Recent technological advances in next-generation sequencing (NGS) technologies have dramatically reduced the cost of DNA sequencing, allowing species with large and complex genomes to be sequenced. Although bread wheat ( L.) is one of the world's most important food crops, efficient exploitation of molecular marker-assisted breeding approaches has lagged behind that achieved in other crop species, due to its large polyploid genome. However, an international public-private effort spanning 9 years reported over 65% draft genome of bread wheat in 2014, and finally, after more than a decade culminated in the release of a gold-standard, fully annotated reference wheat-genome assembly in 2018. Shortly thereafter, in 2020, the genome of assemblies of additional 15 global wheat accessions was released. As a result, wheat has now entered into the pan-genomic era, where basic resources can be efficiently exploited. Wheat genotyping with a few hundred markers has been replaced by genotyping arrays, capable of characterizing hundreds of wheat lines, using thousands of markers, providing fast, relatively inexpensive, and reliable data for exploitation in wheat breeding. These advances have opened up new opportunities for marker-assisted selection (MAS) and genomic selection (GS) in wheat. Herein, we review the advances and perspectives in wheat genetics and genomics, with a focus on key traits, including grain yield, yield-related traits, end-use quality, and resistance to biotic and abiotic stresses. We also focus on reported candidate genes cloned and linked to traits of interest. Furthermore, we report on the improvement in the aforementioned quantitative traits, through the use of (i) clustered regularly interspaced short-palindromic repeats/CRISPR-associated protein 9 (CRISPR/Cas9)-mediated gene-editing and (ii) positional cloning methods, and of genomic selection. Finally, we examine the utilization of genomics for the next-generation wheat breeding, providing a practical example of using bioinformatics tools that are based on the wheat reference-genome sequence.
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http://dx.doi.org/10.3389/fpls.2022.851079 | DOI Listing |
Mol Biotechnol
December 2024
Department of Biochemistry, Central University of Punjab, Ghudda, Bathinda, Punjab, 151401, India.
Staphylococcus warneri is a gram-positive mesophilic bacterium, resilient to extreme environmental conditions. To unravel its Osmotic Tolerance Response (OTR), we conducted proteomic and metabolomic analyses under drought (PEG) and salt (NaCl) stresses. Our findings revealed 1340 differentially expressed proteins (DEPs) across all treatments.
View Article and Find Full Text PDFEnviron Sci Technol
December 2024
State Key Laboratory for Biology of Plant Disease and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Chemical control of head blight (FHB) in wheat plants is often challenged by the resistance outbreak and deoxynivalenol (DON) accumulation. Developing green partners for fungicides is crucial for reducing fungal growth, mycotoxin contamination, and agricultural fungicides input. Herein, we investigated the mechanism of MgO nanoparticles (NPs) in controlling FHB.
View Article and Find Full Text PDFJ Integr Plant Biol
December 2024
Frontiers Science Center for Molecular Design Breeding (MOE), Key Laboratory of Crop Heterosis and Utilization (MOE) and Beijing Key Laboratory of Crop Genetic Improvement, College of Agronomy and Biotechnology, China Agricultural University, Beijing, 100193, China.
Starch biosynthesis is a critical factor in wheat (Triticum aestivum L.) quality and yield. However, the full scope of its regulation is not fully understood.
View Article and Find Full Text PDFCrit Rev Food Sci Nutr
December 2024
Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Ireland.
An increasing consumer demand for plant-based and high-protein options, motivated by health and sustainability, has resulted in a surge of food innovation in this area. Incorporating alternative plant sources, such as pulses and pseudocereals, has been proven to enhance the nutritional profile of baked products. However, these can also negatively impact the yeasted bread acceptability.
View Article and Find Full Text PDFACS Omega
December 2024
Graduate Institute of Biomedical Optomechatronics, Taipei Medical University, Taipei 110, Taiwan.
In recent years, food allergies and food sensitivities have remained critical public health problems that affect approximately 15% of the global population. Wheat is a major food source worldwide, but it is also a common food allergen. Celiac disease is chronic immune-mediated enteropathy triggered by exposure to dietary gluten in genetically predisposed individuals; it can be treated only through strict gluten avoidance.
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