(T. Turgidum Subsp.) Landraces and Modern Germplasm Inferred Using a High-Density SNP Array
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Analysing Complex Triticeae Genomes – Concepts and Strategies Manuel Spannagl*, Mihaela M Martis, Matthias Pfeifer, Thomas Nussbaumer and Klaus FX Mayer*
Spannagl et al. Plant Methods 2013, 9:35 http://www.plantmethods.com/content/9/1/35 PLANT METHODS REVIEW Open Access Analysing complex Triticeae genomes – concepts and strategies Manuel Spannagl*, Mihaela M Martis, Matthias Pfeifer, Thomas Nussbaumer and Klaus FX Mayer* Abstract The genomic sequences of many important Triticeae crop species are hard to assemble and analyse due to their large genome sizes, (in part) polyploid genomes and high repeat content. Recently, the draft genomes of barley and bread wheat were reported thanks to cost-efficient and fast NGS technologies. The genome of barley is estimated to be 5 Gb in size whereas the genome of bread wheat accounts for 17 Gb and harbours an allo-hexaploid genome. Direct assembly of the sequence reads and access to the gene content is hampered by the repeat content. As a consequence, novel strategies and data analysis concepts had to be developed to provide much-needed whole genome sequence surveys and access to the gene repertoires. Here we describe some analytical strategies that now enable structuring of massive NGS data generated and pave the way towards structured and ordered sequence data and gene order. Specifically we report on the GenomeZipper, a synteny driven approach to order and structure NGS survey sequences of grass genomes that lack a physical map. In addition, to access and analyse the gene repertoire of allo-hexaploid bread wheat from the raw sequence reads, a reference-guided approach was developed utilizing representative genes from rice, Brachypodium distachyon, sorghum and barley. Stringent sub-assembly on the reference genes prevented collapsing of homeologous wheat genes and allowed to estimate gene retention rate and determine gene family sizes. -
Evolutionary Divergence and Biased Expression Ofnac Transcription
plants Article Evolutionary Divergence and Biased Expression of NAC Transcription Factors in Hexaploid Bread Wheat (Triticum aestivum L.) Jianhui Ma 1,†, Meng Yuan 1,†, Bo Sun 1, Daijing Zhang 1, Jie Zhang 2,3, Chunxi Li 1, Yun Shao 1, Wei Liu 2,* and Lina Jiang 1,* 1 College of Life Science, Henan Normal University, Xinxiang 453007, China; [email protected] (J.M.); [email protected] (M.Y.); [email protected] (B.S.); [email protected] (D.Z.); [email protected] (C.L.); [email protected] (Y.S.) 2 Collaborative Innovation Center of Henan Grain Crops, Agronomy College, Henan Agricultural University, Zhengzhou 450002, China; [email protected] 3 School of Life Sciences, Zhengzhou University, Zhengzhou 450001, China * Correspondence: [email protected] (W.L.); [email protected] (L.J.) † These authors contributed equally to this work. Abstract: The NAC genes, a large plant-specific family of transcription factors, regulate a wide range of pathways involved in development and response to biotic and abiotic stress. In this study, the NAC transcription factors were identified in 27 green plants, and the results showed that NAC transcription factors in plants undergo an appearance stage from water to land and a number expansion stage from gymnosperm to angiosperm. Investigating the evolutionary process of the NAC transcription factors from diploid species to hexaploid wheat revealed that tandem replications during the polyploidiza- Citation: Ma, J.; Yuan, M.; Sun, B.; tion process is an important event for increasing the number of NAC transcription factors in wheat. Zhang, D.; Zhang, J.; Li, C.; Shao, Y.; Then, the molecular characteristics, phylogenetic relationships, and expression patterns of 462 NAC Liu, W.; Jiang, L. -
Sicilian Durum Bread Adapted from Scienza E Technologia Della Panificazione by Prof
