Post-translational cleavage of HMW-GS Dy10 allele improves the cookie-making quality in common wheat (Triticum aestivum)

Wang, Yan; Chen, Qing; Li, Yang; Guo, Zhen-Ru; Liu, Caihong; Wan, Yongfang; Hawkesford, Malcolm J.; Zhu, Jing; Wu, Wei; Wei, Meiqiao; Zhao, Kan; Zhang, Yazhou; Xu, Qiang; Kong, Li; Pu, Zhien; Deng, Mei; Jiang, Qiantao; Lan, Xiujin; Wang, Jirui; Chen, Guoyue; Ma, Jian; Zheng, Youliang; Wei, Yuming; Qi, Pengfei

doi:10.1007/s11032-021-01238-9

Cited by 6 publications

(4 citation statements)

References 60 publications

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“…Each grain sample (1 kg) was milled using the Chopin ® CD1 Mill (Chopin Technologies, Villeneuve-la-Garenne, France). The GPC (dry weight), Zeleny sedimentation value, and wet gluten content were determined as described by Wang [ 78 ].…”

Section: Methodsmentioning

confidence: 99%

The Qc5 Allele Increases Wheat Bread-Making Quality by Regulating SPA and SPR

Guo

Chen

Zhu

et al. 2022

IJMS

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Common wheat (Triticum aestivum L.) is an important food crop with a unique processing quality. The Q gene positively regulates the processing quality of wheat, but the underlying mechanism remains unclear. Here, a new Q allele (Qc5) responsible for compact spikes and good bread performance was identified. Compared with the Q allele widely distributed in modern common wheat cultivars, Qc5 had a missense mutation outside the miRNA172-binding site. This missense mutation led to a more compact messenger RNA (mRNA) secondary structure around the miRNA172-binding region, resulting in increased Qc5 expression during the spike development stage and a consequent increase in spike density. Furthermore, this missense mutation weakened the physical interaction between Qc5 and storage protein activator (SPA) in seeds and suppressed the expression of storage protein repressor (SPR). These changes increased the grain protein content and improved the bread-making quality of wheat. In conclusion, a missense mutation increases Q expression because of the resulting highly folded mRNA secondary structure around the miRNA172-binding site. Furthermore, this mutation improves the bread-making quality of wheat by repressing the expression of SPR and influencing the physical interaction between Q and SPA. These findings provide new insights into the miRNA172-directed regulation of gene expression, with implications for wheat breeding.

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Section: Methodsmentioning

confidence: 99%

The Qc5 Allele Increases Wheat Bread-Making Quality by Regulating SPA and SPR

Guo

Chen

Zhu

et al. 2022

IJMS

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“…Mature grains were dried under the sun, cleaned, and stored at room temperature for 2 months. The GPC (dry weight) was measured as described by [36]. In order to assess the effect of Q s1 on processing quality, the moisture content of the ss1 (Figure 1) and wild-type (WT) grains were adjusted to 16.5% before the samples were milled using the CD1 Laboratory Mill (CHOPIN Technologies, Villeneuve-la-Garenne Cedex, France).…”

Section: Processing Quality Analysismentioning

confidence: 99%

“…In order to assess the effect of Q s1 on processing quality, the moisture content of the ss1 (Figure 1) and wild-type (WT) grains were adjusted to 16.5% before the samples were milled using the CD1 Laboratory Mill (CHOPIN Technologies, Villeneuve-la-Garenne Cedex, France). The Zeleny sedimentation value, wet gluten content, gluten index, and dough rheological properties were determined as previously described [36]. A farinograph (Brabender GmbH & Co., Duisburg, Germany) was used to determine the rheological properties.…”

Section: Processing Quality Analysismentioning

confidence: 99%

Increasing the Grain Yield and Grain Protein Content of Common Wheat (Triticum aestivum) by Introducing Missense Mutations in the Q Gene

