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Sample records for bread wheat triticum

  1. Landrace groups of bread wheat, Triticum aestivum.

    NARCIS (Netherlands)

    Zeven, A.C.

    1986-01-01

    Bread wheat was introduced in the Old World some 8000 years ago. Owing to local specific natural and human selection a landrace spread over a large area fragmented into locally adapted landraces. These related landraces can be grouped again in a landrace group indicating their evolution from a commo

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

    International Nuclear Information System (INIS)

    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)

  3. Effect of Drought Stress on Some Physiological Traits of Durum (Triticum durum Desf. and Bread (Triticum aestivum L. Wheat Genotypes

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    Tofig Allahverdiyev

    2015-04-01

    Full Text Available Drought is a wide-spread problem seriously influencing wheat production and quality worldwide. We aimed to study adaptive changes in physiological parameters of 6 durum and 7 bread wheat genotypes under drought stress. Water stress caused reduction of leaf gas exchange parameters-photosynthesis rate, stomatal conductance, intercellular CO2 concentration, transpiration rate as well leaf area, dry mass, relative water content, and chlorophyll content. Photosynthesis rate, chlorophyll content were higher in flag leaf of bread wheat genotypes. Photosynthesis rate positively correlated with leaf area, dry mass and relative water content.

  4. 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. PMID:26899284

  5. Utilization of Decorticated Pigeon Pea (Cajanus cajan L. With Wheat (Triticum aestivum Flours in Bread Making

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    H.A. Hassan

    2011-12-01

    Full Text Available The objectives of this study were to investigate the use of decorticated pigeon pea flour in the development of protein rich - bread, suitable for general and specific nutritional purposes and to study the effect of incorporation of pigeon pea flour on the sensory evaluation and quality of bread produced. Decorticated Pigeon Pea Flour (DPPF was incorporated with wheat flour (WF 72% Ext. to replace 0, 5, 10, 15, 20 and 25% of the wheat flour for bread making. Proximate composition, falling number, gluten quality and quantity, tannins and phytic acid were determined for the flour blends (Composite flour. Bread proximate composition, sensory evaluation and specific volume were determined as well. Decortication of pigeon pea led to decrease in moisture, ash, tannins and phytic acid and increase in the protein and carbohydrates contents. The falling number (alpha amylase activity significantly increased over the control with the increasing level of DPPF. There were also significant reduction (p#0.05 on gluten quantity (wet and dry gluten and quality (gluten index. No significant differences were found in bread specific volume up to 10% addition of DPPF. The protein, ash, fat contents and calorific values for the bread were significantly increased (p#0.05 with incorporation of DPPF. Increasing levels of the replacement of DPPF resulted in a decrease in the organoleptic quality of the bread. The bread containing up to 15% DPPF was found to be the best in overall acceptability.

  6. EFFECT OF DROUGHT STRESS ON SOME PHYSIOLOGICAL TRAITS OF DURUM (TRITICUM DURUM DESF.) AND BREAD (TRITICUM AESTIVUM L.) WHEAT GENOTYPES

    OpenAIRE

    Tofig Allahverdiyev

    2015-01-01

    Drought is a wide-spread problem seriously influencing wheat production and quality worldwide. We aimed to study adaptive changes in physiological parameters of 6 durum and 7 bread wheat genotypes under drought stress. Water stress caused reduction of leaf gas exchange parameters-photosynthesis rate, stomatal conductance, intercellular CO2 concentration, transpiration rate as well leaf area, dry mass, relative water content, and chlorophyll content. Photosynthesis rate, chlorophyll content we...

  7. Analysis of the allohexaploid bread wheat genome (Triticum aestivum) using comparative whole genome shotgun sequencing

    Science.gov (United States)

    The large 17 Gb allopolyploid genome of bread wheat is a major challenge for genome analysis because it is composed of three closely- related and independently maintained genomes, with genes dispersed as small “islands” separated by vast tracts of repetitive DNA. We used a novel comparative genomi...

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

    International Nuclear Information System (INIS)

    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 F1 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

  9. Characterization and Expression Analysis of Phytoene Synthase from Bread Wheat (Triticum aestivum L.)

    Science.gov (United States)

    Flowerika; Alok, Anshu; Kumar, Jitesh; Thakur, Neha; Pandey, Ashutosh; Pandey, Ajay Kumar; Upadhyay, Santosh Kumar; Tiwari, Siddharth

    2016-01-01

    Phytoene synthase (PSY) regulates the first committed step of the carotenoid biosynthetic pathway in plants. The present work reports identification and characterization of the three PSY genes (TaPSY1, TaPSY2 and TaPSY3) in wheat (Triticum aestivum L.). The TaPSY1, TaPSY2, and TaPSY3 genes consisted of three homoeologs on the long arm of group 7 chromosome (7L), short arm of group 5 chromosome (5S), and long arm of group 5 chromosome (5L), respectively in each subgenomes (A, B, and D) with a similarity range from 89% to 97%. The protein sequence analysis demonstrated that TaPSY1 and TaPSY3 retain most of conserved motifs for enzyme activity. Phylogenetic analysis of all TaPSY revealed an evolutionary relationship among PSY proteins of various monocot species. TaPSY derived from A and D subgenomes shared proximity to the PSY of Triticum urartu and Aegilops tauschii, respectively. The differential expression of TaPSY1, TaPSY2, and TaPSY3 in the various tissues, seed development stages, and stress treatments suggested their role in plant development, and stress condition. TaPSY3 showed higher expression in all tissues, followed by TaPSY1. The presence of multiple stress responsive cis-regulatory elements in promoter region of TaPSY3 correlated with the higher expression during drought and heat stresses has suggested their role in these conditions. The expression pattern of TaPSY3 was correlated with the accumulation of β-carotene in the seed developmental stages. Bacterial complementation assay has validated the functional activity of each TaPSY protein. Hence, TaPSY can be explored in developing genetically improved wheat crop. PMID:27695116

  10. Molecular Characterization and Global Expression Analysis of Lectin Receptor Kinases in Bread Wheat (Triticum aestivum)

    Science.gov (United States)

    Pandey, Ajay K.; Singh, Kashmir; Upadhyay, Santosh Kumar

    2016-01-01

    Lectin receptor kinases (LRKs) play a critical role in plants during development and stress conditions, but a comprehensive analysis at genome level is still not carried out in Triticum aestivum. Herein, we performed the genome wide identification, characterization and expression analysis of these genes in T. aestivum (TaLRK). In-total 263 TaLRK genes were identified, which were further classified into three groups based on the nature of lectin domain. We identified, two TaLRKs consisted of calcium-dependent lectin (C-LRK), while 84 legume-lectin (L-LRK) and 177 bulb-lectin (B-LRK) domains. The L-LRK and B-LRK genes were distributed throughout the genome of T. aestivum. Most of the TaLRKs were clustered as homologs, which were distributed either in proximity on same chromosome or on homoeologous chromosomes of A, B and D sub-genomes. A total of 9 and 58 duplication events were also predicted in L-LRK and B-LRK, respectively. Phylogenetic analysis indicated conserved evolutionary relationship of homologous and orthologous genes from multiple plant species. Gene ontology analysis indicated TaLRKs role in binding, signaling and receptor activities. Most of the TaLRKs consisted of a trans-membrane domain and predicted to be localized in the plasma-membrane. A diverse expression pattern of TaLRK genes was found in various developmental stages and stress conditions. Some TaLRKs were found to be highly affected during a particular stress, which indicated a specialized role of each LRK gene in a specific stress condition. These results described various characteristic feature and expression pattern of TaLRK genes, which will pave the way for functional characterization in wheat. PMID:27111449

  11. Stability of some quality traits in bread wheat (Triticum aestivum) genotypes.

    Science.gov (United States)

    Mut, Zeki; Aydin, Nevzat; Bayramoglu, H Orhan; Ozcan, Hasan

    2010-07-01

    This study was carried out in order to determine some quality traits such as thousand grain weight (TGW), hectoliter weight (HW), grain protein content (GPC), Zeleny sedimentation volume (ZSV) and stability of quality traits of 25 bread wheat genotypes. The experiment was conducted at seven environmental conditions during 2 growing periods (2003-2004 and 2004-2005) using randomized complete block design with four replicates. The ANOVA showed that out of the total sum of squares, 48.4, 28.0 and 23.6% for TGW, 71.4, 14.9 and 13.7% for HW, 54.4, 23.0 and 22.6% for GPC, 44.7, 41.7 and 13.6% for ZSV was attributable to E, G and G x E interaction effects, respectively. Thousand grain weight, hectoliter weight, grain protein content and Zeleny sedimentasyon volume of genotypes changed from 34.5 to 41.4 g, from 76.5 to 80.4 Kg, from 11.49 to 13.37% and from 22.1 to 46.0 ml, respectively. Seven stability parameters, covering a wide range of statistical approaches, were used so as to predict the genotypes. The study of genotypic stability showed that Bezostaya and advanced lines numbered 11 and 24 had high stability for quality traits and proved to be the best within the pool of the studied genotypes. Also, 8 and 17 numbered genotypes demonstrated high stability for TGW, HW, GPC and HW, GPC and ZSV, respectively. PMID:21186725

  12. ESTIMATION OF HETEROSIS IN DIFFERENT CROSSES OF BREAD WHEAT (TRITICUM AESTIVUM L.

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    MAMTA SINGH

    2013-12-01

    Full Text Available Here we report some of the heterotic wheat crosses produced by crossing fifteen parents in a line x tester mating scheme. Analysis of variance revealed significant differences at 1% level of significance among the genotypes. Manifestation of heterosis was done over mid parent, better parent and the two standard checks i.e. UP 2684 and PBW 343. The generated data registered JUPIBJY/URES X UP 2572 as the best heterotic hybrid for harvest index against the checks UP 2684 and PBW 343 with the values of 27.39% and 50.54% respectively. Likewise HP 1749 X UP 2572 showed maximum heterosis (18.66% over the check PBW 343. The data provides information on heterotic advantage of important yield and associated components. The highest heterotic genotypes can be exploited in future breeding programs to attain self-sufficiency in food grains. However, comprehensive field evaluation over locations and years is advocated for the crosses having significant heterosis before their commercial exploitation.

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

    Science.gov (United States)

    Akpinar, Bala A; Lucas, Stuart J; Vrána, Jan; Doležel, Jaroslav; Budak, Hikmet

    2015-08-01

    Flow cytometric sorting of individual chromosomes and chromosome-based sequencing reduces the complexity of large, repetitive Triticeae genomes. We flow-sorted chromosome 5D of Aegilops tauschii, the D genome donor of bread wheat and sequenced it by Roche 454 GS FLX platform to approximately 2.2x coverage. Repetitive sequences represent 81.09% of the survey sequences of this chromosome, and Class I retroelements are the prominent type, with a particular abundance of LTR/Gypsy superfamily. Nonrepetitive sequences were assembled to cover 17.76% of the total chromosome regions. Up to 6188 nonrepetitive gene loci were predicted to be encoded by the 5D chromosome. The numbers and chromosomal distribution patterns of tRNA genes suggest abundance in tRNA(L) (ys) and tRNA(M) (et) species, while the nonrepetitive assembly reveals tRNA(A) (la) species as the most abundant type. A comparative analysis of the genomic sequences of bread wheat and Aegilops chromosome 5D indicates conservation of gene content. Orthologous unique genes, matching Aegilops 5D sequences, numbered 3730 in barley, 5063 in Brachypodium, 4872 in sorghum and 4209 in rice. In this study, we provide a chromosome-specific view into the structure and organization of the 5D chromosome of Ae. tauschii, the D genome ancestor of bread wheat. This study contributes to our understanding of the chromosome-level evolution of the wheat genome and presents a valuable resource in wheat genomics due to the recent hybridization of Ae. tauschii genome with its tetraploid ancestor.

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

    International Nuclear Information System (INIS)

    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)

  15. Kinetics of carotenoids degradation during the storage of einkorn (Triticum monococcum L. ssp. monococcum) and bread wheat (Triticum aestivum L. ssp. aestivum) flours.

    Science.gov (United States)

    Hidalgo, Alyssa; Brandolini, Andrea

    2008-12-10

    To evaluate the effect of storage temperature, the degradation kinetics of carotenoids in wholemeal and white flour of einkorn cv. Monlis and bread wheat cv. Serio, stored at -20, 5, 20, 30, and 38 degrees C, was assessed by normal-phase high-performance liquid chromatography. In Monlis, the carotenoids content (8.1 and 9.8 mg/kg for wholemeal and white flour, respectively) was 8-fold higher than in Serio (1.0 and 1.1 mg/kg). Only lutein and zeaxanthin were detected in bread wheat, while significant quantities of (alpha and beta)-carotene and beta-cryptoxanthin were observed in einkorn. Carotenoids degradation was influenced by temperature and time, following first-order kinetics. The degradation rate was similar in wholemeal and white flour; however, loss of lutein and total carotenoids was faster in Serio than in Monlis. The activation energy E(a) ranged from 35.2 to 52.5 kJ/mol. Temperatures not exceeding 20 degrees C better preserve carotenoids content and are recommended for long-term storage.

  16. Allelic variations in Glu-1 and Glu-3 loci of historical and modern Iranian bread wheat (Triticum aestivum L.) cultivars

    Indian Academy of Sciences (India)

    Ali Izadi-Darbandi; Bahman Yazdi-Samadi; Ali-Akbar Su-Boushehri; Mohsen Mohammadi

    2010-08-01

    Proline and glutamine-rich wheat seed endosperm proteins are collectively referred to as prolamins. They are comprised of HMW-GSs, LMW-GSs and gliadins. HMW-GSs are major determinants of gluten elasticity and LMW-GSs considerably affect dough extensibility and maximum dough resistance. The inheritance of glutenin subunits follows Mendelian genetics with multiple alleles in each locus. Identification of the banding patterns of glutenin subunits could be used as an estimate for screening high quality wheat germplasm. Here, by means of a two-step 1D-SDS-PAGE procedure, we identified the allelic variations in high and low-molecular-weight glutenin subunits in 65 hexaploid wheat (Triticum aestivum L.) cultivars representing a historical trend in the cultivars introduced or released in Iran from the years 1940 to 1990. Distinct alleles 17 and 19 were detected for Glu-1 and Glu-3 loci, respectively. The allelic frequencies at the Glu-1 loci demonstrated unimodal distributions. At Glu-A1, Glu-B1 and Glu-D1, we found that the most frequent alleles were the null, 7 + 8, 2 + 12 alleles, respectively, in Iranian wheat cultivars. In contrast, Glu-3 loci showed bimodal or trimodal distributions. At Glu-A3, the most frequent alleles were c and e. At Glu-B3 the most frequent alleles were a, b and c. At Glu-D3 locus, the alleles b and a, were the most and the second most frequent alleles in Iranian wheat cultivars. This led to a significantly higher Nei coefficient of genetic variations in Glu-3 loci (0.756) as compared to Glu-1 loci (0.547). At Glu-3 loci, we observed relatively high quality alleles in Glu-A3 and Glu-D3 loci and low quality alleles at Glu-B3 locus.

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

    International Nuclear Information System (INIS)

    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)

  18. Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics.

    Science.gov (United States)

    Skrabanja, V; Kovac, B; Golob, T; Liljeberg Elmståhl, H G; Björck, I M; Kreft, I

    2001-01-01

    Spelt wheat seeds (Triticum aestivum subsp. spelta cv. Ostro) were used to obtain white spelt flour (64.5% yield), wholemeal spelt flour (100% yield), and scalded spelt wheat kernels. From these materials, white spelt wheat bread (WSB), wholemeal spelt wheat bread (WMSB), and spelt wheat bread with scalded spelt wheat kernels (SSKB) were made and were compared to the reference white wheat bread (WWB). The spelt wheat flours and breads contained more proteins in comparison to wheat flour and bread. Among the samples the highest rate of starch hydrolysis was noticed in WSB. During the first 30 min of incubation this particular bread was shown to have significantly more (P bread. On the other hand, the most refined spelt wheat flour resulted in a bread product (WSB) that was statistically withdrawn (P < 0.05) as one with the highest HI (112.6).

  19. Calidad física de grano de trigos harineros (Triticum aestivum L.mexicanos de temporal Physical quality from rainfall Mexican bread wheat (Triticum aestivum L. grains

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    Micaela de la O Olán

    2012-04-01

    characteristics for marketing bread wheat. It is well known that environment affects some of its physical parameters; therefore the aim of this study was to determine environment influence in some physical quality parameters of three bread wheat populations developed by progenies from one single F2 to F6 seed, the first group was comprised by 69 lines of Rebeca F2000 x Salamanca S75 breed, the second was formed by 98 genotypes of Rebeca F2000 x Baviácora M92 breed, and the third was formed by 98 genotypes of Gálvez M87 x Rebeca F2000 breed, plus parents. The genotypes from the first group were sown at Roque, Guanajuato (autumn-winter 2006-2007 with normal (five irrigations and restricted (three irrigations irrigation. The genotypes of second and third breeds were sown at Santa Lucía de Prías and Chapingo, State of Mexico (2006 spring-summer. The following variables were assessed: hectolitre weight (kg hL-¹, grain hardness (%, and protein content in grain (%. An analysis of variance and frequencies histogram were made and means with least significant difference were compared. The genotypes showed highly significant differences for all physical quality variables assessed, and this also occurred for hectolitre weight and protein content in grain for humidity levels and localities. In the hectolitre weight frequency histograms the three population groups show trend towards normal distribution which sugge sts that such variable involves high amount of genes and it is strongly affected by environment. Genotypes with better hectolitre weight than parents were identified; therefore materials are available to make selection.

  20. An Efficient Approach for the Development of Locus Specific Primers in Bread Wheat (Triticum aestivum L. and Its Application to Re-Sequencing of Genes Involved in Frost Tolerance.

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    Steve Babben

    Full Text Available Recent declines in costs accelerated sequencing of many species with large genomes, including hexaploid wheat (Triticum aestivum L.. Although the draft sequence of bread wheat is known, it is still one of the major challenges to developlocus specific primers suitable to be used in marker assisted selection procedures, due to the high homology of the three genomes. In this study we describe an efficient approach for the development of locus specific primers comprising four steps, i.e. (i identification of genomic and coding sequences (CDS of candidate genes, (ii intron- and exon-structure reconstruction, (iii identification of wheat A, B and D sub-genome sequences and primer development based on sequence differences between the three sub-genomes, and (iv; testing of primers for functionality, correct size and localisation. This approach was applied to single, low and high copy genes involved in frost tolerance in wheat. In summary for 27 of these genes for which sequences were derived from Triticum aestivum, Triticum monococcum and Hordeum vulgare, a set of 119 primer pairs was developed and after testing on Nulli-tetrasomic (NT lines, a set of 65 primer pairs (54.6%, corresponding to 19 candidate genes, turned out to be specific. Out of these a set of 35 fragments was selected for validation via Sanger's amplicon re-sequencing. All fragments, with the exception of one, could be assigned to the original reference sequence. The approach presented here showed a much higher specificity in primer development in comparison to techniques used so far in bread wheat and can be applied to other polyploid species with a known draft sequence.

  1. 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

    Indian Academy of Sciences (India)

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

    2011-04-01

    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.

  2. [Development and study of spring bread wheat variety Pamyati Maystrenko with introgression of genetic material from synthetic hexaploid Triticum timopheevii zhuk. x Aegilops tauschii Coss].

    Science.gov (United States)

    Laikova, L I; Belan, I A; Badaeva, E D; Posseeva, L P; Shepelev, S S; Shumny, V K; Pershina, L A

    2013-01-01

    Synthetic hexaploids are bridges for transferring new genes that determine resistance to stress factors from wild-type species to bread wheat. In the present work, the method of developing the spring bread wheat variety Pamyati Maystrenko and the results of its study are described. This variety was obtained using one of the immune lines produced earlier via the hybridization of the spring bread wheat variety Saratovskaya 29 with the synthetic hexaploid T. timopheevii Zhuk. x Ae. tauschii Coss. The C-staining of chromosomes in the Pamyati Maystrenko variety revealed substitutions of 2B and 6B chromosomes by the homeologous chromosomes of the G genome of T. timopheevii and the substitution of chromosome 1D by an orthologous chromosome ofAe. tauschii. It was found that this variety is characterized by resistance to leaf and stem rust, powdery mildew, and loose smut as well as by high grain and bread-making qualities. The role of the alien genetic material introgressed into the bread-wheat genome in the expression of adaptive and economically valuable traits in the Pamyati Maystrenko variety is discussed.

  3. Isolation of ABA-responsive mutants in allohexaploid bread wheat (Triticum aestivum L.): Drawing connections to grain dormancy, preharvest sprouting, and drought tolerance

    Science.gov (United States)

    This paper describes the isolation of Wheat ABA-responsive mutants (Warm) in Chinese spring background of allohexaploid Triticum aestivum. The plant hormone abscisic acid (ABA) is required for the induction of seed dormancy, the induction of stomatal closure and drought tolerance, and is associated...

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

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    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.

  5. Elucidation of defense-related signaling responses to spot blotch infection in bread wheat (Triticum aestivum L.).

    Science.gov (United States)

    Sahu, Ranabir; Sharaff, Murali; Pradhan, Maitree; Sethi, Avinash; Bandyopadhyay, Tirthankar; Mishra, Vinod K; Chand, Ramesh; Chowdhury, Apurba K; Joshi, Arun K; Pandey, Shree P

    2016-04-01

    Spot blotch disease, caused by Bipolaris sorokiniana, is an important threat to wheat, causing an annual loss of ~17%. Under epidemic conditions, these losses may be 100%, yet the molecular responses of wheat to spot blotch remain almost uncharacterized. Moreover, defense-related phytohormone signaling genes have been poorly characterized in wheat. Here, we have identified 18 central components of salicylic acid (SA), jasmonic acid (JA), ethylene (ET), and enhanced disease susceptibility 1 (EDS1) signaling pathways as well as the genes of the phenylpropanoid pathway in wheat. In time-course experiments, we characterized the reprogramming of expression of these pathways in two contrasting genotypes: Yangmai #6 (resistant to spot blotch) and Sonalika (susceptible to spot blotch). We further evaluated the performance of a population of recombinant inbred lines (RILs) by crossing Yangmai#6 and Sonalika (parents) and subsequent selfing to F10 under field conditions in trials at multiple locations. We characterized the reprogramming of defense-related signaling in these RILs as a consequence of spot blotch attack. During resistance to spot blotch attack, wheat strongly elicits SA signaling (SA biogenesis as well as the NPR1-dependent signaling pathway), along with WRKY33 transcription factor, followed by an enhanced expression of phenylpropanoid pathway genes. These may lead to accumulation of phenolics-based defense metabolites that may render resistance against spot blotch. JA signaling may synergistically contribute to the resistance. Failure to elicit SA (and possibly JA) signaling may lead to susceptibility against spot blotch infection in wheat.

  6. Chromosomal location of genomic SSR markers associated with yellow rust resistance in Turkish bread wheat (Triticum aestivum L.)

    Indian Academy of Sciences (India)

    F. Senturk Akfirat; F. Ertugrul; S. Hasancebi; Y. Aydin; K. Akan; Z. Mert; M. Cakir; A. Altinkut Uncuoglu

    2013-08-01

    We have previously reported Xgwm382 as a diagnostic marker for disease resistance against yellow rust in Izgi2001 × ES14 F2 population. Among the same earlier tested 230 primers, one SSR marker (Xgwm311) also amplified a fragment which is present in the resistant parent and in the resistant bulks, but absent in the susceptible parent and in the susceptible bulks. To understand the chromosome group location of these diagnostic markers, Xgwm382 and Xgwm311, in the same population, we selected 16 SSR markers mapped only in one genome of chromosome group 2 around 1–21 cM distance to these diagnostic markers based on the SSR consensus map of wheat. Out of 16 SSRs, Xwmc658 identified resistant F2 individuals as a diagnostic marker for yellow rust disease and provided the location of Xgwm382 and Xgwm311 on chromosome 2AL in our plant material.

  7. Marker-assisted selection of highmolecular weight glutenin alleles related to bread-making quality in Iranian common wheat (Triticum aestivum L.)

    Indian Academy of Sciences (India)

    Ali Izadi-Darbandi; Bahman Yazdi-Samadi

    2012-08-01

    Bread-making quality in hexaploid wheats is a complex trait. It has been shown that the amount and composition of protein can influence dough rheological properties. The high-molecular-weight (HMW) glutenins are encoded by a complex locus, Glu-1, on the long arm of group-1 homoeologus chromosome of the A, B and D genomes. In this work we used PCR-based DNA markers as a substitution tool to distinguish wheat bread-making quality. We detected PCR-based DNA markers for coding sequence of Glu-A1x, Glu-B1x and Glu-D1x to be 2300 bp, 2400 bp and 2500 bp respectively. DNA markers related to coding sequence of Glu-A1y, Glu-B1y and Glu-D1y were; 1800 bp, 2100 bp and 1950 bp, however, the repetitive region of their coding sequence were shown to be about 1300 bp, 1500 bp and 1600 bp. The results demonstrate that the size variation was due to different lengths of the central repetitive domain. Good or poor bread-making quality in wheat is associated with two allelic pairs of Glu-D1, designated 1Dx5-1Dy10 and IDx2-1Dy12. The 1Bx7 allele has moderate-to-good quality score. The specific DNA markers, of 450 bp, 576 bp, 612 bp and 2400 bp respectively were characterized for 1Dx5, 1Dy10, 1Dy12 and 1Bx7 alleles. These markers are very important in screening of wheat for bread-making quality.

  8. 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.

  9. Computational Analysis Of Group 2 Late Embryogenesis Protein (Lea In Different Cultivar Of Bread Wheat (Triticum Aestivum

    Directory of Open Access Journals (Sweden)

    Rasouli Hassan

    2014-12-01

    Full Text Available Late Embryogenesis abundant protein has a crucial role as the cold-acclimation process in the wheat. These proteins encoded by TaWdhn13 gene. This gene is transcriptionally activated and produces the accumulated proteins and metabolites and protection cell structure from freezing damage. The objectives of this study were to isolate the genomic DNA (g-DNA sequence of TaWdhn13, to analyze structure, conserved domains of the gene, and to found a basis for association analysis of the functional sites associated with computational analysis. We here report on the functional assignment to TaWdhn13 gene by computational analysis. The Three-Dimensional (3D model of LEA protein drawing by using the phyre 2 server. For identify the conserved domain and motif of these gene sequence we used the Conserved Domain Database and DNA Motif Searching Database, however, the conserved domains and motif has been recognized. The results showed TaWdhn13 conserved domain incudes: Dehydrin superfamily. Also, motifs structure for this gene includes: 2FE2S_FER_1 Motif, INTEGRIN_BETA Motif, VWFC_1 Motif, EGF_1 Motif and DEFENSIN Motif. Our results reveal that group 2 LEA proteins are most likely to function within the cell nucleus. The analysis of protein property showed that the protein had no trans-membrane domains. The isoelectric point of the protein was 3.41, which was charged with 5.34 negative electrons when pH value of the buffer was 7.0.

  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. The Expression of TaRca2-α Gene Associated with Net Photosynthesis Rate, Biomass and Grain Yield in Bread Wheat (Triticum aestivum L.) under Field Conditions

    Science.gov (United States)

    Saeed, Iqbal; Bachir, Daoura Goudia; Chen, Liang; Hu, Yin-Gang

    2016-01-01

    Improvement in activation of Rubisco by Rubisco activase can potentially enhance CO2 assimilation and photosynthetic efficiency in plants. The three homoeologous copies of TaRca2-α were identified on chromosomes 4AL, 4BS and 4DS (TaRca2-α-4AL, TaRca2-α-4BS, and TaRca2-α-4DS) in bread wheat. Expression patterns of the three copies at heading (Z55), anthesis (Z67) and grain-filling (Z73) stages were investigated through qRT-PCR analyses in a panel of 59 bread wheat genotypes and their effects on net photosynthesis rate (Pn), biomass plant-1 (BMPP) and grain yield plant-1 (GYPP) were further explored. Different but similar expression patterns were observed for the three copies of TaRca2-α at the three growth stages with highest expression at grain-filling stage. TaRca2-α-4BS expressed higher at the three stages than TaRca2-α-4AL and TaRca2-α-4DS. The 59 genotypes could be clustered into three groups as high (7 genotypes), intermediate (41 genotypes) and low (11 genotypes) expression based on the expression of the three copies of TaRca2-α at three growth stages. Significant variations (P<0.01) were observed among the three groups of bread wheat genotypes for Pn, BMPP and GYPP. Generally, the genotypes with higher TaRca2-α expression also showed higher values for Pn, BMPP and GYPP. The expressions of the three copies of TaRca2-α at heading, anthesis and grain-filling stages were positively correlated with Pn, BMPP and GYPP (P<0.01) with stronger association for TaRca2-α-4BS at grain-filling stage. These results revealed that the expression of TaRca2-α contribute substantially to Pn, BMPP and GYPP, and suggested that manipulating TaRca-α expression may efficiently improve Pn, BMPP and GYPP in bread wheat and detecting TaRca-α expression levels with emphasis on TaRca2-α-4BS may be a positive strategy for selection in improving photosynthetic efficiency and grain yield of bread wheat. PMID:27548477

  12. Aroma of Wheat Bread Crumb

    DEFF Research Database (Denmark)

    Birch, Anja Niehues

    Understanding how the dough fermentation conditions influence the wheat bread production time and the bread aroma is important for the bread industry. The overall purpose of this PhD project is to investigate the effects of commercial baker’s yeast (level and type) and fermentation temperature...... on dough expansion and aroma in bread crumb. In Paper I the effects of commercial baker’s yeast (level and type) and fermentation temperature on dough expansion were investigated. Wheat doughs were fermented by seven commercial baker’s yeasts (baker’s yeast I to VII) at different yeast concentrations (2....... The highest kinetic rate constants corresponding to the shortest fermentation times were found for doughs fermented at 25°C and the highest yeast concentration. Doughs fermented with commercial baker’s yeast I, II, III and V had shorter fermentation times compared to fermentation with baker’s yeast IV, VI...

  13. 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%.

  14. 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.

  15. Bread Wheat (Triticum aestivum L. Grain Protein Concentration Is Related to Early Post-Flowering Nitrate Uptake under Putative Control of Plant Satiety Level.

    Directory of Open Access Journals (Sweden)

    François Taulemesse

    Full Text Available The strong negative correlation between grain protein concentration (GPC and grain yield (GY in bread wheat complicates the simultaneous improvement of these traits. However, earlier studies have concluded that the deviation from this relationship (grain protein deviation or GPD has strong genetic basis. Genotypes with positive GPD have an increased ability to uptake nitrogen (N during the post-flowering period independently of the amount of N taken up before flowering, suggesting that genetic variability for N satiety could enable the breakage of the negative relationship. This study is based on two genotypes markedly contrasted for GPD grown under semi-hydroponic conditions differentiated for nitrate availability both before and after flowering. This allows exploration of the genetic determinants of post-flowering N uptake (PANU by combining whole plant sampling and targeted gene expression approaches. The results highlights the correlation (r² = 0.81 with GPC of PANU occurring early during grain development (flowering-flowering + 250 degree-days independently of GY. Early PANU was in turn correlated (r² = 0.80 to the stem-biomass increment after flowering through its effect on N sink activity. Differences in early PANU between genotypes, despite comparable N statuses at flowering, suggest that genetic differences in N satiety could be involved in the establishment of the GPC. Through its strong negative correlation with genes implied in N assimilation, root nitrate concentration appears to be a good marker for evaluating instantaneous plant N demand, and may provide valuable information on the genotypic N satiety level. This trait may help breeders to identify genotypes having high GPC independently of their GY.

  16. Bread Wheat (Triticum aestivum L.) Grain Protein Concentration Is Related to Early Post-Flowering Nitrate Uptake under Putative Control of Plant Satiety Level.

    Science.gov (United States)

    Taulemesse, François; Le Gouis, Jacques; Gouache, David; Gibon, Yves; Allard, Vincent

    2016-01-01

    The strong negative correlation between grain protein concentration (GPC) and grain yield (GY) in bread wheat complicates the simultaneous improvement of these traits. However, earlier studies have concluded that the deviation from this relationship (grain protein deviation or GPD) has strong genetic basis. Genotypes with positive GPD have an increased ability to uptake nitrogen (N) during the post-flowering period independently of the amount of N taken up before flowering, suggesting that genetic variability for N satiety could enable the breakage of the negative relationship. This study is based on two genotypes markedly contrasted for GPD grown under semi-hydroponic conditions differentiated for nitrate availability both before and after flowering. This allows exploration of the genetic determinants of post-flowering N uptake (PANU) by combining whole plant sampling and targeted gene expression approaches. The results highlights the correlation (r² = 0.81) with GPC of PANU occurring early during grain development (flowering-flowering + 250 degree-days) independently of GY. Early PANU was in turn correlated (r² = 0.80) to the stem-biomass increment after flowering through its effect on N sink activity. Differences in early PANU between genotypes, despite comparable N statuses at flowering, suggest that genetic differences in N satiety could be involved in the establishment of the GPC. Through its strong negative correlation with genes implied in N assimilation, root nitrate concentration appears to be a good marker for evaluating instantaneous plant N demand, and may provide valuable information on the genotypic N satiety level. This trait may help breeders to identify genotypes having high GPC independently of their GY. PMID:26886933

  17. 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.

  18. TEXTURE ANALYSIS OF SPELT WHEAT BREAD

    Directory of Open Access Journals (Sweden)

    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.

  19. Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate

    OpenAIRE

    Gordana Brankovic; Vesna Dragičević; Dejan Dodig; Miroslav Zoric; Desimir Knežević; Sladana Žilić; Srbislav Denčić; Gordana Šurlan

    2015-01-01

    Antioxidants prevent oxidative stress and exert positive health effects. However, phytic acid among them decreases micronutrients absorption, representing also antinutrient to human and non-ruminant animals. Fifteen bread wheat (Triticum aestivum L.) and 15 durum wheat (Triticum durum Desf.) genotypes were evaluated across six environments to determine contents of phytic acid (PA), inorganic P (Pi), total yellow pigment, total soluble phenolic compounds, free protein sulfhydryl groups (PSH), ...

  20. 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.

  1. High Transferability of Homoeolog-Specific Markers between Bread Wheat and Newly Synthesized Hexaploid Wheat Lines

    Science.gov (United States)

    Zeng, Deying; Luo, Jiangtao; Li, Zenglin; Chen, Gang; Zhang, Lianquan; Ning, Shunzong; Yuan, Zhongwei; Zheng, Youliang; Hao, Ming; Liu, Dengcai

    2016-01-01

    Bread wheat (Triticum aestivum, 2n = 6x = 42, AABBDD) has a complex allohexaploid genome, which makes it difficult to differentiate between the homoeologous sequences and assign them to the chromosome A, B, or D subgenomes. The chromosome-based draft genome sequence of the ‘Chinese Spring’ common wheat cultivar enables the large-scale development of polymerase chain reaction (PCR)-based markers specific for homoeologs. Based on high-confidence ‘Chinese Spring’ genes with known functions, we developed 183 putative homoeolog-specific markers for chromosomes 4B and 7B. These markers were used in PCR assays for the 4B and 7B nullisomes and their euploid synthetic hexaploid wheat (SHW) line that was newly generated from a hybridization between Triticum turgidum (AABB) and the wild diploid species Aegilops tauschii (DD). Up to 64% of the markers for chromosomes 4B or 7B in the SHW background were confirmed to be homoeolog-specific. Thus, these markers were highly transferable between the ‘Chinese Spring’ bread wheat and SHW lines. Homoeolog-specific markers designed using genes with known functions may be useful for genetic investigations involving homoeologous chromosome tracking and homoeolog expression and interaction analyses. PMID:27611704

  2. Contaminants in organically and conventionally produced winter wheat (Triticum aestivum) in Belgium

    OpenAIRE

    Pussemier, Luc; Harcz, Peter; De Temmerman, Ludwig; De Voghel, Simon; Waegeneers, Nadia; Wilmart, Olivier; Vromman, Valérie; Schmit, Jean-François; Moons, Emmanuelle; Van Peteghem, Carlos; De Saeger, Sarah; Schneider, Yves Jacques; Larondelle, Yvan

    2007-01-01

    Abstract A database has been compiled with the levels of important contaminants (mycotoxins, heavy metals and pesticides) measured from 2002 to 2005 in winter wheat (Triticum aestivum) grown in Belgium according to the organic and conventional farming systems. Assuming no further change in contaminant levels during cereal processing and during the preparation of foodstuffs, conservative intakes are estimated for the consumers of cereal based products such as flour, bread, breakfast...

  3. Characterization of Quantitative Loci for Morphological and Anatomical Root Traits on the Short Arm of Chromosome 1 of Rye in Bread Wheat

    OpenAIRE

    Sharma, Sundrish

    2009-01-01

    Bread wheat (Triticum aestivum L.) is the second most cultivated cereal crop after rice. Many present day bread wheats carry a centric rye-wheat translocation 1RS.1BL in place of chromosome 1B. The increased grain yield of translocation lines is positively associated with root biomass. To map loci controlling root characteristics, homoeologous recombinants of 1RS with 1BS were used to generate an integrated genetic map comprised of 20 phenotypic and molecular markers, with an average spacing ...

  4. TaRAR1 and TaSGT1 associate with TaHsp90 to function in bread wheat (Triticum aestivum L.) seedling growth and stripe rust resistance.

    Science.gov (United States)

    Wang, Guan-Feng; Fan, Renchun; Wang, Xianping; Wang, Daowen; Zhang, Xiangqi

    2015-04-01

    RAR1 and SGT1 are important co-chaperones of Hsp90. We previously showed that TaHsp90.1 is required for wheat seedling growth, and that TaHsp90.2 and TaHsp90.3 are essential for resistance (R) gene mediated resistance to stripe rust fungus. Here, we report the characterization of TaRAR1 and TaSGT1 genes in bread wheat. TaRAR1 and TaSGT1 each had three homoeologs, which were located on wheat groups 2 and 3 chromosomes, respectively. Strong inhibition of seedling growth was observed after silencing TaSGT1 but not TaRAR1. In contrast, decreasing the expression of TaRAR1 or TaSGT1 could all compromise R gene mediated resistance to stripe rust fungus infection. Protein-protein interactions were found among TaRAR1, TaSGT1 and TaHsp90. The N-terminus of TaHsp90, the CHORD-I and CHORD-II domains of TaRAR1 and the CS domain of TaSGT1 may be instrumental for the interactions among the three proteins. Based on this work and our previous study on TaHsp90, we speculate that the TaSGT1-TaHsp90.1 interaction is important for maintaining bread wheat seedling growth. The TaRAR1-TaSGT1-TaHsp90.2 and TaRAR1-TaSGT1-TaHsp90.3 interactions are involved in controlling the resistance to stripe rust disease. The new information obtained here should aid further functional investigations of TaRAR1-TaSGT1-TaHsp90 complexes in regulating bread wheat growth and disease resistance.

  5. PCR markers for Triticum speltoides leaf rust resistance gene Lr51 and their use to develop isogenic hard red spring wheat lines

    OpenAIRE

    Helguera, M; Vanzetti, L.; Soria, M; Khan, I A; Kolmer, J.; Dubcovsky, Jorge

    2005-01-01

    New leaf rust resistance genes are needed in wheat (Triticum aestivum L.) to provide additional sources of resistance to the highly variable and dynamic leaf rust pathogen Puccinia triticina Eriks. Leaf rust resistance gene Lr51, located within a segment of Triticum speltoides Taush chromosome IS translocated to the long arm of chromosome 1B of bread wheat, is resistant to the current predominant races of leaf rust in the USA. The objectives of this study were to determine the genetic length ...

  6. Dough quality of bread wheat lacking ¿-gliadins with celiac disease epitopes and addition of celiac-safe avenins to improve dough quality

    NARCIS (Netherlands)

    Broeck, van den H.C.; Gilissen, L.J.W.J.; Smulders, M.J.M.; Meer, van der I.M.; Hamer, R.J.

    2011-01-01

    Celiac disease is a T-cell mediated immune response in the small intestine of genetically susceptible individuals caused by ingested gluten proteins from wheat, rye, and barley. In the allohexaploid bread wheat (Triticum aestivum), gluten proteins are encoded by multigene loci present on the homoeol

  7. 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

    Sensory evaluations were conducted on wheat-flour porridge and baked-bread samples, made from wheat varieties with known odour and flavour variations. The purpose was to determine if these odour and flavour variations were expressed in baked-bread. In all, 24 wheat varieties were used for porridge...... 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...

