The Q Allele Increases Wheat Bread-Making Quality by Regulating SPA and SPR

Area of Science:

• Plant genetics
• Molecular biology
• Agricultural science

Background:

• Common wheat (Triticum aestivum L.) quality is crucial for food processing.
• The Q gene's role in wheat quality is known, but its mechanism is unclear.
• Understanding gene regulation is key for improving wheat traits.

Purpose of the Study:

• Identify a novel Q gene allele influencing wheat processing quality.
• Elucidate the molecular mechanism by which this Q allele enhances bread-making performance.
• Explore implications for wheat breeding and gene regulation.

Main Methods:

• Identification and characterization of a new Q allele with a missense mutation.
• Analysis of mRNA secondary structure and gene expression levels (Q, SPR).
• Investigation of protein interactions (Qc5 and SPA) and their impact on seed traits.

Main Results:

• A novel Q allele with a missense mutation outside the miRNA172-binding site was identified.
• The mutation caused a more compact mRNA structure, increasing Q expression and spike density.
• This led to weakened Qc5-SPA interaction, suppressed SPR expression, higher grain protein, and improved bread quality.

Conclusions:

• A missense mutation in the Q gene enhances wheat bread-making quality via altered mRNA structure and gene regulation.
• Increased Q expression and modified protein interactions contribute to improved grain protein content.
• Findings offer insights into miRNA172-directed gene regulation and wheat breeding strategies.