Wheat with reduced lipoxygenase activity
A series of independent human-induced non-transgenic mutations found at one or more of the Lpx genes of wheat; wheat plants having these mutations in one or more of their Lpx genes; and a method of creating and finding similar and/or additional mutations of Lpx by screening pooled and/or individual wheat plants. The wheat plants disclosed herein exhibit decreased lipoxygenase activity without having the inclusion of foreign nucleic acids in their genomes. Additionally, products produced from the wheat plants disclosed herein display increased oxidative stability and increased shelf life without having the inclusion of foreign nucleic acids in their genomes.
1. A food or a food product comprising wheat grain or flour from said wheat grain, wherein said wheat grain or flour comprises a human induced alteration in an Lpx1 gene in a D genome, wherein the wheat grain or the flour has a property selected from the group consisting of: (a) increased shelf-life; (b) increased oxidative stability; (c) decreased production of Lpx1 protein; (d) decreased lipoxygenase activity; (e) decreased hexanal production; (f) decreased pinellic acid production; (g) decreased decomposition products from fatty acids; and (h) improved sensory characteristics as compared to grain from a wild type wheat plant or flour from wild type wheat grain.
2. The food or food product of claim 1 , wherein the Lpx1 gene is Lpx-D1.
3. The food or food product of claim 1 , wherein the human induced alteration in the Lpx1 gene is in a promoter.
4. The food or food product of claim 1 , wherein the wheat grain or flour further comprises a human induced alteration in an Lpx1 gene of a B genome.
5. The food or food product of claim 1 , wherein the wheat grain has decreased lipoxygenase activity, and further wherein the lipoxygenase activity is reduced by at least 9% relative to the lipoxygenase activity in a wild type wheat grain.
6. The food or food product of claim 1 , wherein the wheat grain has decreased lipoxygenase activity and further wherein the lipoxygenase activity is reduced by at least 20% relative to the lipoxygenase activity in the wild type wheat grain.
7. The food or food product of claim 1 , wherein the wheat grain has decreased lipoxygenase activity, and further wherein the lipoxygenase activity is reduced by at least 60% relative to the lipoxygenase activity in the wild type wheat grain.
8. The food or food product of claim 1 , wherein the flour has increased shelf life relative to the shelf life of flour from wild type wheat grain.
9. The food or food product of claim 1 , wherein the wheat grain has decreased production of Lpx1 protein relative to Lpx1 protein of a wild type wheat grain.
10. The food or food product of claim 1 , further wherein the flour has decreased hexanal levels relative to hexanal levels in flour from a wild type wheat grain.
11. The food or food product of claim 1 , further wherein the flour has decreased pinellic acid levels relative to pinellic acid levels in flour from a wild type wheat grain.
12. The food or food product of claim 1 , wherein the food product is selected from the group consisting of: a bagel, a biscuit, a bread, a bun, a croissant, a dumpling, a muffin, a pita bread, a quickbread, a tortilla, a noodle, a cake, a pancake, a cookie, a pastry, a roll, a pie crust, a cracker, a crouton, a doughnut, a bar, a par-baked bakery product, a pretzel, a snack chip, a waffle, and a pizza crust.
13. A method for producing wheat grain, the method comprising:
(a) inducing one or more human induced alterations in an Lpx1 gene in a D genome in plant material or plant parts from a wheat plant;
(b) growing the plant material or plant parts to produce progeny wheat plants; and
(c) selecting progeny wheat plants that have one or more human induced alterations in an Lpx1 gene in a D genome, and that produce grain having (a) decreased production of Lpx1 protein; or (b) decreased lipoxygenase activity as compared to grain from a wild type wheat plant.
14. The method of claim 13 further comprising harvesting wheat grain from the selected progeny wheat plants.
15. The method of claim 13 further comprising inducing one or more human induced alterations in an Lpx1 gene in a B genome in plant material or plant parts from the wheat plant.
16. The method of claim 13 , wherein the grain has decreased lipoxygenase activity, and further wherein the lipoxygenase activity is reduced by at least 9% relative to the lipoxygenase activity in a wild type wheat grain.
17. A method for producing wheat grain, the method comprising:
milling wheat grain from a wheat plant having a human induced alteration in an Lpx1 gene in a D genome, wherein the wheat grain or milled grain has a property selected from the group consisting of: (a) increased shelf-life; (b) increased oxidative stability; (c) decreased production of Lpx1 protein; (d) decreased lipoxygenase activity; (e) decreased hexanal production; (f) decreased pinellic acid production; (g) decreased decomposition products from fatty acids; and (h) improved sensory characteristics, each as compared to grain or milled grain from a wild type wheat plant.
18. The method of claim 17 , wherein the wheat plant further comprises a human induced alteration in an Lpx1 gene in a B genome.
19. The method of claim 17 , wherein the grain has decreased lipoxygenase activity, and further wherein the lipoxygenase activity is reduced by at least 9% relative to the lipoxygenase activity in a wild type wheat grain.
20. The method of claim 17 , wherein the grain has decreased production of Lpx1 protein relative to Lpx1 protein of wild type wheat grain.