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Characterization of an Integrated Active Glu-1Ay Allele in Common Wheat from Wild Emmer and Its Potential Role in Flour Improvement.
Int J Mol Sci. 2018 Mar 21; 19(4)IJ

Abstract

Glu-1Ay, one of six genes encoding a high molecular weight glutenin subunit (HMW-GS), is frequently silenced in hexaploid common wheat. Here, an active allele of Glu-1Ay was integrated from wild emmer wheat (Triticum turgidum ssp. dicoccoides) accession D97 into the common wheat (Triticum aestivum) cultivar Chuannong 16 via the repeated self-fertilization of the pentaploid interspecific hybrid, culminating in the selection of a line TaAy7-40 shown to express the wild emmer Glu-1Ay allele. The open reading frame of this allele was a 1830 bp long sequence, demonstrated by its heterologous expression in Escherichia coli to encode a 608-residue polypeptide. Its nucleotide sequence was 99.2% identical to that of the sequence within the wild emmer parent. The TaAy7-40 introgression line containing the active Glu-1Ay allele showed higher protein content, higher sodium dodecyl sulfate (SDS) sedimentation value, higher content of wet gluten in the flour, higher grain weight, and bigger grain size than Chuannong 16. The end-use quality parameters of the TaAy7-40 were superior to those of the medium gluten common wheat cultivars Mianmai 37 and Neimai 9. Thus, the active Glu-1Ay allele might be of potential value in breeding programs designed to improve wheat flour quality.

Authors+Show Affiliations

Triticeae Research Institute, Sichuan Agricultural University, Wenjiang 611130, China. shenhuawzz@163.com. Key Laboratory of Crop Genetic Resources and Improvement, Ministry of Education, Sichuan Agricultural University, Ya'an 625014, China. shenhuawzz@163.com.Triticeae Research Institute, Sichuan Agricultural University, Wenjiang 611130, China. lhuang@sicau.edu.cn. Key Laboratory of Crop Genetic Resources and Improvement, Ministry of Education, Sichuan Agricultural University, Ya'an 625014, China. lhuang@sicau.edu.cn.Triticeae Research Institute, Sichuan Agricultural University, Wenjiang 611130, China. wubihua2017@126.com. Key Laboratory of Crop Genetic Resources and Improvement, Ministry of Education, Sichuan Agricultural University, Ya'an 625014, China. wubihua2017@126.com.Triticeae Research Institute, Sichuan Agricultural University, Wenjiang 611130, China. hujiliang2017@sina.com. Key Laboratory of Crop Genetic Resources and Improvement, Ministry of Education, Sichuan Agricultural University, Ya'an 625014, China. hujiliang2017@sina.com.Triticeae Research Institute, Sichuan Agricultural University, Wenjiang 611130, China. zlimba@163.com. Key Laboratory of Crop Genetic Resources and Improvement, Ministry of Education, Sichuan Agricultural University, Ya'an 625014, China. zlimba@163.com.Triticeae Research Institute, Sichuan Agricultural University, Wenjiang 611130, China. pengfeiqi@hotmail.com. Key Laboratory of Crop Genetic Resources and Improvement, Ministry of Education, Sichuan Agricultural University, Ya'an 625014, China. pengfeiqi@hotmail.com.Triticeae Research Institute, Sichuan Agricultural University, Wenjiang 611130, China. ylzheng@sicau.edu.cn. Key Laboratory of Crop Genetic Resources and Improvement, Ministry of Education, Sichuan Agricultural University, Ya'an 625014, China. ylzheng@sicau.edu.cn.Triticeae Research Institute, Sichuan Agricultural University, Wenjiang 611130, China. dcliu7@yahoo.com. Key Laboratory of Crop Genetic Resources and Improvement, Ministry of Education, Sichuan Agricultural University, Ya'an 625014, China. dcliu7@yahoo.com.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29561750

Citation

Wang, Zhenzhen, et al. "Characterization of an Integrated Active Glu-1Ay Allele in Common Wheat From Wild Emmer and Its Potential Role in Flour Improvement." International Journal of Molecular Sciences, vol. 19, no. 4, 2018.
Wang Z, Huang L, Wu B, et al. Characterization of an Integrated Active Glu-1Ay Allele in Common Wheat from Wild Emmer and Its Potential Role in Flour Improvement. Int J Mol Sci. 2018;19(4).
Wang, Z., Huang, L., Wu, B., Hu, J., Jiang, Z., Qi, P., Zheng, Y., & Liu, D. (2018). Characterization of an Integrated Active Glu-1Ay Allele in Common Wheat from Wild Emmer and Its Potential Role in Flour Improvement. International Journal of Molecular Sciences, 19(4). https://doi.org/10.3390/ijms19040923
Wang Z, et al. Characterization of an Integrated Active Glu-1Ay Allele in Common Wheat From Wild Emmer and Its Potential Role in Flour Improvement. Int J Mol Sci. 2018 Mar 21;19(4) PubMed PMID: 29561750.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of an Integrated Active Glu-1Ay Allele in Common Wheat from Wild Emmer and Its Potential Role in Flour Improvement. AU - Wang,Zhenzhen, AU - Huang,Lin, AU - Wu,Bihua, AU - Hu,Jiliang, AU - Jiang,Zilong, AU - Qi,Pengfei, AU - Zheng,Youliang, AU - Liu,Dengcai, Y1 - 2018/03/21/ PY - 2018/02/25/received PY - 2018/03/14/revised PY - 2018/03/14/accepted PY - 2018/3/22/entrez PY - 2018/3/22/pubmed PY - 2018/9/4/medline KW - Glu-1Ay KW - Triticum aestivum KW - Triticum turgidum ssp. dicoccoides KW - distant hybridization KW - flour quality KW - high molecular weight glutenin subunit KW - introgression line JF - International journal of molecular sciences JO - Int J Mol Sci VL - 19 IS - 4 N2 - Glu-1Ay, one of six genes encoding a high molecular weight glutenin subunit (HMW-GS), is frequently silenced in hexaploid common wheat. Here, an active allele of Glu-1Ay was integrated from wild emmer wheat (Triticum turgidum ssp. dicoccoides) accession D97 into the common wheat (Triticum aestivum) cultivar Chuannong 16 via the repeated self-fertilization of the pentaploid interspecific hybrid, culminating in the selection of a line TaAy7-40 shown to express the wild emmer Glu-1Ay allele. The open reading frame of this allele was a 1830 bp long sequence, demonstrated by its heterologous expression in Escherichia coli to encode a 608-residue polypeptide. Its nucleotide sequence was 99.2% identical to that of the sequence within the wild emmer parent. The TaAy7-40 introgression line containing the active Glu-1Ay allele showed higher protein content, higher sodium dodecyl sulfate (SDS) sedimentation value, higher content of wet gluten in the flour, higher grain weight, and bigger grain size than Chuannong 16. The end-use quality parameters of the TaAy7-40 were superior to those of the medium gluten common wheat cultivars Mianmai 37 and Neimai 9. Thus, the active Glu-1Ay allele might be of potential value in breeding programs designed to improve wheat flour quality. SN - 1422-0067 UR - https://www.unboundmedicine.com/medline/citation/29561750/Characterization_of_an_Integrated_Active_Glu_1Ay_Allele_in_Common_Wheat_from_Wild_Emmer_and_Its_Potential_Role_in_Flour_Improvement_ L2 - https://www.mdpi.com/resolver?pii=ijms19040923 DB - PRIME DP - Unbound Medicine ER -