Heat-tolerant Wheat Gene Found by K-State Researchers
As you may well know, if a wheat plant is hit with extreme temperatures during the critical grain filling stage in May and June, the result can be shriveled kernels and yield loss. Two researchers from K-State, Harold Trick and Allan Fritz are working on a transgenic wheat that would tolerate warmer temperatures during this plant development stage. Their research is funded by Kansas wheat farmers. You see, wheat has an optimum temperature range during the grain filling stage of 59 to 64.4 degrees F. Trick said that for every few degree rise in temperature above that level, 3 to 4% of yield could be lost. If you know Kansas weather, they regularly see temps push into the high-80s lower-90s during this time period. As the grain begins to fill, it accumulates starch. This starch will account for 75 to 85% of the grain’s dry weight, making it an important part of farmer’s final test weight. Trick says that starch is converted from sucrose by the enzyme soluble starch synthase (SSS). According to the research, this enzyme appears particularly sensitive to elevated temperatures. Warm temperatures cause this protein to denature, which causes a shriveled kernel. Trick and his team sought a way to increase the wheat plant’s tolerance to these higher than optimal temperatures. They experimented with rice, a tropical plant grown at higher temperatures that also has grain that fills. They found a single gene that provides more tolerance to heat when added into the genome. This gene acts as a backup generator for grain fill, taking over starch conversion only when the original wheat protein has maxed out. The result is a steady 30 to 35% yield increase. They also found a gene from g****s that is even more heat stable and still demonstrates a 25 to 35% yield increase. This gene shows the best yield increase at temperatures of 85 to 90 degrees F. From what I am hearing, patents have been filed for these traits and Trick and Fritz are working on ways to cross this into already existing wheat varieties that have their own heat tolerance potential. Though this research is extremely exciting and promising, you have to understand that no genetically modified wheat is currently in the US supply chain and has never been. If and when this heat tolerant wheat is made on a large-scale it will eventually have to be taken through the strenuous regulatory process before it can be commercialized and planted.
As you may well know, if a wheat plant is hit with extreme temperatures during the critical grain filling stage in May and June, the result can be shriveled kernels and yield loss. Two researchers from K-State, Harold Trick and Allan Fritz are working on a transgenic wheat that would tolerate warmer temperatures during this plant development stage. Their research is funded by Kansas wheat farmers. You see, wheat has an optimum temperature range during the grain filling stage of 59 to 64.4 degrees F. Trick said that for every few degree rise in temperature above that level, 3 to 4% of yield could be lost. If you know Kansas weather, they regularly see temps push into the high-80s lower-90s during this time period. As the grain begins to fill, it accumulates starch. This starch will account for 75 to 85% of the grain’s dry weight, making it an important part of farmer’s final test weight. Trick says that starch is converted from sucrose by the enzyme soluble starch synthase (SSS). According to the research, this enzyme appears particularly sensitive to elevated temperatures. Warm temperatures cause this protein to denature, which causes a shriveled kernel. Trick and his team sought a way to increase the wheat plant’s tolerance to these higher than optimal temperatures. They experimented with rice, a tropical plant grown at higher temperatures that also has grain that fills. They found a single gene that provides more tolerance to heat when added into the genome. This gene acts as a backup generator for grain fill, taking over starch conversion only when the original wheat protein has maxed out. The result is a steady 30 to 35% yield increase. They also found a gene from g****s that is even more heat stable and still demonstrates a 25 to 35% yield increase. This gene shows the best yield increase at temperatures of 85 to 90 degrees F. From what I am hearing, patents have been filed for these traits and Trick and Fritz are working on ways to cross this into already existing wheat varieties that have their own heat tolerance potential. Though this research is extremely exciting and promising, you have to understand that no genetically modified wheat is currently in the US supply chain and has never been. If and when this heat tolerant wheat is made on a large-scale it will eventually have to be taken through the strenuous regulatory process before it can be commercialized and planted.
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