Toxicity due to high levels of soil boron (B) represents a significant limitation to cereal production in some regions, and the Bo1 gene provides a major source of B toxicity tolerance in bread wheat (Triticum aestivum L.). A novel approach was used to develop primers to amplify and sequence gene fragments specifically from the Bo1 region of the hexaploid wheat genome. Single-nucleotide polymorphisms (SNPs) identified were then used to generate markers close to Bo1 on the distal end of chromosome 7BL. In the 16 gene fragments totaling 19.6 kb, SNPs were observed between the two cultivars Cranbrook and Halberd at a low frequency (one every 613 bp). Furthermore, SNPs were distributed unevenly, being limited to only two genes. In contrast, RFLP provided a much greater number of genetic markers, with every tested gene identifying polymorphism. Bo1 previously known only as a QTL was located as a discrete Mendelian locus. In total, 28 new RFLP, PCR and SSR markers were added to the existing map. The 1.8 cM Bo1 interval of wheat corresponds to a 227 kb section of rice chromosome 6L encoding 21 predicted proteins with no homology to any known B transporters. The co-dominant PCR marker AWW5L7 co-segregated with Bo1 and was highly predictive of B tolerance status within a set of 94 Australian bread wheat cultivars and breeding lines. The markers and rice colinearity described here represent tools that will assist B tolerance breeding and the positional cloning of Bo1.
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http://dx.doi.org/10.1007/s00122-007-0579-0 | DOI Listing |
Food Sci Nutr
January 2025
Department of Agricultural Engineering Research, Khorasan Razavi Agricultural and Natural Resources, Research and Education Center AREEO Mashhad Islamic Republic of Iran.
This study investigated the effects of different formulations on the technological and sensory properties of bread. The bread formulation included 9 variations of sourdough treatments and 4 variations of wheat flour and oat flour percentages. Results demonstrated that the highest increase in dough volume occurred in samples containing sourdough made from wheat, oat, , and at 64.
View Article and Find Full Text PDFMolecules
December 2024
Department of Environmental Biotechnology, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland.
There is growing interest in low-temperature food processing. In the baking industry, low-temperature fermentation improves the production of natural aroma compounds, which have a positive impact on the sensory profile of the final product. The aim of this study was to develop a yeast-lactic acid bacteria starter culture that effectively ferments wheat dough at a temperature of 15 °C.
View Article and Find Full Text PDFJ Nutr
January 2025
Riddet Institute, Massey University, Te Ohu Rangahau Kai Facility, Palmerston North 4474, New Zealand; Smart Foods and Bioproducts, AgResearch Limited, Te Ohu Rangahau Kai Facility, Palmerston North 4474, New Zealand. Electronic address:
Background And Aims: Digestion of gluten-derived immunogenic peptides along the gastrointestinal tract (GIT) is not well established. This study aimed to map the digestion of gluten-derived immunogenic peptides along the GIT using the growing pig as a human adult model, and actinidin as a model exogenous protease.
Methods: Entire male pigs 9 weeks of age (n=54, 19.
Funct Integr Genomics
January 2025
INRAE, Genetics, Diversity and Ecophysiology of Cereals, Université Clermont Auvergne, 63000, Clermont-Ferrand, France.
The agronomical interest of hybrid wheat has long been a matter of debate. Compared to maize where hybrids have been successfully grown for decades, the mixed results obtained in wheat have been attributed at least partially to the lack of heterotic groups. The wheat genome is known to be strongly partitioned and characterized by numerous presence/absence variations and alien introgressions which have not been thoroughly considered in hybrid breeding.
View Article and Find Full Text PDFTheor Appl Genet
January 2025
College of Agronomy, Hebei Agricultural University, Baoding, 071000, Hebei, China.
Wheat (Triticum aestivum L.) is one of the most important cereal crops, with its grain serving as a predominant staple food source on a global scale. However, there are many biotic and abiotic stresses challenging the stability of wheat production.
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