盐胁迫对小麦―黑麦5A/5R二体代换系种子萌发的影响

以小麦—黑麦5A/5R二体代换系种子为材料,研究在不同NaCl浓度胁迫下,种子萌发与根系生长特性.结果表明,当盐浓度为50～150 mmol/L时,初始萌发率和萌发指数明显高于其它盐处理组,累积萌发率高于75%,保持了较高的萌发率.在低于150 mmol/L盐胁迫处理的条件下,种子的恢复萌发率高于55%,表明代换系种子在萌发阶段具有一定的耐盐性.盐胁迫对代换系种子萌发后幼根的影响比较明显,在50 mmol/L的盐溶液中,根的生长明显高于其它盐处理组,当盐浓度高于100 mmol/L时,根系的生长和活力受到明显抑制,说明幼根对盐胁迫比较敏感.

小麦-黑麦杂种体细胞无性系高配对突变体的细胞学和AFLP分析

以小麦-黑麦未经组织培养直接结实杂种及幼胚无性系变异再生杂种为材料,观察再生杂种的花粉母细胞减数分裂中期Ι染色体配对情况,发现杂种幼胚无性系变异再生杂种中存在一些配对频率大幅度提高的突变体,表现在有多个二价体及三价体、四价体.利用原位杂交技术对未经组织培养直接结实杂种及高配对无性系杂种染色体的组成和结构分析,结果显示经过无性系变异提高了W-R、R-R间的联会,表明组织培养对小麦和黑麦染色体配对造成了一定影响;进而利用基因组AFLP技术研究亲本和两种类型的杂种DNA序列上的差异,结果表明各种类型的杂种F1代均发生了广泛的基因组改变,主要表现为小麦、黑麦两亲本片段的缺失,且高配对无性系杂种基因组的变异大于未经组织培养直接结实杂种.本研究为进一步探究高配对变异的分子机理并利用该变异进行染色体重组奠定了基础.

小麦——黑麦代换系高代的减数分裂行为观察与分析

观察小麦—黑麦代换系植株花粉母细胞的减数分裂,是分析品系稳定性的重要手段,通过对小麦—黑麦二体代换系1R/1A,1R/1D,1R/1B,5R/5A,6R/6A后代的减数分裂染色体行为的观察,检测到减数分裂时期中期I有游离单价体出现,多为1～2个,有分离不同步现象,后期出现落后染色体、桥,末期出现微核等染色体异常行为,说明黑麦染色体导入后影响小麦染色体配对。不同代换品系配对情况不同,说明不同黑麦染色体与小麦染色体补偿功能有差异,对小麦染色体的配对影响也有差异。充分验证了黑麦染色体进入小麦对小麦染色体配对有一定的影响,在高世代仍需做细胞学检测,从中选出稳定的、补偿功能好的、有利用价值的代换系。

Primary Identification of Alien Chromatin in T911289,a Maintainer of Wheat Male Sterile Line with Cytoplasm of Aegilops kotschyi

The genomic composition of 1911289, a wheat ( Tritium aestivum L.) maintainer of K-CMS, was examined by several methods, such as genomic in situ hybridization (GISH), biochemical marking, and DNA molecular marking. The results got by GISH and PCR amplification of dispersed rye-specific repetitive DNA sequence suggested that the alien chromatin in T911289 derived from rye. Specifically PCR amplification of the rye-specific microsatellite primers (SCM9) and seed storage protein analysis indicated that the alien chromatin in T911289 had developed from the short arm of 1R chromosome of rye (1RS). PCR amplification by using microsatellite primers locating on 1BS and seed storage protein analysis also revealed that 1911289 had lost the arm of 1BS or a small distal segment of it. We conclude that T911289 is a heterogeneous population which displays two distinct different types of translocation, i.e. the Robertsonian translocation and small segment translocation. The Robertsonian translocation type observed in our study is different from the 1BL/1RS translocation which is widely used in wheat production; it may be a novel and complex translocation form. Though the linkage between the desirable agronomic traits and the deleterious genes expressed as sticky dough has not got broken in T911289, the recovery of small segment translocation will still benefit the genetic study of wheat and rye.

Meiotic Behavior of 1BL/1RS Translocation Chromosome and Alien Chromosome in Two Tri-genera Hybrids

The behavior of wheat-rye translocation chromosome and alien chromosome including Thinopyrum and Haynaldia chromosome at meiosis was investigated in two hybrids by fluorescence in situ hybridization (FISH). Misdivision of translocation chromosome at anaphase I and rye chromatin micronucleus at tetrad stage were observed, A plant with one normal 1BL/1RS translocation chromosome and one 1BL/1RS translocation chromosome deleted about 1/3 of rye chromosome arm in length was identified. One plant with wheat-Thinopyrum non-Robertson translocation chromosome was also detected in the F-2 population of Yi4212 x Yi4095. That could be the results of unequal misdivision of wheat-rye 1BL/1RS translocation chromosome and Thinopyrum chromosome during meiosis. No interaction between translocation chromosome and alien chromosome at meiosis was supported by the data of the distribution frequencies of translocation chromosome and Thinopyrum or Haynaldia chromosome in the progeny of two hybrids. The results may be useful to cultivate new germplasms with different length of rye 1R short arm and wheat-alien non-Robertson translocation tines under wheat background.

