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Sample records for bread wheat triticum

  1. Main varieties of bread (Triticum aestivum L.) and durum (Triticum durum Desf.) wheat.

    OpenAIRE

    М. П. Чебаков

    2008-01-01

    Results of systematization and morphological characteristics of two wheat species-bread (Triticum aestivum L.) and hard (Triticum durum Desf.) are given. Detail descriptions of 55 main varieties of bread wheat and 32 varieties of hard wheat arep- resented in table version. In practical application these result enable plant breeders, seed producers and variety testers to determine wheat varieties easily sinse it is method for morphological systematics of wheat.

  2. Main varieties of bread (Triticum aestivum L. and durum (Triticum durum Desf. wheat.

    Directory of Open Access Journals (Sweden)

    М. П. Чебаков

    2008-04-01

    Full Text Available Results of systematization and morphological characteristics of two wheat species-bread (Triticum aestivum L. and hard (Triticum durum Desf. are given. Detail descriptions of 55 main varieties of bread wheat and 32 varieties of hard wheat arep- resented in table version. In practical application these result enable plant breeders, seed producers and variety testers to determine wheat varieties easily sinse it is method for morphological systematics of wheat.

  3. Response of bread wheat ( Triticum aestivum L.) to application of ...

    African Journals Online (AJOL)

    Both biological and partial budget analysis reveals that the use of N at rate of 64 kg N ha-1 as UREAStabil and 64 kg N ha-1 as conventional urea could give optimum bread wheat yield in Hawzien and in Emba Alaje, respectively, and in areas where the rainfall distribution and soil type is similar with study districts where ...

  4. Comparison of foliar anatomy of ten bread wheat (triticum, poaceae) and ten barley (hordeum, poaceae) cultivars

    International Nuclear Information System (INIS)

    Ardic, M.; Sezer, O.; Ozgdsd, K.; Yaylaci, O. K.; Koyuncu, O.; Olgun, M.; Bascdftcd, Z. B.; Ayter, N. G.

    2015-01-01

    The aim of this study is to determine anatomical differences and classification of leaf and leaf cell characteristics (cuticle thickness, upper epidermis thickness, lower epidermis thickness, mesophyll thickness, parenchyma thickness and leaf thickness) between 10 bread wheat cultivars (Triticum aestivum L.) and 10 barley cultivars (Hordeum vulgare L.). Classification of leaf characteristics in bread wheat and barley cultivars and relationship between leaf characteristics are made by principal component and correlation analyses. Highest thickness belongs to W8 Mufitbey cultivar in mesophyll and lower epidermis and W1 Sonmez 01 cultivar have the lowest thickness of upper epidermis in bread wheat. In Barley, B1 Ince cultivar has highest leaf thickness mesophyll and parenchyma; lowest thickness of cuticle is included B7 Cumhuriyet 50 cultivar. All other cultivars have homogenous contents of leaf characteristics. (author)

  5. Genetic control of bread wheat (Triticum aestivum L. traits

    Directory of Open Access Journals (Sweden)

    Zine El Abidine Fellahi

    2016-02-01

    Full Text Available Nine bread wheat genotypes were crossed under a partial diallel scheme, in which group 1 counted five lines and group 2 four lines. The 20 F1 ’s and their parents were evaluated in randomized complete block design with three replications at the Field Crop Institute-Agricultural Experimental Station of Setif (Algeria during the 2011/2012 cropping season. The results showed that the components associated with additive effects were more relevant than those associated with the dominance effects for these traits. Based on the KD /KR ratio, the dominant alleles are present in greater frequency in the first group of parents, while the opposite is true for the second group. Values of the gene proportion with positive and negative effects in the parents revealed an unequal distribution of dominant genes in the parents for almost all the traits except for number of grain per spike in the second group which showed an equal distribution.

  6. Gamma rays induced variability in bread wheat (Triticum aestivum L.)

    International Nuclear Information System (INIS)

    Sobieh, S. El-S.S.; Ragab, A.I.

    2000-01-01

    The present study was established in the experimental farm belonging to plant Research Department, Nuclear Research Center, Inchas to study the effect of gamma ray (0.200 and 300 Gy) on means of yield and yield attributes for irradiated populations of Giza 164 and Sakha 92, varieties in comparison with untreated control, Moreover, genetic variation was studied by estimate phenotypic, genotypic, coefficient of variation, heritability and genetic advance under selection of bread wheat varieties (Giza 164 and Sakha 92). 1- In -M 1 - generation: (1995-1996) on plant with morphological change (dwarfness) was identified in 300Gy dose of Giza 164 variety. Moreover, this varient was confirmed and segregated in M 2 generation into three types of segregants (dwarf-semidwarf and tall stem). 2- Results showed that mean values of yield and yield attributes of irradiated populations in M 2 of Giza 164 and Sakha 92 varieties were insignificantly increased. High magnitudes of G.C-V.%, Hb% and Gs% for number of spike/plant and number of grain/spike were obtained, however moderate magnitude was found for the weight of grains spike. The high values of heritability and genetic gains from selection for these triaits in the next generations. The correlation between grain yield and each of number of spike/plant and number of grain/spike were positive and highly significant however, it was positive and significant for weight grain/spike. Some variants with morphological changes i.e. dwarf, semidward, tall stem, earlly maturity and brown spike were selected in M 2 generations. These variants surpassed their mother varieties for one or more of yield attributes suggesting the importance of further evaluation and confirmation of this variants in the next generations

  7. Impact of Triticum mosaic virus infection on hard winter wheat milling and bread baking quality.

    Science.gov (United States)

    Miller, Rebecca A; Martin, T Joe; Seifers, Dallas L

    2012-03-15

    Triticum mosaic virus (TriMV) is a newly discovered wheat virus. Information regarding the effect of wheat viruses on milling and baking quality is limited. The objective of this study was to determine the impact of TriMV infection on the kernel characteristics, milling yield and bread baking quality of wheat. Commercial hard winter varieties evaluated included RonL, Danby and Jagalene. The TriMV resistance of RonL is low, while that of Danby and Jagalene is unknown. KS96HW10-3, a germplasm with high TriMV resistance, was included as a control. Plots of each variety were inoculated with TriMV at the two- to three-leaf stage. Trials were conducted at two locations in two crop years. TriMV infection had no effect on the kernel characteristics, flour yield or baking properties of KS96HW10-3. The effect of TriMV on the kernel characteristics of RonL, Danby and Jagalene was not consistent between crop years and presumably an environmental effect. The flour milling and bread baking properties of these three varieties were not significantly affected by TriMV infection. TriMV infection of wheat plants did not affect harvested wheat kernel characteristics, flour milling properties or white pan bread baking quality. Copyright © 2011 Society of Chemical Industry.

  8. Assessment of genetic diversity among sixty bread wheat (Triticum ...

    African Journals Online (AJOL)

    Mwale

    2016-05-25

    May 25, 2016 ... the highest genetic diversity followed by genome B while genome D was the lowest diverse. Cluster ... and 95% of people in the developing countries eat wheat or maize in ... area for wheat production in China due to pressure from ...... hypertension in the stroke-prone spontaneously hypertensive rat. Cell.

  9. Assessment of genetic diversity among sixty bread wheat ( Triticum ...

    African Journals Online (AJOL)

    Assessment of genetic diversity among wheat cultivars is important to ensure that a continuous pool of cultivars with varying desirable traits is maintained. In view of this, a molecular study was conducted to assess the genetic diversity of sixty wheat cultivars using sixty microsatellite markers. Amplified alleles from each ...

  10. Genetics of flowering time in bread wheat Triticum aestivum

    Indian Academy of Sciences (India)

    Twelve Indian spring wheat cultivars and the spring wheat landrace Chinese Spring were characterized for their flowering times by seeding them every month for five years under natural field conditions in New Delhi. Near isogenic Vrn-1 Ppd-D1 and Vrn-1 Ppd-D1a lines constructed in two genetic backgrounds were also ...

  11. Genetics of flowering time in bread wheat Triticum aestivum ...

    Indian Academy of Sciences (India)

    2012-04-17

    Apr 17, 2012 ... in response to vernalization (Flood and Halloran 1984;. Goncharov ... ering signal (florigen) that moves from leaves to apices and induces .... Weeding was done man- ually. ...... gene action for vernalization response in wheat.

  12. Response of Bread Wheat (Triticum aestivum L.) to Application of ...

    African Journals Online (AJOL)

    The disadvantage of urea fertilizer is that considerable ... environmental cost associated with N losses via NH3 volatilization, NO3. - leaching .... Where Yf is the total biological yield (grain plus straw) of the fertilized plot (kg);. Yu is the total ... price, which is 9 Birr kg-1 of wheat grain yield for Hawzien and 11 ETB for Emba.

  13. Genetic diversity and population structure analysis of European hexaploid bread wheat (Triticum aestivum L.) varieties.

    Science.gov (United States)

    Nielsen, Nanna Hellum; Backes, Gunter; Stougaard, Jens; Andersen, Stig Uggerhøj; Jahoor, Ahmed

    2014-01-01

    Progress in plant breeding is facilitated by accurate information about genetic structure and diversity. Here, Diversity Array Technology (DArT) was used to characterize a population of 94 bread wheat (Triticum aestivum L.) varieties of mainly European origin. In total, 1,849 of 7,000 tested markers were polymorphic and could be used for population structure analysis. Two major subgroups of wheat varieties, GrI and GrII, were identified using the program STRUCTURE, and confirmed by principal component analysis (PCA). These subgroups were largely separated according to origin; GrI comprised varieties from Southern and Eastern Europe, whereas GrII contained mostly modern varieties from Western and Northern Europe. A large proportion of the markers contributing most to the genetic separation of the subgroups were located on chromosome 2D near the Reduced height 8 (Rht8) locus, and PCR-based genotyping suggested that breeding for the Rht8 allele had a major impact on subgroup separation. Consistently, analysis of linkage disequilibrium (LD) suggested that different selective pressures had acted on chromosome 2D in the two subgroups. Our data provides an overview of the allele composition of bread wheat varieties anchored to DArT markers, which will facilitate targeted combination of alleles following DArT-based QTL studies. In addition, the genetic diversity and distance data combined with specific Rht8 genotypes can now be used by breeders to guide selection of crossing parents.

  14. Genetic diversity and population structure analysis of European hexaploid bread wheat (Triticum aestivum L. varieties.

    Directory of Open Access Journals (Sweden)

    Nanna Hellum Nielsen

    Full Text Available Progress in plant breeding is facilitated by accurate information about genetic structure and diversity. Here, Diversity Array Technology (DArT was used to characterize a population of 94 bread wheat (Triticum aestivum L. varieties of mainly European origin. In total, 1,849 of 7,000 tested markers were polymorphic and could be used for population structure analysis. Two major subgroups of wheat varieties, GrI and GrII, were identified using the program STRUCTURE, and confirmed by principal component analysis (PCA. These subgroups were largely separated according to origin; GrI comprised varieties from Southern and Eastern Europe, whereas GrII contained mostly modern varieties from Western and Northern Europe. A large proportion of the markers contributing most to the genetic separation of the subgroups were located on chromosome 2D near the Reduced height 8 (Rht8 locus, and PCR-based genotyping suggested that breeding for the Rht8 allele had a major impact on subgroup separation. Consistently, analysis of linkage disequilibrium (LD suggested that different selective pressures had acted on chromosome 2D in the two subgroups. Our data provides an overview of the allele composition of bread wheat varieties anchored to DArT markers, which will facilitate targeted combination of alleles following DArT-based QTL studies. In addition, the genetic diversity and distance data combined with specific Rht8 genotypes can now be used by breeders to guide selection of crossing parents.

  15. Distribution of gluten proteins in bread wheat (Triticum aestivum) grain.

    Science.gov (United States)

    Tosi, Paola; Gritsch, Cristina Sanchis; He, Jibin; Shewry, Peter R

    2011-07-01

    Gluten proteins are the major storage protein fraction in the mature wheat grain. They are restricted to the starchy endosperm, which forms white flour on milling, and interact during grain development to form large polymers which form a continuous proteinaceous network when flour is mixed with water to give dough. This network confers viscosity and elasticity to the dough, enabling the production of leavened products. The starchy endosperm is not a homogeneous tissue and quantitative and qualitative gradients exist for the major components: protein, starch and cell wall polysaccharides. Gradients in protein content and composition are the most evident and are of particular interest because of the major role played by the gluten proteins in determining grain processing quality. Protein gradients in the starchy endosperm were investigated using antibodies for specific gluten protein types for immunolocalization in developing grains and for western blot analysis of protein extracts from flour fractions obtained by sequential abrasion (pearling) to prepare tissue layers. Differential patterns of distribution were found for the high-molecular-weight subunits of glutenin (HMW-GS) and γ-gliadins when compared with the low-molecular-weight subunits of glutenin (LMW-GS), ω- and α-gliadins. The first two types of gluten protein are more abundant in the inner endosperm layers and the latter more abundant in the subaleurone. Immunolocalization also showed that segregation of gluten proteins occurs both between and within protein bodies during protein deposition and may still be retained in the mature grain. Quantitative and qualitative gradients in gluten protein composition are established during grain development. These gradients may be due to the origin of subaleurone cells, which unlike other starchy endosperm cells derive from the re-differentiation of aleurone cells, but could also result from the action of specific regulatory signals produced by the maternal tissue

  16. Characterization of recombinant dihydrodipicolinate synthase from the bread wheat Triticum aestivum.

    Science.gov (United States)

    Gupta, Ruchi; Hogan, Campbell J; Perugini, Matthew A; Soares da Costa, Tatiana P

    2018-05-09

    Recombinant wheat DHDPS was produced for the first time in milligram quantities and shown to be an enzymatically active tetramer in solution using analytical ultracentrifugation and small angle X-ray scattering. Wheat is an important cereal crop with an extensive role in global food supply. Given our rapidly growing population, strategies to increase the nutritional value and production of bread wheat are of major significance in agricultural science to satisfy our dietary requirements. Lysine is one of the most limiting essential amino acids in wheat, thus, a thorough understanding of lysine biosynthesis is of upmost importance to improve its nutritional value. Dihydrodipicolinate synthase (DHDPS; EC 4.3.3.7) catalyzes the first committed step in the lysine biosynthesis pathway of plants. Here, we report for the first time the expression and purification of recombinant DHDPS from the bread wheat Triticum aestivum (Ta-DHDPS). The optimized protocol yielded 36 mg of > 98% pure recombinant Ta-DHDPS per liter of culture. Enzyme kinetic studies demonstrate that the recombinant Ta-DHDPS has a K M (pyruvate) of 0.45 mM, K M (l-aspartate-4-semialdehyde) of 0.07 mM, k cat of 56 s -1 , and is inhibited by lysine (IC 50 LYS of 0.033 mM), which agree well with previous studies using labor-intensive purification from wheat suspension cultures. We subsequently employed circular dichroism spectroscopy, analytical ultracentrifugation and small angle X-ray scattering to show that the recombinant enzyme is folded with 60% α/β structure and exists as a 7.5 S tetrameric species with a R g of 33 Å and D max of 118 Å. This study is the first to report the biophysical properties of the recombinant Ta-DHDPS in aqueous solution and offers an excellent platform for future studies aimed at improving nutritional value and primary production of bread wheat.

  17. TEOSINTE BRANCHED1 Regulates Inflorescence Architecture and Development in Bread Wheat (Triticum aestivum)[OPEN

    Science.gov (United States)

    Greenwood, Julian R.; Bencivenga, Stefano; Cockram, James; Cavanagh, Colin; Swain, Steve M.

    2018-01-01

    The flowers of major cereals are arranged on reproductive branches known as spikelets, which group together to form an inflorescence. Diversity for inflorescence architecture has been exploited during domestication to increase crop yields, and genetic variation for this trait has potential to further boost grain production. Multiple genes that regulate inflorescence architecture have been identified by studying alleles that modify gene activity or dosage; however, little is known in wheat. Here, we show TEOSINTE BRANCHED1 (TB1) regulates inflorescence architecture in bread wheat (Triticum aestivum) by investigating lines that display a form of inflorescence branching known as “paired spikelets.” We show that TB1 interacts with FLOWERING LOCUS T1 and that increased dosage of TB1 alters inflorescence architecture and growth rate in a process that includes reduced expression of meristem identity genes, with allelic diversity for TB1 found to associate genetically with paired spikelet development in modern cultivars. We propose TB1 coordinates formation of axillary spikelets during the vegetative to floral transition and that alleles known to modify dosage or function of TB1 could help increase wheat yields. PMID:29444813

  18. TEOSINTE BRANCHED1 Regulates Inflorescence Architecture and Development in Bread Wheat (Triticum aestivum).

    Science.gov (United States)

    Dixon, Laura E; Greenwood, Julian R; Bencivenga, Stefano; Zhang, Peng; Cockram, James; Mellers, Gregory; Ramm, Kerrie; Cavanagh, Colin; Swain, Steve M; Boden, Scott A

    2018-03-01

    The flowers of major cereals are arranged on reproductive branches known as spikelets, which group together to form an inflorescence. Diversity for inflorescence architecture has been exploited during domestication to increase crop yields, and genetic variation for this trait has potential to further boost grain production. Multiple genes that regulate inflorescence architecture have been identified by studying alleles that modify gene activity or dosage; however, little is known in wheat. Here, we show TEOSINTE BRANCHED1 ( TB1 ) regulates inflorescence architecture in bread wheat ( Triticum aestivum ) by investigating lines that display a form of inflorescence branching known as "paired spikelets." We show that TB1 interacts with FLOWERING LOCUS T1 and that increased dosage of TB1 alters inflorescence architecture and growth rate in a process that includes reduced expression of meristem identity genes, with allelic diversity for TB1 found to associate genetically with paired spikelet development in modern cultivars. We propose TB1 coordinates formation of axillary spikelets during the vegetative to floral transition and that alleles known to modify dosage or function of TB1 could help increase wheat yields. © 2018 American Society of Plant Biologists. All rights reserved.

  19. Evaluation of Salt Stress Effect on the Agro-Physiological Traits of Bread Wheat (Triticum aestivum L. and Durum Wheat (Triticum turgidum L. at the Seedling Stage

    Directory of Open Access Journals (Sweden)

    P. Golkar

    2016-07-01

    Full Text Available This experiment was conducted to evaluate the effects of salt stress on some agro-physiological traits in ten varieties of bread (Triticum aestivum L. and durum (Triticum turgidum L. wheats in seedling stage. A greenhouse experiment was carried out as a split plot experiment based on a completely randomized design with four replications in hydroponic condition. Different agronomic and physiological traits (such as Na+, K+, Ca+2 contents and relative water content (RWC were studied. Salinity showed significant effect on all of the studied traits, except for root dry weight and the ratio of Na+/Ca+2. Increase in NaCl level led to significant reductions in all studied traits. The studied genotypes showed significant difference for radicle length, leaf length, seedling dry weight, leaf dry weight, root dry weight, RWC and Na+, K+, Ca+2 concentrations and Na+/K+ and Na+/Ca+2 ratios. The genotype × salinity interaction was significant for RWC, Na+, Ca+2 and Na+/Ca+2. The salt stress increased the leaf Na+ while it decreased the K+ and Ca2+ concentrations. The greatest shoot dry weight (0.035 g, root dry weight (0.024 g and Na+/Ca+2 ratio (1.71 were found in genotype Alamot (bread wheat and the greatest plantlet length (12 cm was observed in genotype Verinak. The greatest rootlet length (14.63 cm, dry weight of seedlings (0.057 g, RWC (82.20%, membrane stability (0.59, K+ (3.38 mg/g dry weight and the smallest Na+/K+ ratio (0.17 were detected in genotype Toos (bread wheat. The genotype Toos was identified as the most tolerant genotype to salt stress.

  20. Breeding bread wheat cultivars for high protein content by transfer of protein genes from Triticum dicoccoides

    International Nuclear Information System (INIS)

    Grama, A.; Gerechter-Amitai, Z.K.; Blum, A.; Rubenthaler, G.L.

    1984-01-01

    Triticum dicoccoides sel. G-25, a selection of wild emmer with a protein content of 20.5% and a kernel weight of 31.5 mg, was used as the donor of protein genes. Since this selection is highly resistant to stripe rust, the object of the crossing programme was to transfer this resistance, together with the high protein potential, to durum and bread wheat cultivars susceptible to the disease. In the tetraploid lines obtained from the T. dicoccoides/T. durum cross, the protein values ranged from 17 to 22%. These lines had resistance to stripe rust from the wild emmer and to stem rust from the durum. After two further crosses between these tetraploid lines and T. aestivum cultivars, several lines were selected which combined good yield, high protein level and resistance to rust diseases. These lines attained protein levels of 14 to 19% in the whole grain and 14 to 17% in the flour, combined with yields of 4.5 to 6.0 t/ha. They had also inherited resistance to stem rust, and in some instances also to leaf rust, from the cultivated wheat parental lines. (author)

  1. Characterization of new allele influencing flowering time in bread wheat introgressed from Triticum militinae.

    Science.gov (United States)

    Ivaničová, Zuzana; Jakobson, Irena; Reis, Diana; Šafář, Jan; Milec, Zbyněk; Abrouk, Michael; Doležel, Jaroslav; Järve, Kadri; Valárik, Miroslav

    2016-09-25

    Flowering time variation was identified within a mapping population of doubled haploid lines developed from a cross between the introgressive line 8.1 and spring bread wheat cv. Tähti. The line 8.1 carried introgressions from tetraploid Triticum militinae in the cv. Tähti genetic background on chromosomes 1A, 2A, 4A, 5A, 7A, 1B and 5B. The most significant QTL for the flowering time variation was identified within the introgressed region on chromosome 5A and its largest effect was associated with the VRN-A1 locus, accounting for up to 70% of phenotypic variance. The allele of T. militinae origin was designated as VRN-A1f-like. The effect of the VRN-A1f-like allele was verified in two other mapping populations. QTL analysis identified that in cv. Tähti and cv. Mooni genetic background, VRN-A1f-like allele incurred a delay of 1.9-18.6 days in flowering time, depending on growing conditions. Sequence comparison of the VRN-A1f-like and VRN-A1a alleles from the parental lines of the mapping populations revealed major mutations in the promoter region as well as in the first intron, including insertion of a MITE element and a large deletion. The sequence variation allowed construction of specific diagnostic PCR markers for VRN-A1f-like allele determination. Identification and quantification of the effect of the VRN-A1f-like allele offers a useful tool for wheat breeding and for studying fine-scale regulation of flowering pathways in wheat. Copyright © 2016 Elsevier B.V. All rights reserved.

  2. Evidence of intralocus recombination at the Glu-3 loci in bread wheat (Triticum aestivum L.)

    Science.gov (United States)

    The low-molecular weight glutenin subunits (LMW-GSs) are a class of wheat seed storage proteins that play a critical role in the determination of wheat flour bread-making quality. These proteins are encoded by multigene families located at the orthologous Glu-3 loci (Glu-A3, Glu-B3 and Glu-D3), on t...

  3. Assessment of genetic diversity among Syrian durum (Triticum turgidum ssp. durum) and bread wheat (Triticum aestivum L.) using SSR markers.

    Science.gov (United States)

    Achtar, S; Moualla, M Y; Kalhout, A; Röder, M S; MirAli, N

    2010-11-01

    Genetic diversity among 49 wheat varieties (37 durum and 12 bread wheat) was assayed using 32 microsatellites representing 34 loci covering almost the whole wheat genome. The polymorphic information content (PIC) across the tested loci ranged from 0 to 0.88 with average values of 0.57 and 0.65 for durum and bread wheat respectively. B genome had the highest mean number of alleles (10.91) followed by A genome (8.3) whereas D genome had the lowest number (4.73). The correlation between PIC and allele number was significant in all genome groups accounting for 0.87, 074 and 0.84 for A, B and D genomes respectively, and over all genomes, the correlation was higher in tetraploid (0.8) than in hexaploid wheat varieties (0.5). The cluster analysis discriminated all varieties and clearly divided the two ploidy levels into two separate clusters that reflect the differences in genetic diversity within each cluster. This study demonstrates that microsatellites markers have unique advantages compared to other molecular and biochemical fingerprinting techniques in revealing the genetic diversity in Syrian wheat varieties that is crucial for wheat improvement.

  4. RNA-seq in grain unveils fate of neo- and paleopolyploidization events in bread wheat (Triticum aestivum L.).

    Science.gov (United States)

    Pont, Caroline; Murat, Florent; Confolent, Carole; Balzergue, Sandrine; Salse, Jérôme

    2011-12-02

    Whole genome duplication is a common evolutionary event in plants. Bread wheat (Triticum aestivum L.) is a good model to investigate the impact of paleo- and neoduplications on the organization and function of modern plant genomes. We performed an RNA sequencing-based inference of the grain filling gene network in bread wheat and identified a set of 37,695 non-redundant sequence clusters, which is an unprecedented resolution corresponding to an estimated half of the wheat genome unigene repertoire. Using the Brachypodium distachyon genome as a reference for the Triticeae, we classified gene clusters into orthologous, paralogous, and homoeologous relationships. Based on this wheat gene evolutionary classification, older duplicated copies (dating back 50 to 70 million years) exhibit more than 80% gene loss and expression divergence while recent duplicates (dating back 1.5 to 3 million years) show only 54% gene loss and 36 to 49% expression divergence. We suggest that structural shuffling due to duplicated gene loss is a rapid process, whereas functional shuffling due to neo- and/or subfunctionalization of duplicates is a longer process, and that both shuffling mechanisms drive functional redundancy erosion. We conclude that, as a result of these mechanisms, half the gene duplicates in plants are structurally and functionally altered within 10 million years of evolution, and the diploidization process is completed after 45 to 50 million years following polyploidization.

  5. Molecular characterization of lipoxygenase genes on chromosome 4BS in Chinese bread wheat (Triticum aestivum L.).

    Science.gov (United States)

    Zhang, Fuyan; Chen, Feng; Wu, Peipei; Zhang, Ning; Cui, Dangqun

    2015-08-01

    This study cloned two novel TaLox genes on chromosome of 4BS and developed a co-dominant marker, Lox-B23, in bread wheat that showed highly significant association with lipoxygenase activity. Lipoxygenase (Lox), a critical enzyme in the carotenoid biosynthetic pathway, significantly influences the color and processing quality of wheat-based products. Two novel Lox genes, designated TaLox-B2 and TaLox-B3, were cloned on chromosome 4BS of Chinese bread wheat. The deduced amino acid sequence showed that both TaLox-B2 and TaLox-B3 genes encoded an 861-aa protein and possessed a lipoxygenase superfamily domain at the 170-838 interval. Two different TaLox-B2 alleles, designated TaLox-B2a and TaLox-B2b, were subsequently discovered. A co-dominant marker, Lox-B23, was developed based on sequences of TaLox-B2a, TaLox-B2b, and TaLox-B3 genes to precisely distinguish these three alleles in Chinese bread cultivars. Among five allelic combinations of Lox genes at Lox-B1, Lox-B2, and Lox-B3 loci, wheat cultivars with TaLox-B1a/TaLox-B2a/TaLox-B3a combination exhibited the highest Lox activity, whereas those with TaLox-B1a/TaLox-B2b/TaLox-B3b combination significantly showed the lowest Lox activity. A RIL population was used to evaluate the influence of TaLox-B3a gene on Lox activity. Results showed that TaLox-B3a gene could significantly increase the Lox activity in bread wheat. Physical mapping indicated that both TaLox-B2 and TaLox-B3 genes were located on chromosome 4BS in bread wheat. This study provides useful information to further understand the molecular and genetic bases of Lox activity in bread wheat.

  6. Identification of superior parents and hybrids from diallel crosses of bread wheat (triticum aestivum l.)

    International Nuclear Information System (INIS)

    Baloch, M.J.; Rajper, T.A.; Jatoi, W.A.

    2013-01-01

    Five parents of bread wheat (Triticum aestivum L.) viz. TD-1, SKD-1, Marvi, Moomal and Mehran were crossed in a half diallel design; hence 10 F 1 hybrids were developed. Parents alongwith hybrids were evaluated for combining ability and heterosis for tillers/plant, spike length, spike density, grains/spike, grain yield/plant and seed index. The experiment was conducted in a randomized complete block design with four replications at Botanical Garden, Department of Plant Breeding and Genetics, Sindh Agriculture University,Tandojam, during 2010. The analysis of variance due to genotypes, parents, hybrids and parents vs. hybrids was significant for all the characters which revealed presence of significant amount of genetic variability in the material. The results also indicated significant differences among the parents for their general combining ability (GCA) and hybrids for specific combining ability (SCA) suggesting the importance of both additive and non-additive genes in the expression of traits studied. The greater magnitude of SCA variances over GCA were recorded for tillers/plant, grains/spike and grain yield/plant which indicated the importance of additive gene action while the involvement of non-additive genes was evident in the inheritance of spike length, spike density and seed index. Among the parents, generally TD-I, Mehran, Moomal and Marvi were the best general combiners for tillers/plant, spike length, spike density, grains/spike, grain yield/plant and seed index. Whereas, the hybrids like SKD-1 x Mehran, Marvi x Mehran, Marvix Moomal and TD-I x SKD-I were the best specific combiners for majority of yield traits. Positive heterosis was expressed by the hybrid SKD-1 x Moomal for tillers per plant; TD-I x Moomal for spike length; TD-1 x SKD-I for grains per spike; Marvi x Mehran for spike density and Marvi x Moomal for seed index. The best parents and hybrids could be effectively utilized in hybridization and selection programmes and also for hybrid crop

  7. Dynamic metabolome profiling reveals significant metabolic changes during grain development of bread wheat (Triticum aestivum L.).

    Science.gov (United States)

    Zhen, Shoumin; Dong, Kun; Deng, Xiong; Zhou, Jiaxing; Xu, Xuexin; Han, Caixia; Zhang, Wenying; Xu, Yanhao; Wang, Zhimin; Yan, Yueming

    2016-08-01

    Metabolites in wheat grains greatly influence nutritional values. Wheat provides proteins, minerals, B-group vitamins and dietary fiber to humans. These metabolites are important to human health. However, the metabolome of the grain during the development of bread wheat has not been studied so far. In this work the first dynamic metabolome of the developing grain of the elite Chinese bread wheat cultivar Zhongmai 175 was analyzed, using non-targeted gas chromatography/mass spectrometry (GC/MS) for metabolite profiling. In total, 74 metabolites were identified over the grain developmental stages. Metabolite-metabolite correlation analysis revealed that the metabolism of amino acids, carbohydrates, organic acids, amines and lipids was interrelated. An integrated metabolic map revealed a distinct regulatory profile. The results provide information that can be used by metabolic engineers and molecular breeders to improve wheat grain quality. The present metabolome approach identified dynamic changes in metabolite levels, and correlations among such levels, in developing seeds. The comprehensive metabolic map may be useful when breeding programs seek to improve grain quality. The work highlights the utility of GC/MS-based metabolomics, in conjunction with univariate and multivariate data analysis, when it is sought to understand metabolic changes in developing seeds. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  8. Development and characterization of a new TILLING population of common bread wheat (Triticum aestivum L..

    Directory of Open Access Journals (Sweden)

    Liang Chen

    Full Text Available Mutagenesis is an important tool in crop improvement. However, the hexaploid genome of wheat (Triticum aestivum L. presents problems in identifying desirable genetic changes based on phenotypic screening due to gene redundancy. TILLING (Targeting Induced Local Lesions IN Genomes, a powerful reverse genetic strategy that allows the detection of induced point mutations in individuals of the mutagenized populations, can address the major challenge of linking sequence information to the biological function of genes and can also identify novel variation for crop breeding. Wheat is especially well-suited for TILLING due to the high mutation densities tolerated by polyploids. However, only a few wheat TILLING populations are currently available in the world, which is far from satisfying the requirement of researchers and breeders in different growing environments. In addition, current TILLING screening protocols require costly fluorescence detection systems, limiting their use, especially in developing countries. We developed a new TILLING resource comprising 2610 M(2 mutants in a common wheat cultivar 'Jinmai 47'. Numerous phenotypes with altered morphological and agronomic traits were observed from the M(2 and M(3 lines in the field. To simplify the procedure and decrease costs, we use unlabeled primers and either non-denaturing polyacrylamide gels or agarose gels for mutation detection. The value of this new resource was tested using PCR with RAPD and Intron-spliced junction (ISJ primers, and also TILLING in three selected candidate genes, in 300 and 512 mutant lines, revealing high mutation densities of 1/34 kb by RAPD/ISJ analysis and 1/47 kb by TILLING. In total, 31 novel alleles were identified in the 3 targeted genes and confirmed by sequencing. The results indicate that this mutant population represents a useful resource for the wheat research community. We hope that the use of this reverse genetics resource will provide novel allelic

  9. Comparative Analysis of Phenolic Compound Characterization and Their Biosynthesis Genes between Two Diverse Bread Wheat (Triticum aestivum) Varieties Differing for Chapatti (Unleavened Flat Bread) Quality.

    Science.gov (United States)

    Sharma, Monica; Sandhir, Rajat; Singh, Anuradha; Kumar, Pankaj; Mishra, Ankita; Jachak, Sanjay; Singh, Sukhvinder P; Singh, Jagdeep; Roy, Joy

    2016-01-01

    Phenolic compounds (PCs) affect the bread quality and can also affect the other types of end-use food products such as chapatti (unleavened flat bread), now globally recognized wheat-based food product. The detailed analysis of PCs and their biosynthesis genes in diverse bread wheat ( Triticum aestivum ) varieties differing for chapatti quality have not been studied. In this study, the identification and quantification of PCs using UPLC-QTOF-MS and/or MS/MS and functional genomics techniques such as microarrays and qRT-PCR of their biosynthesis genes have been studied in a good chapatti variety, "C 306" and a poor chapatti variety, "Sonalika." About 80% (69/87) of plant phenolic compounds were tentatively identified in these varieties. Nine PCs (hinokinin, coutaric acid, fertaric acid, p-coumaroylqunic acid, kaempferide, isorhamnetin, epigallocatechin gallate, methyl isoorientin-2'-O-rhamnoside, and cyanidin-3-rutinoside) were identified only in the good chapatti variety and four PCs (tricin, apigenindin, quercetin-3-O-glucuronide, and myricetin-3-glucoside) in the poor chapatti variety. Therefore, about 20% of the identified PCs are unique to each other and may be "variety or genotype" specific PCs. Fourteen PCs used for quantification showed high variation between the varieties. The microarray data of 44 phenolic compound biosynthesis genes and 17 of them on qRT-PCR showed variation in expression level during seed development and majority of them showed low expression in the good chapatti variety. The expression pattern in the good chapatti variety was largely in agreement with that of phenolic compounds. The level of variation of 12 genes was high between the good and poor chapatti quality varieties and has potential in development of markers. The information generated in this study can be extended onto a larger germplasm set for development of molecular markers using QTL and/or association mapping approaches for their application in wheat breeding.

  10. Comparative Analysis of Phenolic Compound Characterization and Their Biosynthesis Genes between Two Diverse Bread Wheat (Triticum aestivum) Varieties Differing for Chapatti (Unleavened Flat Bread) Quality

    Science.gov (United States)

    Sharma, Monica; Sandhir, Rajat; Singh, Anuradha; Kumar, Pankaj; Mishra, Ankita; Jachak, Sanjay; Singh, Sukhvinder P.; Singh, Jagdeep; Roy, Joy

    2016-01-01

    Phenolic compounds (PCs) affect the bread quality and can also affect the other types of end-use food products such as chapatti (unleavened flat bread), now globally recognized wheat-based food product. The detailed analysis of PCs and their biosynthesis genes in diverse bread wheat (Triticum aestivum) varieties differing for chapatti quality have not been studied. In this study, the identification and quantification of PCs using UPLC-QTOF-MS and/or MS/MS and functional genomics techniques such as microarrays and qRT-PCR of their biosynthesis genes have been studied in a good chapatti variety, “C 306” and a poor chapatti variety, “Sonalika.” About 80% (69/87) of plant phenolic compounds were tentatively identified in these varieties. Nine PCs (hinokinin, coutaric acid, fertaric acid, p-coumaroylqunic acid, kaempferide, isorhamnetin, epigallocatechin gallate, methyl isoorientin-2′-O-rhamnoside, and cyanidin-3-rutinoside) were identified only in the good chapatti variety and four PCs (tricin, apigenindin, quercetin-3-O-glucuronide, and myricetin-3-glucoside) in the poor chapatti variety. Therefore, about 20% of the identified PCs are unique to each other and may be “variety or genotype” specific PCs. Fourteen PCs used for quantification showed high variation between the varieties. The microarray data of 44 phenolic compound biosynthesis genes and 17 of them on qRT-PCR showed variation in expression level during seed development and majority of them showed low expression in the good chapatti variety. The expression pattern in the good chapatti variety was largely in agreement with that of phenolic compounds. The level of variation of 12 genes was high between the good and poor chapatti quality varieties and has potential in development of markers. The information generated in this study can be extended onto a larger germplasm set for development of molecular markers using QTL and/or association mapping approaches for their application in wheat breeding

  11. Determination of Main Plant Sterols in Turkish Bread Wheat (Triticum aestivum L. by GC-MS

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    Halil Erdem

    2017-07-01

    Full Text Available Plant sterols are belong to triterpenes family of natural products which includes more than 200 different types of plant sterols and more than 4000 other types of triterpenes. The optimization of method, specially the derivatization step as well as the corresponding analytical validation, is the main goal of this study. The optimum temperature, time and reagent volume of derivatization step were obtained at 60°C, 60 minutes and 50 µL, respectively. A rapid and sensitive gas chromatographic–mass spectrometric method was developed and validated for quantitative analysis of the most common plant sterols (β-sitosterol, campesterol and stigmasterol in 20 Turkish bread wheat cultivars using GC-MS-SIM. Separation of β-cholestanol (I.S, campesterol, stigmasterol and β-sitosterol was achieved on Rxi (5Sil MS column (60 m×0.25 mm. The limits of detection for β-sitosterol, campesterol and stigmasterol were 0.074, 0.054 and 0.064 mg kg-1, respectively with RSD ≤ 0.66%. The obtained concentrations of campesterol, stigmasterol and β-sitosterol from 20 Turkish bread wheat cultivars ranged from: 15.30 to 76.02, 4.27 to 23.23 and 303.21 to 682.66 mg kg-1, respectively.

  12. [Resistance of bread wheat (Triticum aestivum L.) to preharvest sprouting: an association analysis].

    Science.gov (United States)

    Mart'ianov, S P; Dobrotvorskaia, T V

    2012-10-01

    A statistical analysis of the data about 1422 bread wheat accessions with estimated preharvest sprouting was carried out. Close associations of preharvest sprouting resistance with the grain color and with resistance to Fusarium head blight were revealed, as well as weak, but statistically significant, associations with the type of development, awnedness, and reduced height genes Rht-B1 and Rht-D1 (insensitive to gibberellin GA3). The pedigree analysis showed that the cluster structures of the gene pools of the North American red-grained and white-grained varieties are practically identical. In both groups, varieties that are resistant to preharvest sprouting differ from susceptible ones in the percentage of the contributions of the Crimean and Mediterranean landraces. Resistance is associated with a high contribution by the Crimean landrace and susceptibility is associated with a high contribution by the Mediterranean landrace.

  13. The influence of cultivar, year and nitrogen supply on quality parameters of bread wheat (Triticum aestivum. L

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    Đurić Veselinka

    2006-01-01

    Full Text Available Field experiments with 3 winter wheat (Triticum, aestivum. L; Lasta, Sremica and Pobeda was applied nitrogen (rate N as follows: 0, 60, 120 and 180 kg Nha-1 from 2000 to 2002. The varieties differed in their biological and production characteristics as well as in technological quality. The analyzed samples belonged to the international ISDV (Internationale Stickstoff Dauer Versuche stationary field trial established at the Rimski Šančevi Experiment Field of the Institute of Field and Vegetable Crops in Novi Sad. Improvement of end use quality in winter wheat depends on thorough understanding of the influences of environment, variety, and their interaction. Grain protein content (GPC, sedimentation value (SED, energy dough, Hagberg falling number (HFN and bread crumb quality number were measured. Highly significant differences were detected among the environments (A, rate N (B and varieties (C for each of the quality variables. Both variety (V and environment (E had a significant effect on quality traits. Significant Vx E interactions indicated that quality trait evaluations must be undertaken for environments. The most influence on protein content and sedimentation value have been climatitic condition. According to lot of environment influence on falling number and dow energy the main part of variance it is genotype and phenotype variability. .

  14. Genetic diversity and linkage disequilibrium in Chinese bread wheat (Triticum aestivum L.) revealed by SSR markers.

    Science.gov (United States)

    Hao, Chenyang; Wang, Lanfen; Ge, Hongmei; Dong, Yuchen; Zhang, Xueyong

    2011-02-18

    Two hundred and fifty bread wheat lines, mainly Chinese mini core accessions, were assayed for polymorphism and linkage disequilibrium (LD) based on 512 whole-genome microsatellite loci representing a mean marker density of 5.1 cM. A total of 6,724 alleles ranging from 1 to 49 per locus were identified in all collections. The mean PIC value was 0.650, ranging from 0 to 0.965. Population structure and principal coordinate analysis revealed that landraces and modern varieties were two relatively independent genetic sub-groups. Landraces had a higher allelic diversity than modern varieties with respect to both genomes and chromosomes in terms of total number of alleles and allelic richness. 3,833 (57.0%) and 2,788 (41.5%) rare alleles with frequencies of varieties displayed a wider average LD decay across the whole genome for locus pairs with r(2)>0.05 (Pvarieties. LD decay distances were also somewhat different for each of the 21 chromosomes, being higher for most of the chromosomes in modern varieties (<5 ∼ 25 cM) compared to landraces (<5 ∼ 15 cM), presumably indicating the influences of domestication and breeding. This study facilitates predicting the marker density required to effectively associate genotypes with traits in Chinese wheat genetic resources.

  15. Quantitative structure analysis of genetic diversity among spring bread wheats (Triticum aestivum L.) from different geographical regions.

    Science.gov (United States)

    Hai, Lin; Wagner, Carola; Friedt, Wolfgang

    2007-07-01

    Genetic diversity in spring bread wheat (T. aestivum L.) was studied in a total of 69 accessions. For this purpose, 52 microsatellite (SSR) markers were used and a total of 406 alleles were detected, of which 182 (44.8%) occurred at a frequency of bread wheats was H ( e ) = 0.65. A comparatively higher diversity was observed between wheat varieties from Southern European countries (Austria/Switzerland, Portugal/Spain) corresponding to those from other regions.

  16. GENETIC DIVERSITY OF WINTER BREAD WHEAT (Triticum aestivum L. ssp. vulgare

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    Sonja Petrović

    2011-06-01

    Full Text Available Diversity was analyzed based on agronomic and morphologic traits and molecular data. The main objectives of this study were: 1. to estimate genetic diversity of wheat germplasm using agronomic and morphologic traits and molecular markers, 2. to investigate the existence of genetic erosion within tested wheat germplasm, 3. to explore potential utilization of combination of agronomic, morphologic and molecular markers in plant breeding. Forty winter bread wheat varieties were used originating from Croatia, Austria, France, Italy and Russia. Field trial was conducted during two vegetation years (2007/2008, 2008/2009 in three replications according to randomized block design. Ten traits were included in agronomic and morphologic analysis. Composition of high molecular weight glutenin subunits (HMW GS was evaluated for 16 varieties, whereas literature data are used for the rest. Starch composition analysis was based on amylose and amylopectin isolation, their quantity and ratio. For the SSR analysis 26 microsatellite primers were used, and for the AFLP analysis four primer combinations. Statistical analysis was performed using SAS Software 9.1.3, NTSYS ver.2.2., Arlequin ver2.0. and Powermarker ver.3.25. Analyzed varieties displayed highly significant differences (p<0,001 for all agronomic traits and for amylose/amylopectin ratio. High variability of HMW GS was found among varieties. Estimation of genetic diversity based on morphologic and molecular data were used to construct dendograms. AMOVA was used to evaluate variability based on molecular data. Genetic diversity was estimated among and within morphologic and molecular data. SSR and AFLP markers showed efficient discrimination power between highly related genotypes. Significant correlation was found out between two molecular methods which showed more accurate estimate of genetic diversity than by agronomic and morphologic data.

  17. Expression and functional analysis of TaASY1 during meiosis of bread wheat (Triticum aestivum

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    Langridge Peter

    2007-08-01

    Full Text Available Abstract Background Pairing and synapsis of homologous chromosomes is required for normal chromosome segregation and the exchange of genetic material via recombination during meiosis. Synapsis is complete at pachytene following the formation of a tri-partite proteinaceous structure known as the synaptonemal complex (SC. In yeast, HOP1 is essential for formation of the SC, and localises along chromosome axes during prophase I. Homologues in Arabidopsis (AtASY1, Brassica (BoASY1 and rice (OsPAIR2 have been isolated through analysis of mutants that display decreased fertility due to severely reduced synapsis of homologous chromosomes. Analysis of these genes has indicated that they play a similar role to HOP1 in pairing and formation of the SC through localisation to axial/lateral elements of the SC. Results The full length wheat cDNA and genomic clone, TaASY1, has been isolated, sequenced and characterised. TaASY1 is located on chromosome Group 5 and the open reading frame displays significant nucleotide sequence identity to OsPAIR2 (84% and AtASY1 (63%. Transcript and protein analysis showed that expression is largely restricted to meiotic tissue, with elevated levels during the stages of prophase I when pairing and synapsis of homologous chromosomes occur. Immunolocalisation using transmission electron microscopy showed TaASY1 interacts with chromatin that is associated with both axial elements before SC formation as well as lateral elements of formed SCs. Conclusion TaASY1 is a homologue of ScHOP1, AtASY1 and OsPAIR2 and is the first gene to be isolated from bread wheat that is involved in pairing and synapsis of homologous chromosomes.

  18. Analysis of diversity and linkage disequilibrium along chromosome 3B of bread wheat (Triticum aestivum L.).

    Science.gov (United States)

    Horvath, Aniko; Didier, Audrey; Koenig, Jean; Exbrayat, Florence; Charmet, Gilles; Balfourier, François

    2009-11-01

    A highly polymorphic core collection of bread wheat and a more narrow-based breeding material, gathered from pedigrees of seven modern cultivars, was analysed in order to compare genetic diversity indices and linkage disequilibrium (LD) patterns along the chromosome 3B with microsatellite (SSR) and Diversity Arrays Technology markers. Five ancestral gene pools could be identified within the core collection, indicating a strong geographical structure (Northwest Europe, Southeast Europe, CIMMYT-ICARDA group, Asia, Nepal). The breeding material showed a temporal structure, corresponding to different periods of breeding programmes [old varieties (from old landraces to 1919), semi-modern varieties (1920-1959), modern varieties (1960-2006)]. Basic statistics showed a higher genetic diversity in the core collection than in the breeding material, indicating a stronger selection pressure in this latter material. More generally, the chromosome 3B had a lower diversity than the whole B-genome. LD was weak in all studied materials. Amongst geographical groups, the CIMMYT-ICARDA pool presented the longest ranged LD in contrast to Asian accessions. In the breeding material, LD increased from old cultivars to modern varieties. Genitors of seven modern cultivars were found to be different; most marker pairs in significant LD were observed amongst genitors of Alexandre and Koreli varieties, indicating an important inbreeding effect. At low genetic distances (0-5 cM), the breeding material had higher LD than the core collection, but globally the two materials had similar values in all classes. Marker pairs in significant LD are generally observed around the centromere in both arms and at distal position on the short arm of the chromosome 3B.

  19. Bread wheat progenitors: Aegilops tauschii (DD genome) and Triticum dicoccoides (AABB genome) reveal differential antioxidative response under water stress.

    Science.gov (United States)

    Suneja, Yadhu; Gupta, Anil Kumar; Bains, Navtej Singh

    2017-01-01

    Antioxidant enzymes are known to play a significant role in scavenging reactive oxygen species and maintaining cellular homeostasis. Activity of four antioxidant enzymes viz., superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and glutathione reductase (GR) was examined in the flag leaves of nine Aegilops tauschii and three Triticum dicoccoides accessions along with two bread wheat cultivars under irrigated and rain-fed conditions. These accessions were shortlisted from a larger set on the basis of field performance for a set of morpho-physiological traits. At anthesis, significant differences were observed in enzyme activities in two environments. A 45% elevation in average GR activity was observed under rain-fed conditions. Genotypic variation was evident within each environment as well as in terms of response to stress environment. Aegilops tauschii accession 3769 (86% increase in SOD, 41% in CAT, 72% in APX, 48% in GR activity) and acc. 14096 (37% increase in SOD, 32% CAT, 25% APX, 42% GR) showed up-regulation in the activity of all the four studied antioxidant enzymes. Aegilops tauschii accessions-9809, 14189 and 14113 also seemed to have strong induction mechanism as elevated activity of at least three enzymes was observed in them under rain-fed conditions. T. dicoccoides , on the other hand, maintained active antioxidative machinery under irrigated condition with relatively lower induction under stress. A significant positive correlation (r = 0.760) was identified between change in the activity of CAT and GR under stress. Changes in plant height, spike length and grain weight were recorded under stress and non-stress conditions on the basis of which a cumulative tolerance index was deduced and accessions were ranked for drought tolerance. Overall, Ae. tauschii accession 3769, 14096, 14113 (DD-genome) and T. dicoccoides accession 7054 (AABB-genome) may be used as donors to combine beneficial stress adaptive traits of all the three sub

  20. Effect of gamma irradiation, evaporation retardants and transpiration suppressants on grain yield, nutrient uptake and moisture-use efficiency on bread wheat (Triticum aestivum)

    International Nuclear Information System (INIS)

    Dash, D.K.; Sen, Avijit; Misra, N.M.

    1988-01-01

    A field trial was conducted on 'Malaviya 37' bread wheat (Triticum aestivum Linn. emend. Fiori and Paol.) in 1982-83 and 1983-84. It included 4 dos es of gamma irradiation of seeds (0, 2.5, 4.5 and 6.5 kR) and 5 treatments of evaporation retardants and transpiration suppressants, viz. control, rice (Oryza sativa Linn.) straw, wheat straw, rice straw + phenyl mercuric acetate (150 ppm) and wheat straw + kaolin (6 per cent). Seed irradiation with gamma-rays at 6.5 kR and wheat straw + kaolin gave 11.76 and 61.37 per cent higher yield than the control respectively. For moisture-use efficiency and NPK uptake these treatments also showed the same trend. (author). 12 refs

  1. New winter hardy winter bread wheat cultivar (Triticum aestivum L. Voloshkova

    Directory of Open Access Journals (Sweden)

    Л. М. Голик

    2007-12-01

    Full Text Available Creation of Initial raw for breeding of winter wheat by change of the development type under low temperatures influence was described. Seeds of spring wheat were vernalized in aluminum weighting bottle. By using low temperatures at sawing of M2-6 at the begin ind of optimal terms of sawing of winter wheat, new winter-hardy variety of Voloshkova was bred.

  2. Sowing terms of winter bread wheat variety-innovations (Triticum aestivum L. in the conditions of change of climate

    Directory of Open Access Journals (Sweden)

    О. Л. Дергачов

    2010-10-01

    Full Text Available Results of studying of influence of sowing terms on productivity and indices of quality of grain of winter bread wheat variety-innovations of V.M. Remeslo Myronivka Institute of Wheat of NAAS of Ukraine in the conditions of Right-bank Forest-steppe are shown. Negative correlation of productivity of varieties on average temperature of air during the sowing period is shown.

  3. Quality of grain and flour of foreign bread wheat cultivars (Triticum aestivum L. under the conditions of south Dobrudzha region

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    P. Chamurliyski

    2016-12-01

    Full Text Available Abstract. Dobrudzha Agricultural Institute One of the main directions of the breeding programs in common winter wheat, besides increasing productivity, is developing of cultivars with excellent baking properties. An important prerequisite for this is the involvement of new gene plasma of variable origin, which is adequate to the growing conditions and the desired breeding direction. The aim of investigation is study of some main properties related to the grain quality and the baking properties of bread wheat accessions of foreign origin under the conditions of the South Dobrudzha region. Twenty-five foreign bread wheat cultivars of various origins were investigated for a three year period. Cultivars Aglika, Enola, Pryaspa and Yantur were used as standards. Some indices related to the quality of grain and flour were analyzed at the Bread Making Laboratory of (DAI. The expression of the following parameters was followed: test weigh, % of protein, sedimentation, wet gluten yield, softening degree, pharinographic value, bread volume, and the quality index (QI was calculated. The cultivars, which demonstrated high grain quality, were the Romanian Faur, Moldovan Dobropolka, American Wahoo and the Ukrainian Zmina. Averaged for the three years, highest variation was found for the index pharinographic value. On the whole, the materials with origin from Romania, Ukraine and USA were characterized with high values of the quality indices. Cultivars Faur and Zmina can be successfully included in the breeding program of DAI for development of strong wheat varieties

  4. Characterization of new allele influencing flowering time in bread wheat introgressed from Triticum militinae

    Czech Academy of Sciences Publication Activity Database

    Ivaničová, Zuzana; Jakobson, I.; Reis, D.; Šafář, Jan; Milec, Zbyněk; Abrouk, Michael; Doležel, Jaroslav; Jarve, K.; Valárik, Miroslav

    2016-01-01

    Roč. 33, č. 5 (2016), s. 718-727 ISSN 1871-6784 R&D Projects: GA MŠk(CZ) LO1204; GA ČR(CZ) GA14-07164S Institutional support: RVO:61389030 Keywords : GENE-EXPRESSION * HEXAPLOID WHEAT * LIGHT QUALITY Subject RIV: EB - Genetics ; Molecular Biology Impact factor: 3.813, year: 2016

  5. Bread winter wheat breeding (Triticum aestivum L. using spring varieties genepool in forest-steppe Environments of Ukraine

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    В. С. Кочмарський

    2010-10-01

    Full Text Available It is concluded by investigations that wheat crossing of various development types between themselves cause increase of formbuilding process in hybrid progeny, promoting the selection of practically valuable recombinats. The genotypes which present the practical valuable by complex of adaptive traits and properties have been selected by phenotype stability in the breeding process. The new bread winter wheat variety Pamyati Remesla developed with participation of spring wheat variety Hja 22139 (Finland has been proposed for including it into the Register of Plant varieties of Ukraine adapted for use in Steppe, Forest- Steppe and Woodland of Ukraine since 2010.

  6. Validation of a 1DL earliness per se (eps) flowering QTL in bread wheat (Triticum aestivum).

    Science.gov (United States)

    Zikhali, Meluleki; Leverington-Waite, Michelle; Fish, Lesley; Simmonds, James; Orford, Simon; Wingen, Luzie U; Goram, Richard; Gosman, Nick; Bentley, Alison; Griffiths, Simon

    2014-01-01

    Vernalization, photoperiod and the relatively poorly defined earliness per se ( eps ) genes regulate flowering in plants. We report here the validation of a major eps quantitative trait locus (QTL) located on wheat 1DL using near isogenic lines (NILs). We used four independent pairs of NILs derived from a cross between Spark and Rialto winter wheat varieties, grown in both the field and controlled environments. NILs carrying the Spark allele, defined by QTL flanking markers Xgdm111 and Xbarc62 , consistently flowered 3-5 days earlier when fully vernalized relative to those with the Rialto. The effect was independent of photoperiod under field conditions, short days (10-h light), long days (16-h light) and very long days (20-h light). These results validate our original QTL identified using doubled haploid (DH) populations. This QTL represents variation maintained in elite north-western European winter wheat germplasm. The two DH lines used to develop the NILs, SR9 and SR23 enabled us to define the location of the 1DL QTL downstream of marker Xgdm111 . SR9 has the Spark 1DL arm while SR23 has a recombinant 1DL arm with the Spark allele from Xgdm111 to the distal end. Our work suggests that marker assisted selection of eps effects is feasible and useful even before the genes are cloned. This means eps genes can be defined and positionally cloned in the same way as the photoperiod and vernalization genes have been. This validation study is a first step towards fine mapping and eventually cloning the gene directly in hexaploid wheat.

  7. Identifying loci influencing grain number by microsatellite screening in bread wheat (Triticum aestivum L.).

    Science.gov (United States)

    Zhang, Dongling; Hao, Chenyang; Wang, Lanfen; Zhang, Xueyong

    2012-11-01

    Grain number (GN) is one of three major yield-related components in wheat. We used the Chinese wheat mini core collection to undertake a genome-wide association analysis of grain number using 531 SSR markers randomly located on all 21 chromosomes. Grain numbers of all accessions were measured in four trials, i.e. two environments in four growing seasons. Association analysis based on a mixed linear model (MLM) revealed that 27 SSR loci were significantly associated with mean GN (MGN) estimated by the best linear unbiased predictor (BLUP) method. These included numerous breeder favorable alleles with strong positive effects at 23 loci. Significant or extremely significant differences were detected on MGN between varieties conveying favored allele and varieties with other alleles. Moreover, statistical simulation showed that the favored alleles have additive genetic effects. Although modern varieties combined larger numbers of favored alleles, the numbers of favored alleles were not significantly different from those in landraces, especially those alleles contributing mostly to the phenotypic variation. These results indicate that there is still considerable genetic potential for use of markers for genome selection of GN for high yield in wheat.

  8. Ca2+/cation antiporters (CaCA: Identification, characterization and expression profiling in bread wheat (Triticum aestivum L.

    Directory of Open Access Journals (Sweden)

    Mehak Taneja

    2016-11-01

    Full Text Available The Ca2+/cation antiporters (CaCA superfamily proteins play vital function in Ca2+ ion homeostasis, which is an important event during development and defense response. Molecular characterization of these proteins has been performed in certain plants, but they are still not characterized in Triticum aestivum (bread wheat. Herein, we identified thirty four TaCaCA superfamily proteins, which were classified into TaCAX, TaCCX, TaNCL and TaMHX protein families based on their structural organization and evolutionary relation with earlier reported proteins. Since the T. aestivum comprises an allohexaploid genome, TaCaCA genes were derived from each A, B and D subgenome and homeologous chromosome (HC, except chromosome-group 1. Majority of genes were derived from more than one HCs in each family that were considered as homeologous genes (HGs due to their high similarity with each other. These HGs showed comparable gene and protein structures in terms of exon/intron organization and domain architecture. Majority of TaCaCA proteins comprised two Na_Ca_ex domains. However, TaNCLs consisted of an additional EF-hand domain with calcium binding motifs. Each TaCaCA protein family consisted of about ten transmembrane and two α-repeat regions with specifically conserved signature motifs except TaNCL, which had single α-repeat. Variable expression of most of the TaCaCA genes during various developmental stages suggested their specified role in development. However, constitutively high expression of a few genes like TaCAX1-A and TaNCL1-B indicated their role throughout the plant growth and development. The modulated expression of certain genes during biotic (fungal infections and abiotic stresses (heat, drought, salt suggested their role in stress response. Majority of TaCCX and TaNCL family genes were found highly affected during various abiotic stresses. However the role of individual gene needs to be established. The present study unfolded the opportunity

  9. Ca2+/Cation Antiporters (CaCA): Identification, Characterization and Expression Profiling in Bread Wheat (Triticum aestivum L.).

    Science.gov (United States)

    Taneja, Mehak; Tyagi, Shivi; Sharma, Shailesh; Upadhyay, Santosh Kumar

    2016-01-01

    The Ca 2+ /cation antiporters (CaCA) superfamily proteins play vital function in Ca 2+ ion homeostasis, which is an important event during development and defense response. Molecular characterization of these proteins has been performed in certain plants, but they are still not characterized in Triticum aestivum (bread wheat). Herein, we identified 34 TaCaCA superfamily proteins, which were classified into TaCAX, TaCCX, TaNCL, and TaMHX protein families based on their structural organization and evolutionary relation with earlier reported proteins. Since the T. aestivum comprises an allohexaploid genome, TaCaCA genes were derived from each A, B, and D subgenome and homeologous chromosome (HC), except chromosome-group 1. Majority of genes were derived from more than one HCs in each family that were considered as homeologous genes (HGs) due to their high similarity with each other. These HGs showed comparable gene and protein structures in terms of exon/intron organization and domain architecture. Majority of TaCaCA proteins comprised two Na_Ca_ex domains. However, TaNCLs consisted of an additional EF-hand domain with calcium binding motifs. Each TaCaCA protein family consisted of about 10 transmembrane and two α-repeat regions with specifically conserved signature motifs except TaNCL, which had single α-repeat. Variable expression of most of the TaCaCA genes during various developmental stages suggested their specified role in development. However, constitutively high expression of a few genes like TaCAX1-A and TaNCL1-B indicated their role throughout the plant growth and development. The modulated expression of certain genes during biotic (fungal infections) and abiotic stresses (heat, drought, salt) suggested their role in stress response. Majority of TaCCX and TaNCL family genes were found highly affected during various abiotic stresses. However, the role of individual gene needs to be established. The present study unfolded the opportunity for detail

  10. A chromosome-based draft sequence of the hexaploid bread wheat (Triticum aestivum) genome

    Czech Academy of Sciences Publication Activity Database

    Mayer, K. F. X.; Rogers, J.; Doležel, Jaroslav; Pozniak, C.; Feuillet, C.; Lukaszewski, A.J.; Sourdille, P.; Kubaláková, Marie; Čihalíková, Jarmila; Dubská, Zdeňka; Vrána, Jan; Šperková, Romana; Šimková, Hana; Choulet, F.; Stein, N.; Praud, S.

    2014-01-01

    Roč. 345, č. 6194 (2014) ISSN 0036-8075 R&D Projects: GA ČR GBP501/12/G090; GA ČR(CZ) GAP501/12/2554; GA MŠk(CZ) LO1204 Institutional support: RVO:61389030 Keywords : GENE-EXPRESSION * POLYPLOID WHEAT * AEGILOPS-TAUSCHII Subject RIV: EB - Genetics ; Molecular Biology Impact factor: 33.611, year: 2014 http://gateway.isiknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=Alerting&SrcApp=Alerting&DestApp=CCC&DestLinkType=FullRecord&UT=000339400700040

  11. The in silico identification and characterization of a bread wheat/Triticum militinae introgression line

    Czech Academy of Sciences Publication Activity Database

    Abrouk, Michael; Balcárková, Barbora; Šimková, Hana; Komínková, Eva; Martis, M.M.; Jakobson, I.; Timofejeva, L.; Rey, Elodie; Vrána, Jan; Kilian, A.; Jarve, K.; Doležel, Jaroslav; Valárik, Miroslav

    2017-01-01

    Roč. 15, č. 2 (2017), s. 249-256 ISSN 1467-7644 R&D Projects: GA MŠk(CZ) LO1204; GA ČR(CZ) GA14-07164S Institutional support: RVO:61389030 Keywords : crop improvement * powdery mildew * common wheat * chromosomes * genome * resistance * plant * recombination * evolution * barley * GenomeZipper * alien introgression * comparative analysis * chromosome rearrangement * chromosome translocation * linkage drag Subject RIV: EB - Gene tics ; Molecular Biology OBOR OECD: Plant sciences, botany Impact factor: 7.443, year: 2016

  12. Radiation-induced chromosome breakages in bread wheat (Triticum aestivum L.)

    International Nuclear Information System (INIS)

    Larik, A.S.

    1975-01-01

    Meiosis and pollen fertility were studied in the M 2 generation in four varieties of hexaploid wheat. Meiosis was characterized by the formation of interchange configurations, such as rings and chains of four chromosomes in several cells. Chromosomal aberrations showed linear relationship with gamma irradiation; 45 kR dose induced the highest chromosomal abnormalities. Most multivalents were interchange rings of four chromosomes. Translocations involving two pairs of homologous or nonhomologous chromosomes seemed to be higher in frequency than those involving more than two pairs of chromosomes. Anaphase abnormalities, such as laggards, bridges and fragments and unequal segregation of chromosomes, were frequently observed. Pollen fertility was considerably reduced in the M 2 plants arising form the treatments of higher doses of gamma rays because of the induced chromosome interchanges. (author)

  13. The application and implications of gamma radiation in bread wheat (Triticum aestivum)

    International Nuclear Information System (INIS)

    Gandapore, A.A.K.; Hasnain, S.M.; Sayal, O.U.

    1999-01-01

    The cultivars Khyber 87 (irrigated areas) and Pirsabak 91 (rainfed areas) of wheat were irradiated with varying level of gamma rays at Agriculture Research Institute, D.I. Khan during 1995-96. Observations were noted for plant height, tillers per plant, spikelets per spike, 1000-grain weight and grains yield per plant and found highly significant after analysis. Low level of radiation; 10 Krad and 15 Krad has shown some stimulation upon plant growth and yield, but slight higher level caused decline in mean value of corresponding character. Both varieties behaved different for quality and quantity attributes although radiation time and environmental factors were controlled. The overall performance of Pirsabak 91 was praiseworthy. Hence this variety is suggested to the farmers for multiplication and researchers for exploration

  14. Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: a focus on gas cell stabilization mechanisms.

    Science.gov (United States)

    Gerits, Lien R; Pareyt, Bram; Masure, Hanne G; Delcour, Jan A

    2015-04-01

    Lipopan F and Lecitase Ultra lipases were used in straight dough bread making to study how wheat lipids affect bread loaf volume (LV) and crumb structure setting. Lipase effects on LV were dose and dough piece weight dependent. The bread quality improving mechanisms exerted by endogenous lipids were studied in terms of gluten network strengthening, which indirectly stabilizes gas cells, and in terms of direct interfacial gas cell stabilization. Unlike diacetyl tartaric esters of mono- and diacylglycerols (DATEM, used as control), lipase use did not impact dough extensibility. The effect on dough extensibility was therefore related to its lipid composition at the start of mixing. Both lipases and DATEM strongly increase the levels of polar lipids in dough liquor and their availability for and potential accumulation at gas cell interfaces. Lipases form lysolipids that emulsify other lipids. We speculate that DATEM competes with (endogenous) polar lipids for interacting with gluten proteins. Copyright © 2014 Elsevier Ltd. All rights reserved.

  15. INDUCED GENETIC VARIABILITY AND SELECTION FOR HIGH YIELDING MUTANTS IN BREAD WHEAT(TRITICUM AESTIVUM L.)

    International Nuclear Information System (INIS)

    SOBIEH, S.EL-S.S.

    2007-01-01

    This study was conducted during the two winter seasons of 2004/2005 and 2005/2006 at the experimental farm belonging to Plant Research Department, Nuclear Research Centre, AEA, Egypt.The aim of this study is to determine the effect of gamma rays(150, 200 and 250 Gy) on means of yield and its attributes for exotic wheat variety (vir-25) and induction of genetic variability that permits to perform visual selection through the irradiated populations, as well as to determine difference in seed protein patterns between vir-25 parent variety and some selectants in M2 generation.The results showed that the different doses of gamma rays had non-significant effect on mean value of yield/plant and significant effect on mean values of it's attributes. 0n the other hand, the considered genetic variability was generated as result of applying gamma irradiation. The highest amount of induced genetic variability was detected for number of grains/ spike, spike length and number of spikes/plant. Additionally, these three traits exhibited strong association with grain yield/plant, hence, they were used as a criterion for selection.Some variant plants were selected from radiation treatment 250 Gy, with 2-10 spikes per plant.These variant plants exhibited increasing in spike length and number of gains/spike.The results also revealed that protein electrophoresis were varied in the number and position of bands from genotype to another and various genotypes share bands with molecular weights 31.4 and 3.2 KD.Many bands were found to be specific for the genotype and the nine wheat mutants were characterized by the presence of bands of molecular weights: 151.9, 125.7, 14.1 and 5.7 KD at M-167.4, 21.7 and 8.2 at M-299.7 KD at M-3136.1, 97.6, 49.8, 27.9 and 20.6 KD at M-4 135.2, 95.3 and 28.1 KD at M-5 135.5, 67.7, 47.1, 32.3, 21.9 and 9.6 KD at M-6 126.1, 112.1, 103.3, 58.8, 20.9 and 12.1 KD at M-7 127.7, 116.6, 93.9, 55.0 and 47.4 KD at M-8 141.7, 96.1, 79.8, 68.9, 42.1, 32.7, 22.0 and 13

  16. Molecular diversity of α-gliadin expressed genes in genetically contrasted spelt (Triticum aestivum ssp. spelta) accessions and comparison with bread wheat (T. aestivum ssp. aestivum) and related diploid Triticum and Aegilops species.

    Science.gov (United States)

    Dubois, Benjamin; Bertin, Pierre; Mingeot, Dominique

    2016-01-01

    The gluten proteins of cereals such as bread wheat ( Triticum aestivum ssp. aestivum ) and spelt ( T. aestivum ssp. spelta ) are responsible for celiac disease (CD). The α-gliadins constitute the most immunogenic class of gluten proteins as they include four main T-cell stimulatory epitopes that affect CD patients. Spelt has been less studied than bread wheat and could constitute a source of valuable diversity. The objective of this work was to study the genetic diversity of spelt α-gliadin transcripts and to compare it with those of bread wheat. Genotyping data from 85 spelt accessions obtained with 19 simple sequence repeat (SSR) markers were used to select 11 contrasted accessions, from which 446 full open reading frame α-gliadin genes were cloned and sequenced, which revealed a high allelic diversity. High variations among the accessions were highlighted, in terms of the proportion of α-gliadin sequences from each of the three genomes (A, B and D), and their composition in the four T-cell stimulatory epitopes. An accession from Tajikistan stood out, having a particularly high proportion of α-gliadins from the B genome and a low immunogenic content. Even if no clear separation between spelt and bread wheat sequences was shown, spelt α-gliadins displayed specific features concerning e.g. the frequencies of some amino acid substitutions. Given this observation and the variations in toxicity revealed in the spelt accessions in this study, the high genetic diversity held in spelt germplasm collections could be a valuable resource in the development of safer varieties for CD patients.

  17. Development of TaqMan probes targeting the four major celiac disease epitopes found in α-gliadin sequences of spelt (Triticum aestivum ssp. spelta) and bread wheat (Triticum aestivum ssp. aestivum).

    Science.gov (United States)

    Dubois, Benjamin; Bertin, Pierre; Muhovski, Yordan; Escarnot, Emmanuelle; Mingeot, Dominique

    2017-01-01

    Celiac disease (CD) is caused by specific sequences of gluten proteins found in cereals such as bread wheat ( Triticum aestivum ssp. aestivum ) and spelt ( T. aestivum ssp. spelta ). Among them, the α-gliadins display the highest immunogenicity, with four T-cell stimulatory epitopes. The toxicity of each epitope sequence can be reduced or even suppressed according to the allelic form of each sequence. One way to address the CD problem would be to make use of this allelic variability in breeding programs to develop safe varieties, but tools to track the presence of toxic epitopes are required. The objective of this study was to develop a tool to accurately detect and quantify the immunogenic content of expressed α-gliadins of spelt and bread wheat. Four TaqMan probes that only hybridize to the canonical-i.e. toxic-form of each of the four epitopes were developed and their specificity was demonstrated. Six TaqMan probes targeting stable reference genes were also developed and constitute a tool to normalize qPCR data. The probes were used to measure the epitope expression levels of 11 contrasted spelt accessions and three ancestral diploid accessions of bread wheat and spelt. A high expression variability was highlighted among epitopes and among accessions, especially in Asian spelts, which showed lower epitope expression levels than the other spelts. Some discrepancies were identified between the canonical epitope expression level and the global amount of expressed α-gliadins, which makes the designed TaqMan probes a useful tool to quantify the immunogenic potential independently of the global amount of expressed α-gliadins. The results obtained in this study provide useful tools to study the immunogenic potential of expressed α-gliadin sequences from Triticeae accessions such as spelt and bread wheat. The application of the designed probes to contrasted spelt accessions revealed a high variability and interesting low canonical epitope expression levels in the

  18. Variability in Indian bread wheat (Triticum aestivum L.) varieties differing in nitrogen efficiency as assessed by microsatellite markers.

    Science.gov (United States)

    Chandna, Ruby; Gupta, Sarika; Ahmad, Altaf; Iqbal, Muhammad; Prasad, Manoj

    2010-06-01

    Wheat (Triticum aestivum L.) is a staple food for half of the world. Its productivity and agronomical practices, especially for nitrogen supplementation, is governed by the nitrogen efficiency (NE) of the genotypes. We analyzed 16 popular cultivated Indian varieties of wheat for their NE and variability estimates using a set of 21 simple sequence repeat (SSR) markers, derived from each wheat chromosome. These genotypes were categorized into three groups, viz., low, moderate, and high nitrogen efficient. Of these 16 genotypes, we have reported six, eight, and two genotypes in high, moderate, and low NE categories, respectively. The differential NE in these genotypes was supported by nitrogen uptake and assimilation parameters. The values of average polymorphic information content and marker index for these SSR markers were estimated to be 0.32 and 0.59, respectively. The genetic similarity coefficient for all possible pairs of varieties ranged from 0.41 to 0.76, indicating the presence of considerable range of genetic diversity at molecular level. The dendrogram prepared on the basis of unweighted pair-group method of arithmetic average algorithm grouped the 16 wheat varieties into three major clusters. The clustering was strongly supported by high bootstrap values. The distribution of the varieties in different clusters and subclusters appeared to be related to their variability in NE parameter that was scored. Genetically diverse parents were identified that could potentially be used for their desirable characteristics in breeding programs for improvement of NE in wheat.

  19. Transcript-specific, single-nucleotide polymorphism discovery and linkage analysis in hexaploid bread wheat (Triticum aestivum L.).

