MicroRNA-resistant alleles of HOMEOBOX DOMAIN-2 modify inflorescence branching and increase grain protein content of wheat

Packing more protein into wheat

31 August 2022

A way to genetically boost the protein content of wheat without sacrificing crop yield has been discovered.

A staple food in many parts of the world, wheat accounts for roughly 20% of the protein consumed globally. Breeders have been producing improved varieties for over a century, but genetic manipulation holds out the promise of even better gains. But little is known about the genetic drivers for protein content.

Now, a team led by researchers from the University of Adelaide in Australia has identified a gene variant can both increase the number of flower-bearing spikelets and boost protein content by 15–25%.

The team anticipates that the new wheat varieties will reach breeders in two to three years and farmers in seven to ten years.

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References

1. Science Advances 8, 34 (2022). doi: 10.1126/sciadv.abn5907