Effect of allelic variation at the Glu-3 / Gli-1 loci on breadmaking quality parameters in hexaploid wheat [Triticum aestivum L.]

Autores
Bonafede, Marcos; Tranquilli, Gabriela; Pfluger, Laura Alicia; Peña, Roberto Javier; Dubcovsky, Jorge
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Low molecular weight glutenin subunits (LMW-GS) encoded by the Glu-3 loci are known to contribute to wheat breadmaking quality. However, the specific effect of individual Glu-3 alleles is not well understood due to their complex protein banding patterns in SDS-PAGE and tight linkage with gliadins at the Gli-1 locus. Using DNA markers and a backcross program, we developed a set of nine near isogenic lines (NILs) including different Glu-A3/Gli-A1 or Glu-B3/Gli-B1 alleles in the genetic background of the Argentine variety ProINTA Imperial. The nine NILs and the control were evaluated in three different field trials in Argentina. Significant genotype-by-environment interactions were detected for most quality parameters indicating that the effects of the Glu-3/Gli-1 alleles are modulated by environmental differences. None of the NILs showed differences in total flour protein content, but relative changes in the abundance of particular classes of proteins cannot be ruled out. On average, the Glu-A3f, Glu-B3b, Glu-B3g and Glu-B3iMan alleles were associated with the highest values in gluten strength-related parameters, while Glu-A3e, Glu-B3a and Glu-B3iChu were consistently associated with weak gluten and low quality values. The value of different Glu-3/Gli-1 allele combinations to improve breadmaking quality is discussed.
Fil: Bonafede, Marcos. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentina
Fil: Tranquilli, Gabriela. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentina
Fil: Pfluger, Laura Alicia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentina
Fil: Peña, Roberto Javier. Centro Internacional de Mejoramiento de Maíz y Trigo; México
Fil: Dubcovsky, Jorge. University of California. Department of Plant Sciences; Estados Unidos. Howard Hughes Medical Institute; Estados Unidos
Fuente
Journal of cereal science 62 : 143-150. (March 2015)
Materia
Trigo
Triticum Aestivum
Peso Molecular
Gluteninas
Variación Genética
Alelos
Panificación
Molecular Weight
Glutenins
Genetic Variation
Alleles
Breadmaking
Glu-3/Gli-1
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/1201
Acceder
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oai_identifier_str oai:localhost:20.500.12123/1201
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Effect of allelic variation at the Glu-3 / Gli-1 loci on breadmaking quality parameters in hexaploid wheat [Triticum aestivum L.]Bonafede, MarcosTranquilli, GabrielaPfluger, Laura AliciaPeña, Roberto JavierDubcovsky, JorgeTrigoTriticum AestivumPeso MolecularGluteninasVariación GenéticaAlelosPanificaciónMolecular WeightGluteninsGenetic VariationAllelesBreadmakingGlu-3/Gli-1Low molecular weight glutenin subunits (LMW-GS) encoded by the Glu-3 loci are known to contribute to wheat breadmaking quality. However, the specific effect of individual Glu-3 alleles is not well understood due to their complex protein banding patterns in SDS-PAGE and tight linkage with gliadins at the Gli-1 locus. Using DNA markers and a backcross program, we developed a set of nine near isogenic lines (NILs) including different Glu-A3/Gli-A1 or Glu-B3/Gli-B1 alleles in the genetic background of the Argentine variety ProINTA Imperial. The nine NILs and the control were evaluated in three different field trials in Argentina. Significant genotype-by-environment interactions were detected for most quality parameters indicating that the effects of the Glu-3/Gli-1 alleles are modulated by environmental differences. None of the NILs showed differences in total flour protein content, but relative changes in the abundance of particular classes of proteins cannot be ruled out. On average, the Glu-A3f, Glu-B3b, Glu-B3g and Glu-B3iMan alleles were associated with the highest values in gluten strength-related parameters, while Glu-A3e, Glu-B3a and Glu-B3iChu were consistently associated with weak gluten and low quality values. The value of different Glu-3/Gli-1 allele combinations to improve breadmaking quality is discussed.Fil: Bonafede, Marcos. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; ArgentinaFil: Tranquilli, Gabriela. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; ArgentinaFil: Pfluger, Laura Alicia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; ArgentinaFil: Peña, Roberto Javier. Centro Internacional de Mejoramiento de Maíz y Trigo; MéxicoFil: Dubcovsky, Jorge. University of California. Department of Plant Sciences; Estados Unidos. Howard Hughes Medical Institute; Estados Unidos2017-09-12T17:08:11Z2017-09-12T17:08:11Z2015-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/1201http://www.sciencedirect.com/science/article/pii/S07335210150002110733-5210Journal of cereal science 62 : 143-150. (March 2015)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:09Zoai:localhost:20.500.12123/1201instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:10.223INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effect of allelic variation at the Glu-3 / Gli-1 loci on breadmaking quality parameters in hexaploid wheat [Triticum aestivum L.]
title Effect of allelic variation at the Glu-3 / Gli-1 loci on breadmaking quality parameters in hexaploid wheat [Triticum aestivum L.]
spellingShingle Effect of allelic variation at the Glu-3 / Gli-1 loci on breadmaking quality parameters in hexaploid wheat [Triticum aestivum L.]
