scholarly journals Study of Morphological Traits and Genetic Diversity of low Molecular Wight-Glutenin Subunits in Some Bread Wheat Cultivars using SRAP Markers

2018 ◽  
Vol 10 (28) ◽  
pp. 38-49
Author(s):  
mohammad parand ◽  
ahad yamchi ◽  
Hassan Soltanloo ◽  
Khalil Zaynalinejad
Keyword(s):  
Genetic Diversity ◽  
Bread Wheat ◽  
Morphological Traits ◽  
Wheat Cultivars ◽  
Glutenin Subunits ◽  
Srap Markers

scholarly journals Genetic diversity of high and low molecular weight glutenin subunits in Saharan bread and durum wheats from Algerian oases

2012 ◽  
Vol 48 (No. 1) ◽  
pp. 23-32 ◽  
Author(s):  
I. Bellil ◽  
M. Chekara Bouziani ◽  
D. Khelifi
Keyword(s):  
Genetic Diversity ◽  
Molecular Weight ◽  
Durum Wheat ◽  
Bread Wheat ◽  
Allelic Variation ◽  
Low Molecular Weight ◽  
Glutenin Subunits ◽  
Lmw Glutenin Subunits ◽  
Genotypic Identification ◽  
Diversity Studies

Saharan wheats have been studied particularly from a botanical viewpoint. Genotypic identification, classification and genetic diversity studies to date were essentially based on the morphology of the spike and grain. For this, the allelic variation at the glutenin loci was studied in a set of Saharan bread and durum wheats from Algerian oases where this crop has been traditionally cultivated. The high molecular weight and low molecular weight glutenin subunit composition of 40 Saharan bread and 30 durum wheats was determined by SDS-PAGE. In Saharan bread wheats 32 alleles at the six glutenin loci were detected, which in combination resulted in 36 different patterns including 17 for HMW and 23 for LMW glutenin subunits. For the Saharan durum wheats, 29 different alleles were identified for the five glutenin loci studied. Altogether, 29 glutenin patterns were detected, including 13 for HMW-GS and 20 for LMW-GS. Three new alleles were found in Saharan wheats, two in durum wheat at the Glu-B1 and Glu-B3 loci, and one in bread wheat at the Glu-B1 locus. The mean indices of genetic variation at the six loci in bread wheat and at the five loci in durum wheat were 0.59 and 0.63, respectively, showing that Saharan wheats were more diverse. This information could be useful to select Saharan varieties with improved quality and also as a source of genes to develop new lines when breeding for quality.

Genetic diversity of hexaploid wheat cultivars estimated by RAPD markers, morphological traits and coefficients of parentage

2004 ◽  
Vol 123 (4) ◽  
pp. 366-369 ◽  
Author(s):  
S. Maric ◽  
S. Bolaric ◽  
J. Martincic ◽  
I. Pejic ◽  
V. Kozumplik
Keyword(s):  
Genetic Diversity ◽  
Hexaploid Wheat ◽  
Morphological Traits ◽  
Rapd Markers ◽  
Wheat Cultivars

scholarly journals Estimating Genetic Diversity in Durum and Bread Wheat Cultivars from Turkey using AFLP and SAMPL Markers

2007 ◽  
Vol 0 (0) ◽  
pp. 070915221117006-??? ◽  
Author(s):  
S. Altıntaş ◽  
F. Toklu ◽  
S. Kafkas ◽  
B. Kilian ◽  
A. Brandolini ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Bread Wheat ◽  
Wheat Cultivars

scholarly journals Assessment of the Glutenin Subunits Diversity in a Durum Wheat (T. turgidum ssp. durum) Collection from Morocco

Agronomy ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 957 ◽  
Author(s):  
Youssef Chegdali ◽  
Hassan Ouabbou ◽  
Abdelkhalid Essamadi ◽  
Fausto Cervantes ◽  
Maria Itria Ibba ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Molecular Weight ◽  
Durum Wheat ◽  
North American ◽  
Wheat Gluten ◽  
Wheat Quality ◽  
Wheat Cultivars ◽  
Glutenin Subunits ◽  
Allelic Variants ◽  
Gluten Quality

Landraces and old wheat cultivars display great genetic variation and constitute a valuable resource for the improvement of modern varieties, especially in terms of quality. Gluten quality is one of the major determinants of wheat quality, and it is greatly influenced by variation in the high molecular weight and low molecular weight glutenin subunits (HMW-GS and LMW-GS). Identification of novel allelic variants for either of the two groups of the gluten-forming proteins could greatly assist in the improvement of wheat gluten quality. In the present study, the allelic composition of the HMW- and LMW-GS of ninety-five durum wheat accessions was evaluated. These accessions included Moroccan cultivars and landraces and North American cultivars and were all conserved in the National Gene Bank from Morocco. In total, 20 cataloged alleles and 12 novel alleles were detected. For the HMW-GS, two alleles were found at the Glu-A1 locus, and seven different allelic variants were identified at the Glu-B1 locus. Among them, two alleles were new (alleles Glu-B1cp and co). Additionally, two of the analyzed accessions exhibited the Glu-D1d allele, suggesting the presence of the Glu-D1 locus introgression. For the LWM-GS, eight, ten and two alleles were identified at the Glu-A3, Glu-B3 and Glu-B2 loci, respectively. Among them, two new allelic variants were identified at the Glu-A3 locus, and seven new allelic variants were identified at the Glu-B3 locus. Overall, the Moroccan landraces exhibited a greater genetic diversity and a greater number of glutenin alleles compared to the Moroccan and North American durum wheat cultivars. The novel germplasm and glutenin alleles detected in this study could contribute to the improvement of durum wheat quality and the expansion of modern durum wheat genetic diversity.

