325Search in Google Scholar

Blechl, A., Lin, J., Nguyen, S., Chan, R., Anderson, O. D., Dupont, F. M. (2007). Transgenic wheats with elevated levels of Dx5 and/or Dy10 high-molecular-weight glutenin subunits yield doughs with increased mixing strength and tolerance. J. Cereal Sci., 45, 172–183.10.1016/j.jcs.2006.07.009Search in Google Scholar

Branlard, G., Dardevet, M., Saccomano, R., Lagoutte, F., Gourdon, J. (2001). Genetic diversity of wheat storage proteins and bread wheat quality. Euphytica, 119, 59–67.10.1023/A:1017586220359Search in Google Scholar

De Bustos, A., Rubio, P., Jouve, N. (2000). Molecular characterisation of the inactive allele of the gene Glu-A1 and the development of a set of AS-PCR markers for HMW glutenins of wheat. Theor. Appl. Genet., 100, 1085–1094.10.1007/s001220051390Search in Google Scholar

Dong, Z., Yang, Y., Li, Y., Zhang, K., Lou, H., An, X., Dong, L., Gu, Y. Q., Anderson, O. D., Liu, X., Qin, H., Wang, D. (2013). Haplotype variation of Glu-D1 locus and the origin of Glu-D1d allele conferring superior end-use qualities in common wheat. PLoS One, 8 (9), 1–12.10.1371/journal.pone.0074859378698424098671Search in Google Scholar

Gale, K. R. (2005). Diagnositc DNA markers for quality traits in wheat. J. Cereal Sci., 41, 181–192.10.1016/j.jcs.2004.09.002Search in Google Scholar

Gewin, V. (2011). Seed banks susceptible to sham samples. Nature News (11 March 2011). DOI: 10.1038/news.2011.154.10.1038/news.2011.154Open DOISearch in Google Scholar

Gupta, R. B., Paul, J. G., Cornish, G. B., Palmer, G. A., Bekes, F., Rathjen, A. J. (1994). Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1, of common wheats. I. Its additive and interaction effects on dough properties. J. Cereal Sci., 19, 9–17.10.1006/jcrs.1994.1003Search in Google Scholar

He, Z. H., Liu, L., Xia, X. C., Liu, J. J., Peña, R. J. (2005). Composition of HMW and LMW glutenin subunits and their effects on dough properties, pan bread, and noodle quality of Chinese bread wheats. Cereal Chem., 82, 345–350.10.1094/CC-82-0345Search in Google Scholar

Ingver, A., Koppel, R. (2014). Application of wheat quality system in Estonia. In: Tupits, I., Tamm, Ü., Tamm, S. (eds.). Põllumajandusteaduselt tootjale. Aastaseminar 2014. Jõgeva, pp. 22–31 (in Estonian).Search in Google Scholar

Ishikawa, G., Nakamura, T. (2007). A new co-dominant PCR-based marker to identify the high-molecular-weight glutenin subunit combination “5+10” of common wheat. Wheat Inf. Serv., 103, 1–4.Search in Google Scholar

Jin, H., Yan, J., Peña, R. J., Xia, X. C., Morgounov, A., Han, L. M., Zhang, Y., He, Z.,H. (2011). Molecular detection of high- and low-molecular-weight glutenin subunit genes in common wheat cultivars from 20 countries using allele-specific markers. Crop Pasture Sci., 62, 746–754.10.1071/CP11134Search in Google Scholar

Johansson, E., Kuktaite, R., Prieto-Linde, M.-R., Koppel, R., Ruzgas, V., Leistrumaite, A., Strazdina, V. (2003). Grain storage protein composition in Baltic wheat. J. Genet. Breed., 57, 137–146.Search in Google Scholar

Kasarda, D. D. (1989). Glutenin structure in relation to wheat quality. In: Pomeranz, Y. (Ed.). Wheat Is Unique. American Association of Cereal Chemistry, St. Paul, MN, USA, pp. 277–302.Search in Google Scholar

Kasarda, D. D. (1999). Glutenin polymers: The in vitro to in vivo transition. Cereal Foods World, 44, 566–571.Search in Google Scholar

Khlestkina, E. K., Pshenichnikova, T. A., Usenko, N. I., Otmakhov, Yu. S. (2017). Promising opportunities of using molecular genetic approaches for managing wheat grain technological properties in the context of the “grain–flour–bread” chain. Russ. J. Gen. Appl. Res., 7 (4), 459–476.10.1134/S2079059717040037Search in Google Scholar

Kocourková, Z., Bradadová, J., Kohutová, Z., Slámová, L., Vejl, P., Horèièkaka, P. (2008). Wheat breeding for the improved bread-making quality using PCR based markers of glutenins. Czech J. Genet. Plant Breed., 44 (3), 105–113.10.17221/20/2008-CJGPBSearch in Google Scholar

Koppel, R., Ingver, A. (2010). Stability and predictability of baking quality of winter wheat. Agron. Res., 8, 637–644.Search in Google Scholar

Koppel, R., Kangor, T. (2017). Yield and protein content of winter wheat in different growing conditions during 2014–2016. In: Tupits, I., Tamm, S., Tamm, Ü., Toe, A. (eds.), Taimekasvatuse alased uuringud Eestis 2017. AS Rebellis, Jõgeva, pp. 79–86 (in Estonian).Search in Google Scholar

Lafiandra, D., D’Ovidio, R., Porceddu, E., Margiotta, B., Colaprico, G. (1993). New data supporting high M_r glutenin subunit 5 as the determinant of quality differences among the pairs5+10vs.2+12. J. Cereal Sci., 18, 197–205.10.1006/jcrs.1993.1046Search in Google Scholar

