[Home ] [Archive]   [ فارسی ]  
:: About :: Main :: Current Issue :: Archive :: Search :: Submit :: Contact ::
Main Menu
Home::
Journal Information::
Articles archive::
For Authors::
For Reviewers::
Registration::
Contact us::
Site Facilities::
::
Search in website

Advanced Search
..
Receive site information
Enter your Email in the following box to receive the site news and information.
..



 
..
:: Volume 10, Issue 2 (2024) ::
pgr 2024, 10(2): 91-102 Back to browse issues page
Investigating Variation of Subunits of Gliadin Protein in Recombinant Inbred Lines Derived from Cross Between Zagros and Norstar Cultivars and Some Commercial Wheats
Nasrin Akbari , Siamak Alavi Kia * , Mostafa Valizadeh
Department of Plant Breeding and Biotechnology, Faculty of Agriculture, University of Tabriz, Iran , ss.alavikia@tabrizu.ac.ir
Abstract:   (2279 Views)
Due to world population incline and the increasing wheat consumption as human main staple food, as well as high amount of waste of bread which is mainly due to its low quality, the wheat breeding programs to improve bread quality are of great importance. Therefore, evaluating the wheat grains quality and the genetic variation of bread-making quality traits among lines derived from crosses becomes imperative. To this end, the gliadin protein banding pattern of 28 recombinant inbred lines, their corresponding parents and 10 other commercial cultivars were examined via A-PAGE method. The variation between and within the lines and cultivars was determined using AMOVA according to the protein bands. The results of this study revealed high variation for gliadins coding loci with total mean of 73.96%. The percentage of polymorphism was estimated to be 91.67 and 56.25 for lines and commercial cultivars, respectively. The minimum and maximum number of gliadin bands were 12 and 25 bands, respectively. Also, based on PhiPT statistics, the significant difference was observed (P<0.05) between commercial cultivars and recombinant inbred lines in terms of gliadin banding patterns. Cluster analysis and PCoA via banding pattern of gliadins led to formation of three and four distinct groups, respectively. The highest variation was observed in ω-gliadins, suggesting that they may have a role in observed variation among genotypes and their bread making-quality traits.
Keywords: Grain reserve protein, Gliadin, Bread wheat, Molecular markers, A-PAGE
Full-Text [PDF 1629 kb]   (543 Downloads)    
Type of Study: Applicable | Subject: Plant improvement
References
1. Abedi, E. and Pourmohammadi, K. (2020a). Chemical modifications and their effects on gluten protein: an extensive review. Food Chemistry, 343: 128398. [DOI:10.1016/j.foodchem.2020.128398]
2. Abedi, E. and Pourmohammadi, K. (2020b). The effect of redox agents on conformation and structure characterization of gluten protein: an extensive review. Food Science & Nutrition. 12: 6301-6319. [DOI:10.1002/fsn3.1937]
3. Afkar, S., Hadi, F. and Jafari, A.A. (2021). Investigation of intera- and interspecies variation of festuca using seed protein electrophoresis. Plant Genetic Researches, 8: 45-56 (In Persian). [DOI:10.52547/pgr.8.2.4]
4. Akbari, N., Alavi Kia, S.S., Majid Norozi, M. and Valizadeh, M. (2017). Relationship between HMW-GS bands and bread making quality traits in recombinant inbred lines derived from a cross between Zagros and Norstar wheat varieties. Cereal Research, 7(2): 185-194 (In Persian).
5. Benmoussa, M., Vezina, L.P., Pag, M., Yello, S. and Laberge, S. (2000). Genetic polymorphism in low-molecular-weight glutenin genes from Triticum aestivum, variety Chinesespring. Juornal Theoretical and Applied Genetics, 100: 789-793. [DOI:10.1007/s001220051353]
6. Békés, F., Schoenlechner, R. and Tomoskozi, S. (2017). Ancient wheats and pseudocereals for possible use in cereal-grain dietary intolerances. Elsevier, Amsterdam, DA. [DOI:10.1016/B978-0-08-100719-8.00014-0]
7. Bietz, J.A. and Wall, J.S. (1973). Isolation and characterization of gliadin-like subunits from glutenins. Cereal Chemistry, 50: 537-543.
