The Q^c5 Allele Increases Wheat Bread-Making Quality by Regulating SPA and SPR.

ABSTRACT: Common wheat (Triticum aestivum L.) is an important food crop with a unique processing quality. The Q gene positively regulates the processing quality of wheat, but the underlying mechanism remains unclear. Here, a new Q allele (Q^c5) responsible for compact spikes and good bread performance was identified. Compared with the Q allele widely distributed in modern common wheat cultivars, Q^c5 had a missense mutation outside the miRNA172-binding site. This missense mutation led to a more compact messenger RNA (mRNA) secondary structure around the miRNA172-binding region, resulting in increased Q^c5 expression during the spike development stage and a consequent increase in spike density. Furthermore, this missense m

SUBMITTER: Guo Z 

PROVIDER: S-EPMC9323144 | biostudies-literature | 2022 Jul

REPOSITORIES: biostudies-literature