燕麦(Avenasativa)作为一种多功能作物具有巨大的经济和营养价值。长期以来,它们一直被认为是人类消费和动物饲料的特殊选择。燕麦独特的成分,包括蛋白质,淀粉,和β-葡聚糖,导致其广泛用于各种食品,如面包,面条,薄片,和牛奶。由于越来越多的素食主义者/素食主义者和日益增长的环境意识,燕麦牛奶作为牛奶的纯素食替代品的受欢迎程度飙升。燕麦奶提供了一种可持续的选择,减少了生产过程中的温室气体排放,使其成为乳糖不耐受或有乳制品过敏的人的适当选择。为了确保提高适应性和增强营养,燕麦新品种的开发至关重要,考虑到种植等因素,气候,和生长条件。植物细胞培养在传统和当代育种方法中起着至关重要的作用。在经典育种中,植物细胞培养促进了双单倍体植物的快速生产,可以用来加速育种过程。在现代育种方法中,它能够在细胞水平上进行遗传操作和精确的基因组编辑。这篇综述探讨了燕麦的重要性及其多样化的应用,强调植物细胞培养在古典和现代育种方法中的优势。具体来说,它提供了植物组织培养的概述,包括遗传转化,单倍体技术,原生质体技术,和基因组编辑。
Oats (Avena sativa) hold immense economic and nutritional value as a versatile crop. They have long been recognized as an exceptional choice for human consumption and animal feed. Oats\' unique components, including proteins, starches, and β-glucans, have led to its widespread use in various food products such as bread, noodles, flakes, and milk. The popularity of oat milk as a vegan alternative to dairy milk has soared due to the increasing number of vegetarians/vegans and growing environmental awareness. Oat milk offers a sustainable option with reduced greenhouse gas emissions during its production, rendering it an appropriate choice for individuals who are lactose-intolerant or have dairy allergies. To ensure improved adaptability and enhanced nutrition, the development of new oat varieties is crucial, considering factors like cultivation, climate, and growing conditions. Plant cell culture plays a crucial role in both traditional and contemporary breeding methods. In classical breeding, plant cell culture facilitates the rapid production of double haploid plants, which can be employed to accelerate the breeding process. In modern breeding methods, it enables genetic manipulation and precise genome editing at the cellular level. This review delves into the importance of oats and their diverse applications, highlighting the advantages of plant cell culture in both classical and modern breeding methods. Specifically, it provides an overview of plant tissue culture, encompassing genetic transformation, haploid technology, protoplast technology, and genome editing.