Tags

Type your tag names separated by a space and hit enter

Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivum L.) significantly reduces dough strength and breadmaking quality.
BMC Plant Biol. 2014 Dec 19; 14:367.BP

Abstract

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.

Authors

No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

25524150

Citation

Zhen, Shoumin, et al. "Deletion of the Low-molecular-weight Glutenin Subunit Allele Glu-A3a of Wheat (Triticum Aestivum L.) Significantly Reduces Dough Strength and Breadmaking Quality." BMC Plant Biology, vol. 14, 2014, p. 367.
Zhen S, Han C, Ma C, et al. Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivum L.) significantly reduces dough strength and breadmaking quality. BMC Plant Biol. 2014;14:367.
Zhen, S., Han, C., Ma, C., Gu, A., Zhang, M., Shen, X., Li, X., & Yan, Y. (2014). Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivum L.) significantly reduces dough strength and breadmaking quality. BMC Plant Biology, 14, 367. https://doi.org/10.1186/s12870-014-0367-3
Zhen S, et al. Deletion of the Low-molecular-weight Glutenin Subunit Allele Glu-A3a of Wheat (Triticum Aestivum L.) Significantly Reduces Dough Strength and Breadmaking Quality. BMC Plant Biol. 2014 Dec 19;14:367. PubMed PMID: 25524150.
* Article titles in AMA citation format should be in sentence-case
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_ L2 - https://bmcplantbiol.biomedcentral.com/articles/10.1186/s12870-014-0367-3 DB - PRIME DP - Unbound Medicine ER -