Inheritance of traits associated with seed size in groundnut (<Emphasis Type="Italic">Arachis hypogaea</Emphasis> L.)

A new wheat-Thinopyrum substitution line AS1677, developed from a cross between wheat line ML-13 and wheat-Thinopyrum intermedium ssp. trichophorum partial amphiploid TE-3, was characterized by fluorescence in situ hybridization (FISH), sequential Giemsa-C banding, genomic in situ hybridization (GISH), seed storage protein electrophoresis, molecular marker analysis and disease resistance screening. Sequential Giemsa-C banding and GISH using Pseudoroegneria spicata genomic DNA as probe indicated that a pair of St-chromosomes with strong terminal bands were introduced into AS1677. FISH using pTa71 as a probe gave strong hybridization signals at the nuclear organization region and in the distal region of the short arms of the St chromosome. Moreover, FISH using the repetitive sequence pAs1 revealed that a pair of wheat 1D chromosomes was absent in accession AS1677. Seed storage proteins separated by acid polyacrylamide gel electrophoresis (APAGE) and sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) confirmed that AS1677 lacked the gliadin and glutenin bands encoded by Gli-D1 and Glu-D1, further confirming the absence of chromosome 1D. The introduced St chromosome pair belonging to homoeologous group 1 was identified by newly produced genome specific markers. AS1677 is a new 1St (1D) substitution line. When inoculated with stripe rust and powdery mildew isolates, AS1677 expressed stripe rust resistance possibly derived from its Thinopyrum parent. AS1677 can be used as a donor source for introducing novel disease resistance genes to wheat in breeding programs aided by molecular and cytogenetic markers.     

Glutenin allelic variation and 1AL.1RS effects on dough mixing properties of wheat grown in irrigated and rainfed environments

Wheat (Triticum aestivum L.) glutenin allelic variation and presence of the 1AL.1RS wheat-rye (Secale cereale L.) translocation play important roles in determining end-use quality. This study was conducted to evaluate the effects of high and low molecular weight glutenin alleles and 1AL.1RS on dough mixing properties of 189 recombinant inbred lines (RILs) from the cross TAM 107-R7/‘Arlin’ grown in irrigated and rainfed Colorado (USA) environments. The results indicated that (1) higher values (P < 0.05) of some dough mixing properties were observed for Glu-A1b versus Glu-A1a, Glu-B1b versus Glu-B1c, Glu-D1d versus Glu-D1a, and non-1AL.1RS versus 1AL.1RS; (2) no differences in Mixograph properties were found for Glu-A3c versus Glu-A3e, Glu-B3e versus Glu-B3g, or Glu-D3a versus Glu-D3b; (3) although variation at some glutenin loci had little effect on Mixograph properties, pairwise combinations of glutenin loci or a glutenin locus combined with 1AL.1RS affected most Mixograph traits; and (4) in general, the effects of glutenin alleles and 1AL.1RS on dough mixing properties did not differ greatly between the irrigated and the rainfed environment. These results will be useful for assessing potential wheat quality and directing wheat breeding efforts in Colorado and similar environments.     

Sub-arm location of prolamin and EST-SSR loci on chromosome 1H<Superscript>ch</Superscript> from <Emphasis Type="Italic">Hordeum chilense</Emphasis>

Hordeum chilense Roem. et Schult. is a diploid wild South American barley that contains genes of interest for cereal breeding, many of them located on chromosome 1H^ch. In the current study, two H. chilense-wheat addition lines with deletions in the 1H^ch chromosome were used for sub-arm localization of five prolamin (glutenin and gliadin) loci and 33 EST-SSR marker loci on chromosome 1H^ch. The two sets of markers were distributed across five sub-arm chromosome regions. Three glutenin loci (Glu-H ^ch 2, Glu-H ^ch 3, Glu-H ^ch 4) together with the gliadin locus Gli-H ^ch 1 were located on the distal 20% of the 1H^chS arm, whereas the glutenin locus Glu-H ^ch 1 was on the proximal 88% region of 1H^chL. Among 33 EST-SSR marker loci, 7 (21.2%) were on the 1H^chS arm and, of them, 3 (9.1%) were on the distal 20% end and 4 (12.1%) on the proximal 80% region. The 26 loci (78.8%) on 1H^chL were distributed across three different regions: 18 (78.8%) in the proximal 88%, 3 (9.1%) in the distal 12% and 5 (15.2%) in a region less than 12% from the distal end. The deletions in the 1H^ch chromosome added to the common wheat background were thus shown to be useful for determining the sub-arm location of EST-SSR and prolamin loci. This could facilitate the identification of molecular markers linked to genes of agronomic interest and the isolation of such genes for use in common wheat improvement.     