  8. Molecular characterization of the citrate transporter gene TaMATE1 and expression analysis of upstream genes involved in organic acid transport under Al stress in bread wheat (Triticum aestivum).

    Science.gov (United States)

    Garcia-Oliveira, Ana Luísa; Martins-Lopes, Paula; Tolrá, Roser; Poschenrieder, Charlotte; Tarquis, Marta; Guedes-Pinto, Henrique; Benito, César

    2014-11-01

    In bread wheat, besides malate, the importance of citrate efflux for Al tolerance has also been reported. For better understanding the Al tolerance mechanism in bread wheat, here, we performed both a molecular characterization of the citrate transporter gene TaMATE1 and an investigation on the upstream variations in citrate and malate transporter genes. TaMATE1 belong to multidrug transporter protein family, which are located on the long arm of homoeologous group 4 chromosomes (TaMATE1-4A, TaMATE1-4B TaMATE1-4D). TaMATE1 homoeologues transcript expression study exhibited the preponderance of homoeologue TaMATE1-4B followed by TaMATE1-4D whereas homoeologue TaMATE1-4A seemed to be silenced. TaMATE1, particularly homoeologue TaMATE1-4B and TaALMT1 transcripts were much more expressed in the root apices than in shoots of Al tolerant genotype Barbela 7/72/92 under both control and Al stress conditions. In addition, in both tissues of Barbela 7/72/92, higher basal levels of these gene transcripts were observed than in Anahuac (Al sensitive). Noticeably, the presence of a transposon in the upstream of TaMATE1-4B in Barbela 7/72/92 seems to be responsible for its higher transcript expression where it may confer citrate efflux. Thus, promoter variations (transposon in TaMATE1-4B upstream and type VI promoter in TaALMT1) associated with higher basal transcript expression of TaMATE1-4B and TaALMT1 clearly show how different mechanisms for Al tolerance operate simultaneously in a single genotype. In conclusion, our results demonstrate that Barbela 7/72/92 has favorable alleles for these organic acids transporter genes which could be utilized through genomic assisted selection to develop improved cultivars for acidic soils.

  9. 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.

  10. 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.

  11. Taxonomy Icon Data: bread wheat [Taxonomy Icon

    Lifescience Database Archive (English)

    Full Text Available icum_aestivum_S.png Triticum_aestivum_NS.png http://biosciencedbc.jp/taxonomy_icon/icon.cgi?i=Triticum+aesti...vum&t=L http://biosciencedbc.jp/taxonomy_icon/icon.cgi?i=Triticum+aestivum&t=NL http://biosciencedbc.jp/taxonomy..._icon/icon.cgi?i=Triticum+aestivum&t=S http://biosciencedbc.jp/taxonomy_icon/icon.cgi?i=Triticum+aestivum&t=NS ...

  12. The Bo1-specific PCR marker AWW5L7 is predictive of boron tolerance status in a range of exotic durum and bread wheats.

    Science.gov (United States)

    Schnurbusch, Thorsten; Langridge, Peter; Sutton, Tim

    2008-12-01

    High soil boron (B) constitutes a major soil problem in many parts of the world, particularly in low-rainfall areas and land under irrigation. Low accumulation of B in the shoot or grain of cereal crops is correlated with the maintenance of biomass production and grain yield under high B conditions, suggesting that this trait is an important component of field tolerance. A novel screening protocol to measure B accumulation in aerated and supported hydroponics was validated using a set of known and exotic bread wheat (Triticum aestivum L.) and durum wheat (Triticum turgidum L. subsp. durum (Desf.) Husn.) accessions. Furthermore, B accumulation in two Triticum urartu Tumanian ex Gandilyan and 54 Triticum monococcum L. accessions was measured and showed considerable phenotypic variation. However, B accumulation in these lines was higher than that observed in the most tolerant durum or bread wheats. Mapping of high B tolerance in the durum population AUS14010/Yallaroi revealed a locus possibly allelic to Bo1, a major source of B toxicity tolerance previously identified in bread wheat. Here, we show that the Bo1-specific codominant PCR marker AWW5L7 is predictive of B tolerance status among exotic durum and bread wheat accessions. All tolerant durum accessions assayed carried very similar AWW5L7 marker fragments, indicating wide distribution of this allele among tolerant durum wheats. Three bread wheat accessions had tolerance that was independent of Bo1 and is probably located on chromosome 4A. These lines represent a valuable genetic resource for B toxicity tolerance breeding in wheat. PMID:19088810

  13. 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.

  14. Cadmium Contents of Soils, Durum, and Bread Wheats in Harran Plain, Southeast Turkey

    Science.gov (United States)

    Büyükkılıç, Asuman; Mermut, Ahmet; Faz Cano, Angel; Carmona Garces, Doria

    2010-05-01

    Turkey is growing significant amount of durum wheat (Triticum turgidum durum - (Desf.)Husn) which is widely used for making pasta, spaghetti, noodles etc. Objective of this study were to: 1) determine Cd concentrations of the soils, durum and bread wheats grown in the Harran plain, southeast Turkey and 2) evaluate this element in terms of food safety. Soil samples from the selected 16 profiles, grains, roots, and leaves of durum and bread wheats were taken for analyses. Total Cd contents of the soils were below the threshold values. The soils in the northern part of the plain have more than 0.2 ppm of Cd. Carbonate and clay contents are > 15% and 40% respectively and have substantial amounts of Fe-oxy-hydroxides. Three phosphorus fertilizer samples, frequently used in the area, had > 2 ppm of Cd. As expected, the amounts of Cd in bread wheat were lower than durum wheat. However, the Cd contents in durum wheat grains in the area studied were 100 ?g kg-1) and similar to the drum grains from Italy. Some samples in Italy even had 71 ?g kg-1. These were attributed to the presence of high amounts of carbonates, Fe-oxy-hydroxides, and clay in the soils we studied. In the surface soil, Zn contents were between 21.5 and 72.8 mg kg-1.This could be another reason for lower contents of Cd in our durum wheat. Our study confirms that durum wheat grown in the Harran plain southeast Turkey has a better quality, therefore advantageous; in terms of food safety from the standpoint of Cd contents.

  15. Organoleptic and glycemic properties of chickpea-wheat composite breads.

    Science.gov (United States)

    Zafar, Tasleem A; Al-Hassawi, Fatima; Al-Khulaifi, Fatima; Al-Rayyes, Ghanima; Waslien, Carol; Huffman, Fatma G

    2015-04-01

    Prevalence of obesity and type-2-diabetes requires dietary manipulation. It was hypothesized that wheat-legume-composite breads will reduce the spike of blood glucose and increase satiety. Four pan bread samples were prepared: White bread (WB) as standard, Whole-wheat bread (WWB), WWB supplemented with chickpea flour at 25 % (25%ChB) and 35 % (35%ChB) levels. These breads were tested in healthy female subjects for acceptability and for effect on appetite, blood glucose, and physical discomfort in digestion. The breads were rated >5.6 on a 9-point hedonic scale with WB significantly higher than all other breads. No difference in area under the curve (AUC) for appetite was found, but blood glucose AUC was reduced as follows: 35%ChB 25%ChB = WWB or 35%ChB. We conclude that addition of chickpea flour at 35 % to whole wheat produces a bread that is acceptable to eat, causing no physical discomfort and lowers the glycemic response.

  16. Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate

    Directory of Open Access Journals (Sweden)

    Gordana Brankovic

    2015-06-01

    Full Text Available Antioxidants prevent oxidative stress and exert positive health effects. However, phytic acid among them decreases micronutrients absorption, representing also antinutrient to human and non-ruminant animals. Fifteen bread wheat (Triticum aestivum L. and 15 durum wheat (Triticum durum Desf. genotypes were evaluated across six environments to determine contents of phytic acid (PA, inorganic P (Pi, total yellow pigment, total soluble phenolic compounds, free protein sulfhydryl groups (PSH, and also phytic acid P/Pi (Pp/Pi. The objective of this study was to quantify, for each trait the effects of environment, genotype, and their interaction; and the influence of climatic factors on the Genotype x Environment interaction (GEI by the use of the factorial regression. GEI (P < 0.001 prevailed as source of variation over genotype (P < 0.001 in determining PA content in bread and durum wheat (44.3% and 34.7% of sum of squares-SS, respectively, PSH content in bread and durum wheat (27% and 28.4% of SS, respectively and total soluble phenolic compounds content in durum wheat (35.5% of SS. The major contribution to the GEI represented climatic variables during stages of stem elongation for PA and phenolic compounds, and also flowering, fertilization, grain formation and grain filling for PSH. Total yellow pigment and Pi contents in bread and durum wheat were predominantly determined by genotype (P < 0.001. Models of climatic variables proved to be efficient in the explanation of more than 92% of the SS of GEI for PA and antioxidants contents.

  17. Germplasm evaluation of heat tolerance in bread wheat in Tel Hadya, Syria

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    Emeka C Okechukwu

    2016-03-01

    Full Text Available Breeding for heat tolerance in bread wheat (Triticum aestivum L. is a serious global concern due to the increasing threats of high temperature. Thus, 189 wheat genotypes coded from 1 to 189 were evaluated for heat tolerance in normal and late seasons in the International Centre for Agricultural Research in Dry Areas (ICARDA, Tel Hadya, Syria, from 2010 to 2012. The experiments were laid out in alpha lattice designs with two replicates. Data collected on the grain yield, days to heading and maturity, grain filling duration and plant height were subjected to restricted maximum likelihood (REML analysis for generation of the best linear unbiased estimates (BLUEs. Very highly significant effects (p < 0.001 of genotype, season, and genotype by season interaction on grain yield and other traits were obtained. The grain yield and other traits performance of the wheat genotypes were significantly (p < 0.05 higher in the normal season than in the late season. Genotype 148 was among the 30 top grain yielding genotypes in all the environments, while genotypes 172 and 124 were among the top yielding genotypes in all the environments except in late season 2. The relative heat tolerance of the genotypes ranged from -33.69% to -77.95% in late season 1 vs. normal season 1 and -65.28% to -95.83% in late season 2 vs. normal season 2. The high variability obtained in the germplasm underlies sufficient genetic variability for improving heat tolerance in bread wheat.

  18. Use of Avocado (Persea americana M. Paste in Wheat Bread

    Directory of Open Access Journals (Sweden)

    Simona Man

    2015-05-01

    Full Text Available Bread is the staple food for most people around the world, it being consumed since ancient times. Because of it’s major importance in the diet, over the last years, the trend of enrich the nutritional quality was developed, by replacing the chemical fortification of foods with an intake of bioactive compounds from fruits, vegetables and cereals. The avocado is useful in human nutrition as a source of various nutrients and especially as source of energy and monounsaturated fatty acids. This paper belongs to a more complex study, which aiming the evaluation of enriched bread for breakfast prepared with an addition of avocado paste (12% as a source of biologically active components in nutrition. Bread produced from 100% wheat flour served as the control. The seasoned bread for breakfast and the control samples were subjected to physico-chemical and organoleptic analyses. Addition of avocado paste (AP in bread has improved physicochemical and sensory attributes.

  19. The content of buckwheat flour in wheat bread

    Directory of Open Access Journals (Sweden)

    Psodorov Đorđe B.

    2014-01-01

    Full Text Available Seven samples of bread were prepared in a special way. Samples were made of a mixture of wheat and buckwheat flour in defined proportions. Carbohydrates from crumbs of bread were derivatized with BSTFA and analyzed by GC-MS. Multivariate analysis was applied. The purpose of this study was not the identification and quantification of carbohydrate composition. The results demonstrated a clear relation between the carbohydrate composition of the bread samples and the type of flour used for their production.[Projekat Ministarstva nauke Republike Srbije, br. TR 31066 i br. III 46005

  20. Ancient hybridizations among the ancestral genomes of bread wheat

    OpenAIRE

    Marcussen, T.; Sandve, S. R.; Heier, L.; Spannagl, M.; Pfeifer, M.; Rogers, J; Doležel, J. (Jaroslav); Pozniak, C.; Eversole, K.; Feuillet, C; Gill, B; Friebe, B; Lukaszewski, A. J.; Sourdille, P.; Endo, T. R.

    2014-01-01

    The allohexaploid bread wheat genome consists of three closely related subgenomes (A, B, and D), but a clear understanding of their phylogenetic history has been lacking. We used genome assemblies of bread wheat and five diploid relatives to analyze genome-wide samples of gene trees, as well as to estimate evolutionary relatedness and divergence times. We show that the A and B genomes diverged from a common ancestor similar to 7 million years ago and that these genomes gave rise to the D geno...

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

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    Jiacheng Zheng

    Full Text Available 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 (P<0.01, transpiration rate (P<0.05 and CID (P<0.01, while significantly and positively correlated with flag leaf area (FLA, P<0.01, A (P<0.05, WUEi (P<0.05, BYPP (P<0.01 and GYPP (P<0.01, with stronger correlations for TaER1 than TaER2 and at grain-filling stage than at heading stage. These combined results suggested that TaER involved in development of transpiration 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

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

    OpenAIRE

    Maria Eduardo; Ulf Svanberg; Jorge Oliveira; Lilia Ahrné

    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...

  3. Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.

    Science.gov (United States)

    Rizzello, Carlo Giuseppe; Cavoski, Ivana; Turk, Jelena; Ercolini, Danilo; Nionelli, Luana; Pontonio, Erica; De Angelis, Maria; De Filippis, Francesca; Gobbetti, Marco; Di Cagno, Raffaella

    2015-05-01

    Triticum turgidum subsp. durum was grown according to four farming systems: conventional (CONV), organic with cow manure (OMAN) or green manure (OLEG), and without inputs (NOINPUT). Some chemical and technological characteristics differed between CONV and organic flours. As shown by two-dimensional electrophoresis (2-DE) analysis, OMAN and OLEG flours showed the highest number of gliadins, and OMAN flour also had the highest number of high-molecular-mass glutenins. Type I sourdoughs were prepared at the laboratory level through a back-slopping procedure, and the bacterial ecology during sourdough preparation was described by 16S rRNA gene pyrosequencing. Before fermentation, the dough made with CONV flour showed the highest bacterial diversity. Flours were variously contaminated by genera belonging to the Proteobacteria, Firmicutes, and Actinobacteria. Mature sourdoughs were completely and stably dominated by lactic acid bacteria. The diversity of Firmicutes was the highest for mature sourdoughs made with organic and, especially, NOINPUT flours. Beta diversity analysis based on the weighted UniFrac distance showed differences between doughs and sourdoughs. Those made with CONV flour were separated from the other with organic flours. Lactic acid bacterium microbiota structure was qualitatively confirmed through the culturing method. As shown by PCR-denaturing gradient gel electrophoresis (DGGE) analysis, yeasts belonging to the genera Saccharomyces, Candida, Kazachstania, and Rhodotorula occurred in all sourdoughs. Levels of bound phenolic acids and phytase and antioxidant activities differed depending on the farming system. Mature sourdoughs were used for bread making. Technological characteristics were superior in the breads made with organic sourdoughs. The farming system is another determinant affecting the sourdough microbiota. The organic cultivation of durum wheat was reflected along the flour-sourdough fermentation-bread axis.

  4. 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.

  5. 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.

  6. Response of Bread Wheat Genotypes to Immature Embryo Culture, Callus Induction and Drought Stress

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    Parvin Elyasi

    2012-07-01

    Full Text Available In order to evaluate the response of twenty genotypes of bread wheat (Triticum aestivum L. to callus induction and in vitro drought stress. The immature embryos of wheat were used in a Completely Randomized Design (CRD with six replications for callus induction and a 20×2 factorial experiment based on CRD design with three replications was carried out for response of genotypes to in vitro drought stress at the Agricultural College of Razi University, Kermanshah, Iran during 2010-2011. Significant differences were observed among the genotypes for Callus Growth Rate (CGR, Relative Fresh Weight Growth (RFWG, Relative Growth Rate (RGR and Percentage of Callus Induction (PCI indicating the presence of genetic variability, different responses of bread wheat genotypes to callus induction and possible selection of callus induction at in vitro level using immature embryos. Mean comparison of the traits measured in callus induction showed that genotypes 1 and 6 had the highest PCI (100%. Analysis of variance for CGR, RFWG and RGR, Relative Water Content (RWC, Percent of Callus Chlorosis (PCC and Proline Content (PC exhibited significant differences among the genotypes for all the characters in the stress condition (15% PEG. Screening drought tolerant genotypes and in vitro indicators of drought tolerance using mean rank, standard deviation of ranks and biplot analysis, discriminated genotypes (6, (19 and (1 as the most drought tolerant.

  7. 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.

  8. 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

  9. Resistance to wheat streak mosaic virus and Triticum mosaic virus in wheat lines carrying Wsm1 and Wsm3

    Science.gov (United States)

    Wheat streak mosaic virus (WSMV) and Triticum mosaic virus (TriMV) are important viruses of wheat (Triticum aestivum L.) in the Great Plains of United States. In addition to agronomic practices to prevent damage from these viruses, temperature sensitive resistance genes Wsm1, Wsm2 and Wsm3, have bee...

  10. Transferable EST-SSR markers for the study of polymorphism and genetic diversity in bread wheat.

    Science.gov (United States)

    Gupta, P K; Rustgi, S; Sharma, S; Singh, R; Kumar, N; Balyan, H S

    2003-12-01

    Nearly 900 SSRs (simple sequence repeats) were identified among 15,000 ESTs (expressed sequence tags) belonging to bread wheat ( Triticum aestivumL.). The SSRs were defined by their minimum length, which ranged from 14 to 21 bp. The maximum length ranged from 24 to 87 bp depending upon the length of the repeat unit itself (1-7 bp). The average density of SSRs was one SSR per 9.2 kb of EST sequence screened. The trinucleotide repeats were the most abundant SSRs detected. As a representative sample, 78 primer pairs were designed, which were also used to screen the dbEST entries for Hordeum vulgare and Triticum tauschii (donor of the D-genome of cultivated wheat) using a cut-off E (expectation) value of 0.01. On the basis of in silico analysis, up to 55.12% of the primer pairs exhibited transferability from Triticum to Hordeum, indicating that the sequences flanking the SSRs are not only conserved within a single genus but also between related genera in Poaceae. Primer pairs for the 78 SSRs were synthesized and used successfully for the study of (1) their transferability to 18 related wild species and five cereal species (barley, oat, rye, rice and maize); and (2) polymorphism between the parents of four mapping populations available with us. A subset of 20 EST-SSR primers was also used to assess genetic diversity in a collection of 52 elite exotic wheat genotypes. This was done with a view to compare their utility relative to other molecular markers (gSSRs, AFLPs, and SAMPL) previously used by us for the same purpose with the same set of 52 bread wheat genotypes. Although only a low level of polymorphism was detected, relative to that observed with genomic SSRs, the study suggested that EST-SSRs can be successfully used for a variety of purposes, and may actually prove superior to SSR markers extracted from genomic libraries for diversity estimation and transferability. PMID:14508680

  11. 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.

  12. Analysis of Triticum boeoticum and Triticum urartu seed defensins: To the problem of the origin of polyploid wheat genomes.

    Science.gov (United States)

    Odintsova, Tatyana I; Korostyleva, Tatyana V; Odintsova, Margarita S; Pukhalsky, Vitaliy A; Grishin, Eugene V; Egorov, Tsezi A

    2008-06-01

    The origin of polyploid wheat genomes has been the subject of numerous studies and is the key problem in wheat phylogeny. Different diploid species have been supposed to donate genomes to tetraploid and hexaploid wheat species. To shed light on phylogenetic relationships between the presumable A genome donors and hexaploid wheat species we have applied a new approach: the comparison of defensins from diploid Triticum species, Triticum boeoticum Boiss. and Triticum urartu Thum. ex Gandil., with previously characterized Triticum kiharae defensins [T.I. Odintsova et al., Biochimie 89 (2007) 605-612]. Defensins were isolated by acidic extraction of seeds followed by three-step chromatographic separation. Isolated defensins were identified by molecular masses using MALDI-TOF mass spectrometry and N-terminal sequencing. For the first time, we have shown that T. urartu defensins are more similar to those of the hexaploid wheat than T. boeoticum defensins, although variation among samples collected in different regions of the world was revealed. Our results clearly demonstrate that T. urartu of the Asian origin contributed the A genome to polyploid wheat species.

  13. Contamination profiles and characterisation of Bacillus species in wheat bread and raw materials for bread production.

    Science.gov (United States)

    Rosenkvist, H; Hansen, A

    1995-08-01

    The Bacillus counts in white and wholemeal wheat loaves produced without preservatives or sour dough were consistently 10(6) cfu/g after two days of storage at ambient summer temperatures (25-30 degree C). Identified species were B. subtilis (70%), B. licheniformis (24%), B. pumilus (2%) and B. cereus (2%). The dominance of B. subtilis in bread could be explained by the higher resistance to heat of this species as determined by inoculation studies. Among 14 species isolated from retail bread and wheat grains, B. subtilis was the only species associated with ropiness. Samples of raw materials, particularly bran, seeds and oat products, contained low levels (10(0) - 10(2) cfu/g) of Bacillus spores, surviving a heat treatment (100 degree C, 10 min) corresponding to a baking process. Even low spore levels in raw materials with the frequently isolated species, B. licheniformis (49%) and B. subtilis (10%), resulted in 10(7) Bacillus per g bread crumb in two days as determined by test bakings. The results indicate a need for controlling growth of Bacillus in bread.

  14. Bread-Making Quality of Standard Winter Wheat Cultivars

    Directory of Open Access Journals (Sweden)

    Duška Ćurić

    2009-12-01

    However, climatic changes occurring during the last 10 years, particularly the increase in temperatures and quantity of rainfalls in the period of the grain development, ripening and harvest, had a negative influence on the wheat breadmaking quality. Even though the average values of tested quality factors were within the expected range, a significant dependence of the cultivar Divana breadmaking quality upon the cultivation climate conditions was proven. Sana cultivar has proven to be the most stable, whereas its bread-making quality was the lowest. For all three cultivars the bread-making quality has been decreasing in the last 10 years, although the quality of winter wheat from the Zagreb area was higher since the climate conditions were more favourable.

  15. Wheat bread enriched with organic calcium salts and inulin. A bread quality study.

    Science.gov (United States)

    Salinas, María V; Zuleta, Angela; Ronayne, Patricia; Puppo, María C

    2016-01-01

    The objective of this work was to study quality parameters of enriched wheat bread with calcium citrate (Ca3CI2) or lactate (CaLA2) and inulin (In), also to optimize bread formulation. Fermentation time (tf), specific volume (Vs), browning index of crust (BI) and crumb properties (moisture, alveolus, texture) were studied. Generally, tf and Vs decreased with prebiotic increment. Ca3CI2 did not change Vs at equal inulin quantity, whereas with CaLA2 smaller breads were obtained (at 6.5 % In). Moisture of crumbs decreased with an increase in Ca3CI2 (at ≤ 6.5 %); while for CaLA2 was more influenced by the prebiotic. Up to 6.5 % In, the addition of both salts decreased crumb firmness and increased cohesiveness. Using a desirability function, the optimum calcium-prebiotic bread obtained with Ca3CI2 contained 2.40 g/kg Ca and 7.49 % In and with CaLA2 presented 1.33 g/kg Ca and 4.68 % In. Breads of high-quality with higher calcium and prebiotic quantity were able to obtain with Ca3CI2.

  16. Sensory profiles of bread made from paired samples of organic and conventionally grown wheat grain.

    Science.gov (United States)

    Annett, L E; Spaner, D; Wismer, W V

    2007-05-01

    The Canadian hard red spring wheat cultivar "Park" was grown in 2005 in Edmonton, AB, Canada on both conventionally and organically managed land, situated less than 1 km apart. Grains from the paired wheat samples were compared for cereal-grain-quality attributes. For sensory analysis, organically and conventionally produced wheat grains were milled into flour and baked into 60% whole wheat bread. Color, texture, taste, and aroma attributes of bread were compared using the sensory technique of descriptive analysis. Organic grain contained more wholemeal protein than conventional grain (P bread. Mixograph analysis revealed that conventional flour produced stronger bread dough than organic flour (P bread loaf volume. Fourteen sensory attributes were generated by the descriptive analysis panel. No differences were observed for flavor, aroma, or color attributes (P > 0.05), but the panel perceived the organic bread to be more "dense" in texture (P bread.

  17. Exploiting resource use efficiency and resilience in ancient wheat species

    OpenAIRE

    Parmar, Anisha

    2014-01-01

    Modern bread wheat (Triticum aestivum) initially derived from wild progenitors which underwent hybridisation and domestication events. It is hypothesised that modern plant breeding has reduced the genetic variation among modern cultivars (Sparkes, 2010). Ancient wheat species form a conduit between wild ancient wheat and cultivated Triticum species, and may harbour the genetic variation required to supplement the modern bread wheat gene pool. The current work investigated a range of morpholog...

  18. Resistencia a roya amarilla (Puccinia striiformis f. sp. tritici en variedades de trigo harinero (Triticum aestivum L. Genetics of the resistance to yellow rust (Puccinia striiformis f. sp. tritici in varieties of bread wheat (Triticum aestivum L. cultivated in Bajío

    Directory of Open Access Journals (Sweden)

    Julio Huerta Espino

    Full Text Available Las variedades de trigo harinero Cortazar S94, Bárcenas S2002, Urbina S2007 y Maya S2007 fueron liberadas para siembras en condiciones de riego en "El Bajío". Estas variedades mantienen resistencia a diferentes razas de roya amarilla que se encuentran en el país; sin embargo, se desconocen las bases genéticas de su resistencia. Para determinar la genética de la resistencia, estas variedades se cruzaron con el progenitor susceptible 'Avocet- YrA' y la determinación de similitud de genes se realizó mediante pruebas de alelismo. Las cuatro variedades y las familias F3 de cada cruza se evaluaron durante verano de 2009 en el Campo Experimental 'Valle de México' (INFAP-CEVAMEX Chapingo, México, bajo una epifitia artificial creada con el aislamiento MEX96.11. Con los resultados de la evaluación de familias F3 se determinó que la resistencia de planta adulta a roya amarilla en Cortázar S94, Bárcenas S2002 y Maya S2007 está condicionada por dos ó tres genes de efectos aditivos, mientras que en Urbina S2007 la resistencia está condicionada por tres o cuatro genes de la misma naturaleza. La ausencia de familias completamente susceptibles en las cruzas entre las variedades resistentes indica la existencia de al menos un gen de resistencia en común.The varieties of bread wheat, Cortázar s94, Bárcenas S2002, Urbina S2007 y Maya S2007 were liberated for planting under irrigated conditions in "El Bajío". These varieties maintain a resistance to different races of yellow rust that were found in the country; however, the genetic bases of resistance are unknown. To determine the genetics of the resistance, these varieties were crossed with the susceptible parent 'Avocet- YrA', and the determination of similitude ofthe genes was conducted through allele testing. The four varieties and the families F3 of each cross was evaluated during the summer of 2009 in the Experimental Field 'Valle de Mexico', Chapingo, Mexico State, under an artificial

  19. Identification of bitter compounds in whole wheat bread crumb.

    Science.gov (United States)

    Bin, Qing; Peterson, Devin G

    2016-07-15

    Consumer acceptability of whole wheat foods is challenged by negative bitter flavour attributes. In this study, bitter compounds in whole wheat bread crumb were investigated. Utilising sensory-guided multi-dimensional fractionation techniques, the compounds with the highest bitterness intensity in the crumb were purified and identified by LC-MS-ToF and NMR techniques. The main bitter compounds were reported to be L-tryptophan, Wessely-Moser isomers apigenin-6-C-galactoside-8-C-arabinoside & apigenin-6-C-arabinoside-8-C-galactoside, and 9,12,13-trihydroxy-trans-10-octadecenoic acid (pinellic acid). Sensory recombination experiments of the bitter compounds formulated at the concentrations determined in expectorated saliva after bread mastication indicated pinellic acid had the greatest contribution to the bitterness perception of the crumb. Quantitative analysis of pinellic acid in the raw flour was reported to be inherently low compared to bread; the concentration increased more than 30-fold after flour hydration and baking. PMID:26948582

  20. Durum and soft wheat flours in sourdough and straight-dough bread-making.

    Science.gov (United States)

    Rinaldi, Massimiliano; Paciulli, Maria; Caligiani, Augusta; Sgarbi, Elisa; Cirlini, Martina; Dall'Asta, Chiara; Chiavaro, Emma

    2015-10-01

    In the present work, the bread-making performance of durum wheat flour under straight-dough and sourdough procedures were compared to those offered by soft wheat flour by means of selected physical properties (colour, texture, water dynamics, crumb grain characteristic, bulk volume) immediately after baking and during a 5-day shelf-life. The use of sourdough process better preserved both crumb grain characteristic and moisture content of the breads during shelf-life, independently of the wheat flour used. The flour seemed to significantly affect the water dynamics in sourdough breads, being the dehydration process of crust and under-crust faster in durum wheat breads. On the other hand, increasing trend of crumb firmness during the shelf-life was slower in durum wheat breads than in those obtained with soft wheat flour. Initial colour parameters of crust and crumb appeared to less change during shelf-life if durum wheat flour was used. Thus, the final quality of breads after baking and along the shelf-life was significantly affected by both the type of flours and the bread-making process. The results reported herein showed that technological performances of durum wheat flour, especially when combined with sourdough processes, could be successfully exploited for the production of innovative products in the bread-making industry.

  1. Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends

    OpenAIRE

    Milovanović Mirjana M.; Demin Mirjana A.; Vucelić-Radović Biljana V.; Žarković Branka M.; Stikić Radmila I.

    2014-01-01

    The purpose of this research was to blend quinoa (Chenopodium quinoa Willd.), buckwheat (Fagopyrum esculentum Möench) and pumpkin (Cucurbita pepo L.) seed kernels at 40% level with wheat flour and to examine the effect of this blend on nutritional and sensory quality and also energy values of the pan bread. Hydrothermal preparation of these supplements is included. Chemical composition of the investigated materials, wheat bread and supplemented bread, was d...

  2. 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.

  3. Drought Resistance in Bread Wheat Genotypes

    OpenAIRE

    ÖZTÜRK, Ali

    1998-01-01

    Development of drought-resistant cultivars is one of the major goals in plant breeding programs. Twentysix wheat genotypes were evaluated for drought resistance using the criteria of leaf relative water content (LRWC), leaf relative water loss (LRWL) and drought susceptibility index (DSI) under Erzurum conditions in the crop seasons of 1995-96 and 1996-97. The results showed that differences among the genotypes in LRWC, LRWL and DSI were significant. In rainfed condition; LRWC, LRWL and DSI ...

  4. 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......, milling process strongly influences flour characteristics. Stone milling improves nutritive value when characteristics remain very stable independently of the milling yield while flour characteristics from roller milling appear very susceptible to the milling yield. The economic efficiency of the bread...

  5. Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread

    Institute of Scientific and Technical Information of China (English)

    QIN Peng; MA Chuan-xi; WU Rong-lin; KONG Zhi-you; ZHANG Bo-qiao

    2009-01-01

    Starch is the major component in the wheat kernel,which is mainly composed of amylose and amylopectin.The wheat without amylose in its endosperm was called"waxy wheat".Waxy wheat can be used to adjust the amylose content and improve the wheat-based food quality by adding to non-waxy wheat flour.In order to investigate the effect of waxy wheat flour on the quality of fresh and stale bread,waxy wheat flour was added into the flour of Canadian Spring Wheat 2 at 0.0,5.0,10.0,15.0,20.0,25.0,30.0,and 35.0% to make breads.The physicochemical properties were adjusted to suitability by adding Yangmai 158 flour,and breads were evaluated for sensory quality,crumb firmness,loaf volume and weight loss over a period of 0,2,4,and 6 days.The result showed that the best total score of fresh bread was 82.9 by adding waxy flour at 7.0%,though no significant difference was found among blends with 0.0-15.0% of waxy flour.Breads with the addition of 22.0% waxy flour had lower firmness,and decreasing loss of weight.Waxy wheat flour blend at 15.0% was optimal in retarding staling without significant decreasing fresh bread quality in comparison to the control.

  6. Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends

    Directory of Open Access Journals (Sweden)

    Milovanović Mirjana M.

    2014-01-01

    Full Text Available The purpose of this research was to blend quinoa (Chenopodium quinoa Willd., buckwheat (Fagopyrum esculentum Möench and pumpkin (Cucurbita pepo L. seed kernels at 40% level with wheat flour and to examine the effect of this blend on nutritional and sensory quality and also energy values of the pan bread. Hydrothermal preparation of these supplements is included. Chemical composition of the investigated materials, wheat bread and supplemented bread, was determined using relevant AOAC methods. Chemical composition of supplemented bread with an increase in protein, oil and crude fiber was superior in comparison with control wheat bread. Sensory properties of supplemented bread such as specific volume, appearance, crust and crumb texture, aroma-odor and color were evaluated and found excellent. [Projekat Ministarstva nauke Republike Srbije, br. TR 31006, TR 31034 and EU FP7 project 316004, project acronym: AREA

  7. Screening of Bread Wheat Genotypes for Drought Tolerance Using Phenotypic and Proline Analyses.

    Science.gov (United States)

    Mwadzingeni, Learnmore; Shimelis, Hussein; Tesfay, Samson; Tsilo, Toi J

    2016-01-01

    Drought stress is one of the leading constraints to wheat (Triticum aestivum L.) production globally. Breeding for drought tolerance using novel genetic resources is an important mitigation strategy. This study aimed to determine the level of drought tolerance among diverse bread wheat genotypes using agronomic traits and proline analyses and to establish correlation of proline content and agronomic traits under drought-stress conditions in order to select promising wheat lines for breeding. Ninety-six diverse genotypes including 88 lines from the International Maize and Wheat Improvement Center (CIMMYT)'s heat and drought nurseries, and eight local checks were evaluated under greenhouse and field conditions during 2014/15 and 2015/16 making four testing environments. The following phenotypic traits were collected after stress imposed during the heading to anthesis period: the number of days to heading (DTH), days to maturity (DTM), productive tiller number (TN), plant height (PH), spike length (SL), spikelet per spike (SPS), kernels per spike (KPS), thousand kernel weight (TKW) and grain yield (GY) and proline content (PC). Analysis of variance, Pearson's correlation coefficient, principal component and stress tolerance index were calculated. Genotypes with high yield performance under stressed and optimum conditions maintained high values for yield components. Proline content significantly increased under stress, but weakly correlated with agronomic traits under both optimal and water limited conditions. The positive correlation observed between grain yield and proline content under-drought stress conditions provides evidence that proline accumulation might ultimately be considered as a tool for effective selection of drought tolerant genotypes. The study selected 12 genotypes with high grain yields under drought stressed conditions and favorable adaptive traits useful for breeding. PMID:27610116

  8. 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.

  9. 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.

  10. Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes

    Directory of Open Access Journals (Sweden)

    Miroljub Barać

    2011-09-01

    Full Text Available The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins, as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread (T. aestivum L. and five durum wheat (T. durum Desf. genotypes. In addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account for both quantity and quality of the bread and durum wheat grain proteins, respectively. The ratio of gliadin/total glutenin varied from 0.49 to 1.01 and 0.57 to 1.06 among the bread and durum genotypes, respectively. According to SDS-PAGE analysis, bread wheat genotypes had a higher concentration of α + β + γ-subunits of gliadin (on average 61.54% of extractable proteins than durum wheat (on average 55.32% of extractable proteins. However, low concentration of ω-subunit was found in both bread (0.50% to 2.53% of extractable proteins and durum (3.65% to 6.99% of extractable proteins wheat genotypes. On average, durum wheat contained significantly higher amounts of tryptophan and wet gluten (0.163% dry weight (d.w. and 26.96% d.w., respectively than bread wheat (0.147% d.w. and 24.18% d.w., respectively.

  11. Ozone gas affects the physical and chemical properties of wheat (Triticum aestivum L.) starch

    Science.gov (United States)

    Ozone can oxidize hydroxyl groups present at C2, C3, and C6 positions on the starch molecule and affect its physicochemical properties. In this experiment, bread wheat flour and isolated wheat starch were treated with ozone gas (1,500 ppm, gas flow rate 2.5 L/minutes) for 45 minutes and 30 minutes, ...

  12. Initial Study on Applications of French wheat in Chinese Steamed Bread and Noodles

    Institute of Scientific and Technical Information of China (English)

    ZhouXiangqing; CaoJian; 等

    2000-01-01

    The physical-chemical properties of four kinds of French commercial wheat and its flour and its dough rheological properties were analyzed in more detail.The suitability of French wheat flour in Chinese traditional food products such as stesmed bread and noodle was preliminarily studied in order to get and spread more information on how to utilize French wheat in Chinese food.

  13. Initial Study on Applications of French Wheat in Chinese Steamed Bread and Noodles

    Institute of Scientific and Technical Information of China (English)

    Zhou Xiangqing; Cao Jian; Chen Fusheng; Zhao Renyong; Gu Xin; Wang Shu

    2000-01-01

    the physical-chemical properties of four kinds of French commercial wheat and its flour and its dough rheological properties were analyzed in more detail .The suitability of French wheat flour in Chinese traditional food products such as ste2med bread and noodle was preliminarily studied in order to get and spread more infomation on how to utilize French wheat in Chinese food.

  14. 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.

  15. Khorasan wheat population researching (Triticum turgidum, ssp. Turanicum (McKey) in the minimum tillage conditions

    OpenAIRE

    Ikanović Jela; Popović Vera; Janković Snežana; Živanović Ljubiša; Rakić Sveto; Dončić Dalibor

    2014-01-01

    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 inves...

  16. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.

    Science.gov (United States)

    Wolter, Anika; Hager, Anna-Sophie; Zannini, Emanuele; Czerny, Michael; Arendt, Elke K

    2014-02-17

    Breads based on gluten-free buckwheat, quinoa, sorghum and teff flours were produced with addition of 20% sourdough fermented with exopolysaccharide (EPS) producing Weissella cibaria MG1. Wheat bread was baked as a reference. Dough rheology, bread quality parameters and sensory properties of the sourdough-containing breads were compared to sourdough non-containing control breads of the respective flour. The specific volume remained unaffected by sourdough application. In buckwheat, sorghum, teff and wheat sourdough breads acidification increased crumb porosity compared to control breads. Crumb hardness was significantly reduced in buckwheat (-122%), teff (-29%), quinoa (-21%) and wheat sourdough breads (-122%). The staling rate was significantly reduced in buckwheat, teff and wheat sourdough breads. Water activity of the sourdough containing bread crumb was not influenced by the presence of EPS. Due to the presence of exopolysaccharides (EPS) and influence of acidification, the dough strength, AF, as measured by oscillation tests decreased significantly in sourdough-containing buckwheat, sorghum and wheat dough, but increased in sourdough-containing quinoa and teff dough. Microbial shelf-life was significantly prolonged neither for gluten-free sourdough nor for wheat sourdough breads. Scanning electron microscopy of control and sourdough bread crumbs did not show differences concerning structural starch features. In addition, the aroma of most bread was not improved by sourdough addition.

  17. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.

    Science.gov (United States)

    Wolter, Anika; Hager, Anna-Sophie; Zannini, Emanuele; Czerny, Michael; Arendt, Elke K

    2014-02-17

    Breads based on gluten-free buckwheat, quinoa, sorghum and teff flours were produced with addition of 20% sourdough fermented with exopolysaccharide (EPS) producing Weissella cibaria MG1. Wheat bread was baked as a reference. Dough rheology, bread quality parameters and sensory properties of the sourdough-containing breads were compared to sourdough non-containing control breads of the respective flour. The specific volume remained unaffected by sourdough application. In buckwheat, sorghum, teff and wheat sourdough breads acidification increased crumb porosity compared to control breads. Crumb hardness was significantly reduced in buckwheat (-122%), teff (-29%), quinoa (-21%) and wheat sourdough breads (-122%). The staling rate was significantly reduced in buckwheat, teff and wheat sourdough breads. Water activity of the sourdough containing bread crumb was not influenced by the presence of EPS. Due to the presence of exopolysaccharides (EPS) and influence of acidification, the dough strength, AF, as measured by oscillation tests decreased significantly in sourdough-containing buckwheat, sorghum and wheat dough, but increased in sourdough-containing quinoa and teff dough. Microbial shelf-life was significantly prolonged neither for gluten-free sourdough nor for wheat sourdough breads. Scanning electron microscopy of control and sourdough bread crumbs did not show differences concerning structural starch features. In addition, the aroma of most bread was not improved by sourdough addition. PMID:24361837

  18. Dosage effect of the short arm of chromosome 1 of rye on root morphology and anatomy in bread wheat

    OpenAIRE

    Sharma, Sundrish; DeMason, Darleen A.; Ehdaie, Bahman; Lukaszewski, Adam J.; Waines, J. Giles

    2010-01-01

    The spontaneous translocation of the short arm of chromosome 1 of rye (1RS) in bread wheat is associated with higher root biomass and grain yield. Recent studies have confirmed the presence of QTL for different root morphological traits on the 1RS arm in bread wheat. This study was conducted to address two questions in wheat root genetics. First, does the presence of the 1RS arm in bread wheat affect its root anatomy? Second, how does root morphology and anatomy of bread wheat respond to diff...