    Science.gov (United States)

    Allen, Alexandra M; Barker, Gary L A; Berry, Simon T; Coghill, Jane A; Gwilliam, Rhian; Kirby, Susan; Robinson, Phil; Brenchley, Rachel C; D'Amore, Rosalinda; McKenzie, Neil; Waite, Darren; Hall, Anthony; Bevan, Michael; Hall, Neil; Edwards, Keith J

    2011-12-01

    Food security is a global concern and substantial yield increases in cereal crops are required to feed the growing world population. Wheat is one of the three most important crops for human and livestock feed. However, the complexity of the genome coupled with a decline in genetic diversity within modern elite cultivars has hindered the application of marker-assisted selection (MAS) in breeding programmes. A crucial step in the successful application of MAS in breeding programmes is the development of cheap and easy to use molecular markers, such as single-nucleotide polymorphisms. To mine selected elite wheat germplasm for intervarietal single-nucleotide polymorphisms, we have used expressed sequence tags derived from public sequencing programmes and next-generation sequencing of normalized wheat complementary DNA libraries, in combination with a novel sequence alignment and assembly approach. Here, we describe the development and validation of a panel of 1114 single-nucleotide polymorphisms in hexaploid bread wheat using competitive allele-specific polymerase chain reaction genotyping technology. We report the genotyping results of these markers on 23 wheat varieties, selected to represent a broad cross-section of wheat germplasm including a number of elite UK varieties. Finally, we show that, using relatively simple technology, it is possible to rapidly generate a linkage map containing several hundred single-nucleotide polymorphism markers in the doubled haploid mapping population of Avalon × Cadenza. © 2011 The Authors. Plant Biotechnology Journal © 2011 Society for Experimental Biology, Association of Applied Biologists and Blackwell Publishing Ltd.

  20. Genome-Wide Association Study Reveals Novel Genes Associated with Culm Cellulose Content in Bread Wheat (Triticum aestivum, L.

    Directory of Open Access Journals (Sweden)

    Simerjeet Kaur

    2017-11-01

    Full Text Available Plant cell wall formation is a complex, coordinated and developmentally regulated process. Cellulose is the most dominant constituent of plant cell walls. Because of its paracrystalline structure, cellulose is the main determinant of mechanical strength of plant tissues. As the most abundant polysaccharide on earth, it is also the focus of cellulosic biofuel industry. To reduce culm lodging in wheat and for improved ethanol production, delineation of the variation for stem cellulose content could prove useful. We present results on the analysis of the stem cellulose content of 288 diverse wheat accessions and its genome-wide association study (GWAS. Cellulose concentration ranged from 35 to 52% (w/w. Cellulose content was normally distributed in the accessions around a mean and median of 45% (w/w. Genome-wide marker-trait association study using 21,073 SNPs helped identify nine SNPs that were associated (p < 1E-05 with cellulose content. Four strongly associated (p < 8.17E-05 SNP markers were linked to wheat unigenes, which included β-tubulin, Auxin-induced protein 5NG4, and a putative transmembrane protein of unknown function. These genes may be directly or indirectly involved in the formation of cellulose in wheat culms. GWAS results from this study have the potential for genetic manipulation of cellulose content in bread wheat and other small grain cereals to enhance culm strength and improve biofuel production.

  1. Genetic variability, path-coefficient and correlation studies in twenty elite bread-wheat (triticum aestivum L.) lines

    International Nuclear Information System (INIS)

    Mujahid, M.Y.; Asif, M.; Ahmad, I.; Kisana, N.A.; Ahmad, Z.; Asim, M.

    2005-01-01

    Twenty bread-wheat elite lines of diverse origin, developed by various research institutes in the country, were tested and evaluated at National Agricultural Research Centre (NARC) under optimum irrigated conditions. Significant variation was observed for all the traits studied viz: days to heading, days to maturity, kernel weight, test weight and grain yield. Genotypic and phenotypic correlations were computed and the direct and indirect contributions of each trait towards grain-yield were determined. Grain-yield showed significant association with test weight and kernel weight. Direct positive effects of kernel weight and test weight towards grain-yield suggest the effectiveness of these traits to select and identify the desirable wheat- genotypes for a target environment. (author)

  2. Novel Structural and Functional Motifs in cellulose synthase (CesA Genes of Bread Wheat (Triticum aestivum, L..

    Directory of Open Access Journals (Sweden)

    Simerjeet Kaur

    Full Text Available Cellulose is the primary determinant of mechanical strength in plant tissues. Late-season lodging is inversely related to the amount of cellulose in a unit length of the stem. Wheat is the most widely grown of all the crops globally, yet information on its CesA gene family is limited. We have identified 22 CesA genes from bread wheat, which include homoeologs from each of the three genomes, and named them as TaCesAXA, TaCesAXB or TaCesAXD, where X denotes the gene number and the last suffix stands for the respective genome. Sequence analyses of the CESA proteins from wheat and their orthologs from barley, maize, rice, and several dicot species (Arabidopsis, beet, cotton, poplar, potato, rose gum and soybean revealed motifs unique to monocots (Poales or dicots. Novel structural motifs CQIC and SVICEXWFA were identified, which distinguished the CESAs involved in the formation of primary and secondary cell wall (PCW and SCW in all the species. We also identified several new motifs specific to monocots or dicots. The conserved motifs identified in this study possibly play functional roles specific to PCW or SCW formation. The new insights from this study advance our knowledge about the structure, function and evolution of the CesA family in plants in general and wheat in particular. This information will be useful in improving culm strength to reduce lodging or alter wall composition to improve biofuel production.

  3. [Analysis of diversity of Russian and Ukrainian bread wheat (Triticum aestivum L.) cultivars for high-molecular-weight glutenin subunits].

    Science.gov (United States)

    Dobrotvorskaia, T V; Martynov, S P

    2011-07-01

    The allelic diversity of high-moleculat-weght glutenin subunits (H WIGS) in Russian and Ukrainian bread wheat cultivars was analyzed. The diversity of spring wheat cultivars for alleles of the Glu-1 loci is characterized by medium values of the polymorphism index (polymorphism information content, PlC), and in winter wheats it varies from high at the Glu-A1 locus to low at the Glu-D1 locus. The spring and winter cultivars differ significantly in the frequencies of alleles of the glutenin loci. The combination of the Glu-A1b, Glu-B1c, and Glu-D1a alleles prevails among the spring cultivars, and the combination of the Glu-A1a, Glu-B1c, and Glu-D1d alleles prevails among the winter cultivars. The distribution of the Glu-1 alleles significantly depends on the moisture and heat supply in the region of origin of the cultivars. Drought resistance is associated with the Glu-D1a allele in the spring wheat and with the Glu-B1b allele in the winter wheat. The sources of the Glu-1 alleles were identified in the spring and wheat cultivars. The analysis of independence of the distribution of the spring and winter cultivars by the market classes and by the alleles of the HMWGS loci showed a highly significant association of the alleles of three Glu-1 loci with the market classes in foreign cultivars and independence or a weak association in the Russian and Ukrainian cultivars. This seems to be due to the absence of a statistically substantiated system of classification of the domestic cultivars on the basis of their quality.

  4. A haplotype specific to North European wheat (Triticum aestivum L.)

    Czech Academy of Sciences Publication Activity Database

    Tsombalova, J.; Karafiátová, Miroslava; Vrána, Jan; Kubaláková, Marie; Peusa, H.; Jakobson, I.; Jarve, M.; Valárik, Miroslav; Doležel, Jaroslav; Jarve, K.

    2017-01-01

    Roč. 64, č. 4 (2017), s. 653-664 ISSN 0925-9864 R&D Projects: GA MŠk(CZ) LO1204; GA ČR(CZ) GA14-07164S Institutional support: RVO:61389030 Keywords : bread wheat * genetic diversity * polyploid wheat * introgression lines * molecular analysis * tetraploid wheat * hexaploid wheat * powdery mildew * spelta l. * map * Common wheat * Triticum aestivum L * Spelt * Triticum spelta L * Chromosome 4A * Zero alleles * Haplotype * Linkage disequilibrium Subject RIV: EB - Genetics ; Molecular Biology OBOR OECD: Plant sciences, botany Impact factor: 1.294, year: 2016

  5. Heat-induced regulation of antioxidant defense system and nutrient accumulation in hexaploid bread wheat (triticum aestivum l.)

    International Nuclear Information System (INIS)

    Zia, M.A.; Ashraf, M.; Akram, A.

    2014-01-01

    Ten cultivars (five registered S-24, Inqlab-91, Saher-2006, Fsd-2008, and Lasani, and five candidate cultivars P.B-18, M.P-65, S.H-20, AARI-10, and G.A-20) of spring wheat (Triticum aestivum L.) were examined for high temperature stress tolerance. Plants were grown in soil filled pots in the Botanical Garden of the Department of Botany University of Agriculture Faisalabad, Pakistan. Three different temperature regimes (30, 40 and 50 degree C) were applied at two different growth stages (tillering and boot) for three temperature durations 30, 60 and 90 min in a growth chamber. The leaf and root samples were collected after two weeks of temperature treatment and then analyzed for enzymatic and non-enzymatic antioxidants as well as inorganic nutrients (N, P, K+, Ca2+). At the end, data obtained were statistically analyzed to distinguish heat tolerant from non-tolerant wheat cultivars. After appraisal of growth, antioxidant defense system and uptake of nutrients it was found that cvs. S-24, Inqlab-91, Saher-2006, Fsd-2008, Lasani and G.A-20 exhibited better thermo-tolerance capabilities than the other wheat cultivars (P.B-18, M.P-65, S.H-20, AARI-10). Among the thermo-tolerant wheat cultivars, G.A-20 and Lasani were superior in maintaining shoot fresh weights and shoot length, high antioxidant activities and better nutrient uptake at both tillering and boot stages. The response of all cultivars to heat stress applied at the tillering stage or boot stage was almost the same. (author)

  6. Evaluation of the Effect of Crop Rotations on Yield and Yield Components of Bread Wheat (Triticum aestivum L. cv. Darya)

    OpenAIRE

    H. A. Fallahi; U. Mahmadyarov; H. Sabouri; M. Ezat-Ahmadi4

    2013-01-01

    Grain yield in wheat is influenced directly and indirectly by other plant characteristics. One of the main goals in wheat breeding programs is increase of grain yield. Considering the role of crop rotation in increasing grain yield, and in order to study the difference between crop rotations for wheat yield and yield components (Darya cultivar), an experiment was conducted with six rotation treatments (wheat-chickpea-wheat, wheat-cotton-wheat, wheat-watermelon-wheat, wheat-wheat-wheat, wheat-...

  7. Study of Yield and Effective Traits in Bread Wheat Recombinant Inbred Lines (Triticum aestivum L. under Water Deficit Condition

    Directory of Open Access Journals (Sweden)

    S. Mohammad zadeh

    2013-11-01

    Full Text Available The effects some traits on seed yield of recombinant inbred lines of wheat under water deficit stress was studied. This research was done at the Agricultural Research Stations, Islamic Azad University, Tabriz Branch in 2010- 2011. 28 recombinant inbred lines of wheat bread with two parents (Norstar and Zagros in split plot experiment based on a randomized complete block design with three replications at two irrigation levels (70 and 140 mm evaporation from pan class A were studied. Analysis of variance indicated a significant genetic differences in all traits under study among the lines. Lines No. 32, 163 and 182 produced highest yield under both irrigation levels. Number of spikes, grains per spike and harvest index had the highest positive correlation with grain yield. Path analysis based on stepwise regression showed that under the normal irrigation conditions, number spike (0.556, number of grains per spike (0.278, weight of 1000 grain (0.259 and the drought stress number spike (0.430, straw yield (0.276 and peduncle length (0.323 had the most direct and positive effect on yield respectively.

  8. Characterization of a Wheat Breeders' Array suitable for high-throughput SNP genotyping of global accessions of hexaploid bread wheat (Triticum aestivum).

    Science.gov (United States)

    Allen, Alexandra M; Winfield, Mark O; Burridge, Amanda J; Downie, Rowena C; Benbow, Harriet R; Barker, Gary L A; Wilkinson, Paul A; Coghill, Jane; Waterfall, Christy; Davassi, Alessandro; Scopes, Geoff; Pirani, Ali; Webster, Teresa; Brew, Fiona; Bloor, Claire; Griffiths, Simon; Bentley, Alison R; Alda, Mark; Jack, Peter; Phillips, Andrew L; Edwards, Keith J

    2017-03-01

    Targeted selection and inbreeding have resulted in a lack of genetic diversity in elite hexaploid bread wheat accessions. Reduced diversity can be a limiting factor in the breeding of high yielding varieties and crucially can mean reduced resilience in the face of changing climate and resource pressures. Recent technological advances have enabled the development of molecular markers for use in the assessment and utilization of genetic diversity in hexaploid wheat. Starting with a large collection of 819 571 previously characterized wheat markers, here we describe the identification of 35 143 single nucleotide polymorphism-based markers, which are highly suited to the genotyping of elite hexaploid wheat accessions. To assess their suitability, the markers have been validated using a commercial high-density Affymetrix Axiom ® genotyping array (the Wheat Breeders' Array), in a high-throughput 384 microplate configuration, to characterize a diverse global collection of wheat accessions including landraces and elite lines derived from commercial breeding communities. We demonstrate that the Wheat Breeders' Array is also suitable for generating high-density genetic maps of previously uncharacterized populations and for characterizing novel genetic diversity produced by mutagenesis. To facilitate the use of the array by the wheat community, the markers, the associated sequence and the genotype information have been made available through the interactive web site 'CerealsDB'. © 2016 The Authors. Plant Biotechnology Journal published by Society for Experimental Biology and The Association of Applied Biologists and John Wiley & Sons Ltd.

  9. De novo assembly and comparative analysis of the transcriptome of embryogenic callus formation in bread wheat (Triticum aestivum L.).

    Science.gov (United States)

    Chu, Zongli; Chen, Junying; Sun, Junyan; Dong, Zhongdong; Yang, Xia; Wang, Ying; Xu, Haixia; Zhang, Xiaoke; Chen, Feng; Cui, Dangqun

    2017-12-19

    During asexual reproduction the embryogenic callus can differentiate into a new plantlet, offering great potential for fostering in vitro culture efficiency in plants. The immature embryos (IMEs) of wheat (Triticum aestivum L.) are more easily able to generate embryogenic callus than mature embryos (MEs). To understand the molecular process of embryogenic callus formation in wheat, de novo transcriptome sequencing was used to generate transcriptome sequences from calli derived from IMEs and MEs after 3d, 6d, or 15d of culture (DC). In total, 155 million high quality paired-end reads were obtained from the 6 cDNA libraries. Our de novo assembly generated 142,221 unigenes, of which 59,976 (42.17%) were annotated with a significant Blastx against nr, Pfam, Swissprot, KOG, KEGG, GO and COG/KOG databases. Comparative transcriptome analysis indicated that a total of 5194 differentially expressed genes (DEGs) were identified in the comparisons of IME vs. ME at the three stages, including 3181, 2085 and 1468 DEGs at 3, 6 and 15 DC, respectively. Of them, 283 overlapped in all the three comparisons. Furthermore, 4731 DEGs were identified in the comparisons between stages in IMEs and MEs. Functional analysis revealed that 271transcription factor (TF) genes (10 overlapped in all 3 comparisons of IME vs. ME) and 346 somatic embryogenesis related genes (SSEGs; 35 overlapped in all 3 comparisons of IME vs. ME) were differentially expressed in at least one comparison of IME vs. ME. In addition, of the 283 overlapped DEGs in the 3 comparisons of IME vs. ME, excluding the SSEGs and TFs, 39 possessed a higher rate of involvement in biological processes relating to response to stimuli, in multi-organism processes, reproductive processes and reproduction. Furthermore, 7 were simultaneously differentially expressed in the 2 comparisons between the stages in IMEs, but not MEs, suggesting that they may be related to embryogenic callus formation. The expression levels of genes, which

  10. Delimitation of the Earliness per se D1 (Eps-D1) flowering gene to a subtelomeric chromosomal deletion in bread wheat (Triticum aestivum)

    Science.gov (United States)

    Zikhali, Meluleki; Wingen, Luzie U.; Griffiths, Simon

    2016-01-01

    Earliness per se (Eps) genes account for the variation in flowering time when vernalization and photoperiod requirements are satisfied. Genomics and bioinformatics approaches were used to describe allelic variation for 40 Triticum aestivum genes predicted, by synteny with Brachypodium distachyon, to be in the 1DL Eps region. Re-sequencing 1DL genes revealed that varieties carrying early heading alleles at this locus, Spark and Cadenza, carry a subtelomeric deletion including several genes. The equivalent region in Rialto and Avalon is intact. A bimodal distribution in the segregating Spark X Rialto single seed descent (SSD) populations enabled the 1DL QTL to be defined as a discrete Mendelian factor, which we named Eps-D1. Near isogenic lines (NILs) and NIL derived key recombinants between markers flanking Eps-D1 suggest that the 1DL deletion contains the gene(s) underlying Eps-D1. The deletion spans the equivalent of the Triticum monoccocum Eps-A m 1 locus, and hence includes MODIFIER OF TRANSCRIPTION 1 (MOT1) and FTSH PROTEASE 4 (FTSH4), the candidates for Eps-A m 1. The deletion also contains T. aestivum EARLY FLOWERING 3-D1 (TaELF3-D1) a homologue of the Arabidopsis thaliana circadian clock gene EARLY FLOWERING 3. Eps-D1 is possibly a homologue of Eps-B1 on chromosome 1BL. NILs carrying the Eps-D1 deletion have significantly reduced total TaELF3 expression and altered TaGIGANTEA (TaGI) expression compared with wild type. Altered TaGI expression is consistent with an ELF3 mutant, hence we propose TaELF3-D1 as the more likely candidate for Eps-D1. This is the first direct fine mapping of Eps effect in bread wheat. PMID:26476691

  11. Delimitation of the Earliness per se D1 (Eps-D1) flowering gene to a subtelomeric chromosomal deletion in bread wheat (Triticum aestivum).

    Science.gov (United States)

    Zikhali, Meluleki; Wingen, Luzie U; Griffiths, Simon

    2016-01-01

    Earliness per se (Eps) genes account for the variation in flowering time when vernalization and photoperiod requirements are satisfied. Genomics and bioinformatics approaches were used to describe allelic variation for 40 Triticum aestivum genes predicted, by synteny with Brachypodium distachyon, to be in the 1DL Eps region. Re-sequencing 1DL genes revealed that varieties carrying early heading alleles at this locus, Spark and Cadenza, carry a subtelomeric deletion including several genes. The equivalent region in Rialto and Avalon is intact. A bimodal distribution in the segregating Spark X Rialto single seed descent (SSD) populations enabled the 1DL QTL to be defined as a discrete Mendelian factor, which we named Eps-D1. Near isogenic lines (NILs) and NIL derived key recombinants between markers flanking Eps-D1 suggest that the 1DL deletion contains the gene(s) underlying Eps-D1. The deletion spans the equivalent of the Triticum monoccocum Eps-A (m) 1 locus, and hence includes MODIFIER OF TRANSCRIPTION 1 (MOT1) and FTSH PROTEASE 4 (FTSH4), the candidates for Eps-A (m) 1. The deletion also contains T. aestivum EARLY FLOWERING 3-D1 (TaELF3-D1) a homologue of the Arabidopsis thaliana circadian clock gene EARLY FLOWERING 3. Eps-D1 is possibly a homologue of Eps-B1 on chromosome 1BL. NILs carrying the Eps-D1 deletion have significantly reduced total TaELF3 expression and altered TaGIGANTEA (TaGI) expression compared with wild type. Altered TaGI expression is consistent with an ELF3 mutant, hence we propose TaELF3-D1 as the more likely candidate for Eps-D1. This is the first direct fine mapping of Eps effect in bread wheat. © The Author 2015. Published by Oxford University Press on behalf of the Society for Experimental Biology.

  12. Path coefficient and correlation of yield and yield associated traits in candidate bread wheat (triticum aestivum l)lines

    International Nuclear Information System (INIS)

    Muhammad, T.; Haider, S.; Qureshi, M. J.; Shah, G. S.; Zamir, R.

    2005-01-01

    Yield and yield contributing traits were studied in candidate bread wheat lines to find out the genetic contribution of the different characters towards grain yield at NIFA, Peshawar during 2001-02. All the characteristics studied differed significantly from each other. Days to heading showed negative and significant correlation with harvest index and grain yield but was negative and non-significant with the biological yield. Days to maturity were negatively correlated at both genotypic and phenotypic levels with biological yield; harvest index and grain yield and level of correlations were significant with harvest index and grain yield. Plant height showed negative genotypic and phenotypic correlation with harvest index and grain yield. Biological yield had positive and significant genotypic and phenotypic correlations with harvest index and grain yield. Harvest index had positive and highly significant genotypic and phenotypic correlation with grain yield. Genotypic and phenotypic correlation coefficients revealed that important characters influencing grain yield are harvest index and biological yield. Path analysis showed the importance in order of harvest index, biological yield, plant height, days to maturity and days to heading with grain yield. (author)

  13. Evaluation of Spring Bread Wheat Lines (Triticum aestivum L. and Their Classification by Using Some Agronomic Traits

    Directory of Open Access Journals (Sweden)

    A. Daryani

    2011-06-01

    Full Text Available To obtain superior genotypes from 30 advanced spring bread wheat cultivars a field experiment in RCBD was carried out in 1388. Traits like yield, yield components, harvest index, peduncle length, awn length, number of leaf, plant height, flag leaf area, penultimate leaf area, days to booting, days to spike emergence, days to flowering and physiological maturity were recorded. Analysis of variance showed significant difference among genotypes for the traits measured at %1 probability level. This indicates considerable genetic variations among the lines evaluated. Cluster analysis of traits measured, grouped lines into three categories. Eight lines were located in third cluster with respect to some traits including grain yield and other important traits like biological yield, number of seed per spike, spike length, peduncle length, plant height, flag leaf area, and number of spike per m² were found to be superior. By using factor analysis, five factors determined 78.99% of total variation. In this analysis, the first factor could account for 35% of total variation and nominated as effective factor on grain yield. Line with accession number of N-75-5 was found to be highest yielding (289.5 g/m2 (as compared with the other lines.

  14. Evaluation of Spring Bread Wheat Lines (Triticum aestivum L. and Their Classification by Using Some Agronomic Traits

    Directory of Open Access Journals (Sweden)

    A .R. Tarinejad

    2010-10-01

    Full Text Available To obtain superior genotypes from 30 advanced spring bread wheat cultivars a field experiment in RCBD was carried out in 1388. Traits like yield, yield components, harvest index, peduncle length, awn length, number of leaf, plant height, flag leaf area, penultimate leaf area, days to booting, days to spike emergence, days to flowering and physiological maturity were recorded. Analysis of variance showed significant difference among genotypes for the traits measured at %1 probability level. This indicates considerable genetic variations among the lines evaluated lines. Cluster analysis through Ward method, by using all of the traits, grouped lines into three clusters. Eight lines located in third cluster with respect to some traits including grain yield and other important traits like biological yield, number of seed per spike, spike length, peduncle length, plant height, flag leaf area, and number of spike per m² were superior. Factor analysis, five factors discriminated 78.99% of total variation. In this analysis, the first factor could determine 35% of total variation and nominated as effective factor on grain yield. Line with accession number N-75-5 was found to be highest yielding (289.5 g/m2 (as compared with the other lines.

  15. Genetics of flowering time in bread wheat Triticum aestivum: complementary interaction between vernalization-insensitive and photoperiod-insensitive mutations imparts very early flowering habit to spring wheat.

    Science.gov (United States)

    Kumar, Sushil; Sharma, Vishakha; Chaudhary, Swati; Tyagi, Anshika; Mishra, Poonam; Priyadarshini, Anupama; Singh, Anupam

    2012-01-01

    Time to flowering in the winter growth habit bread wheat is dependent on vernalization (exposure to cold conditions) and exposure to long days (photoperiod). Dominant Vrn-1 (Vrn-A1, Vrn-B1 and Vrn-D1) alleles are associated with vernalization independent spring growth habit. The semidominant Ppd-D1a mutation confers photoperiod-insensitivity or rapid flowering in wheat under short day and long day conditions. The objective of this study was to reveal the nature of interaction between Vrn-1 and Ppd-D1a mutations (active alleles of the respective genes vrn-1 and Ppd-D1b). Twelve Indian spring wheat cultivars and the spring wheat landrace Chinese Spring were characterized for their flowering times by seeding them every month for five years under natural field conditions in New Delhi. Near isogenic Vrn-1 Ppd-D1 and Vrn-1 Ppd-D1a lines constructed in two genetic backgrounds were also phenotyped for flowering time by seeding in two different seasons. The wheat lines of Vrn-A1a Vrn-B1 Vrn-D1 Ppd-D1a, Vrn-A1a Vrn-B1 Ppd-D1a and Vrn-A1a Vrn-D1 Ppd-D1a (or Vrn-1 Ppd-D1a) genotypes flowered several weeks earlier than that of Vrn-A1a Vrn-B1 Vrn-D1 Ppd-D1b, Vrn-A1b Ppd-D1b and Vrn-D1 Ppd-D1b (or Vrn-1 Ppd-D1b) genotypes. The flowering time phenotypes of the isogenic vernalization-insensitive lines confirmed that Ppd-D1a hastened flowering by several weeks. It was concluded that complementary interaction between Vrn-1 and Ppd-D1a active alleles imparted super/very-early flowering habit to spring wheats. The early and late flowering wheat varieties showed differences in flowering time between short day and long day conditions. The flowering time in Vrn-1 Ppd-D1a genotypes was hastened by higher temperatures under long day conditions. The ambient air temperature and photoperiod parameters for flowering in spring wheat were estimated at 25°C and 12 h, respectively.

  16. Introgression of leaf rust and stripe rust resistance from Sharon goatgrass (Aegilops sharonensis Eig) into bread wheat (Triticum aestivum L.).

    Science.gov (United States)

    Millet, E; Manisterski, J; Ben-Yehuda, P; Distelfeld, A; Deek, J; Wan, A; Chen, X; Steffenson, B J

    2014-06-01

    Leaf rust and stripe rust are devastating wheat diseases, causing significant yield losses in many regions of the world. The use of resistant varieties is the most efficient way to protect wheat crops from these diseases. Sharon goatgrass (Aegilops sharonensis or AES), which is a diploid wild relative of wheat, exhibits a high frequency of leaf and stripe rust resistance. We used the resistant AES accession TH548 and induced homoeologous recombination by the ph1b allele to obtain resistant wheat recombinant lines carrying AES chromosome segments in the genetic background of the spring wheat cultivar Galil. The gametocidal effect from AES was overcome by using an "anti-gametocidal" wheat mutant. These recombinant lines were found resistant to highly virulent races of the leaf and stripe rust pathogens in Israel and the United States. Molecular DArT analysis of the different recombinant lines revealed different lengths of AES segments on wheat chromosome 6B, which indicates the location of both resistance genes.

  17. Development of a new marker system for identifying the complex members of the low-molecular-weight glutenin subunit gene family in bread wheat (Triticum aestivum L.).

    Science.gov (United States)

    Zhang, Xiaofei; Liu, Dongcheng; Yang, Wenlong; Liu, Kunfan; Sun, Jiazhu; Guo, Xiaoli; Li, Yiwen; Wang, Daowen; Ling, Hongqing; Zhang, Aimin

    2011-05-01

    Low-molecular-weight glutenin subunits (LMW-GSs) play an important role in determining the bread-making quality of bread wheat. However, LMW-GSs display high polymorphic protein complexes encoded by multiple genes, and elucidating the complex LMW-GS gene family in bread wheat remains challenging. In the present study, using conventional polymerase chain reaction (PCR) with conserved primers and high-resolution capillary electrophoresis, we developed a new molecular marker system for identifying LMW-GS gene family members. Based on sequence alignment of 13 LMW-GS genes previously identified in the Chinese bread wheat variety Xiaoyan 54 and other genes available in GenBank, PCR primers were developed and assigned to conserved sequences spanning the length polymorphism regions of LMW-GS genes. After PCR amplification, 17 DNA fragments in Xiaoyan 54 were detected using capillary electrophoresis. In total, 13 fragments were identical to previously identified LMW-GS genes, and the other 4 were derived from unique LMW-GS genes by sequencing. This marker system was also used to identify LMW-GS genes in Chinese Spring and its group 1 nulli-tetrasomic lines. Among the 17 detected DNA fragments, 4 were located on chromosome 1A, 5 on 1B, and 8 on 1D. The results suggest that this marker system is useful for large-scale identification of LMW-GS genes in bread wheat varieties, and for the selection of desirable LMW-GS genes to improve the bread-making quality in wheat molecular breeding programmes.

  18. Endogenous Reference Genes and Their Quantitative Real-Time PCR Assays for Genetically Modified Bread Wheat (Triticum aestivum L.) Detection.

    Science.gov (United States)

    Yang, Litao; Quan, Sheng; Zhang, Dabing

    2017-01-01

    Endogenous reference genes (ERG) and their derivate analytical methods are standard requirements for analysis of genetically modified organisms (GMOs). Development and validation of suitable ERGs is the primary step for establishing assays that monitoring the genetically modified (GM) contents in food/feed samples. Herein, we give a review of the ERGs currently used for GM wheat analysis, such as ACC1, PKABA1, ALMT1, and Waxy-D1, as well as their performances in GM wheat analysis. Also, we discussed one model for developing and validating one ideal RG for one plant species based on our previous research work.

  19. Sequencing chromosome 5D of Aegilops tauschii and comparison with its allopolyploid descendant bread wheat (Triticum aestivum)

    Czech Academy of Sciences Publication Activity Database

    Akpinar, B. A.; Lucas, S. J.; Vrána, Jan; Doležel, Jaroslav; Budak, H.

    2015-01-01

    Roč. 13, č. 6 (2015), s. 740-752 ISSN 1467-7644 R&D Projects: GA ČR GBP501/12/G090; GA MŠk(CZ) LO1204 Institutional support: RVO:61389030 Keywords : D genome donor of wheat * chromosome 5D * comparative genomics Subject RIV: EB - Genetics ; Molecular Biology Impact factor: 6.090, year: 2015

  20. Genetics of mycorrhizal symbiosis in winter wheat (Triticum aestivum).

    Science.gov (United States)

    Lehnert, Heike; Serfling, Albrecht; Enders, Matthias; Friedt, Wolfgang; Ordon, Frank

    2017-07-01

    Bread wheat (Triticum aestivum) is a major staple food and therefore of prime importance for feeding the Earth's growing population. Mycorrhiza is known to improve plant growth, but although extensive knowledge concerning the interaction between mycorrhizal fungi and plants is available, genotypic differences concerning the ability of wheat to form mycorrhizal symbiosis and quantitative trait loci (QTLs) involved in mycorrhization are largely unknown. Therefore, a diverse set of 94 bread wheat genotypes was evaluated with regard to root colonization by arbuscular mycorrhizal fungi. In order to identify genomic regions involved in mycorrhization, these genotypes were analyzed using the wheat 90k iSelect chip, resulting in 17 823 polymorphic mapped markers, which were used in a genome-wide association study. Significant genotypic differences (P wheat. © 2017 The Authors. New Phytologist © 2017 New Phytologist Trust.

  1. Yr10 gene polymorphism in bread wheat varieties | Temel | African ...

    African Journals Online (AJOL)

    Yellow rust resistance locus Yr10 located on chromosome 1B in Moro and originated from the Turkish line PI178383 was investigated in terms of polymorphism in seven winter type bread wheat cvs. (Triticum aestivum ssp. Aestivum) Altay2000, zgi2001, Sönmez2001 (yellow rust resistant), Aytýn98, ES14, Harmankaya99 ...

  2. Genome-wide analysis of the cellulose synthase-like (Csl) gene family in bread wheat (Triticum aestivum L.).

    Science.gov (United States)

    Kaur, Simerjeet; Dhugga, Kanwarpal S; Beech, Robin; Singh, Jaswinder

    2017-11-03

    Hemicelluloses are a diverse group of complex, non-cellulosic polysaccharides, which constitute approximately one-third of the plant cell wall and find use as dietary fibres, food additives and raw materials for biofuels. Genes involved in hemicellulose synthesis have not been extensively studied in small grain cereals. In efforts to isolate the sequences for the cellulose synthase-like (Csl) gene family from wheat, we identified 108 genes (hereafter referred to as TaCsl). Each gene was represented by two to three homeoalleles, which are named as TaCslXY_ZA, TaCslXY_ZB, or TaCslXY_ZD, where X denotes the Csl subfamily, Y the gene number and Z the wheat chromosome where it is located. A quarter of these genes were predicted to have 2 to 3 splice variants, resulting in a total of 137 putative translated products. Approximately 45% of TaCsl genes were located on chromosomes 2 and 3. Sequences from the subfamilies C and D were interspersed between the dicots and grasses but those from subfamily A clustered within each group of plants. Proximity of the dicot-specific subfamilies B and G, to the grass-specific subfamilies H and J, respectively, points to their common origin. In silico expression analysis in different tissues revealed that most of the genes were expressed ubiquitously and some were tissue-specific. More than half of the genes had introns in phase 0, one-third in phase 2, and a few in phase 1. Detailed characterization of the wheat Csl genes has enhanced the understanding of their structural, functional, and evolutionary features. This information will be helpful in designing experiments for genetic manipulation of hemicellulose synthesis with the goal of developing improved cultivars for biofuel production and increased tolerance against various stresses.

  3. Gene architecture and expression analyses provide insights into the role of glutathione peroxidases (GPXs) in bread wheat (Triticum aestivum L.).

    Science.gov (United States)

    Tyagi, Shivi; Himani; Sembi, Jaspreet K; Upadhyay, Santosh Kumar

    2018-04-01

    Glutathione peroxidases (GPXs) are redox sensor proteins that maintain a steady-state of H 2 O 2 in plant cells. They exhibit distinct sub-cellular localization and have diverse functionality in response to different stimuli. In this study, a total of 14 TaGPX genes and three splice variants were identified in the genome of Triticum aestivum and evaluated for various physicochemical properties. The TaGPX genes were scattered on the various chromosomes of the A, B, and D sub-genomes and clustered into five homeologous groups based on high sequence homology. The majority of genes were derived from the B sub-genome and localized on chromosome 2. The intron-exon organization, motif and domain architecture, and phylogenetic analyses revealed the conserved nature of TaGPXs. The occurrence of both development-related and stress-responsive cis-acting elements in the promoter region, the differential expression of these genes during various developmental stages, and the modulation of expression in the presence of biotic and abiotic stresses suggested their diverse role in T. aestivum. The majority of TaGPX genes showed higher expression in various leaf developmental stages. However, TaGPX1-A1 was upregulated in the presence of each abiotic stress treatment. A co-expression analysis revealed the interaction of TaGPXs with numerous development and stress-related genes, which indicated their vital role in numerous biological processes. Our study revealed the opportunities for further characterization of individual TaGPX proteins, which might be useful in designing future crop improvement strategies. Copyright © 2018 Elsevier GmbH. All rights reserved.

  4. Fine mapping TaFLW1, a major QTL controlling flag leaf width in bread wheat (Triticum aestivum L.).

    Science.gov (United States)

    Xue, Shulin; Xu, Feng; Li, Guoqiang; Zhou, Yan; Lin, Musen; Gao, Zhongxia; Su, Xiuhong; Xu, Xiaowu; Jiang, Ge; Zhang, Shuang; Jia, Haiyan; Kong, Zhongxin; Zhang, Lixia; Ma, Zhengqiang

    2013-08-01

    Flag leaf width (FLW) is directly related to photosynthetic capacity and yield potential in wheat. In a previous study, Qflw.nau-5A controlling FLW was detected on chromosome 5A in the interval possessing Fhb5 for type I Fusarium head blight (FHB) resistance using a recombinant inbred line population derived from Nanda2419 × Wangshuibai. Qflw.nau-5A near-isogenic line (NIL) with the background of Mianyang 99-323 and PH691 was developed and evaluated. FLW inheritance was investigated using two F2 populations developed from crossing the Qflw.nau-5A NILs with their recurrent parents. One hundred ten and 28 recombinants, which included 10 and 5 types of recombinants, were identified from 2816 F2 plants with Mianyang 99-323 background and 1277 F2 plants with PH691 background, respectively, and phenotyped in field trials for FLW and type I FHB resistance. Deletion bin mapping was applied to physically map Qflw.nau-5A. The introduction of Wangshuibai Qflw.nau-5A allele reduced the FLW up to 3 mm. In the F2 populations, Qflw.nau-5A was inherited like a semi-dominant gene, and was therefore designated as TaFLW1. The FLW of the recombinant lines displayed a distinct two-peak distribution. Recombinants with wider leaves commonly have Mianyang 99-323 or PH691 chromatin in the 0.2 cM Xwmc492-Xwmc752 interval that resided in the 5AL12-0.35-0.57 deletion bin, and recombinants with narrow leaves were Wangshuibai genotype in this interval. Phenotypic recombination between FLW and type I FHB resistance was identified, implying TaFLW1 was in close linkage with Fhb5. These results should aid wheat breeders to break the linkage drag through marker-assisted selection and assist in the map-based cloning of TaFLW1.

  5. PCR-based isolation and identification of full-length low-molecular-weight glutenin subunit genes in bread wheat (Triticum aestivum L.).

    Science.gov (United States)

    Zhang, Xiaofei; Liu, Dongcheng; Jiang, Wei; Guo, Xiaoli; Yang, Wenlong; Sun, Jiazhu; Ling, Hongqing; Zhang, Aimin

    2011-12-01

    Low-molecular-weight glutenin subunits (LMW-GSs) are encoded by a multi-gene family and are essential for determining the quality of wheat flour products, such as bread and noodles. However, the exact role or contribution of individual LMW-GS genes to wheat quality remains unclear. This is, at least in part, due to the difficulty in characterizing complete sequences of all LMW-GS gene family members in bread wheat. To identify full-length LMW-GS genes, a polymerase chain reaction (PCR)-based method was established, consisting of newly designed conserved primers and the previously developed LMW-GS gene molecular marker system. Using the PCR-based method, 17 LMW-GS genes were identified and characterized in Xiaoyan 54, of which 12 contained full-length sequences. Sequence alignments showed that 13 LMW-GS genes were identical to those found in Xiaoyan 54 using the genomic DNA library screening, and the other four full-length LMW-GS genes were first isolated from Xiaoyan 54. In Chinese Spring, 16 unique LMW-GS genes were isolated, and 13 of them contained full-length coding sequences. Additionally, 16 and 17 LMW-GS genes in Dongnong 101 and Lvhan 328 (chosen from the micro-core collections of Chinese germplasm), respectively, were also identified. Sequence alignments revealed that at least 15 LMW-GS genes were common in the four wheat varieties, and allelic variants of each gene shared high sequence identities (>95%) but exhibited length polymorphism in repetitive regions. This study provides a PCR-based method for efficiently identifying LMW-GS genes in bread wheat, which will improve the characterization of complex members of the LMW-GS gene family and facilitate the understanding of their contributions to wheat quality.

  6. Sequential Path Analysis for Determination of Relationship Between Yield and Yield Components in Bread Wheat (Triticum aestivum.L.

    Directory of Open Access Journals (Sweden)

    Mohtasham MOHAMMADI

    2014-03-01

    Full Text Available An experiment was conducted to evaluate 295 wheat genotypes in Alpha-Lattice design with two replications. The arithmetic mean and standard deviation of grain yield was 2706 and 950 (kg/ha,respectively. The results of correlation coefficients indicated that grain yield had significant and positive association with plant height, spike length, early growth vigor and agronomic score. Whereas there were negative correlation coefficients between grain yield and days to physiological maturity and canopy temperature before and during anthesis. Path analysis indicated agronomic score and plant height had high positive direct effects on grain yield, while canopy temperature before and during anthesis, and days to maturity, wes another trait having negative direct effect on grain yield. The results of sequential path analysis showed the traits that accounted as a criteria variable for high grain yield were agronomic score, plant height, canopy temperature, spike length, chlorophyll content and early growth vigor, which were determined as first, second and third order variables and had strong effects on grain yield via one or more paths. More important, as canopy temperature, agronomic score and early growth vigor can be evaluated quickly and easily, these traits may be used for evaluation of large populations.

  7. Detection of QTLs for traits associated with pre-harvest sprouting resistance in bread wheat (Triticum aestivum L.).

    Science.gov (United States)

    Cao, Liangzi; Hayashi, Kazuki; Tokui, Mayumi; Mori, Masahiko; Miura, Hideho; Onishi, Kazumitsu

    2016-03-01

    Pre-harvest sprouting (PHS) is one of the serious problems for wheat production, especially in rainy regions. Although seed dormancy is the most critical trait for PHS resistance, the control of heading time should also be considered to prevent seed maturation during unfavorable conditions. In addition, awning is known to enhance water absorption by the spike, causing PHS. In this study, we conducted QTL analysis for three PHS resistant related traits, seed dormancy, heading time and awn length, by using recombinant inbred lines from 'Zenkouji-komugi' (high PHS resistance) × 'Chinese Spring' (weak PHS resistance). QTLs for seed dormancy were detected on chromosomes 1B (QDor-1B) and 4A (QDor-4A), in addition to a QTL on chromosome 3A, which was recently cloned as TaMFT-3A. In addition, the accumulation of the QTLs and their epistatic interactions contributed significantly to a higher level of dormancy. QDor-4A is co-located with the Hooded locus for awn development. Furthermore, an effective QTL, which confers early heading by the Zenkouji-komugi allele, was detected on the short arm of chromosome 7B, where the Vrn-B3 locus is located. Understanding the genetic architecture of traits associated with PHS resistance will facilitate the marker assisted selection to breed new varieties with higher PHS resistance.

  8. Effects of water deficit on breadmaking quality and storage protein compositions in bread wheat (Triticum aestivum L.).

    Science.gov (United States)

    Zhou, Jiaxing; Liu, Dongmiao; Deng, Xiong; Zhen, Shoumin; Wang, Zhimin; Yan, Yueming

    2018-03-12

    Water deficiency affects grain proteome dynamics and storage protein compositions, resulting in changes in gluten viscoelasticity. In this study, the effects of field water deficit on wheat breadmaking quality and grain storage proteins were investigated. Water deficiency produced a shorter grain-filling period, a decrease in grain number, grain weight and grain yield, a reduced starch granule size and increased protein content and glutenin macropolymer contents, resulting in superior dough properties and breadmaking quality. Reverse phase ultra-performance liquid chromatography analysis showed that the total gliadin and glutenin content and the accumulation of individual components were significantly increased by water deficiency. Two-dimensional gel electrophoresis detected 144 individual storage protein spots with significant accumulation changes in developing grains under water deficit. Comparative proteomic analysis revealed that water deficiency resulted in significant upregulation of 12 gliadins, 12 high-molecular-weight glutenin subunits and 46 low-molecular-weight glutenin subunits. Quantitative real-time polymerase chain reaction analysis revealed that the expression of storage protein biosynthesis-related transcription factors Dof and Spa was upregulated by water deficiency. The present results illustrated that water deficiency leads to increased accumulation of storage protein components and upregulated expression of Dof and Spa, resulting in an improvement in glutenin strength and breadmaking quality. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  9. Evaluation of reciprocal cross populations for spike-related traits in early consecutive generations of bread wheat (Triticum aestivum L.

    Directory of Open Access Journals (Sweden)

    Kutlu Imren

    2017-01-01

    Full Text Available Breeding effort on increasing grain yield of wheat will incessantly continue because it is indispensable product. Obtaining the genetic information such as genotypic variation, heritability, genetic advance is the fundamental components of these studies. It is important that the maternal effects are put forward throughout successive generations because of genotypic and/or environmental effects as far as variation. This research was conducted to investigate changes of reciprocal crosses throughout successive generations and determine selection criteria for high yield in early generations. For this purpose, the populations were analyzed with regard to genotypic and phenotypic variation coefficient, heritability, genetic advance and Unweighted Pair Group Method (UPGMA cluster analysis for real crosses, reciprocals and all genotypes separately. According to the results, heritability and genetic advance values of traits investigated were highly varied throughout successive generations among real crosses, reciprocals and all genotypes. This finding indicated that non-additive gen effects or epitasis played a role in inheritance of all traits. Dissimilarity of crosses than their reciprocals indicated variation of successive generation. Dissimilarity value of each parent differed as generation progresses according to combination created. This condition suggested that there were maternal effects in this population throughout successive generations. Grain weight per spike, spike harvest index and spike density had high direct and indirect effects on the grain yield at all of three generations, it proved that these traits can be a selection criterion for early generations. Sana was the best parent and ‘Bezostaja x Krasunia’ and ‘Krasunia x Pehlivan’ were best performance in most of traits at all generations.

  10. Assessment of Drought Tolerance Indices and their Relation with ISSR Markers in Bread Wheat (Triticum aestivum L.

    Directory of Open Access Journals (Sweden)

    Behnam FIROOZI

    2012-08-01

    Full Text Available Water stress is one of the most important environmental abiotic stress that reduced crop yield especially in arid and semi arid regions of the world. In order to identifying drought tolerance, 39 cultivars of spring, facultative and winter type wheat varieties were planted as subplots within the irrigation plots (main plots in a randomized complete block design with three replications in a research filed of Faculty of Agriculture, University of Mohaghegh Ardabili, Iran. In 2/3 continuous irrigation stress level, based on stress susceptibility, geometric mean productivity and harmonic indices, �Sepahan�, �Karaj 3�, �Bahar� and �Yavaroos� were known as the best varieties; and in 1/3 continuous irrigation stress level, based on the mentioned indices, �Hirmand�, �Bahar�, �Yavaroos� and �Marvdasht� were the best one. According to biplot resulted from principle coordinate analysis, in 2/3 continuous irrigation �Moghan 1�, �Golestan�, �Kavir�, �Maroon�, �Karkheh�, �Chanaab�, �10�, �6�, �Bahar� and �Sepahan�; and in 1/3 continuous irrigation �Golestan�, �10�, �Niknejad�, �Maroon�, �Darab�, �Falat�, �Arta�, �Marvdasht�, �Bahar� and �Hirmand� were identified as the most tolerant cultivars. According to multiple regression analysis in subject of agronomic traits, 43, 33 and 25 informative ISSR markers identified in control, 2/3 and 1/3 continuous irrigation conditions, respectively. Also among these markers, there were significant relationship between P12L3 and P21L3 markers with plant height and spike length; P4L1 and P22L1 markers with flag leaf length; P19L4 markers and number of node; P30L4 markers and awn length; P10L1 and P22L1 with peduncle to plant height ratio in all of stress and non-stress conditions.

  11. Changes in allelic frequency over time in European bread wheat (Triticum aestivum L.) varieties revealed using DArT and SSR markers

    DEFF Research Database (Denmark)

    Orabi, Jihad; Jahoor, Ahmed; Backes, Gunter Martin

    2014-01-01

    A collection of 189 bread wheat landraces and cultivars, primarily of European origin, released between 1886 and 2009, was analyzed using two DNA marker systems. A set of 76 SSR markers and ~7,000 DArT markers distributed across the wheat genome were employed in these analyses. All of the SSR...... markers were found to be polymorphic, whereas only 2,532 of the ~7,000 DArT markers were polymorphic. A Mantel test between the genetic distances calculated based on the SSR and DArT data showed a strong positive correlation between the two marker types, with a Pearson's value (r) of 0.66. We assessed...... the genetic diversity and allelic frequencies among the accessions based on spring- versus winter-wheat type as well as between landraces and cultivars. We also analyzed the changes in genetic diversity and allelic frequencies in these samples over time. We observed separation based on both vernalization type...

  12. Allelic state at the microsatellite locus Xgwm261 marking the dwarfing gene Rht8 in Egyptian bread wheat (Triticum aestivum L. genotypes released from 1947 to 2004

    Directory of Open Access Journals (Sweden)

    Salem Khaled F.M.

    2015-01-01

    Full Text Available Rht8 is widely used in dry environments such as Mediterranean regions where it increases plant adaptability. Variation at the Gatersleben wheat microsatellite Xgwm261 locus, whose 192-bp allele closely linked to the dwarfing gene Rht8, on chromosome 2D within 0.6 cM, was used to screen thirty Egyptian bread wheat genotypes released from (1947-2004 to assess the variation at this locus. There were three microsatellite allelic variants based on size. Screening of this wheat collection showed that the three alleles Xgwm261-165, Xgwm261-174 and Xgwm261-192 bp were the most frequent. The highest allele frequency was observed for a Xgwm261-165 bp fragment (65.52% followed by a Xgwm261-174 bp fragment (24.14%. However, the allele frequency of a Xgwm261-192 bp fragment among these wheat genotypes was 10.34%. The percentage distribution of dwarfing alleles for the microsatellite locus Xgwm261 in the Egyptian wheat breeding programs was 30, 20, 20 and 30% for the wheat breeding program Giza, Sakha, Gemmiza and Sids, respectively. PIC for Xgwm261 was 0.527. Genetic heritage of Egyptian genotypes at the microsatellite locus Xgwm261 is consequence of new parental components usage, carriers short plant and early maturity attributes and consequent selection progeny with these traits in breeding programs. The present study will be helpful in characterization Egyptian wheat genotypes, as well as in accurate selection of parents for wheat breeding program in Egypt.

  13. Overexpression of avenin-like b proteins in bread wheat (Triticum aestivum L.) improves dough mixing properties by their incorporation into glutenin polymers.

    Science.gov (United States)

    Ma, Fengyun; Li, Miao; Li, Tingting; Liu, Wei; Liu, Yunyi; Li, Yin; Hu, Wei; Zheng, Qian; Wang, Yaqiong; Li, Kexiu; Chang, Junli; Chen, Mingjie; Yang, Guangxiao; Wang, Yuesheng; He, Guangyuan

    2013-01-01

    Avenin-like b proteins are a small family of wheat storage proteins, each containing 18 or 19 cysteine residues. The role of these proteins, with high numbers of cysteine residues, in determining the functional properties of wheat flour is unclear. In the present study, two transgenic lines of the bread wheat overexpressing avenin-like b gene were generated to investigate the effects of Avenin-like b proteins on dough mixing properties. Sodium dodecyl sulfate sedimentation (SDSS) test and Mixograph analysis of these lines demonstrated that overexpression of Avenin-like b proteins in both transgenic wheat lines significantly increased SDSS volume and improved dough elasticity, mixing tolerance and resistance to extension. These changes were associated with the increased proportion of polymeric proteins due to the incorporation of overexpressed Avenin-like b proteins into the glutenin polymers. The results of this study were critical to confirm the hypothesis that Avenin-like b proteins could be integrated into glutenin polymers by inter-chain disulphide bonds, which could help understand the mechanism behind strengthening wheat dough strength.

  14. Overexpression of avenin-like b proteins in bread wheat (Triticum aestivum L. improves dough mixing properties by their incorporation into glutenin polymers.

    Directory of Open Access Journals (Sweden)

    Fengyun Ma

    Full Text Available Avenin-like b proteins are a small family of wheat storage proteins, each containing 18 or 19 cysteine residues. The role of these proteins, with high numbers of cysteine residues, in determining the functional properties of wheat flour is unclear. In the present study, two transgenic lines of the bread wheat overexpressing avenin-like b gene were generated to investigate the effects of Avenin-like b proteins on dough mixing properties. Sodium dodecyl sulfate sedimentation (SDSS test and Mixograph analysis of these lines demonstrated that overexpression of Avenin-like b proteins in both transgenic wheat lines significantly increased SDSS volume and improved dough elasticity, mixing tolerance and resistance to extension. These changes were associated with the increased proportion of polymeric proteins due to the incorporation of overexpressed Avenin-like b proteins into the glutenin polymers. The results of this study were critical to confirm the hypothesis that Avenin-like b proteins could be integrated into glutenin polymers by inter-chain disulphide bonds, which could help understand the mechanism behind strengthening wheat dough strength.

  15. Mechanism of Resistance in two Bread Wheat (Triticum Aestivum L.) Lines to Russian Wheat Aphid (Diuraphis Noxia: Homoptra: Aphididae) in Kenya

    International Nuclear Information System (INIS)

    Malinga, J.N.

    2002-01-01

    Russian wheat aphid (Diuraphis noxia) is a recent pest of small cereals that is causing severe yield losses in farmers' fields and farmers have demanded a resistant wheat line. In wheat the pest causes both direct and indirect damage resulting in losses of up to 90%. Control of the aphid is a major constraint in the production of wheat in Kenya requiring the use of more than one systematic insecticide application.This cost is prohibitive.Breeding wheat for resistance to Russian wheat is the cheapest alternative and is the international trend. The use of Russian wheat aphid resistant cultivars may reduce the impact of these pest on cereal production. A study was therefore conducted in Kenya to understand and determine the genetics of inheritance pattern of D. noxia present in two new sources of resistance (RWA 8 and RWA 16). These two new sources would be potential donors of D. noxia resistance in breeding programmes. The two resistant donors with unknown resistance genes for Diuraphis noxia were crossed with susceptible Kenyan commercial wheat cultivar, Heroe. Resistant reaction of F 1 ,BC 1 and F2 indicated that resistance in the two lines differed. Resistant in RWA 8 may be controlled by a single dominant genes while RWA 16 by two incomplete dominant genes. It is unknown wether these genes are identical to any known, designated resistance genes. However, their resistance has been shown to be effective on the RWA population in Kenya. As studies continue on these genes at molecular level, it is recommended that resistant populations are carried on through the breeding programme to possibly identify and release a resistant variety for commercial production

  16. Studies on some ecophysiological traits associated with competitiveness of old and new Iranian bread wheat (Triticum aestivum L. cultivars against wild oat ( Avena ludoviciana L.

    Directory of Open Access Journals (Sweden)

    eskandar zand

    2009-06-01

    Full Text Available An experiment was conducted during 1996-1997 growing season in Mashhad, NE of Iran to evaluate the genetic improvement in ecophysiological traits that enhance the competitiveness of Iranian winter wheat (Triticum aestivuml against wild oat ( Avena ludovicianal. Six Iranian winter wheat cultivars which have been released during the past 40 years were used for this experiment. A factorial experiment was arranged in a randomized complete block design with three replications. Each cultivar was planted at its own optimum seeding rate with and without competition with wild oat. Wild oat was planted at a constant density of 80 plants per square meter. The results showed that more recent cultivars had much higher competitive ability compared to earlier cultivars. Alvand (the most recent cultivar had higher dry matter accumulation, crop growth rate (CGR, leaf area index (LAI and relative leaf area growth rate (RLGR compared to Bezostaya. Alvand had a higher proportion of its leaf area in higher canopy layer. Wild oat was also shorter in height when it was competing with Alvand compared to Bezostaya. It was found that following characteristics were the most important criteria in competitive ability of winter wheat against wild oats: 1 leaf area at the end of tillering stage. 2 final leaf area index. 3 relative leaf area index, and 4 the canopy layer where the higher leaf area was measured

  17. IPR 118 - Bread wheat cultivar

    Directory of Open Access Journals (Sweden)

    Carlos Roberto Riede

    2007-01-01

    Full Text Available Wheat cultivar IPR 118 developed by IAPAR has a good yield potential and is widely adapted. It is earlymaturing and moderately tolerant to shattering and soil aluminum, moderately resistant to leaf rust and presents high glutenstrength for bread-making. The overall yield exceeded controls by 13%.

  18. Genome interplay in the grain transcriptome of hexaploid bread wheat.

    Science.gov (United States)

    Pfeifer, Matthias; Kugler, Karl G; Sandve, Simen R; Zhan, Bujie; Rudi, Heidi; Hvidsten, Torgeir R; Mayer, Klaus F X; Olsen, Odd-Arne

    2014-07-18

    Allohexaploid bread wheat (Triticum aestivum L.) provides approximately 20% of calories consumed by humans. Lack of genome sequence for the three homeologous and highly similar bread wheat genomes (A, B, and D) has impeded expression analysis of the grain transcriptome. We used previously unknown genome information to analyze the cell type-specific expression of homeologous genes in the developing wheat grain and identified distinct co-expression clusters reflecting the spatiotemporal progression during endosperm development. We observed no global but cell type- and stage-dependent genome dominance, organization of the wheat genome into transcriptionally active chromosomal regions, and asymmetric expression in gene families related to baking quality. Our findings give insight into the transcriptional dynamics and genome interplay among individual grain cell types in a polyploid cereal genome. Copyright © 2014, American Association for the Advancement of Science.

  19. TaFlo2-A1, an ortholog of rice Flo2, is associated with thousand grain weight in bread wheat (Triticum aestivum L.).

    Science.gov (United States)

    Sajjad, Muhammad; Ma, Xiaoling; Habibullah Khan, Sultan; Shoaib, Muhammad; Song, Yanhong; Yang, Wenlong; Zhang, Aimin; Liu, Dongcheng

    2017-10-16

    The Flo2 gene is a member of a conserved gene family in plants. This gene has been found to be related to thousand grain weight (TGW) in rice. Its orthologs in hexaploid wheat were cloned, and the haplotype variation in TaFlo2-A1 was tested for association with TGW. The cloned sequences of TaFlo2-A1, TaFlo2-B1 and TaFlo2-D1 contained 23, 23 and 24 exons, respectively. The deduced proteins of TaFlo2-A1 (1734 aa), TaFlo2-B1 (1698 aa) and TaFlo2-D1 (1682 aa) were highly similar (>94%) and exhibited >77% similarity with the rice FLO2 protein. Like the rice FLO2 protein, four tetratricopeptide repeat (TPR) motifs were observed in the deduced TaFLO2 protein. An 8-bp InDel (-10 to -17 bp) in the promoter region and five SNPs in first intron of TaFlo2-A1 together formed two haplotypes, TaFlo2-A1a and TaFlo2-A1b, in bread wheat. TaFlo2 was located on homeologous group 2 chromosomes. TaFlo2-A1 was inferred to be located on deletion bin '2AL1-0.85-1.00'. The TaFlo2-A1 haplotypes were characterized in the Chinese Micro Core Collection (MCC) and Pakistani wheat collection using the molecular marker TaFlo2-Indel8. TaFlo2-A1 was found to be associated with TGW but not with grain number per spike (GpS) in both the MCC and Pakistani wheat collections. The frequency of TaFlo2-A1b (positive haplotype) was low in commercial wheat cultivars; thus this haplotype can be selected to improve grain weight without negatively affecting GpS. The expression level of TaFlo2-A1 in developing grains at 5 DAF (days after flowering) was positively correlated with TGW in cultivars carrying the positive haplotype. This study will likely lead to additional investigations to understand the regulatory mechanism of the Flo2 gene in hexaploid wheat. Furthermore, the newly developed molecular marker 'TaFlo2-InDel8' could be incorporated into the kit of wheat breeders for use in marker-assisted selection.

  20. The Fusarium crown rot pathogen Fusarium pseudograminearum triggers a suite of transcriptional and metabolic changes in bread wheat (Triticum aestivum L.).

    Science.gov (United States)

    Powell, Jonathan J; Carere, Jason; Fitzgerald, Timothy L; Stiller, Jiri; Covarelli, Lorenzo; Xu, Qian; Gubler, Frank; Colgrave, Michelle L; Gardiner, Donald M; Manners, John M; Henry, Robert J; Kazan, Kemal

    2017-03-01

    Fusarium crown rot caused by the fungal pathogen Fusarium pseudograminearum is a disease of wheat and barley, bearing significant economic cost. Efforts to develop effective resistance to this disease have been hampered by the quantitative nature of resistance and a lack of understanding of the factors associated with resistance and susceptibility. Here, we aimed to dissect transcriptional responses triggered in wheat by F. pseudograminearum infection. We used an RNA-seq approach to analyse host responses during a compatible interaction and identified >2700 wheat genes differentially regulated after inoculation with F. pseudograminearum . The production of a few key metabolites and plant hormones in the host during the interaction was also analysed. Analysis of gene ontology enrichment showed that a disproportionate number of genes involved in primary and secondary metabolism, signalling and transport were differentially expressed in infected seedlings. A number of genes encoding pathogen-responsive uridine-diphosphate glycosyltransferases (UGTs) potentially involved in detoxification of the Fusarium mycotoxin deoxynivalenol (DON) were differentially expressed. Using a F. pseudograminearum DON-non-producing mutant, DON was shown to play an important role in virulence during Fusarium crown rot. An over-representation of genes involved in the phenylalanine, tryptophan and tyrosine biosynthesis pathways was observed. This was confirmed through metabolite analyses that demonstrated tryptamine and serotonin levels are induced after F. pseudograminearum inoculation. Overall, the observed host response in bread wheat to F. pseudograminearum during early infection exhibited enrichment of processes related to pathogen perception, defence signalling, transport and metabolism and deployment of chemical and enzymatic defences. Additional functional analyses of candidate genes should reveal their roles in disease resistance or susceptibility. Better understanding of host

  1. Fast neutron radiation induced Glu-B1 deficient lines of an elite bread wheat variety

    Science.gov (United States)

    Five isogenic wheat lines deficient in high-molecular weight subunit (HMW-GS) proteins encoded by the B-genome were identified from a fast-neutron radiation-mutagenized population of Summit, an elite variety of bread wheat (Triticum aestivum L.). The mutant lines differ from the wild-type progenit...

  2. The influence of Glu-1 and Glu-3 loci on dough rheology and bread-making properties in wheat (Triticum aestivum L.) doubled haploid lines.

    Science.gov (United States)

    Langner, Monika; Krystkowiak, Karolina; Salmanowicz, Bolesław P; Adamski, Tadeusz; Krajewski, Paweł; Kaczmarek, Zygmunt; Surma, Maria

    2017-12-01

    The major determinants of wheat quality are Glu-1 and Glu-3 glutenin loci and environmental factors. Additive effects of alleles at the Glu-1 and Glu-3 loci, as well as their interactions, were evaluated for dough rheology and baking properties in four groups of wheat doubled haploid lines differing in high- and low-molecular-weight glutenin composition. Flour quality, Reomixer (Reologica Instruments, Lund, Sweden), dough extension, Farinograph (Brabender GmbH, Duisburg, Germany) and baking parameters were determined. Groups of lines with the alleles Glu-A3b and Glu-B3d were characterized by higher values of dough and baking parameters compared to those with the Glu-A3e and Glu-B3a alleles. Effects of interactions between allelic variants at the Glu-1 and Glu-3 loci on Reomixer parameters, dough extension tests and baking parameters were significant, although additive effects of individual alleles were not always significant. The allelic variants at Glu-B3 had a much greater effect on dough rheological parameters than the variants at Glu-A3 or Glu-D3 loci. The effect of allelic variations at the Glu-D3 loci on rheological parameters and bread-making quality was non-significant, whereas their interactions with a majority of alleles at the other Glu-1 × Glu-3 loci were significant. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  3. Zinc finger nuclease-mediated precision genome editing of an endogenous gene in hexaploid bread wheat (Triticum aestivum) using a DNA repair template.

    Science.gov (United States)

    Ran, Yidong; Patron, Nicola; Kay, Pippa; Wong, Debbie; Buchanan, Margaret; Cao, Ying-Ying; Sawbridge, Tim; Davies, John P; Mason, John; Webb, Steven R; Spangenberg, German; Ainley, William M; Walsh, Terence A; Hayden, Matthew J

    2018-05-07

    Sequence-specific nucleases have been used to engineer targeted genome modifications in various plants. While targeted gene knockouts resulting in loss of function have been reported with relatively high rates of success, targeted gene editing using an exogenously supplied DNA repair template and site-specific transgene integration has been more challenging. Here, we report the first application of zinc finger nuclease (ZFN)-mediated, nonhomologous end-joining (NHEJ)-directed editing of a native gene in allohexaploid bread wheat to introduce, via a supplied DNA repair template, a specific single amino acid change into the coding sequence of acetohydroxyacid synthase (AHAS) to confer resistance to imidazolinone herbicides. We recovered edited wheat plants having the targeted amino acid modification in one or more AHAS homoalleles via direct selection for resistance to imazamox, an AHAS-inhibiting imidazolinone herbicide. Using a cotransformation strategy based on chemical selection for an exogenous marker, we achieved a 1.2% recovery rate of edited plants having the desired amino acid change and a 2.9% recovery of plants with targeted mutations at the AHAS locus resulting in a loss-of-function gene knockout. The latter results demonstrate a broadly applicable approach to introduce targeted modifications into native genes for nonselectable traits. All ZFN-mediated changes were faithfully transmitted to the next generation. © 2018 The Authors. Plant Biotechnology Journal published by Society for Experimental Biology and The Association of Applied Biologists and John Wiley & Sons Ltd.

  4. Characterization of zinc uptake, binding, and translocation in intact seedlings of bread and durum wheat cultivars

    International Nuclear Information System (INIS)

    Hart, J.J.; Norvell, W.A.; Welch, R.M.; Sullivan, L.A.; Kochian, L.V.

    1998-01-01

    Durum wheat (Triticum turgidum L. var durum) cultivars exhibit lower Zn efficiency than comparable bread wheat (Triticum aestivum L.) cultivars. To understand the physiological mechanism(s) that confers Zn efficiency, this study used 65Zn to investigate ionic Zn2+ root uptake, binding, and translocation to shoots in seedlings of bread and durum wheat cultivars. Time-dependent Zn2+ accumulation during 90 min was greater in roots of the bread wheat cultivar. Zn2+ cell wall binding was not different in the two cultivars. In each cultivar, concentration-dependent Zn2+ influx was characterized by a smooth, saturating curve, suggesting a carrier-mediated uptake system. At very low solution Zn2+ activities, Zn2+ uptake rates were higher in the bread wheat cultivar. As a result, the Michaelis constant for Zn2+ uptake was lower in the bread wheat cultivar (2.3 micromolar) than in the durum wheat cultivar (3.9 micromolar). Low temperature decreased the rate of Zn2+ influx, suggesting that metabolism plays a role in Zn2+ uptake. Ca inhibited Zn2+ uptake equally in both cultivars. Translocation of Zn to shoots was greater in the bread wheat cultivar, reflecting the higher root uptake rates. The study suggests that lower root Zn2+ uptake rates may contribute to reduced Zn efficiency in durum wheat varieties under Zn-limiting conditions

  5. Submergence sensitivity of durum wheat, bread wheat and barley at the germination stage

    Directory of Open Access Journals (Sweden)

    Iduna Arduini

    2016-06-01

    Full Text Available Soil waterlogging at initial growth stages can cause heavy yield losses of winter cereals. Therefore, the screening for submergence tolerance traits in seeds of commercial varieties is of high concern worldwide. Ten Italian varieties of durum wheat (Triticum durum Desf., bread wheat (T. aestivum L. and barley (Hordeum vulgare L. were investigated for their ability to germinate in submerged conditions and to recover after submergence periods of three to 15 days. Submergence prevented germination and decreased germinability, at rates that increased with duration of submergence. Sensitivity ranked in the order: barley >durum wheat >bread wheat. We related the higher sensitivity of barley to its slower germination and slightly higher leakage of electrolytes, whereas the percentage of abnormal seedlings was lower than in other species. It was less than 4%, compared to less than 15 and 8% in durum wheat and bread wheat, respectively. Wide varietal differences were found in all species. According to variety, after 6-day submergence, germinability ranged from 2 to 42% in barley, from 5 to 80% in durum wheat, and from 30 to 77% in bread wheat. Varieties with more than 40% seed survival were three, six and seven per species, in the same order. The differential submergence sensitivity of varieties indicates a potential to select for waterlogging tolerance within Italian genotypes of winter cereal crops.

  6. Using Ridge Regression Models to Estimate Grain Yield from Field Spectral Data in Bread Wheat (Triticum Aestivum L. Grown under Three Water Regimes

    Directory of Open Access Journals (Sweden)

    Javier Hernandez

    2015-02-01

    Full Text Available Plant breeding based on grain yield (GY is an expensive and time-consuming method, so new indirect estimation techniques to evaluate the performance of crops represent an alternative method to improve grain yield. The present study evaluated the ability of canopy reflectance spectroscopy at the range from 350 to 2500 nm to predict GY in a large panel (368 genotypes of wheat (Triticum aestivum L. through multivariate ridge regression models. Plants were treated under three water regimes in the Mediterranean conditions of central Chile: severe water stress (SWS, rain fed, mild water stress (MWS; one irrigation event around booting and full irrigation (FI with mean GYs of 1655, 4739, and 7967 kg∙ha−1, respectively. Models developed from reflectance data during anthesis and grain filling under all water regimes explained between 77% and 91% of the GY variability, with the highest values in SWS condition. When individual models were used to predict yield in the rest of the trials assessed, models fitted during anthesis under MWS performed best. Combined models using data from different water regimes and each phenological stage were used to predict grain yield, and the coefficients of determination (R2 increased to 89.9% and 92.0% for anthesis and grain filling, respectively. The model generated during anthesis in MWS was the best at predicting yields when it was applied to other conditions. Comparisons against conventional reflectance indices were made, showing lower predictive abilities. It was concluded that a Ridge Regression Model using a data set based on spectral reflectance at anthesis or grain filling represents an effective method to predict grain yield in genotypes under different water regimes.

  7. Efeito da data de sementeira na produtividade de trigo mole (Triticum Aestivum L. em condições mediterrânicas Effect of the sowing date on bread wheat (Triticum Aestivum L. productivity under mediterranean conditions

    Directory of Open Access Journals (Sweden)

    José Manuel Godinho Calado

    2008-01-01

    Full Text Available A data de sementeira do trigo mole exerce uma influência relevante no crescimento e desenvolvimento da cultura, condicionando a sua produtividade. O seu efeito é, especial-mente, importante sob condições mediterrânicas. Por isso, neste trabalho procurou-se verificar a influência da data de sementeira no rendimento do trigo mole, a partir de um ensaio de quinze genótipos semeados em datas diferentes durante cinco anos (1994/95 a 1999/00 na região Alentejo. Com base na análise dos resultados conclui-se que a variação da época de sementeira em aproximadamente um mês, desde o fim de Outubro até ao fim de Novembro, pode permitir rendimentos viáveis do trigo mole nas zonas cerealíferas mediterrânicas, particularmente na região Alentejo. Todavia, as produções mais altas tendem a ser obtidas quando a sementeira é efectuada na primeira quinzena de Novembro. Ao avançar a sementeira para o mês de Dezembro decresce a produtividade e, em consequência, diminui a viabilidade da cultura.The sowing date of bread wheat has a great influence on the growth and development of the crop and its productivity, especially under Mediterranean conditions. This paper presents the results of trials conducted in the Alentejo region that studied the performance of fifteen wheat genotypes sown at different dates, repeated over 5 years (1994/95 to 1999/00. Despite a great variability between years, the results indicate that a satisfactory wheat productivity in the Alentejo can be obtained with sowing dates ranging from end of October until the end of November. Nonetheless, sowing dates in the first half of November tend to provide higher grain yields. Moving the sowing date into December results in reduced grain yields, thus compromising the economic viability of wheat growing.

  8. IDENTIFICATION OF TECHNOLOGICALLY IMPORTANT GENES AND THEIR PRODUCTS IN THE COLLECTION OF BREAD WHEAT GENOTYPES

    Directory of Open Access Journals (Sweden)

    Milan Chňapek

    2015-02-01

    Full Text Available Wheat is the second most cultivated crop on the world and is very important plant for feed not only mankind but also animals. Because of this is necessary to develop new varieties with better properties. Bread making quality of wheat grain is one of the most important paramaters for quality evaluation. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE of wheat storage proteins and allelic specific polymerase chain reaction (AS-PCR are analysis suitable for identification, differentiation and characterization of bread wheat (Triticum aestivum L.. There were analysed 16 genotypes of new varieties of bread wheat in our work by SDS-PAGE and obtained results were verified by AS-PCR. Analysed genotypes of bread wheat genotypes were homogenous and single line with very good bread making quality. Our results confirmed hypothesis, that cultivated bread wheat genotypes are uniformed with high production and quality but there is a risk of sensitivity to environmental conditions. SDS-PAGE analyses of wheat grain proteins are fast and not very expensive technique, which provide us information of bread making quality of grains. However, there is possibility of environmental influence on protein synthesis and because of this is necessary to couple these analysis with analysis of DNA.

  9. End-use quality of CIMMYT-derived soft kernel durum wheat germplasm. II. Dough strength and pan bread quality

    Science.gov (United States)

    Durum wheat (Triticum turgidum ssp. durum) is considered unsuitable for the majority of commercial bread production because its weak gluten strength combined with flour particle size and flour starch damage after milling are not commensurate with hexaploid wheat flours. Recently a new durum cultivar...

  10. Augmenting the salt tolerance in wheat ( Triticum aestivum ) through ...

    African Journals Online (AJOL)

    Augmenting the salt tolerance in wheat ( Triticum aestivum ) through exogenously applied silicon. ... African Journal of Biotechnology ... physiology and biochemistry of wheat genotypes (salt sensitive; Auqab-2000 and salt tolerant; SARC-5) ...

  11. Natural Variation in Elicitation of Defense-Signaling Associates to Field Resistance Against the Spot Blotch Disease in Bread Wheat (Triticum aestivum L.)

    OpenAIRE

    Sandeep Sharma; Ranabir Sahu; Sudhir Navathe; Vinod K. Mishra; Ramesh Chand; Pawan K. Singh; Arun K. Joshi; Shree P. Pandey

    2018-01-01

    Spot blotch, caused by the hemibiotropic fungus Bipolaris sorokiniana, is amongst the most damaging diseases of wheat. Still, natural variation in expression of biochemical traits that determine field resistance to spot blotch in wheat remain unaddressed. To understand how genotypic variations relate to metabolite profiles of the components of defense-signaling and the plant performance, as well as to discover novel sources of resistance against spot blotch, we have conducted field studies us...