Influence of allelic variations in glutenin on the quality of pan bread and white salted noodles made from Korean wheat cultivars

Dough rheological properties and end-use quality were evaluated to determine the effects of Glu-1 and Glu-3 alleles on those characteristics in Korean wheat cultivars. SDS-sedimentation volume based on protein weight was positively correlated with mixograph parameters and maximum height of dough and also positively correlated with bread volume, crumb firmness and springiness of cooked noodles. Protein content was negatively correlated with optimum water absorption of noodle dough, lightness of noodle dough sheet and hardness and cohesiveness of cooked noodles. Within Glu-1 loci, 1 or 2* subunit and 5 + 10 subunits showed longer mixing time, higher maximum dough height and larger bread volume than other alleles. Cultivars with 13 + 16 subunits at Glu-B1 locus showed higher protein content and optimum water absorption of mixograph than cultivars with 7 + 8 subunits. At Glu-3 loci, Glu-A3d showed longer mixing time than Glu-A3e, and Glu-B3d and Glu-B3h had stronger mixing properties than Glu-B3i. Glu-B3h had higher bread volume and hardness of cooked noodles than Glu-B3d. Glu-D3a had lower protein content than Glu-D3c, and Glu-D3b showed stronger mixing properties than Glu-D3a. Glu-D3c showed lower hardness of cooked noodles than others.     

Molecular genetic mapping of QTL associated with flour water absorption and farinograph related traits in bread wheat

Wheat (Triticum aestivum L.) flour functionality during the dough development and baking processes is an important quality attribute considered by the baking industry. A flour with high water absorption during mixing means more water and less flour is needed, compared to a flour with less water absorption. The objective of this study was to identify quantitative trait loci (QTL) influencing water absorption and dough rheological properties of hard red spring wheat. QTL were mapped on a genetic linkage map that comprised 531 simple sequence repeats (SSRs) and diversity array technology (DArT) marker loci. Composite interval mapping with 139 recombinant inbred lines (RILs) was used to identify QTL within and across two field environments. Six QTL on chromosomes 1A, 1B, 4B, 4D, and 5A were detected for farinograph water absorption. These QTL also confirmed earlier studies that flour water absorption is a function of protein content, starch damage, and gluten strength. In this study, dough rheological properties such as dough development time, dough stability, mixing tolerance index, and time to breakdown were influenced by the high-molecular weight glutenin genes Glu-B1 and Glu-D1.     

Quantitative trait locus analysis of wheat quality traits

Milling and baking quality traits in wheat (Triticum aestivum L.) were studied by QTL analysis in the ITMI population, a set of 114 recombinant inbred lines (RILs) generated from a synthetic-hexaploid (W7985) × bread-wheat (Opata 85) cross. Grain from RILs grown in U.S., French, and Mexican wheat-growing regions was assayed for kernel-texture traits, protein concentration and quality, and dough strength and mixing traits. Only kernel-texture traits showed similar genetic control in all environments, with Opata ha alleles at the hardness locus Ha on chromosome arm 5DS increasing grain hardness, alkaline water retention capacity, and flour yield. Dough strength was most strongly influenced by Opata alleles at 5DS loci near or identical to Ha. Grain protein concentration was associated not with high-molecular-weight glutenin loci but most consistently with the Gli-D2 gliadin locus on chromosome arm 6DS. In Mexican-grown material, a 2DS locus near photoperiod-sensitivity gene Ppd1 accounted for 25% of variation in protein, with the ppd1-coupled allele associated with higher (1.1%) protein concentration. Mixogram traits showed most influence from chromosomal regions containing gliadin or low-molecular-weight glutenin loci on chromosome arms 1AS, 1BS, and 6DS, with the synthetic hexaploid contributing favorable alleles.Some RI lines showed quality values consistently superior to those of the parental material, suggesting the potential of further evaluating new combinations of alleles from diploid and tetraploid relatives, especially alleles of known storage proteins, for improvement of quality traits in wheat cultivars.Contribution number 06-77J from the Kansas Agricultural Experimental Station.     