  19. Responses of alloplasmic (cytoplasm=Triticum timopheevii) and euplasmic wheats (Triticum aestivum) to photoperiod and vernalization.

    Science.gov (United States)

    Ward, R W; Heyne, E G; Paulsen, G M

    1983-07-01

    Studies were conducted to determine the influence of the male sterility-inducing cytoplasm of Triticum timopheevii (Zhuk.) Zhuk. on response of several common winter wheat (T. aestivum L.) nuclear genotypes to photoperiod and vernalization. Comparative studies of cytoplasmic substitution lines provide information on the role of the cytoplasmic genetic mechanism in growth and development. In the case of cytoplasmic male sterility-based hybrid production systems, ubiquity of sterility-inducing cytoplasm in derived hybrids warrants thorough characterization of its influence on plant phenotype. Factorial combinations of cytoplasm (T. timopheevii and T. aestivum), nuclear genotype, and photoperiod or vernalization treatments were evaluated under hydroponic conditions in controlled environment chambers. Interaction of cytoplasm, photoperiod, and nuclear genotype was significant in one or more experiments for days to anthesis and potential spikelet number, and interaction of cytoplasm, vernalization, and nuclear genotype was significant for days to spike emergence. Long day length was associated with increased percentage seed set in one study, but interactions of photoperiod and cytoplasm were not detected for percentage seed set. Interactions involving cytoplasm and photoperiod or vernalization were interpreted as evidence of the existence of genetic factors in cytoplsam of T. timopheevii which alter photoperiod or vernalization responses of alloplasmic plants relative to responses exhibited by euplasmic plants. Since photoperiod and vernalization responses are critical to adaptation, T. timopheevii cytoplasm can alter adaptability of T. aestivum. The specific effect would be nuclear genotype dependent, and does not appear to be of a magnitude greater than that induced by nuclear genetic variability at loci conditioning photoperiod or vernalization responses or other adaptation-determining characteristics. Normal multilocation/year testing of alloplasmic hybrids should

  20. 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.

  1. Formation of Grain Quality in Bread Wheat Varieties under Mil-Garabakh Region of Azerbaijan: Az Wheat

    Directory of Open Access Journals (Sweden)

    HASANOVA G. M

    2014-08-01

    Full Text Available Grain quality in bread wheat varieties was studied under Mil-Garabakh region of Azerbaijan. It was revealed that in these conditions the gluten content was relatively high, while the quality of gluten determined by DCO and sedimentation index was low. Apparently, this is due to the fact that in Tartar AIA ЗОС during grain ripening period temperature was high. Usually under these conditions, high bread baking quality of wheat grain was not formed. However, bread obtained from varieties Girmizi bugda, Azeri, Gobustan, Murov with high gluten content and low DCO had good quality.

  2. Intergenic spacer length variants in Old Portuguese bread wheat cultivars

    Indian Academy of Sciences (India)

    Ana Carvalho; Henrique Guedes-Pinto; José Lima-Brito

    2011-08-01

    The intergenic spacer of the ribosomal DNA is highly variable, but is location specific in the nucleolar organizer region of the chromosomes. This study provides an event of high level of polymorphism / size variation and occurrence of 14 unique phenotypes in 48 landraces of Portuguese bread wheat cultivars for IGS-amplified products obtained by PCR-RFLP technique performed with TaqI. The attendant IGS polymorphism has been used to deduce affinities between landraces. Some of the high molecular weight IGS allelic variants were also probed for their chromosomal localization by sequential silver nitrate staining and fluorescence in situ hybridization. However, only the intergenic spacer allelic variant of 3.1 kb could be successfully hybridized, and was observed to be physically located on the chromosome pair 1B in the NOR loci of the cultivar ‘Magueija’.

  3. Integrating Small Scale Farmers into Bread Wheat Marketing Chain through Contract Farming in Ethiopia

    OpenAIRE

    Getaneh, Wubalem; Bekabil, Fufa

    2008-01-01

    The treatment effect censored regression model results of this study showed that educational level, value of agricultural equipment and number of oxen owned affected the participation decisions of the farmers in bread wheat contract farming significantly. The most important factors that determine gross margin obtained from bread wheat production were contract farming experience, the number of oxen owned and participation in contract farming. However, technical efficiency differences and manag...

  4. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten.

    Science.gov (United States)

    Heredia-Sandoval, Nina Gisella; Islas-Rubio, Alma Rosa; Cabrera-Chávez, Francisco; Calderón de la Barca, Ana María

    2014-08-01

    Due to an increasing incidence of celiac disease (CD) and other gluten-related disorders, different gluten-free breads have been developed using starches and additives as a substitute for gluten. Thus, patients miss not only the taste and aroma of wheat bread but also risk their sensitive intestines. Therefore, modifying gluten to avoid an immune response in CD and its application to baking is in progress. The aim of the study was to enzymatically modify gluten on wheat flour, during bread-making avoiding the use of additives, to reduce immunoreactivity, preserving its properties. Microbial transglutaminase (mTG) or chymotrypsin (ChT) was used to bind lysine or valine to gluten proteins in a model system. The best conditions were directly applied to wheat flour for bread-making with and without punching at 45 min. Subsequently, the rheological properties of the doughs, specific volume of the loaves, immunoreactive gluten content and modification of the extracted proteins were evaluated. ChT-treated breads presented a better appearance with a more homogeneous crumb, higher specific volume values (3.34-4.25 cm(3) g(-1)) and higher reactive gluten reduction (up to 71%) than the mTG-treated ones (1.23-2.66 cm(3) g(-1)) with only a 42% reactive gluten reduction. Thus, transpeptidation during bread-making is a promising technology, although it is necessary to improve the modification process to obtain the reactive gluten reduction required in breads for the treatment of CD patients and other gluten-related disorders. PMID:24917417

  5. 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 Reco

  6. Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes

    Directory of Open Access Journals (Sweden)

    Žilić Slađana

    2013-01-01

    Full Text Available The objective of this study was to determine phenolic compounds and the total antioxidant capacity in the grain of ten bread (T. aestivum L. and ten durum (T. durum Desf. wheat genotypes. Soluble free forms of total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone bound phenolics, proanthocyanidins and phenolic acids were investigated. In addition, the correlation coefficients between total antioxidant capacities and the concentration of different soluble free phenolic compounds, as well as between soluble free total phenolics and phenolic acids, flavonoids and PVPP bound phenolics were determined. Significant differences in the content of aceton/water extractable total phenolics, PVPP bound phenolics and phenolic acids between and within two wheat species were found. On the average, durum wheat samples had about 1.19-fold higher total phenolic compounds and about 1.5-fold higher PVPP bound phenolics than bread wheat samples. Three phenolic acids, ferulic, caffeic and chlorogenic, were detected in wholemeal bread wheat. Caffeic acid was not found in durum wheat samples whilst ferulic acid was the most abundant. Proanthocyanidins in bread and durum wheat genotypes were not detected. The antioxidant capacity measured as the DPPH radical scavenging activity was similar in wholemeal of bread and durum wheat, however, significant differences were observed among genotypes within species. [Projekat Ministarstva nauke Republike Srbije, br. 31069

  7. 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…

  8. Staling of wheat bread stored in modified atmosphere

    DEFF Research Database (Denmark)

    Rasmussen, Peter Have; Hansen, A.

    2001-01-01

    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...

  9. [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%. PMID:27455607

  10. QTL analysis for some quantitative traits in bread wheat

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    Quantitative trait loci (QTL) analysis was conducted in bread wheat for 14 important traits utilizing data from four different mapping populations involving different approaches of QTL analysis. Analysis for grain protein content (GPC) suggested that the major part of genetic variation for this trait is due to environmental interactions. In contrast, pre-harvest sprouting tolerance (PHST) was controlled mainly by main effect QTL (M-QTL) with very little genetic variation due to environmental interactions; a major QTL for PHST was detected on chromosome arm 3AL. For grain weight, one QTL each was detected on chromosome arms 1AS, 2BS and 7AS. QTL for 4 growth related traits taken together detected by different methods ranged from 37 to 40; nine QTL that were detected by single-locus as well as two-locus analyses were all M-QTL. Similarly, single-locus and two-locus QTL analyses for seven yield and yield contributing traits in two populations respectively allowed detection of 25 and 50 QTL by composite interval mapping (CIM), 16 and 25 QTL by multiple-trait composite interval mapping (MCIM) and 38 and 37 QTL by two-locus analyses. These studies should prove useful in QTL cloning and wheat improvement through marker aided selection.

  11. 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.

  12. 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.

  13. Genetic and ecological aspects of gene flow from wheat (Triticum aestivum L.) to Aegilops L. species

    OpenAIRE

    Schoenenberger, Nicola; Küpfer, Philippe

    2006-01-01

    Genetic and ecological aspects of gene flow from wheat (Triticum aestivum L.) to Aegilops L. species Hybridisation and introgression from crops to wild relatives is a key issue in risk assessment. In the present study, hybridisation and introgression dynamics from hexaploid wheat (2n=42) to tetraploid Aegilops species (2n=28) were investigated by experiments in natural conditions or in the greenhouse, and by genetic analyses. In order to study crop-weed hybridisation as a function of distance...

  14. Genetic transformation of Indian bread (T. aestivum and pasta (T. durum wheat by particle bombardment of mature embryo-derived calli

    Directory of Open Access Journals (Sweden)

    Khurana Paramjit

    2003-09-01

    Full Text Available Abstract Background Particle bombardment has been successfully employed for obtaining transgenics in cereals in general and wheat in particular. Most of these procedures employ immature embryos which are not available throughout the year. The present investigation utilizes mature seeds as the starting material and the calli raised from the hexaploid Triticum aestivum and tetraploid Triticum durum display a high regeneration response and were therefore used as the target tissue for genetic transformation by the biolistic approach. Results Mature embryo-derived calli of bread wheat (Triticum aestivum, cv. CPAN1676 and durum wheat (T. durum, cv. PDW215 were double bombarded with 1.1 gold microprojectiles coated with pDM302 and pAct1-F at a target distance of 6 cm. Southern analysis using the bar gene as a probe revealed the integration of transgenes in the T0 transformants. The bar gene was active in both T0 and T1 generations as evidenced by phosphinothricin leaf paint assay. Approximately 30% and 33% primary transformants of T. aestivum and T. durum, respectively, were fertile. The transmission of bar gene to T1 progeny was demonstrated by PCR analysis of germinated seedlings with primers specific to the bar gene. Conclusions The transformation frequency obtained was 8.56% with T. aestivum and 10% with T. durum. The optimized protocol was subsequently used for the introduction of the barley gene encoding a late embryogenesis abundant protein (HVA1 in T. aestivum and T. durum. The presence of the HVA1 transgene was confirmed by Southern analysis in the T0 generation in case of Triticum aestivum, and T0 and T1 generation in Triticum durum.

  15. 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...

  16. 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, van der P.E.L.

    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 (geno

  17. 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 (geno

  18. In vitro effect of wheat bran (Triticum aestivum) extract on calcium oxalate urolithiasis crystallization.

    Science.gov (United States)

    Sekkoum, Khaled; Cheriti, Abdelkrim; Taleb, Safia

    2011-10-01

    Urolithiasis can lead to the loss of renal function in some cases. In this study, we tested the inhibiting effect of wheat bran (Triticum aestivum L) extract on calcium oxalate crystallization in a turbidimetric model, by FTIR spectroscopy, and polarized microscopy. The results show that this plant extract has a major inhibitory effect on calcium oxalate crystallization. PMID:22164778

  19. 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...

  20. Metabolic Pathways of the Wheat (Triticum aestivum)Endosperm Amyloplast Revealed by Proteomics

    Science.gov (United States)

    By definition, amyloplasts are plastids specialized for starch production. However, amyloplasts have a broader range of functions that are not widely recognized. A recent proteomic study of amyloplasts isolated from wheat (Triticum aestivum Butte 86) endosperm suggested that they share many of the ...

  1. 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.

  2. Consumption of wholemeal rye bread increases serum concentrations and urinary excretion of enterolactone compared with consumption of white wheat bread in healthy Finnish men and women.

    Science.gov (United States)

    Juntunen, K S; Mazur, W M; Liukkonen, K H; Uehara, M; Poutanen, K S; Adlercreutz, H C; Mykkänen, H M

    2000-12-01

    Rye is an important source of plant lignans in Finland. In the present crossover trial we wanted to study the effect of rye bread as part of the usual diet on serum and urine enterolactone (ENL) concentrations in healthy volunteers. Eighteen men aged 43 (sem 2.0) years and twenty-one women aged 43 (sem 1.6) years consumed wholemeal rye bread and white wheat bread in random order for 4 weeks. The bread periods were separated by a 4 week wash-out period. The breads provided at least 20% of the daily energy intake. The mean intakes of rye bread were 219 (sem 14.6) and 162 (sem 5.3) g/d and those of wheat bread were 200 (sem 9.6) and 153 (sem 5.8) g/d for men and women respectively. Blood samples were collected from all subjects and three 24 h urine samples were collected from ten men and twelve women at the end of both bread periods for the determination of serum concentration and urinary excretion of ENL. The mean serum ENL concentrations in both men and women at the beginning of baseline period and at the end of the rye-bread period remained constant and were significantly higher than those at the end of the wheat-bread period. Correspondingly, daily urinary ENL excretion increased significantly during the rye-bread period compared with the wheat-bread period and was 5- and 10-fold higher in men and women respectively in comparison with the amount of plant lignan precursors measured in the rye bread. These data indicate the presence of other precursors for ENL in rye which are not detected by the current method of measuring plant lignans in food. The possible role of fibre in enhancement of the formation of mammalian lignans from their plant precursors in the gut also remains to be determined.

  3. 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...

  4. GENETIC DETERMINATION OF THE NITROGEN SUPPLY OF SPRING WHEAT (TRITICUM AESTIVUM L.

    Directory of Open Access Journals (Sweden)

    Sitnikov M.N.

    2012-08-01

    Full Text Available The maximum grain productivity can be achieved only taking into account plant biological needs. The need in mineral nutrients depends on the plant hereditary nature and environmental conditions. The greatest demand for nitrogen is characteristic in cereals for spring and winter wheat, the lowest one for barley and rye. The use of mineral nutrients in amounts exceeding plant needs does not result in yield increasing and can worsen the production quality. We were studying reaction of spring bread wheat (Triticum aestivum L. genotypes to changes in nutrition soil conditions. In the experiment, ITMI mapping population consisting of 110 recombinant inbred lines was evaluated for a number of morphological, biological and economically important traits under different levels of the nitrogen supply. To create different soil nutrition level and to prevent leaching of fertilizers during the plant vegetation season we prepared trenches with depth 0.4 m, width 1 m and length 20 m; the bottoms of which were covered with plastic films. The trenches were filled with soil from the lower soil horizons. In first variant of the experiment, nutrient mixture on the basis of the physiological rate for cereals (N – 0.15 g, P - 0.1 g, K - 0.1 g of active substances per 1 kg of dry soil was applied. In the second variant, nitrogen dose was reduced half with the same phosphorus and potassium doses. Variant without fertilizers applying was used as a control. Thirty nine characters were analyzed during the all growing season. The combination of field and vegetation experiment conditions allowed approximating maximally to real conditions of the experiment and at the same time to control strictly plant vegetation. QTLs identified in our study can be differentiated as dependent and independent on environmental conditions. For example, some QTLs controlling such traits as a wax bloom, phenological phases, etc. are stable under different conditions of soil nutrition. QTLs of

  5. Low glycemic response to traditionally processed wheat and rye products: bulgur and pumpernickel bread.

    Science.gov (United States)

    Jenkins, D J; Wolever, T M; Jenkins, A L; Giordano, C; Giudici, S; Thompson, L U; Kalmusky, J; Josse, R G; Wong, G S

    1986-04-01

    To look at the effect of processing wheat and rye on blood glucose responses with special reference to bulgur and pumpernickel bread, groups of 9-12 Noninsulin-dependent (NIDDM) and 5-6 Insulin-dependent diabetic volunteers (IDDM) were fed test meals containing 50 g carbohydrate portions of four wheat and three rye products. Glycemic indices for IDDM and NIDDM combined, calculated as the incremental area under the blood glucose response curve, where white bread = 100, demonstrated values of 96 +/- 5 for wholemeal wheat bread, 89 +/- 6 for wholemeal rye bread, 78 +/- 3 for pumpernickel bread, 65 +/- 4 for bulgur, 63 +/- 6 for whole wheat kernels and 48 +/- 5 for whole rye kernels. Results for IDDM and NIDDM were similar (r = 0.96, p less than 0.01). It is concluded that traditional processing of cereals, such as parboiling (bulgur) or the use of wholegrains in bread (pumpernickel) may result in the low GI value associated with the unmilled cereal. Cereal foods processed in these ways may form a useful part of the diet where a reduction in postprandial glycemia is required.

  6. Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread.

    Science.gov (United States)

    De Angelis, Maria; Rizzello, Carlo G; Alfonsi, Giuditta; Arnault, Philip; Cappelle, Stefan; Di Cagno, Raffaella; Gobbetti, Marco

    2007-12-01

    This work was aimed at decreasing the glycaemic index (GI) of white wheat bread. Breads made with wheat flour (WF) or wholemeal flour (WMF) and fermented with baker's yeast had similar values of resistant starch (RS; 1.4-1.7 %, starch basis). Sourdough Lactobacillus plantarum P1 and Lactobacillus brevis P2 favoured the highest formation of RS (approximately 5 %) when fermented with WF and WMF. The mixture (1:1) of WF and WMF (WF/WMF) was selected. The effect of dietary fibres, chemical or sourdough acidification on the hydrolysis index (HI) of WF/WMF bread was determined. Among fibres, only the addition of oat fibre (5 %) decreased the HI to 90.84 %. Lactic acid determined the lowest HI, and the effect was related to the decrease of pH. For the same decrease of pH, breads fermented with L. plantarum P1 and L. brevis P2 (sourdough WF/WMF) showed values of HI lower than chemical acidification. The glucose response and GI of WF bread or sourdough WF/WMF bread enriched with oat fibre was determined by using fifteen healthy volunteers. Anhydrous glucose was used as reference. The area under the glucose response curve and the value of GI (72 %) of WF bread were significantly (P sourdough WF/WMF bread enriched with oat fibre (GI = 53.7 %). The decrease of GI of the sourdough WF/WMF bread may be due to both fibre content and decreased pH. Compared to WMF bread, sourdough WF/WMF bread, enriched with oat fibre, had higher specific volume, better cell crumb structure and more appreciated acidulous smell, taste and aroma.

  7. A Standardized Inoculation Protocol to Test Wheat Cultivars for Reaction to Head Blast caused by Magnaporthe oryzae (Triticum pathotype)

    Science.gov (United States)

    Wheat blast, caused by the Triticum pathotype of M. oryzae (MoT), poses a significant threat to wheat production worldwide. Because this pathotype does not occur in the U.S., it is important to prepare for its possible introduction. As part of this preparation, over 500 U.S. wheat cultivars were tes...

  8. Rmg8, a New Gene for Resistance to Triticum Isolates of Pyricularia oryzae in Hexaploid Wheat.

    Science.gov (United States)

    Anh, Vu Lan; Anh, Nguyen Tuan; Tagle, Analiza Grubanzo; Vy, Trinh Thi Phuong; Inoue, Yoshihiro; Takumi, Shigeo; Chuma, Izumi; Tosa, Yukio

    2015-12-01

    Blast, caused by Pyricularia oryzae, is one of the major diseases of wheat in South America. We identified a new gene for resistance to Triticum isolates of P. oryzae in common wheat 'S-615', and designated it "resistance to Magnaporthe grisea 8" (Rmg8). Rmg8 was assigned to chromosome 2B through molecular mapping with simple-sequence repeat markers. To identify an avirulence gene corresponding to Rmg8, Triticum isolate Br48 (avirulent on S-615) was crossed with 200R29 (virulent on S-615), an F1 progeny derived from a cross between an Eleusine isolate (MZ5-1-6) and Br48. Segregation analysis of their progeny revealed that avirulence of Br48 on S-615 was conditioned by a single gene, which was designated AVR-Rmg8. AVR-Rmg8 was closely linked to AVR-Rmg7, which corresponded to Rmg7 located on chromosome 2A of tetraploid wheat. PMID:26555672

  9. AMMI analysis of nitrogen harvest index in bread wheat

    Directory of Open Access Journals (Sweden)

    Gorjanović Biljana M.

    2010-01-01

    Full Text Available Nitrogen harvest index - NHI is a measure of efficiency of nitrogen translocation from vegetative organs to grain. The goal of this paper is to investigate variability and stability of nitrogen harvest index of twelve bread wheat genotypes, on three nitrogen levels. ANOVA showed that nitrogen harvest index was mostly under influence of the year x genotype interaction, year of investigation and genotype, and in the smallest amount of the nitrogen rate. Increasing doses of nitrogen did not lead to increased nitrogen harvest index. AMMI analysis showed that most genotypes differed in both the main effect and in GxE interaction. The highest stability i.e. the smallest interaction effect, was found in varieties Axis, Ilona, Sonata and Renan on N0 rate, and in varieties Malyska, Petrana, Axis and Evropa 90 on N100 rate. Cultivar Pobeda with the high average values for nitrogen harvest index, also had small interaction effect, i.e. it proved to be a stable variety.

  10. Intake of whole-grain and fiber-rich rye bread versus refined wheat bread does not differentiate intestinal microbiota composition in Finnish adults with metabolic syndrome

    NARCIS (Netherlands)

    Lappi, J.; Salojärvi, J.; Kolehmainen, M.; Mykkänen, H.; Poutanen, K.; Vos, de W.M.; Salonen, A.

    2013-01-01

    Whole-grain (WG) foods rich in indigestible carbohydrates are thought to modulate the composition of the intestinal microbiota. We investigated in a randomized, parallel, 2-arm 12-wk intervention whether consumption of WG and fiber-rich rye breads compared with refined wheat breads affected the micr

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

    OpenAIRE

    Lilei Yu; Trust Beta

    2015-01-01

    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 ...

  12. 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 yellow 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.

  13. 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...... electron spin resonance (ESR) spectroscopy, and peroxide value, and the highest capacity of scavenging of radicals (Fremy's salt) and the lowest content of peroxide values were found in bread with the highest percentage of PP. Safety evaluation was performed by the Artemia salina assay. An increased death...

  14. 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.

  15. Cloning of new members of heat shock protein HSP101 gene family in wheat (Triticum aestivum (L.) Moench) inducible by heat, dehydration, and ABA(1).

    Science.gov (United States)

    Campbell, J L; Klueva, N Y; Zheng, H G; Nieto-Sotelo, J; Ho, T D; Nguyen, H T

    2001-01-26

    We have cloned two cDNAs, TaHSP101B and TaHSP101C, encoding two heat stress-inducible members of HSP101/ClpB family in bread wheat (Triticum aestivum (L.) Moench.). Proteins encoded by these cDNAs are highly similar at the primary sequence level and diverged from the previously reported TaHSP101 (designated TaHSP101A) both in the consensus ATP/GTP-binding region II and in the carboxy terminal region. The HSP101 gene was determined to be a single copy gene or a member of a small gene family in hexaploid wheat. Messages encoding HSP101 proteins were inducible by heat stress treatments in both wheat leaves and roots. Accumulation of the TaHSP101C mRNA was less abundant than that of TaHSP101B mRNA. We are showing for the first time that in addition to heat stress, expression of HSP101 mRNAs in wheat leaves was induced by a 2-h dehydration and a treatment with 5x10(-5)M ABA, but not affected by chilling or wounding, indicating that HSP101 proteins may be involved in both heat and drought responses in wheat. PMID:11342108

  16. An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread

    Directory of Open Access Journals (Sweden)

    Aneta Kopeć

    2014-03-01

    Full Text Available Background. Bread can be a good source of nutrients as well as non-nutrient compounds. This study was designed to assess the effect of adding of sourdough and whey proteins to wholemeal (WM bread produced by bake-off technology on chemical composition and bioavailability of proteins, calcium, phosphorus, magnesium and iron content in Wistar rats. Material and methods. Wholemeal breads were baked with using conventional or bake off technology. In breads chemical composition, selected minerals content, amino acid composition were measured. Five week-old Wistar rats (n = 30, male, were randomly divided into fi ve groups and fed with modifi ed AIN-93G diets containing experimental breads. In animal study the nutritional value of breads’ proteins and concentration of selected minerals in serum, liver and femoral bone, were measured. Results. The body weight gain, biological value (BV and net protein utilization (NPU were signifi cantly higher in rats fed with partially baked frozen wholemeal (PBF WM bread with sourdough and whey proteins. The level of magnesium was signifi cantly lower in serum of animals fed with the diet containing PBF WM bread with sourdough and whey proteins in comparison to rodents fed with conventional WM bread with sourdough. The content of iron was signifi cantly higher in liver of rats fed with PBF WM with sourdough bread in comparison to the groups fed with conventional WM and conventional WM with sourdough breads. Conclusions. Sourdough addition can be recommended in a production of whole wheat partially baked frozen bread but its use is further more benefi cial if it is fermented with whey proteins.

  17. 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.

  18. Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies

    OpenAIRE

    Javier Gil-Humanes; Fernando Pistón; Rossana Altamirano-Fortoul; Ana Real; Isabel Comino; Carolina Sousa; Cristina M. Rosell; Francisco Barro

    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 conten...

  19. Distribution of cadmium, copper, and zinc in the caryopsis of wheat (Triticum aestivum L. )

    Energy Technology Data Exchange (ETDEWEB)

    Pieczonka, K.; Rosopulo, A.

    1985-12-01

    Cadmium, copper, and zinc were quantitatively determined in the whole grain, the germ, the aleurone layer, the outer pericarp, and the endosperm from the caryopsis of wheat (Triticum aestivum L.) by the methods of direct solid microsampling and flame-AAS, respectively. Metal concentrations markedly differed among the tissues investigated. Both methods used in this study produced almost identical heavy metal concentrations. However, the techniques dramatically differed in the amounts of grain material required for analysis.

  20. 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.

  1. Effects of high temperature after anthesis on starch granules in grains of wheat (Triticum aestivum L.)

    OpenAIRE

    Liu, P.; Guo, W; Jiang, Z.; Pu, H.; Feng, C.; Zhu, X.; Peng, Y.; KUANG, A.; LITTLE, C. R.

    2010-01-01

    SUMMARY The effect of high temperatures (above 25°C) on starch concentration and the morphology of starch granules in the grains of wheat (Triticum aestivum L.) were studied. Wheat plants of cultivars Yangmai 9 (weak-gluten) and Yangmai 12 (medium-gluten) were treated with high temperatures for 3 days at different times after anthesis. The results showed that the starch concentration of grains given a heat-shock treatment above 30°C were lower than those developing at normal temperature in bo...

  2. Drought Tolerance in Modern and Wild Wheat

    OpenAIRE

    Hikmet Budak; Melda Kantar; Kuaybe Yucebilgili Kurtoglu

    2013-01-01

    The genus Triticum includes bread (Triticum aestivum) and durum wheat (Triticum durum) and constitutes a major source for human food consumption. Drought is currently the leading threat on world's food supply, limiting crop yield, and is complicated since drought tolerance is a quantitative trait with a complex phenotype affected by the plant's developmental stage. Drought tolerance is crucial to stabilize and increase food production since domestication has limited the genetic diversity of c...

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

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

    International Nuclear Information System (INIS)

    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

  9. 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...

  10. Search for diagnostic proteins to prove authenticity of organic wheat grains (Triticum aestivum L.).

    Science.gov (United States)

    Zörb, Christian; Betsche, Thomas; Langenkämper, Georg

    2009-04-01

    Research comparing the biochemical composition of wheat grains from organic or conventional agriculture has used the targeted analytical approach. To obtain a more comprehensive record of the food's composition, we employed protein profiling techniques. Levels of 1049 proteins were recorded in wheat grains (Triticum aestivum L., cv. Titlis) of two growing seasons from a rigorously controlled field trial in Switzerland, containing organic and conventional plots. Levels of 25 proteins were different between organic and conventional wheat in both years. Storage proteins, enzymes of carbohydrate metabolism, a peroxidase, and proteins of unknown function were affected by the agricultural regime. Total protein content was lower in organic wheat. We consider these differences negligible with regard to nutrition in an average diet and propose that food quality of conventional and organic wheat grown in the field trial was equal. Applying various filters and calculations, one of which takes seasonal influences into account, 16 of the 25 proteins with different levels in organic and conventional wheat were retained. These 16 "diagnostic" proteins have the potential to afford a signature to prove authenticity of organic wheat.

  11. 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

  12. Mechanical properties of cottage cheese-fortified wheat dough and loaf bread.

    Science.gov (United States)

    Guemes-Vera, Norma; Gonzalez-Victoriano, Lizbeth; Soto-Simental, Sergio; Hernandez-Chavez, Juan Francisco; Reyes-Santamaria, Ma Isabel

    2014-10-01

    Milk whey and its derivatives are commonly used to fortify food products. A study was done on the effect of seven cottage cheese (sour/sweet whey mixture) inclusion concentrations (5, 7.5, 10, 12.5, 15, 17.5 and 20 %) on the mechanical properties of white wheat bread dough using a texture analyser. Cottage cheese protein content was 10.05 %. Loaf bread made using the 7.5, 12.5 and 17.5 % cottage cheese concentrations showed crumb quality similar to the control in the 12.5 and 17.5 % treatments, but more open and less homogeneous in 7.5 % treatment. Cottage cheese concentration affected bread volume, with the higher concentrations lowering volume by up to 50 %, in response to increased water retention. Sensory analysis showed bread containing 7.5 % cottage cheese was not different from the control, with an 83.33 % acceptance rate. The 7.5 % concentration was optimum for white wheat loaf bread production since its mechanical and sensory properties were most similar to the control. PMID:25328228

  13. BORON-NITROGEN RELATIONSHIP IN WHEAT (Triticum aestivum L. GROWN WITH THE NUTRIENT SOLUTION

    Directory of Open Access Journals (Sweden)

    Mehmet ALPASLAN

    1996-03-01

    Full Text Available The effects of boron applied 0.01, 0.1, 1.0, and 10.0 µg B/ml levels as boric acid (H3 BO3, and nitrogen applied 25, 100, 200, and 400 µg N/ml as ammonium nitrate (NH4 NO3, respectively, on the amount of dry matter yield, and boron, nitrogen and nitrate contents of wheat (Triticum aestivum L. grown in perlite medium with Ruakura nutrient solution under greenhouse conditions were investigated. Dry matter yield and nitrate contents of wheat were decreased and boron content was increased with increasing boron application. Controversially, application of nitrogen increased dry matter yield, nitrogen and nitrate contents of wheat, while decreases in boron contents. Those effects of boron and nitrogen were found to be statistically significant (P

  14. Hybrid Vigor in Common Wheat (Triticum aestivum L.)

    OpenAIRE

    YAĞDI, Köksal

    2000-01-01

    This research was carried out at the experimental plots of the Field Crops Department of Agriculture Faculty, Uludağ University, during 1994-1996. Thirteen strains of common wheat obtained from the Prof. Dr. Osman Tosun Gene Bank were used as parent material for seven combinations of hybridirazations. In the F 1 populations belonging to the abovementioned combinations, plant height, spike height, spikelet number per spike, kernel number and kernel weight per spike and 1000-kernel weight we...

  15. 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). PMID:26396377

  16. Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions

    NARCIS (Netherlands)

    Hemery, Y.M.; Anson, N.M.; Havenaar, R.; Haenen, G.R.M.M.; Noort, M.W.J.; Rouau, X.

    2010-01-01

    This study evaluated the potential of using ultra-fine grinding and electrostatic separation of wheat bran as methods to improve the bioaccessibility of para-coumaric acid (pCA), sinapic acid (SA) and ferulic acid (FA) from bran-rich breads. Bran fractions were produced and used to bake white bread,

  17. An explorative study of in vivo digestive starch characteristics and postprandial glucose kinetics of wholemeal wheat bread

    NARCIS (Netherlands)

    Priebe, Marion G.; Wachters-Hagedoorn, Renate E.; Heimweg, Janneke A. J.; Small, Alexandra; Preston, Tom; Elzinga, Henk; Stellaard, Frans; Vonk, Roel J.

    2008-01-01

    Based on in vitro measurements, it is assumed that starch in wholemeal bread is rapidly digestible, which is considered to be less desirable for health. To evaluate the in vitro prediction, we characterized starch digestion of wholemeal wheat bread (WB) and postprandial glucose kinetics in healthy v

  18. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.

    Science.gov (United States)

    Rizzello, Carlo Giuseppe; Curiel, José Antonio; Nionelli, Luana; Vincentini, Olimpia; Di Cagno, Raffaella; Silano, Marco; Gobbetti, Marco; Coda, Rossana

    2014-02-01

    This study was aimed at combining the highest degradation of gluten during wheat flour fermentation with good structural and sensory features of the related bread. As estimated by R5-ELISA, the degree of degradation of immune reactive gluten was ca. 28%. Two-dimensional electrophoresis and RP-FPLC analyses showed marked variations of the protein fractions compared to the untreated flour. The comparison was also extended to in vitro effect of the peptic/tryptic-digests towards K562 and T84 cells. The flour with the intermediate content of gluten (ICG) was used for bread making, and compared to whole gluten (WG) bread. The chemical, structural and sensory features of the ICG bread approached those of the bread made with WG flour. The protein digestibility of the ICG bread was higher than that from WG flour. Also the nutritional quality, as estimated by different indexes, was the highest for ICG bread.

  19. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.

    Science.gov (United States)

    Rizzello, Carlo Giuseppe; Curiel, José Antonio; Nionelli, Luana; Vincentini, Olimpia; Di Cagno, Raffaella; Silano, Marco; Gobbetti, Marco; Coda, Rossana

    2014-02-01

    This study was aimed at combining the highest degradation of gluten during wheat flour fermentation with good structural and sensory features of the related bread. As estimated by R5-ELISA, the degree of degradation of immune reactive gluten was ca. 28%. Two-dimensional electrophoresis and RP-FPLC analyses showed marked variations of the protein fractions compared to the untreated flour. The comparison was also extended to in vitro effect of the peptic/tryptic-digests towards K562 and T84 cells. The flour with the intermediate content of gluten (ICG) was used for bread making, and compared to whole gluten (WG) bread. The chemical, structural and sensory features of the ICG bread approached those of the bread made with WG flour. The protein digestibility of the ICG bread was higher than that from WG flour. Also the nutritional quality, as estimated by different indexes, was the highest for ICG bread. PMID:24230474

  20. Effects of waxy wheat flour and water on frozen dough and bread properties.

    Science.gov (United States)

    Yi, Jinhee; Kerr, William L; Johnson, Jerry W

    2009-06-01

    The quality of bread made from frozen dough is diminished by changes that occur during freezing. New cultivars of waxy wheat flour (WWF), containing less than 2% amylose, offer unique properties for the production of baked products. In this study, dough properties and bread quality were investigated at various levels of WWF (0% to 45% flour weight) and water (55% to 65%). Dough stickiness increased with higher levels of WWF and water. During frozen storage, dough with greater WWF and lower water had less change in stickiness. Maximum resistance to extension (MRE) decreased with higher WWF and water. Dough with greater WWF and less water had less change in extensibility after frozen storage. Dough with greater WWF and water was more extensible. Nuclear magnetic resonance (NMR) studies showed that frozen dough with higher WWF content had lower transverse relaxation (T(2)) time of 9 to 11ms. After frozen storage, dough with higher WWF still showed lower T(2). Dough with 15% WWF had higher yeast activity. Bread made from 15% and 30% WWF had higher volume in bread made from unfrozen and frozen dough. Bread firmness decreased with higher amounts of WWF and water. This research demonstrated that specific combinations of WWF and water produced a better quality of frozen dough and bread. PMID:19646043

  1. Millán-INIA, New Variety of High Quality Early Spring Bread Wheat for Irrigated Soils in Central-Southern Chile Millán-INIA, Nueva Variedad de Trigo Harinero Precoz de Primavera de Alta Calidad para Suelos de Riego de la Zona Centro Sur de Chile

    OpenAIRE

    Iván Matus; Ricardo Madariaga; Claudio Jobet; Javier Zúñiga; Christian Alfaro

    2011-01-01

    Millán-INIA is a variety of spring bread wheat (Triticum aestivum L.) originating from a cross carried out in the Wheat Plant Breeding Project of the Instituto de Investigaciones Agropecuarias (INIA), in the Centro Regional de Investigación Quilamapu in 1995. This is a spring wheat variety with an early to medium-early head emergence and upright growth habit in the seedling stage. The adult plant is low to medium height and varies between 75 and 90 cm, with a mean of 85 cm. The spike is white...

  2. Toxicological effects of rare earth yttrium on wheat seedlings (Triticum aestivum)

    Institute of Scientific and Technical Information of China (English)

    冯秀娟; 朱国才; 李亚宁

    2013-01-01

    This study examined the biochemical responses of wheat (Triticum aestivum) to the stress of rare earth yttrium (Y) and showed that 25-100 mg/kg Y treatments evidently increased the biomass (root mass, shoot mass and leaf mass), accompanied by a significant (p<0.05) increase in the chlorophyll (CHL) content in wheat leaves. Increased malondialdehyde (MDA) levels were de-tected in wheat shoots (stem and leaf) and roots too, indicating the presence of poisoning active oxygen species (AOS). The MDA content in wheat roots increased with the augmentation of Y concentration. These results indicated that there was a dose-dependent effect of Y on the changes of MDA content in wheat roots. Although the activities of superoxide dismutases (SOD), peroxidases (POD) and catalases (CAT) in wheat shoots and roots irregularly fluctuated with the increase in Y concentration, 25-100 mg/kg Y significantly (p<0.01) increased the activities of SOD and POD. In general, the dose-dependent effects of Y on the activity of anti-oxidant enzymes were insignificant. Our data also indicated that the increase in SOD and POD activities could be used as a good bio-marker for the stress induced by low concentrations of Y.

  3. Investigation on Paste Property of Chinese Bread Wheat Varieties

    Institute of Scientific and Technical Information of China (English)

    YAN Jun; ZHANG Yong; HE Zhong-hu

    2002-01-01

    Starch viscosity is closely associated with noodle quality. RVA(rapid viscosity analyzer)was used to investigate the paste property of leading Chinese wheat varieties and 38 Australian wheat lines. Results showed that significant variability for RVA parameters was observed among Chinese wheat varieties, particularly among spring wheat varieties. In general, Australia wheat lines performed better paste characters than that of Chinese winter wheats. Genotype (G), environment (E) and genotype by environment (G × E) interaction affected all paste traits. Correlation analysis indicated that peak viscosity correlated highly and significantly with viscosity, breakdown, setback, final viscosity, peak time, and falling number(r = 0.56-0.93, P < 0.01 ). However breakdown was not significantly associated with most paste properties. Paste characters increased from low to high latitude both in the north and south part of Yellow and Huai Valley.

  4. 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...

  5. 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.

  6. 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.

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

    International Nuclear Information System (INIS)

    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

  8. Toxic effect of perfluorooctanoic acid (PFOA) on germination and seedling growth of wheat (Triticum aestivum L.).

    Science.gov (United States)

    Zhou, Lina; Xia, Mengjie; Wang, Li; Mao, Hui

    2016-09-01

    As a persistent organic pollutant in the environment, perfluorooctanoic acid (PFOA) has been extensively investigated. It can accumulate in food chains and in the human body. This work investigated the effect of PFOA on wheat (Triticum aestivum L.) germination and seedling growth by conducting a germination trial and a pot trial. A stimulatory effect of PFOA on seedling growth and root length of wheat was found at 800 mg kg(-1) PFOA inhibited germination rate, index, and root and shoot growth. In the pot trial, PFOA concentration in root was double that in the shoot. Soil and plant analyzer development (SPAD) and plant height of wheat seedling were inhibited by adding 200 mg kg(-1) PFOA. Proline content and POD activity in wheat seedlings increased as PFOA increased, while CAT activity decreased. Using logarithmic equations, proline content was selected as the most sensitive index by concentration for 50% of maximal effect (EC50). Hence, the tolerance of wheat seedlings to PFOA levels could be evaluated on the basis of the physiological index. PMID:27337433

  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. Fate of ochratoxin A in the processing of whole wheat grains during milling and bread production.

