Tatsuya M Ikeda

• National Institute for Agro-Environmental Sciences in Japan

Allopolyploid speciation is a major evolutionary process in wheat (Triticum spp.) and the related Aegilops species. The generation of synthetic polyploids by interspecific crosses artificially reproduces the allopolyploidization of wheat and its relatives. These synthetic polyploids allow breeders to introduce agriculturally important traits into d...

Key message Here, we provide an updated set of guidelines for naming genes in wheat that has been endorsed by the wheat research community. Abstract The last decade has seen a proliferation in genomic resources for wheat, including reference- and pan-genome assemblies with gene annotations, which provide new opportunities to detect, characterise,...

Wheat occupies a special role in global food security since, in addition to providing 20% of our carbohydrates and protein, almost 25% of the global production is traded internationally. The importance of wheat for food security was recognised by the Chief Agricultural Scientists of the G20 group of countries when they endorsed the establishment of...

Popular media messaging has led to increased public perception that gluten‐containing foods are bad for health. In parallel, ‘ancient grains’ have been promoted with claims that they contain less gluten. There appears to be no clear definition of ‘ancient grains’ but the term usually includes einkorn, emmer, spelt and Khorasan wheat. Gluten is pres...

Barley use as flour is attracting interest. However, the factors affecting barley batter and dough rheological properties related to the water adding ratio adjustment are unclear. To promote the development of barley flour products, we aimed to clarify the factors that influence the rheological properties. This study focused on particle properties,...

Background Allopolyploid speciation is a major evolutionary process in wheat (Triticum spp.) and the related Aegilops species. The generation of synthetic polyploids by interspecific crosses artificially reproduces the allopolyploidization of wheat and its relatives. These synthetic polyploids allow breeders to introduce agriculturally important tr...

Wheat and its relatives include some allopolyploid species such as Aegilops juvenalis (Thell.) Eig (DDMMUU) and Aegilops vavilovii (Zhuk.) Chenn. (DDMMSS). Here, we successfully produced for the first time three allodecaploid lines with the AABBDDMMUU and AABBDDMMSS genomes through interspecific crosses between a tetraploid wheat cultivar and the t...

Aegilops umbellulata is a wild diploid wheat species with the UU genome that is an important genetic resource for wheat breeding. To exploit new synthetic allohexaploid lines available as bridges for wheat breeding, a total of 26 synthetic hexaploid lines were generated through crossing between the durum wheat cultivar Langdon and 26 accessions of...

The technological quality of wheat flour is defined by a range of dough characteristics relevant to the breadmaking processes and practices of individual countries and for particular products. The influence of storage protein diversity on wheat quality has been widely documented in the last three decades. The present chapter focuses on several aspe...

Wheat, barley and rye are sources of gluten and diverse food products are made from the grains of these cereals. Despite some species-specific differences, the molecular properties of the gluten proteins show similar characteristics in forming a unique protein network that has been extensively described in terms of its subunits and composition, its...

Wheat, barley and rye are sources of gluten and diverse food products are made from the grains of these cereals. Despite some species-specific differences, the molecular properties of the gluten proteins show similar characteristics in forming a unique protein network that has been extensively described in terms of its subunits and composition, its...

Grain hardness is an important factor for wheat breeding. Generally, the grain hardness of hexaploid wheat is determined by two puroindoline (PIN) genes, Pina-D1 and Pinb-D1, at the Hardness locus on chromosome 5D. Here, the grain hardness of 55 synthetic wheat lines from crosses between a durum wheat cultivar and 55 Ae. tauschii accessions were ex...

The breeding of agriculturally useful genes from wild crop relatives must take into account recent and future climate change. In Japan, the development of early heading wheat cultivars without the use of any major gene controlling the heading date is desired to avoid overlap of the harvesting time before the rainy season. Here, we backcrossed two e...

Wheat Quality for Improving Processing and Human Health brings together an international group of leading wheat scientists to outline highly relevant and diverse aspects and the latest advances in our understanding of the world’s most consumed cereal. Topics covered include LMW glutenins, starch-related proteins, and the impact of processing on com...

The technological quality of wheat flour is defined by a range of dough characteristics relevant to the breadmaking processes and practices of individual countries and for particular products. The influence of storage protein diversity on wheat quality has been widely documented in the last three decades. The present chapter focuses on several aspe...

Barley grains contain high amounts of health-promoting constituents represented by a dietary fiber, β-glucan. In order to further reinforce the health benefits of barley, there have been demands for cultivars containing higher levels of multiple health-promoting compounds. Here, we report that a barley line, ‘Tanikei QM-1’, harbors a novel mutant a...

