Increasing Amylose Content in Durum Wheat
Author Information
Author(s): Sestili Francesco, Janni Michela, Doherty Angela, Botticella Ermelinda, D'Ovidio Renato, Masci Stefania, Jones Huw D, Lafiandra Domenico
Primary Institution: University of Tuscia, Department of Agrobiology & Agrochemistry, Viterbo, Italy
Hypothesis
Can silencing SBEIIa genes in durum wheat increase amylose content?
Conclusion
Silencing of SBEIIa genes in durum wheat leads to increased amylose content and altered starch granule morphology.
Supporting Evidence
- Transgenic lines showed amylose content ranging from 30.8% to 75%.
- Starch granules in transgenic lines were smaller and deformed compared to controls.
- Two novel granule-bound proteins were identified in the transgenic lines.
- RVA analysis indicated significant differences in pasting properties between transgenic and control lines.
- Silencing SBEIIa genes resulted in up-regulation of other starch biosynthetic genes.
Takeaway
The researchers changed a gene in wheat to make it have more amylose, which is good for health, and it changed the shape of the starch granules.
Methodology
RNA interference was used to silence SBEIIa genes in two durum wheat cultivars using biolistic and Agrobacterium-mediated transformation methods.
Limitations
The study did not assess the long-term effects of increased amylose content on plant health or yield.
Digital Object Identifier (DOI)
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