8. Branlard, G., Dardevet, M., Saccomano, R., Lagoutte, F. and Gourdone, F. (2001). Genetic diversity of wheat storage proteins and bread wheat quality. Euphytica, 119: 59-67. [DOI:10.1023/A:1017586220359]
9. Bushuk, W. and. Zillman, R.R. (1978). Wheat cultivar identification by gliadin electropherograms. I. Apparatus, method and nomenclature. Canadian Journal of Plant Science, 58: 505-515. [DOI:10.4141/cjps78-076]
10. Desheva, G., Kyosev, B., Sabeva, M. and Anol Deshev, M. (2021). Genetic variation of gliadins and some quality characteristics in spelt wheat. Bulgarian Journal of Agricultural Science, 27(3): 541-554.
11. Jakubauskiene, L. and Juodeikine, G. (2005). The relationship between Protein fractions of wheat gluten and quality of ring-shaped rolls evaluated by echolocation method. Food Technology and Biotechnology, 43: 247-253.
12. Gao, S., Gu, Y.Q., Wu, J., Coleman-Derr, D., Huo, N., Crossman, C., Jia, J., Zuo, Q., Ren, Z., Anderson, O.D. and Kong, X. (2007). Rapid evolution and complex structural organization in genomics regions harboring multiple prolamin genes in the polyploidy wheat genome. Plant Molecular Biology, 65: 189-203. [DOI:10.1007/s11103-007-9208-1]
13. Gholami Farahabadi, M., Ranjbar, Gh., Dehestani Kalagar, A. and Bagheri, N. (2021). Investigation of qualitative traits and genes expression involved in bakery quality for some of the bread's wheat doubled haploid lines. Plant Genetic Researches, 8: 151-158 (In Persian). [DOI:10.52547/pgr.8.1.10]
14. Kasarda, D.D., Autran, J.C., Lew, E.J.L., Nimmo, C.C. and Shewry, P.R. (1983). N-terminal amino acid sequences of ω-gliadins and ω-secalins: Implications for the evolution of prolamin genes. Biochimica et Biophysica Acta, 747: 138-150. [DOI:10.1016/0167-4838(83)90132-2]
15. Kneževic, D., yurievna-Dragovich, Y.A., Zecevic, N. and djukic, V. (2007). Polymorphism of Gli-A1 alleles in winter wheat cultivars (Triticum aestivum L). Kragujevac Journal of Sciences, 29: 139-147. [DOI:10.2298/GENSR0702273K]
16. Lafindra, D. and Kasarda, D.D. (1985). One and two-dimensional. (two-ph) polyacrylamide gel electrophoresis in single gel: Separation of wheat proteins. Cereal Chemistry, 62: 314-319.
17. Lakhneko, O., Danchenko, M., Morgun, B., Kováč, A., Majerová, P. and Škultéty, Ľ. (2020). Comprehensive comparison of clinically relevant grain proteins in modern and traditional bread wheat cultivars. International Journal of Molecular Sciences, 10: 3445. [DOI:10.3390/ijms21103445]
18. Metakovsky, E.V., Wrigley, C.V., Bekes, F. and Gupta, R.B. (1990). Gluten polypeptides as useful genetic markers of dough quality in Australian wheats. Australian Journal Agriculture Research, 41: 289-306. [DOI:10.1071/AR9900289]
19. Menkovska, M., Kneževic, D. and Ivanoski, M. (2002). Protein allelic composition, dough rheology, and baking characteristics of flour mill streams from wheat cultivars with known and varied baking qualities. Cereal Chemistry, 79(5): 720-725. [DOI:10.1094/CCHEM.2002.79.5.720]
20. Melnikova, N.V., Kudryavtseva, A.V. and Kudryavtsev, A.M. (2012). Catalogue of alleles of gliadin-coding loci in durum wheat (Triticum durum Desf.). Biochimie, 94: 551-557. [DOI:10.1016/j.biochi.2011.09.004]
21. Metakovsky, E.V., Novoselskaya, A.Y., Kopus, M.M., Sobko, T.A. and Sozinov, A.A. (1984). Blocks of gliadin components in winter wheat detected by one- dimensional polyacrylamide gel electrophoresis. Theoretical and Applied Genetics, 67: 559-568. [DOI:10.1007/BF00264904]
22. Metakovsky, E.V. (1987). Organization, Variability and Stability of the Family of the Gliadin-Coding Genes in Wheat: Genetic Data. Proc. 3rd. Intern. Workshop on Glut. Prot. Budapest, Hungary.
