ArticlePloS one2015
Two Novel Y-Type High Molecular Weight Glutenin Genes in Chinese Wheat Landraces of the Yangtze-River Region.
Article in PloS one, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Structure and Quantitative-Structure-Function Relationships of Wheat High-Molecular-Weight Glutenin Subunits: From Allelic Polymorphism to Dough Rheology.Comprehensive reviews in food science and food safety · 2026Review
- The Role ofInternational journal of molecular sciences · 2025Review
- Advances in Gluten Hypersensitivity: Novel Dietary-Based Therapeutics in Research and Development.International journal of molecular sciences · 2024Review
- Quality and Agronomic Trait Analyses of Pyramids Composed of Wheat GenesInternational journal of molecular sciences · 2023Article
- Generation of Wheat Near-Isogenic Lines Overexpressing 1Bx7 Glutenin with Increased Protein Contents and SDS-Sedimentation Values.Plants (Basel, Switzerland) · 2023Article
- Empirical and Theoretical Bases of Good Steamed Bread Production.Foods (Basel, Switzerland) · 2023Review
- Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products.Current research in food science · 2023Review
- Wheat Quality Formation and Its Regulatory Mechanism.Frontiers in plant science · 2022Review
- High-throughput analysis of high-molecular weight glutenin subunits in 665 wheat genotypes using an optimized MALDI-TOF-MS method.3 Biotech · 2021Article
- High-Molecular-Weight Glutenin Subunits: Genetics, Structures, and Relation to End Use Qualities.International journal of molecular sciences · 2020Review
- Rapid and Easy High-Molecular-Weight Glutenin Subunit Identification System by Lab-on-a-Chip in Wheat (Plants (Basel, Switzerland) · 2020Article
- Introgression of an expressed HMW 1Ay glutenin subunit allele into bread wheat cv. Lincoln increases grain protein content and breadmaking quality without yield penalty.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2020Article
- Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality.BMC plant biology · 2018Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
High molecular weight glutenin subunits (HMW-GSs) are key determinants for the end-use quality of wheat. Chinese wheat landraces are an important resource for exploring novel HMW-GS genes to improve the wheat baking quality. Two novel Glu-1Dy HMW-GSs (designated as 1Dy12.6 and 1Dy12.7) were identified and cloned from two Chinese wheat landraces Huazhong830 and Luosimai. The 1Dy12.6 and 1Dy12.7 subunits were deposited as the NCBInr Acc. No KR262518, and KR262519, respectively. The full open reading frames (ORFs) of 1Dy12.6 and 1Dy12.7 were 2022 bp and 1977 bp, encoding for proteins of 673 and 658 amino acid residues, respectively. Each contains four typical primary regions of HMW-GSs (a signal peptide, N- and C-terminal regions, and a central repetitive region). Their deduced molecular masses (70,165 Da and 68,400 Da) were strikingly consistent with those identified by MALDI-TOF-MS (69,985Da and 68,407 Da). The 1Dy12.6 is the largest 1Dy glutenin subunits cloned in common wheat up to date, containing longer repetitive central domains than other 1Dy encoded proteins. In comparison with the most similar active 1Dy alleles previously reported, the newly discovered alleles contained a total of 20 SNPs and 3 indels. The secondary structure prediction indicated that 1Dy12.6 and 1Dy12.7 have similar proportion of α-helix, β-turn, and β-bend to those of 1Dy10 (X12929). The phylogenetic analysis illustrated that the x- and y-type subunits of glutenins were well separated, but both 1Dy12.6 and 1Dy12.7 were clustered with the other Glu-1Dy alleles. Our results revealed that the 1Dy12.6 and 1Dy12.7 subunit have potential to strengthen gluten polymer interactions, and are valuable genetic resources for wheat quality improvement.
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