Post on 13-Jul-2015
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
Outlines
Chinese wheat quality
Progress in quality improvement
Application of genomic technology
Future prospects
Chinese wheat quality
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
Chinese wheat production zones
Wheat/maize rotation
Wheat/rice rotation
Wheat/maize interplanting
Wheat consumption in China, 2009
Classification %
Food 77
Industrial use 9
Feed 9
Seed and storage loss 5
Total 100
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
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
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
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
Distribution of kernel hardness in China
0
20
40
60
80
100
北方 南方
软质
硬质
North South
Soft
Hard
Genetic variation for bread-making quality
Genetic variation for noodle quality
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
Approach
Integration of breeding, cereal chemistry, new
technology, and crop management
National and international collaborations, CIMMYT,
Australia, USA, France, Japan, and UK….
Training
Progress in quality improvement
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
馒头制作方法 Noodle preparation and testing Formula: flour extract rate 60%, water addition 35%, and salt 1%
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
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
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
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
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
Variety with improved bread-making quality
Application of genomic technology
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
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
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
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
PCR amplification with YP7A
231 bp
Varieties with high
yellow pigment
194 bp
194 bp
231 bp
Varieties with low
yellow pigment
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
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
Molecular marker development and application
CE and MALDI-TOF-MS
Example 2-LMW-GS
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
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 + +
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
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
a b c d e f g h i
gluB3i
621bp
gluB3h
1022bp
gluB3g
853bp
gluB3fg
812bp
Markers for discrimination of Glu-B3 alleles
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
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
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
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
Four lines in regional trials
Application of molecular markers in breeding
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
Identification of Glu-B3 alleles by MALDI-TOF-MS
6. Chinese Spring, 7. Renan, 8. Insignia
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
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
Future prospects
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
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?
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?
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
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?
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
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
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
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
Acknowledgement
Ministry of Agriculture
Ministry of Science and Technology
National Natural Science Foundation of China