ArticlePlant biotechnology journal2026
Improving End-Use Quality Through Introducing Cysteines Into the Central Repeat Domain of High-Molecular-Weight Glutenin Subunit 1Dx2 in Bread Wheat.
Article in Plant biotechnology journal, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Structure and Quantitative-Structure-Function Relationships of Wheat High-Molecular-Weight Glutenin Subunits: From Allelic Polymorphism to Dough Rheology.Comprehensive reviews in food science and food safety · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
17 authors.
Funding
Abstract
In bread wheat (Triticum aestivum L.), cysteine (Cys) residues within the N- and C-termini of high-molecular-weight glutenin subunits (HMW-GSs) critically influence dough quality. However, the functional significance of Cys residue in their central repeat domain (CRD) remains unclear. Using site-directed mutagenesis (SDM), we introduced Cys residues near the N-terminus (m1) and/or C-terminus (m2) of 1Dx2 CRD, generating variants 1Dx2m1, 1Dx2m2 and 1Dx2m1/2. Transgenic lines expressing the variants exhibited superior dough properties, increased loaf volume, and elevated glutenin macropolymers (GMPs) content, attributable to enhanced disulfide bond formation and upregulation of associated genes. Notably, the two Cys residues introduced variant 1Dx2m1/2 demonstrated additive improvements, indicating synergistical effects of Cys residues at both positions. Field trials confirmed these modifications did not compromise key agronomic traits. Our study provides the experimental evidence for the role of CRD-located Cys residues in HMW-GSs on dough quality and offers valuable genetic resources for improving end-use quality without yield penalties in wheat breeding.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.