Phylogenetic relationships of some Triticeae species based on the sequences of glutenin genes

Wheat is the most important crop that is the main source of food for 40 percent of the world's population. This crop has a high adaptability and cultivated in a wide area of the world. The importance of wheat is due to the special properties in water absorption and elasticity of its dough. It is due to the presence of gluten protein in seeds endosperm. The variation of glutenins in wheat and its seven close relatives were investigated using four specific primers of glutenins. Sequences of replicated DNA were compared with the NCBI database data, and sequences which were more than 90% similar to a LMW-Gs or HMW-Gs of wheat were used to investigate. The results showed a high similarity between glutenins genes in wheat and other related species. However, it was observed that in many cases, similar fragments were differed in different species and there is a variation for the sequence of nucleotides among these species. Investigation of phylogenetic relationships among species showed that T. aestivum, and T. boeoticum species, which are similar in genome A, as well as Ae. tauschii, the parent of the wheat genome D, is very similar in terms of the structure of gluten genes and they located in similar clusters in phylogenetic trees. Although Ae. juvenalis and Ae. vavilovi do not show more similarity to each other, they both have a great similarity to their parent species Ae. crassa, and usually grouped together in the same cluster. The wide diversity for these proteins, among the wheat relatives, as well as the close phylogenetic relationships and the convergence of these species with wheat, makes it possible to use this great genetic diversity in wheat breeding programs