Plants with reduced lipase 1 activity
The disclosure relates to a series of independent human-induced non-transgenic mutations found at one or more of the Lip1 genes of a plant; plants having these mutations in one or more of their Lip1 genes; and a method of creating and finding similar and/or additional mutations of Lip1 by screening pooled and/or individual plants. The plants disclosed herein exhibit decreased lipase activity without having the inclusion of foreign nucleic acids in their genomes. Additionally, products produced from the plants disclosed herein exhibit increased hydrolytic and oxidative stability and increased shelf life without having the inclusion of foreign nucleic acids in their genomes.
1. Wheat grain comprising one or more human induced mutations in a Lipase 1 (Lip1) gene in at least the A and D genomes, wherein the one or more human induced mutations in the Lip1 gene reduce lipase 1 activity as compared to lipase 1 activity from a wild type Lip1 gene, and further wherein flour from the grain comprises a characteristic selected from the group consisting of: (a) increased hydrolytic stability as measured by reduction in the rate of conversion of mono-, di- or tri-acylglycerides (TAG) to free fatty acids (FFA) as compared to flour from grain of a wild type wheat plant; (b) increased oxidative stability as measured by a reduction in degradation by available oxygen as compared to flour from grain of a wild type wheat plant; (c) at least a 10% reduction in conversion of mono-, di- or tri-acylglycerides (TAG) to free fatty acids (FFA) as compared to flour from grain of a wild type wheat plant; and (d) at least a 5% reduction in hexanal production as compared to flour from grain of a wild type wheat plant.
2. The wheat grain of claim 1 , further comprising one or more human induced mutations in the Lip1 gene in the B genome.
3. The wheat grain of claim 1 , wherein the flour from the wheat grain has at least a 10% reduction in the conversion of mono-, di- or tri-acylglycerides (TAG) to free fatty acids (FFA) as compared to flour from grain of a wild type wheat plant.
4. The wheat grain of claim 1 , wherein the flour from the wheat grain has increased hydrolytic stability as measured by reduction in the rate of conversion of mono-, di- or tri-acylglycerides (TAG) to free fatty acids (FFA) as compared to flour from grain of a wild type wheat plant.
5. The wheat grain of claim 1 , wherein the flour from the wheat grain has increased oxidative stability as measured by a reduction in degradation by available oxygen as compared to flour from grain of a wild type wheat plant.
6. The wheat grain of claim 1 , wherein the flour from the wheat grain has at least a 5% reduction in hexanal production as compared to flour from grain of a wild type wheat plant.
7. A method for producing wheat grain, the method comprising:
(a) inducing one or more human induced mutations in an Lip1 gene in at least the A and D genomes in plant material or plant parts from a wheat plant, wherein the one or more human induced mutations in the Lip1 gene reduce lipase 1 activity as compared to lipase 1 activity from a wild type Lip1 gene;
(b) growing the plant material or plant parts to produce progeny plants;
(c) selecting progeny plants that have one or more human induced mutations in the Lip1 gene of at least the A and D genomes, and that produce grain and wherein flour from the grain comprises a characteristic selected from the group consisting of: (i) increased hydrolytic stability as measured by reduction in the rate of conversion of mono-, di- or tri-acylglycerides (TAG) to free fatty acids (FFA) as compared to flour from grain of a wild type wheat plant; (ii) increased oxidative stability as measured by a reduction in degradation by available oxygen as compared to flour from grain of a wild type wheat plant; (iii) al at least a 10% reduction in conversion of mono-, di- or tri-acylglycerides (TAG) to free fatty acids (FFA) as compared to flour from grain of a wild type wheat plant and (iv) at least a 5% reduction in hexanal production as compared to flour from grain of a wild type wheat plant; and
(d) harvesting wheat grain from the selected progeny plants.
8. The method of claim 7 further comprising inducing one or more human induced mutations in the Lip1 gene in the B genome in plant material or plant parts from the wheat plant.
9. A method for producing flour, the method comprising: milling the wheat grain of claim 1 , thereby producing flour.
10. A method for producing flour the method comprising: milling the wheat grain of claim 2 , thereby producing flour.
11. The wheat grain of claim 1 , wherein the one or more mutations in the Lip1 gene of the A genome results in an amino acid change in Lip1 protein selected from the amino acid changes recited in Table 1.
12. The wheat grain of claim 1 , wherein the one or more mutations in the Lip1 gene of the D genome results in an amino acid change in Lip1 protein selected from the amino acid changes recited in Table 2.
13. The wheat grain of claim 2 , wherein the one or more mutations in the Lip1 gene of the B genome results in an amino acid change in Lip1 protein selected from the amino acid changes recited in Table 3.
14. Wheat grain comprising one or more human induced mutations in a Lipase 1 (Lip1) gene in at least the A and B genomes, wherein the one or more human induced mutations in the Lip1 gene reduce lipase 1 activity as compared to lipase 1 activity from a wild type Lip1 gene, and further wherein flour from the grain comprises a characteristic selected from the group consisting of: (a) increased hydrolytic stability as measured by reduction in the rate of conversion of mono-, di- or tri-acylglycerides (TAG) to free fatty acids (FFA) as compared to flour from grain of a wild type wheat plant; (b) increased oxidative stability as measured by a reduction in degradation by available oxygen as compared to flour from grain of a wild type wheat plant; (c) at least a 10% reduction in conversion of mono-, di- or tri-acylglycerides (TAG) to free fatty acids (FFA) as compared to flour from grain of a wild type wheat plant; and (d) at least a 5% reduction in hexanal production as compared to flour from grain of a wild type wheat plant.
15. The wheat grain of claim 14 , wherein the flour from the wheat grain has at least a 10% reduction in the conversion of mono-, di- or tri-acylglycerides (TAG) to free fatty acids (FFA) as compared to flour from grain of a wild type wheat plant.
16. The wheat grain of claim 14 , wherein the flour-from the wheat grain has increased hydrolytic stability as measured by reduction in the rate of conversion of mono-, di- or tri-acylglycerides (TAG) to free fatty acids (FFA) as compared to flour from grain of a wild type wheat plant.
17. The wheat grain of claim 14 , wherein the flour from the wheat grain has increased oxidative stability as measured by a reduction in degradation by available oxygen as compared to flour from grain of a wild type wheat plant.
18. The wheat grain of claim 14 , wherein the flour from the wheat grain has at least a 5% reduction in hexanal production as compared to flour from grain of a wild type wheat plant.