  12. TEXTURE ANALYSIS OF SPELT WHEAT BREAD

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    Magdaléna Lacko - Bartošová

    2013-02-01

    Full Text Available The bread quality is considerably dependent on the texture characteristic of bread crumb. Texture analysis is primarily concerned with the evaluation of mechanical characteristics where a material is subjected to a controlled force from which a deformation curve of its response is generated. It is an objective physical examination of baked products and gives direct information on the product quality, oppositely to dough rheology tests what are inform on the baking suitability of the flour, as raw material. This is why the texture analysis is one of the most helpful analytical methods of the product development. In the framework of our research during the years 2008 – 2009 were analyzed selected indicators of bread crumb for texture quality of three Triticum spelta L. cultivars – Oberkulmer Rotkorn, Rubiota and Franckenkorn grown in an ecological system at the locality of Dolna Malanta near Nitra. The bread texture quality was evaluated on texture analyzer TA.XT Plus and expressed as crumb firmness (N, stiffness (N.mm-1 and relative elasticity (%.Our research proved that all selected indicators were significantly influenced by the year of growing and variety. The most soft bread was measured in Rubiota, whereas bread crumb samples from Franckenkorn were the most firm and stiff. Relative elasticity confirmed that the lowest firmness and stiffness was found in Rubiota bread. The spelt grain can be a good source for making bread flour, but is closely dependent on choice of spelt variety.

  13. Definition of the low molecular weight glutenin subunit gene family members in a set of standard bread wheat (Triticum aestivum L.) varieties

    Science.gov (United States)

    Low-molecular-weight glutenin subunits (LMW-GS) are a class of seed storage proteins that play a major role in the determination of the viscoelastic properties of wheat dough. Most of the LMW-GSs are encoded by a multi-gene family located on the short arms of the homoeologous group 1 chromosomes, at...

  14. Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts.

    Science.gov (United States)

    Carrubba, Alessandra; Comparato, Andrea; Labruzzo, Andrea; Muccilli, Serena; Giannone, Virgilio; Spina, Alfio

    2016-09-01

    The use of selected plant water extracts to control pests and weeds is gaining growing attention in organic and sustainable agriculture, but the effects that such extracts may exert on the quality aspects of durum wheat are still unexplored. In 2014, 5 plant water extracts (Artemisia arborescens, Euphorbia characias, Rhus coriaria, Thymus vulgaris, Lantana camara) were prepared and distributed on durum wheat cv Valbelice to evaluate their potential herbicidal effects. After crop harvesting, the major physicochemical and technological parameters of wholemeal flours obtained from each treatment were measured and compared with those from chemical weeding and untreated controls. A baking test was also performed to evaluate the breadmaking quality. In wholemeal flours obtained after the treatment with plant extracts protein and dry gluten content were higher than in control and chemical weeding. Wholemeal flours obtained after chemical weeding reached the highest Mixograph parameters, and that from durum wheat treated with R. coriaria extract demonstrated a very high α-amylase activity. We concluded that the treatments with plant water extracts may influence many quality traits of durum wheat. This occurrence must be taken into account in overall decisions concerning the use of plant extracts in pest and weed management practice. © 2016 Institute of Food Technologists®

  15. Natural Variation in Elicitation of Defense-Signaling Associates to Field Resistance Against the Spot Blotch Disease in Bread Wheat (Triticum aestivum L.).

    Science.gov (United States)

    Sharma, Sandeep; Sahu, Ranabir; Navathe, Sudhir; Mishra, Vinod K; Chand, Ramesh; Singh, Pawan K; Joshi, Arun K; Pandey, Shree P

    2018-01-01

    Spot blotch, caused by the hemibiotropic fungus Bipolaris sorokiniana , is amongst the most damaging diseases of wheat. Still, natural variation in expression of biochemical traits that determine field resistance to spot blotch in wheat remain unaddressed. To understand how genotypic variations relate to metabolite profiles of the components of defense-signaling and the plant performance, as well as to discover novel sources of resistance against spot blotch, we have conducted field studies using 968 wheat genotypes at 5 geographical locations in South-Asia in 2 years. 46 genotypes were identified as resistant. Further, in independent confirmatory trials in subsequent 3 years, over 5 geographical locations, we re-characterized 55 genotypes for their resistance (above 46 along with Yangmai#6, a well characterized resistant genotype, and eight susceptible genotypes). We next determined time-dependent spot blotch-induced metabolite profiles of components of defense-signaling as well as levels of enzymatic components of defense pathway (such as salicylic acid (SA), phenolic acids, and redox components), and derived co-variation patterns with respect to resistance in these 55 genotypes. Spot blotch-induced SA accumulation was negatively correlated to disease progression. Amongst phenolic acids, syringic acid was most strongly inversely correlated to disease progression, indicating a defensive function, which was independently confirmed. Thus, exploring natural variation proved extremely useful in determining traits influencing phenotypic plasticity and adaptation to complex environments. Further, by overcoming environmental heterogeneity, our study identifies germplasm and biochemical traits that are deployable for spot blotch resistance in wheat along South-Asia.

  16. Multi-walled carbon nanotubes applied through seed-priming influence early germination, root hair, growth and yield of bread wheat (Triticum aestivum L.).

    Science.gov (United States)

    Joshi, Anjali; Kaur, Simranjeet; Dharamvir, Keya; Nayyar, Harsh; Verma, Gaurav

    2018-06-01

    Reports of multi-walled carbon nanotubes (MWCNTs) incorporated into plants have indicated better yield and productivity, yet the phenomena need in-depth understanding especially when agricultural crops are tested. We primed wheat seeds with MWCNTs to understand the effects on germination, growth, anatomy, physiology and yield. This study, carried out in field conditions, is a step forward over the previous reports. Early germination, excessive root hair, denser stomata and larger root length result in faster growth and higher yield of wheat plants. Denser root hair facilitated the uptake of both water and essential minerals such as phosphorus (P) and potassium (K), which boosted the crop yield by significantly improving grain yield per plant from 1.53 to 2.5 g, a 63% increase. Increase in cell elongation by 80% was recorded, while xylem and phloem sizes dilated to almost 83% and 85% of control, thus enhancing their capacity to conduct water and nutrients. Augmented growth of MWCNT-primed wheat, enhancement in grain number, biomass, stomatal density, xylem-phloem size, epidermal cells, and water uptake is observed while finding no DNA damage. This opens up an entirely new aspect to using cost-effective nanomaterials (the MWCNTs were produced in-house) for enhancing the performance of crop plants. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  17. The pangenome of hexaploid bread wheat

    Czech Academy of Sciences Publication Activity Database

    Montenegro, J. D.; Golicz, A. A.; Bayer, P.E.; Hurgobin, B.; Lee, H. T.; Chan, C. K. K.; Visendi, P.; Lai, K.; Doležel, Jaroslav; Batley, J.; Edwards, D.

    2017-01-01

    Roč. 90, č. 5 (2017), s. 1007-1013 ISSN 0960-7412 R&D Projects: GA MŠk(CZ) LO1204 Institutional support: RVO:61389030 Keywords : database * diversity * genome * pangenome * single nucleotide polymorphisms * Triticum aestivum * wheat Subject RIV: EB - Genetics ; Molecular Biology OBOR OECD: Plant sciences, botany Impact factor: 5.901, year: 2016

  18. Preliminary evidence for associations between molecular markers and quantitative traits in a set of bread wheat (Triticum aestivum L.) cultivars and breeding lines.

    Science.gov (United States)

    Abdollahi Mandoulakani, Babak; Nasri, Shilan; Dashchi, Sahar; Arzhang, Sorour; Bernousi, Iraj; Abbasi Holasou, Hossein

    The identification of polymorphic markers associated with various quantitative traits allows us to test their performance for the exploitation of the extensive quantitative variation maintained in gene banks. In the current study, a set of 97 wheat germplasm accessions including 48 cultivars and 49 breeding lines were evaluated for 18 agronomic traits. The accessions were also genotyped with 23 ISSR, nine IRAP and 20 REMAP markers, generating a total of 658 clear and scorable bands, 86% of which were polymorphic. Both neighbor-joining dendrogram and Bayesian analysis of clustering of individuals revealed that the accessions could be divided into four genetically distinct groups, indicating the presence of a population structure in current wheat germplasm. Associations between molecular markers and 18 agronomic traits were analyzed using the mixed linear model (MLM) approach. A total of 94 loci were found to be significantly associated with agronomic traits (P≤0.01). The highest number of bands significantly associated with the 18 traits varied from 11 for number of spikelets spike -1 (NSS) to two for grain yield in row (GRY). Loci ISSR16-9 and REMAP13-10 were associated with three different traits. The results of the current study provide useful information about the performance of retrotransposon-based and ISSR molecular markers that could be helpful in selecting potentially elite gene bank samples for wheat-breeding programs. Copyright © 2017 Académie des sciences. Published by Elsevier Masson SAS. All rights reserved.

  19. Identification and development of a functional marker of TaGW2 associated with grain weight in bread wheat (Triticum aestivum L.).

    Science.gov (United States)

    Su, Zhenqi; Hao, Chenyang; Wang, Lanfen; Dong, Yuchen; Zhang, Xueyong

    2011-01-01

    The OsGW2 gene is involved in rice grain development, influencing grain width and weight. Its ortholog in wheat, TaGW2, was considered as a candidate gene related to grain development. We found that TaGW2 is constitutively expressed, with three orthologs expressing simultaneously. The coding sequence (CDS) of TaGW2 is 1,275 bp encoding a protein with 424 amino acids, and has a functional domain shared with OsGW2. No divergence was detected within the CDS sequences in the same locus in ten varieties. Genome-specific primers were designed based on the sequence divergence of the promoter regions in the three orthologous genes, and TaGW2 was located in homologous group 6 chromosomes through CS nulli-tetrasomic (NT). Two SNPs were detected in the promoter region of TaGW2-6A, forming two haplotypes: Hap-6A-A (-593A and -739G) and Hap-6A-G (-593G and -769A). A cleaved amplified polymorphic sequence (CAPS) marker was developed based on the -593 A-G polymorphism to distinguish the two haplotypes in TaGW2-6A. This gene was fine mapped 0.6 cM from marker cfd80.2 near the centromere in a recombinant inbred line (RIL) population. Two hundred sixty-five Chinese wheat varieties were genotyped and association analysis revealed that Hap-6A-A was significantly associated with wider grains and higher one-thousand grain weight (TGW) in two crop seasons. qRT-PCR revealed a negative relationship between TaGW2 expression level and grain width. The Hap-6A-A frequencies in Chinese varieties released at different periods showed that it had been strongly positively selected in breeding. In landraces, Hap-6A-A is mainly distributed in southern Chinese wheat regions. Association analysis also indicated that Hap-6A-A not only increased TGW by more than 3 g, but also had earlier heading and maturity. In contrast to Chinese varieties, Hap-6A-G was the predominant haplotype in European varieties; Hap-6A-A was mainly present in varieties released in the former Yugoslavia, Italy, Bulgaria, Hungary

  20. Impact of Added Colored Wheat Bran on Bread Quality

    OpenAIRE

    Lenka Machálková; Marie Janečková; Luděk Hřivna; Yvona Dostálová; Joany Hernandez; Eva Mrkvicová; Tomáš Vyhnánek; Václav Trojan

    2017-01-01

    The impact of colored wheat bran addition on bread quality was tested on wheat varieties with purple pericarp (Konini, Rosso and Karkulka) and on a variety containing blue aleurone (Skorpion). The effect of 10 %, 15 % and 20 % bran addition on sensory evaluation, bread color and texture was compared to the characteristics of bread prepared from wheat variety Mulan. The addition of 10 % bran significantly increased the sensory evaluation scores of bread. Crumb characteristics were improved mai...

  1. Transgenic approach to improve wheat (Triticum aestivum L.) nutritional quality.

    Science.gov (United States)

    Tamás, Cecília; Kisgyörgy, Boglárka N; Rakszegi, Mariann; Wilkinson, Mark D; Yang, Moon-Sik; Láng, László; Tamás, László; Bedo, Zoltán

    2009-07-01

    An amaranth (Amaranthus hypochondriacus) albumin gene, encoding the 35-kDa AmA1 protein of the seed, with a high content of essential amino acids, was used in the biolistic transformation of bread wheat (Triticum aestivum L.) variety Cadenza. The transformation cassette carried the ama1 gene under the control of a powerful wheat endosperm-specific promoter (1Bx17 HMW-GS). Southern-blot analysis of T(1) lines confirmed the integration of the foreign gene, while RT-PCR and Western-blot analyses of the samples confirmed the transcription and translation of the transgene. The effects of the extra albumin protein on the properties of flour, produced from bulked T(2) seeds, were calculated using total protein and essential amino acid content analysis, polymeric/monomeric protein and HMW/LMW glutenin subunit ratio measurements. The results indicated that not only can essential amino acid content be increased, but some parameters associated with functional quality may also be improved because of the expression of the AmA1 protein.

  2. Aroma of Wheat Bread Crumb

    DEFF Research Database (Denmark)

    Birch, Anja Niehues

    and the volatile compounds from the bread crumb were extracted by dynamic headspace sampling and analysed by gas chromatography mass spectrometry. A wide range of volatile compounds was identified in bread crumb, mainly originating from the activity of yeast and from oxidation of flour lipids. The dominating...... headspace extraction (Paper II, III and V). The compounds were evaluated according to their odour activity value (OAV). The most aroma active compounds (OAV > 6) identified in bread crumb were; (E)-2-nonanal (green, tallow), 3-methylbutanal (malty), 3-methyl-1-butanol (balsamic, alcoholic), nonanal (citrus...

  3. Characterization of cadmium binding, uptake, and translocation in intact seedlings of bread and durum wheat cultivars

    International Nuclear Information System (INIS)

    Hart, J.J.; Welch, R.M.; Norvell, W.A.; Sullivanm, L.A.; Kochian, L.V.

    1998-01-01

    High Cd content in durum wheat (Triticum turgidum L. var durum) grain grown in the United States and Canada presents potential health and economic problems for consumers and growers. In an effort to understand the biological processes that result in excess Cd accumulation, root Cd uptake and xylem translocation to shoots in seedlings of bread wheat (Triticum aestivum L.) and durum wheat cultivars were studied. Whole-plant Cd accumulation was somewhat greater in the bread wheat cultivar, but this was probably because of increased apoplastic Cd binding. Concentration-dependent 109Cd2+-influx kinetics in both cultivars were characterized by smooth, nonsaturating curves that could be dissected into linear and saturable components. The saturable component likely represented carrier-mediated Cd influx across root-cell plasma membranes (Michaelis constant, 20-40 nM; maximum initial velocity, 26-29 nmol g-1 fresh weight h-1), whereas linear Cd uptake represented cell wall binding of 109Cd. Cd translocation to shoots was greater in the bread wheat cultivar than in the durum cultivar because a larger proportion of root-absorbed Cd moved to shoots. Our results indicate that excess Cd accumulation in durum wheat grain is not correlated with seedling-root influx rates or root-to-shoot translocation, but may be related to phloem-mediated Cd transport to the grain

  4. Rheology of Potato flour Mixes and Wheat to Make Bread

    Directory of Open Access Journals (Sweden)

    Ely Fernando Sacón-Vera

    2016-07-01

    Full Text Available Evaluate the rheological properties of flour mixes Ipomoea batata and Triticum vulgare for the preparation of bread dough, was the goal of this research for it a completely randomized design, as treatments sweet potato flour was used varieties are used: Toquecita, Guayaco Purple, Purple Ecuador, Brazil and Ina Purple in a 30/70 ratio (sweet potato flour / wheat flour respectively. The rheological variables: water absorption, development time, weakening of the dough stability, water absorption index (C1, mixing rate (C2, gluten strength index (C3, gel viscosity (C4, resistance index amylase (C5 and starch retro gradation index (C6 were evaluated with Mixolab equipment. The results showed that the variety Purple Brazil showed better characteristics of flours recommended premixes for the baking process in response to these indices

  5. Quality characteristics of bread produced from wheat, rice and maize flours.

    Science.gov (United States)

    Rai, Sweta; Kaur, Amarjeet; Singh, Baljit; Minhas, K S

    2012-12-01

    Rice (Oryza sativa) flour and maize (Zea mays) meal substitution in wheat (Triticum aestivum) flour, from 0 to 100% each, for the production of bread was investigated. The proximate analysis, pasting properties, bread making qualities of raw materials and sensory evaluation of the bread samples were determined. The pasting temperature increased with increased percentage of rice flour and maize meal. But the other pasting characters decreased with the higher proportion of rice flour. The baking absorption was observed to increase with higher level of maize meal but it decreased when level of rice flour was increased. Loaf weight (g) decreased with progressive increase in the proportion of maize meal but increased when rice flour incorporation was increased. Loaf volume, loaf height and specific volume decreased for progressively higher level of maize meal and rice flour. The sensory evaluation revealed that 25% replacement of wheat flour was found to be more acceptable than control sample.

  6. Genotype-dependent responses of wheat ( Triticum aestivum L ...

    African Journals Online (AJOL)

    Experiments were conducted under controlled conditions to investigate the growth and physiological - biochemical responses of wheat (Triticum aestivum L.) seedlings to UV-B, drought, and their combined stresses. Both UV-B and drought treatments retarded seedling growth with UV-B having worse impact on wheat plants ...

  7. Bread wheat varieties as influenced by different nitrogen levels.

    Science.gov (United States)

    Hussain, Iqtidar; Khan, Muhammad Ayyaz; Khan, Ejaz Ahmad

    2006-01-01

    Experiment was conducted to determine the effect of different nitrogen levels on four bread wheat varieties (Triticum aestivum L.) viz. Inqilab-91, Daman-98, Dera-98 and Punjab-96 at Gomal University, Dera Ismail Khan (NWFP), Pakistan during 2000 approximatey 2001. The experiment was laid out in split plot design having four replications using a net plot size of 2 m x 5 m. Nitrogen doses used were 0, 50, 100, 150 and 200 kg/ha. The results showed that different nitrogen levels had significant effects on plant height, total number of plants/m(2), number of grains/spike, number of spike/m(2), spike weight, biological yield, grain yield and grain protein content. Maximum plant height, total number of plants/m(2), number of spikes/m(2), spike weight, biological yield and grain protein content were observed at 200 kg N/ha. Among wheat varieties Daman-98 had maximum plant height, spike weight, grains/spike, 1000-grain weight, biological yield and grain yield. Inqilab-91 had heavier grains and the most grain protein content, while Dera-98 had the maximum plant population and spikes/m(2). Grain yield and biological yield were statistically similar at doses of 150 kg N/ha and 200 kg N/ha. However, dose of 200 kg N/ha, compared to dose of 150 Kg N/ha, significantly increased the protein content.

  8. allelic variation of hmw glutenin subunits of ethiopian bread wheat

    African Journals Online (AJOL)

    journal

    High molecular weight glutenins are often effective in identifying wheat (Triticum ... There were highly significant differences between genotypes and banding ... was without deliberate selection pressure towards high Glu-1 scoring alleles ...

  9. MS26/CYP704B is required for anther and pollen wall development in bread wheat (Triticum aestivum L. and combining mutations in all three homeologs causes male sterility.

    Directory of Open Access Journals (Sweden)

    Manjit Singh

    Full Text Available Development of anthers and pollen represents an important aspect of the life cycle in flowering plants. Genes contributing to anther and pollen development have been widely studied in many plant species. Ms26/CYP704B genes play an important role in pollen development through biosynthesis of sporopollenin for pollen exine formation. To investigate the role of Ms26/CYP704B genes in anther and pollen development of bread wheat, mutations in the A-, B-, and D-homeologs of the putative Ms26/CYP704B gene were analyzed. Single and double homozygous mutants in any of the homeologs did not affect pollen development and male fertility. Triple homozygous mutants resulted in completely male sterile plants that were defective in pollen and anther development. Additionally, double homozygous-single heterozygous mutants were also male sterile although with varying levels of residual fertility. The fertility of these triple mutants was dependent upon the homeolog contributing the wild-type allele. Two heterologous Ms26/CYP704B genes, when transformed into a triple homozygous mutant background, completely restored male fertility, whereas a single gene was unable to restore fertility. Functional analysis of Ms26/CYP704B furthers the understanding of male fertility genes which can be utilized for the development of novel hybrid seed production systems in wheat.

  10. TaER Expression Is Associated with Transpiration Efficiency Traits and Yield in Bread Wheat.

    Science.gov (United States)

    Zheng, Jiacheng; Yang, Zhiyuan; Madgwick, Pippa J; Carmo-Silva, Elizabete; Parry, Martin A J; Hu, Yin-Gang

    2015-01-01

    ERECTA encodes a receptor-like kinase and is proposed as a candidate for determining transpiration efficiency of plants. Two genes homologous to ERECTA in Arabidopsis were identified on chromosomes 6 (TaER2) and 7 (TaER1) of bread wheat (Triticum aestivum L.), with copies of each gene on the A, B and D genomes of wheat. Similar expression patterns were observed for TaER1 and TaER2 with relatively higher expression of TaER1 in flag leaves of wheat at heading (Z55) and grain-filling (Z73) stages. Significant variations were found in the expression levels of both TaER1 and TaER2 in the flag leaves at both growth stages among 48 diverse bread wheat varieties. Based on the expression of TaER1 and TaER2, the 48 wheat varieties could be classified into three groups having high (5 varieties), medium (27 varieties) and low (16 varieties) levels of TaER expression. Significant differences were also observed between the three groups varying for TaER expression for several transpiration efficiency (TE)- related traits, including stomatal density (SD), transpiration rate, photosynthetic rate (A), instant water use efficiency (WUEi) and carbon isotope discrimination (CID), and yield traits of biomass production plant-1 (BYPP) and grain yield plant-1 (GYPP). Correlation analysis revealed that the expression of TaER1 and TaER2 at the two growth stages was significantly and negatively associated with SD (Ptranspiration rate (Ptranspiration efficiency -related traits and yield in bread wheat, implying a function for TaER in regulating leaf development of bread wheat and contributing to expression of these traits. Moreover, the results indicate that TaER could be exploitable for manipulating important agronomical traits in wheat improvement.

  11. Cysteine proteases and wheat (Triticum aestivum L) under drought: A still greatly unexplored association.

    Science.gov (United States)

    Botha, Anna-Maria; Kunert, Karl J; Cullis, Christopher A

    2017-09-01

    Bread wheat (Triticum aestivum L.) provides about 19% of global dietary energy. Environmental stress, such as drought, affects wheat growth causing premature plant senescence and ultimately plant death. A plant response to drought is an increase in protease-mediated proteolysis with rapid degradation of proteins required for metabolic processes. Among the plant proteases that are increased in their activity following stress, cysteine proteases are the best characterized. Very little is known about particular wheat cysteine protease sequences, their expression and also localization. The current knowledge on wheat cysteine proteases belonging to the five clans (CA, CD, CE, CF and CP) is outlined, in particular their expression and possible function under drought. The first successes in establishing an annotated wheat genome database are further highlighted which has allowed more detailed mining of cysteine proteases. We also share our thoughts on future research directions considering the growing availability of genomic resources of this very important food crop. Finally, we also outline future application of developed knowledge in transgenic wheat plants for environmental stress protection and also as senescence markers to monitor wheat growth under environmental stress conditions. © 2017 John Wiley & Sons Ltd.

  12. Seed-borne mycoflora of local and improved wheat ( Triticum ...

    African Journals Online (AJOL)

    Three varieties each of local and improved wheat (Triticum sativum) cultivars were investigated for seed-borne pathogenic mycoflora using the plate technique and laid on completely randomized design. A total 99 fungal isolate grouped into five fungal species namely; Rhizopus nigricans, Mucor spp, Penillium jenseni, ...

  13. Diallel analysis of anther culture response in wheat ( Triticum ...

    African Journals Online (AJOL)

    The four wheat (Triticum aestivum L.) genotypes differing in their ability to produce embryogenic callus from anther culture were reciprocally crossed and inheritance of anther culture response [callus induction frequency (CIF, %), embryogenic callus induction frequency (ECIF, %), regeneration capacity of callus (RCC, %) ...

  14. Patterns of homoeologous gene expression shown by RNA sequencing in hexaploid bread wheat.

    KAUST Repository

    Leach, Lindsey J; Belfield, Eric J; Jiang, Caifu; Brown, Carly; Mithani, Aziz; Harberd, Nicholas P

    2014-01-01

    BACKGROUND: Bread wheat (Triticum aestivum) has a large, complex and hexaploid genome consisting of A, B and D homoeologous chromosome sets. Therefore each wheat gene potentially exists as a trio of A, B and D homoeoloci, each of which may contribute differentially to wheat phenotypes. We describe a novel approach combining wheat cytogenetic resources (chromosome substitution 'nullisomic-tetrasomic' lines) with next generation deep sequencing of gene transcripts (RNA-Seq), to directly and accurately identify homoeologue-specific single nucleotide variants and quantify the relative contribution of individual homoeoloci to gene expression. RESULTS: We discover, based on a sample comprising ~5-10% of the total wheat gene content, that at least 45% of wheat genes are expressed from all three distinct homoeoloci. Most of these genes show strikingly biased expression patterns in which expression is dominated by a single homoeolocus. The remaining ~55% of wheat genes are expressed from either one or two homoeoloci only, through a combination of extensive transcriptional silencing and homoeolocus loss. CONCLUSIONS: We conclude that wheat is tending towards functional diploidy, through a variety of mechanisms causing single homoeoloci to become the predominant source of gene transcripts. This discovery has profound consequences for wheat breeding and our understanding of wheat evolution.

  15. Patterns of homoeologous gene expression shown by RNA sequencing in hexaploid bread wheat.

    KAUST Repository

    Leach, Lindsey J

    2014-04-11

    BACKGROUND: Bread wheat (Triticum aestivum) has a large, complex and hexaploid genome consisting of A, B and D homoeologous chromosome sets. Therefore each wheat gene potentially exists as a trio of A, B and D homoeoloci, each of which may contribute differentially to wheat phenotypes. We describe a novel approach combining wheat cytogenetic resources (chromosome substitution \\'nullisomic-tetrasomic\\' lines) with next generation deep sequencing of gene transcripts (RNA-Seq), to directly and accurately identify homoeologue-specific single nucleotide variants and quantify the relative contribution of individual homoeoloci to gene expression. RESULTS: We discover, based on a sample comprising ~5-10% of the total wheat gene content, that at least 45% of wheat genes are expressed from all three distinct homoeoloci. Most of these genes show strikingly biased expression patterns in which expression is dominated by a single homoeolocus. The remaining ~55% of wheat genes are expressed from either one or two homoeoloci only, through a combination of extensive transcriptional silencing and homoeolocus loss. CONCLUSIONS: We conclude that wheat is tending towards functional diploidy, through a variety of mechanisms causing single homoeoloci to become the predominant source of gene transcripts. This discovery has profound consequences for wheat breeding and our understanding of wheat evolution.

  16. Global adaptation patterns of Australian and CIMMYT spring bread wheat.

    Science.gov (United States)

    Mathews, Ky L; Chapman, Scott C; Trethowan, Richard; Pfeiffer, Wolfgang; van Ginkel, Maarten; Crossa, Jose; Payne, Thomas; Delacy, Ian; Fox, Paul N; Cooper, Mark

    2007-10-01

    The International Adaptation Trial (IAT) is a special purpose nursery designed to investigate the genotype-by-environment interactions and worldwide adaptation for grain yield of Australian and CIMMYT spring bread wheat (Triticum aestivum L.) and durum wheat (T. turgidum L. var. durum). The IAT contains lines representing Australian and CIMMYT wheat breeding programs and was distributed to 91 countries between 2000 and 2004. Yield data of 41 reference lines from 106 trials were analysed. A multiplicative mixed model accounted for trial variance heterogeneity and inter-trial correlations characteristic of multi-environment trials. A factor analytic model explained 48% of the genetic variance for the reference lines. Pedigree information was then incorporated to partition the genetic line effects into additive and non-additive components. This model explained 67 and 56% of the additive by environment and non-additive by environment genetic variances, respectively. Australian and CIMMYT germplasm showed good adaptation to their respective target production environments. In general, Australian lines performed well in south and west Australia, South America, southern Africa, Iran and high latitude European and Canadian locations. CIMMYT lines performed well at CIMMYT's key yield testing location in Mexico (CIANO), north-eastern Australia, the Indo-Gangetic plains, West Asia North Africa and locations in Europe and Canada. Maturity explained some of the global adaptation patterns. In general, southern Australian germplasm were later maturing than CIMMYT material. While CIANO continues to provide adapted lines to northern Australia, selecting for yield among later maturing CIMMYT material in CIANO may identify lines adapted to southern and western Australian environments.

  17. Bread-Making Quality of Standard Winter Wheat Cultivars

    OpenAIRE

    Ćurić, Duška; Novotni, Dubravka; Bauman, Ingrid; Krička, Tajana; Jukić, Željko; Voća, Neven; Kiš, Darko

    2009-01-01

    The purpose of this study was to define an impact of the cultivar, year and cultivation area of the standard Croatian winter wheat on the bread-making quality. The bread-making quality of cultivars ‘Divana’, ‘Žitarka’ and ‘Sana’ from the crop years 1998, 2000, 2002, 2004 and 2006, and from Zagreb and Osijek location was analyzed. Wheat from the cultivar tests cultivated under the same agro technological conditions was used for this testing. The tested winter wheat bread-making quality primari...

  18. Buckwheat-enriched wheat bread: National market placement possibilities

    Directory of Open Access Journals (Sweden)

    Sakač Marijana B.

    2015-01-01

    Full Text Available Quality parameters and the possibility of successful placement of buckwheat-enriched wheat bread on the national market are presented in this paper. Analysis of the market position of buckwheat-enriched wheat bread includes demands, offer and competition. Elements that affect the overall retail price of buckwheat-enriched wheat bread are given in details, along with SWOT analysis and marketing plan including target market, market supply and product marketing mix. According to all performed analyses it could be concluded that this product should be positioned on the national market, especially for people with special needs and requirements.

  19. Staling of wheat bread stored in modified atmosphere

    DEFF Research Database (Denmark)

    Rasmussen, Peter Have; Hansen, A.

    2001-01-01

    Modified atmosphere packing (MAP) of bread is known to extend the microbial shelf-life. However, the effect of MAP on staling of bread is more questionable, and conflicting results are reported in the literature. To investigate the effect of BT AP, wheat bread was packed in modified atmosphere...... containing 100% CO2 and in a mixture gas of 50% CO2 and 50% N-2, respectively. The control bread was packed in atmospheric air. No significant effects of MAP were found during storage of bread for 7 days at 20 degreesC compared to control bread. when changes in bread firmness and starch retrogradation...... measured by differential scanning calorimetry (DSC) were used as parameters for the staling rates. Ira addition, no significant differences were obtained in firmness between bread stored in 100% CO,, and in the mixture gas of CO2 and N-2 after 7 and 14 days, respectively. The present study thus...

  20. Quality of wholemeal wheat bread enriched with green coffee beans

    Directory of Open Access Journals (Sweden)

    Urszula Gawlik-Dziki

    2016-01-01

    Full Text Available Scientific studies have revealed that bioactive components of coffee play a preventive role against various degenerative diseases. Green coffee, in particular, is characterized by its unique composition and properties. The objective of this work was to investigate the influence of green coffee (Coffea arabica beans (GCB addition on the quality and antioxidant properties (AA of the wholemeal bread. For bread preparation, flour form GCB, and wholemeal wheat flour, type 2000 were used. Wholemeal wheat flour was replaced with GCB flour at 1 to 5% levels. Loaf volume, texture, color and sensory properties of bread were determined. Furthermore, total phenolic content and antioxidant activity were evaluated. The results showed that bread supplementation with GCB had little influence on the bread volume. The highest volume of bread was obtained with 3 and 4% of GCB flour. The texture properties of bread crumb (hardness, elasticity, cohesiveness and chewiness were slightly changed as a result of the GCB addition. The lightness of bread crumb decreased with the GCB addition (average from 46.3 to 42.6. Besides, the addition of GCB significantly enriched wheat bread with hydrophilic phenolic compounds. The phenolic compounds were highly bioaccessible in vitro. Moreover, the GCB addition enhanced antiradical activity of bread.

  1. ATTEMPT TO APPLY STABILIZED WHEAT GERM FOR BREAD SUPPLEMENTATION

    Directory of Open Access Journals (Sweden)

    Halina Gambuś

    2015-02-01

    Full Text Available The increased interest in rational nutrition causes, that from many years is observed a growing consumption of bread, and novel food supplemented with health promoting components. For the bread production in Poland mainly wheat and rye cake flours are used, depleted of a many valuable nutrients such as protein, dietary fibre, minerals and vitamins. Because of their unique chemical composition wheat germs are a particularly valuable resource, both for direct consumption and to enhance the nutritional value of food products. The aim of the study was to prepare wheat bread with a 10% addition of commercial stabilized wheat germs. Based on the obtained results, it was found that wheat germs, due to their unique chemical composition, were a particularly valuable resource to supplement the nutritional value of bread. However, germs had detrimental effect on mechanical properties of dough, and on bread quality. Texture of bread crumb and its chemical composition were analysed. It was shown, that germs subjected to fermentation process could be used in wheat bread production as dietary fibre and mineral compound supplement.

  2. Induced variation for Pelshenke value and caryopsis weight in bread wheat

    International Nuclear Information System (INIS)

    Siddiqui, K.A.; Arain, M.A.

    1986-01-01

    The paper presents the evidence of induced mutations for Pelshenke value and caryopsis weight. M 2 population of bread wheat (Triticum aestivum L.) variety Pak 70 derived from different doses of gamma rays (100, 150, 200 Gy) and fast neutrons (300, 450, 600 Rads) were screened. The coefficient of variation for Pelshenke value was considerably higher in Nf 450 Rads and 100 Gy gamma ray treatments in comparison with the untreated control. Gamma ray treatments were more effective than fast neutrons in increasing the caryopsis weight. Selection strategy based on highly heritable traits can result in breeding varieties with high yield and improved baking quality. (author)

  3. Evaluation of 14 winter bread wheat genotypes in normal irrigation ...

    African Journals Online (AJOL)

    Evaluation of 14 winter bread wheat genotypes in normal irrigation and stress conditions after anthesis stage. ... African Journal of Biotechnology ... Using biplot graphic method, comparison of indices amounts and mean rating of indices for ...

  4. Bread Making Potential of Composite Flour of Wheat-Acha ...

    African Journals Online (AJOL)

    Bread-making potentials of composite flours containing 90% wheat and 10% acha enriched with 0-15% cowpea flour were investigated. Proximate composition and functional properties of the blends were studied using AOAC standard methods. Bread loaves were prepared from the blends using the straight dough method ...

  5. Aroma of wheat porridge and bread-crumb is influenced by the wheat variety

    DEFF Research Database (Denmark)

    Starr, Gerrard; Hansen, Åse Solvej; Petersen, Mikael Agerlin

    2015-01-01

    evaluation, from these eight were selected for bread evaluation. Porridge and bread results were compared. Variations were found in both evaluations. Five odour- and nine flavour descriptors were found to be common to both wheat porridge and bread. The results for two descriptors: "cocoa" and "oat porridge......" were correlated between the wheat porridge and bread samples. Analysis of whole-meal and low-extraction samples revealed that the descriptors "malt", "oat-porridge", "øllebrød", "cocoa" and "grain" mostly characterized wheat bran, while descriptors for "maize", "bean-shoots", "chamomile", "umami...

  6. Buckwheat and quinoa seeds as supplements in wheat bread production

    Directory of Open Access Journals (Sweden)

    Demin Mirjana A.

    2013-01-01

    Full Text Available The aim of this work was to compare the nutritional characteristics of wheat bread with the bread produced of wheat flour supplemented with quinoa and buckwheat seeds. Bread making properties of these blends were analyzed in order to investigate their ability to make moulded bread. Quinoa (Chenopodium quinoa Will. and buckwheat seeds were grown in the vicinity of Belgrade, Serbia. The addition of pseudocereal seeds (at levels of 30% and 40% and a selected technological process, which included hydrothermal preparation of supplements, resulted with a valuable effect on nutritive value of breads. In comparison with the wheat bread that was used as control sample, the protein increase of 2% and the increase of crude fiber content at around 0.5% in 30% supplemented breads were registered. Furthermore, the incorporation of both seeds mixture at the level of 40%, increased the content of protein for 2.5% and fiber content for 0.4%. In regard to the starch, fat, and ash contents there were no major differences. The investigated breads were nutritionally superior to the wheat bread. Chemical composition of the selected seeds was also investigated. The results showed that the blends containing either 30% or 40% of selected seeds expressed high potential for the production of molded breads, as new baking products with enhanced nutritional composition. The applied technological procedure was modified in such way that for all blended combination of supplements it changed rheological properties of dough. Furthermore, it resulted in a good volume of breads with excellent sensory properties of aroma-odor and taste.

  7. Reaction of Rust on Some Bread Wheat Varieties in Çukurova Region

    OpenAIRE

    AY, Hasan

    2013-01-01

    This study was conducted with 126 varieties of wheat between 2009-2010 years in Adana. There has not been artificially inoculated yellow, leaf and stem rusts. Races of rust in natural were evaluated in both years. Between 2009-2010 this study was conducted in Adana, with 126 varieties of bread wheat. In both years, only the natural environment leaf rust races inoculated for assessments reactions of bread wheat. According to results, 49 bread wheat varieties were found resistant, 6 bread wheat...

  8. Economical factors of wheat (Triticum aestivum L. diversity: econometric stimation

    Directory of Open Access Journals (Sweden)

    S.S. Hamraz

    2016-05-01

    Full Text Available In this study tried to calculate attributed-based index and measurement of farmer’s attention to wheat (Triticum aestivum L. seed environmental, cropping and marketing attribute and evaluate social– economical factors influencing on this index. After this estimation, effective factors have selected. Related data to 102 Mashhad wheat producers, Iran were used for estimations Poisson regression. Results showed that in seed characteristics set; marketability and taste were more important factors. Also, results of this study corroborant previews study and only variables age and family number make difference. Also, education, farming and non–farming income, farming experience, farm area and loan receive have positive effect on these characteristics.

  9. PCR-Based EST Mapping in Wheat (Triticum aestivum L.

    Directory of Open Access Journals (Sweden)

    J. PERRY GUSTAFSON

    2009-04-01

    Full Text Available Mapping expressed sequence tags (ESTs to hexaploid wheat is aimed to reveal the structure and function of the hexaploid wheat genome. Sixty eight ESTs representing 26 genes were mapped into all seven homologous chromosome groups of wheat (Triticum aestivum L using a polymerase chain reaction technique. The majority of the ESTs were mapped to homologous chromosome group 2, and the least were mapped to homologous chromosome group 6. Comparative analysis between the EST map from this study and the EST map based on RFLPs showed 14 genes that have been mapped by both approaches were mapped to the same arm of the same homologous chromosome, which indicated that using PCR-based ESTs was a reliable approach in mapping ESTs in hexaploid wheat.

  10. Wheat bread aroma compounds in crumb and crust: A review.

    Science.gov (United States)

    Pico, Joana; Bernal, José; Gómez, Manuel

    2015-09-01

    Bread is one of the most widely consumed foods in the world. Among the different properties that define its quality, the aroma of bread is considered essential to its approval by consumers. Knowing what the compounds found in bread are, as well as the most important ones in crumb and crust, and understanding their biological sources and how they affect the final aroma of bread, could make it possible to modify the steps of bread manufacturing in order to enhance those with a positive impact and reduce those with a negative impact. The aim of this review is to provide a guideline correlating a great deal of the information now available regarding wheat bread aroma. For this purpose, a total of 326 volatile compounds reported in the literature have been included. The sensorial correlation of these compounds with the final aroma of wheat bread has also been explained, as well as the biological sources that generate them. Finally, it is shown how modifying the production stages of wheat bread could also affect the odour quality. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. Quantitative traits in wheat (Triticum aestivum L

    African Journals Online (AJOL)

    MSS

    2012-11-13

    Nov 13, 2012 ... Of the quantitative traits in wheat, spike length, number of spikes per m2, grain mass per spike, number ... design with four liming variants along with three replications, in which the experimental field .... The sampling was done.

  12. Response of bread wheat ( Tritcum aestivum L. ) to nitrogen after ...

    African Journals Online (AJOL)

    Crop rotation is a common practice in the study area, but there is no enough information on the specific rate of nitrogen to be applied after legumes for wheat production. Hence, on farm field experiments were conducted to determine the amount of nitrogen fertilizer rates needed for bread wheat after chick pea, grass pea, ...

  13. Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour.

    Science.gov (United States)

    Świeca, Michał; Dziki, Dariusz; Gawlik-Dziki, Urszula

    2017-08-01

    Wheat flour in the bread formula was replaced with sprouted wheat flour (SF) characterized by enhanced nutraceutical properties, at 5%, 10%, 15% and 20% levels. The addition of SF slightly increased the total protein content; however, it decreased their digestibility. Some qualitative and quantitative changes in the electrophoretic pattern of proteins were also observed; especially, in the bands corresponding with 27kDa and 15-17kDa proteins. These results were also confirmed by SE-HPLC technique, where a significant increase in the content of proteins and peptides (molecular masses breads with 20% of SF. Bread enriched with sprouted wheat flour had more resistant starch, but less total starch, compared to control bread. The highest in vitro starch digestibility was determined for the control bread. The studied bread with lowered nutritional value but increased nutritional quality can be used for special groups of consumers (obese, diabetic). Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. et de blé dur (Triticum durum

    African Journals Online (AJOL)

    SARAH

    31 mai 2017 ... Study of the genetic diversity of some varieties of bread wheat (Triticum aestivum L.) and durum wheat. (Triticum durum Desf.) ...... Crop adaptation to climate change,1e éd. Oxford, Wiley-Blackwell, 595 p. Zeven AC,1998. Landraces: a review of definitions and classifications. Euphytica 104(2) : 127-139.

  15. Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

    OpenAIRE

    Laatikainen, Reijo; Koskenpato, Jari; Hongisto, Sanna-Maria; Loponen, Jussi; Poussa, Tuija; Huang, Xin; Sontag-Strohm, Tuula; Salmenkari, Hanne; Korpela, Riitta

    2017-01-01

    Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/trypsin inhibitors (ATIs) and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs), and would be better tolerated than yeast-fermented wheat bread for subjects with IBS who have a poor subjectiv...

  16. Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

    Directory of Open Access Journals (Sweden)

    Reijo Laatikainen

    2017-11-01

    Full Text Available Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h, would result in lower quantities of alpha-amylase/trypsin inhibitors (ATIs and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs, and would be better tolerated than yeast-fermented wheat bread for subjects with IBS who have a poor subjective tolerance to wheat. The study was conducted as a randomised double-blind controlled 7-day study (n = 26. Tetrameric ATI structures were unravelled in both breads vs. baking flour, but the overall reduction in ATIs to their monomeric form was higher in the sourdough bread group. Sourdough bread was also lower in FODMAPs. However, no significant differences in gastrointestinal symptoms and markers of low-grade inflammation were found between the study breads. There were significantly more feelings of tiredness, joint symptoms, and decreased alertness when the participants ate the sourdough bread (p ≤ 0.03, but these results should be interpreted with caution. Our novel finding was that sourdough baking reduces the quantities of both ATIs and FODMAPs found in wheat. Nonetheless, the sourdough bread was not tolerated better than the yeast-fermented bread.

  17. Molecular and FISH analyses of a 53-kbp intact DNA fragment inserted by biolistics in wheat (Triticum aestivum L.) genome.

    Science.gov (United States)

    Partier, A; Gay, G; Tassy, C; Beckert, M; Feuillet, C; Barret, P

    2017-10-01

    A large, 53-kbp, intact DNA fragment was inserted into the wheat ( Triticum aestivum L.) genome. FISH analyses of individual transgenic events revealed multiple insertions of intact fragments. Transferring large intact DNA fragments containing clusters of resistance genes or complete metabolic pathways into the wheat genome remains a challenge. In a previous work, we showed that the use of dephosphorylated cassettes for wheat transformation enabled the production of simple integration patterns. Here, we used the same technology to produce a cassette containing a 44-kb Arabidopsis thaliana BAC, flanked by one selection gene and one reporter gene. This 53-kb linear cassette was integrated in the bread wheat (Triticum aestivum L.) genome by biolistic transformation. Our results showed that transgenic plants harboring the entire cassette were generated. The inheritability of the cassette was demonstrated in the T1 and T2 generation. Surprisingly, FISH analysis performed on T1 progeny of independent events identified double genomic insertions of intact fragments in non-homoeologous positions. Inheritability of these double insertions was demonstrated by FISH analysis of the T1 generation. Relative conclusions that can be drawn from molecular or FISH analysis are discussed along with future prospects of the engineering of large fragments for wheat transformation or genome editing.

  18. Comparison of Leaf Sheath Transcriptome Profiles with Physiological Traits of Bread Wheat Cultivars under Salinity Stress

    KAUST Repository

    Takahashi, Fuminori

    2015-08-05

    Salinity stress has significant negative effects on plant biomass production and crop yield. Salinity tolerance is controlled by complex systems of gene expression and ion transport. The relationship between specific features of mild salinity stress adaptation and gene expression was analyzed using four commercial varieties of bread wheat (Triticum aestivum) that have different levels of salinity tolerance. The high-throughput phenotyping system in The Plant Accelerator at the Australian Plant Phenomics Facility revealed variation in shoot relative growth rate and salinity tolerance among the four cultivars. Comparative analysis of gene expression in the leaf sheaths identified genes whose functions are potentially linked to shoot biomass development and salinity tolerance. Early responses to mild salinity stress through changes in gene expression have an influence on the acquisition of stress tolerance and improvement in biomass accumulation during the early “osmotic” phase of salinity stress. In addition, results revealed transcript profiles for the wheat cultivars that were different from those of usual stress-inducible genes, but were related to those of plant growth. These findings suggest that, in the process of breeding, selection of specific traits with various salinity stress-inducible genes in commercial bread wheat has led to adaptation to mild salinity conditions.

  19. Identification and molecular characterization of the nicotianamine synthase gene family in bread wheat.

    Science.gov (United States)

    Bonneau, Julien; Baumann, Ute; Beasley, Jesse; Li, Yuan; Johnson, Alexander A T

    2016-12-01

    Nicotianamine (NA) is a non-protein amino acid involved in fundamental aspects of metal uptake, transport and homeostasis in all plants and constitutes the biosynthetic precursor of mugineic acid family phytosiderophores (MAs) in graminaceous plant species. Nicotianamine synthase (NAS) genes, which encode enzymes that synthesize NA from S-adenosyl-L-methionine (SAM), are differentially regulated by iron (Fe) status in most plant species and plant genomes have been found to contain anywhere from 1 to 9 NAS genes. This study describes the identification of 21 NAS genes in the hexaploid bread wheat (Triticum aestivum L.) genome and their phylogenetic classification into two distinct clades. The TaNAS genes are highly expressed during germination, seedling growth and reproductive development. Fourteen of the clade I NAS genes were up-regulated in root tissues under conditions of Fe deficiency. Protein sequence analyses revealed the presence of endocytosis motifs in all of the wheat NAS proteins as well as chloroplast, mitochondrial and secretory transit peptide signals in four proteins. These results greatly expand our knowledge of NAS gene families in graminaceous plant species as well as the genetics underlying Fe nutrition in bread wheat. © 2016 The Authors. Plant Biotechnology Journal published by Society for Experimental Biology and The Association of Applied Biologists and John Wiley & Sons Ltd.

  20. Comparison of Leaf Sheath Transcriptome Profiles with Physiological Traits of Bread Wheat Cultivars under Salinity Stress.

    Directory of Open Access Journals (Sweden)

    Fuminori Takahashi

    Full Text Available Salinity stress has significant negative effects on plant biomass production and crop yield. Salinity tolerance is controlled by complex systems of gene expression and ion transport. The relationship between specific features of mild salinity stress adaptation and gene expression was analyzed using four commercial varieties of bread wheat (Triticum aestivum that have different levels of salinity tolerance. The high-throughput phenotyping system in The Plant Accelerator at the Australian Plant Phenomics Facility revealed variation in shoot relative growth rate and salinity tolerance among the four cultivars. Comparative analysis of gene expression in the leaf sheaths identified genes whose functions are potentially linked to shoot biomass development and salinity tolerance. Early responses to mild salinity stress through changes in gene expression have an influence on the acquisition of stress tolerance and improvement in biomass accumulation during the early "osmotic" phase of salinity stress. In addition, results revealed transcript profiles for the wheat cultivars that were different from those of usual stress-inducible genes, but were related to those of plant growth. These findings suggest that, in the process of breeding, selection of specific traits with various salinity stress-inducible genes in commercial bread wheat has led to adaptation to mild salinity conditions.

  1. Comparison of Leaf Sheath Transcriptome Profiles with Physiological Traits of Bread Wheat Cultivars under Salinity Stress.

    Science.gov (United States)

    Takahashi, Fuminori; Tilbrook, Joanne; Trittermann, Christine; Berger, Bettina; Roy, Stuart J; Seki, Motoaki; Shinozaki, Kazuo; Tester, Mark

    2015-01-01

    Salinity stress has significant negative effects on plant biomass production and crop yield. Salinity tolerance is controlled by complex systems of gene expression and ion transport. The relationship between specific features of mild salinity stress adaptation and gene expression was analyzed using four commercial varieties of bread wheat (Triticum aestivum) that have different levels of salinity tolerance. The high-throughput phenotyping system in The Plant Accelerator at the Australian Plant Phenomics Facility revealed variation in shoot relative growth rate and salinity tolerance among the four cultivars. Comparative analysis of gene expression in the leaf sheaths identified genes whose functions are potentially linked to shoot biomass development and salinity tolerance. Early responses to mild salinity stress through changes in gene expression have an influence on the acquisition of stress tolerance and improvement in biomass accumulation during the early "osmotic" phase of salinity stress. In addition, results revealed transcript profiles for the wheat cultivars that were different from those of usual stress-inducible genes, but were related to those of plant growth. These findings suggest that, in the process of breeding, selection of specific traits with various salinity stress-inducible genes in commercial bread wheat has led to adaptation to mild salinity conditions.

  2. Discrimination of volatiles of refined and whole wheat bread containing red and white wheat bran using an electronic nose.

    Science.gov (United States)

    Sapirstein, Harry D; Siddhu, Silvi; Aliani, Michel

    2012-11-01

    The principal objective of this study was to evaluate the capability of electronic (E) nose technology to discriminate refined and whole wheat bread made with white or red wheat bran according to their headspace volatiles. Whole wheat flour was formulated with a common refined flour from hard red spring wheat, blended at the 15% replacement level with bran milled from representative samples of one hard red and 2 hard white wheats. A commercial formula was used for breadmaking. Results varied according to the nature of the sample, that is, crust, crumb, or whole slices. Bread crust and crumb were completely discriminated. Crumb of whole wheat bread made with red bran was distinct from other bread types. When misclassified, whole wheat bread crumb with white bran was almost invariably identified as refined flour bread crumb. Using crust as the basis for comparisons, the largest difference in volatiles was between refined flour bread and whole wheat bread as a group. When refined flour bread crust was misclassified, samples tended to be confused with whole white wheat crust. Samples prepared from whole bread slices were poorly discriminated in general. E-nose results indicated that whole wheat bread formulated with white bran was more similar in volatile makeup to refined flour bread compared to whole wheat bread made with red bran. The E-nose appears to be very capable to accommodate differentiation of bread volatiles whose composition varies due to differences in flour or bran type. Consumer preference of bread made using refined flour in contrast to whole wheat flour is partly due to the different aroma of whole wheat bread. This study used an electronic nose to analyze bread volatiles, and showed that whole wheat bread incorporating white bran was different from counterpart bread made using red bran, and was closer in volatile makeup to "white" bread made without bran. Commercial millers and bakers can take advantage of these results to formulate whole wheat flour

  3. The Na+ transporter, TaHKT1;5-D, limits shoot Na+ accumulation in bread wheat

    KAUST Repository

    Byrt, Caitlin Siobhan

    2014-10-01

    Bread wheat (Triticum aestivum L.) has a major salt tolerance locus, Kna1, responsible for the maintenance of a high cytosolic K+/Na+ ratio in the leaves of salt stressed plants. The Kna1 locus encompasses a large DNA fragment, the distal 14% of chromosome 4DL. Limited recombination has been observed at this locus making it difficult to map genetically and identify the causal gene. Here, we decipher the function of TaHKT1;5-D, a candidate gene underlying the Kna1 locus. Transport studies using the heterologous expression systems Saccharomyces cerevisiae and Xenopus laevis oocytes indicated that TaHKT1;5-D is a Na+-selective transporter. Transient expression in Arabidopsis thaliana mesophyll protoplasts and in situ polymerase chain reaction indicated that TaHKT1;5-D is localised on the plasma membrane in the wheat root stele. RNA interference-induced silencing decreased the expression of TaHKT1;5-D in transgenic bread wheat lines which led to an increase in the Na+ concentration in the leaves. This indicates that TaHKT1;5-D retrieves Na+ from the xylem vessels in the root and has an important role in restricting the transport of Na+ from the root to the leaves in bread wheat. Thus, TaHKT1;5-D confers the essential salinity tolerance mechanism in bread wheat associated with the Kna1 locus via shoot Na+ exclusion and is critical in maintaining a high K+/Na+ ratio in the leaves. These findings show there is potential to increase the salinity tolerance of bread wheat by manipulation of HKT1;5 genes.

  4. The Na+ transporter, TaHKT1;5-D, limits shoot Na+ accumulation in bread wheat

    KAUST Repository

    Byrt, Caitlin Siobhan; Xu, Bo; Krishnan, Mahima; Lightfoot, Damien; Athman, Asmini; Jacobs, Andrew Keith; Watson-Haigh, Nathan S.; Plett, Darren; Munns, Rana; Tester, Mark A.; Gilliham, Matthew

    2014-01-01

    Bread wheat (Triticum aestivum L.) has a major salt tolerance locus, Kna1, responsible for the maintenance of a high cytosolic K+/Na+ ratio in the leaves of salt stressed plants. The Kna1 locus encompasses a large DNA fragment, the distal 14% of chromosome 4DL. Limited recombination has been observed at this locus making it difficult to map genetically and identify the causal gene. Here, we decipher the function of TaHKT1;5-D, a candidate gene underlying the Kna1 locus. Transport studies using the heterologous expression systems Saccharomyces cerevisiae and Xenopus laevis oocytes indicated that TaHKT1;5-D is a Na+-selective transporter. Transient expression in Arabidopsis thaliana mesophyll protoplasts and in situ polymerase chain reaction indicated that TaHKT1;5-D is localised on the plasma membrane in the wheat root stele. RNA interference-induced silencing decreased the expression of TaHKT1;5-D in transgenic bread wheat lines which led to an increase in the Na+ concentration in the leaves. This indicates that TaHKT1;5-D retrieves Na+ from the xylem vessels in the root and has an important role in restricting the transport of Na+ from the root to the leaves in bread wheat. Thus, TaHKT1;5-D confers the essential salinity tolerance mechanism in bread wheat associated with the Kna1 locus via shoot Na+ exclusion and is critical in maintaining a high K+/Na+ ratio in the leaves. These findings show there is potential to increase the salinity tolerance of bread wheat by manipulation of HKT1;5 genes.

  5. Production of haploid plants from ten hybrids of bread wheat (Triticum aestivum L. through wide hybridization with maize (Zea mays L. Producción de plantas haploides a partir de 10 híbridos de trigo para pan (Triticum aestivum L. mediante hibridación interespecífica con maíz (Zea mays L.

    Directory of Open Access Journals (Sweden)

    L.E. Torres

    2010-12-01

    Full Text Available The aim of this work was to obtain haploid plants of bread wheat through wide hybridization with maize. The experimental material included ten bread wheat hybrids (female parent and one population of maize (pollen donor. Two assays were carried out in two different seasons (summer and winter. Wheat spikes were manually emasculated, each spike was pollinated twice with fresh pollen of maize and a solution of 2,4-D (100 mg l-1 was sprayed on pollinated florets and injected in the upper internode. Fifteen and 21 days after pollination caryopses were removed and surface sterilized. Embryos were cultured in tubes containing B5 medium. The ten hybrid combinations produced caryopses, but only eight of these hybrids produced embryos and, in six of them, the recovered embryos developed into haploid plantlets. The results showed that there is genotypic influence of the wheat parents on the percentage of haploid embryo formation, in accordance with the results obtained by other authors. Regardless of the genotype, the sowing season and the harvest date, 69.4% of the pollinated flowers gave place to the formation of caryopses, 5.5% of these caryopses developed into presumably haploid embryos (for their morphological phenotypes and 26.1 % of the recovered embryos developed into haploid plantlets.El objetivo del presente trabajo fue obtener plantas haploides de trigo para pan mediante hibridación interespecífica con maíz. Se utilizaron 10 híbridos de trigo para pan (madre y una población de maíz (donante de polen; se llevaron a cabo dos ensayos en distintas estaciones de cultivo. Cada espiga de trigo fue emasculada manualmente y polinizada dos veces con polen fresco de maíz; las flores polinizadas se pulverizaron con una solución de 2,4-D (100 mg l-1, la que también se inyectó en la base de la espiga. Las semillas se cosecharon a los 15 y 21 días posteriores a la polinización. Los embriones recuperados se colocaron en tubos conteniendo medio de

  6. Rheological characteristics of flours milled from different wheat varieties (Triticum aestivum L.

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    Ladislav Haris

    2010-01-01

    Full Text Available Technological quality was studied of wheat flours from three varieties of Triticum aestivum L. (Arida, Meritto, Verita delivered to the mill for three years (2007–2009. Physico-chemical parameters observed during the purchase of grain (STN 461100-2 were not significantly different. Also milled flours from tested varieties have by processors required ash content, gluten, acceptable Zeleny index, α-amylase activity (falling number, but as the rheological properties of dough from these flours show, these parameters are unsuited enough (unsuitability of material for efficient processing of flour. Rheological evaluation showed that each variety is suitable for different processing direction. Therefore, if we deliberately separate lots of purchased grain, not only by basic physico-che­mi­cal properties listed in the current standards (CSN and STN, but also by their rheological properties, which are important and reliable indicator of the direction of the end-use processing of wheat flours, the flours will be more likely to succeed in specific cereal technology. For the production of bread was satisfactory rheological properties of dough from variety Arida. Verita variety is suitable for processing into wafers, and a variety Meritto for producing biscuits and crackers. Verita and Me­rit­to varieties so do not achieved the expected values of the rheological optimum for „classic“ bread processing (bakery products despite satisfactory gluten content and falling number to use this processing direction. Reported results show us the possibilities of more efficient selection of varieties or lots purchased grain of wheat for use in baking and buscuit industry by using rheological evaluation methods. Results were evaluated by analysis of data exploration (Boxplot, scattering graphs, classical nonparametric testing of hypotheses and the distribution of the data (Wilcoxon test, Kruskal-Wallis, Friedman, rates central tendency and dispersion.

  7. Shelf life characteristics of bread produced from ozonated wheat flour.

    Science.gov (United States)

    Obadi, Mohammed; Zhu, Ke-Xue; Peng, Wei; Sulieman, Abdellatif A; Mahdi, Amer Ali; Mohammed, Khalid; Zhou, Hui-Ming

    2017-11-13

    The objective of this work was to study the effect of ozone treatment on the quality of bread and its shelf life. Flour was treated with ozone gas a rate of 5 L/min for 5, 15, 25, 35, and 45 min. Baking studies showed that bread made from flour treated with ozone for 15 min exhibited improved quality properties (in terms of specific volume, bread color, and crumb cell numbers). Exposure to ozone for shorter times did not cause obvious changes in the major volatile compounds of bread. A shelf life tests showed that ozone gas treatment influenced the extent of starch crystallinity. The relative starch crystallinity of bread made from flour treated with ozone for 15 min was lower than the control value, as were the hardness, springiness, and cohesiveness. Microscopic examination of crumb structure revealed remarkable differences between control and treated breads. Although ozone is a naturally occurring substance found in the atmosphere, ozone can also be produced synthetically. Recently, ozone has come to be regarded as a new treatment for flour. Especially in countries where the chlorination is forbidden, ozone treatment may be of a great interest if it were associated with significant and reliable changes in flour. Ozone treatment of wheat flour tends to improve bread shelf life and quality in terms of physiochemical, baking properties, X-ray diffraction data, volatile compound levels, crumb structure, and textural characteristics. Given such findings, desirable shelf life and bread qualities may be achieved when ozone is used as a flour oxidant prior to bread baking. Analyses of the effects of ozone gas on treatment of flour on bread shelf life and quality would aid the production of high quality and extend the shelf life of bread. © 2017 Wiley Periodicals, Inc.

  8. Establishing the A. E. Watkins landrace cultivar collection as a resource for systematic gene discovery in bread wheat.

    Science.gov (United States)

    Wingen, Luzie U; Orford, Simon; Goram, Richard; Leverington-Waite, Michelle; Bilham, Lorelei; Patsiou, Theofania S; Ambrose, Mike; Dicks, Jo; Griffiths, Simon

    2014-08-01

    A high level of genetic diversity was found in the A. E. Watkins bread wheat landrace collection. Genotypic information was used to determine the population structure and to develop germplasm resources. In the 1930s A. E. Watkins acquired landrace cultivars of bread wheat (Triticum aestivum L.) from official channels of the board of Trade in London, many of which originated from local markets in 32 countries. The geographic distribution of the 826 landrace cultivars of the current collection, here called the Watkins collection, covers many Asian and European countries and some from Africa. The cultivars were genotyped with 41 microsatellite markers in order to investigate the genetic diversity and population structure of the collection. A high level of genetic diversity was found, higher than in a collection of modern European winter bread wheat varieties from 1945 to 2000. Furthermore, although weak, the population structure of the Watkins collection reveals nine ancestral geographical groupings. An exchange of genetic material between ancestral groups before commercial wheat-breeding started would be a possible explanation for this. The increased knowledge regarding the diversity of the Watkins collection was used to develop resources for wheat research and breeding, one of them a core set, which captures the majority of the genetic diversity detected. The understanding of genetic diversity and population structure together with the availability of breeding resources should help to accelerate the detection of new alleles in the Watkins collection.

  9. Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples

    Directory of Open Access Journals (Sweden)

    Abboud Al-Saleh

    2012-11-01

    Full Text Available The relationships between breadmaking quality, kernel properties (physical and chemical, and dough rheology were investigated using flours from six genotypes of Syrian wheat lines, comprising both commercially grown cultivars and advanced breeding lines. Genotypes were grown in 2008/2009 season in irrigated plots in the Eastern part of Syria. Grain samples were evaluated for vitreousness, test weight, 1000-kernel weight and then milled and tested for protein content, ash, and water content. Dough rheology of the samples was studied by the determination of the mixing time, stability, weakness, resistance and the extensibility of the dough. Loaf baking quality was evaluated by the measurement of the specific weight, resilience and firmness in addition to the sensory analysis. A comparative study between the six Syrian wheat genotypes and two English flour samples was conducted. Significant differences were observed among Syrian genotypes in vitreousness (69.3%–95.0%, 1000-kernel weight (35.2–46.9 g and the test weight (82.2–88.0 kg/hL. All samples exhibited high falling numbers (346 to 417 s for the Syrian samples and 285 and 305 s for the English flours. A significant positive correlation was exhibited between the protein content of the flour and its absorption of water (r = 0.84 **, as well as with the vitreousness of the kernel (r = 0.54 *. Protein content was also correlated with dough stability (r = 0.86 **, extensibility (r = 0.8 **, and negatively correlated with dough weakness (r = −0.69 **. Bread firmness and dough weakness were positively correlated (r = 0.66 **. Sensory analysis indicated Doumah-2 was the best appreciated whilst Doumah 40765 and 46055 were the least appreciated which may suggest their suitability for biscuit preparation rather than bread making.

  10. Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples.

    Science.gov (United States)

    Al-Saleh, Abboud; Brennan, Charles S

    2012-11-22

    The relationships between breadmaking quality, kernel properties (physical and chemical), and dough rheology were investigated using flours from six genotypes of Syrian wheat lines, comprising both commercially grown cultivars and advanced breeding lines. Genotypes were grown in 2008/2009 season in irrigated plots in the Eastern part of Syria. Grain samples were evaluated for vitreousness, test weight, 1000-kernel weight and then milled and tested for protein content, ash, and water content. Dough rheology of the samples was studied by the determination of the mixing time, stability, weakness, resistance and the extensibility of the dough. Loaf baking quality was evaluated by the measurement of the specific weight, resilience and firmness in addition to the sensory analysis. A comparative study between the six Syrian wheat genotypes and two English flour samples was conducted. Significant differences were observed among Syrian genotypes in vitreousness (69.3%-95.0%), 1000-kernel weight (35.2-46.9 g) and the test weight (82.2-88.0 kg/hL). All samples exhibited high falling numbers (346 to 417 s for the Syrian samples and 285 and 305 s for the English flours). A significant positive correlation was exhibited between the protein content of the flour and its absorption of water (r = 0.84 **), as well as with the vitreousness of the kernel (r = 0.54 *). Protein content was also correlated with dough stability (r = 0.86 **), extensibility (r = 0.8 **), and negatively correlated with dough weakness (r = -0.69 **). Bread firmness and dough weakness were positively correlated (r = 0.66 **). Sensory analysis indicated Doumah-2 was the best appreciated whilst Doumah 40765 and 46055 were the least appreciated which may suggest their suitability for biscuit preparation rather than bread making.

  11. Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types

    OpenAIRE

    Eduardo, Maria; Svanberg, Ulf; Oliveira, Jorge; Ahrn?, Lilia

    2013-01-01

    Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-maize bread quality containing cassava levels from 20 to 40% (w/w) was evaluated in combination with...

  12. Induced Mutations for Improving Production on Bread and Durum Wheat

    Science.gov (United States)

    Stamo, Ilirjana; Ylli, Ariana; Dodbiba, Andon

    2007-04-01

    Wheat is a very important crop and has been bred for food and its improvement is continuous from cross-breeding. Radiation and chemically induced mutations have provided variability in selection for novel varieties. Four bread and one durum wheat cultivars were exposed to gamma rays, Cs 137 with doses 10, 15 and 20 krad (2000 seeds of each dose and cultivars). We have isolated mutant plants with height reduced and on cv Progress spike without chaff.

  13. Induced Mutations for Improving Production on Bread and Durum Wheat

    International Nuclear Information System (INIS)

    Stamo, Ilirjana; Ylli, Ariana; Dodbiba, Andon

    2007-01-01

    Wheat is a very important crop and has been bred for food and its improvement is continuous from cross-breeding. Radiation and chemically induced mutations have provided variability in selection for novel varieties. Four bread and one durum wheat cultivars were exposed to gamma rays, Cs 137 with doses 10, 15 and 20 krad (2000 seeds of each dose and cultivars). We have isolated mutant plants with height reduced and on cv Progress spike without chaff

  14. Identification and comprehensive analyses of the CBL and CIPK gene families in wheat (Triticum aestivum L.).

    Science.gov (United States)

    Sun, Tao; Wang, Yan; Wang, Meng; Li, Tingting; Zhou, Yi; Wang, Xiatian; Wei, Shuya; He, Guangyuan; Yang, Guangxiao

    2015-11-04

    Calcineurin B-like (CBL) proteins belong to a unique group of calcium sensors in plant that decode the Ca(2+) signature by interacting with CBL-interacting protein kinases (CIPKs). Although CBL-CIPK complexes have been shown to play important roles in the responses to various stresses in plants, little is known about their functions in wheat. A total of seven TaCBL and 20 TaCIPK genes were amplified from bread wheat, Triticum aestivum cv. Chinese Spring. Reverse-transcriptase-polymerase chain reaction (RT-PCR) and in silico expression analyses showed that TaCBL and TaCIPK genes were expressed at different levels in different tissues, or maintained at nearly constant expression levels during the whole life cycle of the wheat plant. Some TaCBL and TaCIPK genes showed up- or down-regulated expressions during seed germination. Preferential interactions between TaCBLs and TaCIPKs were observed in yeast two-hybrid and bimolecular fluorescence complementation experiments. Analyses of a deletion series of TaCIPK proteins with amino acid variations at the C-terminus provided new insights into the specificity of the interactions between TaCIPKs and TaCBLs, and indicated that the TaCBL-TaCIPK signaling pathway is very complex in wheat because of its hexaploid genome. The expressions of many TaCBLs and TaCIPKs were responsive to abiotic stresses (salt, cold, and simulated drought) and abscisic acid treatment. Transgenic Arabidopsis plants overexpressing TaCIPK24 exhibited improved salt tolerance through increased Na(+) efflux and an enhanced reactive oxygen species scavenging capacity. These results contribute to our understanding of the functions of CBL-CIPK complexes and provide the basis for selecting appropriate genes for in-depth functional studies of CBL-CIPK in wheat.

  15. Optimisation of wheat-sprouted soybean flour bread using response ...

    African Journals Online (AJOL)

    The effect of sprouted soybean flour on wheat bread was studied. Sprouting significantly increased the vitamin C content of soybean flour from 2.0 mg kg-1 to 3.25 mg kg-1. The sprouted soybean flour resulted in increased loaf volume, a firmer, spongy and more elastic loaf. However, increasing the sprouted soybean flour ...

  16. Molecular markers for drought tolerance in bread wheat

    African Journals Online (AJOL)

    aghomotsegin

    2013-05-22

    May 22, 2013 ... Molecular markers for drought tolerance in bread wheat. Tharwat El Ameen. Department of Genetics, South Valley University, Qena, 83523, Egypt. Accepted 3 May, 2013. Random amplified polymorphic DNA (RAPD) primers associated with drought tolerance was used in this study to characterize drought ...

  17. Grain yield and agronomic characteristics of Romanian bread wheat ...

    African Journals Online (AJOL)

    In this study, fourteen bread wheat varieties, twelve of which were introduced into Turkey from Romania, were evaluated for grain yield and seven agronomic properties in Biga, Çanakkale in northwest part of Turkey in 2005 - 2006 and 2006 - 2007 growing seasons. The objectives of the research, carried out in a completely ...

  18. Genetic diversity among old Portuguese bread wheat cultivars and ...

    Indian Academy of Sciences (India)

    Home; Journals; Journal of Genetics; Volume 88; Issue 3. Genetic diversity among old Portuguese bread wheat cultivars and botanical varieties evaluated by ITS rDNA PCR-RFLP markers. A. Carvalho H. Guedes-Pinto J. Lima-Brito. Research Note Volume 88 Issue 3 December 2009 pp 363-367 ...

  19. Quality assessment of flour and bread from sweet potato wheat ...

    African Journals Online (AJOL)

    This study was to assess the quality of the flour and bread produced from sweet potato wheat composite flour blends. Matured and freshly harvested sweet potato (Ipomea batatas L.) was obtained from a local market in Akure, Nigeria. The tubers were thoroughly washed, peeled, washed again, drained, chipped, oven dried, ...

  20. Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption.

    Science.gov (United States)

    van Kleef, Ellen; Vrijhof, Milou; Polet, Ilse A; Vingerhoeds, Monique H; de Wijk, René A

    2014-09-02

    Many children do not eat enough whole grains, which may have negative health consequences. Intervention research is increasingly focusing on nudging as a way to influence food choices by affecting unconscious behavioural processes. The aim of this field study was to examine whether the shape of bread rolls is able to shift children's bread choices from white to whole wheat during breakfast to increase whole grain intake. In a between-subjects experiment conducted at twelve primary schools in the Netherlands, with school as the unit of condition assignment, children were exposed to an assortment of white and whole wheat bread rolls, both varying in shape (regular versus fun). Children were free to choose the type and number of bread rolls and toppings to eat during breakfast. Consumption of bread rolls was measured at class level via the number of bread rolls before and after breakfast. In addition, children (N = 1113) responded to a survey including questions about the breakfast. Results of the field experiment showed that about 76% of bread consumption consisted of white bread rolls. Consumption of white bread rolls did not differ according to shape (all P-values > 0.18). However, presenting fun-shaped whole wheat bread rolls almost doubled consumption of whole wheat bread (P = 0.001), particularly when the simultaneously presented white bread rolls had a regular shape (interaction P = 0.02). Survey results suggest that slight increases in perceived pleasure and taste are associated with these effects. Overall, presenting whole wheat bread in fun shapes may be helpful in increasing consumption of whole wheat bread in children. Future research could examine how improving the visual appeal of healthy foods may lead to sustained behaviour changes.

  1. An overview of wheat genome sequencing and its implications for ...

    Indian Academy of Sciences (India)

    National Institute of Plant Genome Research, Aruna Asaf Ali Marg, New Delhi 110 067, India ... Wheat (Triticum aestivum L.) serves as the staple food for. 30% of the global .... bread wheat genome is a product of multiple rounds of hybrid.