    Science.gov (United States)

    Scudamore, K A; Banks, J; MacDonald, S J

    2003-12-01

    Batches of whole wheat contaminated with ochratoxin A were produced by inoculation with Penicillium verrucosum under controlled conditions in the laboratory. The fate of ochratoxin was followed through initial cleaning, abrasive scouring of the outer grain coat, milling into wholemeal wheat or into 10 milled fractions. Bread was baked from both wholemeal flour and straight-run white flour. Concentrations of ochratoxin A in the cleanings, scourings, and the bran and offal fractions were increased, but reduced in the white flour. Scouring removed up to 44% of the ochratoxin A present, but only a small further loss occurred in the bread-making process. An overall reduction of about 75% could be achieved in white bread using a combination of cleaning scouring and removal of the bran and offal fractions. Maximum overall reduction in producing wholemeal bread was about 40%. The reduction in ochratoxin A that can be achieved must be considered in relation to economic constraints concerning the disposal of wasted grain. Appropriate strategies for the use or disposal of potentially highly contaminated cleanings, scourings, bran or offal must be established.

  11. 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

  12. 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.

  13. 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.

  14. Production of wheat bread without preservatives using sourdough starters

    OpenAIRE

    Denkova, Rositsa; Ilieva, Svetla; Denkova, Zapryana; Georgieva, Ljubka; Yordanova, Mariya; Nikolova, Dilyana; Evstatieva, Yana

    2014-01-01

    In order for the beneficial effects of sourdough application in breadmaking to take place a proper selection of lactic acid bacteria species and strains, an appropriate technology and effective control of the purity and activity of the selected cultures. Four symbiotic starters for sourdough for the production of bread were developed and probated in a production laboratory using the selected strains Lactobacillus brevis LBRZ7, L. buchneri LBRZ6, L. plantarum X2, L. paracasei RN5, L. sanfranci...

  15. 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...

  16. Use of Avocado (Persea americana M.) Paste in Wheat Bread

    OpenAIRE

    Simona Man; Adriana Păucean; Ioana Daniela Călian Ianoş; Sevastiţa Muste

    2015-01-01

    Bread is the staple food for most people around the world, it being consumed since ancient times. Because of it’s major importance in the diet, over the last years, the trend of enrich the nutritional quality was developed, by replacing the chemical fortification of foods with an intake of bioactive compounds from fruits, vegetables and cereals. The avocado is useful in human nutrition as a source of various nutrients and especially as source of energy and monounsaturated fatty acids. This pa...

  17. Evolution of polyploid triticum wheats under cultivation: the role of domestication, natural hybridization and allopolyploid speciation in their diversification.

    Science.gov (United States)

    Matsuoka, Yoshihiro

    2011-05-01

    The evolution of the polyploid Triticum wheats is distinctive in that domestication, natural hybridization and allopolyploid speciation have all had significant impacts on their diversification. In this review, I outline the phylogenetic relationships of cultivated wheats and their wild relatives and provide an overview of the recent progress and remaining issues in understanding the genetic and ecological factors that favored their evolution. An attempt is made to view the evolution of the polyploid Triticum wheats as a continuous process of diversification that was initiated by domestication of tetraploid emmer wheat and driven by various natural events ranging from interploidy introgression via hybridization to allopolyploid speciation of hexaploid common wheat, instead of viewing it as a group of discrete evolutionary processes that separately proceeded at the tetraploid and hexaploid levels. This standpoint underscores the important role of natural hybridization in the reticulate diversification of the tetraploid-hexaploid Triticum wheat complex and highlights critical, but underappreciated, issues that concern the allopolyploid speciation of common wheat.

  18. Response of wheat (triticum aestivum) to herbicidal weed control

    International Nuclear Information System (INIS)

    This study was carried out with a view to determining the response of wheat cv. Sandal to herbicidal weed control. The plant height was influenced by various herbicidal treatments. But maximum height was obtained by bromoxynil - MCPA (Buctil-M) fallowed by isoproturon (TolKan). Similarly maximum number of fertile tillers per plant, flag leaf area, ear length, yield (Kg/ha) and number of spikelet per ear were observed at bromoxynil-MCPA, Isoproturon (Tolkan), hand weeding and 2-4-D (DMA-6) treatments. But the number of grains per ear did not vary much in response to various herbicidal treatments. However, maximum 1000 grain weight and herbicidal activity index (HAI) were obtained by brombromoxynil-MCPA. The results show that post-emergence herbicides applied as low as 1.3 Kg ai/ha and supplemented with one hand weeding can give optimum crop yield and will there fore be an ideal recommendation to farmers with little experience in the use of herbicides. (author)

  19. 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...

  20. Molecular, physicochemical and rheological characteristics of introgressive Triticale/Triticum monococcum ssp. monococcum lines with wheat 1D/1A chromosome substitution.

    Science.gov (United States)

    Salmanowicz, Bolesław P; Langner, Monika; Wiśniewska, Halina; Apolinarska, Barbara; Kwiatek, Michał; Błaszczyk, Lidia

    2013-01-01

    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. PMID:23896593

  1. 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.

  2. High-Throughput Sequencing Reveals Single Nucleotide Variants in Longer-Kernel Bread Wheat

    Science.gov (United States)

    Chen, Feng; Zhu, Zibo; Zhou, Xiaobian; Yan, Yan; Dong, Zhongdong; Cui, Dangqun

    2016-01-01

    The transcriptomes of bread wheat Yunong 201 and its ethyl methanesulfonate derivative Yunong 3114 were obtained by next-sequencing technology. Single nucleotide variants (SNVs) in the wheat strains were explored and compared. A total of 5907 and 6287 non-synonymous SNVs were acquired for Yunong 201 and 3114, respectively. A total of 4021 genes with SNVs were obtained. The genes that underwent non-synonymous SNVs were significantly involved in ATP binding, protein phosphorylation, and cellular protein metabolic process. The heat map analysis also indicated that most of these mutant genes were significantly differentially expressed at different developmental stages. The SNVs in these genes possibly contribute to the longer kernel length of Yunong 3114. Our data provide useful information on wheat transcriptome for future studies on wheat functional genomics. This study could also help in illustrating the gene functions of the non-synonymous SNVs of Yunong 201 and 3114. PMID:27551288

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

    Directory of Open Access Journals (Sweden)

    Amer F. Mahmoud

    2015-12-01

    Full Text Available 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 <6. However, only 7 RILs showed RRI value <2. Five RILs expressed hypersensitive type of resistance (R against the pathogen and showed the lowest Average Coefficient of Infection (ACI. Bulked segregant analysis (BSA with eight simple sequence repeat (SSR, eight sequence-related amplified polymorphism (SRAP and sixteen random amplified polymorphic DNA (RAPD markers revealed that three SSR, three SRAP and six RAPD markers were found to be associated with the resistance to yellow 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.

  4. 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.

  5. 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

  6. Diversity of fungal endophytes in recent and ancient wheat ancestors Triticum dicoccoides and Aegilops sharonensis.

    Science.gov (United States)

    Ofek-Lalzar, Maya; Gur, Yonatan; Ben-Moshe, Sapir; Sharon, Or; Kosman, Evsey; Mochli, Elad; Sharon, Amir

    2016-10-01

    Endophytes have profound impacts on plants, including beneficial effects on agriculturally important traits. We hypothesized that endophytes in wild plants include beneficial endophytes that are absent or underrepresented in domesticated crops. In this work, we studied the structure of endophyte communities in wheat-related grasses, Triticum dicoccoides and Aegilops sharonensis, and compared it to an endophyte community from wheat (T. aeastivum). Endophytes were isolated by cultivation and by cultivation-independent methods. In total, 514 intergenic spacer region sequences from single cultures were analyzed. Categorization at 97% sequence similarity resulted in 67 operational taxonomic units (OTUs) that were evenly distributed between the different plant species. A narrow core community of Alternaria spp. was found in all samples, but each plant species also contained a significant portion of unique endophytes. The cultivation-independent analysis identified a larger number of OTUs than the cultivation method, half of which were singletons or doubletons. For OTUs with a relative abundance >0.5%, similar numbers were obtained by both methods. Collectively, our data show that wild grass relatives of wheat contain a wealth of taxonomically diverse fungal endophytes that are not found in modern wheat, some of which belong to taxa with known beneficial effects. PMID:27402714

  7. IMPROVING WHEAT TRITICUM AESTIVUM L. BY INTERSPECIFIC AND INTERGENERIC HYBRIDIZATION WITH POACEAE FAMILY SPECIES

    Directory of Open Access Journals (Sweden)

    Czaplicki A.Z.

    2012-08-01

    Full Text Available The related species of the family Poaceae (Triticeae are the source of unprecedented new genes that allow the extension of genetic variation of common wheat Triticum aestivum L. These species have similar homoeologous chromosomes and rDNA sequences very similar to T. aestivum L. [1-3]. This allows the introgression of alien genes and their incorporation into the genomes A, B and D of wheat, where they can function permanently in the wheat genetic systems. Many of them have already been transferred to the varieties of T. aestivum L. [4].The experimental material consisted of 28 lines of winter wheat obtained using the interspecific and intergeneric hybridization of T. aestivum L. with alien species T. durum Desf., T. timopheevii Zhuk., Lolium perenne L. and Aegilops speltoides Taush. Among them, 15 lines were developed from the cross-combination with tetraploid species (AABB T. durum Desf., 4 lines from the combination with other tetraploid species of different genome composition (AAGG T. timopheevii Zhuk., 4 lines from cross with L. perenne L. and 5 lines were the double hybrids (three-generic derived with two related species, T. durum Desf. (AABB and Ae. speltoides Taush (BB.The anther culture method was used for obtaining DH lines from these interspecific and intergeneric hybrids. In in vitro culture 124 green plants were regenerated. The method of cluster analysis grouped hybrids in terms of comprehensive general similarity of the studied traits.

  8. Diversity of fungal endophytes in recent and ancient wheat ancestors Triticum dicoccoides and Aegilops sharonensis.

    Science.gov (United States)

    Ofek-Lalzar, Maya; Gur, Yonatan; Ben-Moshe, Sapir; Sharon, Or; Kosman, Evsey; Mochli, Elad; Sharon, Amir

    2016-10-01

    Endophytes have profound impacts on plants, including beneficial effects on agriculturally important traits. We hypothesized that endophytes in wild plants include beneficial endophytes that are absent or underrepresented in domesticated crops. In this work, we studied the structure of endophyte communities in wheat-related grasses, Triticum dicoccoides and Aegilops sharonensis, and compared it to an endophyte community from wheat (T. aeastivum). Endophytes were isolated by cultivation and by cultivation-independent methods. In total, 514 intergenic spacer region sequences from single cultures were analyzed. Categorization at 97% sequence similarity resulted in 67 operational taxonomic units (OTUs) that were evenly distributed between the different plant species. A narrow core community of Alternaria spp. was found in all samples, but each plant species also contained a significant portion of unique endophytes. The cultivation-independent analysis identified a larger number of OTUs than the cultivation method, half of which were singletons or doubletons. For OTUs with a relative abundance >0.5%, similar numbers were obtained by both methods. Collectively, our data show that wild grass relatives of wheat contain a wealth of taxonomically diverse fungal endophytes that are not found in modern wheat, some of which belong to taxa with known beneficial effects.

  9. A whole-genome, radiation hybrid map of wheat

    Science.gov (United States)

    Generating a reference sequence of bread wheat (Triticum aestivum L.) is a challenging task because of its large, highly repetitive and allopolyploid genome. Ordering of BAC- and NGS-based contigs in ongoing wheat genome-sequencing projects primarily uses recombination and comparative genomics-base...

  10. 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

  11. Heavy Metal Contents of Soils, Durum and Bread Wheats in Harran Plain, Southeast Turkey

    Science.gov (United States)

    Büyükkılıç Yanardaǧ, Asuman

    2013-04-01

    Soils are vital for regulating the biological effects and mobility of metals in nature. Iron and zinc are some of the essential nutrients for plants and animals, while other metals are potentially toxic such as lead and cadmium. Toxic heavy metals (HMs) can be taken up easily by organisms. HMs inputs to soil via the application of metal-contained fertilizers often exceed outputs in crops and drainage waters, thus toxic HMs content in many agricultural soils tends to be gradually increasing. Thus adverse human health effects due to soil-plant and plant-human transfer of HMs have been enhanced. HMs may cause harmful effects on human health due to the ingestion of food grain grown in soils. The objectives of this study were (1) to understand the chemistry of metals in soils for managing their agricultural and ecological impacts, (2) to identify metal uptakes of different genotypes of wheat. Concentrations of HMs (Cd, Zn, Ni, Mn, Cu, Mo, Pb) in wheat were investigated in different agricultural areas in Southeast, Turkey. The results showed that concentrations of HMs were in following order: Mn>Ni>Zn>Cu>Pb>Mo>Cd in surface and next to surface soil and Mn>Zn>Cu>Pb> Ni>Mo>Cd in wheat, respectively. HMs concentrations of several soil samples exceeded the permissible limits of Europe standard except for Ni and Mn. In addition, concentration of Cd, Zn, Cu, and Pb were higher in bread wheat than in durum wheat; however, concentration of Mn, Ni and Mo were higher in durum wheat than in bread wheat. Unusual amount of heavy metals found in some fertilizers used in the Southeast region of Turkey, it becomes an important subject to determine the amount of metals added to the soil every year. Heavy metals uptake by plants still remains to be an interest for researchers. As the heavy metals contents of plants were below the threshold levels, we conclude that the quality of wheat is high and it should receive attention in national and international markets. Keywords: Heavy Metals

  12. Gene expression, cellular localisation and function of glutamine synthetase isozymes in wheat ( Triticum aestivum L.)

    DEFF Research Database (Denmark)

    Bernard, Stéphanie M; Møller, Anders Laurell Blom; Dionisio, Giuseppe;

    2008-01-01

    We present the first cloning and study of glutamine synthetase (GS) genes in wheat (Triticum aestivum L.). Based on sequence analysis, phylogenetic studies and mapping data, ten GS sequences were classified into four sub-families: GS2 (a, b and c), GS1 (a, b and c), GSr (1 and 2) and GSe (1 and 2...

  13. Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses

    Directory of Open Access Journals (Sweden)

    Emilia Nordlund

    2016-03-01

    Full Text Available Disintegration of rye and wheat breads during in vitro gastric digestion and its relation to the postprandial glucose and insulin responses of the breads was studied. Breads with distinct composition and texture characteristics were prepared with refined or wholegrain wheat and rye flour by using either straight dough or sourdough process. After chewing and gastric digestion in vitro, 100% wholemeal and refined rye breads prepared by sourdough method were disintegrated to a much lower extent than the wheat breads, having more bread digesta particles with size over 2 or 3 mm. Microstructure of the digesta particles of rye sourdough bread revealed more aggregated and less degraded starch granules when compared to refined wheat bread. The postprandial insulin responses, but not those of glucose, to the 100% rye breads made with sourdough method were lower than the responses to the refined wheat bread. Addition of gluten or bran in rye sourdough bread increased insulin response. PCA (Principal Component Analysis analysis confirmed that the insulin response had a negative correlation with the number of larger particles after in vitro digestion as well as amount of soluble fiber and sourdough process. Since the high relative proportion of large sized particles after chewing and in vitro gastric digestion was associated with low postprandial insulin responses, the analysis of structural disintegration in vitro is proposed as a complementary tool in predicting postprandial physiology.

  14. Studies on Production of Arabic Bread From Irradiated and Stored Potato Flour as Partial Substitute of Wheat Flour

    International Nuclear Information System (INIS)

    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

  15. Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

    Directory of Open Access Journals (Sweden)

    Vira Drobot

    2014-04-01

    Full Text Available The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph. Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 % than dough made from buckwheat flour, and a higher valorimetric value (by 20 %. Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests. The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %, specific volume (by 12 % and porosity (by 11 % than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

  16. Effects of chickpea flour on wheat pasting properties and bread making quality.

    Science.gov (United States)

    Mohammed, I; Ahmed, Abdelrahman R; Senge, B

    2014-09-01

    Pulses (pea, chickpea, lentil, bean) are an important source of food proteins. They contain high amounts of lysine, leucine, aspartic acid, glutamic acid and arginine and provide well balanced essential amino acid profiles when consumed with cereals. The influence of partial substitution of wheat flour with chickpea flour at the levels of 10, 20 and 30 % was carried out to study their pasting properties and bread making quality. Pasting properties were determined using Micro Visco-Amylo-Graph Analyser and Farinograph. The pasting temperature increased with increase chickpea flour concentration and the temperature of pasting ranged between 62 to 66.5 °C. No peak of viscosity curve was found for pure chickpea flour and have higher pasting temperature than pure wheat flour. Chickpea flour addition increased the water absorption and dough development time (p chickpea exhibited higher stability and resistance to mechanical mixing values than the control, while it decreased as the substitute level increases from 20 % to 30 %. The dough surface of the wheat dough and the blend with 10 % was classified as "normal", however the blend with 20 % and 30 % produced "sticky" dough surface. The presence of chickpea flour in dough affected bread quality in terms of volume, internal structure and texture. The color of crust and crumb got progressively darker as the level of chickpea flour substitution increased. While the substitution of wheat flour with 10 % chickpea flour gave loaves as similar as control.

  17. AMMI AND GGE BIPLOT ANALYSIS OF BREAD WHEAT GENOTYPES IN THE NORTHERN PART OF ETHIOPIA

    Directory of Open Access Journals (Sweden)

    Fetien Abay

    2013-04-01

    Full Text Available The genotype environment interaction manipulates the selection criteria in a multipurpose crop like wheat. Ten bread wheat genotypes were evaluated at five wheat growing locations of Tigray region in the year 2011. Yield data was analyzed using the additive main effect and multiplication interaction model (AMMI and GGE biplot. The AMMI analysis of variance for grain yield detected significant effects for genotype, location and genotype by location interaction. Location effect was responsible for the greatest part of the variation, followed by genotype and genotype by location interaction effects. Based on AMMI stability value, G4, G10, G8 and G9 were the most stable genotypes, while G1, G2, and G3 were the most responsive genotypes. The GGE biplot also showed G1, G2, G3, and G4 have long vectors and located far away from the biplot origin and hence are considered to have larger contribution to GEI (specifically adapted genotypes. G10 however is widely adapted genotype. The ‘which won where’ feature of the GGE biplot identified G4 as the winning genotype at Samre, Hagereselam, and Atsbi, while G1 winning at Quiha and Wukro. The GGE biplot also identified two bread wheat mega-environments. This indicates that analysis of multi-location trail data using GGE and AMMI model is important for determining visual comparisons, adaptability/stability focusing on overall performance to identify superior genotypes. 

  18. AMMI AND GGE BIPLOT ANALYSIS OF BREAD WHEAT GENOTYPES IN THE NORTHERN PART OF ETHIOPIA

    Directory of Open Access Journals (Sweden)

    Hintsa G. Hagos

    2013-04-01

    Full Text Available The genotype environment interaction manipulates the selection criteria in a multipurpose crop like wheat. Ten bread wheat genotypes were evaluated at five wheat growing locations of Tigray region in the year 2011. Yield data was analyzed using the additive main effect and multiplication interaction model (AMMI and GGE biplot. The AMMI analysis of variance for grain yield detected significant effects for genotype, location and genotype by location interaction. Location effect was responsible for the greatest part of the variation, followed by genotype and genotype by location interaction effects. Based on AMMI stability value, G4, G10, G8 and G9 were the most stable genotypes, while G1, G2, and G3 were the most responsive genotypes. The GGE biplot also showed G1, G2, G3, and G4 have long vectors and located far away from the biplot origin and hence are considered to have larger contribution to GEI (specifically adapted genotypes. G10 however is widely adapted genotype. The ‘which won where’ feature of the GGE biplot identified G4 as the winning genotype at Samre, Hagereselam, and Atsbi, while G1 winning at Quiha and Wukro. The GGE biplot also identified two bread wheat mega-environments. This indicates that analysis of multi-location trail data using GGE and AMMI model is important for determining visual comparisons, adaptability/stability focusing on overall performance to identify superior genotypes.

  19. 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.

  20. Sodium exclusion QTL associated with improved seedling growth in bread wheat under salinity stress.

    Science.gov (United States)

    Genc, Y; Oldach, K; Verbyla, A P; Lott, G; Hassan, M; Tester, M; Wallwork, H; McDonald, G K

    2010-09-01

    Worldwide, dryland salinity is a major limitation to crop production. Breeding for salinity tolerance could be an effective way of improving yield and yield stability on saline-sodic soils of dryland agriculture. However, this requires a good understanding of inheritance of this quantitative trait. In the present study, a doubled-haploid bread wheat population (Berkut/Krichauff) was grown in supported hydroponics to identify quantitative trait loci (QTL) associated with salinity tolerance traits commonly reported in the literature (leaf symptoms, tiller number, seedling biomass, chlorophyll content, and shoot Na(+) and K(+) concentrations), understand the relationships amongst these traits, and determine their genetic value for marker-assisted selection. There was considerable segregation within the population for all traits measured. With a genetic map of 527 SSR-, DArT- and gene-based markers, a total of 40 QTL were detected for all seven traits. For the first time in a cereal species, a QTL interval for Na(+) exclusion (wPt-3114-wmc170) was associated with an increase (10%) in seedling biomass. Of the five QTL identified for Na(+) exclusion, two were co-located with seedling biomass (2A and 6A). The 2A QTL appears to coincide with the previously reported Na(+) exclusion locus in durum wheat that hosts one active HKT1;4 (Nax1) and one inactive HKT1;4 gene. Using these sequences as template for primer design enabled mapping of at least three HKT1;4 genes onto chromosome 2AL in bread wheat, suggesting that bread wheat carries more HKT1;4 gene family members than durum wheat. However, the combined effects of all Na(+) exclusion loci only accounted for 18% of the variation in seedling biomass under salinity stress indicating that there were other mechanisms of salinity tolerance operative at the seedling stage in this population. Na(+) and K(+) accumulation appear under separate genetic control. The molecular markers wmc170 (2A) and cfd080 (6A) are expected to

  1. 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.

  2. The einkorn wheat (Triticum monococcum) mutant, maintained vegetative phase, is caused by a deletion in the VRN1 gene

    International Nuclear Information System (INIS)

    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

  3. Profitability of Contractual Bread Wheat Seed Production in Mecha District of Amhara Region, Ethiopia

    Directory of Open Access Journals (Sweden)

    Dawit TSEGAYE

    2012-03-01

    Full Text Available The study was undertaken to examine the profitability of contractual bread wheat seed production in Kudmi village of Mecha district in Amhara region, Ethiopia. Primary data were collected from fourteen seed growers using structured questionnaire. The analytical tools employed include descriptive statistics and average net farm income. Results revealed that the average total cost of production per hectare is Br 8,478.82 ($ 493.82; the average gross revenue per hectare is Br 17,783.72 ($ 1,035.74; and hence the average net profit per hectare is Br 9,304.90 ($ 541.93. The findings also showed that an index of 1.10 economic efficiency of certified bread wheat seed production indicating that contractual bread what seed production is a profitable venture in the study area. The study identified non- application or improper application of inputs (fertilizers and seed and not exercising the recommended management practices were the major problems in seed production. It is necessary to provide adequate extension service for farmers to promote better seed management technologies and efficient use of agricultural inputs.

  4. Lower glucose-dependent insulinotropic polypeptide (GIP) response but similar glucagon-like peptide 1 (GLP-1), glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing

    DEFF Research Database (Denmark)

    Bakhøj, S; Flint, A; Holst, Jens Juul;

    2003-01-01

    to the responses to bread of modern wheat (Triticum aestivum). DESIGN: The 3-h postprandial insulinaemic, glycaemic, GIP, and GLP-1 responses to bread made from Einkorn were compared to responses to a traditional Danish wheat loaf. The bread from Einkorn was prepared by 3 different processing methods: leavening...... with honey-salt added, leavening crushed whole grain, and conventional leavening with yeast added. Bread made from modern wheat was prepared by conventional leavening with yeast added. SUBJECTS: A total of 11 healthy young men. RESULTS: The postprandial GIP response was significantly (P... by the Einkorn breads processed with honey-salt leavening and by using crushed whole grain bread compared to the yeast leavened bread made from modern wheat or from Einkorn. No significant differences were found in the responses of GLP-1, insulin or glucose. CONCLUSION: Einkorn honey-salt leavened and Einkorn...

  5. In vitro transcripts of wild-type and fluorescent protein-tagged triticum mosaic virus (family potyviridae) are biologically active in wheat

    Science.gov (United States)

    Triticum mosaic virus (TriMV) (genus Poacevirus, family Potyviridae) is a recently described eriophyid mite-transmitted wheat virus. In vitro RNA transcripts generated from full-length cDNA clones of TriMV proved infectious on wheat, and the progeny virus was efficiently transmitted by wheat curl m...

  6. [Supplementation of wheat flour with chickpea (Cicer arietinum) flour. I. Preparation of flours and their properties for bread making].

    Science.gov (United States)

    Figuerola, F E; Estévez, A M; Castillo, E

    1987-06-01

    The feasibility of adding chick-pea flour substituting part of wheat flour in yeast-leavened bread-making in order to increase the protein value, was studied. A 70% extraction chick-pea flour of commercial granulometry (150 mu) was prepared. Wheat flours of 74% and 78% extraction were then blended with 5%, 10% and 15% of chick-pea flour. Every flour and blend were subsequently analyzed to determine protein, ash, fiber, fat and maltose content, as well as sedimentation, farinogram and bread-making. Addition of chick-pea flour increased protein, fiber, ash and fat content in the blends, not causing a severe effect on quality, even at the 15% level of substitution. Blends showed an increase in maltose content, W value and bread specific volume. Furthermore, breads prepared were of good quality even without the use of maturing agents.

  7. Effect of gamma-irradiation on the natural occurence of Fusarium mycotoxins in wheat, flour and bread

    International Nuclear Information System (INIS)

    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

  8. A recessive gene controlling male sterility sensitive to short daylength/low temperature in wheat (Triticum aestivum L.)*

    OpenAIRE

    Chen, Xiao-Dong; Sun, Dong-Fa; Rong, De-fu; Peng, Jun-hua; Li, Cheng-dao

    2011-01-01

    Utilization of a two-line breeding system via photoperiod-thermo sensitive male sterility has a great potential for hybrid production in wheat (Triticum aestivum L.). 337S is a novel wheat male sterile line sensitive to both short daylength/low temperature and long daylength/high temperature. Five F2 populations derived from the crosses between 337S and five common wheat varieties were developed for genetic analysis. All F1’s were highly fertile while segregation occurred in the F2 population...

  9. Nutritional value and baking application of spelt wheat

    Directory of Open Access Journals (Sweden)

    Zlatica Kohajdova

    2008-09-01

    Full Text Available Cereals represent the most important group of crops in the structure of plant production from the economic, agronomic and consumer point of view. Spelt wheat (Triticum spelta L. is an ancient bread cereal related to wheat (Triticum aestivum L. that has been cultivated for hundreds of years, and that is now being rediscovered in Europe and North America. Spelt is generating increasing interest due to its agronomic, nutritional and medical characteristics. Despite of these spelt bread benefits, spelt is wheat that contains gluten proteins and is capable of provoking wheat allergy and gluten enteropathy. This review describes nutritional composition (proteins, aminoacids, starch, sugars, fiber, lipids, fatty acids, sterol, vitamins, ash and mineral compounds of spelt wheat and potential using of this cereal for baking application (flour, bread, breakfast cereals, pasta, crackers, nutrition bars, biscuits and some regional specialities.

  10. Proteomic analysis reveals key proteins and phosphoproteins upon seed germination of wheat (Triticum aestivum L.

    Directory of Open Access Journals (Sweden)

    Kun eDong

    2015-11-01

    Full Text Available Wheat (Triticum aestivum L. is one of the oldest cultivated crops and the second most important food crop in the world. Seed germination is the key developmental process in plant growth and development, and poor germination directly affects plant growth and subsequent grain yield. In this study, we performed the first dynamic proteome analysis of wheat seed germination using a two-dimensional differential gel electrophoresis (2D-DIGE-based proteomic approach. A total of 166 differentially expressed protein (DEP spots representing 73 unique proteins were identified, which are mainly involved in storage, stress/defense/detoxification, carbohydrate metabolism, photosynthesis, cell metabolism, and transcription/translation/ transposition. The identified DEPs and their dynamic expression profiles generally correspond to three distinct seed germination phases after imbibition: storage degradation, physiological processes/morphogenesis, and photosynthesis. Some key DEPs involved in storage substance degradation and plant defense mechanisms, such as globulin 3, sucrose synthase type I, serpin, beta-amylase, and plastid ADP-glucose pyrophosphorylase (AGPase small subunit, were found to be phosphorylated during seed germination. Particularly, the phosphorylation site Ser355 was found to be located in the enzyme active region of beta-amylase, which promotes substrate binding. Phosphorylated modification of several proteins could promote storage substance degradation and environmental stress defense during seed germination. The central metabolic pathways involved in wheat seed germination are proposed herein, providing new insights into the molecular mechanisms of cereal seed germination.

  11. Nitric oxide mediates alginate oligosaccharides-induced root development in wheat (Triticum aestivum L.).

    Science.gov (United States)

    Zhang, Yunhong; Liu, Hang; Yin, Heng; Wang, Wenxia; Zhao, Xiaoming; Du, Yuguang

    2013-10-01

    Alginate oligosaccharides (AOS), which are marine oligosaccharides, are involved in regulating plant root growth, but the promotion mechanism for AOS remains unclear. Here, AOS (10-80 mg L(-1)) were found to induce the generation of nitric oxide (NO) in the root system of wheat (Triticum aestivum L.), which promoted the formation and elongation of wheat roots in a dose-dependent manner. NO inhibitors suggested that nitrate reductase (NR), rather than nitric oxide synthase (NOS), was essential for AOS-induced root development. Further studies confirmed that AOS-induced NO generation in wheat roots by up-regulating the gene expression and enzyme activity of NR at the post-transcriptional level. The anatomy and RT-PCR results showed that AOS accelerated the division and growth of stele cells, leading to an increase in the ratio of stele area to root transverse area. This could be inhibited by the NR inhibitor, sodium tungstate, which indicated that NO catalyzed by the NR was involved in AOS regulation of root development. Taken together, in the early stage of AOS-induced root development, NO generation was a novel mechanism by which AOS regulated plant growth. The results also showed that this marine resource could be widely used for crop development.

  12. Acid Carboxypeptidases in Grains and Leaves of Wheat, Triticum aestivum L.

    Science.gov (United States)

    Mikola, L

    1986-07-01

    Extracts of resting and germinating (3 days at 20 degrees C) wheat (Triticum aestivum L. cv Ruso) grains rapidly hydrolyzed various benzyloxycarbonyldipeptides (Z-dipeptides) at pH 4 to 6. Similar activities were present in extracts of mature flag leaves. Fractionation by chromatography on CM-cellulose and on Sephadex G-200 showed that the activities in germinating grains were due to five acid carboxypeptidases with different and complementary substrate specificities. The wheat enzymes appeared to correspond to the five acid carboxypeptidases present in germinating barley (L Mikola 1983 Biochim Biophys Acta 747: 241-252). The enzymes were designated wheat carboxypeptidases I to V and their best or most characteristic substrates and approximate molecular weights were: I, Z-Phe-Ala, 120,000; II, Z-Ala-Arg, 120,000; III, Z-Ala-Phe, 40,000; IV, Z-Pro-Ala, 165,000; and V, Z-Pro-Ala, 150,000. Resting grains contained carboxypeptidase II as a series of three isoenzymes and low activities of carboxypeptidases IV and V. During germination the activity of carboxypeptidase II decreased, those of carboxypeptidases IV and V increased, and high activities of carboxypeptidases I and III appeared. The flag leaves contained high activity of carboxypeptidase I and lower activities of carboxypeptidases II, IV, and V, whereas carboxypeptidase III was absent.

  13. Acid Carboxypeptidases in Grains and Leaves of Wheat, Triticum aestivum L

    Science.gov (United States)

    Mikola, Leena

    1986-01-01

    Extracts of resting and germinating (3 days at 20°C) wheat (Triticum aestivum L. cv Ruso) grains rapidly hydrolyzed various benzyloxycarbonyldipeptides (Z-dipeptides) at pH 4 to 6. Similar activities were present in extracts of mature flag leaves. Fractionation by chromatography on CM-cellulose and on Sephadex G-200 showed that the activities in germinating grains were due to five acid carboxypeptidases with different and complementary substrate specificities. The wheat enzymes appeared to correspond to the five acid carboxypeptidases present in germinating barley (L Mikola 1983 Biochim Biophys Acta 747: 241-252). The enzymes were designated wheat carboxypeptidases I to V and their best or most characteristic substrates and approximate molecular weights were: I, Z-Phe-Ala, 120,000; II, Z-Ala-Arg, 120,000; III, Z-Ala-Phe, 40,000; IV, Z-Pro-Ala, 165,000; and V, Z-Pro-Ala, 150,000. Resting grains contained carboxypeptidase II as a series of three isoenzymes and low activities of carboxypeptidases IV and V. During germination the activity of carboxypeptidase II decreased, those of carboxypeptidases IV and V increased, and high activities of carboxypeptidases I and III appeared. The flag leaves contained high activity of carboxypeptidase I and lower activities of carboxypeptidases II, IV, and V, whereas carboxypeptidase III was absent. PMID:16664910

  14. Delivery of Flavonoids and Saponins from Black Bean (Phaseolus vulgaris) Seed Coats Incorporated into Whole Wheat Bread

    OpenAIRE

    Chávez-Santoscoy, Rocio A.; Lazo-Vélez, Marco A.; Sergio O. Serna-Sáldivar; Janet A. Gutiérrez-Uribe

    2016-01-01

    Cereal-based products can be used as vehicles for the delivery of relevant bioactive compounds since they are staple foods for most cultures throughout the world. The health promoting benefits of flavonoids and saponins contained in black bean seed coats have been previously described. In the present work, the effect of adding flavonoids and saponins from black bean seed coat to the typical yeast-leavened whole wheat bread formulation in terms of bread features, organoleptic properties and ph...

  15. New insights into the organization, recombination, expression and functional mechanism of low molecular weight glutenin subunit genes in bread wheat.

    Science.gov (United States)

    Dong, Lingli; Zhang, Xiaofei; Liu, Dongcheng; Fan, Huajie; Sun, Jiazhu; Zhang, Zhongjuan; Qin, Huanju; Li, Bin; Hao, Shanting; Li, Zhensheng; Wang, Daowen; Zhang, Aimin; Ling, Hong-Qing

    2010-01-01

    The bread-making quality of wheat is strongly influenced by multiple low molecular weight glutenin subunit (LMW-GS) proteins expressed in the seeds. However, the organization, recombination and expression of LMW-GS genes and their functional mechanism in bread-making are not well understood. Here we report a systematic molecular analysis of LMW-GS genes located at the orthologous Glu-3 loci (Glu-A3, B3 and D3) of bread wheat using complementary approaches (genome wide characterization of gene members, expression profiling, proteomic analysis). Fourteen unique LMW-GS genes were identified for Xiaoyan 54 (with superior bread-making quality). Molecular mapping and recombination analyses revealed that the three Glu-3 loci of Xiaoyan 54 harbored dissimilar numbers of LMW-GS genes and covered different genetic distances. The number of expressed LMW-GS in the seeds was higher in Xiaoyan 54 than in Jing 411 (with relatively poor bread-making quality). This correlated with the finding of higher numbers of active LMW-GS genes at the A3 and D3 loci in Xiaoyan 54. Association analysis using recombinant inbred lines suggested that positive interactions, conferred by genetic combinations of the Glu-3 locus alleles with more numerous active LMW-GS genes, were generally important for the recombinant progenies to attain high Zeleny sedimentation value (ZSV), an important indicator of bread-making quality. A higher number of active LMW-GS genes tended to lead to a more elevated ZSV, although this tendency was influenced by genetic background. This work provides substantial new insights into the genomic organization and expression of LMW-GS genes, and molecular genetic evidence suggesting that these genes contribute quantitatively to bread-making quality in hexaploid wheat. Our analysis also indicates that selection for high numbers of active LMW-GS genes can be used for improvement of bread-making quality in wheat breeding. PMID:20975830

  16. New insights into the organization, recombination, expression and functional mechanism of low molecular weight glutenin subunit genes in bread wheat.

    Directory of Open Access Journals (Sweden)

    Lingli Dong

    Full Text Available The bread-making quality of wheat is strongly influenced by multiple low molecular weight glutenin subunit (LMW-GS proteins expressed in the seeds. However, the organization, recombination and expression of LMW-GS genes and their functional mechanism in bread-making are not well understood. Here we report a systematic molecular analysis of LMW-GS genes located at the orthologous Glu-3 loci (Glu-A3, B3 and D3 of bread wheat using complementary approaches (genome wide characterization of gene members, expression profiling, proteomic analysis. Fourteen unique LMW-GS genes were identified for Xiaoyan 54 (with superior bread-making quality. Molecular mapping and recombination analyses revealed that the three Glu-3 loci of Xiaoyan 54 harbored dissimilar numbers of LMW-GS genes and covered different genetic distances. The number of expressed LMW-GS in the seeds was higher in Xiaoyan 54 than in Jing 411 (with relatively poor bread-making quality. This correlated with the finding of higher numbers of active LMW-GS genes at the A3 and D3 loci in Xiaoyan 54. Association analysis using recombinant inbred lines suggested that positive interactions, conferred by genetic combinations of the Glu-3 locus alleles with more numerous active LMW-GS genes, were generally important for the recombinant progenies to attain high Zeleny sedimentation value (ZSV, an important indicator of bread-making quality. A higher number of active LMW-GS genes tended to lead to a more elevated ZSV, although this tendency was influenced by genetic background. This work provides substantial new insights into the genomic organization and expression of LMW-GS genes, and molecular genetic evidence suggesting that these genes contribute quantitatively to bread-making quality in hexaploid wheat. Our analysis also indicates that selection for high numbers of active LMW-GS genes can be used for improvement of bread-making quality in wheat breeding.

  17. 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.

  18. Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls.

    Science.gov (United States)

    Sęczyk, Łukasz; Świeca, Michał; Dziki, Dariusz; Anders, Andrzej; Gawlik-Dziki, Urszula

    2017-01-01

    Antioxidant capacity, nutritional and functional quality of wheat bread supplemented with 1-5% flaxseed hull (FH) were studied. Analyses of the chemically-extractable fraction show that supplementation with 5% of FH increased (compared to control) phenolics content (by 93%), radicals scavenging ability (by 176%) and reducing power (by 220%). Furthermore, phenolic antioxidants were bioaccessible in vitro (samples after simulated digestion). Fortification had no significant influence on rapidly and slowly digestible starch, in vitro starch digestibility and values of expected glycemic index; however, a decrease (up to 8%) of relative proteins digestibility was determined. Enrichment decreased loaf volume and increased crumb hardness. The results from sensory evaluation show that the incorporation of FH had a slightly unfavorable effect on bread sensory properties but ensured satisfactory consumer acceptability. In view of these facts, it is concluded that flaxseed hulls may be a beneficial food additive. PMID:27507444

  19. Selenium content of wheat for bread making in Scotland and the relationship between glutathione peroxidase (EC 1.11.1.9) levels in whole blood and bread consumption.

    Science.gov (United States)

    Barclay, M N; MacPherson, A

    1992-07-01

    The selenium content of the 1989 harvest of wheat used for bread making in Scotland ranged from 0.028 microgram/g dry weight for home-grown wheat to 0.518 microgram/g for Canadian wheat. The tonnage values indicate that 13.8% of the wheat used in bread making came from Canada. This reflects in a calculated dietary intake of 31 micrograms/d which is well below the recommended levels of 70 and 55 micrograms for adult males and females respectively (National Research Council, 1989). The average glutathione peroxidase (EC 1.11.1.9) level in 478 samples of human whole blood was 6.08 (SE 0.065) units/ml. This increased to 6.65 (SE 0.321) in sixty-two subjects consuming brown or wholemeal bread but was unaffected by oily fish consumption. Analysis of a small number of samples of whole milk, eggs and meat indicated slightly higher concentrations than previously published values but this trend was insufficient to compensate for the lower cereal provision of Se.

  20. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.

