Wheat quality improvement in China, progress and prospects

61
Wheat quality improvement in China, progress and prospects Zhong-hu He 12 , Xianchun Xia 1 , Yan Zhang 1 , Yong Zhang 1 , and Xinmin Chen 1 1 Crop Science Institute, CAAS 2 Global Wheat Program, CIMMYT

Transcript of Wheat quality improvement in China, progress and prospects

Page 1: Wheat quality improvement in China, progress and prospects

Wheat quality improvement in

China, progress and prospects

Zhong-hu He12, Xianchun Xia1, Yan Zhang1, Yong Zhang1, and Xinmin Chen1

1Crop Science Institute, CAAS 2Global Wheat Program, CIMMYT

Page 2: Wheat quality improvement in China, progress and prospects

Outlines

Chinese wheat quality

Progress in quality improvement

Application of genomic technology

Future prospects

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Chinese wheat quality

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Major cereal production in China, 2007-2009

Crop Area

Mha

Yield

Kg/ha

Production

Mt

%

World

Rice 29.5 6520 196 29

Maize 30.2 5327 161 20

Wheat 23.9 4703 112 17

Data Source: FAO Statistics, 2011

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Chinese wheat production zones

Wheat/maize rotation

Wheat/rice rotation

Wheat/maize interplanting

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Wheat consumption in China, 2009

Classification %

Food 77

Industrial use 9

Feed 9

Seed and storage loss 5

Total 100

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Percentage of wheat foods in China

Food type %

Steamed bread including flat bread 45

Noodles and dumplings 40

Cookies and biscuits 8

Western bread 4

Others 3

Total 100

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History of quality improvement

Before 1984, focused on yield improvement and disease

resistance, little efforts on quality, white and hard kernel

means good quality

1985-2000, establishment of quality labs and screening of

advanced lines and varieties, market demanding for better

processing quality

2000-present, release of high quality variety, and

development and application of markers, market

demanding both for processing and nutritional qualities

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Chinese wheat quality

Broad variation for all major parameters, mixed

population, north with hard type, south with soft type

Acceptable protein content, weak gluten strength and

poor extensibility

Color needs improvement for traditional products

Acceptable quality for manual processing, inferior

quality for mechanized production

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0

5

10

15

20

25

蛋白质 稳定时间 延伸性

中国

加拿大

Protein Stability Extensibility

Comparison between Chinese and Canada wheats

China

Canada

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Distribution of kernel hardness in China

0

20

40

60

80

100

北方 南方

软质

硬质

North South

Soft

Hard

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Genetic variation for bread-making quality

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Genetic variation for noodle quality

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Target

Products: pan bread and white noodle for north China

Traits: improvement of gluten strength and color rather

than protein content

Region: Yellow and Huai Valley, 75% of production

Impact in milling industry and farmer field, new

varieties with excellent quality and high yield

Novelty in science, application of genomics and

proteomics, and molecular markers

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Approach

Integration of breeding, cereal chemistry, new

technology, and crop management

National and international collaborations, CIMMYT,

Australia, USA, France, Japan, and UK….

Training

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Progress in quality improvement

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Quality improvement

Learn available technology for pan bread from other countries, develop noodle testing methodology

High yielding Chinese wheat crosses with germplasm from CIMMYT, USA, and Australia, and then backcrosses with Chinese wheat to ensure high yield and broad adaptation

SDS sedimentation value, mixograph, and HMW-GS are used as selection tool in early generations

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馒头制作方法 Noodle preparation and testing Formula: flour extract rate 60%, water addition 35%, and salt 1%

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New scoring system for Chinese white noodles

Character Chinese Japanese

Color 15 20

Appearance 10 15

Firmness 20 10

Viscoelasticity 30 25

Smoothness 15 15

Taste and flavor 10 15

Total 100 100

Zhang et al, 2005, Euphytica,141:113-120

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Sensory scoring system for noodle quality

Parameter Excellent

(10)

Very good

(9)

Good

(8)

