ArticleJournal of food science2026
TaBAHD Regulates Wheat Grain Quality by Modulating Starch and Protein Synthesis.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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9 authors.
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Abstract
CRISPR/Cas9-mediated editing generated TaBAHD single, double, and triple mutant lines. These mutants maintained similar plant height, spike length, and grain length compared with wild-type (WT) plants. Total starch and amylose contents decreased in the mutant grains. Triple mutants exhibited an 8.04% reduction in total starch and a 2.17% reduction in amylose. Starch granules showed increased solubility in 3 M urea. This change suggests lower structural stability. Slowly digestible starch (SDS) proportions increased in the mutants. Resistant starch (RS) levels decreased. Grain protein content increased by 1.19% in triple mutants. Transcriptome analysis at 21 days after anthesis (DAA) showed expression changes in biosynthetic pathways. Starch biosynthesis genes including AGPase, GBSSI, SS, and SBE were downregulated. Storage protein genes such as HMW-GS, α-gliadin, and γ-gliadin were upregulated. These expression patterns align with the observed starch and protein phenotypes. Our findings demonstrate that TaBAHD coordinately governs the starch and protein metabolic pathways in wheat grains, thereby repartitioning metabolic fluxes and shifting the carbon-nitrogen balance. This study provides a valuable genetic resource and a theoretical framework for precision molecular breeding aimed at optimizing wheat grain quality, particularly for developing functional foods with enhanced nutritional value.
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