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 flour comprising an A genome and a D genome and one or more human induced mutations in a Lipase 1 gene in the A genome (Lip-A1) and one or more human induced mutations in a Lipase 1 gene in the D genome (Lip-D1), wherein the one or more human induced mutations in the Lip-A1 and Lip-D1 genes are homozygous and reduce Lipase 1 activity as compared to Lipase 1 activity from wild type Lip-A1 and Lip-D1 genes, and wherein the flour 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; (d) at least a 5% reduction in hexanal production as compared to flour from grain of a wild type wheat plant; and (e) combinations thereof.
2. The wheat flour of claim 1 , wherein the flour 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.
3. The wheat flour of claim 1 , wherein the flour 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.
4. The wheat flour of claim 1 , wherein the flour 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.
5. The wheat flour of claim 1 , wherein the flour has at least a 5% reduction in hexanal production as compared to flour from grain of a wild type wheat plant.
6. The wheat flour of claim 1 , wherein the flour is selected from the group consisting of: a whole grain flour, an ultrafine milled whole grain flour, a coarse fraction, a bran, and mixtures thereof.
7. The wheat flour of claim 1 , wherein the one or more human induced mutations in the Lip1 gene of the A genome comprise a tryptophan to stop codon mutation at amino acid position 122 (W122*) or amino acid position 63 (W63*) of SEQ ID NO:3.
8. The wheat flour of claim 1 , wherein the one or more human induced mutations in the Lip1 gene of the D genome comprise a tryptophan to stop codon mutation at amino acid position 62 (W62*) or a tryptophan to stop codon mutation at amino acid position 121 (W121*) of SEQ ID NO:6.
9. The wheat flour of claim 1 , wherein the one or more human induced mutations in the Lip1 gene of the A genome comprise a tryptophan to stop codon mutation at amino acid position 122 (W122*) or amino acid position 63 (W63*) of SEQ ID NO:3, and the one or more human induced mutations in the Lip1 gene of the D genome comprise a tryptophan to stop codon mutation at amino acid position 62 (W62*) or a tryptophan to stop codon mutation at amino acid position 121 (W121*) of SEQ ID NO:6.