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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 editing of TaBAHD in wheat reduced total starch and amylose but increased grain protein. This genetic modification offers potential for developing functional foods with improved nutritional value.
Area of Science:
- Plant Molecular Genetics
- Agricultural Science
- Biochemistry
Background:
- Wheat grain quality is crucial for nutrition and food products.
- Understanding metabolic pathways controlling starch and protein synthesis is key for crop improvement.
Purpose of the Study:
- To investigate the role of the TaBAHD gene in wheat grain metabolism using CRISPR/Cas9 editing.
- To analyze the impact of TaBAHD mutations on starch composition, protein content, and gene expression.
Main Methods:
- Generated CRISPR/Cas9-mediated TaBAHD single, double, and triple mutant wheat lines.
- Quantified total starch, amylose, protein content, and starch granule solubility.
- Performed transcriptome analysis at 21 days after anthesis (DAA).
Main Results:
- Mutants showed reduced total starch (up to 8.04%) and amylose (up to 2.17%), with increased slowly digestible starch (SDS) and decreased resistant starch (RS).
- Grain protein content increased by 1.19% in triple mutants.
- Downregulation of starch biosynthesis genes (AGPase, GBSSI, SS, SBE) and upregulation of storage protein genes (HMW-GS, gliadins) were observed.
Conclusions:
- TaBAHD plays a critical role in coordinating starch and protein metabolism in wheat grains.
- Editing TaBAHD can repartition metabolic fluxes, shifting the carbon-nitrogen balance for enhanced nutritional quality.
- This study provides a genetic resource for precision breeding of wheat for functional foods.
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