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Effect of allelic variation at glutenin and puroindoline loci on bread-making quality: favorable combinations occur in less toxic varieties of wheat for celiac patients

Abstract

Genetically diverse wheat samples, twenty-seven Triticum aestivum L. varieties, grown in two environments (Portugal and Spain) were analyzed for their allelic composition in high-molecular-weight glutenin subunits (HMW-GS), low-molecular-weight glutenin subunits (LMW-GS) and puroindolines, as well as their protein content, hardness, sodium dodecyl sulfate-sedimentation (SDS-S), mixograph mixing time and breakdown resistance (MT and BDR, respectively) parameters, and R5 reactivity. The environment showed significant effect on protein content, SDS-S and BDR parameters. In relation to HMW-GS quality effect, the allelic composition Glu-A1d, Glu-B1al, Glu-D1d presented the best results. From the complex Glu-3 loci (LMW-GS), only Glu-B3 locus showed a significant effect on the quality parameters. The Glu-B3ab allele is desirable considering the higher mean values for SDS-S, MT and hardness, and the lower mean values for BDR. Regarding puroindolines, Pina-D1a, Pinb-D1c allelic composition (Leu to Pro at position +60) showed the best quality potential. In addition, we found negative (SDS-S and MT) and positive (BDR) significant correlations between quality parameters and the amount of potential celiac disease toxic epitopes, suggesting that wheat breeding aiming at quality does not have a negative impact on wheat toxicity and on the other hand, emphasizes the need for a more comprehensive wheat breeding programs that encompass celiac disease problematic.

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Acknowledgments

This work was supported by Grant Acción Integrada Hispano-Portuguesa, HP 2007-0085 and No. AGL 2012-38345 from the Ministerio de Economía y Competitividad in Spain and Acção Luso-Espanhola N.º E-121/08 from Conselho de Reitores das Universidades Portuguesas. Miguel Ribeiro and Luís Pinto have PhD fellowships (SFRH/BD/82334/2011 and SFRH/BD/81307/2011, respectively) granted by the Foundation for Science and Technology (FCT) and European Social Fund (ESF).

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Correspondence to Gilberto Igrejas.

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Ribeiro, M., Rodríguez-Quijano, M., Giraldo, P. et al. Effect of allelic variation at glutenin and puroindoline loci on bread-making quality: favorable combinations occur in less toxic varieties of wheat for celiac patients. Eur Food Res Technol 243, 743–752 (2017). https://doi.org/10.1007/s00217-016-2788-8

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Keywords

  • Wheat quality
  • Glutenins
  • Puroindolines
  • Celiac disease