High molecular weight glutenin subunit composition of Chinese bread wheats

Summary The endosperm storage proteins of 205 Chinese bread wheat cultivars and advanced lines were fractionated by SDS-PAGE to determine their high molecular weight (HMW) glutenin subunit composition. Seventeen alleles were identified: three at Glu-A1, eight at Glu-B1, and six at Glu-D1. The most common alleles were Null, 1, 7+8, 7+9, and 2+12. The results indicate that wheats from different regions differ in their frequencies of HMW glutenin subunits, however, none of the subunits could be related to specific environments. The glutenin quality scores of Chinese wheats ranged from 3 to 10, with an average of 6.7. Increasing quality scores have implications in improving steam-bread making quality for Chinese consumers. On the basis of HMW glutenin subunit composition, Chinese wheats are close to European wheats, especially Italian wheats because several Italian introductions are widely distributed in the pedigrees of Chinese wheat.     

Introgression of useful genes from Thinopyrum intermedium to wheat for improvement of bread‐making quality

To study the influence of genes from Thinopyrum intermedium on traits affecting the bread‐making quality of wheat, two derivatives from a putative disomic addition line in cultivar ‘Vilmorin 27’ were used in cytological, biochemical and molecular characterization. Cytological analysis suggested that one of the derivatives (Line‐1) had a terminal deletion involving the long arm of chromosome 1D (2n = 42, Del‐1DL”), and the other (Line‐2) was a conventional addition line, but also carried the same deletion on chromosome 1D (2n = 44, Thi”+Del‐1DL”). Amplification and sequencing of high‐molecular‐weight glutenin subunit (HMW‐GS) genes coded by the Th. intermedium chromosome in Line‐2 indicated the presence of one x‐type with an extra cysteine and four (rather than one) unique y‐type genes. Rheological studies of Line‐1 showed significantly lower dough strength compared to ‘Vilmorin 27’, confirming the recognized role of Glu‐1D coded HMW‐GSs. Line‐2 showed significantly higher dough strength compared to the background cultivar, indicating a significant potential of Th. intermedium for improvement of bread‐making quality in wheat.     

Genetic diversity of high-molecular-weight glutenin subunit compositions in landraces of hexaploid wheat from Japan

The high-molecular-weight (HMW) glutenin subunit composition of seed storage protein of 174 Japanese hexaploid wheat (Triticum aestivum) landraces have been examined by using sodium dodecyl sulfate polyacrylamide gel electrophoresis system. Twenty four different, major glutenin HMW subunits were identified, and each of the landraces contained three to five subunits and 17 different glutenin subunit patterns were observed for 13 alleles in the landraces. On the basis of HMW glutenin subunits composition, Japanese landraces showed a specific allelic variation, close to Japanese commercial wheats in HMW glutenin subunits, different from those in alien hexaploid wheats. Further, it could be concluded that all common glutenin alleles can be found in the 174 landraces originated from Japan. The variation detected in the glutenin subunits is useful for variety identification, has a bearing on our understanding of hexaploid wheat genetic resource evolution in Japan, and raises questions concerning the nature of this genetic variation. This revised version was published online in July 2006 with corrections to the Cover Date.     

Relationships between different prolamin proteins and some quality properties in durum wheat

The objective of this paper was to study the differences between some prolamin variants coded at the loci Glu-3/Gli-1, Glu-1 and Gli-A2 and their relative roles in durum-wheat quality. F₃ lines from four durum wheat crosses (‘Abadia’בMexicali’. ‘Oscar’בArdente’, ‘Oscar × Mexicali’ and ‘Alaga’בC. of Balazote’) were analysed for gliadin and glutenin composition by electrophoresis. Whole-grain-derived samples were analysed for SDS sedimentation (SDSS) value, mixing properties, and contents of protein and vitreousness. The glutenin patterns LMW-2. LMW-2^? and LMW-2 (CB) at Glu-B3/Gli-B1 were associated with better gluten quality than were LMW-1 and LMW-2*. The glutenin subunits LMW4 and LMW3 + 15 at Glu-A3/Gli-A1 and HMW-1 showed better mixing properties than LMW7 + 12, LMW5 and the null phenotype. respectively. The HMW glutenin subunits 20 + 8 at Glu-B1 showed a negative association with gluten quality, but the rest of the HMW glutenin subunits and α-gliadins did not show any influence on gluten quality. Correlations between the results of the SDSS test and the mixograph were highly significant, but no correlation was found between these results and protein and vitreousness contents. The results are discussed in relation to the development of durum wheat varieties with improved qualities.     

