Creating a zero amylose barley with high soluble sugar content by genome editing

文献类型： 外文期刊

第一作者： Li, Yun

作者： Li, Yun;Jiang, Yanyan;Cao, Dong;Fan, Shiting;Shen, Yuhu;Liu, Baolong;Li, Yun;Cao, Dong;Fan, Shiting;Shen, Yuhu;Liu, Baolong;Jiang, Yanyan;Dang, Bin;Yang, Xijuan;Li, Genying

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关键词： Barley; Starch; Waxy; Amylose-free; CRISPR/Cas9 genome editing

期刊名称：PLANT MOLECULAR BIOLOGY （ 影响因子：5.1； 五年影响因子：5.3 ）

ISSN： 0167-4412

年卷期： 2024 年 114 卷 3 期

页码：

收录情况： SCI

摘要： Amylose biosynthesis is strictly associated with granule-bound starch synthase I (GBSSI) encoded by the Waxy gene. Mutagenesis of single bases in the Waxy gene, which induced by CRISPR/Cas9 genome editing, caused absence of intact GBSSI protein in grain of the edited line. The amylose and amylopectin contents of waxy mutants were zero and 31.73%, while those in the wild type were 33.50% and 39.00%, respectively. The absence of GBSSI protein led to increase in soluble sugar content to 37.30% compared with only 10.0% in the wild type. Sucrose and beta-glucan, were 39.16% and 35.40% higher in waxy mutants than in the wild type, respectively. Transcriptome analysis identified differences between the wild type and waxy mutants that could partly explain the reduction in amylose and amylopectin contents and the increase in soluble sugar, sucrose and beta-glucan contents. This waxy flour, which showed lower final viscosity and setback, and higher breakdown, could provide more option for food processing. The new zero amylose barley was obtained via the CRISPR/Cas9 genome editing, showing higher soluble sugar content and lower final viscosity and setback.

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