Transgene inheritance and quality improvement by expressing novel HMW glutenin subunit (HMW-GS) genes in winter wheat

文献类型： 外文期刊

第一作者： Zhang, XD

作者： Zhang, XD;Liang, RQ;Chen, XQ;Yang, FP;Zhang, LQ

作者机构：

关键词： wheat (Triticum aestivum L.);HMW-GS;transgenic;expression;transgene inheritance;bread-making quality

期刊名称：CHINESE SCIENCE BULLETIN （ 影响因子：1.649； 五年影响因子：1.738 ）

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收录情况： SCI

摘要： The expression vector pBPC30, which carries the high molecular weight glutenin subunit (HMW-GS) 1Dx5 and 1Dy10 genes, was transferred into hexaploid winter wheat cv. Jinghua No. 1, Jing411 and Jingdong No. 6 explants of immature embryos and immature inflorescence by particle bombardment. A large number of resistant transgenic plants were obtained under the selection of herbicide bialaphos or phosphinothricin (PPT). Confirmed transgenic plants of T_0 generation showed successful integration of HMW-GS genes and bar gene into the wheat genome. T_1 generation of transgenic plants can resist 20-150 mg/L PPT. Protein analysis of T_2 seed by SDS-PAGE showed that HMW-GS 1Dx5 and 1Dy10 genes were well expressed in offspring seed of transgenic lines by co-expression with or substitution of endogenous 1Dx2 or 1Dy10. In one transgenic line, TG3-74, a new protein band between endogenous protein subunits 7 and 8 (marked as 8~*) of glutenin appeared, but endogenous subunit 8 (encoded by 1By8 gene) was absent. Analysis of gluten rheological quality on seed proteins of 102 T_3 plants showed that the sedimentation value of 5 transgenic lines (44.2-49.0 mL) was remarkably improved, 59.6%-64.3% higher than that of wild type Jinghua No. 1 and Jingdong No. 6, similar to bread wheat Cheyenne (48.0 mL). Analysis of dough rheological properties of transgenic lines showed that the dough stable time of 5 transgenic lines range from 16 to 30 min, whereas the dough stable time of wild type was only between 3-7 min. Our research suggests that introducing novel HMW-GS genes into wheat is an efficient way to improve its bread-making quality.

分类号： N1

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