Changes in Protein Composition in the Grain and Malt after Fusarium Infection Dependently of Wheat Resistance

The grain yield, as well as the quality and safety of the wheat grains and corresponding malt can be compromised by Fusarium spp. infection. The protein content of the grain affects the chemical composition and enzyme levels of the finished malt. The malting industry demands varieties with good malting and brewing performance, as well as good agronomic performance and disease resistance. The best method of disease control is breeding and selection for resistant varieties. Due to higher requirements for malting wheat worldwide, the goal of this investigation was to explore changes in protein distribution in wheat grains and corresponding malt, which are under higher pressure of Fusarium head blight (FHB) infestation in field conditions. The present study provides new knowledge on the impact of the FHB on the distribution of protein components of naturally Fusarium-infected (control) and Fusarium-inoculated wheat varieties in the grain and the corresponding malt in two consecutive years (2015/2016 and 2016/2017). The results showed that Fusarium infection of the susceptible variety Golubica, decreased total glutenins (5.9%), and both high and low molecular weight glutenin subunits (2.5% and 3.5%, respectively) in wheat grains, compared to control, in 2016. In contrast, gliadins and α-gliadins increased significantly (+7.6% and +5.1%, respectively) in the same variety. Wheat grains of the more resistant variety Vulkan showed an increase of the total glutenins content (+4.3%), and of high and of low molecular weight glutenin subunits (+1.2% and +3.2%, respectively) after Fusarium-inoculation, compared to naturally infected grains in 2016. Susceptible variety Golubica increased total glutenins (+9.1%), and both high and low molecular weight glutenin subunits (+3.5% and +5.6%, respectively) after Fusarium-inoculation in wheat malt, compared to naturally infected malt in 2016. In 2017, when disease pressure was higher than in 2016, there was a tendency in all varieties to increase gliadins and its sub fractions after malting, and to decrease glutenins and its sub fractions in Fusarium-inoculated treatment. In conclusion, FHB dramatically depressed grain yield (up to 37%) and quality (glutenins and high molecular weight subunits) in the susceptible Fusarium variety, which makes it inconvenient for malting.

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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

Australian Journal of Experimental Agriculture ◽

10.1071/ea9960451 ◽

1996 ◽

Vol 36 (4) ◽

pp. 451 ◽

Cited By ~ 7

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.

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

Czech Journal of Genetics and Plant Breeding ◽

10.17221/105/2011-cjgpb ◽

2012 ◽

Vol 48 (No. 1) ◽

pp. 23-32 ◽

Cited By ~ 11

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.

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Identification of low-molecular weight glutenin subunits of wheat associated with bread-making quality

Plant Breeding ◽

10.1111/j.1439-0523.2004.00978.x ◽

2004 ◽

Vol 123 (4) ◽

pp. 355-360 ◽

Cited By ~ 23

Author(s):

W. Maruyama-Funatsuki ◽

K. Takata ◽

Z. Nishio ◽

T. Tabiki ◽

E. Yahata ◽

...

Keyword(s):

Molecular Weight ◽

Low Molecular Weight ◽

Glutenin Subunits ◽

Bread Making

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Composition of and variation in high- and low-molecular weight glutenin subunits, and omega gliadins in Ethiopian tetraploid wheat germplasm

Plant Genetic Resources ◽

10.1079/pgr2006110 ◽

2006 ◽

Vol 4 (2) ◽

pp. 134-143 ◽

Cited By ~ 7

Author(s):

Faris Hailu ◽

Eva Johansson ◽

Arnulf Merker ◽

Getachew Belay ◽

Harjit-Singh ◽

...

Keyword(s):

Molecular Weight ◽

Tetraploid Wheat ◽

Glutenin Subunit ◽

Low Molecular Weight ◽

Glutenin Subunits ◽

Hmw Glutenin Subunits ◽

Lmw Glutenin Subunits ◽

Hmw Glutenin ◽

Omega Gliadins ◽

High Degree

A collection of 120 Ethiopian tetraploid wheat accessions was analysed for high-molecular weight (HMW) glutenin subunit, low-molecular weight (LMW) glutenin subunit and omega gliadin composition by SDS–PAGE. For the HMW glutenin subunits, a new allelic variant, 2****, was detected which has not been previously described at the Glu-A1 locus. A high proportion of Glu-A1x banding pattern was observed in durum wheat. For the Glu-B1 locus four different banding patterns were detected. Among those HMW glutenin subunits, 7+8 were the most common, while subunits 14+15 and 6+8 were found to be rare. A high degree of variation was evident for the LMW glutenin subunits and D-zone omega gliadins. The association of the composition of the gluten with quality has been discussed. This wide variation can be used in improving the quality of wheat and to widen its genetic base.

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