Regulation of Amylose Content by Single Mutations at an Active Site in the Wx-B1 Gene in a Tetraploid Wheat Mutant

Li, Yulong; Karim, Hassan; Wang, Bang; Guzmán, Carlos; Harwood, Wendy; Xu, Qiang; Zhang, Yazhou; Tang, Huaping; Qi, Pengfei; Deng, Mei; Ma, Jian; Lan, Jingyu; Wang, Jirui; Chen, Guoyue; Lan, Xiujin; Wei, Yuming; Zheng, Youliang; Jiang, Qiantao

doi:10.3390/ijms23158432

Cited by 6 publications

(2 citation statements)

References 61 publications

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“…Target study by Y. Li et al (2022), in turn, confirms that the expression of the null allele of the Wx-B1 locus affects the content of amylose, reducing it, and its blocking, respectively, increases the proportion of this polysaccharide residue in the composition of starch granules. Accordingly, the type of starch granules, their microstructure, size, thermal properties, etc., and how they affect the baking qualities of flour obtained from this wheat, change.…”

Section: Discussionmentioning

confidence: 78%

Molecular and genetic basis for improving the quality of soft wheat grain

Poladova,

Gasanova,

Mammedova

et al. 2024

Scientific Horizons

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The increase in agricultural territories in Azerbaijan can no longer cover the problem of shortage of high-quality baking flour in the domestic market. Thus, there is a need to improve the quality of grain harvested from existing areas to obtain more grain products. The purpose of this study is to review and investigate the physico-chemical and genetic parameters of local and introduced soft wheat varieties to further identify promising areas of breeding. For this purpose, a PCR study of individual loci of the Wx genes responsible for amylose synthesis and electrophoresis of Glu genes encoding gluten quantity and quality were performed. In addition, for the varieties Shafaq 2 and Gonen, which were selected during the research for the test baking of bread, a PCR analysis was performed to compile the gliadin formula of the varieties using a sample of the Bezostaya 1 variety as a marker. The physico-chemical characteristics were determined according to quality standards, as well as baking bread sample. During the pilot sowing, one of the varieties – Girmizi Gul1, was sown on plots with various tillage methods – traditional, minimal, and zero. Thus, it was determined that the varieties Gonen and Ekinci 84 contain a zero allele of the Wx-B1 – Wx-B1b gene, which means that their endosperm contains higher-quality starch, and the varieties Askeran, Azemetli 95, Gonen, Kirmizigul, Nurlu 99, Tale 38, and Ugur, in turn, contain a zero allele of the gene GluA1 – GluA1d, which on the contrary worsens the gluten quality of these varieties. As for tillage, the traditional system showed itself to be the best, the minimal tillage was slightly worse, and the zero tillage system turned out to be the least suitable in these conditions. Thus, the obtained data outline further areas for conducting research and open up prospects for targeted selection for alleles of the considered genes

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Section: Discussionmentioning

confidence: 78%

Molecular and genetic basis for improving the quality of soft wheat grain

Poladova,

Gasanova,

Mammedova

et al. 2024

Scientific Horizons

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“…To analyze the content of the three types of starches, the methods described by Li et al [25] were used, following the manufacturer's instructions (Solarbio Science and Technology, Beijing, China).…”

Section: Determination Of Amylosementioning

confidence: 99%

Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread

Dou,

Ren,

Zheng

et al. 2023

Foods

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In this study, Lactococcus lactis lactis subspecies 1.2472, Streptococcus thermophilus 1.2718, and thermostable Lactobacillus rhamnosus HCUL 1.1901–1912 were used to ferment rice flour for preparing rice bread. The characteristics of fermented rice bread were studied to elucidate the mechanism by which fermentation improves the anti-staling ability of rice bread. The amylose content of rice flour increased after fermentation. The peak viscosity, attenuation value, final viscosity, recovery value, and gelatinization temperature decreased. Amylopectin was partially hydrolyzed, and the amylose content decreased. The crystallinity of starch decreased, and the minimum crystallinity of Lactococcus lactis subsp. lactis fermented rice starch (LRS) was 11.64%. The thermal characteristics of fermented rice starch, including To, Tp, Tc, and ΔH, were lower than RS (rice starch), and the △H of LRS was the lowest. Meanwhile, LRS exhibited the best anti-staling ability, and with a staling degree of 43.22%. The T22 of the LRF rice flour dough was lower, and its moisture fluidity was the weakest, indicating that moisture was more closely combined with other components. The texture characteristics of fermented rice bread were improved; among these, LRF was the best: the hardness change value was 1.421 times, the elasticity decrease was 2.35%, and the chewability change was 47.07%. There, it provides a theoretical basis for improving the shelf life of bread.

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Reducing amylose content in wheat (Triticum aestivum L.) using a novel Wx‐D1 null allele generated by chemical mutagenesis

Chen,

Shao,

Jiang

et al. 2024

J Sci Food Agric

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BACKGROUNDAmylose has a major influence over starch properties and end‐use quality in wheat. The granule‐bound starch synthase I, encoded by Wx‐1, is the single enzyme responsible for amylose synthesis. Natural null mutants of Wx‐1 appear at extremely low frequencies, particularly in the Wx‐D1 locus, where only four spontaneous null variants have been identified, with different geographic origins. The current study identified an induced Wx‐D1 null mutant (M4‐9484) from the M4 generation of an ethyl methanesulfonate‐mutagenized population of wheat cv. ‘SM126’.RESULTSThe sequencing showed that the complete Wx‐D1 ORF sequences of ‘SM126’ and M4‐9484 were 2862 bp long and that there was one SNP mutation between them. The mutation was located at the RNA splice site within the junction of exon 8 and intron 8, which led to abnormal transcription of Wx‐D1, with five different aberrant transcripts being identified in the mutant. The Wx‐D1 null allele resulted in amylose and total starch content being decreased in M4‐9484 in comparison with the wild‐type ‘SM126’, with higher swelling capacity and being fully pasted at higher temperatures than the wild‐type parent.CONCLUSIONThe mutation of the Wx‐D1 null gene affects the formation of amylose directly, resulting in significantly altered starch properties. This discovery offers valuable insights for enhancing wheat starch quality and contributes to the diversification of starch characteristics. It also deepens our understanding of the genetic and molecular mechanisms underlying amylose synthesis, thereby supporting breeding programs. © 2024 Society of Chemical Industry.

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Regulation of Amylose Content by Single Mutations at an Active Site in the Wx-B1 Gene in a Tetraploid Wheat Mutant

Cited by 6 publications

References 61 publications

Molecular and genetic basis for improving the quality of soft wheat grain

Molecular and genetic basis for improving the quality of soft wheat grain

Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread

Reducing amylose content in wheat (Triticum aestivum L.) using a novel Wx‐D1 null allele generated by chemical mutagenesis

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