小麦高分子量麦谷蛋白5亚基基因的克隆及其表达载体的构建

小麦麦谷蛋白5亚基直接影响面包的烘烤品质,但我国大部分小麦品种的蛋白中缺少这种亚基。通过引物设计、PCR扩增,从Cheyenne中得到了小麦麦谷蛋白5亚基结构基因(sub5)的全长核苷酸序列(2750bp)和小麦麦谷蛋白5亚基基因启动子(Psub5)的核酸序列(630bp)。测序结果表明：得到了小麦籽粒中特异表达启动子——Psub2和用于改良小麦品质的结构基因——sub5。通过选择和改变相应的酶切位点,在构建6个中间载体的基础上,最后得到了含有目的基因的表达载体pCAM—BIAl301—Psub5—sub5—nos。酶切电泳及PCR鉴定表明：已成功地合成了sub5的表达载体。有希望通过基因工程的方法将该表达载体用于小麦的品质改良。     

乌拉尔图小麦(Triticum urartu)1Ay高分子量麦谷蛋白亚基基因编码区的克隆与鉴定(英文)

应用简并性引物和基因组PCR反应从乌拉尔图小麦(Triticum urartu)不同种质材料中获得并测定了表达型和沉默型1Ay高分子量麦谷蛋白亚基基因全长编码区的基因组DNA序列。表达型1Ay基因编码区的序列与前人已发表的y型高分子量麦谷蛋白亚基基因编码区的序列高度同源,由其推导的1Ay亚基的一级结构与已知的高分子量麦谷蛋白亚基相似。在细菌细胞中,表达型1Ay基因编码区的克隆序列可经诱导而产生1Ay蛋白,该蛋白与种子中1Ay亚基在电泳迁移率和抗原性上类似,表明所克隆的序列真实地代表了表达型1Ay基因的全长编码区。但是,本研究所克隆的沉默型1Ay基因的编码区序列因含有3个提前终止子而不能翻译成完整的1Ay蛋白。讨论了表达型1Ay基因在小麦籽粒加工品质改良中的潜在利用价值以及1Ay基因沉默的机制。     

乌拉尔图小麦(Triticum urartu)1Ay高分子量麦谷蛋白亚基基因编码区的克隆与鉴定

应用简并性引物和基因组PCR反应从乌拉尔图小麦(Triticum urartu)不同种质材料中获得并测定了表达型和沉默型1Ay高分子量麦谷蛋白亚基基因全长编码区的基因组DNA序列.表达型1Ay基因编码区的序列与前人已发表的y型高分子量麦谷蛋白亚基基因编码区的序列高度同源,由其推导的1Ay亚基的一级结构与已知的高分子量麦谷蛋白亚基相似.在细菌细胞中,表达型1Ay基因编码区的克隆序列可经诱导而产生1Ay蛋白,该蛋白与种子中1Ay亚基在电泳迁移率和抗原性上类似,表明所克隆的序列真实地代表了表达型1Ay基因的全长编码区.但是,本研究所克隆的沉默型1Av基因的编码区序列因含有3个提前终止子而不能翻译成完整的1Ay蛋白.讨论了表达型1Ay基因在小麦籽粒加工品质改良中的潜在利用价值以及lAy基因沉默的机制.     

小麦HMW-G12亚基基因启动子克隆及序列分析

为了研究高分子量谷蛋白基因启动子在种子中的特异性表达,以小麦品种“东农7742”的基因组DNA为模板,根据已发表序列设计并合成引物,用PCR的方法克隆了小麦贮藏蛋白中高分子量谷蛋白12亚基基因的上游调控序列。序列测定结果表明：所克隆的启动子片段大小为424bp与Thomspon报道的序列比较,同源性为97.9%,有9个核苷酸发生了改变。推测的TATA box位于-27— -30bp,Prolamin-box位于-175— -181bp,认为该元件可能与转录速率的调控有关。     