  2. Effects of Bread Making and Wheat Germ Addition on the Natural Deoxynivalenol Content in Bread

    Science.gov (United States)

    Giménez, Isabel; Blesa, Jesús; Herrera, Marta; Ariño, Agustín

    2014-01-01

    Deoxynivalenol (DON, vomitoxin) is a type-B trichothecene mycotoxin produced by several field fungi such as Fusarium graminearum and Fusarium culmorum and known to have various toxic effects. This study investigated the effect of the bread making process on the stability of DON in common bread and wheat germ-enriched bread using naturally contaminated ingredients at the level of 560 µg/kg. The concentration of DON and its evolution during bread making were determined by immunoaffinity column cleanup followed by liquid chromatography with diode array detection (HPLC-DAD). During the bread making process, DON was reduced by 2.1% after fermentation and dropped by 7.1% after baking, reaching a maximum reduction of 19.8% in the crust as compared with a decrease of 5.6% in the crumb. The addition of 15% wheat germ to the dough did not affect DON stability during bread making, showing an apparent increase of 3.5% after fermentation and a reduction by 10.2% after baking. PMID:24451845

  3. Upgrading of shamy wheat bread quality through supplement with flour of certain gamma irradiated legumes

    International Nuclear Information System (INIS)

    Nassef, A.E.

    1997-01-01

    Soybean flour,chick peas flour and lupines were irradiated at 0,5 and 10 kGy and individually used to replace 5,10 or 15% of wheat flour in shamy bread. The effect of supplementation of wheat flour with these legume flours on the major, chemical composition and nutritional quality of bread was studied. Results indicated that protein, ash and fiber contents of supplemented shamy bread were higher than the control. On the other hand, the amino acids of the shamy wheat bread supplemented irradiated legumes flour, improved the quality (water retention capacity, stailing rate and bread freshness) of bread

  4. Functional regulation of Q by microRNA172 and transcriptional co-repressor TOPLESS in controlling bread wheat spikelet density.

    Science.gov (United States)

    Liu, Pan; Liu, Jie; Dong, Huixue; Sun, Jiaqiang

    2018-02-01

    Bread wheat (Triticum aestivum) spike architecture is an important agronomic trait. The Q gene plays a key role in the domestication of bread wheat spike architecture. However, the regulatory mechanisms of Q expression and transcriptional activity remain largely unknown. In this study, we show that overexpression of bread wheat tae-miR172 caused a speltoid-like spike phenotype, reminiscent of that in wheat plants with the q gene. The reduction in Q transcript levels in the tae-miR172 overexpression transgenic bread wheat lines suggests that the Q expression can be suppressed by tae-miR172 in bread wheat. Indeed, our RACE analyses confirmed that the Q mRNA is targeted by tae-miR172 for cleavage. According to our analyses, the Q protein is localized in nucleus and confers transcriptional repression activity. Meanwhile, the Q protein could physically interact with the bread wheat transcriptional co-repressor TOPLESS (TaTPL). Specifically, the N-terminal ethylene-responsive element binding factor-associated amphiphilic repression (EAR) (LDLNVE) motif but not the C-terminal EAR (LDLDLR) motif of Q protein mediates its interaction with the CTLH motif of TaTPL. Moreover, we show that the N-terminal EAR motif of Q protein is also essentially required for the transcriptional repression activity of Q protein. Taken together, we reveal the functional regulation of Q protein by tae-miR172 and transcriptional co-repressor TaTPL in controlling the bread wheat spike architecture. © 2017 The Authors. Plant Biotechnology Journal published by Society for Experimental Biology and The Association of Applied Biologists and John Wiley & Sons Ltd.

  5. The effect of a default-based nudge on the choice of whole wheat bread

    NARCIS (Netherlands)

    Kleef, van Ellen; Seijdell, Karen; Vingerhoeds, Monique H.; Wijk, de René A.; Trijp, van Hans C.M.

    2018-01-01

    Consumer choices are often influenced by the default option presented. This study examines the effect of whole wheat bread as a default option in a sandwich choice situation. Whole wheat bread consists of 100% whole grain and is healthier than other bread types that are commonly consumed, such as

  6. Organic Bread Wheat Production and Market in Europe

    DEFF Research Database (Denmark)

    David, C.; Abecassis, J.; Carcea, M.

    2012-01-01

    yield under organic production. The choice of cultivar, green manure, fertilization and intercropping legumes – grain or forage – are efficient ways to obtain high grain quality and quantity. The economic viability of wheat production in Europe is also affected by subsidies from European Union agri......This chapter is a first attempt to analyse bottlenecks and challenges of European organic bread wheat sector involving technical, political and market issues. From 2000, the organic grain market has largely increased in Western Europe. To balance higher consumer demand there is a need to increase...... organic production by a new transition and technical improvement. Bread wheat is grown in a variety of crop rotations and farming systems where four basic organic crop production systems have been defined. Weeds and nitrogen deficiency are considered to be the most serious threat inducing lowest grain...

  7. Bread wheat selection against abiotic and biotic stresses in highland Balochistan, Pakistan

    International Nuclear Information System (INIS)

    Begum, I.; Afzal, J.; Afzal, J.

    2008-01-01

    Bread wheat (Triticum aestivum L. ssp. aestivum) lines were screened in multi-location trials in highland Balochistan, Pakistan from 1982 (F2) to 1990 (fixed lines). Objective of the study was to select and evaluate desirable genotypes for winter planting, Of 816 entries, only four successfully passed through the observation nurseries and yield trials. After nine years of testing only genotype ICW81.1471 was selected for wide-scale agronomic testing. Although the yield potential of this genotype was not significantly higher than that of the local check, it had the important advantage of possessing good resistance to yellow rust (Puccinia striiformis West) The results showed that exposure of segregating population to the prevailing environmental stresses of cold and drought was an effective selection procedure for identifying genotypes which are resistant to such stresses. Effective selection can be made for other desirable attributes such as disease and pest resistance, plant height and time to maturity. (author)

  8. Integrated physical map of bread wheat chromosome arm 7DS to facilitate gene cloning and comparative studies.

    Science.gov (United States)

    Tulpová, Zuzana; Luo, Ming-Cheng; Toegelová, Helena; Visendi, Paul; Hayashi, Satomi; Vojta, Petr; Paux, Etienne; Kilian, Andrzej; Abrouk, Michaël; Bartoš, Jan; Hajdúch, Marián; Batley, Jacqueline; Edwards, David; Doležel, Jaroslav; Šimková, Hana

    2018-03-08

    Bread wheat (Triticum aestivum L.) is a staple food for a significant part of the world's population. The growing demand on its production can be satisfied by improving yield and resistance to biotic and abiotic stress. Knowledge of the genome sequence would aid in discovering genes and QTLs underlying these traits and provide a basis for genomics-assisted breeding. Physical maps and BAC clones associated with them have been valuable resources from which to generate a reference genome of bread wheat and to assist map-based gene cloning. As a part of a joint effort coordinated by the International Wheat Genome Sequencing Consortium, we have constructed a BAC-based physical map of bread wheat chromosome arm 7DS consisting of 895 contigs and covering 94% of its estimated length. By anchoring BAC contigs to one radiation hybrid map and three high resolution genetic maps, we assigned 73% of the assembly to a distinct genomic position. This map integration, interconnecting a total of 1713 markers with ordered and sequenced BAC clones from a minimal tiling path, provides a tool to speed up gene cloning in wheat. The process of physical map assembly included the integration of the 7DS physical map with a whole-genome physical map of Aegilops tauschii and a 7DS Bionano genome map, which together enabled efficient scaffolding of physical-map contigs, even in the non-recombining region of the genetic centromere. Moreover, this approach facilitated a comparison of bread wheat and its ancestor at BAC-contig level and revealed a reconstructed region in the 7DS pericentromere. Copyright © 2018. Published by Elsevier B.V.

  9. QUALITY EVALUATION OF WHEAT-PUMPKIN-GOLDEN FLAXSEED COMPOSITE BREAD

    Directory of Open Access Journals (Sweden)

    Georgiana Gabriela CODINĂ

    2017-06-01

    Full Text Available The purpose of this study was to optimize the level of wheat, pumpkin seed (PSF and golden flaxseed flour (GFs that can be used in order to obtain high quality bread. The independent variables levels used were between 90 and 95 % for wheat flour and between 2.5% and 7.5% for pumpkin seed and golden flaxseed flour. The quality parameters analyzed were the following: loaf volume, porosity, elasticity and bread crumb structure. The mixture experiment design was used for optimization. Special quadratic mixture models were obtained for all the dependent variables. The optimum mixture levels were of 92.43% for wheat flour, 5.06% for pumkin seed flour and 2.51% for golden seed flour. The values of these flours in terms of loaf volume of bread, porosity and elasticity were of 422 cm3/100g, 76.15%, and 92.82%, respectively. The textural properties (hardness, cohesiveness, adhesiveness, viscosity, elasticity, gumminess, chewiness were analyzed for the control sample and the optimum bread sample obtained with PSF and GFs addition. For the last one mentioned hardness, elasticity, gumminess and chewiness increase with 25.03%, 7.31%, 23.41%, 25.77% while the cohesiveness value decreases with 1.47%.

  10. Identification of bitter compounds in whole wheat bread.

    Science.gov (United States)

    Jiang, Deshou; Peterson, Devin G

    2013-11-15

    Bitterness in whole wheat bread can negatively influence product acceptability and consumption. The overall goal of this project was to identify the main bitter compounds in a commercial whole wheat bread product. Sensory-guided fractionation of the crust (most bitter portion of the bread sample) utilising liquid-liquid extraction, solid-phase extraction, ultra-filtration and 2-D offline RPLC revealed multiple bitter compounds existed. The compounds with the highest bitterness intensities were selected and structurally elucidated based on accurate mass-TOF, MS/MS, 1D and 2D NMR spectroscopy. Eight bitter compounds were identified: Acortatarins A, Acortatarins C, 5-(hydroxymethyl)furfural(HMF), 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), N-(1-deoxy-d-fructos-1-yl)-l-tryptophan (ARP), Tryptophol (TRO), 2-(2-formyl-5-(hydroxymethyl-1H-pyrrole-1-yl)butanoic acid (PBA) and Tryptophan (TRP). Based on the structures of these compounds, two main mechanisms of bitterness generation in wheat bread were supported, fermentation and Maillard pathways. Copyright © 2013 Elsevier Ltd. All rights reserved.

  11. miR156-Targeted SBP-Box Transcription Factors Interact with DWARF53 to Regulate TEOSINTE BRANCHED1 and BARREN STALK1 Expression in Bread Wheat.

    Science.gov (United States)

    Liu, Jie; Cheng, Xiliu; Liu, Pan; Sun, Jiaqiang

    2017-07-01

    Genetic and environmental factors affect bread wheat ( Triticum aestivum ) plant architecture, which determines grain yield. In this study, we demonstrate that miR156 controls bread wheat plant architecture. We show that overexpression of tae-miR156 in bread wheat cultivar Kenong199 leads to increased tiller number and severe defects in spikelet formation, probably due to the tae-miR156-mediated repression of a group of SQUAMOSA PROMOTER BINDING PROTEIN-LIKE ( SPL ) genes. Furthermore, we found that the expression of two genes TEOSINTE BRANCHED1 ( TaTB1 ) and BARREN STALK1 ( TaBA1 ), whose orthologous genes in diverse plant species play conserved roles in regulating plant architecture, is markedly reduced in the tae-miR156-OE bread wheat plants. Significantly, we demonstrate that the strigolactone (SL) signaling repressor DWARF53 (TaD53), which physically associates with the transcriptional corepressor TOPLESS, can directly interact with the N-terminal domains of miR156-controlled TaSPL3/17. Most importantly, TaSPL3/17-mediated transcriptional activation of TaBA1 and TaTB1 can be largely repressed by TaD53 in the transient expression system. Our results reveal potential association between miR156-TaSPLs and SL signaling pathways during bread wheat tillering and spikelet development. © 2017 American Society of Plant Biologists. All Rights Reserved.

  12. Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours.

    Science.gov (United States)

    Nakamura, S; Suzuki, K; Ohtsubo, K

    2009-04-01

    Characteristics of the bread prepared from wheat flour blended with the flour of various kinds of newly developed rice cultivars were investigated. Qualities of the bread made from wheat flour blended with rice flour have been reported to be inferior to those from 100% wheat flour bread. To improve its qualities, we searched for the new-characteristic rice flours among the various kinds of newly developed rice cultivars to blend with the wheat flour for the bread preparation. The most suitable new characteristic rices are combination of purple waxy rice, high-amylose rice, and sugary rice. Specific volume of the bread from the combination of wheat and these 3 kinds of rice flours showed higher specific volume (3.93) compared with the traditional wheat/rice bread (3.58). We adopted the novel method, continuous progressive compression test, to measure the physical properties of the dough and the bread in addition to the sensory evaluation. As a result of the selection of the most suitable rice cultivars and blending ratio with the wheat flour, we could develop the novel wheat/rice bread, of which loaf volume, physical properties, and tastes are acceptable and resistant to firming on even 4 d after the bread preparation. To increase the ratio of rice to wheat, we tried to add a part of rice as cooked rice grains. The specific volume and qualities of the bread were maintained well although the rice content of total flour increased from 30% to 40%.

  13. Determination of rust resistance genes in pakistani bread wheats

    International Nuclear Information System (INIS)

    Qamar, M.; Ahmad, S.D.; Rabbani, M.A.; Shinwari, Z.K.

    2014-01-01

    Stripe and leaf rusts are the major constraints to bread wheat production in Pakistan. Molecular markers were used to investigate the presence of leaf rust and stripe rust resistance gene cluster Lr34/Yr18 and stem rust resistance gene Sr2 in 52 Pakistani bread wheat cultivars/lines. PCR amplification of DNA fragments using DNA marker csLV-34 showed that 13 of the studied cultivars/lines, namely 03FJ26, NR 337, NR 339, NR 347, NR 350, Manthar, Margalla 99, Iqbal 2000, Saleem 2000, Wafaq 2001, Marwat 2001, Pirsabak 2004 and Fareed 2006 carry leaf rust and stripe rust resistance genes Lr34/Yr18. Stem rust resistance gene Sr2 was observed in 36 Pakistani spring wheat cultivars/lines using stm560.3tgag marker. The slow rusting gene Sr2 needs to be combined with additional stem rust resistance genes to establish durable resistance against Ug99 in modern wheat cultivars. Low frequency of Lr34/Yr18 was found in Pakistani wheats. This gene cluster needs to be incorporated into Pakistani wheats for durable rust resistance. (author)

  14. Wheat in the Mediterranean revisited--tetraploid wheat landraces assessed with elite bread wheat Single Nucleotide Polymorphism markers.

    Science.gov (United States)

    Oliveira, Hugo R; Hagenblad, Jenny; Leino, Matti W; Leigh, Fiona J; Lister, Diane L; Penã-Chocarro, Leonor; Jones, Martin K

    2014-05-08

    Single Nucleotide Polymorphism (SNP) panels recently developed for the assessment of genetic diversity in wheat are primarily based on elite varieties, mostly those of bread wheat. The usefulness of such SNP panels for studying wheat evolution and domestication has not yet been fully explored and ascertainment bias issues can potentially affect their applicability when studying landraces and tetraploid ancestors of bread wheat. We here evaluate whether population structure and evolutionary history can be assessed in tetraploid landrace wheats using SNP markers previously developed for the analysis of elite cultivars of hexaploid wheat. We genotyped more than 100 tetraploid wheat landraces and wild emmer wheat accessions, some of which had previously been screened with SSR markers, for an existing SNP panel and obtained publically available genotypes for the same SNPs for hexaploid wheat varieties and landraces. Results showed that quantification of genetic diversity can be affected by ascertainment bias but that the effects of ascertainment bias can at least partly be alleviated by merging SNPs to haplotypes. Analyses of population structure and genetic differentiation show strong subdivision between the tetraploid wheat subspecies, except for durum and rivet that are not separable. A more detailed population structure of durum landraces could be obtained than with SSR markers. The results also suggest an emmer, rather than durum, ancestry of bread wheat and with gene flow from wild emmer. SNP markers developed for elite cultivars show great potential for inferring population structure and can address evolutionary questions in landrace wheat. Issues of marker genome specificity and mapping need, however, to be addressed. Ascertainment bias does not seem to interfere with the ability of a SNP marker system developed for elite bread wheat accessions to detect population structure in other types of wheat.

  15. Development of transgenic wheat (Triticum aestivum L.) expressing avidin gene conferring resistance to stored product insects

    OpenAIRE

    Abouseadaa, Heba H; Osman, Gamal H; Ramadan, Ahmed M; Hassanein, Sameh E; Abdelsattar, Mohamed T; Morsy, Yasser B; Alameldin, Hussien F; El-Ghareeb, Doaa K; Nour-Eldin, Hanan A; Salem, Reda; Gad, Adel A; Elkhodary, Soheir E; Shehata, Maher M; Mahfouz, Hala M; Eissa, Hala F

    2015-01-01

    Background Wheat is considered the most important cereal crop all over the world. The wheat weevil Sitophilus granarius is a serious insect pests in much of the wheat growing area worldwide and is responsible for significant loss of yield. Avidin proteins has been proposed to function as plant defense agents against insect pests. Results A synthetic avidin gene was introduced into spring wheat (Triticum aestivum L.) cv. Giza 168 using a biolistic bombardment protocol. The presence and express...

  16. Genetic variation of carotenoids in Chinese bread wheat cultivars and the effect of the 1BL.1RS translocation

    Directory of Open Access Journals (Sweden)

    Wenshuang LI,Shengnan ZHAI,Hui JIN,Weie WEN,Jindong LIU,Xianchun XIA,Zhonghu HE

    2016-06-01

    Full Text Available Carotenoid content of wheat is an important criterion for prediction of the commercial and nutritional value of products made from bread wheat (Triticum aestivum cultivars. The objective of this study was to determine the major components of carotenoids in Chinese wheat using ultra performance liquid chromatography (UPLC including lutein, zeaxanthin, α-carotene and β-carotene. Grain carotenoid content was investigated in 217 cultivars from three major Chinese wheat regions and from seven other countries grown in two environments. Genotype contributed to the majority of variation in carotenoid components. Lutein, zeaxanthin and β-carotene concentrations varied from 18.3 to 100.1, 4.9 to 12.0 and 0.9 to 48.7 μg per 100 g in wheat flour with an average of 40.2, 7.2 and 18.2 μg per 100 g, respectively. Lutein (61.3% was the main carotenoid component, followed by β-carotene (27.7% and zeaxanthin (11.0%. No α-carotene was detected. Total carotenoids, lutein, zeaxanthin and β-carotene were all higher in cultivars with the 1BL.1RS translocation compared to those without the translocation. This is the first report on assay of lutein, zeaxanthin and β-carotene concentrations for a large number of wheat cultivars. These data will be useful for genetic improvement of wheat carotenoid content and for understanding of the carotenoid biosynthetic pathway in wheat.

  17. Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types

    Directory of Open Access Journals (Sweden)

    Maria Eduardo

    2013-01-01

    Full Text Available Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented on composite cassava-wheat-maize bread quality containing cassava levels from 20 to 40% (w/w was evaluated in combination with high-methylated pectin (HM-pectin added at levels of 1 to 3% (w/w according to a full factorial design. Addition of pectin to cassava flour made it possible to bake bread with acceptable bread quality even at concentration as high as 40%. In addition to cassava concentration, the type of cassava flour had the biggest effect on bread quality. With high level of cassava, bread with roasted cassava had a higher volume compared with sun-dried and fermented. The pectin level had a significant effect on improving the volume in high level roasted cassava bread. Crumb firmness similar to wheat bread could be obtained with sun-dried and roasted cassava flours. Roasted cassava bread was the only bread with crust colour similar to wheat bread.

  18. Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types.

    Science.gov (United States)

    Eduardo, Maria; Svanberg, Ulf; Oliveira, Jorge; Ahrné, Lilia

    2013-01-01

    Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-maize bread quality containing cassava levels from 20 to 40% (w/w) was evaluated in combination with high-methylated pectin (HM-pectin) added at levels of 1 to 3% (w/w) according to a full factorial design. Addition of pectin to cassava flour made it possible to bake bread with acceptable bread quality even at concentration as high as 40%. In addition to cassava concentration, the type of cassava flour had the biggest effect on bread quality. With high level of cassava, bread with roasted cassava had a higher volume compared with sun-dried and fermented. The pectin level had a significant effect on improving the volume in high level roasted cassava bread. Crumb firmness similar to wheat bread could be obtained with sun-dried and roasted cassava flours. Roasted cassava bread was the only bread with crust colour similar to wheat bread.

  19. Identification and characterization of more than 4 million intervarietal SNPs across the group 7 chromosomes of bread wheat.

    Science.gov (United States)

    Lai, Kaitao; Lorenc, Michał T; Lee, Hong Ching; Berkman, Paul J; Bayer, Philipp Emanuel; Visendi, Paul; Ruperao, Pradeep; Fitzgerald, Timothy L; Zander, Manuel; Chan, Chon-Kit Kenneth; Manoli, Sahana; Stiller, Jiri; Batley, Jacqueline; Edwards, David

    2015-01-01

    Despite being a major international crop, our understanding of the wheat genome is relatively poor due to its large size and complexity. To gain a greater understanding of wheat genome diversity, we have identified single nucleotide polymorphisms between 16 Australian bread wheat varieties. Whole-genome shotgun Illumina paired read sequence data were mapped to the draft assemblies of chromosomes 7A, 7B and 7D to identify more than 4 million intervarietal SNPs. SNP density varied between the three genomes, with much greater density observed on the A and B genomes than the D genome. This variation may be a result of substantial gene flow from the tetraploid Triticum turgidum, which possesses A and B genomes, during early co-cultivation of tetraploid and hexaploid wheat. In addition, we examined SNP density variation along the chromosome syntenic builds and identified genes in low-density regions which may have been selected during domestication and breeding. This study highlights the impact of evolution and breeding on the bread wheat genome and provides a substantial resource for trait association and crop improvement. All SNP data are publically available on a generic genome browser GBrowse at www.wheatgenome.info. © 2014 Society for Experimental Biology, Association of Applied Biologists and John Wiley & Sons Ltd.

  20. Effect of Glu-B3 Allelic Variation on Sodium Dodecyl Sulfate Sedimentation Volume in Common Wheat (Triticum aestivum L.

    Directory of Open Access Journals (Sweden)

    Hongqi Si

    2013-01-01

    Full Text Available Sodium dodecyl sulfate (SDS sedimentation volume has long been used to characterize wheat flours and meals with the aim of predicting processing and end-product qualities. In order to survey the influence of low-molecular-weight glutenin subunits (LMW-GSs at Glu-B3 locus on wheat SDS sedimentation volume, a total of 283 wheat (Triticum aestivum L. varieties including landraces and improved and introduced cultivars were analyzed using 10 allele-specific PCR markers at the Glu-B3 locus. The highest allele frequency observed in the tested varieties was Glu-B3i with 21.9% in all varieties, 21.1% in landraces, 25.5% in improved cultivars, and 12% in introduced cultivars. Glu-B3 locus represented 8.6% of the variance in wheat SDS sedimentation volume, and Glu-B3b, Glu-B3g, and Glu-B3h significantly heightened the SDS sedimentation volume, but Glu-B3a, Glu-B3c, and Glu-B3j significantly lowered the SDS sedimentation volume. For the bread-making quality, the most desirable alleles Glu-B3b and Glu-B3g become more and more popular and the least desirable alleles Glu-B3a and Glu-B3c got less and less in modern improved cultivars, suggesting that wheat grain quality in China has been significantly improved through breeding effort.

  1. Toxic reactivity of wheat (Triticum aestivum) plants to herbicide isoproturon.

    Science.gov (United States)

    Yin, Xiao Le; Jiang, Lei; Song, Ning Hui; Yang, Hong

    2008-06-25

    The herbicide isoproturon is widely used for controlling weed/grass in agricultural practice. However, the side effect of isoproturon as contaminants on crops is unknown. In this study, we investigated isoproturon-induced oxidative stress in wheat ( Triticum aestivum). The plants were grown in soils with isoproturon at 0-20 mg/kg and showed negative biological responses. The growth of wheat seedlings with isoproturon was inhibited. Chlorophyll content significantly decreased at the low concentration of isoproturon (2 mg/kg), suggesting that chlorophyll was rather sensitive to isoproturon exposure. The level of thiobarbituric acid reactive substances (TBARS), an indicator of cellular peroxidation, showed an increase, indicating oxidative damage to plants. The isoproturon-induced oxidative stress resulted in a substantial change in activities of the majority of antioxidant enzymes, including superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX). Activities of the antioxidant enzymes showed a general increase at low isoproturon concentrations and a decrease at high isoproturon concentrations. Activities of CAT in leaves showed progressive suppression under the isoproturon exposure. Analysis of nondenaturing polyacrylamide gel electrophoresis (PAGE) confirmed these results. We also tested the activity of glutathione S-transferase (GST) and observed the activity stimulated by isoproturon at 2-10 mg/kg.

  2. [Phenotypic effects of puroindoline gene alleles of bread wheat].

    Science.gov (United States)

    Chebotar, S V; Kurakina, K O; Khokhlov, O M; Chebotar, H O; Syvolap, Iu M

    2012-01-01

    85 winter bread wheat varieties and lines that have been developed mostly in Ukraine were analyzed with NIR for parameters of hardness and protein content. The hardness data were compared with the data of puroindoline gene alleles analysis done earlier and the published data. Significant variation of parameters of hardness was revealed when there was low polymorphism of puroindoline genes indicating the presence of additional genes that influence the hardness parameters.

  3. Transcriptome-wide identification of bread wheat WRKY transcription factors in response to drought stress.

    Science.gov (United States)

    Okay, Sezer; Derelli, Ebru; Unver, Turgay

    2014-10-01

    The WRKY superfamily of transcription factors was shown to be involved in biotic and abiotic stress responses in plants such as wheat (Triticum aestivum L.), one of the major crops largely cultivated and consumed all over the world. Drought is an important abiotic stress resulting in a considerable amount of loss in agronomical yield. Therefore, identification of drought responsive WRKY members in wheat has a profound significance. Here, a total of 160 TaWRKY proteins were characterized according to sequence similarity, motif varieties, and their phylogenetic relationships. The conserved sequences of the TaWRKYs were aligned and classified into three main groups and five subgroups. A novel motif in wheat, WRKYGQR, was identified. To putatively determine the drought responsive TaWRKY members, publicly available RNA-Seq data were analyzed for the first time in this study. Through in silico searches, 35 transcripts were detected having an identity to ten known TaWRKY genes. Furthermore, relative expression levels of TaWRKY16/TaWRKY16-A, TaWRKY17, TaWRKY19-C, TaWRKY24, TaWRKY59, TaWRKY61, and TaWRKY82 were measured in root and leaf tissues of drought-tolerant Sivas 111/33 and susceptible Atay 85 cultivars. All of the quantified TaWRKY transcripts were found to be up-regulated in root tissue of Sivas 111/33. Differential expression of TaWRKY16, TaWRKY24, TaWRKY59, TaWRKY61 and TaWRKY82 genes was discovered for the first time upon drought stress in wheat. These comprehensive analyses bestow a better understanding about the WRKY TFs in bread wheat under water deficit, and increased number of drought responsive WRKYs would contribute to the molecular breeding of tolerant wheat cultivars.

  4. Induced variability for protein content in bread wheat

    International Nuclear Information System (INIS)

    Singhal, N.C.; Jain, H.K.; Austin, A.

    1978-01-01

    The negative correlation observed between seed weight and percentage of protein in the seeds of bread wheat is a function of the fact that increase in seed size is commonly associated with a disproportionately large deposition of starch relative to the protein. The present study, as well as our earlier analysis, shows that exceptional genotypes of bread wheat do exist in which increase in seed weight is associated with a relatively larger synthesis of protein. In the course of the present investigation on radiation-induced variability, genotypes showing more efficient synthesis of storage proteins in their seeds have been identified in the M 2 and M 3 generations. The induced variability, thus, makes it possible to break the negative correlation between seed weight and percentage of protein in the seed. Based on these findings, it has been suggested that in a protein improvement programme on bread wheat it should be useful to select in the segregating generation plants showing increase in seed size, some of which can be expected to be relatively more efficient in protein synthesis and give higher protein yields. (author)

  5. Metabolic profiling of sourdough fermented wheat and rye bread.

    Science.gov (United States)

    Koistinen, Ville M; Mattila, Outi; Katina, Kati; Poutanen, Kaisa; Aura, Anna-Marja; Hanhineva, Kati

    2018-04-09

    Sourdough fermentation by lactic acid bacteria is commonly used in bread baking, affecting several attributes of the final product. We analyzed whole-grain wheat and rye breads and doughs prepared with baker's yeast or a sourdough starter including Candida milleri, Lactobacillus brevis and Lactobacillus plantarum using non-targeted metabolic profiling utilizing LC-QTOF-MS. The aim was to determine the fermentation-induced changes in metabolites potentially contributing to the health-promoting properties of whole-grain wheat and rye. Overall, we identified 118 compounds with significantly increased levels in sourdough, including branched-chain amino acids (BCAAs) and their metabolites, small peptides with high proportion of BCAAs, microbial metabolites of phenolic acids and several other potentially bioactive compounds. We also identified 69 compounds with significantly decreased levels, including phenolic acid precursors, nucleosides, and nucleobases. Intensive sourdough fermentation had a higher impact on the metabolite profile of whole-grain rye compared to milder whole-grain wheat sourdough fermentation. We hypothesize that the increased amount of BCAAs and potentially bioactive small peptides may contribute to the insulin response of rye bread, and in more general, the overall protective effect against T2DM and CVD.

  6. The pangenome of hexaploid bread wheat.

    Science.gov (United States)

    Montenegro, Juan D; Golicz, Agnieszka A; Bayer, Philipp E; Hurgobin, Bhavna; Lee, HueyTyng; Chan, Chon-Kit Kenneth; Visendi, Paul; Lai, Kaitao; Doležel, Jaroslav; Batley, Jacqueline; Edwards, David

    2017-06-01

    There is an increasing understanding that variation in gene presence-absence plays an important role in the heritability of agronomic traits; however, there have been relatively few studies on variation in gene presence-absence in crop species. Hexaploid wheat is one of the most important food crops in the world and intensive breeding has reduced the genetic diversity of elite cultivars. Major efforts have produced draft genome assemblies for the cultivar Chinese Spring, but it is unknown how well this represents the genome diversity found in current modern elite cultivars. In this study we build an improved reference for Chinese Spring and explore gene diversity across 18 wheat cultivars. We predict a pangenome size of 140 500 ± 102 genes, a core genome of 81 070 ± 1631 genes and an average of 128 656 genes in each cultivar. Functional annotation of the variable gene set suggests that it is enriched for genes that may be associated with important agronomic traits. In addition to variation in gene presence, more than 36 million intervarietal single nucleotide polymorphisms were identified across the pangenome. This study of the wheat pangenome provides insight into genome diversity in elite wheat as a basis for genomics-based improvement of this important crop. A wheat pangenome, GBrowse, is available at http://appliedbioinformatics.com.au/cgi-bin/gb2/gbrowse/WheatPan/, and data are available to download from http://wheatgenome.info/wheat_genome_databases.php. © 2017 The Authors The Plant Journal © 2017 John Wiley & Sons Ltd.

  7. DEVELOPMENT OF A FUNCTIONAL PURPOSE WHIPPED BREAD WHOLE GRAIN WHEAT, RYE AND WHEAT BRAN

    Directory of Open Access Journals (Sweden)

    G. O. Magomedov

    2015-01-01

    Full Text Available The article discusses the development of whipped bakery products enriched with dietary fiber, minerals, vitamins retinol, tocopherol, group, polyunsaturated fatty acids through the use of rye and wheat bran and flour of wholegrain wheat. The main raw material for enrichment whipped bakery products used wheat bran and rye. Choice of rye and wheat bran as supplementation prepared whipped bread is explained not only from the point of view of the rationality of the use of this secondary raw materials, but also its rich vitamin and mineral composition. Wheat bran contain the necessary man of b vitamins, including B1, B2, B6, PP and others. Found provitamin a (carotene and vitamin E (tocopherol. Bran is rich in mineral substances. Among them potassium, magnesium, chromium, zinc, copper, selenium and other trace elements. Thanks to this composition bran are essential dietary product. They are rich in insoluble fiber and can be useful to reduce the risk of developing colon cancer. Rye bran contain dietary fiber, tocopherol E, thiamin B1, Riboflavin B2, Pantothenic acid B5, B4 (choline, nicotinic acid B3, etc. In the bran rich set of microelements and macroelements such as iron, calcium, magnesium, phosphorus, potassium, zinc, iodine, selenium, chromium, etc. the Introduction in the diet, bran rye contribute to the prevention and treatment of atherosclerosis, diabetes and anemia. They restore blood pressure, reduce blood sugar levels and improve the cardiovascular system. Flour from wholegrain wheat is the main supplier of bread protein and starch, while preserving the maximum of the original nutritional value of the grain, enriched whipped bread macro - and micronutrients. The analysis of the chemical composition of flour from wholegrain wheat, rye and wheat bran leads to the conclusion that the choice of these types of materials suitable for making the recipe whipped bakery products, because their use can increase the content in bread is not only the

  8. Binding of zinc and iron to wheat bread, wheat bran, and their components.

    Science.gov (United States)

    Ismail-Beigi, F; Faraji, B; Reinhold, J G

    1977-10-01

    Wholemeal wheat bread decreases the availability and intestinal absorption of divalent metals. To define this action further, binding of zinc in vitro to a wheat wholemeal bread (Tanok), dephytinized Tanok, and cellulose was determined at pH 5.0 to 7.5. Zinc binding by each was highly pH-dependent and reached a maximum at pH 6.5 to 7.5. Removal of phytate from Tanok did not reduce its binding capability. Wheat bran at pH 6.5 and 6.8 bound 72% of iron (0.5 microgram/ml of solution) and 82.5% of zinc (1.43 microgram/ml solution), respectively. Lignin and two of the hemicellulose fractions of wheat bran and high binding capabilities for zinc (85.6, 87.1, and 82.1%, respectively) whereas a third had a lower zinc-binding capability (38.7%). Binding of zinc to various celluloses and dextrans is also demonstrated. Formation of complexes of these metals with wheat fiber can explain, at least in part, the decreased availability of dietary iron and zinc in wholemeal wheat bread.

  9. Genetic diversity, population structure and marker-trait associations for agronomic and grain traits in wild diploid wheat Triticum urartu.

    Science.gov (United States)

    Wang, Xin; Luo, Guangbin; Yang, Wenlong; Li, Yiwen; Sun, Jiazhu; Zhan, Kehui; Liu, Dongcheng; Zhang, Aimin

    2017-07-01

    Wild diploid wheat, Triticum urartu (T. urartu) is the progenitor of bread wheat, and understanding its genetic diversity and genome function will provide considerable reference for dissecting genomic information of common wheat. In this study, we investigated the morphological and genetic diversity and population structure of 238 T. urartu accessions collected from different geographic regions. This collection had 19.37 alleles per SSR locus and its polymorphic information content (PIC) value was 0.76, and the PIC and Nei's gene diversity (GD) of high-molecular-weight glutenin subunits (HMW-GSs) were 0.86 and 0.88, respectively. UPGMA clustering analysis indicated that the 238 T. urartu accessions could be classified into two subpopulations, of which Cluster I contained accessions from Eastern Mediterranean coast and those from Mesopotamia and Transcaucasia belonged to Cluster II. The wide range of genetic diversity along with the manageable number of accessions makes it one of the best collections for mining valuable genes based on marker-trait association. Significant associations were observed between simple sequence repeats (SSR) or HMW-GSs and six morphological traits: heading date (HD), plant height (PH), spike length (SPL), spikelet number per spike (SPLN), tiller angle (TA) and grain length (GL). Our data demonstrated that SSRs and HMW-GSs were useful markers for identification of beneficial genes controlling important traits in T. urartu, and subsequently for their conservation and future utilization, which may be useful for genetic improvement of the cultivated hexaploid wheat.

  10. The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread

    Directory of Open Access Journals (Sweden)

    A. Selimović

    2014-01-01

    Full Text Available Wholegrain buckwheat flour was used to substitute 15 %, 30 % and 40 % of wheat flour to make buckwheat enriched wheat bread. Proximate composition, sensory evaluation, total phenols content and antioxidant activity of buckwheat enriched wheat breads were analysed and compared with wheat bread. Wholegrain buckwheat flour contained higher total phenols than wheat flour. The incorporation of buckwheat flour from 15 % to 40 % in bread samples increased the total phenols content from 0.25 (mg GA/g d.m. sample to 0.65 (mg GA/g d.m. sample, and antioxidant activity from 208.45 (µmol Fe2+/L extract to 354.45 (µmol Fe2+/L extract. Total phenols content decreased during the baking process, while the antioxidant activity increased. Bread samples with 15 %, 30 % and 40 % of wholegrain buckwheat flour showed lower lightness (L and whiteness index (WI values of crust and crumb colour compared to the wheat bread. Addition of buckwheat flour increased redness (a and yellowness (b colour values for crumb. Sensory results indicating that three breads with buckwheat flour were moderately acceptable. No differences were found in overall sensory attributes between buckwheat flour enriched bread samples with 15 % and wheat bread (control sample.

  11. Substitution of wheat flour with “acha” ( Digitaria exilis ) for bread ...

    African Journals Online (AJOL)

    Effect of wheat flour (WF) substitution with 'Acha' flour (AF) on the quality attributes in bread making was investigated using the following composite blends ratios 85:15, 80:20, 75:25, 70:30, 100:0 (AF) with 100% wheat flour as control. Proximate analysis on both composite flours and their bread products, as well as sensory ...

  12. Genetic architecture of seed longevity in bread wheat (Triticum ...

    Indian Academy of Sciences (India)

    2017-01-20

    Jan 20, 2017 ... plastic box held under a 12 h photoperiod for either 7 days at 20°C (D20) or 14 days at ..... cone synthase, lipoxygenase and cellulose synthase. Chal- ... MTAs such as on 1AS, 2AL, 2BS, 2DL, 3AL, 3D, 4BS,. 5AL, 6AL, 6D ...

  13. Fibre fortification of wheat bread: impact on mineral composition and bioaccessibility.

    Science.gov (United States)

    Martins, Zita E; Pinto, Edgar; Almeida, Agostinho A; Pinho, Olívia; Ferreira, Isabel M P L V O

    2017-05-24

    In this work, wheat bread was fortified with fibre enriched extracts recovered from agroindustry by-products, namely, elderberry skin, pulp and seeds (EE); orange peel (OE); pomegranate peel and interior membranes (PE); and spent yeast (YE). The impact of this fortification on the total and bioaccessible mineral composition of wheat breads, estimated mineral daily intake, and the relationship between bioaccessibility and dietary fibre was evaluated. Fortification with OE, EE, and PE improved the content of essential minerals in bread when compared to control bread. The exception was bread fortified with YE, which presented a mineral content similar to control bread, but its mineral bioaccessibility was significantly higher than in all the other bread formulations. The opposite was observed for PE bread, which presented a significant reduction of bioaccessible minerals. We concluded that the origin of the fibre rich extract must be carefully selected, to avoid potential negative impact on mineral bioaccessibility.

  14. Prediction of bread-making quality using size exclusion high ...

    African Journals Online (AJOL)

    Variation in the distribution of protein molecular weight in wheat (Triticum aestivum), influences breadmaking quality of wheat cultivars, resulting in either poor or good bread. The objective of this study was to predict breadmaking quality of wheat cultivars using size exclusion high performance liquid chromatography.

  15. Growth behavior studies of bread wheat plant exposed to municipal landfill leachate.

    Science.gov (United States)

    Mor, Suman; Kaur, Kamalpreet; Khaiwal, Ravindra

    2013-11-01

    Pot experiments were carried out to study the effect of different dilutions of leachate generated from municipal solid waste (MSW) landfill on bread wheat (Triticum aestivum). Eight treatment groups with different concentrations (0-100%) of leachate were prepared and treatments were given to the plants till they reached complete vegetative phase (45 days). The growth performances of wheat plants were assessed in terms of various parameters such as shoot and root length, dry biomass and chlorophyll content. Plants treated with higher concentrations of leachate (75% and 100%) showed higher growth (2.5 and 6%) and 100% survival rate as compared to control. However, high shoot weight (0.028 and 0.030 gm) and high chlorophyll content (213 and 230%) was reported in 30 and 40% leachate treatment as compared to control. Some symptoms of stress (discoloration of leaf blade, wilting and yellowing of plants) were also observed in plants, which could be related to the presence of high concentration of salts in the leachate. The current study suggests that MSW landfill leachate is rich in nutrients and can be used as fertilizer but before its application, the salinity level and concentration of toxic metals present in leachate should be considered in accordance with the tolerance ability of any plant.

  16. BREAD-MAKING QUALITY OF SLOVAK AND SERBIAN WHEAT VARIETIES

    Directory of Open Access Journals (Sweden)

    Tatiana Bojňanská

    2014-02-01

    Full Text Available The basic prerequisite for the production of bakery products of a good quality is the knowledge of the quality parameters of raw materials introduced in the production process and the ability to use their potential. The bread making properties of 17 pure European wheat cultivars were analysed. Baking experiments were carried out according to the methodology of the research workplace; 1000 g of flour was processed with the addition of salt, sugar and yeast. Fermentation for 35 minutes at 30 ° C was followed by the baking with steaming (at 240 ° C and then 220 ° C. During an experimental baking test the selected parameters: loaf volume (cm3, specific loaf volume (cm3.100g-1 loaf, volume efficiency (cm3.100g-1 flour, cambering (loaf height/width ratio, bread yield (%, bread yield baking loss (% in bread were evaluated. Loaf volume has been considered as the most important criterion for the bread-making quality. In the analysed samples (11 varieties of Slovak origin and 6 varieties of Serbian origin, the value of this parameter ranged from 3575 cm3 to 5575 cm3 with higher values occurred in Slovak varieties (average 4 640.91 cm3 compared to the Serbian varieties (average 4 363.33 cm3. Based on the complex evaluation of wheat varieties of the Slovak and Serbian origin assessing the selected quality parameters of the baking experiment it can be concluded that in terms of baking quality the three Slovak varieties IS Ezopus, Bonavita and Jarissa were the best. Therefore, they are recommended for cultivation and their subsequent use in the baking industry, in particular for the production of bread According to a baking quality the evaluated varieties can be sorted from best to worst in the following order: IS Ezopus (SK > Bonavita (SK > Jarissa (SK > IS Questor > Etida (SRB > Venistar (SK > Renesansa (SRB > IS Conditor (SK > IS Corvinus (SK > Zvezdana (SRB > Simonida (SRB > Viglanka (SK > IS Agape (SK > NS 40S (SRB > Panonnija (SRB > IS Escoria (SK

  17. Molecular Mapping of Reduced Plant Height Gene Rht24 in Bread Wheat.

    Science.gov (United States)

    Tian, Xiuling; Wen, Weie; Xie, Li; Fu, Luping; Xu, Dengan; Fu, Chao; Wang, Desen; Chen, Xinmin; Xia, Xianchun; Chen, Quanjia; He, Zhonghu; Cao, Shuanghe

    2017-01-01

    Height is an important trait related to plant architecture and yield potential in bread wheat ( Triticum aestivum L.). We previously identified a major quantitative trait locus QPH.caas-6A flanked by simple sequence repeat markers Xbarc103 and Xwmc256 that reduced height by 8.0-10.4%. Here QPH.caas-6A , designated as Rht24 , was confirmed using recombinant inbred lines (RILs) derived from a Jingdong 8/Aikang 58 cross. The target sequences of Xbarc103 and Xwmc256 were used as queries to BLAST against International Wheat Genome Sequence Consortium database and hit a super scaffold of approximately 208 Mb. Based on gene annotation of the scaffold, three gene-specific markers were developed to genotype the RILs, and Rht24 was narrowed to a 1.85 cM interval between TaAP2 and TaFAR . In addition, three single nucleotide polymorphism (SNP) markers linked to Rht24 were identified from SNP chip-based screening in combination with bulked segregant analysis. The allelic efficacy of Rht24 was validated in 242 elite wheat varieties using TaAP2 and TaFAR markers. These showed a significant association between genotypes and plant height. Rht24 reduced plant height by an average of 6.0-7.9 cm across environments and were significantly associated with an increased TGW of 2.0-3.4 g. The findings indicate that Rht24 is a common dwarfing gene in wheat breeding, and TaAP2 and TaFAR can be used for marker-assisted selection.

  18. Induced mutations for rust resistance in bread wheat

    International Nuclear Information System (INIS)

    Sawhney, R.N.

    1989-01-01

    Full text: Seeds of variety ''Lalbahadur'' were treated with 0.04% NMH. M 2 plants were inoculated with a mixture of pathotypes of each of the 3 Puccinia species (P. graminis, P. recondita, P. striiformis). Plants with simultaneous resistance to all 3 rusts were selected. Repeated testing in subsequent generations confirmed the resistance. The mutant lines are morphologically similar to the parent cultivar and therefore could be used as components of a multiline variety. Comparison of variety pattern against the Indian pathotypes of rusts suggests that the mutant genes are different from the ones known already in bread wheat. (author)

  19. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.

    Science.gov (United States)

    Nkhabutlane, Pulane; du Rand, Gerrie E; de Kock, Henriëtte L

    2014-08-01

    In Lesotho, traditional bread covers different types of dumplings prepared with cereal flour, water, salt and sourdough. This study characterized eight steamed breads prepared from wheat, maize and sorghum. Breads were prepared from both commercial and self-milled flours according to the procedures followed in rural and urban areas of Lesotho. Descriptive sensory evaluation was conducted to profile sensory properties of the breads. Flour particle sizes, sourdough properties and bread colour, volume and texture were also characterized. The type of cereal and milling properties of the flour used had substantial effects on the physical and sensory properties of the bread. Steamed wheat breads had greater volume, softer crumb and more bland flavour compared with sorghum and maize breads. Both sorghum and maize steamed breads prepared according to traditional Basotho procedures were characterized by low loaf volume, denser crumb, more complex and strong flavours and aroma, notably sour, musty, malty, dairy sour and fermented aroma. The texture of the non-wheat bread types was heavy, chewy, dry, fibrous and more brittle and needed a higher compression force to deform. This study provided insight on the sensory properties of steamed bread as prepared in Lesotho. Further research is needed to optimize sensory properties of the non-wheat steamed breads by controlling the flour particle size, compositing non-wheat flours with different levels of wheat flour, addition of protein sources and gums, altering the amount of water, improving the pre-gelatinization process and optimizing the steaming method of cooking bread. © 2013 Society of Chemical Industry.

  20. Infuence of gamma radiation on the rheological and functional properties of bread wheats

    International Nuclear Information System (INIS)

    Paredes-Lopez, O.; Covarrubias-Alvarez, M.M.

    1984-01-01

    The effects of gamma irradiation on some biochemical, rheological and functional properties of bread wheats were studied. Two wheat cultivars were selected to represent medium-strong and weak dough mixing strengths. Falling number values were severely depressed at doses of 500 and 1000 krad. Rheological dough properties, as assessed with the mixograph and farinograph, were also investigated. Radiation at medium doses produced an increase in the farinograph water absorption for both wheats. Radiation decreased the amount of bound water as compared to the control sample. For the medium-strong wheat low levels of radiation produced bread with volumes and overall bread quality equal to or slightly better than those of the control flour, whereas for the weak wheat an improvement of the baking performance was obtained at all the low doses of radiation. However, the overall bread quality of both wheats was highly reduced at medium doses of radiation. (author)

  1. Some Physical and Chemical Properties of Iraqi Wheat Varieties and their Relationship with Bread Characteristics

    International Nuclear Information System (INIS)

    Fadhl, J.; AL-A'ani, S.; AL-Noori, F.; Sajet, A.

    2005-01-01

    The results showed that the volume of the bread baked from wheat flour of Tammoze 3 was increased significantly compared to other wheat varieties. Maxiback flour gave the smallest bread volume; whereas Abugraib and Rabi'ah bread were not significantly different. Abugraib wheat was not significantly different from Rabi'ah bread. The taste panel results were compatible with baking results. Tammoze 3 was the highest in one thousand grain weight and total protein percentage. Rabi'ah wheat flour was superior in water absorption Among the tested wheat flour varieties, maxiback flour showed best fat content. Amylases and proteases activities were higher in wheat grains than in flour. Protease activity was the highest in Maxiback flour; whereas in Tammoze 3 it was the lowest. (Author's) 19 refs., 5 tabs

  2. Zinc biofortification of cereals: rice differs from wheat and barley

    NARCIS (Netherlands)

    Stomph, T.J.; Jiang, W.; Struik, P.C.

    2009-01-01

    In their review, mainly focused on bread wheat (Triticum aestivum), durum wheat (Triticum durum) and barley (Hordeum vulgare), Palmgren et al. 1 M.G. Palmgren et al., Zinc biofortification of cereals: problems and solutions, Trends Plant Sci. 13 (2008), pp. 464–473. Article | PDF (905 K) | View

  3. Elemental characterization of bread and durum wheat by instrumental neutron activation analysis

    International Nuclear Information System (INIS)

    Catarina Galinha; Maria do Carmo Freitas; Pacheco, A.M.G.

    2013-01-01

    Cereals are by far the most significant agricultural crops, not only due to the sheer amount of their gross-tonnage production and prevalence in human diets worldwide, but also as food vehicles of important items for human nutrition and wellness at large-proteins, dietary fibers and oligoelements, such as selenium, calcium, zinc and iron, to name just a few. Still, some micronutrients feature an uneven distribution in the upper continental crust, and thus in cultivation soils deriving therefrom. Whether soils have always been poor in an essential element, or have just become deprived of it by intensive farming, the result is the same: insufficient soil-plant transfer, feeble-to-nonexistent plant uptake, and, therefore, unsatisfactory dietary distribution of that element through the food chain. Countries that implemented corrective measures or programs of crop biofortification and consumer education have been successful in dealing with some micronutrients' deficiencies. Given their relative weight in Portuguese diets, cereals are obvious candidates for crop-supplementation strategies that may contribute to an upgrade in the health status of the whole population. A good knowledge of element-baseline data for major cereal varieties (plants) and main production areas (soils) is a pre-requisite though. The present work was aimed at an elemental characterization of cereals and soils from relevant wheat-producing areas of mainland Portugal. This paper is focused on wheat samples-bread and durum wheats; Triticum aestivum L. (Farak and Jordao cultivars) and Triticum durum Desf. (Don Duro and Simeto cultivars), respectively-from the 2009 campaign, collected at Tras-os-Montes, Alto Alentejo and Baixo Alentejo (inland regions). Elemental concentrations were determined by instrumental neutron activation analysis (INAA; k 0 -variant), and assessed with the k 0 -IAEA software. Quality control was asserted through the analysis of NIST-SRM R 1567a (Wheat Flour), NIST-SRM R 1568a

  4. Gamma radiation effects on commercial Mexican bread making wheat flour

    Science.gov (United States)

    Agúndez-Arvizu, Z.; Fernández-Ramírez, M. V.; Arce-Corrales, M. E.; Cruz-Zaragoza, E.; Meléndrez, R.; Chernov, V.; Barboza-Flores, M.

    2006-04-01

    Gamma irradiation is considered to be an alternative method for food preservation to prevent food spoilage, insect infestation and capable of reducing the microbial load. In the present investigation, commercial Mexican bread making wheat flour was irradiated at 1.0 kGy using a 60C Gammabeam 651 PT irradiator facility. No changes were detected in moisture, protein and ashes in gamma irradiated samples as compared to those of non-irradiated samples. Slight radiation effects were observed in the alveogram values and farinograph properties; the falling number decreased 11%, the absorption as well as the mixing tolerance were practically unchanged by irradiation. An increase of 15% in the stability value and a 29% in the dough development time were observed. Also the deformation energy decreased 7% with no change at all in the tenacity/extensibility factor. Total aerobic, yeast and mold counts were reduced 96%, 25% and 75%; respectively by the irradiation process. The obtained results confirm that gamma irradiation is effective in reducing the microbial load in bread making wheat flour without a significant change in the physicochemical and baking properties.

  5. Gamma radiation effects on commercial Mexican bread making wheat flour

    Energy Technology Data Exchange (ETDEWEB)

    Agundez-Arvizu, Z. [Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora 83000 (Mexico); Fernandez-Ramirez, M.V. [Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora 83000 (Mexico); Arce-Corrales, M.E. [Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora 83000 (Mexico); Cruz-Zaragoza, E. [Instituto de Ciencias Nucleares-UNAM, A.P. 70-543, Mexico 04510 DF (Mexico); Melendrez, R. [Centro de Investigacion en Fisica, Universidad de Sonora, Apartado Postal 5-088, Hermosillo, Sonora 83190 (Mexico); Chernov, V. [Centro de Investigacion en Fisica, Universidad de Sonora, Apartado Postal 5-088, Hermosillo, Sonora 83190 (Mexico); Barboza-Flores, M. [Centro de Investigacion en Fisica, Universidad de Sonora, Apartado Postal 5-088, Hermosillo, Sonora 83190 (Mexico)]. E-mail: mbarboza@cajeme.cifus.uson.mx

    2006-04-15

    Gamma irradiation is considered to be an alternative method for food preservation to prevent food spoilage, insect infestation and capable of reducing the microbial load. In the present investigation, commercial Mexican bread making wheat flour was irradiated at 1.0 kGy using a {sup 6}C Gammabeam 651 PT irradiator facility. No changes were detected in moisture, protein and ashes in gamma irradiated samples as compared to those of non-irradiated samples. Slight radiation effects were observed in the alveogram values and farinograph properties; the falling number decreased 11%, the absorption as well as the mixing tolerance were practically unchanged by irradiation. An increase of 15% in the stability value and a 29% in the dough development time were observed. Also the deformation energy decreased 7% with no change at all in the tenacity/extensibility factor. Total aerobic, yeast and mold counts were reduced 96%, 25% and 75%; respectively by the irradiation process. The obtained results confirm that gamma irradiation is effective in reducing the microbial load in bread making wheat flour without a significant change in the physicochemical and baking properties.

  6. Gamma radiation effects on commercial Mexican bread making wheat flour

    International Nuclear Information System (INIS)

    Agundez-Arvizu, Z.; Fernandez-Ramirez, M.V.; Arce-Corrales, M.E.; Cruz-Zaragoza, E.; Melendrez, R.; Chernov, V.; Barboza-Flores, M.

    2006-01-01

    Gamma irradiation is considered to be an alternative method for food preservation to prevent food spoilage, insect infestation and capable of reducing the microbial load. In the present investigation, commercial Mexican bread making wheat flour was irradiated at 1.0 kGy using a 6 C Gammabeam 651 PT irradiator facility. No changes were detected in moisture, protein and ashes in gamma irradiated samples as compared to those of non-irradiated samples. Slight radiation effects were observed in the alveogram values and farinograph properties; the falling number decreased 11%, the absorption as well as the mixing tolerance were practically unchanged by irradiation. An increase of 15% in the stability value and a 29% in the dough development time were observed. Also the deformation energy decreased 7% with no change at all in the tenacity/extensibility factor. Total aerobic, yeast and mold counts were reduced 96%, 25% and 75%; respectively by the irradiation process. The obtained results confirm that gamma irradiation is effective in reducing the microbial load in bread making wheat flour without a significant change in the physicochemical and baking properties

  7. Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption

    OpenAIRE

    van Kleef, Ellen; Vrijhof, Milou; Polet, Ilse A; Vingerhoeds, Monique H; de Wijk, René A

    2014-01-01

    Background: Many children do not eat enough whole grains, which may have negative health consequences. Intervention research is increasingly focusing on nudging as a way to influence food choices by affecting unconscious behavioural processes. The aim of this field study was to examine whether the shape of bread rolls is able to shift children’s bread choices from white to whole wheat during breakfast to increase whole grain intake. Methods: In a between-subjects experiment conducted at twelv...

  8. Agrobacterium-Mediated Transformation of Bread and Durum Wheat Using Freshly Isolated Immature Embryos

    Science.gov (United States)

    Wu, Huixia; Doherty, Angela; Jones, Huw D.

    Agrobacterium-mediated transformation of wheat is becoming a viable alternative to the more established biolistic protocols. It offers advantages in terms of simple, low-copy-number integrations and can be applied with similar efficiencies to specific durum wheat and spring and winter bread wheat types varieties.

  9. Whole wheat bread: Effect of bran fractions on dough and end-product quality

    Science.gov (United States)

    Consumption of whole-wheat based products is encouraged due to its important nutritional elements that beneficial to human health. However, processing of whole-wheat based products, such as whole-wheat bread, results in poor end-product quality. Bran was postulated as the major problem. In this stud...

  10. The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread

    Directory of Open Access Journals (Sweden)

    Lina Vaiciulyte-Funk

    2011-01-01

    Full Text Available Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 and Pediococcus acidilactici MI807, able to produce bacteriocin-like inhibitory substances, were originally isolated from Lithuanian spontaneous rye sourdough and adapted in the novel fermentation medium containing extruded wheat material. The novel fermented products (50 and 65 % moisture content were stored at the temperatures used in bakeries (15 days at 30–35 °C in the summer period or 20 days under refrigeration conditions at 0–6 °C. The number of lactic acid bacteria (LAB was determined during the storage of fermented products for 15–20 days. Furthermore, the effect of novel fermented products stored under different conditions on wheat bread quality was examined. Extruded wheat material was found to have a higher positive effect on LAB growth compared to the control medium by lowering the reduction of LAB populations in fermented products with the extension of storage time and increase of temperature. During storage, lower variation and lower decrease in LAB count were measured in the novel fermented products with a moisture content of 65 % compared to those with 50 %. Furthermore, this humidity allows for the production of a product with higher moisture content in continuous production processes. The addition of the new fermented products with 65 % humidity to the wheat bread recipe (10 % of the quantity of flour had a significant effect on bread quality: it increased the acidity of the crumb and specific volume of the bread, and decreased the fractal dimension of the crumb pores and crumb firmness. Based on the microbiological investigations of fermented products during storage and baking tests, the conditions of LAB cultivation in novel fermentation media were optimized (time of cultivation approx. 20 days at 0–6 °C and approx. 10 days at 30–35 °C.

  11. Defatted Soy Flour Supplementation of Wheat Bread ameliorates Blood Chemistry and Oxidative Stress in Wistar rats.

    Science.gov (United States)

    Ebuehi, O A T; Okafor, H K

    2015-01-01

    Bread is a convenience food made from wheat flour, which is derived from wheat and whose technology of which dates back to the ancient Egyptians. It is therefore of economic advantage if wheat importation to Nigeria can be reduced by substitution with other suitable materials. This led to the whole idea of composite flour, which is a mixture of wheat with other materials to form suitable flour for baking'purposes. The study is to ascertain the effect of supplementation of bread with defatted soy flour on blood chemistry and oxidative stress in Wistar rats. Wheat flour mixed with high quality defatted Soy flour at several ratios: 90:10, 80:20, 70:30, and 60:40. The 90:10, 80:20, 70:30, and 60:40 flour mixtures were used to prepare 10%, 20%, 30%, and 40% Soya bread, respectively. The control bread (100%) was prepared with 100% wheat flour. Bread produced with these blends compared with regular 100% wheat bread and was tested for chemical and. organoleptic characteristics. Sixteen rats were randomly given codes and allocated to 2 different groups via tables with random numbers to feed on the 100% wheat blend and soy supplemented bread (90% wheat flour/10% soy flour) for 28 days. The weights and feedintake of the rats were computed on dailybasis. Blood was taken for biochemical assays and liver was used for antioxidant assay, that is activities of catalase, super oxider dismutase (SOD) and reduced glutathine level. The activities of serum SOD and catalase were significantly increase (pbread as compared to the control, (wheat bread) and a significant decrease (pbread as compared to the control. There was a significant decrease (pbread.

  12. Silicon alleviates Cd stress of wheat seedlings (Triticum turgidum L. cv. Claudio) grown in hydroponics

    DEFF Research Database (Denmark)

    Rizwan, M.; Meunier, J. D.; Davidian, J. C.

    2016-01-01

    We investigated the potential role of silicon in improving tolerance and decreasing cadmium (Cd) toxicity in durum wheat (Triticum turgidum L. durum) either through a reduced Cd uptake or exclusion/sequestration in non-metabolic tissues. For this, plants were grown in hydroponic conditions for 10...

  13. Heat stress in wheat (Triticum aestivum L.): Effects on grain growth and quality traits

    NARCIS (Netherlands)

    Spiertz, J.H.J.; Hamer, R.J.; Xu, H.; Primo-Martin, C.; Don, C.; Putten, P.E.L. van der

    2006-01-01

    Heat stress effects on grain dry mass and quality were studied in spring wheat genotypes (Triticum aestivum L.). Three cultivars were chosen with respect to heat tolerance: Lavett (genotype 1), selected for temperate growing conditions and two CIMMYT cultivars, Ciano-79 (genotype 2) and Attila

  14. Bioethanol production from waste bread samples made from mixtures of wheat and buckwheat flours

    OpenAIRE

    Ačanski, Marijana; Pastor, Kristian; Razmovski, Radojka; Vučurović, Vesna; Psodorov, Đorđe

    2014-01-01

    In this paper yields of bioethanol from seven samples of bread were compared. Samples of bread were produced and prepared in a laboratory by mixing wheat and buckwheat flour in amounts of 0, 20, 40, 50, 60, 80 and 100%. At first, the analysis of all seven samples of bread was done (dry matter, starch content and pH value of bread sample suspensions). Then the waste bread suspensions were hydrolyzed by applying commercial hydrolytic enzymes, Termamyl® SC and SAN Extra® L. The fermentation proc...

  15. THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR

    OpenAIRE

    Dorota Litwinek; Halina Gambuś; Gabriela Zięć; Renata Sabat; Anna Wywrocka-Gurgul; Wiktor Berski

    2013-01-01

    The aim of the present work was to compare the quality and nutritional value of breads with 50% addition of oat flours of different origin (commercial and residual – a by-product obtained during production of β-glucan preparation) to standard wheat bread. Commercial wheat and oat flours and residual oat flour, as well as wheat and 50/50% wheat/oat breads were used as material in this research. Quality of breads was evaluated by their volume, baking yield and total baking loss. Bread crumb tex...

  16. Wheat Bread with Pumpkin (Cucurbita maxima L.) Pulp
as a Functional Food Product.

    Science.gov (United States)

    Różyło, Renata; Gawlik-Dziki, Urszula; Dziki, Dariusz; Jakubczyk, Anna; Karaś, Monika; Różyło, Krzysztof

    2014-12-01

    In this study, a new application of pumpkin pulp in bread production is shown. The aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly into wheat flour on physical, sensorial and biological properties of bread. The bioaccessibility of active compounds was also studied. An increase in the addition of pumpkin pulp from 5 to 20% (converted to dry matter) caused a decrease of bread volume and increase of crumb hardness and cohesiveness. The sensory characteristics of the bread showed that a partial replacement of wheat flour with up to 10% of pumpkin pulp gave satisfactory results. The taste, aroma and overall acceptability of control bread and bread containing 5 or 10% of pulp had the highest degree of liking. The addition of higher levels of pumpkin pulp caused an unpleasant aroma and taste. Pumpkin pulp is a good material to complement the bread with potentially bioaccessible phenolics (including flavonoids) and, especially, with peptides. The highest antioxidant activity was observed, in most cases, of the samples with added 10 and 15% of pumpkin pulp. The addition of the pulp significantly enriched the bread with potentially bioaccessible angiotensin-converting enzyme (ACE) inhibitors. The highest activity was determined in the bread with 15 and 20% pumpkin pulp. ACE inhibitors from the tested bread were highly bioaccessible in vitro . Pumpkin pulp seems to be a valuable source of active compounds to complement the wheat bread. Adding the pulp directly to the wheat flour gives satisfactory baking results and reduces the cost of production. Additionally, pumpkin pulp is sometimes treated as waste material after the acquisition of seeds, thus using it as bread supplement also has environmental and economic benefits. Key words : pumpkin, bread, texture, antioxidants, bioaccessibility in vitro, angiotensin-converting enzyme (ACE) inhibition.

  17. Physicochemical, rheological, thermal, and bread making properties of flour obtained from irradiated wheat

    International Nuclear Information System (INIS)

    Singer, Carolina Sobral

    2006-01-01

    Most of the methods that are nowadays used for food preservation derive from old times. Besides these methods, new non-thermal methods have been developed in order to improve food quality during its processing. Irradiation technology has a great contribution potential to improve preservation, storage and distribution of foods. Several studies from international literature have reported the efficiency of irradiation process on microbiological control of grains and their products. Due to the low technological quality of national wheat, Brazil depends on its import. Wheat is the main ingredient of bread which is one of the most important products of Brazilian people's diet. The objective of this work was to study the effect of ionizing radiation on wheat on physicochemical, rheological, and thermal properties of flour produced from this wheat, and consequently, its performance on bread making. All experiments were conducted on laboratory scale. Wheat was submitted to irradiation on different doses (0.0; 0.5; 1.0 and 2.0 kGy) and flour produced underwent physicochemical, rheological, thermal and microbiological analyses. Flour bread making performance was measured through quality of bread. None of the physicochemical, rheological or thermal parameters was influenced by irradiation, with the exception of Falling Number, which decreased significantly with the increase of irradiation dose, indicating the effect of irradiation on wheat starch, and consequently on dough's gelatinization. Bread quality parameters did also not show significant differences, and sensory analysis showed that bread produced from irradiated and non irradiated wheat did not present perceivable flavor. (author)

  18. Meiotic chromosome behaviours in M1 generation of bread wheat irradiated by gamma-rays

    International Nuclear Information System (INIS)

    Watanabe, Y.; Takato, S.

    1982-01-01

    Growing plants of bread wheat (Triticum aestivum L. 2 n=6x=42, AABBDD) were subjected to acute or chronic irradiation by gamma-rays from 60Co and meiotic chromosome behaviours of PMCS in M 1 generation were cytologically compared. Both acute and chronic irradiations produced different types of chromosomal aberrations at the meiotic stages. Among them, translocation type was the most frequent, followed by univalent type. A mixed type, i. e. translocation accompanying one or more univalents was often detected. Even normal type which lacked translocation and univalent included laggards and briclges without exception. Other meiotic abnormalities such as deletion, iso-chromosome and micronuclei were observed frequently in both treatments. Dose dependency of translocation frequency was not recognized in this experiment. In chronic irradiation, different chromosome numbers and meiotic behaviours were found not only among florets of a spike but also among anthers of a floret. A number of plants with aneuploid-like grass types occurred at a high frequency in M 1 , especially with low exposure

  19. Studies on certain aspects of seed-borne fungi. VI. Fungi associated with different cultivars of wheat (Triticum aestivum L.)

    OpenAIRE

    K. K. Pandey

    2014-01-01

    Fungi associated with eight cultivars of wheat have been investigated. Twenty seven species were isolated from external and internal surface of all the wheat (Triticum aestivum L.) cultivars respectively. Out of five dominant and subdominant fungi anly Aspergillus terreus and Alternaria tenuis were able to colonize internally. The culture filtrates of test fungi reduced the germination of all wheat varieties up to different degrees.

  20. The effect of a default-based nudge on the choice of whole wheat bread.

    Science.gov (United States)

    van Kleef, Ellen; Seijdell, Karen; Vingerhoeds, Monique H; de Wijk, René A; van Trijp, Hans C M

    2018-02-01

    Consumer choices are often influenced by the default option presented. This study examines the effect of whole wheat bread as a default option in a sandwich choice situation. Whole wheat bread consists of 100% whole grain and is healthier than other bread types that are commonly consumed, such as brown or white bread. A pilot survey (N = 291) examined the strength of combinations of toppings and bread type as carrier to select stimuli for the main study. In the main experimental study consisting of a two (bread type) by two (topping type) between-subjects design, participants (N = 226) were given a free sandwich at a university stand with either a relatively unhealthy deep-fried snack (croquette) or a healthy topping. About half of the participants were offered a whole wheat bun unless they asked for white bun, and the other half were offered a white bun unless they asked for a whole wheat bun. Regardless of the topping, the results show that when the whole wheat bun was the default option, 108 out of 115 participants (94%) decided to stick with this default option. When the default of bread offered was white, 89 out of 111 participants (80%) similarly chose to stick with this default. Across conditions, participants felt equally free to make a choice. The attractiveness of and willingness to pay for the sandwich were not affected by default type of bread. This study demonstrated a strong default effect of bread type. This clearly shows the benefit of steering consumers towards a healthier bread choice, by offering healthier default bread at various locations such as restaurants, schools and work place canteens. Copyright © 2017 Elsevier Ltd. All rights reserved.

  1. Optimization of Bread Preparation from Wheat Flour and Malted Rice Flour

    Directory of Open Access Journals (Sweden)

    Subajiny VELUPPILLAI

    2010-03-01

    Full Text Available The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety (Oryza sativa L. subsp. indica var. Mottaikaruppan were steeped in distilled water (12 h, 30°C and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2:1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber (0.62%, insoluble dietary fiber (3.95%, total dietary fiber (4.57% and free amino acid content (0.64 g/kg than those in wheat bread (0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively.

  2. Cloning and Characterization of Low-Molecular-Weight Glutenin Subunit Alleles from Chinese Wheat Landraces (Triticum aestivum L.

    Directory of Open Access Journals (Sweden)

    Hongqi Si

    2014-01-01

    Full Text Available Low-molecular-weight glutenin subunits (LMW-GS are of great importance in processing quality and participate in the formation of polymers in wheat. In this study, eight new LMW-GS alleles were isolated from Chinese wheat landraces (Triticum aestivum L. and designated as Glu-A3-1a, Glu-A3-1b, Glu-B3-1a, Glu-B3-1b, Glu-B3-1c, Glu-D3-1a, Glu-D3-1b, and Glu-D3-1c, which were located at the Glu-A3, Glu-B3, and Glu-D3 loci, respectively. Based on the proteins encoded, the number of deduced amino acids of Glu-B3 alleles was approximately 50 more than those of Glu-A3 and Glu-D3 alleles. The first cysteine of Glu-A3 and Glu-D3 alleles was located at the N-terminal domain, while that of Glu-B3 alleles was found in the repetitive domain, which may lead to the different functioning in forming disulfide bonds. All the eight genes were LMW-m types and the new allele of Glu-B3-1a which had nine cysteine residues may be the desirable LMW-GS gene for improving bread-making quality.

  3. Wheat Bread with Pumpkin (Cucurbita maxima L.) Pulp as a Functional Food Product

    OpenAIRE

    Renata Różyło; Dariusz Dziki; Anna Jakubczyk; Monika Karaś; Urszula Gawlik-Dziki; Krzysztof Różyło

    2014-01-01

    In this study, a new application of pumpkin pulp in bread production is shown. The aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly into wheat flour on physical, sensorial and biological properties of bread. The bioaccessibility of active compounds was also studied. An increase in the addition of pumpkin pulp from 5 to 20 % (converted to dry matter) caused a decrease of bread volume and increase of crumb hardness and cohesiveness. The sensory chara...

  4. Wheat Bread with Pumpkin (Cucurbita maxima L. Pulp as a Functional Food Product

    Directory of Open Access Journals (Sweden)

    Renata Różyło

    2014-01-01

    Full Text Available In this study, a new application of pumpkin pulp in bread production is shown. The aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly into wheat flour on physical, sensorial and biological properties of bread. The bioaccessibility of active compounds was also studied. An increase in the addition of pumpkin pulp from 5 to 20 % (converted to dry matter caused a decrease of bread volume and increase of crumb hardness and cohesiveness. The sensory characteristics of the bread showed that a partial replacement of wheat fl our with up to 10 % of pumpkin pulp gave satisfactory results. The taste, aroma and overall acceptability of control bread and bread containing 5 or 10 % of pulp had the highest degree of liking. The addition of higher levels of pumpkin pulp caused an unpleasant aroma and taste. Pumpkin pulp is a good material to complement the bread with potentially bioaccessible phenolics (including flavonoids and, especially, with peptides. The highest antioxidant activity was observed, in most cases, of the samples with added 10 and 15 % of pumpkin pulp. The addition of the pulp significantly enriched the bread with potentially bioaccessible angiotensin-converting enzyme (ACE inhibitors. The highest activity was determined in the bread with 15 and 20 % pumpkin pulp. ACE inhibitors from the tested bread were highly bioaccessible in vitro. Pumpkin pulp seems to be a valuable source of active compounds to complement the wheat bread. Adding the pulp directly to the wheat flour gives satisfactory baking results and reduces the cost of production. Additionally, pumpkin pulp is sometimes treated as waste material after the acquisition of seeds, thus using it as bread supplement also has environmental and economic benefi ts.

  5. 21 CFR 136.180 - Whole wheat bread, rolls, and buns.

    Science.gov (United States)

    2010-04-01

    ... (CONTINUED) FOOD FOR HUMAN CONSUMPTION BAKERY PRODUCTS Requirements for Specific Standardized Bakery Products... composition of milk and/or other dairy products does not apply. (b) The name of the food is “whole wheat bread...

  6. Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder

    DEFF Research Database (Denmark)

    Altunkaya, Arzu; Hedegaard, Rikke Susanne Vingborg; Brimer, Leon

    2013-01-01

    Pomegranate peel powder (PP), a by-product of the pomegranate juice industry rich in polyphenols, was explored for use in bread production, due to its potential health effects. Wheat bread was prepared using different levels for replacement of flour with PP (0 to 10 g per 100 g flour) resulting...

  7. QUALITY AND NUTRITIONAL VALUE OF WHEAT BREAD WITH A PREPARATION OF OAT PROTEINS

    OpenAIRE

    Renata Sabat; KrzysztofBuksa; Barbara Mickowska; Rafał Ziobro; Halina Gambuś; Dorota Pastuszka

    2012-01-01

    The aim of this study was to investigate possibilities and advisability of the use of oats insoluble protein preparation for the production of wheat bread, in order to increase the amount of protein and biological value of protein in this kind of bakery. Research material consisted of the preparation of insoluble oats protein, wheat flour and wheat bread made with the share of oat protein: 5%, 7.5% and 10%, by weight of wheat flour. AOAC methods (2006) were used to determine protein, β-D-gluc...

