PRODUCTION AND GENETIC-CHARACTERIZATION OF NEAR-ISOGENIC LINES IN THE BREAD-WHEAT CULTIVAR ALPE

被引:22
作者
POGNA, NE [1 ]
REDAELLI, R [1 ]
VACCINO, P [1 ]
BIANCARDI, AM [1 ]
PERUFFO, ADB [1 ]
CURIONI, A [1 ]
METAKOVSKY, EV [1 ]
PAGLIARICCI, S [1 ]
机构
[1] UNIV PADUA,DIPARTIMENTO BIOTECNOL AGR,PADUA,ITALY
关键词
NEAR-ISOGENIC LINES; TRITICUM AESTIVUM; GLUTENIN; GLIADIN; MUTATION; BIOTYPES;
D O I
10.1007/BF00222129
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
Two biotypes of the bread-wheat cultivar Alpe were shown to possess contrasting alleles at each of the glutenin (Glu-B1, Glu-D1, Glu-B3 and Glu-D3) and gliadin (Gli-B1 and Gli-D1) loci on chromosomes 1B and 1D. Fourteen near-isogenic lines (NILs) were produced by crossing these biotypes and used to determine the genetic control of both low-molecular-weight (LMW) glutenin subunits and gliadins by means of one-dimensional or two-dimensional electrophoresis. Genes coding for the B, C and D groups of LMW subunits were found to be inherited in clusters tightly linked with those controlling gliadins. Southern-blot analysis of total genomic DNAs hybridized to a gamma-gliadin-specific cDNA clone revealed that seven NILs lack both the Gli-D1 and Glu-D3 loci on chromosome 1D. Segregation data indicated that these ''null'' alleles are normally inherited. Comparison of the ''null'' NILs with those possessing allele b at the Glu-D3 locus showed one B subunit, seven C subunits and two D subunits, as fractionated by two-dimensional A-PAGExSDS-PAGE, to be encoded by this allele. Alleles b and k at Glu-B3 were found to code for two C subunits plus eight and six B subunits respectively, whereas alleles b and k at Gli-B1 each controlled the synthesis of two beta-gliadins, one gamma- and two omega-gliadins. The novel Gli-BS locus coding for two omega-gliadins was shown to recombine with the Gli-B1 locus on chromosome 1B. The two-dimensional map of glutenin subunits showed alpha-gliadins encoded at the Gli-A2 locus on chromosome 6A. The use of Alpe NILs in the study of the individual and combined effects of glutenin subunits on dough properties is discussed.
引用
收藏
页码:650 / 658
页数:9
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