Relationship Between High Molecular Weight Glutenin Subunit Composition and Gluten Quality in Ethiopian-grown Bread and Durum Wheat Cultivars and Lines

The high molecular weight glutenin subunit (HMW-GS) composition of 42 Ethiopian-grown bread wheat and 31 durum wheat cultivars and lines were examined using SDS-PAGE. Low variability in HMW-GS composition was present in both classes of wheat. A total of 10 variants with 14 different HMW patterns and seven variants with six different patterns were identified in bread and durum wheat, respectively, reflecting the limited ability of HMW-GS for cultivar identification. The most predominant alleles were 2*, 7 + 9 and 5 + 10 in bread wheat and nul and 7 + 8 in durum wheat. The Glu-1 quality scores for bread wheat ranged from 6 to 10, with an average value of 8.7. The variation in HMW-GS significantly correlated with and accounted for 44 % of the total variation in gluten quality, measured by the sodium dodecyl sulphate sedimentation test. In durum wheat, HMW-GS variation at Glu-B1 explained about 25 % of the variation in gluten quality. The high frequency of the 7 + 8 alleles among the landraces and the significant contribution of Glu-B1 alleles to the total variation in gluten quality indicate the potential benefit of Ethiopian tetraploid landraces in the development of lines suitable for both bread and pasta production.     

Relationship between common wheat (Triticum aestivum L.) gluten proteins and dough rheological properties

This paper reports the correlation between the rheological properties of bread wheat dough and the types and quantities of endosperm proteins in 28 common wheat cultivars. Different methods were used to analyse the allelic composition of these cultivars and the relative quantities of the different proteins contributing to the gluten structure. Neither dough strength (W) nor tenacity/extensibility (P/L) correlated with allelic composition. Different wheats with the same allelic composition (i.e., with respect to glutenins) showed different rheological properties. The glutenins were the most influential components of W and P/L, especially the high molecular weight (HMW) glutenin subunits and in particular the type x form. These proteins seem to increase W and are the main constituents of the gluten network. The gliadins and low molecular weight (LMW) glutenin subunits appear to act as a “solvent”, and thus modify the rheological properties of the dough by either interfering with the polymerisation of the HMW glutenin subunits, or by altering the relative amounts of the different types of glutenin available. Thus, the protein subunits coded for by the alleles Glu-B1x7 and Glu-D1x5 stabilised the gluten network, whereas those coded for by Glu-B1x17 and Glu-D1x2 had the opposite effect. Dough properties therefore appear to depend on the glutenin/gliadins balance, and on the ratio of the type x and type y HMW proteins. The influence of external factors seems to depend on the allelic composition of each cultivar.     

Allelic variation at the storage protein loci of 55 US-grown white wheats

Fifty soft white and hard white wheat cultivars (Triticum aestivum L.), and five club wheat cultivars (T. compactum L.) were partially characterized in terms of their storage protein compositions, i.e. gliadins, and high molecular weight and low molecular weight glutenin subunits (HMW-GS and LMW-GS, respectively). At the Glu-1 loci, HMW-GS composition 1,7 + 9,2+ 12 was found to be predominant, being expressed in 11 cultivars out of 55. The most common alleles at the loci coding for gliadins and LMW-GS were found to be Gli-A1/Glu-A3a (43.6%), Gli-B1/Glu-B3b (36.4%), Gli-D1a/Glu-D3a (38.1%) and Gli-Dli/Glu-D3a (21.8%). Two-dimensional fractionation (acid-poly-acrylamide gel electrophoresis (A-PAGE) × sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE)) of reduced and alkylated glutenins revealed that the number and the relative mobility of LMW-GS polypeptides were different from those reported for the corresponding Glu-3 alleles of hard-bread wheat cultivars. This result could account for the different technological properties of soft white wheats compared with hard-bread wheat cultivars, owing to the major impact of LMW-GS on dough quality.     

