ArticlePlant molecular biology2024
Creating a zero amylose barley with high soluble sugar content by genome editing.
Article in Plant molecular biology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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3 citing papers in PubMed, 4 citations in OpenAlex.
- TaGα knockout in wheat causes early heading and short organ length, with dose-dependent effects through various pathways.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2026Article
- Modification of starch synthesis in food crops using CRISPR/Cas9 gene editing technology for changing climate.Stress biology · 2026Review
- Knockout of SSIIa in waxy barley blocks starch biosynthesis and increases soluble sugar and Fructan accumulation.Functional & integrative genomics · 2025Article
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Authors and funding
9 authors at 3 institutions in 1 country.
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Abstract
Amylose biosynthesis is strictly associated with granule-bound starch synthase I (GBSSI) encoded by the Waxy gene. Mutagenesis of single bases in the Waxy gene, which induced by CRISPR/Cas9 genome editing, caused absence of intact GBSSI protein in grain of the edited line. The amylose and amylopectin contents of waxy mutants were zero and 31.73%, while those in the wild type were 33.50% and 39.00%, respectively. The absence of GBSSI protein led to increase in soluble sugar content to 37.30% compared with only 10.0% in the wild type. Sucrose and β-glucan, were 39.16% and 35.40% higher in waxy mutants than in the wild type, respectively. Transcriptome analysis identified differences between the wild type and waxy mutants that could partly explain the reduction in amylose and amylopectin contents and the increase in soluble sugar, sucrose and β-glucan contents. This waxy flour, which showed lower final viscosity and setback, and higher breakdown, could provide more option for food processing.
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