News

China develops higher-yielding wheat

Wheat
Published Mar 4, 2024

Tridge summary

Chinese researchers have used CRISPR-CAS9 genome editing to develop a higher yielding wheat variety for bread production. They discovered that the transcription factor, TabHLH489, is linked to the grain length of the crop and found that eliminating TabHLH489 increased the grain's length and weight. The team also found that the TaSnRK1α1-TabHLH489 regulatory module uses brassinosteroid and sugar signaling to control grain length. This innovation is part of China's strategy to enhance food security and decrease reliance on imported agricultural goods.
Disclaimer: The above summary was generated by a state-of-the-art LLM model and is intended for informational purposes only. It is recommended that readers refer to the original article for more context.

Original content

Chinese scientists have developed higher yielding wheat for bread production, according to a research paper published in the latest issue of Plant Biotechnology Journal. Using CRISPR-CAS9 genome editing and by identifying molecular mechanisms that affect grain development, researchers from several institutions in China boosted the length and weight of wheat, the paper said. China is the world’s largest wheat producer. The researchers identified that TabHLH489, a basic helix-loop-helix (bHLH) transcription factor, is associated with the grain length of the crop. The results showed that the knockout of TabHLH489 enhanced the length and weight of the grain, while overexpression had the opposite effect. The team also identified that the TaSnRK1α1-TabHLH489 regulatory module uses brassinosteroid and sugar signaling to control grain length. After many years of research, the sequencing of the bread wheat genome, which is more than five times larger than the human genome and more complex, ...
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