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Sucrose non-fermenting 1-related protein kinase 2 (SnRK2) family members play crucial roles in plant abiotic stress response. However, the precise mechanism underlying the function of SnRKs has not been thoroughly elucidated in plants. In this research, a novel SnRK2 gene, TaSnRK2.9 was cloned and characterized from common wheat. The expression of TaSnRK2.9 was upregulated by polyethylene glycol (PEG), NaCl, H2O2, abscisic acid (ABA), methyl jasmonate (MeJA), and ethrel treatments. TaSnRK2.9 was mainly expressed in wheat young root, stamen, pistil, and lemma. Overexpressing TaSnRK2.9 in transgenic tobacco enhanced plants’ tolerance to drought and salt stresses both in young seedlings and mature plants with improved survival rate, seed germination rate, and root length. Physiological analyses suggest that TaSnRK2.9 improved antioxidant system such as superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), and glutathione (GSH) to reduce the H2O2 content under drought or salt stress. Additionally, TaSnRK2.9 overexpression plants had elevated ABA content, implying that the function of TaSnRK2.9 may be ABA-dependent. Moreover, TaSnRK2.9 increased the expression of some ROS-related, ABA-related, and stress-response genes under osmotic or salt treatment. TaSnRK2.9 could interact with NtABF2 in yeast two-hybrid assay, and increased the expression of NtABF2 under mannitol or NaCl treatment in transgenic tobacco plants. In conclusion, overexpression of TaSnRK2.9 in tobacco conferred plants tolerance to drought and salt stresses through enhanced ROS scavenging ability, ABA-dependent signal transduction, and specific SnRK-ABF interaction.

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The effect of four mercapto flavor compounds (1,2-ethanedithiol, 1-butanethiol, 2-methyl-3-furanthiol, and 2-furanmethanethiol) on acrylamide elimination were investigated in model systems. The obtained results showed that mercaptans assayed were effective in elimination arylamide in a model system. Their reactivities for decreasing acrylamide content depended on mercaptan’s molecular structure and acrylamide disappearance decreased in the following order: 1,2-ethanedithiol > 2-methyl-3-furanthiol > 1-butanethiol > 2-furanmethanethiol. Mercaptans were added to acrylamide to produce the corresponding 3-(alkylthio) propionamides. This reaction was irreversible and only trace amounts of acrylamide were formed by thermal heating of 3-(alkylthio) propanamide. Although a large amount disappeared, only part of the acrylamide conversed into 3-(alkylthio) propionamides. All of these results constitute a fundamental proof of the complexity of the reactions involved in the removal of free acrylamide in foods. This implies mercapto flavor/aroma may directly or indirectly reduce the level of acrylamide in food processing. This study could be regarded as a pioneer contribution on acrylamide elimination in a model system by the addition of mercapto flavor compounds.