Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5906731 | Gene | 2013 | 7 Pages |
Two y-type high molecular weight glutenin subunits (HMW-GSs) 1Ay12â and 1Ay8â from the two accessions PI560720 and PI345186 of cultivated einkorn wheat (Triticum monococcum ssp. monococcum, AA, 2n = 2x = 14), were identified by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The mobility of 1Ay12â and 1Ay8â was similar to that of 1Dy12 and 1By8 from common wheat Chinese Spring, respectively. Their ORFs respectively consisted of 1812 bp and 1935 bp, encoding 602 and 643 amino acid residues with the four typical structural domains of HMW-GS including signal peptide, conserved N-, and C-terminal and central repetitive domains. Compared with the most similar active 1Ay alleles previous published, there were a total of 15 SNPs and 2 InDels in them. Their encoding functions were confirmed by successful heterogeneous expression. The two novel 1Ay alleles were named as 1Ay12â and 1Ay8â with the accession No. JQ318694 and JQ318695 in GenBank, respectively. The two alleles were classed into the two distinct groups, Phe-type and Cys-type, which might be relevant to the differentiation of Glu-A1-2 alleles. Of which, 1Ay8â belonged to Cys-type group, and its protein possessed an additional conserved cysteine residue in central repetitive region besides the six common ones in N- and C-terminal regions of Phe-type group, and was the second longest in all the known active 1Ay alleles. These results suggested that the subunit 1Ay8â of cultivated einkorn wheat accession PI345186 might have a potential ability to strengthen the gluten polymer interactions and be a valuable genetic resource for wheat quality improvement.
⺠Two active 1Ay alleles from cultivated einkorn wheat were cloned. ⺠They were classed into two distinct 1Ay groups: Cys-type and Phe-type. ⺠The amino acid substitution of Cys-Phe resulted from the transversion of G-T. ⺠The two groups might be relevant to the differentiation of Glu-A1-2 alleles. ⺠Of them, 1Ay8â might have a positive effect for wheat bread-making quality.