Allelic Variation at Glutenin Loci (Glu-1, Glu-2 and Glu-3) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes

Durum wheat grains (Triticum turgidum L. ssp. durum) are the main source for the production of pasta, bread and a variety of products consumed worldwide. The quality of pasta is mainly defined by the rheological properties of gluten, an elastic network in wheat...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Pablo F. Roncallo, Carlos Guzmán, Adelina O. Larsen, Ana L. Achilli, Susanne Dreisigacker, Elena Molfese, Valentina Astiz, Viviana Echenique
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	durum wheat glutenins gluten strength grain protein content haplotypes SNPs Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/0ace1fac78854253b041603a7fbd68e5
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:0ace1fac78854253b041603a7fbd68e5
record_format	dspace
spelling	oai:doaj.org-article:0ace1fac78854253b041603a7fbd68e52021-11-25T17:36:22ZAllelic Variation at Glutenin Loci (<i>Glu-1</i>, <i>Glu-2</i> and <i>Glu-3</i>) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes10.3390/foods101128452304-8158https://doaj.org/article/0ace1fac78854253b041603a7fbd68e52021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2845https://doaj.org/toc/2304-8158Durum wheat grains (<i>Triticum turgidum</i> L. ssp. <i>durum</i>) are the main source for the production of pasta, bread and a variety of products consumed worldwide. The quality of pasta is mainly defined by the rheological properties of gluten, an elastic network in wheat endosperms formed of gliadins and glutenins. In this study, the allelic variation at five glutenin loci was analysed in 196 durum wheat genotypes. Two loci (<i>Glu-A1</i> and <i>Glu-B1</i>), encoding for high-molecular-weight glutenin subunits (HMW-GS), and three loci (<i>Glu-B2</i>, <i>Glu-A3</i> and <i>Glu-B3</i>), encoding for low molecular weight glutenin subunits (LMW-GS), were assessed by SDS-PAGE. The SDS-sedimentation test was used and the grain protein content was evaluated. A total of 32 glutenin subunits and 41 glutenin haplotypes were identified. Four novel alleles were detected. Fifteen haplotypes represented 85.7% of glutenin loci variability. Some haplotypes carrying the 7 + 15 and 7 + 22 banding patterns at <i>Glu-B1</i> showed a high gluten strength similar to those that carried the 7 + 8 or 6 + 8 alleles. A decreasing trend in grain protein content was observed over the last 85 years. Allelic frequencies at the three main loci (<i>Glu-B1</i>, <i>Glu-A3</i> and <i>Glu-B3</i>) changed over the 1915–2020 period. Gluten strength increased from 1970 to 2020 coinciding with the allelic changes observed. These results offer valuable information for glutenin haplotype-based selection for use in breeding programs.Pablo F. RoncalloCarlos GuzmánAdelina O. LarsenAna L. AchilliSusanne DreisigackerElena MolfeseValentina AstizViviana EcheniqueMDPI AGarticledurum wheatgluteninsgluten strengthgrain protein contenthaplotypesSNPsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2845, p 2845 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	durum wheat glutenins gluten strength grain protein content haplotypes SNPs Chemical technology TP1-1185
spellingShingle	durum wheat glutenins gluten strength grain protein content haplotypes SNPs Chemical technology TP1-1185 Pablo F. Roncallo Carlos Guzmán Adelina O. Larsen Ana L. Achilli Susanne Dreisigacker Elena Molfese Valentina Astiz Viviana Echenique Allelic Variation at Glutenin Loci (<i>Glu-1</i>, <i>Glu-2</i> and <i>Glu-3</i>) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes
