Properties of a novel type of starch found in the double mutant “sweet wheat”

Vrinten, Patricia; Shimbata, Tomoya; Yanase, Michiyo; Sunohara, Ai; Inokuma, Takayuki; Takiya, Toshiyuki; Takaha, Takeshi; Nakamura, Toshiki

doi:10.1016/j.carbpol.2012.04.029

Cited by 9 publications

(10 citation statements)

References 52 publications

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“…Starch granules from mature seed were stained with iodine and potassium iodide solution (0.2% KI and 0.04% I 2 ) and observed under an optical microscope at a magnification of 400×. Scanning electron microscopy (SEM) analysis was conducted with a VE-8800 SEM (Keyence, Osaka, Japan) under the same conditions reported previously . SEM images were taken at a magnification of 1200×.…”

Section: Methodsmentioning

confidence: 99%

“…Wheat lines with null mutations in all SSIIa and GBSSI genes is known as Sweet Wheat (SW), because seeds of these lines have high levels of sugars, particularly maltose. , The starch characteristics of SW are also dramatically different from wild-type starch characteristics, and mature SW seed shows a shrunken phenotype. , By combining null and wild-type alleles for both the GBSSI and SSIIa genes, it is possible to create 64 homozygous genotypes, which would be expected to show a range of starch characteristics unlikely to be observed by chance in a breeding program.…”

Section: Introductionmentioning

confidence: 99%

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Using the Hexaploid Nature of Wheat To Create Variability in Starch Characteristics

Inokuma

Vrinten²,

Shimbata

et al. 2016

J. Agric. Food Chem.

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In hexaploid crops, such as bread wheat, it should be possible to fine-tune phenotypic traits by identifying wild-type and null genes from each of the three genomes and combining them in a calculated manner. Here, we demonstrate this with gene combinations for two starch synthesis genes, SSIIa and GBSSI. Lines with inactive copies of both enzymes show a very dramatic change in phenotype, so to create intermediate phenotypes, we used marker-assisted selection to develop near-isogenic lines (NILs) carrying homozygous combinations of null alleles. For both genes, gene dosage effects follow the order B > D ≥ A; therefore, we completed detailed analysis of starch characteristics for NIL 3-3, which is null for the B-genome copy of the SSIIa and GBSSI genes, and NIL 5-5, which has null mutations in the B- and D-genome-encoded copies of both of these genes. The effects of the combinations on phenotypic traits followed the order expected on the basis of genotype, with NIL 5-5 showing the largest differences from the wild type, while NIL 3-3 characteristics were intermediate between NIL 5-5 and the wild type. Differences among genotypes were significant for many starch characteristics, including percent amylose, chain length distribution, gelatinization temperature, retrogradation, and pasting properties, and these differences appeared to translate into improvements in end-product quality, since bread made from type 5-5 flour showed a 3 day lag in staling.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Using the Hexaploid Nature of Wheat To Create Variability in Starch Characteristics

Inokuma

Vrinten²,

Shimbata

et al. 2016

J. Agric. Food Chem.

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“…Although the origin, the properties and the utilization of waxy wheat have been studied widely [9][10][11][12][13][14][15], there are only a few studies of the characterization and utilization of highamylose wheat [8,14,16,17].…”

Section: Introductionmentioning

confidence: 99%

Development and characterization of high‐amylose wheat lines

et al. 2014

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Improving the nutritional quality and health benefits of food has been of increasing 17 interest globally over the last decade. Staple cereal foods are the major sources of dietary fiber 18 and a recent study identified the Chinese wheat cultivar Yumai-34 as having unusually high 19 levels of water-extractable arabinoxylan (WE-AX) and total arabinoxylan (TOT-AX) in flour. 20 Crosses were therefore made between this variety and three Central European varieties 21 (Lupus, Mv-Mambo, Ukrainka) and the physical properties (test weight, thousand-kernel 22 weight, flour yield, kernel hardness), composition (protein, gluten, WEAX, total AX) and 23 processing quality (gluten index, Zeleny sedimentation, Farinograph parameters) of the grain 24 were compared for thirty-one breeding lines (F7-F9) and the four parents in a three-year field 25 experiment (2013-2015). Increases of 0.5% in the WE-AX content and 1% in the content of 26 total AX content of the flour were achieved, with an improvement in dough properties. The 27 thousand-kernel weight, protein content, gluten content, Zeleny sedimentation and water 28 absorption of the flour also increased in many lines, while three of the lines had yields that 29 were competitive with the official control varieties, making them suitable for registration. 30 31 32

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“…The endosperm starch granules of SW are very small and appear degraded, even at earlier stages of seed development, when SW seeds still appear plump (Vrinten et al 2012 ). Starch granules from the HA line also have a somewhat defl ated appearance in comparison to the normal pancake-like shape found in wild-type granules, suggesting that the lack of functional SSIIa protein may play a major role in this phenotype.…”

Section: Sweet Wheat ( Gbssi and Ssiia Mutant)mentioning

confidence: 91%

“…However, in SW fl our, this peak was essentially absent. As well, the amylopectin from SW seeds had a reduced molecular weight and an increased proportion of short branch chains (Vrinten et al 2012 ).…”

Section: Sweet Wheat ( Gbssi and Ssiia Mutant)mentioning

confidence: 99%

Starch Modification: A Model for Wheat MAS Breeding

Nakamura

Vrinten²,

Shimbata

2015

Advances in Wheat Genetics: From Genome to Field

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In the past two decades, three types of starch mutants, waxy ( Wx ), high amylose ( HA ) and sweet type wheat ( SW ) have been developed in Japan. Each of these lines was obtained by identifying "partial" mutants with mutations in one or two homeoelogous genes derived from the A, B or D-genomes, followed by crossing to produce fully null mutants. The Wx line lacks the three granule-bound starch synthase I (GBSSI) proteins responsible for amylose synthesis, and HA lacks the three starch synthase IIa (SSIIa) enzymes that are involved in amylopectin synthesis. SW lacks all active GBSSI and SSIIa enzymes. "Partial" null mutants have also been used to obtain more subtle modifi cations in starch quality. For example, the GBSSI-B1 single null lines produce starch which is slightly reduced in amylose. This suggested that the identifi cation of other desirable lines using MAS would allow us to further fi ne-tune starch characteristics. Sixty-four homozygous lines differing in GBSSI and SSIIa composition can be selected from progeny of crosses between HA and Wx . Co-dominant markers for all GBSSI and SSIIa genes enabled us to select all 64 lines quickly and effectively. The modulation of starch characteristics serves as a model that demonstrates the utility of mutation identifi cation in combination with MAS in hexaploid wheat. The availability of genome sequence information, combined with new methods of mutation detection, reduces the amount of work involved in fi nding single mutations in wheat, and one can easily see the potential for expanding this methodology to other traits.

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Properties of a novel type of starch found in the double mutant “sweet wheat”

Cited by 9 publications

References 52 publications

Using the Hexaploid Nature of Wheat To Create Variability in Starch Characteristics

Using the Hexaploid Nature of Wheat To Create Variability in Starch Characteristics

Development and characterization of high‐amylose wheat lines

Starch Modification: A Model for Wheat MAS Breeding

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