Reduced gluten grains and compositions thereof
Plants with reduced gluten grains and compositions thereof are disclosed herein.
1. Wheat flour from wheat grain comprising:
a wheat prolamin box binding factor (“WPBF”) gene with one or more non-transgenic human induced mutation(s) encoding a WPBF protein comprising one or more of the following:
an amino acid sequence of the WPBF gene of an A genome having 95% or greater identity to SEQ ID NO:3,
an amino acid sequence of the WPBF gene of a B genome having 95% or greater identity to SEQ ID NO:6, and
an amino acid sequence of the WPBF gene of a D genome having 95% or greater identity to SEQ ID NO:9,
wherein the flour comprises the one or more non-transgenic human induced WPBF mutation(s) of the wheat grain and an increase in high molecular weight glutenin content and an increase in lysine content as compared to flour from a wild type wheat plant.
2. The wheat flour of claim 1 , wherein the flour further comprises a reduced gliadin content as compared to flour from a wild type plant.
3. The wheat flour of claim 1 , wherein the flour further comprises a reduced low molecular weight glutenin content as compared to flour from a wild type plant.
4. The wheat flour of claim 1 , wherein the WPBF protein comprises an amino acid sequence of the WPBF gene of the A genome having 95% or greater identity to SEQ ID NO: 3.
5. The wheat flour of claim 1 , wherein the WPBF protein comprises an amino acid sequence of the WPBF gene of the B genome having 95% or greater identity to SEQ ID NO: 6.
6. The wheat flour of claim 1 , wherein the WPBF protein comprises an amino acid sequence of the WPBF gene of the D genome having 95% or greater identity to SEQ ID NO: 9.
7. A food or beverage product comprising the wheat flour of claim 1 .
8. The wheat flour of claim 1 , wherein the flour is selected from the group consisting of a refined flour, a whole grain flour, an ultrafine milled whole grain flour, and a coarse fraction.
9. The wheat flour of claim 1 , wherein the one or more non-transgenic human induced mutation(s) in the WPBF gene of the A genome comprise(s) a tryptophan to stop codon mutation at amino acid position 70 (W70*), a tryptophan to stop codon mutation at amino acid position 255 (W255*), a cysteine to tyrosine mutation at amino acid position 49 (C49Y), a cysteine to tyrosine mutation at amino acid position 66 (C66Y), a methionine to isoleucine mutation at amino acid position 1 (MII), a glycine to aspartic acid mutation at amino acid position 74 (G74D), or a glycine to aspartic acid mutation at position 84 (G84D) of SEQ ID NO:3.
10. The wheat flour of claim 1 , wherein the one or more non-transgenic human induced mutation(s) in the WPBF gene of the B genome comprise(s) a glutamine to stop codon mutation at amino acid position 58 (Q58*), a tryptophan to stop codon mutation at amino acid position 70 (W70*), a cysteine to tyrosine mutation at amino acid position 38 (C38Y), a cysteine to tyrosine mutation at amino acid position 63 (C63Y), or a proline to serine mutation at amino acid position 59 (P59S) of SEQ ID NO:6.
11. The wheat flour of claim 1 , wherein the one or more non-transgenic human induced mutation(s) in the WPBF gene of the D genome comprise(s) a tryptophan to stop codon mutation at amino acid position 70 (W70*), a glutamine to stop codon mutation at amino acid position 215 (W215*), a cysteine to tyrosine mutation at amino acid position 38 (C38Y), a cysteine to tyrosine mutation at amino acid position 49 (C49Y), or a cysteine to tyrosine mutation at amino acid position 63 (C63Y) of SEQ ID NO:9.
12. The wheat flour of claim 1 , wherein the WPBF protein comprises an amino acid sequence of the WPBF gene of the A genome having 95% or greater identity to SEQ ID NO: 3, an amino acid sequence of the WPBF gene of the B genome having 95% or greater identity to SEQ ID NO: 6, and an amino acid sequence of the WPBF gene of a D genome having 95% or greater identity to SEQ ID NO:9.
13. The wheat flour of claim 12 , wherein the one or more non-transgenic human induced mutation(s) in the WPBF gene of the A genome comprises a cysteine to tyrosine mutation at amino acid position 66 (C66Y) of SEQ ID NO:3, the one or more human induced mutation(s) in the WPBF gene of a B genome comprises a tryptophan to stop codon mutation at amino acid position 70 (W70*) of SEQ ID NO:6, and the one or more non-transgenic human induced mutation(s) in the WPBF gene of the D genome comprises a cysteine to tyrosine mutation at amino acid position 63 (C63Y) of SEQ ID NO:9.
14. The wheat flour of claim 1 , wherein the WPBF protein comprises an amino acid sequence of the WPBF gene of the A genome having 95% or greater identity to SEQ ID NO: 3 and an amino acid sequence of the WPBF gene of the B genome having 95% or greater identity to SEQ ID NO: 6.