Le Pagnotte di Enna – Sicilian Durum Bread Adapted from Scienza e Technologia della Panificazione by Prof. Giovanni Quaglia Ingredients: NOTE: The amount of water relative to the flour is dependent upon the fineness of the semolina granules in the flour, its freshness and its water absorption rate. Starter: ¼ tsp. Yeast - active dry or 1/10th of a small cake yeast - (2 g.) ¼ Cup Water - warm - (60 ml) ¾ Cup + 1 Tbsp. Flour - durum - (100g) Dough: 1 tsp. Yeast - active dry or 1/4 of a small cake yeast - (7 g) ¼ Cup Water: warm - (60 ml) ¾ Cup + 2 Tbsp. Water - 205 ml) All Starters from above - (160 g.) 3 ¼ Cups Flour - durum - (400 g.) 1 ½ tsp. Salt - (7.5 g.) Procedure: Starter Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5 -10 minutes. Add 3/4 cup plus 1 tablespoon durum flour and mix until the flour is absorbed. The dough will be stiff. Cover the starter and allow it to remain at room temperature overnight. Dough: Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5 -10 minutes. Break the starter into small pieces, and combine it with the dissolved yeast. Add the additional water (3/4 cup plus 2 tablespoons at room temperature) to this mixture. Gradually add the flour (3 1/4 cups) and the salt (1 1/2 tsp.) and continue to mix until the dough begins to hold together. Knead the dough until it is smooth and elastic. Place the dough in a lightly floured bowl. -
WHEAT and WHEAT IMPROVEMENT Second Edition
5910 * WHEAT AND WHEAT IMPROVEMENT Second Edition E. G. Heyne, editor Editorial Committee E. G. Heyne. chair Dale [\Ioss D. R. Knott Gregory Shaner Rosalind Morris Billy Tucker Managing F:ditors: S. H. Mickdson \V. R. Luellen Editor-in-Chief.iSA Puhlications: D. R. Buxton Editor-in-Chief CSS.·/ Puhlications: E. S. Horner Editor-in-ChiefSS5.i. Puhlications: J. J. Mortvedt Number 13 in the series AGRONOl\1Y American Society of Agronomy, Inc. Crop Science Sodety of America, Inc. Soil Science Society of America, Inc. Publishers Madison, Wisconsin. USA 1987 ·5 Origins and AnaJyses of Genes and Genomes in Wheat and Its Relatives Rosalind l\tlorns A. Evolution in the Genus Triticum and the Origin of Cultivated Wheat G. Kimber and E. R. Sears B. The Molecular Genetics of Wheat: Toward an Understanding of 16 Billion Base Pairs of DNA C. E. May and R. Appels C. Genetic and Biochemical Studies of Enzymes Gary E. Hart D. Genetic and Biochemical Studies of Nonenzymatic Endospenn Proteins Jerold A. Bietz . E: Chromosome Banding Methods. Standard Chromosome Band Nomenclature. and Applications in Cytogenetic Analysis Bikram S. Gill F. Aneuploid Analysis in Tetraploid Wheat L. R. Joppa G. Gene Location and Gene Mapping in Hexaploid Wheat R. A. McIntosh H. Linkage Map of Hexaploid Wheat R. A. McIntosh and Jane E. Cusick 151 Tlheat and Wheat Improvement Second Edition 5910* E. G. Heyne, editor 1987 50 Genetic and Biochemical Studies of Nonenzymatic Endosperm Proteins Jerold A. Bietz USDA-ARS Peoria, Illinois The endosperm ofcommon wheat (Triticum aestivum L.) contains a great number of nonenzymatic storage proteins that are the components of gluten, one of the most intricate naturally occurring protein complexes. -
Wheat and Barley Varieties for Arizona
DURUM WHEAT Alberto is a large-seeded, short-statured variety with excellent lodging resistance. Joaquin is a high yielding variety taller than Yecora Desert King is a later-maturing variety with slightly Rojo but similar in protein and maturity. above average height. WB-9229 is taller and later than Yecora Rojo. Duraking is a high-yielding variety with excellent WB-Joaquin Oro is a high protein variety with good lodging resistance. lodging resistance and is taller and earlier than Wheat and Barley Havasu is a early-maturing variety with large seed Yecora Rojo. and high test weight. Yecora Rojo is an early-maturing, short-statured Varieties Helios has good lodging resistance and early variety. maturity. Kronos is an early-maturing variety with large grain for Arizona size. Maestralle is a tall, early maturing variety that 2018 originated in Italy. Miwok is a high-yielding variety with large seed and late maturity. Orita is a full season variety with excellent lodging resistance and high grain protein content. Platinum has short stature and good lodging resistance. Powell is a new variety intended as a replacement for Orita. Saragolla has high test weight and low protein THE UNIVERSITY OF ARIZONA content and originated in Italy. COLLEGE OF AGRICULTURE AND LIFE SCIENCES Tiburon has excellent lodging resistance, large grain TUCSON, ARIZONA 85721 size, and high protein. DR. MICHAEL J. OttmaN WB-Mead is a high yielding, tall, late maturing variety Specialist, Plant Sciences with excellent lodging resistance and high grain protein. CONtact: WB-Mohave is a high-yielding variety with high grain MIKE OttmaN protein. -