小麦高分子量谷蛋白亚基效应的比较研究

采用SDS-PAGE方法,通过对5个亲本间杂交获得的F2群体每一单株的F3籽粒样本及其亲本进行小麦高分子量谷蛋白亚基（HMW-GS）组成分析,并对每一F2单株上F3籽粒群体的高分子量谷蛋白亚基组成与其籽粒蛋白质含量、SDS-沉降值的关系进行研究,分析比较黄淮麦区出现频率较高的7个亚基或亚基对的品质效应。结果表明：小麦高分子量谷蛋白亚基组成不同群体间籽粒的蛋白质含量和SDS-沉降值基本达到显著或极显著水平。优质亚基表现为：1、7＋8、14＋15和5＋10亚基。因此,黄淮麦区小麦育种应加强对这些优质亚基的引入和利用,特别是对14＋15和5＋10亚基的引入和利用。     

八倍体小冰麦及其亲本种子醇溶蛋白和高分子量麦谷蛋白亚基的研究

对５个八倍体小冰麦种子醇溶蛋白和高分子量麦谷蛋白亚基的电泳谱带进行了分析,结果表明：八倍体小冰麦中１和中２的电泳谱带基本相同,中３、中４、中５的电泳谱带基本相同,但完全不同于中１和中２的类型。八倍体小冰麦中１和中２同天蓝冰草（Ａｇｒｏｐｙｒｏｎｉｎｔｅｒｍｅｄｉｕｍ（Ｈｏｓｔ）Ｐ．Ｂ．＝Ｅｌｙｔｒｉｇｉａｉｎｔｅｒｍｅｄｉａ（Ｈｏｓｔ）Ｎｅｖｓｋｉ＝Ｔｈｉｎｏｐｙｒｕｍｉｎｔｅｒｍｅｄｉｕｍ（Ｈｏｓｔ）ＢａｒｋｗａｒｔｈａｎｄＤｅｗｅｙ）在高分子量麦谷蛋白亚基上存在一条相同的谱带,在醇溶蛋白谱带上出现了小麦（ＴｒｉｔｉｃｕｍａｅｓｔｉｖｕｍＬ．）和冰草均没有的带型。中３、中４、中５在醇溶蛋白谱带上具有一条冰草×染色体组的特征谱带,其基因表达程度同冰草类似。从５个八倍体小冰麦种子醇溶蛋白和高分子量麦谷蛋白亚基的电泳图谱结果,分析了八倍体小冰麦染色体组构成及亲本来源,并探讨了八倍体小冰麦在优质麦育种过程中的价值。     

High Molecular Weight Glutenin Subunit Composition of Indian Wheats and Their Relationships with Dough Strength

One hundred and seventy two wheat varieties including twenty-five durum wheat cultivars were evaluated for high molecular weight glutenin subunit (HMW-GS) composition using SDS-PAGE. The relationship between HMW-GS and sedimentation tests for dough strength was studied. Three alleles were present at the Glu-A1 locus, eight at Glu-B1 and two at Glu-D1 in bread wheat. The data indicated the prevalence of the Glu-A1b allele (63.5%) at the Glu-A1 and Glu-D1a (71.4%) at Glu-D1 loci. Three alleles, namely Glu-B1b (30.61%), Glu-B1c (25.85%) and Glu-B1i (34.00%) represented about 90% of the alleles at Glu-B1 locus. The combination of Glu-A1b, Glu-B1i and Glu-D1d alleles exhibited highest dough strength as measured by sedimentation value in comparison to other combinations (p<0.001). However, this combination was present only in 7% of the samples evaluated. In durum wheat, the null allele (Glu-A1c) was observed more frequently (76%) than the Glu-A1b allele (24%). Glu-B1f and Glu-B1e alleles represented equally (32% each). Protein subunits 13+16 and 6+8 were found correlated positively (p<0.05) with improved dough strength as compared to subunit 20 in durum wheat. This information can be a valuable reference for designing breeding programme for the improvement of bread and pasta making quality of bread and durum wheats, respectively in India.     

