Wheat Beta-Glucan Solubility via CslF6 Mutations
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Solution Overview
Problem
Wheat grain has relatively low levels of beta-glucan (BG) and a different structure compared to other cereals, limiting its nutritional benefits, particularly in terms of water solubility and health benefits associated with BG consumption.
Innovation Solution
Development of wheat grain with increased BG content and modified solubility, achieved by introducing specific CslF6 polypeptides with amino acid substitutions, such as leucine at position 756, to enhance BG levels and solubility, and combining these with other genetic modifications to optimize BG structure and nutritional functionality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If wheat grain structure is maintained as natural, then genetic stability is preserved, but beta-glucan content remains low and water solubility is limited
Solution Approach 1:
The patent applies parameter changes by introducing specific amino acid substitutions (e.g., leucine at position 756) in the CslF6 polypeptide sequence. This modifies the enzyme's catalytic properties to produce beta-glucan with enhanced water solubility and increased content, while maintaining the fundamental wheat grain structure and genetic stability through targeted, precise genetic modifications rather than extensive restructuring.
2Ease of operation
If CslF6 polypeptide with amino acid substitution is introduced, then beta-glucan water solubility increases, but genetic modification complexity increases
Solution Approach 1:
The patent applies local quality by introducing amino acid substitutions at specific positions (e.g., position 756) within the CslF6 polypeptide sequence rather than modifying the entire protein structure. This localized modification approach achieves enhanced beta-glucan water solubility while minimizing the overall genetic modification complexity, allowing the rest of the wheat genome to remain largely unchanged.
Solution Approach 2:
The patent changes specific parameters of the CslF6 polypeptide (amino acid sequence at defined positions) to alter the biochemical properties of produced beta-glucan. By modifying only critical residues that affect solubility, the patent achieves improved water solubility without requiring comprehensive genetic restructuring, thus balancing enhancement with manageable modification complexity.
3Quantity of substance
If beta-glucan content is increased to at least 3%, then nutritional benefits are enhanced, but manufacturing precision requirements increase
Solution Approach 1:
The patent employs feedback mechanisms through the use of promoter regions that respond to developmental cues and environmental conditions, regulating CslF6 gene expression dynamically. This allows the plant to self-regulate beta-glucan accumulation, maintaining content at or above 3% while automatically adjusting production rates to match metabolic capacity, thereby reducing the need for external precision control during growth and development.
Data Source
AI summary
The present invention provides wheat grain comprising (1,3;1,4)-β-D-glucan (BG). The wheat grain is characterised by one or more of the following features; a BG content of at least 3% (w/w); the BG of the grain has a DP3/DP4 ratio between about 1.0 and about 2.0 or between about 1.0 and 2.3; and the BG is partially water soluble such that between 8.0% and about 25% or between about 10% and about 25% of the BG of the grain is water soluble. The present invention also provides uses of this grain.