Lafiandra, D., Tucci, G. F., Pavoni, A., Turchetta, T., Margiotta, B. (1997). PCR analysis of x- and y-type genes present at the complex Glu-A1 locus in durum and bread wheat. Theor. Appl. Genet., 94, 235–240.10.1007/s001220050405Search in Google Scholar

Langner, M., Krystkowiak, K., Salmanowicz, B. P., Adamski, T., Krajewski, P., Kaczmarek, Z., Surma, M. (2017). The influence of Glu-1 and Glu-3 loci on dough rheology and bread-making properties in wheat (Triticum aestivum L.) doubled haploid lines. J. Sci. Food Agric., 97 (15), 5083–5091.10.1002/jsfa.8385Search in Google Scholar

Liang, D., Tang, J., Peña, R. J., Singh, R., He, X., Shen, X., Yao, D., Xia, X., He, Z. (2010). Characterization of CIMMYT bread wheats for high- and low-molecular weight glutenin subunits and other quality-related genes with SDS-PAGE, RP-HPLC and molecular markers. Euphytica, 172, 235–250.10.1007/s10681-009-0054-xSearch in Google Scholar

Liu, Y., He, Z., Appels, R., Xia, X. (2012). Functional markers in wheat: current status and future prospects. Theor. Appl. Genet., 125, 1–10.10.1007/s00122-012-1829-322366867Search in Google Scholar

Luo, C., Griffin, W. B., Branlard, G., McNeil, D. L. (2001). Comparison of low- and high molecular-weight wheat glutenin allele effects on flour quality. Theor. Appl. Genet., 102, 1088–1098.10.1007/s001220000433Search in Google Scholar

Ma, W., Zhang, W., Gale, K. R. (2003). Multiplex-PCR typing of high molecular weight glutenin alleles in wheat. Euphytica, 134, 51–60.10.1023/A:1026191918704Search in Google Scholar

McIntosh, R. A., Yamazaki, Y., Dubcovsky, J., Rogers, J., Morris, C., Appels, R., Xia, X. C. (2013). Catalogue of gene symbols for wheat. In: 12th International Wheat Genetics Symposium, 8–13 September 2013, Yokohama, Japan. Available at: https://shigen.nig.ac.jp/wheat/komugi/genes/macgene/2013/GeneSymbol.pdf (accessed 29.11.2018)Search in Google Scholar

Payne, P. I. (1987). Genetics of wheat storage proteins and the effect of allelic variation on bread-making quality. Ann. Rev. Plant Physiol., 38, 141–153.10.1146/annurev.pp.38.060187.001041Search in Google Scholar

Payne, P. I., Lawrence, G. J. (1983). Catalogue of alleles for the complex gene loci Glu-A1, Glu-B1 and Glu-D1 which code for high molecular weight subunits of glutenin in hexaploid wheat. Cereal Res. Commun., 11, 29–35.Search in Google Scholar

Pogna, N. E., Mellini, F., Dal Belin Peruffo, A. (1987). Glutenin subunits of Italian common wheats of good breadmaking quality and comparative effects of high molecular weight glutenin subunits 2 and 5, 10 and 12 on flour quality. In: Borghi, B. (Ed.). Agriculture. Hard Wheat: Agronomic, Technological, Biochemical and Genetical Aspects. CEC, Brussels, pp. 53–69.Search in Google Scholar

Polishchuk, A. M., Chebotar, S. V., Blagodarova, E. M., Kozub, N. A., Sozinov, I. A., Sivolap, Yu. M. (2010). PCR analysis of the wheat varieties and near-isogenic wheat lines with the use of allele-specific primers for the Gli-1 and Glu-3 loci. Cytology and Genetics, 44, 345–353.10.3103/S0095452710060046Search in Google Scholar

Rasheed, A., Xia, X., Yan, Y., Appels, R., Mahmood, T., He, Z. (2014). Wheat seed storage proteins: Advances in molecular genetics, diversity and breeding applications. J. Cereal Sci., 60, 11–24.10.1016/j.jcs.2014.01.020Search in Google Scholar

Shewry, P. R., Halford, N. G., Belton, P. S., Tatham, A. S. (2002). The structure and properties of gluten: An elastic protein from wheat grain. Philos. Trans. R. Soc. Lond. B. Biol Sci., 357, 133–142.10.1098/rstb.2001.1024169293511911770Search in Google Scholar

Tian, J., Chen, J., Chen, G., Wu, P., Zhang, H., Zhao, Y. (2015). Genetic Analyses of Wheat and Molecular Marker-assisted Breeding. Volume 2. Science Press, Beijing. 321 pp.10.1007/978-94-017-7390-4Search in Google Scholar

Tohver, M. (2007). High molecular weight (HMW) glutenin subunit composition of some Nordic and Middle European wheats. Gen. Res. Crop Evol., 54, 67–81.10.1007/s10722-005-1885-5Search in Google Scholar

Tohver, M., Koppel, R., Ingver, A. (2001). Characterisation of gliadin and HMW glutenin subunit alleles and their relation to bread-making quality in common spring wheat cultivars and breeding lines. Cereal Res. Communic., 29, 405–412.10.1007/BF03543688Search in Google Scholar

Zamani, M. J., Bihamta, M. R., Naserian Khiabani, B., Tahernezhad, Z., Hallajian, M. T., Shamsi, M. V. (2014). Marker-assisted selection for recognizing wheat mutant genotypes carrying HMW glutenin alleles related to baking quality. Sci. World J., 2014, DOI: 10.1155/2014/387912.10.1155/2014/387912403047324883389Open DOISearch in Google Scholar