  8. Bread in the Economy of Qualities: The Creative Reconstitution of the Canada-UK Commodity Chain for Wheat

    Science.gov (United States)

    Magnan, Andre

    2011-01-01

    This article traces the creative reconstitution of the Canada-UK wheat-bread commodity chain since the 1990s. In the mid-1990s, the Canadian Wheat Board (CWB) and a British bakery, Warburtons, pioneered an innovative identity-preserved sourcing relationship that ties contracted prairie wheat growers to consumers of premium bread in the United…

  9. Evolution of bread-making quality of Spanish bread-wheat genotypes

    Energy Technology Data Exchange (ETDEWEB)

    Gomez, M.; Aparicio, N.; Ruiz-Paris, E.; Oliete, B.; Caballero, P. A.

    2009-07-01

    In this study, 36 Spanish wheat genotypes (five modern commercial cultivars, four cultivars introduced after the green revolution and 27 land races from northwestern Spain) were evaluated. Grain (yield, specific weight, protein content and falling number) and flour (yield, protein content, Zeleny index, wet gluten and gluten index) properties were analyzed. Dough behaviour during mixing (DoughLAB) and handling (alveograph) was also considered. An evolution in grain and flour properties was observed over time. In modern cultivars, grain yield was improved owing to higher grain production. In land races, higher grain yields were related to larger grain size. Unlike in land races, an inverse correlation between grain yield and protein content was found in modern cultivars. In addition, because of their high protein quality, modern cultivars surpassed land races in bread-making properties. Land races showed considerable variability in protein quality and scored lower curve configuration ratio values than other cultivars with similar strength. Cultivars introduced after the green revolution reached the highest levels of bread-making quality, a feature attributable to their high protein quality. (Author) 24 refs.

  10. Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.

    Science.gov (United States)

    Rinaldi, Massimiliano; Paciulli, Maria; Dall'Asta, Chiara; Cirlini, Martina; Chiavaro, Emma

    2015-01-01

    Bread traditionally made from wheat is now often supplemented with alternative functional ingredients as chestnut flours; no data have been previously published about the staling of chestnut-containing bread. Thus short-term storage (3 days) for chestnut flour-supplemented soft wheat bread is evaluated by means of selected physicochemical properties (i.e. water dynamics, texture, colour, crumb grain characteristic, total antioxidant capacity). Bread prepared with a 20:80 ratio of chestnut:soft wheat flours maintained its moisture content in both crust and crumb. Crumb hardness, after baking, was found to be significantly higher than that of the soft wheat bread; it did not change during storage, whereas it significantly increased in the control bread until the end of the shelf life. The supplemented bread presented a heterogeneous crumb structure, with a significant decrease in the largest pores during shelf life, relative to the shrinkage of crumb grain. The control exhibited a significant redistribution of crumb holes, with a decrease in the smallest grain classes and an increase in the intermediate ones, most likely caused by cell wall thickening. The colour of the crumb remained unaltered in both breads. The crust of the control presented a significant decrease of a* (redness) and that of the supplemented bread exhibited a decrease of b* (yellowness). The antioxidant capacity was detected after day 1 of storage in the chestnut flour bread only. Chestnut flour supplementation could represent a feasible way of producing bread with improved characteristics, not only just after baking but also during shelf life. © 2014 Society of Chemical Industry.

  11. [Bread from the bioactivated wheat grain with the raised nutrition value].

    Science.gov (United States)

    Ponomareva, E I; Alekhina, N N; Bakaeva, I A

    2016-01-01

    Bread from the bioactivated grain of wheat differs in high content of dietary fibers, minerals and vitamins compared to traditional types of bread, but, despite this, it has low protein and lysine content. The aim of the study was the development of bread with the raised nutritional value from the bioactivated wheat grain by use of flour from cake of wheat germ (6.5%). It has been established that the flour from wheat germ has protein biological value (77.4%) and the amino acid score according to lysine (100.3%) above 12 and 40.5%, respectively, compared with those from bioactivated wheat. During calculation of nutritive, biological and energy value of products from the bioactivated wheat grain it is revealed that the biological value of bread from wheat germ flour slightly exceeded the biological value of the bread without its addition and amounted to 70.80%, due to a high protein content and a balanced amino acid composition. The protein content in the test sample of bakery products was 19.0% higher than the control, phosphorus - 13.0%, zinc - 50.0%.

  12. Development of transgenic wheat (Triticum aestivum L.) expressing avidin gene conferring resistance to stored product insects.

    Science.gov (United States)

    Abouseadaa, Heba H; Osman, Gamal H; Ramadan, Ahmed M; Hassanein, Sameh E; Abdelsattar, Mohamed T; Morsy, Yasser B; Alameldin, Hussien F; El-Ghareeb, Doaa K; Nour-Eldin, Hanan A; Salem, Reda; Gad, Adel A; Elkhodary, Soheir E; Shehata, Maher M; Mahfouz, Hala M; Eissa, Hala F; Bahieldin, Ahmed

    2015-07-22

    Wheat is considered the most important cereal crop all over the world. The wheat weevil Sitophilus granarius is a serious insect pests in much of the wheat growing area worldwide and is responsible for significant loss of yield. Avidin proteins has been proposed to function as plant defense agents against insect pests. A synthetic avidin gene was introduced into spring wheat (Triticum aestivum L.) cv. Giza 168 using a biolistic bombardment protocol. The presence and expression of the transgene in six selected T0 transgenic wheat lines were confirmed at the molecular level. Accumulation of avidin protein was detected in transgenic plants compared to non-transgenic plants. Avidin transgene was stably integrated, transcribed and translated as indicated by Southern blot, ELISA, and dot blot analyses, with a high level of expression in transgenic wheat seeds. However, no expression was detected in untransformed wheat seeds. Functional integrity of avidin was confirmed by insect bioassay. The results of bioassay using transgenic wheat plants challenged with wheat weevil revealed 100 % mortality of the insects reared on transgenic plants after 21 days. Transgenic wheat plants had improved resistance to Sitophilus granarius.

  13. Características tecnológicas de genótipos de trigo (Triticum aestivum L. cultivados no cerrado Technological characteristics of wheat (Triticum aestivum L. genotypes grown in the Brazilian Cerrado

    Directory of Open Access Journals (Sweden)

    Luiz Carlos Gutkoski

    2007-06-01

    Full Text Available Realizou-se este estudo com o objetivo de estudar as características grau de extração, proteína bruta, número de queda, alveografia, farinografia, volume específico e escore de pontos dos pães obtidos de amostras de grãos de genótipos de trigo (Triticum aestivum L. plantados no cerrado brasileiro. Amostras de grãos de trigo dos genótipos Embrapa 22, Embrapa 42, Önix, Taurum e Fundacep 27, plantados no cerrado brasileiro, safra 2003/2004 foram avaliadas em delineamento inteiramente casualizado, no laboratório de Cereais do Centro de Pesquisa em Alimentação da Universidade de Passo Fundo, sendo os resultados experimentais analisados pelo emprego da análise de variância (Anova e nos modelos significativos as médias comparadas entre si pelo teste de Tukey a 5% de probabilidade de erro. As cultivares de trigo foram classificadas com base na alveografia e número de queda em melhorador, pão e brando. Nos trigos classificados como melhoradores as propriedades funcionais dos pães foram inferiores, o que define a utilização destas farinhas para mesclas com trigos de menor força de glúten. No cerrado brasileiro é possível produzir trigo classe melhorador.The aim of this study was to investigate the characteristics of flour extraction grade, protein content, falling number, alveography, farinography, specific volume and point score of bread made from samples of grain of wheat genotypes grown in the Brazilian Cerrado. Samples of wheat grains of genotypes Embrapa 22, Embrapa 42, Önix, Taurum and Fundacep 27, grown in the Brazilian Cerrado, 2003/2004 crop, were disposed in fully randomized design, in the Cereal Laboratory at the Centro de Pesquisa em Alimentação of the University of Passo Fundo. The results were analyzed by variance analysis and the means compared by Tukey's test at 5% error probability. The wheat cultivars were classified according to alveography and falling number in improved, bread and bland. In the wheat

  14. Effect of the Chickpea (Cicer arietinum L. Flour Addition on Physicochemical Properties of Wheat Bread

    Directory of Open Access Journals (Sweden)

    Simona Man

    2015-05-01

    Full Text Available Chickpea flour is a good source of proteins, fibers, minerals and other bioactive compounds and it could be an ideal ingredient for improve the nutritional value of bread and bakery products. The aim of this study was to supplement wheat flour (WF with various levels of chickpea flour (CF in order to obtain bread with good nutritional and quality characteristics. Four experimental variants obtained by substituting wheat flour with different proportions (0%, 10%, 20%, and 30% of chickpea flour were used. The results showed a valuable increment in bread protein and fiber content. The volume of the breads decreased as the level of chickpea flour (CF increased due the dilution of gluten content in the blend and due to the interactions among fiber components, water and gluten. Nevertheless, substitution at 10%, 20% and 30%, gives parameter values at least as good as the control sample (WFB and produces acceptable bread, in terms of weight, volume and sensorial properties.

  15. Do ancient types of wheat have health benefits compared with modern bread wheat?

    Science.gov (United States)

    Shewry, Peter R

    2018-01-01

    A number of studies have suggested that ancient wheats have health benefits compared with modern bread wheat. However, the mechanisms are unclear and limited numbers of genotypes have been studied, with a particular focus on Kamut ® (Khorasan wheat). This is important because published analyses have shown wide variation in composition between genotypes, with further effects of growth conditions. The present article therefore critically reviews published comparisons of the health benefits of ancient and modern wheats, in relation to the selection and growth of the lines, including dietary interventions and comparisons of adverse effects (allergy, intolerance, sensitivity). It is concluded that further studies are urgently required, particularly from a wider range of research groups, but also on a wider range of genotypes of ancient and modern wheat species. Furthermore, although most published studies have made efforts to ensure the comparability of material in terms of growth conditions and processing, it is essential that these are standardised in future studies and this should perhaps be a condition of publication.

  16. Higher bioavailability of iron from whole wheat bread compared with iron-fortified white breads in caco-2 cell model: an experimental study.

    Science.gov (United States)

    Nikooyeh, Bahareh; Neyestani, Tirang R

    2017-06-01

    Bread, as the staple food of Iranians, with average per capita consumption of 300 g d -1 , could potentially be a good vehicle for many fortificants, including iron. In this study, iron bioavailability from flat breads (three fortified and one whole wheat unfortified) was investigated using in vitro simulation of gastrointestinal digestion and absorption in a caco-2 cell model. Despite having a lower ferritin/protein ratio in comparison with fortified breads, whole wheat bread showed higher iron bioavailability than the other three types of bread. Assuming iron bioavailability from the ferrous sulfate supplement used as standard was about 10%, the estimated bioavailability of iron from the test breads was calculated as 5.0-8.0%. Whole wheat bread (∼8%), as compared with the fortified breads (∼5-6.5%), had higher iron bioavailability. Iron from unfortified whole wheat bread is more bioavailable than from three types of iron-fortified breads. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  17. Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads

    Directory of Open Access Journals (Sweden)

    Maria Eduardo

    2014-01-01

    Full Text Available Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM, sodium stearoyl-2-lactylate (SSL, and lecithin (LC; and hydrocolloids, carboxymethylcellulose (CMC and high-methylated pectin (HM pectin were added during dough preparation of the composite flours (cassava-maize-wheat, 40 : 10 : 50. Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%. Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured. The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13% and in combination with emulsifiers (from 7.9 to 27% compared with bread produced without improvers. A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers. The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking.

  18. Thermo-mechanical and micro-structural properties of xylanase containing whole wheat bread

    Directory of Open Access Journals (Sweden)

    G. Ghoshal

    2016-12-01

    Full Text Available Xylanase is a hemicellulase that can hydrolyses the complex polysaccharides. Hemicelluloses are main components of cell walls of cereal grains. Moreover, hemicelluloses are considered as potential sources of mono- and oligosaccharides. In this study, influence of xylanase on the physicochemical properties and sensory qualities of the whole wheat bread during storage was investigated. Studies of whole wheat bread on microstructure, texture, thermotics, Scanning Electron Microscopic (SEM, X-Ray Diffraction (XRD were conducted at ambient temperature of 25 and 4 °C respectively. During storage at different temperatures, bread containing xylanase exhibited less firmness but larger volume with whiter crumb color and longer shelf life as compared to control bread. Results of firmness, enthalpy, Fourier Transformation Infra Red (FTIR and X-Ray Diffraction (XRD studies suggested a lower staling rate of bread containing xylanase as compared to control one. Bread containing xylanase showed a smoother surface and more uniform pore size than the control. Significant differences in microstructure of control and bread containing xylanase were observed which might be attributed due to the change in water starch gluten interaction. These differences were also found to be interrelated to the textural properties of bread. Better sensory features were achieved in bread containing xylanase.

  19. Bran characteristics influencing quality attributes of whole wheat Chinese steamed bread

    Science.gov (United States)

    This study investigated the variations in the characteristics of brans obtained from a pilot-scale milling of 17 soft red winter wheat varieties and their influences on the quality of whole wheat northern-style Chinese steamed bread (CSB) prepared from blends of a base flour and brans of different w...

  20. Sensory Quality of Wheat and Cassava Breads as Affected by Some ...

    African Journals Online (AJOL)

    The effects of some leguminous seed flours (LSF) on the quality of wheat and cassava breads were investigated. Three LSF, namely Brachystegia eurycoma, Detarium microcarpum, and Mucuna sloanei were added into wheat flour and cassava flour at 0 (control), 0.5, 1.0, 1.5, and 2.0% of the flour basis. The different flour ...

  1. Targeted introgression of stem rust Ug99 resistance from wheatgrasses into pasta and bread wheat

    Science.gov (United States)

    In the past 50 years, a number of stem rust resistance (Sr) genes have been transferred from several wheat-related grasses into durum (i.e. pasta) and bread wheat through chromosome translocations and additions. To utilize these genes for controlling the Ug99 races of the stem rust pathogen, we ini...

  2. CD 1550 – bread wheat cultivar with high gluten strength for the cooler regions of Brazil

    Directory of Open Access Journals (Sweden)

    Francisco de Assis Franco

    2015-03-01

    Full Text Available Cultivar CD 1550 is well-suited for the wheat-growing regions 1 and 2 of Rio Grande do Sul, Santa Catarina and Paraná and 3 of Paraná. It has the characteristics of bread wheat and high gluten strength. The average potential yield is 3828 kg ha-1, 7% higher than that of the controls.

  3. Bran characteristics and bread-baking quality of whole grain wheat flour

    Science.gov (United States)

    Varietal variations in physical and compositional characteristics of bran and their associations with bread-baking quality of whole grain wheat flour (WWF) were investigated using bran obtained from roller milling of 18 wheat varieties. Bran was characterized for composition including protein, fat, ...

  4. Bran hydration and physical treatments improve the bread-baking quality of whole grain wheat flour

    Science.gov (United States)

    Fine and coarse bran particles of a hard red and a hard white wheat were used to study the influences of bran hydration and physical treatments such as autoclaving and freezing as well as their combinations on the dough properties and bread-baking quality of whole grain wheat flour (WWF). For both h...

  5. Meiotic behaviour of tetraploid wheats (Triticum turgidum L.)

    Indian Academy of Sciences (India)

    Meiotic behaviour of plant chromosomes is influenced by both genetic and environmental factors. In this study, the meiotic behaviour of cereal crops was investigated, which includes tetraploid wheat genotypes (with and without the meiotic restitution trait) and their derivates (synthetic hexaploid wheats and a doubled ...

  6. Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.

    Science.gov (United States)

    Liu, Xingli; Mu, Taihua; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; Fauconnier, Maire Laure

    2017-03-01

    We investigated the nutritional quality of steamed and baked breads containing 35% potato flour from four potato cultivars. Compared with traditional wheat varieties, potato-wheat steamed and baked breads contained higher dietary fiber (1.87-fold), K (2.68-fold), vitamin C (28.56-fold), and total polyphenol (1.90-fold) contents and greater antioxidant activity (1.23-fold). Moreover, the estimated glycemic index of potato-wheat breads ranged from 61.20 (Hongmei-wheat baked bread) to 67.36 (Atlantic-wheat steamed bread), which was lower than that of wheat steamed bread (70.22) and baked bread (70.62). In terms of nutritional value, Hongmei was the optimum cultivar, followed by Blue Congo, Shepody, and Atlantic. For the same cultivar, the nutritional value of steamed bread was higher than that of baked bread. In conclusion, potato flour is a potential wheat flour supplement that improves the nutritional and functional properties of breads.

  7. Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

    Directory of Open Access Journals (Sweden)

    Udeme Joshua Josiah Ijah

    2014-01-01

    Full Text Available Dehydrated uncooked potato (Irish and sweet flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species of Bacillus, Staphylococcus, and Micrococcus while fungi isolates were species of Aspergillus, Penicillium, Rhizopus, and Mucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability were evaluated. The color of the bread baked from WF/IPF2 (wheat/Irish potato flour, 95 : 5% blend was preferred to WF (wheat flour, 100% while WF/SPF1 (wheat/sweet potato flour, 100% and WF/IPF1 (wheat/Irish potato flour, 90 : 10% aroma were preferred to WF. However, the bread baked from WF, WF/IPF2 (wheat flour/Irish potato flour, 95 : 5%, and WF/SPF2 (wheat/sweet potato flour, 95 : 5% was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling.

  8. Durum Wheat (Triticum Durum Desf. Lines Show Different Abilities to Form Masked Mycotoxins under Greenhouse Conditions

    Directory of Open Access Journals (Sweden)

    Martina Cirlini

    2013-12-01

    Full Text Available Deoxynivalenol (DON is the most prevalent trichothecene in Europe and its occurrence is associated with infections of Fusarium graminearum and F. culmorum, causal agents of Fusarium head blight (FHB on wheat. Resistance to FHB is a complex character and high variability occurs in the relationship between DON content and FHB incidence. DON conjugation to glucose (DON-3-glucoside, D3G is the primary plant mechanism for resistance towards DON accumulation. Although this mechanism has been already described in bread wheat and barley, no data are reported so far about durum wheat, a key cereal in the pasta production chain. To address this issue, the ability of durum wheat to detoxify and convert deoxynivalenol into D3G was studied under greenhouse controlled conditions. Four durum wheat varieties (Svevo, Claudio, Kofa and Neodur were assessed for DON-D3G conversion; Sumai 3, a bread wheat variety carrying a major QTL for FHB resistance (QFhs.ndsu-3B, was used as a positive control. Data reported hereby clearly demonstrate the ability of durum wheat to convert deoxynivalenol into its conjugated form, D3G.

  9. Fusarium head blight resistance and mycotoxin profiles of four Triticum species genotypes

    Directory of Open Access Journals (Sweden)

    Tomasz GÓRAL

    2017-05-01

    Full Text Available Fusarium head blight (FHB resistance was evaluated for accessions of four Triticum species, including bread wheat (modern and old cultivars, spelt, emmer, and einkorn. Fusarium head infection, Fusarium kernel damage and accumulation of trichothecene toxins (deoxynivalenol, nivalenol in grains were analysed. Modern bread wheat cultivars were the most susceptible to head infection, and emmer and einkorn accessions were the most resistant. Kernel damage was the least for emmer and spelt and greatest for bread wheat. No significant differences between the four host species were observed for toxin accumulation. However, the greatest amounts of deoxynivalenol were detected in the grains of modern wheat cultivars and the least in old bread wheat cultivars. The greatest amount of nivalenol was detected in einkorn grains and the least in old bread wheat cultivars. Wide variability of resistance of all types in all four species was observed. Accessions resistant to FHB and toxin accumulation in grains were identified.

  10. Nutritional and Nutraceutical Properties of Triticum dicoccum Wheat and Its Health Benefits: An Overview.

    Science.gov (United States)

    Dhanavath, Srinu; Prasada Rao, U J S

    2017-10-01

    Triticum dicoccum wheat is one of the ancient wheat species and is gaining popularity due to its suggested health benefits as well as its suitability for organic farming. In some parts of the world, certain traditional foods prepared with dicoccum wheat are preferred due to their better taste, texture, and flavor. It is rich in bioactive compounds and its starch has been reported to have slow digestibility. However, content and composition of bioactive compounds is reported to vary depending on the geographical location, seasonal variations, varieties used, and the analytical methods followed. Therefore, in the present study, we report the food uses, digestibility of starch, nutritional and nutraceutical compositions of dicoccum wheat grown in different parts of the world, and also its health benefits in ameliorating diabetes and celiac disease. © 2017 Institute of Food Technologists®.

  11. Improved fluorimetric measurement of uranium uptake and distribution in spring wheat (Triticum aestivum L.)

    Energy Technology Data Exchange (ETDEWEB)

    Borcia, Catalin [' ' Alexandru Ioan Cuza' ' Univ., Iasi (Romania). Dept. of Physics; Popa, Karin; Cecal, Alexandru [' ' Alexandru Ioan Cuza' ' Univ., Iasi (Romania). Dept. of Chemistry; Murariu, Manuela [' ' Petru Poni' ' Institute of Macromolecular Chemistry, Iasi (Romania)

    2016-08-01

    Uranium uptake and (radio)toxicity was tested on spring wheat (Triticum aestivum L.) in a laboratory study using differently concentrated uranium nitrate solutions. Within these experiments, two analytical assays of uranium were comparatively tested: a fast and improved fluorimetric assay and the classical colorimetric (U(IV)-arsenazo(III) complexation) one. During the germination, the wheat seeds and plantlets supported well the uranium solutions of treatment within the entire concentration range (1 x 10{sup -4} -5 x 10{sup -3} M). Uranium proved to be non (radio)toxic to wheat as compared with other natural and anthropogenic radiocations, probably because its uptake by spring wheat during the germination is low. Indeed, only a small fraction of uranium administered was located within the roots, whereas the uranium content of the stems was negligible. A high correlation between the results obtained by two analytical methods was found. However, the fluorimetric assay proved to be more reliable and fast, and accurate.

  12. Wheat (Triticum aestivum L.) transformation using immature embryos.

    Science.gov (United States)

    Ishida, Yuji; Tsunashima, Masako; Hiei, Yukoh; Komari, Toshihiko

    2015-01-01

    Wheat may now be transformed very efficiently by Agrobacterium tumefaciens. Under the protocol hereby described, immature embryos of healthy plants of wheat cultivar Fielder grown in a well-conditioned greenhouse were pretreated with centrifuging and cocultivated with A. tumefaciens. Transgenic wheat plants were obtained routinely from between 40 and 90 % of the immature embryos, thus infected in our tests. All regenerants were normal in morphology and fully fertile. About half of the transformed plants carried single copy of the transgene, which are inherited by the progeny in a Mendelian fashion.

  13. Effect of different iron compounds on wheat and gluten-free breads.

    Science.gov (United States)

    Kiskini, Alexandra; Kapsokefalou, Maria; Yanniotis, Stavros; Mandala, Ioanna

    2010-05-01

    Iron fortification of bread often results in sub-optimal quality of the final product due to undesirable changes in the physical characteristics and sensory properties of the bread. In this study both the form of iron (soluble, insoluble or encapsulated) and the type of bread (wheat or gluten-free) were varied in order to investigate the effect of iron and gluten on the product characteristics. The effect of iron on the quality characteristics of the breads investigated depended on iron type, but not on iron solubility. Colour, crust firmness, specific volume, cell number and uniformity as well as aroma were the attributes that were mainly affected in iron-enriched wheat bread. In some cases, specific volume was 30% lower than that of the control sample, while cell uniformity was significantly lower, as low as 50% of the control sample in some fortified samples. In gluten-free breads, differences between unfortified and fortified samples included colour, crust firmness, cell number, 'moisture' odour, metallic taste and stickiness. In some cases, the sensory scores were better for fortified samples. Differences due to iron fortification were less pronounced in gluten-free compared to wheat breads. The choice of the appropriate iron compound which will not cause adverse quality changes is still a challenge.

  14. Weed biomass and economic yield of wheat (Triticum aestivum) as ...

    African Journals Online (AJOL)

    Yomi

    2012-01-24

    Jan 24, 2012 ... INTRODUCTION ... to control weeds in conjunction with cultural practices. Jarwar et al. (1999) .... Wheat grain yield is an interplay of yield components especially ... The biological yield expresses the overall growth of crop.

  15. Evaluation of Drought Tolerance of Bread Wheat Recombinant Inbred Lines

    Directory of Open Access Journals (Sweden)

    N Zafar Naderi

    2014-10-01

    Full Text Available To evaluateresponse of bread wheat recombinant inbred lines to water deficit, a split plot experiment arranged in randomized complete block design (CRBD was conducted using eight recombinant inbred lines and their parental cultivars (Roshan and Super Head with three replications under three irrigation levels (80, 120 and 160 mm evaporation from class A pan at the Agriculture Research Station of Islamic Azad University, Tabriz Branch during 2009. The results of analysis of variance data collected revealed significant difference among lines and irrigation levels for grain yield. While line × irrigation level interaction was non significant for grain yield. Based on SSI and TOL, drought tolerance indices lines number 1, 7, 41 and Roshan cultivar under 120 mm evaporation, and lines number 7 and 19 under 160 mm evaporation were the tolerant lines. Under both stress conditions according to STI, MP and GMP indices, lines number 37, 38 and Roshan cultivar were recognized as the tolerant lines to water deficiet. Cluster analyses based on grain yield and drought tolerance indices recognized the lines number 1, 30, 32, 37, 38, 41 and Roshan cultivar under 120 mm and lines number 30, 37 and 38 and Roshan under 160 mm evaporation as the most drought tolerants and higher producers.

  16. Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread

    DEFF Research Database (Denmark)

    Juntunen, Katri S; Laaksonen, David E; Autio, Karin

    2003-01-01

    and glucose responses. DESIGN: Nineteen healthy postmenopausal women aged 61 +/- 1 y, with a body mass index (in kg/m(2)) of 26.0 +/- 0.6, and with normal glucose tolerance participated in the study. The test products were refined wheat bread (control), endosperm rye bread, traditional rye bread, and high......BACKGROUND: Rye bread has a beneficial effect on the postprandial insulin response in healthy subjects. The role of rye fiber in insulin and glucose metabolism is not known. OBJECTIVE: The aim of the study was to determine the effect of the content of rye fiber in rye breads on postprandial insulin...

  17. Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms

    DEFF Research Database (Denmark)

    Lappi, J; Mykkänen, H; Knudsen, Knud Erik Bach

    2014-01-01

    BackgroundRye bread benefits glucose metabolism. It is unknown whether the same effect is achieved by rye bran-enriched wheat bread. We tested whether white wheat bread enriched with bioprocessed rye bran (BRB + WW) and sourdough wholegrain rye bread (WGR) have similar effects on glucose metabolism...... and plasma level of short chain fatty acids (SCFAs).  MethodsTwenty-one (12 women) of 23 recruited subjects completed an intervention with a four-week run-in and two four-week test periods in cross-over design. White wheat bread (WW; 3% fibre) was consumed during the run-in, and WGR and BRB + WW (10% fibre.......05) and propionate (p = 0.009) at 30 min increased during both rye bread periods.ConclusionsBeneficial effects of WGR over white wheat bread on glucose and SCFA production were confirmed. The enrichment of the white wheat bread with bioprocessed rye bran (BRB + WW) yielded similar but not as pronounced effects than...

  18. Fructan content of commonly consumed wheat, rye and gluten-free breads.

    Science.gov (United States)

    Whelan, Kevin; Abrahmsohn, Olivia; David, Gondi J P; Staudacher, Heidi; Irving, Peter; Lomer, Miranda C E; Ellis, Peter R

    2011-08-01

    Fructans are non-digestible carbohydrates with various nutritional properties including effects on microbial metabolism, mineral absorption and satiety. They are present in a range of plant foods, with wheat being an important source. The aim of the present study was to measure the fructan content of a range of wheat, rye and gluten-free breads consumed in the United Kingdom. Fructans were measured in a range of breads using selective enzymic hydrolysis and spectrophotometry based on the AOAC 999.03 method. The breads generally contained low quantities of fructan (0.61-1.94 g/100 g), with rye bread being the richest source (1.94 g/100 g). Surprisingly, gluten-free bread contained similar quantities of fructan (1.00 g/100 g) as other breads. There was wide variation in fructan content between individual brands of granary (0.76-1.09 g/100 g) and gluten-free breads (0.36-1.79 g/100 g). Although they contain only low quantities of fructan, the widespread consumption of bread may make a significant contribution to fructan intakes.

  19. THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR

    Directory of Open Access Journals (Sweden)

    Dorota Litwinek

    2013-02-01

    Full Text Available The aim of the present work was to compare the quality and nutritional value of breads with 50% addition of oat flours of different origin (commercial and residual – a by-product obtained during production of β-glucan preparation to standard wheat bread. Commercial wheat and oat flours and residual oat flour, as well as wheat and 50/50% wheat/oat breads were used as material in this research. Quality of breads was evaluated by their volume, baking yield and total baking loss. Bread crumb texture profile was analyzed by texture analyzer TA.XT Plus. Organoleptic assesment was performed by 15 skilled pearson‘s panel. Moreover both in flours and breads protein, lipids, mineral compounds, dietary fiber (soluble and insoluble fraction and β-glucans content were analyzed by AOAC methods.

  20. A physical map of the 1-gigabase bread wheat chromosome 3B

    Czech Academy of Sciences Publication Activity Database

    Paux, E.; Sourdille, P.; Salse, J.; Saintenac, C.; Choulet, F.; LeRoy, P.; Korol, A.; Michalak, M.; Kianian, S.; Spielmeyer, W.; Lagudah, E.; Somers, D.; Kilian, A.; Alaux, M.; Vautrin, S.; Bergès, H.; Eversole, K.; Appels, R.; Šafář, Jan; Šimková, Hana; Doležel, Jaroslav; Bernard, M.; Feuillet, C.

    2008-01-01

    Roč. 322, č. 5898 (2008), s. 101-104 ISSN 0036-8075 R&D Projects: GA MŠk(CZ) LC06004 Institutional research plan: CEZ:AV0Z5038910 Keywords : RUST RESISTANCE GENE * TRITICUM-AESTIVUM * HEXAPLOID WHEAT Subject RIV: EB - Genetics ; Molecular Biology Impact factor: 28.103, year: 2008

  1. Resistance Potential of Bread Wheat Genotypes Against Yellow Rust Disease Under Egyptian Climate.

    Science.gov (United States)

    Mahmoud, Amer F; Hassan, Mohamed I; Amein, Karam A

    2015-12-01

    Yellow rust (stripe rust), caused by Puccinia striiformis f. sp. tritici, is one of the most destructive foliar diseases of wheat in Egypt and worldwide. In order to identify wheat genotypes resistant to yellow rust and develop molecular markers associated with the resistance, fifty F8 recombinant inbred lines (RILs) derived from a cross between resistant and susceptible bread wheat landraces were obtained. Artificial infection of Puccinia striiformis was performed under greenhouse conditions during two growing seasons and relative resistance index (RRI) was calculated. Two Egyptian bread wheat cultivars i.e. Giza-168 (resistant) and Sakha-69 (susceptible) were also evaluated. RRI values of two-year trial showed that 10 RILs responded with RRI value >6 2 rust. However, further molecular analyses would be performed to confirm markers associated with the resistance and suitable for marker-assisted selection. Resistant RILs identified in the study could be efficiently used to improve the resistance to yellow rust in wheat.

  2. Effects of Wheat Gluten Hydrolysate and Its Ultrafiltration Fractions on Dough Properties and Bread Quality

    Directory of Open Access Journals (Sweden)

    Mouming Zhao

    2007-01-01

    Full Text Available Two fractions (50-K and permeate from a proteolytic hydrolysate (degree of hydrolysis, DH=3.8 % of wheat gluten were separated using ultrafiltration (UF membrane with molecular mass cut-off of 50 kDa. The effects of the wheat gluten hydrolysate (WGH and its UF fractions on the mixing behaviour and viscoelastic properties of wheat dough were presented. The WGH and its UF fractions modified the mixing properties of dough. The addition of these fractions improved the viscoelastic characteristics of wheat dough. A significant (p<0.05 effect of 50-K fraction on these characteristics of wheat dough was observed. After adding these fractions, the bread was considered acceptable by the sensory panel. Also, 50-K fraction resulted in significant (p<0.05 increase in the crumb firmness, while the bread made with wheat flour with WGH and permeate (P fraction showed softer crumbs compared to that of wheat flour. Moreover, these fractions had anti-staling properties for bread during storage. Hence, the wheat gluten hydrolysate and its UF fractions are the products with promising potential in the baking products.

  3. Genetic characterization of Moroccan and the exotic bread wheat cultivars using functional and random DNA markers linked to the agronomic traits for genomics-assisted improvement.

    Science.gov (United States)

    Henkrar, Fatima; El-Haddoury, Jamal; Ouabbou, Hassan; Bendaou, Najib; Udupa, Sripada M

    2016-06-01

    Genetic characterization, diversity analysis and estimate of the genetic relationship among varieties using functional and random DNA markers linked to agronomic traits can provide relevant guidelines in selecting parents and designing new breeding strategies for marker-assisted wheat cultivar improvement. Here, we characterize 20 Moroccan and 19 exotic bread wheat (Triticum aestivum L.) cultivars using 47 functional and 7 linked random DNA markers associated with 21 loci of the most important traits for wheat breeding. The functional marker analysis revealed that 35, 45, and 10 % of the Moroccan cultivars, respectively have the rust resistance genes (Lr34/Yr18/Pm38), dwarfing genes (Rht1b or Rht2b alleles) and the leaf rust resistance gene (Lr68). The marker alleles for genes Lr37/Yr17/Sr38, Sr24 and Yr36 were present only in the exotic cultivars and absent in Moroccan cultivars. 25 % of cultivars had 1BL.1RS translocation. 70 % of the wheat cultivars had Ppo-D1a and Ppo-A1b associated with low polyphenol oxidase activity. 10 % of cultivars showed presence of a random DNA marker allele (175 bp) linked to Hessian fly resistance gene H22. The majority of the Moroccan cultivars were carrying alleles that impart good bread making quality. Neighbor joining (NJ) and principal coordinate analysis based on the marker data revealed a clear differentiation between elite Moroccan and exotic wheat cultivars. The results of this study are useful for selecting suitable parents for making targeted crosses in marker-assisted wheat breeding and enhancing genetic diversity in the wheat cultivars.

  4. Massive expansion and differential evolution of small heat shock proteins with wheat (Triticum aestivum L.) polyploidization.

    Science.gov (United States)

    Wang, Xiaoming; Wang, Ruochen; Ma, Chuang; Shi, Xue; Liu, Zhenshan; Wang, Zhonghua; Sun, Qixin; Cao, Jun; Xu, Shengbao

    2017-05-31

    Wheat (Triticum aestivum), one of the world's most important crops, is facing unprecedented challenges due to global warming. To evaluate the gene resources for heat adaptation in hexaploid wheat, small heat shock proteins (sHSPs), the key plant heat protection genes, were comprehensively analysed in wheat and related species. We found that the sHSPs of hexaploid wheat were massively expanded in A and B subgenomes with intrachromosomal duplications during polyploidization. These expanded sHSPs were under similar purifying selection and kept the expressional patterns with the original copies. Generally, a strong purifying selection acted on the α-crystallin domain (ACD) and theoretically constrain conserved function. Meanwhile, weaker purifying selection and strong positive selection acted on the N-terminal region, which conferred sHSP flexibility, allowing adjustments to a wider range of substrates in response to genomic and environmental changes. Notably, in CI, CV, ER, MI and MII subfamilies, gene duplications, expression variations and functional divergence occurred before wheat polyploidization. Our results indicate the massive expansion of active sHSPs in hexaploid wheat may also provide more raw materials for evolving functional novelties and generating genetic diversity to face future global climate changes, and highlight the expansion of stress response genes with wheat polyploidization.

  5. Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate.

    Science.gov (United States)

    Erben, Melina; Osella, Carlos A

    2017-07-01

    The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread. A mixture design was used to analyze the combination of the ingredients. The optimization process suggested that a mixture containing 88.8% of wheat flour, 8.2% of defatted soy flour, 0.0% of pea flour and 3.0% of whey protein concentrate could be a good combination to achieve the best fortified-bread nutritional quality. The fortified bread resulted in high protein concentration, with an increase in dietary fiber content and higher calcium levels compared with those of control (wheat flour 100%). Regarding protein quality, available lysine content was significantly higher, thus contributing with the essential amino acid requirement.

  6. The Impact of Parbaking on the Crumb Firming Mechanism of Fully Baked Tin Wheat Bread.

    Science.gov (United States)

    Nivelle, Mieke A; Bosmans, Geertrui M; Delcour, Jan A

    2017-11-22

    The impact of parbaking on the quality and shelf life of large tin bread baked from 270 g of wheat flour was investigated using a proton nuclear magnetic resonance method combined with techniques that measure at different length scales. With increasing partial baking time, the resilience of fresh partially baked crumb increased because of its more extended amylose and gluten networks. During subsequent storage, the crumb became more firm due to an increased extent of amylopectin retrogradation and moisture redistribution. Although only amylopectin retrogradation was reversed during final baking, a fresh fully baked (FB) bread with reversed crumb softness was obtained. Furthermore, the rate of crumb firming during final storage of FB bread was not higher than that of conventionally baked bread. This was attributed to the high crumb to crust ratio of large tin bread which caused the crumb moisture content to remain sufficiently high despite nonreversible moisture redistribution during intermediate storage.

  7. Baking properties of irradiated wheat flour and their effects on the quality of hard crust bread

    International Nuclear Information System (INIS)

    Alvarez, M.; Cuquerella, J.; Granado, R.; Silvestre, J.

    1987-01-01

    The effects of gamma irradiation on rheological characteristics and baking properties of hard wheat flour were studied in the range 0,5 kGy-2,0 kGy. Different quality parameters and the staling kinetics of hard bread produced with control and irradiated flours were also evaluated. Samples were stored before and after treatment at room temperature (16 0 C-30 0 C, 60%-98% R.H.). It is possible to make hard crust bread, the main bread consumed by the Cuban people, from irradiated flour (up to 2,0 kGy) two weeks after treatment. No changes due to irradiation of the flour in quality of bread were found. The Brabender maximum viscosity and the falling number of flour decreased in irradiated samples, but these results did not affect the quality of bread produced

  8. A genome-wide identification of chromosomal regions determining nitrogen use efficiency components in wheat (Triticum aestivum L.).

    Science.gov (United States)

    Cormier, Fabien; Le Gouis, Jacques; Dubreuil, Pierre; Lafarge, Stéphane; Praud, Sébastien

    2014-12-01

    This study identified 333 genomic regions associated to 28 traits related to nitrogen use efficiency in European winter wheat using genome-wide association in a 214-varieties panel experimented in eight environments. Improving nitrogen use efficiency is a key factor to sustainably ensure global production increase. However, while high-throughput screening methods remain at a developmental stage, genetic progress may be mainly driven by marker-assisted selection. The objective of this study was to identify chromosomal regions associated with nitrogen use efficiency-related traits in bread wheat (Triticum aestivum L.) using a genome-wide association approach. Two hundred and fourteen European elite varieties were characterised for 28 traits related to nitrogen use efficiency in eight environments in which two different nitrogen fertilisation levels were tested. The genome-wide association study was carried out using 23,603 SNP with a mixed model for taking into account parentage relationships among varieties. We identified 1,010 significantly associated SNP which defined 333 chromosomal regions associated with at least one trait and found colocalisations for 39 % of these chromosomal regions. A method based on linkage disequilibrium to define the associated region was suggested and discussed with reference to false positive rate. Through a network approach, colocalisations were analysed and highlighted the impact of genomic regions controlling nitrogen status at flowering, precocity, and nitrogen utilisation on global agronomic performance. We were able to explain 40 ± 10 % of the total genetic variation. Numerous colocalisations with previously published genomic regions were observed with such candidate genes as Ppd-D1, Rht-D1, NADH-Gogat, and GSe. We highlighted selection pressure on yield and nitrogen utilisation discussing allele frequencies in associated regions.

  9. Identification of isoforms of microRNAs in wheat (Triticum aestivum L. and their role in leaf rust pathogenesis

    Directory of Open Access Journals (Sweden)

    Summi Dutta

    2017-10-01

    Full Text Available Bread wheat, a type of grass under genus Triticum and species aestivum covers the largest land area when production of cereal crops is considered. Being an allohexaploid (2n=6x=42; AABBDD, its genome is contributed by three progenitors and is evolutionarily rich. Rust in leaves, caused by Puccinia triticina, severely affects grain quality. MicroRNAs are considered as major components of gene silencing and so have deep role to play during stress. Post transcriptional modification of miRNAs which generates isomiRNAs significantly affects target specificity especially when the modification occurs in 5′end. A total of four small RNA libraries were prepared through next-generation Illumina sequencing techniques from leaves of two wheat Near Isogenic Lines (NILs, HD2329 (susceptible and HD2329 + LR24 (resistant. Prior to this, one set of the two NILs was mock inoculated and considered as control (with sRNA library code named SM-mi and RM-mi while other was treated with urediniospores of leaf rust fungus (with sRNA library code named SPI-mi and RPI-mi. Clean reads in all four libraries were previously used for prediction of 559 novel miRNAs and in the current study it was used to detect isoforms of these miRNAs. A total of 237 isoforms were detected for 41 miRNAs. These isoforms included both 5′ and 3′ modifications of miRNAs. There were 27 miRNAs with 5′ modifications and five miRNAs with 3′ modifications while nine miRNAs showed both types of modifications.

  10. Uncovering leaf rust responsive miRNAs in wheat (Triticum aestivum L.) using high-throughput sequencing and prediction of their targets through degradome analysis.

    Science.gov (United States)

    Kumar, Dhananjay; Dutta, Summi; Singh, Dharmendra; Prabhu, Kumble Vinod; Kumar, Manish; Mukhopadhyay, Kunal

    2017-01-01

    Deep sequencing identified 497 conserved and 559 novel miRNAs in wheat, while degradome analysis revealed 701 targets genes. QRT-PCR demonstrated differential expression of miRNAs during stages of leaf rust progression. Bread wheat (Triticum aestivum L.) is an important cereal food crop feeding 30 % of the world population. Major threat to wheat production is the rust epidemics. This study was targeted towards identification and functional characterizations of micro(mi)RNAs and their target genes in wheat in response to leaf rust ingression. High-throughput sequencing was used for transcriptome-wide identification of miRNAs and their expression profiling in retort to leaf rust using mock and pathogen-inoculated resistant and susceptible near-isogenic wheat plants. A total of 1056 mature miRNAs were identified, of which 497 miRNAs were conserved and 559 miRNAs were novel. The pathogen-inoculated resistant plants manifested more miRNAs compared with the pathogen infected susceptible plants. The miRNA counts increased in susceptible isoline due to leaf rust, conversely, the counts decreased in the resistant isoline in response to pathogenesis illustrating precise spatial tuning of miRNAs during compatible and incompatible interaction. Stem-loop quantitative real-time PCR was used to profile 10 highly differentially expressed miRNAs obtained from high-throughput sequencing data. The spatio-temporal profiling validated the differential expression of miRNAs between the isolines as well as in retort to pathogen infection. Degradome analysis provided 701 predicted target genes associated with defense response, signal transduction, development, metabolism, and transcriptional regulation. The obtained results indicate that wheat isolines employ diverse arrays of miRNAs that modulate their target genes during compatible and incompatible interaction. Our findings contribute to increase knowledge on roles of microRNA in wheat-leaf rust interactions and could help in rust

  11. IMAGE ANALYSIS OF BREAD CRUMB STRUCTURE IN RELATION TO GLUTEN STRENGTH OF WHEAT

    Directory of Open Access Journals (Sweden)

    D. Magdić

    2006-06-01

    Full Text Available The objective of this study was to determine bread slice medium part properties in relation to quality parameters with a focus on gluten strength. Since sensory evaluation of bread is time consuming, expensive and subjective in nature, computerized image analysis was applied as objective method of bread crumb quality evaluation. Gluten Index method was applied as fast and reliable tool for defining gluten strength of wheat. Significant (P90 Ana, Demetra, Klara, Srpanjka and Divana have shown trend to give unequal and bigger crumb grains while cultivars Golubica, Barbara, Žitarka, Kata and Sana with optimal gluten strength (GI= 60-90 have shown finer and uniform crumb grain.

  12. Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains.

    Science.gov (United States)

    Yu, Lilei; Beta, Trust

    2015-08-26

    Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g) significantly (p 0.05) decreased after 30 min fermentation (7% to 9%) compared to the dough after mixing, but increased significantly (p bread crust demonstrated increased free (103% to 109%) but decreased bound (2% to 3%) phenolic content, whereas bread crumb exhibited a reversal of these results. Total anthocyanin content (TAC) significantly (p bread crust (0.8 to 4.4 mg cyn-3-glu equiv./100 g). p-Hydroxybenzoic, vanillic, p-coumaric, and ferulic acids were detected in free-phenolic extracts, while protocatechuic, caffeic syringic, and sinapic were additional acids in bound-phenolic extracts. Cyanidin-3-glucoside was the detectable anthocyanin in purple wheat. Bread-making significantly (p bread.

  13. Potential Climatic Zoning of Wheat (Triticum aestivum L. Golestan Province

    Directory of Open Access Journals (Sweden)

    Afrough Sadat Baniaghil

    2017-12-01

    Full Text Available Introduction Crop selection based on land capabilities has been used in several studies to assess the suitability of land for specific crops in order to determine the optimal cropping system. Maize, rice, wheat, barley, cotton, soybean and canola are the major crops found in the agricultural production systems of Golestan province, Iran. Soybean (Glycine max L.; Fabaceae is grown world-wide as an important staple and commercial crop. Kamkar et al., (2014 on assessment review of land suitability for cultivation of rapeseed and soybean in four basins over Golestan province, using GIS reported that only 11.82% of the total lands very suitable to rotate soybean after canola, used raster layers for them study were included climatic (precipitation, temperature, topographic (aspects and slope and soil-related (texture, pH, EC. The Geographical Information System (GIS offers a flexible and powerful tool as it can combine large volumes of different kinds of data into new datasets and display these new datasets in the form of informative and accessible thematic maps. The aim of this study was to perform land suitability assessments for wheat cultivation Golestan province, and to investigate the possibility of wheat cultivation. In this way, we used GIS and a comprehensive data set on wheat crop ecological requirements, agro climatological, topographic and soil data. Material and Methods Geographical Location of the Region The province of Golestan with an area of 21,500 square kilometers, is in the southeast of the Caspian Sea. This area extends from 36_440 N to 38_50 N and from 51_530 E to 56_140 E. In general, Golestan has a moderate and humid climate known as "the moderate Caspian climate. arid and semiarid areas has occupied more than 35% of Golestan province. The study area of the research, include agricultural lands and rangelands of Golestan province is present. Using 1: 50,000 maps of the national cartographic center of Iran, we created a 20 m

  14. Effect of Different Levels of Sodium Chloride on Germination Characteristics of 20 Cultivars of Bread and Durum Wheat20 Cultivars of Bread and Durum Wheat

    Directory of Open Access Journals (Sweden)

    E Bijanzadeh

    2011-01-01

    Full Text Available Abstract Salt stress is a major stress influencing wheat seedling establishment. A laboratory experiment was conducted to evaluate the response of 20 cultivars of wheat to two levels of salinity (8 and 16 dS/m NaCl, at the College of Agriculture, Shiraz University, Shiraz, Iran in 2008. Maximum root length was obtained in Dabira (5.73 mm at 16dS/m salinity level. In control, durum wheat cultivars including D81-17, Yavaros, D82-16, D79-15 and Taro3 had the maximum root length compared to bread wheat, however, with increasing salinity level to 16dS/m, minimum root length was observed in D82-16 (0.3 mm. In all cultivars, with increasing salinity level, shoot length was decreased and minimum shoot length was observed in D82-16 and D79-15. Under control conditions, Taro 3 cultivar had maximum seedling dry weight (108.6 mm, however, at 8 and 16 dS/m salinity levels, seedling dry weight of this cultivar was decreased to 92.33 and 78.43 mg, respectively. All seeds (100% were germinated in D82-16, Taro3, Bolani Cross, and Chamran cultivars under 16 dS/m but in Marvdasht cultivar, seed germination percentage under 8 and 16 dS/m reached to 65 and 50%, respectively. Shiraz (10.8 seeds/day, Adl Cross(10 seeds/day, and Bolani Cross (9.1 seeds/day had maximum germination rate under 16 dS/m salinity level. Differences among wheat cultivars also found in germination stress index (germination rate under stress divided by germination rate under control and Shiraz, Adl Cross and Bolani Cross had maximum germination stress index, while Yavaros and D82-16 had minimum germination stress index. Furthermore, with increasing salinity level, different responses were observed among wheat cultivars in root and shoot length, germination rate and germination stress index which demonstrated the genetic diversity among wheat cultivars. It appeared that durum wheat cultivars, compared to bread wheat cultivars, had lower germination stress index and germination rate. Among what

  15. Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality.

    Science.gov (United States)

    Heredia-Sandoval, N G; Calderón de la Barca, A M; Carvajal-Millán, E; Islas-Rubio, A R

    2018-01-24

    Consumers with gluten-related disorders require gluten-free (GF) foods to avoid an immune response. Alternative to the use of non-gluten containing grains to prepare GF bread, the gluten reactivity has been greatly reduced using a proline specific cleavage enzyme, however, the gluten functionality was lost. The aim of this study was to evaluate the effect of adding an amaranth flour blend (AFB) to enzymatically modified wheat-flour proteins on dough functionality and to evaluate the immunoreactivity and acceptability of the prepared bread. First, wheat flour (20% w/v, substrate) was hydrolyzed using 8.4 U mg -1 protein Aspergillus niger prolyl-endopeptidase (AnPEP) for 8 h at 40 °C under constant agitation. Four types of breads were prepared with the same formulation except for the type of flour (14% w.b.): wheat flour (WF), WF-AFB unmodified not incubated, WF-AFB unmodified incubated and WF-AFB modified. The protein composition and free thiols were analyzed before and after amaranth addition, and the flour and bread proteins were run using SDS-PAGE and immune-detected in blots with IgA from celiac disease patients. The immunoreactive gluten content, specific volume and bread acceptability were evaluated. The polymeric proteins and free thiol groups of WF decreased after AnPEP treatment. The electrophoretic patterns of the modified flour and bread proteins were different and the IgA-immunodetection in blots was highly reduced, particularly for the higher molecular weight subunits. The addition of AFB to the modified wheat flour prepared using AnPEP improved the dough functionality by increasing the thiol groups and allowed the preparation of a sensorially acceptable bread with only 60 mg kg -1 immunoreactive gluten.

  16. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.

    Science.gov (United States)

    Charoenthaikij, Phantipha; Jangchud, Kamolwan; Jangchud, Anuvat; Prinyawiwatkul, Witoon; Tungtrakul, Patcharee

    2010-08-01

    Brown rice has been reported to be more nutritious after germination. Germinated brown rice flours (GBRFs) from different steeping conditions (in distilled water [DI, pH 6.8] or in a buffer solution [pH 3] for either 24 or 48 h at 35 degrees C) were evaluated in this study. GBRF obtained from brown rice steeped at pH 3 for 48 h contained the highest amount of free gamma aminobutyric acid (GABA; 67 mg/100 g flour). The composite flour (wheat-GBRF) at a ratio of 70 : 30 exhibited significantly lower peak viscosity (PV) (56.99 - 132.45 RVU) with higher alpha-amylase activity (SN = 696 - 1826) compared with those of wheat flour (control) (PV = 136.46 RVU and SN = 1976). Bread formulations, containing 30% GBRF, had lower loaf volume and greater hardness (P rice flour (BRF). Acceptability scores for aroma, taste, and flavor of breads prepared with or without GBRFs (30% substitution) were not significantly different, with the mean score ranging from 6.1 (like slightly) to 7 (like moderately). Among the bread formulations containing GBRF, the one with GBRF prepared after 24 h steeping at pH 3 had a slightly higher (though not significant) overall liking score (6.8). This study demonstrated that it is feasible to substitute wheat flour with up to 30% GBRF in bread formulation without negatively affecting sensory acceptance. Practical Application: Our previous study revealed that flours from germinated brown rice have better nutritional properties, particularly gamma-aminobutyric acid (GABA), than the nongerminated one. This study demonstrated feasibility of incorporating up to 30% germinated brown rice flour in a wheat bread formulation without negatively affecting sensory acceptance. In the current United States market, this type of bread may be sold as frozen bread which would have a longer shelf life. Further study is thus needed.

  17. Effect of the addition of mixture of plant components on the mechanical properties of wheat bread

    Science.gov (United States)

    Wójcik, Monika; Dziki, Dariusz; Biernacka, Beata; Różyło, Renata; Miś, Antoni; Hassoon, Waleed H.

    2017-10-01

    Instrumental methods of measuring the mechanical properties of bread can be used to determine changes in the properties of it during storage, as well as to determine the effect of various additives on the bread texture. The aim of this study was to investigate the effect of the mixture of plant components on the physical properties of wheat bread. In particular, the mechanical properties of the crumb and crust were studied. A sensory evaluation of the end product was also performed. The mixture of plant components included: carob fiber, milled grain red quinoa and black oat (1:2:2) - added at 0, 5, 10, 15, 20, 25 % - into wheat flour. The results showed that the increase of the addition of the proposed additive significantly increased the water absorption of flour mixtures. Moreover, the use of the mixture of plant components above 5% resulted in the increase of bread volume and decrease of crumb density. Furthermore, the addition of the mixture of plant components significantly affected the mechanical properties of bread crumb. The hardness of crumb also decreased as a result of the mixture of plant components addition. The highest cohesiveness was obtained for bread with 10% of additive and the lowest for bread with 25% of mixture of plant components. Most importantly, the enrichment of wheat flour with the mixture of plant components significantly reduced the crust failure force and crust failure work. The results of sensory evaluation showed that the addition of the mixture of plant components of up to 10% had little effect on bread quality.

  18. CHARACTERIZATION OF GLIADIN AND HMW GLUTENIN PROTEIN COMPOSITION IN COLOURED WHEAT (TRITICUM AESTIVUM L. VARIETIES

    Directory of Open Access Journals (Sweden)

    Valéria Šudyová

    2011-12-01

    Full Text Available Wheat is one of the most important grains in our daily diet. Coloured wheat contains natural anthocyanin compounds. Bioactive compounds in wheat have attracted increasingly more interest from breeders because of their benefits. It is important to fully understand protein properties of red, blue, purple, and yellow-coloured wheat in order to predict their potential uses for culturing new varieties. All 21 accessions originating from different geographical areas of world were evaluated for high molecular weight glutenin subunit (HMW-GS and T1BL.1RS wheat-rye translocation using SDS-PAGE and A-PAGE. The data indicated the prevalence of the allele 1 (36%, allele 0 (30% and allele 2* (34% at the Glu-1A and five alleles, namely 7+8 (36%, 7+9 (29%, 20 (21%, 7 (12% and 17+18 (2% represented the Glu-1B. Existence of 2 alleles at the locus Glu-1D was revealed, in fact 21% of them showed the subunit pairs Glu-1D 5+10 correlated with good bread making properties. Protein subunit Glu-1A1 and Glu-1A2* were correlated positively with improved dough strength as compared to subunit null. On the chromosome Glu-1B subunit 17+18 and 7+8 were associated with slightly stronger gluten type than 7+9, whereas subunit 20 and 7 were associated with weak gluten properties. On the basis of electrophoretic separation of gliadin fraction it was found that only one genotype contained T1BL.1RS wheat-rye translocation. The Glu-1 quality score ranged from 4 to 10. Suitable accessions can be used for the crossing programs to improve colour and good technological quality of bread wheat.  doi:10.5219/161

  19. Effect of the addition of wheat bran stream on dough rheology and bread quality

    Directory of Open Access Journals (Sweden)

    Iuliana Banu

    2012-08-01

    Full Text Available The milling by-products have high nutritional value and can be incorporated into white flour. This study was aimed at comparatively examining the rheological behaviour of the doughs made from wheat white flour with different levels (3-30% of bran streams incorporated and from wholewheat. The results indicated significant correlations between the ash content of the wheat bran streams incorporated into flour and Alveograph, Rheofermentograph and Mixolab parameters. The white flour sample with 25% wheat bran streams had the ash content similar to wholewheat, but the dough rheology was improved. The quality of the white flour bread with 25% wheat bran streams was improved compared to the wholemeal bread.

  20. Characterization and glutenin diversity in tetraploid wheat varieties ...

    African Journals Online (AJOL)

    STORAGESEVER

    2008-11-19

    Nov 19, 2008 ... Important methods applied for the breeding of bread-quality wheat (Triticum durum L.) consist of small- scale bread-quality tests for the determination of the grain protein content, SDS-sedimentation volume, thousand weight kernel and ... marked as a x and y – type subunits, based on their electrophoretic ...

  1. Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation.

    Science.gov (United States)

    Bartkiene, Elena; Bartkevics, Vadims; Krungleviciute, Vita; Pugajeva, Iveta; Zadeike, Daiva; Juodeikiene, Grazina

    2017-10-01

    Different lactic acid bacteria (LAB) from spontaneous wheat sourdough were isolated, identified, and characterized by their growth, acidification rate, and carbohydrate metabolism. The combinations of isolated LAB (Pediococcus pentosaceus LUHS183 and Leuconostoc mesenteroides LUHS242, P. pentosaceus LUHS183 and Lactobacillus brevis LUHS173, P. pentosaceus LUHS183 and Enterococcus pseudoavium LUHS 234, P. pentosaceus LUHS183 and Lactobacillus curvatus LUHS51, Lactobacillus plantarum LUHS135 and L. curvatus LUHS51, L. plantarum LUHS135 and P. pentosaceus LUHS183) were used for wheat sourdough production, and the effects of LAB fermentation in sourdoughs on wheat bread quality parameters and acrylamide formation were evaluated. All of the tested strains (except E. pseudoavium LUHS 234) were able to ferment l-arabinose, d-ribose, d-galactose, d-fructose, and d-maltose and showed high tolerance to acidic conditions. The highest overall acceptability (135.8 ± 5.5 mm) was found in the bread produced with L. plantarum and P. pentosaceus sourdough. This group of bread also showed the highest shape coefficient (2.59 ± 0.02), the highest specific volume (3.40 ± 0.03 cm 3 /g), the highest porosity (76.6 ± 0.3%), and the highest moisture content (33.7%). Selected sourdoughs reduced acrylamide content in bread samples by 29.5% (sourdough prepared with P. pentosaceus and L. mesenteroides) to 67.2% (sourdough prepared with P. pentosaceus and L. curvatus). These cultures potentially can be used to reduce acrylamide in breads. The data of this study have practical applications. L. plantarum and P. pentosaceus sourdoughs increases overall acceptability, specific volume, and porosity of wheat bread. Besides the fact that sourdoughs produced by using combinations of selected LAB strains improved the quality parameters of bread, fermentation with prepared sourdoughs also reduced the acrylamide content in wheat bread samples by 29.5% (sourdough prepared with P. pentosaceus

  2. Manipulating field margins to increase predation intensity in fields of winter wheat (Triticum eastivum)

    DEFF Research Database (Denmark)

    Mansion-Vaquie, Agathe; Ferrante, Marco; Cook, S M

    2017-01-01

    , intraguild predation, hyperparasitism) may complicate the assumption that a higher density of natural enemies would increase the level of biological control. We investigated the natural enemy guild composition and the predation rate along flower vs. grass margins at the edge of winter wheat (Triticum...... to the two margin types: specialists (mostly parasitic wasps) were attracted by the flower margins, while generalists (ground beetles, rove beetles and spiders) were more active in grass margins. The number of artificial caterpillars attacked was significantly greater in grass margins (mean = 48.9%, SD = 24...

  3. Effect of the grain protein content locus Gpc-B1 on bread and pasta quality

    Science.gov (United States)

    Grain protein concentration (GPC) affects wheat nutritional value and several critical parameters for bread and pasta quality. A gene designated Gpc-B1, which is not functional in common and durum wheat cultivars, was recently identified in Triticum turgidum ssp. dicoccoides. The functional allele o...

  4. Biochemical and sensory evaluation of wheat bran supplemented sorghum kisra bread

    International Nuclear Information System (INIS)

    Mallasy, Limya Osman Husain

    1998-05-01

    Studies were carried out on the effects of addition of wheat bran to sorghum flour (Dabar cultivar) at two levels extraction rates (72% and 80%). Samples were fermented for 14hr and the PH, titrable acidity, crude fibre, protein, total solid, total soluble solids and reducing sugars of fermented batter were determined at 2 hrs intervals. Results indicated that addition of wheat bran either before or after fermentation increased the PH there was decrease in titrable acidity. Reducing sugar contents decrease as a result of addition of wheat bran. Addition of wheat bran result in increasing protein content (15.7%m 19.0% and 20.7% for control, 80%S/WB and 72% S/WB. respectively at the end of fermentation) and also increase of crude fibre content. Addition of wheat bran to sorghum batter either before or after fermentation was accompanied by increase in viscosity ( from 145.1 cp for control to 203.1 cp and 209.8 cp fpr 80%S/WB and 72%S/WB blends respectively). Starch content was determined using iodine spectrophotometry, the moisture content of kisra bread containing wheat bran was significant higher compared with control and lower in available calories. Kisra bread containing wheat bran was lower in reducing sugars 7.42% for control to 5.2% and 4.2% and 4.5% for kisra containing wheat bran, a higher reduction in total carbohydrate were observed in samples containing wheat bran added after fermentation.Kisra containing wheat bran before fermentation gave significantly lower in vitro protein digestabilities. Addition of wheat bran after fermentation resulted in still lower decrease in IVPD compared to addition before fermentation. Sensory evaluation of kisra containing wheat bran indicated significant preference for kisra containing wheat bran compared to the control kisra

  5. Biochemical and sensory evaluation of wheat bran supplemented sorghum kisra bread

    Energy Technology Data Exchange (ETDEWEB)

    Mallasy, Limya Osman Husain [Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum (Sudan)

    1998-05-01

    Studies were carried out on the effects of addition of wheat bran to sorghum flour (Dabar cultivar) at two levels extraction rates (72% and 80%). Samples were fermented for 14hr and the PH, titrable acidity, crude fibre, protein, total solid, total soluble solids and reducing sugars of fermented batter were determined at 2 hrs intervals. Results indicated that addition of wheat bran either before or after fermentation increased the PH there was decrease in titrable acidity. Reducing sugar contents decrease as a result of addition of wheat bran. Addition of wheat bran result in increasing protein content (15.7%m 19.0% and 20.7% for control, 80%S/WB and 72% S/WB. respectively at the end of fermentation) and also increase of crude fibre content. Addition of wheat bran to sorghum batter either before or after fermentation was accompanied by increase in viscosity ( from 145.1 cp for control to 203.1 cp and 209.8 cp fpr 80%S/WB and 72%S/WB blends respectively). Starch content was determined using iodine spectrophotometry, the moisture content of kisra bread containing wheat bran was significant higher compared with control and lower in available calories. Kisra bread containing wheat bran was lower in reducing sugars 7.42% for control to 5.2% and 4.2% and 4.5% for kisra containing wheat bran, a higher reduction in total carbohydrate were observed in samples containing wheat bran added after fermentation.Kisra containing wheat bran before fermentation gave significantly lower in vitro protein digestabilities. Addition of wheat bran after fermentation resulted in still lower decrease in IVPD compared to addition before fermentation. Sensory evaluation of kisra containing wheat bran indicated significant preference for kisra containing wheat bran compared to the control kisra. 132 refs., 14 tabs., 7 figs.

  6. Unlocking the diversity of genebanks: whole-genome marker analysis of Swiss bread wheat and spelt

    KAUST Repository

    Mü ller, Thomas; Schierscher-Viret, Beate; Fossati, Dario; Brabant, Cé cile; Schori, Arnold; Keller, Beat; Krattinger, Simon G.

    2017-01-01

    Genebanks play a pivotal role in preserving the genetic diversity present among old landraces and wild progenitors of modern crops and they represent sources of agriculturally important genes that were lost during domestication and in modern breeding. However, undesirable genes that negatively affect crop performance are often co-introduced when landraces and wild crop progenitors are crossed with elite cultivars, which often limit the use of genebank material in modern breeding programs. A detailed genetic characterization is an important prerequisite to solve this problem and to make genebank material more accessible to breeding. Here, we genotyped 502 bread wheat and 293 spelt accessions held in the Swiss National Genebank using a 15K wheat SNP array. The material included both spring and winter wheats and consisted of old landraces and modern cultivars. Genome- and sub-genome-wide analyses revealed that spelt and bread wheat form two distinct gene pools. In addition, we identified bread wheat landraces that were genetically distinct from modern cultivars. Such accessions were possibly missed in the early Swiss wheat breeding program and are promising targets for the identification of novel genes. The genetic information obtained in this study is appropriate to perform genome-wide association studies, which will facilitate the identification and transfer of agriculturally important genes from the genebank into modern cultivars through marker-assisted selection.

  7. Unlocking the diversity of genebanks: whole-genome marker analysis of Swiss bread wheat and spelt

    KAUST Repository

    Müller, Thomas

    2017-11-04

    Genebanks play a pivotal role in preserving the genetic diversity present among old landraces and wild progenitors of modern crops and they represent sources of agriculturally important genes that were lost during domestication and in modern breeding. However, undesirable genes that negatively affect crop performance are often co-introduced when landraces and wild crop progenitors are crossed with elite cultivars, which often limit the use of genebank material in modern breeding programs. A detailed genetic characterization is an important prerequisite to solve this problem and to make genebank material more accessible to breeding. Here, we genotyped 502 bread wheat and 293 spelt accessions held in the Swiss National Genebank using a 15K wheat SNP array. The material included both spring and winter wheats and consisted of old landraces and modern cultivars. Genome- and sub-genome-wide analyses revealed that spelt and bread wheat form two distinct gene pools. In addition, we identified bread wheat landraces that were genetically distinct from modern cultivars. Such accessions were possibly missed in the early Swiss wheat breeding program and are promising targets for the identification of novel genes. The genetic information obtained in this study is appropriate to perform genome-wide association studies, which will facilitate the identification and transfer of agriculturally important genes from the genebank into modern cultivars through marker-assisted selection.

  8. Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread

    Science.gov (United States)

    Li, Weili; Hu, Hui; Wang, Qi; Brennan, Charles J.

    2013-01-01

    Arabinoxylan (AX) is a major dietary fibre component found in a variety of cereals. Numerous health benefits of arabinoxylans have been reported to be associated with their solubility and molecular features. The current study reports the development of a functional bread using a combination of AX-enriched material (AEM) and optimal commercial endoxylanase. The total AX content of bread was increased to 8.2 g per 100 g available carbohydrates. The extractability of AX in breads with and without endoxylanase was determined. The results demonstrate that water-extractable AX (WE-AX) increased progressively through the bread making process. The application of endoxylanase also increased WE-AX content. The presence of 360 ppm of endoxylanase had positive effects on the bread characteristics in terms of bread volume and firmness by converting the water unextractable (WU)-AX to WE-AX. In addition, the molecular weight (Mw) distribution of the WE-AX of bread with and without endoxylanase was characterized by size-exclusion chromatography. The results show that as the portion of WE-AX increased, the amount of high Mw WE-AX (higher than 100 kDa) decreased, whereas the amount of low Mw WE-AX (lower than 100 kDa) increased from 33.2% to 44.2% through the baking process. The low Mw WE-AX further increased to 75.5% with the application of the optimal endoxylanase (360 ppm). PMID:28239111

  9. Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread

    Directory of Open Access Journals (Sweden)

    Weili Li

    2013-06-01

    Full Text Available Arabinoxylan (AX is a major dietary fibre component found in a variety of cereals. Numerous health benefits of arabinoxylans have been reported to be associated with their solubility and molecular features. The current study reports the development of a functional bread using a combination of AX-enriched material (AEM and optimal commercial endoxylanase. The total AX content of bread was increased to 8.2 g per 100 g available carbohydrates. The extractability of AX in breads with and without endoxylanase was determined. The results demonstrate that water-extractable AX (WE-AX increased progressively through the bread making process. The application of endoxylanase also increased WE-AX content. The presence of 360 ppm of endoxylanase had positive effects on the bread characteristics in terms of bread volume and firmness by converting the water unextractable (WU-AX to WE-AX. In addition, the molecular weight (Mw distribution of the WE-AX of bread with and without endoxylanase was characterized by size-exclusion chromatography. The results show that as the portion of WE-AX increased, the amount of high Mw WE-AX (higher than 100 kDa decreased, whereas the amount of low Mw WE-AX (lower than 100 kDa increased from 33.2% to 44.2% through the baking process. The low Mw WE-AX further increased to 75.5% with the application of the optimal endoxylanase (360 ppm.

  10. Fine organization of genomic regions tagged to the 5S rDNA locus of the bread wheat 5B chromosome.

    Science.gov (United States)

    Sergeeva, Ekaterina M; Shcherban, Andrey B; Adonina, Irina G; Nesterov, Michail A; Beletsky, Alexey V; Rakitin, Andrey L; Mardanov, Andrey V; Ravin, Nikolai V; Salina, Elena A

    2017-11-14

    The multigene family encoding the 5S rRNA, one of the most important structurally-functional part of the large ribosomal subunit, is an obligate component of all eukaryotic genomes. 5S rDNA has long been a favored target for cytological and phylogenetic studies due to the inherent peculiarities of its structural organization, such as the tandem arrays of repetitive units and their high interspecific divergence. The complex polyploid nature of the genome of bread wheat, Triticum aestivum, and the technically difficult task of sequencing clusters of tandem repeats mean that the detailed organization of extended genomic regions containing 5S rRNA genes remains unclear. This is despite the recent progress made in wheat genomic sequencing. Using pyrosequencing of BAC clones, in this work we studied the organization of two distinct 5S rDNA-tagged regions of the 5BS chromosome of bread wheat. Three BAC-clones containing 5S rDNA were identified in the 5BS chromosome-specific BAC-library of Triticum aestivum. Using the results of pyrosequencing and assembling, we obtained six 5S rDNA- containing contigs with a total length of 140,417 bp, and two sets (pools) of individual 5S rDNA sequences belonging to separate, but closely located genomic regions on the 5BS chromosome. Both regions are characterized by the presence of approximately 70-80 copies of 5S rDNA, however, they are completely different in their structural organization. The first region contained highly diverged short-type 5S rDNA units that were disrupted by multiple insertions of transposable elements. The second region contained the more conserved long-type 5S rDNA, organized as a single tandem array. FISH using probes specific to both 5S rDNA unit types showed differences in the distribution and intensity of signals on the chromosomes of polyploid wheat species and their diploid progenitors. A detailed structural organization of two closely located 5S rDNA-tagged genomic regions on the 5BS chromosome of bread

  11. Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation.

    Science.gov (United States)

    Nasiri Esfahani, Behnaz; Kadivar, Mahdi; Shahedi, Mohammad; Soleimanian-Zad, Sabihe

    2017-11-01

    This study mainly focuses on a strategy for reducing acrylamide content in whole-wheat bread by combining lactobacilli and yeast in sourdough breadmaking. Combinations of sourdough (fermented dough using different Lactobacillus strains including Lactobacillus plantarum PTCC 1896 [probiotic], L. sakei DSM 20,017, L. rhamnosus DSM 20,021, and L. delbrueckii DSM 20,081) and yeast, in comparison with yeast alone, were used for breadmaking. The results showed that acrylamide levels in breads fermented using sourdough+yeast were in all cases much lower (6.9-20 μg/kg on a dry weight basis [d.b.]) than those in the yeast-only fermented bread (47.6 μg/kg d.b.). Significant (p bread (r = 0.925, p breads and either the reducing sugar or free amino acid contents in dough samples. According to the different effects of Lactobacillus strains, it could be concluded that the acrylamide reducing potential of lactobacilli was strain-specific, with L. rhamnosus being the most effective. This suggests that sourdough fermentation with appropriate Lactobacillus strains can be used as an advantageous technology to reduce the acrylamide content of whole-wheat breads.

