Yang Qiang, Ral Jean-Philippe, Jiang Qiantao, Li Zhongyi
Institute of Quality Standard and Testing Technology Research, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China.
State Key Laboratory of Crop Gene Exploration and Utilisation in Southwest China, Triticeae Research Institute, Sichuan Agricultural University, Chengdu Campus, Chengdu 611130, China.
Foods. 2025 Jun 30;14(13):2319. doi: 10.3390/foods14132319.
Barley, rich in beneficial ingredients, has been recognised as a healthy food and is widely used in the production of healthy foods for humans. The current study identified a new barley mutant with the , , , and genes inactivated in the genome-edited offspring of targeted mutagenesis of starch synthetic genes using multiplex genome editing. The grain compositions and starch properties of the mutant were analysed and compared with the corresponding parameters of , , , , and non-genome-edited lines (NE), respectively. exhibited the highest contents of β-glucan and amylose content among all mutants and NE, but not the most prominent in resistant starch, fructan, and fibre contents. The loss of , , , and genes also resulted in significant changes in starch properties. This study enriched the genotypes of healthy barley and provided a theoretical basis for improving barley quality.
大麦富含有益成分，已被公认为是一种健康食品，并广泛用于人类健康食品的生产。当前研究利用多重基因组编辑技术，在淀粉合成基因靶向诱变的基因组编辑后代中鉴定出一种新的大麦突变体，其、、、和基因失活。分别分析了突变体的籽粒成分和淀粉特性，并与、、、和非基因组编辑品系（NE）的相应参数进行了比较。在所有突变体和非基因组编辑品系中，突变体的β-葡聚糖含量和直链淀粉含量最高，但在抗性淀粉、果聚糖和纤维含量方面并非最突出。、、、和基因的缺失也导致淀粉特性发生显著变化。本研究丰富了健康大麦的基因型，为改善大麦品质提供了理论依据。
