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Low-molecular-weight glutenin subunits from the 1U genome of Aegilops umbellulata confer superior dough rheological properties and improve breadmaking quality of bread wheat.
J Sci Food Agric. 2018 Apr; 98(6):2156-2167.JS

Abstract

BACKGROUND

Wheat-related genomes may carry new glutenin genes with the potential for quality improvement of breadmaking. In this study, we estimated the gluten quality properties of the wheat line CNU609 derived from crossing between Chinese Spring (CS, Triticum aestivum L., 2n = 6x = 42, AABBDD) and the wheat Aegilops umbellulata (2n = 2x = 14, UU) 1U(1B) substitution line, and investigated the function of 1U-encoded low-molecular-weight glutenin subunits (LMW-GS).

RESULTS

The main quality parameters of CNU609 were significantly improved due to introgression of the 1U genome, including dough development time, stability time, farinograph quality number, gluten index, loaf size and inner structure. Glutenin analysis showed that CNU609 and CS had the same high-molecular-weight glutenin subunit (HMW-GS) composition, but CNU609 carried eight specific 1U genome-encoded LMW-GS. The introgression of the 1U-encoded LMW-GS led to more and larger protein body formation in the CNU609 endosperm. Two new LMW-m type genes from the 1U genome, designated Glu-U3a and Glu-U3b, were cloned and characterized. Secondary structure prediction implied that both Glu-U3a and Glu-U3b encode subunits with high α-helix and β-strand content that could benefit the formation of superior gluten structure.

CONCLUSION

Our results indicate that the 1U genome has superior LMW-GS that can be used as new gene resources for wheat gluten quality improvement. © 2017 Society of Chemical Industry.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Wang J
College of Life Science, Capital Normal University, Beijing, China.
Wang C
College of Life Science, Capital Normal University, Beijing, China.
Zhen S
College of Life Science, Capital Normal University, Beijing, China.
Li X
College of Life Science, Capital Normal University, Beijing, China.
Yan Y
College of Life Science, Capital Normal University, Beijing, China. Hubei Collaborative Innovation Center for Grain Industry (HCICGI), Yangtze University, Jingzhou, China.

MeSH

BreadCookingFood AdditivesGenome, PlantGlutensHybridization, GeneticPoaceaeProtein Structure, SecondaryRheologyTriticum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28960410

Citation

Wang, Jian, et al. "Low-molecular-weight Glutenin Subunits From the 1U Genome of Aegilops Umbellulata Confer Superior Dough Rheological Properties and Improve Breadmaking Quality of Bread Wheat." Journal of the Science of Food and Agriculture, vol. 98, no. 6, 2018, pp. 2156-2167.
Wang J, Wang C, Zhen S, et al. Low-molecular-weight glutenin subunits from the 1U genome of Aegilops umbellulata confer superior dough rheological properties and improve breadmaking quality of bread wheat. J Sci Food Agric. 2018;98(6):2156-2167.
Wang, J., Wang, C., Zhen, S., Li, X., & Yan, Y. (2018). Low-molecular-weight glutenin subunits from the 1U genome of Aegilops umbellulata confer superior dough rheological properties and improve breadmaking quality of bread wheat. Journal of the Science of Food and Agriculture, 98(6), 2156-2167. https://doi.org/10.1002/jsfa.8700
Wang J, et al. Low-molecular-weight Glutenin Subunits From the 1U Genome of Aegilops Umbellulata Confer Superior Dough Rheological Properties and Improve Breadmaking Quality of Bread Wheat. J Sci Food Agric. 2018;98(6):2156-2167. PubMed PMID: 28960410.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Low-molecular-weight glutenin subunits from the 1U genome of Aegilops umbellulata confer superior dough rheological properties and improve breadmaking quality of bread wheat. AU - Wang,Jian, AU - Wang,Chang, AU - Zhen,Shoumin, AU - Li,Xiaohui, AU - Yan,Yueming, Y1 - 2017/10/30/ PY - 2017/06/12/received PY - 2017/09/20/revised PY - 2017/09/20/accepted PY - 2017/9/30/pubmed PY - 2018/4/13/medline PY - 2017/9/30/entrez KW - CS-Ae. umbellulata-derived line KW - LMW-GS KW - breadmaking quality KW - dough strength KW - molecular cloning KW - protein body SP - 2156 EP - 2167 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 98 IS - 6 N2 - BACKGROUND: Wheat-related genomes may carry new glutenin genes with the potential for quality improvement of breadmaking. In this study, we estimated the gluten quality properties of the wheat line CNU609 derived from crossing between Chinese Spring (CS, Triticum aestivum L., 2n = 6x = 42, AABBDD) and the wheat Aegilops umbellulata (2n = 2x = 14, UU) 1U(1B) substitution line, and investigated the function of 1U-encoded low-molecular-weight glutenin subunits (LMW-GS). RESULTS: The main quality parameters of CNU609 were significantly improved due to introgression of the 1U genome, including dough development time, stability time, farinograph quality number, gluten index, loaf size and inner structure. Glutenin analysis showed that CNU609 and CS had the same high-molecular-weight glutenin subunit (HMW-GS) composition, but CNU609 carried eight specific 1U genome-encoded LMW-GS. The introgression of the 1U-encoded LMW-GS led to more and larger protein body formation in the CNU609 endosperm. Two new LMW-m type genes from the 1U genome, designated Glu-U3a and Glu-U3b, were cloned and characterized. Secondary structure prediction implied that both Glu-U3a and Glu-U3b encode subunits with high α-helix and β-strand content that could benefit the formation of superior gluten structure. CONCLUSION: Our results indicate that the 1U genome has superior LMW-GS that can be used as new gene resources for wheat gluten quality improvement. © 2017 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/28960410/Low_molecular_weight_glutenin_subunits_from_the_1U_genome_of_Aegilops_umbellulata_confer_superior_dough_rheological_properties_and_improve_breadmaking_quality_of_bread_wheat_ DB - PRIME DP - Unbound Medicine ER -