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TaBAHD Regulates Wheat Grain Quality by Modulating Starch and Protein Synthesis
Yating Xue1, Jinjin Ding1, Zhaoqiang Wang1
1College of Agronomy, High Quality Special Wheat Crop Engineering Technology Research Center, Xinjiang Agricultural University, Urumqi, China.
Journal of Food Science
|July 20, 2026
Summary
CRISPR gene editing in wheat created TaBAHD mutants with altered starch and protein content. These findings offer insights for developing improved wheat varieties for functional foods.
Area of Science:
- Plant Biotechnology
- Molecular Genetics
- Agricultural Science
Background:
- Wheat grain quality is crucial for nutrition and food products.
- Understanding metabolic pathways controlling starch and protein is essential for crop improvement.
Purpose of the Study:
- To investigate the role of TaBAHD genes in wheat grain development using CRISPR/Cas9.
- To analyze the impact of TaBAHD mutations on starch composition, protein content, and gene expression.
Main Methods:
- Generated TaBAHD single, double, and triple mutants via CRISPR/Cas9 gene editing.
- Analyzed grain quality traits including starch and protein content.
- Performed transcriptome analysis to identify affected metabolic pathways.
Main Results:
- Mutants showed reduced total starch and amylose, increased slowly digestible starch (SDS), and decreased resistant starch (RS).
- Triple mutants had an 8.04% reduction in total starch and 2.17% in amylose.
- Grain protein content increased by 1.19% in triple mutants, with altered expression of starch biosynthesis and storage protein genes.
Conclusions:
- TaBAHD genes play a key role in coordinating starch and protein metabolism in wheat grains.
- Targeting TaBAHD offers a strategy for precision breeding to enhance wheat nutritional value and develop functional foods.
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