New insights into the organization, recombination, expression and functional mechanism of low molecular weight glutenin subunit genes in bread wheat.
New insights into the organization, recombination, expression and functional mechanism of low molecular weight glutenin subunit genes in bread wheat.
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DOI：
10.1371/journal.pone.0013548
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发表时间：
2010-10-21
期刊：
影响因子：
3.7
通讯作者：
Ling HQ
中科院分区：
文献类型：
--
作者：
Dong L;Zhang X;Liu D;Fan H;Sun J;Zhang Z;Qin H;Li B;Hao S;Li Z;Wang D;Zhang A;Ling HQ
小麦籽粒中表达的多种低分子量麦谷蛋白亚基（LMW-GS）蛋白对面包品质有重要影响。然而，LMW-GS基因的组织、重组、表达及其在面包制作中的作用机制尚不清楚。在这里，我们报告了一个系统的分子分析的LMW-GS基因定位在orthopathic Glu-3位点（Glu-A3，B3和D3）的面包小麦使用互补的方法（全基因组的基因成员的表征，表达谱，蛋白质组学分析）。对小偃54（具有上级面包品质）的14个LMW-GS基因进行了鉴定。分子定位和重组分析表明，小偃54的3个Glu-3位点含有不同数量的LMW-GS基因，且覆盖不同的遗传距离。小偃54籽粒中LMW-GS的表达量高于烘烤品质较差的京411。这与在小偃54中发现A3和D3位点的较高数量的活性LMW-GS基因有关。利用重组自交系的关联分析表明，积极的相互作用，赋予的Glu-3位点等位基因与更多的活性LMW-GS基因的遗传组合，通常是重要的重组后代达到高Zeleny沉降值（Zeleny沉降值），面包制作品质的一个重要指标。较高数量的活性LMW-GS基因倾向于导致更高的BMWV，虽然这种趋势受到遗传背景的影响。这项工作提供了大量的新见解的基因组组织和表达的LMW-GS基因，和分子遗传学证据表明，这些基因有助于定量的面包制作质量在六倍体小麦。我们的分析还表明，选择高数量的活性LMW-GS基因可用于小麦育种中面包品质的改良。
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.
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