Allelic variation at glutenin loci (Glu-1, Glu-2 and Glu-3) in a worldwide durum wheat collection and its effect on quality attributes

Autores
Roncallo, Pablo Federico; Guzmán, Carlos; Larsen, Adelina Olga; Achilli, Ana Laura; Dreisigacker, Susanne; Molfese, Elena; Astiz, Valentina; Echenique, Carmen Viviana
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 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 (Glu-A1 and Glu-B1), encoding for high-molecular-weight glutenin subunits (HMW-GS), and three loci (Glu-B2, Glu-A3 and Glu-B3), 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 Glu-B1 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 (Glu-B1, Glu-A3 and Glu-B3) 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.
Fil: Roncallo, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida. Universidad Nacional del Sur. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina. Universidad Nacional del Sur. Departamento de Agronomía; Argentina
Fil: Guzmán, Carlos. Universidad de Córdoba; España
Fil: Larsen, Adelina Olga. Compañía Molinera del Sur; Argentina
Fil: Achilli, Ana Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida. Universidad Nacional del Sur. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina. Universidad Nacional del Sur. Departamento de Agronomía; Argentina
Fil: Dreisigacker, Susanne. Centro Internacional de Mejoramiento de Maíz y Trigo; México
Fil: Molfese, Elena. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Barrow; Argentina
Fil: Astiz, Valentina. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Buenos Aires Sur. Estacion Experimental Agropecuaria Cesareo Naredo.; Argentina
Fil: Echenique, Carmen Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida. Universidad Nacional del Sur. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina. Universidad Nacional del Sur. Departamento de Agronomía; Argentina
Materia
DURUM WHEAT
GLUTENINS
GLUTEN STRENGTH
GRAIN PROTEIN CONTENT
HAPLOTYPES
SNPs
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/167178
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/167178
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Allelic variation at glutenin loci (Glu-1, Glu-2 and Glu-3) in a worldwide durum wheat collection and its effect on quality attributesRoncallo, Pablo FedericoGuzmán, CarlosLarsen, Adelina OlgaAchilli, Ana LauraDreisigacker, SusanneMolfese, ElenaAstiz, ValentinaEchenique, Carmen VivianaDURUM WHEATGLUTENINSGLUTEN STRENGTHGRAIN PROTEIN CONTENTHAPLOTYPESSNPshttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4Durum 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 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 (Glu-A1 and Glu-B1), encoding for high-molecular-weight glutenin subunits (HMW-GS), and three loci (Glu-B2, Glu-A3 and Glu-B3), 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 Glu-B1 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 (Glu-B1, Glu-A3 and Glu-B3) 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.Fil: Roncallo, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida. Universidad Nacional del Sur. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina. Universidad Nacional del Sur. Departamento de Agronomía; ArgentinaFil: Guzmán, Carlos. Universidad de Córdoba; EspañaFil: Larsen, Adelina Olga. Compañía Molinera del Sur; ArgentinaFil: Achilli, Ana Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida. Universidad Nacional del Sur. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina. Universidad Nacional del Sur. Departamento de Agronomía; ArgentinaFil: Dreisigacker, Susanne. Centro Internacional de Mejoramiento de Maíz y Trigo; MéxicoFil: Molfese, Elena. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Barrow; ArgentinaFil: Astiz, Valentina. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Buenos Aires Sur. Estacion Experimental Agropecuaria Cesareo Naredo.; ArgentinaFil: Echenique, Carmen Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida. Universidad Nacional del Sur. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina. Universidad Nacional del Sur. Departamento de Agronomía; ArgentinaMultidisciplinary Digital Publishing Institute2021-11-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/167178Roncallo, Pablo Federico; Guzmán, Carlos; Larsen, Adelina Olga; Achilli, Ana Laura; Dreisigacker, Susanne; et al.; Allelic variation at glutenin loci (Glu-1, Glu-2 and Glu-3) in a worldwide durum wheat collection and its effect on quality attributes; Multidisciplinary Digital Publishing Institute; Foods; 10; 11; 18-11-2021; 1-202304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/10/11/2845/htminfo:eu-repo/semantics/altIdentifier/doi/10.3390/foods10112845info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:34:13Zoai:ri.conicet.gov.ar:11336/167178instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:34:13.641CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Allelic variation at glutenin loci (Glu-1, Glu-2 and Glu-3) in a worldwide durum wheat collection and its effect on quality attributes