Bonafede, Marcos
Trigo
Triticum Aestivum
Peso Molecular
Gluteninas
Variación Genética
Alelos
Panificación
Molecular Weight
Glutenins
Genetic Variation
Alleles
Breadmaking
Glu-3/Gli-1
title_short Effect of allelic variation at the Glu-3 / Gli-1 loci on breadmaking quality parameters in hexaploid wheat [Triticum aestivum L.]
title_full Effect of allelic variation at the Glu-3 / Gli-1 loci on breadmaking quality parameters in hexaploid wheat [Triticum aestivum L.]
title_fullStr Effect of allelic variation at the Glu-3 / Gli-1 loci on breadmaking quality parameters in hexaploid wheat [Triticum aestivum L.]
title_full_unstemmed Effect of allelic variation at the Glu-3 / Gli-1 loci on breadmaking quality parameters in hexaploid wheat [Triticum aestivum L.]
title_sort Effect of allelic variation at the Glu-3 / Gli-1 loci on breadmaking quality parameters in hexaploid wheat [Triticum aestivum L.]
dc.creator.none.fl_str_mv Bonafede, Marcos
Tranquilli, Gabriela
Pfluger, Laura Alicia
Peña, Roberto Javier
Dubcovsky, Jorge
author Bonafede, Marcos
author_facet Bonafede, Marcos
Tranquilli, Gabriela
Pfluger, Laura Alicia
Peña, Roberto Javier
Dubcovsky, Jorge
author_role author
author2 Tranquilli, Gabriela
Pfluger, Laura Alicia
Peña, Roberto Javier
Dubcovsky, Jorge
author2_role author
author
author
author
dc.subject.none.fl_str_mv Trigo
Triticum Aestivum
Peso Molecular
Gluteninas
Variación Genética
Alelos
Panificación
Molecular Weight
Glutenins
Genetic Variation
Alleles
Breadmaking
Glu-3/Gli-1
topic Trigo
Triticum Aestivum
Peso Molecular
Gluteninas
Variación Genética
Alelos
Panificación
Molecular Weight
Glutenins
Genetic Variation
Alleles
Breadmaking
Glu-3/Gli-1
dc.description.none.fl_txt_mv Low molecular weight glutenin subunits (LMW-GS) encoded by the Glu-3 loci are known to contribute to wheat breadmaking quality. However, the specific effect of individual Glu-3 alleles is not well understood due to their complex protein banding patterns in SDS-PAGE and tight linkage with gliadins at the Gli-1 locus. Using DNA markers and a backcross program, we developed a set of nine near isogenic lines (NILs) including different Glu-A3/Gli-A1 or Glu-B3/Gli-B1 alleles in the genetic background of the Argentine variety ProINTA Imperial. The nine NILs and the control were evaluated in three different field trials in Argentina. Significant genotype-by-environment interactions were detected for most quality parameters indicating that the effects of the Glu-3/Gli-1 alleles are modulated by environmental differences. None of the NILs showed differences in total flour protein content, but relative changes in the abundance of particular classes of proteins cannot be ruled out. On average, the Glu-A3f, Glu-B3b, Glu-B3g and Glu-B3iMan alleles were associated with the highest values in gluten strength-related parameters, while Glu-A3e, Glu-B3a and Glu-B3iChu were consistently associated with weak gluten and low quality values. The value of different Glu-3/Gli-1 allele combinations to improve breadmaking quality is discussed.
Fil: Bonafede, Marcos. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentina
Fil: Tranquilli, Gabriela. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentina
Fil: Pfluger, Laura Alicia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentina
Fil: Peña, Roberto Javier. Centro Internacional de Mejoramiento de Maíz y Trigo; México
Fil: Dubcovsky, Jorge. University of California. Department of Plant Sciences; Estados Unidos. Howard Hughes Medical Institute; Estados Unidos
description Low molecular weight glutenin subunits (LMW-GS) encoded by the Glu-3 loci are known to contribute to wheat breadmaking quality. However, the specific effect of individual Glu-3 alleles is not well understood due to their complex protein banding patterns in SDS-PAGE and tight linkage with gliadins at the Gli-1 locus. Using DNA markers and a backcross program, we developed a set of nine near isogenic lines (NILs) including different Glu-A3/Gli-A1 or Glu-B3/Gli-B1 alleles in the genetic background of the Argentine variety ProINTA Imperial. The nine NILs and the control were evaluated in three different field trials in Argentina. Significant genotype-by-environment interactions were detected for most quality parameters indicating that the effects of the Glu-3/Gli-1 alleles are modulated by environmental differences. None of the NILs showed differences in total flour protein content, but relative changes in the abundance of particular classes of proteins cannot be ruled out. On average, the Glu-A3f, Glu-B3b, Glu-B3g and Glu-B3iMan alleles were associated with the highest values in gluten strength-related parameters, while Glu-A3e, Glu-B3a and Glu-B3iChu were consistently associated with weak gluten and low quality values. The value of different Glu-3/Gli-1 allele combinations to improve breadmaking quality is discussed.
publishDate 2015
dc.date.none.fl_str_mv 2015-03
2017-09-12T17:08:11Z
2017-09-12T17:08:11Z
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/20.500.12123/1201
http://www.sciencedirect.com/science/article/pii/S0733521015000211
0733-5210
url http://hdl.handle.net/20.500.12123/1201
http://www.sciencedirect.com/science/article/pii/S0733521015000211
identifier_str_mv 0733-5210
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Journal of cereal science 62 : 143-150. (March 2015)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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