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...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 1S^(l)x2.3^(*).In this study,transgenic wheat lines overexpressing 1S^(l)x2.3^(*)were obtained by Agrobacterium-mediated transformation and used to investigate the genetic contribution of 1S^(l)x2.3^(*)to wheat flour-processing quality.The 1S^(l)x2.3^(*)transgene was stably inherited and expressed over generations.Expression of 1S^(l)x2.3^(*)increased the relative expression of 1Dx2 and 1Dy12 and reduced that of 1By18 during grain development.In general,integration of 1S^(l)x2.3^(*)stimulated the accumulation of endogenous HMW-GSs and low-molecular-weight glutenin subunits in wheat kernels,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 1S^(l)x2.3^(*)improved wheat bread-making quality.展开更多
基金supported by the National Natural Science Foundation of China(31971945)the Department of Science and Technology of Ningxia in China(2019BBF02020)。
文摘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 1S^(l)x2.3^(*).In this study,transgenic wheat lines overexpressing 1S^(l)x2.3^(*)were obtained by Agrobacterium-mediated transformation and used to investigate the genetic contribution of 1S^(l)x2.3^(*)to wheat flour-processing quality.The 1S^(l)x2.3^(*)transgene was stably inherited and expressed over generations.Expression of 1S^(l)x2.3^(*)increased the relative expression of 1Dx2 and 1Dy12 and reduced that of 1By18 during grain development.In general,integration of 1S^(l)x2.3^(*)stimulated the accumulation of endogenous HMW-GSs and low-molecular-weight glutenin subunits in wheat kernels,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 1S^(l)x2.3^(*)improved wheat bread-making quality.
