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Development of a wheat material with improved bread-making quality by overexpressing HMW-GS 1Slx2.3* from Aegilops longissima

文献类型： 外文期刊

作者： Qiu, Yuliang 1 ; Chen, Haiqiang 1 ; Zhang, Shuangxi 2 ; Wang, Jing 1 ; Du, Lipu 1 ; Wang, Ke 1 ; Ye, Xingguo 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China

2.Ningxia Acad Agriforestry Sci, Crop Res Inst, Yinchuan 750105, Ningxia, Peoples R China

关键词： Wheat; Aegilops longissima; High-molecular-weight glutenin subunits; 1Slx2; 3*; Bread-making quality

期刊名称：CROP JOURNAL （ 影响因子：4.647； 五年影响因子：5.781 ）

ISSN： 2095-5421

年卷期： 2022 年 10 卷 6 期

页码：

收录情况： SCI

摘要： Wheat bread-making quality can be improved by use of high-molecular-weight glutenin subunits (HMW-GSs) from wild relatives. Aegilops longissima is a close relative of wheat that contains a number of HMW-GS-encoding genes including 1Slx2.3*. In this study, transgenic wheat lines overexpressing 1Slx2.3* were obtained by Agrobacterium-mediated transformation and used to investigate the genetic contribution of 1Slx2.3* to wheat flour-processing quality. The 1Slx2.3* transgene was stably inherited and expressed over generations. Expression of 1Slx2.3* increased the relative expression of 1Dx2 and 1Dy12 and reduced that of 1By18 during grain development. In general, integration of 1Slx2.3* stimulated the accumulation of endogenous HMW-GSs and low-molecular-weight glutenin subunits in wheat ker-nels, greatly increasing the glutenin:gliadin ratio and resulting in faster formation of protein bodies in the endosperm during grain development. A wheat material with improved flour-making quality was developed in which 1Slx2.3* improved wheat bread-making quality.(c) 2022 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. This is an open access article under the CC BY-NC -ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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