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dc.contributor.authorMarín-Sanz, Miriam
dc.contributor.authorGiménez, María J.
dc.contributor.authorBarro, Francisco
dc.contributor.authorSavin, Roxana
dc.date.accessioned2020-04-16T13:40:04Z
dc.date.available2020-04-16T13:40:04Z
dc.date.issued2020-03-20
dc.identifier.issn1664-462X
dc.identifier.urihttp://hdl.handle.net/10459.1/68451
dc.description.abstractTemperature 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.ca_ES
dc.description.sponsorshipThe Spanish Ministry of Economy and Competitiveness (Project AGL2016-80566-P) and the European Regional Development Fund (FEDER) supported this research.ca_ES
dc.language.isoengca_ES
dc.publisherFrontiers Mediaca_ES
dc.relationMINECO/PN2013-2016/AGL2016-80566-Pca_ES
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.3389/fpls.2020.00314ca_ES
dc.relation.ispartofFrontiers in Plant Science, 2020, vol. 11, article 314ca_ES
dc.rightscc-by (c) Marín-Sanz, Miriam et al., 2020ca_ES
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectGluten proteinsca_ES
dc.subjectHeat stressca_ES
dc.subjectTransgenic linesca_ES
dc.subjectCeliac diseaseca_ES
dc.subjectTriticum aestivumca_ES
dc.titleProlamin content and grain weight in RNAi silenced wheat lines under different conditions of temperature and nitrogen availabilityca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec029961
dc.type.versioninfo:eu-repo/semantics/publishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.3389/fpls.2020.00314


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cc-by (c) Marín-Sanz, Miriam et al., 2020
Except where otherwise noted, this item's license is described as cc-by (c) Marín-Sanz, Miriam et al., 2020