Opinion Exploiting genomics to improve the benefits of wheat: Prospects and limitations

Shewry, Peter R.; Lovegrove, Alison; Wingen, Luzie U.; Griffiths, Simon

doi:10.1016/j.jcs.2022.103444

Cited by 5 publications

(2 citation statements)

References 19 publications

(23 reference statements)

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“…Chromosome‐level assemblies of Claire and Robigus would also enable further analysis of this mapping population in the future. Combining both increased diversity and pangenomes, sequencing of the Watkins collection, and construction of genome assemblies will enable novel diversity to be identified that can be introgressed into elite soft wheat germplasm as well (Shewry et al., 2022).…”

Section: Discussionmentioning

confidence: 99%

Genetic control of grain amino acid composition in a UK soft wheat mapping population

et al. 2023

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Wheat (Triticum aestivum L.) is a major source of nutrients for populations across the globe, but the amino acid composition of wheat grain does not provide optimal nutrition. The nutritional value of wheat grain is limited by low concentrations of lysine (the most limiting essential amino acid) and high concentrations of free asparagine (precursor to the processing contaminant acrylamide). There are currently few available solutions for asparagine reduction and lysine biofortification through breeding. In this study, we investigated the genetic architecture controlling grain free amino acid composition and its relationship to other traits in a Robigus × Claire doubled haploid population. Multivariate analysis of amino acids and other traits showed that the two groups are largely independent of one another, with the largest effect on amino acids being from the environment. Linkage analysis of the population allowed identification of quantitative trait loci (QTL) controlling free amino acids and other traits, and this was compared against genomic prediction methods. Following identification of a QTL controlling free lysine content, wheat pangenome resources facilitated analysis of candidate genes in this region of the genome. These findings can be used to select appropriate strategies for lysine biofortification and free asparagine reduction in wheat breeding programs.

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Section: Discussionmentioning

confidence: 99%

Genetic control of grain amino acid composition in a UK soft wheat mapping population

et al. 2023

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“…It is notable that most of the studies discussed above were carried out over 10 years ago and there has been relatively little fundamental work on gluten structure since then. This contrasts with advances in wheat biotechnology, which allow gluten protein composition to be manipulated using mutagenesis, transgenesis, or gene editing (reviewed by Shewry et al, 2022 ). A greater understanding of the structure:functionality relationships of gluten would clearly be of benefit in defining the targets for these studies as well as interpreting the impacts.…”

Section: Gluten Proteins and Processing Qualitymentioning

confidence: 99%