The Q(c5) Allele Increases Wheat Bread-Making Quality by Regulating SPA and SPR.
The Q(c5) Allele Increases Wheat Bread-Making Quality by Regulating SPA and SPR.
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DOI：
10.3390/ijms23147581
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发表时间：
2022-07-08
影响因子：
5.6
通讯作者：
Qi, Pengfei
中科院分区：
文献类型：
--
作者：
Guo, Zhenru;Chen, Qing;Zhu, Jing;Wang, Yan;Li, Yang;Li, Qingcheng;Zhao, Kan;Li, Yue;Tang, Rui;Shi, Xiaoli;Tan, Kenan;Kong, Li;Jiang, Yunfeng;Jiang, Qiantao;Wang, Jirui;Chen, Guoyue;Wei, Yuming;Zheng, Youliang;Qi, Pengfei
普通小麦（Triticum aestivum L.）是具有独特加工品质的重要粮食作物。Q基因正调控小麦加工品质，但其作用机制尚不清楚。在这里，一个新的Q等位基因（Qc5）负责紧凑的穗和良好的面包性能。与广泛分布于现代普通小麦品种的Q等位基因相比，Qc5在mirna172结合位点外存在错义突变。这种错义突变导致mirna172结合区周围的信使RNA （mRNA）二级结构更加紧凑，导致在穗发育阶段Qc5表达增加，从而导致穗密度增加。此外，该错义突变削弱了Qc5与种子中贮藏蛋白激活因子（SPA）的物理相互作用，抑制了贮藏蛋白抑制因子（SPR）的表达。这些变化提高了小麦籽粒蛋白质含量，改善了小麦的制面包品质。总之，错义突变增加了Q的表达，因为在mirna172结合位点周围产生了高度折叠的mRNA二级结构。此外，该突变通过抑制SPR的表达和影响Q与SPA之间的物理相互作用来改善小麦的面包品质。这些发现为mirna172基因表达调控提供了新的见解，对小麦育种具有重要意义。
Common wheat (Triticum aestivum L.) is an important food crop with a unique processing quality. The Q gene positively regulates the processing quality of wheat, but the underlying mechanism remains unclear. Here, a new Q allele (Qc5) responsible for compact spikes and good bread performance was identified. Compared with the Q allele widely distributed in modern common wheat cultivars, Qc5 had a missense mutation outside the miRNA172-binding site. This missense mutation led to a more compact messenger RNA (mRNA) secondary structure around the miRNA172-binding region, resulting in increased Qc5 expression during the spike development stage and a consequent increase in spike density. Furthermore, this missense mutation weakened the physical interaction between Qc5 and storage protein activator (SPA) in seeds and suppressed the expression of storage protein repressor (SPR). These changes increased the grain protein content and improved the bread-making quality of wheat. In conclusion, a missense mutation increases Q expression because of the resulting highly folded mRNA secondary structure around the miRNA172-binding site. Furthermore, this mutation improves the bread-making quality of wheat by repressing the expression of SPR and influencing the physical interaction between Q and SPA. These findings provide new insights into the miRNA172-directed regulation of gene expression, with implications for wheat breeding.
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影响因子：
5.3
作者：
Gil-Humanes J;Pistón F;Martín A;Barro F
通讯作者：
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影响因子：
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DOI：
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发表时间：
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期刊：
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影响因子：
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作者：
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影响因子：
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作者：
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通讯作者：
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