    Science.gov (United States)

    Rizzello, Carlo Giuseppe; Calasso, Maria; Campanella, Daniela; De Angelis, Maria; Gobbetti, Marco

    2014-06-16

    This study aimed at investigating the addition of legume (chickpea, lentil and bean) flours to wheat flour bread. Type I sourdough containing legumes or wheat-legume flours were prepared and propagated (back slopped) in laboratory, according to traditional protocols that are routinely used for making typical Italian breads. Based on kinetic of acidification and culture-dependent data, the wheat-legume sourdough was further characterized and selected for bread making. As determined by RAPD-PCR and partial sequencing of 16S rDNA gene analyses, lactic acid bacteria in wheat-legume sourdough included Lactobacillus plantarum, Lactobacillus sanfranciscensis, Leuconostoc mesenteroides, Lactobacillus fermentum, Weissella cibaria, Lactobacillus pentosus, Lactobacillus coryneformis, Lactobacillus rossiae, Lactobacillus brevis, Lactobacillus parabuchneri and Lactobacillus paraplantarum. Two breads containing 15% (w/w) of legume (chickpea, lentil and bean) flours were produced using selected wheat-legume sourdough (WLSB) and traditional wheat sourdough (WSB). Compared to wheat yeasted bread (WYB), the level of total free amino acids (FAA) was higher in WSB and WLSB. Phytase and antioxidant activities were the highest in WLSB. Compared to bread WYB, the addition of legume flours decreased the in vitro protein digestibility (IVPD) (WYB versus WSB). However, the dough fermentation with WSLB favored an increase of IVPD. According to the levels of carbohydrates, dietary fibers and resistant starch, WSB and WLSB showed lower values of hydrolysis index (HI) compared to WYB. As showed by texture and image analyses and sensory evaluation of breads, a good acceptability was found for WSB and, especially, WLSB breads.

  1. 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.

  2. Introgression of a leaf rust resistance gene from Aegilops caudata to bread wheat

    Indian Academy of Sciences (India)

    Amandeep Kaur Riar; Satinder Kaur; H. S. Dhaliwal; Kuldeep Singh; Parveen Chhuneja

    2012-08-01

    Rusts are the most important biotic constraints limiting wheat productivity worldwide. Deployment of cultivars with broad spectrum rust resistance is the only environmentally viable option to combat these diseases. Identification and introgression of novel sources of resistance is a continuous process to combat the ever evolving pathogens. The germplasm of nonprogenitor Aegilops species with substantial amount of variability has been exploited to a limited extent. In the present investigation introgression, inheritance and molecular mapping of a leaf rust resistance gene of Ae. caudata (CC) acc. pau3556 in cultivated wheat were undertaken. An F2 population derived from the cross of Triticum aestivum cv.WL711 – Ae. caudata introgression line T291-2 with wheat cultivar PBW343 segregated for a single dominant leaf rust resistance gene at the seedling and adult plant stages. Progeny testing in F3 confirmed the introgression of a single gene for leaf rust resistance. Bulked segregant analysis using polymorphic D-genome-specific SSR markers and the cosegregation of the 5DS anchored markers (Xcfd18, Xcfd78, Xfd81 and Xcfd189) with the rust resistance in the F2 population mapped the leaf rust resistance gene (LrAC) on the short arm of wheat chromosome 5D. Genetic complementation and the linked molecular markers revealed that LrAC is a novel homoeoallele of an orthologue Lr57 already introgressed from the 5M chromosome of Ae. geniculata on 5DS of wheat.

  3. Molecular genotyping of GA3 insensitive reduced height mutant of emmer wheat (Triticum dicoccum)

    International Nuclear Information System (INIS)

    Emmer wheat (Triticum dicoccum Schubler) is cultivated in parts of peninsular India. Grains of emmer wheat contain higher amounts of protein and dietary fibre and hence are being recommended for inclusion in diet. Traditional varieties of emmer are tall, susceptible to lodging and are low yielding. An induced semi dwarf mutant was obtained in tall emmer wheat variety NP200. The seeds of variety NP200 were subjected to 100, 200, 300 or 400Gy of γ-rays. In the M2 population of 200Gy treatment, a reduced height mutant with vigorous growth and high tillering was observed. The reduced height mutant its parent and other emmer varieties were tested for their response to GA3 treatment in seedling test. The mutant was found to be insensitive to externally applied GA3.The mutant, its parent, and also tall and semi-dwarf varieties of emmer were subjected to Rht genotyping. Allele specific primers for dwarfing gene (RhtB1b) and their wild type allele (RhtB1a) were used. The validity of primers in emmer varieties was confirmed. All semi-dwarf emmer varieties showed a band of 237bp with primer pair BF-MR1. The mutant (HW1095) showed absence of amplification for both RhtB1a and RhtB1b alleles with respective primer pairs indicating that the mutant carried a different mutation than the existing allele (RhtB1b). The mutant allele was amplified with another primer pair resulting in a product of about 400bp. In a comparative yield trial the mutant gave higher yield than the other emmer wheats. (author)

  4. 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

  5. Genetic and Association Mapping Study of English Grain Aphid Resistance and Tolerance in Bread Wheat Germplasm

    Institute of Scientific and Technical Information of China (English)

    LI Feng-qi; PENG Jun-hua

    2014-01-01

    English grain aphid (EGA) is a destructive insect pest of wheat. To identify the loci associated with EGA resistance and tolerance, 70 bread wheat accessions mainly from central Asia were evaluated for EGA resistance and tolerance traits at two locations, and genotyped with 51 SSR markers. Totally, three accessions showed high or moderate levels resistance and 17 genotypes displayed highly or moderately tolerate to EGA. Genetic diversity of these lines was investigated also. After 97 SSR loci which evenly covered all wheat chromosomes were scanned for association, four SSR loci were signiifcantly associated with EGA resistance and four with EGA tolerance. After association analysis was conducted with dynamic aphid densities, we found four loci Xgwm192b, Xgwm391, Xbarc98, and Xgwm613b were detected continuously at different growing stages of wheat. In addition, the loci of EGA resistance/tolerance and Russian wheat aphid resistance were compared. The results generated in this study would be helpful for utilization of the EGA resistance/tolerance germplasm, and for development of mapping populations in EGA resistance breeding programs.

  6. Induced mutations in Iraqi bread wheat cv. Saber Beg

    International Nuclear Information System (INIS)

    ''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 M1 plants were harvested and artificially inoculated with teliospores of Tilletia spp. All the seeds from healthy M2 plants were inoculated again and sown in the same area. Out of 22920 M3 plants, 244 resistant ones were selected. During subsequent screening for 4 generations, however, only 3 mutants were confirmed

  7. Construction and Evaluation of cDNA Libraries for Large-Scale Expressed Sequence Tag Sequencing in Wheat (Triticum aestivum L.)

    OpenAIRE

    Zhang, D.; Choi, D. W.; Wanamaker, S; Fenton, R. D.; Chin, A; Malatrasi, M.; Turuspekov, Y.; Walia, H.; Akhunov, E. D.; Kianian, P.; Otto, C.; Simons, K; Deal, K. R.; Echenique, V.; Stamova, B

    2004-01-01

    A total of 37 original cDNA libraries and 9 derivative libraries enriched for rare sequences were produced from Chinese Spring wheat (Triticum aestivum L.), five other hexaploid wheat genotypes (Cheyenne, Brevor, TAM W101, BH1146, Butte 86), tetraploid durum wheat (T. turgidum L.), diploid wheat (T. monococcum L.), and two other diploid members of the grass tribe Triticeae (Aegilops speltoides Tausch and Secale cereale L.). The emphasis in the choice of plant materials for library constructio...

  8. Combining ability for Fusarium head blight resistance in wheat (Triticum aestivum L.

    Directory of Open Access Journals (Sweden)

    Subas Malla

    2010-12-01

    Full Text Available Fusarium head blight (FHB caused by Fusarium graminearum reduces wheat (Triticum aestivum L. em. Thell grain yield and end-use quality worldwide. Three each of FHB susceptible (‘Nekota’, ‘2137’, and ‘Harding’ and resistant (‘Ning 7840’, ‘ND2710’ and ‘BacUp’ parents were included in a partial diallel mating design (Griffing’s Method 4, Model 1. The F4:5 progeny was evaluated for healthy index, undamaged kernels, and deoxynivalenol (DON content following artificial inoculation and mist-irrigation in 2006 and 2007. General combining ability (GCA was highly significant (P < 0.01 for healthy index; whereas specific combining ability (SCA and GCA-by-year interaction were not significant. The combining ability ratio and narrow-sense heritability were 0.95 and 0.83, respectively. The Genotype, Genotype-by-Environment (GGE biplot analysis showed that the ND2710/BacUp combination had the best healthy index and undamaged kernels; whereas Ning 7840 contributed resistance to DON accumulation. The results indicated additive gene effects mainly control that healthy index. Thus, genetic gain in developing resistance in wheat can be achieved through selection.

  9. Metabolic pathways of the wheat (Triticum aestivum endosperm amyloplast revealed by proteomics

    Directory of Open Access Journals (Sweden)

    Dupont Frances M

    2008-04-01

    Full Text Available Abstract Background By definition, amyloplasts are plastids specialized for starch production. However, a proteomic study of amyloplasts isolated from wheat (Triticum aestivum Butte 86 endosperm at 10 days after anthesis (DPA detected enzymes from many other metabolic and biosynthetic pathways. To better understand the role of amyloplasts in food production, the data from that study were evaluated in detail and an amyloplast metabolic map was outlined. Results Analysis of 288 proteins detected in an amyloplast preparation predicted that 178 were amyloplast proteins. Criteria included homology with known plastid proteins, prediction of a plastid transit peptide for the wheat gene product or a close homolog, known plastid location of the pathway, and predicted plastid location for other members of the same pathway. Of these, 135 enzymes were arranged into 18 pathways for carbohydrate, lipid, amino acid, nucleic acid and other biosynthetic processes that are critical for grain-fill. Functions of the other proteins are also discussed. Conclusion The pathways outlined in this paper suggest that amyloplasts play a central role in endosperm metabolism. The interacting effects of genetics and environment on starch and protein production may be mediated in part by regulatory mechanisms within this organelle.

  10. EVALUATING THE DROUGHT STRESS TOLERANCE EFFICIENCY OF WHEAT (TRITICUM AESTIVUM L. CULTIVARS

    Directory of Open Access Journals (Sweden)

    M.A. Sammar Raza

    2012-12-01

    Full Text Available The study was conducted at the Nuclear Institute for Agriculture and Biology (NIAB, Faisalabad, Pakistan to evaluate the drought stress tolerance efficiency of wheat cultivars. Eight wheat (Triticum aestivum L. genotypes namely (Pasban-90, Inqalab-91, Auqab-2000, AS-2002, Sahar-2006, Shafaq-2006, Lasani-2008, and FSD-2008 were used for screening in laboratory. Three techniques were used for the screening. These techniques are (I seed germination at -0.6 MPa external water potential (PEG-6000, (2 seedling growth after 14 days at -0.6 MPa (PEG-6000, and (3 plant water relations of seven-week-old pot-grown plants. Significantly highest germination stress tolerance index, root length stress tolerance index and the water content was recorded in Lasani-2008 and lowest was recorded in Auqab-2000. Dry matter percentage was recorded significantly highest in pasban-90 while the lowest dry matter percentage was observed in auqab-2000. FSD-2008 gained maximum plant height and was recorded minimum in Inqilab-91. Relative saturation deficit was significantly highest in Auqab-2000 while the significantly lowest relative saturation deficit was recorded in case of Lasani-2008. It was concluded from the results that Lasani-2008 performed better under drought and Auqab-2000 was recorded most drought sensitive variety.

  11. Effects of Auxins and Media on Callus Induction of Chinese Spring Wheat( Triticum aestivum L.)

    Institute of Scientific and Technical Information of China (English)

    WU Li-min; WEI Yu-ming; ZHENG You-liang

    2005-01-01

    The effects of auxins and media on callus induction from the mature and immature embryos of Chinese spring wheat(Triticum aestivum L.) varieties were investigated. It was found that genotype, medium, auxin source and concentration had the significant effects on the induction of embryogenic callus, explants germination and the increment of callus fresh weight. For immature embryos cultured on MS medium, 2 mg L-1of 2, 4-D was optimal, and the highest frequency of embryogenic callus (33.50%) was observed. For the mature embryos on N6 medium, 4 mg L-1 of 2, 4-D was optimal. The frequency of embryogenic callus and increment of callus fresh weight on 2, 4, 5-T media were higher than those on 2, 4-D media, and in the presence of 2, 4, 5-T the precocious germination of explants for all genotypes were significantly suppressed. These results indicated that 2, 4, 5-T was superior to 2, 4-D and NAA in the culture of immature embryos. This is the first report about the effect of 2, 4, 5-T and NAA on wheat tissue culture, particularly in comparison with 2, 4-D in detail.

  12. Molecular Mapping of Adult-Plant Race-Specific Leaf Rust Resistance Gene Lr12 in Bread Wheat

    Science.gov (United States)

    Wheat (Triticum aestivum) gene Lr12 provides adult-plant race-specific resistance to leaf rust caused by Puccinia triticina. It is completely linked or identical to Lr31, which confers seedling resistance only when the complementary gene Lr27 is also present. F2 and F2-derived F3 families were devel...

  13. Allelic Variation and Genetic Diversity at Glu-1 Loci in Chinese Wheat (Triticum aestivum L.) Germplasms

    Institute of Scientific and Technical Information of China (English)

    ZHANG Xue-yong; PANG Bin-shuang; YOU Guang-xia; WANG Lan-fen; JIA Ji-zeng; DONG Yu-chen

    2002-01-01

    Wheat processing quality is greatly influenced by the seed proteins especially the high molecular weight glutenin subunit (HMW-GS) components, the low molecular weight glutenin subunit (LMW-GS) components and gliadin components. Genes encoding the HMW-GS and LMW-GS components were located on the long arms and the short arms of homoeologous group 1 chromosomes, respectively. HMW-GS components in 5 129 accessions of wheat germplasms were analyzed systematically, including 3 459 landraces and 1 670 modern varieties. These accessions were chosen as candidate core collections to represent the genetic diversity of Chinese common wheat (Triticum aestivum ) germplasms documented and conserved in the National Gene Bank. These candidate core collections covered the 10 wheat production regions in China. In the whole country, the dominating alleles at the three loci are Glu-A1b (null), Glu-B1b (7 + 8), and Glu- D1a (2 + 12), respectively. The obvious difference between the land race and the modern variety is the dramatic frequency increase of alleles Glu-A1a (1), Glu-B1c (7 + 9), Glu-B1h (14 + 15), Glu-D1d (5 + 10) and allele cording 5 + 12 subunits in the later ones. In the whole view, there is minor difference on the genetic(allelic)richness between the landrace and the modern variety at Glu-1, which is 28 and 30 respectively. However, the genetic dispersion index (Simpson index) based on allelic variation and frequencies at Glu-A1, Glu-B1 and Glu-D1 suggested that the modern varieties had much higher genetic diversity than the landraces. This revealed that various isolating mechanisms (such as auto-gamous nature, low migration because of undeveloped transposition system) limited the gene flow and exchange between populations of the landraces, which led up to some genotypes localized in very small areas. Modern breeding has strongly promoted gene exchanges and introgression between populations and previous isolated populations. In the three loci, Glu-B1 has the highest

  14. Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread.

    Science.gov (United States)

    Bartkiene, Elena; Jakobsone, Ida; Juodeikiene, Grazina; Vidmantiene, Daiva; Pugajeva, Iveta; Bartkevics, Vadims

    2013-11-01

    The effect of supplementing wheat flour at a level of 15% with lupine (Lupinus angustifolius L.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. The use of fermented lupine resulted in a lower specific volume and crumb porosity of bread on an average by 14.1% and 10.5%, respectively, while untreated lupine lowered the latter parameters at a higher level (30.8% and 20.7%, respectively). The addition of lupine resulted in a higher by 43.3% acrylamide content compared to wheat bread (19.4 µg/kg dry weight (d.w.)). Results showed that acrylamide was significantly reduced using proteolytic Lactobacillus sakei and Pediococcus pentosaceus 10 strains for lupine fermentation. Although the bread supplemented with lupine spontaneous sourdough had the lowest level of acrylamide (15.6 µg/kg d.w.), it had the malodorous flavour and was unacceptable to the consumers. The lactofermentation could increase the potential use of lupine as a food ingredient while reducing acrylamide formation and enriching bread with high quality proteins.

  15. Tissue Nitrogen and Fructan Translocation in Bread Wheat

    Institute of Scientific and Technical Information of China (English)

    HOU You-liang; L.O'Brien; ZHONG Gai-rong

    2002-01-01

    Translocation of previously accumulated nitrogen and carbohydrates from vegetative tissue of the wheat plant is a major assimilate source for grain filling. This study was conducted to examine genotype differences in nitrogen and fructan translocation and their relationships to grain yield and protein content. Effects indicated that significant genotype differences existed for nitrogen accumulation at anthesis and fructan at milk stage and their translocation. Two high protein genotypes, Cunningham and PST90-19, accumulated more nitrogen before anthesis and had greater nitrogen translocation, but lower post-anthesis nitrogen uptake,than two low protein genotypes, SUN109A and TM56. Among plant parts, leaves were the major storage for tissue nitrogen and provided the overwhelming proportion of the total nitrogen translocation, whereas for fructan accumulation and translocation it was the stems. The two high protein genotypes had a higher percentage of their grain nitrogen derived from nitrogen translocation, while for the two low protein ones, it was from postanthesis nitrogen uptake and assimilation. Increasing nitrogen application increased nitrogen accumulation and translocation, but decreased fructan accumulation and translocation. High grain protein content was associated with high nitrogen translocation from leaves, stems and the total plant, while high grain yield was related to high fructan translocation from stems and the total plant. Fructan translocation was negatively correlated to grain protein content. Nitrogen and fructan translocation were not correlated with each other.

  16. Evaluation of assembly strategies using RNA-seq data associated with grain development of wheat (Triticum aestivum L.).

    Science.gov (United States)

    Li, Huai-Zhu; Gao, Xiang; Li, Xiao-Yan; Chen, Qi-Jiao; Dong, Jian; Zhao, Wan-Chun

    2013-01-01

    Wheat (Triticum aestivum L.) is one of the most important crops cultivated worldwide. Identifying the complete transcriptome of wheat grain could serve as foundation for further study of wheat seed development. However, the relatively large size and the polyploid complexity of the genome have been substantial barriers to molecular genetics and transcriptome analysis of wheat. Alternatively, RNA sequencing has provided some useful information about wheat genes. However, because of the large number of short reads generated by RNA sequencing, factors that are crucial to transcriptome assembly, including software, candidate parameters and assembly strategies, need to be optimized and evaluated for wheat data. In the present study, four cDNA libraries associated with wheat grain development were constructed and sequenced. A total of 14.17 Gb of high-quality reads were obtained and used to assess different assembly strategies. The most successful approach was to filter the reads with Q30 prior to de novo assembly using Trinity, merge the assembled contigs with genes available in wheat cDNA reference data sets, and combine the resulting assembly with an assembly from a reference-based strategy. Using this approach, a relatively accurate and nearly complete transcriptome associated with wheat grain development was obtained, suggesting that this is an effective strategy for generation of a high-quality transcriptome from RNA sequencing data. PMID:24349528

  17. Transcriptional profiling of hexaploid wheat (Triticum aestivum L.) roots identifies novel, dehydration-responsive genes.

    Science.gov (United States)

    Mohammadi, Mohsen; Kav, Nat N V; Deyholos, Michael K

    2007-05-01

    We used a long-oligonucleotide microarray to identify transcripts that increased or decreased in abundance in roots of dehydration-tolerant hexaploid bread wheat, in response to withholding of water. We observed that the major classes of dehydration-responsive genes (e.g. osmoprotectants, compatible solutes, proteases, glycosyltransferases/hydrolases, signal transducers components, ion transporters) were generally similar to those observed previously in other species and osmotic stresses. More specifically, we highlighted increases in transcript expression for specific genes including those putatively related to the synthesis of asparagine, trehalose, oligopeptide transporters, metal-binding proteins, the gamma-aminobutyric acid (GABA) shunt and transcription factors. Conversely, we noted a decrease in transcript abundance for diverse classes of glutathione and sulphur-related enzymes, specific amino acids, as well as MATE-efflux carrier proteins. From these data, we identified a novel, dehydration-induced putative AP2/ERF transcription factor, which we predict to function as a transcriptional repressor. We also identified a dehydration-induced 'little protein' (LitP; predicted mass: 8 kDa) that is highly conserved across spermatophytes. Using qRT-PCR, we compared the expression patterns of selected genes between two related wheat genotypes that differed in their susceptibility to dehydration, and confirmed that these novel genes were highly inducible by water limitation in both genotypes, although the magnitude of induction differed.

  18. Genetic map of Triticum turgidum based on a hexaploid wheat population without genetic recombination for D genome

    OpenAIRE

    Zhang Li; Luo Jiang-Tao; Hao Ming; Zhang Lian-Quan; Yuan Zhong-Wei; Yan Ze-Hong; Liu Ya-Xi; Zhang Bo; Liu Bao-Long; Liu Chun-Ji; Zhang Huai-Gang; Zheng You-Liang; Liu Deng-Cai

    2012-01-01

    Abstract Background A synthetic doubled-haploid hexaploid wheat population, SynDH1, derived from the spontaneous chromosome doubling of triploid F1 hybrid plants obtained from the cross of hybrids Triticum turgidum ssp. durum line Langdon (LDN) and ssp. turgidum line AS313, with Aegilops tauschii ssp. tauschii accession AS60, was previously constructed. SynDH1 is a tetraploidization-hexaploid doubled haploid (DH) population because it contains recombinant A and B chromosomes from two differen...

  19. Heritability of Indirect Bread-making Quality Traits in Segregating Generations of Two Winter Wheat Crosses

    Directory of Open Access Journals (Sweden)

    Ana Lovrić

    2015-11-01

    Full Text Available Modern wheat breeding programs aim to create cultivars with high genetic potential for yield and bread-making quality. The effectiveness of selection in segregating generations depends on the heritability of the traits under selection and on the correlations among traits. The aim of this study was to compare realized heritability of 1000 kernel weight and five indirect bread-making quality traits (grain protein content, wet gluten content, gluten index, the Zeleny sedimentation value and Pelshenke value between segregating generations (F4 to F6 of two bi-parental wheat crosses, calculated using four different methods, and to estimate phenotypic correlations among these traits. Realized heritability of investigated traits, estimated as parent-off spring regression, ranged from 0.21 to 0.79. Realized heritability for wet gluten content, gluten index and Pelshenke value was much higher in comparison with other quality traits. Correlations between the four methods used to calculate realized heritability revealed the best agreement between heritability estimated as parent-off spring regression and that based on divergent screening, and the lowest agreement between realized heritabilities based on upward and downward screening. Strong positive correlations were observed among grain protein content, wet gluten content, and Zeleny sedimentation value; and strong negative correlations between gluten index on one side and grain protein content and wet gluten content on the other side.

  20. Heritability of Indirect Bread-making Quality Traits in Segregating Generations of Two Winter Wheat Crosses

    Directory of Open Access Journals (Sweden)

    Ana Lovrić

    2016-01-01

    Full Text Available Modern wheat breeding programs aim to create cultivars with high genetic potential for yield and bread-making quality. The effectiveness of selection in segregating generations depends on the heritability of the traits under selection and on the correlations among traits. The aim of this study was to compare realized heritability of 1000 kernel weight and five indirect bread-making quality traits (grain protein content, wet gluten content, gluten index, the Zeleny sedimentation value and Pelshenke value between segregating generations (F4 to F6 of two bi-parental wheat crosses, calculated using four different methods, and to estimate phenotypic correlations among these traits. Realized heritability of investigated traits, estimated as parent-off spring regression, ranged from 0.21 to 0.79. Realized heritability for wet gluten content, gluten index and Pelshenke value was much higher in comparison with other quality traits. Correlations between the four methods used to calculate realized heritability revealed the best agreement between heritability estimated as parent-off spring regression and that based on divergent screening, and the lowest agreement between realized heritabilities based on upward and downward screening. Strong positive correlations were observed among grain protein content, wet gluten content, and Zeleny sedimentation value; and strong negative correlations between gluten index on one side and grain protein content and wet gluten content on the other side.

  1. Investigation and selection index for drought stress in durum wheat (Triticum durum Desf. under Mediterranean condition

    Directory of Open Access Journals (Sweden)

    A.Guendouz* , S.Guessoum and M. Hafsi

    2012-06-01

    Full Text Available Drought is a wide-spread problem seriously influencing durum wheat (Triticum durum Desf. production and quality, but development of resistant cultivars is hampered by the lack of effective selection criteria. The objective of this study was to evaluate the ability of several selection indices to identify drought tolerant cultivars under varying environmental conditions. Ten durum wheat cultivars were evaluated under both moisture stress and non-stress field environments using a randomized complete block design for each of the environment. Six drought tolerance indices including stress susceptibility index (SSI, stress tolerance index (STI, yield stability index (YSI, mean productivity (MP, harmonic mean (HMP and geometric mean productivity (GMP were used. The indices were adjusted based on grain yield under drought and normal conditions. Yields in the normal condition were not correlated with yields in the stress condition, better stress susceptibility index (SSI was associated with low yield under normal conditions, and therefore this index could not identify cultivars with good performance in both stress and non-stress condition. The significant and positive correlation of GYp and MP, GMP and STI showed that these indices were more effective in identifying high yielding cultivars under different moisture conditions. Stress tolerance index (STI gave identical cultivar classification with the geometric mean (GMP, both being better than SSI in identifying top yielders in contrasting water availability conditions. The results of calculated gain from indirect selection from moisture stress environment would improve yield in moisture stress environment than selection from non moisture stress environment. Wheat breeders should, therefore, take into account the stress severity of the environment in choosing an index.

  2. Exogenous application of putrescine at pre-anthesis enhances the thermotolerance of wheat (Triticum aestivum L.).

    Science.gov (United States)

    Kumar, Ranjeet R; Sharma, Sushil K; Rai, Gyanendra K; Singh, Khushboo; Choudhury, Madhumanthi; Dhawan Gaurav; Singh, Gyaneshwar P; Goswami, Suneha; Pathak, Himanshu; Rai, Raj D

    2014-10-01

    Antioxidant enzymes, besides being involved in various developmental processes, are known to be important for environmental stress tolerance in plants. In this study, the effect of treatment of 2.5 mM putrescine (Put), heat stress (HS -42 degrees C for 2 h) and their combination on the expression and activity of antioxidant enzymes was studied at pre-anthesis in the leaves of two wheat (Triticum aestivum L.) cultivars--HDR77 (thermotolerant) and HD2329 (thermosusceptible). We observed that 2.5 mM Put before HS significantly enhanced the transcript levels of superoxide dismutase (SOD), catalase (CAT), cytoplasmic and peroxisomal ascorbate peroxidase (cAPX, pAPX) in both the cultivars. However, the activities of antioxidant enzymes (SOD, CAT, APX and GR), as well as accumulation of antioxidants (ascorbic acid and total thiol content) were higher in HDR77 than in HD2329 in response to the treatment 2.5 mM Put + HS. No significant change was observed in the proline accumulation in response to HS and combined treatment of 2.5 mM Put + HS. A decrease in the H2O2 accumulation, lipid peroxidation and increase in cell membrane stability (CMS) were observed in response to 2.5 mM Put + HS treatment, as compared to HS treatment alone in both the cultivars; HDR77 was, however, more responsive to 2.5 mM Put + HS treatment. Put (2.5 mM) treatment at pre-anthesis thus modulated the defense mechanism responsible for the thermotolerance capacity of wheat under the heat stress. Elicitors like Put, therefore, need to be further studied for temporarily manipulating the thermotolerance capacity of wheat grown under the field conditions in view of the impending global climate change. PMID:25630110

  3. Zinc and copper uptake by plants under two transpiration rates. Part I. Wheat (Triticum aestivum L.)

    International Nuclear Information System (INIS)

    To evaluate the environmental risk of irrigating crops with treated wastewater, an experiment was conducted using two growth chambers, each offering a different vapour pressure deficit (VPD) for high and low transpiration rates (TR), respectively. One of the two sets of 24 pots planted with 6 week old wheat (Triticum aestivum L.), was placed in each growth chamber, and irrigated in triplicates for 20 days with 8 Zn and Cu solutions (0 and 25 mg Zn/L combined with 0, 5, 15 and 30 mg Cu/L). Water losses from planted and non-planted pots served to measure evapo-transpiration and evaporation, respectively. Pots were monitored for Cu and Zn uptake by collecting three plants (shoot and grain)/pots after 0, 10 and 20 days, and roots in each pot after 20 days, and analyzing these plant parts for dry mass, and Cu and Zn levels. Transpiration rate was not affected by any Cu/Zn treatment, but Cu and Zn uptake increase with the time, irrigation solution level and higher TR, with the roots retaining most Cu and Zn, compared to the shoot followed by the grain. For the shoot and grain, Cu had a significant synergetic effect on Zn uptake, when Zn had slight but insignificant antagonistic effects on Cu uptake. For the roots, Cu and Zn had significant synergetic effect on each other. Regression equations obtained from the data indicate that Cu and Zn levels normally found in treated wastewater (0.08 mg/L) are 300 times lower than those used for the most concentrated experimental solutions (30 and 25 mg/L, respectively) and may, on a long term basis, be beneficial rather than toxic to wheat plants and do not acidify soil pH. - Cu and Zn levels normally found in treated wastewater may be beneficial rather than toxic to wheat plants

  4. Functional and structural insights into novel DREB1A transcription factors in common wheat (Triticum aestivum L.)

    DEFF Research Database (Denmark)

    Kumar, Anuj; Kumar, Sanjay; Kumar, Upendra;

    2016-01-01

    -binding (DREB1A) factors, a class of transcription factors (TF) play an important role in combating drought stress. It is known that DREB1A specifically interacts with the dehydration responsive elements (DRE/CRT) inducing expression of genes involved in environmental stress tolerance in plants. Despite its......Triticum aestivum L. known as common wheat is one of the most important cereal crops feeding a large and growing population. Various environmental stress factors including drought, high salinity and heat etc. adversely affect wheat production in a significant manner. Dehydration-responsive element...

  5. Characterization of a PDR type ABC transporter gene from wheat (Triticum aestivum L.)

    Institute of Scientific and Technical Information of China (English)

    SHANG Yi; XIAO Jin; MA LuLin; WANG HaiYan; QI ZengJun; CHEN PeiDu; LIU DaJun; WANG XiuE

    2009-01-01

    DON,as a virulence factor,plays an important role in the infection of Fusarium graminearum in wheat.The infection ability of F. graminearum depends on its capacity of producing DON. The production of DON by F. graminearum is significantly decreased in the wheat varieties with scab resistance. In this study,GeneChip analysis indicated that an EST encoding an ATP-binding cassette (ABC) transporter was up-regulated by 45 times in a wheat landrace Wangshuibai,which is resistant to DON accumulation.A pair of EST-derived primers were designed based on the EST sequence,and a clone was then isolated from a wheat genomic DNA TAC library. The TAC clone was sequenced using chromosome walking and gene prediction was conducted using Softberry. A cDNA clone of this gene was subsequently isolated from Wangshuibai induced by DON using gene-specific primers designed according to the untranslated sequence of the gene. The genome size of the gene is 7377 bp,consisting of 19 exons with coding sequences of 4308 bp. It encodes a protein with 1435 amino acid residues and the calculated molecular weight is about 161 kD. BLAST analysis indicated that the gene may belong to pleiotropic drug resistance (PDR) sub-family,and hence designated as TaPDR1 (Triticum aestivum pleiotropic drug resistance). TaPDR1 was located on chromosome 5A of wheat using nulliaomic-tetrasomic lines of Chinese Spring. TaPDR1 was up-regulated by induction of both DON and F. graminearum. Expression patterns of TaPDR1 were different in wild-type Wangshuibai and the fast-neutron induced Wangshuibai mutant lacking FHB1,a major QTL of FHB resistance and DON resistance in chromosome arm 3BS. These results suggested that TaPDR1 might be a candidate gene responsible for DON accumulation resistance. The expression profile showed that TaPDR1 expression was neither induced by hormones typically involved in biotic stress,such as JA and SA,nor by abiotic stresses,such as heat,cold,wounding and NaCI. However,TaPDR1 expression was

  6. 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.

  7. Development of a core collection of Triticum and Aegilops species for improvement of wheat for activity against chronic diseases

    Directory of Open Access Journals (Sweden)

    Santra Meenakshi

    2013-02-01

    Full Text Available Abstract Background The objective of this study was to develop a core collection of Triticum and Aegilops species as a resource for the identification and characterization of wheat lines with preventive activity against chronic diseases. Given that cancer is the leading cause of mortality in the world and shares risk factors with obesity, type-2 diabetes, and cardiovascular disease, and given that wheat has been reported to protect against these diseases, the core collection was developed based on cancer prevalence. Methods The Germplasm Resources Information Network (GRIN database was used to identify Triticum and Aegilops species grown in regions of the world that vary in cancer prevalence based on the International Agency for Cancer Research GLOBOCAN world map of cancer statistics (2008. Cancer incidence data drove variety selection with secondary consideration of ploidy, center of origin, and climate. Results Analysis indicated that the geographic regions from which wheat is considered to have originated have a lower incidence of cancer than other geographic regions (P Conclusions A diverse core collection of wheat germplasm has been established from a range of regions worldwide. This core collection will be used to identify wheat lines with activity against chronic diseases using anticancer activity as a screening tool.

  8. 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…

  9. 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.

  10. Effect of bioprocessing of wheat bran in wholemeal wheat breads on the colonic SCFA production in vitro and postprandial plasma concentrations in men.

    Science.gov (United States)

    Anson, Nuria Mateo; Havenaar, Robert; Vaes, Wouter; Coulier, Leon; Venema, Koen; Selinheimo, Emilia; Bast, Aalt; Haenen, Guido R M M

    2011-09-15

    The health benefits of whole grain consumption can be partly attributed to the inclusion of the bran or outer-layers of the grain rich in dietary fibre. Fibre is fermented in the colon, leading to the production of beneficial metabolites, such as short-chain fatty acids (SCFA). The effect of five different types of bread on the SCFA production was studied in an in vitro model of human colon. Additionally, the postprandial effects of two selected breads on the SCFA plasma concentrations were investigated in men. A higher in vitro production of butyrate was induced by wholemeal wheat bread with bioprocessed bran than by native bran. The increase in butyrate seemed to be in exchange for propionate, whilst the total SCFA production remained similar. However, differences between the two breads in the postprandial butyrate concentrations could not be detected in peripheral blood of men, probably due to an effective utilisation by colonocytes.

  11. Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies.

    Directory of Open Access Journals (Sweden)

    Javier Gil-Humanes

    Full Text Available 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.

  12. Transcriptome-scale homoeolog-specific transcript assemblies of bread wheat

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    Schreiber Andreas W

    2012-09-01

    Full Text Available Abstract Background Bread wheat is one of the world’s most important food crops and considerable efforts have been made to develop genomic resources for this species. This includes an on-going project by the International Wheat Genome Sequencing Consortium to assemble its large and complex genome, which is hexaploid and contains three closely related ‘homoeologous’ copies for each chromosome. This multi-national effort avoids the complications polyploidy entails for correct assembly of the genome by sequencing flow-sorted chromosome arms one at a time. Here we report on an alternate approach, a direct homoeolog-specific assembly of the expressed portion of the genome, the transcriptome. Results After assessment of the ability of various assemblers to generate homoeolog-specific assemblies, we employed a two-stage assembly process to produce a high-quality assembly of the transcriptome of hexaploid wheat from Roche-454 and Illumina GAIIx paired-end sequence reads. The assembly process made use of a rapid partitioning of expressed sequences into homoeologous clusters, followed by a parallel high-fidelity assembly of each cluster on a 1150-processor compute cloud. We assessed assembly quality through comparison to known wheat gene sequences and found that in ca. 98.5% of cases the assembly was sufficiently accurate for homoeologous triplets to be cleanly separated into either two or three separate contigs. Comparison to publicly available transcript collections suggests that the assembly covers ~75-80% of the complete transcriptome. Conclusions This work therefore describes the first homoeolog-specific sequence assembly of the wheat transcriptome and provides a reference transcriptome for future wheat research. Furthermore, our assembly methodology is transferable to other polyploid organisms.

  13. 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

  14. Multi-element analysis of wheat flour and white bread by neutron activation

    International Nuclear Information System (INIS)

    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)

  15. Balance sheet method assessment for nitrogen fertilization in bread wheat: I. yield and quality

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    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.

  16. Accumulation of phenanthrene by roots of intact wheat (Triticum acstivnm L. seedlings: passive or active uptake?

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    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

  17. The effect of different levels of wheat bran on iron absorption in rats from bread containing similar amounts of phytate.

    Science.gov (United States)

    Fairweather-Tait, S J

    1982-03-01

    1. Iron absorption was studied in weanling rats using balance techniques from semi-synthetic diets containing dried white bread (60.5 g dietary fibre/kg. White & Southgate, unpublished results), brown bread (130.2 g dietary fibre/kg) or wholemeal bread (221.2 g dietary fibre/kg) at a level of 300 g/kg and compared with a control group given a diet containing added FeSO4 at a similar Fe level to that for the bread groups. The dried bread contained 6.2-6.4 g phytate/kg. 2. Absorption of Fe was significantly higher (P less than 0.001) in the control group (0.45) than in the White (0.28), brown (0.31) or wholemeal (0.24) groups. 3. A second experiment was carried out on 6-week-old rats in which the dried bread was extrinsically labelled with 59Fe and absorption from a single meal measured by both faecal excretion and incorporation of 59Fe into the blood. Control animals were given 59FeSO4 for comparison. 4. The excretion of 59Fe (% of administered dose) was significantly lower (P less than 0.001) in the control group (31) than in the white (48), brown (45) or wholemeal (47) groups. After 10 d the control group had significantly more 59Fe in the blood than the bread groups, but there were no differences between the bread groups. 5. It appears that wheat bran fibre itself has no effect on the retention of Fe from the diet in the rat, when supplied in amounts similar to those found in commercially-available bread.

  18. New isoforms and assembly of glutamine synthetase in the leaf of wheat (Triticum aestivum L.).

    Science.gov (United States)

    Wang, Xiaochun; Wei, Yihao; Shi, Lanxin; Ma, Xinming; Theg, Steven M

    2015-11-01

    Glutamine synthetase (GS; EC 6.3.1.2) plays a crucial role in the assimilation and re-assimilation of ammonia derived from a wide variety of metabolic processes during plant growth and development. Here, three developmentally regulated isoforms of GS holoenzyme in the leaf of wheat (Triticum aestivum L.) seedlings are described using native-PAGE with a transferase activity assay. The isoforms showed different mobilities in gels, with GSII>GSIII>GSI. The cytosolic GSI was composed of three subunits, GS1, GSr1, and GSr2, with the same molecular weight (39.2kDa), but different pI values. GSI appeared at leaf emergence and was active throughout the leaf lifespan. GSII and GSIII, both located in the chloroplast, were each composed of a single 42.1kDa subunit with different pI values. GSII was active mainly in green leaves, while GSIII showed brief but higher activity in green leaves grown under field conditions. LC-MS/MS experiments revealed that GSII and GSIII have the same amino acid sequence, but GSII has more modification sites. With a modified blue native electrophoresis (BNE) technique and in-gel catalytic activity analysis, only two GS isoforms were observed: one cytosolic and one chloroplastic. Mass calibrations on BNE gels showed that the cytosolic GS1 holoenzyme was ~490kDa and likely a dodecamer, and the chloroplastic GS2 holoenzyme was ~240kDa and likely a hexamer. Our experimental data suggest that the activity of GS isoforms in wheat is regulated by subcellular localization, assembly, and modification to achieve their roles during plant development.

  19. Delivery of Flavonoids and Saponins from Black Bean (Phaseolus vulgaris) Seed Coats Incorporated into Whole Wheat Bread.

