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Aegilops longissima  (2 n  = 2 x  = 14, S l S l ), has extensive allelic variations of glutenin subunits that are considered as useful gene sources for wheat quality improvement. The Chinese Spring 1S l (1B) chromosome substitution line CS-1S l (1B)showed superior dough properties and breadmaking quality due to the introgression of novel glutenin subunits encoded by  1S  l  genome. In this study, we identified one novel 1S l -encoded low molecular weight glutenin B-subunit 1S l LMW-s from CS-1S l (1B). Its complete encoding sequences were isolated and designated as  1S  l  LMW-s  with 960 bp encoding 318 amino acid residues. Molecular characterization demonstrated that the deduced 1S l LMW-s subunit had a rather large and regular repeated sequence domain, including a high proportion of glutamine residues (about 44%) in the repeats (consensus sequence PPFSQQQQ). A total of 31 SNPs were detected at different positions of encoding sequences. The secondary structure prediction revealed higher  β -strand and  α -helix content present in 1S l LMW-s. Phylogenetic tree revealed that  1S  l  LMW-s  had close evolutionary relationship with other s-type low molecular weight glutenin subunit (LMW-GSs) genes from different  Triticum  and  Aegilops  genomes, which was divergent from LMW-s type gene subfamily at 3.92–5.23 million years ago (MYA). LMW-GSs play a key role in improving breadmaking quality. Abundant expression and specific structural features could contribute to superior gluten quality, including larger and more regular repeated domain, higher proportion of glutamine residues and higher  β -strand and  α -helix content. This could facilitate the formation of stronger dough structure and superior breadmaking quality. Our work demonstrated that S l  genome had potential glutenin gene resources, and particularly  1S  l  LMW-s  gene could be useful for wheat quality improvement

biologia

Identification and molecular characterization of one novel 1S l -encoded s-type low molecular weight glutenin B-subunit from 1S l (1B) substitution line of wheat variety Chinese Spring  (Triticum aestivum)