2019 Durum Quality Report
U.S. DURUM MAKING PREMIUM PASTA DURUM is the hardest of all wheats. Its density, combined with its high pro- tein content and gluten strength, make durum the wheat of choice for producing MONTANA | NORTH DAKOTA premium pasta and couscous products. Pasta made from durum is firm with consistent cooking quality. Durum kernels are amber colored and larger than Wheat those of other wheat classes. Also unique to durum is its yellow endosperm Table of Contents which gives pasta its golden hue and the best color for couscous. When durum is milled, the endosperm is ground into a granular product called Grading and Kernel Characteristics ..................5-8 semolina. A mixture of water and semolina forms a stiff dough. Pasta dough is then forced through dies, or metal discs with holes, to create hundreds of differ- Milling Characteristics ....................................9-10 ent shapes. Pasta Characteristics ..................................11-12 13 Durum production is geographically concentrated to the Northern Plains be- Summary Information ......................................... cause it demands a special agronomic environment. In most years, the states of Handling and Transportation ..............................14 North Dakota and Montana produce 80 percent of the U.S. durum crop. Varietal Information .....................................15-17 Laboratory Analysis ............................................18 Methods, Terms and Symbols ....................18-19 2019 Regional Quality Report U.S. DURUM WHEAT MONTANA | NORTH DAKOTA 3 OVERVIEW THE 2019 durum crop produced in North Dakota and Montana is smaller in production compared to 2018, and is skewed lower in overall quality due to PRODUCTION DATA historic rains during the month of September and a significantly delayed harvest. 2014-18 Regional production is estimated at 52 million bushels (1.4 MMT), down 20 2019 2018 AVERAGE percent from 2018, as planted area fell by 35 percent. -
Genome-Wide Analysis of Wheat Calcium Atpases and Potential Role of Selected Acas and Ecas in Calcium Stress Roohi Aslam1, Lorraine E
Aslam et al. BMC Plant Biology (2017) 17:174 DOI 10.1186/s12870-017-1112-5 RESEARCH ARTICLE Open Access Genome-wide analysis of wheat calcium ATPases and potential role of selected ACAs and ECAs in calcium stress Roohi Aslam1, Lorraine E. Williams2, Muhammad Faraz Bhatti1 and Nasar Virk1* Abstract Background: P2- type calcium ATPases (ACAs-auto inhibited calcium ATPases and ECAs-endoplasmic reticulum calcium ATPases) belong to the P- type ATPase family of active membrane transporters and are significantly involved in maintaining accurate levels of Ca2+,Mn2+ and Zn2+ in the cytosol as well as playing a very important role in stress signaling, stomatal opening and closing and pollen tube growth. Here we report the identification and possible role of some of these ATPases from wheat. Results: In this study, ACA and ECA sequences of six species (belonging to Poaceae) were retrieved from different databases and a phylogenetic tree was constructed. A high degree of evolutionary relatedness was observed among P2 sequences characterized in this study. Members of the respective groups from different plant species were observed to fall under the same clade. This pattern highlights the common ancestry of P2− type calcium ATPases. Furthermore, qRT-PCR was used to analyse the expression of selected ACAs and ECAs from Triticum aestivum (wheat) under calcium toxicity and calcium deficiency. The data indicated that expression of ECAsis enhanced under calcium stress, suggesting possible roles of these ATPases in calcium homeostasis in wheat. Similarly, the expression of ACAs was significantly different in plants grown under calcium stress as compared to plants grown under control conditions. -
Genome-Wide Identification and Expression Profiling Analysis Of
International Journal of Molecular Sciences Article Genome-Wide Identification and Expression Profiling Analysis of WOX Family Protein-Encoded Genes in Triticeae Species Lei Shi 1,2, Ke Wang 1, Lipu Du 1, Yuxia Song 2, Huihui Li 1,* and Xingguo Ye 1,3,* 1 Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; [email protected] (L.S.); [email protected] (K.W.); [email protected] (L.D.) 2 Key Laboratory of Agricultural Biotechnology of Ningxia, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, China; [email protected] 3 National Key Facility of Crop Gene Resources and Genetic Improvement, Chinese Academy of Agricultural Sciences, Beijing 100081, China * Correspondence: [email protected] (H.L.); [email protected] (X.Y.) Abstract: The WOX family is a group of plant-specific transcription factors which regulate plant growth and development, cell division and differentiation. From the available genome sequence databases of nine Triticeae species, 199 putative WOX genes were identified. Most of the identified WOX genes were distributed on the chromosomes of homeologous groups 1 to 5 and originated via the orthologous evolution approach. Parts of WOX genes in Triticum aestivum were confirmed by the specific PCR markers using a set of Triticum. durum-T. aestivum genome D substitution lines. All of these identified WOX proteins could be grouped into three clades, similar to those in rice and Arabidopsis. WOX family members were conserved among these Triticeae plants; all of them contained the HOX DNA-binding homeodomain, and WUS clade members contained the characteristic WUS-box motif, while only WUS and WOX9 contained the EAR motif. -
And Modern Wheat Species (Durum and Common Wheat)
foods Article Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat) Sabrina Geisslitz 1, C. Friedrich H. Longin 2, Katharina A. Scherf 1,3,* and Peter Koehler 4 1 Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany 2 State Plant Breeding Institute, University of Hohenheim, Fruwirthstraße 21, 70599 Stuttgart, Germany 3 Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20a, 76131 Karlsruhe, Germany 4 biotask AG, Schelztorstrasse 54-56, 73728 Esslingen am Neckar, Germany * Correspondence: [email protected] Received: 16 August 2019; Accepted: 6 September 2019; Published: 12 September 2019 Abstract: The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) of spelt, durum wheat, emmer and einkorn. The assay was applied to a set of 300 samples, including 15 cultivars each of common wheat, spelt, durum wheat, emmer and einkorn cultivated at four locations in Germany in the same year. The total protein content was equally influenced by location and wheat species, however, gliadin, glutenin and gluten contents were influenced more strongly by wheat species than location. Einkorn, emmer and spelt had higher protein and gluten contents than common wheat at all four locations. However, common wheat had higher glutenin contents than einkorn, emmer and spelt resulting in increasing ratios of gliadins to glutenins from common wheat (< 3.8) to spelt, emmer and einkorn (up to 12.1). With the knowledge that glutenin contents are suitable predictors for high baking volume, cultivars of einkorn, emmer and spelt with good predicted baking performance were identified. -
Subpart M -- United States Standards for Wheat
