Improving End‐Use Quality Through Introducing Cysteines Into the Central Repeat Domain of High‐Molecular‐Weight Glutenin Subunit <scp>1Dx2</scp> in Bread Wheat

In bread wheat (Triticum aestivum L.), cysteine (Cys) residues within the N- and C-termini of high-molecular-weight glutenin subunits (HMW-GSs) critically influence dough quality. However, the functional significance of Cys residue in their central repeat domain (CRD) remains unclear. Using site-directed mutagenesis (SDM), we introduced Cys residues near the N-terminus (m1) and/or C-terminus (m2) of 1Dx2 CRD, generating variants 1Dx2m1, 1Dx2m2 and 1Dx2m1/2. Transgenic lines expressing the variants exhibited superior dough properties, increased loaf volume, and elevated glutenin macropolymers (GMPs) content, attributable to enhanced disulfide bond formation and upregulation of associated genes. Notably, the two Cys residues introduced variant 1Dx2m1/2 demonstrated additive improvements, indicating synergistical effects of Cys residues at both positions. Field trials confirmed these modifications did not compromise key agronomic traits. Our study provides the experimental evidence for the role of CRD-located Cys residues in HMW-GSs on dough quality and offers valuable genetic resources for improving end-use quality without yield penalties in wheat breeding.

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Publication Details

Journal
Plant Biotechnology Journal
Published
2025-11-07
DOI
https://doi.org/10.1111/pbi.70451
Primary Topic
Wheat and Barley Genetics and Pathology
Type
article
Field-Weighted Citation Impact
0.00

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article

Improving End‐Use Quality Through Introducing Cysteines Into the Central Repeat Domain of High‐Molecular‐Weight Glutenin Subunit 1Dx2 in Bread Wheat

博明 田尾, Renchun Fan, Xiaofei Zhang, Xinyou Cao et al.
Plant Biotechnology Journal
Wheat and Barley Genetics and Pathology
article

Improving End‐Use Quality Through Introducing Cysteines Into the Central Repeat Domain of High‐Molecular‐Weight Glutenin Subunit 1Dx2 in Bread Wheat

博明 田尾, Renchun Fan, Xiaofei Zhang, Xinyou Cao, Caixia Gao, Yuling Jiao, Xiukun Liu, Aifeng Liu, Qi Zhang, Jia Xu, Lujun Zhang, Dongcheng Liu, Jiazhu Sun, Changbin Yin, A. M. Zhang, Xianping Wang, Daowen Wang
article en

Abstract

In bread wheat (Triticum aestivum L.), cysteine (Cys) residues within the N- and C-termini of high-molecular-weight glutenin subunits (HMW-GSs) critically influence dough quality. However, the functional significance of Cys residue in their central repeat domain (CRD) remains unclear. Using site-directed mutagenesis (SDM), we introduced Cys residues near the N-terminus (m1) and/or C-terminus (m2) of 1Dx2 CRD, generating variants 1Dx2m1, 1Dx2m2 and 1Dx2m1/2. Transgenic lines expressing the variants exhibited superior dough properties, increased loaf volume, and elevated glutenin macropolymers (GMPs) content, attributable to enhanced disulfide bond formation and upregulation of associated genes. Notably, the two Cys residues introduced variant 1Dx2m1/2 demonstrated additive improvements, indicating synergistical effects of Cys residues at both positions. Field trials confirmed these modifications did not compromise key agronomic traits. Our study provides the experimental evidence for the role of CRD-located Cys residues in HMW-GSs on dough quality and offers valuable genetic resources for improving end-use quality without yield penalties in wheat breeding.

Plant Biotechnology JournalVol. 24(3)
Hebei Agricultural University (CN), Chinese Academy of Sciences (CN), Peking University (CN), National Engineering Research Center for Wheat (CN), Institute of Genetics and Developmental Biology (CN), Henan Agricultural University (CN), Weifang University (CN)
National Natural Science Foundation of China, Natural Science Foundation of Shandong Province
Openalex Percentile: Top 76%
Wheat and Barley Genetics and Pathology
DOIOpen Access PDFOpenAlex
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