Chen

Guo

Shi

et al. 2022

IJMS

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Grain yield (GY) and grain protein content (GPC) are important traits for wheat breeding and production; however, they are usually negatively correlated. The Q gene is the most important domestication gene in cultivated wheat because it influences many traits, including GY and GPC. Allelic variations in the Q gene may positively affect both GY and GPC. Accordingly, we characterized two new Q alleles (Qs1 and Qc1-N8) obtained through ethyl methanesulfonate-induced mutagenesis. Compared with the wild-type Q allele, Qs1 contains a missense mutation in the sequence encoding the first AP2 domain, whereas Qc1-N8 has two missense mutations: one in the sequence encoding the second AP2 domain and the other in the microRNA172-binding site. The Qs1 allele did not significantly affect GPC or other processing quality parameters, but it adversely affected GY by decreasing the thousand kernel weight and grain number per spike. In contrast, Qc1-N8 positively affected GPC and GY by increasing the thousand kernel weight and grain number per spike. Thus, we generated novel germplasm relevant for wheat breeding. A specific molecular marker was developed to facilitate the use of the Qc1-N8 allele in breeding. Furthermore, our findings provide useful new information for enhancing cereal crops via non-transgenic approaches.

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“…After adjusting their moisture content to 16.5%, the grain samples were milled using the CD1 Laboratory Mill (CHOPIN Technologies, Villeneuve-la-Garenne Cedex, France). The GPC (dry weight), Zeleny sedimentation value, wet gluten content, gluten index, and dough rheological properties were determined as described by Wang et al (2021).…”

Section: Processing Quality Analysismentioning

confidence: 99%

Increasing The Grain Yield And Grain Protein Content of Common Wheat (Triticum Aestivum) By Introducing Missense Mutations In The Q Gene

Chen¹,

Guo²,

Shi³

et al. 2021

Preprint

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Grain yield (GY) and grain protein content (GPC) are important traits for wheat breeding and production; however, they are usually negatively correlated. The Q gene is the most important domestication gene in cultivated wheat because it influences many traits, including GY and GPC. Additionally, Qc1 is an overexpressed Q allele containing a missense mutation in the microRNA172-binding site. The common wheat (Triticum aestivum) mutant S-Cp1-1, which carries Qc1, has a very high GPC and some unfavorable characteristics, including dwarfism and compact spikes, which decrease the GY. We previously suggested that missense mutations in the sequences encoding the AP2 domains of Qc1 can be exploited to enhance the agronomic performance of wheat. In this study, we characterized two new Q alleles (Qs1 and Qc1-N8). Compared with the wild-type Q allele, Qs1 contains a missense mutation in the sequence encoding the first AP2 domain, whereas Qc1-N8 has two missense mutations, one in the sequence encoding the second AP2 domain and the other in the microRNA172-binding site. The Qs1 allele did not significantly affect the GPC or other processing quality parameters, but it adversely affected the GY by decreasing the thousand kernel weight and grain number per spike. In contrast, Qc1-N8 positively affected the GPC and GY by increasing the thousand kernel weight and grain number per spike, thereby reversing the unfavorable agronomic characteristics resulting from Qc1. Thus, we generated a novel germplasm relevant for wheat breeding. Furthermore, our findings provide new information useful for enhancing cereal crops via non-transgenic approaches.

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Post-translational cleavage of HMW-GS Dy10 allele improves the cookie-making quality in common wheat (Triticum aestivum)

Cited by 6 publications

References 60 publications

The Qc5 Allele Increases Wheat Bread-Making Quality by Regulating SPA and SPR

The Qc5 Allele Increases Wheat Bread-Making Quality by Regulating SPA and SPR

Increasing the Grain Yield and Grain Protein Content of Common Wheat (Triticum aestivum) by Introducing Missense Mutations in the Q Gene

Increasing The Grain Yield And Grain Protein Content of Common Wheat (Triticum Aestivum) By Introducing Missense Mutations In The Q Gene

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