Grain hardness is an important trait for improvement of wheat grain quality, and is mainly controlled by two puroindoline genes, Pina and Pinb, on chromosome 5D. The presence of functional alleles for both PINA and PINB proteins results in a soft grain texture. Here, we report nucleotide sequence variation and novel alleles of Pina and Pinb in a di...

Aegilops tauschii, a wild wheat relative, is the D-genome donor of common wheat. Subspecies and varieties of Ae. tauschii are traditionally classified based on differences in their inflorescence architecture. However, the genetic information for their diversification has been quite limited in the wild wheat relatives. The variety anathera has no aw...

Glutenin subunit composition, amylose content, and grain hardness are critical determinants for the end-use properties of wheat. Glutenin composition determines gluten strength, which is important for bread-making. Lower amylose content increases springiness, which is important in white salted noodle production. Grain hardness affects the damaged s...

The wheat seed storage proteins gliadin and glutenin are encoded by multigenes. Gliadins are further classified into α-, γ-, δ- and ω-gliadins. Genes encoding α-gliadins belong to a large multigene family, whose members are located on the homoeologous group 6 chromosomes at the Gli-2 loci. Genes encoding other gliadins are located on the homoeologo...

High-moisture rice flour was prepared by soaking polished rice in water, which was then ground in an electric ceramic mill and dehydrated by centrifugation. The yield of rice flour milled with water became largely constant with soaking times of 30 min or more at room temperature, and near-constant moisture content was reached with soaking for 50 mi...

A low steely grain rate is important for obtaining a high quality hull-less barley. To determine the factors that are related to steely grain rate, we observed endosperm tissue structure and performed multi-regression analyses of the correlation of steely grain rate with several grain quality characters using grain samples of the hull-less barley c...

We investigated the relationships of three allelic variations in Glu-B3 (ab, g, and h) with dough properties and bread-making quality-related characteristics using near-isogenic lines (NILs) of 'Yumechikara' that commonly carry Glu-A1a, Glu-B1b, Glu-D1d, Glu-A3f, Glu-B3ab and Glu-D3a. Measurement of peak time (PT) in a 2-g mixograph indicated that...

In a scenario of climate change and rapidly rising urban populations demanding processed foods, it is necessary to develop new wheat cultivars combining high yield potential, disease resistance, and stability for yield and processing quality, even under heat or drought stress conditions. Allelic variation for gluten proteins (glutenin subunits and...

Grain hardness, amylose content, and glutenin subunit composition are critical determinants for end-use properties of wheat. To improve the end-use properties of domestic wheats, we studied these traits between the Australian and North American wheat classes exported to Japan in 2009 and 2011 by analyzing the corresponding alleles. Most hard classe...

To introduce powdery mildew resistant mlo alleles to Japanese barley breeding, we studied the nucleotide polymorphisms of the flanking regions of the Mlo gene and the applicability of om markers developed from foreign mlo cultivars. Within three flanking regions (a total of 1799 bp) of the Mlo gene, a total of 33 SNPs and In/Del variations were fou...

The composition of rice endosperm starch is classified into several types, based on the proportion of amylopectin short chains (L-type and S-type) and the contents of amylose and amylopectin with super-long chain (SLC) (K-type, H-type and Y-type). We investigated the correlation of these starch compositions with rice flour characteristics and the s...

The barley hordoindoline genes (Hina and Hinb) are homologous to the wheat puroindoline genes (Pina and Pinb). These genes are involved in grain hardness, which is an important quality for barley processing. We identified novel variants of Hina and Hinb in 10 wild Hordeum species (H. bogdanii, H. brachyantherum, H. bulbosum, H. chilense, H. comosum...

Barley hordoindoline genes (Hina and Hinb) are homologous to wheat puroindoline genes (Pina and Pinb). These genes are involved in grain hardness, which is an important quality characteristic for barley processing. However, the interspecific variation in the Hin genes in the genus Hordeum has not been studied in detail. We examined the variation in...

Programmed cell death (PCD) is the genetically regulated disassembly of cells, and occurs in the endosperm of cereals during seed maturation. Since PCD determines the lifetime of cells, it can affect endosperm growth and, therefore, cereal yield. However, the features and mechanisms of PCD in the developing starchy endosperm in the Poaceae remain u...

The relationship between characterictics of flour of common wheat varieties and fresh pasta-making qualitites was examined, and the fresh pasta-making properties of extra-strong varieties that have extra-strong dough were evaluated. There was a positive correlation between mixing time (PT) and hardness of boiled pasta, indicating that the hardness...

Grain shape and size are involved in the main components of the domestication syndrome in cereals. Wheat grain shape has been dramatically altered at each stage of the domestication of tetraploid wheat and through common wheat speciation. To elucidate the evolutionary change of wheat grain shape, principal component (PC) analysis of grain shape-rel...

