Hostname: page-component-586b7cd67f-2plfb Total loading time: 0 Render date: 2024-11-22T05:11:00.094Z Has data issue: false hasContentIssue false
  • English
  • Français

1Mx2.1, a novel high-molecular-weight glutenin subunit from Aegilops comosa and its relationship to high-quality dough

Published online by Cambridge University Press:  01 April 2019

Xuye Du Open the ORCID record for Xuye Du [Opens in a new window] ,
Biya Xia ,
Fang He  and
Mingjian Ren
Xuye Du*
Affiliation:
School of Life Sciences, Guizhou Normal University, No. 116, Baoshan North Street, Guiyang 550001, Guizhou Province, People's Republic of China Guizhou Sub-center of National Wheat Improvement Center, No. 82 Huaxi Avenue, Guiyang, 550001, Guizhou Province, People's Republic of China
Biya Xia
Affiliation:
School of Life Sciences, Guizhou Normal University, No. 116, Baoshan North Street, Guiyang 550001, Guizhou Province, People's Republic of China
Fang He
Affiliation:
Guizhou Sub-center of National Wheat Improvement Center, No. 82 Huaxi Avenue, Guiyang, 550001, Guizhou Province, People's Republic of China College of Agriculture, Guizhou University, No. 82 Huaxi Avenue, Guiyang, 550001, Guizhou Province, People's Republic of China
Mingjian Ren*
Affiliation:
Guizhou Sub-center of National Wheat Improvement Center, No. 82 Huaxi Avenue, Guiyang, 550001, Guizhou Province, People's Republic of China College of Agriculture, Guizhou University, No. 82 Huaxi Avenue, Guiyang, 550001, Guizhou Province, People's Republic of China
*
*Corresponding authors. E-mail: [email protected]; [email protected]
*Corresponding authors. E-mail: [email protected]; [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

High-molecular-weight glutenin subunit (HMW-GS) of endosperm is mainly correlated with dough quality of bread wheat. In wheat cultivars, the HMW-GS genes with good processing quality are limited. However, there are an amount of excellent HMW-GS genes presenting in wheat-related species. In this work, two novel HMW-GS genes located on 1 M chromosome from Aegilops comosa have been cloned, designated as 1Mx2.1 and 1My12.1, respectively. The molecular structure of 1Mx2.1 and 1My12.1 showed high similarity with the published HMW-GS, but containing unique structures. 1Mx2.1 contained an extra cysteine residue in the repetitive domain, and 1My12.1 lost the conservative cysteine residue in the C-terminal domain. In vitro mixing test has indicated that 1Mx2.1 contributes excellent dough quality. The Ae. comosa can be used as an important genetic resource for wheat quality improvement.

Keywords

HMW-GSM genomemolecular structureprocessing quality
Type
Short Communication
Information
Plant Genetic Resources , Volume 17 , Issue 4 , August 2019 , pp. 379 - 381
Copyright
Copyright © NIAB 2019 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Footnotes

†

These authors contributed equally to this work

References

Du, XY and Zhang, XC (2017) Molecular cloning and functional characterization of two novel high molecular weight glutenin subunit genes in Aegilops markgrafii. Journal of Genetics 96: 563–570.Google Scholar
Du, XY, Ma, X, Min, JZ, Zhang, XC and Jia, ZZ (2018) Development of a wheat-Aegilops searsii substitution line with positively affecting Chinese steamed bread quality. Breeding Science 68: 289–293.Google Scholar
Gao, X, Zhang, QS, Newberry, NP, Chalmers, KJ and Mather, DE (2013) A cysteine in the repetitive domain of a high-molecular-weight glutenin subunit interferes with the mixing properties of wheat dough. Amino Acids 44: 1061–1071.Google Scholar
Gianibelli, MC, Larroque, OR, MacRitchie, F and Wrigley, CW (2001) Biochemical, genetic, and molecular characterization of wheat glutenin and its component subunits. Cereal Chemistry 78: 635–646.Google Scholar
Hou, WQ, Feng, W, Yu, GH, Du, XY and Ren, MJ (2017) Cloning and functional analysis of a novel x-type high-molecular-weight glutenin subunit with altered cysteine residues from Aegilops umbellulata. Crop and Pasture Science 68: 409–414.Google Scholar
Li, M, Wang, YQ, Ma, FY, Zeng, J, Chang, JL, Chen, MJ, Li, KX, Yang, CX, Wang, YS and He, GY (2017) Effect of extra cysteine residue of new mutant 1Ax1 subunit on the functional properties of common wheat. Scientific Reports 7: 7510.Google Scholar
Ma, WJ, Appels, R, Bekes, F, Larroque, O, Morell, MK and Gale, KR (2005) Genetic characterisation of dough rheological properties in a wheat doubled haploid population: additive genetic effects and epistatic interactions. Theoretical and Applied Genetics 111: 410–422.Google Scholar
Ma, CY, Yang, Y, Li, XH, Ge, P.Guo, GF, Subburaj, S, Zeller, FJ, Hsam, SLK and Yan, YM (2013) Molecular cloning and characterization of six novel HMW-GS genes from Aegilops speltoides and Aegilops kotschyi. Plant Breeding 132: 284–289.Google Scholar
Shewry, PR, Gilbert, SM, Savage, AWJ, Tatham, AS, Wan, YF, Belton, PS, Wellner, N, D'Ovidio, R, Békés, F and Halford, NG (2003) Sequence and properties of HMW subunit 1Bx20 from pasta wheat (Triticum durum) which is associated with poor end use properties. Theoretical and Applied Genetics 106: 744–750.Google Scholar
Tamás, L, Gras, PW, Solomon, RG, Morell, MK, Appels, R and Békés, F (2002) Chain extension and termination as a function of cysteine content and the length of the central repetitive domain in storage proteins. Journal of Cereal Science 36: 313–325.Google Scholar
Tatham, AS, Drake, AF and Shewry, PR (1990) Conformational studies of synthetic peptides corresponding to the repetitive region of the high molecular weight (HMW) glutenin subunits of wheat. Journal of Cereal Science 11: 189–200.Google Scholar
Wan, YF, Wang, DW, Shewry, PR and Halford, NG (2002) Isolation and characterization of five novel high molecular weight subunit of glutenin genes from Triticum timopheevi and Aegilops cylindrical. Theoretical and Applied Genetics 104: 828–839.Google Scholar
Weegels, PL, Hamer, RJ and Schofield, JD (1996) Functional properties of wheat glutenin. Journal of Cereal Science 23: 1–18.Google Scholar
Supplementary material: File

Du et al. supplementary material

Figures S1-S2

Download Du et al. supplementary material(File)
File 2.2 MB