AUTHOR=Sun Nina , Mu Yanjun , Wang Dongmei , Li Jiatong , Yuan Tangyu , Liu Wei , Yu Ningning , Xu Xiaozhe , Li Linzhi , Jin Yuli , Ma Pengtao 

TITLE=Allelic variations of HMW-GS and LMW-GS and quality analysis in Yannong series wheat cultivars/derivative lines

JOURNAL=Frontiers in Genetics

VOLUME=15

YEAR=2024

URL=https://www.frontiersin.org/journals/genetics/articles/10.3389/fgene.2024.1465540

DOI=10.3389/fgene.2024.1465540

ISSN=1664-8021

ABSTRACT=<sec><title>Introduction</title><p>Gluten quality is one of the most important traits of the common wheat (<italic>Triticum aestivum</italic> L.). In Chinese wheat production, Yannong series cultivars/derivative lines possess unique characteristics and play an important role in both yield and quality contribution.</p></sec><sec><title>Methods</title><p>To dissect their genetic basis of the gluten quality, in this study, allelic variations of high-molecular-weight glutenin subunit (HMW-GS) and low-molecular-weight glutenin subunit (LMW-GS) in 30 Yannong series wheat cultivars/derivative lines and three check cultivars were evaluated using the allele-specific molecular markers, and six crucial quality indexes were also further measured and analyzed.</p></sec><sec><title>Results</title><p>The results demonstrated that the frequencies of HMW-GSs <italic>By8</italic>, <italic>Dx5+Dy10</italic> and <italic>Dx5+Dy10+Dy12</italic> in these 30 genotypes and three check cultivars accounted for 87.9%, 24.2% and 9.1%, respectively. For the allelic variations of LMW-GSs, <italic>Glu-A3a</italic>, <italic>Glu-A3b</italic>, <italic>Glu-A3c</italic>, <italic>Glu-A3f</italic>, and <italic>Glu-A3g</italic> were identified in 18, 9, 13, 11, and 2 genotypes, respectively; <italic>Glu-B3d</italic>, <italic>Glu-B3g</italic> and <italic>Glu-B3f</italic> were identified in 13, 23 and 4 genotypes, respectively. Notably, Yannong 999, containing <italic>By8</italic> + <italic>Dx5</italic> + <italic>Dy10</italic>, and Jinan 17 containing <italic>By8</italic> + <italic>Dy12</italic> both meet the national standard for high-quality wheat and belong to the category of first-class high-quality strong gluten wheat.</p></sec><sec><title>Discussion</title><p>These findings can provide reference for wheat quality improvement and popularization in the production.</p></sec>