Galimova A A, Kuluev A R, Ismagilov K R, Kuluev B R
Institute of Biochemistry and Genetics - Subdivision of the Ufa Federal Research Centre of the Russian Academy of Sciences, Ufa, Russia Federal Research Center the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), St. Petersburg, Russia.
Institute of Biochemistry and Genetics - Subdivision of the Ufa Federal Research Centre of the Russian Academy of Sciences, Ufa, Russia.
Vavilovskii Zhurnal Genet Selektsii. 2023 Jul;27(4):297-305. doi: 10.18699/VJGB-23-36.
High-molecular-weight glutenins play an important role in providing high baking qualities of bread wheat grain. However, breeding bread wheat for this trait is very laborious and, therefore, the genotyping of variety samples according to the allelic composition of high-molecular-weight glutenin genes is of great interest. The aim of the study was to determine the composition of high-molecular-weight glutenin subunits based on the identification of the allelic composition of the Glu-1 genes, as well as to identify the frequency of the Glu-1 alleles in bread wheat cultivars that are in breeding work under the conditions of the Pre-Ural steppe zone (PSZ). We analyzed 26 winter and 22 spring bread wheat varieties from the PSZ and 27 winter and 20 spring varieties from the VIR collection. Genotyping at the Glu-A1 locus showed that the Ax1 subunits are most common in winter varieties, while the predominance of the Ax2* subunits was typical of spring varieties and lines. In the Glu-B1 locus, the predominance of alleles associated with the production of the Bx7 and By9 subunits was revealed for both winter and spring varieties. In the case of the Glu-D1 gene, for all the wheat groups studied, the composition of the Dx5+Dy10 subunits was the most common: in 92.3 % of winter and 68.2 % of spring PSZ accessions and in 80 % of winter and 55 % of spring VIR accessions. The analysis of genotypes showed the presence of 13 different allelic combinations of the Glu-A1, Glu-B1, Glu-D1 genes in the PSZ varieties, and 19 combinations in the VIR varieties. The b b/al/с d allelic combination (Ax2* Вх7+Ву8/8*/9 Dx5+Dy10) turned out to be the most common for the PSZ spring varieties and lines, while for the PSZ winter accessions it was a с d (Ax1 Вх7+By9 Dx5+Dy10); the b с a and b с d genotypes (Ax2* Вх7+Ву9 Dx2+Dy12 and Ax2* Вх7+Ву9 Dx5+Dy10, respectively) occur with equal frequency among the VIR spring accessions; in the group of VIR winter varieties, the combination of the a b/ al d alleles (Ax1 Вх7+Ву8/8* Dx5+Dy10) prevails. The most preferred combination of alleles for baking qualities was found in the spring variety 'Ekaterina' and winter varieties 'Tarasovskaya 97', 'Volzhskaya S3', as well as in lines k-58164, L43510, L43709, L-67, L-83, which are recommended for further breeding programs to improve and preserve baking qualities in the conditions of the Pre-Ural steppe zone.
高分子量麦谷蛋白在赋予面包小麦籽粒优良烘焙品质方面发挥着重要作用。然而,针对这一性状培育面包小麦非常费力,因此,根据高分子量麦谷蛋白基因的等位基因组成对品种样本进行基因分型具有重要意义。本研究的目的是基于对Glu-1基因等位基因组成的鉴定来确定高分子量麦谷蛋白亚基的组成,同时确定在乌拉尔山前草原地区(PSZ)条件下进行育种工作的面包小麦品种中Glu-1等位基因的频率。我们分析了来自PSZ的26个冬性和22个春性面包小麦品种以及来自VIR种质库的27个冬性和20个春性品种。在Glu-A1位点的基因分型表明,Ax1亚基在冬性品种中最为常见,而Ax2亚基在春性品种和品系中占主导地位。在Glu-B1位点,冬性和春性品种均显示与Bx7和By9亚基产生相关的等位基因占优势。对于Glu-D1基因,在所有研究的小麦群体中,Dx5+Dy10亚基的组成最为常见:在PSZ的92.3%的冬性材料和68.2%的春性材料中,以及在VIR的80%的冬性材料和55%的春性材料中。基因型分析表明,PSZ品种中存在13种不同的Glu-A1、Glu-B1、Glu-D1基因等位基因组合,VIR品种中有19种组合。b b/al/с d等位基因组合(Ax2 Вх7+Ву8/8*/9 Dx5+Dy10)在PSZ春性品种和品系中最为常见,而对于PSZ冬性材料,最常见的是с d(Ax1 Вх7+By9 Dx5+Dy10);b с a和b с d基因型(分别为Ax2* Вх7+Ву9 Dx2+Dy12和Ax2* Вх7+Ву9 Dx5+Dy10)在VIR春性材料中出现频率相同;在VIR冬性品种组中,a b/ al d等位基因组合(Ax1 Вх7+Ву8/8* Dx5+Dy10)占主导地位。在春性品种“叶卡捷琳娜”和冬性品种“塔拉索夫斯卡娅97”、“伏尔加斯卡娅S3”以及品系k-58164、L43510、L43709、L-67、L-83中发现了最有利于烘焙品质的等位基因组合,建议将其用于进一步的育种计划,以在乌拉尔山前草原地区的条件下改善和保持烘焙品质。