Startseite Identification and molecular characterization of one novel 1Sl-encoded s-type low molecular weight glutenin B-subunit from 1Sl(1B) substitution line of wheat variety Chinese Spring (Triticum aestivum)
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Identification and molecular characterization of one novel 1Sl-encoded s-type low molecular weight glutenin B-subunit from 1Sl(1B) substitution line of wheat variety Chinese Spring (Triticum aestivum)

  • Xiong Deng , Shun-li Wang , Shou-min Zhen , Wen-ying Zhang und Yue-ming Yan EMAIL logo
Veröffentlicht/Copyright: 24. Dezember 2016
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Biologia
Aus der Zeitschrift Biologia Band 71 Heft 11

Abstract

Aegilops longissima (2n = 2x = 14, SlSl), has extensive allelic variations of glutenin subunits that are considered as useful gene sources for wheat quality improvement. The Chinese Spring 1Sl(1B) chromosome substitution line CS-1Sl(1B)showed superior dough properties and breadmaking quality due to the introgression of novel glutenin subunits encoded by 1Sl genome. In this study, we identified one novel 1Sl-encoded low molecular weight glutenin B-subunit 1SlLMW-s from CS-1Sl(1B). Its complete encoding sequences were isolated and designated as 1SlLMW-s with 960 bp encoding 318 amino acid residues. Molecular characterization demonstrated that the deduced 1SlLMW-s subunit had a rather large and regular repeated sequence domain, including a high proportion of glutamine residues (about 44%) in the repeats (consensus sequence PPFSQQQQ). A total of 31 SNPs were detected at different positions of encoding sequences. The secondary structure prediction revealed higher β-strand and α-helix content present in 1SlLMW-s. Phylogenetic tree revealed that 1SlLMW-s had close evolutionary relationship with other s-type low molecular weight glutenin subunit (LMW-GSs) genes from different Triticum and Aegilops genomes, which was divergent from LMW-s type gene subfamily at 3.92–5.23 million years ago (MYA). LMW-GSs play a key role in improving breadmaking quality. Abundant expression and specific structural features could contribute to superior gluten quality, including larger and more regular repeated domain, higher proportion of glutamine residues and higher β-strand and α-helix content. This could facilitate the formation of stronger dough structure and superior breadmaking quality. Our work demonstrated that Sl genome had potential glutenin gene resources, and particularly 1SlLMW-s gene could be useful for wheat quality improvement

Keywords: CS-1Sl(1B); LMW-GSs; gluten quality; molecular clone; phylogenetics

Electronic supplementary material. The online version of this article (DOI: 10.1515/biolog-2016-0147) contains supplementary material, which is available to authorized users.

Acknowledgements

This research was financially supported by grants from the Ministry of Science and Technology of China (2016YFD010 0500), the National Natural Science Foundation of China (31471485), and the Natural Science Foundation of Beijing City/the Key Developmental Project of Science and Technology from Beijing Municipal Commission of Education (KZ201410028031).

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Abbreviations:
AS-PCR

allelic specific polymerase chain reaction

LMW-GSs

low molecular weight glutenin subunit

MYA

million years ago

HMW-GSs

high molecular weight glutenin subunits

SDS-PAGE

sodium dodecyl sulfate polyacrylamide gel electrophoresis

CS

Chinese Spring

HPCE

High-performance capillary electrophoresis

HPMC

hydroxypropyl methylcellulose

2-DE

two-dimensional electrophoresis

MALDI-TOF/TOF

matrix-assisted laser desorption/ionization time-of-flight/time-of-flight mass spectrometry

SNPs

single-nucleotide polymorphisms

InDels

insertions/deletions

Received: 2016-3-24
Accepted: 2016-9-28
Published Online: 2016-12-24
Published in Print: 2016-11-1

© 2016 Institute of Botany, Slovak Academy of Sciences

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https://doi.org/10.1515/biolog-2016-0147
Schlagwörter für diesen Artikel
CS-1Sl(1B); LMW-GSs; gluten quality; molecular clone; phylogenetics

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