Recombination within the Gli-B1 Locus in Durum Wheat

Recombination within the closely linked genes encoding for omega and gamma gliadins at the complex Gli-B1 locus present on the short arm of chromosome 1B was detected in a durum-wheat line (Triticum durum) from Iran. This recombinant differs from a previous one the authors detected in the durum-wheat cultivar ‘Berillo’ since it shows the gamma gliadin component 45 associated with a triplet of omega components usually found linked with the allelic gamma gliadin 42. Analysis of low-molecular-weight glutenin subunits, encoded by genes at the complex Glu-B3 locus associated with the Gli-B1 locus, showed the presence of the protein type designated LMW-1 which is peculiar to durum-wheat cultivars possessing the gamma gliadin 42.     

Characterization of a partial amphiploid between Triticum aestivum cv. Chinese Spring and Thinopyrum intermedium ssp. trichophorum

A partial amphiploid, TE-3, between Triticum aestivum cv. Chinese Spring (CS) and Thinopyrum intermedium ssp. trichophorum was characterized by cytological observation, genomic in situ hybridization (GISH), seed storage protein electrophoresis and disease resistance screening. The TE-3 plants were deeply covered with pubescence, which is characteristic of the Th. intermedium ssp. trichophorum parent. Feulgen staining of the somatic metaphases revealed that the chromosome number varied from 52 to 56. TE-3 pollen mother cells (PMCs) regularly showed two to four univalents and 25 to 27 bivalents, indicating a degree of cytological instability. Giemsa-C banding showed that the Thinopyrum chromosomes in TE-3 produced strong heterochromatin bands. GISH analysis suggested that the alien chromosomes in TE-3 consisted of eight St chromosomes, four J^s chromosomes, and two J genome chromosomes, as well as two St-J translocation chromosomes. Seeds storage proteins separated by acid polyacrylamide gel electrophoresis (APAGE) and sodium dodecyl sulphate – polyacrylamide gel electrophoresis (SDS-PAGE) showed that TE-3 expressed some of Th. intermedium ssp. trichophorum specific gliadin and glutenin bands. When inoculated with stripe rust and powdery mildew isolates, TE-3 expressed resistance derived from its Thinopyrum parent. It appears that TE-3 can be used as a donor source in wheat breeding programs to introduce novel variation for quality and disease resistance.     

Bread-Making Quality Indices in Triticum aestivum Progenies. Implications in Breeding for Better Bread Wheat

Bread-making quality indices (dough strength and dough mixing stability) in relation to flour protein content, glutenin/gliadin ratio, and high-molecular-weight (HMW) subunits of glutenin have been investigated in Triticum aestivum progenies during a three year agronomic trial. Dough strength (W) proved to be a fairly stable characteristic, slightly but positively correlated with flour protein content. High could be associated with a high glutenin/gliadin ratio as well as with the presence of specific HMW. subunits of glutenin, while high protein content tended to favour a balanced dough tenacity-extensibility ratio (P/L = 0.4—0.6). Satisfactory values of dough-mixing stability were frequently observed in association with good expression of W showing that the two quality traits may coexist without much difficulty in the same genotype. From the plant breeding standpoint the data suggest feasible to obtain high dough strength by concentrating in a genotype the HMW subunits of glutenin known to have a beneficial effect on W. However, very high W may present unfavourable P/L ratios. This possibility is enhanced when the flour has a low protein content which often occurs in high yielding genotypes.     

