Project description:To reveal the origin of the wheat B sub-genome, we performed the whole genome sequencing of sitopsis species. Besides, we also conducted the RNA seq of Ae.speltoides and hexaploid wheat Chinese Spring.
Project description:To reveal the origin of the wheat B sub-genome, we performed the whole genome sequencing of sitopsis species. Besides, we also conducted the RNA seq of Ae.speltoides and hexaploid wheat Chinese Spring.
Project description:Tetraploid emmer Triticum turgidum subsp. dicoccum is one of the first wheat species to be domesticated. Emmer shares many pathogen species with modern durum wheat (Triticum turgidum subsp. durum) and hexaploid bread wheat (Triticum aestivum L.). Domesticated emmer is considered a highly valuable source of potentially novel disease resistance genes that can be introduced into modern wheat varieties, however, large gaps remain in our understanding of the basic immune responses of emmer to the most common wheat pathogens. In this work we describe the transcriptional response of emmer to single and mixed pathogen species infections with the ascomycete Zymoseptoria tritici, and the basidiomycete Puccinia graminis. In doing so, we here uncover unique patterns in the response of emmer to a more complex pathogen population with mixed species infections.
Project description:Plants of two non-restorer varieties of hexaploid winter wheat (Astoria, Grana) and two restorers ones (Patres and Primépi) were used to identify effective Rf (fertility restorer) genes by next generation sequencing on whole transcriptomes (RNA-seq).
Project description:Transcriptome of starchy endosperm of hexaploid wheat var. Cadenza at 5 stages during grain-fill. This provides a reference set of all genes which are expressed in this single cell type during development which is of huge importance for human nutrition and for industrial uses of wheat grain. Here we focus on genes in glycosyl transferase and glycosyl hydrolase families which are responsible for the non-starch polysaccharide composition of wheat flour.
