Combined mutations in five wheat STARCH BRANCHING ENZYME II genes improve resistant starch but affect grain yield and bread-making quality

Schönhofen, André; Zhang, Xiaoqin; Dubcovsky, Jorge

doi:10.1016/j.jcs.2017.03.028

Cited by 39 publications

(41 citation statements)

References 32 publications

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“…In fact, the ssIIa mutants had a significantly poorer GPI compared to controls (average of 0.41 vs. 0.64). Schönhofen et al () also found significant increases for all SRC solvents in high amylose SBEII nulls, along with increased starch damage and increased wet gluten.…”

Section: Discussionmentioning

confidence: 88%

“…This is consistent with flour protein results where ssIIa combinations had a higher protein content than combinations 3 and 4 (Table ). The difference in protein content between the four ssIIa mutants and their wild‐type controls was greater in the flour (average of +4%) (Table ) than it was in the grain (average of +2%) (Hogg et al, ), which was also observed in high amylose SBEII null hexaploid wheat (Schönhofen et al, ). Fundamentally, the higher protein content in the ssIIa mutants should enhance bread making, but that was not the case in this study since amylose and non‐starch polysaccharides were also increased.…”

Section: Discussionmentioning

confidence: 90%

“…While not explored in this study, dietary fiber and resistant starch are also elevated in SSIIa null flour (Van Hung et al, ; Morita et al, ). Schönhofen et al () reported decreased milling extraction for high amylose SBEII quintuple nulls that produced flour with increased ash, increased b *, and increased resistant starch.…”

Section: Discussionmentioning

confidence: 99%

“…Amylose content of SBEII null lines has varied from 55% to 80% depending on methodology and decreases in total seed starch and individual seed weight were also reported (Regina et al, ; Schönhofen et al, , ; Slade et al, ) but not to the extent seen in SSIIa nulls (Botticella et al, ; Hogg et al, ; Konik‐Rose et al, ; Rakszegi et al, ). Due to the change in amylose content, significant increases in resistant starch (up to 14%) have been observed in SBEII nulls (Botticella et al, ; Regina et al, ; Schönhofen et al, ; Slade et al, ). Again, similar outcomes were observed in durum wheat (Hazard et al, , ; Sestili et al, , ; Slade et al, ) and barley (Carciofi et al, ; Regina et al, , ).…”

Section: Introductionmentioning

confidence: 95%

“…A low flour swelling power, low gelatinization temperature, and low peak viscosity in SSIIa null flour/dough have been reported by others (Botticella et al, ; Hogg et al, ; Konik‐Rose et al, ; Rakszegi et al, ; Shimbata et al, ; Yamamori et al, ). Milling of high amylose quintuple SBEII nulls by Schönhofen et al () resulted in flour with a lower extraction rate but increased protein, ash, falling number, resistant starch, starch damage, and water absorption. Flour from high amylose lines also had higher solvent retention capacity than the controls for all four solvents.…”

Section: Introductionmentioning

confidence: 99%

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Milling and baking quality of hexaploid spring wheat starch synthase IIa (ssIIa) mutants with elevated amylose content

Hogg

Giroux

2019

Cereal Chem

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Background and objectives Novel alleles of starch synthase II (ssIIa) homeologs were created in a soft white spring wheat using chemical mutagenesis and then combined to create four unique ssIIa triple mutant haplotypes. Previous research found the resultant triple ssIIa mutants were hard in texture and had increased seed amylose and protein content that was strongly correlated with decreases in individual seed weight and seed starch content. The objective of this research was to examine how these changes in amylose content affect milling and bread baking characteristics. Findings Triple ssIIa mutant haplotypes yielded significantly less flour that had a higher protein and ash content, decreased brightness, and increased yellowness and redness compared to controls. Solvent retention capacity tests on flour from ssIIa mutant lines had significant increases in water, sucrose, and sodium bicarbonate absorption but similar lactic acid absorption and poor gluten performance indexes compared to controls. Flour dough made from ssIIa mutants had increased water absorption with increased mixing tolerance and produced bread with significantly reduced loaf volume, crumb grain score, and crumb brightness with increased crumb yellowness and redness. Attempts to restore loaf volume using up to 6% vital wheat gluten were unsuccessful. Conclusions High amylose ssIIa triple mutants have significant decreases in flour yields as a result of their diminished starch content and seed size. The unique composition of flour from ssIIa triple mutants does not readily lend itself to producing a functional dough for bread making and resultant bread has significant decreases in loaf volume. Significance and novelty Our results demonstrate that flour with increased amylose levels can be used to create bread with increased protein and dietary fiber.

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Section: Discussionmentioning

confidence: 88%

Section: Discussionmentioning

confidence: 90%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

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Milling and baking quality of hexaploid spring wheat starch synthase IIa (ssIIa) mutants with elevated amylose content

Hogg

Giroux

2019

Cereal Chem

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Increasing the level of resistant starch in ‘Presidio’ rice through multiplex CRISPR–Cas9 gene editing of starch branching enzyme genes

et al. 2022

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Rice (Oryza sativa L.) is an excellent source of starch, which is composed of amylopectin and amylose. Resistant starch (RS) is a starch product that is not easily digestible and absorbed in the stomach or small intestine and instead is passed on directly to the large intestine. Cereals high in RS may be beneficial to improve human health and reduce the risk of diet‐related chronic diseases. It has been reported through chemical mutagenesis and RNA interference studies that starch branching enzymes (SBEs) play a major role in contributing to higher levels of RS in cereal crops. In this study, we used multiplex clustered regularly interspaced short palindromic repeat (CRISPR)–CRISPR associated protein 9 (Cas9) genome editing to simultaneously target all four SBE genes in rice using the endogenous transfer RNA (tRNA)‐processing system for expressing the single‐guide RNAs (sgRNAs) targeting these genes. The CRISPR–Cas9 vector construct with four SBE gene sgRNAs was transformed into the U.S. rice cultivar Presidio using Agrobacterium‐mediated transformation. Knockout mutations were identified at all four SBE genes across eight transgene‐positive T0 plants. Transgene‐free T1 lines with different combinations of disrupted SBE genes were identified, with several SBE‐edited lines showing significantly increased RS content up to 15% higher than the wild‐type (WT) cultivar Presidio. Although further efforts are needed to fix all of the mutant alleles as homozygous, our study demonstrated the potential of multiplex genome editing to develop high‐RS lines.

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Starch and Starch-Associated Proteins: Impacts on Wheat Grain Quality

Regina¹,

Guzmán

2020

Wheat Quality for Improving Processing and Human Health

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Combined mutations in five wheat STARCH BRANCHING ENZYME II genes improve resistant starch but affect grain yield and bread-making quality

Cited by 39 publications

References 32 publications

Milling and baking quality of hexaploid spring wheat starch synthase IIa (ssIIa) mutants with elevated amylose content

Milling and baking quality of hexaploid spring wheat starch synthase IIa (ssIIa) mutants with elevated amylose content

Increasing the level of resistant starch in ‘Presidio’ rice through multiplex CRISPR–Cas9 gene editing of starch branching enzyme genes

Starch and Starch-Associated Proteins: Impacts on Wheat Grain Quality

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