A GENETIC, LIPIDOMIC & BIOPHYSICAL 1) WHY LIPIDS?...
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7) CONCLUSION A GENETIC, LIPIDOMIC & BIOPHYSICAL APPROACH TO IMPROVING BREADMAKING QUALITY IN WHEAT . 6) SAME LIPID DIFFERENCES IN DOUGH LIQUOR?: YES 0 5 10 15 20 25 30 35 0 5 10 15 20 25 30 35 MS Analysis of diluted dough liquor also shows similar lipid differences NMOL/G FLOUR • Genotype & Environment affect the lipid composition of the wheat grain • Cultivar exerted greater effects on polar lipids • Nitrogen condition exerted greater effects on neutral lipids • The allelic regions on QTL 7A may be an interesting candidate to further investigate breadmaking quality Byoung Min 1 , Irene Gonzalez-Thuillier 1 , Simon Griffiths 2 Richard Haslam 1 , Pete Wilde 3 , Peter Shewry 1 1 Rothamsted Research , 2 John Innes Centre, 3 Institute of Food Research 5) DOES IT SHOW FUNCTIONAL DIFFERENCES?: YES • To identify whether these lipid differences provide functional differences, biophysical analysis was pursued at IFR using a diluted dough liquor system • Indicates that there are different concentrations of components present between the 7A:M and 7A:H NILs, rather than any difference in the actual components • 7A:M and 7A:H showed SIGNIFICANT DIFFERENCES in their elasticity modulus • Surface tension provided NO SIGNIFICANT DIFFERENCES between the NILs IWGS Vienna April 2017 3) ALLELES EXERTING LIPID DIFFERENCES? 0 50 100 150 200 250 300 350 0 100 200 300 400 500 600 PI 34:1 PI 34:2 PI 34:3 PI 36:2 PI 36:3 PI 36:4 PI 36:5 PI 37:2 PI 37:3 MALACCA HEREWARD NMOL/G FLOUR • Significant lipid differences could be seen between the NILs for QTL 7A • Galactolipids in particular showed consistent differences over the two years Indicate significant difference (p<0.05, F-test) • Some significant differences were also identified for phospholipids such as phsophatidyl- inostidol (PI) 2015 0 50 100 150 200 250 300 350 7A 2013 NILs developed at the JIC for the breadmaking quality QTLs present on chromosomes 1B, 4D, 6A and 7A MxH DH line Malacca BC1 BC2 BC3 12 Het 6 Hom: Her allele 6 Hom: Mal allele 2) THE MxH NIL POPULATION The NILs have almost identical genetic backgrounds apart from these specific allelic regions 4) QTL 7A: A POTENTIAL CANDIDATE? Rothamsted Research receives grant-aided support from the Biotechnology and Biological Sciences Research Council (BBSRC) of the United Kingdom. Byoung Min is supported by a BBSRC Crop Improvement Research Club (CIRC). NILs and Malacca x Hereward wheat lines were provided by Dr Simon Griffiths from the John Innes Centre • Lipids have been shown to be crucial to BREADMAKING QUALITY • Lipids play an important role on GAS CELL STABILITY • Gas cell stability is critical in providing an even CRUMB STRUCTURE and good LOAF VOLUME • Polar lipids especially GALACTOLIPIDS improve LOAF VOLUME 1) WHY LIPIDS? Traits- • 1B, 4D and 6A : Cell Number • 7A: Cell number/Loaf Volume Procrustes Analysis shows significant separation of QTL 7A and its alleles 7A:H and 7A:M compared to the other NILs CLEAR SEPARATION BETWEEN 7A:M AND 7A:H Line length indicates the stability of the 7A:M and 7A:H lipid profile .
Transcript of A GENETIC, LIPIDOMIC & BIOPHYSICAL 1) WHY LIPIDS?...
7) CONCLUSION
A GENETIC, LIPIDOMIC & BIOPHYSICAL APPROACH TO IMPROVING BREADMAKING
QUALITY IN WHEAT
.
6) SAME LIPID DIFFERENCES IN DOUGH LIQUOR?: YES
0
5
10
15
20
25
30
35
0
5
10
15
20
25
30
35
MS Analysis of diluted dough liquor also shows similar lipid differences
NM
OL/
G F
LOU
R
• Genotype & Environment affect the lipid composition of the wheat grain• Cultivar exerted greater effects on polar lipids• Nitrogen condition exerted greater effects on neutral lipids
• The allelic regions on QTL 7A may be an interesting candidate to further investigate breadmaking quality
Byoung Min1, Irene Gonzalez-Thuillier1, Simon Griffiths2
Richard Haslam1, Pete Wilde3, Peter Shewry1
1 Rothamsted Research , 2 John Innes Centre, 3 Institute of Food Research
5) DOES IT SHOW FUNCTIONAL DIFFERENCES?: YES
• To identify whether these lipid differences provide functional differences, biophysical analysis was pursued at IFR using a diluted dough liquor system
• Indicates that there are different concentrations of components present between the 7A:M and 7A:H NILs, rather than any difference in the actual components
• 7A:M and 7A:H showed SIGNIFICANT DIFFERENCES in their elasticity modulus
• Surface tension provided NO SIGNIFICANT DIFFERENCES between the NILs
IWGS Vienna April 2017
3) ALLELES EXERTING LIPID DIFFERENCES?
0
50
100
150
200
250
300
350
0
100
200
300
400
500
600
PI34:1
PI34:2
PI34:3
PI36:2
PI36:3
PI36:4
PI36:5
PI37:2
PI37:3
MALACCA HEREWARD
NM
OL/
G F
LOU
R
• Significant lipid differences could be seen between the NILs for QTL 7A
• Galactolipids in particular showed consistent differences over the two years
Indicate significant difference (p<0.05, F-test)
• Some significant differences were also identified for phospholipids such as phsophatidyl-inostidol (PI)
2015
0
50
100
150
200
250
300
3507A 2013
NILs developed at the JIC for the breadmaking quality QTLs present on chromosomes 1B,
4D, 6A and 7A
MxH DH line Malacca
BC1
BC2
BC3
12 Het6 Hom:Her allele
6 Hom:Mal allele
2) THE MxH NIL POPULATION
The NILs have almost identical genetic backgrounds apart from these specific allelic
regions
4) QTL 7A: A POTENTIAL CANDIDATE?
Rothamsted Research receives grant-aided support from the Biotechnology and Biological Sciences Research Council (BBSRC) of the United Kingdom. Byoung Min is supported by a BBSRC Crop Improvement Research Club (CIRC). NILs and Malacca x Hereward wheat lines were provided by Dr Simon Griffiths from the John Innes Centre
• Lipids have been shown to be crucial to BREADMAKING QUALITY
• Lipids play an important role on GAS CELL STABILITY
• Gas cell stability is critical in providing an even CRUMB STRUCTURE
and good LOAF VOLUME
• Polar lipids especially GALACTOLIPIDS improve LOAF VOLUME
1) WHY LIPIDS?
Traits-• 1B, 4D and 6A : Cell Number• 7A: Cell number/Loaf Volume
Procrustes Analysis shows significant separation of
QTL 7A and its alleles 7A:Hand 7A:M compared to the
other NILs
CLEAR SEPARATION BETWEEN 7A:M AND 7A:H
Line length indicates the stability of the 7A:M and
7A:H lipid profile
.
