Wei Qiongru, Pan Huqiang, Yang Yuxiu, Tan Shichao, Zheng Liang, Wang Huali, Zhang Jie, Zhang Zhiyong, Wei Yihao, Wang Xiaochun, Ma Xinming, Xiong Shuping
Collaborative Innovation Center of Henan Grain Crops, College of Agronomy, Henan Agricultural University, Zhengzhou, China.
College of Life Science, Henan Agricultural University, Zhengzhou, China.
Front Plant Sci. 2024 Jan 18;14:1334053. doi: 10.3389/fpls.2023.1334053. eCollection 2023.
The increasing atmospheric [CO] poses great challenges to wheat production. Currently, the response of starch characteristics in different specialized wheat cultivars to elevated [CO], as well as the underlying physiological and molecular mechanisms remains unclear. Therefore, an experiment was conducted with open-top chambers to study the effects of ambient [CO] [a(CO)] and elevated [CO] [e(CO)] on photosynthetic performance, yield and starch characteristics of bread wheat (Zhengmai 369, ZM369) and biscuit wheat (Yangmai 15, YM15) from 2020 to 2022. The results demonstrated a significant improvement in photosynthetic performance, yield, amylose and amylopectin content, volume ratio of large granules under e[CO]. Moreover, e[CO] upregulated the gene expression and enzyme activities of (Granule-bound starch synthase) and (Soluble starch synthase), increased starch pasting viscosity, gelatinization enthalpy and crystallinity. Compared to YM15, ZM369 exhibited a higher upregulation of , greater increase in amylose content and volume ratio of large granules, as well as higher gelatinization enthalpy and crystallinity. However, ZM369 showed a lower increase in amylopectin content and a lower upregulation of and . Correlation analysis revealed amylose and amylopectin content had a positive correlation with GBSS and SSS, respectively, a significant positively correlation among the amylose and amylopectin content, starch granule volume, and pasting properties. In conclusion, these changes may enhance the utilization value of biscuit wheat but exhibit an opposite effect on bread wheat. The results provide a basis for selecting suitable wheat cultivars and ensuring food security under future climate change conditions.
大气中[CO]浓度的增加给小麦生产带来了巨大挑战。目前，不同专用小麦品种的淀粉特性对升高的[CO]的响应以及潜在的生理和分子机制仍不清楚。因此，于2020年至2022年利用开顶式气室进行了一项实验，研究环境[CO][a(CO)]和升高的[CO][e(CO)]对面包小麦（郑麦369，ZM369）和饼干小麦（扬麦15，YM15）光合性能、产量和淀粉特性的影响。结果表明，在e[CO]条件下，光合性能、产量、直链淀粉和支链淀粉含量、大颗粒体积比均有显著提高。此外，e[CO]上调了颗粒结合淀粉合酶（Granule-bound starch synthase）和可溶性淀粉合酶（Soluble starch synthase）的基因表达和酶活性，增加了淀粉糊化粘度、糊化焓和结晶度。与YM15相比，ZM369的上调幅度更高，直链淀粉含量和大颗粒体积比增加幅度更大，糊化焓和结晶度也更高。然而，ZM369的支链淀粉含量增加幅度较低， 和 的上调幅度也较低。相关性分析表明，直链淀粉和支链淀粉含量分别与GBSS和SSS呈正相关，直链淀粉和支链淀粉含量、淀粉颗粒体积和糊化特性之间存在显著正相关。总之，这些变化可能提高饼干小麦的利用价值，但对面包小麦有相反的影响。研究结果为未来气候变化条件下选择适宜小麦品种和保障粮食安全提供了依据。
