TY - JOUR T1 - Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivum L.) significantly reduces dough strength and breadmaking quality. AU - Zhen,Shoumin, AU - Han,Caixia, AU - Ma,Chaoying, AU - Gu,Aiqin, AU - Zhang,Ming, AU - Shen,Xixi, AU - Li,Xiaohui, AU - Yan,Yueming, Y1 - 2014/12/19/ PY - 2014/09/17/received PY - 2014/12/05/accepted PY - 2014/12/20/entrez PY - 2014/12/20/pubmed PY - 2015/11/3/medline SP - 367 EP - 367 JF - BMC plant biology JO - BMC Plant Biol VL - 14 N2 - BACKGROUND: Low-molecular-weight glutenin subunits (LMW-GS), encoded by Glu-3 complex loci in hexaploid wheat, play important roles in the processing quality of wheat flour. To date, the molecular characteristics and effects on dough quality of individual Glu-3 alleles and their encoding proteins have been poorly studied. We used a Glu-A3 deletion line of the Chinese Spring (CS-n) wheat variety to conduct the first comprehensive study on the molecular characteristics and functional properties of the LMW-GS allele Glu-A3a. RESULTS: The Glu-A3a allele at the Glu-A3 locus in CS and its deletion in CS-n were identified and characterized by proteome and molecular marker methods. The deletion of Glu-A3a had no significant influence on plant morphological and yield traits, but significantly reduced the dough strength and breadmaking quality compared to CS. The complete sequence of the Glu-A3a allele was cloned and characterized, which was found to encode a B-subunit with longer repetitive domains and an increased number of α-helices. The Glu-A3a-encoded B-subunit showed a higher expression level and accumulation rate during grain development. These characteristics of the Glu-A3a allele could contribute to achieving superior gluten quality and demonstrate its potential application to wheat quality improvement. Furthermore, an allele-specific polymerase chain reaction (AS-PCR) marker for the Glu-A3a allele was developed and validated using different bread wheat cultivars, including near-isogenic lines (NILs) and recombinant inbred lines (RILs), which could be used as an effective molecular marker for gluten quality improvement through marker-assisted selection. CONCLUSIONS: This work demonstrated that the LMW-GS allele Glu-A3a encodes a specific LMW-i type B-subunit that significantly affects wheat dough strength and breadmaking quality. The Glu-A3a-encoded B-subunit has a long repetitive domain and more α-helix structures as well as a higher expression level and accumulation rate during grain development, which could facilitate the formation of wheat with a stronger dough structure and superior breadmaking quality. SN - 1471-2229 UR - https://www.unboundmedicine.com/medline/citation/25524150/Deletion_of_the_low_molecular_weight_glutenin_subunit_allele_Glu_A3a_of_wheat__Triticum_aestivum_L___significantly_reduces_dough_strength_and_breadmaking_quality_ DB - PRIME DP - Unbound Medicine ER -