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RNA interference targeting omega-secalin genes differentially affects the processing quality in a wheat T1BL.1RS translocation line

文献类型： 外文期刊

作者： Zhou, Shuo 1 ; Zhang, Cuimian 1 ; Zhao, He 1 ; Lyu, Mengyu 1 ; Dong, Fushuang 1 ; Liu, Yongwei 1 ; Yang, Fan 1 ; Wang, Ha 1 ;

作者机构： 1.Hebei Acad Agr & Forestry Sci, Hebei Prov Plant Genet Engn Ctr, Inst Genet & Physiol, Shijiazhuang 050051, Hebei, Peoples R China

期刊名称：CROP JOURNAL （ 影响因子：3.395； ）

ISSN： 2095-5421

年卷期： 2021 年 9 卷 2 期

页码：

收录情况： SCI

摘要： Wheat-rye T1BL.1RS translocation lines are widely used, especially in China, but their processing quality is generally poor. An interfering expression vector targeting the omega-secalin genes was constructed with the 1Bx7 seed-specific promoter. Biolistic-mediated genetic transformation of the wheat cultivar KN199 carrying the T1BL.1RS translocation generated 10 transgenic lines. Two representative transgenic lines, 8-2 and 13-7, were selected for analysis. Compared with the control, the two transformants showed an up to 4.5-fold decrease in total omega-secalins and various levels of decrease in omega-gliadins, gamma-gliadins, and low-molecular-weight glutenins. A decrease in high molecular weight (HMW) glutenin 1Bx7 was detected only in 8-2, owing possibly to promoter methylation. Increased levels of alpha-gliadins were observed in both transformants, but increased levels of HMW glutenins were observed only in 13-7. Line 13-7 showed increases in gluten index, Zeleny sedimentation value, stabilization time, and maximum resistance. Its bread volume was 849.6 mL, an 11.9% increase over that of the control. Line 8-2 showed decreases in these parameters, but its total cake-making quality score was 88, an 17.3% increase over that of the control. The study demonstrates that the same RNAi construct may produce different effects on wheat processing quality and highlights the influence of the vector promoter in RNA interference. (C) 2020 Crop Science Society of China and Institute of Crop Science, CAAS. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

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