云南小麦高分子量麦谷蛋白亚基基因1Dy12*的分离

通过SDS-PAGE分析,从云南小麦中鉴定出一个电泳迁移率比高分子量麦谷蛋白亚基1Dy12稍快的亚基1Dy12*.利用Glu-Dy位点特异引物对1Dy12*基因编码区进行了克隆和序列测定.1Dy12*基因全长为1980 bp,编码658个氨基酸.氨基酸序列比较结果表明:与亚基1Dy12相比有3个氨基酸的差异和1个二肽(GQ)的缺失,与亚基1Dy10相比有15个氨基酸的差异、2个六肽(IGQGQQ)的插入以及1个二肽(GQ)的缺失.这表明1Dy12*亚基是一个新型高分子麦谷蛋白亚基,其对小麦加工品质的影响正在评价中.     

Composition of High Molecular Weight Glutenin Subunits in Common Wheat Varieties and Promising Lines

The composition of high molecular weight glutenin subunits (HMWGS) is studied by means of the SDS-PAGE electrophoresis method in varieties of winter (obtained with the involvement of the Agropyron glaucum (Desf.)) and spring common wheat created in the West Siberian region. Data on HMWGS in the promising lines obtained with the involvement of the Triticum timopheevii Zhuk. and T. dicoccum var. farrum (having a complex resistance to pathogens) are presented. The prospects of the creation of spring common wheat varieties with the involvement of the presented lines and the use of some of them as a model for the study of heterosis mechanisms are discussed.     

小麦高分子量麦谷蛋白亚基5基因序列

1　Ｓｏｕｒｃｅ　ＴｈｅｓｅｑｕｅｎｃｅｗａｓｄｅｔｅｒｍｉｎｅｄｆｒｏｍａＰＣＲｐｒｏｄｕｃｔ,ｗｈｉｃｈｗａｓｌｉｇａｔｅｄｔｏｐＭＤ1 8 Ｔｖｅｃｔｏｒ(ＴａＫａＲａＢｉｏｔｅｃｈｎｏｌｏｇｙＣｏ.) ,ｆｒｏｍｎｕｃｌｅａｒｇｅｎｏｍｉｃＤＮＡｏｆ“ｃｈｅ     

表达7个高分子量谷蛋白亚基的小麦新种质创制、鉴定及分子细胞学分析

报道了六倍体小黑麦和普通小麦杂交、回交获得的特异表达7个高分子量谷蛋白亚基的2个小麦新种质——NR98116-9-2和NR98116-9-3的创制、形态性状、染色体组成、遗传稳定性、抗条锈病鉴定以及HMW-GS组成的鉴定结果。这2个品系的植株形态为普通小麦型,Feulgen染色、GISH结合C-带综合鉴定表明：NR98116-9-2为3R／3D代换系,2n=42;NR98116-9-3为3R附加系,2n=44;减数分裂中期Ⅰ染色体配对正常,具有较高的遗传稳定性。接种鉴定表明：它们高抗小麦条锈病。种子全蛋白和高分子量谷蛋白选择性沉淀的SDS-PAGE分析表明：它们具有的7条高分子量谷蛋白亚基组成分别是1、14＋15、6r＋8、4＋12和1、14＋15、6r＋8、5＋10,其中包括2个Glu-B1位点。     

小麦高分子量麦谷蛋白亚基序列及其结构与加工品质的关系

高分子量麦谷蛋白亚基（high molecular weight glutenin subunit,HMW-GS）是小麦种子贮藏蛋白的主要成分,其组成、含量和结构直接影响小麦面粉面筋的弹展性,决定着小麦的加工品质。本文主要对小麦HMW-GS的序列、结构和亚基之间组合形式做了详细的综述,并较系统地讨论了HMW-GS的结构和组成、特点等与面粉的加工品质之间的关系以及如何从定性和定量两方面来影响面粉的加工品质。     

Coexpression of the High Molecular Weight Glutenin Subunit 1Ax1 and Puroindoline Improves Dough Mixing Properties in Durum Wheat (Triticum turgidum L. ssp. durum)

Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough. One group of gluten proteins, high molecular weight glutenin subunits (HMW-GS), plays an important role in dough functional properties. On the other hand, grain hardness, which influences the milling process of flour, is controlled by Puroindoline a (Pina) and Puroindoline b (Pinb) genes. However, little is known about the combined effects of HMW-GS and PINs on dough functional properties. In this study, we crossed a Pina-expressing transgenic line with a 1Ax1-expressing line of durum wheat and screened out lines coexpressing 1Ax1 and Pina or lines expressing either 1Ax1 or Pina. Dough mixing analysis of these lines demonstrated that expression of 1Ax1 improved both dough strength and over-mixing tolerance, while expression of PINA detrimentally affected the dough resistance to extension. In lines coexpressing 1Ax1 and Pina, faster hydration of flour during mixing was observed possibly due to the lower water absorption and damaged starch caused by PINA expression. In addition, expression of 1Ax1 appeared to compensate the detrimental effect of PINA on dough resistance to extension. Consequently, coexpression of 1Ax1 and PINA in durum wheat had combined effects on dough mixing behaviors with a better dough strength and resistance to extension than those from lines expressing either 1Ax1 or Pina. The results in our study suggest that simultaneous modulation of dough strength and grain hardness in durum wheat could significantly improve its breadmaking quality and may not even impair its pastamaking potential. Therefore, coexpression of 1Ax1 and PINA in durum wheat has useful implications for breeding durum wheat with dual functionality (for pasta and bread) and may improve the economic values of durum wheat.     

甘肃省春小麦品种高分子量麦谷蛋白亚基组成分析

应用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)技术,对甘肃省121个普通小麦品种(包括地方品种、育成品种和引进品种)高分子量谷蛋白亚基构成、不同等位基因间亚基变异及出现频率系统分析的结果表明,甘肃省春小麦品种HMW-GS等位基因Glu-Al编码1、2*、N(缺失)三种亚基,Glu-B1 编码 7 8、7 9、17 18、22、7、8、14 15七种亚基,Glu-D1编码2 12、2 11、5 10、2 10、10、4 11、3 12、N八种亚基,频率最高的亚基分别是Null(81.0%)、7 8(86.0%)、2 12(60.0%);一些优质亚基在现有品种中都存在,如甘春20、高台紫麦子等,作亲本用于品质改良有很大潜力,而且少数罕见亚基7、8、11也存在;不同来源的春小麦品种HMW-GS组成比较,优质亚基组成类型如1、7 8、5 10,1、17 18、5 10在育成品种中出现频率较高.     

Two Novel Y-Type High Molecular Weight Glutenin Genes in Chinese Wheat Landraces of the Yangtze-River Region

High molecular weight glutenin subunits (HMW-GSs) are key determinants for the end-use quality of wheat. Chinese wheat landraces are an important resource for exploring novel HMW-GS genes to improve the wheat baking quality. Two novel Glu-1Dy HMW-GSs (designated as 1Dy12.6 and 1Dy12.7) were identified and cloned from two Chinese wheat landraces Huazhong830 and Luosimai. The 1Dy12.6 and 1Dy12.7 subunits were deposited as the NCBInr Acc. No KR262518, and KR262519, respectively. The full open reading frames (ORFs) of 1Dy12.6 and 1Dy12.7 were 2022 bp and 1977 bp, encoding for proteins of 673 and 658 amino acid residues, respectively. Each contains four typical primary regions of HMW-GSs (a signal peptide, N- and C-terminal regions, and a central repetitive region). Their deduced molecular masses (70,165 Da and 68,400 Da) were strikingly consistent with those identified by MALDI-TOF-MS (69,985Da and 68,407 Da). The 1Dy12.6 is the largest 1Dy glutenin subunits cloned in common wheat up to date, containing longer repetitive central domains than other 1Dy encoded proteins. In comparison with the most similar active 1Dy alleles previously reported, the newly discovered alleles contained a total of 20 SNPs and 3 indels. The secondary structure prediction indicated that 1Dy12.6 and 1Dy12.7 have similar proportion of α-helix, β-turn, and β-bend to those of 1Dy10 (X12929). The phylogenetic analysis illustrated that the x- and y-type subunits of glutenins were well separated, but both 1Dy12.6 and 1Dy12.7 were clustered with the other Glu-1Dy alleles. Our results revealed that the 1Dy12.6 and 1Dy12.7 subunit have potential to strengthen gluten polymer interactions, and are valuable genetic resources for wheat quality improvement.     

