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 Rosa; 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.
EEA Barrow
Fil: Roncallo, Pablo F. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina
Fil: Roncallo, Pablo F. Universidad Nacional del Sur. Departamento de Agronomía. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina
Fil: Guzmán, Carlos. Universidad de Córdoba. Escuela Técnica Superior de Ingeniería Agronómica y de Montes. Departamento de Genética; España
Fil: Larsen, Adelina Olga. Compañía Molinera del Sur; Argentina
Fil: Achilli, Ana Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina
Fil: Achilli, Ana Laura. Universidad Nacional del Sur. Departamento de Agronomía. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina
Fil: Dreisigacker, Susanne. International Maize and Wheat Improvement Center (CIMMYT). Global Wheat Program; México
Fil: Molfese, Elena Rosa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Barrow; Argentina
Fil: Astiz, Valentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Cesareo Naredo; Argentina
Fil: Echenique, Carmen Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina
Fil: Echenique, Carmen Viviana. Universidad Nacional del Sur. Departamento de Agronomía. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina
Fuente
Foods 10 (11) : 2845 (November 2021)
Materia
Trigo Duro
Triticum durum
Gluteninas
Calidad
Genética
Hard Wheat
Glutenins
Quality
Genetics
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/11475
Acceder
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oai_identifier_str oai:localhost:20.500.12123/11475
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
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, Elena RosaAstiz, ValentinaEchenique, Carmen VivianaTrigo DuroTriticum durumGluteninasCalidadGenéticaHard WheatGluteninsQualityGeneticsDurum 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.EEA BarrowFil: Roncallo, Pablo F. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Recursos Naturales Renovables de la Zona Semiárida; ArgentinaFil: Roncallo, Pablo F. Universidad Nacional del Sur. Departamento de Agronomía. Centro de Recursos Naturales Renovables de la Zona Semiárida; ArgentinaFil: Guzmán, Carlos. Universidad de Córdoba. Escuela Técnica Superior de Ingeniería Agronómica y de Montes. Departamento de Genética; EspañaFil: Larsen, Adelina Olga. Compañía Molinera del Sur; ArgentinaFil: Achilli, Ana Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Recursos Naturales Renovables de la Zona Semiárida; ArgentinaFil: Achilli, Ana Laura. Universidad Nacional del Sur. Departamento de Agronomía. Centro de Recursos Naturales Renovables de la Zona Semiárida; ArgentinaFil: Dreisigacker, Susanne. International Maize and Wheat Improvement Center (CIMMYT). Global Wheat Program; MéxicoFil: Molfese, Elena Rosa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Barrow; ArgentinaFil: Astiz, Valentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Cesareo Naredo; ArgentinaFil: Echenique, Carmen Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Recursos Naturales Renovables de la Zona Semiárida; ArgentinaFil: Echenique, Carmen Viviana. Universidad Nacional del Sur. Departamento de Agronomía. Centro de Recursos Naturales Renovables de la Zona Semiárida; ArgentinaMDPI2022-03-23T11:56:06Z2022-03-23T11:56:06Z2021-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/11475https://www.mdpi.com/2304-8158/10/11/28452304-8158https://doi.org/10.3390/foods10112845Foods 10 (11) : 2845 (November 2021)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:45:30Zoai:localhost:20.500.12123/11475instacron: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 13:45:30.895INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Trigo Duro
Triticum durum
Gluteninas
Calidad
Genética
Hard Wheat
Glutenins
Quality
Genetics
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 Rosa
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 Rosa
Astiz, Valentina
Echenique, Carmen Viviana
author_role author
author2 Guzmán, Carlos
Larsen, Adelina Olga
Achilli, Ana Laura
Dreisigacker, Susanne
Molfese, Elena Rosa
Astiz, Valentina
Echenique, Carmen Viviana
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Trigo Duro
Triticum durum
Gluteninas
Calidad
Genética
Hard Wheat
Glutenins
Quality
Genetics
topic Trigo Duro
Triticum durum
Gluteninas
Calidad
Genética
Hard Wheat
Glutenins
Quality
Genetics
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.
EEA Barrow
Fil: Roncallo, Pablo F. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina
Fil: Roncallo, Pablo F. Universidad Nacional del Sur. Departamento de Agronomía. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina
Fil: Guzmán, Carlos. Universidad de Córdoba. Escuela Técnica Superior de Ingeniería Agronómica y de Montes. Departamento de Genética; España
Fil: Larsen, Adelina Olga. Compañía Molinera del Sur; Argentina
Fil: Achilli, Ana Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina
Fil: Achilli, Ana Laura. Universidad Nacional del Sur. Departamento de Agronomía. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina
Fil: Dreisigacker, Susanne. International Maize and Wheat Improvement Center (CIMMYT). Global Wheat Program; México
Fil: Molfese, Elena Rosa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Barrow; Argentina
Fil: Astiz, Valentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Cesareo Naredo; Argentina
Fil: Echenique, Carmen Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Recursos Naturales Renovables de la Zona Semiárida; Argentina
Fil: Echenique, Carmen Viviana. Universidad Nacional del Sur. Departamento de Agronomía. Centro de Recursos Naturales Renovables de la Zona Semiárida; 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
2022-03-23T11:56:06Z
2022-03-23T11:56:06Z
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/20.500.12123/11475
https://www.mdpi.com/2304-8158/10/11/2845
2304-8158
https://doi.org/10.3390/foods10112845
url http://hdl.handle.net/20.500.12123/11475
https://www.mdpi.com/2304-8158/10/11/2845
https://doi.org/10.3390/foods10112845
identifier_str_mv 2304-8158
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Foods 10 (11) : 2845 (November 2021)
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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