Fair

(7)

Poor

(6)

Very poor

(5)

Unacceptable

(4)

Color

(15)

Appearance

(10)

Firmness

(20)

Viscoelasticity

(30)

Smoothness

(15)

Taste & Flavor

(10)

Comprehensive

evaluation

Name Origin Date

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Three factors for noodle quality

r=-0.95

77.0

77.5

78.0

78.5

79.0

79.5

80.0

0.0 1.0 2.0 3.0 4.0 5.0

Flour colour gradeL*

val

ue o

f fl

our

wate

r sl

urry

Medium-strong gluten quality

High starch viscosity

Bright color

He et al, 2005, Cereal Chemistry, 82: 345-350

Zhang et al, 2005, Cereal Chemistry, 82: 633-638

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Variety with outstanding noodle quality

Excellent quality, higher yield than check variety

Hebei: Jing 9428, Zhongmai 175

Shandong: Yannong 15, Jimai 19, Jimai 20, PH82-2-2

Henan: Yumai 34, Yumai 47, Yumai 49

Introductions: Eradu, Gamenya, Sunstate

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Variety with outstanding bread quality

Excellent quality, yield close to check variety

Accepted by farmers and milling industry

Hebei: Zhongyou 9507, Gaocheng 8901, Jishi 02-1

Shandong: Jinan 17, Jimai 20

Henan: Yumai 34, Zhengmai 366

Yumai 34 and Jimai 20 have dual purpose quality

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Variety with improved bread-making quality

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Application of genomic technology

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Approach

Breeding oriented approach, translate advances of genomics into breeding programs, focus on functional marker development and validation

Functional markers can discriminate alleles of a targeted gene, is an ideal marker for breeding program

Optimize available markers from other institutes

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Bright white color is preferred for Chinese noodle and steamed bread, low yellow pigment is desirable

Three QTLs at chr 7A, 7B, and 7D, are responsible for yellow pigment

Clone Psy 1 gene on chr 7A, 7B, and 7D

Develop functional markers based on the gene allelic variations

Validate markers in Chinese wheat varieties

Example 1-yellow pigment

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Cloned Psy genes on wheat chr 7A and 7B

Allele Coding

seq (bp)

Intron cDNA (bp) Deduced amino acids

5’UTR ORF 3’UTR Residues Mass (kD)

PSY-A1 4177 bp 5 221 1284 303 428 47.8

PSY-B1 3313 bp

5 222 1263 156 421 47.0

1 5995

ZMU326361 2 3 4 5 6

ZMU 32636

1 4177

PSY-A1 1 2 3 4 5 6

1 3313

PSY-B1 1 2 3 4 5 6

He et al, 2008, TAG, 116: 213-221

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1 4177

1 2 3 4 5 6

1 4145

Untit led1 2 3 4 5 6

1 3235

Untitled1 2 3 4 5 6

Psy-A1a

Psy-A1b

Psy-A1c

Allelic variants for the Psy-A1 gene on chr 7A

He et al, 2008, TAG, 116: 213-221

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PCR amplification with YP7A

231 bp

Varieties with high

yellow pigment

194 bp

194 bp

231 bp

Varieties with low

yellow pigment

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Validation of YP7A in Chinese varieties

Allele Accession number Mean (mg/kg) Range

Psy-A1a 130 1.80 a 0.62-3.42

Psy-A1b 87 1.35 b 0.35-2.88

Different letters indicate significant difference at P<0.05

He et al, 2008, TAG, 116: 213-221

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Markers for color traits

Yellow pigment: Psy-A1, Psy-B1, Psy-D1, TaZds-A1, and TaZds-D1

Polyphenol oxidase activity: PPO-A1 and PPO-D1

Lipoxgenase activity: TaLox-B1

Excellent understanding on color traits at molecular level and powerful tool for breeders, genetic materials are needed to develop markers for other locus

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Molecular marker development and application

CE and MALDI-TOF-MS

Example 2-LMW-GS

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HMW-GS is well characterized and have been widely

used in breeding programs for more than 25 years

LMW-GS are poorly characterized, and utilization in

breeding is not common, largely due to the unavailability

of simple and efficient method

Utilization of LMW-GS in breeding

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Relationship between Glu-B3 protein alleles from

SDS-PAGE and gene haplotypes Line Allele GluB3

-11

GluB3

-12

GluB3-

13

GluB3-

14

GluB3-

15

GluB3-

21

GluB3-

22

GluB3-

23

Aroona-B3a a + +

Aroona b + +

Aroona-B3c c

Aroona-B3d d

Cheyenne e + +

Aroona-B3f f + +

Aroona-B3g g + +

Aroona-B3h h

Aroona-B3i i

Line Allele GluB3

-31

GluB3

-32

GluB3-

33

GluB3-

34

GluB3-

41

GluB3-

42

GluB3-

43

GluB3-

44

GluB3-

45

Aroona-B3a a +

Aroona b +

Aroona-B3c c + +

Aroona-B3d d + +

Cheyenne e +

Aroona-B3f f +

Aroona-B3g g +

Aroona-B3h h + +

Aroona-B3i i + +

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3730 DNA analyzer

Zhang et al, 2011, TAG, 123: 1293-1305, adapted from Zhang Xiaofei, CAS

Establishment of gene marker system and separation of

LMW-GS genes in Xiaoyan 54

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Allelic variants of individual LMW-GS genes are conserved in sequences and polymorphic in length.

LMW-GS genes in Chinese core collections, CAS

17 16 17 16

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a b c d e f g h i

gluB3i

621bp

gluB3h

1022bp

gluB3g

853bp

gluB3fg

812bp

Markers for discrimination of Glu-B3 alleles

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Glu-A3: 7 markers for alleles a, b, c, d, e, f, and g

Glu-B3: 9 markers for alleles a, b, c, d, e, f, g, h, and i

Glu-D3: no marker is available due to tiny difference in gene sequence, with minor effect on quality

Molecular markers for Glu-A3 and Glu-B3

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More than 1000 varieties and advanced lines from China, CIMMYT, and other 20 countries were tested

Results from markers at Glu-A3 and Glu-B3, are well consistent with SDS-PAGE

Much simple to use

Molecular marker validation

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Screen 3-5 genes in one test

Excellent accuracy

Low cost

Breeding oriented

Multiplex PCR assay

Zhang et al, 2008, Plant Breeding, 127: 109-115

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Application of markers

Totally, 90 markers available in our lab

Parental characterization and advanced lines confirmation

Provision of very useful information for crossing program with low cost, impossible by conventional method

MAS operation in four breeding programs

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Four lines in regional trials

Application of molecular markers in breeding

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Chinese Spring

CB037

CB037-1

CB037-2

Ari124-3

Ari127-6

Glu-D3a

Glu-B3h

Glu-A3aGlu-B3a

Glu-D3c

Glu-A3c

Glu-B3h

Glu-B3g

Chinese Spring

CB037

CB037-1

CB037-2

Ari124-3

Ari127-6

Glu-D3a

Glu-B3h

Glu-A3aGlu-B3a

Glu-D3c

Glu-A3c

Glu-B3h

Glu-B3g

1 2 3 4 5 6

2

12

5

10

Glu-B3h

Glu-A3c

Glu-D3a

Glu-A3c

Glu-D3c

Glu-B3d

Glu-A3a

Glu-B3a Glu-B3g

HMW-GS

Rapid identification of LMW-GS alleles by capillary electrophoresis

Li et al, J. Cereal Sci, 2012, slide from Yan Yueming, Capital Normal University

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Identification of Glu-B3 alleles by MALDI-TOF-MS

6. Chinese Spring, 7. Renan, 8. Insignia

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MALDI-TOF-MS for LMW-GS

Joint developed by the Capital Normal University and

Murdoch University

A powerful and rapid method, 4-5 minutes per sample

Little operational cost, breeding program can not

afford the equipment, need centralized service

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Locus Subunit Standard cultivar

Glu-A3 Glu-A3a Neixiang 188, Chinese Spring

Glu-A3b Gabo, Pavon

Glu-A3c Pitic, Seri 82

Glu-A3d Nidera Baguette 10, Cappelle-Desprez

Glu-A3e Amadina, Marquis

Glu-A3f Kitanokaori, Renan

Glu-A3g Bluesky, Glenlea

Glu-B3 Glu-B3a Chinese Spring

Glu-B3b Renan, Gabo

Glu-B3b* Nanbu-komugi

Glu-B3c Insignia, Halberd

Glu-B3d/i Pepital, Norin 61

Glu-B3g Splendor, Cappelle-Desprez

Glu-B3g* Thesee, Aca 801

Glu-B3h Aca 303, Pavon

Glu-B3i* Heilo, Opata

Glu-B3j Grebee, Seri 82

Glu-D3 Glu-D3a Chinese Spring, Neixiang 188

Glu-D3b Gabo, Avocet

Glu-D3c Insignia, Cappelle-Desprez

Glu-D3c* Amadina, Heilo

Glu-D3f Ernest, Darius

Varieties recommended as standards for LMW-GS

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Future prospects

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Challenge 1- production

Food security is China’s national policy, and

improvement of average yield is the only option

Climate change, shortage of water, and more diseases

Maize area increased 30%, wheat is less competitive than

maize in yield and price, can we maintain wheat area?

Challenges are to combine high yield potential, disease

resistance, input use efficient, and excellent quality into

one variety

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Challenge 2- quality

Significant progress has been made in quality

improvement, still can not meet the needs of milling

industry

Breeders give more efforts to yield improvement after

2005, due to the high price of average quality grain,

should we still breed for quality?

Around 15 million tons wheat used for feed in 2012

With small farmer’s size (0.5 ha), can we ensure quality

consistency?

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Challenge 3-health food

Health food is a hot subject, stop use of bleaching in milling industry, genetic improvement of color becomes more important

Toxicity of Fusarium head scab could be a significant threat, due to climate change and popularity of wheat/maize rotation

How should we prioritize Fe/Zn and other nutritional elements? food diversity or genetic improvement?

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Challenge 4- traditional products

Significant progress has been made in improving white

noodle quality, but more efforts are needed to

understand other types of noodles, and dumplings

More efforts to understand north style steamed bread

quality and Chinese flat bread….

More efforts for soft wheat products

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Opportunity 1-molecular marker

Molecular markers will play an increasing and much

more significant role in varietal development within

next 5-10 years

More and more functional markers will be available for

important traits, as progress made in genomics and

gene cloning

Can we rapidly transfer the advances from sequencing

into breeding program?

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Opportunity 2-GMO wheat

Large investment on GMO crops including wheat

Great potential for wheat improvement

Low transformation efficiency: <1%

Shortage of interest genes

Declines of consumer’s acceptance

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Opportunity 3- integrated approach

Great expectations from new science in understanding

quality and provision of new tools

Combination of conventional breeding, quality testing,

molecular markers, GMO, and other approaches

International and national network

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Conclusions

Significant progress has been made in noodle testing

methodology and development of quality variety

Comparative genomic was successfully used for gene

cloning, molecular markers development and

application, particularly for LMW-GS

Integration of various disciplines, and combination of

traditional approaches and new sciences will help us to

meet the great challenges in the future

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Collaborators

Liu Jianjun, Shandong AAS

Yan Yueming, Capital Normal University

D. W. Wang/A.M. Zhang, Chinese Academy of Science

R. J. Pena, CIMMYT

K. Quail/S. Huang, Former BRI

T. Ikeda/Yoshida, NARO

G. Branlard, INRA

W. J. Ma/R. Appels, Murdoch University

C. Morris, USDA-ARS

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Acknowledgement

Ministry of Agriculture

Ministry of Science and Technology

National Natural Science Foundation of China