Homoeologous cloning of ω-secalin gene family in a wheat 1BL/1RS translocation

Wheat 1BL/1RS translocations are widely planted in China as well as in most of the wheat producing area in the world for their good qualities of disease resistance and high yield. 1BL/1RS translocations are however poor in bread making, partially caused by a family of small monomeric proteins, ω-secalins, which are encoded by genes on 1RS. Based on published sequence of a rye ω-secalin gene we designed a pair of primers to cover the whole mature protein coding sequence. A major band could be amplified from 1BL/1RS translocations but not from euploid wheat. Using this primer set we conducted PCR amplification by using high fidelity Pfu polymerase on the genomic DNAs and cDNAs purified from a 1BL/1RS translocation Lankao 906. Sequencing analysis indicated that this gene family contains several mem- bers of 1150 bp, 1076 bp, 1075 bp, 1052 bp and 1004 bp genes, including two pseudogenes and three active genes. The gene transcripts were differentially expressed in developing seeds.

Antifungal Activity of Lactic Acid Bacteria, Isolated from Bulgarian Wheat and Rye Flour

The economic losses and the health hazards of the mycotoxins produced by spoilage fungi are the main concerns of the food industry. The spoilage of bakery products by fungi is more common in countries with a high humidity and temperature. About 5-10% of food production is spoiled by the growth of yeast and fungi in food materials. Similarly, in Western Europe, the growth of the spoilage fungi of bread is estimated to reach more than 200 million Euros per year. The history conditions of the food can be a major factor in determining any fungal spoilage--for example, stored and processed foods are more sensitive to spoilage when compared with fresh and prepared foods. Lactic acid bacteria isolated from Bulgarian wheat and rye flour were used in the present study to check their antifungal properties against pathogenic yeast and fungi imperfecta using standard disc diffusion method in vitro. A broad spectrum of antifungal activity of the six newly identified as L. plantarum strains e Tsl, Ts2, Ts3,Ts4 and Ts5, and L. helveticus Ts6 was estimated. Our in vitro studies were performed with wheat and rye sourdough, in order to simulate a real product and to assess the bio-protective potential of the tested lactobacilli. The used test-cultures are representatives of carcinogenic, toxigenic, deteriorative and allergenic fungi from the genera .4spergillus and Penicillium. The all tested strains completely suppress the growth of against C. glabrata 72. Strains L. plantarum Tsl and Ts3 completely suppress the growth against S. cerevisae. While, in the sample with L. plantarum strains e Tsl, Ts2, Ts3,Ts4 and Ts5, and L. helveticus Ts6, a retarded and weak growth of A. niger and P. claviforme was observed. However, the spore germination and the colony growth started only on the fifth day of the mould lactobacilli co-cultivation, which also should be considered as a good result. In this study six isolates Tsl,Ts2, Ts3, Ts4, Ts5 and Ts6, from the traditional Bulgarian wheat and rye flour have been identified as L. plantarum and L. helveticus and characterized as cultures with promising antifungal activity. Obtained results from the combined molecular identification （16S rRNA gene sequencing） approach contribute to give new data on the microbial biodiversity of this not well-studied niche. The antifungal activity of our new isolates, identified as L. plantarum and L. helveticus, seems to be a promising advantage of these six strains, suggesting their potential applications in different food technologies. However, more experiments have to be conducted to clarify the nature and the mechanisms of the reported antifungal activity and they are still in progress. The combination of dairy origin and strong inhibitory activity of the lactobacillus strains is a prerequisite for their possible application as starters and/or bioprotective antifungal adjuncts.

Agronomic Behavior of a New Cereal （Primary 6x Tritipyrum： AABBEbEb） in Comparison with Modern Triticale and Iranian Bread Wheat Cultivars

The novel salt-tolerant cereal, primary Tritipyrnm, is the third artificially synthesized crop plant. The agronomic traits and grain yields of 13 primary 6x Tritipyrum lines were evaluated and compared with five modern 6x triticale lines and nine bread wheat cultivars at Bahonar University, Kerman, Iran in a completely randomized block design with three replications. The primary Tritipyrum lines increased the grain yield per plant by 2.8% and 14.1% compared to triticale promising lines and Iranian bread wheat cultivars, respectively. Although the primary Tritipyrum lines were late maturing, they were shorter than the triticale lines and wheat cultivars and superior in many characters such as penultimate leaf area, flag leaf length, penultimate leaf length and time to milky ripeness. Genotypes were divided into four groups for agronomic and morphological traits and four groups for grain yield by cluster analyses. All clusters showed significant differences （a = 5%） for all traits and the first cluster, which comprised primary Tritipyrum lines, had a higher mean grain yield than the other clusters. The results of this first large-scale trial indicated the high adaptation of primary Tritipyrum lines to conditions in Kerman province in South-east of Iran.

The Advanced Approaches to Nutritional and Breadmaking Quality of Wheat, Barley and Rye Flour

This work is focused on the characterization and rapid analytical determination of cereal flour quality with regard to nutritional and breadmaking quality. Starch, protein and non-starch polysaccharides are the main components of cereals. The content and quality of proteins and content of damaged starch is important because of the technological quality of flours. The high content of high molecular weight proteins is substantial for bread technology especially, while soluble protein fractions and non-starch polysaccharides are important for nutrition. The set of wheat, barley and rye flours and their blends were analyzed and their properties and their qualitative parameters were determined. Principal component analysis （PCA） was used on Fourier transform-infrared （FT-IR） spectra in the 1,200-800 cm1 wavenumber region and significant correlations of various nutritional and breadmaking parameters were observed. Results showed that the FT-IR spectroscopy and PCA can serve for rapid screening and classification of cereal flour quality.