The Qc5 Allele Increases Wheat Bread-Making Quality by Regulating SPA and SPR
Abstract
:1. Introduction
2. Results
2.1. Phenotype and Segregation Analyses
2.2. Gene Cloning and Expression Analysis
2.3. Protein Structure Analysis
2.4. Processing Quality Analysis
2.5. Mechanisms Underlying the Effect of Qc5 on Processing Quality
2.6. Effect of Qc5 on the Seed Transcriptome
3. Discussion
4. Materials and Methods
4.1. Plant Materials and Growth Conditions
4.2. DNA Extraction and Segregation Analysis
4.3. RNA Extraction and Gene Expression Analysis
4.4. Gene Cloning
4.5. Structure Prediction
4.6. Processing Quality Analysis
4.7. Reversed-Phase High-Performance Liquid Chromatography (RP-HPLC)
4.8. Subcellular Localization
4.9. Yeast One- and Two-Hybrid Analyses
4.10. Dual-Luciferase Reporter Assay
4.11. Statistical Analysis
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Gene ID | Log2FC | Gene Name |
---|---|---|
TraesCSU02G137200 | 1.42 | SPR-A [22] |
TraesCS2B02G616900 | −3.89 | SPR-B [22] |
TraesCS2D02G567000 | −8.22 | SPR-D [22] |
TraesCS3A02G077900 | −0.31 | TaNAC019-A [23] |
TraesCS3B02G092800 | −0.0037 | TaNAC019-B [23] |
TraesCS3D02G078500 | 0.996 | TaNAC019-D [23] |
TraesCS5A02G440400 | 0.32 | TaSHP [26] |
TraesCS5B02G444100 | 0.46 | TaSHP [26] |
TraesCS5D02G447500 | 0.34 | TaSHP [26] |
TraesCS1B02G343500 | 0.13 | SPA-B [14,24] |
TraesCS1D02G332200 | 0.35 | SPA-D [14,24] |
TraesCS3A02G336500 | −0.61 | TaGAMYB-A [20] |
TraesCS3B02G367500 | 0.58 | TaGAMYB-B [20] |
TraesCS3D02G329400 | 0.49 | TaGAMYB-D [20] |
TraesCS3A02G249100 | −0.07 | TaFUSCA3 [19] |
TraesCS3B02G278000 | −0.38 | TaFUSCA3 [19] |
TraesCS3D02G249100 | 0.07 | TaFUSCA3 [19] |
TraesCS5A02G155900 | 0.47 | TaPBF |
TraesCS5B02G154100 | 0.49 | TaPBF |
TraesCS5D02G161000 | 0.14 | TaPBF |
TraesCS7A02G205100 | −0.23 | TaODORANT1 [21] |
TraesCS7B02G112400 | 0.12 | TaODORANT1 [21] |
TraesCS7D02G208000 | −0.04 | TaODORANT1 [21] |
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Guo, Z.; Chen, Q.; Zhu, J.; Wang, Y.; Li, Y.; Li, Q.; Zhao, K.; Li, Y.; Tang, R.; Shi, X.; et al. The Qc5 Allele Increases Wheat Bread-Making Quality by Regulating SPA and SPR. Int. J. Mol. Sci. 2022, 23, 7581. https://doi.org/10.3390/ijms23147581
Guo Z, Chen Q, Zhu J, Wang Y, Li Y, Li Q, Zhao K, Li Y, Tang R, Shi X, et al. The Qc5 Allele Increases Wheat Bread-Making Quality by Regulating SPA and SPR. International Journal of Molecular Sciences. 2022; 23(14):7581. https://doi.org/10.3390/ijms23147581
Chicago/Turabian StyleGuo, Zhenru, Qing Chen, Jing Zhu, Yan Wang, Yang Li, Qingcheng Li, Kan Zhao, Yue Li, Rui Tang, Xiaoli Shi, and et al. 2022. "The Qc5 Allele Increases Wheat Bread-Making Quality by Regulating SPA and SPR" International Journal of Molecular Sciences 23, no. 14: 7581. https://doi.org/10.3390/ijms23147581