caa a22 4500 475796713 CHVBK 20180406123726.0 cr unu---uuuuu 170329e20000101xx s 000 0 eng 10.1007/s001220050036 doi (NATIONALLICENCE)springer-10.1007/s001220050036 A spelt-specific γ-gliadin gene: discovery and detection [Elektronische Daten] [M. von Büren, J. Lüthy, P. Hübner] Abstract : Polymerase chain reaction (PCR) primers GAG5 and GAG6 were designed based on published γ-gliadin gene sequences and applied to 35 cultivars of closely related spelt (Triticum spelta L.) and hexaploid wheat (T. aestivum L.). Eight tetraploid durum wheat (T. durum Desf.) cultivars were included in the analysis. The obtained PCR products originated from two γ-gliadin genes which were mapped to homeologous chromosomes 1B and 1D and termed GAG56B and GAG56D, respectively. Two alleles of GAG56D differing in a 9-bp deletion/duplication and single nucleotide polymorphism were found. The 18 spelts tested and wheat cultivar 'Chinese Spring' were discovered to carry a previously unknown γ-gliadin gene, while 16 wheat cultivars possessed its longer, already published allele. Two PCR-based detection systems for the diagnostic alleles were developed and applied. The occurrence of two alleles of GAG56B among the investigated durum wheats correlated with their expression of gluten quality markers γ-gliadins 42 or 45. Springer-Verlag Berlin Heidelberg, 2000 Key words Spelt nationallicence Wheat nationallicence γ-Gliadins nationallicence PCR nationallicence Molecular markers nationallicence von Büren M. Laboratory of Food Chemistry, Department of Chemistry and Biochemistry, University of Berne, Freiestrasse 3, 3012 Berne, Switzerland e-mail: michael.vonbueren@ibc.unibe.ch, Fax: +41 (0) 31 631 4887, CH aut Lüthy J. Laboratory of Food Chemistry, Department of Chemistry and Biochemistry, University of Berne, Freiestrasse 3, 3012 Berne, Switzerland e-mail: michael.vonbueren@ibc.unibe.ch, Fax: +41 (0) 31 631 4887, CH aut Hübner P. Laboratory of Food Chemistry, Department of Chemistry and Biochemistry, University of Berne, Freiestrasse 3, 3012 Berne, Switzerland e-mail: michael.vonbueren@ibc.unibe.ch, Fax: +41 (0) 31 631 4887, CH aut https://doi.org/10.1007/s001220050036 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s001220050036 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- von Büren M. Laboratory of Food Chemistry, Department of Chemistry and Biochemistry, University of Berne, Freiestrasse 3, 3012 Berne, Switzerland e-mail: michael.vonbueren@ibc.unibe.ch, Fax: +41 (0) 31 631 4887, CH aut NATIONALLICENCE 700 1- Lüthy J. Laboratory of Food Chemistry, Department of Chemistry and Biochemistry, University of Berne, Freiestrasse 3, 3012 Berne, Switzerland e-mail: michael.vonbueren@ibc.unibe.ch, Fax: +41 (0) 31 631 4887, CH aut NATIONALLICENCE 700 1- Hübner P. Laboratory of Food Chemistry, Department of Chemistry and Biochemistry, University of Berne, Freiestrasse 3, 3012 Berne, Switzerland e-mail: michael.vonbueren@ibc.unibe.ch, Fax: +41 (0) 31 631 4887, CH aut Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer