AUTHOR=Wei Qiongru , Pan Huqiang , Yang Yuxiu , Tan Shichao , Zheng Liang , Wang Huali , Zhang Jie , Zhang Zhiyong , Wei Yihao , Wang Xiaochun , Ma Xinming , Xiong Shuping 

TITLE=Effects of elevated atmospheric [CO2] on grain starch characteristics in different specialized wheat

JOURNAL=Frontiers in Plant Science

VOLUME=14

YEAR=2024

URL=https://www.frontiersin.org/journals/plant-science/articles/10.3389/fpls.2023.1334053

DOI=10.3389/fpls.2023.1334053

ISSN=1664-462X

ABSTRACT=<p>The increasing atmospheric [CO<sub>2</sub>] poses great challenges to wheat production. Currently, the response of starch characteristics in different specialized wheat cultivars to elevated [CO<sub>2</sub>], as well as the underlying physiological and molecular mechanisms remains unclear. Therefore, an experiment was conducted with open-top chambers to study the effects of ambient [CO<sub>2</sub>] [a(CO<sub>2</sub>)] and elevated [CO<sub>2</sub>] [e(CO<sub>2</sub>)] on photosynthetic performance, yield and starch characteristics of bread wheat (Zhengmai 369, ZM369) and biscuit wheat (Yangmai 15, YM15) from 2020 to 2022. The results demonstrated a significant improvement in photosynthetic performance, yield, amylose and amylopectin content, volume ratio of large granules under e[CO<sub>2</sub>]. Moreover, e[CO<sub>2</sub>] upregulated the gene expression and enzyme activities of <italic>GBSS</italic> (Granule-bound starch synthase) and <italic>SSS</italic> (Soluble starch synthase), increased starch pasting viscosity, gelatinization enthalpy and crystallinity. Compared to YM15, ZM369 exhibited a higher upregulation of <italic>GBSSI</italic>, greater increase in amylose content and volume ratio of large granules, as well as higher gelatinization enthalpy and crystallinity. However, ZM369 showed a lower increase in amylopectin content and a lower upregulation of <italic>SSSI</italic> and <italic>SSSII</italic>. Correlation analysis revealed amylose and amylopectin content had a positive correlation with GBSS and SSS, respectively, a significant positively correlation among the amylose and amylopectin content, starch granule volume, and pasting properties. In conclusion, these changes may enhance the utilization value of biscuit wheat but exhibit an opposite effect on bread wheat. The results provide a basis for selecting suitable wheat cultivars and ensuring food security under future climate change conditions.</p>