Gliadin proteins, which are a component of gluten and confer viscosity and extensibility on wheat dough, are major determinants of wheat processing suitability and also present dietary problems for consumers with celiac disease or wheat allergies. In this study, gliadin proteins of the hexaploid wheat variety ‘Chinese Spring’ (CS) and of its nullisomic-tetrasomic (NT) and ditelosomic (DT) lines missing group 1 and 6 chromosome, were analyzed using LabChip GXII Touch 24 within 1 min per sample. The chromatogram pattern analysis of gliadin proteins from group 1 aneuploid lines (N1AT1B, N1AT1D; N1BT1A, N1BT1D; N1DT1A, N1DT1B) missing 1A, 1B and 1D chromosomes respectively, from CS showed that 24, 25 and 26 sec peaks of CS, presuming to be ω5-, ω1,2- and γ- gliadins, were disappeared. The analysis of group 6 aneuploid lines (N6AT6B, N6AT6D, 6AL; N6BT6A, 6BL; N6DT6B, 6DL) missing 6A, 6AS; 6B, 6BS; 6D, 6DS chromosomes respectively, from CS indicated that 22, 25 and 26 sec peaks of CS, presuming to be α-/β- gliadins, were disappeared. The results of this study will be applicable to high-throughput screening of wheat gliadin mutants among wheat breeding lines and genetic resources for the development of allergy - reduced wheat.

Low-molecular-weight glutenin subunits (LMW-GS) play a crucial role in the processing quality of wheat flour. They are encoded multi gene family located at the Glu-A3, Glu-B3 and Glu-D3 on the short arm of chromosome 1A, 1B and 1D respectively. Typical LMW-GSs are composed of three parts including a short N-terminal domain, a relatively short repetitive domain and a C-terminal domain. Further, typical LMW-GS sequences are divided into LMW-s, LMW-m and LMW-i types, on the basis of the first amino acid of the mature proteins (serine, methionine and isoleucine, respectively). Although it is known that the allelic variation of LMW-GSs affect the properties of dough, it is still not clear which LMW-GSs confer better bread-making quality because of the larger number of expressed subunits and their overlapping mobility with abundant gliadin proteins. Therefore, it is important to characterize LMW-GS genes and develop functional markers to identify different LMW-GS alleles for application in wheat breeding. In this review, we discuss the various aspects of LMW-GS, including their structural characteristics, the development of marker, relationship between LMW-GSs and bread wheat quality, and genetic engineering of the LMW-GSs.

Crops are exposed to various environmental stresses. These have been affecting the growth of crops, resulting in the severe loss of agronomic production in many countries. Therefore, development of new varieties of resistant crops is required to assure the desired productivity of crops in stress conditions. In this study, a putatively stress-related gene BrTSR53 was isolated from Brassica rapa. The BrTSR53 is 481 bp long and contains ORF region of 234 bp. This ORF showed strong sequence similarities to the uncharacterized genes from Arabidopsis. The expression of BrTSR53 was determined by quantitative real-time PCR analysis. After 3 hr, the highest quantities of mRNA were revealed in cold and salt stress treatments. In drought stress treatments, there was the highest expression after 36 hr. Therefore, it was confirmed that the ORF in BrTSR53 should be a gene that confer increased resistance to B. rapa growing in different stress conditions. The ORF region of BrTSR53 gene was cloned into an expression vector, pYES-DEST52, and a new protein with molecular weight of 13 kDa was detected by western blot analysis. Also, stress tolerance tests showed that BrTSR53-ORF transgenic yeast exhibited increased resistance to the salt stresses compared with the control. In conclusion, the present data predicts that novel ORF in BrTSR53 can serve as an important genetic resource for abiotic stress resistance.