Abstract
Background: At this stage of agricultural development, the demand for modern wheat varieties have risen considerably. Beyond achieving maximum yield, it is now essential to produce grain that is both high-quality and safe. It is evident that addressing these challenges is nearly impossible through classical selection methods, which rely on a limited set of phenotypic indicators. Obtaining new varieties and enhancing the existing varieties of wheat to meet the needs of both the population and industry can only be achieved through advanced biotechnological methods, including molecular markers and genetic transformations. In this context, protein or biochemical markers are widely employed. Analyzing the electrophoresis spectrum and protein formula of gliadin enables the identification of key selection-genetic parameters of different wheat varieties. This approach also helps pinpoint the fractions and genotypes causing gluten intolerance or celiac disease.
Objective: The objective of this study is to analyze the electrophoretic spectrum in gliadin of several valuable wheat varieties cultivated in Armenia. This includes identifying their protein profiles, conducting genomic analysis, and clarifying the genetic regulation and toxic epitopes that exhibit antigenic activity responsible for gluten intolerance.
Methods: The experimental studies were conducted during 2023-2024 at the Biological Research Laboratory of the “Agrobiotechnology Scientific Center,” a branch of ANAU. The study utilized wheat varieites commonly grown in Armenia, including Bezostaya 100, Aleksevich, Grom, Pobeda 75, Shkola, Victoria, Morets, Tanya and Kolchuga varieties of. Electrophoresis was performed on 8% polyacrylamide gel.
Results: In the electrophoresis spectrum of the wheat varieties studied, the α, β, γ and ω regions were identified. The genes responsible for synthesizing the different fractions in these regions are located in 6A, 6B (S), 1A (S), 1 B (S) and 1D (S) chromosomes. Among the studied wheat varieties, only the Tanya was found to have an antigenic gliadin fraction (fraction 7), which can trigger gluten intolerance and allergy.
Conclusion: The results obtained can be used as genetic markers in the breeding process to develop new high-yield, antigen-free wheat varieties and improve existing ones.
Keywords: Celiac disease, gliadin, protein, electrophoresis, genome, protein formula.