TILLING mutants of durum wheat result in a high amylose phenotype and provide information on alternative splicing mechanisms

Sestili, Francesco; Palombieri, Samuela; Botticella, Ermelinda; Mantovani, Paola; Bovina, Riccardo; Lafiandra, D.

doi:10.1016/j.plantsci.2015.01.009

Cited by 63 publications

(41 citation statements)

References 52 publications

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“…Our data confirmed the existence of a positive correlation between amylose and resistant starch contents in the durum wheat mutant lines; RS values were comparable with those for SSIIa-null genotype of bread wheat and slightly lower in respect to the SBEIIa null durum wheat (Sestili et al 2015, Slade et al 2012). Hazard et al (2012) found a minor increase of RS in the SBEIIa mutant of the durum wheat Kronos (less than 1%) likely due to the different genetic background of the cultivar or due to the type of mutation affecting SBEIIa gene expression.…”

Section: Discussionsupporting

confidence: 85%

“…In wheat the manipulation of the key starch biosynthetic enzymes, such as starch synthases IIa and starch branching enzymes, has permitted the development of durum and bread wheat genotypes with increased amylose content (Hazard et al 2015, Konik-Rose et al 2007, Lafiandra et al 2010, Sestili et al 2015, Slade et al 2012, Yamamori et al 2006). SSIIa enzyme is known to be essential for the elongation of amylopectyn linear chains and its absence result in a drastically changed phenotype in a number of cereal species (Morell et al 2003).…”

Section: Introductionmentioning

confidence: 99%

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The impact of the SSIIa <i>null</i> mutations on grain traits and composition in durum wheat

Botticella

Sestili

Ferrazzano³

et al. 2016

Breed. Sci.

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Starch represents a major nutrient in the human diet providing essentially a source of energy. More recently the modification of its composition has been associated with new functionalities both at the nutritional and technological level. Targeting the major starch biosynthetic enzymes has been shown to be a valuable strategy to manipulate the amylose-amylopectin ratio in reserve starch. In the present work a breeding strategy aiming to produce a set of SSIIa (starch synthases IIa) null durum wheat is described. We have characterized major traits such as seed weight, total starch, amylose, protein and β-glucan content in a set of mutant families derived from the introgression of the SSIIa null trait into Svevo, an elite Italian durum wheat cultivar. A large degree of variability was detected and used to select wheat lines with either improved quality traits or agronomic performances. Semolina of a set of two SSIIa null lines showed new rheological behavior and an increased content of all major dietary fiber components, namely arabinoxylans, β-glucans and resistant starch. Furthermore the investigation of gene expression highlighted important differences in some genes involved in starch and β-glucans biosynthesis.

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Section: Discussionsupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

The impact of the SSIIa <i>null</i> mutations on grain traits and composition in durum wheat

Botticella

Sestili

Ferrazzano³

et al. 2016

Breed. Sci.

Self Cite

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“…Due to the change in amylose content, significant increases in resistant starch (up to 14%) have been observed in SBEII nulls (Botticella et al, ; Regina et al, ; Schönhofen et al, ; Slade et al, ). Again, similar outcomes were observed in durum wheat (Hazard et al, , ; Sestili et al, , ; Slade et al, ) and barley (Carciofi et al, ; Regina et al, , ).…”

Section: Introductionsupporting

confidence: 62%

Milling and baking quality of hexaploid spring wheat starch synthase IIa (ssIIa) mutants with elevated amylose content

Hogg

Giroux

2019

Cereal Chem

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Background and objectives Novel alleles of starch synthase II (ssIIa) homeologs were created in a soft white spring wheat using chemical mutagenesis and then combined to create four unique ssIIa triple mutant haplotypes. Previous research found the resultant triple ssIIa mutants were hard in texture and had increased seed amylose and protein content that was strongly correlated with decreases in individual seed weight and seed starch content. The objective of this research was to examine how these changes in amylose content affect milling and bread baking characteristics. Findings Triple ssIIa mutant haplotypes yielded significantly less flour that had a higher protein and ash content, decreased brightness, and increased yellowness and redness compared to controls. Solvent retention capacity tests on flour from ssIIa mutant lines had significant increases in water, sucrose, and sodium bicarbonate absorption but similar lactic acid absorption and poor gluten performance indexes compared to controls. Flour dough made from ssIIa mutants had increased water absorption with increased mixing tolerance and produced bread with significantly reduced loaf volume, crumb grain score, and crumb brightness with increased crumb yellowness and redness. Attempts to restore loaf volume using up to 6% vital wheat gluten were unsuccessful. Conclusions High amylose ssIIa triple mutants have significant decreases in flour yields as a result of their diminished starch content and seed size. The unique composition of flour from ssIIa triple mutants does not readily lend itself to producing a functional dough for bread making and resultant bread has significant decreases in loaf volume. Significance and novelty Our results demonstrate that flour with increased amylose levels can be used to create bread with increased protein and dietary fiber.

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“…Even moderate increases in amylose likely indicate increased RS based on the RS levels observed in ssIIa high‐amylose mutants (Morita et al 2002; Van Hung et al 2005; Hogg et al 2015; Botticella et al 2016). Reduction in starch and kernel weight is also seen in high‐amylose lines in which sbeIIa/b mutations are used to create the high‐amylose phenotype but to a lesser extent than what is seen in ssIIa mutants (Slade et al 2012; Hazard et al 2012, 2015; Regina et al 2015; Sestili et al 2015; Schönhofen et al 2017). The maximum amylose content potential is also higher in sbeIIa/b nulls compared with ssIIa nulls.…”

Section: Discussionmentioning

confidence: 99%

Novel ssIIa Alleles Produce Specific Seed Amylose Levels in Hexaploid Wheat

2017

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Novel starch synthase II (ssIIa) alleles were created in a soft wheat (Triticum aestivum L.) via ethyl methanesulfonate mutagenesis and combined by crossing to create four unique ssIIa triple mutant haplotypes. A range of starch amylose content was obtained from the ssIIa triple mutant lines (35.6–46.8%), with moderate increases in amylose content found in lines carrying two ssIIa null alleles and one partially functional ssIIa allele. Seeds from all ssIIa triple mutants had significantly higher amylose and protein contents but also lower starch content, kernel weight, and flour swelling power compared with their wild‐type sister lines. Seed starch amylose content was negatively correlated with individual kernel weight (r = –0.54), starch content (r = –0.85), and flour swelling power (r = –0.91) but positively correlated with grain protein (r = 0.78), demonstrating that unique ssIIa triple mutant null combinations confer defined levels of seed starch amylose, protein content, and kernel size. The ssIIa mutant lines also had a hard grain texture (≈86 single kernel characterization system units), whereas all parental material and wild‐type sister lines had soft grain texture (≈35). This change in grain texture was independent of Ha locus genotype, because all lines carried a functional (soft type) Ha locus. The ssIIa alleles and allelic combinations reported here demonstrate the ability to create defined levels of seed starch, amylose, and protein.

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TILLING mutants of durum wheat result in a high amylose phenotype and provide information on alternative splicing mechanisms

Cited by 63 publications

References 52 publications

The impact of the SSIIa <i>null</i> mutations on grain traits and composition in durum wheat

The impact of the SSIIa <i>null</i> mutations on grain traits and composition in durum wheat

Milling and baking quality of hexaploid spring wheat starch synthase IIa (ssIIa) mutants with elevated amylose content

Novel ssIIa Alleles Produce Specific Seed Amylose Levels in Hexaploid Wheat

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