Wheat with reduced lipoxygenase activity
First Claim
1. A food or a food product comprising wheat grain or flour from said wheat grain, wherein said wheat grain or flour comprises a human induced alteration in an Lpx1 gene in a D genome, wherein the wheat grain or the flour has a property selected from the group consisting of:
- (a) increased shelf-life;
(b) increased oxidative stability;
(c) decreased production of Lpx1 protein;
(d) decreased lipoxygenase activity;
(e) decreased hexanal production;
(f) decreased pinellic acid production;
(g) decreased decomposition products from fatty acids; and
(h) improved sensory characteristics as compared to grain from a wild type wheat plant or flour from wild type wheat grain.
0 Assignments
0 Petitions
Accused Products
Abstract
A series of independent human-induced non-transgenic mutations found at one or more of the Lpx genes of wheat; wheat plants having these mutations in one or more of their Lpx genes; and a method of creating and finding similar and/or additional mutations of Lpx by screening pooled and/or individual wheat plants. The wheat plants disclosed herein exhibit decreased lipoxygenase activity without having the inclusion of foreign nucleic acids in their genomes. Additionally, products produced from the wheat plants disclosed herein display increased oxidative stability and increased shelf life without having the inclusion of foreign nucleic acids in their genomes.
16 Citations
20 Claims
-
1. A food or a food product comprising wheat grain or flour from said wheat grain, wherein said wheat grain or flour comprises a human induced alteration in an Lpx1 gene in a D genome, wherein the wheat grain or the flour has a property selected from the group consisting of:
- (a) increased shelf-life;
(b) increased oxidative stability;
(c) decreased production of Lpx1 protein;
(d) decreased lipoxygenase activity;
(e) decreased hexanal production;
(f) decreased pinellic acid production;
(g) decreased decomposition products from fatty acids; and
(h) improved sensory characteristics as compared to grain from a wild type wheat plant or flour from wild type wheat grain. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12)
- (a) increased shelf-life;
-
13. A method for producing wheat grain, the method comprising:
-
(a) inducing one or more human induced alterations in an Lpx1 gene in a D genome in plant material or plant parts from a wheat plant; (b) growing the plant material or plant parts to produce progeny wheat plants; and (c) selecting progeny wheat plants that have one or more human induced alterations in an Lpx1 gene in a D genome, and that produce grain having (a) decreased production of Lpx1 protein;
or (b) decreased lipoxygenase activity as compared to grain from a wild type wheat plant. - View Dependent Claims (14, 15, 16)
-
-
17. A method for producing wheat grain, the method comprising:
milling wheat grain from a wheat plant having a human induced alteration in an Lpx1 gene in a D genome, wherein the wheat grain or milled grain has a property selected from the group consisting of;
(a) increased shelf-life;
(b) increased oxidative stability;
(c) decreased production of Lpx1 protein;
(d) decreased lipoxygenase activity;
(e) decreased hexanal production;
(f) decreased pinellic acid production;
(g) decreased decomposition products from fatty acids; and
(h) improved sensory characteristics, each as compared to grain or milled grain from a wild type wheat plant.- View Dependent Claims (18, 19, 20)
Specification