Characterization of high- and low-molecular-weight glutenin subunits from Chinese Xinjiang wheat landraces and historical varieties

Comparative analysis of stripe rust resistance in seedling stage and Yr gene incidence in spring and winter wheat from Xinjiang, China

Background

Stripe rust, caused by the fungus Puccinia striiformis f.sp. tritici (Pst), poses a significant threat to global wheat production.

Objectives

This study aims to analyze the distribution of stripe rust resistance genes, characterize resistance phenotypes at the seedling stage of 137 spring and 149 winter wheat varieties in Xinjiang, China, and discern differences in resistance between spring and winter wheat varieties.

Design

We used various Pst races (CYR23, CYR29, CYR31, CYR32, CYR33, CYR34) to characterize seedling resistance of spring and winter wheat varieties and to correlate resistance to the presence of wheat resistance genes (Yr5, Yr9, Yr10, Yr15, Yr17, Yr18, Yr26, Yr41, Yr80, Yr81) using molecular markers.

Results

Among spring wheat varieties, 62, 60, 42, 26, 51, and 24 varieties exhibited resistance to CYR23, CYR29, CYR31, CYR32, CYR33, and CYR34, respectively, with four varieties resistant to all varieties. Among winter wheat varieties, 66, 32, 69, 26, 83, 40 varieties demonstrated resistance to CYR23, CYR29, CYR31, CYR32, CYR33, and CYR34, respectively, with four varieties resistant to all varieties. Molecular testing revealed that, in spring wheat, 2, 17, 21, 61, 10, 0, 10, 79, and 32 varieties carried Yr9, Yr10, Yr15, Yr17, Yr18, Yr26, Yr41, Yr80, and Yr81 genes, respectively. In winter wheat, 40, 20, 7, 143, 15, 1, 6, 38, and 54 varieties carried Yr9, Yr10, Yr15, Yr17, Yr18, Yr26, Yr41, Yr80, and Yr81 genes, respectively. Notably, winter wheat exhibited a significantly higher resistance frequency than spring wheat, particularly in the incidence of Yr9, Yr10, Yr17, Yr18, and multi-gene combinations.

Conclusion

In summary, this study provides information on seedling stage resistance to stripe rust 286 Xinjiang wheat varieties, elucidates the distribution of resistance genes in this population, and offers a mechanistic basis for breeding durable resistance in wheat. varieties from Xinjiang.

Effect of high molecular weight glutenin subunits on wheat quality properties, across a wide range of climates and environments in Iran

High molecular weight glutenin subunits (HMW-GSs) at the Glu-1 loci play an important role in the variation of dough strength, elasticity, and end-use quality of bread wheat. Multilocation trials in a wide range of climatic conditions and crop management practices help explain the role of HMW-GSs in the rheological properties of dough. In the current study, allelic variation of HMWs and quality scores were determined in 28 bread wheat cultivars across a wide range of climates and locations in Iran. Twelve HMW-GSs subunits (3 at Glu-A1, 7 at Glu-B1 and 2 at Glu D-1) in 16 unique combinations were identified in the studied cultivars. In the most rheological properties associated with good bread-making quality, the compositions of 1/17 + 18/5 + 10, 1/13 + 16/5 + 10 and 2*/7 + 9/5 + 10 (all with a quality score of 10) had significantly higher values than the other allelic compositions. While, the lowest values were observed in 1/21 + 19/2 + 12 (quality score of 6). The degree of dough softening was significantly greater in 1/21 + 19/2 + 12 than other allelic combinations. At Glu-A1, Glu-B1 and Glu-D1, 2*, 17 + 18 and 5 + 10 had significantly greater qualitative and rheological properties than the other subunits, which are related to the good quality of wheat flour. While null at Glu-A1, subunits 21 + 19 at Glu-B1 and 2 + 12 at Glu-D1 were associated with weak baking quality. Moreover, the highest dough softening values at Glu-A1, Glu-B1 and Glu-D1 were observed in null, 21 + 19 and 2 + 12 subunits, respectively. A negative and significant correlation (P < 0.05) was observed between the degree of dough softening and other qualitative and rheological properties related to good bread-making performance. The results of this study demonstrated the role of HMW-GSs in determining the end-use quality of bread wheat across a wide range of climates and environments.

