Tanaka Hiroyuki, Nabeuchi Chisato, Kurogaki Misaki, Garg Monika, Saito Mika, Ishikawa Goro, Nakamura Toshiki, Tsujimoto Hisashi
Laboratory of Plant Genetics, Faculty of Agriculture, Tottori University, Tottori 680-8553, Japan.
National Agri-food Biotechnology Institute, Punjab 160-071, India.
Breed Sci. 2017 Dec;67(5):509-517. doi: 10.1270/jsbbs.17058. Epub 2017 Nov 23.
Wheat flours are used to produce bread, pasta, breakfast cereals, and biscuits; the various properties of these end-products are attributed to the gluten content, produced as seed storage proteins in the wheat endosperm. Thus, genes encoding gluten protein are major targets of wheat breeders aiming to improve the various properties of wheat flour. Here, we describe a novel compensating wheat- Robertsonian translocation (T1AS.1EL) line involving the short arm of wheat chromosome 1A (1AS) and the long arm of chromosome 1E (1EL); we developed this line through centric breakage-fusion. Compared to the common wheat cultivars Chinese Spring and Norin 61, we detected two additional 1EL-derived high-molecular-weight glutenin subunits (HMW-GSs) in the T1AS.1EL plants. Based on the results of an SDS-sedimentation volume to estimate the gluten strength of T1AS.1EL-derived flour, we predict that T1AS.1EL-derived flour is better suited to bread-making than Chinese Spring- and Norin 61-derived flour and that this is because of its greater gluten diversity. Also, we were able to assign 33 of 121 wheat PCR-based Landmark Unique Gene markers to chromosome 1E of . These markers can now be used for further chromosome engineering of the segment of T1AS.1EL.
小麦粉用于生产面包、意大利面、早餐谷物和饼干；这些最终产品的各种特性归因于面筋含量，面筋是在小麦胚乳中作为种子贮藏蛋白产生的。因此，编码面筋蛋白的基因是旨在改善小麦粉各种特性的小麦育种者的主要目标。在此，我们描述了一种涉及小麦1A染色体短臂（1AS）和1E染色体长臂（1EL）的新型补偿性小麦-罗伯逊易位系（T1AS.1EL）；我们通过着丝粒断裂-融合培育出了该品系。与普通小麦品种中国春和Norin 61相比，我们在T1AS.1EL植株中检测到另外两个源自1EL的高分子量谷蛋白亚基（HMW-GSs）。基于SDS沉降体积结果来估计T1AS.1EL衍生面粉的面筋强度，我们预测T1AS.1EL衍生面粉比中国春和Norin 61衍生面粉更适合制作面包，这是因为其面筋多样性更高。此外，我们能够将121个基于PCR的小麦地标性独特基因标记中的33个定位到1E染色体上。这些标记现在可用于T1AS.1EL片段的进一步染色体工程操作。
