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New insights into the organization, recombination, expression and functional mechanism of low molecular weight glutenin subunit genes in bread wheat.
PLoS One. 2010 Oct 21; 5(10):e13548.Plos

Abstract

The bread-making quality of wheat is strongly influenced by multiple low molecular weight glutenin subunit (LMW-GS) proteins expressed in the seeds. However, the organization, recombination and expression of LMW-GS genes and their functional mechanism in bread-making are not well understood. Here we report a systematic molecular analysis of LMW-GS genes located at the orthologous Glu-3 loci (Glu-A3, B3 and D3) of bread wheat using complementary approaches (genome wide characterization of gene members, expression profiling, proteomic analysis). Fourteen unique LMW-GS genes were identified for Xiaoyan 54 (with superior bread-making quality). Molecular mapping and recombination analyses revealed that the three Glu-3 loci of Xiaoyan 54 harbored dissimilar numbers of LMW-GS genes and covered different genetic distances. The number of expressed LMW-GS in the seeds was higher in Xiaoyan 54 than in Jing 411 (with relatively poor bread-making quality). This correlated with the finding of higher numbers of active LMW-GS genes at the A3 and D3 loci in Xiaoyan 54. Association analysis using recombinant inbred lines suggested that positive interactions, conferred by genetic combinations of the Glu-3 locus alleles with more numerous active LMW-GS genes, were generally important for the recombinant progenies to attain high Zeleny sedimentation value (ZSV), an important indicator of bread-making quality. A higher number of active LMW-GS genes tended to lead to a more elevated ZSV, although this tendency was influenced by genetic background. This work provides substantial new insights into the genomic organization and expression of LMW-GS genes, and molecular genetic evidence suggesting that these genes contribute quantitatively to bread-making quality in hexaploid wheat. Our analysis also indicates that selection for high numbers of active LMW-GS genes can be used for improvement of bread-making quality in wheat breeding.

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Authors+Show Affiliations

Dong L
State Key Laboratory of Plant Cell and Chromosome Engineering, National Center for Plant Gene Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, China.
Zhang X
No affiliation info available
Liu D
No affiliation info available
Fan H
No affiliation info available
Sun J
No affiliation info available
Zhang Z
No affiliation info available
Qin H
No affiliation info available
Li B
No affiliation info available
Hao S
No affiliation info available
Li Z
No affiliation info available
Wang D
No affiliation info available
Zhang A
No affiliation info available
Ling HQ
No affiliation info available

MeSH

AllelesAmino Acid SequenceChromosomes, Artificial, BacterialElectrophoresis, Gel, Two-DimensionalGene Expression ProfilingGlutensMolecular Sequence DataMolecular WeightRecombination, GeneticReverse Transcriptase Polymerase Chain ReactionSpectrometry, Mass, Matrix-Assisted Laser Desorption-IonizationTriticum

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20975830

Citation

Dong, Lingli, et al. "New Insights Into the Organization, Recombination, Expression and Functional Mechanism of Low Molecular Weight Glutenin Subunit Genes in Bread Wheat." PloS One, vol. 5, no. 10, 2010, pp. e13548.
Dong L, Zhang X, Liu D, et al. New insights into the organization, recombination, expression and functional mechanism of low molecular weight glutenin subunit genes in bread wheat. PLoS One. 2010;5(10):e13548.
Dong, L., Zhang, X., Liu, D., Fan, H., Sun, J., Zhang, Z., Qin, H., Li, B., Hao, S., Li, Z., Wang, D., Zhang, A., & Ling, H. Q. (2010). New insights into the organization, recombination, expression and functional mechanism of low molecular weight glutenin subunit genes in bread wheat. PloS One, 5(10), e13548. https://doi.org/10.1371/journal.pone.0013548
Dong L, et al. New Insights Into the Organization, Recombination, Expression and Functional Mechanism of Low Molecular Weight Glutenin Subunit Genes in Bread Wheat. PLoS One. 2010 Oct 21;5(10):e13548. PubMed PMID: 20975830.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - New insights into the organization, recombination, expression and functional mechanism of low molecular weight glutenin subunit genes in bread wheat. AU - Dong,Lingli, AU - Zhang,Xiaofei, AU - Liu,Dongcheng, AU - Fan,Huajie, AU - Sun,Jiazhu, AU - Zhang,Zhongjuan, AU - Qin,Huanju, AU - Li,Bin, AU - Hao,Shanting, AU - Li,Zhensheng, AU - Wang,Daowen, AU - Zhang,Aimin, AU - Ling,Hong-Qing, Y1 - 2010/10/21/ PY - 2010/05/31/received PY - 2010/09/24/accepted PY - 2010/10/27/entrez PY - 2010/10/27/pubmed PY - 2011/3/8/medline SP - e13548 EP - e13548 JF - PloS one JO - PLoS One VL - 5 IS - 10 N2 - The bread-making quality of wheat is strongly influenced by multiple low molecular weight glutenin subunit (LMW-GS) proteins expressed in the seeds. However, the organization, recombination and expression of LMW-GS genes and their functional mechanism in bread-making are not well understood. Here we report a systematic molecular analysis of LMW-GS genes located at the orthologous Glu-3 loci (Glu-A3, B3 and D3) of bread wheat using complementary approaches (genome wide characterization of gene members, expression profiling, proteomic analysis). Fourteen unique LMW-GS genes were identified for Xiaoyan 54 (with superior bread-making quality). Molecular mapping and recombination analyses revealed that the three Glu-3 loci of Xiaoyan 54 harbored dissimilar numbers of LMW-GS genes and covered different genetic distances. The number of expressed LMW-GS in the seeds was higher in Xiaoyan 54 than in Jing 411 (with relatively poor bread-making quality). This correlated with the finding of higher numbers of active LMW-GS genes at the A3 and D3 loci in Xiaoyan 54. Association analysis using recombinant inbred lines suggested that positive interactions, conferred by genetic combinations of the Glu-3 locus alleles with more numerous active LMW-GS genes, were generally important for the recombinant progenies to attain high Zeleny sedimentation value (ZSV), an important indicator of bread-making quality. A higher number of active LMW-GS genes tended to lead to a more elevated ZSV, although this tendency was influenced by genetic background. This work provides substantial new insights into the genomic organization and expression of LMW-GS genes, and molecular genetic evidence suggesting that these genes contribute quantitatively to bread-making quality in hexaploid wheat. Our analysis also indicates that selection for high numbers of active LMW-GS genes can be used for improvement of bread-making quality in wheat breeding. SN - 1932-6203 UR - https://www.unboundmedicine.com/medline/citation/20975830/New_insights_into_the_organization_recombination_expression_and_functional_mechanism_of_low_molecular_weight_glutenin_subunit_genes_in_bread_wheat_ L2 - https://dx.plos.org/10.1371/journal.pone.0013548 DB - PRIME DP - Unbound Medicine ER -