    Science.gov (United States)

    Chávez-Santoscoy, Rocio A; Lazo-Vélez, Marco A; Serna-Sáldivar, Sergio O; Gutiérrez-Uribe, Janet A

    2016-01-01

    Cereal-based products can be used as vehicles for the delivery of relevant bioactive compounds since they are staple foods for most cultures throughout the world. The health promoting benefits of flavonoids and saponins contained in black bean seed coats have been previously described. In the present work, the effect of adding flavonoids and saponins from black bean seed coat to the typical yeast-leavened whole wheat bread formulation in terms of bread features, organoleptic properties and phytochemical profile was studied. The retention of bioactive compounds was determined and the inhibitory effects of in vitro enzyme digested samples on two colon cancer cell lines (Caco-2 and HT29) was evaluated. The addition of bioactive compounds did not significantly affect baking properties or texture parameters. Among organoleptic properties of enriched breads, only crumb color was affected by the addition of bioactive compounds. However, the use of whole wheat flour partially masked the effect on color. More than 90% of added flavonoids and saponins and 80% of anthocyanins were retained in bread after baking. However, saponins were reduced more than 50% after the in vitro enzyme digestion. The black bean seed coat phytochemicals recovered after in vitro enzyme digestion of enriched breads significantly reduced by 20% the viability of colon cancer cells without affecting standard fibroblast cells (p < 0.05). PMID:26901186

  20. Delivery of Flavonoids and Saponins from Black Bean (Phaseolus vulgaris Seed Coats Incorporated into Whole Wheat Bread

    Directory of Open Access Journals (Sweden)

    Rocio A. Chávez-Santoscoy

    2016-02-01

    Full Text Available Cereal-based products can be used as vehicles for the delivery of relevant bioactive compounds since they are staple foods for most cultures throughout the world. The health promoting benefits of flavonoids and saponins contained in black bean seed coats have been previously described. In the present work, the effect of adding flavonoids and saponins from black bean seed coat to the typical yeast-leavened whole wheat bread formulation in terms of bread features, organoleptic properties and phytochemical profile was studied. The retention of bioactive compounds was determined and the inhibitory effects of in vitro enzyme digested samples on two colon cancer cell lines (Caco-2 and HT29 was evaluated. The addition of bioactive compounds did not significantly affect baking properties or texture parameters. Among organoleptic properties of enriched breads, only crumb color was affected by the addition of bioactive compounds. However, the use of whole wheat flour partially masked the effect on color. More than 90% of added flavonoids and saponins and 80% of anthocyanins were retained in bread after baking. However, saponins were reduced more than 50% after the in vitro enzyme digestion. The black bean seed coat phytochemicals recovered after in vitro enzyme digestion of enriched breads significantly reduced by 20% the viability of colon cancer cells without affecting standard fibroblast cells (p < 0.05.

  1. Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage.

    Science.gov (United States)

    Eduardo, Maria; Svanberg, Ulf; Ahrné, Lilia

    2016-07-01

    The objective of this study was to evaluate the effect of hydrocolloids and/or emulsifiers on the shelf-life of composite cassava-maize-wheat (ratio 40:10:50) reference bread during storage. Added hydrocolloids were carboxymethylcellulose (CMC) and high methoxyl pectin (HM pectin) at a 3% level (w/w) and/or the emulsifiers diacetyl tartaric acid esters of monoglycerides (DATEM), lecithin (LC), and monoglycerides (MG) at a 0.3% level (w/w). After 4 days of storage, composite breads with MG had comparatively lower crumb moisture while crumb density was similar in all breads. The reference bread crumb firmness was 33.4 N, which was reduced with an addition of DATEM (23.0 N), MG (29.8 N), CMC (24.6 N) or HM pectin (22.4 N). However, the CMC/DATEM, CMC/LC, and HM pectin/DATEM combinations further reduced crumb firmness to cassava-maize-wheat breads. PMID:27386112

  2. Molecular markers validation to drought resistance in wheat meal (Triticum aestivum L. under greenhouse conditions

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    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.

  3. Competition increases sensitivity of wheat (Triticum aestivum to biotic plant-soil feedback.

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    W H Gera Hol

    Full Text Available 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.

  4. Nitrogen and Photosynthesis in the Flag Leaf of Wheat (Triticum aestivum L.).

    Science.gov (United States)

    Evans, J R

    1983-06-01

    Wheat (Triticum aestivum L. cv Yecora 70) plants were grown with various concentrations of nitrate nitrogen available to the roots. Sampling of flag leaves began after they had reached full expansion and continued throughout senescence. Rates of gas exchange, ribulose-1,5-bisphosphate (RuP(2)) carboxylase activity, and the amounts of chlorophyll, soluble protein, nitrogen, and phosphorus were determined for each flag leaf. Rate of CO(2) assimilation was uniquely related to total leaf nitrogen irrespective of nutrient treatment, season, and leaf age. Assimilation rate increased with leaf nitrogen, but the slope of the relationship declined markedly when leaf nitrogen exceeded 125 millimoles nitrogen per square meter. Chlorophyll content and RuP(2) carboxylase activity were approximately proportional to leaf nitrogen content. As leaves aged, RuP(2) carboxylase activity and calculated Hill activity declined in parallel. With normal ambient partial pressure of CO(2), the intercellular partial pressure of CO(2) was always such that rate of assimilation appeared colimited by RuP(2) carboxylation and RuP(2) regeneration capacity.The initial slope of rate of CO(2) assimilation against intercellular partial pressure of CO(2) varied nonlinearly with carboxylase activity. It is suggested that this was due to a finite conductance to CO(2) diffusion in the wall and liquid phase which causes a drop in CO(2) partial pressure between the intercellular spaces and the site of carboxylation. A double reciprocal plot was used to obtain an estimate of the transfer conductance.

  5. Performance of Wheat Varieties (Triticum aestivum L. under Conservation Tillage Practices in Organic Agriculture

    Directory of Open Access Journals (Sweden)

    Dimitrios BILALIS

    2011-11-01

    Full Text Available Field experiments were conducted to determine the effects of tillage systems and varieties on growth, yield and quality of wheat crop (Triticum aestivum L.. The experiments conducted at two sites were laid out in a split-plot design with four replicates, three main plots [conventional tillage (CT, no-tillage (NT and minimum tillage (MT] and four sub-plots (�Siette�, �Panifor�, �Myrto�, �Estero�. The soil porosity and total nitrogen were higher in soils subjected to conservation tillage systems (NT and MT than under conventional tillage. There were no differences in root growth neither between the tillage systems nor among the varieties. Yield was influenced by the tillage system and variety. The highest grain yield (421-459 kg ha-1 was found under the CT system with �Siette�, �Myrto� and �Estero� varieties. In contrast, the highest grain yield was observed under conservation tillage (NT and MT with �Panifor� variety. There were no significant differences between the tillage systems concerning the protein content and Zeleny value. In contrast, the highest Hagberg falling number was found with MT. Zeleny value was positively and significantly correlated with protein content. High flour quality, as demonstrated by high protein content and Zeleny value, and low Hagberg falling number, was produced in the �Estero� variety.

  6. Arsenate (As) uptake by and distribution in two cultivars of winter wheat (Triticum aestivum L.).

    Science.gov (United States)

    Geng, Chun-Nu; Zhu, Yong-Guan; Tong, Yi-Ping; Smith, Sally E; Smith, F A

    2006-01-01

    Two cultivars of winter wheat (Triticum aestivum L.) (Jing 411 and Lovrin 10) were used to investigate arsenate (As) uptake and distribution in plants grown in hydroponic culture and in the soil. Results showed that without As addition, Lovrin 10 had higher biomass than Jing 411 in the soil pot experiment; in the hydroponic experiment Lovrin 10 had similar root biomass to and lower shoot biomass than Jing 411. Increasing P supply from 32 to 161 microM resulted in lower tissue As concentrations, and increasing As supply from 0 to 2,000 microM resulted in lower tissue P concentrations. Increasing P supply tended to increase shoot-to-root ratios of As concentrations, and increasing As supply tended to decrease shoot-to-root ratios of As concentrations. Both cultivars invested more in root production under P deficient conditions than under P sufficient conditions. Lovrin 10 invested more biomass production to roots than Jing 411, which might be partly responsible for higher shoot P and As concentrations and higher shoot-to-root ratios of As concentrations. Moreover, Lovrin 10 allocated less As to roots than Jing 411 and the difference disappeared with decreasing P supply. PMID:16081139

  7. Quantitative Trait Loci Mapping of Dark-Induced Senescence in Winter Wheat (Triticum aestivum)

    Institute of Scientific and Technical Information of China (English)

    Hongwei Li; Fanyun Lin; Gui Wang; Ruilian Jing; Qi Zheng; Bin Li; Zhensheng Li

    2012-01-01

    In order to explore the genetics of dark-induced senescence in winter wheat (Triticum aestivum L.),aquantitative trait loci (QTL) analysis was carried out in a doubled haploid population developed from across between the varieties Hanxuan 10 (HX) and Lumai 14 (LM).The senescence parameters chlorophyll content (Chl a+b,Chl a,and Chl b),original fluorescence (Fo),maximum fluorescence level (Fm),maximum photochemical efficiency (Fv/Fm),and ratio of variable fluorescence to original fluorescence (Fv/Fo) were evaluated in the second leaf of whole three-leaf seedlings subjected to 7 d of darkness.A total of 43 QTLs were identified that were associated with dark-induced senescence using composite interval mapping.These QTLs were mapped to 20 loci distributed on 11 chromosomes:1B,1D,2A,2B,3B,3D,5D,6A,6B,7A,and 7B.The phenotypic variation explained by each QTL ranged from 7.5% to 19.4%.Eleven loci coincided with two or more of the analyzed parameters.In addition,14 loci co-located or were linked with previously reported QTLs regulating flag leaf senescence,tolerance to high light stress,and grain protein content (Gpc),separately.

  8. Production of Doubled Haploids in Tunisian Durum Wheat (Triticum durum Desf.) Cultivars through unpollinated Ovary Culture

    International Nuclear Information System (INIS)

    The use of doubled haploid technology improves the efficiency of cultivar development and enables homozygous genotypes to be obtained in one generation. The major problem with this approach is the low efficiency of green plant regeneration particularly for durum wheat (Triticum durum Desf.). In order to improve the efficiency of green doubled haploid gynogenesis, we have analysed the effect of spike pretreatments. Cold treatment is the most efficient and the most genotype-independent for ovary response and calli development. Mannitol treatment is also interesting for its practicality and has quite comparable results to the cold treatment. PEG based treatments were shown to be inefficient for callus induction. For induction and differentiation media, high 2,4-D, vitamins, glutamine content, and maltose based medium was more efficient for inducing the ovary response and a high rate of callus development. Using the optimised protocol, gynogenesis was performed on three Tunisian genotypes and green fertile doubled haploid plants were obtained. A strong genotypic variation in the gynogenesis response was observed. The Azizi genotype was unresponsive to gynogenesis while the Khiar genotype was the best performing genotype. (author)

  9. Effects of As on As uptake, speciation, and nutrient uptake by winter wheat (Triticum aestivum L.) under hydroponic conditions.

    Science.gov (United States)

    Liu, Quanji; Hu, Chengxiao; Tan, Qiling; Sun, Xuecheng; Su, Jingjun; Liang, Yuexiang

    2008-01-01

    A hydroponic experiment was conducted to investigate the effects of arsenic (As) stress on growth, nutrition and As uptake, and speciation in shoots and roots of winter wheat (Triticum aestivum L.). Winter wheat has high tolerance to As. Most As is accumulated in the roots, and an As concentration of 4,421 mg/kg was observed at a solution concentration of 20 mg/L As. Arsenic concentrations in roots were approximately 40-100 times greater than those in shoots. Arsenic in winter wheat roots and shoots occurred as both As3+ and As5+ species, although As3+ was the main species in winter wheat tissues. Arsenic significantly decreased the biomass of winter wheat shoots and roots and affected absorption and transport of micro- and macro-elements in winter wheat tissue. Arsenic treatment significantly increased the concentrations of total Magnesium (Mg) and calcium (Ca) in shoots and enhanced the transport of Mg and Ca from roots to shoots but decreased potassium (K), nitrogen (N), and phosphorus (P) concentrations in both shoots and roots, particularly the concentration of P. Concentrations of iron, copper, and zinc in winter wheat shoots were negatively related to As rates, with correlation coefficients (R2) of 0.93, 0.94, and 0.97, respectively.

  10. Therapeutic Potential of Organic Triticum aestivum Linn. (Wheat Grass in Prevention and Treatment of Chronic Diseases: An Overview

    Directory of Open Access Journals (Sweden)

    N. Singh

    2012-01-01

    Full Text Available Shoot of Triticum aestivum Linn. (Hindi Name- gehun, kanak, Sanskrit name- godhuma is called as a wheat grass, belonging to family: Gramineae, which posses high chlorophyll content and essential vitamins, minerals, vital enzymes, amino acids, dietary fibers. Wheat grass has been shown to posses anti-cancer activity, anti-ulcer activity, antioxidant activity, anti-arthritic activity, and blood building activity in Thalassemia Major. It has been argued that wheat grass helps blood flow, digestion and general detoxification of the body. The major clinical utility of wheat grass in diseased conditions might be due to the presence of biologically active compounds and minerals in it and due to its antioxidant potential which is derived from its high content of bioflavonoids such as apigenin, quercitin, luteoline. Furthermore, indole compounds namely choline and laetrile present in it might be also responsible for its therapeutic potential. The presence of 70% chlorophyll, which is almost chemically identical to hemoglobin, in wheat grass makes it more useful in various clinical conditions involving hemoglobin deficiency and other chronic disorders. The present review article focuses onto various studies conducted on the use of wheatgrass in various disease conditions. Since very little clinical studies have been made on this very promising herbal drug, efforts are needed to conduct extensive studies on the wheat grass both in experimental models and human subjects to develop wheat grass therapy with no side effects in prevention, cure and management of chronic diseases for which our modern systems have lost their hopes.

  11. Effects of As on As uptake,speciation,and nutrient uptake by winter wheat (Triticum aestivum L.) under hydroponic conditions

    Institute of Scientific and Technical Information of China (English)

    LIU Quanji; HU Chengxiao; TAN Qiling; SUN Xuccheng; SU Jingjun; LIANG Yuexiang

    2008-01-01

    A hydroponic experiment was conducted to investigate the effects of arsenic (As) stress on growth,nutrition and As uptake,and spcciation in shoots and roots of winter wheat (Triticum aestivum L.).Winter wheat has high tolerance to As.Most As is accumulated in the roots,and an As concentration of 4,421 mg/kg was observed at a solution concentration of 20 mg/L As.Arsenic concentrations in roots were approximately 40-100 times greater than those in shoots.Arsenic in winter wheat roots and shoots occurred as both As3+ and As5+ species,although As3+ was the main species in winter wheat tissues.Arsenic significantly decreased the biomass of winter wheat shoots and roots and affected absorption and transport of micro- and macro-elements in winter wheat tissue.Arsenic treatment significantly increased the concentrations of total Magnesium (Mg) and calcium (Ca) in shoots and enhanced the transport of Mg and Ca from roots to shoots but decreased potassium (K),nitrogen (N),and phosphorus (P) concentrations in both shoots and roots,particularly the concentration of P.Concentrations of iron,copper,and zinc in winter wheat shoots were negatively related to As rates,with correlation coefficients (R2) of 0.93,0.94,and 0.97,respectively.

  12. Association analysis of grain traits with SSR markers between Aegilops tauschii and hexaploid wheat (Triticum aestivumL.)

    Institute of Scientific and Technical Information of China (English)

    ZHAO Jing-lan; WANG Hong-wei; ZHANG Xiao-cun; DU Xu-ye; LI An-fei; KONG Ling-rang

    2015-01-01

    Seven important grain traits, including grain length (GL), grain width (GW), grain perimeter (GP), grain area (GA), grain length/width ratio (GLW), roundness (GR), and thousand-grain weight (TGW), were analyzed using a set of 139 simple sequence repeat (SSR) markers in 130 hexaploid wheat varieties and 193Aegilops tauschiaccessions worldwide. In total, 1612 aleles inAe. tauschiand 1360 aleles in hexaploid wheat (Triticum aestivumL.) were detected throughout the D genome. 197 marker-trait associations inAe. tauschi were identiifed with 58 different SSR loci in 3 environments, and the average phenotypic variation value (R2) ranged from 0.68 to 15.12%. In contrast, 208 marker-trait associations were identiifed in wheat with 66 different SSR markers in 4 environments and the average phenotypicR2ranged from 0.90 to 19.92%. Further analysis indicated that there are 6 common SSR loci present in bothAe. tauschi and hexaploid wheat, which are signiifcantly associated with the 5 investigated grain traits (i.e., GA, GP, GR, GL, and TGW) and in total, 16 aleles derived from the 6 aforementioned SSR loci were shared byAe. tauschi and hexaploid wheat. These preliminary data suggest the existence of common aleles may explain the evolutionary process and the selection betweenAe. tauschi and hexaploid wheat. Furthermore, the genetic differentiation of grain shape and thousand-grain weight were observed in the evolutionary developmental process fromAe. tauschi to hexaploid wheat.

  13. Evaluation of Pakistani wheat germplasm for bread quality based on allelic variation in HMW glutenin subunits

    International Nuclear Information System (INIS)

    Seventy six Pakistani wheat genotypes including land races were investigated for Bread quality (BQ) based on allelic variation in HMW glutenin subunits at the Glu-1 loci through SDS- polyacrylamide gel electropherosis. Twenty five different allelic combinations were detected with a total of 14 Glu-1 loci. Highest polymorphism was revealed by Glu-B locus and some single/ rare sub units were also screened out. The frequencies of dominant subunits were 50% for 2*, 42.11% for subunit pair 17+18 and 48.68% for 5+10 and 2+12 respectively. The quality scores displayed a range from 4 to 10, however generally good quality score of eight was more frequent (39. 47%). The highest quality scores of 10 and 9 were observed in 22.36% and 19.74% of genotypes respectively. The UPGMA analysis grouped genotypes into three major with two additional sub clusters for each. The cluster 'a' 'b' and 'C' were separated at 73% genetic distance which was further differentiated at a genetic distance of 50% into their sub clusters. Pakistani wheat varieties/land races exhibited large variation in term of HMW-GS. The generated information will lead to the pyrimiding of sub units for high BQ through mission oriented marker assisted breeding programmes for quality improvement of wheat. (author)

  14. Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread.

    Science.gov (United States)

    Prückler, Michael; Lorenz, Cindy; Endo, Akihito; Kraler, Manuel; Dürrschmid, Klaus; Hendriks, Karel; Soares da Silva, Francisco; Auterith, Eric; Kneifel, Wolfgang; Michlmayr, Herbert

    2015-08-01

    Despite its potential health benefits, the integration of wheat bran into the food sector is difficult due to several adverse technological and sensory properties such as bitterness and grittiness. Sourdough fermentation is a promising strategy to improve the sensory quality of bran without inducing severe changes to the bran matrix. Therefore, identification of species/strains with potential for industrial sourdough fermentations is important. We compared the effects of different representatives of species of lactic acid bacteria (LAB) on wheat bran. Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus brevis, Lactobacillus sanfranciscensis and Fructobacillus fructosus produced highly individual fermentation patterns as judged from carbohydrate consumption and organic acid production. Interestingly, fructose was released during all bran fermentations and possibly influenced the fermentation profiles of obligately heterofermentative species to varying degrees. Except for the reduction of ferulic acid by L. plantarum and L. pentosus, analyses of phenolic compounds and alkylresorcinols suggested that only minor changes thereof were induced by the LAB metabolism. Sensory analysis of breads baked with fermented bran did not reveal significant differences regarding perceived bitterness and aftertaste. We conclude that in addition to more traditionally used sourdough species such as L. sanfranciscensis and L. brevis, also facultatively heterofermentative species such as L. plantarum and L. pentosus possess potential for industrial wheat bran fermentations and should be considered in further investigations.

  15. Effects of chickpea flour on wheat pasting properties and bread making quality.

    Science.gov (United States)

    Mohammed, I; Ahmed, Abdelrahman R; Senge, B

    2014-09-01

    Pulses (pea, chickpea, lentil, bean) are an important source of food proteins. They contain high amounts of lysine, leucine, aspartic acid, glutamic acid and arginine and provide well balanced essential amino acid profiles when consumed with cereals. The influence of partial substitution of wheat flour with chickpea flour at the levels of 10, 20 and 30 % was carried out to study their pasting properties and bread making quality. Pasting properties were determined using Micro Visco-Amylo-Graph Analyser and Farinograph. The pasting temperature increased with increase chickpea flour concentration and the temperature of pasting ranged between 62 to 66.5 °C. No peak of viscosity curve was found for pure chickpea flour and have higher pasting temperature than pure wheat flour. Chickpea flour addition increased the water absorption and dough development time (p texture. The color of crust and crumb got progressively darker as the level of chickpea flour substitution increased. While the substitution of wheat flour with 10 % chickpea flour gave loaves as similar as control. PMID:25190845

  16. Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours

    Directory of Open Access Journals (Sweden)

    Mariana B. Osuna

    2014-01-01

    Full Text Available Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA profile of bakery products, producing breads with low saturated fatty acid (SFA content and with high polyunsaturated fatty acid (PUFA content, through partial substitution of wheat flour by other ingredients (soy flour, flax flour, and wheat bran and to analyze the effect of this change on the technological, rheological, and sensorial characteristics of breads. Flaxseed flour (FF, soybeans flour (SF, or wheat bran (WB was used to replace 50, 100, and 150 g kg−1 of wheat flour (WF in breads. FF or SF produced a decrease in monounsaturated and SFA and an increase of PUFA in these breads. Furthermore, breads replaced with FF presented considerable increase in the content of n3 FA, while, SF or WB contributed to rise of linoleic and oleic FA, respectively. The substitution percentage increase of FF, SF, or WB to formulation produced changes in the colour, rheological, textural, and technological characteristics of breads. This replacement resulted in improved lipid profile, being breads with 50 g kg−1 SF, the better acceptance, baking features, and enhanced fatty acid profile.

  17. Protective effects of nitricoxide on salt stress-inducedoxidative damage to wheat(Triticum aestivum L.) leaves

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    The changes of chlorophyll and malondialdehyde (MDA) contents, plasma membrane permeability confirmed that 0.1 and 1 mmol/L sodium nitroprusside (SNP), a donor of nitric oxide (NO) in vivo, could markedly alleviate the oxidative damage to wheat (Triticum aestivum L.) leaves induced by 150 and 300 mmol/L NaCl treatments, respectively. Further results proved that NO significantly enhanced the activities of superoxide dismutase (SOD) and catalase (CAT), both of which separately contributed to the delay of and H2O2 accumulation in wheat leaves under salt stress. Meanwhile, the accumulation of proline was apparently accelerated. Therefore, these results suggested that NO could strongly protect wheat leaves from oxidative damage caused by salt stress.

  18. An alternative method based on enzymatic fat hydrolysis to quantify volatile compounds in wheat bread crumb.

    Science.gov (United States)

    Pico, Joana; Nozal, María Jesús; Gómez, Manuel; Bernal, José Luis

    2016-09-01

    An alternative method to quantify 40 volatile compounds in wheat bread crumb is proposed. It consists of a Soxhlet extraction with a mixture of dichloromethane and diethyl ether containing lipases and a subsequent concentration with Vigreux column. It is the first time that lipases are added to transform the fat into free fatty acids and glycerol, which elute at the end of the chromatogram after the analytes, avoiding problems in the chromatography due to fat residues, such as dirtiness in the injector, column clogging or overlapping peaks. The extract is most easily analysed by GC/MS, using a standard addition method to correct matrix effect. The method was fully validated, with extraction efficiencies between 70% and 100% and precision RSD lower than 15%. The method was applied to a commercial crumb, with acetoin, phenylethyl alcohol and acetic acid as highly abundant compounds, which are considered main volatiles in crumb. PMID:27041305

  19. The role of seed size in the non-genetic variation exhibited in salt tolerance studies involving the bread wheat cv. chinese spring

    Directory of Open Access Journals (Sweden)

    P. K. Martin

    2014-02-01

    Full Text Available The intention of this study was to confirm the role of seed size in the non-genetic variation exhibited during salinity tolerance experiments involving the bread wheat cv. Chinese Spring. The nutrient film/rockwool hydroponics technique was utilised. This study concluded that seed size does not play a significant role in the non-genetic variation generated during a study of salinity tolerance of the bread wheat cv. Chinese Spring.

  20. Meiotic behaviour of tetraploid wheats (Triticum turgidum L.) and their synthetic hexaploid wheat derivates influenced by meiotic restitution and heat stress

    Indian Academy of Sciences (India)

    Masoumeh Rezaei; Ahmad Arzani; Badraldin Ebrahim Sayed-Tabatabaei

    2010-12-01

    Meiotic restitution is considered to be a common mechanism of polyploidization in plants and hence is one of the most important processes in plant speciation. 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 haploid (DH) line), grown at two planting dates in the field. In addition, two local landraces of emmer wheat (Triticum turgidum ssp. dicoccum), one wheat cultivar (Chinese spring), one DH triticale cultivar (Eleanor) and one rye accession were included. Immature spikes of mid-autumn and end-winter sowing plants were collected in April and May 2008, respectively, fixed in Carnoy’s solution and stained with hematoxylin. Pollen mother cells (PMCs) from anthers at different stages of meiotic process were analysed for their chromosomal behaviour and irregularities. Meiotic aberrations such as laggards, chromosome bridges, micronuclei, abnormal cytokines, chromatin pulling and meiotic restitution were observed and the studied genotypes were accordingly ranked as follows: triticale > synthetic hexaploid wheats > tetraploid wheats possessing meiotic restitution > tetraploid wheats lacking meiotic restitution > rye. The results indicated that the samples that had been planted in the autumn, thus experiencing an optimum temperature level at the flowering stage, exhibited less meiotic irregularities than winter planting samples that encountered heat stress at the flowering period.

  1. Morphological, yield, cytological and molecular characterization of a bread wheat × tritordeum F1 hybrid

    Indian Academy of Sciences (India)

    J. Lima-Brito; A. Carvalho; A. Martin; J. S. Heslop-Harrison; H. Guedes-Pinto

    2006-08-01

    The morphological, yield, cytological and molecular characteristics of bread wheat × tritordeum F1 hybrids ($2n = 6x = 42$; AABBDHch) and their parents were analysed. Morphologically, these hybrids resembled the wheat parent. They were slightly bigger than both parents, had more spikelets per spike, and tillered more profusely. The hybrids are self-fertile but a reduction of average values of yield parameters was observed. For the cytological approach we used a double-target fluorescence in situ hybridization performed with total genomic DNA from Hordeum chilense L. and the ribosomal sequence pTa71. This technique allowed us to confirm the hybrid nature and to analyse chromosome pairing in this material. Our results showed that the expected complete homologous pairing (14 bivalents plus 14 univalents) was only observed in 9.59% of the pollen mother cells (PMCs) analysed. Some PMCs presented autosyndetic pairing of Hch and A, B or D chromosomes. The average number of univalents was higher in the wheat genome (6.8) than in the Hch genome (5.4). The maximum number of univalents per PMC was 20. We only observed wheat multivalents (one per PMC) but the frequency of trivalents (0.08) was higher than that of quadrivalents (0.058). We amplified 50 RAPD bands polymorphic between the F1 hybrid and one of its parents, and 31 ISSR polymorphic bands. Both sets of markers proved to be reliable for DNA fingerprinting. The complementary use of morphological and yield analysis, molecular cytogenetic techniques and molecular markers allowed a more accurate evaluation and characterization of the hybrids analysed here.

  2. Effect of zinc fertilization on cadmium toxicity in durum and bread wheat grown in zinc-deficient soil

    International Nuclear Information System (INIS)

    The effect of increasing application of zinc (Zn) and cadmium (Cd) on shoot dry weight and shoot concentrations of Zn and Cd was studied in bread and durum wheat cultivars. Plants were grown in severely Zn-deficient calcareous soil treated with increasing Zn (0 and 10 mg kg-1 soil) and Cd (0, 10 and 25 mg kg-1 soil) and harvested after 35 and 65 days of growth under greenhouse conditions. Growing plants without Zn fertilization caused severe depression in shoot growth, especially in durum wheat and at high Cd treatment. Cadmium treatments resulted in rapid development of necrotic patches on the base and sheath parts of the oldest leaves of both wheat cultivars, but symptoms were more severe in durum wheat and under Zn deficiency. Decreases in shoot dry weight from increasing Cd application were more severe in Zn-deficient plants. Severity of Cd toxicity symptoms in durum and bread wheat at different Zn treatments did not show any relation to the Cd concentrations in shoot. Increasing Cd application to Zn-deficient plants tended to decrease Zn concentrations in Zn-deficient plants, whereas in plants with adequate Zn, concentrations of Zn were either not affected or increased by Cd. The results show that durum wheat was more sensitive to both Zn deficiency and Cd toxicity as compared to bread wheat. Cadmium toxicity in the shoot was alleviated by Zn treatment, but this was not accompanied by a corresponding decrease in shoot concentrations of Cd. Our results are compatible with the hypothesis that Zn protects plants from Cd toxicity by improving plant defense against Cd-induced oxidative stress and by competing with Cd for binding to critical cell constituents such as enzymes and membrane protein and lipids

  3. Arbuscular mycorrhizal fungi modify nutrient allocation and composition in wheat (Triticum aestivum L.) subjected to heat-stress

    DEFF Research Database (Denmark)

    Cabral, Carmina Falcato; Ravnskov, Sabine; Tringovska, Ivanka;

    2016-01-01

    Aims To evaluate the role of the AM symbiosis on nutrient allocation in Triticum aestivum L. cv. 1110 at different growth stages before and after heat-stress at anthesis. Methods Measurements of plant biomass and grain yield at anthesis, grain-filling and maturity; determination of macro- and mic......Aims To evaluate the role of the AM symbiosis on nutrient allocation in Triticum aestivum L. cv. 1110 at different growth stages before and after heat-stress at anthesis. Methods Measurements of plant biomass and grain yield at anthesis, grain-filling and maturity; determination of macro......- and micronutrient concentrations in aboveground biomass; evaluation of AM fungal structures in roots and assessment of light-use efficiency of plants. Results AM increased grain number in wheat under heat-stress, and altered nutrient allocation and tiller nutrient composition. Heat increased number of arbuscules...... in wheat root, whereas number of vesicles and total colonization were unaffected. Heat increased photosystem II yield and the electron transfer rate, whereas non-photochemical quenching decreased during the first 2 days of heat-stress. Conclusions Nutrient allocation and –composition in wheat grown under...

  4. Rmg7, a New Gene for Resistance to Triticum Isolates of Pyricularia oryzae Identified in Tetraploid Wheat.

    Science.gov (United States)

    Tagle, Analiza Grubanzo; Chuma, Izumi; Tosa, Yukio

    2015-04-01

    A single gene for resistance, designated Rmg7 (Resistance to Magnaporthe grisea 7), was identified in a tetraploid wheat accession, St24 (Triticum dicoccum, KU120), against Br48, a Triticum isolate of Pyricularia oryzae. Two other wheat accessions, St17 (T. dicoccum, KU112) and St25 (T. dicoccum, KU122), were also resistant against Br48 and showed a similar disease reaction pattern to St24. Crosses between these resistant accessions yielded no susceptible F2 seedlings, suggesting that St24, St17, and St25 carry the same resistance gene. Furthermore, a single avirulence gene corresponding to Rmg7 was detected in a segregation analysis of random F1 progenies between Br48 and MZ5-1-6, an Eleusine isolate virulent to St24 at a higher temperature. This avirulence gene was recognized not only by St24, but also by St17 and St25, thus supporting the preceding results indicating that all three accessions carry Rmg7. This resistance gene may have potential in future wheat breeding programs. PMID:25870924

  5. Effect of conventional milling on the nutritional value and antioxidant capacity of wheat types common in Ethiopia and a recovery attempt with bran supplementation in bread.

    Science.gov (United States)

    Heshe, Genet Gebremedhin; Haki, Gulelat Desse; Woldegiorgis, Ashagrie Zewdu; Gemede, Habtamu Fekadu

    2016-07-01

    The effect of wheat flour refined milling on nutritional and antioxidant quality of hard and soft grown in Ethiopia was evaluated. Bread was prepared with the supplementation of the white wheat flour with different levels (0%, 10%, 20%, and 25%) of wheat bran. Whole (100% extraction) and white wheat (68% extraction) flours were analyzed for proximates, minerals, and antioxidants. Results indicated that at a low extraction rate (68%), the protein, fat, fiber, ash, iron, zinc, phosphorous, and antioxidant contents of the samples significantly (P sensory evaluation of bread showed that all the supplementation levels had a mean score above 4 for all preferences on a 7- point hedonic scale. The results indicated that refined milling at 68% extraction significantly reduces the nutritional and antioxidant activity of the wheat flours. Bread of good nutritional and sensory qualities can be produced from 10% and 20% bran supplementations. PMID:27386103

  6. Heavy metal accumulation in different varieties of wheat (Triticum aestivum L.) grown in soil amended with domestic sewage sludge

    Energy Technology Data Exchange (ETDEWEB)

    Jamali, Muhammad K., E-mail: mkhanjamali@yahoo.com [Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro 76080 (Pakistan)] [Govt. Degree College Usta Muhammad, Balochistan (Pakistan); Kazi, Tasneem G., E-mail: tgkazi@yahoo.com [Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro 76080 (Pakistan); Arain, Muhammad B., E-mail: bilal_KU2004@yahoo.com [Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro 76080 (Pakistan); Afridi, Hassan I., E-mail: hassanimranafridi@yahoo.com [Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro 76080 (Pakistan); Jalbani, Nusrat, E-mail: nusratjalbani_21@yahoo.com [PCSIR Laboratories Karachi (Pakistan); Kandhro, Ghulam A. [Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro 76080 (Pakistan); Shah, Abdul Q., E-mail: aqshah07@yahoo.com [Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro 76080 (Pakistan); Baig, Jameel A. [Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro 76080 (Pakistan)

    2009-05-30

    The concentrations of heavy metals (HMs) in plants served to indicate the metal contamination status of the site, and also revealed the abilities of various plant species to take up and accumulate them from the soil dressed with sewage sludge. A study to comprehend the mobility and transport of HMs from soil and soil amended with untreated sewage sludge to different newly breaded varieties of wheat (Anmol, TJ-83, Abadgar and Mehran-89) in Pakistan. A pot-culture experiment was conducted to study the transfer of HMs to wheat grains, grown in soil (control) and soil amended with sewage sludge (test samples). The total and ethylenediaminetetraaceticacid (EDTA)-extractable HMs in agricultural soil and soil amended with domestic sewage sludge (SDWS) and wheat grains were analysed by flame atomic absorption spectrometer/electrothermal atomic absorption spectrometer, prior to microwave-assisted wet acid digestion method. The edible part of wheat plants (grains) from test samples presented high concentration of all HMs understudy (mg kg{sup -1}). Significant correlations were found between metals in exchangeable fractions of soil and SDWS, with total metals in control and test samples of wheat grains. The bio-concentration factors of all HMs were high in grains of two wheat varieties, TJ-83 and Mehran-89, as compared to other varieties, Anmol and Abadgar grown in the same agricultural plots.

  7. The occurrence of fungi on roots and stem bases of common wheat (Triticum aestivum ssp. vulgare L. and durum wheat (Triticum durum Desf. grown under two levels of chemical protection

    Directory of Open Access Journals (Sweden)

    Irena Kiecana

    2012-12-01

    Full Text Available Investigations were carried out in 2007-2009 on the plots of the Felin Experimental Station belonging to the University of Life Science in Lublin. The studies comprised two cultivation lines of durum wheat (Triticum durum L.: STH 716 and STH 717, as well as the 'Tonacja' cultivar of common wheat (T. aestivum ssp. vulgare L.. Two levels of chemical protection were applied in the cultivation: minimal and complex protection. Infection of wheat roots and stem bases was recorded in each growing season at hard dough stage (87 in Tottman's scale, 1987. After three years of study, the mean disease indexes for the analyzed wheat genotypes in the experimental treatment with minimal protection were 31.13, 30.43 and 38.83 for, respectively, the 'Tonacja' cultivar and the cultivation lines of T. durum STH 716 and STH 717. In the experimental combination with complex protection, after three years of study the disease indexes ranged from 25.26 (T. durum STH 716 to 30.83 (T. durum STH 717. The results of mycological analysis of diseased plants showed that Fusarium spp., especially F. culmorum, F. avenaceum as well as Bipolaris sorokiniana and Rhizoctonia solani, caused root rot and necrosis of wheat stem bases. The analyzed chemical protection levels did not significantly influence grain yield of the investigated genotypes of T. aestivum and T. durum.

  8. Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients.

    Science.gov (United States)

    Di Cagno, Raffaella; De Angelis, Maria; Auricchio, Salvatore; Greco, Luigi; Clarke, Charmaine; De Vincenzi, Massimo; Giovannini, Claudio; D'Archivio, Massimo; Landolfo, Francesca; Parrilli, Giampaolo; Minervini, Fabio; Arendt, Elke; Gobbetti, Marco

    2004-02-01

    This work was aimed at producing a sourdough bread that is tolerated by celiac sprue (CS) patients. Selected sourdough lactobacilli had specialized peptidases capable of hydrolyzing Pro-rich peptides, including the 33-mer peptide, the most potent inducer of gut-derived human T-cell lines in CS patients. This epitope, the most important in CS, was hydrolyzed completely after treatment with cells and their cytoplasmic extracts (CE). A sourdough made from a mixture of wheat (30%) and nontoxic oat, millet, and buckwheat flours was started with lactobacilli. After 24 h of fermentation, wheat gliadins and low-molecular-mass, alcohol-soluble polypeptides were hydrolyzed almost totally. Proteins were extracted from sourdough and used to produce a peptic-tryptic digest for in vitro agglutination tests on K 562(S) subclone cells of human origin. The minimal agglutinating activity was ca. 250 times higher than that of doughs chemically acidified or started with baker's yeast. Two types of bread, containing ca. 2 g of gluten, were produced with baker's yeast or lactobacilli and CE and used for an in vivo double-blind acute challenge of CS patients. Thirteen of the 17 patients showed a marked alteration of intestinal permeability after ingestion of baker's yeast bread. When fed the sourdough bread, the same 13 patients had values for excreted rhamnose and lactulose that did not differ significantly from the baseline values. The other 4 of the 17 CS patients did not respond to gluten after ingesting the baker's yeast or sourdough bread. These results showed that a bread biotechnology that uses selected lactobacilli, nontoxic flours, and a long fermentation time is a novel tool for decreasing the level of gluten intolerance in humans.

  9. 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. PMID:26370813

  10. 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.

  11. 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.

  12. 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.

  13. The Effects of Different Carbon Dioxide Doses on Yield and Nutritional Values of Hydroponic Wheat (Triticum aestivum L.) Grass Juice

    OpenAIRE

    KARAŞAHİN, Muhammet

    2015-01-01

    This research has been conducted in the conditioning chamber of  Karabük University Eskipazar Vocational School Department Crop and Animal Production between the dates of 5.01.2015 and 01.08.2015 in order to identify the effects of different carbon dioxide doses on yield and nutritional values of hydroponic wheat (Triticum aestivum L.) grass juice. In the research, three different carbon dioxide doses (Control; 0, D1; 750, D2; 1500, D3; 2000 ppm) have been applied to growth medium and their e...

  14. 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 58...... was in the form of enterolignans, but up to 23 % in the plasma, and 11 % in the urine of the rye-fed pigs were in the form of plant lignans. There was a very high concentration of lignans in bile from the rye-fed pigs with as much as 77 % in the form of plant lignans. Lignans were detected in the tissue of colon......, 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....

  15. Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake.

    Science.gov (United States)

    Campbell, Lydia; Euston, Stephen R; Ahmed, Mohamed A

    2016-03-01

    This paper investigates the sensory acceptability and textural properties of leavened wheat bread and sponge cake fortified with cow protein isolates that had been denatured and glycated by thermal treatment. Defatted cowpea flour was prepared from cow pea beans and the protein isolate was prepared (CPI) and thermally denatured (DCPI). To prepare glycated cowpea protein isolate (GCPI) the cowpea flour slurry was heat treated before isolation of the protein. CPI was more susceptible to thermal denaturation than GCPI as determined by turbidity and sulphydryl groups resulting in greater loss of solubility. This is attributed to the higher glycation degree and higher carbohydrate content of GCPI as demonstrated by glycoprotein staining of SDS PAGE gels. Water absorption of bread dough was significantly enhanced by DCPI and to a larger extent GCPI compared to the control, resulting in softer texture. CPI resulted in significantly increased crumb hardness in baked bread than the control whereas DCPI or GCPI resulted in significantly softer crumb. Bread fortified with 4% DCPI or GCPI was similar to control as regards sensory and textural properties whereas 4% CPI was significantly different, limiting its inclusion level to 2%. There was a trend for higher sensory acceptability scores for GCPI containing bread compared DCPI. Whole egg was replaced by 20% by GCPI (3.5%) in sponge cake without affecting the sensory acceptability, whereas CPI and DCPI supplemented cakes were significantly different than the control.