  12. Co-digestion of wheat and rye bread suspensions with source-sorted municipal biowaste

    International Nuclear Information System (INIS)

    Li, Chaoran; Mörtelmaier, Christoph; Winter, Josef; Gallert, Claudia

    2015-01-01

    Graphical abstract: Volatile fatty acid spectra of acidified WBS, RBS or FBS differ, but methanogenesis is similar. Display Omitted - Highlights: • Biogas improvement by co-digestion of wheat and rye bread. • Increased population density at high organic loading rates. • Less Pelotomaculum but increased numbers of Syntrophobacter and Smithella found in rye bread reactor. • Replacement of Methanosarcinales by acetate-oxidizers in rye bread co-digestion. • Increasing proportion of Methanomicrobiales in biowaste + rye bread reactor. - Abstract: Acidification of wheat bread (WBS), rye bread (RBS) and fresh biowaste suspensions (FBS), leading to lactate+acetate, lactate+acetate+n-buyrate, and acetate+propionate+n-butyrate, respectively, and biogas production as well as population dynamics were investigated. Co-fermentation of FBS (14 kg m −3 d −1 organic loading rate (OLR)) with WBS or RBS was stable up to an OLR of 22 kg m −3 d −1 and resulted in up to 3 times as much biogas. During co-fermentation at more than 20 kg m −3 d −1 OLR the total population increased more than 2-fold, but the originally low share of propionate-oxidizing bacteria significantly decreased. The proportion of methanogens also decreased. Whereas the proportion of Methanosarcinales to Methanomicrobiales in biowaste and biowaste+WBS remained constant, Methanosarcinales and in particular Methanosaeta spec. in the biowaste+RBS assay almost completely disappeared. Methanomicrobiales increased instead, indicating propionate oxidation via acetate cleavage to CO 2 and hydrogen

  13. Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread

    Directory of Open Access Journals (Sweden)

    Mykkänen Hannu

    2011-10-01

    Full Text Available Abstract Background The mechanism behind the lowered postprandial insulin demand observed after rye bread intake compared to wheat bread is unknown. The aim of this study was to use the metabolomics approach to identify potential metabolites related to amino acid metabolism involved in this mechanism. Methods A sourdough fermented endosperm rye bread (RB and a standard white wheat bread (WB as a reference were served in random order to 16 healthy subjects. Test bread portions contained 50 g available carbohydrate. In vitro hydrolysis of starch and protein were performed for both test breads. Blood samples for measuring glucose and insulin concentrations were drawn over 4 h and gastric emptying rate (GER was measured. Changes in the plasma metabolome were investigated by applying a comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry metabolomics platform (GC×GC-TOF-MS. Results Plasma insulin response to RB was lower than to WB at 30 min (P = 0.004, 45 min (P = 0.002 and 60 min (P in vitro protein digestibility. There were no differences in GER between breads. From 255 metabolites identified by the metabolomics platform, 26 showed significant postprandial relative changes after 30 minutes of bread intake (p and q values Conclusions A single meal of a low fibre sourdough rye bread producing low postprandial insulin response brings in several changes in plasma amino acids and their metabolites and some of these might have properties beneficial for health.

  14. Uptake, Translocation, and Biotransformation of Organophosphorus Esters in Wheat (Triticum aestivum L.).

    Science.gov (United States)

    Wan, Weining; Huang, Honglin; Lv, Jitao; Han, Ruixia; Zhang, Shuzhen

    2017-12-05

    The uptake, translocation and biotransformation of organophosphate esters (OPEs) by wheat (Triticum aestivum L.) were investigated by a hydroponic experiment. The results demonstrated that OPEs with higher hydrophobicity were more easily taken up by roots, and OPEs with lower hydrophobicity were more liable to be translocated acropetally. A total of 43 metabolites including dealkylated, oxidatively dechlorinated, hydroxylated, methoxylated, and glutathione-, and glucuronide- conjugated products were detected derived from eight OPEs, with diesters formed by direct dealkylation from the parent triesters as the major products, followed with hydroxylated triesters. Molecular interactions of OPEs with plant biomacromolecules were further characterized by homology modeling combined with molecular docking. OPEs with higher hydrophobicity were more liable to bind with TaLTP1.1, the most important wheat nonspecific lipid transfer protein, consistent with the experimental observation that OPEs with higher hydrophobicity were more easily taken up by wheat roots. Characterization of molecular interactions between OPEs and wheat enzymes suggested that OPEs were selectively bound to TaGST4-4 and CYP71C6v1 with different binding affinities, which determined their abilities to be metabolized and form metabolite products in wheat. This study provides both experimental and theoretical evidence for the uptake, accumulation and biotransformation of OPEs in plants.

  15. Joint stress of chlorimuron-ethyl and cadmium on wheat Triticum aestivum at biochemical levels

    International Nuclear Information System (INIS)

    Wang, M.-E; Zhou, Q.-X.

    2006-01-01

    Biochemical responses to joint stress of chlorimuron-ethyl and cadmium (Cd) in wheat Triticum aestivum were examined. The joint action of chlorimuron-ethyl and Cd weakened the inhibition of Cd or chlorimuron-ethyl on the formation of chlorophyll. It was deduced that wheat plants had the capability to protect themselves by increasing the activity of the antioxidant enzyme peroxidase (POD) with the exposure time. The joint effect of chlorimuron-ethyl and Cd on the superoxide dismutase (SOD) activity in leaves was additive, while the joint effect on the SOD activity in roots was determined by the interaction of chlorimuron-ethyl and Cd in wheat. It was also concluded that the change of malondialdehyde (MDA) content in wheat might not be a good biomarker in the oxidative damage by chlorimuron-ethyl, while a decrease in the soluble protein content and POD activity in roots could be considered as a biomarker in the damage of wheat by chlorimuron-ethyl and Cd. - Soluble protein content and peroxidase activity in seedlings were the biomarkers indicating joint stress of chemicals

  16. Biofortification of folates in white wheat bread by selection of yeast strain and process.

    Science.gov (United States)

    Hjortmo, Sofia; Patring, Johan; Jastrebova, Jelena; Andlid, Thomas

    2008-09-30

    We here demonstrate that folate content in yeast fermented food can be dramatically increased by using a proper (i) yeast strain and (ii) cultivation procedure for the selected strain prior to food fermentation. Folate levels were 3 to 5-fold higher in white wheat bread leavened with a Saccharomyces cerevisiae strain CBS7764, cultured in defined medium and harvested in the respiro-fermentative phase of growth prior to dough preparation (135-139 microg/100 dry matter), compared to white wheat bread leavened with commercial Baker's yeast (27-43 microg/100 g). The commercial Baker's yeast strain had been industrially produced, using a fed-batch process, thereafter compressed and stored in the refrigerator until bakings were initiated. This strategy is an attractive alternative to fortification of bread with synthetically produced folic acid. By using a high folate producing strain cultured a suitable way folate levels obtained were in accordance with folic acid content in fortified cereal products.

  17. Effect of gamma-irradiation of wheat on voltile flavor components of bread

    International Nuclear Information System (INIS)

    Rao, V.S.; Vakil, U.K.; Bandyopadhyay, C.; Sreenivasan, A.

    1978-01-01

    Comparative sensory and objective evaluations of bread prepared from wheat flour, irradiated at different doses, have been carried out. The preference of bread decreases with higher radiation dose (1 Mrad) due to increase in off-flavor intensity. Total carbonyl contents are increased in irradiated products. A significant inverse correlation between consumer preference and total carbonyls as well as GLC headspace vapor analysis, is established. An attempt has been made to postulate a mechanism for the excessive formation of volatiles, imparting off-flavor in bread from irradiated wheat. It is suggested that they may arise from the volatile degradation products of amino acids and proteins or by their interaction with reducing sugars, the ultimate radiation-induced breakdown product of starch

  18. Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata By-Products

    Directory of Open Access Journals (Sweden)

    Kampuse Solvita

    2015-12-01

    Full Text Available Pumpkin processing into puree, juice, candied fruit and pumpkin seed oil results in large amount of by-products. Pumpkins are rich in carotenes, vitamins, minerals, pectin and dietary fibre. The aim of the current study was to evaluate effect of pumpkin pomace and pumpkin residue powder on wheat bread quality. The total content of carotenes was analyzed by spectrophotometric method. The initial increase of pumpkin residue addition indicated increase in loaf volume, which started to decrease at higher amounts. Sensory evaluation (appearance; surface, crust; porosity; texture, crumb; taste, and flavour of wheat bread with pumpkin revealed very high consumer acceptance except sample with 50% pomace addition. Total carotene content and colour b* value in wheat bread increased by adding pumpkin by-products. It is recommended to add 5% and 10% of pumpkin powder and no more than 30% of pumpkin pomace (calculated per 100 kg of flour to dough for production of wheat bread with pumpkin by-product additions.

  19. QUALITY AND NUTRITIONAL VALUE OF WHEAT BREAD WITH A PREPARATION OF OAT PROTEINS

    Directory of Open Access Journals (Sweden)

    Renata Sabat

    2012-02-01

    Full Text Available The aim of this study was to investigate possibilities and advisability of the use of oats insoluble protein preparation for the production of wheat bread, in order to increase the amount of protein and biological value of protein in this kind of bakery. Research material consisted of the preparation of insoluble oats protein, wheat flour and wheat bread made with the share of oat protein: 5%, 7.5% and 10%, by weight of wheat flour. AOAC methods (2006 were used to determine protein, β-D-glucan and dietary fiber in raw materials and final products. Amino acid composition was measured with the help of amino acid analyzer AAA 400 and used to calculate chemical score (CS and the integrated index of essential amino acids (EAAI, according to FAO/WHO/UNU, 2007. Quality of breads was evaluated by their volume, baking yield and total baking loss, and organoleptic assessment. Bread crumb texture profile was analyzed by texture analyzer TA.XT Plus.

  20. Fundamental and empirical rheological behaviour of wheat flour doughs and comparison with bread making performance

    NARCIS (Netherlands)

    Janssen, A. M.; vanVliet, T; Vereijken, JM

    The rheological characteristics of wheat flour doughs from the cultivars Obelisk and Katepwa and of biscuit flour doughs, and also of biscuit flour doughs containing glutens isolated from cv. Obelisk and cv. Katepwa flour, were compared and discussed in relation to bread making performance. Four

  1. Quality and cost evaluation of bread produced from blends of wheat ...

    African Journals Online (AJOL)

    Background: This study was necessitated by the need to improve the nutritional quality of baked products, ensure their acceptability and the baker's profitability. Objective: The aim of the study therefore was to evaluate the quality and cost of bread produced from composite flours of wheat and partially defatted soy. Materials ...

  2. Vernalization requirement of winter bread wheat modern varieties (Tritikum aestivum L.

    Directory of Open Access Journals (Sweden)

    Н. В. Булавка

    2007-12-01

    Full Text Available The study of vernalization requierement of winter bread wheat 87 modem varieties from Ukraine and Russia showed significant domination - 81.6% - of varieties with short vernalization requierement (30-40 days. Vernalization requierement differences among varieties from different climatic zones were revealed.

  3. Vernalization requirement of winter bread wheat modern varieties (Tritikum aestivum L.)

    OpenAIRE

    Н. В. Булавка; Л. М. Голик

    2007-01-01

    The study of vernalization requierement of winter bread wheat 87 modem varieties from Ukraine and Russia showed significant domination - 81.6% - of varieties with short vernalization requierement (30-40 days). Vernalization requierement differences among varieties from different climatic zones were revealed.

  4. Global transgenerational gene expression dynamics in two newly synthesized allohexaploid wheat (Triticum aestivum lines

    Directory of Open Access Journals (Sweden)

    Qi Bao

    2012-01-01

    Full Text Available Abstract Background Alteration in gene expression resulting from allopolyploidization is a prominent feature in plants, but its spectrum and extent are not fully known. Common wheat (Triticum aestivum was formed via allohexaploidization about 10,000 years ago, and became the most important crop plant. To gain further insights into the genome-wide transcriptional dynamics associated with the onset of common wheat formation, we conducted microarray-based genome-wide gene expression analysis on two newly synthesized allohexaploid wheat lines with chromosomal stability and a genome constitution analogous to that of the present-day common wheat. Results Multi-color GISH (genomic in situ hybridization was used to identify individual plants from two nascent allohexaploid wheat lines between Triticum turgidum (2n = 4x = 28; genome BBAA and Aegilops tauschii (2n = 2x = 14; genome DD, which had a stable chromosomal constitution analogous to that of common wheat (2n = 6x = 42; genome BBAADD. Genome-wide analysis of gene expression was performed for these allohexaploid lines along with their parental plants from T. turgidum and Ae. tauschii, using the Affymetrix Gene Chip Wheat Genome-Array. Comparison with the parental plants coupled with inclusion of empirical mid-parent values (MPVs revealed that whereas the great majority of genes showed the expected parental additivity, two major patterns of alteration in gene expression in the allohexaploid lines were identified: parental dominance expression and non-additive expression. Genes involved in each of the two altered expression patterns could be classified into three distinct groups, stochastic, heritable and persistent, based on their transgenerational heritability and inter-line conservation. Strikingly, whereas both altered patterns of gene expression showed a propensity of inheritance, identity of the involved genes was highly stochastic, consistent with the involvement of diverse Gene Ontology (GO

  5. Products deriving from microbial fermentation are linked to insulinaemic response in pigs fed breads prepared from whole-wheat grain and wheat and rye ingredients

    DEFF Research Database (Denmark)

    Theil, Peter Kappel; Jørgensen, Henry Johs. Høgh; Serena, Anja

    2011-01-01

    The effects of wheat and rye breads made from whole-wheat grain (WWG), wheat aleurone flour (WAF) or rye aleurone flour (RAF) on net portal absorption of carbohydrate-derived nutrients (glucose, SCFA and lactate) and apparent insulin secretion were studied in a model experiment with catheterised...

  6. Effect of fungicide on the development of wheat stem rust and yield ...

    African Journals Online (AJOL)

    Stem rust caused by Puccinia graminis f.sp tritici Erik. & E. Henn. is a highly destructive disease of wheat (Triticum aestivum L.). The effects of fungicide application on stem rust (Puccinia graminis tritici) epidemics and yield of three bread wheat varieties varying in reaction to the disease were studied in two major wheat ...

  7. Glycaemic indices of three Sri Lankan wheat bread varieties and a bread-lentil meal.

    Science.gov (United States)

    Hettiaratchi, U P K; Ekanayake, S; Welihinda, J

    2009-01-01

    The glycaemic index (GI) concept ranks individual foods and mixed meals according to the blood glucose response. Low-GI foods with a slow and prolonged glycaemic response are beneficial for diabetic people, and several advantages have been suggested also for non-diabetic individuals. The recent investigations imply an increasing prevalence of diabetes mellitus in Sri Lanka. Thus, the present study was designed primarily to determine the glycaemic indices of some bread varieties in Sri Lanka as bread has become a staple diet among most of the urban people. A second objective was to observe the effects of macronutrients and physicochemical properties of starch on GI. Glycaemic responses were estimated according to FAO/WHO guidelines and both glucose and white bread were used as standards. Non-diabetic individuals aged 22-30 years (n=10) participated in the study. The test meals included white sliced bread, wholemeal bread, ordinary white bread and a mixed meal of wholemeal bread with lentil curry. The GI values (+/-standard error of the mean) of the meals were 77+/-6, 77+/-6, 80+/-4, 61+/-6, respectively (with glucose as the standard). The GI values of the bread varieties or the meal did not differ significantly (P >0.05). However, the meal can be categorized as a medium-GI food while the other bread varieties belong to the high-GI food group. A significant negative correlation was obtained with protein (P=0.042) and fat (P=0.039) contents of the food items and GI. Although the GI values of the foods are not significantly different, the inclusion of lentils caused the GI to decrease from a high-GI category to a medium-GI category. According to the present study, a ratio of 1.36 can be used to interconvert the GI values obtained with the two standards.

  8. Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains

    Directory of Open Access Journals (Sweden)

    Lilei Yu

    2015-08-01

    Full Text Available Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g significantly (p < 0.05 increased during mixing, fermenting, and baking (65% to 68%. Bound phenolics slightly (p > 0.05 decreased after 30 min fermentation (7% to 9% compared to the dough after mixing, but increased significantly (p < 0.05 during 65 min fermenting and baking (16% to 27%. Their antioxidant activities followed a similar trend as observed for total phenolic content. The bread crust demonstrated increased free (103% to 109% but decreased bound (2% to 3% phenolic content, whereas bread crumb exhibited a reversal of these results. Total anthocyanin content (TAC significantly (p < 0.05 decreased by 21% after mixing; however, it gradually increased to 90% of the original levels after fermenting. Baking significantly (p < 0.05 decreased TAC by 55%, resulting in the lowest value for bread crust (0.8 to 4.4 mg cyn-3-glu equiv./100 g. p-Hydroxybenzoic, vanillic, p-coumaric, and ferulic acids were detected in free-phenolic extracts, while protocatechuic, caffeic syringic, and sinapic were additional acids in bound-phenolic extracts. Cyanidin-3-glucoside was the detectable anthocyanin in purple wheat. Bread-making significantly (p < 0.05 increased the phenolic content and antioxidant activities; however, it compromised the anthocyanin content of purple wheat bread.

  9. Bambara-wheat composite flour: rheological behavior of dough and functionality in bread.

    Science.gov (United States)

    Erukainure, Ochuko L; Okafor, Jane N C; Ogunji, Akinyele; Ukazu, Happiness; Okafor, Ebele N; Eboagwu, Ijeoma L

    2016-11-01

    The rheological behavior and functional properties of doughs from bambara-wheat composite flour was investigated. Bambara-wheat composite flour was prepared by substituting wheat with 0%, 10%, 15%, and 20% of bambara flour. The rheological behavior of their dough was analyzed with Mixolab. Breads produced from the flour were analyzed for physical characteristics. Organoleptic analysis was carried out by 20 panelists. Mixolab analysis revealed, except for stability time, depreciating values for dough consistency (C1), protein weakening (C2), starch gelatinization (C3), amylase activity (C4), and retrogradation (C5) as the inclusion of bambara flour increased. Physical characteristics of the loaves revealed significant ( P  baking characteristics.

  10. Agronomic traits and deoxynivalenol contamination of two tetraploid wheat species (Triticum turgidum spp. durum, Triticum turgidum spp. turanicum grown strictly under low input conditions

    Directory of Open Access Journals (Sweden)

    Giovanni Dinelli

    2014-09-01

    Full Text Available An evaluation of the agronomic performance of two tetraploid wheat varieties (Triticum turgidum spp. durum, Claudio; Triticum turgidum spp. turanicum, Kamut® grown strictly under low input conditions was carried out over three consecutive cropping years. The study reported grain yield values ranging from 1.8 to 2.6 t ha-1. Productivity showed to be primarily affected by environmental conditions, while no differences were observed between the two genotypes. The study of the yield components highlighted that the durum wheat variety had a higher plant density than Kamut®, but this discrepancy was offset by a greater number of kernels per spike and the kernel weight of khorasan wheat. The investigated wheat genotypes were also analysed to assess the mycotoxin (DON levels of wholegrain semolina and the efficiency of cleaning treatments to reduce contamination. Results showed that both wheat varieties had a good hygienic and sanitary quality with a DON content ranging from 0.35 to 1.31 mg kg-1, which was lower than the maximum acceptable level set by the European regulation at 1.75 mg kg-1. In addition, our research work investigated the effects of premilling cleaning procedures, such as water washing and brushing, on mycotoxin levels, which yielded interesting results in terms of decontamination efficiency. These methods were particularly efficient with Kamut® semolina (46-93% DON reduction, suggesting that mycotoxins accumulate in this variety at more superficial levels than in the durum wheat variety. On the whole, our study provided additional knowledge on the traits to be further improved to respond to low input requirements and to enhance the potential adaptability of wheat genotypes to organic agriculture. Our results emphasized the need to develop wheat varieties that can provide adequate performance without high levels of nitrogen inputs by selecting specific traits, such as kernel weight, spike length and kernel/spike. This may help

  11. Features of the organization of bread wheat chromosome 5BS based on physical mapping

    Czech Academy of Sciences Publication Activity Database

    Salina, E.A.; Nesterov, V.; Frenkel, Z.; Kiseleva, V. I.; Timonova, E. M.; Magni, F.; Vrána, Jan; Šafář, Jan; Šimková, Hana; Doležel, Jaroslav; Korol, A.; Sergeeva, E.M.

    2018-01-01

    Roč. 19, FEB 9 (2018), č. článku 80. ISSN 1471-2164 R&D Projects: GA ČR GBP501/12/G090; GA MŠk(CZ) LO1204 Institutional support: RVO:61389030 Keywords : Chromosome 5BS * Genetic markers * Hexaploid wheat * Physical mapping * Sequencing * Synteny * Triticum aestivum Subject RIV: EB - Genetics ; Molecular Biology OBOR OECD: Genetics and heredity (medical genetics to be 3) Impact factor: 3.729, year: 2016

  12. Characterization of Triticum aestivum Abscisic Acid Receptors and a Possible Role for These in Mediating Fusairum Head Blight Susceptibility in Wheat

    Science.gov (United States)

    Gordon, Cameron S.; Rajagopalan, Nandhakishore; Risseeuw, Eddy P.; Surpin, Marci; Ball, Fraser J.; Barber, Carla J.; Buhrow, Leann M.; Clark, Shawn M.; Page, Jonathan E.; Todd, Chris D.; Abrams, Suzanne R.; Loewen, Michele C.

    2016-01-01

    Abscisic acid (ABA) is a well-characterized plant hormone, known to mediate developmental aspects as well as both abiotic and biotic stress responses. Notably, the exogenous application of ABA has recently been shown to increase susceptibility to the fungal pathogen Fusarium graminearum, the causative agent of Fusarium head blight (FHB) in wheat and other cereals. However roles and mechanisms associated with ABA’s modulation of pathogen responses remain enigmatic. Here the identification of putative ABA receptors from available genomic databases for Triticum aestivum (bread wheat) and Brachypodium distachyon (a model cereal) are reported. A number of these were cloned for recombinant expression and their functionality as ABA receptors confirmed by in vitro assays against protein phosphatases Type 2Cs. Ligand selectivity profiling of one of the wheat receptors (Ta_PYL2DS_FL) highlighted unique activities compared to Arabidopsis AtPYL5. Mutagenic analysis showed Ta_PYL2DS_FL amino acid D180 as being a critical contributor to this selectivity. Subsequently, a virus induced gene silencing (VIGS) approach was used to knockdown wheat Ta_PYL4AS_A (and similar) in planta, yielding plants with increased early stage resistance to FHB progression and decreased mycotoxin accumulation. Together these results confirm the existence of a family of ABA receptors in wheat and Brachypodium and present insight into factors modulating receptor function at the molecular level. That knockdown of Ta_PYL4AS_A (and similar) leads to early stage FHB resistance highlights novel targets for investigation in the future development of disease resistant crops. PMID:27755583

  13. Molecular, Physicochemical and Rheological Characteristics of Introgressive Triticale/Triticum monococcum ssp. monococcum Lines with Wheat 1D/1A Chromosome Substitution

    Directory of Open Access Journals (Sweden)

    Lidia Błaszczyk

    2013-07-01

    Full Text Available Three sets of hexaploid introgressive triticale lines, with Triticum monococcum ssp. monococcum (cultivated einkorn wheat genes and a bread wheat chromosome 1D substituted for chromosome 1A, and one set of secondary triticale lines were evaluated for grain and flour physicochemical and dough rheological characteristics in two generations (F7 and F8. Genomic in situ hybridization (GISH and fluorescence in situ hybridization (FISH confirmed the 1D/1A chromosome substitution. The presence or absence of einkorn high-molecular-weight (HMW glutenin subunits and the wheat Glu-D1d locus encoding the 5 + 10 subunits was assessed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE, capillary zone electrophoresis, and allele-specific molecular markers. Significant differences were found among physicochemical properties (with the exception of the Hagberg falling number of all introgressive Triticale/T. monococcum lines and the secondary triticale lines. The wheat 1D/1A chromosome substitution also affected these properties. The results showed that in all introgressive triticale lines, the protein and gluten content, Zeleny sedimentation value, and water absorption capacity, were increased. The rheological parameters estimated using micro-farinograph, reomixer, and Kieffer dough extensibility systems also showed an appreciable increase in dough-mixing properties, maximum resistance to extension (Rmax, and dough extensibility. Introgressive Triticale/T. monococcum lines with 5 + 10 subunits have particularly favorable rheological parameters. The results obtained in this study suggest that the cultivated einkorn genome Am, in the context of hexaploid secondary triticale lines and with a wheat 1D/1A substitution, has the potential to improve gluten polymer interactions and be a valuable genetic resource for triticale quality improvement.

  14. Maximizing the concentrations of wheat grain fructans in bread by exploring strategies to prevent their yeast ( Saccharomyces cerevisiae )-mediated degradation.

    Science.gov (United States)

    Verspreet, Joran; Hemdane, Sami; Dornez, Emmie; Cuyvers, Sven; Delcour, Jan A; Courtin, Christophe M

    2013-02-13

    The degradation of endogenous wheat grain fructans, oligosaccharides with possible health-promoting potential, during wheat whole meal bread making was investigated, and several strategies to prevent their degradation were evaluated. Up to 78.4 ± 5.2% of the fructans initially present in wheat whole meal were degraded during bread making by the action of yeast ( Saccharomyces cerevisiae ) invertase. The addition of sucrose to dough delayed fructan degradation but had no effect on final fructan concentrations. However, yeast growth conditions and yeast genotype did have a clear impact. A 3-fold reduction of fructan degradation could be achieved when the commercial bread yeast strain was replaced by yeast strains with lower sucrose degradation activity. Finally, fructan degradation during bread making could be prevented completely by the use of a yeast strain lacking invertase. These results show that the nutritional profile of bread can be enhanced through appropriate yeast technology.

  15. Anatomical Peculiarities in Wheat (Triticum Aestivum L.) varieties Under Copper Stress

    International Nuclear Information System (INIS)

    Atabayeva, S.; Nurmahanova, A.; Akhmetova, A.; Narmuratova, M.; Asrandina, S.; Alybayeva, R.

    2016-01-01

    The effect of different concentrations (0.25 mM, 0.5 mM) of Cu/sup 2+/ on anatomical parameters of leaves and roots was investigated in hydroponically grown five wheat (Triticum aestivum L.) varieties (Kazakhstanskaya rannaya, Kazakhstanskaya-3, Melturn, Kaiyr and Shagala). The results showed that wheat varieties exposed to 0.5 mM Cu/sup 2+/ exhibited significant alterations in anatomical structure of leaves and roots. The thickness of the upper and lower epidermis, diameter of vascular bundles of leaves of almost all varieties showed a tendency to decrease under copper stress. Our experiments showed an activation of defense responses in the root anatomical structure like exodermis thickening in some varieties in the presence of copper in growth medium as compared to the control. This indicates that copper ions increase the thickness of exodermis, which reduce the absorption of toxic elements by root cells. Copper stress caused a decrease in the thickness of the lower and upper epidermis to varying degrees and reduction in the diameter of vascular bundles of wheat leaves. Copper stress caused a reduction in endodermis thickness thereby decreasing the diameter of the central cylinder of wheat roots. (author)

  16. QTL mapping of flag leaf-related traits in wheat (Triticum aestivum L.).

    Science.gov (United States)

    Liu, Kaiye; Xu, Hao; Liu, Gang; Guan, Panfeng; Zhou, Xueyao; Peng, Huiru; Yao, Yingyin; Ni, Zhongfu; Sun, Qixin; Du, Jinkun

    2018-04-01

    QTL controlling flag leaf length, flag leaf width, flag leaf area and flag leaf angle were mapped in wheat. This study aimed to advance our understanding of the genetic mechanisms underlying morphological traits of the flag leaves of wheat (Triticum aestivum L.). A recombinant inbred line (RIL) population derived from ND3331 and the Tibetan semi-wild wheat Zang1817 was used to identify quantitative trait loci (QTLs) controlling flag leaf length (FLL), flag leaf width (FLW), flag leaf area (FLA), and flag leaf angle (FLANG). Using an available simple sequence repeat genetic linkage map, 23 putative QTLs for FLL, FLW, FLA, and FLANG were detected on chromosomes 1B, 2B, 3A, 3D, 4B, 5A, 6B, 7B, and 7D. Individual QTL explained 4.3-68.52% of the phenotypic variance in different environments. Four QTLs for FLL, two for FLW, four for FLA, and five for FLANG were detected in at least two environments. Positive alleles of 17 QTLs for flag leaf-related traits originated from ND3331 and 6 originated from Zang1817. QTLs with pleiotropic effects or multiple linked QTL were also identified on chromosomes 1B, 4B, and 5A; these are potential target regions for fine-mapping and marker-assisted selection in wheat breeding programs.

  17. Diversity trends in bread wheat in Italy during the 20th century assessed by traditional and multivariate approaches.

    Science.gov (United States)

    Ormoli, Leonardo; Costa, Corrado; Negri, Stefano; Perenzin, Maurizio; Vaccino, Patrizia

    2015-02-25

    A collection of 157 Triticum aestivum accessions, representative of wheat breeding in Italy during the 20(th) century, was assembled to describe the evolutionary trends of cultivated varieties throughout this period. The lines were cultivated in Italy, in two locations, over two growing seasons, and evaluated for several agronomical, morphological and qualitative traits. Analyses were conducted using the most common univariate approach on individual plant traits coupled with a correspondance multivariate approach. ANOVA showed a clear trend from old to new varieties, leading towards earliness, plant height reduction and denser spikes with smaller seeds. The average protein content gradually decreased over time; however this trend did not affect bread-making quality, because it was counterbalanced by a gradual increase of SDS sedimentation volume, achieved by the incorporation of favourable alleles into recent cultivars. Correspondence analysis allowed an overall view of the breeding activity. A clear-cut separation was observed between ancient lines and all the others, matched with a two-step gradient, the first, corresponding roughly to the period 1920-1940, which can be ascribed mostly to genetics, the second, from the 40s onward, which can be ascribed also to the farming practice innovations, such as improvement of mechanical devices and optimised use of fertilizers.

  18. Determination of Zearalenone concenteration in wheat, Oat and Maize breads in Isfahan

    Directory of Open Access Journals (Sweden)

    E Rahimi

    2015-08-01

    Full Text Available Zearalenone is a mycotoxin that poses a risk to human health due to its oestrogenic, immunotoxigenic, teratogenic and carcinogenic effects. This study was undertaken to determine the concentration of zearolenone in different types of bread consumed in Isfahan. In a descriptive study, a total of 60 samples consisting of wheat, oat and maize breads was obtained from Isfahan retails from October 2011 to December 2012. Using ELISA method the samples were surveyed for the presence of zearalenone. According to the results, concentration of zearalenone in positive samples ranged between 0.35 and 45.38 ng/g. Moreover, the mean and standard deviation of zearalenone concentration in wheat, oat and maize breads were estimated as 3.94 ± 6.21, 8.52 ±12.81 and 9.53 ±10.35 ng/g, respectively. Any positive sample contained zearalenone concentration more than the maximum level of 50 ng/g set by the European Regulation for zearalenone in cereals and bread. However, it is essential to continuously monitor the zearalenone contamination level in cereals and particularly in wheat.

  19. Cytogenetics and immature embryo culture at Embrapa Trigo breeding program: transfer of disease resistance from related species by artificial resynthesis of hexaploid wheat (Triticum aestivum L. em. Thell

    Directory of Open Access Journals (Sweden)

    Maria Irene Baggio de Moraes Fernandes

    2000-12-01

    Full Text Available Worldwide wheat (Triticum aestivum L. em. Thell, 2n = 6X = 42, AABBDD breeding programs aim to reorganize genotypes to achieve better yields, environmental adaptation and food quality. The necessary interdisciplinarity for breeding purposes requires an accurate choice of the most appropriate cellular and/or molecular strategies available to be integrated with agronomic approaches in order to overcome the genetic limitation of each cultivated species, at each agroecosystem. Cytogenetics has given a great contribution to wheat genetic studies and breeding, due to viability of chromosomal variants because of homoeology among genomes in this allohexaploid species and the genus Triticum. The level of development of cytogenetic techniques achieved over the last 60 years has set wheat apart from other cereal crops in terms of possibilities to introduce genetic material from other species. Cytogenetic approaches have been extensively used in chromosomal mapping and/or resistance gene transference from tribe Triticeae-related species. Monosomic analysis, entire chromosomes engineered through single additions and/or substitutions, reciprocal translocation through radiation or manipulation of homoeologous pairing, as well as synthesis of new amphiploids to allow homologous recombination by chiasmata evolved considerably since the past decades. The association of tissue culture and molecular biology techniques provides bread wheat breeding programs with a powerful set of biotechnological tools. However, knowledge on genetic system components, cytotaxonomical relationships, cytogenetic structure and evolutionary history of wheat species cannot be neglected. This information indicates the appropriate strategy to avoid isolation mechanisms in interspecific or intergeneric crosses, according to the genome constitution of the species the desired gene is to be transferred from. The development of amphiploids as "bridge" species is one of the available procedures

  20. New durum wheat with soft kernel texture: milling performance and end-use quality analysis of the Hardness locus in Triticum turgidum ssp. durum

    Science.gov (United States)

    Wheat kernel texture dictates U.S. wheat market class. Durum wheat has limited demand and culinary end-uses compared to bread wheat because of its extremely hard kernel texture which preclude conventional milling. ‘Soft Svevo’, a new durum cultivar with soft kernel texture comparable to a soft white...

  1. New durum wheat with soft kernel texture: end-use quality analysis of the Hardness locus in Triticum turgidum ssp. durum

    Science.gov (United States)

    Wheat kernel texture dictates U.S. wheat market class. Durum wheat has limited demand and culinary end-uses compared to bread wheat because of its extremely hard kernel texture which precludes conventional milling. ‘Soft Svevo’, a new durum cultivar with soft kernel texture comparable to a soft whit...

  2. Quantitative and qualitative differences in celiac disease epitopes among durum wheat varieties identified through deep RNA-amplican sequencing

    NARCIS (Netherlands)

    Salentijn, E.M.J.; Esselink, D.G.; Goryunova, S.V.; Meer, van der I.M.; Gilissen, L.J.W.J.; Smulders, M.J.M.

    2013-01-01

    Background - Wheat gluten is important for the industrial quality of bread wheat (Triticum aestivum L.) and durum wheat (T. turgidum L.). Gluten proteins are also the source of immunogenic peptides that can trigger a T cell reaction in celiac disease (CD) patients, leading to inflammatory responses

  3. Phytate negatively influences wheat dough and bread characteristics by interfering with cross-linking of glutenin molecules

    Science.gov (United States)

    The influence of added phytate on dough properties and bread baking quality was studied to determine the role of phytate in the impaired functional properties of whole grain wheat flour for baking bread. Phytate addition to refined flour at a 1% level substantially increased mixograph mixing time, g...

  4. High molecular weight glutenin subunits of wheat : qualitative and quantitative variation in relation to bread-making quality

    NARCIS (Netherlands)

    Kolster, P.

    1992-01-01

    In view of the poor bread-making quality of the wheat grown in The Netherlands, only a small part of production is used for baking of bread. Therefore quality improvement is a major aim of plant breeding. Unfortunately, breeding for breadmaking quality is hampered by its complexity. The suitability

  5. Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality.

    Science.gov (United States)

    Mancebo, Camino M; Merino, Cristina; Martínez, Mario M; Gómez, Manuel

    2015-10-01

    Gluten-free bread production requires gluten-free flours or starches. Rice flour and maize starch are two of the most commonly used raw materials. Over recent years, gluten-free wheat starch is available on the market. The aim of this research was to optimize mixtures of rice flour, maize starch and wheat starch using an experimental mixture design. For this purpose, dough rheology and its fermentation behaviour were studied. Quality bread parameters such as specific volume, texture, cell structure, colour and acceptability were also analysed. Generally, starch incorporation reduced G* and increased the bread specific volume and cell density, but the breads obtained were paler than the rice flour breads. Comparing the starches, wheat starch breads had better overall acceptability and had a greater volume than maize-starch bread. The highest value for sensorial acceptability corresponded to the bread produced with a mixture of rice flour (59 g/100 g) and wheat starch (41 g/100 g).

  6. Dispersion and domestication shaped the genome of bread wheat

    Czech Academy of Sciences Publication Activity Database

    Berkman, P.J.; Visendi, P.; Lee, H.C.; Stiller, J.; Šimková, Hana; Kubaláková, Marie; Song, W.N.; Doležel, Jaroslav; Edwards, D.

    2013-01-01

    Roč. 11, č. 5 (2013), s. 564-571 ISSN 1467-7644 R&D Projects: GA ČR(CZ) GAP501/12/2554 Grant - others:GA MŠk(CZ) ED0007/01/01 Program:ED Institutional research plan: CEZ:AV0Z50380511 Keywords : Triticum aestivum * genome sequencing * evolution Subject RIV: EB - Genetics ; Molecular Biology Impact factor: 5.677, year: 2013

  7. The einkorn wheat (Triticum monococcum) mutant, maintained vegetative phase, is caused by a deletion in the VRN1 gene

    International Nuclear Information System (INIS)

    Shitsukawa, N.; Ikari, C.; Shimada, S.; Kitagawa, S.; Sakamoto, K.; Saito, H.; Ryuto, H.; Fukunishi, N.; Abe, T.; Takumi, S.; Nasuda, S.; Murai, K.

    2007-01-01

    The einkorn wheat (Triticum monococcum) mutant, maintained vegetative phase (mvp), was induced by nitrogen ion-beam treatment and was identified by its inability to transit from the vegetative to reproductive phase. In our previous study, we showed that WAP1 (wheat APETALA1) is a key gene in the regulatory pathway that controls phase transition from vegetative to reproductive growth in common wheat. WAP1 is an ortholog of the VRN1 gene that is responsible for vernalization insensitivity in einkorn wheat. The mvp mutation resulted from deletion of the VRN1 coding and promoter regions, demonstrating that WAP1/VRN1 is an indispensable gene for phase transition in wheat. Expression analysis of flowering-related genes in mvp plants indicated that wheat GIGANTIA (GI), CONSTANS (CO) and SUPRESSOR OF OVEREXPRESSION OF CONSTANS 1 (SOC1) genes either act upstream of or in a different pathway to WAP1/VRN1

  8. Effect of consumption of micronutrient enriched wheat steamed bread on postprandial plasma glucose in healthy and type 2 diabetic subjects.

    Science.gov (United States)

    Su-Que, Lan; Ya-Ning, Meng; Xing-Pu, Li; Ye-Lun, Zhang; Guang-Yao, Song; Hui-Juan, Ma

    2013-05-17

    Steamed wheat bread have previously been shown to induce comparatively high postprandial plasma glucose responses, on the contrary, buckwheat products induced lower postprandial plasma glucose. The present study was to assess the effects of micronutrient enriched bread wheat variety Jizi439 and buckwheat on postprandial plasma glucose in healthy and diabetic subjects comparing with buckwheat and other bread wheat varieties. Two experiments were conducted to study the effects of bread wheat variety Jizi439 on the postprandial plasma glucose levels of the randomly selected subjects. The first experiment involved three types of steamed bread with equivalent of 50 g available carbohydrate fed to 10 normal weight young healthy subjects. Two types of steamed bread were made from two purple-grain bread wheat varieties, Jizi439 and Chu20, respectively, and the third type was made from the mixture of different white grain wheat varieties. Plasma glucose levels of each subject were measured at 15, 30, 45, 60, 120 min after eating. Glucose was used as a reference, the total area under curve (AUC) and glycemic index (GI) was calculated for test meal. The second experiment was performed among ten type 2 diabetics who were served equivalent of 50 g available carbohydrate of steamed bread made from Jizi 439, the mixture of white grain bread wheat and buckwheat, respectively. The plasma glucose increment was determined two hours thereafter. In the first experiment, consumption of the steamed bread made from Jizi439 resulted in the least increase in plasma glucose and the GI was significantly lower than that of Chu20 and the mixture. In the second experiment, the average of postprandial 2 h plasma glucose increment of Jizi439 was 2.46 mmol/L which was significantly lower than that of the mixture of white wheat but was not significantly different from buckwheat. The results indicated that consumption of Jizi439 steamed bread resulted in significantly lower plasma glucose in

  9. Studies regarding the influence of brown flaxseed flour addition in wheat flour of a very good quality for bread making on bread quality

    Directory of Open Access Journals (Sweden)

    Georgiana Gabriela CODINA

    2016-11-01

    Full Text Available The aim of this study was to incorporate brown flaxseed into bread in order to improve it quality. For this purpose, different levels of whole ground brown flaxseed (5%, 10%, 15% and 20% were used to substitute wheat flour 650 type of a very good quality for bread making. The bread samples obtained were analyzed from the physical, colour, crumb cell, textural and sensory characteristics point of view. Samples containing 10% of brown flaxseed were with the highest values for loaf volume, porosity and elasticity. The control sample had lowerest redness and greenness value. The maximum hardness was found for bread with 20% brown flaxseed addition. With the increase level of brown flaxseed addition large cells can be noticed in crumb structure of bread. Samples containing 20% of flaxseed were rated poorest in tase, texture, overall acceptability, appearance. Our results indicated that brown flaxseed addition could be added to a typical bread formulation up to levels of 10% with a good overall acceptability offering promising healthy and nutritious alternative to consumers. Between bread flour characteristics at different brown flaxseed flour substitution levels principal component analysis shown significant correlations (p < 0.05 between bread physical characteristics (loaf volume, porosity, elasticity and bread  overall acceptability.

  10. Gluten characteristics imparting bread quality in wheats differing for high molecular weight glutenin subunits at Glu D1 locus.

    Science.gov (United States)

    Mohan, Devinder; Gupta, Raj Kumar

    2015-07-01

    High yielding genotypes differing for high molecular weight glutenin subunits at Glu D1 locus in national wheat programme of India were examined for bread loaf volume, gluten and protein contents, gluten strength, gluten index and protein-gluten ratio. Number of superior bread quality genotypes in four agro-climatically diverse zones of Indian plains was comparable in both categories of wheat i.e., 5 + 10 and 2 + 12. There wasn't any difference in average bread loaf volume and grain protein content either. 5 + 10 wheats showed better gluten strength and their gluten quality was also superior in the zones where protein content was high. 2 + 10 wheats exerted more gluten due to better protein-gluten ratio. Good bread making in 5 + 10 was derived by better gluten strength and also gluten quality in certain regions but bread quality in 2 + 12 wheats was channelized through higher gluten content as they were more efficient in extracting gluten from per unit protein. Difference in route to bread quality was apparent as gluten content and gluten strength were the key gluten attributes in 5 + 10 whereas protein content and gluten index were prominent in 2 + 12 types. Unlike 2 + 12, there was a ceiling in gluten harvest of 5 + 10 wheats as higher protein failed to deliver more gluten after some limit.

  11. Optimizing rate of nitrogen application for higher growth and yield of wheat (triticum aestivum l.) cultivars

    International Nuclear Information System (INIS)

    Maqsood, M.; Shehzad, M.A.; Asim, A.; Ahmad, W.

    2012-01-01

    In order to optimize the nitrogen rates in three wheat (Triticum aestivum L.) cultivars for obtaining higher grain yield, a split plot experiment based on Randomized Complete Block Design with three replicates was conducted in the research field of University of Agriculture, Faisalabad during Rabi season 2006-07. Among treatments nitrogen levels (N0= 0, N/sub 1/= 50, N2= 100, N3= 150 kg ha/sup -1/) in main while wheat cultivars (V1= Punjnad-I, V/sub 2/= Fareed-2006, V3=Uqab-2000) were allocated in sub plots during the course of growing season. Traits as plant height, fertile tillers, spike length, spikelets spike-1, grains spike-1, 1000-grain weight, straw yield, grain yield and harvest index (HI) were significantly (P=0.05) affected by treatment combinations. Maximum grain yield was obtained by V3 (Uqab-2000) cultivar when treated with N3 (150 kg ha/sup -1/) fertilizer level. Also, results showed that with increasing nitrogen rates, wheat yield increases significantly up to a level of significance (P=0.05). Increasing nitrogen levels led to significantly increase in plant height (101.81 cm), spike bearing tillers (495.77), grains spike/sup -1/ (61.45), straw yield (8.60 t ha/sup -1/) and harvest index (36.17%) of V3 (Uqab-2000). In all traits except germination count, V3 (Uqab-2000) was found to be superior. (author)

  12. Identification of Alleles of Puroindoline Genes and Their Effect on Wheat (Triticum aestivum L. Grain Texture

    Directory of Open Access Journals (Sweden)

    Klára Štiasna

    2016-01-01

    Full Text Available Grain hardness is one of the most important quality characteristics of wheat (Triticum aestivum L.. It is a significant property of wheat grains and relates to milling quality and end product quality. Grain hardness is caused by the presence of puroindoline genes (Pina and Pinb. A collection of 25 genotypes of wheat with unusual grain colour (blue aleurone, purple and white pericarp, yellow endosperm was studied by polymerase chain reaction (PCR for the diversity within Pina and Pinb (alleles: Pina-D1a, Pina-D1b, Pinb-D1a, Pinb- -D1b, Pinb-D1c and Pinb-D1d. The endosperm structure was determined by a non-destructive method using light transfl ectance meter and grain hardness by a texture analyser. Genotype Novosibirskaya 67 and isogenic ANK lines revealed hitherto unknown alleles at the locus for the annealing of primers of Pinb-D1. Allele Pinb-D1c was found to be absent from each genotype. The mealy endosperm ranged from 0 to 100 % and grain hardness from 15.10 to 26.87 N per sample.

  13. Assessment of heritability and genetic advance for agronomic traits in durum wheat (Triticum durum Desf.

    Directory of Open Access Journals (Sweden)

    HASSAN NIKKHAHKOUCHAKSARAEI

    2017-09-01

    Full Text Available In order to evaluate the amount of heritability for desirable agronomic characteristics and the genetic progress associated with grain yield of durum wheat (Triticum durum Desf., a split plot experiment was carried out with four replications during three cropping seasons (2009-2012. Three sowing dates (as environmental factor and six durum wheat varieties (as genotypic factor were considered as main and sub factors respectively. Analysis of variance showed interaction effects between genotypes and environments in days to ripening, plant height, spike length, number of grains per spike, number of spikes per unit area, grain mass and grain yield. The grain yield showed the highest positive correlation with number of grains per spike also grain mass (91 % and 85 %, respectively. A relatively high heritability of these traits (82.1 % and 82.2 %, respectively suggests that their genetic improvement is possible. The maximum genetic gain (19.6 % was observed for grain mass, indicating this trait should be a very important indicator for durum wheat breeders, although the climatic effects should not be ignored.

  14. Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults

    DEFF Research Database (Denmark)

    Kristensen, M.; Jensen, M.G.; Riboldi, G.

    2010-01-01

    based oil wholemeal wheat breads and pasta in comparison to similar refined wheat products on postprandial glycemia, appetite and ad libitum energy intake (EI). Test meals (50 g carbohydrates; 2MJ) consisted of refined wheat bread (RWB), wholegrain wheat bread (WWB), refined wheat pasta (RWP......) and wholegrain wheat pasta (WWP) and were served after an overnight fast. Appetite ratings and blood glucose were assessed for 180 min after which an ad libitum lunch meal was served and El measured. The 180 min glucose responses were similar for wholemeal and refined products, but pasta meals gave significantly...

  15. Biofortification with Iron and Zinc Improves Nutritional and Nutraceutical Properties of Common Wheat Flour and Bread.

    Science.gov (United States)

    Ciccolini, Valentina; Pellegrino, Elisa; Coccina, Antonio; Fiaschi, Anna Ida; Cerretani, Daniela; Sgherri, Cristina; Quartacci, Mike Frank; Ercoli, Laura

    2017-07-12

    The effect of field foliar Fe and Zn biofortification on concentration and potential bioavailability of Fe and Zn and health-promoting compounds was studied in wholemeal flour of two common wheat varieties (old vs modern). Moreover, the effect of milling and bread making was studied. Biofortification increased the concentration of Zn (+78%) and its bioavailability (+48%) in the flour of the old variety, whereas it was ineffective in increasing Fe concentration in both varieties. However, the old variety showed higher concentration (+41%) and bioavailability (+26%) of Fe than the modern one. As regard milling, wholemeal flour had higher Fe, Zn concentration and health-promoting compounds compared to white flour. Bread making slightly change Fe and Zn concentration but greatly increased their bioavailability (77 and 70%, respectively). All these results are of great support for developing a production chain of enriched functional bread having a protective role against chronic cardio-vascular diseases.

  16. Reaction to diseases of six gamma-irradiated genotypes of wheat (Triticum spp.)

    International Nuclear Information System (INIS)

    Parodi, P.C.; Nebreda, I.M.

    1977-01-01

    Seed from six genotypes of spring wheat: Huelquen, Collafen, Yafen, PLA771 and Bluebird No.3 (Triticum aestivum L.), and also Quilafen (Triticum durum Desf.) was exposed to gamma radiation in doses of 10 and 25 krad. The aim of the research is to produce cultivars resistant to the main diseases, with a high protein content and grain yield, for the north-central region of Chile (29-35 0 latitude south). The selection process up to the generation M 5 has made it possible to identify mutants with a higher level of resistance to Puccinia graminis, Puccinia recondita and Puccinia striiformis than the original genotypes. Progress made in improving resistance to a fungal complex attacking the spikelets of the mutant cultivars Huelquen and Yafen, to Erysiphe graminis, and to the yellow dwarf virus in barley (BYDV), has been slighter. The yield of grain and protein per unit surface of the mutants studied during repeated experiments has been greater than for the controls. If this trend continues, there should be a number of mutants that could be used for commercial cultivation. (author)

  17. Ancient hybridizations among the ancestral genomes of bread wheat

    Czech Academy of Sciences Publication Activity Database

    Marcussen, T.; Sandve, S. R.; Heier, L.; Spannagl, M.; Pfeifer, M.; Rogers, J.; Doležel, Jaroslav; Pozniak, C.; Eversole, K.; Feuillet, C.; Gill, B.; Friebe, B.; Lukaszewski, A.J.; Sourdille, P.; Endo, T. R.; Kubaláková, Marie; Čihalíková, Jarmila; Dubská, Zdeňka; Vrána, Jan; Šperková, Romana; Šimková, Hana; Febrer, M.; Clissold, L.; Jakobsen, K. S.; Wulff, B.H.; Steuernagel, B.; Mayer, K. F. X.; Olsen, O.A.

    2014-01-01

    Roč. 345, č. 6194 (2014) ISSN 0036-8075 Institutional support: RVO:61389030 Keywords : POLYPLOID WHEAT * HYBRID SPECIATION * AEGILOPS-TAUSCHII Subject RIV: EB - Genetics ; Molecular Biology Impact factor: 33.611, year: 2014

  18. The structure of wheat bread influences the postprandial metabolic response in healthy men.

    Science.gov (United States)

    Eelderink, Coby; Noort, Martijn W J; Sozer, Nesli; Koehorst, Martijn; Holst, Jens J; Deacon, Carolyn F; Rehfeld, Jens F; Poutanen, Kaisa; Vonk, Roel J; Oudhuis, Lizette; Priebe, Marion G

    2015-10-01

    Postprandial high glucose and insulin responses after starchy food consumption, associated with an increased risk of developing several metabolic diseases, could possibly be improved by altering food structure. We investigated the influence of a compact food structure; different wheat products with a similar composition were created using different processing conditions. The postprandial glucose kinetics and metabolic response to bread with a compact structure (flat bread, FB) was compared to bread with a porous structure (control bread, CB) in a randomized, crossover study with ten healthy male volunteers. Pasta (PA), with a very compact structure, was used as the control. The rate of appearance of exogenous glucose (RaE), endogenous glucose production, and glucose clearance rate (GCR) was calculated using stable isotopes. Furthermore, postprandial plasma concentrations of glucose, insulin, several intestinal hormones and bile acids were analyzed. The structure of FB was considerably more compact compared to CB, as confirmed by microscopy, XRT analysis (porosity) and density measurements. Consumption of FB resulted in lower peak glucose, insulin and glucose-dependent insulinotropic polypeptide (ns) responses and a slower initial RaE compared to CB. These variables were similar to the PA response, except for RaE which remained slower over a longer period after PA consumption. Interestingly, the GCR after FB was higher than expected based on the insulin response, indicating increased insulin sensitivity or insulin-independent glucose disposal. These results demonstrate that the structure of wheat bread can influence the postprandial metabolic response, with a more compact structure being more beneficial for health. Bread-making technology should be further explored to create healthier products.

  19. Co-digestion of wheat and rye bread suspensions with source-sorted municipal biowaste

    Energy Technology Data Exchange (ETDEWEB)

    Li, Chaoran, E-mail: Chaoran.Li3@kit.edu [Karlsruhe Institute of Technology (KIT), Institute of Biology for Engineers and Biotechnology of Wastewater, Am Fasanengarten, D-76128 Karlsruhe (Germany); Mörtelmaier, Christoph, E-mail: Christoph.Moertelmaier@kit.edu [Karlsruhe Institute of Technology (KIT), Institute of Biology for Engineers and Biotechnology of Wastewater, Am Fasanengarten, D-76128 Karlsruhe (Germany); Winter, Josef, E-mail: Josef.Winter@kit.edu [Karlsruhe Institute of Technology (KIT), Institute of Biology for Engineers and Biotechnology of Wastewater, Am Fasanengarten, D-76128 Karlsruhe (Germany); Gallert, Claudia, E-mail: Claudia.Gallert@HS-Emden-Leer.de [Karlsruhe Institute of Technology (KIT), Institute of Biology for Engineers and Biotechnology of Wastewater, Am Fasanengarten, D-76128 Karlsruhe (Germany); University of Applied Science, Hochschule Emden-Leer, Faculty of Technology, Division Microbiology – Biotechnology, Constantiaplatz 4, D-26723 Emden (Germany)

    2015-06-15

    Graphical abstract: Volatile fatty acid spectra of acidified WBS, RBS or FBS differ, but methanogenesis is similar. Display Omitted - Highlights: • Biogas improvement by co-digestion of wheat and rye bread. • Increased population density at high organic loading rates. • Less Pelotomaculum but increased numbers of Syntrophobacter and Smithella found in rye bread reactor. • Replacement of Methanosarcinales by acetate-oxidizers in rye bread co-digestion. • Increasing proportion of Methanomicrobiales in biowaste + rye bread reactor. - Abstract: Acidification of wheat bread (WBS), rye bread (RBS) and fresh biowaste suspensions (FBS), leading to lactate+acetate, lactate+acetate+n-buyrate, and acetate+propionate+n-butyrate, respectively, and biogas production as well as population dynamics were investigated. Co-fermentation of FBS (14 kg m{sup −3} d{sup −1} organic loading rate (OLR)) with WBS or RBS was stable up to an OLR of 22 kg m{sup −3} d{sup −1} and resulted in up to 3 times as much biogas. During co-fermentation at more than 20 kg m{sup −3} d{sup −1} OLR the total population increased more than 2-fold, but the originally low share of propionate-oxidizing bacteria significantly decreased. The proportion of methanogens also decreased. Whereas the proportion of Methanosarcinales to Methanomicrobiales in biowaste and biowaste+WBS remained constant, Methanosarcinales and in particular Methanosaeta spec. in the biowaste+RBS assay almost completely disappeared. Methanomicrobiales increased instead, indicating propionate oxidation via acetate cleavage to CO{sub 2} and hydrogen.

  20. Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.

    Science.gov (United States)

    Martinez, Cristina S; Ribotta, Pablo D; Añón, María Cristina; León, Alberto E

    2014-03-01

    The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the resulted pasta was compared to that of control pasta made from bread wheat flour. The flours were analyzed for chemical composition and pasting properties. Cooking behavior, color, raw and cooked pasta texture, scanning electron microscopy and sensory evaluation were determined on samples. The pasta obtained from amaranth flour showed some detriment of the technological and sensory quality. So, a maximum substitution level of 30% w/w was defined. This is an equilibrium point between an acceptable pasta quality and the improved nutritional and functional properties from the incorporation of amaranth flour.

  1. A kaizen approach to food safety quality management in the value chain from wheat to bread

    CERN Document Server

    Hill, Victoria

    2014-01-01

    This book provides a Management Science approach to quality management in food production. Aspects of food quality, product conformance and reliability/food safety are examined, starting with wheat and ending with its value chain transformation into bread. Protein qualities that influence glycemic index levels in bread are used to compare the value chains of France and the US. With Kaizen models the book shows how changes in these characteristics are the result of management decisions made by the wheat growers in response to government policy and industry strategy. Lastly, it provides step-by-step instructions on how to apply kaizen methodology and Deming's work on quality improvement to make the HACCPs (Hazard Analysis and Critical Control Points) in food safety systems more robust.

  2. The Determination of Bromine in Wheat, Flour and Bread by Neutron Activation Analysis. RCN Report

    International Nuclear Information System (INIS)

    Das, H.A.; Hoede, D.; Zonderhuis, J.

    1969-07-01

    Gaseous germicides are commonly used to improve the tenability of wheat. The bulk material is exposed to a gas which is highly poisonous to fungi. Methylene and ethylene dibromide are often used for this purpose. Traces of these compounds in wheat, flour and bread are dangerous. Consequently, the persistence of these gases should be determined experimentally. This implies that sensitive methods to detect traces of methylene and ethylene dibromide must be available. Neutron activation analysis can be used to determine the total amount of bromine present in the sample. This datum is a useful addition to the gaschromato-graphic determinations of the compounds involved. A routine method for the determination of bromine in corn, flour and bread has been developed and is described in the text

  3. Development of a wheat-Aegilops searsii substitution line with positively affecting Chinese steamed bread quality.

    Science.gov (United States)

    Du, Xuye; Ma, Xin; Min, Jingzhi; Zhang, Xiaocun; Jia, Zhenzhen

    2018-03-01

    A wheat- Aegilops searsii substitution line GL1402, in which chromosome 1B was substituted with 1S s from Ae. searsii , was developed and detected using SDS-PAGE and GISH. The SDS-PAGE analysis showed that the HMW-GS encoded by the Glu-B1 loci of Chinese Spring was replaced by the HMW-GS encoded by the Glu-1S s loci of Ae. searsii . Glutenin macropolymer (GMP) investigation showed that GL1402 had a much higher GMP content than Chinese Spring did. A dough quality comparison of GL1402 and Chinese Spring indicated that GL1402 showed a significantly higher protein content and middle peak time (MPT), and a smaller right peak slope (RPS). Quality tests of Chinese steamed bread (CSB) showed that the GL1402 also produced good steamed bread quality. These results suggested that the substitution line is a valuable breeding material for improving the wheat processing quality.

  4. Genetic diversity and structure found in samples of Eritrean bread wheat

    DEFF Research Database (Denmark)

    Desta, Zeratsion Abera; Orabi, Jihad; Jahoor, Ahmed

    2014-01-01

    Genetic diversity and structure plays a key role in the selection of parents for crosses in plant breeding programmes. The aim of the present study was to analyse the genetic diversity and structure of Eritrean bread wheat accessions. We analysed 284 wheat accessions from Eritrea using 30 simple...... sequence repeat markers. A total of 539 alleles were detected. The allele number per locus ranged from 2 to 21, with a mean allele number of 9.2. The average genetic diversity index was 0.66, with values ranging from 0.01 to 0.89. Comparing the three genomes of wheat, the B genome had the highest genetic...... diversity (0.66) and the D genome the lowest diversity (0.61). A STRUCTURE analysis based on the Bayesian model-based cluster analysis followed by a graphical representation of the distances by non-parametric multidimensional scaling revealed a distinct partition of the Eritrean wheat accessions into two...

  5. Taste-active Components of Beers from Emmer Wheat (Triticum dicoccum Malt

    Directory of Open Access Journals (Sweden)

    Benedetti P.

    2016-06-01

    Full Text Available Emmer wheat (EW, Triticum dicoccum grows under adverse climatic and soil conditions in the hilly areas of Italy and other temperate regions. So far, EW has been used for pasta or bakery products. The malt obtained from EW was used to produce a light beer, a double malt beer, and beers with 50% (B50 and 30% (B30 EW malt combined with barley malt. These top-fermented beers showed a sweet, fruity, citrus character. The different sensory impact and chemical composition (betaglucans and flavanoids of the beers was related to the germinative energy of EW and the different proportions of malted EW and barley malt. The light beer combines the moderate alcohol (3% vol. with a good intake of natural antioxidants (total phenolic content, TPC, 85 mg l−1, whereas B50 showed a high TPC (109 mg l−1 and the highest beta-glucan content (27 mg l−1.

  6. Wheat Prices, Bread Consumption and Health in Scotland

    OpenAIRE

    Revoredo-Giha, Cesar; Leat, Philip M.K.; Toma, Luiza; Lamprinopoulou-Kranis, Chrysa; Kupiec-Teahan, Beata; Cacciolatti, Luca

    2009-01-01

    The relative recent rise in food prices has increased concern about the choice of a healthy food basket, especially in the context of the formulation of a National Food Policy for Scotland. This concern has revived interest in food price and expenditure demand systems as they provide information about consumers’ food decisions. The paper focuses on the consumption of brown and white bread, as they are the most typical forms of cereals use in the UK. Moreover, nutritionists recommend the consu...

  7. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.

    Science.gov (United States)

    Yuan, Biao; Zhao, Liyan; Yang, Wenjian; McClements, David Julian; Hu, Qiuhui

    2017-09-01

    Edible mushrooms contain a variety of bioactive molecules that may enhance human health and wellbeing. Consequently, there is increasing interest in fortifying functional foods with these nutraceutical-rich substances. However, incorporation of mushroom-based ingredients into foods should not adversely affect the quality attributes of the final product. In this study, the impact of incorporating powdered Auricularia auricula, a widely consumed edible mushroom, into bread products was examined. The rheological and structural properties of wheat dough and bread supplemented with 0% to 10% (w/w) A. auricula flour were measured. Supplementation of wheat doughs with A. auricula flour increased the peak viscosity and enhanced their water holding capacity. Rapid viscosity analysis showed that peak and final viscosities of the blended flour (wheat flour with A. auricula flour) were higher than wheat flour alone. However, dough stability and elastic modulus were reduced by blending wheat flour with A. auricula flour. SEM observation showed that doughs with up to 5% (w/w) A. auricula flour had acceptable gluten network microstructure. Characterization of the quality attributes of bread indicated that incorporation of A. auricula flour at levels >5% negatively impacted bread volume, height, texture, and appearance. © 2017 Institute of Food Technologists®.

  8. Properties and nutritional value of wheat bread enriched by hemp products

    Directory of Open Access Journals (Sweden)

    Ivan Švec

    2015-08-01

    Full Text Available Hemp (Cannabis sativa is annual plant that is native to China and remained as important material for food, industrial  and medical purposes. As source of cannabinoids belongs to controversial, but due to its excellent nutritional profile, non-gluten protein, fat and fibre it has potential in bakery products. Addition of 5% - 20% of hemp press cake fine flour and fine wholemeal significantly increased dietary fibre content, but their influence on volume of laboratory baked bread was different. Reflecting actual dosage, both types of hemp press cake flour diminished bun sizes about 6% - 33%; volumes of bread containing hulled wholemeal were comparable to standard (mean 310 mL/100 g vs. 333 ml/100 g, respectively. Only dehulled wholemeal hemp form increased the bread specific volume (6% - 30%, especially as 10% fortification (434 mL/100 g. Six Canadian hemp products were added as 10% and 20% on wheat flour base, comprising fine hemp flour and coarse hemp powder, dehulled whole seeds, hulled hemp seeds with sea salt as well as 50% and 43% hemp protein concentrates (KP1-KP6, respectively. The higher level of KP1, KP2, KP5 and KP6, the lower bread specific volumes were determined (decrease about 9% - 48%. Soft increase in buns size caused by 10% and 20% KP3 (323 and 319 ml/100 g vs. 296 mL/100 g was insignificant. The effect of KP4 was reversely verifiable, magnifying the parameter about 25% and 17%, respectively. In terms of protein content in bread, a level 11.75% in wheat bread has risen to approx. 14.5% and 18.0% when 10% and 20% of KP3 and KP5, respectively, was included into bread recipe. All six Canadian hemp products increased dietary fibre content in bread, mainly owing to KP4 and both protein concentrates (up to 4 and 3 times, respectively. Incorporation of hemp flour up to the level of 10% positively affected bread sensorial properties.

  9. Bread making properties of wheat flour supplemented with thermally processed hypoallergenic lupine flour

    Energy Technology Data Exchange (ETDEWEB)

    Guillamon, E.; Cuadrado, C.; Pedrosa, M. M.; Varela, A.; Cabellos, B.

    2010-07-01

    In recent years there has been increased interest in using lupine for human nutrition due to its nutritional properties and health benefits. Moreover, lupine is used as an ingredient in bread making because of its functional and technological properties. However, a higher number of allergic reactions to this legume have recently been reported as a consequence of a more widespread consumption of lupine-based foods. In a previous study, several thermal treatments were applied to lupine seeds and flours resulting in reduced allergenicity. In order to study how this thermal processing (autoclaving and boiling) affects the bread making properties, raw and thermally processed lupine flours were used to replace 10% of wheat flour. The effect of supplementing wheat flour with lupine flour on physical dough properties, bread structure and sensory characteristics were analysed. The results indicated that thermally-treated lupine flours, had similar bread making and sensorial properties as untreated lupine flour. These thermal treatments could increase the potential use of lupine flour as a food ingredient while reducing the risk to provoke allergic reactions. (Author) 36 refs.

  10. Characterization of some bread wheat genotypes using molecular markers for drought tolerance.

    Science.gov (United States)

    Ateş Sönmezoğlu, Özlem; Terzi, Begüm

    2018-02-01

    Because of its wide geographical adaptation and importance in human nutrition, wheat is one of the most important crops in the world. However, wheat yield has reduced due to drought stress posing threat to sustainability and world food security in agricultural production. The first stage of drought tolerant variety breeding occurs on the molecular and biochemical characterization and classification of wheat genotypes. The aim of the present study is characterization of widely grown bread wheat cultivars and breeding lines for drought tolerance so as to be adapted to different regions in Turkey. The genotypes were screened with molecular markers for the presence of QTLs mapped to different chromosomes. Results of the molecular studies identified and detected 15 polymorphic SSR markers which gave the clearest PCR bands among the control genotypes. At the end of the research, bread wheat genotypes which were classified for tolerance or sensitivity to drought and the genetic similarity within control varieties were determined by molecular markers. According to SSR based dendrogram, two main groups were obtained for drought tolerance. At end of the molecular screening with SSR primers, genetic similarity coefficients were obtained that ranged from 0.14 to 0.71. The ones numbered 8 and 11 were the closest genotypes to drought tolerant cultivar Gerek 79 and the furthest genotypes from this cultivar were number 16 and to drought sensitive cultivar Sultan 95. The genotypes as drought tolerance due to their SSR markers scores are expected to provide useful information for drought related molecular breeding studies.

  11. The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content.

    Science.gov (United States)

    Bartkiene, Elena; Bartkevics, Vadims; Krungleviciute, Vita; Pugajeva, Iveta; Zadeike, Daiva; Juodeikiene, Grazina; Cizeikiene, Dalia

    2018-06-01

    The aim of this study was to investigate the influence of additives such as plants belonging to Lamiaceae family (Thymus vulgaris, Carum carvi, Origanum vulgare, Ocimum basilicum, and Coriandrum sativum), scalded flour (SF) or scalded flour fermented with Lactobacillus plantarum LUHS135 (SFFLp) on the quality and acrylamide formation in wheat bread. The formation of acrylamide and bread quality significantly depended on the king of plants used and the amount of SF and SFFLp used. The additives of T. vulgaris and SF increased the content of acrylamide by 3.4-fold in comparison with bread prepared without SF, whereas the addition of SFFLp significantly reduced the content of acrylamide in bread, especially using 5% of SFFLp supplemented with O. vulgare and 15% of SFFLp supplemented with C. sativum (respectively by 40% and 29.4%) therefore could be recommended for safer bread production. The addition of 5% (from total wheat flour content) of scalded wheat flour fermented with Lactobacillus plantarum LUHS135 strain (SFFLp) with Origanum vulgare addition, and 5% or 10% of SFFLp prepared with Ocimum basilicum, and 15% of SFFLp prepared with Coriandrum sativum significantly reduce the content of acrylamide in wheat bread, therefore could be recommended for safer bread production. © 2018 Institute of Food Technologists®.

  12. Nitrogen use efficiency in bread wheat (#T. aestivum L.#): breeding and gene discovery

    OpenAIRE

    Cormier, Fabien

    2015-01-01

    In a context of fertiliser reduction, breeding for enhanced nitrogen use efficiency in bread wheat is necessary. This PhD thesis resulting from private-public collaboration between the French National Institute for Agricultural Research and Biogemma aimed providing necessary tools. Analyses were conducted using a dataset of 225 commercial varieties genotyped with 24K SNP and tested in eight combinations of year, location, and nitrogen regimes. We showed that even if past selection increased n...

  13. Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products

    OpenAIRE

    Kampuse Solvita; Ozola Liene; Straumite Evita; Galoburda Ruta

    2015-01-01

    Pumpkin processing into puree, juice, candied fruit and pumpkin seed oil results in large amount of by-products. Pumpkins are rich in carotenes, vitamins, minerals, pectin and dietary fibre. The aim of the current study was to evaluate effect of pumpkin pomace and pumpkin residue powder on wheat bread quality. The total content of carotenes was analyzed by spectrophotometric method. The initial increase of pumpkin residue addition indicated increase in loaf volume, which started to decrease a...

  14. Water footprint assessment along the wheat-bread value chain towards the sustainable use of freshwater in South Africa

    Science.gov (United States)

    Mohlotsane, Pascalina; Owusu-Sekyere, Enoch; Jordaan, Henry

    2017-04-01

    A significant amount of water is used in food production. The current increase in demand for food and impact of climate change place much pressure on the available water resources. South Africa is soon approaching complete utilisation of its available surface water, with irrigated agriculture accountable for about 63% of the country's available water use. This poses a threat to food security. Wheat is the largest winter cereal crop produced in South Africa, approximately 80% of this wheat is used to produce Bread. Bread consumption in South Africa is estimated at 2.8 billion loaves per annum. About 62 loaves of bread are consumed per person per annum with noticeable differences in preferences. Therefore, it is important to account for the amount of water used along the wheat-bread production chain. In this paper, we examined water footprint along the wheat-bread value chain. The water footprint concept provides an appropriate framework for analysis to find the link between the consumption of agricultural goods and the use of water resources. The paper employed the Global Water Footprint Standard approach to calculating the volumetric green, blue and grey water footprint along the wheat-bread value chain. Our findings reveal that wheat production at the farm level accounts for 99.95 percent of the total water footprint of the bread, while processing and wholesale levels only account for 0.56 per cent. Our findings highlight the importance of effective and efficient water use at the farm level for wheat production. Specifically, the total water footprint of wheat bread is 937.42m3.ton-1. The green water component was found to be 190.59m3.ton-1 and that of blue water was 745.28 m3.ton-1. Grey water footprint accounted for only 1.55 m3.ton-1. The results indicate that the amount of water used at farm level is the largest contributor to the total water footprint of bread. Given the blue water scarcity situation in South Africa, it is very critical for wheat producers to

  15. Physicochemical composition and glycemic index of whole grain bread produced from composite flours of quality protein maize and wheat

    Directory of Open Access Journals (Sweden)

    C. T. Akanbi

    2016-01-01

    Full Text Available This study entails quality assessment of whole grain bread produced from composite flours of quality protein maize and wheat. Quality protein maize and wheat were processed into flours and mixed at various ratios for bread production. The proximate compositions, physical properties, glycemic response, functional and sensory properties of the samples were evaluated using standard methods. The result showed no significant difference (p<0.05 in the proximate composition parameters of the bread samples. The loaf height (2.50 - 3.95 cm, volume (291.00 - 415.00 cm3 and specific volume(1.72 - 2.42 cm3/g decreased significantly with increasing level of quality protein maize, however, loaf length was not affected by the substitution of quality protein maize. The result of the functional properties showed that final viscosity, water absorption and swelling capacity increased with increasing level of quality protein maize. The result of the glycemic response showed that the inclusion of quality protein maize resulted in decline in the blood glucose content (glycemic index of the products. The bread samples were generally acceptable however; bread with 100% wheat was the most preferred. The result of the sensory properties showed that there was significant difference (p<0.05 in the texture and taste of 100% wheat bread and the other samples. The study concluded that substitution of quality protein maize with wheat produced acceptable whole grain loaves that have positive effect on the reduction of blood glucose level.

  16. Removing celiac disease-related gluten proteins from bread wheat while retaining technological properties: a study with Chinese Spring deletion lines.

    Science.gov (United States)

    van den Broeck, Hetty C; van Herpen, Teun W J M; Schuit, Cees; Salentijn, Elma M J; Dekking, Liesbeth; Bosch, Dirk; Hamer, Rob J; Smulders, Marinus J M; Gilissen, Ludovicus J W J; van der Meer, Ingrid M

    2009-04-07

    Gluten proteins can induce celiac disease (CD) in genetically susceptible individuals. In CD patients gluten-derived peptides are presented to the immune system, which leads to a CD4+ T-cell mediated immune response and inflammation of the small intestine. However, not all gluten proteins contain T-cell stimulatory epitopes. Gluten proteins are encoded by multigene loci present on chromosomes 1 and 6 of the three different genomes of hexaploid bread wheat (Triticum aestivum) (AABBDD). The effects of deleting individual gluten loci on both the level of T-cell stimulatory epitopes in the gluten proteome and the technological properties of the flour were analyzed using a set of deletion lines of Triticum aestivum cv. Chinese Spring. The reduction of T-cell stimulatory epitopes was analyzed using monoclonal antibodies that recognize T-cell epitopes present in gluten proteins. The deletion lines were technologically tested with respect to dough mixing properties and dough rheology. The results show that removing the alpha-gliadin locus from the short arm of chromosome 6 of the D-genome (6DS) resulted in a significant decrease in the presence of T-cell stimulatory epitopes but also in a significant loss of technological properties. However, removing the omega-gliadin, gamma-gliadin, and LMW-GS loci from the short arm of chromosome 1 of the D-genome (1DS) removed T-cell stimulatory epitopes from the proteome while maintaining technological properties. The consequences of these data are discussed with regard to reducing the load of T-cell stimulatory epitopes in wheat, and to contributing to the design of CD-safe wheat varieties.

