Identification and characterization of a novel LMW-s glutenin gene of a Canadian Western Extra-Strong wheat

• Published in: Journal of cereal science Vol. 41; no. 1; pp. 47 - 57
• Main Authors: Maruyama-Funatsuki, W., Takata, K., Funatsuki, H., Tabiki, T., Ito, M., Nishio, Z., Kato, A., Saito, K., Yahata, E., Saruyama, H., Yamauchi, H.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 2005; Elsevier
• Subjects: 2D PAGE; alleles; amino acid sequences; Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Biological and medical sciences; Bread-making quality; breadmaking quality; Cereal and baking product industries; cultivars; DNA marker; dough; Food industries; Fundamental and applied biological sciences. Psychology; genes; glutenins; hybridization; LMW-s glutenin gene; molecular sequence data; nucleotide sequences; plant breeding; rheological properties; spring wheat; Triticum aestivum; wheat; Bread-making quality; CBB; SDS; PT; DTT; DAF; FP; PAGE; GS; bp; ES; IGEPAL; NIL; 2D; LMW-s glutenin gene; HMW; 2D PAGE; BDw; BPB; RT-PCR; LMW; SDSS; CWES; DNA marker; Bread making; Gene; DNA; Quality; Plant protein; Cereal; Wheat; Glutenin
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1016/j.jcs.2004.07.003

A near-isogenic line (NIL) into which low-molecular-weight glutenin subunits (LMW-GSs) were introduced from a Canadian Western Extra-Strong wheat cultivar (
Triticum aestivum L.), ‘Glenlea’, into a Japanese spring wheat cultivar, ‘Harunoakebono’, had a much better bread-making quality than does Harunoakebono. LMW-GSs associated with good bread-making quality of the NIL and the allelic LMW-GS in Harunoakebono were monitored by two-dimensional polyacrylamide gel electrophoresis in BC
5F
2 progenies derived from a cross between Harunoakebono and Glenlea. The results show that LMW-GSs associated with good bread-making quality consist of five LMW glutenin components that co-segregate in a segregating population and that the allelic LMW-GS derived from Harunoakebono is also composed of five LMW glutenin components that co-segregate. N-terminal amino acid sequences of the five LMW glutenin components start with serine residues (LMW-s). Reverse transcription-polymerase chains reactions using primers specific to an LMW glutenin gene were performed for Harunoakebono, the NIL and Glenlea and amplified a novel LMW-s glutenin gene for Glenlea and the NIL and another LMW-s glutenin gene for Harunoakebono. Genomic PCRs using primers designed on the basis of internal sequences of the genes, s-F1/s-R2, were performed for the segregating population and amplified two DNA fragments that correspond to the LMW-s glutenin genes in reverse transcription-polymerase chain reaction and are, respectively, linked to LMW glutenin components from Glenlea associated with good bread-making quality and the allelic components from Harunoakebono. The results suggest that a novel LMW-s glutenin gene encodes LMW glutenin components associated with good bread-making quality.