Natural variation in HvAT10 underlies grain cell wall-esterified phenolic acid content in cultivated barley.
Natural variation in HvAT10 underlies grain cell wall-esterified phenolic acid content in cultivated barley.
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DOI：
10.3389/fpls.2023.1095862
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发表时间：
2023
影响因子：
5.6
通讯作者：
中科院分区：
文献类型：
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作者：
酚酸，阿魏酸和p-香豆酸，是禾本科植物细胞壁的组成部分，包括我们许多主要的粮食作物。它们在谷物中具有重要的健康促进特性，并影响工业加工和牲畜饲料生物质的消化率。这两种酚酸被认为是至关重要的细胞壁的完整性和阿魏酸，至少，是重要的交联细胞壁组分，但对香豆酸的作用是不清楚的。在这里，我们确定的BAHD p-香豆酰阿拉伯木聚糖转移酶，HvAT 10，作为负责自然变异的细胞壁酯化酚酸在全谷物内的栽培两行春大麦面板的等位基因。我们发现，HvAT 10是呈现非功能性的过早终止密码子突变的一半基因型在我们的映射面板。这导致谷物细胞壁包裹的对香豆酸急剧减少，阿魏酸适度上升，阿魏酸与对香豆酸比率明显增加。该突变在野生和地方品种种质中几乎不存在，这表明在现代农业中被忽视的谷物阿拉伯木聚糖对香豆酰化预驯化的重要功能。有趣的是，我们检测到突变位点对谷物品质性状的不利影响，其中它与较小的谷物和较差的麦芽特性相关。HvAT 10可能是改善全麦食品中麦芽或酚酸含量的谷物品质的焦点。
The phenolic acids, ferulic acid and p-coumaric acid, are components of plant cell walls in grasses, including many of our major food crops. They have important health-promoting properties in grain, and influence the digestibility of biomass for industrial processing and livestock feed. Both phenolic acids are assumed to be critical to cell wall integrity and ferulic acid, at least, is important for cross-linking cell wall components, but the role of p-coumaric acid is unclear. Here we identify alleles of a BAHD p-coumaroyl arabinoxylan transferase, HvAT10, as responsible for the natural variation in cell wall-esterified phenolic acids in whole grain within a cultivated two-row spring barley panel. We show that HvAT10 is rendered non-functional by a premature stop codon mutation in half of the genotypes in our mapping panel. This results in a dramatic reduction in grain cell wall-esterifed p-coumaric acid, a moderate rise in ferulic acid, and a clear increase in the ferulic acid to p-coumaric acid ratio. The mutation is virtually absent in wild and landrace germplasm suggesting an important function for grain arabinoxylan p-coumaroylation pre-domestication that is dispensable in modern agriculture. Intriguingly, we detected detrimental impacts of the mutated locus on grain quality traits where it was associated with smaller grain and poorer malting properties. HvAT10 could be a focus for improving grain quality for malting or phenolic acid content in wholegrain foods.
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DOI：
10.1111/tpj.12420
发表时间：
2014-03
期刊：
The Plant journal : for cell and molecular biology
影响因子：
--
作者：
Petrik DL;Karlen SD;Cass CL;Padmakshan D;Lu F;Liu S;Le Bris P;Antelme S;Santoro N;Wilkerson CG;Sibout R;Lapierre C;Ralph J;Sedbrook JC
通讯作者：
Sedbrook JC
DOI：
10.1111/tpj.12510
发表时间：
2014-06
期刊：
The Plant journal : for cell and molecular biology
影响因子：
--
作者：
Marita JM;Hatfield RD;Rancour DM;Frost KE
通讯作者：
Frost KE
影响因子：
3
作者：
Petersen AK;Krumsiek J;Wägele B;Theis FJ;Wichmann HE;Gieger C;Suhre K
通讯作者：
Suhre K
DOI：
10.1111/nph.14970
发表时间：
2018-04
期刊：
The New phytologist
影响因子：
--
作者：
de Souza WR;Martins PK;Freeman J;Pellny TK;Michaelson LV;Sampaio BL;Vinecky F;Ribeiro AP;da Cunha BADB;Kobayashi AK;de Oliveira PA;Campanha RB;Pacheco TF;Martarello DCI;Marchiosi R;Ferrarese-Filho O;Dos Santos WD;Tramontina R;Squina FM;Centeno DC;Gaspar M;Braga MR;Tiné MAS;Ralph J;Mitchell RAC;Molinari HBC
通讯作者：
Molinari HBC
影响因子：
5.6
作者：
通讯作者：
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