Genetic control of grain amino acid composition in a UK soft wheat mapping population

Abstract

Wheat (Triticum aestivum L.) is a major source of nutrients for populations across the globe, but the amino acid composition of wheat grain does not provide optimal nutrition. The nutritional value of wheat grain is limited by low concentrations of lysine (the most limiting essential amino acid) and high concentrations of free asparagine (precursor to the processing contaminant acrylamide). There are currently few available solutions for asparagine reduction and lysine biofortification through breeding. In this study, we investigated the genetic architecture controlling grain free amino acid composition and its relationship to other traits in a Robigus × Claire doubled haploid population. Multivariate analysis of amino acids and other traits showed that the two groups are largely independent of one another, with the largest effect on amino acids being from the environment. Linkage analysis of the population allowed identification of quantitative trait loci (QTL) controlling free amino acids and other traits, and this was compared against genomic prediction methods. Following identification of a QTL controlling free lysine content, wheat pangenome resources facilitated analysis of candidate genes in this region of the genome. These findings can be used to select appropriate strategies for lysine biofortification and free asparagine reduction in wheat breeding programs.

Reducing the Risk of Acrylamide and Other Processing Contaminant Formation in Wheat Products

“…A QTL for free asparagine content in grain was identified on chromosome 4B, located approximately 60 Mbp away from a QTL reported by Peng et al [59], the first time that two studies had identified QTL that might overlap. However, this QTL was also affected by environmental factors, accounting for only 2.6% of the variance in a 2017-2018 field trial of the population, but 14.8% of the variance in a 2018-2019 field trial when free asparagine concentrations were higher [61]. Even so, the Robigus allele was associated with higher free asparagine concentrations in both years.…”

“…Foods 2023, 12, x FOR PEER REVIEW 14 of 26 concentrations were higher [61]. Even so, the Robigus allele was associated with higher free asparagine concentrations in both years.…”

“…In 2023, Oddy et al conducted another study [61], this time to examine the genetic architecture underpinning the variance in levels of free asparagine in a doubled haploid mapping population produced from a cross between varieties Claire and Robigus. These varieties have been extensively used as parent lines in soft wheat breeding in the UK, and have been shown to have contrasting concentrations of free asparagine in the grain, with the concentration in Claire lower and more consistent than that in Robigus [37].…”

The Antioxidant Potential of Various Wheat Crusts Correlates with AGE Content Independently of Acrylamide

“…Therefore, asparaginase can be added to inhibit acrylamide formation [10]. Another approach is plant breeding to reduce the asparagine content already in the raw material [16], combined with the genetic control of the grain amino acid composition [17]. Furthermore, in agricultural practice, a sulfur deficiency in the soil should be avoided, as it leads to increased asparagine levels in the grain [18].…”

The Plant Genome special section: Grain quality and nutritional genomics for breeding next‐generation crops

“…High concentrations of essential amino acid such as lysine and limiting the high concentrations of free asparagine to prevent acrylamide during bread formation enhance the nutritional value of wheat grain. The article by Oddy et al (2023) used this approach for understanding genetic control of grain amino acid composition in a UK soft wheat mapping population with major emphasis on lowering free asparagine and higher lysine content. This article used the multivariate analysis showing these traits largely independent of one another, with the largest effect on amino acids being from the environment.…”