ArticleBMC plant biology2014
Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivum L.) significantly reduces dough strength and breadmaking quality.
Article in BMC plant biology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed, 32 citations in OpenAlex.
- Genome-wide identification unravels the role of the arabinogalactan peptide (AGP) gene family in cotton plant architecture.Plant cell reports · 2025Article
- Effects of Low-Molecular-Weight Glutenin Subunit Encoded byFoods (Basel, Switzerland) · 2023Article
- Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products.Current research in food science · 2023Review
- Transcriptome Analysis Reveals Potential Mechanism in Storage Protein Trafficking within Developing Grains of Common Wheat.International journal of molecular sciences · 2022Article
- Proteomic Determination of Low-Molecular-Weight Glutenin Subunit Composition in Aroona Near-Isogenic Lines and Standard Wheat Cultivars.International journal of molecular sciences · 2021Article
- Proteome and transcriptome analyses of wheat near isogenic lines identifies key proteins and genes of wheat bread quality.Scientific reports · 2021Article
- Improving grain yield, stress resilience and quality of bread wheat using large-scale genomics.Nature genetics · 2019Article
- Enriching LMW-GS alleles and strengthening gluten properties of common wheat through wide hybridization with wild emmer.3 Biotech · 2019Article
- A wheat-Breeding science · 2019Article
- Cloning and characterization of a novel low-molecular-weight glutenin subunit gene with an unusual molecular structure ofJournal of genetics · 2018Article
- Allelic analysis of low molecular weight glutenin subunits using 2-DGE in Korean wheat cultivars.Breeding science · 2017Article
- Low molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.).Scientific reports · 2016Article
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8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundLow-molecular-weight glutenin subunits (LMW-GS), encoded by Glu-3 complex loci in hexaploid wheat, play important roles in the processing quality of wheat flour. To date, the molecular characteristics and effects on dough quality of individual Glu-3 alleles and their encoding proteins have been poorly studied. We used a Glu-A3 deletion line of the Chinese Spring (CS-n) wheat variety to conduct the first comprehensive study on the molecular characteristics and functional properties of the LMW-GS allele Glu-A3a.
resultsThe Glu-A3a allele at the Glu-A3 locus in CS and its deletion in CS-n were identified and characterized by proteome and molecular marker methods. The deletion of Glu-A3a had no significant influence on plant morphological and yield traits, but significantly reduced the dough strength and breadmaking quality compared to CS. The complete sequence of the Glu-A3a allele was cloned and characterized, which was found to encode a B-subunit with longer repetitive domains and an increased number of α-helices. The Glu-A3a-encoded B-subunit showed a higher expression level and accumulation rate during grain development. These characteristics of the Glu-A3a allele could contribute to achieving superior gluten quality and demonstrate its potential application to wheat quality improvement. Furthermore, an allele-specific polymerase chain reaction (AS-PCR) marker for the Glu-A3a allele was developed and validated using different bread wheat cultivars, including near-isogenic lines (NILs) and recombinant inbred lines (RILs), which could be used as an effective molecular marker for gluten quality improvement through marker-assisted selection.
conclusionsThis work demonstrated that the LMW-GS allele Glu-A3a encodes a specific LMW-i type B-subunit that significantly affects wheat dough strength and breadmaking quality. The Glu-A3a-encoded B-subunit has a long repetitive domain and more α-helix structures as well as a higher expression level and accumulation rate during grain development, which could facilitate the formation of wheat with a stronger dough structure and superior breadmaking quality.
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