Combining mutations at genes encoding key enzymes involved in starch synthesis affects the amylose content, carbohydrate allocation and hardness in the wheat grain.
Combining mutations at genes encoding key enzymes involved in starch synthesis affects the amylose content, carbohydrate allocation and hardness in the wheat grain.
复制标题
在编码与淀粉合成的关键酶的基因上合并突变会影响小麦颗粒中的双链糖含量，碳水化合物分配和硬度。
DOI：
10.1111/pbi.12908
复制
发表时间：
2018-10
影响因子：
13.8
通讯作者：
Lafiandra D
中科院分区：
文献类型：
--
作者：
Botticella E;Sestili F;Sparla F;Moscatello S;Marri L;Cuesta-Seijo JA;Falini G;Battistelli A;Trost P;Lafiandra D
淀粉是小麦面粉的主要成分，其组成的改变对面粉最终产品的营养和工艺特性具有深远的影响。在普通小麦（Triticum aestivum）的谷粒中合成的淀粉是两种多糖支链淀粉和直链淀粉的3：1混合物。改变某些关键淀粉合成酶（GBSSI、SSIIa和SBEIIa）的活性已成功地产生含有不同多糖比例的淀粉。在这里，诱变，然后是传统的标记辅助育种工作，已被用来产生三个突变株系，产生淀粉与直链淀粉含量为0%，46%和79%。在生化和分子水平上鉴定了多个突变系的直接和多效性效应。淀粉的结构和组成都发生了重大变化，这些变化影响了淀粉的功能。胚乳中糖和非淀粉多糖含量的分析表明突变对碳分配过程的影响，表明淀粉和碳水化合物合成途径之间存在串扰。
Modifications to the composition of starch, the major component of wheat flour, can have a profound effect on the nutritional and technological characteristics of the flour's end products. The starch synthesized in the grain of conventional wheats (Triticum aestivum) is a 3:1 mixture of the two polysaccharides amylopectin and amylose. Altering the activity of certain key starch synthesis enzymes (GBSSI, SSIIa and SBEIIa) has succeeded in generating starches containing a different polysaccharide ratio. Here, mutagenesis, followed by a conventional marker‐assisted breeding exercise, has been used to generate three mutant lines that produce starch with an amylose contents of 0%, 46% and 79%. The direct and pleiotropic effects of the multiple mutation lines were identified at both the biochemical and molecular levels. Both the structure and composition of the starch were materially altered, changes which affected the functionality of the starch. An analysis of sugar and nonstarch polysaccharide content in the endosperm suggested an impact of the mutations on the carbon allocation process, suggesting the existence of cross‐talk between the starch and carbohydrate synthesis pathways.
登录
查看更多内容
影响因子：
5.6
作者：
Cimini S;Locato V;Vergauwen R;Paradiso A;Cecchini C;Vandenpoel L;Verspreet J;Courtin CM;D'Egidio MG;Van den Ende W;De Gara L
通讯作者：
De Gara L
影响因子：
7.4
作者：
Geigenberger, Peter
通讯作者：
Geigenberger, Peter
影响因子：
7.4
作者：
Hennen-Bierwagen, Tracie A.;Lin, Qiaohui;Myers, Alan M.
通讯作者：
Myers, Alan M.
影响因子：
2.4
作者：
Finnie, S. M.;Bettge, A. D.;Morris, C. F.
通讯作者：
Morris, C. F.
影响因子：
4.9
作者：
Nagai, Yasuko S.;Sakulsingharoj, Chotipa;Okita, Thomas W.
通讯作者：
Okita, Thomas W.