Effects of Aegilops longissima chromosome 1Sl on wheat bread-making quality in two types of translocation lines
Effects of Aegilops longissima chromosome 1Sl on wheat bread-making quality in two types of translocation lines
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DOI：
10.1007/s00122-023-04504-w
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发表时间：
2024-01-01
影响因子：
5.4
通讯作者：
Ye，Xingguo
中科院分区：
文献类型：
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作者：
Qiu，Yuliang;Han，Zhiyang;Ye，Xingguo
关键信息两个小麦-Ae.将长穗山羊草（Aegilops longissima）易位染色体（1BS·1 SIL和1 SIS·1BL）导入3个小麦品种中，获得的新品系面包品质较轮回亲本有明显改善。将含有目的基因的1 S1染色体片段导入小麦的最有效方法是染色体易位。给你一杯小麦酒利用分子标记辅助染色体工程技术，构建了长穗型水稻1BS·1 SIL易位系。利用分子标记辅助选择技术，将1BS·1 SlL和1 SlS·1BL两种易位染色体导入宁春4号、宁春50号和Westonia三个小麦品种中。通过染色体原位杂交和小麦40 K系统靶向测序进行基因分型，证实了晚期易位系。与相应的轮回亲本相比，这两种类型的高级易位系的面包品质得到了改善。在各遗传背景下，1 SIS·1BL易位系的面包品质均优于1BS·1 SIL易位系。进一步分析表明，1 S1 S·1BL易位系高分子量麦谷蛋白亚基（HMW-GS）含量和低分子量麦谷蛋白亚基（LMW-GS）基因的表达量均有所增加。与轮回亲本相比，两种类型的高级易位系的籽粒中醇溶蛋白和谷蛋白相关转录因子也上调。本研究阐明了特异性麦谷蛋白亚基对面包品质的影响，为进一步通过分子育种改良小麦品质提供了新的种质资源。
Key messageTwo wheat–Ae. longissimatranslocation chromosomes (1BS·1SlL and 1SlS·1BL) were transferred into three commercial wheat varieties, and the new advanced lines showed improved bread-making quality compared to their recurrent parents.AbstractAegilops longissimachromosome 1Slencodes specific types of gluten subunits that may positively affect wheat bread-making quality. The most effective method of introducing 1Slchromosomal fragments containing the target genes into wheat is chromosome translocation. Here, a wheat–Ae. longissima1BS·1SlL translocation line was developed using molecular marker-assisted chromosome engineering. Two types of translocation chromosomes developed in a previous study, 1BS·1SlL and 1SlS·1BL, were introduced into three commercial wheat varieties (Ningchun4, Ningchun50, and Westonia) via backcrossing with marker-assisted selection. Advanced translocation lines were confirmed through chromosome in situ hybridization and genotyping by target sequencing using the wheat 40 K system. Bread-making quality was found to be improved in the two types of advanced translocation lines compared to the corresponding recurrent parents. Furthermore, 1SlS·1BL translocation lines displayed better bread-making quality than 1BS·1SlL translocation lines in each genetic background. Further analysis revealed that high molecular weight glutenin subunit (HMW-GS) contents and expression levels of genes encoding low molecular weight glutenin subunits (LMW-GSs) were increased in 1SlS·1BL translocation lines. Gliadin and gluten-related transcription factors were also upregulated in the grains of the two types of advanced translocation lines compared to the recurrent parents. This study clarifies the impacts of specific glutenin subunits on bread-making quality and provides novel germplasm resources for further improvement of wheat quality through molecular breeding.