河北省主栽小麦品种醇溶蛋白遗传多样性分析

Analysis on Genetic Diversity among Hebei Major Wheat Cultivars Based on Gliadins

【研究目的】为了解河北省40年来不同小麦品种之间的遗传多样性,以及为小麦育种工作提供理论依据;【方法】采用酸性聚丙烯酰胺凝胶电泳(A-PAGE)对河北省40年来的118个主栽小麦品种进行了醇溶蛋白位点特异性检测,分析了这些品种的遗传多样性及其变化情况;【结果】这些品种具有118种醇溶蛋白带型,共分离出101条迁移率不同的醇溶蛋白谱带。绝大多数品种在α、β、γ、ω4个区中存在着较大差异,其中α区有15条带,87种带型;β区有24条带,110种带型;γ区有21条带,90种带型;ω区有41条带,111种带型,其中ω区的多态性最大。供试品种的遗传相似性系数(GS)在0.043～0.86之间,平均值为0.35。用非加权成组算术平均法对GS值进行聚类,供试品种在GS值为0.354的水平下可明显聚为6类;【结论】用非加权成组算术平均法对GS值进行聚类,供试品种在GS值为0.354的水平下可明显聚为6类。讨论了种子醇溶蛋白在品种遗传多样性评价方面的应用价值。

[OBJECTIVE]To understand the genetic diversity changes of bread wheat cultivars over 40 years interval in Hebei province and to provide information of cultivars for advanced wheat breeding, one hundred and eighteen cultivars were analyzed based on acid-polyacrilamide gel eletrophoresis （A-PAGE） of endosperm proteins （gliadins）.[METHOD]Acid polyacrylamide gel electrophoresis （A-PAGE） was used to detect genetic variation of seed gliadins in 118 wheat cultivars of Hebei Province in nearly 40 years. These cultivars were chosen for their prominency at different breeding history in this province. [RESULTS]The resuits showed that 101 bands were separated, giving a total of 118 gliadin combinations for the cultivars tested. Furthermore, the 101 bands could be divided into four zones, i.e. α,β,γand ω zones. Fifteen bands and 87 band combinations were present in α zone, 24 bands and 110 combinations in β zone; 21 bands and 90 combinations in γ zone, and 41 bands and 111 combinations in ω zone, respectively. The genetic similarity （GS） based on gliadins ranged from 0.043 to 0.86, with an average of 0.35. Cluster analysis based on genetic similarity of seed gliadins indicated that 118 cultivars studied could be classified into 6 clusters at the level of GS 0.354. [CONCLUSION]All the cultivars tested can be divided into different clades based on genetic similarity, which is meaningful for parent selection in wheat breeding program. Applications of seed gliadins in wheat genetic diversity evaluation were discussed.