United States Department of Agriculture Grain Inspection, Packers and Stockyards Administration Federal Grain Inspection Service U.S. Standards May 2014 Subpart M -- United States Standards for Wheat Contents Subpart M -- United States Standards for Wheat 1 Terms Defined 2 Principles Governing the Application of Standards 4 Grades and Grade Requirements 5 Special Grades and Special Grade Requirements 6 The U.S. Department of Agriculture (USDA) prohibits discrimination in its programs on the basis of race, color, national origin, sex, religion, age, disability, political beliefs, and marital or familial status. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternate means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s TARGET Center at (202) 720-2600 (voice and TDD). To file a complaint, write to the USDA, Office of Civil Rights, Room 326-W, 1400 Independence Avenue, SW, Washington, DC 20250-9410, or call (202) 720-5964 (voice and TDD). USDA is an equal employment opportunity employer. Distribution: FGIS, OSP, Industry Originating Office: FMD PPMAB Terms Defined § 810.2201 Definition of wheat. Grain that, before the removal of dockage, consists of 50 percent or more common wheat (Triticum aestivum L.), club wheat (T. compactum Host.), and durum wheat (T. durum Desf.) and not more than 10 percent of other grains for which standards have been established under the United States Grain Standards Act and that, after the removal of the dockage, contains 50 percent or more of whole kernels of one or more of these wheats. § 810.2202 Definition of other terms. -
Einkorn: a Potential Candidate for Developing High Lutein Wheat
NOTE Einkorn: A Potential Candidate for Developing High Lutein Wheat E.-S. M. Abdel-Aal,1,2 J. C. Young,1 P. J. Wood, 1 I. Rabalski,1 P. Hucl, 3 D. Falk,4 and J. Frégeau-Reid5 Cereal Chem. 79(3):455–457 The role of dietary components in promoting good health and AC Reed, and durum cv. Kyle (T. turgidum spp. durum) were also reducing the risk of chronic diseases has become well recognized included. The einkorn accessions or cultivars, AC Knowles, PI and scientifically accepted. As a result, several health claims for food 418587, and TM23 (PI 355523) were spring types. The 12 breed- and food components including cereal-based products are allowed ing lines of einkorn are sister lines of AC Knowles and are all from under the United States Food and Drug Administration’s nutrition a cross between a tough-glumed T. monococcum ssp. monococcum labelling regulations (Anonymous 2001). Besides the health benefits M-75-8 (Cereal Research Centre, Winnipeg, MB) and a soft-glumed associated with whole grain consumption, cereals also are recog- T. monococcum ssp. sinskajae M-131-8 (Univ. of California, River- nized sources of health-enhancing bioactive components such as side, CA). The wheats were ground into whole meal and roller-milled dietary fiber, phenolics, tocopherols, and carotenoids. Development into flour at an extraction rate of ≈72% and into semolina at a of genotypes of cereal grains with high levels of such components yield of ≈55%. should be of interest to cereal producers and processors as well as Carotenoids were extracted from wheat materials with water satu- consumers. -
Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt
foods Article Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt Elena Arena 1 , Serena Muccilli 2, Agata Mazzaglia 1, Virgilio Giannone 3, Selina Brighina 1, Paolo Rapisarda 2, Biagio Fallico 1 , Maria Allegra 2 and Alfio Spina 4,* 1 Di3A—Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, Italy; [email protected] (E.A.); [email protected] (A.M.); [email protected] (S.B.); [email protected] (B.F.) 2 CREA—Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale (Catania), Italy; [email protected] (S.M.); [email protected] (P.R.); [email protected] (M.A.) 3 DSAAF—Dipartimento di Scienze Agrarie, Alimentari e Forestali, University of Palermo, Viale delle Scienze, Ed. 4, 90128 Palermo, Italy; [email protected] 4 CREA—Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Centro di Ricerca Cerealicoltura e Colture Industriali, Corso Savoia 190, 95024 Acireale (Catania), Italy * Correspondence: alfi[email protected] Received: 11 May 2020; Accepted: 4 June 2020; Published: 5 June 2020 Abstract: Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in a diet is a disease risk factor. The aim of this work is to study the effect of a natural low-sodium sea salt (Saltwell®) on bread-quality parameters and shelf-life.