Differences in gluten protein composition between old and modern durum wheat genotypes in relation to 20th century breeding in Italy

A - Papers appearing in refereed journals

De Santis, M. A., Giuliani, M. M., Giuzio, L., De Vita, P., Lovegrove, A., Shewry, P. R. and Flagella, Z. 2017. Differences in gluten protein composition between old and modern durum wheat genotypes in relation to 20th century breeding in Italy. European Journal of Agronomy. 87 (July), pp. 19-29.

AuthorsDe Santis, M. A., Giuliani, M. M., Giuzio, L., De Vita, P., Lovegrove, A., Shewry, P. R. and Flagella, Z.
Abstract

The impact of breeding on grain yields of wheat varieties released during the 20th century has been extensively studied, whereas less information is available on the changes in gluten quality associated with effects on the amount and composition of glutenins and gliadins. In order to explore the effects of breeding during the 20th century on gluten quality of durum wheat for processing and health we have compared a set of old and modern Italian genotypes grown under Mediterranean conditions. The better technological performance observed for the modern varieties was found to be due not only to the introgression of superior alleles of high (HMW-GS) and low molecular weight (LMW-GS) glutenin subunits encoded at Glu-B1 and Glu-B3 loci, but also to differential expression of specific storage proteins. In particular, the higher gluten index observed in modern genotypes was correlated with an increased glutenin/gliadin ratio and the expression of B-type LMW-GS which was, on average, two times higher in the modern than in the old group of durum wheat genotypes. By contrast, no significant differences were found between old and modern durum wheat genotypes in relation to the expression of α-type and γ-type gliadins which are major fractions that trigger coeliac disease (CD) in susceptible individuals. Furthermore, a drastic decrease was observed in the expression of ω-type gliadins in the modern genotypes, mainly ω-5 gliadin (also known as Tri a 19) which is a major allergen in wheat dependent exercise induced anaphylaxis (WDEIA). Immunological and 2DE SDS-PAGE analyses indicated that these differences could be related either to a general down-regulation or to differences in numbers of isoforms. Lower rainfall during grain filling period was related to overall higher expression of HMW-GS and ω-gliadins. In conclusion, breeding activity carried out in Italy during the 20th century appears to have improved durum wheat gluten quality, both in relation to technological performance and allergenic potential.

Keywordsdurum wheat old and modern genotypes; gluten; wheat allergy; ω-gliadin; sds-page
Year of Publication2017
JournalEuropean Journal of Agronomy
Journal citation87 (July), pp. 19-29
Digital Object Identifier (DOI)doi:10.1016/j.eja.2017.04.003
PubMed ID28769550
PubMed Central IDPMC5521873
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDesigning Seeds for Nutrition and Health (DS)
Design Cereal Seeds [Shewry/Mitchell]
Publisher's version
Copyright license
CC BY
Output statusPublished
Publication dates
Online28 Apr 2017
Publication process dates
Accepted14 Apr 2017
PublisherElsevier
Elsevier Science Bv
ISSN1161-0301

Permalink - https://repository.rothamsted.ac.uk/item/8v462/differences-in-gluten-protein-composition-between-old-and-modern-durum-wheat-genotypes-in-relation-to-20th-century-breeding-in-italy

21 total views
1 total downloads
5 views this month
0 downloads this month
Download files as zip