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Genomics Approach to Identify the Cause of the Missing Omega-5 Gliadin Protein in O-Free Wheat
Plant Breed. Biotech. 2018;6:413-425
Published online December 1, 2018
© 2018 Korean Society of Breeding Science.

Yun Gyeong Lee1†, Sang Chul Choi1†, Yuna Kang1, Chon-Sik Kang2*, Changsoo Kim1*

1Department of Crop Science, College of Agriculture and Life Sciences, Chungnam National University, Daejeon 34134, Korea
2National Institute of Crop Science, Rural Development Administration (RDA), Wanju 55365, Korea
Correspondence to: Changsoo Kim,, Tel: +82-42-821-5729, Fax: +82-42-821-7822
Chon-Sik Kang,, Tel: +82-63-238-5453, Fax: +82-63-238-5463
These authors contributed equally.
Received October 2, 2018; Revised October 16, 2018; Accepted November 5, 2018.
This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
A previous work developed and identified a new omega-5 gliadin deficient wheat line named O-free by crossing Keumkang and Olgeuru, which is nutritionally quite meaningful in that omega-5 gliadin is one of the known wheat allergens. To verify the characteristics of the O-free, we performed RNA sequencing (RNAseq) analysis of the O-free and the two parent lines (Keumkang and Olgeuru). The results of the similarity analysis with the ESTs for gliadins and glutenins showed that the O-free ESTs had no similarity with the omega-5 gliadin sequences but had similarity to other gliadins and glutenins. Furthermore, mapping results between the raw RNAseq data from the O-free and the omega-5 gliadin sequence showed a clear deletion of the N-terminal sequences which are an important signature of omega-5 gliadin. We also designed specific PCR primers that could identify omega-5 gliadin in the genomic DNA. The results showed that no omega-5 gliadin fragments were detected in the O-free. According to these results, we confirmed that the deficiency of omega-5 gliadin in the O-free is not caused by post-transcriptional or post-translational regulations such as epigenetic phenomena but by a simple deletion in the chromosome. Furthermore, we showed that the low-molecular weight glutenin subunit (LMW-GS) gene in the O-free had a single nucleotide polymorphism (SNP) causing a premature stop codon, resulting in a truncated polypeptide. We expect that the O-free line may serve as an excellent source of wheat that could prevail in the hypo-allergen wheat market, which has recently gained interest world-wide.
Keywords : Gliadin, Gluten, Glutenin, Omega-5 gliadin, SNP, Wheat

December 2018, 6 (4)
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