Scientists Discover a New Method to Make Wheat More Climate Resilient


Via Flickr

Thomas Robinson | May 5th, 2020

Researchers have recently been able to develop a more heat resistant bread wheat through amino acid substitution. 

In a recent study, a single amino acid associated with Rubisco, an essential plant enzyme involved in photosynthesis, was substituted and was able to extend the temperature optimum for wheat by 5˚C.  The researchers suggest that their technique could be used to adapt crops to improve their resilience in a changing climate.

Rubisco is an energy producing enzyme plants use to collect carbon from the atmosphere, which is then used to create organic sugars.  It is thought that Rubisco is the most abundant enzyme on earth as it is found in most plants that use photosynthesis.  Previous work has shown that these enzymes are susceptible to climate change and could be negatively influenced as temperatures increase. 

In Iowa, climate change is projected to increase high heat events which will increase heat stress on agricultural crops such as wheat. By exploring methods for reducing heat stress, researchers are able to provide novel solutions for mitigating the adverse effects climate change may have on agriculture.

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