2026-04-17T04:23:16Zhttps://recercat.cat/oai/request

oai:recercat.cat:10459.1/684512024-12-05T22:18:27Zcom_2072_3622col_2072_479130

00925njm 22002777a 4500 dc Marín-Sanz, Miriam author Giménez, María J. author Barro, Francisco author Savin, Roxana author 2020-04-16T13:40:04Z 2020-04-16T13:40:04Z 2020-03-20 Temperature and nitrogen (N) availability are two important environmental factors that may produce important changes in grain composition during grain filling of bread wheat. In this study, four wheat lines with the down-regulation of gliadins by means of RNA interference (RNAi) have been characterized to determine the effect of thermal stress and N availability on grain weight and quality; with focus on gliadin and glutenin protein fractions. Grain weight was reduced with heat stress (HS) in all RNAi lines, whereas gliadin content was increased in the wild-types. With respect to gliadin content, RNAi lines responded to HS and N availability differently from their respective wild-types, except for ω-gliadin content, indicating a very clear stability of silencing under different environmental conditions. In a context of increased temperature and HS events, and in environments with different N availability, the RNAi lines with down-regulated gliadins seem well suited for the production of wheat grain with low gliadin content. The Spanish Ministry of Economy and Competitiveness (Project AGL2016-80566-P) and the European Regional Development Fund (FEDER) supported this research. http://hdl.handle.net/10459.1/68451 Gluten proteins Heat stress Transgenic lines Celiac disease Triticum aestivum Prolamin content and grain weight in RNAi silenced wheat lines under different conditions of temperature and nitrogen availability