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 wheat plant comprising at least one mutation in an Lpx1 gene in at least one of a B or D genome, wherein the Lpx1 gene of the B genome is Lpx-B1.2, and the at least one mutation in the Lpx-B1.2 gene comprises a tryptophan substitution to a stop codon at amino acid position 510 (W510*) of SEQ ID No. 6, or a tryptophan substation to a stop codon at amino acid position 494 (W494*) of SEQ ID No. 6, or a guanine substitution to an adenine at nucleotide position 2691 of SEQ ID No. 4, and further wherein the Lpx1 gene of the D genome is Lpx-D1, and at least one mutation in the Lpx-D1 gene comprises a tryptophan substitution to a stop codon at amino acid position 494 (W494*) of SEQ ID No. 3, or a tryptophan substitution to a stop codon at amino acid position 81 (W81*) of SEQ ID No. 3, or a tryptophan substitution to a stop codon at amino acid position 101 (W101*) of SEQ ID No. 3, or a tryptophan substitution to a stop codon at amino acid position 517 (W517*) of SEQ ID No. 3, or a guanine substitution to an adenine at nucleotide position 1538 of SEQ ID No. 15.
2. The wheat plant of claim 1 comprising at least one mutation in the B genome of the Lpx-B1.2 gene, wherein the at least one mutation in the Lpx-B1.2 gene comprises a tryptophan substitution to a stop codon at amino acid position 510 (W510*) of SEQ ID No. 6.
3. Wheat grain from the wheat plant of claim 2 .
4. Flour comprising wheat grain of claim 3 .
5. The wheat plant of claim 1 comprising at least one mutation in the D genome of the Lpx-D1 gene, wherein the at least one mutation in the Lpx-D1 gene comprises a tryptophan to a stop codon at amino acid position 494 (W494*) of SEQ ID No. 3.
6. Wheat grain from the wheat plant of claim 5 .
7. Flour comprising wheat grain of claim 6 .
8. Wheat grain from the wheat plant of claim 1 .
9. Flour comprising wheat grain of claim 8 .
10. A wheat seed, plant part or progeny thereof from a wheat plant of claim 1 , wherein said progeny comprises the Lpx1 mutation or mutations.
11. The wheat plant of claim 1 , wherein milled grain from said wheat plant 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 activity of the Lpx1 protein; (e) decreased hexanal production; (f) decreased pinellic acid production; (g) decreased decomposition products from fatty acids; or (h) improved sensory characteristics as compared to milled grain from a wild type wheat plant.
12. A wheat plant comprising at least one mutation in an Lpx1 gene in each of a B and a D genome, wherein the Lpx1 gene of the B genome is Lpx-B1.2, and the at least one mutation in the Lpx-B1.2 gene comprises a tryptophan substitution to a stop codon at amino acid position 510 (W510*) of SEQ ID No. 6, or a tryptophan substitution to a stop codon at amino acid position 494 (W494*) of SEQ ID No. 6, or a guanine substitution to an adenine at nucleotide position 2691 of SEQ ID No. 4, and further wherein the Lpx1 gene of the D genome is Lpx-D1, and the at least one mutation in the Lpx-D1 gene comprises a tryptophan substitution to a stop codon at amino acid position 494 (W494*) of SEQ ID No. 3, or a tryptophan substitution to a stop codon at amino acid position 81 (W81*) of SEQ ID No. 3, or a tryptophan substitution to a stop codon at amino acid position 101 (W101*) of SEQ ID No. 3, or a tryptophan substitution to a stop codon at amino acid position 517 (W517*) of SEQ ID No. 3, or a guanine substitution to an adenine at nucleotide position 1538 of SEQ ID No. 15.
13. The wheat plant of claim 12 , wherein the at least one mutation in the B genome of the Lpx-B1.2 gene comprises a tryptophan substitution to a stop codon at amino acid position 510 (W510*) of SEQ ID No. 6.
14. The wheat plant of claim 12 , wherein the at least one mutation in the D genome of the Lpx-D1 gene comprises a tryptophan substitution to a stop codon at amino acid position 494 (W494*) of SEQ ID No. 3.
15. Wheat grain from the wheat plant of claim 12 .
16. Flour comprising wheat grain of claim 15 .
17. A wheat seed, plant part or progeny thereof from a wheat plant of claim 12 , wherein said progeny comprises the Lpx1 mutations.
18. The wheat plant of claim 12 , wherein the at least one mutation in the B genome of the Lpx-B1.2 gene comprises a tryptophan substitution to a stop codon at amino acid position 510 (W510*) of SEQ ID No. 6 and the at least one mutation in the D genome of the Lpx-D1 gene comprises a tryptophan substitution to a stop codon at amino acid position 494 (W494*) of SEQ ID No. 3.
19. The wheat plant of claim 18 , wherein milled grain from said wheat plant 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 activity of the Lpx1 protein; (e) decreased hexanal production; (f) decreased pinellic acid production; (g) decreased decomposition products from fatty acids; or (h) improved sensory characteristics as compared to milled grain from a wild type wheat plant.
20. Wheat grain from the wheat plant of claim 18 .
21. Flour comprising wheat grain of claim 20 .
22. A wheat seed, plant part or progeny thereof from a wheat plant of claim 18 , wherein said progeny comprises the Lpx1 mutations.
23. The wheat plant of claim 12 , wherein milled grain from said wheat plant 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 activity of the Lpx1 protein; (e) decreased hexanal production; (f) decreased pinellic acid production; (g) decreased decomposition products from fatty acids; or (h) improved sensory characteristics as compared to milled grain from a wild type wheat plant.