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Published on October 14, 2009; 10.1104/pp.109.146076

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Received August 11, 2009
Accepted October 10, 2009

Nucleotide Polymorphism in the Wheat Transcriptional Activator Spa Influences Its Pattern of Expression and Has Pleiotropic Effects on Grain Protein Composition, Dough Viscoelasticity and Grain Hardness

Catherine Ravel , Pierre Martre , Isabelle Romeuf , Mireille Dardevet , Redouane El-Malki , Jacques Bordes , Nathalie Duchateau , Dominique Brunel , Francois Balfourier , and Gilles Charmet

INRA, UMR1095, Genetics, Diversity and Ecophysiology of Cereals, 234 avenue du Brezet, Clermont-Ferrand, F-63100 France; Blaise Pascal University, UMR1095, Genetics, Diversity and Ecophysiology of Cereals, F-63170 Aubiere, France; INRA, UR1279 Etude du Polymorphisme des Genomes Vegetaux, F-91057 Evry, France; CEA-IG Centre National de Genotypage, F-91057 Evry, France

Storage protein activator (SPA) is a key regulator of the transcription of wheat (Triticum aestivum L.) grain storage protein (GSP) genes and belongs to the Opaque2 transcription factor subfamily. We analyzed the sequence polymorphism of the three homoeologous Spa genes in hexaploid wheat.). The level of polymorphism in these genes was high particularly in the promoter. The deduced protein sequences of each homoeolog and haplotype show >93% identity. Two major haplotypes were studied for each Spa gene. The three Spa homoeologs have similar patterns of expression during grain development with a peak in expression around 300 degree days after anthesis. On average, Spa-B is 10 and 7 times more strongly expressed than Spa-A and Spa-D, respectively. The haplotypes are associated with significant quantitative differences in Spa expression, especially for Spa-A and Spa-D. Significant differences were found in the quantity of total grain nitrogen allocated to the gliadin protein fractions for the Spa-A haplotypes, whereas the synthesis of glutenins is not modified. Genetic association analysis between Spa and dough viscoelasticity revealed that Spa polymorphisms are associated with dough tenacity, extensibility, and strength. Except for Spa-A, these associations can be explained by differences in grain hardness. No association was found between Spa markers and the average single grain dry mass or grain protein concentration. These results demonstrate in planta Spa is involved in the regulation of GSP synthesis. The associations between Spa and dough viscoelasticity and grain hardness strongly suggest Spa has complex pleiotropic functions during grain development.






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