PCR 마커를 이용한 국내 밀 품종의 고분자 글루테닌 GLU-A1과 GLU-D1 대립유전자 조성 평가
High-Molecular-Weight-Glutenin Subunit Allelic Composition at the GLU-A1 and GLU-D1 Loci in Domestic Wheat Cultivars: Insights from PCR-Based Markers
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The composition of high-molecular-weight-glutenin subunits (HMW-GS) is a key determinant of wheat baking properties. These subunits are encoded by the GLU-A1, GLU-B1, and GLU-D1 loci on the long arm of chromosome 1 and consist of x- and y-type subunits. Allelic variations in composition are a major factor influencing bakery quality. Unlike sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) or ultra- performance liquid chromatography (UPLC), which often fail to resolve closely related allelic variants, PCR-based markers allow for clear and definitive discrimination at the DNA level. Building on the results of a previous study that determined the GLU-B1 allele composition, we aimed to confirm—through the use of PCR markers—the allele compositions of GLU-A1 and GLU-D1 in 44 domestic wheat varieties. The results showed that “Jonong” and “Sinmichal1” contained the Glu-A1b (A1x2*) allele rather than Glu-A1a (A1x1) or Glu-A1c (A1x-null). Additionally, “Jonong” and “Sinmichal1” exhibited the allelic composition Glu-D1a (D1x2+D1y12), rather than Glu-D1d (D1x5+D1y10) or Glu-D1f (D1x2.2+D1y12). These results were compared with those obtained by SDS-PAGE and UPLC. The PCR-based markers used to identify GLU-A1 and GLU-D1 alleles in this study will be valuable for determining the allelic composition at the GLU-A1 and GLU-D1 loci in domestic wheat varieties. Furthermore, the re-evaluated genetic composition is expected to improve the precision of assessments related to the baking quality of domestic wheat.
Abstract
The composition of high-molecular-weight-glutenin subunits (HMW-GS) is a key determinant of wheat baking properties. These subunits are encoded by the GLU-A1, GLU-B1, and GLU-D1 loci on the long arm of chromosome 1 and consist of x- and y-type subunits. Allelic variations in composition are a major factor influencing bakery quality. Unlike sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) or ultra- performance liquid chromatography (UPLC), which often fail to resolve closely related allelic variants, PCR-based markers allow for clear and definitive discrimination at the DNA level. Building on the results of a previous study that determined the GLU-B1 allele composition, we aimed to confirm—through the use of PCR markers—the allele compositions of GLU-A1 and GLU-D1 in 44 domestic wheat varieties. The results showed that “Jonong” and “Sinmichal1” contained the Glu-A1b (A1x2*) allele rather than Glu-A1a (A1x1) or Glu-A1c (A1x-null). Additionally, “Jonong” and “Sinmichal1” exhibited the allelic composition Glu-D1a (D1x2+D1y12), rather than Glu-D1d (D1x5+D1y10) or Glu-D1f (D1x2.2+D1y12). These results were compared with those obtained by SDS-PAGE and UPLC. The PCR-based markers used to identify GLU-A1 and GLU-D1 alleles in this study will be valuable for determining the allelic composition at the GLU-A1 and GLU-D1 loci in domestic wheat varieties. Furthermore, the re-evaluated genetic composition is expected to improve the precision of assessments related to the baking quality of domestic wheat.