Enzymes with the Potential to Increase Wheat Yields

Wheat yields could be significantly increased thanks to varieties with a superior form of a common enzyme, according to new research. Plant Scientists at Lancaster University, Rothamsted Research and The International Maize and Wheat Improvement Center (CIMMYT) have been investigating a naturally occurring plant enzyme known as Rubisco to explore its ability to boost photosynthesis and increase crop yields. In a new paper published this month, the team measured photosynthesis in 25 genotypes of wheat - including wild relatives of bread wheat ( Triticum aestivum ) - and found variation exists even amongst closely related genotypes. Each type was surveyed to identify superior Rubisco enzymes for improving photosynthesis. Two of the most efficient were Rubisco from plants known as Aegilops cylindrica (jointed goatgrass) and Hordeum vulgare (barley), which both showed promising Rubisco catalytic properties that should be explored in the context of improving photosynthesis, and ultimately grain yield, in wheat. Models suggest that incorporating the new enzymes into wheat could increase photosynthesis by up 20% under some field conditions. Wheat is a crucial source of food, providing more than 20 per cent of the calories consumed worldwide.