SNP markers for early identification of high molecular weight glutenin subunits (HMW-GSs) in bread wheat

• DOI: 10.1007/s00122-019-03505-y
• Publication Date: 2020-01-06T13:02:36Z
• Authors: Catherine Ravel; Annie Faye; Sarah Ben-Sadoun; Marion Ranoux; Mireille Dardevet; Cécile Dupuits; Florence Exbrayat; Charles Poncet; Pierre Sourdille; Gérard Branlard
• Keywords: Genetic Markers; Glutens; Glutenin; 590; [SDV.SA.STA] Life Sciences [q-bio]/Agricultural sciences/Sciences and technics of agriculture; Molecular marker; MESH: Triticum aestivum; Bread wheat; Genes, Plant; Polymorphism, Single Nucleotide; [SDV.GEN.GPL]Life Sciences [q-bio]/Genetics/Plants genetics; Gluténine; 03 medical and health sciences; [SDV.SA.STA]Life Sciences [q-bio]/Agricultural sciences/Sciences and technics of agriculture; [SDV.GEN.GPL] Life Sciences [q-bio]/Genetics/Plants genetics; Marqueur moléculaire; [SDV.BV]Life Sciences [q-bio]/Vegetal Biology; [SDV.BV] Life Sciences [q-bio]/Vegetal Biology; Blé panifiable; Alleles; Triticum; MESH: Polymorphisme de nucléotide simple; Allele; 2. Zero hunger; Allèle; 0303 health sciences; Molecular Weight; Plant Breeding; Haplotypes; Electrophoresis, Polyacrylamide Gel

A set of eight SNP markers was developed to facilitate the early selection of HMW-GS alleles in breeding programmes. In bread wheat (Triticum aestivum), the high molecular weight glutenin subunits (HMW-GSs) are the most important determinants of technological quality. Known to be very diverse, HMW-GSs are encoded by the tightly linked genes Glu-1-1 and Glu-1-2. Alleles that improve the quality of dough have been identified. Up to now, sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) of grain proteins is the most widely used for their identification. To facilitate the early selection of HMW-GS alleles in breeding programmes, we developed DNA-based molecular markers. For each accession of a core collection (n = 364 lines) representative of worldwide bread wheat diversity, HMW-GSs were characterized by both genotyping and SDS-PAGE. Based on electrophoresis, we observed at least 8, 22 and 9 different alleles at the Glu-A1, Glu-B1 and Glu-D1 loci, respectively, including new variants. We designed a set of 17 single-nucleotide polymorphism (SNP) markers that were representative of the most frequent SDS-PAGE alleles at each locus. At Glu-A1 and Glu-D1, two and three marker-based haplotypes, respectively, captured the diversity of the SDS-PAGE alleles rather well. Discrepancies were found mainly for the Glu-B1 locus. However, statistical tests revealed that two markers at each Glu-B1 gene and their corresponding haplotypes were more significantly associated with the rheological properties of the dough than were the relevant SDS-PAGE alleles. To conclude, this study demonstrates that the SNP markers developed provide additional information on HMW-GS diversity. Two markers at Glu-A1, four at Glu-B1 and two at Glu-D1 constitute a useful toolbox for breeding wheat to improve end-use value.