数字农科院2.0

Enhanced accumulation of organic selenium and amylopectin in wheat grains: Insights into selenite-driven biotransformation processes

文献类型： 外文期刊

作者： Ziwei Wang;Tao Lu;Tao Min;Shen Zheng;Shengjun Deng;Guohong Qiu

作者机构：

关键词： Grain filling;Organic Se accumulation;Selenium biotransformation;Starch synthesis;Wheat

期刊名称： Food Bioscience

ISSN： 2212-4292

年卷期： 2026 年 76 卷

页码：

收录情况： SCIE（2025版） ; ; 农林核心（2024版）

摘要： Soil selenium (Se) deficiency is a major contributor to hidden hunger worldwide, and exogenous Se fertilization is effective to increase the Se content in wheat grains. However, the mechanisms by which Se biotransformation within plants regulates starch synthesis and shapes starch composition during grain development remain poorly understood. This study systematically elucidated the biotransformation of Se and its relationship with starch biosynthesis in wheat grains at the early-milk, soft-dough, and mature stages under sodium selenite (Na2SeO3) fertilization with pot experiments, and investigated the dose-dependent effects of Se application (0–20.0 mg kg−1) on Se uptake and biotransformation in wheat tissues. The results indicated that upregulated expression of TaCS and TaHMT promoted the transformation of supplied SeO32− into organic speciation. Upregulation of TaAGPS1, TaSBE1, TaSBE2 and TaSSI increased the amylopectin content and amylopectin/amylose ratio in wheat grains. Upon Se fertilization at 5.0 mg kg−1, the selenomethionine (SeMet) content reached 7.08 mg kg−1 and the amylopectin content increased by 3.6 %, excessive application (20.0 mg kg−1) significantly reduced grain yield. Additionally, the milk stage was identified as the critical stage for rapid Se accumulation and starch remodeling. Overall, this study provides a conceptual advance by linking Se biotransformation with starch synthesis regulation in developing wheat grains, offering a mechanistic foundation for optimizing stage-specific Se fertilization strategies to enhance grain nutritional quality and support the development of Se-enriched functional wheat-based foods.

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