Among the three major food crops (rice, wheat and maize), wheat is unique in accumulating gluten proteins in its grains. Of these proteins, the high and low molecular weight glutenin subunits (HMW-GSs and LMW-GSs) form glutenin macropolymers that are vital for the diverse end-uses of wheat grains. In this work, we developed a new series of deletion mutants lacking one or two of the three Glu-1 loci (Glu-A1, -B1 and -D1) specifying HMW-GSs. Comparative analysis of single and double deletion mutants reinforced the suggestion that Glu-D1 (encoding the HMW-GSs 1Dx2 and 1Dy12) has the largest effects on the parameters related to gluten and dough functionalities and breadmaking quality. Consistent with this suggestion, the deletion mutants lacking Glu-D1 or its combination with Glu-A1 or Glu-B1 generally exhibited strong decreases in functional glutenin macropolymers (FGMPs) and in the incorporation of HMW-GSs and LMW-GSs into FGMPs. Further examination of two knockout mutants missing 1Dx2 or 1Dy12 showed that 1Dx2 was clearly more effective than 1Dy12 in promoting FGMPs by enabling the incorporation of more HMW-GSs and LMW-GSs into FGMPs. The new insight obtained and the mutants developed by us may aid further research on the control of wheat end-use quality by glutenin proteins.

译文

在三大粮食作物 (水稻、小麦和玉米) 中,小麦在谷物中积累麸质蛋白是独一无二的。在这些蛋白质中,高分子量和低分子量谷蛋白亚基 (hmw-gss和lmw-gss) 形成谷蛋白大聚合物,对于小麦籽粒的多种最终用途至关重要。在这项工作中,我们开发了一系列新的缺失突变体,缺少指定hmw-gss的三个Glu-1基因座 (Glu-A1,-B1和-D1) 中的一个或两个。单缺失突变体和双缺失突变体的比较分析强化了Glu-D1 (编码hmw-gss 1Dx2和1Dy12) 对与面筋和面团功能以及面包制作质量有关的参数影响最大的建议。与该建议一致,缺乏Glu-D1的缺失突变体或其与Glu-A1或Glu-B1的组合通常表现出功能性谷蛋白大聚合物 (fgmp) 和hmw-gss和lmw-gss掺入fgmp中的强烈降低。对两个缺失1Dx2或1Dy12的敲除突变体的进一步检查表明,通过将更多的hmw-gss和lmw-gss掺入fgmp中,1Dx2在促进fgmp方面明显比1Dy12更有效。我们获得的新见解和开发的突变体可能有助于通过谷蛋白控制小麦最终用途品质的进一步研究。

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