EMS induced SNP changes led to mutation of Wx protein in common wheat

Lan, Jingyu; Li, Y.; Xu, Kui; Zhang, X.; Tang, Huaping; Qi, Pengfei; Ma, Jian; Wang, J.; Chen, G.; Pu, Zhien; Li, W.; Li, Z.; Harwood, Wendy; Lan, Xiujin; Deng, Mei; Wei, Yuming; Zheng, Youliang; Jiang, Qiantao

doi:10.1007/s42976-020-00032-1

Cited by 2 publications

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References 27 publications

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“…Starch comprises two significant polymers, amylose and amylopectin, which represent 20–30% and 70–80%, respectively, of the total starch content. The quality of wheat‐based food products depends on the ratio of amylose to amylopectin because this determines the physiochemical, functional and structural properties of wheat 1,2 . The amylopectin molecules are highly branched and are connected by α‐(1,6)‐linkages, whereas the amylose molecules are linear debranched and are connected by α‐(1,4)‐linkages.…”

Section: Introductionmentioning

confidence: 99%

A single base change at exon of Wx‐A1 caused gene inactivation and starch properties modified in a wheat EMS mutant line

et al. 2021

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BACKGROUND Wheat is an essential source of starch. The GBSS or waxy genes are responsible for synthesizing amylose in cereals. The present study identified a novel Wx‐A1 null mutant line from an ethyl methanesulfonate (EMS)‐mutagenized population of common wheat cv. SM126 using sodium dodecyl sulfate‐polyacrylamide gel electrophoresis and agarose gel analyses. RESULTS The alignment of the Wx‐A1 gene sequences from the mutant and parental SM126 lines showed only one single nucleotide polymorphism causing the appearance of a premature stop codon and Wx‐A1 inactivation. The lack of Wx‐A1 protein resulted in decreased amylose, total starch and resistant starch. The starch morphology assessment revealed that starch from mutant seeds was more wrinkled, increasing its susceptibility to digestion. Regarding the starch thermodynamic properties, the gelatinization temperature was remarkably reduced in the mutant compared to parental line SM126. The digestibility of native, gelatinized, and retrograded starches was analyzed for mutant M4‐627 and the parental SM126 line. In the M4‐627 line, rapidly digestible starch contents were increased, whereas resistant starch was decreased in the three types of starch. CONCLUSION Waxy protein is essential for starch synthesis. The thermodynamic characteristics were decreased in the Wx‐A1 mutant line. The digestibility properties of starch were also affected. Therefore, the partial waxy mutant M3‐627 might play a significant role in food improvement. Furthermore, it might also be used to produce high‐quality noodles. © 2021 Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 99%

A single base change at exon of Wx‐A1 caused gene inactivation and starch properties modified in a wheat EMS mutant line

et al. 2021

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“…For example, Wx-A1g alleles had a 160-bp insertion within the fourth intron that was associated with a lower low level of the Wx-A1 protein [14], while Wx-B1e and Wx-B1f, associated with higher amylose content, have two amino acid substitutions that differentiate them from the wild-type allele Wx-B1a [15,17]. Different allelic variants of Wx genes, with different effects in amylose synthesis, can be either created using mutagenesis [18,19] or found in the natural variability of wheat and its relative species [20][21][22].…”

Section: Introductionmentioning

confidence: 99%

Waxy Gene-Orthologs in Wheat × Thinopyrum Amphidiploids

et al. 2020

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Starch, as the main component of grain in cereals, serves as the major source of calories in staple food and as a raw material for industry. As the technological and digestive properties of starch depend on its content, the management of its components, amylose and amylopectin, is of great importance. The starch properties of wheat grain can be attuned using allelic variations of genes, including granule-bound starch synthase I (GBSS I), or Wx. The tertiary gene pool, including wheatgrass (Thinopyrum) species, provides a wide spectrum of genes-orthologs that can be used to increase the allelic diversity of wheat genes by wide hybridization. Octaploid partial wheat–wheatgrass hybrids (amphidiploids, WWGHs) combine the complete genome of bread wheat (BBAADD), and a mixed genome from the chromosomes of intermediate wheatgrass (Thinopyrum intermedium, genomic composition JrJrJvsJvsStSt) and tall wheatgrass (Th. ponticum, JJJJJJJsJsJsJs). Thus, WWGHs may carry Wx genes not only of wheat (Wx-B1, Wx-A1 and Wx-D1) but also of wheatgrass origin. We aimed to assess the level of amylose in starch and investigate the polymorphism of Wx genes in 12 accessions of WWGHs. Additionally, we characterized orthologous Wx genes in the genomes of wild wheat-related species involved in the development of the studied WWGHs, Th. intermedium and Th. ponticum, as well as in the putative donors of their subgenomes, bessarabian wheatgrass (Th. bessarabicum, JbJb) and bluebunch wheatgrass (Pseudoroegneria stipifolia, St1St1St2St2). Although no significant differences in amylose content were found between different WWGH accessions, SDS-PAGE demonstrated that at least two WWGHs have an additional band. We sequenced the Wx gene-orthologs in Th. bessarabicum, P. stipifolia, Th. intermedium and Th. ponticum, and developed a WXTH marker that can discriminate the Thinopyrum Wx gene in the wheat background, and localized it to the 7E chromosome in Th. elongatum. Using the WXTH marker we revealed the allelic polymorphism of the Thinopyrum Wx gene in the studied WWGHs. The applicability of Thinopyrum Wx genes in wheat breeding and their effect on starch quality are discussed.

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EMS induced SNP changes led to mutation of Wx protein in common wheat

Cited by 2 publications

References 27 publications

A single base change at exon of Wx‐A1 caused gene inactivation and starch properties modified in a wheat EMS mutant line

A single base change at exon of Wx‐A1 caused gene inactivation and starch properties modified in a wheat EMS mutant line

Waxy Gene-Orthologs in Wheat × Thinopyrum Amphidiploids

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