Aegilops tauschii is the donor of the D genome of common wheat (Triticum aestivum). Genetic variation of HMW glutenin subunits encoded by the Glu-1Dt locus of Ae. tauschii has been found to be higher than that specifi...Aegilops tauschii is the donor of the D genome of common wheat (Triticum aestivum). Genetic variation of HMW glutenin subunits encoded by the Glu-1Dt locus of Ae. tauschii has been found to be higher than that specified by the Glu-1D locus in common wheat. In the present note, we report the identification of a novel HMW glutenin subunit, Dy13t, from Ae. tauschii. The newly identified subunit pos-sessed an electrophoretic mobility that was faster than that of the Dy12 subunit of common wheat. The complete ORF of encoding the Dy13t subunit contained 624 codons (excluding the stop codons). The amino acid sequence deduced from the Dy13t gene ORF was the shortest among those of the previ-ously reported subunits derived by the D genome. A further comparison of Dy13t amino acid sequence with those of the subunits characterized from the A, B, D, R genomes of Triticeae showed that the smaller size of the Dy13t subunit was associated with a reduction in the size of its repetitive domain.展开更多
This study evaluated the quality potential of seven synthetic hexaploid wheats(2 n=6 x=42, AABBDD) expressing only allelic variation at Glu-D1 of Aegilops tauschii(SHWSD). Major quality parameters related to dough str...This study evaluated the quality potential of seven synthetic hexaploid wheats(2 n=6 x=42, AABBDD) expressing only allelic variation at Glu-D1 of Aegilops tauschii(SHWSD). Major quality parameters related to dough strength, gluten proteins(including high-molecular-weight glutenin subunits(HMW-GS) and low-molecular-weight glutenin subunits(LMW-GS), gliadins), and their ratios between SHWSD and the weak gluten wheat control Chuannong 16(CN16) were measured in at least three environments(except STD7). The zeleny sedimentation value(ZSV), dough development time(DDT), dough stability time(DST), and farinograph quality number(FQN) of SHWSD were considered stable under different environments, with their respective ranges being 8.00–17.67 mL, 0.57–1.50 min, 0.73–1.80 min, and 9.50–27.00. The ZSV, DDT, DST, and FQN of SHWSD were smaller than those of CN16, suggesting that SHWSD had a weaker dough strength than CN16. Although SHWSD had a lower gluten index than CN16, its wet and dry gluten contents were similar to or even higher than those of CN16 in all environments tested. The protein content of grains(12.81–18.21%) and flours(14.20–20.31%) in SHWSD was higher than that in CN16. The amount of HMW-GS in SHWSD sharply decreased under the expression of fewer HMW-GS genes, and the LMW-GS, gliadins, and total glutenins were simultaneously increased in SHWSD in comparison with CN16. Moreover, SHWSD had higher ratios of LMWGS/glutenin and gliadin/glutenin but a lower ratio of HMW-GS/glutenin than CN16. These results provide necessary information for the utilization of SHWSD in weak-gluten wheat breeding.展开更多
基金This work was supported by the "973" Key Basic Research and Development Program (Grant No. G1998010208) the special fund for biotechnology research from the Chinese Academy of Sciences.
文摘Aegilops tauschii is the donor of the D genome of common wheat (Triticum aestivum). Genetic variation of HMW glutenin subunits encoded by the Glu-1Dt locus of Ae. tauschii has been found to be higher than that specified by the Glu-1D locus in common wheat. In the present note, we report the identification of a novel HMW glutenin subunit, Dy13t, from Ae. tauschii. The newly identified subunit pos-sessed an electrophoretic mobility that was faster than that of the Dy12 subunit of common wheat. The complete ORF of encoding the Dy13t subunit contained 624 codons (excluding the stop codons). The amino acid sequence deduced from the Dy13t gene ORF was the shortest among those of the previ-ously reported subunits derived by the D genome. A further comparison of Dy13t amino acid sequence with those of the subunits characterized from the A, B, D, R genomes of Triticeae showed that the smaller size of the Dy13t subunit was associated with a reduction in the size of its repetitive domain.
基金the National Natural Science Foundation of China(31771783 and U1403185)the National Key R&D Program of China(2016YFD0100502 and 2017YFD0100903)the Sichuan Science and Technology Program,China(2018HH0113 and 2018HH0130)。
文摘This study evaluated the quality potential of seven synthetic hexaploid wheats(2 n=6 x=42, AABBDD) expressing only allelic variation at Glu-D1 of Aegilops tauschii(SHWSD). Major quality parameters related to dough strength, gluten proteins(including high-molecular-weight glutenin subunits(HMW-GS) and low-molecular-weight glutenin subunits(LMW-GS), gliadins), and their ratios between SHWSD and the weak gluten wheat control Chuannong 16(CN16) were measured in at least three environments(except STD7). The zeleny sedimentation value(ZSV), dough development time(DDT), dough stability time(DST), and farinograph quality number(FQN) of SHWSD were considered stable under different environments, with their respective ranges being 8.00–17.67 mL, 0.57–1.50 min, 0.73–1.80 min, and 9.50–27.00. The ZSV, DDT, DST, and FQN of SHWSD were smaller than those of CN16, suggesting that SHWSD had a weaker dough strength than CN16. Although SHWSD had a lower gluten index than CN16, its wet and dry gluten contents were similar to or even higher than those of CN16 in all environments tested. The protein content of grains(12.81–18.21%) and flours(14.20–20.31%) in SHWSD was higher than that in CN16. The amount of HMW-GS in SHWSD sharply decreased under the expression of fewer HMW-GS genes, and the LMW-GS, gliadins, and total glutenins were simultaneously increased in SHWSD in comparison with CN16. Moreover, SHWSD had higher ratios of LMWGS/glutenin and gliadin/glutenin but a lower ratio of HMW-GS/glutenin than CN16. These results provide necessary information for the utilization of SHWSD in weak-gluten wheat breeding.
