Qualitative traits of perennial wheat lines derived from different Thinopyrum species


Four perennial wheat genotypes derived from crosses between Triticum aestivum and Thinopyrum elongatum, Th. intermedium or Th. ponticum were grown in Central Italy over 2 years of testing, and compared for their agronomical, biochemical, nutritional and technological traits with three commercial common wheat cultivars. Perennial wheat derivatives were characterized by post-harvest regrowth, small kernels, high number of tillers, high protein content and reduced sodium dodecyl sulphate sedimentation volume. Lines 11955 and OK72 exhibited soft kernel texture due to wild-type alleles at the puroindoline loci, whereas lines 235A and 280B produced medium-hard kernels for the presence of novel puroindolines A and B inherited from Th. elongatum and Th. intermedium, respectively. In addition, perennial wheat genotypes presented a high content of carotenoids and 5-n-alkylresorcinols compared with their annual counterparts. AR composition of line 235A, as determined by gas chromatography-mass spectrometry, was characterized by a high percentage (64.7 %) of long-chain (C21:0 + C23:0 + C25:0) homologues, which are claimed to prevent cardiovascular diseases and cancer. In addition, line OK72 was unique in having a C17/C21 homologue ratio as high as 0.34, likely inherited from Th. ponticum. This line along with line 280B also showed a high content of total dietary fiber. Finally, peculiar storage protein composition and kernel texture were observed in some perennial durum wheat derivatives obtained from crosses between T. turgidum subsp. durum and Th. junceiforme. This wheatgrass species was found to contain the 10-mer QQPQDAVQPF peptide, which is able to prevent prolamins from triggering inflammatory responses in celiac patients.

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Correspondence to Laura Gazza.

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Gazza, L., Galassi, E., Ciccoritti, R. et al. Qualitative traits of perennial wheat lines derived from different Thinopyrum species. Genet Resour Crop Evol 63, 209–219 (2016). https://doi.org/10.1007/s10722-015-0240-8

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  • Breadmaking quality
  • Kernel texture
  • Nutritional quality
  • Perennial wheat
  • Thinopyrum
  • Wheatgrass