Natural variation in HvAT10 underlies grain cell wall-esterified phenolic acid content in cultivated barley
The phenolic acids, ferulic acid and p-coumaric acid, are components of plant cell walls in grasses, including many of our major food crops. They have important health-promoting properties in grain, and influence the digestibility of biomass for industrial processing and livestock feed. Both phenoli...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-05-01
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| Series: | Frontiers in Plant Science |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fpls.2023.1095862/full |
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| author | Kelly Houston Amy Learmonth Ali Saleh Hassan Jelle Lahnstein Mark Looseley Alan Little Robbie Waugh Robbie Waugh Robbie Waugh Rachel A. Burton Claire Halpin |
| author_facet | Kelly Houston Amy Learmonth Ali Saleh Hassan Jelle Lahnstein Mark Looseley Alan Little Robbie Waugh Robbie Waugh Robbie Waugh Rachel A. Burton Claire Halpin |
| author_sort | Kelly Houston |
| collection | DOAJ |
| description | The phenolic acids, ferulic acid and p-coumaric acid, are components of plant cell walls in grasses, including many of our major food crops. They have important health-promoting properties in grain, and influence the digestibility of biomass for industrial processing and livestock feed. Both phenolic acids are assumed to be critical to cell wall integrity and ferulic acid, at least, is important for cross-linking cell wall components, but the role of p-coumaric acid is unclear. Here we identify alleles of a BAHD p-coumaroyl arabinoxylan transferase, HvAT10, as responsible for the natural variation in cell wall-esterified phenolic acids in whole grain within a cultivated two-row spring barley panel. We show that HvAT10 is rendered non-functional by a premature stop codon mutation in half of the genotypes in our mapping panel. This results in a dramatic reduction in grain cell wall-esterifed p-coumaric acid, a moderate rise in ferulic acid, and a clear increase in the ferulic acid to p-coumaric acid ratio. The mutation is virtually absent in wild and landrace germplasm suggesting an important function for grain arabinoxylan p-coumaroylation pre-domestication that is dispensable in modern agriculture. Intriguingly, we detected detrimental impacts of the mutated locus on grain quality traits where it was associated with smaller grain and poorer malting properties. HvAT10 could be a focus for improving grain quality for malting or phenolic acid content in wholegrain foods. |
| first_indexed | 2024-04-09T13:28:23Z |
| format | Article |
| id | doaj.art-3f1ce7eca0d34617ad92da860b61a7e6 |
| institution | Directory Open Access Journal |
| issn | 1664-462X |
| language | English |
| last_indexed | 2024-04-09T13:28:23Z |
| publishDate | 2023-05-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Plant Science |
| spelling | doaj.art-3f1ce7eca0d34617ad92da860b61a7e62023-05-10T05:21:13ZengFrontiers Media S.A.Frontiers in Plant Science1664-462X2023-05-011410.3389/fpls.2023.10958621095862Natural variation in HvAT10 underlies grain cell wall-esterified phenolic acid content in cultivated barleyKelly Houston0Amy Learmonth1Ali Saleh Hassan2Jelle Lahnstein3Mark Looseley4Alan Little5Robbie Waugh6Robbie Waugh7Robbie Waugh8Rachel A. Burton9Claire Halpin10Cell and Molecular Sciences, The James Hutton Institute, Scotland, United KingdomDivision of Plant Sciences, School of Life Sciences, University of Dundee at The James Hutton Institute, Scotland, United KingdomSchool of Agriculture, Food and Wine, University of Adelaide, Urrbrae, SA, AustraliaSchool of Agriculture, Food and Wine, University of Adelaide, Urrbrae, SA, AustraliaCell and Molecular Sciences, The James Hutton Institute, Scotland, United KingdomSchool of Agriculture, Food and Wine, University of Adelaide, Urrbrae, SA, AustraliaCell and Molecular Sciences, The James Hutton Institute, Scotland, United KingdomDivision of Plant Sciences, School of Life Sciences, University of Dundee at The James Hutton Institute, Scotland, United KingdomSchool of Agriculture, Food and Wine, University of Adelaide, Urrbrae, SA, AustraliaSchool of Agriculture, Food and Wine, University of Adelaide, Urrbrae, SA, AustraliaDivision of Plant Sciences, School of Life Sciences, University of Dundee at The James Hutton Institute, Scotland, United KingdomThe phenolic acids, ferulic acid and p-coumaric acid, are components of plant cell walls in grasses, including many of our major food crops. They have important health-promoting properties in grain, and influence the digestibility of biomass for industrial processing and livestock feed. Both phenolic acids are assumed to be critical to cell wall integrity and ferulic acid, at least, is important for cross-linking cell wall components, but the role of p-coumaric acid is unclear. Here we identify alleles of a BAHD p-coumaroyl arabinoxylan transferase, HvAT10, as responsible for the natural variation in cell wall-esterified phenolic acids in whole grain within a cultivated two-row spring barley panel. We show that HvAT10 is rendered non-functional by a premature stop codon mutation in half of the genotypes in our mapping panel. This results in a dramatic reduction in grain cell wall-esterifed p-coumaric acid, a moderate rise in ferulic acid, and a clear increase in the ferulic acid to p-coumaric acid ratio. The mutation is virtually absent in wild and landrace germplasm suggesting an important function for grain arabinoxylan p-coumaroylation pre-domestication that is dispensable in modern agriculture. Intriguingly, we detected detrimental impacts of the mutated locus on grain quality traits where it was associated with smaller grain and poorer malting properties. HvAT10 could be a focus for improving grain quality for malting or phenolic acid content in wholegrain foods.https://www.frontiersin.org/articles/10.3389/fpls.2023.1095862/fullbarleyp-coumaric acidferulic acidBAHDHvAT10grain |
| spellingShingle | Kelly Houston Amy Learmonth Ali Saleh Hassan Jelle Lahnstein Mark Looseley Alan Little Robbie Waugh Robbie Waugh Robbie Waugh Rachel A. Burton Claire Halpin Natural variation in HvAT10 underlies grain cell wall-esterified phenolic acid content in cultivated barley Frontiers in Plant Science barley p-coumaric acid ferulic acid BAHD HvAT10 grain |
| title | Natural variation in HvAT10 underlies grain cell wall-esterified phenolic acid content in cultivated barley |
| title_full | Natural variation in HvAT10 underlies grain cell wall-esterified phenolic acid content in cultivated barley |
| title_fullStr | Natural variation in HvAT10 underlies grain cell wall-esterified phenolic acid content in cultivated barley |
| title_full_unstemmed | Natural variation in HvAT10 underlies grain cell wall-esterified phenolic acid content in cultivated barley |
| title_short | Natural variation in HvAT10 underlies grain cell wall-esterified phenolic acid content in cultivated barley |
| title_sort | natural variation in hvat10 underlies grain cell wall esterified phenolic acid content in cultivated barley |
| topic | barley p-coumaric acid ferulic acid BAHD HvAT10 grain |
| url | https://www.frontiersin.org/articles/10.3389/fpls.2023.1095862/full |
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