Novel alleles of MFT-A and MFT-B1 appear to impact wheat preharvest sprouting in Triticum aestivum and Triticum turgidum ssp. durum

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED Cereal Chemistry Pub Date : 2024-05-10 DOI:10.1002/cche.10789

Brandon J. Tillett, Justin M. Vetch, John M. Martin, Michael J. Giroux

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Abstract

Background and Objectives

Preharvest sprouting (PHS) is the premature germination of seeds, which is often caused by late-season rains after seeds reach physiological maturity. PHS negatively impacts grain yield and end-use quality. Previous studies in spring bread wheat (Triticum aestivum) and durum wheat (Triticum turgidum) have identified that some mutations in the mother of FT and TFL1 gene (MFT) coding sequence decrease seed dormancy and increase wheat PHS.

Findings

Here, we report two novel alleles for the MFT-A and two novel alleles for the MFT-B1 homologs in spring bread wheat and durum wheat.

Conclusions

A haplotype analysis suggests that TaMFT-3A1b (OQ729929), TaMFT-3B1b (OQ729932) and TdMFT-3B1b (OQ729937) increase PHS susceptibility. It is expected that functional copies of MFT promote seed dormancy. Variant analysis of the novel MFT-A and MFT-B1 alleles in both spring and durum wheat suggest impairment of protein function, therefore a negative impact on seed dormancy.

Significance and Novelty: Previously unassessed durum wheat varieties were examined for PHS susceptibility. The information in this study can serve as a resource for spring and durum wheat breeders to make selections for alleles of MFT that impact susceptibility to PHS.

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MFT-A和MFT-B1的新等位基因似乎会影响小麦收获前的萌发

背景与目标收获前萌芽（PHS）是指种子过早萌发，通常是在种子达到生理成熟后由晚季降雨引起的。PHS 对谷物产量和最终使用质量有负面影响。以前对春季面包小麦（Triticum aestivum）和硬质小麦（Triticum turgidum）的研究发现，FT 和 TFL1 基因母基因（MFT）编码序列中的一些突变会降低种子休眠并增加小麦的萌发早衰。结论单倍型分析表明，TaMFT-3A1b (OQ729929)、TaMFT-3B1b (OQ729932) 和 TdMFT-3B1b (OQ729937) 会增加 PHS 易感性。预计 MFT 的功能拷贝会促进种子休眠。对春小麦和硬粒小麦中新型 MFT-A 和 MFT-B1 等位基因的变异分析表明，蛋白质功能受损，因此对种子休眠有负面影响。本研究的信息可作为春小麦和硬质小麦育种者的资源，用于选择影响 PHS 易感性的 MFT 等位基因。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.