The epidermis of wheat (Triticum aestivum L.) leaves contains trichomes that contribute to resistance to insect pests and drought tolerance. In the present study, we examined the effects of 6-benzylaminopurine (BA) and methyl jasmonate (MeJA) treatment on trichome development on the leaves of wheat cv. Norin 61 seedlings. Without phytohormone treat...

Hordoindoline (Hin) genes, which are known to comprise Hina, Hinb-1, and Hinb-2, are associated with grain hardness in barley. However, the interspecific variation in the Hin genes in the genus Hordeum has not been studied in detail. We examined the variation in Hin genes and used it to infer the phylogenetic relationships between the genes found i...

We investigated the relationships between allelic variations on three Glu- loci, Glu-D1, Ght-A3 and Glu-B3, and processing qualities (dough strength and bread-making qualities) by using doubled haploid (DH) lines. The genotypic group of Glu-D1d had a longer mixing peak time (PT), a parameter of strong dough, than that of Glu-D1a. The group carrying...

Grain hardness is an important factor affecting end-use quality in wheat. Mutations of the puroindoline genes, which are located on chromosome 5DS, control a majority of grain texture variations. Hordoindoline genes, which are the puroindoline gene homologs in barley, are located on chromosome 5HS and are also responsible for grain texture variatio...

Glu-B3 alleles on chromosome 1BS of common wheat (Triticum aestivum L.) encoding low-molecular-weight glutenin subunit are associated with dough property. Among them, Glu-B3g is known to increase dough strength. To incorporate efficiently Glu-B3g allele into breeders' lines, DNA marker-assisted selection (DNA-MAS) is considered to be a powerful too...

Influences of protein content on the quantity and molecular size distribution of polymeric proteins were investigated by size-exclusion high-performance liquid chromatography using four wheat cultivars with different dough properties. As protein content increased, extractable monomeric proteins, consisting of mainly gliadins, increased most. With i...

The effects of ω-5 gliadin on wheat-dependent exercise-induced anaphylaxis (WDEIA) were investigated by using a mouse model. The gliadin fraction was prepared as a 70% ethanol-soluble solution, and ω-5 gliadin was purified by chromatography. Purified ω-5 gliadin was run on SDS-PAGE gel to reveal three bands with a molecular mass of 53-60 kDa and ha...

Jasmonates, including jasmonic acid and its derivatives such as methyl jasmonate (MeJA), are plant growth substances that control various responses. Jasmonates regulate leaf trichome density in dicotyledonous plants, but their effects on the trichome density of monocotyledonous plants, such as those in the Poaceae, remain unclear. In the present st...

Breeding of Japanese wheat varieties with superior dough quality is essential to increase the production of wheat in Japan. The allelic combination of genes coding the glutenin subunits is one of the key factors influencing the properties of wheat flour. Especially, the low-molecular-weight glutenin subunits encoded by Glu-B3 and Glu-A3, and high-m...

Grain texture is one of the most important characteristics that affect the end-use quality of wheat (Triticum aestivum L.). Mutations in the puroindoline-a and puroindoline-b genes are associated with hard grain texture. The expression patterns of the PINA and PINB proteins differ among Pin alleles. We studied the effect of Pin alleles on grain har...

Low-molecular-weight glutenin subunits (LMW-GS) play a crucial role in determining end-use quality of common wheat by influencing the viscoelastic properties of dough. Four different methods - sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), two-dimensional gel electrophoresis (2-DE, IEF x SDS-PAGE), matrix-assisted laser desor...

Wheat grain hardness is one of the most important phenotypes related to milling, baking and noodle making. Either a mutation of the Puroindoline-a (Pina) gene or Puroindoline-b (Pinb) gene results in hard grain texture. A deletion mutation of Pina (Pina-D1b) is widely distributed among common wheat cultivars. Although North/South American and Austr...

Barley seed proteins, Hordoindolines, are homologues of wheat Puroindolines, which are associated with grain hardness. Barley Hordoindoline genes are known to comprise Hina and Hinb, and Hinb consists of two Hinb genes, Hinb-1 and Hinb-2. Two types of allele were found for Hina, Hinb-1 and Hinb-2 genes, respectively, among Japanese two- and six-row...

Using various rice flours prepared by different milling methods, the relationship between rice flour properties and specific loaf volumes of one-loaf bread made from rice flour with wheat vital gluten were studied. Damaged starch content of rice flour varied from 1.0% to 22.1%. A significant negative correlation was verified between damaged starch...

