Allelic Variation at Glutenin Loci (<i>Glu-1</i>, <i>Glu-2</i> and <i>Glu-3</i>) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes
Durum wheat grains (<i>Triticum turgidum</i> L. ssp. <i>durum</i>) 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...
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MDPI AG
2021-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/11/2845 |
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| author | Pablo F. Roncallo Carlos Guzmán Adelina O. Larsen Ana L. Achilli Susanne Dreisigacker Elena Molfese Valentina Astiz Viviana Echenique |
| author_facet | Pablo F. Roncallo Carlos Guzmán Adelina O. Larsen Ana L. Achilli Susanne Dreisigacker Elena Molfese Valentina Astiz Viviana Echenique |
| author_sort | Pablo F. Roncallo |
| collection | DOAJ |
| description | Durum wheat grains (<i>Triticum turgidum</i> L. ssp. <i>durum</i>) 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 (<i>Glu-A1</i> and <i>Glu-B1</i>), encoding for high-molecular-weight glutenin subunits (HMW-GS), and three loci (<i>Glu-B2</i>, <i>Glu-A3</i> and <i>Glu-B3</i>), 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 <i>Glu-B1</i> 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 (<i>Glu-B1</i>, <i>Glu-A3</i> and <i>Glu-B3</i>) 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. |
| first_indexed | 2024-03-10T05:29:12Z |
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| id | doaj.art-0ace1fac78854253b041603a7fbd68e5 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T05:29:12Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0ace1fac78854253b041603a7fbd68e52023-11-22T23:22:54ZengMDPI AGFoods2304-81582021-11-011011284510.3390/foods10112845Allelic Variation at Glutenin Loci (<i>Glu-1</i>, <i>Glu-2</i> and <i>Glu-3</i>) in a Worldwide Durum Wheat Collection and Its Effect on Quality AttributesPablo F. Roncallo0Carlos Guzmán1Adelina O. Larsen2Ana L. Achilli3Susanne Dreisigacker4Elena Molfese5Valentina Astiz6Viviana Echenique7Centro de Recursos Naturales Renovables de la Zona Semiárida (CERZOS), Departamento de Agronomía, Universidad Nacional del Sur (UNS)-CONICET, Buenos Aires 8000, ArgentinaDepartamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, CeiA3, ES-14071 Córdoba, SpainCompañía Molinera del Sur, Buenos Aires 8000, ArgentinaCentro de Recursos Naturales Renovables de la Zona Semiárida (CERZOS), Departamento de Agronomía, Universidad Nacional del Sur (UNS)-CONICET, Buenos Aires 8000, ArgentinaGlobal Wheat Program, International Maize and Wheat Improvement Center (CIMMYT), El Batán, Texcoco 56237, Edo. Mexico, MexicoCEI Barrow, Laboratorio de Calidad Industrial de Granos (Convenio INTA-Ministerio de Desarrollo Agrario), Buenos Aires 7500, ArgentinaEEA Cesareo Naredo, Instituto Nacional de Tecnología Agropecuaria (INTA), Buenos Aires 6417, ArgentinaCentro de Recursos Naturales Renovables de la Zona Semiárida (CERZOS), Departamento de Agronomía, Universidad Nacional del Sur (UNS)-CONICET, Buenos Aires 8000, ArgentinaDurum wheat grains (<i>Triticum turgidum</i> L. ssp. <i>durum</i>) 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 (<i>Glu-A1</i> and <i>Glu-B1</i>), encoding for high-molecular-weight glutenin subunits (HMW-GS), and three loci (<i>Glu-B2</i>, <i>Glu-A3</i> and <i>Glu-B3</i>), 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 <i>Glu-B1</i> 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 (<i>Glu-B1</i>, <i>Glu-A3</i> and <i>Glu-B3</i>) 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.https://www.mdpi.com/2304-8158/10/11/2845durum wheatgluteninsgluten strengthgrain protein contenthaplotypesSNPs |
| spellingShingle | Pablo F. Roncallo Carlos Guzmán Adelina O. Larsen Ana L. Achilli Susanne Dreisigacker Elena Molfese Valentina Astiz Viviana Echenique Allelic Variation at Glutenin Loci (<i>Glu-1</i>, <i>Glu-2</i> and <i>Glu-3</i>) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes Foods durum wheat glutenins gluten strength grain protein content haplotypes SNPs |
| title | Allelic Variation at Glutenin Loci (<i>Glu-1</i>, <i>Glu-2</i> and <i>Glu-3</i>) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes |
| title_full | Allelic Variation at Glutenin Loci (<i>Glu-1</i>, <i>Glu-2</i> and <i>Glu-3</i>) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes |
| title_fullStr | Allelic Variation at Glutenin Loci (<i>Glu-1</i>, <i>Glu-2</i> and <i>Glu-3</i>) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes |
| title_full_unstemmed | Allelic Variation at Glutenin Loci (<i>Glu-1</i>, <i>Glu-2</i> and <i>Glu-3</i>) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes |
| title_short | Allelic Variation at Glutenin Loci (<i>Glu-1</i>, <i>Glu-2</i> and <i>Glu-3</i>) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes |
| title_sort | allelic variation at glutenin loci i glu 1 i i glu 2 i and i glu 3 i in a worldwide durum wheat collection and its effect on quality attributes |
| topic | durum wheat glutenins gluten strength grain protein content haplotypes SNPs |
| url | https://www.mdpi.com/2304-8158/10/11/2845 |
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