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New high-molecular-weight glutenin (HMW glutenin) sequences isolated from six Psathyrostachys juncea accessions by thermal asymmetric interlaced PCR differ from previous sequences from this species. They showed novel modifications in all of the structural domains, with unique C-terminal residues, and their N-terminal lengths were the longest among the HMW glutenins reported to date. In their repetitive domains, there were three repeatable motif units: 13-residue [GYWH(/I/Y)YT(/Q)S(/T)VTSPQQ], hexapeptide (PGQGQQ), and tetrapeptide (ITVS). The 13-residue repeats were restricted to the current sequences, while the tetrapeptides were only shared by D-hordein and the current sequences. However, these sequences were not expressed as normal HMW glutenin proteins because an in-frame stop codon located in the C-termini interrupted the intact open reading frames. A phylogenetic analysis supported different origins of the P. juncea HMW glutenin sequences than that revealed by a previous study. The current sequences showed a close relationship with D-hordein but appeared to be more primitive.

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. Giraldo , P. , Rodriguez-Quijano , M. , Simon , C. , Vazquez , J.F. , Carrillo , J.M. 2010 . Allelic variation in HMW glutenins in Spanish wheat landraces and their relationship with bread quality . Span. J. Agric. Res. 8 : 1012

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Bradová, J., Šašek, A. 2005. Diversity of gliadins and HMW glutenïn subunits in Czech registered wheat varieties. Czech J. Genet. Plant Breed. 41 (Special Issue):160

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High molecular weight (HMW) glutenin subunits are important seed storage proteins in wheat and its related species. Novel HMWglutenin subunits in Aegilops tauschii accession of TA2484 were detected and characterized. SDS-PAGE analysis revealed the y-type subunit from TA2484 displayed similar electrophoretic mobility compared to that of 1Dy12 subunit. However, the electrophoretic mobility of x-type subunit was faster than that of 1Dx2 subunit. The primary structure of the two cloned subunits from TA2484 was similar to that of the x- and y-type subunits reported before. However, the 148 residues of the x-type subunit, which contained the sequence element GHCPTSLQQ, in the middle of the repetitive domain was quite different from other x-type subunits. Moreover, the 68 residues in this region were identical to those of the y-type subunits from the same accession. Consequently, 1Dx2.3*t (x-type subunit of TA2484) contains an extra cystenin residue located at the repetitive domain, which is novel compared to the x-type subunits reported so far. Phylogenetic analysis indicated that two subunits from accession TA2484 were in the x- and y-type subunit cluster, but bootstrapping value of 100% gave high support for the spilt between two subunits (1Dx2.3*t and 1Dy12.3*t) and their alleles, respectively. A hypothesis on the genetic mechanism generating this novel sequence of 1Dx2.3*t subunit is suggested.

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. , Tanaka , H. , Ishikawa , N. , Takata , K. , Yanaka , M. , Tsujimoto , H. 2009 a. A novel pair of HMW glutenin subunits from Aegilops searsii improves quality of hexaploid wheat . Cereal Chem. 86 : 26 – 32

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371 Payne, P.I., Nightingale, M.A., Krattiger, A.F., Holt, L.M. 1987. The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties

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The effects of environment and the high molecular weight glutenins on some quality properties (sedimentation volume, % protein content, and starch pasting viscosity) of bread wheat mutant waxy lines were evaluated. Thirty-eight 100% amylose-free F 2 derived F 6 and F 7 lines were used. The results indicated that the environment did not influence sedimentation volume, mixograph parameters and starch viscosity parameters of waxy flour. Variation in the % protein content was determined mainly by the environment. The sedimentation volume and the mixograph peak development time were influenced by the variation at over expression of Bx7 and the mixograph peak development time was influenced by the Glu-D1 locus. One starch viscosity parameter, time to peak viscosity, was influenced by variation at the Glu-A1 locus. This parameter is significantly lower in the waxy lines than the parent line, which shows the influence of the waxy loci. No significant correlation was observed for sedimentation volume, mixograph parameters, protein content and viscosity parameters of waxy lines.

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Ahmad M. (2000): Molecular marker-assisted selection of HMW glutenin alleles related to wheat bread quality by PCR-generated DNA markers. Theor. Appl. Genet. , 101, 892–896. Ahmad M

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Cereal Research Communications
Authors: D. Horvat, N. Ðukić, D. Magdić, J. Mastilović, G. Šimić, A. Torbica, and D. Živančev

29 35 Payne, P.I., Nightingale, M.A., Krattiger, A.F., Holt, L.M. 1987. The relationship between HMW glutenin subunit composition and the bread making quality of British

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462 Forde, J., J.M. Malpica, N.G. Halford, P.R. Shewry, O.D. Anderson, F.C. Greene, B.J. Miflin. 1985. Nucleotide sequence of a HMW glutenin subunit gene located on chromosome 1A of wheat

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