Abstract
Increases in the proportion of amylose in the starch of wheat grains result in higher levels of resistant starch, a fermentable dietary fiber associated with human health benefits. The objective of this study was to assess the effect of combined mutations in five STARCH BRANCHING ENZYME II ( SBEII ) genes on starch composition, grain yield and bread-making quality in two hexaploid wheat varieties. Significantly higher amylose (∼60%) and resistant starch content (10-fold) was detected in the SBEII mutants than in the wild-type controls. Mutant lines showed a significant decrease in total starch (6%), kernel weight (3%) and total grain yield (6%). Effects of the mutations in bread-making quality included increases in grain hardness, starch damage, water absorption and flour protein content; and reductions in flour extraction, farinograph development and stability times, starch viscosity, and loaf volume. Several traits showed significant interactions between genotypes, varieties, and environments, suggesting that some of the negative impacts of the combined SBEII mutations can be ameliorated by adequate selection of genetic background and growing location. The deployment of wheat varieties with increased resistant starch will likely require economic incentives to compensate growers and millers for the significant reductions detected in grain and flour yields. • Combined SBEII mutations increased amylose and resistant starch content in wheat. • Mutants exhibited reductions in total starch, kernel weight and grain yield. • Mutants had higher water absorption and flour protein, but reduced loaf volume. • Selection of varieties and locations can ameliorate negative impacts of mutations.
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Claims 12
Claim · model-written summary
SBEII mutants had significantly higher amylose content of about 60% than wild type controls.
- Taxon
- wheat
Triticum aestivumt0 - Treatment
- SBEII mutantse0
- Gene
- SBEIIe0
- Outcome
- amylosee0
- Direction
- highere0
- Value
- ∼60%e0
- Comparator
- wild-type controlse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Significantly higher amylose (∼60%) and resistant starch content (10-fold) was detected in the SBEII mutants than in the wild-type controls”
t0“wheat”
Claim · model-written summary
SBEII mutants had tenfold higher resistant starch content than wild type controls.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- SBEII mutantse0
- Gene
- SBEIIe0
- Outcome
- resistant starch contente0
- Direction
- highere0
- Value
- 10-folde0
- Comparator
- wild-type controlse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Significantly higher amylose (∼60%) and resistant starch content (10-fold) was detected in the SBEII mutants than in the wild-type controls”
t0“wheat”
Claim · model-written summary
Mutant lines had 6% less total starch.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- Mutant linese0
- Outcome
- total starche0
- Direction
- decreasee0
- Value
- 6%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mutant lines showed a significant decrease in total starch (6%), kernel weight (3%) and total grain yield (6%)”
t0“wheat”
Claim · model-written summary
Mutant lines had 3% lower kernel weight.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- Mutant linese0
- Outcome
- kernel weighte0
- Direction
- decreasee0
- Value
- 3%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mutant lines showed a significant decrease in total starch (6%), kernel weight (3%) and total grain yield (6%)”
t0“wheat”
Claim · model-written summary
Mutant lines had 6% lower grain yield.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- Mutant linese0
- Outcome
- total grain yielde0
- Direction
- decreasee0
- Value
- 6%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mutant lines showed a significant decrease in total starch (6%), kernel weight (3%) and total grain yield (6%)”
t0“wheat”
Claim · model-written summary
Mutations increased grain hardness, starch damage and water absorption.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- mutationse0
- Outcome
- grain hardness, starch damage, water absorptione0
- Direction
- increasese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Effects of the mutations in bread-making quality included increases in grain hardness, starch damage, water absorption and flour protein content”
t0“wheat”
Claim · model-written summary
Mutations increased flour protein content.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- mutationse0
- Outcome
- flour protein contente0
- Direction
- increasese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Effects of the mutations in bread-making quality included increases in grain hardness, starch damage, water absorption and flour protein content”
t0“wheat”
Claim · model-written summary
Mutations reduced flour extraction, farinograph development and stability times.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- mutationse0
- Outcome
- flour extraction, farinograph development and stability timese0
- Direction
- reductionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Effects of the mutations in bread-making quality included increases in grain hardness, starch damage, water absorption and flour protein content; and reductions in flour extraction, farinograph development and stability times, starch viscosity, and loaf volume”
t0“wheat”
Claim · model-written summary
Mutations reduced starch viscosity and loaf volume.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- mutationse0
- Outcome
- starch viscosity, and loaf volumee0
- Direction
- reductionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Effects of the mutations in bread-making quality included increases in grain hardness, starch damage, water absorption and flour protein content; and reductions in flour extraction, farinograph development and stability times, starch viscosity, and loaf volume”
t0“wheat”
Claim · model-written summary
Several traits showed significant genotype, variety and environment interactions.
- Taxon
- wheatTriticum aestivumt0
- Material
- genotypese0
- Outcome
- significant interactionse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Several traits showed significant interactions between genotypes, varieties, and environments”
t0“wheat”
Claim · model-written summary
The authors suggest selecting genetic backgrounds and locations to mitigate negative mutation impacts.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- adequate selection of genetic background and growing locatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“some of the negative impacts of the combined SBEII mutations can be ameliorated by adequate selection of genetic background and growing location”
t0“wheat”
Claim · model-written summary
The authors expect economic incentives may be required to offset grain and flour yield reductions from resistant starch varieties.
- Taxon
- wheatTriticum aestivume0
- Outcome
- economic incentives to compensate growers and millerse0
- Qualifier
- significant reductions detected in grain and flour yieldse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The deployment of wheat varieties with increased resistant starch will likely require economic incentives to compensate growers and millers for the significant reductions detected in grain and flour yields”
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