小麦高分子量麦谷蛋白亚基的遗传变异与小麦加工品质改良

高分子量麦谷蛋白亚基（HMW-GS）是小麦胚乳中一种具有多态性的蛋白质组分,在面团中它们可以通过相互之间或与低分子量麦谷蛋白亚基（LMw-Gs）之间形成二硫键来组成麦谷蛋白多聚体。由于其在小麦面粉加工所需的粘性和弹力方面具有极其重要的作用,过去几十年间在小麦加工品质相关蛋白研究方面的工作大多数集中在高分子量麦谷蛋白亚基上。近几年在高分子量麦谷蛋白亚基及其编码基因的鉴定、基因的遗传变异以及不同变异在小麦加工品质中的作用方面进行了大量研究。本文对近几年在HMW-GS领域的研究进展进行综述并且重点讨论HMW-GS的变异及其对小麦品质育种的重要意义。     

Characterization of Low Molecular Weight Glutenin Subunit Gene Representing Glu-B3 Locus of Indian Wheat Variety NP4

Low molecular weight (LMW) glutenin subunits represent major part (30%) of storage proteins in wheat endosperm and determine the quality of dough. Despite their importance few LMW glutenin genes have been characterized so far and none from Indian wheat variety. In the present investigation PCR technique was employed to characterize LMW-GS gene representing Glu-B3 locus from Indian bread wheat cultivar NP4. The deduced protein sequence coded by Glu-B3 locus of LMW-GS gene from NP4 showed the presence of regular structure of the repetitive domain with varying numbers of glutamine (Q) residues and the presence of 1^st cysteine residue within the repetitive domain at 40^th position in mature polypeptide. Such structure might increase and stabilize the gluten polymer through intermolecular interactions of the large numbers of glutamine side chains and cysteine residues for intermolecular disulphide bond formation leading to stronger dough quality of NP4. Moreover, Glu-B3 specific primers could also be used for identifying 1BL/1RS translocation in addition to amplifying LMW glutenin genes. There was no amplification in 1B/1R translocation lines as short arm of wheat was replaced by short arm of rye chromosome in these lines. Such information can be useful in wheat improvement for dough properties for better chapati and bread quality.     

滨麦低分子量谷蛋白亚基（LMW-GS）基因的分离与序列分析

采用PCR方法,从滨麦(Leymus mollis)基因组中分离出8条LMW-GS基因序列.核苷酸序列分析表明,序列GQ169791在起始密码子上游包含318 bp的启动子序列,该序列包含-300元件、GCN4 motif、种子贮藏蛋白盒等基因特异表达的顺式或反式作用调控元件.推导的氨基酸序列分析表明,8条序列的编码区依次有信号肽,N-末端区,中部重复区和C-末端Ⅰ、Ⅱ、Ⅲ区等典型LMW-GS多肽一级结构特征;序列HQ416909、HQ416914和HQ416915具有单一完整的开放阅读框(ORF);序列GQ169791、HQ416910、HQ416911、HQ416912和HQ416913在中部重复区和C-末端区出现了4个或5个提前终止密码子,推断其为假基因.8条序列都含有8个或9个半胱氨酸残基(C),N-末端区起始氨基酸序列为METSRIPG-或METTRIPG-,推断其为LMW-m型LMW-GS基因.系统进化分析表明,8条序列与华山新麦草(Psathyrostachys huashanica)LMW-GS基因(HM475146,GQ223386)和野大麦(Hordeum brevisubulatum)的B-hordein基因(AY695368)具有相对较近的同源关系.该研究为挖掘利用滨麦LMW-GS的基因提供了理论依据,对小麦品质改良具有一定参考价值.