23. Metakovsky, E., Melnik, V., Rodriguez-Quijano, M., Upelniek, V. and Carrillo, J.M., (2018). A catalog of gliadin alleles: polymorphism of 20th-century common wheat germplasm. The Crop Journal, 6: 628-641. [DOI:10.1016/j.cj.2018.02.003]
24. Medouri, A., Bellil, I. and Douadi Khelif, D. (2015). The genetic diversity of gliadins in Aegilops geniculata from Algeria. Czech Journal of Genetics and Plant Breeding, 51(1): 9-15. [DOI:10.17221/158/2014-CJGPB]
25. Novoselskaya, A.Y., Metakovsky, E.V., Sutka, J. and Galiba, G. (1990). Spontaneous and induced genetic variability in gluten proteins in bread wheat. 4th Intern. Workshop on Glut. Prot. Winnipeg, MB, Canada.
26. Payne, P.I. (1987). Genetics of wheat storage proteins and the effect of allelic variations on bread making quality. Annual Review of Plant Physiology, 38: 141-153. [DOI:10.1146/annurev.arplant.38.1.141]
27. Pourmohammadi, K., Abedi, E. and Bagher Hashemi, S.M. (2023). Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products. Current Research in Food Science, 7: 100622. [DOI:10.1016/j.crfs.2023.100622]
28. Shewry, P.R., Napier, J.A. and Tatham, A.S. (1995). Seed storage proteins: structures and biosynthesis. Plant Cell, 7: 945-956. [DOI:10.1105/tpc.7.7.945]
29. Shahnejat Bushehri, A.A., Salavati, A., Yazdi Samadi, B., Hassani, M.E. and Shahnejat Bushehri, S. (2011). Analyses of monomeric storage proteins "gliadins" in Iranian bread wheats. Cereal Research Communications, 39(1): 100-108. [DOI:10.1556/CRC.39.2011.1.10]
30. Sozinov, A.A. and Poperelya, F.A. (1979). Prolamin polymorphism and plant breeding. Building Agriculture Science, 10: 21-34.
31. Tarekegne, A. and Labuschagne, M.T. (2005). Relationship between high molecular weight glutenin subunit composition and gluten quality in Ethiopian-grown bread durum wheat cultivars and lines. Journal. Agronomy and Crop Science, 191: 300-307. [DOI:10.1111/j.1439-037X.2005.00147.x]
32. Upelniek, V.P., Novoselskaya, A.Y., Sutka, J., Galiba, G. and Metakovsky, E.V. (1995). Genetic variation at storage protein-coding loci of common wheat (cv 'ChineseSpring') induced by nitrosoethyl urea and by the cultivation of immature embryos in vitro. Theoretical and Applied Genetics, 90: 372-379. [DOI:10.1007/BF00221979]
33. Utebayev, M., Dashkevich, S., Bome, N., Bulatova, K. and Shavrukov, Y. (2019). Genetic diversity of gliadin-coding alleles in bread wheat (Triticum aestivum L.) from Northern Kazakhstan. PeerJ, 7: e7082. [DOI:10.7717/peerj.7082]
34. Wang, D., Li, F., Cao, S. and Zhang, K. (2020). Genomic and functional genomics analyses of gluten proteins and prospect for simultaneous improvement of end-use and health-related traits in wheat. Theoretical and Applied Genetics, 5: 1521-1539. [DOI:10.1007/s00122-020-03557-5]
35. Waga, J. and Skoczowski, A. (2014). Development and characteristics of x-gliadin-free wheat genotypes Development and characteristics of x-gliadin-free wheat genotypes. Euphytica, 195: 105-116. [DOI:10.1007/s10681-013-0984-1]
36. Wrigley, C.W., Autran, J.C. and Bushuk, W. (1982). Identification of cereal varieties by gel electrophoresis of the grain proteins. Cereal Science and Technology, 5: 211-259.
37. Zang, P., Gao, Y., Chen, P., Lv, C., Zhao, G. (2022). Recent advances in the study of wheat protein and other food components affecting the gluten network and the properties of noodles. Foods, 11: 3824. [DOI:10.3390/foods11233824]
Send email to the article author



XML   Persian Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Akbari N, Alavi Kia S, Valizadeh M. Investigating Variation of Subunits of Gliadin Protein in Recombinant Inbred Lines Derived from Cross Between Zagros and Norstar Cultivars and Some Commercial Wheats. pgr 2024; 10 (2) :91-102
URL: http://pgr.lu.ac.ir/article-1-293-en.html


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 10, Issue 2 (2024) Back to browse issues page
پژوهش های ژنتیک گیاهی Plant Genetic Researches
Persian site map - English site map - Created in 0.07 seconds with 38 queries by YEKTAWEB 4657