15. The wheat flour of claim 14 , wherein the one or more non-transgenic human induced mutation(s) in the WPBF gene of the A genome comprises a tryptophan to stop codon mutation at amino acid position 255 (W255*) of SEQ ID NO:3, a methionine to isoleucine mutation at amino acid position 1 (M1I) of SEQ ID NO:3, or a glycine to aspartic acid mutation at amino acid position 84 (G84D) of SEQ ID NO:3 and the one or more human induced mutation(s) in the WPBF gene of a B genome comprises a glutamine to stop codon mutation at amino acid position 58 (Q58*) of SEQ ID NO:6, a proline to serine mutation at amino acid position 59 (P59S) of SEQ ID NO:6, or a cysteine to tyrosine mutation at amino acid position 38 (C38Y) of SEQ ID NO:6.
16. A method of altering gluten content in a wheat flour, said method comprising;
introducing at least one non-transgenic, human induced mutation in a WPBF gene in plant material or plant parts from a wheat plant;
growing the wheat plant material or plant parts to produce progeny wheat plants; and
selecting a progeny wheat plant that produces wheat flour having the at least one non-transgenic, human induced mutation in the WPBF gene, wherein the selected progeny wheat plant encodes a WPBF protein comprising one or more of the following:
an amino acid sequence of the WPBF gene of an A genome having 95% or greater identity to SEQ ID NO:3,
an amino acid sequence of the WPBF gene of a B genome having 95% or greater identity to SEQ ID NO:6, and
an amino acid sequence of the WPBF gene of a D genome having 95% or greater identity to SEQ ID NO:9,
wherein the flour comprises reduced gluten content as compared to flour from a wild type plant.
17. The method of claim 16 , wherein the flour further comprises an increased high molecular weight glutenin content as compared to flour from a wild type plant.
18. The method of claim 16 , wherein the flour further comprises a reduced gliadin content as compared to flour from a wild type plant.
19. The method of claim 16 , wherein the flour further comprises a reduced low molecular weight glutenin content as compared to flour from a wild type plant.
20. The method of claim 16 , wherein the flour further comprises an increase in lysine content as compared to flour from a wild type plant.
21. The method of claim 16 , wherein the WPBF gene of the A genome comprises a nucleic acid coding sequence having 95% or greater identity to SEQ ID NO: 2.
22. The method of claim 16 , wherein the WPBF gene of the B genome comprises a nucleic acid coding sequence having 95% or greater identity to SEQ ID NO: 5.
23. The method of claim 16 , wherein the WPBF gene of the D genome comprises a nucleic acid coding sequence having 95% or greater identity to SEQ ID NO: 8.
24. The method of claim 16 , wherein the one or more non-transgenic human induced mutation(s) in the WPBF gene of the A genome comprise(s) a tryptophan to stop codon mutation at amino acid position 70 (W70*), a tryptophan to stop codon mutation at amino acid position 255 (W255*), a cysteine to tyrosine mutation at amino acid position 49 (C49Y), a cysteine to tyrosine mutation at amino acid position 66 (C66Y), a methionine to isoleucine mutation at amino acid position 1 (M1I), a glycine to aspartic acid mutation at amino acid position 74 (G74D), or a glycine to aspartic acid mutation at position 84 (G84D) of SEQ ID NO:3.
25. The method of claim 16 , wherein the one or more non-transgenic human induced mutation(s) in the WPBF gene of the B genome comprise(s) a glutamine to stop codon mutation at amino acid position 58 (Q58*), a tryptophan to stop codon mutation at amino acid position 70 (W70*), a cysteine to tyrosine mutation at amino acid position 38 (C38Y), a cysteine to tyrosine mutation at amino acid position 63 (C63Y), or a proline to serine mutation at amino acid position 59 (P59S) of SEQ ID NO:6.
26. The method of claim 16 , wherein the one or more non-transgenic human induced mutation(s) in the WPBF gene of the D genome comprise(s) a tryptophan to stop codon mutation at amino acid position 70 (W70*), a glutamine to stop codon mutation at amino acid position 215 (W215*), a cysteine to tyrosine mutation at amino acid position 38 (C38Y), a cysteine to tyrosine mutation at amino acid position 49 (C49Y), or a cysteine to tyrosine mutation at amino acid position 63 (C63Y) of SEQ ID NO:9.
27. The method of claim 16 , wherein the WPBF protein comprises an amino acid sequence of the WPBF gene of the A genome having 95% or greater identity to SEQ ID NO: 3, an amino acid sequence of the WPBF gene of the B genome having 95% or greater identity to SEQ ID NO: 6, and an amino acid sequence of the WPBF gene of a D genome having 95% or greater identity to SEQ ID NO:9.
28. The method of claim 27 , wherein the one or more non-transgenic human induced mutation(s) in the WPBF gene of the A genome comprises a cysteine to tyrosine mutation at amino acid position 66 (C66Y) of SEQ ID NO:3, the one or more human induced mutation(s) in the WPBF gene of a B genome comprises a tryptophan to stop codon mutation at amino acid position 70 (W70*) of SEQ ID NO:6, and the one or more non-transgenic human induced mutation(s) in the WPBF gene of the D genome comprises a cysteine to tyrosine mutation at amino acid position 63 (C63Y) of SEQ ID NO:9.