日本の麺用小麦はオーストラリアからの輸入小麦銘柄（ASW）と比べて製麺適性が劣っている．西日本の小麦品種には高分子量グルテニンサブユニット（HMW-GS）が Glu-A1座の対立遺伝子がコードするサブユニットが欠失型（null）で Glu-B1座が7+8，Glu-D1座が2.2+12や2+12をもつ品種が多数を占める．そこで，これらの高分子量グルテニンサブユニットの小麦粉生地物性への影響を小麦品種「ふくさやか」を反復親として，8種類の準同質遺伝子系統を作出して分析した． Glu-D1座が2.2+12をコードする系統では， Glu-A1座が欠失型の場合，Glu-A1座がサブユニット1をコードする系統と比べて不溶性ポリマー含有率が有意に低く，小麦粉の生地物性も弱かった．とくに日本品種に多く見られ...

We isolated transformation-competent artificial chromosome (TAC) clones harboring a high-molecular-weight glutenin subunit (HMW-GS) gene and a low-molecular-weight GS (LMW-GS) gene from wheat genomic DNA, and developed transgenic rice lines with these genes using a transformation system mediated by Agrobacterium tumefaciens. We developed two lines...

In the southwestern part of Japan, weakness of the dough produced from soft wheat used for white salted noodles, resulting from low protein content and poor protein quality, is one of the shortcomings in noodle quality. We investigated the effect of the high-molecular-weight glutenin allele, Glu-D1d, on dough properties and noodle quality using nea...

Small-scale bread-quality assays (grain protein content, SDS-sedimentation volume (SDSS), and single-kernel characterization system (SKCS) grain hardness) represent important tools in bread wheat (Triticum aestivum L.) breeding. The infl uence of high-molecular-weight glute- nin (HMWG) subunits and the 1BL.1RS trans- location on small-scale bread-q...

To elucidate the effects of different glutenin subunit alleles on the parameters of wheat flour quality, we analyzed the dough and gluten properties using a doubled-haploid population derived from a cross between two wheat cultivars differing in the glutenin subunit loci except for Glu-D3, namely Grandin (Glu-A1b, Glu-B1c, Glu-D1d, Glu-A3f, Glu-B3h...

To characterize the low-molecular-weight glutenin subunit (LMW-GS), we developed specific PCR primer sets to distinguish 12 groups of LMW-GS genes of Norin 61 and to decide their loci with nullisomic-tetrasomic lines of Chinese Spring. Three, two, and ten groups were assigned to Glu-A3, Glu-B3, and Glu-D3 loci, respectively. To identify the protein...

Allelic variation of high molecular weight glutenin subunits (HMW-GS) encoded by Glu-A1, Glu-B1 and Glu-D1 in wheat landraces originating from the Xinjiang Uygur Autonomous District (Xinjiang District) of China was investigated by SDS-PAGE and the relationship between the variation and the winter habit was examined. The most frequent allele at the...

Important methods applied for the breeding of bread-quality wheat (Triticum ae stivum L.) consist of small-scale bread-quality tests for the determination of the grain protein content, SDS-sedimentation volume and single-kernel characterization system (SKCS) grain hardness. The effect of the screening direction (upward vs. downward) and puroindolin...

Puroindoline genotypes (Pina and Pinb) and their encoded proteins related to grain hardness were studied in various common wheat cultivars from Australia, China, Japan, Korea and North America. Most of the hard wheats had the Pinb-D1b genotype with a glycine to serine mutation at position 46. In addition to the known Pina and Pinb genotypes, cultiv...

The Japan Agricultural Standard (JAS) law revised in 1999 requires correct labeling of species and origin of marine products. We developed methods for identifying three Sparidae species, Red seabream (Pagrus major), Crimson seabream (Evynnis japonica) and Yellowback seabream (Dentex tumifrons)by PCR-restriction fragment length polymorphism (PCR-RFL...

We studied the effects of hardness allele Pinb-D1b on the flour quality characters for Japanese white salty noodles. With 110 doubled haploid lines derived from ‘Chugoku 140’ (hard,Pinb-D1b )בChikugoizumi’ (soft, Pinb-D1a), Pinb-D1b hard lines were found to have larger L* and a* of 60% flour colour, and smaller RVA breakdown than those of Pinb-D1a...

We studied single seed descent lines derived from the Kitakeiharu 717 (KKS 717) / Grandin cross. The presence of a B subunit of KKS 717-specific low-molecular-weight-glutenin subunit (LMW-GS) significantly enhanced the gluten strength. Although the C subunit showing a difference in mobility between Grandin and KKS 717 did not affect the gluten stre...

To clarify the composition of low-molecular-weight glutenin subunits (LMW-GSs) in a soft wheat cultivar, we cloned and characterized LMW-GS genes from a cDNA library and genomic DNA in Norin 61. Based on alignment of the conserved N- and C- terminal domains of the deduced amino-acid sequences, these genes are classified into 12 groups. One of these...