ArticleTAG. Theoretical and applied genetics. Theoretische und angewandte Genetik2015
Molecular characterization of novel LMW-i glutenin subunit genes from Triticum urartu Thum. ex Gandil.
Article in TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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4 citing papers in PubMed, 10 citations in OpenAlex.
- Unlocking the genetic potential ofFrontiers in plant science · 2026Review
- Generation of Doubled Haploid Wheat-Frontiers in plant science · 2021Article
- Interspecific and intergeneric hybridization as a source of variation for wheat grain quality improvement.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2018Review
- Gene Duplication and Evolution Dynamics in the Homeologous Regions Harboring Multiple Prolamin and Resistance Gene Families in Hexaploid Wheat.Frontiers in plant science · 2018Article
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Authors and funding
3 authors at 2 institutions in 2 countries.
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No grant is acknowledged in the PubMed record.
Abstract
key messageA high level of genetic diversity was found in LMW-i genes from Triticum urartu, resulting in detection of 11 novel alleles. The variability detected could affect gluten quality. Low-molecular weight glutenin subunits are important in determining the viscoelastic properties of wheat dough. Triticum urartu Thum. ex Gandil., which is related to the A genome of polyploid wheat, has been shown as a good source of variation for these subunits. The present study evaluated the variability of LMW-i genes in this species. High polymorphism was found in the sequences analysed and resulted in the detection of 11 novel alleles, classified into two sets (Group-I and -II) showing unique SNPs and InDels. Both groups were associated with Glu-A3-1 genes from common wheat. In general, deduced proteins from Group-II genes possessed a higher proportion of glutamine and proline, which has been previously suggested to be related with good quality. Moreover, there were other changes compared to common wheat. This novel variation could affect dough quality. Additional epitopes for celiac disease were also detected, suggesting that these subunits could be highly reactive. The results showed that T. urartu could be an important source of genetic variability for LMW-i genes that could enlarge the genetic pool of modern wheat.
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