description	Durum wheat grains (<i>Triticum turgidum</i> L. ssp. <i>durum</i>) are the main source for the production of pasta, bread and a variety of products consumed worldwide. The quality of pasta is mainly defined by the rheological properties of gluten, an elastic network in wheat endosperms formed of gliadins and glutenins. In this study, the allelic variation at five glutenin loci was analysed in 196 durum wheat genotypes. Two loci (<i>Glu-A1</i> and <i>Glu-B1</i>), encoding for high-molecular-weight glutenin subunits (HMW-GS), and three loci (<i>Glu-B2</i>, <i>Glu-A3</i> and <i>Glu-B3</i>), encoding for low molecular weight glutenin subunits (LMW-GS), were assessed by SDS-PAGE. The SDS-sedimentation test was used and the grain protein content was evaluated. A total of 32 glutenin subunits and 41 glutenin haplotypes were identified. Four novel alleles were detected. Fifteen haplotypes represented 85.7% of glutenin loci variability. Some haplotypes carrying the 7 + 15 and 7 + 22 banding patterns at <i>Glu-B1</i> showed a high gluten strength similar to those that carried the 7 + 8 or 6 + 8 alleles. A decreasing trend in grain protein content was observed over the last 85 years. Allelic frequencies at the three main loci (<i>Glu-B1</i>, <i>Glu-A3</i> and <i>Glu-B3</i>) changed over the 1915–2020 period. Gluten strength increased from 1970 to 2020 coinciding with the allelic changes observed. These results offer valuable information for glutenin haplotype-based selection for use in breeding programs.
format	article
author	Pablo F. Roncallo Carlos Guzmán Adelina O. Larsen Ana L. Achilli Susanne Dreisigacker Elena Molfese Valentina Astiz Viviana Echenique
author_facet	Pablo F. Roncallo Carlos Guzmán Adelina O. Larsen Ana L. Achilli Susanne Dreisigacker Elena Molfese Valentina Astiz Viviana Echenique
author_sort	Pablo F. Roncallo
title	Allelic Variation at Glutenin Loci (<i>Glu-1</i>, <i>Glu-2</i> and <i>Glu-3</i>) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes
title_short	Allelic Variation at Glutenin Loci (<i>Glu-1</i>, <i>Glu-2</i> and <i>Glu-3</i>) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes
title_full	Allelic Variation at Glutenin Loci (<i>Glu-1</i>, <i>Glu-2</i> and <i>Glu-3</i>) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes
title_fullStr	Allelic Variation at Glutenin Loci (<i>Glu-1</i>, <i>Glu-2</i> and <i>Glu-3</i>) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes
title_full_unstemmed	Allelic Variation at Glutenin Loci (<i>Glu-1</i>, <i>Glu-2</i> and <i>Glu-3</i>) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes
title_sort	allelic variation at glutenin loci (<i>glu-1</i>, <i>glu-2</i> and <i>glu-3</i>) in a worldwide durum wheat collection and its effect on quality attributes
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/0ace1fac78854253b041603a7fbd68e5
work_keys_str_mv	AT pablofroncallo allelicvariationatgluteninlociiglu1iiglu2iandiglu3iinaworldwidedurumwheatcollectionanditseffectonqualityattributes AT carlosguzman allelicvariationatgluteninlociiglu1iiglu2iandiglu3iinaworldwidedurumwheatcollectionanditseffectonqualityattributes AT adelinaolarsen allelicvariationatgluteninlociiglu1iiglu2iandiglu3iinaworldwidedurumwheatcollectionanditseffectonqualityattributes AT analachilli allelicvariationatgluteninlociiglu1iiglu2iandiglu3iinaworldwidedurumwheatcollectionanditseffectonqualityattributes AT susannedreisigacker allelicvariationatgluteninlociiglu1iiglu2iandiglu3iinaworldwidedurumwheatcollectionanditseffectonqualityattributes AT elenamolfese allelicvariationatgluteninlociiglu1iiglu2iandiglu3iinaworldwidedurumwheatcollectionanditseffectonqualityattributes AT valentinaastiz allelicvariationatgluteninlociiglu1iiglu2iandiglu3iinaworldwidedurumwheatcollectionanditseffectonqualityattributes AT vivianaechenique allelicvariationatgluteninlociiglu1iiglu2iandiglu3iinaworldwidedurumwheatcollectionanditseffectonqualityattributes
_version_	1718412148224294912

Allelic Variation at Glutenin Loci (<i>Glu-1</i>, <i>Glu-2</i> and <i>Glu-3</i>) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes

Ejemplares similares