  17. Removing celiac disease-related gluten proteins from bread wheat while retaining technological properties: a study with Chinese Spring deletion lines

    Directory of Open Access Journals (Sweden)

    Bosch Dirk

    2009-04-01

    Full Text Available Abstract Background Gluten proteins can induce celiac disease (CD in genetically susceptible individuals. In CD patients gluten-derived peptides are presented to the immune system, which leads to a CD4+ T-cell mediated immune response and inflammation of the small intestine. However, not all gluten proteins contain T-cell stimulatory epitopes. Gluten proteins are encoded by multigene loci present on chromosomes 1 and 6 of the three different genomes of hexaploid bread wheat (Triticum aestivum (AABBDD. Results The effects of deleting individual gluten loci on both the level of T-cell stimulatory epitopes in the gluten proteome and the technological properties of the flour were analyzed using a set of deletion lines of Triticum aestivum cv. Chinese Spring. The reduction of T-cell stimulatory epitopes was analyzed using monoclonal antibodies that recognize T-cell epitopes present in gluten proteins. The deletion lines were technologically tested with respect to dough mixing properties and dough rheology. The results show that removing the α-gliadin locus from the short arm of chromosome 6 of the D-genome (6DS resulted in a significant decrease in the presence of T-cell stimulatory epitopes but also in a significant loss of technological properties. However, removing the ω-gliadin, γ-gliadin, and LMW-GS loci from the short arm of chromosome 1 of the D-genome (1DS removed T-cell stimulatory epitopes from the proteome while maintaining technological properties. Conclusion The consequences of these data are discussed with regard to reducing the load of T-cell stimulatory epitopes in wheat, and to contributing to the design of CD-safe wheat varieties.

  18. Bioavailability and metabolism of phenolic compounds from wholegrain wheat and aleurone-rich wheat bread.

    Science.gov (United States)

    Bresciani, Letizia; Scazzina, Francesca; Leonardi, Roberto; Dall'Aglio, Elisabetta; Newell, Michael; Dall'Asta, Margherita; Melegari, Camilla; Ray, Sumantra; Brighenti, Furio; Del Rio, Daniele

    2016-11-01

    This work aimed at investigating absorption, metabolism, and bioavailability of phenolic compounds after consumption of wholegrain bread or bread enriched with an aleurone fraction. Two commercially available breads were consumed by 15 participants on three occasions and matched for either the amount of ferulic acid in the bread or the amount of bread consumed. Urine was collected for 48 h from all the volunteers for phenolic metabolite quantification. Blood samples were collected for 24 h following bread consumption in five participants. A total of 12 and 4 phenolic metabolites were quantified in urine and plasma samples, respectively. Metabolites were sulfate and glucuronic acid conjugates of phenolic acids, and high concentrations of ferulic acid-4'-O-sulfate, dihydroferulic acid-4'-O-sulfate, and dihydroferulic acid-O-glucuronide were observed. The bioavailability of ferulic acid was significantly higher from the aleurone-enriched bread when all ferulic acid metabolites were accounted for. The study shows that low amounts of aleurone-enriched bread resulted in equivalent plasma levels of ferulic acid as wholegrain bread. This could suggest that, if the absorbed phenolic metabolites after wholegrain product intake exert health benefits, equal levels could be reached through the consumption of lower doses of refined products enriched in aleurone fraction. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  19. Mutational rectification for resistance to diseases in rice and bread wheat

    International Nuclear Information System (INIS)

    Chakrabarti, S.N.; Kar, G.N.; Sen, B.

    1976-01-01

    The mutation breeding programme with a view to rectify the defects of severe susceptibility to important diseases of a few varieties of rice and bread wheat was undertaken using different mutagenic treatments with radiation (X-rays and gamma rays), chemical mutagens (EMS, NMU, NEU) and combination of radiation and chemical mutagens (gamma rays + EMS). In rice two mutant strains have shown moderate resistance to helminthosporiose, one strain to both helminthosporiose and blast and five strains resistant to bacterial leaf blight under artificial epiphytotic conditions. In bread wheat, out of large M 2 population, derived from different mutagenic treatments, the frequencies of appearance of mutants resistant to rust diseases were observed to be 0.03 percent in H.D. 1944 from 0.2 percent EMS treatment, 0.06 percent in H.D. 1999 from 0.01 percent NEU treatment and 0.07 percent in Kalyan Sona from combined treatment with 20 krad gamma rays and 0.4 percent EMS. The mutants bred true for resistance upto M 6 generations. A few of the mutants, resistant to different diseases in rjce and bread wheat, proved to be very promising in yield. An early (earlier to Kalyan Sona by 25 days) mutant, derived from Kalyan Sona, topped in yield out of 49 varieties tested in 1974l75 in Delhi and Pusa. The Kalyan Sona early tested in 1974-75 in Delhi and Pusa. The Kalyan Sona early mutant is having resistance to yellow and brown rusts. (author)

  20. Quality characteristics of northern-style Chinese steamed bread prepared from soft red winter wheat flours with waxy wheat flour substitution

    Science.gov (United States)

    Quality characteristics of Chinese steamed bread (CSB) prepared from two soft red winter (SRW) wheat flours blended with 0-30% waxy wheat flour (WWF) were determined to estimate the influence of starch amylose content. The increased proportion of WWF in blends raised mixograph absorption with insign...

  1. Wheat bread enriched with green coffee - In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity.

    Science.gov (United States)

    Świeca, Michał; Gawlik-Dziki, Urszula; Dziki, Dariusz; Baraniak, Barbara

    2017-04-15

    The potential bioaccessibility and bioavailability of phenolics, caffeine and antioxidant activity of wheat bread enriched with green coffee were studied. Supplementation enhanced nutraceutical potential by improving phenolic content and lipid protecting capacity. The simulated-digestion-released phenolics (mainly caffeic acid, syringic acid and vanillic acid) from bread, also caused significant qualitative changes (chlorogenic acids were cleaved and significant amounts of caffeic acid and ferulic acid were determined). Compared to the control, for the bread with 1% and 5% of the functional component the contents of phenolics were 1.6 and 3.33 times higher. Also, an approximately 2.3-fold increase in antioxidant activity was found in bread containing 5% of the supplement. The compounds responsible for antioxidant potential have high bioaccessibility but poor bioavailability. The qualitative composition of the phenolic fraction has a key role in developing the antioxidant potential of bread; however, caffeine and synergism between antioxidants are also important considerations. Copyright © 2016 Elsevier Ltd. All rights reserved.

  2. Copper-65-absorption by men fed intrinsically and extrinsically labeled whole wheat bread

    International Nuclear Information System (INIS)

    Johnson, P.E.; Lykken, G.I.

    1988-01-01

    Six men were fed a diet composed of conventional foods with all bread as whole wheat bread. Intrinsically labeled 65 Cu bread (containing 6.5 ppm Cu and 48 atom % 65 Cu) was substituted for unlabeled bread for 3 days, and stools were collected for 24 days. Extrinsically labeled bread was then substituted for 3 days and another 24-day stool collection made. 65 Cu excretion was measured by mass spectrometry. Mean Cu intake was 1.10 mg of Cu/day. Average Cu balance was /minus/0.06 /+-/ 0.08 mg/day. Average absorption of the intrinsic copper was 72.2 /+-/ 9.3% and of extrinsic Cu 64.2 /+-/ 5.8%. The ratio of extrinsic to intrinsic absorption was 0.906 /+-/ 0.164. Absorption of intrinsic and extrinsic tracers did not differ significantly (p > 0.05) by a paired t-test, and the ratio (E/I) was not significantly different from 1. Use of extrinsic Cu tracers to assess Cu absorption is supported by these results

  3. Durum and bread wheat differ in their ability to retain potassium in leaf mesophyll: implications for salinity stress tolerance.

    Science.gov (United States)

    Wu, Honghong; Shabala, Lana; Zhou, Meixue; Shabala, Sergey

    2014-10-01

    Understanding the intrinsic mechanisms involved in the differential salinity tolerance between bread wheat and durum wheat is essential for breeding salt-tolerant varieties to cope with the global salinity issue threatening future food supply. In the past, higher salinity tolerance in bread wheat compared with durum wheat has been attributed to its better ability to exclude Na(+) from uptake. Here we show that another mechanism, namely more superior K(+) retention ability in the leaf mesophyll, also contributes to this difference. A strong positive correlation (R(2) > 0.41, P varieties. However, while the above correlation was strong in bread wheat, it was statistically insignificant in durum wheat. Consistent with these findings, a significantly higher relative leaf K(+) content was found in bread wheat than in durum wheat. In contrast to root tissues, the role of voltage-gated K(+) channels in K(+) retention in the wheat mesophyll was relatively small, and non-selective cation channels played a major role in controlling intracellular K(+) homeostasis. Moreover, a significant negative correlation between NaCl-induced mesophyll H(+) flux and mesophyll K(+) retention was found, and interpreted as a compensatory mechanism employed by sensitive varieties to regain K(+) leaked into the apoplast. It is concluded that bread wheat and durum wheat show different strategies of coping with salinity, and that targeting mechanisms conferring K(+) retention in the leaf mesophyll may be a promising way to improve the overall salinity tolerance in these species. © The Author 2014. Published by Oxford University Press on behalf of Japanese Society of Plant Physiologists. All rights reserved. For permissions, please email: journals.permissions@oup.com.

  4. Genetics and mapping of a new leaf rust resistance gene in Triticum ...

    Indian Academy of Sciences (India)

    A Triticum timopheevii-derived bread wheat line, Selection G12, was screened with 40 pathotypes of leaf rust pathogen, Puccinia triticina at seedling stage and with two most commonly prevalent pathotypes 77-5 and 104-2 at adult plant stage. Selection G12 showed resistance at both seedling and adult plant stages.

  5. Performance of iron spot test with Arabic bread made from fortified white wheat flour.

    Science.gov (United States)

    Nichols, Erin; Aburto, Nancy; Masa'd, Hanan; Wirth, James; Sullivan, Kevin; Serdula, Mary

    2012-09-01

    The iron spot test (IST) is a simple qualitative technique for determining the presence of added iron in fortified flour. IST performance in bread has never been investigated. If found to perform well, the IST has the potential to provide a field-friendly method for testing bread and thus support the monitoring and evaluation of flour fortification programs. To assess the performance of the IST in Arabic bread made from white wheat flour. Bread samples were collected from 1,737 households during a national micronutrient survey in Jordan. A subsample of Arabic bread (n = 44) was systematically selected for testing by both the IST and spectrophotometry (criterion reference). Performance measures (sensitivity, specificity, and positive and negative predictive values) were calculated using five cutoffs to define the presence of added iron, including > or = 15.0 ppm (approximate level of natural iron in Arabic bread) and four additional cutoffs based on test performance. The iron contents of samples testing negative by IST ranged from 10.4 to 18.4 ppm, with one outlier at 41.0 ppm, which was excluded from subsequent analyses. The iron contents of samples testing positive by IST ranged from 16.1 to 38.4 ppm. With the exception of negative predictive values for the two lowest cutoffs (> or = 15.0 and > or = 16.1 ppm), all performance measures exceeded 83.3%. These results show promise for the IST as an inexpensive, field-friendly method for testing bread that could have a useful role in the monitoring and evaluation process for flour fortification programs.

  6. Quality characteristics of wheat flour dough and bread containing grape pomace flour.

    Science.gov (United States)

    Šporin, Monika; Avbelj, Martina; Kovač, Boris; Možina, Sonja Smole

    2018-04-01

    Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: 'Merlot' and 'Zelen'. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when 'Merlot' grape pomace flour was added compared to 'Zelen' grape pomace flour and the control. Grape pomace flour addition affected bread volume, firmness, crumb and crust colour, and odour and taste intensity. Moreover, grape pomace flour addition resulted in a stickier and less springy crumb texture, and some negative sensorial properties, such as increased intensity of aftertaste and sand feeling in the mouth. The phenolic content and antioxidant activity of bread were positively correlated with grape pomace flour addition ( r = 0.987, p = 0.01 and r = 0.941, p = 0.01 between phenolic content and ferric reducing antioxidant power and phenolic content and 2,2-diphenyl-1-picrylhydrazyl, respectively). The highest total phenolic contents were 5.92 mg gallic acid equivalents (GAE)/g dw for 'Merlot' and 3.65 mg gallic acid equivalents /g dw for 'Zelen', which were seen for the bread prepared with the highest grape pomace flour addition (15%). The highest antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays were seen for the bread prepared with the highest 'Merlot' grape pomace flour addition (15%). Dough characteristic and sensory profile are strongly influenced by cultivar of grape pomace flour. Based on results of sensory profiling, the variety 'Zelen' is suggested for use.

  7. Trend Analysis of Nitrogen Use and Productivity in Wheat (Triticum aestivum L. Production Systems of Iran

    Directory of Open Access Journals (Sweden)

    M. Nassiri

    2017-10-01

    Full Text Available Introduction At global level nitrogen (N fertilizers had drastic effects on crop yields increment during the last century. However, high application rates of this input have resulted to environmental pollution all around the world in addition decreased yields per unit of applied N is also reported in some countries. To fulfill increasing demands for agricultural crops with conservative application of N fertilizers, increasing N use efficiencies is recognized as a sustainable management. This calls for systematic studies on N use efficiency and its components at crop, field and regional levels. However, N efficiencies of agricultural crops at national level are not fully analyzed in Iran. In this research, forty years (1960-2010 data on yield and N application rate were analyzed for yield trend, N efficiencies and its related components for wheat (Triticum aestivum L. production systems of Iran. Materials and Methods Required data of wheat yield and nitrogen fertilizer application rates during the 40 years study period was obtained from official web sites of national agricultural statistics as well as Ministry of Jihad Agriculture. Using these data partial nitrogen productivity (kg yield kg N-1; nitrogen use efficiency (kg yield kg-1 N, ignoring soil N, nitrogen uptake efficiency (%; nitrogen utilization efficiency (kg yield kg-1 absorbed N; and relative contribution of Nitrogen to grain yield (% was estimated based on previously reported methods. Yield and N fertilizer application rate were subjected to time series analysis and fertilizer rates were predicted for the next decade over the studied period. Results and Discussion The results indicated that during the studied period mean annual growth rate of wheat yield and nitrogen application were 2.9 and 6.9%, respectively leading to 3.4 fold increase in yield and 9.5 fold increase in N fertilizers so that fertilize application rate was changed from 25 to 240 kg ha-1. However, N fertilizer

  8. Forming of productivity of new soft winter wheat varieties (Triticum aestivum L. subject to phyto-virus pressure

    Directory of Open Access Journals (Sweden)

    В. П. Петренкова

    2008-10-01

    Full Text Available The infection by phytoviruses and the productivity formation in the new varieties of winter bread wheat in the different years with virus damage were investigated. There were identified the varieties being more tolerant to the observed diseases, among these - the samples with different constituents of tolerance, which could be used in the breeding programs.

  9. Silicon nanoparticles more effectively alleviated UV-B stress than silicon in wheat (Triticum aestivum) seedlings.

    Science.gov (United States)

    Tripathi, Durgesh Kumar; Singh, Swati; Singh, Vijay Pratap; Prasad, Sheo Mohan; Dubey, Nawal Kishore; Chauhan, Devendra Kumar

    2017-01-01

    The role of silicon (Si) in alleviating biotic as well as abiotic stresses is well known. However, the potential of silicon nanoparticle (SiNP) in regulating abiotic stress and associated mechanisms have not yet been explored. Therefore, in the present study hydroponic experiments were conducted to investigate whether Si or SiNp are more effective in the regulation of UV-B stress. UV-B (ambient and enhanced) radiation caused adverse effect on growth of wheat (Triticum aestivum) seedlings, which was accompanied by declined photosynthetic performance and altered vital leaf structures. Levels of superoxide radical and H 2 O 2 were enhanced by UV-B as also evident from their histochemical stainings, which was accompanied by increased lipid peroxidation (LPO) and electrolyte leakage. Activities of superoxide dismutase and ascorbate peroxidase were inhibited by UV-B while catalase and guaiacol peroxidase, and all non-enzymatic antioxidants were stimulated by UV-B. Although, nitric oxide (NO) content was increased at all tested combinations, but its maximum content was observed under SiNps together with UV-B enhanced treatment. Pre-additions of SiNp as well as Si protected wheat seedlings against UV-B by regulating oxidative stress through enhanced antioxidants. Data indicate that SiNp might have protected wheat seedlings through NO-mediated triggering of antioxidant defense system, which subsequently counterbalance reactive oxygen species-induced damage to photosynthesis. Further, SiNp appear to be more effective in reducing UV-B stress than Si, which is related to its greater availability to wheat seedlings. Copyright © 2016 Elsevier Masson SAS. All rights reserved.

  10. Khorasan wheat population researching (Triticum turgidum, ssp. Turanicum (McKey in the minimum tillage conditions

    Directory of Open Access Journals (Sweden)

    Ikanović Jela

    2014-01-01

    Full Text Available Khorasan wheat occupies a special place in the group of new-old cereals (Triticum turgidum, ssp. Turanicum McKey. It is an ancient species, native to eastern Persia, that is very close to durum wheat by morphological characteristics. Investigations were carried out in agro ecological conditions of the eastern Srem, with two wheat populations with dark and bright awns as objects of study. The following morphological and productive characteristics were investigated: plant height (PH, spike length (SH, number of spikelets per spike (NSS, absolute weight (AW and grain weight per spike (GW, seed germination (G and grains yield (YG. Field micro-experiments were set on the carbonate chernozem soil type on loess plateau in 2011 and 2012. Hand wheat sowing was conducted in early March with drill row spacing of 12 cm. The experiment was established as complete randomized block system with four replications. Tending crops measures were not applied during the growing season. Plants were grown without usage of NPK mineral nutrients. Chemical crop protection measures were not applied, although powdery mildew (Erysiphe graminis was appeared before plants spike formation in a small extent. The results showed that both populations have a genetic yield potential. In general, both populations manifested a satisfactory tolerance on lodging and there was no seed dispersal. Plants from bright awns population were higher, had longer spikes and larger number of spikelet’s per spike. However, plants from dark awns population had higher absolute weight and grains weight per spike, as well as grain yield per plant. Strong correlation connections were identified among the investigated characteristics. The determination of correlations, as well as direct and indirect affects, enabled easier understanding of the mutual relationships and their balancing in order to improve the yield per unit area. [Projekat Ministarstva nauke Republike Srbije, br. TR 31078 i br. TR 31022

  11. Earthworms, Collembola and residue management change wheat (Triticum aestivum) and herbivore pest performance (Aphidina: Rhophalosiphum padi).

    Science.gov (United States)

    Ke, Xin; Scheu, Stefan

    2008-10-01

    Management practices of arable systems determine the distribution of soil organic matter thereby changing decomposer animal activity and their impact on nutrient mineralization, plant growth and plant-herbivore interactions. Decomposer-mediated changes in plant growth and insect pest performance were investigated in wheat-aphid model systems in the greenhouse. Three types of litter distribution were established: litter patch at the soil surface (simulating mulching), litter patch deeper in soil (simulating ploughing) and litter homogeneously mixed into soil (simulating disk cultivation). The litter was labelled with (15)N to follow the mineralization and uptake of nutrients by the plants. Earthworms (Aporrectodea caliginosa) and Collembola (Protaphorura armata) were included as representatives of major functional groups of decomposers. Wheat (Triticum aestivum) was planted and aphids (Rhophalosiphum padi) were introduced to leaves as one of the most important pests. Earthworms, Collembola and litter distribution affected plant growth, N acquisition and aphid development in an interactive way. Earthworms and Collembola increased biomass of seeds, shoots and roots of wheat. Increased plant growth by earthworms and Collembola was mainly due to increased transfer of N from soil (rather than litter) into plants. Despite increasing plant growth, earthworms reduced aphid reproduction. Aphid reproduction was not correlated closely with plant N concentrations, but rather with the concentration of litter N in wheat. Unexpectedly, both Collembola and earthworms predominantly affected the mobilization of N from soil organic matter, and by altering the distribution of litter earthworms reduced infestation of crops by aphids via reducing plant capture of litter N, in particular if the litter was concentrated deeper in soil. The results suggest that management practices stimulating a continuous moderate increase in nutrient mobilization from soil organic matter rather than

  12. THE INFLUENCE OF PROCESSED PRODUCTS OF WHEAT GERM ON GRAIN BREAD QUALITY

    Directory of Open Access Journals (Sweden)

    E. I. Ponomareva

    2014-01-01

    Full Text Available Development and introduction of new types of bakery products with increased nutritional value is one of the basic and urgent problems in the bakery industry. The solution of it is the use of whole grains, as well as secondary products of their processing. The use of by-products of wheat germ (oil, oilcake, oilcake flour, which are rich in proteins and enhances the nutritional value of products is considered to be a promising area in the bakery industry. At the same time the program objectives products, developed in the framework of the "Strategy of development of the food processing industry of the Russian Federation for the period up to 2020"products, are expanding the production of cereal-based foods , and involving of secondary resources in the economy. These technologies are re-source efficient. They allow efficient use of by-products raw materials of the milling industry. The process for the preparation of grain bread on the basis of a thick sourdough from bioactivated wheat grain is known. However, despite all the advantages of grain breads with high amounts of dietary fiber, minerals and vitamins, they exhibit low levels of protein and lysine deficiency. At present larger preference is given to the raw materials of natural origin (millet, buckwheat and oatmeal flours, fruit puree, whole grains, oil, flour and wheat germ flakes, and etc. for foods enrichment in modern food science. Products of processing of wheat germ: oil, flakes, oilcake and oil-cake flour are widely used in bakery technology. To improve the nutritional value flour from wheat germ oilcake was used in the work. In the course of the research its positive effect on the quality of semi-finished and finished products was found. They differed from the control sample in a high content of antioxidants and better digestibility of proteins bread crumb.

  13. Production and molecular characterization of bread wheat lines with reduced amount of α-type gliadins.

    Science.gov (United States)

    Camerlengo, Francesco; Sestili, Francesco; Silvestri, Marco; Colaprico, Giuseppe; Margiotta, Benedetta; Ruggeri, Roberto; Lupi, Roberta; Masci, Stefania; Lafiandra, Domenico

    2017-12-19

    Among wheat gluten proteins, the α-type gliadins are the major responsible for celiac disease, an autoimmune disorder that affects about 1% of the world population. In fact, these proteins contain several toxic and immunogenic epitopes that trigger the onset of the disease. The α-type gliadins are a multigene family, encoded by genes located at the complex Gli-2 loci. Here, three bread wheat deletion lines (Gli-A2, Gli-D2 and Gli-A2/Gli-D2) at the Gli-2 loci were generated by the introgression in the bread wheat cultivar Pegaso of natural mutations, detected in different bread wheat cultivars. The molecular characterization of these lines allowed the isolation of 49 unique expressed genes coding α-type gliadins, that were assigned to each of the three Gli-2 loci. The number and the amount of α-type gliadin transcripts were drastically reduced in the deletion lines. In particular, the line Gli-A2/Gli-D2 contained only 12 active α-type gliadin genes (-75.6% respect to the cv. Pegaso) and a minor level of transcripts (-80% compared to cv. Pegaso). Compensatory pleiotropic effects were observed in the two other classes of gliadins (ω- and γ-gliadins) either at gene expression or protein levels. Although the comparative analysis of the deduced amino acid sequences highlighted the typical structural features of α-type gliadin proteins, substantial differences were displayed among the 49 proteins for the presence of toxic and immunogenic epitopes. The deletion line Gli-A2/Gli-D2 did not contain the 33-mer peptide, one of the major epitopes triggering the celiac disease, representing an interesting material to develop less "toxic" wheat varieties.

  14. Mutation breeding for durum wheat (Triticum turgidum ssp. durum Desf.) improvement in Italy

    Energy Technology Data Exchange (ETDEWEB)

    Scarascia-Mugnozza, G T [Universita della Tuscia, Viterbo (Italy); D' Amato, F [Dipartimento di Biologia delle Piante Agrarie, Universita di Pisa (Italy); Avanzi, S [Dipartimento di Botanica, Universita di Pisa (Italy); and others

    1993-12-01

    In view of the economic importance of durum wheat in Italy and in the Mediterranean and Near East Region much effort was devoted to its genetic improvement. Lodging susceptibility and straw weakness, particularly under high fertilizer level, were the main reasons of substantially lower yields compared to bread wheat. An experimental mutagenesis programme was started in Italy in 1956 by F. D'Amato and G.T. Scarascia. It included both fundamental genetic studies and applied mutation breeding. Remarkable results were obtained at the 'Laboratorio Applicazioni in Agricoltura', Casaccia Nuclear Research Center, Roma, Italy, in radiobiology, radiogenetics, cytology and cytogenetics, genetics and breeding. Selection among some 1,000 induced mutants and hybridization led to 11 registered mutant varieties, six by the direct use of selected mutants and the remaining from cross-breeding. The economic benefits derived from the developed mutant cultivars are substantial. Mutant varieties have a great impact on durum wheat production, both in Italy and other countries like Bulgaria or Austria where Italian mutants have been used successfully in cross-breeding. (author)

  15. Mutation breeding for durum wheat (Triticum turgidum ssp. durum Desf.) improvement in Italy

    International Nuclear Information System (INIS)

    Scarascia-Mugnozza, G.T.; D'Amato, F.; Avanzi, S.

    1993-01-01

    In view of the economic importance of durum wheat in Italy and in the Mediterranean and Near East Region much effort was devoted to its genetic improvement. Lodging susceptibility and straw weakness, particularly under high fertilizer level, were the main reasons of substantially lower yields compared to bread wheat. An experimental mutagenesis programme was started in Italy in 1956 by F. D'Amato and G.T. Scarascia. It included both fundamental genetic studies and applied mutation breeding. Remarkable results were obtained at the 'Laboratorio Applicazioni in Agricoltura', Casaccia Nuclear Research Center, Roma, Italy, in radiobiology, radiogenetics, cytology and cytogenetics, genetics and breeding. Selection among some 1,000 induced mutants and hybridization led to 11 registered mutant varieties, six by the direct use of selected mutants and the remaining from cross-breeding. The economic benefits derived from the developed mutant cultivars are substantial. Mutant varieties have a great impact on durum wheat production, both in Italy and other countries like Bulgaria or Austria where Italian mutants have been used successfully in cross-breeding. (author)

  16. The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal.

    Science.gov (United States)

    Altınel, Burak; Ünal, S Sezgin

    2017-05-01

    This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-β-xylanase), cellulase, lipase, and the combination of phospholipase and hemicellulase (phospholipase + hemicellulase) on the extensographic properties of dough and the quality characteristics of bread prepared from wheat meal. The enzymes were added separately in two different amounts. The addition of glucose oxidase (at 0.0003-0.001%) caused a significant decrease in the resistance to extension, ratio of resistance to extensibility and energy values of the wheat meal dough compared with the control dough. The addition of hemicellulase (at 0.001-0.005%) and phospholipase + hemicellulase (at 0.0006-0.0009%) also improved the wheat meal dough rheology by reducing the resistance to extension and the ratio of resistance to extensibility. Glucose oxidase (at 0.0003-0.001%), hemicellulase (at 0.001-0.005%) and phospholipase + hemicellulase (at 0.0006-0.0009%) addition improved the specific volume of wheat meal bread compared with the control bread. Increasing the dosage of glucose oxidase from 0.0003 to 0.001% caused a further increase in the specific volume of wheat meal bread. The addition of hemicellulase (at 0.001-0.005%) caused a significant decrease in the baking loss and an increase in the moisture content of wheat meal bread compared with the control bread. The addition of amyloglucosidase (at 0.000875-0.001%), lipase (at 0.0002-0.001%) and cellulase (at 0.0003-0.0005%) did not considerably affected the dough rheological and the quality characteristics of wheat meal bread.

  17. Evaluation of bread wheat genotypes for salinity tolerance under ...

    African Journals Online (AJOL)

    In two consecutive seasons (2007-08 and 2008-09), field experiments were conducted at Soil Salinity Research Institute, Pindi Bhattian and Biosaline Agricultural Research Station, Pakka Aana, Pakistan. During 2007-08, 103 wheat landrace genotypes were evaluated for salinity tolerance. During 2008-09, 47 selected ...

  18. cultural management of russian wheat aphid infestation of bread ...

    African Journals Online (AJOL)

    ACSS

    The site is characterised by Mollic Andosols type of soils (Jaetzold et al., 2010). Treatments included nine varieties of wheat. (K. Tai, K. Kingbird, K Wren, K. Korongo, K. Hawk, K. Sunbird, Robin, K. Eagle, and NBWII), three seeding rates 75, 100 and 125 kg ha-1 and three rates of nitrogen (75, 100 and 130 kg ha-1).

  19. Grain yield and agronomic characteristics of Romanian bread wheat ...

    African Journals Online (AJOL)

    STORAGESEVER

    2008-05-16

    May 16, 2008 ... Wheat is adapted to diverse environments, between the ... international collaborative studies many new varieties ... Stability of grain yield and quality characteristics over locations ... grain yield capacity and yield components of twelve .... Analysis of variance for grain yield and yield-related traits over two ...

  20. Screening commercial wheat (triticum aestivum l.) varieties for agrobacterium mediated transformation ability

    International Nuclear Information System (INIS)

    Abid, N.; Maqbool, A.; Mlaik, K.

    2014-01-01

    Wheat is staple food crop of many countries including Pakistan. It has a large number of cultivars and genotypes. All genotypes have different tissue culture response that includes callus induction, regeneration and transformation efficiency. For transgenic plant production it is crucial to know tissue culture efficiency of a selected variety. Therefore, in the present study mature embryos of thirteen elite wheat (Triticum aestivum L.) varieties were evaluated for tissue culture response and their amenability to transformation. Each variety responded differently for callogenesis, transient GUS (glucuronidase) expression and regeneration. The results for callus induction and transient GUS expression ranged from 30-100% and 13-100%, respectively whereas regeneration response was quite different in tested varieties that ranged from 0-44%. Good quality callus was observed in all varieties except Dhurabi-11, Lasani-08, Millat and Pak-81. Maximum transient GUS expression (100%) was found in Faisalabad-2008. Highest regeneration (44%) was noticed in Pak-81. Results indicated that three varieties VIII-83, Faisalabad-2008 and Aas-11 are suitable for transformation in comparison to others. (author)

  1. QTL analysis of falling number and seed longevity in wheat (Triticum aestivum L.).

    Science.gov (United States)

    Börner, Andreas; Nagel, Manuela; Agacka-Mołdoch, Monika; Gierke, Peter Ulrich; Oberforster, Michael; Albrecht, Theresa; Mohler, Volker

    2018-02-01

    Pre-harvest sprouting (PHS) and seed longevity (SL) are complex biological processes of major importance for agricultural production. In the present study, a recombinant inbred line (RIL) population derived from a cross between the German winter wheat (Triticum aestivum L.) cultivars History and Rubens was used to identify genetic factors controlling these two physiological seed traits. A falling number (FN) test was employed to evaluate PHS, while SL was measured using a germination test (and the speed of germination) after controlled deterioration. FN of the population was assessed in four environments; SL traits were measured in one environment. Four major quantitative trait loci (QTL) for FN were detected on chromosomes 4D, 5A, 5D, and 7B, whereas for SL traits, a major QTL was found on chromosome 1A. The FN QTL on chromosome 4D that coincided with the position of the dwarfing gene Rht-D1b only had effects in environments that were free of PHS. The remaining three QTL for FN were mostly pronounced under conditions conducive to PHS. The QTL on the long arm of chromosome 7B corresponded to the major gene locus controlling late maturity α-amylase (LMA) in wheat. The severity of the LMA phenotype became truly apparent under sprouting conditions. The position on the long arm of chromosome 1A of the QTL for SL points to a new QTL for this important regenerative seed trait.

  2. Ractopamine up take by alfalfa (Medicago sativa) and wheat (Triticum aestivum) from soil.

    Science.gov (United States)

    Shelver, Weilin L; DeSutter, Thomas M

    2015-08-01

    Ractopamine is a beta adrenergic agonist used as a growth promoter in swine, cattle and turkeys. To test whether ractopamine has the potential to accumulate in plants grown in contaminated soil, a greenhouse study was conducted with alfalfa (Medicago sativa) and wheat (Triticum aestivum) grown in two soils having different concentrations of organic matter (1.3% and 2.1%), amended with 0, 0.5, and 10 μg/g of ractopamine. Plant growth ranged from 2.7 to 8.8 g dry weight (dw) for alfalfa, and 8.7 to 40 g dw for wheat and was generally greater in the higher organic matter content soil. The uptake of ractopamine in plant tissues ranged from non-detectable to 897 ng/g and was strongly dependent on soil ractopamine concentration across soil and plant tissue. When adjusted to the total fortified quantities, the amount of ractopamine taken up by the plant tissue was low, <0.01% for either soil. Copyright © 2015. Published by Elsevier B.V.

  3. Proteome scale identification, classification and structural analysis of iron-binding proteins in bread wheat.

    Science.gov (United States)

    Verma, Shailender Kumar; Sharma, Ankita; Sandhu, Padmani; Choudhary, Neha; Sharma, Shailaja; Acharya, Vishal; Akhter, Yusuf

    2017-05-01

    Bread wheat is one of the major staple foods of worldwide population and iron plays a significant role in growth and development of the plant. In this report, we are presenting the genome wide identification of iron-binding proteins in bread wheat. The wheat genome derived putative proteome was screened for identification of iron-binding sequence motifs. Out of 602 putative iron-binding proteins, 130 were able to produce reliable structural models by homology techniques and further analyzed for the presence of iron-binding structural motifs. The computationally identified proteins appear to bind to ferrous and ferric ions and showed diverse coordination geometries. Glu, His, Asp and Cys amino acid residues were found to be mostly involved in iron binding. We have classified these proteins on the basis of their localization in the different cellular compartments. The identified proteins were further classified into their protein folds, families and functional classes ranging from structure maintenance of cellular components, regulation of gene expression, post translational modification, membrane proteins, enzymes, signaling and storage proteins. This comprehensive report regarding structural iron binding proteome provides useful insights into the diversity of iron binding proteins of wheat plants and further utilized to study their roles in plant growth, development and physiology. Copyright © 2017 Elsevier Inc. All rights reserved.

  4. Molecular markers based identification of diversity for drought tolerance in bread wheat varieties and synthetic hexaploids.

    Science.gov (United States)

    Shah, Zahid Hussain; Munir, Muhammad; Kazi, Abdul Mujeeb; Mujtaba, Tahir; Ahmed, Zaheer

    2009-01-01

    The complexity of the wheat genome has delayed the development and application of molecular markers to this species and wheat now lies behind barley, maize and rice in marker development. However, improvements in marker detection systems and in the techniques used to identify markers linked to useful traits has allowed considerable advances to be made in recent years. To evaluate the genetic diversity 53 genotypes of Richard's selection, were studied at National Agriculture Reseach Center (NARC) Islamabad. The present study found that RAPD analysis is a valuable diagnostic tool. Different sets of RAPD primers were used to study the polymorphism at molecular level. Highest number of amplifications was shown by primer OpG-2 in Richard's material. Coefficient of similarity as well as genetic distances among these three sets of materials was calculated by using Unweighted Pair Group of Arithamatic Means (UPGMA) function (Nei and Li, 1979). The SHs derived genotypes of Richard's selection were highly polymorphic with a polymorphism percentage of 69.70 as compared to NUYT (rainfed) and elite Pakistani bread wheat varieties with a polymorphism of 44.44% and 61.11% respectively. Cluster analysis was done in which grouping of genotypes was done on the basis of genetic distances. Cluster analysis revealed that genotypes of Richard's genotypes are showing high level of among cultivar variation as compared to NUYT (Rainfed) and elite Pakistani drought tolerant bread wheat varieties. These genotypes were also phenotypically evaluated.

  5. Chemometric Analysis of High Molecular Mass Glutenin Subunits and Image Data of Bread Crumb Structure from Croatian Wheat Cultivars

    OpenAIRE

    Zorica Jurković; Rezica Sudar; Damir Magdić; Daniela Horvat; Želimir Kurtanjek

    2002-01-01

    The aim of this work is to investigate functional relationships among wheat properties, high molecular mass (weight) (HMW) glutenin subunits and bread quality produced from eleven Croatian wheat cultivars by chemometric analysis. HMW glutenin subunits were fractionated by sodium dodecylsulfate polyacrylamid gel electrophoresis (SDS-PAGE) and subsequently analysed by scanning densitometry in order to quantify HMW glutenin fractions. Wheat properties are characterised by four variables: protein...

  6. Genome-wide association study and genetic diversity analysis on nitrogen use efficiency in a Central European winter wheat (Triticum aestivum L. collection.

    Directory of Open Access Journals (Sweden)

    István Monostori

    Full Text Available To satisfy future demands, the increase of wheat (Triticum aestivum L. yield is inevitable. Simultaneously, maintaining high crop productivity and efficient use of nutrients, especially nitrogen use efficiency (NUE, are essential for sustainable agriculture. NUE and its components are inherently complex and highly influenced by environmental factors, nitrogen management practices and genotypic variation. Therefore, a better understanding of their genetic basis and regulation is fundamental. To investigate NUE-related traits and their genetic and environmental regulation, field trials were evaluated in a Central European wheat collection of 93 cultivars at two nitrogen input levels across three seasons. This elite germplasm collection was genotyped on DArTseq® genotypic platform to identify loci affecting N-related complex agronomic traits. To conduct robust genome-wide association mapping, the genetic diversity, population structure and linkage disequilibrium were examined. Population structure was investigated by various methods and two subpopulations were identified. Their separation is based on the breeding history of the cultivars, while analysis of linkage disequilibrium suggested that selective pressures had acted on genomic regions bearing loci with remarkable agronomic importance. Besides NUE, genetic basis for variation in agronomic traits indirectly affecting NUE and its components, moreover genetic loci underlying response to nitrogen fertilisation were also determined. Altogether, 183 marker-trait associations (MTA were identified spreading over almost the entire genome. We found that most of the MTAs were environmental-dependent. The present study identified several associated markers in those genomic regions where previous reports had found genes or quantitative trait loci influencing the same traits, while most of the MTAs revealed new genomic regions. Our data provides an overview of the allele composition of bread wheat

  7. Postprandial plasma betaine and other methyl donor-related responses after consumption of minimally processed wheat bran or wheat aleurone, or wheat aleurone incorporated into bread.

    Science.gov (United States)

    Keaveney, Edel M; Price, Ruth K; Hamill, Lesley L; Wallace, Julie M W; McNulty, Helene; Ward, Mary; Strain, J J; Ueland, Per M; Molloy, Anne M; Piironen, Vieno; von Reding, Walter; Shewry, Peter R; Ward, Jane L; Welch, Robert W

    2015-02-14

    The bran and particularly the aleurone fraction of wheat are high in betaine and other physiological methyl donors, which may exert beneficial physiological effects. We conducted two randomised, controlled, cross-over postprandial studies to assess and compare plasma betaine and other methyl donor-related responses following the consumption of minimally processed bran and aleurone fractions (study A) and aleurone bread (study B). For both studies, standard pharmacokinetic parameters were derived for betaine, choline, folate, dimethylglycine (DMG), total homocysteine and methionine from plasma samples taken at 0, 0·5, 1, 2 and 3 h. In study A (n 14), plasma betaine concentrations were significantly and substantially elevated from 0·5 to 3 h following the consumption of both bran and aleurone compared with the control; however, aleurone gave significantly higher responses than bran. Small, but significant, increases were also observed in DMG measures; however, no significant responses were observed in other analytes. In study B (n 13), plasma betaine concentrations were significantly and substantially higher following consumption of the aleurone bread compared with the control bread; small, but significant, increases were also observed in DMG and folate measures in response to consumption of the aleurone bread; however, no significant responses were observed in other analytes. Peak plasma betaine concentrations, which were 1·7-1·8 times the baseline levels, were attained earlier following the consumption of minimally processed aleurone compared with the aleurone bread (time taken to reach peak concentration 1·2 v. 2·1 h). These results showed that the consumption of minimally processed wheat bran, and particularly the aleurone fraction, yielded substantial postprandial increases in plasma betaine concentrations. Furthermore, these effects appear to be maintained when aleurone was incorporated into bread.

  8. Carpel size, grain filling, and morphology determine individual grain weight in wheat

    OpenAIRE

    Xie, Quan; Mayes, Sean; Sparkes, Debbie L.

    2015-01-01

    Individual grain weight is a major yield component in wheat. To provide a comprehensive understanding of grain weight determination, the carpel size at anthesis, grain dry matter accumulation, grain water uptake and loss, grain morphological expansion, and final grain weight at different positions within spikelets were investigated in a recombinant inbred line mapping population of bread wheat (Triticum aestivum L.)?spelt (Triticum spelta L.). Carpel size, grain dry matter and water accumulat...

  9. Biostimulation effects on wheat seeds (Triticum Aestivum L) caused by low level red laser radiation with λ = 660 nm

    International Nuclear Information System (INIS)

    Hernandez, M.; Michtchenko, A.

    2009-01-01

    The principal objective is to study the biostimulation effects caused by a semiconductor low level laser radiation with ? = 660 nm on wheat seeds (Triticum Aestivum L). Seeds were treated before sowing with this laser light source. An increase in the growth of the stem of 12% with respect to control seeds was registered for seeds radiated by an intensity of 15mW/cm 2 and an irradiation time of 60 seconds. (Author)

  10. Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies

    Science.gov (United States)

    Gil-Humanes, Javier; Pistón, Fernando; Altamirano-Fortoul, Rossana; Real, Ana; Comino, Isabel; Sousa, Carolina; Rosell, Cristina M.; Barro, Francisco

    2014-01-01

    Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins have increased worldwide in recent years, and the only effective treatment available is a lifelong gluten-free diet, which is complicated to follow and detrimental to gut health. This manuscript describes the development of wheat bread potentially suitable for celiac patients and other gluten-intolerant individuals. We have made bread using wheat flour with very low content of the specific gluten proteins (near gliadin-free) that are the causal agents for pathologies such as celiac disease. Loaves were compared with normal wheat breads and rice bread. Organoleptic, nutritional, and immunotoxic properties were studied. The reduced-gliadin breads showed baking and sensory properties, and overall acceptance, similar to those of normal flour, but with up to 97% lower gliadin content. Moreover, the low-gliadin flour has improved nutritional properties since its lysine content is significantly higher than that of normal flour. Conservative estimates indicate that celiac patients could safely consume 67 grams of bread per day that is made with low-gliadin flour. However, additional studies, such as feeding trials with gluten-intolerant patients, are still needed in order to determine whether or not the product can be consumed by the general celiac population, as well as the actual tolerated amount that can be safely ingested. The results presented here offer a major opportunity to improve the quality of life for millions of sufferers of gluten intolerance throughout the world. PMID:24621595

  11. Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.

    Science.gov (United States)

    Bae, Woosung; Lee, Sung Ho; Yoo, Sang-Ho; Lee, Suyong

    2014-08-01

    A maltotetraose-producing enzyme (G4-amylase) was utilized to improve the baking performance of whole-grain wheat flour. Whole-grain bread dough prepared with G4-amylase showed reduced water absorption and increased development time, while the dough stability was not affected. Also, the G4-amylase-treated samples exhibited lower Mixolab torque values than the control upon heating and cooling. Rheological measurements showed the decreased ratio of Rmax /E and increased tan δ, clearly demonstrating that the viscous characteristics of whole-grain bread dough became dominant with increasing levels of G4-amylase. The use of G4-amylase produced whole-grain wheat breads with a variety of maltooligosaccharides, primarily maltotetraose that positively contributed to the bread volume (1.2-fold higher than the control). Moreover, G4-amylase delayed the crumb firming of whole-grain wheat bread during a 7-d storage period, showing that it can function as an antiretrogradation agent to enhance the quality attributes of whole-grain wheat bread. © 2014 Institute of Food Technologists®

  12. Studies on Production of Arabic Bread From Irradiated and Stored Potato Flour as Partial Substitute of Wheat Flour

    International Nuclear Information System (INIS)

    Al-Kuraieef, A.N.

    2012-01-01

    The present study was carried out to evaluate Arabic bread produced from potato flour and wheat flour. Potato flour was prepared from Diamont cultivar of potato tubers after irradiation with 50 and 150 Gy. The ratios of potato flour were 5, 10 and 15% and the flour was stored for six months and taken for analysis every three months. Amino acids, protein, carbohydrate, baking and staling tests were applied to study the effect of adding potato flour extracts from tubers of non-irradiated and irradiated potato to wheat flour in Arabic bread making. Amino acids in potato and wheat were studied. The flour of wheat was found to be poor in lysine while potato flour contained about twice of these amino acids. Protein content was decreased with increasing the ratios of potato flour. The addition of potato flour to the Arabic bread increased the percentage of essential amino acids. Moreover, the addition of potato flour during storage periods had an improving effect on the quality of Arabic bread. Water retention capacity (the staling rate) was increased progressively with increasing the percentage as potato flour in the bread which was effective in keeping bread fresh and organoleptic properties

  13. Chemometric Analysis of High Molecular Mass Glutenin Subunits and Image Data of Bread Crumb Structure from Croatian Wheat Cultivars

    Directory of Open Access Journals (Sweden)

    Zorica Jurković

    2002-01-01

    Full Text Available The aim of this work is to investigate functional relationships among wheat properties, high molecular mass (weight (HMW glutenin subunits and bread quality produced from eleven Croatian wheat cultivars by chemometric analysis. HMW glutenin subunits were fractionated by sodium dodecylsulfate polyacrylamid gel electrophoresis (SDS-PAGE and subsequently analysed by scanning densitometry in order to quantify HMW glutenin fractions. Wheat properties are characterised by four variables: protein content, sedimentation value, wet gluten and gluten index. Bread quality is assessed by the standard measurement of loaf volume, and visual quality of bread slice is quantified by 8 parameters by the use of computer image analysis. The data matrix with 21 columns (measured variables and 11 rows (cultivars is analysed for determination of number of latent variables. It was found that the first two latent variables account for 92, 85 and 87 % of variance of wheat quality properties, HMW glutenin fractions, and the bread quality parameters, respectively. Classification and functional relationships are discussed from the case data (cultivars and variable projections to the planes of the first two latent variables. Between Glu-D1y proportion and the bread quality parameters (standard parameter loaf volume and bread crumb cell area fraction determined by image analysis the strongest positive correlations are found r = 0.651 and r = 0.885, respectively. Between Glu-B1x proportion and the bread quality parameters the strongest negative correlations are found r =-0.535 and r = –0.841, respectively. The results are discussed in view of possible development of new and improvement of existing wheat cultivars and optimisation of bread production.

  14. Structural and functional partitioning of bread wheat chromosome 3B

    Czech Academy of Sciences Publication Activity Database

    Choulet, F.; Alberti, A.; Theil, S.; Glover, N.; Barbe, V.; Daron, J.; Pingault, L.; Sourdille, P.; Couloux, A.; Paux, E.; LeRoy, P.; Bellec, A.; Gaspin, Ch.; Šafář, Jan; Doležel, Jaroslav; Rogers, J.; Vandepoele, K.; Mayer, K.; Wincker, P.; Feuillet, C.

    2014-01-01

    Roč. 345, č. 6194 (2014) ISSN 0036-8075 R&D Projects: GA ČR GBP501/12/G090; GA MŠk(CZ) LO1204 Institutional support: RVO:61389030 Keywords : hexaploid wheat * sequencing * meiotic recombination Subject RIV: EB - Genetics ; Molecular Biology Impact factor: 33.611, year: 2014 http://gateway.isiknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=Alerting&SrcApp=Alerting&DestApp=MEDLINE&DestLinkType=FullRecord&UT=25035497

  15. Path Analysis of Grain Yield and Yield Components and Some Agronomic Traits in Bread Wheat

    Directory of Open Access Journals (Sweden)

    Mohsen Janmohammadi

    2014-01-01

    Full Text Available Development of new bread wheat cultivars needs efficient tools to monitor trait association in a breeding program. This investigation was aimed to characterize grain yield components and some agronomic traits related to bread wheat grain yield. The efficiency of a breeding program depends mainly on the direction of the correlation between different traits and the relative importance of each component involved in contributing to grain yield. Correlation and path analysis were carried out in 56 bread wheat genotypes grown under field conditions of Maragheh, Iran. Observations were recorded on 18 wheat traits and correlation coefficient analysis revealed grain yield was positively correlated with stem diameter, spike length, floret number, spikelet number, grain diameter, grain length and 1000 seed weight traits. According to the variance inflation factor (VIF and tolerance as multicollinearity statistics, there are inconsistent relationships among the variables and all traits could be considered as first-order variables (Model I with grain yield as the response variable due to low multicollinearity of all measured traits. In the path coefficient analysis, grain yield represented the dependent variable and the spikelet number and 1000 seed weight traits were the independent ones. Our results indicated that the number of spikelets per spikes and leaf width and 1000 seed weight traits followed by the grain length, grain diameter and grain number per spike were the traits related to higher grain yield. The above mentioned traits along with their indirect causal factors should be considered simultaneously as an effective selection criteria evolving high yielding genotype because of their direct positive contribution to grain yield.

  16. Seed priming with iron and zinc in bread wheat: effects in germination, mitosis and grain yield.

    Science.gov (United States)

    Reis, Sara; Pavia, Ivo; Carvalho, Ana; Moutinho-Pereira, José; Correia, Carlos; Lima-Brito, José

    2018-07-01

    Currently, the biofortification of crops like wheat with micronutrients such as iron (Fe) and zinc (Zn) is extremely important due to the deficiencies of these micronutrients in the human diet and in soils. Agronomic biofortification with Fe and Zn can be done through different exogenous strategies such as soil application, foliar spraying, and seed priming. However, the excess of these micronutrients can be detrimental to the plants. Therefore, in the last decade, a high number of studies focused on the evaluation of their phytotoxic effects to define the best strategies for biofortification of bread wheat. In this study, we investigated the effects of seed priming with different dosages (1 mg L -1 to 8 mg L -1 ) of Fe and/or Zn in germination, mitosis and yield of bread wheat cv. 'Jordão' when compared with control. Overall, our results showed that: micronutrient dosages higher than 4 mg L -1 negatively affect the germination; Fe and/or Zn concentrations higher than 2 mg L -1 significantly decrease the mitotic index and increase the percentage of dividing cells with anomalies; treatments performed with 8 mg L -1 of Fe and/or 8 mg L -1 Zn caused negative effects in germination, mitosis and grain yield. Moreover, seed priming with 2 mg L -1 Fe + 2 mg L -1 Zn has been shown to be non-cytotoxic, ensuring a high rate of germination (80%) and normal dividing cells (90%) as well as improving tillering and grain yield. This work revealed that seed priming with Fe and Zn micronutrients constitutes a useful and alternative approach for the agronomic biofortification of bread wheat.

  17. Role of arbuscular mycorrhiza in alleviating salinity stress in wheat (Triticum aestivum L.) grown under ambient and elevated CO2

    DEFF Research Database (Denmark)

    Zhu, X.; Song, F.; Liu, S.

    2016-01-01

    fungi enhanced NUE by altering plant C assimilation and N uptake. AM plants had higher soluble sugar concentration and [K+]: [Na+] ratio compared with non-AM plants. It is concluded that AM symbiosis improves wheat plant growth at vegetative stages through increasing stomatal conductance, enhancing NUE...... role of AM fungus in alleviating salinity stress in wheat (Triticum aestivum L.) plants grown under ambient and elevated CO2 concentrations. Wheat plants inoculated or not inoculated with AM fungus were grown in two glasshouses with different CO2 concentrations (400 and 700 μmol l−1) and salinity......, accumulating soluble sugar, and improving ion homeostasis in wheat plants grown at elevated CO2 and salinity stress....

  18. A High Resolution Radiation Hybrid Map of Wheat Chromosome 4A

    Czech Academy of Sciences Publication Activity Database

    Balcárková, Barbora; Frenkel, Z.; Škopová, Monika; Abrouk, Michael; Kumar, A.; Chao, S.; Kianian, S. F.; Akhunov, E.; Korol, A.; Doležel, Jaroslav; Valárik, Miroslav

    2017-01-01

    Roč. 7, JAN 10 (2017), č. článku 2063. ISSN 1664-462X R&D Projects: GA MŠk(CZ) LO1204; GA ČR(CZ) GA14-07164S Institutional support: RVO:61389030 Keywords : triticum-aestivum l. * bread wheat * high-density * agronomic traits * tetraploid wheat * hexaploid wheat * polyploid wheat * genetic maps * genomes * recombination * endosperm radiation hybrid panel * radiation hybrid map * wheat chromosome 4A * chromosome deletion bin map * Triticum aestivum * SNP iSelect array Subject RIV: EB - Genetics ; Molecular Biology OBOR OECD: Plant sciences, botany Impact factor: 4.298, year: 2016

  19. Study of improving the quality of bread and wheat-aegilops hybrids with the biotechnological ways

    Science.gov (United States)

    Ganbarzada, Aygun; Hasanova, Sudaba

    2016-08-01

    The great need of the people to bread demands to increase high qualitative grain plants. At present time for solving these problem different methods of biochemistry, genetics and molecular biology are widely used in the process of selection. To investigate biochemical peculiarities of wheat-aegilops hybrids and to define the correlative relation between these characteristics. To investigate the technological peculiarities of wheat- aegilops hybrids and to define the relation between their main biochemical and technological characteristics. The conclusion of this investigation showed the followings- the wheat-aegilops hybrids according to their morphological and biochemical characteristics have approached to wheats. The electrophoretic spectres of the wheat- aegilops hybrids which have stable for their morphological characteristics are homogeny and heterogenic. Hereditarily some group protein components have passed to their tribes from their parents. But spontaneous hybridisation results in taking part the components of other unknown wheats in these electrophoretic spectres. There is a relation between the electrophoretic spectres and the indications of the grain quality.

  20. BAC Libraries from Wheat Chromosome 7D: Efficient Tool for Positional Cloning of Aphid Resistance Genes

    Czech Academy of Sciences Publication Activity Database

    Šimková, Hana; Šafář, Jan; Kubaláková, Marie; Suchánková, Pavla; Čihalíková, Jarmila; Robert-Quatre, Heda; Azhaguvel, P.; Weng, Y. Q.; Peng, J.; Lapitan, N. L. V.; Ma, Y. Q.; You, F. M.; Luo, M. C.; Bartoš, Jan; Doležel, Jaroslav

    -, č. 302543 (2011), s. 1-11 ISSN 1110-7243 R&D Projects: GA ČR GA521/07/1573; GA MŠk(CZ) LC06004 Institutional research plan: CEZ:AV0Z50380511 Keywords : TRITICUM-AESTIVUM L. * HEXAPLOID WHEAT * BREAD WHEAT Subject RIV: EB - Genetics ; Molecular Biology Impact factor: 2.436, year: 2011

  1. A three-tier phenotyping approach for hunting QTLs related to heat tolerance in bread wheat

    DEFF Research Database (Denmark)

    Sharma, Dew Kumari; Rosenqvist, Eva; Ottosen, Carl-Otto

    2014-01-01

    In the global climate change scenario, heatstress together with other abiotic stresses will remain an importantdeterminant of future food security. Wheat (Triticum aestivum L.) is the third most important crop, feeding about one third of the world population. Being a crop of temperate climate......, wheat is sensitive to heat stress, particularly at the reproductive phase. Heat tolerance is a complex trait. In the present study, a combined approach of physiological phenotyping and quantitative genetics was used to dissect the complex nature of heat tolerance into photosynthesis related traits......- with a top-to-bottom (forward) approach: Tier 1: Phenotyping: As a starting point,the quantification of heat tolerance was done by the chlorophyll fluorescence parameter, Fv/Fm, as a measure of maximum quantum efficiency of PSII photochemistry after heat stress treatment (40°C for 72h). This way...

  2. Effect of gamma-irradiation on the natural occurence of Fusarium mycotoxins in wheat, flour and bread

    International Nuclear Information System (INIS)

    Aziz, N.H.; Attia, E.-S.A.; Farag, S.A.

    1997-01-01

    A survey was carried out to obtain data on the occurence of Fusarium mycotoxin in wheat and flour samples collected from local markets in Egypt and to study the influence of gamma-irradiation on controlling the occurrence of thesemycotoxins in wheat, flour and bread. Deoxynivalenol (DON) was detected in five samples of wheat at levels ranging from 103 to 287 ug/kg and one sample each of flour and bread concentrations 188 and 170 ug/kg. Zearaleone (ZEN) was detected in ten samples of wheat at levels from 28 to 42 ug/kg and four samples each of flour and bread at concentrations of 95 and 34 ug/kg, respectively. T-2 toxin was detected only in one sample each of wheat, flour and bread at concentrations of 2.9, 2.2, and 2.3 ug/kg, respectively. Gamma-irradiation at dose level of 6 kGy completely eliminated fungal flora in flour and wheat. DON, ZEN and T-2 toxin concentrations are reduced to 85, 20 and 2.0 ug/kg for wheat and to 125, 45, and 1.0 ug/kg for flour after 4 kGy exposure and a sharp drop in Fusarium toxin levels occured at 6 kGy and was eliminated at 8 kGy. Bread prepared from 6 kGy was contaminate4d with Fusarium toxin at levels below 5 ug/kg. It was noticed that gamme-irradiation reduce greatly the natural occurrence of Fusarium mycotoxins in bread

  3. Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders

    Directory of Open Access Journals (Sweden)

    T. V. Odunlade

    2017-01-01

    Full Text Available The study investigated the effect of supplementation of the leaf powders of Telfairia occidentalis, Amaranthus viridis, and Solanum macrocarpon on the chemical composition and the quality characteristics of wheat bread. The bread samples were supplemented with each of the vegetable leaf powders at 1%, 2%, and 3% during preparation. The bread samples were assayed for proximate composition, mineral composition, physical, sensory, and antioxidant properties using standard methods. The addition of vegetable powders significantly increased the protein (9.50 to 13.93%, fibre (1.81 to 4.00%, ash (1.05 to 2.38%, and fat (1.27 to 2.00%. Supplementation with vegetable powder however significantly decreased (p<0.05 the carbohydrate and moisture contents. Significant (p<0.05 increases were recorded for all evaluated minerals as the level of vegetable powder increased. Supplementation with vegetable powder caused significant decrease in total phenolic content, percentage DPPH inhibition, metal chelating ability, ferric reducing antioxidant power, and total antioxidant capacity. Sensory results showed that there was significant decrease in sensory qualities with increasing supplementation. This therefore suggests that bread supplemented with vegetable powder could have more market penetration if awareness is highly created.

  4. Shelf life assessment of industrial durum wheat bread as a function of packaging system.

    Science.gov (United States)

    Licciardello, Fabio; Giannone, Virgilio; Del Nobile, Matteo Alessandro; Muratore, Giuseppe; Summo, Carmine; Giarnetti, Mariagrazia; Caponio, Francesco; Paradiso, Vito Michele; Pasqualone, Antonella

    2017-06-01

    This study compared the effect of different packaging systems on industrial durum wheat bread shelf-life, with regard to thermoformed packaging (TF) and flow-packaging (FP). Two TFs having different thickness and one FP were compared by assessing physico-chemical and sensorial properties and volatile compounds of sliced bread during 90days of storage. Texture, a w and bread moisture varied according to a first-order kinetic model, with FP samples ageing faster than TFs. Sensorial features such as consistency, stale odor, and sour odor, increased their intensity during storage. Furans decreased, whereas hexanal increased. The Principal Component Analysis of the whole dataset pointed out that the TF system at reduced thickness could be adopted up to 60days, without compromising the standard commercial life of industrial bread and allowing to save packaging material. The FP system would allow further saving, but it should be preferred when the expected product turnover is within 30days. Copyright © 2016 Elsevier Ltd. All rights reserved.

  5. Effect of high temperature on cell structure and gluten protein accumulation in the endosperm of the developing wheat (Triticum aestivum L.) grain

    Science.gov (United States)

    High temperature during grain fill is one of the more significant environmental factors that alters wheat yield and flour quality. To identify endosperm responses to high temperature, cell structure and gluten protein composition were investigated in developing wheat (Triticum aestivum L. cv. Butte ...

  6. The effect of high temperature on cell structure and gluten protein accumulation in the endosperm of the developing wheat (Triticum aestivum L.) grain

    Science.gov (United States)

    High temperature during grain fill is one of the more significant environmental factors that alters wheat yield and flour quality. To identify endosperm responses to high temperature, cell structure and gluten protein composition were investigated in developing wheat (Triticum aestivum L. cv. Butte ...

  7. Differentiation of Bread Made with Whole Grain and Refined Wheat (T. aestivum) Flour Using LC/MS-based chromatographic Fingerprinting and Chemometric Approaches

    Science.gov (United States)

    A fuzzy chromatography mass spectrometric (FCMS) fingerprinting method combined with chemometric analysis was established to diffrentiate between whole wheat (WW) flours and refined wheat (RW) flour, and the breads made from them. The chemical compositions of the bread samples were profiled using h...

  8. CRUMB TEXTURE OF SPELT BREAD

    Directory of Open Access Journals (Sweden)

    Joanna Korczyk-Szabó

    2013-12-01

    Full Text Available Abstract The bread quality is considerably dependent on the texture characteristic of bread crumb. Crumb texture is an important quality indicator, as consumer prefer different bread taste. Texture analysis is primarily concerned with the evaluation of mechanical characteristics where a material is subjected to a controlled force from which a deformation curve of its response is generated. It is an objective physical examination of baked products and gives direct information on the product quality, oppositely to dough rheology tests what inform on the baking suitability of the flour, as raw material. This is why the texture analysis is one of the most helpful analytical methods of the product development. In the framework of our research during the years 2008 – 2009 were analyzed selected indicators for bread texture quality of five Triticum spelta L. varieties – Altgold, Oberkulmer Rotkorn, Ostro, Rubiota and Franckenkorn grown in an ecological system. The bread texture quality was evaluated on texture analyzer TA.XT Plus (Stable Micro Systems, Surrey, UK, following the AACC (74-09 standard method and expressed as crumb firmness (N, stiffness (N.mm-1 and relative elasticity (%. Our research proved that all selected indicators were significantly influenced by the year of growing and variety. The most soft bread was achieved in Rubiota, whereas bread crumb samples from Franckenkorn and Altgold were the most firm and stiff. Correlation analysis showed strong negative correlation between relative elasticity and bread crumb firmness as well as bread stiffness (-0.81++, -0.78++. The spelt grain can be a good source for making bread flour, but is closely dependent on choice of spelt variety. The spelt wheat bread crumb texture need further investigation as it can be a reliable quality parameter.

  9. Subgenomic Diversity Patterns Caused by Directional Selection in Bread Wheat Gene Pools

    Directory of Open Access Journals (Sweden)

    Kai Voss-Fels

    2015-07-01

    Full Text Available Genetic diversity represents the fundamental key to breeding success, providing the basis for breeders to select varieties with constantly improving yield performance. On the other hand, strong selection during domestication and breeding have eliminated considerable genetic diversity in the breeding pools of major crops, causing erosion of genetic potential for adaptation to emerging challenges like climate change. High-throughput genomic technologies can address this dilemma by providing detailed knowledge to characterize and replenish genetic diversity in breeding programs. In hexaploid bread wheat ( L., the staple food for 35% of the world’s population, bottlenecks during allopolyploidisation followed by strong artificial selection have considerably narrowed diversity to the extent that yields in many regions appear to be unexpectedly stagnating. In this study, we used a 90,000 single nucleotide polymorphism (SNP wheat genotyping array to assay high-frequency, polymorphic SNP markers in 460 accessions representing different phenological diversity groups from Asian, Australian, European, and North American bread wheat breeding materials. Detailed analysis of subgroup diversity at the chromosome and subgenome scale revealed highly distinct patterns of conserved linkage disequilibrium between different gene pools. The data enable identification of genome regions in most need of rejuvenation with novel diversity and provide a high-resolution molecular basis for genomic-assisted introgression of new variation into chromosome segments surrounding directionally selected metaloci conferring important adaptation and quality traits.

  10. Heritability estimates for yield and related traits in bread wheat

    International Nuclear Information System (INIS)

    Din, R.; Jehan, S.; Ibraullah, A.

    2009-01-01

    A set of 22 experimental wheat lines along with four check cultivars were evaluated in in-irrigated and unirrgated environments with objectives to determine genetic and phenotypic variation and heritability estimates for yield and its traits- The two environments were statistically at par for physiological maturity, plant height, spikes m/sub -2/. spike lets spike/sup -1/ and 1000-grain weight. Highly significant genetic variability existed among wheat lines (P < 0.0 I) in the combined analysis across two test environments for traits except 1000- grain weight. Genotypes x environment interactions were non-significant for traits indicating consistent performance of lines in two test environments. However lines and check cultivars were two to five days early in maturity under unirrigated environment. Plant height, spikes m/sup -2/ and 1000-grain weight also reduced under unirrigated environments. Genetic variances were greater than Environmental variances for most of traits- Heritability estimates were of higher magnitude (0.74 to 0.96) for plant height, medium (0.31 to 0.56) for physiological maturity. spikelets spike/sup -1/ (unirrigated) and 1000-grain weight, and low for spikes m/sup -2/. (author)

  11. Microarray expression analysis of meiosis and microsporogenesis in hexaploid bread wheat

    Directory of Open Access Journals (Sweden)

    Langridge Peter

    2006-10-01

    Full Text Available Abstract Background Our understanding of the mechanisms that govern the cellular process of meiosis is limited in higher plants with polyploid genomes. Bread wheat is an allohexaploid that behaves as a diploid during meiosis. Chromosome pairing is restricted to homologous chromosomes despite the presence of homoeologues in the nucleus. The importance of wheat as a crop and the extensive use of wild wheat relatives in breeding programs has prompted many years of cytogenetic and genetic research to develop an understanding of the control of chromosome pairing and recombination. The rapid advance of biochemical and molecular information on meiosis in model organisms such as yeast provides new opportunities to investigate the molecular basis of chromosome pairing control in wheat. However, building the link between the model and wheat requires points of data contact. Results We report here a large-scale transcriptomics study using the Affymetrix wheat GeneChip® aimed at providing this link between wheat and model systems and at identifying early meiotic genes. Analysis of the microarray data identified 1,350 transcripts temporally-regulated during the early stages of meiosis. Expression profiles with annotated transcript functions including chromatin condensation, synaptonemal complex formation, recombination and fertility were identified. From the 1,350 transcripts, 30 displayed at least an eight-fold expression change between and including pre-meiosis and telophase II, with more than 50% of these having no similarities to known sequences in NCBI and TIGR databases. Conclusion This resource is now available to support research into the molecular basis of pairing and recombination control in the complex polyploid, wheat.

  12. Accumulation of phenanthrene by roots of intact wheat (Triticum acstivnm L. seedlings: passive or active uptake?

    Directory of Open Access Journals (Sweden)

    Jiang Ting-Hui

    2010-03-01

    Full Text Available Abstract Background Polycyclic aromatic hydrocarbons (PAHs are of particular concern due to their hydrophobic, recalcitrant, persistent, potentially carcinogenic, mutagenic and toxic properties, and their ubiquitous occurrence in the environment. Most of the PAHs in the environment are present in surface soil. Plants grown in PAH-contaminated soils or water can become contaminated with PAHs because of their uptake. Therefore, they may threaten human and animal health. However, the mechanism for PAHs uptake by crop roots is little understood. It is important to understand exactly how PAHs are transported into the plant root system and into the human food chain, since it is beneficial in governing crop contamination by PAHs, remedying soils or waters polluted by PAHs with plants, and modeling potential uptake for risk assessment. Results The possibility that plant roots may take up phenanthrene (PHE, a representative of PAHs, via active process was investigated using intact wheat (Triticum acstivnm L. seedlings in a series of hydroponic experiments. The time course for PHE uptake into wheat roots grown in Hoagland solution containing 5.62 μM PHE for 36 h could be separated into two periods: a fast uptake process during the initial 2 h and a slow uptake component thereafter. Concentration-dependent PHE uptake was characterized by a smooth, saturable curve with an apparent Km of 23.7 μM and a Vmax of 208 nmol g-1 fresh weight h-1, suggesting a carrier-mediated uptake system. Competition between PHE and naphthalene for their uptake by the roots further supported the carrier-mediated uptake system. Low temperature and 2,4-dinitrophenol (DNP could inhibit PHE uptake equally, indicating that metabolism plays a role in PHE uptake. The inhibitions by low temperature and DNP were strengthened with increasing concentration of PHE in external solution within PHE water solubility (7.3 μM. The contribution of active uptake to total absorption was almost 40

  13. Effect of bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread.

    Science.gov (United States)

    Abdualrahman, Mohammed A Y; Ali, Ali O; Elkhalifa, Elamin A; Sulieman, Abdelmoneim E

    2012-09-01

    Bambara groundnut (Vigna subterrenea (L) Verdc) is a major source of vegetable protein in sub-Saharan Africa. And the aim of this study was to enhance the nutritional value of wheat bread through the addition of bambara groundnut flour to wheat four. For this, bambara groundnut seeds were soaked in tap water, manually decorticated, sun dried and milled into fine flour. Proximate analysis of flours of de-hulled bambara groundnut and wheat were conducted. Flour of de-hulled bambara groundnut was used for bread supplementation in ratios of 5, 10 and 15%. Rheological properties of the control flour and wheat flour supplemented with 10% of de-hulled bambara groundnut flour were conducted. The total area and dough development time increased. However, water absorption, stability and extensibility respectively decreased, from 71.3; 8.5; 190 in the control flour to 71.0; 5.5; 180 in the 10% supplemented flour. The increases in the resistance to extension and proportional number from 260 to 280 and 1.37 to 1.56, respectively resulted in stiff dough. The most important effect of wheat bread supplementation was the improvement of protein quantity from 13.74 +/- 0.02% for the control bread to 15.49 +/- 0.02, 17.00 +/- 0.05 and 18.98 +/- 0.02% for the 5, 10 and 15% blending ratios, respectively. The in-vitro protein digestibility progressively increased from 84.33 +/- 0.03 in the control bread to 85.42 +/- 0.04, 86.57 +/- 0.04 and 87.64 +/- 0.03 in breads containing 5, 10 and 15% bambara groundnut flour. The sensory attributes of different types of bread showed that, a significant difference was observed in texture, colour and overall acceptability. However, the panelists gave higher score for 10% de-hulled bambara groundnut flour bread than bread made from other blends. The loaf weights, loaf volume and specific volume increased. However, while the loaf weight increased with addition of 15% de-hulled bambara groundnut flour, both of loaf volume and specific volume decreased

  14. Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts antiinflammatory effects ex vivo.

    Science.gov (United States)

    Mateo Anson, Nuria; Aura, Anna-Marja; Selinheimo, Emilia; Mattila, Ismo; Poutanen, Kaisa; van den Berg, Robin; Havenaar, Robert; Bast, Aalt; Haenen, Guido R M M

    2011-01-01

    Whole grain consumption has been linked to a lower risk of metabolic syndrome, which is normally associated with a low-grade chronic inflammation. The benefits of whole grain are in part related to the inclusion of the bran, rich in phenolic acids and fiber. However, the phenols are poorly bioaccessible from the cereal matrix. The aim of the present study was to investigate the effect of bioprocessing of the bran in whole wheat bread on the bioavailability of phenolic acids, the postprandial plasma antioxidant capacity, and ex vivo antiinflammatory properties. After consumption of a low phenolic acid diet for 3 d and overnight fasting, 8 healthy men consumed 300 g of whole wheat bread containing native bran (control bread) or bioprocessed bran (bioprocessed bread) in a cross-over design. Urine and blood samples were collected for 24 h to analyze the phenolic acids and metabolites. Trolox equivalent antioxidant capacity was measured in plasma. Cytokines were measured in blood after ex vivo stimulation with LPS. The bioavailabilities of ferulic acid, vanillic acid, sinapic acid, and 3,4-dimethoxybenzoic acid from the bioprocessed bread were 2- to 3-fold those from the control bread. Phenylpropionic acid and 3-hydroxyphenylpropionic acid were the main colonic metabolites of the nonbioaccessible phenols. The ratios of pro-:antiinflammatory cytokines were significantly lower in LPS-stimulated blood after the consumption of the bioprocessed bread. In conclusion, bioprocessing can remarkably increase the bioavailability of phenolic acids and their circulating metabolites, compounds which have immunomodulatory effects ex vivo.

  15. Characterization of reduced height mutant of emmer wheat var. NP200 (Triticum dicoccum)

    International Nuclear Information System (INIS)

    Suman, Sud; Nayeem, K.A.; Bhagwat, S.G.

