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Modification of starch traits in commercial wheat through TaWaxy gene editing

文献类型： 外文期刊

作者： Qiu, Yuliang 1 ; Li, Xi 1 ; Fan, Ming 4 ; Tang, Huali 1 ; Zhang, Shuangxi 4 ; Huang, Weihong 1 ; Han, Zhiyang 1 ; Wang, Surong 1 ; Peng, Hao 1 ; Xiao, Yonggui 1 ; Ye, Xingguo 1 ; Wang, Ke 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Crop Sci, State Key Lab Crop Gene Resources & Breeding, Natl Key Facil Crop Gene Resources & Genet Improve, Beijing 100081, Peoples R China

2.Shanxi Agr Univ, Inst Cotton Sci, Yuncheng 044000, Shanxi, Peoples R China

3.Sichuan Agr Univ, Triticeae Res Inst, Wenjiang, Sichuan 611130, Peoples R China

4.Crops Res Inst Ningxia Acad Agr & Forestry Sci, Inst Hort Res, Yinchuan, Ningxia 750002, Peoples R China

关键词： Genome editing; Amylose content; Waxy property; Flour processing quality; Starch; Wheat

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：12.5； 五年影响因子：11.9 ）

ISSN： 0144-8617

年卷期： 2025 年 368 卷

页码：

收录情况： SCI

摘要： Amylose content (AC) is a key determinant of wheat quality, and the TaWaxy gene determined amylose synthesis with a dose-dependent effect on AC. In this study, the TaWOX5 gene, which significantly enhances wheat transformation efficiency, was combined with CRISPR/SpCas9 system to generate TaWaxy mutants in a commercial winter wheat Jimai 22. Seven transgene-free mutant types were produced, compared to only three transgene-free mutants in the spring wheat variety Ningchun 4. The TaWaxy mutants from the two varieties showed decreased ACs ranging from 0 to 19.05 %. Results demonstrated that the Waxy-B1 protein has the most significant effect on amylose synthesis. The mutants with TaWaxy-abd, TaWaxy-ab, and TaWaxy-bd alleles showed waxy wheat trait. Interestingly, the TaWaxy-b mutant from Jimai 22 exhibited a waxy trait, unlike the TaWaxy-b mutant from Ningchun 4. Transmission electron microscope and scanning electron microscopy showed increased B-type starch granules in mutant grains. The mutants displayed varying effects on bread, cake, cookie, and noodle quality. All mutants showed decreased quality in bread and cake production, while TaWaxy-ad-JM and TaWaxy-b-NC mutants showed improved noodle and cookie quality. The generated mutants provide optimized optimized amylose content, enhancing noodle and biscuit quality as a practical alternative to blending.

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