National BioResource Project Wheat: Overview

Takashi Endo

Laboratory of Plant Genetics, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan

Corresponding author: Takashi Endo

E-mail: trendo@kais.kyoto-u.ac.jp

Wheat includes bread wheat, which is used to make bread and udon noodles, and macaroni wheat, which is used to make macaroni and other forms of pasta.  The NBRP Wheat project stores and supplies wild species, landraces, and experimental strains of wheat and related species.  It also collects and stores wild species and landraces that have not yet been archived, and stores and supplies EST and TAC clones of wheat.  The project is implemented by the Graduate School of Agriculture, Kyoto University (core facility) and the Kihara Institute for Biological Research, Yokohama City University (sub-facility).  The Wheat Subcommitee, which is organized by scientists who conduct wheat research in Japan, supports the core team’s work (Fig. 1).  The project’s wheat resources can be requested online.  The project members are also focusing on the characterization of DNA markers for use in gene isolation, and will release the resulting data in the NBRP section of the KOMUGI database.