Mutations in durum wheat SBEII genes affect grain yield components, quality, and fermentation responses in rats

Brittany Hazard, Xiaoqin Zhang, Mahmoudreza Naemeh, M. Kristina Hamilton, Bret Rust, Helen E Raybould, John W. Newman, Roy Martin, Jorge Dubcovsky

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

Increased amylose in wheat (Triticum ssp.) starch is associated with increased resistant starch, a fermentable dietary fiber. Fermentation of resistant starch in the large intestine produces short-chain fatty acids that are associated with human health benefits. Since wheat foods are an important component of the human diet, increases in amylose and resistant starch in wheat grains have the potential to deliver health benefits to a large number of people. In three replicated field trials we found that mutations in starch branching enzyme II genes (SBEIIa and SBEIIb) in both A and B genomes (SBEIIa/b-AB) of durum wheat [T. turgidum L. subsp. durum (Desf.) Husn.] resulted in large increases of amylose and resistant starch content. The presence of these four mutations was also associated with an average 5% reduction in kernel weight (P = 0.0007) and 15% reduction in grain yield (P = 0.06) compared to the wild type. Complete milling and pasta quality analysis showed that the mutant lines have an acceptable quality with positive effects on pasta firmness and negative effects on semolina extraction and pasta color. Positive fermentation responses were detected in rats (Rattus spp.) fed with diets incorporating mutant wheat flour. This study quantifies benefits and limitations associated with the deployment of the SBEIIa/b-AB mutations in durum wheat and provides the information required to develop realistic strategies to deploy durum wheat varieties with increased levels of amylose and resistant starch.

Original languageEnglish (US)
Pages (from-to)2813-2825
Number of pages13
JournalCrop Science
Volume55
Issue number6
DOIs
StatePublished - Oct 1 2015

Fingerprint

resistant starch
durum wheat
yield components
amylose
grain yield
fermentation
pasta
mutation
rats
genes
wheat
1,4-alpha-glucan branching enzyme
semolina
mutants
Rattus
Triticum
short chain fatty acids
large intestine
wheat flour
diet

ASJC Scopus subject areas

  • Agronomy and Crop Science

Cite this

Mutations in durum wheat SBEII genes affect grain yield components, quality, and fermentation responses in rats. / Hazard, Brittany; Zhang, Xiaoqin; Naemeh, Mahmoudreza; Hamilton, M. Kristina; Rust, Bret; Raybould, Helen E; Newman, John W.; Martin, Roy; Dubcovsky, Jorge.

In: Crop Science, Vol. 55, No. 6, 01.10.2015, p. 2813-2825.

Research output: Contribution to journalArticle

Hazard, B, Zhang, X, Naemeh, M, Hamilton, MK, Rust, B, Raybould, HE, Newman, JW, Martin, R & Dubcovsky, J 2015, 'Mutations in durum wheat SBEII genes affect grain yield components, quality, and fermentation responses in rats', Crop Science, vol. 55, no. 6, pp. 2813-2825. https://doi.org/10.2135/cropsci2015.03.0179
Hazard, Brittany ; Zhang, Xiaoqin ; Naemeh, Mahmoudreza ; Hamilton, M. Kristina ; Rust, Bret ; Raybould, Helen E ; Newman, John W. ; Martin, Roy ; Dubcovsky, Jorge. / Mutations in durum wheat SBEII genes affect grain yield components, quality, and fermentation responses in rats. In: Crop Science. 2015 ; Vol. 55, No. 6. pp. 2813-2825.
@article{c9f6e33f2689445a8c3e40d0814e3689,
title = "Mutations in durum wheat SBEII genes affect grain yield components, quality, and fermentation responses in rats",
abstract = "Increased amylose in wheat (Triticum ssp.) starch is associated with increased resistant starch, a fermentable dietary fiber. Fermentation of resistant starch in the large intestine produces short-chain fatty acids that are associated with human health benefits. Since wheat foods are an important component of the human diet, increases in amylose and resistant starch in wheat grains have the potential to deliver health benefits to a large number of people. In three replicated field trials we found that mutations in starch branching enzyme II genes (SBEIIa and SBEIIb) in both A and B genomes (SBEIIa/b-AB) of durum wheat [T. turgidum L. subsp. durum (Desf.) Husn.] resulted in large increases of amylose and resistant starch content. The presence of these four mutations was also associated with an average 5{\%} reduction in kernel weight (P = 0.0007) and 15{\%} reduction in grain yield (P = 0.06) compared to the wild type. Complete milling and pasta quality analysis showed that the mutant lines have an acceptable quality with positive effects on pasta firmness and negative effects on semolina extraction and pasta color. Positive fermentation responses were detected in rats (Rattus spp.) fed with diets incorporating mutant wheat flour. This study quantifies benefits and limitations associated with the deployment of the SBEIIa/b-AB mutations in durum wheat and provides the information required to develop realistic strategies to deploy durum wheat varieties with increased levels of amylose and resistant starch.",
author = "Brittany Hazard and Xiaoqin Zhang and Mahmoudreza Naemeh and Hamilton, {M. Kristina} and Bret Rust and Raybould, {Helen E} and Newman, {John W.} and Roy Martin and Jorge Dubcovsky",
year = "2015",
month = "10",
day = "1",
doi = "10.2135/cropsci2015.03.0179",
language = "English (US)",
volume = "55",
pages = "2813--2825",
journal = "Crop Science",
issn = "0011-183X",
publisher = "Crop Science Society of America",
number = "6",