title Allelic variation at glutenin loci (Glu-1, Glu-2 and Glu-3) in a worldwide durum wheat collection and its effect on quality attributes
spellingShingle Allelic variation at glutenin loci (Glu-1, Glu-2 and Glu-3) in a worldwide durum wheat collection and its effect on quality attributes
Roncallo, Pablo Federico
DURUM WHEAT
GLUTENINS
GLUTEN STRENGTH
GRAIN PROTEIN CONTENT
HAPLOTYPES
SNPs
title_short Allelic variation at glutenin loci (Glu-1, Glu-2 and Glu-3) in a worldwide durum wheat collection and its effect on quality attributes
title_full Allelic variation at glutenin loci (Glu-1, Glu-2 and Glu-3) in a worldwide durum wheat collection and its effect on quality attributes
title_fullStr Allelic variation at glutenin loci (Glu-1, Glu-2 and Glu-3) in a worldwide durum wheat collection and its effect on quality attributes
title_full_unstemmed Allelic variation at glutenin loci (Glu-1, Glu-2 and Glu-3) in a worldwide durum wheat collection and its effect on quality attributes
title_sort Allelic variation at glutenin loci (Glu-1, Glu-2 and Glu-3) in a worldwide durum wheat collection and its effect on quality attributes
dc.creator.none.fl_str_mv Roncallo, Pablo Federico
Guzmán, Carlos
Larsen, Adelina Olga
Achilli, Ana Laura
Dreisigacker, Susanne
Molfese, Elena
Astiz, Valentina
Echenique, Carmen Viviana
author Roncallo, Pablo Federico
author_facet Roncallo, Pablo Federico
Guzmán, Carlos
Larsen, Adelina Olga
Achilli, Ana Laura
Dreisigacker, Susanne
Molfese, Elena
Astiz, Valentina
Echenique, Carmen Viviana
author_role author
author2 Guzmán, Carlos
Larsen, Adelina Olga
Achilli, Ana Laura
Dreisigacker, Susanne
Molfese, Elena
Astiz, Valentina
Echenique, Carmen Viviana
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv DURUM WHEAT
GLUTENINS
GLUTEN STRENGTH
GRAIN PROTEIN CONTENT
HAPLOTYPES
SNPs
topic DURUM WHEAT
GLUTENINS
GLUTEN STRENGTH
GRAIN PROTEIN CONTENT
HAPLOTYPES
SNPs
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv 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 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 (Glu-A1 and Glu-B1), encoding for high-molecular-weight glutenin subunits (HMW-GS), and three loci (Glu-B2, Glu-A3 and Glu-B3), 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 Glu-B1 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 (Glu-B1, Glu-A3 and Glu-B3) 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.
Fil: Roncallo, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida. Universidad Nacional del Sur. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina. Universidad Nacional del Sur. Departamento de Agronomía; Argentina
Fil: Guzmán, Carlos. Universidad de Córdoba; España
Fil: Larsen, Adelina Olga. Compañía Molinera del Sur; Argentina
Fil: Achilli, Ana Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida. Universidad Nacional del Sur. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina. Universidad Nacional del Sur. Departamento de Agronomía; Argentina
Fil: Dreisigacker, Susanne. Centro Internacional de Mejoramiento de Maíz y Trigo; México
Fil: Molfese, Elena. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Barrow; Argentina
Fil: Astiz, Valentina. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Buenos Aires Sur. Estacion Experimental Agropecuaria Cesareo Naredo.; Argentina
Fil: Echenique, Carmen Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida. Universidad Nacional del Sur. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina. Universidad Nacional del Sur. Departamento de Agronomía; Argentina
description 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 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 (Glu-A1 and Glu-B1), encoding for high-molecular-weight glutenin subunits (HMW-GS), and three loci (Glu-B2, Glu-A3 and Glu-B3), 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 Glu-B1 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 (Glu-B1, Glu-A3 and Glu-B3) 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.
publishDate 2021
dc.date.none.fl_str_mv 2021-11-18
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/167178
Roncallo, Pablo Federico; Guzmán, Carlos; Larsen, Adelina Olga; Achilli, Ana Laura; Dreisigacker, Susanne; et al.; Allelic variation at glutenin loci (Glu-1, Glu-2 and Glu-3) in a worldwide durum wheat collection and its effect on quality attributes; Multidisciplinary Digital Publishing Institute; Foods; 10; 11; 18-11-2021; 1-20
2304-8158
CONICET Digital
CONICET
url http://hdl.handle.net/11336/167178
identifier_str_mv Roncallo, Pablo Federico; Guzmán, Carlos; Larsen, Adelina Olga; Achilli, Ana Laura; Dreisigacker, Susanne; et al.; Allelic variation at glutenin loci (Glu-1, Glu-2 and Glu-3) in a worldwide durum wheat collection and its effect on quality attributes; Multidisciplinary Digital Publishing Institute; Foods; 10; 11; 18-11-2021; 1-20
2304-8158
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/10/11/2845/htm
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods10112845
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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