Grain quality and yield characteristics of D-genome disomic substitution lines in 'Langdon' (Triticum turgidum var. durum)

Sets of D-genome disomic substitution lines of ‘Langdon’ (Triticum turgidum var. durum) were used to study the effect of chromosome substitutions on grain yield and flour technological properties. In general, the substitution of any D-genome chromosome had a detrimental effect on grain yield and growth vigour (some lines were sterile). SDS-sedimentation, SE-HPLC and two-gram mixograph procedures were used to measure dough strength of the lines studied. Significant correlations were observed between protein concentration and grain yield and other quality parameters such as SDS-sedimentation value, the proportion of glutenin, dough mix time and peak resistance. Most of the quality characters were highly correlated with each other. Substitution of chromosomes 1D, 5D, 2D and 7D resulted in positive responses to SDS-sedimentation values, but only chromosome 1D had positive effects on the proportion of peak 1 (P₁%), measured by SE-HPLC. Besides the major influence of chromosome 1D on three major mixograph parameters (mixing time, peak resistance and resistance breakdown), chromosome 5D also exhibited significant effects on these mixing parameters. Principal-component analysis showed that the predominant effect on durum-wheat rheological properties was from chromosome 1D, whereas chromosome 5D had a major effect on grain hardness (50%) and increased the whiteness of the flour.     

Influence of high molecular weight glutenin subunit substitution on rheological behaviour and bread-baking quality of near-isogenic lines developed from Chinese wheats

Three near‐isogenic lines (NILs) of wheat involving Glu‐B1 and Glu‐D1 alleles were used to study the genetic contribution of high molecular weight glutenin subunits (HMW‐GS) to gluten strength. The HMW‐GS composition of each NILs was determined by SDS‐PAGE. No significant differences were found in grain protein contents among the NILs. Gluten strength and dough‐mixing properties were measured by the Farinograph, the Extensograph, and SDS‐sedimentation (SDS‐SE). Results indicated that line 2, containing the Glu‐1B 14 + 15 and Glu‐1D 5 + 10 combination of subunits, had higher values for flour quality, dough rheological parameters, and bread‐baking quality when compared with lines 8 and 13. Line 8, containing Glu‐1B 7 + 9 and Glu‐1D 5 + 10, was better than line 13 with the Glu‐1B 14 + 15 and Glu‐1D 10 combination. Some major parameters appeared significantly different. The presence of Glu‐1B 14 + 15 was associated with higher dough strength based on SDS‐SE volume and several rheological parameters when compared with Glu‐1B 7 + 9. Lines with subunit 10 at Glu‐D1 performed significantly worse than those with 5 + 10 in gluten index, SDS‐SE volume, Farinograph stability time, Extensograph area and bread‐baking quality.     

Analysis of D-prolamins synthesized by the Hordeum chilense genome and their effects on gluten strength in hexaploid tritordeum

Hexaploid tritordeum is the amphiploid derived from the cross between Hordeum chilense and durum wheat. The storage proteins synthesized in the H^ch genome influence the gluten strength of this amphiploid. The D‐prolamins of H. chilense have been analysed by sodium dodecyl sulphate‐polyacrylamide gel electrophoresis with and without urea. A new locus named Glu‐H^ch3 has been detected. The effects of allelic variation at this locus on gluten strength, as measured the sodium dodecyl sulphate sedimentation test, were determined using seeds of 92 lines from a cross of two hexaploid tritordeum lines. Two allelic variants have been detected for this locus, which have shown different effects on gluten strength.     

Variation at glutenin subunit loci,single kernel characterization and evaluation of grain protein in East African bread wheat varieties

Wheat breeding programs worldwide aim at developing cultivars that meet end user quality attributes demanded by producers, processors, and consumers. Selecting from breeding populations created from well characterized parental germplasm provides the best opportunity of identifying cultivars that combine the best alleles and grain phenotypes for the desired technological applications. In this study, 216 bread wheat lines associated with Ethiopian and Kenyan breeding programs including a few founder lines were profiled for high molecular weight glutenin subunits and low molecular weight glutenin subunits by SDS-PAGE. Additionally, total crude protein, relative puroindoline content by SDS-PAGE, kernel diameter, kernel weight and kernel hardness by SKCS were determined. Extensive allelic variation at the glutenin subunit loci was found, with Glu-B1 and Glu-B3 having highest diversity across subpopulations. Relative to wild type cultivar ‘Alpowa-1-soft’, the founder line BW21 had the lowest puroindoline content. The frequencies of soft and very soft wheat classes were lowest in the Ethiopian subpopulation and highest among the Kenyan lines. Accordingly, 12 lines considered to have optimal combinations of glutenin subunit alleles and kernel characteristics were highlighted and recommended for cultivar improvement.