    2006-01-01

    Full text: Emmer wheat commonly known as Khapli is cultivated on limited area in Tamil Nadu, Andhra Pradesh, Karnataka, Maharashtra and Gujarat. Although cultivation of emmer wheat is confirmed to a small area, improvement work in this species is gaining importance because of its potential for diabetic patients and high dietary fibre in comparison to durum and bread wheats. Emmer wheat cultivar NP200 is a selection from local wheats of Andhra Pradesh. The cultivar NP200 is tall and is prone to lodging leading to yield loss. Therefore, systematic effort to improve cultivar NP200 is needed with the objective to reduce height and introduce lodging tolerance and to improve harvest index. The cultivar NP200 was irradiated with γ-rays. A reduced height mutant with vigorous growth and high tillering was found in M2 population. The mutant was designated as HW1095. The progeny of mutant in M3 showed 35.7 percent reduction in height as compared to parent. The HW1095 mutant was subjected to gibberellic acid treatment at seedling stage and was found to be insensitive to gibberellic acid. An allele specific marker for major dwarfing gene Rht B1b was used to check the status of dwarfing gene in semi dwarf emmer (DDK1009, DDK1025, HW5013, HW5301 and MACS2961) and tall emmer (Np200 and NP201), semi dwarf durums (HD4502, HD4530, MACS2846) along with dwarf mutant (HW1095). The validity of primer in semi dwarf durums and emmer for Rht B 1b gene was found to be perfect. The parent variety NP200 showed presence of wild type allele (Rht B1a) with the primer pair BF-WR1. All semi dwarf emmer showed a band of 237 bp with primer pair BF-MR1. However, mutant (HW1095) showed absence of amplification for both Rht B1a and Rht B1b alleles with respective primer pairs. The results indicated that the reduced height mutant carried a mutation different than from the existing allele (Rht B1b)

  16. EVALUATION OF QUALITY INDICATORS RELATED TO QUALITY BREAD WHEAT PROMISING LINES

    Directory of Open Access Journals (Sweden)

    Watson Munyanyi

    2014-01-01

    Full Text Available The bread waste is one of the important socio-economic's issues country now, the urgent need is feeling to improve the wheat quality. Therefore, using the methods of farming and breeding is necessary to improve the quality of this strategic product. As a result, tests of quality's traits in wheat promising lines in Isfahan climate took place. In this study, the choice 17 advanced lines of compare the performances,s experiments, an experiment was conducted for two consecutive cropping (2011-2012 at cultural experiment and research centre in Isfahan located in Kabutar Abad region. Randomized complete block designs with 3 replications were compared with Spring variety (for control. Traits including: 1000 grain weight, hectolitre weight, protein content, Zeleny sedimentation rate, bread volume, grain moisture content, grain hardness, water absorption, falling number, percentage of dry gluten, gluten index, sedimentation rates were SDS.The results of the combined analysis of variance qualitative characteristics,s for two consecutive cropping showed that treatments with compare together and control variety had significant influence in 1% probability.Correlation coefficients of two years showed that the compound test significant positive correlation within grain hardness index and protein content, wet gluten and dry deposition rates of SDS. Also, significant positive correlation with the percentage of protein content of dry gluten. In view of the high correlation with protein content of dry gluten (quantity. However, grain hardness and relatively high correlation with SDS sedimentation as an important measure of protein quality. Therefore, the test results of dry gluten grains can be tough to choose in order to improve the quality of wheat bread may be used.

  17. Comparison of Grain Yield and Some Characteristics of Hulled, Durum and Bread Wheat Genotypes Varieties

    Directory of Open Access Journals (Sweden)

    Bekir Atar

    2017-02-01

    Full Text Available In spite of the low grain yield they produce, the hulled wheat have become even more important in recent years because of their resistance to negative environmental conditions and healthy nutritional content. The research was carry out in order to comparison the yield and yield characteristics of durum (Kiziltan-91 and C-1252, hulled (Einkorn and Emmer and bread wheat (Tir varieties in Isparta ecological conditions in 2013-14 and 2014-15 vegetation periods. In both years, the highest grain yield was obtained in Kiziltan-91 variety (3992 and 3758 kg ha-1 respectively. The grain yield of hulled wheats in the first year (Einkorn 1269 kg ha-1, Emmer 2125 kg ha-1 was around Turkey averages. However, grain yield decreased of commercial wheat varieties due to the negative effect of high amount of rainfall in June in the second year, but considerably increased in (Einkorn 2150 kg ha-1, Emmer 2533 kg ha-1. N uptake was found to be lower in the than durum wheats. In terms of grain protein content, the highest values were obtained in Emmer variety (16.4%-15.3%.

  18. Induced mutations in Iraqi bread wheat cv. Saber Beg

    Energy Technology Data Exchange (ETDEWEB)

    Ibrahim, I F; Haidar, H O [Department of Plant Protection, Faculty of Agriculture and Biology, NRC and Agriculture Research Station, Telafor (Iraq)

    1989-07-01

    ''Saber Beg'', is a local wheat cultivar important in the semi-arid zone of Iraq where the rainfall is less than 450 mm per year. This cultivar has a good baking quality, but is of low productivity, high susceptibility to common bunt (Tilletia spp.) and to leaf rust (Puccinia recondita Rob. ex Desm.), but only in the rainy season. A mutation breeding programme using gamma irradiation has been started in 1978 to improve this cultivar. Seeds of all main tillers from M{sub 1} plants were harvested and artificially inoculated with teliospores of Tilletia spp. All the seeds from healthy M{sub 2} plants were inoculated again and sown in the same area. Out of 22920 M{sub 3} plants, 244 resistant ones were selected. During subsequent screening for 4 generations, however, only 3 mutants were confirmed.

  19. Induced mutations in Iraqi bread wheat cv. Saber Beg

    International Nuclear Information System (INIS)

    Ibrahim, I.F.; Haidar, H.O.

    1989-01-01

    ''Saber Beg'', is a local wheat cultivar important in the semi-arid zone of Iraq where the rainfall is less than 450 mm per year. This cultivar has a good baking quality, but is of low productivity, high susceptibility to common bunt (Tilletia spp.) and to leaf rust (Puccinia recondita Rob. ex Desm.), but only in the rainy season. A mutation breeding programme using gamma irradiation has been started in 1978 to improve this cultivar. Seeds of all main tillers from M 1 plants were harvested and artificially inoculated with teliospores of Tilletia spp. All the seeds from healthy M 2 plants were inoculated again and sown in the same area. Out of 22920 M 3 plants, 244 resistant ones were selected. During subsequent screening for 4 generations, however, only 3 mutants were confirmed

  20. Hard Winter Wheat and Flour Properties in Relation to Breadmaking Quality of Straight-dough Bread: Flour Particle Size and Bread Crumb Grain

    Institute of Scientific and Technical Information of China (English)

    S H Park; O K Chung; P A Seib

    2006-01-01

    Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein contents, starch damage,swelling power, pasting characteristics, and flour particle size distribution; dough properties determined by a mixograph; and breadmaking properties for pup loaves (100g flour). Only two parameters, the protein content of wheat and the granulation of flour, showed significant correlations with bread crumb grain scores. Protein content of wheat ranging 12.9%~ 14.5% determined by an NIR method showed a weak inverse relationship (r =-0.61, p < 0.05) with bread crumb grain score. Flour particle size distribution measured by both Alpine Air Jet Sieve and NIR methods revealed that the weight wt % of particles less than 38μ m in size and representing 9.6%~ 19.3% of the flour weights was correlated positively (r =0.78, p < 0.01) with crumb grain score, whereas wt % of flour particles larger than 125μm had an inverse relationship (r =-0.60, p<0.05) with crumb grain score.

  1. Effect of Silicon application on Morpho-physiological Characteristics, Grain Yield and Nutrient Content of Bread Wheat under Water Stress Conditions

    Directory of Open Access Journals (Sweden)

    A. Karmollachaab

    2015-03-01

    Full Text Available In order to investigate the effect of silicon application on some physiological characteristics, yield and yield components, and grain mineral contents of bread wheat (Triticum aestivum under water stress condition, an experiment was conducted in Ramin Agriculture and Natural Resources University, Khuzestan, in 2012. The experiment was arranged in split-plots design in RCBD (Completely Randomized Blocks Design with three replications. Treatments consisted of drought stress (irrigation after 25, 50 and 75% depletion of Available Water Content in main plots and silicon (0, 10, 20 and 30 Kg Si ha-1 arranged in sub-plots. Results showed that the effect of drought stress was significant on most traits and led to the increase of electrolyte leakage (EL, cuticular wax, leaf and grain silicon content and grain nitrogen content. But drought led to negative impacts on grain yield and its components, and leaf potassium content, i.e. moderate and severe stresses reduced yield by 17% and 38% compared to control, respectively. Effect of silicon application was significant on all traits except for spike per square meter. Silicon had the greatest impact on EL and led to 35% decrease in this trait. Also, silicon led to increase in leaf and grain silicon contents and grain K content and grain yield and yield components, when applied at 30 kg ha-1. Generally, application of 30 kg ha-1 of silicon led to 6 and 14% increases of grain yield at the presence of moderate and severe drought stresses, respectively. Thus, given the abundance of silicon it can be used as an ameliorating element for planting bread wheat in drought-prone conditions.

  2. Calidad panadera de nuevos genotipos de trigo pan Bread-making quality of new genotypes of bread wheat

    Directory of Open Access Journals (Sweden)

    M. E. Dubois

    2006-12-01

    Full Text Available Se evaluó la calidad panadera de los dos mejores genotipos de trigo pan obtenidos por selección recurrente por rendimiento (C1-00-83 y C3-00-42 y seis cultivares comerciales, cultivados en la región semiárida central argentina. Se utilizó un diseño de bloques completamente aleatorizado con cuatro repeticiones. Se determinó peso hectolítrico, peso de mil semillas, contenido proteico, rendimiento en harina, gluten húmedo, parámetros alveográficos y panificación experimental. Las variables de calidad del genotipo C3-00-42 corresponden a un trigo de gran fuerza, muy tenaz, alta absorción de agua y buen volumen de pan, por consiguiente puede usarse como corrector de harinas débiles o para elaboraciones que requieran trigos fuertes. El genotipo C1-00-83 presentó los mejores valores de proteína, gluten y volumen del pan de todos los analizados, conjuntamente con un alto rendimiento en harina y gluten muy fuerte y bastante equilibrado. Los dos nuevos genotipos presentan excelentes características panaderas y ofrecen calidades industriales diferenciales.The bread- making quality of the two best genotypes of bread wheat obtained by recurrent selection by yield (C1-00-83 and C3-00-42 vs. six commercial cultivars from the Argentine central semiarid region were evaluated. A completely randomized block design with 4 repetitions was utilized. The parameters measured were: test weight, thousand kernel weight, grain proteins, yield flour, gluten test, alveograph parameters and baking test. The quality parameters of the C3-00-42 genotype corresponded to very tenacious strong gluten, with high water absorption and which produces good loaf volume. Therefore, it can be used to compensate weaker flours or to manufacture products that require strong wheat. The C1-00-83 genotype presented high yield in flour, very strong and almost balanced gluten and the best values in protein content, gluten and loaf volume of all those Trianalyzed. The two new

  3. Induction of mutants in durum wheat (triticum durum desf cv. samra) using gamma irradiation

    International Nuclear Information System (INIS)

    Albokari, M.

    2014-01-01

    A mutation breeding program was initiated in 2008 emphasizing the main constraints for sustainable production of durum wheat in Saudi Arabia. The aim of the program was to develop moderate or high yielding semi-dwarf/lodging tolerant, early maturing mutants with drought and disease tolerance from a local durum wheat cultivar (Triticum durum Desf. cv. Samra) which has the main defects of longer crop duration, lodging habit and low grain yield. Dry seeds of Samra were subjected to 150 and 200Gy doses of gamma irradiation and each treatment consisted of 2500 seeds. Irradiated seeds were grown as M1 population along with parental variety as control at Almuzahmiah Research Station of Riyadh, Saudi Arabia. Decrease in germination (%) and survival rate (%) of plants was observed. A wide variation in days to flowering and plant height was found in the M1 populations. Three seeds from each spike per plant of M1 plants were collected, bulked dose wise and grown separately as M2 in 2009 growing season. From these M2, 17 desirable putative mutant plants which varied significantly with the mother were visually selected. These putative mutants were found to be semi-dwarf and early maturing in nature with other improved agronomic traits including lodging reaction and grain yield. The selected plants, when grown in progeny lines as M3 in 2010, more or less maintained their superiority over the mother for many traits. Most of the mutant lines showed homogeneity for most of characters studied. Eleven of these 17 lines were found to be promising in respect of days to flower, plant height (for semi-dwarf) and other traits including grain yield. (author)

  4. Grain subproteome responses to nitrogen and sulfur supply in diploid wheat Triticum monococcum ssp. monococcum.

    Science.gov (United States)

    Bonnot, Titouan; Bancel, Emmanuelle; Alvarez, David; Davanture, Marlène; Boudet, Julie; Pailloux, Marie; Zivy, Michel; Ravel, Catherine; Martre, Pierre

    2017-09-01

    Wheat grain storage proteins (GSPs) make up most of the protein content of grain and determine flour end-use value. The synthesis and accumulation of GSPs depend highly on nitrogen (N) and sulfur (S) availability and it is important to understand the underlying control mechanisms. Here we studied how the einkorn (Triticum monococcum ssp. monococcum) grain proteome responds to different amounts of N and S supply during grain development. GSP composition at grain maturity was clearly impacted by nutrition treatments, due to early changes in the rate of GSP accumulation during grain filling. Large-scale analysis of the nuclear and albumin-globulin subproteomes during this key developmental phase revealed that the abundance of 203 proteins was significantly modified by the nutrition treatments. Our results showed that the grain proteome was highly affected by perturbation in the N:S balance. S supply strongly increased the rate of accumulation of S-rich α/β-gliadin and γ-gliadin, and the abundance of several other proteins involved in glutathione metabolism. Post-anthesis N supply resulted in the activation of amino acid metabolism at the expense of carbohydrate metabolism and the activation of transport processes including nucleocytoplasmic transit. Protein accumulation networks were analyzed. Several central actors in the response were identified whose variation in abundance was related to variation in the amounts of many other proteins and are thus potentially important for GSP accumulation. This detailed analysis of grain subproteomes provides information on how wheat GSP composition can possibly be controlled in low-level fertilization condition. © 2017 The Authors The Plant Journal © 2017 John Wiley & Sons Ltd.

  5. Multisurface modeling of Ni bioavailability to wheat (Triticum aestivum L.) in various soils.

    Science.gov (United States)

    Zhao, Xiaopeng; Jiang, Yang; Gu, Xueyuan; Gu, Cheng; Taylor, J Anita; Evans, Les J

    2018-07-01

    Continual efforts have been made to determine a simple and universal method of estimating heavy metal phytoavailability in terrestrial systems. In the present study, a mechanism-based multi-surface model (MSM) was developed to predict the partition of Ni(II) in soil-solution phases and its bioaccumulation in wheat (Triticum aestivum L.) in 19 Chinese soils with a wide range of soil properties. MSM successfully predicted the Ni(II) dissolution in 0.01 M CaCl 2 extracting solution (R 2  = 0.875). The two-site model for clay fraction improved the prediction, particularly for alkaline soils, because of the additional consideration of edge sites. More crucially, the calculated dissolved Ni(II) was highly correlated with the metal accumulation in wheat (R 2  = 0.820 for roots and 0.817 for shoots). The correlation coefficients for the MSM and various chemical extraction methods have the following order: soil pore water > MSM ≈ diffuse gradient technique (DGT) > soil total Ni > 0.43 M HNO 3  > 0.01 M CaCl 2 . The results suggested that the dissolved Ni(II) calculated using MSM can serve as an effective indicator of the bioavailability of Ni(II) in various soils; hence, MSM can be used as an supplement for metal risk prediction and assessment besides chemical extraction techniques. Copyright © 2018 Elsevier Ltd. All rights reserved.

  6. The Relationship between Black Point and Fungi Species and Effects of Black Point on Seed Germination Properties in Bread Wheat

    OpenAIRE

    TOKLU, Faruk; AKGÜL, Davut Soner; BİÇİCİ, Mehmet; KARAKÖY, Tolga

    2014-01-01

    This study was undertaken to investigate the relationship between some fungi species and black point incidence and the effect of black point on seed weight, germination percentage, seedling emergence, seedling establishment, number of embryonic roots, and coleoptile length under field conditions in bread wheat. In this research, black-pointed and black point-free kernel samples of 5 bread wheat cultivars, namely Ceyhan-99, Doğankent-1, Yüreğir-89, Seyhan-95, and Adana-99 - commonly grown unde...

  7. Quantitative aspects of the metabolism of lignans in pigs fed fibre-enriched rye and wheat bread

    DEFF Research Database (Denmark)

    Lærke, Helle N; Mortensen, Marianne A; Hedemann, Mette S

    2009-01-01

    A diet rich in lignans has been suggested to be protective against a range of chronic diseases. The distribution and metabolic fate of lignans is, however, very poorly understood. We fed high-fibre wheat breads low in lignans (n 8) or high-fibre rye breads (n 9) rich in plant lignans to pigs for ......, liver, breast and brain at a much higher level with rye than with wheat, but only in the form of enterolactone. The importance and implications of systemic exposure to plant lignans remain to be elucidated....

  8. Uptake, localization, and speciation of cobalt in Triticum aestivum L. (wheat) and Lycopersicon esculentum M. (tomato).

    Science.gov (United States)

    Collins, Richard N; Bakkaus, Estelle; Carrière, Marie; Khodja, Hicham; Proux, Olivier; Morel, Jean-Louis; Gouget, Barbara

    2010-04-15

    The root-to-shoot transfer, localization, and chemical speciation of Co were investigated in a monocotyledon (Triticum aestivum L., wheat) and a dicotyledon (Lycopersicon esculentum M., tomato) plant species grown in nutrient solution at low (5 muM) and high (20 muM) Co(II) concentrations. Cobalt was measured in the roots and shoots by inductively coupled plasma-mass spectrometry. X-ray absorption spectroscopy measurements were used to identify the chemical structure of Co within the plants and Co distribution in the leaves was determined by micro-PIXE (particle induced X-ray emission). Although the root-to-shoot transport was higher for tomato plants exposed to excess Co, both plants appeared as excluders. The oxidation state of Co(II) was not transformed by either plant in the roots or shoots and Co appeared to be present as Co(II) in a complex with carboxylate containing organic acids. Cobalt was also essentially located in the vascular system of both plant species indicating that neither responded to Co toxicity via sequestration in epidermal or trichome tissues as has been observed for other metals in metal hyperaccumulating plants.

  9. Molecular markers validation to drought resistance in wheat meal (Triticum aestivum L. under greenhouse conditions

    Directory of Open Access Journals (Sweden)

    Gabriel Julio

    2013-08-01

    Full Text Available With the aim to study the genetic resistance to drought and validate molecular markers co-localized with genes/QTLs for this factor, 16 varieties were evaluated as well as advanced lines of wheat meal (Triticum aestivum in two stages of crop development. Physiological parameters were considered: amount of chlorophyll (clo, wilting or severity degree (SEV and recovery (reco, morphological parameters: foliage dry matter (FDM and root dry matter (RDM, the integrated resistance mechanisms: water use efficiency (WUE, other parameters: number of grains (Ngrain and grain weight (Wgrain, biochemical parameters: Catalaza (CAT, Ascorbate Peroxidase (APX and Guaiacol Peroxidase (POX and three microsatellite markers (Xwmc603, Xwmc596, Xwmc9. Results showed significant differences for MSR and Ngrain. It was observed that Anzaldo, ERR2V.L-20, EARII2V.L-5, EARIZV.L-11, ERR2V.L-11 and EE2V.L-19 were the most resistant to drough water stress. There was a highly significant negative correlation between the MSR and Ngrain. All other variables showed low and non-significant correlations. In biochemical analyzes, the Anzaldo variety showed an increased enzymatic activity compared to controls in all cases (CAT-APX and POX, being the most resistant to water stress by drought. Finally, it was found that SSR markers (Xwmc596 and Xwmc9 are co-located with the gene / QTL of drought resistance and can be used for marker-assisted selection.

  10. Evolutionary agroecology: individual fitness and population yield in wheat (Triticum aestivum).

    Science.gov (United States)

    Weiner, Jacob; Du, Yan-Lei; Zhang, Cong; Qin, Xiao-Liang; Li, Feng-Min

    2017-09-01

    Although the importance of group selection in nature is highly controversial, several researchers have argued that plant breeding for agriculture should be based on group selection, because the goal in agriculture is to optimize population production, not individual fitness. A core hypothesis behind this claim is that crop genotypes with the highest individual fitness in a mixture of genotypes will not produce the highest population yield, because fitness is often increased by "selfish" behaviors, which reduce population performance. We tested this hypothesis by growing 35 cultivars of spring wheat (Triticum aestivum L.) in mixtures and monocultures, and analyzing the relationship between population yield in monoculture and individual yield in mixture. The relationship was unimodal, as predicted. The highest-yielding populations were from cultivars that had intermediate fitness, and these produced, on average, 35% higher yields than cultivars with the highest fitness. It is unlikely that plant breeding or genetic engineering can improve traits that natural selection has been optimizing for millions of years, but there is unutilized potential in traits that increase crop yield by decreasing individual fitness. © 2017 by the Ecological Society of America.

  11. Competition increases sensitivity of wheat (Triticum aestivum) to biotic plant-soil feedback.

    Science.gov (United States)

    Hol, W H Gera; de Boer, Wietse; ten Hooven, Freddy; van der Putten, Wim H

    2013-01-01

    Plant-soil feedback (PSF) and plant competition play an important role in structuring vegetation composition, but their interaction remains unclear. Recent studies suggest that competing plants could dilute pathogenic effects, whereas the standing view is that competition may increase the sensitivity of the focal plant to PSF. In agro-ecosystems each of these two options would yield contrasting outcomes: reduced versus enhanced effects of weeds on crop biomass production. To test the effect of competition on sensitivity to PSF, we grew Triticum aestivum (Common wheat) with and without competition from a weed community composed of Vicia villosa, Chenopodium album and Myosotis arvensis. Plants were grown in sterilized soil, with or without living field inoculum from 4 farms in the UK. In the conditioning phase, field inocula had both positive and negative effects on T. aestivum shoot biomass, depending on farm. In the feedback phase the differences between shoot biomass in T. aestivum monoculture on non-inoculated and inoculated soils had mostly disappeared. However, T. aestivum plants growing in mixtures in the feedback phase were larger on non-inoculated soil than on inoculated soil. Hence, T. aestivum was more sensitive to competition when the field soil biota was present. This was supported by the statistically significant negative correlation between shoot biomass of weeds and T. aestivum, which was absent on sterilized soil. In conclusion, competition in cereal crop-weed systems appears to increase cereal crop sensitivity to soil biota.

  12. The physical map of wheat chromosome 1BS provides insights into its gene space organization and evolution

    Czech Academy of Sciences Publication Activity Database

    Raats, D.; Frenkel, Z.; Krugman, T.; Šimková, Hana; Paux, E.; Doležel, Jaroslav; Feuillet, C.; Korol, A.; Fahima, T.

    2013-01-01

    Roč. 14, č. 12 (2013) ISSN 1465-6906 Institutional research plan: CEZ:AV0Z50380511 Keywords : TRITICUM-AESTIVUM L. * HEXAPLOID WHEAT * BREAD WHEAT Subject RIV: EB - Genetics ; Molecular Biology Impact factor: 10.465, year: 2013

  13. Alpha-gliadin genes from the A, B, and D genomes of wheat contain different sets of celiac disease epitopes

    NARCIS (Netherlands)

    Herpen, van T.W.J.M.; Goryunova-Svetlana, V.; Schoot, van der J.; Mitreva, M.; Salentijn, E.M.J.; Vorst, O.F.J.; Schenk, M.F.; Veelen, van P.; Koning, de F.; Soest, van L.J.M.; Vosman, B.J.; Bosch, H.J.; Gilissen, L.J.W.J.; Smulders, M.J.M.

    2006-01-01

    Background - Bread wheat (Triticum aestivum) is an important staple food. However, wheat gluten proteins cause celiac disease (CD) in 0.5 to 1% of the general population. Among these proteins, the a-gliadins contain several peptides that are associated to the disease. Results - We obtained 230

  14. Effects of nitrogen and irrigation on gluten protein composition and their relationship to yellow berry disorder in wheat (triticum aestivum)

    International Nuclear Information System (INIS)

    Wong, B.R.; Felix, F.R.; Chavez, T

    2014-01-01

    In Mexico and the rest of the world, the presence of yellow berry (YB) in wheat grains (Triticum aestivum) has been related with poor quality, this defect is associated with low protein content in the grains. However, the quality of the wheat depends not only on the protein content, but also on the composition of the gluten proteins. The effect of the various agronomic factors on the composition of wheat gluten has been a subject of study worldwide. However, in Mexico, wheat quality still remains an issue, as there is a lack of knowledge regarding the optimal agronomic conditions to produce wheat with good-quality gluten. For this reason, the effects of nitrogen (N) rates and irrigations on the amount of gliadin subclasses, glutenin subunits (two main groups) and grain protein content as well as the relation of these proteins to the YB content in wheat grains were investigated. The experiment was conducted on arable farmland in the Valley of Empalme, Sonora, Mexico (27 degree 58' N, 110 degree 49' W; 10 m altitude), during the fall-winter period of 2009-2010. Tarachi, the hard wheat cultivar studied, was selected for its relative susceptibility to the presence of elevated YB content in mature wheat kernels. Three levels of N (75, 150 or 250 kg ha-1) and three levels of irrigation (1, 2 or 3 auxiliary irrigations) were studied. Using a N rate of 150 kg ha-1 with 3 auxiliary irrigations, wheat with good-quality gluten was obtained. The results suggest that the YB disorder is primarily related to the amount of protein in the wheat grain. (author)

  15. Genetic Diversity and Population Structure of Tetraploid Wheats (Triticum turgidum L. Estimated by SSR, DArT and Pedigree Data.

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    Giovanni Laidò

    Full Text Available Levels of genetic diversity and population genetic structure of a collection of 230 accessions of seven tetraploid Triticum turgidum L. subspecies were investigated using six morphological, nine seed storage protein loci, 26 SSRs and 970 DArT markers. The genetic diversity of the morphological traits and seed storage proteins was always lower in the durum wheat compared to the wild and domesticated emmer. Using Bayesian clustering (K = 2, both of the sets of molecular markers distinguished the durum wheat cultivars from the other tetraploid subspecies, and two distinct subgroups were detected within the durum wheat subspecies, which is in agreement with their origin and year of release. The genetic diversity of morphological traits and seed storage proteins was always lower in the improved durum cultivars registered after 1990, than in the intermediate and older ones. This marked effect on diversity was not observed for molecular markers, where there was only a weak reduction. At K >2, the SSR markers showed a greater degree of resolution than for DArT, with their identification of a greater number of groups within each subspecies. Analysis of DArT marker differentiation between the wheat subspecies indicated outlier loci that are potentially linked to genes controlling some important agronomic traits. Among the 211 loci identified under selection, 109 markers were recently mapped, and some of these markers were clustered into specific regions on chromosome arms 2BL, 3BS and 4AL, where several genes/quantitative trait loci (QTLs are involved in the domestication of tetraploid wheats, such as the tenacious glumes (Tg and brittle rachis (Br characteristics. On the basis of these results, it can be assumed that the population structure of the tetraploid wheat collection partially reflects the evolutionary history of Triticum turgidum L. subspecies and the genetic potential of landraces and wild accessions for the detection of unexplored alleles.

  16. Seed priming and transgenerational drought memory improves tolerance against salt stress in bread wheat.

    Science.gov (United States)

    Tabassum, Tahira; Farooq, Muhammad; Ahmad, Riaz; Zohaib, Ali; Wahid, Abdul

    2017-09-01

    This study was conducted to evaluate the potential of seed priming following terminal drought on tolerance against salt stress in bread wheat. Drought was imposed in field sown wheat at reproductive stage (BBCH growth stage 49) and was maintained till physiological maturity (BBCH growth stage 83). Seeds of bread wheat, collected from crop raised under terminal drought and/or well-watered conditions, were subjected to hydropriming and osmopriming (with 1.5% CaCl 2 ) and were sown in soil-filled pots. After stand establishment, salt stress treatments viz. 10 mM NaCl (control) and 100 mM NaCl were imposed. Seed from terminal drought stressed source had less fat (5%), and more fibers (11%), proteins (22%) and total soluble phenolics (514%) than well-watered seed source. Salt stress reduced the plant growth, perturbed water relations and decreased yield. However, an increase in osmolytes accumulation (4-18%), malondialdehyde (MDA) (27-35%) and tissue Na + contents (149-332%) was observed under salt stress. The seeds collected from drought stressed crop had better tolerance against salt stress as indicated by better yield (28%), improved water relations (3-18%), osmolytes accumulation (21-33%), and less MDA (8%) and Na contents (35%) than progeny of well-watered crop. Seed priming, osmopriming in particular, further improved the tolerance against salt stress through improvement in leaf area, water relations, leaf proline, glycine betaine and grain yield while lowering MDA and Na + contents. In conclusion, changed seed composition during terminal drought and seed priming improved the salt tolerance in wheat by modulating the water relations, osmolytes accumulation and lipid peroxidation. Copyright © 2017 Elsevier Masson SAS. All rights reserved.

  17. BREAD CRUMBS TEXTURE OF SPELT

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    Joanna Korczyk – Szabó

    2014-02-01

    Full Text Available Texture analysis is an objective physical examination of baked products and gives direct information on the product quality, oppositely to dough rheology tests what inform on the baking suitability of the flour, as raw material. Evaluation of the mechanical properties of bread crumb is important not only for quality assurance in the bakeries, but also for assessing the effects of changes in dough ingredients and processing condition and also for describing the changes in bread crumb during storage. Crumb cellular structure is an important quality criterion used in commercial baking and research laboratories to judge bread quality alongside taste, crumb colour and crumb physical texture. In the framework of our research during the years 2010 – 2011 were analyzed selected indicators of bread crumb for texture quality of three Triticum spelta L. cultivars – Altgold, Rubiota and Ostro grown in an ecological system. The bread texture quality was evaluated on texture analyzer TA.XT Plus (Stable Micro Systems, Surrey, UK, following the AACC (74-09 standard and expressed as crumb firmness (N, stiffness (N.mm-1 and relative elasticity (%. Our research proved that all selected indicators were significantly influenced by the year of growing and variety. The most soft bread was achieved in Rubiota, whereas bread crumb samples from Altgold and Ostro were the most firm and stiff. Correlation analysis showed strong negative correlation between relative elasticity and bread crumb firmness as well as bread stiffness (-0.65++, -0.66++. The spelt wheat bread crumb texture need further investigation as it can be a reliable quality parameter.

  18. Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques

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    Małgorzata Tańska

    2016-01-01

    Full Text Available This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the dough at 0, 0.5, 1.0 and 1.5 % of the flour mass. The following bread properties were examined in the study: yield and volume of the loaf, moisture content, crumb firmness and porosity, and organoleptic properties. Reducing the mass fraction of added sodium chloride was not found to have considerable effect on bread yield, whereas it had a significant and variable effect on the loaf volume, and crumb firmness and porosity. Organoleptic assessment showed diverse effects of sodium chloride addition on sensory properties of bread, depending on the type of bread and the dough preparation method. Reduced mass fractions of sodium chloride changed the organoleptic properties of bread made with yeast and with starter sourdough to a greater extent than of bread prepared with natural sourdough.

  19. Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques

    Science.gov (United States)

    Tańska, Małgorzata; Rotkiewicz, Daniela; Piętak, Andrzej

    2016-01-01

    Summary This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the dough at 0, 0.5, 1.0 and 1.5% of the flour mass. The following bread properties were examined in the study: yield and volume of the loaf, moisture content, crumb firmness and porosity, and organoleptic properties. Reducing the mass fraction of added sodium chloride was not found to have considerable effect on bread yield, whereas it had a significant and variable effect on the loaf volume, and crumb firmness and porosity. Organoleptic assessment showed diverse effects of sodium chloride addition on sensory properties of bread, depending on the type of bread and the dough preparation method. Reduced mass fractions of sodium chloride changed the organoleptic properties of bread made with yeast and with starter sourdough to a greater extent than of bread prepared with natural sourdough. PMID:27904407

  20. Monitoring the staling of wheat bread using 2D MIR-NIR correlation spectroscopy

    DEFF Research Database (Denmark)

    Ringsted, Tine; Siesler, Heinz Wilhelm; Engelsen, Søren Balling

    2017-01-01

    Staling of bread is a major source of food waste and efficient monitoring of it can help the food industry in the development of anti-staling recipes. While the staling fingerprint in the mid-infrared region is fairly well established this paper set out to find the most informative parts...... of the near-infrared spectra with respect to staling. For this purpose, two-dimensional correlation spectroscopy on near- and mid-infrared spectra of wheat bread crumb during aging was employed for the first time. The important mid-infrared absorption band at 1047 cm−1 related to amylopectin retrogradation...... was found to correlate positively with increased bread hardness and to co-vary with the near-infrared band at 910 nm in the short wavelength region (r2 = 0.88 to hardness), the near-infrared band at 1688 nm in the 1. overtone region (r2 = 0.97 to hardness) and to the near-infrared band in the long...

  1. Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men

    DEFF Research Database (Denmark)

    Eelderink, Coby; Noort, Martijn W J; Sozer, Nesli

    2017-01-01

    PURPOSE: Underlying mechanisms of the beneficial health effects of low glycemic index starchy foods are not fully elucidated yet. We varied the wheat particle size to obtain fiber-rich breads with a high and low glycemic response and investigated the differences in postprandial glucose kinetics...... and metabolic response after their consumption. METHODS: Ten healthy male volunteers participated in a randomized, crossover study, consuming (13)C-enriched breads with different structures; a control bread (CB) made from wheat flour combined with wheat bran, and a kernel bread (KB) where 85 % of flour...... in a difference in glucose response and kinetics, but in a pronounced difference in GLP-1 response. Thus, changing the processing conditions of wheat for baking bread can influence the metabolic response beyond glycemia and may therefore influence health....

  2. Investigation of The Relationship Between Grain Yield with Physiological Parameters in Some Bread Wheat Varieties

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    Mehmet KARAMAN

    2015-08-01

    Full Text Available This study was conducted to analyze the relationships between grain yield with physiological parameters in some bread wheat varieties. For this purpose, ten bread wheat genotypes were grown in randomized complete block design with 3 replications under rainfall conditions in the experimental field of GAP International Agricultural Research and Training Center during the 2012-2013 growing season. The most high yielding varieties in this study, Pehlivan, Kate A-1, Cemre and Anapo, were observed as standing out in terms of flag leaf chlorophyll content (SPAD value, flag leaf ash ratio, leaf area index and grain filling period . The correlation analyses of the study showed positive and significant correlations between chlorophyll content of flag leaf at heading stage with chlorophyll content at flowering stage, between chlorophyll content of flag leaf at flowering and heading stages with chlorophyll content of flag leaf at milk stage and between grain filling rate with leaf area index, In addition, positive and significant correlations were identified between flag leaf ash ratio and NDVI reading prior to heading time with grain yield

  3. 100-year history of the development of bread winter wheat breeding programs

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    М. А. Литвиненко

    2016-05-01

    Full Text Available Purpose. Review of the main achievements of the Wheat Breeding and Seed ProductionDepartment in the Plant Breeding and Genetic Institute – National Centre of Seed and Cultivar Investigation in the developing theoretical principles of breeding and creation of winter wheat varieties of different types during 100-year (1916–2016 period of breeding programs realization. Results. The main theoretical, methodical developments and breeding achievements of Wheat Breeding and Seed Production Department during 100-year (1916–2016 history have been considered. In the course of the Department activity, the research and metho­dology grounds of bread winter wheat breeding and seed production have been laid, 9 stages of breeding programs development have been accomplished. As a result, more than 130 varieties of different types have been created, 87 of them have been released in some periods or registered in the State registers of plants varieties of Ukraine and other countries and grown in the total sowing area about 220 million hectares.

  4. Resistance to stem rust Ug99 in six bread wheat cultivars maps to chromosome 6DS.

    Science.gov (United States)

    Lopez-Vera, Eric E; Nelson, Sarah; Singh, Ravi P; Basnet, Bhoja R; Haley, Scott D; Bhavani, Sridhar; Huerta-Espino, Julio; Xoconostle-Cazares, Beatriz G; Ruiz-Medrano, Roberto; Rouse, Matthew N; Singh, Sukhwinder

    2014-01-01

    Identified SSR markers ( Xcfd49 and Xbarc183 ) linked with stem rust resistance for efficient use in marker-assisted selection and stacking of resistance genes in wheat breeding programs. More than 80 % of the worldwide wheat (Triticum aestivum L.) area is currently sown with varieties susceptible to the Ug99 race group of stem rust fungus. However, wheat lines Niini, Tinkio, Coni, Pfunye, Blouk, and Ripper have demonstrated Ug99 resistance at the seedling and adult plant stages. We mapped stem rust resistance in populations derived from crosses of a susceptible parent with each of the resistant lines. The segregation of resistance in each population indicated the presence of a single gene. The resistance gene in Niini mapped to short arm of chromosome 6D and was flanked by SSR markers Xcfd49 at distances of 3.9 cM proximal and Xbarc183 8.4 cM distal, respectively. The chromosome location of this resistance was validated in three other populations: PBW343/Coni, PBW343/Tinkio, and Cacuke/Pfunye. Resistance initially postulated to be conferred by the SrTmp gene in Blouk and Ripper was also linked to Xcfd49 and Xbarc183 on 6DS, but it was mapped proximal to Xbarc183 at a similar position to previously mapped genes Sr42 and SrCad. Based on the variation in diagnostic marker alleles, it is possible that Niini and Pfunye may carry different resistance genes/alleles. Further studies are needed to determine the allelic relationships between various genes located on chromosome arm 6DS. Our results provide valuable molecular marker and genetic information for developing Ug99 resistant wheat varieties in diverse germplasm and using these markers to tag the resistance genes in wheat breeding.

  5. FAR5, a fatty acyl-coenzyme A reductase, is involved in primary alcohol biosynthesis of the leaf blade cuticular wax in wheat (Triticum aestivum L.).

    Science.gov (United States)

    Wang, Yong; Wang, Meiling; Sun, Yulin; Wang, Yanting; Li, Tingting; Chai, Guaiqiang; Jiang, Wenhui; Shan, Liwei; Li, Chunlian; Xiao, Enshi; Wang, Zhonghua

    2015-03-01

    A waxy cuticle that serves as a protective barrier against non-stomatal water loss and environmental damage coats the aerial surfaces of land plants. It comprises a cutin polymer matrix and waxes. Cuticular waxes are complex mixtures of very long chain fatty acids (VLCFAs) and their derivatives. Results show that primary alcohols are the major components of bread wheat (Triticum aestivum L.) leaf blade cuticular waxes. Here, the characterization of TaFAR5 from wheat cv Xinong 2718, which is allelic to TAA1b, an anther-specific gene, is reported. Evidence is presented for a new function for TaFAR5 in the biosynthesis of primary alcohols of leaf blade cuticular wax in wheat. Expression of TaFAR5 cDNA in yeast (Saccharomyces cerevisiae) led to production of C22:0 primary alcohol. The transgenic expression of TaFAR5 in tomato (Solanum lycopersicum) cv MicroTom leaves resulted in the accumulation of C26:0, C28:0, and C30:0 primary alcohols. TaFAR5 encodes an alcohol-forming fatty acyl-coenzyme A reductase (FAR). Expression analysis revealed that TaFAR5 was expressed at high levels in the leaf blades, anthers, pistils, and seeds. Fully functional green fluorescent protein-tagged TaFAR5 protein was localized to the endoplasmic reticulum (ER), the site of primary alcohol biosynthesis. SDS-PAGE analysis indicated that the TaFAR5 protein possessed a molecular mass of 58.4kDa, and it was also shown that TaFAR5 transcript levels were regulated in response to drought, cold, and abscisic acid (ABA). Overall, these data suggest that TaFAR5 plays an important role in the synthesis of primary alcohols in wheat leaf blade. © The Author 2014. Published by Oxford University Press on behalf of the Society for Experimental Biology. All rights reserved. For permissions, please email: journals.permissions@oup.com.

  6. Relay cropping of wheat (Triticum aestivum L.) in cotton (Gossypium hirsutum L.) improves the profitability of cotton-wheat cropping system in Punjab, Pakistan.

    Science.gov (United States)

    Sajjad, Aamer; Anjum, Shakeel Ahmad; Ahmad, Riaz; Waraich, Ejaz Ahmad

    2018-01-01

    Delayed sowing of wheat (Triticum aestivum L.) in cotton-based system reduces the productivity and profitability of the cotton-wheat cropping system. In this scenario, relay cropping of wheat in standing cotton might be a viable option to ensure the timely wheat sowing with simultaneous improvement in wheat yields and system profitability. This 2-year study (2012-2013 and 2013-2014) aimed to evaluate the influence of sowing dates and relay cropping combined with different management techniques of cotton sticks on the wheat yield, soil physical properties, and the profitability of the cotton-wheat system. The experiment consisted of five treatments viz. (S1) sowing of wheat at the 7th of November by conventional tillage (two disc harrows + one rotavator + two plankings) after the removal of cotton sticks, (S2) sowing of wheat at the 7th of November by conventional tillage (two disc harrows + two plankings) after the incorporation of cotton sticks in the field with a rotavator, (S3) sowing of wheat at the 7th of November as relay crop in standing cotton with broadcast method, (S4) sowing of wheat at the 15th of December by conventional tillage (two disc harrows + one rotavator + two plankings) after the removal of cotton sticks, and (S5) sowing of wheat at the 15th of December by conventional tillage (two disc harrows + two plankings) after the incorporation of cotton sticks in the field with a rotavator. The highest seed cotton yield was observed in the S5 treatment which was statistically similar with the S3 and S4 treatments; seed cotton yield in the S1 and S2 treatments has been the lowest in both years of experimentation. However, the S2 treatment produced substantially higher root length, biological yield, and grain yield of wheat than the other treatments. The lower soil bulk density at 0-10-cm depth was recorded in the S2 treatment which was statistically similar with the S5 treatment during both years of experimentation. The volumetric water contents, net

  7. Starch molecular fractionation of bread wheat varieties Fraccionamiento molecular del almidón de variedades trigo pan

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    V. Corcuera

    2007-06-01

    Full Text Available The starch composition of bread making wheat seeds (Triticum aestivum subsp. vulgare of the Argentine commercial varieties Buck Charrua, Buck Ombú, Buck Guaraní, Buck Catriel and Buck Poncho was analyzed by two different methods. One of these depends on the differential solubility of amylose and amylopectin in a water:butanol mixture whilst the other process is based on the use of the lectin Concanavalin A. These methods were complemented by spectrophotometric determinations to enable the identification of the á-D- glucanes and also improved the comparative quantitation of the amylose and amylopectin fractions. As a result of this, no significant variations for starch content (ANOVA, F4- 8= 0.7; p ≥ 0.05 were found among these varieties, although strong differences were found for amylose (ANOVA, F4- 8= 44.4; p ≥ 0.01 and amylopectin content (ANOVA, F4- 8= 77.1; p ≥ 0.01. These results and the fact that no differences were found for amylose (ANOVA, F2- 8= 0.3 and amylopectin among years within the same variety (ANOVA, F2- 8:0.8 at p ≥0.01 led to the conclusion that the diverse properties and end-uses of the starch mainly depend on the genotype, and that starch quality is null or scarcely influenced by the environment. This knowledge must be taken into account for wheat breeding purposes.Se analizó la composición del almidón de granos de trigo pan (Triticum aestivum subsp. v u l g a r e de las variedades comerciales argentinas Buck Charrúa, Buck Ombú, Buck Guaraní, Buck Catriel y Buck Poncho mediante dos métodos diferentes. Uno de ellos depende de la solubilidad diferencial de la amilosa y amilopectina en una mezcla de agua:butanol, mientras que el otro proceso está basado en el uso de la lectina Concanavalina A. Estos métodos fueron complementados mediante determinaciones espectrofotométricas que facilitaron la identificación de los á-D-glucanos y también permitieron mejorar la cuantificación comparativa de las fracciones

  8. Selection and hydroponic growth of bread wheat cultivars for bioregenerative life support systems

    Science.gov (United States)

    Page, V.; Feller, U.

    2013-08-01

    As part of the ESA-funded MELiSSA program, the suitability, the growth and the development of four bread wheat cultivars were investigated in hydroponic culture with the aim to incorporate such a cultivation system in an Environmental Control and Life Support System (ECLSS). Wheat plants can fulfill three major functions in space: (a) fixation of CO2 and production of O2, (b) production of grains for human nutrition and (c) production of cleaned water after condensation of the water vapor released from the plants by transpiration. Four spring wheat cultivars (Aletsch, Fiorina, Greina and CH Rubli) were grown hydroponically and compared with respect to growth and grain maturation properties. The height of the plants, the culture duration from germination to harvest, the quantity of water used, the number of fertile and non-fertile tillers as well as the quantity and quality of the grains harvested were considered. Mature grains could be harvested after around 160 days depending on the varieties. It became evident that the nutrient supply is crucial in this context and strongly affects leaf senescence and grain maturation. After a first experiment, the culture conditions were improved for the second experiment (stepwise decrease of EC after flowering, pH adjusted twice a week, less plants per m2) leading to a more favorable harvest (higher grain yield and harvest index). Considerably less green tillers without mature grains were present at harvest time in experiment 2 than in experiment 1. The harvest index for dry matter (including roots) ranged from 0.13 to 0.35 in experiment 1 and from 0.23 to 0.41 in experiment 2 with modified culture conditions. The thousand-grain weight for the four varieties ranged from 30.4 to 36.7 g in experiment 1 and from 33.2 to 39.1 g in experiment 2, while market samples were in the range of 39.4-46.9 g. Calcium levels in grains of the hydroponically grown wheat were similar to those from field-grown wheat, while potassium, magnesium

  9. Generation of amphidiploids from hybrids of wheat and related species from the genera Aegilops, Secale, Thinopyrum, and Triticum as a source of genetic variation for wheat improvement.

    Science.gov (United States)

    Nemeth, Csilla; Yang, Cai-yun; Kasprzak, Paul; Hubbart, Stella; Scholefield, Duncan; Mehra, Surbhi; Skipper, Emma; King, Ian; King, Julie

    2015-02-01

    We aim to improve diversity of domesticated wheat by transferring genetic variation for important target traits from related wild and cultivated grass species. The present study describes the development of F1 hybrids between wheat and related species from the genera Aegilops, Secale, Thinopyrum, and Triticum and production of new amphidiploids. Amphidiploid lines were produced from 20 different distant relatives. Both colchicine and caffeine were successfully used to double the chromosome numbers. The genomic constitution of the newly formed amphidiploids derived from seven distant relatives was determined using genomic in situ hybridization (GISH). Altogether, 42 different plants were analysed, 19 using multicolour GISH separating the chromosomes from the A, B, and D genomes of wheat, as well as the distant relative, and 23 using single colour GISH. Restructuring of the allopolyploid genome, both chromosome losses and aneuploidy, was detected in all the genomes contained by the amphidiploids. From the observed chromosome numbers there is an indication that in amphidiploids the B genome of wheat suffers chromosome losses less frequently than the other wheat genomes. Phenotyping to realize the full potential of the wheat-related grass germplasm is underway, linking the analyzed genotypes to agronomically important target traits.

  10. Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread.

    Science.gov (United States)

    Cizeikiene, Dalia; Juodeikiene, Grazina; Bartkiene, Elena; Damasius, Jonas; Paskevicius, Algimantas

    2015-01-01

    The objective of this study was to determinate phytase activity of bacteriocins producing lactic acid bacteria previously isolated from spontaneous rye sourdough. The results show that the highest extracellular phytase activity produces Pediococcus pentosaceus KTU05-8 and KTU05-9 strains with a volumetric phytase activity of 32 and 54 U/ml, respectively, under conditions similar to leavening of bread dough (pH 5.5 and 30 °C). In vitro studies in simulated gastrointestinal tract media pH provide that bioproducts prepared with P. pentosaceus strains used in wholemeal wheat bread preparation increase solubility of iron, zinc, manganese, calcium and phosphorus average 30%. Therefore, P. pentosaceus KTU05-9 and KTU05-8 strains could be recommended to use as a starter for sourdough preparation for increasing of mineral bioavailability from wholemeal wheat bread.

  11. Gamma Radiation Influence on Rheological and Technological Characteristics of Wheat Flour (misr-1) and Sensory Properties of Pan Bread

    International Nuclear Information System (INIS)

    Anwar, M.M.; Asael, M.A.; El-Adly, N.A.

    2015-01-01

    This study aimed at determining the influence of gamma radiation on rheological and technological characteristics of flour extraction from irradiated wheat grains (misr-1) with 3,6 and 9 kGy, also baking quality and sensory characteristics of pan breads made from this flour. The rheological properties of wheat flour 72% extraction were determined by farinograph parameter, extensograph parameter and measured by amylo graph paramete. Gamma radiation caused increase in water absorption and decrease dough development time, and dough stability time. The decrease percentage increased by increasing dose rate and increased the dough weakness, also γ-irradiation increased the elasticity, decrease extensibility and decrease dough strength (energy), whereas γ-irradiation on wheat grains (misr-1) decrease the maximum viscosity of flour, it indicate an increase in enzymatic activity as a result of the breakdown of starch and improve the gluten index %, this fact is beneficial for bread baking purposes. So γ-irradiation increased volume loaf especially at the dose 6 kGy,and no real differences of taste, texture, appearance and odor scores for sensory evaluation of pan bread made of flour extraction from irradiated and un-irradiated wheat grains. Mean while, irradiation particularly at higher doses (6 and 9 kGy)caused difference in the color (darkness) of pan bread. Gamma irradiation increased the baking quality, and improvement volume loaf especially at the dose 6 kGy.

  12. Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive

    Directory of Open Access Journals (Sweden)

    Demin Mirjana A.

    2013-01-01

    Full Text Available The effects of different concentrations of the complex additive containing emulsifiers, oxido-reductive substances and enzymes, on the rheological conditions of dough, and on the sensory properties of three groups of bread were investigated. The best initial quality and the lowest degree of protein network weakening had the dough obtained from mixed wheat and rye flours. The best expected baking properties were shown by the white wheat flour due to the least damage of its starch. The use of the additive has an effect on the absorption of water and on the majority of C-values of all sorts of flour. The amount of additive had a significant effect on the sensory properties of wheat bread crumb texture. Also, storage duration significantly affected (p <0.01 the sensory properties of integral wheat bread aroma-taste and the weighted mean score. The interaction of these two factors had no significant effect on any of sensory properties of the investigated groups of bread.

  13. Gradual Incorporation of Whole Wheat Flour into Bread Products for Elementary School Children Improves Whole Grain Intake

    Science.gov (United States)

    Rosen, Renee A.; Sadeghi, Lelia; Schroeder, Natalia; Reicks, Marla M.; Marquart, Len

    2008-01-01

    Purpose: Whole grain intake is associated with health benefits but current consumption by children is only about one-third of the recommended level. The purpose of this study was to test the feasibility of an innovative approach whereby the whole wheat content of bread products in school lunches was gradually increased to increase whole grain…

  14. [Clarification of Rht8 and Ppd-D1 gene linkage on the 2D chromosome of winter bread wheat].

    Science.gov (United States)

    Chebotar, H O; Chebotar, S V; Motsnyĭ, I I; Syvolap, Iu M

    2013-01-01

    In the south part of Ukraine the haplotype of Rht8c and Ppd-D1a genes is highly distributed among modern bread wheat varieties. During the time of breeding program it has been selected as one of the most important adaptive complex for plants of this region. Genetic distance between Rht8c and Ppd-D1a was clarified.

  15. Eating Christmas Cookies, Whole-wheat Bread and Frozen Chicken in the Kindergarten: Doing Pedagogy by Other Means

    NARCIS (Netherlands)

    Kontopodis, M.

    2013-01-01

    The study presented here explores eating as a pedagogical practice by paying attention to arrangements of things such as Christmas cookies, whole-wheat and white bread, frozen chicken, plates, chairs, tables, and freezers. Through a series of ethnographic research examples from German and Brazilian

  16. The Effect of Supplemental Irrigation on Canopy Temperature Depression, Chlorophyll Content, and Water Use Efficiency in Three Wheat (Triticum aestivum L. and T. durum Desf. Varieties Grown in Dry Regions of Jordan

    Directory of Open Access Journals (Sweden)

    Abdul Latief A. Al-Ghzawi

    2018-05-01

    Full Text Available One critical challenge facing the world is the need to satisfy the food requirements of the dramatically growing population. Drought stress is one of the main limiting factors in the wheat-producing regions; therefore, wheat yield stability is a major objective of wheat-breeding programs in Jordan, which experience fluctuating climatic conditions in the context of global climate change. In the current study, a two-year field experiment was conducted for exploring the effect of four different water regimes on the yield, yield components, and stability of three wheat (Triticum aestivum L.; T. durum Desf. Jordanian cultivars as related to Canopy Temperature Depression (CTD, and Chlorophyll Content (measured by Soil-Plant Analysis Development, SPAD. A split plot design was used in this experiment with four replicates. Water treatment was applied as the main factor: with and without supplemental irrigation; 0%, 50%, 75%, and 100% of field capacity were applied. Two durum wheat cultivars and one bread wheat cultivar were split over irrigation treatments as a sub factor. In both growing seasons, supplemental irrigation showed a significant increase in grain yield compared to the rain-fed conditions. This increase in grain yield was due to the significantly positive effect of water availability on yield components. Values of CTD, SPAD, harvest index, and water use efficiency (WUE were increased significantly with an increase in soil moisture and highly correlated with grain yield. Ammon variety produced the highest grain yield across the four water regimes used in this study. This variety was characterized by the least thermal time to maturity and the highest values of CTD and SPAD. It was concluded that Ammon had the highest stability among the cultivars tested. Furthermore, CTD and SPAD can be used as important selection parameters in breeding programs in Jordan to assist in developing high-yielding genotypes under drought and heat stress conditions.

  17. RELATIONSHIP BETWEEN CRYSTALLINE STRUCTURE AND OPTICAL PROPERTIES OF WHEAT (Triticum aestevum L. STRAW SODA-OXYGEN PULP

    Directory of Open Access Journals (Sweden)

    Esat Gümüşkaya

    2003-04-01

    Full Text Available In this study; pulp was produced with soda-oxygen process by using wheat (Triticum aestevum L. straw as raw material and this pulp bleached with hypocholoride (H and peroxyde (P stages. It was found that crystalline properties of unbleached and bleached pulp samples increased by removing amorphous components. In addition, paper sheets made from unbleached and bleached soda-oxygen pulp and determined their optical properties. Consequently; while crystalline properties of pulp samples was rising with HP bleaching, it was determined that optical properties of paper sheets improved with bleaching.

  18. Pirimiphos-methyl residues in stored wheat and barley, bread, burghul and parboiled wheat

    International Nuclear Information System (INIS)

    Hadjidemetriou, D.G.

    1990-01-01

    Residues of 14 C-pirimiphos-methyl in stored grain declined to 88% in wheat and 82% in barley after 12 months. Corresponding percentages with the unlabelled insecticide were 78% and 59% since only the parent chemical was determined. Surface residues, removed by washing the grain with water, decreased from 3.3 to 0.2 mg/kg for wheat and from 2.0 to 0.2 mg/kg for barley. Bound residues increased gradually with time and reached a maximum of 2.2% for wheat and 3.0% for barley in 12 months. Pirimiphos-methyl residues in flour increased from 1.1 at 0 time to 2.2 mg/kg after one year. The mean values of residues contained in the unwashed wheat grain were 81% for bran and 19% for flour. The loss in milling during preparation of wholemeal flour from prewashed grain was 7% for wheat and 6% for barley. Processed products from wheat showed residue losses ranging from 24 to 45%. (author). 16 refs, 2 figs, 2 tabs

  19. Whole grain wheat sourdough bread does not affect plasminogen activator inhibitor-1 in adults with normal or impaired carbohydrate metabolism.

    Science.gov (United States)

    MacKay, K A; Tucker, A J; Duncan, A M; Graham, T E; Robinson, L E

    2012-09-01

    Epidemiological studies suggest whole grain consumption is associated with a reduced risk of cardiovascular disease (CVD), possibly through alterations in glucose metabolism and subsequent effects on plasminogen activator inhibitor (PAI)-1, a novel biomarker for CVD. Our aim was to investigate the effect of 6 wk of whole grain wheat sourdough bread consumption versus refined white bread on PAI-1. Normoglycemic/normoinsulinemic (NGI; n = 14; age 53 ± 6 y; BMI 26.5 ± 2.9 kg/m(2)) and hyperglycemic/hyperinsulinemic (HGI; n = 14; age 57 ± 7 y; BMI 35.7 ± 5.7 kg/m(2)) adults incorporated whole grain wheat sourdough (162.5 g) or white (168.8 g) bread into their diet, for 6 wk in a randomized crossover study. Pre- and post-intervention, fasting blood samples were analyzed for PAI-1 (primary outcome), as well as glucose, insulin and glucagon (secondary outcomes) at fasting and postprandially after an oral glucose tolerance test (OGTT). Anthropometric measures, fasting glucose, insulin, glucagon and PAI-1 antigen and activity were not different between treatments in either NGI or HGI adults. Glucose incremental area under the curve (iAUC) was lower (19%, P = 0.02) after 6 wk consumption of whole grain wheat sourdough bread compared to white bread in the HGI group, with no differences in insulin or glucagon iAUC in either group. Our data showed decreased glucose iAUC after an OGTT following 6 wk whole grain wheat bread consumption in adults with differing glycemic/insulinemic status, but no improvements in PAI-1 or fasting glycemic parameters. Copyright © 2010 Elsevier B.V. All rights reserved.

  20. Balance sheet method assessment for nitrogen fertilization in bread wheat: I. yield and quality

    Directory of Open Access Journals (Sweden)

    Maria Corbellini

    2006-09-01

    Full Text Available In the European Union the production of high quality wheat is mainly located in the Mediterranean regions where the climatic conditions positively affect protein concentration in the grain. High quality wheat calls for proper management of nitrogen fertilization, thus there is a need to verify whether the limitations imposed by local governments on maximum rate of nitrogen fertilization admitted may affect bread making quality. Trials were conducted in fourteen environments (E to study the effects of different nitrogen fertilizations on eight cultivars (C, belonging to four quality grades (Q. Nitrogen (N was applied to crops according to three rates/modalities: N1 corresponding to the maximum rate admitted calculated according to a balance sheet method and distributed at the stage of spike initiation; N2 with 50 kg ha-1 of nitrogen more than N1, also distributed at the stage of spike initiation; N3 with 50 kg ha-1 of nitrogen more than N1 but distributed at the stage of flag leaf appearance. The effects of environment, nitrogen and cultivar were significant for grain yield, test weight, 1000 kernel weight, heading time, plant height and for quality traits (protein content and alveograph indices. The existence of variability among cultivars and quality grades in the response to rate and timing of nitrogen fertilization was demonstrated by the significance of NxC and NxQ interactions. Dry matter and nitrogen contents of plant at anthesis and at harvest were significantly affected by the main sources of variation. High quality cultivars yielded more grain of better quality with higher N rates (N2 and N3 as compared to the maximum rate of nitrogen admitted by the local government (N1. These results demonstrated that the adopted balance sheet method for the calculation of N requirements of wheat crop adversely affects the full potential expression of the cultivars belonging to superior bread making quality grades.

  1. Multi-element analysis of wheat flour and white bread by neutron activation

    International Nuclear Information System (INIS)

    Godinez A, M.A.

    1994-01-01

    One of the best source of feeding even for the human being as for animals are the Cereals. Although they are mainly energetic aliment, due to its composition in starch, they are a very important source of proteins and amino acids. They contribute mineral elements to the diet. Even those elements constitute a very small part of the total diet, they take a very important place in many human metabolic processes. To make a multielemental analysis of an aliment is very important that we are based on a very sensible analytic technique so we are able to find them, just as the Neutronic Activation. This Nuclear technique allows you to make a qualitative and quantitative analysis of the elements that are in a sample, but it does n't show the way in which the elements are presented. It is based in turning those elements into radioactive ones through its exposition to an uniform and constant fluid of neutrons, so then its radioactivity can be determined. The present work has as a main purpose to make a multielemental analysis of the wheat flour and white bread through the Neutronic Activation Technique, using the comparator method and establishing previously the most appropriate work conditions as much irradiation as digestion and measuring of the radioactivity of the sample. In this way, it was able to know that the wheat flour has potassium, chlorine, magnesium, sodium, iron, zinc, manganese, rubidium and selenium elements in a concentration of 2000, 700, 500, 25, 18, 13, 5.5, 0.9 and 0.01 - 0.3 mg/g respectively. In an other hand it was found that the white bread has the same elements than the wheat flour but its concentration was: 1700, 9000, 400, 7000, 52, 13, 6, 1 and 0.05 - 0.3 mg/g respectively. (Author)

  2. Balance sheet method assessment for nitrogen fertilization in bread wheat: I. yield and quality

    Directory of Open Access Journals (Sweden)

    Mario Monotti

    2011-02-01

    Full Text Available In the European Union the production of high quality wheat is mainly located in the Mediterranean regions where the climatic conditions positively affect protein concentration in the grain. High quality wheat calls for proper management of nitrogen fertilization, thus there is a need to verify whether the limitations imposed by local governments on maximum rate of nitrogen fertilization admitted may affect bread making quality. Trials were conducted in fourteen environments (E to study the effects of different nitrogen fertilizations on eight cultivars (C, belonging to four quality grades (Q. Nitrogen (N was applied to crops according to three rates/modalities: N1 corresponding to the maximum rate admitted calculated according to a balance sheet method and distributed at the stage of spike initiation; N2 with 50 kg ha-1 of nitrogen more than N1, also distributed at the stage of spike initiation; N3 with 50 kg ha-1 of nitrogen more than N1 but distributed at the stage of flag leaf appearance. The effects of environment, nitrogen and cultivar were significant for grain yield, test weight, 1000 kernel weight, heading time, plant height and for quality traits (protein content and alveograph indices. The existence of variability among cultivars and quality grades in the response to rate and timing of nitrogen fertilization was demonstrated by the significance of NxC and NxQ interactions. Dry matter and nitrogen contents of plant at anthesis and at harvest were significantly affected by the main sources of variation. High quality cultivars yielded more grain of better quality with higher N rates (N2 and N3 as compared to the maximum rate of nitrogen admitted by the local government (N1. These results demonstrated that the adopted balance sheet method for the calculation of N requirements of wheat crop adversely affects the full potential expression of the cultivars belonging to superior bread making quality grades.

  3. Silicon alleviates Cd stress of wheat seedlings (Triticum turgidum L. cv. Claudio) grown in hydroponics.

    Science.gov (United States)

    Rizwan, M; Meunier, J-D; Davidian, J-C; Pokrovsky, O S; Bovet, N; Keller, C

    2016-01-01

    We investigated the potential role of silicon in improving tolerance and decreasing cadmium (Cd) toxicity in durum wheat (Triticum turgidum L. durum) either through a reduced Cd uptake or exclusion/sequestration in non-metabolic tissues. For this, plants were grown in hydroponic conditions for 10 days either in presence or absence of 1 mM Si and for 11 additional days in various Cd concentrations (0, 0.5, 5.0 and 50 μM). After harvesting, morphological and physiological parameters as well as elemental concentrations were recorded. Cadmium caused reduction in growth parameters, photosynthetic pigments and mineral nutrient concentrations both in shoots and roots. Shoot and root contents of malate, citrate and aconitate increased, while contents of phosphate, nitrate and sulphate decreased with increasing Cd concentrations in plants. Addition of Si to the nutrient solution mitigated these adverse effects: Cd concentration in shoots decreased while concentration of Cd adsorbed at the root cell apoplasmic level increased together with Zn uptake by roots. Overall, total Cd uptake decreased in presence of Si. There was no co-localisation of Cd and Si either at the shoot or at the root levels. No Cd was detected in leaf phytoliths. In roots, Cd was mainly detected in the cortical parenchyma and Si at the endodermis level, while analysis of the outer thin root surface of the plants grown in the 50 μM Cd + 1 mM Si treatment highlighted non-homogeneous Cd and Si enrichments. These data strongly suggest the existence of a root localised protection mechanism consisting in armoring the root surface by Si- and Cd-bearing compounds and in limiting root-shoot translocation.

  4. Cellular and Subcellular Immunohistochemical Localization and Quantification of Cadmium Ions in Wheat (Triticum aestivum.

    Directory of Open Access Journals (Sweden)

    Wei Gao

    Full Text Available The distribution of metallic ions in plant tissues is associated with their toxicity and is important for understanding mechanisms of toxicity tolerance. A quantitative histochemical method can help advance knowledge of cellular and subcellular localization and distribution of heavy metals in plant tissues. An immunohistochemical (IHC imaging method for cadmium ions (Cd2+ was developed for the first time for the wheat Triticum aestivum grown in Cd2+-fortified soils. Also, 1-(4-Isothiocyanobenzyl-ethylenediamine-N,N,N,N-tetraacetic acid (ITCB-EDTA was used to chelate the mobile Cd2+. The ITCB-EDTA/Cd2+ complex was fixed with proteins in situ via the isothiocyano group. A new Cd2+-EDTA specific monoclonal antibody, 4F3B6D9A1, was used to locate the Cd2+-EDTA protein complex. After staining, the fluorescence intensities of sections of Cd2+-positive roots were compared with those of Cd2+-negative roots under a laser confocal scanning microscope, and the location of colloidal gold particles was determined with a transmission electron microscope. The results enable quantification of the Cd2+ content in plant tissues and illustrate Cd2+ translocation and cellular and subcellular responses of T. aestivum to Cd2+ stress. Compared to the conventional metal-S coprecipitation histochemical method, this new IHC method is quantitative, more specific and has less background interference. The subcellular location of Cd2+ was also confirmed with energy-dispersive X-ray microanalysis. The IHC method is suitable for locating and quantifying Cd2+ in plant tissues and can be extended to other heavy metallic ions.

  5. Cellular and Subcellular Immunohistochemical Localization and Quantification of Cadmium Ions in Wheat (Triticum aestivum).

    Science.gov (United States)

    Gao, Wei; Nan, Tiegui; Tan, Guiyu; Zhao, Hongwei; Tan, Weiming; Meng, Fanyun; Li, Zhaohu; Li, Qing X; Wang, Baomin

    2015-01-01

    The distribution of metallic ions in plant tissues is associated with their toxicity and is important for understanding mechanisms of toxicity tolerance. A quantitative histochemical method can help advance knowledge of cellular and subcellular localization and distribution of heavy metals in plant tissues. An immunohistochemical (IHC) imaging method for cadmium ions (Cd2+) was developed for the first time for the wheat Triticum aestivum grown in Cd2+-fortified soils. Also, 1-(4-Isothiocyanobenzyl)-ethylenediamine-N,N,N,N-tetraacetic acid (ITCB-EDTA) was used to chelate the mobile Cd2+. The ITCB-EDTA/Cd2+ complex was fixed with proteins in situ via the isothiocyano group. A new Cd2+-EDTA specific monoclonal antibody, 4F3B6D9A1, was used to locate the Cd2+-EDTA protein complex. After staining, the fluorescence intensities of sections of Cd2+-positive roots were compared with those of Cd2+-negative roots under a laser confocal scanning microscope, and the location of colloidal gold particles was determined with a transmission electron microscope. The results enable quantification of the Cd2+ content in plant tissues and illustrate Cd2+ translocation and cellular and subcellular responses of T. aestivum to Cd2+ stress. Compared to the conventional metal-S coprecipitation histochemical method, this new IHC method is quantitative, more specific and has less background interference. The subcellular location of Cd2+ was also confirmed with energy-dispersive X-ray microanalysis. The IHC method is suitable for locating and quantifying Cd2+ in plant tissues and can be extended to other heavy metallic ions.

  6. Adaptive evolution of benzoxazinoids in wild emmer wheat, Triticum dicoccoides, at "Evolution Canyon", Mount Carmel, Israel.

    Science.gov (United States)

    Ben-Abu, Yuval; Beiles, Avigdor; Flom, Dvir; Nevo, Eviatar

    2018-01-01

    "Evolution Canyon" (ECI) at Lower Nahal Oren, Mount Carmel, Israel, is an optimal natural microscale model for unraveling evolution-in-action, highlighting the evolutionary processes of biodiversity evolution, adaptation, and incipient sympatric speciation. A major model organism in ECI is the tetraploid wild emmer wheat, Triticum dicoccoides (TD), the progenitor of cultivated emmer and durum wheat. TD displays dramatic interslope adaptive evolutionary divergence on the tropical, savannoid-hot and dry south-facing, "African" slope (AS), and on the temperate, forested, cool and humid, north-facing, "European" slope (ES), separated on average by 250 m. From the perspective of chemical evolution and metabolomics, it is important to unravel interslope divergence in biologically relevant secondary metabolites between the abutting slope populations. Here, in TD we examined hydroxamic acid (Hx), which is a family of secondary cereal metabolites, and plays a major role in defending the plant against fungi, insects and weeds. Our examination revealed that higher concentrations of DIBOA and DIMBOA were found in seedlings growing in the same greenhouse from seeds collected from the cool and humid forested ES, whereas the seedlings of seeds collected from the savannoid AS (both in root and shoot tissues), showed no DIMBOA. Remarkably, only DIBOA appears in both shoots and roots of the AS seedlings. It rises to a peak and then decreases in both organs and in seedlings from both slopes. The DIMBOA, which appears only in the ES seedlings, rises to a peak and decreases in the shoot, but increased and remained in a plateau in the root, till the end of the experiment. The results suggest stronger genetic resistance of defense compounds DIBOA and DIMBOA against biotic stresses (fungi and other pathogens) by ES seedlings. However, AS seedlings responded earlier but were to the same biotic stresses. The genetic difference found in AS seedlings was caused by the main adaptive selection

  7. Adaptive evolution of benzoxazinoids in wild emmer wheat, Triticum dicoccoides, at "Evolution Canyon", Mount Carmel, Israel.

    Directory of Open Access Journals (Sweden)

    Yuval Ben-Abu

    Full Text Available "Evolution Canyon" (ECI at Lower Nahal Oren, Mount Carmel, Israel, is an optimal natural microscale model for unraveling evolution-in-action, highlighting the evolutionary processes of biodiversity evolution, adaptation, and incipient sympatric speciation. A major model organism in ECI is the tetraploid wild emmer wheat, Triticum dicoccoides (TD, the progenitor of cultivated emmer and durum wheat. TD displays dramatic interslope adaptive evolutionary divergence on the tropical, savannoid-hot and dry south-facing, "African" slope (AS, and on the temperate, forested, cool and humid, north-facing, "European" slope (ES, separated on average by 250 m. From the perspective of chemical evolution and metabolomics, it is important to unravel interslope divergence in biologically relevant secondary metabolites between the abutting slope populations. Here, in TD we examined hydroxamic acid (Hx, which is a family of secondary cereal metabolites, and plays a major role in defending the plant against fungi, insects and weeds.Our examination revealed that higher concentrations of DIBOA and DIMBOA were found in seedlings growing in the same greenhouse from seeds collected from the cool and humid forested ES, whereas the seedlings of seeds collected from the savannoid AS (both in root and shoot tissues, showed no DIMBOA. Remarkably, only DIBOA appears in both shoots and roots of the AS seedlings. It rises to a peak and then decreases in both organs and in seedlings from both slopes. The DIMBOA, which appears only in the ES seedlings, rises to a peak and decreases in the shoot, but increased and remained in a plateau in the root, till the end of the experiment.The results suggest stronger genetic resistance of defense compounds DIBOA and DIMBOA against biotic stresses (fungi and other pathogens by ES seedlings. However, AS seedlings responded earlier but were to the same biotic stresses. The genetic difference found in AS seedlings was caused by the main adaptive

  8. Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men.

    Science.gov (United States)

    Eelderink, Coby; Noort, Martijn W J; Sozer, Nesli; Koehorst, Martijn; Holst, Jens J; Deacon, Carolyn F; Rehfeld, Jens F; Poutanen, Kaisa; Vonk, Roel J; Oudhuis, Lizette; Priebe, Marion G

    2017-04-01

    Underlying mechanisms of the beneficial health effects of low glycemic index starchy foods are not fully elucidated yet. We varied the wheat particle size to obtain fiber-rich breads with a high and low glycemic response and investigated the differences in postprandial glucose kinetics and metabolic response after their consumption. Ten healthy male volunteers participated in a randomized, crossover study, consuming 13 C-enriched breads with different structures; a control bread (CB) made from wheat flour combined with wheat bran, and a kernel bread (KB) where 85 % of flour was substituted with broken wheat kernels. The structure of the breads was characterized extensively. The use of stable isotopes enabled calculation of glucose kinetics: rate of appearance of exogenous glucose, endogenous glucose production, and glucose clearance rate. Additionally, postprandial plasma concentrations of glucose, insulin, glucagon, incretins, cholecystokinin, and bile acids were analyzed. Despite the attempt to obtain a bread with a low glycemic response by replacing flour by broken kernels, the glycemic response and glucose kinetics were quite similar after consumption of CB and KB. Interestingly, the glucagon-like peptide-1 (GLP-1) response was much lower after KB compared to CB (iAUC, P bread did not result in a difference in glucose response and kinetics, but in a pronounced difference in GLP-1 response. Thus, changing the processing conditions of wheat for baking bread can influence the metabolic response beyond glycemia and may therefore influence health.

  9. Seed coating with arbuscular mycorrhizal fungi as an ecotechnologicalapproach for sustainable agricultural production of common wheat (Triticum aestivum L.).

    Science.gov (United States)

    Oliveira, Rui S; Rocha, Inês; Ma, Ying; Vosátka, Miroslav; Freitas, Helena

    2016-01-01

    The exploitation of arbuscular mycorrhizal (AM) fungi has become of great interest in agriculture due to their potential roles in reducing the need for agrochemicals, while improving plant growth and nutrition. Nevertheless, the application of AM fungi by dispersing inocula in granular form to open agricultural fields is not feasible because nontargeted spreading of inocula over l