Biomics

Rye (Secale sereale L.) is the most important agricultural crop in Russia, characterized by a stable harvest in temperate zone, high stress tolerance and the ability to grow on low-fertile soils. An important indicator of the quality of rye grain is the low content of pentosans (arabinoxylans), since they have a negative effect on the digestion processes in farm animals. Therefore, rye varieties with a low content of pentosans are characterized by good feed qualities, whereas rye varieties with a high content of pentosans in the grain are characterized by good baking qualities. Due to the fact that the use of rye for baking both in the Russian Federation and in other countries is decreasing every year, the creation of low-pentosan rye varieties becomes most urgent. The content of pentosans may depend on the growing conditions, but the genotype has a more significant effect, which suggests the possibility of the targeted creation of rye varieties with a low content of pentosans. The purpose of this review is to consider the molecular basis of the baking and fodder qualities of rye grain, including genetic determinants that may be associated with the content of pentosans in rye grain. The content of arabinoxylans in rye grain depends, first of all, on the functioning of both the enzymes of their biosynthesis, for example, glycosyltransferases, and the enzymes of their degradation - xylanases. In plants, glycosyltransferases of families GT8, 43, 47, and 75 are involved in the biosynthesis of arabinoxylans (pentosans), the genes of which are sequenced in common wheat, barley, and some other cereals, however, they still remain unstudied in rye. Due to the fact that rye is a close relative of Triticum aestivum, annotated nucleotide sequences of common wheat can be used in the study of rye glycosyltransferase genes.

rye, Secale sereale, pentosans, arabinoxylans, xylanases, glycosyltransferases

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