New Insights into the Organization, Recombination, Expression and Functional Mechanism of Low Molecular Weight Glutenin Subunit Genes in Bread Wheat

被引：64

作者：

Dong, Lingli ^{[1
]}

Zhang, Xiaofei ^{[1
]}

Liu, Dongcheng ^{[1
]}

Fan, Huajie ^{[1
]}

Sun, Jiazhu ^{[1
]}

Zhang, Zhongjuan ^{[1
]}

Qin, Huanju ^{[1
]}

Li, Bin ^{[1
]}

Hao, Shanting ^{[1
]}

Li, Zhensheng ^{[1
]}

Wang, Daowen ^{[1
]}

Zhang, Aimin ^{[1
]}

Ling, Hong-Qing ^{[1
]}

机构：

[1] Chinese Acad Sci, Inst Genet & Dev Biol, Natl Ctr Plant Gene Res, State Key Lab Plant Cell & Chromosome Engn, Beijing, Peoples R China

来源：

PLOS ONE | 2010年 / 5卷 / 10期

基金：

中国国家自然科学基金;

关键词：

PERFORMANCE LIQUID-CHROMATOGRAPHY; DOUBLED HAPLOID POPULATION; MAKING QUALITY; DURUM-WHEAT; DOUGH PROPERTIES; ALLELIC VARIATION; STORAGE PROTEINS; PROLAMIN GENES; RICH REGIONS; STS MARKERS;

D O I：

10.1371/journal.pone.0013548

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

The bread-making quality of wheat is strongly influenced by multiple low molecular weight glutenin subunit (LMW-GS) proteins expressed in the seeds. However, the organization, recombination and expression of LMW-GS genes and their functional mechanism in bread-making are not well understood. Here we report a systematic molecular analysis of LMW-GS genes located at the orthologous Glu-3 loci (Glu-A3, B3 and D3) of bread wheat using complementary approaches (genome wide characterization of gene members, expression profiling, proteomic analysis). Fourteen unique LMW-GS genes were identified for Xiaoyan 54 (with superior bread-making quality). Molecular mapping and recombination analyses revealed that the three Glu-3 loci of Xiaoyan 54 harbored dissimilar numbers of LMW-GS genes and covered different genetic distances. The number of expressed LMW-GS in the seeds was higher in Xiaoyan 54 than in Jing 411 (with relatively poor bread-making quality). This correlated with the finding of higher numbers of active LMW-GS genes at the A3 and D3 loci in Xiaoyan 54. Association analysis using recombinant inbred lines suggested that positive interactions, conferred by genetic combinations of the Glu-3 locus alleles with more numerous active LMW-GS genes, were generally important for the recombinant progenies to attain high Zeleny sedimentation value (ZSV), an important indicator of bread-making quality. A higher number of active LMW-GS genes tended to lead to a more elevated ZSV, although this tendency was influenced by genetic background. This work provides substantial new insights into the genomic organization and expression of LMW-GS genes, and molecular genetic evidence suggesting that these genes contribute quantitatively to bread-making quality in hexaploid wheat. Our analysis also indicates that selection for high numbers of active LMW-GS genes can be used for improvement of bread-making quality in wheat breeding.

引用

页数：16

共 74 条

[1] Molecular genetic studies on processing traits of wheat flour [J].