  16. The Respons of Bread Wheat Genotypes in Different Drought Types I. Grain Yield, Drouhgt Tolerance and Grain Yield Stability

    OpenAIRE

    AYRANCI, Ramazan; SADE, Bayram; SOYLU, Süleyman

    2014-01-01

    The purpose of this study was to determine bread wheat genotypes with high yield potential and stability under controlled field conditions which resembled drought types exist in different plant growth stages in the Central Anatolia Region.This study was conducted using split-plot arrangement in randomized complete block design with four replications, the main plots were five drought treatments (D1: the general drought that represents the long term drought in region, D2:drought from the initia...

  17. Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients

    OpenAIRE

    Di Cagno, Raffaella; De Angelis, Maria; Auricchio, Salvatore; Greco, Luigi; Clarke, Charmaine; De Vincenzi, Massimo; Giovannini, Claudio; D'Archivio, Massimo; Landolfo, Francesca; Parrilli, Giampaolo; Minervini, Fabio; Arendt, Elke; Gobbetti, Marco

    2004-01-01

    This work was aimed at producing a sourdough bread that is tolerated by celiac sprue (CS) patients. Selected sourdough lactobacilli had specialized peptidases capable of hydrolyzing Pro-rich peptides, including the 33-mer peptide, the most potent inducer of gut-derived human T-cell lines in CS patients. This epitope, the most important in CS, was hydrolyzed completely after treatment with cells and their cytoplasmic extracts (CE). A sourdough made from a mixture of wheat (30%) and nontoxic oa...

  18. Physicochemical effects of chia (Salvia Hispanica) seed flour on each wheat bread-making process phase and product storage

    OpenAIRE

    Verdú Amat, Samuel; Vasquez, Francisco; Ivorra Martínez, Eugenio; Sánchez Salmerón, Antonio José; Barat Baviera, José Manuel; Grau Meló, Raúl

    2015-01-01

    Some chia seed flour effects relating to different bread-making process phases and variables were studied by distinct image analysis and physicochemical techniques. Wheat flours with three different degrees of substitution (5%, 10% and 15%) were tested. In technological terms, the aim was to study the influence and properties of chia flour on several relevant parameters, such as pasting properties, growth kinetics and internal crumb structure during dough fermentation; and baking ...

  19. A Proteomic Study of the Response to Salinity and Drought Stress in an Introgression Strain of Bread Wheat*

    OpenAIRE

    Peng, Zhenying; Wang, Mengcheng; Li, Fei; Lv, Hongjun; Li, Cuiling; Xia, Guangmin

    2009-01-01

    The effect of drought and salinity stress on the seedlings of the somatic hybrid wheat cv. Shanrong No. 3 (SR3) and its parent bread wheat cv. Jinan 177 (JN177) was investigated using two-dimensional gel electrophoresis and mass spectrometry. Of a set of 93 (root) and 65 (leaf) differentially expressed proteins (DEPs), 34 (root) and six (leaf) DEPs were cultivar-specific. The remaining DEPs were salinity/drought stress-responsive but not cultivar-specific. Many of the DEPs were expressed unde...

  20. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.

    Science.gov (United States)

    Bucsella, Blanka; Takács, Ágnes; Vizer, Viktoria; Schwendener, Urs; Tömösközi, Sándor

    2016-01-01

    Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 °C, 12 min) and hydrothermal (95 °C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties. PMID:26213066

  1. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.

    Science.gov (United States)

    Bucsella, Blanka; Takács, Ágnes; Vizer, Viktoria; Schwendener, Urs; Tömösközi, Sándor

    2016-01-01

    Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 °C, 12 min) and hydrothermal (95 °C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties.

  2. Genetic analysis and molecular mapping of a new fertility restorer gene Rf8 for Triticum timopheevi cytoplasm in wheat (Triticum aestivum L.) using SSR markers.

    Science.gov (United States)

    Sinha, Pallavi; Tomar, S M S; Vinod; Singh, Vikas K; Balyan, H S

    2013-12-01

    A study on mode of inheritance and mapping of fertility restorer (Rf) gene(s) using simple sequence repeat (SSR) markers was conducted in a cross of male sterile line 2041A having Triticum timopheevi cytoplasm and a restorer line PWR4099 of common wheat (Triticum aestivum L.). The F1 hybrid was completely fertile indicating that fertility restoration is a dominant trait. Based on the pollen fertility and seed set of bagged spikes in F2 generation, the individual plants were classified into fertile and sterile groups. Out of 120 F2 plants, 97 were fertile and 23 sterile (based on pollen fertility) while 98 plants set ≥ 5 seeds/spike and 22 produced ≤ 4 or no seed. The observed frequency fits well into Mendelian ratio of 3 fertile: 1 sterile with χ(2) value of 2.84 for pollen fertility and 2.17 for seed setting indicating that the fertility restoration is governed by a single dominant gene in PWR4099. The three linked SSR markers, Xwmc503, Xgwm296 and Xwmc112 located on the chromosome 2DS were placed at a distance of 3.3, 5.8 and 6.7 cM, respectively, from the Rf gene. Since, no known Rf gene is located on the chromosome arm 2DS, the Rf gene in PWR4099 is a new gene and proposed as Rf8. The closest SSR marker, Xwmc503, linked to the Rf8 was validated in a set of Rf, maintainer and cytoplasmic male sterile lines. The closely linked SSR marker Xwmc503 may be used in marker-assisted backcross breeding facilitating the transfer of fertility restoration gene Rf8 into elite backgrounds with ease.

  3. The alleviating effect of elevated CO2 on heat stress susceptibility of two wheat (Triticum aestivum L.) cultivars

    DEFF Research Database (Denmark)

    Kjær, Katrine Heinsvig; Ottosen, Carl-Otto; Rosenqvist, Eva S. K.;

    2013-01-01

    Institute for Agroecology, Aarhus University, Forsøgsvej 1, 4200 Slagelse, Denmark *Presenting author This study analysed the alleviating effect of elevated CO2 on stress-induced decreases in photosynthesis and changes in carbohydrate metabolism in two wheat cultivars (Triticum aestivum L.) of different...... origin. The plants were grown in ambient (400 µl l-1) and elevated (800 µl l-1) CO2 with a day/night temperature of 15/10°С. At the growth stages of tillering, booting and anthesis, the plants were subjected to heat stress of 40°С for three continuous days. Photosynthetic parameters, maximum quantum...... to the combination of elevated CO2 and heat stress. The results show that heat stress tolerance in wheat is related to cultivar origin, the phenological stage of the plants and can be alleviated by elevated CO2. This confirms the complex interrelation between environmental factors and genotypic traits that influence...

  4. Evolution and Distribution of Hydrolytic Enzyme Activities during Preharvest Sprouting of Wheat (Triticum aestivum) in the Field.

    Science.gov (United States)

    Olaerts, Heleen; Roye, Chiara; Derde, Liesbeth J; Sinnaeve, Georges; Meza, Walter R; Bodson, Bernard; Courtin, Christophe M

    2016-07-20

    To date, research on preharvest sprouted (PHS) wheat has mostly been conducted on kernels germinated under laboratory conditions, which differ widely from conditions in the field. To obtain detailed knowledge of the evolution of hydrolytic enzyme activities in PHS wheat (Triticum aestivum), a broad collection of samples from three varieties was obtained by harvesting before, at, and after maturity. Delaying harvest time coupled with periods of heavy rainfall caused sprouting in the kernels, observed as a drop in Falling Number and an increase in α-amylase activity. The appearance of α- and β-amylase, peptidase, and endoxylanase activity during field sprouting was independent from each other. Consequently, Falling Number could not be used to predict activity of other hydrolytic enzymes. When differentiating endogenous from kernel-associated microbial enzymes, results showed that α- and β-amylase and peptidase activity of PHS kernels were predominantly of endogenous origin, whereas endoxylanase activity was largely from microbial origin. PMID:27341479

  5. Radioactivity of flour, wheat, bread improvers and dose estimates in Sudan

    International Nuclear Information System (INIS)

    The steady rise in the use of isotopes and nuclear technology in various purposes in human life, both agro-industrial military, medical, may increase the chances of radioactive contamination that increases the exposure of ionizing radiation which raise awareness in increasing the need to know how to assess that exposure. Control of imported foodstuffs to ensure that not contaminated with radioactive materials is very important at this stage. The present study aims to investigating radioactivity in foodstuff consumed in Sudan to measure radionuclide in wheat flour, bread improvers specific objectives to measure radioactive contaminants and to estimate radiation dose from this consumption. The health impact of radionuclide ingestion from foodstuffs was evaluated by the committed effective doses determined in 30 samples of foodstuff. collected in the Port Sudan on the red sea, the radioactivity tracer of K-40, U-238 and Th-232 were measured by gamma ray spectrometry employing an using Nal (Ti) calibration process carried out for gamma spectrometry using MW652 as a reference source which recommended by International Atomic Energy Agency (IAEA) including source Cs-137 and Co-60 with two energy levels. The K-40 activity concentration in the flour samples, rang (303.07-40.48) (Bq/kg), 238U (4.81-1.95) (Bq/kg), Th-232 (7.60-1.61) Bq/kg) wheat samples range k-40 (250.62-27.22) (Bq/kg), U-238 (4.92-190) (Bq/kg), Th-232 (5.74-1.61) (Bq/kg) and bread improvers samples k-40 (68.60-13.61 (Bq/kg) U-238 (5.73-194) (Bq/kg). The total average effective dose for age (>17 years) was found in to flour be 2.35±7.12 mSv/y, 1.15±0.95 mSv/y, 1.65±2.02 mSv/y, the maximum dose values obtained were 6.01 mSv/y, 1.95 mSv/y, 1.57 mSv/y. The total average effective dose for age (>17 years) was found in to wheat 1.58±6.85 mSv/y 1.16±1.33 mSv/y, 0.48±1.14 mSv/y, the maximum dose values obtained were 4.14 mSv/y, 1.66 mSv/y, 0.99 mSv/y. The total average effective dose for age (>17 years) was

  6. Crystallinity changes in wheat starch during the bread-making process: Starch crystallinity in the bread crust

    NARCIS (Netherlands)

    Primo-Martín, C.; Nieuwenhuijzen, N.H. van; Hamer, R.J.; Vliet, T. van

    2007-01-01

    The crystallinity of starch in crispy bread crust was quantified using several different techniques. Confocal scanning laser microscopy (CSLM) demonstrated the presence of granular starch in the crust and remnants of granules when moving towards the crumb. Differential scanning calorimetry (DSC) sho

  7. Concentrated Arabinoxylan but Not Concentrated Beta-Glucan in Wheat Bread Has Similar Effects on Postprandial Insulin as Whole-Grain Rye in Porto-arterial Catheterized Pigs

    DEFF Research Database (Denmark)

    Christensen, Kirstine Lykke; Hedemann, Mette Skou; Lærke, Helle Nygaard;

    2013-01-01

    The acute glycemic effects of concentrated dietary fibers (DF) versus whole-grain rye were studied in portoarterial catheterized pigs. Two white wheat breads with wheat arabinoxylan (AX) or oat beta-glucan (BG), two rye breads with intact rye kernels (RK) or milled rye (GR), and a low DF white...... min postprandial for AX and GR (74.4 and 129 pmol/min for AX and GR, respectively, compared to 738 pmol/min for WF, P effective in improving insulin economy, suggesting that arabinoxylan from wheat and rye induces similar outcomes in the metabolic...

  8. Population- and genome-specific patterns of linkage disequilibrium and SNP variation in spring and winter wheat (Triticum aestivum L.

    Directory of Open Access Journals (Sweden)

    Campbell Kim

    2010-12-01

    Full Text Available Abstract Background Single nucleotide polymorphisms (SNPs are ideally suited for the construction of high-resolution genetic maps, studying population evolutionary history and performing genome-wide association mapping experiments. Here, we used a genome-wide set of 1536 SNPs to study linkage disequilibrium (LD and population structure in a panel of 478 spring and winter wheat cultivars (Triticum aestivum from 17 populations across the United States and Mexico. Results Most of the wheat oligo pool assay (OPA SNPs that were polymorphic within the complete set of 478 cultivars were also polymorphic in all subpopulations. Higher levels of genetic differentiation were observed among wheat lines within populations than among populations. A total of nine genetically distinct clusters were identified, suggesting that some of the pre-defined populations shared significant proportion of genetic ancestry. Estimates of population structure (FST at individual loci showed a high level of heterogeneity across the genome. In addition, seven genomic regions with elevated FST were detected between the spring and winter wheat populations. Some of these regions overlapped with previously mapped flowering time QTL. Across all populations, the highest extent of significant LD was observed in the wheat D-genome, followed by lower LD in the A- and B-genomes. The differences in the extent of LD among populations and genomes were mostly driven by differences in long-range LD ( > 10 cM. Conclusions Genome- and population-specific patterns of genetic differentiation and LD were discovered in the populations of wheat cultivars from different geographic regions. Our study demonstrated that the estimates of population structure between spring and winter wheat lines can identify genomic regions harboring candidate genes involved in the regulation of growth habit. Variation in LD suggests that breeding and selection had a different impact on each wheat genome both within and

  9. An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread

    OpenAIRE

    Aneta Kopeć; Barbara Borczak; Mirosław Pysz; Elżbieta Sikora; Marek Sikora; Duska Curic; Dubravka Novotni

    2014-01-01

    Background. Bread can be a good source of nutrients as well as non-nutrient compounds. This study was designed to assess the effect of adding of sourdough and whey proteins to wholemeal (WM) bread produced by bake-off technology on chemical composition and bioavailability of proteins, calcium, phosphorus, magnesium and iron content in Wistar rats. Material and methods. Wholemeal breads were baked with using conventional or bake off technology. In breads chemical composition, selected miner...

  10. 彩粒小麦面包品质评价%Bread Quality Evaluation of Color Wheat Lines

    Institute of Scientific and Technical Information of China (English)

    唐晓珍; 董玉秀; 位思清; 张宪省; 孙兰珍; 尹燕枰

    2009-01-01

    彩粒小麦富含蛋白质、氨基酸和对人体有益的微量元素或矿物质,具有较高的营养保健作用和加工品质,从而成为食品加工中的特殊原料,可被制成各种高营养功能食品.为了考察我校培育的5个彩粒小麦的面包加工品质,以同一试验田同时种植、采收、加工的济麦19为对照,根据GB/T14611-1993进行了5个彩粒小麦品系的面包制作及其感官品质评价,并采用质构分析法评价了面包的质构特性.结果显示,绿麦面包感官总分最高,D_4红次之,二者高于对照济麦19,而质构品质各有特色.感官和质构评价结果都显示,红5、黑3、红6的面包品质低于济麦19,其中红5较差,黑3更差,红6最差.面包质构品质评价与感官评价结果基本一致,说明可以采用质构特性值辅助评价面包加工品质,可避免感官评价的主观性.%The color wheat contains high percentages of protein, amino acids and minerals beneficial to human body, so possesses high nutrition value and processing quality and becomes a sort of special material for making functional foods. To evaluate the bread processing quality of 5 color wheat lines bred by specialists of our University, a common wheat cultivar, Jimai 19, planted in the same experimental field and harvested, processed at the same conditions with the color wheat lines, was used as control, and bread baking, bread sensory quality according to GB/ T14611 - 1993, and texture profile analysis (TPA) were carried out for the 5 color wheat lines and the common wheat cultivar. Results: The green wheat exhibits the best bread sensory quality, Red D_4 the second; both of them are better than Jimai 19 in bread sensory quality; each of them has its special TPA characters, and hard to be compared with others' In the evaluation of bread sensory quality and TPA characters, Red 5 is worse than Jimai 19, black 3 is worse than Red 5, and Red 6 is the worst. The result of TPA character evaluation

  11. Study on the Immunoreactivity of Triticum monococcum (Einkorn) Wheat in Patients with Wheat-Dependent Exercise-Induced Anaphylaxis for the Production of Hypoallergenic Foods.

    Science.gov (United States)

    Lombardo, Carla; Bolla, Michela; Chignola, Roberto; Senna, Gianenrico; Rossin, Giacomo; Caruso, Beatrice; Tomelleri, Carlo; Cecconi, Daniela; Brandolini, Andrea; Zoccatelli, Gianni

    2015-09-23

    Wheat [Triticum aestivum (T.a.)] ingestion can cause a specific allergic reaction, which is called wheat-dependent exercise-induced anaphylaxis (WDEIA). The major allergen involved is ω-5 gliadin, a gluten protein coded by genes located on the B genome. Our aim was to study the immunoreactivity of proteins in Triticum monococcum (einkorn, T.m.), a diploid ancestral wheat lacking B chromosomes, for possible use in the production of hypoallergenic foods. A total of 14 patients with a clear history of WDEIA and specific immunoglobulin E (IgE) to ω-5 gliadin were enrolled. Skin prick test (SPT) with a commercial wheat extract and an in-house T.a. gluten diagnostic solution tested positive for 43 and 100% of the cases, respectively. No reactivity in patients tested with solutions prepared from four T.m. accessions was observed. The immunoblotting of T.m. gluten proteins performed with the sera of patients showed different IgE-binding profiles with respect to T.a., confirming the absence of ω-5 gliadin. A general lower immunoreactivity of T.m. gluten proteins with scarce cross-reactivity to ω-5 gliadin epitopes was assessed by an enzyme-linked immunosorbent assay (ELISA). Given the absence of reactivity by SPT and the limited cross-reactivity with ω-5 gliadin, T.m. might represent a potential candidate in the production of hypoallergenic bakery products for patients sensitized to ω-5 gliadin. Further analyses need to be carried out regarding its safety.

  12. A positive allelopathic effect of corn cockle, agrostemma githago, on wheat, triticum aestivum

    DEFF Research Database (Denmark)

    Søgaard, B.; Doll, H.

    1992-01-01

    The effect of com cockle on wheat was studied during germination and on adult plants in a growth chamber. Seedling length of wheat germinated together with corn cockle for 5 days increased 13%. Wheat growing together with corn cockle in pots to maturity had a statistically significant higher wheat...... biomass and grain production than wheat growing alone. However, two other experiments with adult plants harvested before wheat maturity showed no effect of corn cockle on wheat production per pot. Within the pots the presence of corn cockle influenced wheat in all three experiments. Wheat plants growing...... at the same position as a corn cockle plant were 20 to 50% larger than wheat plants standing alone....

  13. A complete mitochondrial genome of wheat (Triticum aestivum cv. Chinese Yumai), and fast evolving mitochondrial genes in higher plants

    Indian Academy of Sciences (India)

    Peng Cui; Huitao Liu; Qiang Lin; Feng Ding; Guoyin Zhuo; Songnian Hu; Dongcheng Liu; Wenlong Yang; Kehui Zhan; Aimin Zhang; Jun Yu

    2009-12-01

    Plant mitochondrial genomes, encoding necessary proteins involved in the system of energy production, play an important role in the development and reproduction of the plant. They occupy a specific evolutionary pattern relative to their nuclear counterparts. Here, we determined the winter wheat (Triticum aestivum cv. Chinese Yumai) mitochondrial genome in a length of 452 and 526 bp by shotgun sequencing its BAC library. It contains 202 genes, including 35 known protein-coding genes, three rRNA and 17 tRNA genes, as well as 149 open reading frames (ORFs; greater than 300 bp in length). The sequence is almost identical to the previously reported sequence of the spring wheat (T. aestivum cv. Chinese Spring); we only identified seven SNPs (three transitions and four transversions) and 10 indels (insertions and deletions) between the two independently acquired sequences, and all variations were found in non-coding regions. This result confirmed the accuracy of the previously reported mitochondrial sequence of the Chinese Spring wheat. The nucleotide frequency and codon usage of wheat are common among the lineage of higher plant with a high AT-content of 58%. Molecular evolutionary analysis demonstrated that plant mitochondrial genomes evolved at different rates, which may correlate with substantial variations in metabolic rate and generation time among plant lineages. In addition, through the estimation of the ratio of non-synonymous to synonymous substitution rates between orthologous mitochondrion-encoded genes of higher plants, we found an accelerated evolutionary rate that seems to be the result of relaxed selection.

  14. Comparative studies of mitochondrial proteomics reveal an intimate protein network of male sterility in wheat (Triticum aestivum L.)

    Science.gov (United States)

    Wang, Shuping; Zhang, Gaisheng; Zhang, Yingxin; Song, Qilu; Chen, Zheng; Wang, Junsheng; Guo, Jialin; Niu, Na; Wang, Junwei; Ma, Shoucai

    2015-01-01

    Plant male sterility has often been associated with mitochondrial dysfunction; however, the mechanism in wheat (Triticum aestivum L.) has not been elucidated. This study set out to probe the mechanism of physiological male sterility (PHYMS) induced by the chemical hybridizing agent (CHA)-SQ-1, and cytoplasmic male sterility (CMS) of wheat at the proteomic level. A total of 71 differentially expressed mitochondrial proteins were found to be involved in pollen abortion and further identified by MALDI-TOF/TOF MS (matrix-assisted laser desorption/ionization-time of fight/time of flight mass spectrometry). These proteins were implicated in different cellular responses and metabolic processes, with obvious functional tendencies toward the tricarboxylic acid cycle, the mitochondrial electron transport chain, protein synthesis and degradation, oxidation stress, the cell division cycle, and epigenetics. Interactions between identified proteins were demonstrated by bioinformatics analysis, enabling a more complete insight into biological pathways involved in anther abortion and pollen defects. Accordingly, a mitochondria-mediated male sterility protein network in wheat is proposed; this network was further confirmed by physiological data, RT-PCR (real-time PCR), and TUNEL (terminal deoxynucleotidyl transferase-mediated dUTP nick end labelling) assay. The results provide intriguing insights into the metabolic pathway of anther abortion induced by CHA-SQ-1 and also give useful clues to identify the crucial proteins of PHYMS and CMS in wheat. PMID:26136264

  15. Genetic Variations of Gliadin and HMW Glutenins Subunits in Durum Wheat%硬粒小麦(Triticum durum)贮藏蛋白的遗传变异分析

    Institute of Scientific and Technical Information of China (English)

    王含彦; 魏育明; 颜泽洪; 郑有良

    2006-01-01

    对来源于美、中、俄及埃塞阿比亚等22个国家的142份硬粒小麦材料的种子贮藏蛋白位点及遗传变异进行了研究.供试的硬粒小麦(Triticum durum Desf)材料共检测出37条醇溶蛋白条带,无1条带纹为所有材料共有,多态性达到100%,说明硬粒小麦具有丰富的醇溶蛋白等位变异.聚类分析将142份供试材料分为3个大类,材料间遗传差异大小在不同的国家有所不同,表明醇溶蛋白带型与地理来源有一定关系.高分子量谷蛋白电泳共分离出14种亚基和15种亚基组合,但是优质亚基所占比例不高,这可能是因为硬粒小麦加工用途的特殊性,使得多年的育种并未太多改变硬粒小麦高分子量谷蛋白亚基等位变异的频率,促成优质亚基的累计.%The wheat baking quality is controlled by the content and composition of wheat endosperm proteins. To exploit new genetic resources and provide fundamental materials for the improvement of bread wheat quality, the genetic variations of the storage proteins in 142 durum wheat (Triticum durum Desf.) accessions from 22 countries were characterized by A-PAGE and SDS-PAGE. A total of 37 gliadin bands were detected, among which all bands(100%) were polymorphic. Furthermore, 142 accessions could be divided into three major groups using the clustering analysis, indicating that the gliadin variations among durum wheat were associated with their geographic origin. Fourteen high-molecular-weight (HMW) glutenin subunits alleles and fifteen subunits combinations were identified. Glu-A1-c(null) was observed at the highest frequency among the 4 Glu-A1 alleles, and Glu-B1-b and Glu-B1-e were the major subunits encoded by Glu-B1.

  16. Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits.

    Science.gov (United States)

    Cavanagh, Colin R; Taylor, Julian; Larroque, Oscar; Coombes, Neil; Verbyla, Arunas P; Nath, Zena; Kutty, Ibrahim; Rampling, Lynette; Butow, Barbara; Ral, Jean-Philippe; Tomoskozi, Sandor; Balazs, Gabor; Békés, Ferenc; Mann, Gulay; Quail, Ken J; Southan, Michael; Morell, Matthew K; Newberry, Marcus

    2010-09-01

    The genetic and phenotypic relationships among wheat quality predictors and sponge and dough bread making were evaluated in a population derived from a cross between an Australian cultivar 'Chara' and a Canadian cultivar 'Glenlea'. The genetic correlation across sites for sponge and dough loaf volume was high; however, phenotypic correlations across sites for loaf volume were relatively low compared with rheological tests. The large difference between sites was most likely due to temperature differences during grain development reflected in a decrease in the percentage of unextractable polymeric protein and mixing time. Predictive tests (mixograph, extensograph, protein content and composition, micro-zeleny and flour viscosity) showed inconsistent and generally poor correlations with end-product performance (baking volume and slice area) at both sites, with no single parameter being effective as a predictor of end-product performance. The difference in the relationships between genetic and phenotypic correlations highlights the requirement to develop alternative methods of selection for breeders and bakers in order to maximise both genetic gain and predictive assessment of grain quality. PMID:20495901

  17. Evaluation of the Agronomical and Biochemical Characteristics of New Lines of Bread Wheat in Turkey

    Directory of Open Access Journals (Sweden)

    Ramazan DOGAN

    2010-12-01

    Full Text Available Sixteen new lines of bread wheat obtained from the CIMMYT/ICARDA and a standard cultivar were evaluated during three successive years (2003, 2004 and 2005. The experiments were conducted at the experimental farm of the Faculty of Agriculture of the Uluda? University in Bursa. The lines and the standard cultivar showed significant differences in plant height, number of seeds/spike, seed weight/spike, seed yield and a 1000-kernel weight. The lines numbered 4, 6, 7, 9, 11, 14 and 15 produced significantly higher seed yields than the standard cultivar. Therefore, they formed the highest group (a of seed yield. Similarly, these lines had a higher number of seeds/spike value than the standard cultivar. However, lines 6 and 11 produced higher seed yields than lines 4, 7, 9, 14 and 15. In particular, the gluten composition and the zeleny sedimentation test values of whole flours revealed that lines 6 and 11 could be suitable for high-quality pasta production with good sensory characteristics. To summarize, there were significant differences between the lines with respect to agronomic and biochemical characteristics. In particular, lines 6 and 11 had better performance than both the other lines and the standard cultivar because of their seed yield and quality.

  18. The effect of consumption of selenium enriched rye/wheat sourdough bread on the body's selenium status.

    Science.gov (United States)

    Bryszewska, Malgorzata A; Ambroziak, Wojciech; Langford, Nicola J; Baxter, Malcolm J; Colyer, Alison; Lewis, D John

    2007-09-01

    The potential of selenium-enriched rye/wheat sourdough bread as a route for supplementing dietary selenium intakes is reported. In addition to their normal diets, 24 female volunteers (24 to 25 years old) were fed either selenium-enriched bread or non-enriched bread each day (68.02 and 0.84 microg selenium day(-1) respectively) for 4 weeks. The chemical form of the selenium in the bread had been characterised using HPLC-ICP-MS, which showed that 42% of the extractable selenium was present as selenomethionine. Plasma selenium levels and plasma platelet glutathione peroxidase (GPx1) activity were measured in the volunteers' blood over a 6-week period. A statistically significant difference (p = 0.001) was observed in the mean percentage change data, calculated from the plasma selenium level measurements for the enriched and control group, over the duration of the study. A comparable difference was not observed for the platelet GPx1 activity (p = 0.756), over the same period. Two weeks after cessation of the feeding stage, i.e., at t = 6 weeks, the mean percentage change value for the selenium plasma levels in the enriched group was still significantly elevated, suggesting that the absorbed selenium had been incorporated into the body's selenium reserves, and was then being slowly released back into the volunteers' blood.

  19. Gamma radiation influence on technological characteristics of wheat flour

    Science.gov (United States)

    Teixeira, Christian A. H. M.; Inamura, Patricia Y.; Uehara, Vanessa B.; Mastro, Nelida L. d.

    2012-08-01

    This study aimed at determining the influence of gamma radiation on technological characteristics of wheat (Triticum sativum) flour and physical properties of pan breads made with this flour. The bread formulation included wheat flour, water, milk, salt, sugar, yeast and butter. The α-amylase activity of wheat flour irradiated with 1, 3 and 9 kGy in a Gammacell 220 (AECL), one day, five days and one month after irradiation was evaluated. Deformation force, height and weight of breads prepared with the irradiated flour were also determined. The enzymatic activity increased—reduction of falling number time—as radiation dose increased, their values being 397 s (0 kGy), 388 s (1 kGy), 343 s (3 kGy) and 293 s (9 kGy) respectively, remaining almost constant over the period of one month. Pan breads prepared with irradiated wheat flour showed increased weight. Texture analysis showed that bread made of irradiated flour presented an increase in maximum deformation force. The results indicate that wheat flour ionizing radiation processing may confer increased enzymatic activity on bread making and depending on the irradiation dose, an increase in weight, height and deformation force parameters of pan breads made of it.

  20. Evaluation of Genetic Diversity in Wild Diploid Wheat Triticum boeoticum from Iran Using AFLP Markers

    Institute of Scientific and Technical Information of China (English)

    M.R. Naghavi; M. Malaki; H. Alizadeh; M. Mardi; Fakhre-Tabatabaei

    2007-01-01

    @@ Although Iran is a main center of distribution of wild wheats, but little information is available regarding genetic variation in wild wheat relatives from this country (Tabatabaei and Massoumi, 2001).

  1. Genetic and epigenetic changes in somatic hybrid introgression lines between wheat and tall wheatgrass

    Science.gov (United States)

    Broad phenotypic variations were induced in derivatives of an asymmetric somatic hybridization of bread wheat (Triticum aestivum) and tall wheatgrass (Thinopyrum ponticum Podp); however, how did these variations happened was unknown. We explored the nature of these variations by cytogenetic assays ...

  2. Using next generation sequencing for multiplexed trait-linked markers in wheat

    Science.gov (United States)

    With the advent of next generation sequencing (NGS) technologies, single nucleotide polymorphisms (SNPs) have become the major type of marker for genotyping in many crops. However, the availability of SNP markers for important traits of bread wheat (Triticum aestivum L.) that can be effectively used...

  3. Composition and functional analysis of low-molecular-weight glutenin alleles with Aroona near-isogenic lines of bread wheat

    Directory of Open Access Journals (Sweden)

    Zhang Xiaofei

    2012-12-01

    Full Text Available Abstract Background Low-molecular-weight glutenin subunits (LMW-GS strongly influence the bread-making quality of bread wheat. These proteins are encoded by a multi-gene family located at the Glu-A3, Glu-B3 and Glu-D3 loci on the short arms of homoeologous group 1 chromosomes, and show high allelic variation. To characterize the genetic and protein compositions of LMW-GS alleles, we investigated 16 Aroona near-isogenic lines (NILs using SDS-PAGE, 2D-PAGE and the LMW-GS gene marker system. Moreover, the composition of glutenin macro-polymers, dough properties and pan bread quality parameters were determined for functional analysis of LMW-GS alleles in the NILs. Results Using the LMW-GS gene marker system, 14–20 LMW-GS genes were identified in individual NILs. At the Glu-A3 locus, two m-type and 2–4 i-type genes were identified and their allelic variants showed high polymorphisms in length and nucleotide sequences. The Glu-A3d allele possessed three active genes, the highest number among Glu-A3 alleles. At the Glu-B3 locus, 2–3 m-type and 1–3 s-type genes were identified from individual NILs. Based on the different compositions of s-type genes, Glu-B3 alleles were divided into two groups, one containing Glu-B3a, B3b, B3f and B3g, and the other comprising Glu-B3c, B3d, B3h and B3i. Eight conserved genes were identified among Glu-D3 alleles, except for Glu-D3f. The protein products of the unique active genes in each NIL were detected using protein electrophoresis. Among Glu-3 alleles, the Glu-A3e genotype without i-type LMW-GS performed worst in almost all quality properties. Glu-B3b, B3g and B3i showed better quality parameters than the other Glu-B3 alleles, whereas the Glu-B3c allele containing s-type genes with low expression levels had an inferior effect on bread-making quality. Due to the conserved genes at Glu-D3 locus, Glu-D3 alleles showed no significant differences in effects on all quality parameters. Conclusions This work

  4. Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults.

    Science.gov (United States)

    Kristensen, Mette; Jensen, Morten G; Riboldi, Giancarlo; Petronio, Michela; Bügel, Susanne; Toubro, Søren; Tetens, Inge; Astrup, Arne

    2010-02-01

    Wholegrain foods have received much attention in recent years, and have been proposed to play a role in energy regulation through lowering of postprandial glycemia and appetite. This randomized crossover single meal study in 16 young adults was conducted to test the effect of iso-caloric meals based on 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 EI measured. The 180 min glucose responses were similar for wholemeal and refined products, but pasta meals gave significantly lower glucose responses. Only RWP had a lower glycemic index compared to RWB. WWB, but not WWP, resulted in increased satiety and reduced hunger compared to RWB. Ad libitum EI did not differ. In conclusion, the results show that wholemeal breads increased satiety measures compared to their refined counterparts; however no significant effect on subsequent EI was observed.

  5. Tolerância de genótipos de trigo comum, trigo duro e triticale à toxicidade de alumínio em soluções nutritivas Tolerance of bread wheat, durum wheat and triticale genotypes to aluminum toxicity in nutrient solution

    Directory of Open Access Journals (Sweden)

    Carlos Eduardo de Oliveira Camargo

    2006-01-01

    Full Text Available Foi estudado o comportamento diferencial de 12 genótipos de trigo comum (Triticum aestivum L., um genótipo de trigo duro (Triticum durum L., e um de triticale (Triticosecale sp em soluções nutritivas de tratamento contendo duas concentrações salinas (1/5 e 1/10 da completa e seis concentrações de alumínio ( 0, 2, 4, 6, 8 e 10 mg L-1, à temperatura de 25 ± 1ºC e pH 4,0. Foram utilizadas dez plântulas por parcela e quatro repetições. A tolerância foi medida pela capacidade de as raízes primárias continuarem a crescer em solução sem alumínio, após permanecer 48 horas em solução nutritiva completa, contendo uma concentração conhecida de alumínio combinada com cada uma das concentrações salinas. Os genótipos de trigo comum IAC-289, IAC-350 e IAC-370 e a cultivar controle Anahuac, e os genótipos de trigo duro IAC-1003 e de triticale IAC-5 foram os mais sensíveis a níveis crescentes de Al3+nas soluções nutritivas de tratamento e, portanto, somente seriam indicados para cultivo em solos corrigidos. Os genótipos de trigo comum IAC-24 e IAC-378 e a cultivar controle BH-1146 destacaram-se pela tolerância à toxicidade de Al3+, com potencial para uso em solos ácidos e como fontes genéticas de tolerância nos futuros cruzamentos. Os sintomas de toxicidade de alumínio foram maiores com a elevação da concentração de alumínio e da diminuição das concentrações de sais da solução nutritiva para todos os genótipos estudados.Twelve bread wheat (Triticum aestivum L., one durum wheat (Triticum durum L. and one triticale (Triticosecale sp genotypes were studied in nutrient solutions with a high salt concentration in experiment 1 and a weak salt concentration in experiment 2, for aluminum tolerance at six levels: 0, 2, 4, 6, 8 and 10 mg L-1, under temperature 25 ± 1ºC and pH 4,0. Four replications were used per experiment. Aluminum tolerance was evaluated by measuring root growth in an aluminum-free complete

  6. Structural analysis of wheat wax (Triticum aestivum, c.v. 'Naturastar' L.): from the molecular level to three dimensional crystals.

    Science.gov (United States)

    Koch, K; Barthlott, W; Koch, S; Hommes, A; Wandelt, K; Mamdouh, W; De-Feyter, S; Broekmann, P

    2006-01-01

    In order to elucidate the self assembly process of plant epicuticular waxes, and the molecular arrangement within the crystals, re-crystallisation of wax platelets was studied on biological and non-biological surfaces. Wax platelets were extracted from the leaf blades of wheat (Triticum aestivum L., c.v. 'Naturastar', Poaceae). Waxes were analysed by gas chromatography (GC) and mass spectrometry (MS). Octacosan-1-ol was found to be the most abundant chemical component of the wax mixture (66 m%) and also the determining compound for the shape of the wax platelets. The electron diffraction pattern showed that both the wax mixture and pure octacosan-1-ol are crystalline. The re-crystallisation of the natural wax mixture and the pure octacosan-1-ol were studied by scanning tunnelling microscopy (STM), atomic force microscopy (AFM), scanning electron microscopy (SEM), and transmission electron microscopy (TEM). Crystallisation of wheat waxes and pure octacosano-1-ol on the non polar highly ordered pyrolytic graphite (HOPG) led to the formation of platelet structures similar to those found on the plant surface. In contrast, irregular wax morphologies and flat lying plates were formed on glass, silicon, salt crystals (NaCl) and mica surfaces. Movement of wheat wax through isolated Convallaria majalis cuticles led to typical wax platelets of wheat, arranged in the complex patterns typical for C. majalis. STM of pure octacosan-1-ol monolayers on HOPG showed that the arrangement of the molecules strictly followed the hexagonal structure of the substrate crystal. Re-crystallisation of wheat waxes on non-polar crystalline HOPG substrate showed that technical surfaces could be used to generate microstructured, biomimetic surfaces. AFM and SEM studies proved that a template effect of the substrate determined the orientation of the re-grown crystals. These effects of the structure and polarity of the substrate on the morphology of the epicuticular waxes are relevant for

  7. Making bread with sourdough improves iron bioavailability from reconstituted fortified wheat flour in mice.

    Science.gov (United States)

    Chaoui, Asmaa; Faid, Mohamed; Belahsen, Rekia

    2006-01-01

    This study aimed to evaluate the effect of a diet prepared with traditional sourdough (TS) on iron status. Levels of blood hemoglobin (Hb), Hematocrite (Ht), serum ferritin and serum iron as well as excreted iron were determined in three groups of mice fed with: TS bread (TS group), baking yeast bread (BY group) or bread with no starters (control group), respectively. The results show that the levels of Hb, Ht, ferritin and iron were significantly higher in the TS compared to the BY and control groups. Also a significant decrease in the excreted iron levels was observed in the mice fed with TS compared to the others dietary groups. In conclusion, the study results indicate an improvement of iron status indicators in mice when they were fed sourdough bread as compared to baking yeast bread and bread with no starters.

  8. Accelerated hydrolysis method to estimate the amino acid content of wheat (Triticum durum Desf.) flour using microwave irradiation.

    Science.gov (United States)

    Kabaha, Khaled; Taralp, Alpay; Cakmak, Ismail; Ozturk, Levent

    2011-04-13

    The technique of microwave-assisted acid hydrolysis was applied to wholegrain wheat (Triticum durum Desf. cv. Balcali 2000) flour in order to speed the preparation of samples for analysis. The resultant hydrolysates were chromatographed and quantified in an automated amino acid analyzer. The effect of different hydrolysis temperatures, times and sample weights was examined using flour dispersed in 6 N HCl. Within the range of values tested, the highest amino acid recoveries were generally obtained by setting the hydrolysis parameters to 150 °C, 3 h and 200 mg sample weight. These conditions struck an optimal balance between liberating amino acid residues from the wheat matrix and limiting their subsequent degradation or transformation. Compared to the traditional 24 h reflux method, the hydrolysates were prepared in dramatically less time, yet afforded comparable ninhydrin color yields. Under optimal hydrolysis conditions, the total amino acid recovery corresponded to at least 85.1% of the total protein content, indicating the efficient extraction of amino acids from the flour matrix. The findings suggest that this microwave-assisted method can be used to rapidly profile the amino acids of numerous wheat grain samples, and can be extended to the grain analysis of other cereal crops. PMID:21375298

  9. Allelopathic effects of aqueous extracts of sunflower on wheat (triticum aestivum l.) and maize (zea mays l.)

    International Nuclear Information System (INIS)

    Sunflower is a potent allelopathic plant which possesses important allelochemicals with known allelopathic activity on other plants. In this study, allelopathic effects of fresh aqueous extracts (FAE) and air dried aqueous extracts (DAE) of root, shoot and leaves of sunflower (Halianthus annuus L.) were investigated on germination and seedling growth of wheat (Triticum aestivum L.) and maize (Zea mays L.) in seed bioassay experiments carried out at Botany Department of Peshawar University during 2010. Results showed significantly inhibitory effects of aqueous extracts on seed germination, growth and dry biomass of seedlings of wheat and maize. In wheat seedlings, significant germination inhibition (15.21%), increased mean germination time (MGT) (57.76%), reduced plumule and radical growth (21.66 and 28.44%) and lowered seedlings dry biomass (31.05%) were recorded under dry aqueous extracts of leaf when compared to control. Germination percentage of maize was inhibited by dry aqueous extracts of leaf by 7.81%, germination index by 16.51%, increased MGT by 25.53%, decreased plumule and radical lengths by 29.00 and 36.12% respectively, and lowered maize seedling dry biomass by 34.02 %. In both experiments, dry aqueous extracts (DAE) were more phytotoxic than fresh aqueous extracts (FAE). Similarly, inhibitory effects of aqueous extracts of different parts of sunflower were recorded in the order leaf > shoot > root for both tested plants. (author)

  10. A recessive gene controlling male sterility sensitive to short daylength/low temperature in wheat (Triticum aestivum L.)