Estimating genetic diversity in Greek durum wheat landraces with RAPD markers

2005 ◽  
Vol 56 (12) ◽  
pp. 1355 ◽  
Author(s):  
Anna Mantzavinou ◽  
Penelope J. Bebeli ◽  
Pantouses J. Kaltsikes
Keyword(s):  
Genetic Diversity ◽  
Durum Wheat ◽  
Bread Wheat ◽  
Rapd Markers ◽  
Triticum Turgidum ◽  
Random Amplified Polymorphic Dna ◽  
Triticum Aestivum L ◽  
The Other ◽  
Wheat Cultivars ◽  
Arbitrary Primers

Using the random amplified polymorphic DNA (RAPD) method, the genetic diversity of 19 Greek landraces and 9 cultivars of durum wheat [Triticum turgidum L. var. durum (Desf.)] was studied. Two commercial bread wheat (Triticum aestivum L.) cultivars and one genotype of Triticum monococcum L. were also included in the study. Eighty-seven arbitrary primers (10-mer) were evaluated in a preliminary experiment and 15 of them were selected for the main experiments based on the quality and reliability of their amplification and the polymorphism they revealed. A total of 150 DNA bands were obtained, 125 (83.3%) of which were polymorphic. On average, 10 DNA bands were amplified per primer, 8.3 of which were polymorphic. The genetic similarity between all pairs of genotypes was evaluated using the Jaccard’s or Nei and Li’s coefficients; the values of the former ranged from 0.153 to 0.973 while those of the latter were slightly higher (0.265–0.986). Cluster analysis was conducted by the UPGMA and the Njoin methods. Both methods broadly placed 26 durum genotypes into 1 branch while the other branch consisted of 2 subgroups: 1 included the 2 bread wheat cultivars; the other 1 consisted of 2 durum landraces, ‘Kontopouli’ and ‘Mavrotheri-Chios’, which showed an intruiging behaviour sharing bands with the bread wheat cultivars. The T. monococcum cultivar stood apart from all other genotypes.

Association of high and low molecular weight glutenin subunits with dough strength in durum wheats (Triticum turgidum ssp. turgidum L. conv. durum (Desf.)) in southern Australia

1996 ◽  
Vol 36 (4) ◽  
pp. 451 ◽  
Author(s):  
CY Liu ◽  
AJ Rathjen
Keyword(s):  
Molecular Weight ◽  
Grain Yield ◽  
Durum Wheat ◽  
Bread Wheat ◽  
Low Molecular Weight ◽  
Wheat Cultivars ◽  
Glutenin Subunits ◽  
Dough Strength ◽  
Hmw Glutenin Subunits ◽  
Hmw Glutenin

A large set of durum wheat lines (79 including 8 advanced Australian breeding lines) randomly collected from 11 countries and 11 bread wheat cultivars were grown in replicated trials at 2 field locations to compare yield and gluten quality. Gluten strength, as measured by the sodium dodecyl sulfate (SDS)-sedimentation (SDSS) test, varied considerably among the durum lines and was associated with the presence of specific glutenins. Unlike some previous reports, the present study showed that durum wheat cultivars having the high molecular weight (HMW) glutenin subunits coded by Glu-B1 genes such as 13 + 16 and 7 + 8 were highly correlated with improved dough strength, which was consistent with the effect of HMW glutenin subunits on dough quality in bread wheat. Cultivars having the low molecular weight (LMW) glutenin allele LMW-2 (or gliadin band r-45) generally gave stronger gluten than lines with allele LMW-1, as reported by earlier workers. The LMW pattern LMW-IIt gave the strongest glutenin. The combined better alleles at Glu-B1 (coded bands 13 + 16, 7 + 8 v. 6 + 8, 20) and Glu-3 (patterns LMW- II, LMW-IIt v. LMW-I) showed linear cumulative effects for dough strength. All the durum lines studied had lower SDSS values than the bread wheat controls (45.8 v. 76.2 mL), though durum wheats tended to possess higher grain protein concentrations (14.0 v. 11.9%) and gave lower grain yield than bread wheat. The Australian advanced lines had higher yield and better dough strength than durums from other countries except those from CIMMYT. The Australian lines also had 1-1.5% higher protein concentration and equal or better grain yield than the bread wheat, suggesting that these lines had potential for commercial use.

Genetic diversity of Ulmus lamellosa by morphological traits and sequence-related amplified polymorphism (SRAP) markers

2016 ◽  
Vol 66 ◽  
pp. 272-280 ◽  
Author(s):  
Li Liu ◽  
Wei Chen ◽  
Xin Zheng ◽  
Jing Li ◽  
Dong-Ting Yan ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Morphological Traits ◽  
Srap Markers
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