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Genomics Approach to Identify the Cause of the Missing Omega-5 Gliadin Protein in O-Free Wheat

  • Lee, Yun Gyeong (Department of Crop Science, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Choi, Sang Chul (Department of Crop Science, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Kang, Yuna (Department of Crop Science, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Kang, Chon-Sik (National Institute of Crop Science, Rural Development Administration (RDA)) ;
  • Kim, Changsoo (Department of Crop Science, College of Agriculture and Life Sciences, Chungnam National University)
  • Received : 2018.10.02
  • Accepted : 2018.11.05
  • Published : 2018.12.01

Abstract

A previous work developed and identified a new omega-5 gliadin deficient wheat line named O-free by crossing Keumkang and Olgeuru, which is nutritionally quite meaningful in that omega-5 gliadin is one of the known wheat allergens. To verify the characteristics of the O-free, we performed RNA sequencing (RNAseq) analysis of the O-free and the two parent lines (Keumkang and Olgeuru). The results of the similarity analysis with the ESTs for gliadins and glutenins showed that the O-free ESTs had no similarity with the omega-5 gliadin sequences but had similarity to other gliadins and glutenins. Furthermore, mapping results between the raw RNAseq data from the O-free and the omega-5 gliadin sequence showed a clear deletion of the N-terminal sequences which are an important signature of omega-5 gliadin. We also designed specific PCR primers that could identify omega-5 gliadin in the genomic DNA. The results showed that no omega-5 gliadin fragments were detected in the O-free. According to these results, we confirmed that the deficiency of omega-5 gliadin in the O-free is not caused by post-transcriptional or post-translational regulations such as epigenetic phenomena but by a simple deletion in the chromosome. Furthermore, we showed that the low-molecular weight glutenin subunit (LMW-GS) gene in the O-free had a single nucleotide polymorphism (SNP) causing a premature stop codon, resulting in a truncated polypeptide. We expect that the O-free line may serve as an excellent source of wheat that could prevail in the hypo-allergen wheat market, which has recently gained interest world-wide.

Keywords

Acknowledgement

Grant : Cooperative Research Program for Agriculture Science and Technology Development

Supported by : Rural Development Administration

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