}

TY - JOUR

T1 - Mutations in durum wheat SBEII genes affect grain yield components, quality, and fermentation responses in rats

AU - Hazard, Brittany

AU - Zhang, Xiaoqin

AU - Naemeh, Mahmoudreza

AU - Hamilton, M. Kristina

AU - Rust, Bret

AU - Raybould, Helen E

AU - Newman, John W.

AU - Martin, Roy

AU - Dubcovsky, Jorge

PY - 2015/10/1

Y1 - 2015/10/1

N2 - Increased amylose in wheat (Triticum ssp.) starch is associated with increased resistant starch, a fermentable dietary fiber. Fermentation of resistant starch in the large intestine produces short-chain fatty acids that are associated with human health benefits. Since wheat foods are an important component of the human diet, increases in amylose and resistant starch in wheat grains have the potential to deliver health benefits to a large number of people. In three replicated field trials we found that mutations in starch branching enzyme II genes (SBEIIa and SBEIIb) in both A and B genomes (SBEIIa/b-AB) of durum wheat [T. turgidum L. subsp. durum (Desf.) Husn.] resulted in large increases of amylose and resistant starch content. The presence of these four mutations was also associated with an average 5% reduction in kernel weight (P = 0.0007) and 15% reduction in grain yield (P = 0.06) compared to the wild type. Complete milling and pasta quality analysis showed that the mutant lines have an acceptable quality with positive effects on pasta firmness and negative effects on semolina extraction and pasta color. Positive fermentation responses were detected in rats (Rattus spp.) fed with diets incorporating mutant wheat flour. This study quantifies benefits and limitations associated with the deployment of the SBEIIa/b-AB mutations in durum wheat and provides the information required to develop realistic strategies to deploy durum wheat varieties with increased levels of amylose and resistant starch.

AB - Increased amylose in wheat (Triticum ssp.) starch is associated with increased resistant starch, a fermentable dietary fiber. Fermentation of resistant starch in the large intestine produces short-chain fatty acids that are associated with human health benefits. Since wheat foods are an important component of the human diet, increases in amylose and resistant starch in wheat grains have the potential to deliver health benefits to a large number of people. In three replicated field trials we found that mutations in starch branching enzyme II genes (SBEIIa and SBEIIb) in both A and B genomes (SBEIIa/b-AB) of durum wheat [T. turgidum L. subsp. durum (Desf.) Husn.] resulted in large increases of amylose and resistant starch content. The presence of these four mutations was also associated with an average 5% reduction in kernel weight (P = 0.0007) and 15% reduction in grain yield (P = 0.06) compared to the wild type. Complete milling and pasta quality analysis showed that the mutant lines have an acceptable quality with positive effects on pasta firmness and negative effects on semolina extraction and pasta color. Positive fermentation responses were detected in rats (Rattus spp.) fed with diets incorporating mutant wheat flour. This study quantifies benefits and limitations associated with the deployment of the SBEIIa/b-AB mutations in durum wheat and provides the information required to develop realistic strategies to deploy durum wheat varieties with increased levels of amylose and resistant starch.

UR - http://www.scopus.com/inward/record.url?scp=84944447344&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84944447344&partnerID=8YFLogxK

U2 - 10.2135/cropsci2015.03.0179

DO - 10.2135/cropsci2015.03.0179

M3 - Article

VL - 55

SP - 2813

EP - 2825

JO - Crop Science

JF - Crop Science

SN - 0011-183X

IS - 6

ER -