Using Wheat 90 K SNP assay, kernel-related traits of Chinese bread wheat were used to perform association mapping in 14 environments by GWAS. Results indicated that 996 and 953 of 4417 and 3172 significant SNPs for kernel length and thousand-kernel weight were located on the chromosome 7B. Haplotype analysis of these SNPs on 7B generated the block containing the predicted TaGW8-B1 gene. TaGW8-B1 gene was further cloned by sequencing in bread wheat and a 276-bp InDel was found in the first intron. TaGW8-B1 without and with the 276-bp InDel were designated as TaGW8-B1a and TaGW8-B1b, respectively. Analysis of agronomic traits indicated that cultivars with TaGW8-B1a possessed significantly wider kernel width, significantly more kernel number per spike, longer kernel length, higher thousand-kernel weight and more spikelet number per spike than cultivars with TaGW8-B1b. Furthermore, cultivars with TaGW8-B1a possessed significantly higher yield than cultivars with TaGW8-B1b. Therefore, TaGW8-B1a was considered as a potentially superior allele. Meanwhile, TaGW8-B1a possessed a significantly higher expression level than TaGW8-B1b in mature seeds by qRT-PCR. It possibly suggested that the high expression of TaGW8-B1 was positively associated with kernel size in bread wheat. Distribution of TaGW8-B1 allele indicated that TaGW8-B1a has been positively selected in Chinese wheat.
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http://dx.doi.org/10.1038/s41598-019-38570-2 | DOI Listing |
Plants (Basel)
December 2024
Faculty of Agriculture, Tottori University, Tottori 680-8553, Japan.
Successful pollination and fertilization are crucial for grain setting in cereals. Wheat is an allohexaploid autogamous species. Due to its evolutionary history, the genetic diversity of current bread wheat () cultivars is limited.
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December 2024
Department of Genetics, Faculty of Agriculture, Cairo University, Giza 12613, Egypt.
The focus on increasing wheat ( L.) grain yield at the expense of grain quality and nutrient accumulation can lead to shortages in macronutrient minerals, which are dangerous for human health. This is important, especially in nations where bread wheat is used in most daily dietary regimens.
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December 2024
Department of life Science, Yuncheng University, Yuncheng 044000, China.
With an increasing number of people pursuing a healthy diet, people have gradually realized the significance of adequate dietary fiber in their diets. In this experiment, wheat bran was collected from eight regions in China with different longitudes and latitudes, different altitudes, and average temperatures during the filling period to study the differences in the Arabinoxylan (AX) of wheat bran. The higher the altitude of the wheat production area was, the higher the AX content in the wheat bran was.
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December 2024
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka Street, 20-612 Lublin, Poland.
The chemical composition and quality attributes of wheat bread enriched with cereal coffee were analyzed, with additive incorporated as a partial replacement for wheat flour at levels of 2%, 4%, 6%, 8%, and 10%. The rheological properties of the bread dough, consisting of wheat flour and cereal coffee blends, were evaluated using farinograph and extensograph analyses. Results indicated that the addition of cereal coffee decreased flour water absorption, extended dough stability, and increased dough softening.
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December 2024
Food Institute, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia.
Incorporating extruded pea hulls (EPH) into wheat bread increases its nutritional value by increasing dietary fiber content, which in turn influences the physicochemical properties and sensory attributes of bread. This study aimed to assess the effect of varying EPH levels on the rheological properties of wheat dough, as well as on the physical and sensory attributes of wheat bread, providing insight into the optimal EPH inclusion level. Farinograph analysis indicated that the inclusion of extruded pea hulls progressively increased the water absorption capacity.
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