    Institute of Scientific and Technical Information of China (English)

    Xiao-dong CHEN; Dong-fa SUN; De-fu RONG; Jun-hua PENG; Cheng-dao LI

    2011-01-01

    Utilization of a two-line breeding system via photoperiod-thermo sensitive male sterility has a great potential for hybrid production in wheat (Triticum aestivum L.).337S is a novel wheat male sterile line sensitive to both short daylength/low temperature and long daylength/high temperature.Five F2 populations derived from the crosses between 337S and five common wheat varieties were developed for genetic analysis.All F1's were highly fertile while segregation occurred in the F2 populations with a ratio of 3 fertile:1 sterile under short daylength/low temperature.It is shown that male sterility in 337S was controlled by a single recessive gene,temporarily designated as wptms3.Bulked segregant analysis (BSA) coupled with simple sequence repeat (SSR) markers was applied to map the sterile gene using one mapping population.The wptms3 gene was mapped to chromosome arm 1BS and flanked by Xgwm413 and Xgwm182 at a genetic distance of 3.2 and 23.5 cM,respectively.The accuracy and efficiency of marker-assisted selection were evaluated and proved essential for identifying homozygous recessive male sterile genotypes of the wptms3 gene in F2 generation.

  11. Wheat (Triticum aestivum) seedlings secrete proteases from the roots and, after protein addition, grow well on medium without inorganic nitrogen.

    Science.gov (United States)

    Adamczyk, B; Godlewski, M; Zimny, J; Zimny, A

    2008-11-01

    This paper reports on the role of proteases secreted by roots in nitrogen capture by plants. The study was conducted on aseptically cultivated wheat seedlings (Triticum aestivum cv. Tacher) obtained from embryos isolated from grains. Seedlings were cultivated for 21 days on deionised water, Murashige Skoog medium (MS), MS without inorganic nitrogen (IN), and MS without IN, in which IN was replaced by casein (0.01%, 0.1% or 1%). Comparison of seedlings grown on these media showed that casein entirely compensated for the lack of inorganic nitrogen in the medium. Shoots and roots of seedlings cultivated on MS medium with this protein had higher fresh weight than those cultivated on MS medium without casein. The increase in fresh weight of seedlings was correlated with casein concentration and proteolytic activity in the medium. In conclusion, wheat that uses proteases secreted by the roots can directly utilise proteins in the medium as a source of nitrogen without prior digestion by microbial proteases and without protein mineralisation. These results suggest the important role of organic nitrogen fertilisers in increasing wheat yield. PMID:18950429

  12. Fluoranthene, a polycyclic aromatic hydrocarbon, inhibits light as well as dark reactions of photosynthesis in wheat (Triticum aestivum).

    Science.gov (United States)

    Tomar, Rupal Singh; Jajoo, Anjana

    2014-11-01

    The toxic effect of fluoranthene (FLT) on seed germination, growth of seedling and photosynthesis processes of wheat (Triticum aestivum) was investigated. Wheat seeds were exposed to 5 µM and 25 µM FLT concentrations for 25 days and it was observed that FLT had inhibiting effect on rate of seed germination. The germination rate of wheat seeds decreased by 11% at 25 µM FLT concentration. Root/shoot growth and biomass production declined significantly even at low concentrations of FLT. Chlorophyll a fluorescence and gas exchange parameters were measured after 25 days to evaluate the effects of FLT on Photosystem II (PSII) activity and CO2 assimilation rate. The process of CO2 assimilation decreased more effectively by FLT as compared to the yield of PSII. A negative correlation was found between plant net photosynthesis, stomatal conductance, carboxylation capacity and biomass production with FLT. It is concluded that inhibiting effects of FLT on photosynthesis are contributed more by inhibition in the process of CO2 fixation rather than inhibition of photochemical events.

  13. Evidence of isolate-specificity in non-hypersensitive resistance in spring wheat (Triticum aestivum) to wheat leaf rust

    OpenAIRE

    Qamar, Maqsood; Niks, R. E.

    2007-01-01

    Isolate-specific aspect of non-hypersensitive resistance in wheat to wheat leaf rust was studied at seedling stage in the green house. Isolate-specific response of non-hypersensitive resistance was assessed from latency period (LP) and infection frequency (IF) of two single-pustule isolates of Puccinia triticina in 26 spring wheat cultivars/lines. Small but significant cultivar x isolate interactions were observed for LP and IF in seedlings of host genotypes. Isolate specific effect for LP at...

  14. Allometric analysis of the effects of density on reproductive allocation and Harvest Index in 6 varieties of wheat (Triticum)

    DEFF Research Database (Denmark)

    Qin, Xiao-liang; Weiner, Jacob; Qi, Lin;

    2013-01-01

    Plants produce biomass and then allocate some of this biomass to reproduction. The pattern of reproductive allocation is an important aspect of a plant’s reproductive strategy in nature and is closely linked to yield and Harvest Index in cereal crops. Recent research has concluded that reproductive......, spikes and grains of individual plants and analyzed the relationship between grain mass and vegetative mass allometrically. The large variation in density created large variation in plant mass and reproductive output. Most of the variation in individual yield (grain mass) was due to variation in plant...... allocation should be analyzed and interpreted allometrically because ratios or fractions such as Reproductive Effort or Harvest Index are size dependent. We investigated reproductive allocation of individuals in 6 varieties of Triticum (wheat) grown at a wide range of densities. We harvested leaves, stems...

  15. Prebiotic content of bread prepared with flour from immature wheat grain and selected dextran-producing lactic acid bacteria.

    Science.gov (United States)

    Pepe, Olimpia; Ventorino, Valeria; Cavella, Silvana; Fagnano, Massimo; Brugno, Rachele

    2013-06-01

    In the last few years the need to produce food with added value has fueled the search for new ingredients and health-promoting compounds. In particular, to improve the quality of bakery products with distinct nutritional properties, the identification of new raw materials, appropriate technologies, and specific microbial strains is necessary. In this study, different doughs were prepared, with 10% and 20% flour from immature wheat grain blended with type "0 America" wheat flour. Immature flour was obtained from durum wheat grains harvested 1 to 2 weeks after anthesis. Doughs were obtained by both the straight-dough and sourdough processes. Two selected exopolysaccharide-producing strains of lactic acid bacteria (LAB), Leuconostoc lactis A95 and Lactobacillus curvatus 69B2, were used as starters. Immature flour contained 2.21 g/100 g (dry weight) of fructo-oligosaccharides. Twenty percent immature flour in dough resulted in a shorter leavening time (4.23 ± 0.03 h) than with the control and dough with 10% immature flour. The total titratable acidity of sourdough with 20% immature flour was higher (12.75 ± 0.15 ml 0.1 N NaOH) than in the control and sourdough with 10% immature wheat flour (9.20 ml 0.1 N NaOH). Molecular analysis showed that all samples contained three LAB species identified as L. lactis, L. curvatus, and Pediococcus acidilactici. A larger amount of exopolysaccharide was found in sourdough obtained with 20% immature flour (5.33 ± 0.032 g/kg), positively influencing the exopolysaccharide content of the bread prepared by the sourdough process (1.70 ± 0.03 g/kg). The addition of 20% immature flour also led to a greater presence of fructo-oligosaccharides in the bread (900 mg/100 g dry weight), which improved its nutritional characteristics. While bread volume decreased as the concentration of immature wheat flour increased, its mechanical characteristics (stress at a strain of 30%) were the same in all samples obtained with different percentages of

  16. The RAD51 and DMC1 homoeologous genes of bread wheat: cloning, molecular characterization and expression analysis

    Directory of Open Access Journals (Sweden)

    Mayes Katie

    2010-09-01

    Full Text Available Abstract Background Meiotic recombination in eukaryotes requires two homologues of the E. coli RecA proteins: Rad51 and Dmc1. Both proteins play important roles in the binding of single stranded DNA, homology search, strand invasion and strand exchange. Meiotic recombination has been well studied in Arabidopsis, rice, maize and the orthologues of RAD51 and DMC1 have been characterized. However genetic analysis of the RAD51 and DMC1 genes in bread wheat has been hampered due to the absence of complete sequence information and because of the existence of multiple copies of each gene in the hexaploid wheat genome. Findings In this study we have identified that TaRAD51 and TaDMC1 homoeologues are located on group 7 and group 5 chromosomes of hexaploid wheat, respectively. Comparative sequence analysis of cDNA derived from the TaRAD51 and TaDMC1 homoeologues revealed limited sequence divergence at both the nucleotide and the amino acid level. Indeed, comparisons between the predicted amino acid sequences of TaRAD51 and TaDMC1 and those of other eukaryotes reveal a high degree of evolutionary conservation. Despite the high degree of sequence conservation at the nucleotide level, genome-specific primers for cDNAs of TaRAD51 and TaDMC1 were developed to evaluate expression patterns of individual homoeologues during meiosis. QRT-PCR analysis showed that expression of the TaRAD51 and TaDMC1 cDNA homoeologues was largely restricted to meiotic tissue, with elevated levels observed during the stages of prophase I when meiotic recombination occurs. All three homoeologues of both strand-exchange proteins (TaRAD51 and TaDMC1 are expressed in wheat. Conclusions Bread wheat contains three expressed copies of each of the TaRAD51 and TaDMC1 homoeologues. While differences were detected between the three cDNA homoeologues of TaRAD51 as well as the three homoeologues of TaDMC1, it is unlikely that the predicted amino acid substitutions would have an effect on the

  17. Biochemical characterization and spatio-temporal expression of myo-inositol oxygenase (MIOX from wheat (Triticum aestivum L.

    Directory of Open Access Journals (Sweden)

    Anshu Alok

    2015-12-01

    Full Text Available Myo-inositol oxygenase (MIOX catalyzes the conversion of myo-inositol into d-glucuronic acid. The present study demonstrates isolation of MIOX cDNA (TaMIOX from wheat (Triticum aestivum L. with open reading frame of 912 bp encoding 303 amino acid polypeptides with a molecular mass of 35.2 kDa. Phylogenetic analysis of TaMIOX across kingdoms confirmed the close relationship with Triticum urartu and Aegilops tauschii. Secondary structure of TaMIOX consists of α-helixes (42.9%, β-turns (7.26% joined by extended strands (14.85%, and 37 random coils (34.94%. Three-dimensional structure of TaMIOX suggested its close functional and structural resemblance with known MIOX. Catalytic activity of the purified TaMIOX is 3.47 μkatal at pH 8.0 and 35 °C with Michaelis constant 5.6 mM. Differential expression pattern of TaMIOX was observed in leaves, root, stem, seed and seed developmental stages. Leaves showed a significantly higher transcript accumulation followed by root, stem and seed. Expression of TaMIOX during seed development stages showed higher expression at later stage and suggested that expression of TaMIOX was significantly higher in endosperm as compared with aleurone. The exogenous application of myo-inositol enhanced the expression of TaMIOX in leaves and roots suggested myo-inositol acts as an inducer for the TaMIOX expression. The present study reports molecular, structural and biochemical characterizations of MIOX in wheat which might play an important role in myo-inositol oxidation pathway.

  18. Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls

    OpenAIRE

    Guevara-Arauza, Juan Carlos; Bárcenas, Diego Guadalupe; Ortega-Rivas, Enrique; Martínez, Jaime David Pérez; Hernández, Jaime Reyes; de Jesús Ornelas-Paz, José

    2014-01-01

    In this study the addition of total fiber (TF), insoluble fiber (IF), and soluble fiber (SF) from nopal to wheat flour used to make bread rolls was assessed. The rheological properties of dough as well as quality, texture, sensorial and physical characteristics of the crumb rolls produced were evaluated. The storage (23.50 MPa) and loss modulus (11.95 MPa) for SF-dough were the lowest indicating that a less visco-elastic behavior was obtained. Polarized light microscopy showed that a more hom...

  19. Dynamics of rhizosphere properties and antioxidative responses in wheat (Triticum aestivum L.) under cadmium stress.

    Science.gov (United States)

    Li, Yonghua; Wang, Li; Yang, Linsheng; Li, Hairong

    2014-04-01

    In this study, we performed a rhizobox experiment to examine the dynamic changes in the rhizosphere properties and antioxidant enzyme responses of Triticum aestivum L. under three levels of cadmium stress. A set of micro-techniques (i.e., Rhizobox and Rhizon SMS) were applied for the dynamically non-destructive collection of the rhizosphere soil solution to enable the observation at a high temporal resolution. The dynamics of soluble cadmium and dissolved organic carbon (DOC) in the rhizosphere soil solutions of the Triticum aestivum L. were characterised by the sequence week 0 after sowing (WAS0)soil solution pH was found to follow an opposite distribution pattern. Systematically, both superoxide dismutase (SOD) and catalase (CAT) activities in the leaves of the Triticum aestivum L. increased concomitantly with increasing cadmium levels (p>0.05) and growth duration (pstress with a decrease at high cadmium stress (p>0.05). These results suggested the enhancement of DOC production and the greater antioxidant enzyme activities were two important protective mechanisms of Triticum aestivum L. under cadmium stress, whereas rhizosphere acidification might be an important mechanism for the mobilisation of soil cadmium. The results also revealed that plant-soil interactions strongly influence the soil solution chemistry in the rhizosphere of Triticum aestivum L., that, in turn, can stimulate chemical and biochemical responses in the plants. In most cases, these responses to cadmium stress were sensitive and might allow us to develop strategies for reducing the risks of the cadmium contamination to crop production. PMID:24580822

  20. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.

    Science.gov (United States)

    Rizzello, Carlo Giuseppe; Montemurro, Marco; Gobbetti, Marco

    2016-09-01

    Durum wheat semolina was fermented with sourdough lactic acid bacteria and fungal proteases aiming at a complete gluten hydrolysis. The gluten-free (GF) semolina, added with naturally GF ingredients and structuring agents, was used to produce bread (rendered GF bread; rGFB) at industrial level. An integrated approach including the characterization of the main chemical, nutritional, structural, and sensory features was used to compare rGFB to a gluten-containing bread and to 5 commercial naturally GF breads. High-performance liquid chromatography was used for free amino acids (FAAs), organic acids, and ethanol analysis. A methanolic extract was used for determining total phenols and antioxidant activity. The bread characterization also included the analysis of dietary fibers, mycotoxins, vitamins, and heavy metals. Beyond chemical analysis, nutritional profile was evaluated considering the in vitro protein digestibility and the predicted glycemic index, while the instrumental texture profile analysis was performed to investigate the structure and the physical/mechanical properties of the baked goods. Beyond the huge potential of market expansion, the main advantages of durum wheat semolina rendered GF can be resumed in the high availability of FAAs, the high protein digestibility, the low starch hydrolysis index, and the better technological properties of bread compared to the commercial GF products currently present on the market. Vitamins, minerals, and dietary fiber profiles are comparable to those of gluten-containing wheat bread. Also the sensory profile, determined by a panel test, can be considered the most similar to those of conventional baked goods, showing all the sourdough bread classic attributes.

  1. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.

    Science.gov (United States)

    Rizzello, Carlo Giuseppe; Montemurro, Marco; Gobbetti, Marco

    2016-09-01

    Durum wheat semolina was fermented with sourdough lactic acid bacteria and fungal proteases aiming at a complete gluten hydrolysis. The gluten-free (GF) semolina, added with naturally GF ingredients and structuring agents, was used to produce bread (rendered GF bread; rGFB) at industrial level. An integrated approach including the characterization of the main chemical, nutritional, structural, and sensory features was used to compare rGFB to a gluten-containing bread and to 5 commercial naturally GF breads. High-performance liquid chromatography was used for free amino acids (FAAs), organic acids, and ethanol analysis. A methanolic extract was used for determining total phenols and antioxidant activity. The bread characterization also included the analysis of dietary fibers, mycotoxins, vitamins, and heavy metals. Beyond chemical analysis, nutritional profile was evaluated considering the in vitro protein digestibility and the predicted glycemic index, while the instrumental texture profile analysis was performed to investigate the structure and the physical/mechanical properties of the baked goods. Beyond the huge potential of market expansion, the main advantages of durum wheat semolina rendered GF can be resumed in the high availability of FAAs, the high protein digestibility, the low starch hydrolysis index, and the better technological properties of bread compared to the commercial GF products currently present on the market. Vitamins, minerals, and dietary fiber profiles are comparable to those of gluten-containing wheat bread. Also the sensory profile, determined by a panel test, can be considered the most similar to those of conventional baked goods, showing all the sourdough bread classic attributes. PMID:27505458

  2. Effects of uniquely processed cowpea and plantain flours on wheat bread properties

    Science.gov (United States)

    The effect of incorporating uniquely processed whole-seed cowpeas or plantain flours at 10 or 20 g/100 g in all-purpose flour on paste viscosity and bread-baking properties in model bread was determined. Flours from plantains processed as follows: unblanched plantains dried at 60 degrees C (PLC), so...

  3. The Influence of Defatted Wheat Germ to the Baking Quality on Bread%脱脂麦胚对面包焙烤品质的影响

    Institute of Scientific and Technical Information of China (English)

    殷微微.; 任学坤; 郝为民; 王国军

    2011-01-01

    The determination of bread by changing the defatted wheat germ addition on the specific volume,sensory evaluation,bread internal hardness and adhesion,get wheat embryo additives in 1%~3% bread hematocrit value varies slightly,and along with the wheat embryo adding amount of different bread quality score as follows(with score total project): 1% blank3%5%7%9%.Comprehensive analysis shows that: when the volume of wheat germ added 3%,both to improve the nutritional value of bread,but also improve the taste of bread,flavor,and make the wheat germ got better development and utilization.%通过改变脱脂麦胚添加量对面包的比容、感官评定、面包内部硬度及粘附性的测定,得到麦胚添加量在1%~3%时面包的比容数值相差不大,并且随着麦胚添加量的不同面包品质评分依次为(以总分计):1%〉空白〉3%〉5%〉7%〉9%。综合分析表明:当麦胚添加量在3%时,既能提高面包的营养价值又能改善面包的口感、风味,同时使小麦胚芽得到了更好的开发利用。

  4. Effects of transgene-encoded high-molecular weight glutenin proteins in wheat flour blends and sponge and dough baking

    Science.gov (United States)

    HMW glutenin subunits are the most important determinants of wheat (Triticum aestivum L.) bread-making quality, and subunit composition explains a large percentage of the variability observed between genotypes. Experiments were designed to elevate expression of a key native HMW glutenin subunit (1D...

  5. Biological responses of wheat (Triticum aestivum) plants to the herbicide simetryne in soils.

    Science.gov (United States)

    Jiang, Lei; Yang, Yi; Jia, Lin Xian; Lin, Jing Ling; Liu, Ying; Pan, Bo; Lin, Yong

    2016-05-01

    The rotation of rice and wheat is widely used and highly endorsed, and simetryne (s-triazine herbicide) is one of the principal herbicides widely used in this rotation for weed and grass control. However, little is known regarding the mechanism of the ecological and physiological effects of simetryne on wheat crops. In this study, we performed a comprehensive investigation of crop response to simetryne to elucidate the accumulation and phytotoxicity of the herbicide in wheat crops. Wheat plants exposed to 0.8 to 8.0mgkg(-1) simetryne for 7 d exhibited suppressed growth and decreased chlorophyll content. With simetryne concentration in the soil varied from 0.8mgkg(-1) to 8.0mgkg(-1), simetryne was progressively accumulated by the wheat plants. The accumulation of simetryne in the wheat plants not only induced the over production of ROS and injured the membrane lipids but also stimulated the production of antioxidant enzymes, including superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), ascorbate peroxidase (APX), glutathione reductase (GR) and glutathione S-transferase (GST). A test of enzymatic activity and gene expression illustrated that the wheat plants were wise enough to motivate the antioxidant enzymes through both molecular and physiological mechanisms to alleviate the simetryne-induced stress. This study offers an illuminating insight into the effective adaptive response of the wheat plants to the simetryne stress. PMID:26803524

  6. Molecular cloning and expression analysis of multiple polyphenol oxidase genes in developing wheat (Triticum aestivum) kernels

    Science.gov (United States)

    Polypheol oxidase (PPO, Ec 1.10.31) is a major cause of discoloring in raw dough containing wheat flour. PPO is a ubiquitous enzyme that occurs in the outer layers of wheat kernels. High levels of flour PPO have been associated with dimished end-product color and brightness in a variety of products,...

  7. Ecological toxicity of reactive X-3B red dye and cadmium acting on wheat (Triticum aestivum)

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    Ecological toxicity of reactive X-3B red dye and cadmium in both their single form and their combined form on wheat was studied using the experimental method of seed and root exposure. The single-factor exposure indicated that the inhibitory rate of wheat root elongation was significantly increased with the increase in the concentration of the dye in the cultural solution, although seed germination of wheat was not sensitive to the dye. The toxicity of cadmium was greatly higher than that of the dye, but low concentration cadmium (< 40 mg/L) could promote the germination of wheat seed. Interactive effects of the dye and cadmium on wheat were complicated. There was no significant correlation between the inhibitory rate of seed germination and the concentrations of the dye and cadmium. Low concentration cadmium could strengthen the toxicity of the dye acting on root elongation. On the contrary, high concentration cadmium could weaken the toxicity of the dye acting on root elongation.

  8. Alleles of Ppd-D1 gene in the collection of Aegilops tauschii accessions and bread wheat varieties

    Directory of Open Access Journals (Sweden)

    Babenko D. O.

    2012-04-01

    Full Text Available Light period significantly influences on the growth and development of plants. One of the major genes of photoperiod sensitivity is Ppd-D1, located on the chromosome 2D. The aim of the work was to determine the alleles and molecular structure of Ppd-D1 gene in samples from the collection of Ae. tauschii accessions, which have different flowering periods, and in 29 Ukrainian wheat varieties. Methods. We used methods of allele-specific PCR with primers to the Ppd-D1 gene, sequencing and Blast-analysis. Results. The collection of Ae. tauschii accessions and several varieties of winter and spring wheat was studied. The molecular structure of the allelic variants (414, 429 and 453 b. p. of Ppd-D1b gene was determined in the collection of Aegilops. tauschii accessions. Conclusions. The Ppd-D1a allele was present in all studied varieties of winter wheat. 60 % of spring wheat is characterized by Ppd-D1b allele (size of amplification products 414 b. p.. Blast-analysis of the sequence data banks on the basis of the reference sequence of sample k-1322 from the collection of Ae. tauschii accessions has shown a high homology (80 to 100 % between the nucleotide sequences of PRR genes, that characterize the A and D genomes of representatives of the genera Triticum and Aegilops.

  9. Comparison of Volatiles Profile and Contents of Trichothecenes Group B, Ergosterol, and ATP of Bread Wheat, Durum Wheat, and Triticale Grain Naturally Contaminated by Mycobiota.

    Science.gov (United States)

    Buśko, Maciej; Stuper, Kinga; Jeleń, Henryk; Góral, Tomasz; Chmielewski, Jarosław; Tyrakowska, Bożena; Perkowski, Juliusz

    2016-01-01

    In natural conditions cereals can be infested by pathogenic fungi. These can reduce the grain yield and quality by contamination with mycotoxins which are harmful for plants, animals, and humans. To date, performed studies of the compounds profile have allowed for the distinction of individual species of fungi. The aim of this study was to determine the profile of volatile compounds and trichothecenes of group B, ergosterol, adenosine triphosphate content carried out on a representative sample of 16 genotypes of related cereals: triticale, bread wheat, and durum wheat. Based on an analysis of volatile compounds by means of gas chromatography mass spectrometry and with the use of an electronic nose, volatile profiles for cereals were determined. Differentiation is presented at four levels through discriminant analysis, heatmaps, principal component analysis (PCA), and electronic nose maps. The statistical model was built by subsequent incorporation of chemical groups such as trichothecenes (GC/MS), fungal biomass indicators ergosterol (HPLC) and ATP (luminometric) and volatiles. The results of the discriminatory analyses showed that the volatile metabolites most markedly differentiated grain samples, among which were mainly: lilial, trichodiene, p-xylene. Electronic nose analysis made it possible to completely separate all the analyzed cereals based only on 100 ions from the 50-150 m/z range. The research carried out using chemometric analysis indicated significant differences in the volatile metabolites present in the grain of bread wheat, durum wheat and triticale. The end result of the performed analyses was a complete discrimination of the examined cereals based on the metabolites present in their grain. PMID:27597856

  10. Comparison of Volatiles Profile and Contents of Trichothecenes Group B, Ergosterol, and ATP of Bread Wheat, Durum Wheat, and Triticale Grain Naturally Contaminated by Mycobiota

    Science.gov (United States)

    Buśko, Maciej; Stuper, Kinga; Jeleń, Henryk; Góral, Tomasz; Chmielewski, Jarosław; Tyrakowska, Bożena; Perkowski, Juliusz

    2016-01-01

    In natural conditions cereals can be infested by pathogenic fungi. These can reduce the grain yield and quality by contamination with mycotoxins which are harmful for plants, animals, and humans. To date, performed studies of the compounds profile have allowed for the distinction of individual species of fungi. The aim of this study was to determine the profile of volatile compounds and trichothecenes of group B, ergosterol, adenosine triphosphate content carried out on a representative sample of 16 genotypes of related cereals: triticale, bread wheat, and durum wheat. Based on an analysis of volatile compounds by means of gas chromatography mass spectrometry and with the use of an electronic nose, volatile profiles for cereals were determined. Differentiation is presented at four levels through discriminant analysis, heatmaps, principal component analysis (PCA), and electronic nose maps. The statistical model was built by subsequent incorporation of chemical groups such as trichothecenes (GC/MS), fungal biomass indicators ergosterol (HPLC) and ATP (luminometric) and volatiles. The results of the discriminatory analyses showed that the volatile metabolites most markedly differentiated grain samples, among which were mainly: lilial, trichodiene, p-xylene. Electronic nose analysis made it possible to completely separate all the analyzed cereals based only on 100 ions from the 50–150 m/z range. The research carried out using chemometric analysis indicated significant differences in the volatile metabolites present in the grain of bread wheat, durum wheat and triticale. The end result of the performed analyses was a complete discrimination of the examined cereals based on the metabolites present in their grain. PMID:27597856

  11. Leaf rust (Puccinia triticina) resistance in wheat (Triticum aestivum) cultivars grown in Northern Europe 1992-2002.

    Science.gov (United States)

    Hysing, Shu-Chin; Singh, Ravi P; Huerta-Espino, Julio; Merker, Arnulf; Liljeroth, Erland; Diaz, Oscar

    2006-12-01

    Diversity of resistance to leaf rust caused by Puccinia triticina can be enhanced in wheat (Triticum aestivum) cultivars through a better knowledge of resistance genes that are present in important cultivars and germplasm. Multi-pathotype tests on 84 wheat cultivars grown in Denmark, Finland, Norway and Sweden during 1992-2002 and 39 differential testers enabled the postulation of nine known genes for seedling resistance to leaf rust. Genes Lr1, Lr2a, Lr3, Lr10, Lr13, Lr14a, Lr17, Lr23 and Lr26 were found singly or in combination in 47 of the cultivars (55.9%). The most frequently occurring genes in cultivars grown in Sweden were Lr13 (20.4%), Lr14a (14.8%) and Lr26 (14.8%). Lr14a was the most common gene in cultivars grown in Norway (18.7%), Lr13 in Denmark (35.5%) and Lr10 in Finland (20.0%). Although 28 cultivars (33.3%) exhibited a response pattern that could not be assigned to resistance genes or combinations present in the tester lines, several pathotypes carried virulence and hence these genes or combinations are of limited use. Nine cultivars (10.7%) lacked detectable seedling resistance. One cultivar was resistant to all pathotypes used in the study. PMID:17362328

  12. Effects of Interaction Between Cadmium and Plumbum on Phytochelatins and Glutathione Production in Wheat (Triticum aestivum L.)

    Institute of Scientific and Technical Information of China (English)

    Qin SUN; Xiao-Rong WANG; Shi-Ming DING; Xin-Fang YUAN

    2005-01-01

    Phytochelatins (PCs) may function as a potential biomarker for metal toxicity. However, less attention has been paid to the effects of metal interactions on the production of PCs and glutathione (GSH),the most prominent cellular thiol. In the present study, the effects of interactions between cadmium (Cd) and plumbum (Pb) on the production of PCs and GSH were monitored over a period of 14 d in wheat (Triticum aestivum L.) tissues. The results showed that combination of Cd and Pb led to synergistic growth inhibition in wheat. Exposure to Cd or Pb increased levels of PCs in a concentration-, tissue-, and time-dependent manner. Cadmium was more effective that Pb in increasing PCs production. Compared with the effects of Cd or Pb alone on the production of PCs, the combination of Cd and Pb acted synergistically, resulting in an enhanced production of PCs. Cadmium also stimulated GSH production in a concentration-, tissue-, and time-dependent manner. However, Pb had no obvious effects on GSH levels. The combination of Pb and Cd antagonized GSH production over the course of the growth period. The results of the present study suggest that metal interactions should be considered in the application of PCs and GSH as potential biomarkers for the evaluation of metal toxicity.

  13. Differential CO2 effect on primary carbon metabolism of flag leaves in durum wheat (Triticum durum Desf.).

    Science.gov (United States)

    Aranjuelo, Iker; Erice, Gorka; Sanz-Sáez, Alvaro; Abadie, Cyril; Gilard, Françoise; Gil-Quintana, Erena; Avice, Jean-Christophe; Staudinger, Christiana; Wienkoop, Stefanie; Araus, Jose L; Bourguignon, Jacques; Irigoyen, Juan J; Tcherkez, Guillaume

    2015-12-01

    C sink/source balance and N assimilation have been identified as target processes conditioning crop responsiveness to elevated CO2 . However, little is known about phenology-driven modifications of C and N primary metabolism at elevated CO2 in cereals such as wheat. Here, we examined the differential effect of elevated CO2 at two development stages (onset of flowering, onset of grain filling) in durum wheat (Triticum durum, var. Sula) using physiological measurements (photosynthesis, isotopes), metabolomics, proteomics and (15) N labelling. Our results show that growth at elevated CO2 was accompanied by photosynthetic acclimation through a lower internal (mesophyll) conductance but no significant effect on Rubisco content, maximal carboxylation or electron transfer. Growth at elevated CO2 altered photosynthate export and tended to accelerate leaf N remobilization, which was visible for several proteins and amino acids, as well as lysine degradation metabolism. However, grain biomass produced at elevated CO2 was larger and less N rich, suggesting that nitrogen use efficiency rather than photosynthesis is an important target for improvement, even in good CO2 -responsive cultivars. PMID:26081746

  14. Effect of Mobile Phone Radiations on Morphological and Biochemical Parameters of Mung Bean (Vigna radiata and Wheat (Triticum aestivum Seedlings

    Directory of Open Access Journals (Sweden)

    Mobin Afzal

    2012-03-01

    Full Text Available Over the last two decades an enormous escalation in wireless equipments has been made our lives easy. The uses of wireless accessories including mobile phone have been enabled instant our communication resources advance and fast, on the other hand along with their advantages there is great increase in radiations, an unprecedented type of pollution, in our environment. Current study was an attempt to observe the morphological and biochemical changes induced by cell phone radiations on Mung bean (Vigna radiata and Wheat (Triticum aestivum seedlings. The effect of cell phone Electromagnetic Radiations (EMR were determined by measuring membrane damage in terms of melondialdehyde [MDA] contents and changes in the levels of antioxidant enzymes like Guaiacol Peroxidase (GPX, Ascorbate Peroxidase (APX, and Catalase (CAT. Our results showed that cell phone EMR caused significant reduction in growth, fresh weight, dry weight, and relative water contents. Where as MDA contents and antioxidant enzymes were increased in stressed seedlings as compared to unstressed seedlings. We concluded that radiations emitted by mobile phone can induce oxidative stress which results in reduced growth and increase in the activity of antioxidant enzymes in mung bean and wheat seedlings.

  15. The Effect of Grazing Applied in the Different Phenological Stages on Yield and Yield Components of Bread Wheat and Triticale

    Directory of Open Access Journals (Sweden)

    A. Balkan M. L. Özdüven İ. Nizam E. E. Teykin M. Tuna

    2011-01-01

    Full Text Available This study was conducted during two growing seasons, 2003-04 and 2004-05, at experimental farm of Field Crops Department of Agricultural Faculty of Namik Kemal University of Turkey. In the study, the effects of grazing regimes (a. control, b. 1 time grazing. c. 2 times grazing and d. 3 times grazing on grain yield and related characteristics of 2 bread wheat and 2 triticale cultivars were investigated. The experimental design was split plot on randomized blocks, with cultivars as the main plot and grazing regimes as subplot. Grazing was simulated by lawn cutter. According to the results of the study, grazing regimes significantly reduced grain yield and related characteristics. The average reduction in grain yield was 8.43% in only one time grazed, 16.47 % in 2 times grazed and 52.57% in 3 times grazed plots. The reduction in grain yield varied according to year, species, cultivars and grazing date. The results of the study indicate that approximately 12 weeks after sowing, bread wheat and triticale can be grazed one time in the years when there is a shortage of forage

  16. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods

    Institute of Scientific and Technical Information of China (English)

    Yaoguang; Li; Dongyun; Ma; Dexiang; Sun; Chenyang; Wang; Jian; Zhang; Yingxin; Xie; Tiancai; Guo

    2015-01-01

    The objective of this study was to evaluate the effects of wheat variety, food processing, and milling method on antioxidant properties. Black wheat variety Heibaoshi 1 had the highest total phenolic content(659.8 μg gallic acid equivalents g-1), total flavonoid content(319.3 μg rutin equivalents g-1), and antioxidant activity, whereas light purple wheat variety Shandongzimai 1 had the lowest total flavonoid content(236.2 μg rutin equivalents g-1) and antioxidant activity. Whole wheat flour and partially debranned grain flour had significantly higher total phenolic contents, total flavonoid contents, and antioxidant activity than refined flour(P < 0.05). Compared with flour, total phenolic contents, total flavonoid contents and antioxidant activity decreased in noodles and steamed bread, whereas noodles had slightly higher total phenolic and flavonoid content than steamed bread. Antioxidant activities(by ferric reducing ability of plasma assay) of steamed bread made from whole wheat flour, partially debranned grain flour, and refined flour were 23.5%, 21.1%, and 31.6% lower, respectively, than the corresponding values of flour. These results suggested that black whole wheat flour and partially debranned grain flour are beneficial to human health.

  17. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods

    Institute of Scientific and Technical Information of China (English)

    Yaoguang Li; Dongyun Ma; Dexiang Sun; Chenyang Wang; Jian Zhang; Yingxin Xie; Tiancai Guo

    2015-01-01

    The objective of this study was to evaluate the effects of wheat variety, food processing, and milling method on antioxidant properties. Black wheat variety Heibaoshi 1 had the highest total phenolic content (659.8μg gallic acid equivalents g−1), total flavonoid content (319.3μg rutin equivalents g−1), and antioxidant activity, whereas light purple wheat variety Shandongzimai 1 had the lowest total flavonoid content (236.2μg rutin equivalents g−1) and antioxidant activity. Whole wheat flour and partially debranned grain flour had significantly higher total phenolic contents, total flavonoid contents, and antioxidant activity than refined flour (P<0.05). Compared with flour, total phenolic contents, total flavonoid contents and antioxidant activity decreased in noodles and steamed bread, whereas noodles had slightly higher total phenolic and flavonoid content than steamed bread. Antioxidant activities (by ferric reducing ability of plasma assay) of steamed bread made from whole wheat flour, partially debranned grain flour, and refined flour were 23.5%, 21.1%, and 31.6% lower, respectively, than the corresponding values of flour. These results suggested that black whole wheat flour and partially debranned grain flour are beneficial to human health.

  18. Characterization of Quantitative Trait Loci for Grain Minerals in Hexaploid Wheat (Triticum aestivum L.)

    Institute of Scientific and Technical Information of China (English)

    SHI Rong-li; TONG Yi-ping; JING Rui-lian; ZHANG Fu-suo; ZOU Chun-qin

    2013-01-01

    Wheat is an important source of essential minerals for human body. Breeding wheat with high grain mineral concentration thus benefits human health. The objective of present study was to identify quantitative trait loci (QTLs) controlling grain mineral concentration and to evaluate the relation between nitrogen (N) and other essential minerals in winter wheat. Wheat grains were harvested from field experiment which conducted in China and analyzed for this purpose. Forty-three QTLs controlling grain mineral concentration and nitrogen-related traits were detected by using a double haploid (DH) population derived from winter wheat varieties Hanxuan 10 and Lumai 14. Chromosomes 4D and 5A might be very important in controlling mineral status in wheat grains. Significant positive correlations were found between grain nitrogen concentration (GNC) and nutrients Fe, Mn, Cu, Mg concentrations (FeGC, MnGC, CuGC, MgGC). Flag leaf N concentration at anthesis (FLNC) significantly and positively correlated with GNC, FeGC, MnGC, and CuGC. The study extended our knowledge on minerals in wheat grains and suggested which interactions between minerals should be considered in future breeding program.

  19. Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: Spatial distribution and kinetic modeling of hardness and resilience.

    Science.gov (United States)

    Amigo, José Manuel; Del Olmo Alvarez, Arantxa; Engelsen, Merete Møller; Lundkvist, Henrik; Engelsen, Søren Balling

    2016-10-01

    Bread staling is one of the most costly food deterioration processes. This study presents an in-depth, multivariate, statistical assessment of the differences in the staling process of white wheat bread as a function of storage time, usage of maltogenic α-amylases and spatial position in the loaf by texture measurements and non-linear fitting (Avrami). This study demonstrates the effects of anti-staling enzymes upon bread staling, where significant changes in the spatial staling kinetics occur. While the spatial development of staling is reduced in the outer crumb by anti-staling enzymes, the staling is retarded in the middle. The Avrami model suggests that this happens by two different competing mechanisms: one which increases the initial staling rate, and one which slows the convergence towards the limiting hardness. The two enzyme treated breads differed widely in early and ultimate resilience, despite the fact that they were adjusted to provide the same ultimate hardness. PMID:27132856

  20. 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;

    2016-01-01

    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. RESULTS: 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 < 0.005). A clear postprandial increase in plasma conjugated bile acids was observed after both meals. CONCLUSIONS: Substitution of 85 % wheat flour by broken kernels in bread did not result in a...

  1. Physiological and Comparative Proteomic Analysis Reveals Different Drought Responses in Roots and Leaves of Drought-Tolerant Wild Wheat (Triticum boeoticum)

    OpenAIRE

    Hui Liu; Muhammad Abdul Rab Faisal Sultan; Xiang Li Liu; Jin Zhang; Fei Yu; Hui Xian Zhao

    2015-01-01

    To determine the proteomic-level responses of drought tolerant wild wheat (Triticum boeoticum), physiological and comparative proteomic analyses were conducted using the roots and the leaves of control and short term drought-stressed plants. Drought stress was imposed by transferring hydroponically grown seedlings at the 3-leaf stage into 1/2 Hoagland solution containing 20% PEG-6000 for 48 h. Root and leaf samples were separately collected at 0 (control), 24, and 48 h of drought treatment fo...

  2. DHPLC technology for high-throughput detection of mutations in a durum wheat TILLING population

    OpenAIRE

    Colasuonno, Pasqualina; Incerti, Ornella; Lozito, Maria Luisa; Simeone, Rosanna; Gadaleta, Agata; Blanco, Antonio

    2016-01-01

    Background Durum wheat (Triticum turgidum L.) is a cereal crop widely grown in the Mediterranean regions; the amber grain is mainly used for the production of pasta, couscous and typical breads. Single nucleotide polymorphism (SNP) detection technologies and high-throughput mutation induction represent a new challenge in wheat breeding to identify allelic variation in large populations. The TILLING strategy makes use of traditional chemical mutagenesis followed by screening for single base mi...

  3. Genetic and Epigenetic Changes in Somatic Hybrid Introgression Lines Between Wheat and Tall Wheatgrass

    OpenAIRE

    Liu, Shuwei; Li, Fei; Kong, Lina; Sun, Yang; Qin, