Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2021 Jan 28;16(1):e0246095.
doi: 10.1371/journal.pone.0246095. eCollection 2021.

A null allele of granule bound starch synthase (Wx-B1) may be one of the major genes controlling chapatti softness

Venkatesh Chunduri  1 , Natasha Sharma  1 , Monika Garg  1
Affiliations

A null allele of granule bound starch synthase (Wx-B1) may be one of the major genes controlling chapatti softness

Venkatesh Chunduri et al. PLoS One. .

Abstract

Chapatti (unleavened flatbread) is a staple food in northern India and neighboring countries but the genetics behind its processing quality are poorly understood. To understand the genes determining chapatti quality, differentially expressed genes were selected from microarray data of contrasting chapatti cultivars. From the gene and trait association studies, a null allele of granule bound starch synthase (GBSS; Wx-B1) was found to be associated with low amylose content and good chapatti quality. For validation, near-isogenic lines (NILs) of this allele were created by marker assisted backcross (MAB) breeding. Background screening indicated 88.2 to 96.7% background recovery in 16 selected BC3F5 NILs. Processing quality and sensory evaluation of selected NILs indicated improvement in chapatti making quality. Traits that showed improvement were mouthfeel, tearing strength and softness indicating that the Wx-B1 may be one of the major genes controlling chapatti softness.

PubMed Disclaimer

Conflict of interest statement

The authors have declared that no competing interests exist.

Figures

Fig 1
Fig 1. Schematic representation of the crossing program for the generation of NILs for null allele of GBSS-4A gene.
Solid box indicates crossing and the dotted box indicates selfing. FGS- Foreground selection; BGS- Background screening.
Fig 2
Fig 2
A. Good chapatti with small uniform spots and good puffiness. B Screening of Indian germplasm with codominant PCR markers to understand the variation of GBSS-4A allele. The 668 bp fragment indicates null allele while 778 bp fragment indicates functional allele. 1. C306; 2. Sonalika; 3. K8027; 4. LOK1; 5. HI1563; 6. PBW343; 7. PBW621; 8. Negative control.
See this image and copyright information in PMC

References

    1. Singh A, Mantri S, Sharma M, Chaudhury A, Tuli R, Roy J. Genome-wide transcriptome study in wheat identified candidate genes related to processing quality, majority of them showing interaction (quality x development) and having temporal and spatial distributions. BMC Genomics 2014;15: 29 10.1186/1471-2164-15-29 - DOI - PMC - PubMed
    1. Dhaliwal Y, Hatcher D, Sekhon K, Kruger J. Methodology for preparation and testing of chapattis produced from different classes of Canadian wheat. Food Res. Int. 1996; 29: 163–168.
    1. Rao HP. Chapatti and related product. Encyclopedia of food science, food technology and nutrition 1993; 2: 795–801.
    1. Wang S, Yu Z, Cao M, Shen X, Li N, Li X, et al. Molecular mechanisms of HMW glutenin subunits from 1sl genome of Aegilops longissima positively affecting wheat bread making quality. PLoS ONE 2013; 8. - PMC - PubMed
    1. Payne PI, Nightingale MA, Krattiger AF, Holt LM. The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties. J. Sci. Food Agric. 1987; 40: 51–65.

Publication types

LinkOut - more resources