Supplementary Information

The online version contains supplementary material available at 10.1007/s12298-023-01324-6.

Allelic variation and genetic diversity of HMW glutenin subunits in Chinese wheat (Triticum aestivum L.) landraces and commercial cultivars

Wheat landraces have abundant genetic variation at the Glu-1 loci, which is desirable germplasms for genetic enhancement of modern wheat varieties, especially for quality improvement. In the current study, we analyzed the allelic variations of the Glu-1 loci of 597 landraces and 926 commercial wheat varieties from the four major wheat-growing regions in China using SDS-PAGE. As results, alleles Null, 7+8, and 2+12 were the dominant HMW-GSs in wheat landraces. Compared to landraces, the commercial varieties contain higher frequencies of high-quality alleles, including 1, 7+9, 14+15 and 5+10. The genetic diversity of the four commercial wheat populations (alleles per locus (A) = 7.33, percent polymorphic loci (P) = 1.00, effective number of alleles per locus (Ae) = 2.347 and expected heterozygosity (He) = 0.563) was significantly higher than that of the landraces population, with the highest genetic diversity found in the Southwestern Winter Wheat Region population. The genetic diversity of HMW-GS is mainly present within the landraces and commercial wheat populations instead of between populations. The landraces were rich in rare subunits or alleles may provide germplasm resources for improving the quality of modern wheat.

Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough

The main purpose of this research was the identification and characterization of low-molecular-weight glutenin subunit (LMW-GS) composition in common wheat and the determination of the effect of these proteins on the rheological properties of dough. The use of capillary zone electrophoresis and reverse-phase high-performance liquid chromatography has made it possible to identify four alleles in the Glu-A3 and Glu-D3 loci and seven alleles in the Glu-B3 locus, encoding LMW-GSs in 70 varieties and breeding lines of wheat tested. To determine the technological quality of dough, analyses were performed at the microscale using a TA.XT Plus Texture Analyzer. Wheat varieties containing the Glu-3 loci scheme (Glu-A3b, Glu-A3f at the Glu-A3 locus; Glu-B3a, Glu-B3b, Glu-B3d, Glu-B3h at the Glu-B3 locus; Glu-D3a, Glu-D3c at the Glu-D3 locus) determined the most beneficial quality parameters.

Exploring the End-Use Quality Potential of a Collection of Spanish Bread Wheat Landraces

Modern plant-breeding practices have narrowed the genetic base of wheat, such that there is a need to introduce new germplasms with underexploited diversity into breeding programs. Wheat landraces are a very valuable resource when searching for genetic variation, which not only possess increased adaptability, but also quality-related traits. Several studies have shown a wide genetic diversity in Spanish wheat landraces compared to other germplasm collections; therefore, the main objective of this study is to analyze the variability in a collection of 189 landraces from the Spanish National Plant Genetic Resources Centre (Centro de Recursos Fitogenéticos, CRF-INIA, Alcalá de Henares), in relation to end-use quality traits. We characterized the whole collection for high-molecular-weight glutenin and puroindoline allelic composition, and for gluten strength. In addition, grain protein content, grains per spike, and thousand kernel weight were evaluated in samples from four-year field trials. The relationship between glutenin composition and quality was evaluated, and some alleles strongly associated with high quality were identified in the collection, some of them specific for Iberian landraces. The results also show the presence of novel variability within high-molecular-weight glutenin and puroindolines, which needs to be characterized further in order to assess its influence on wheat quality. In addition, a set of landraces showing outstanding values for gluten quality and a good agronomic performance was selected for testing in field trials in order to evaluate the suitability of their direct use in cropping systems.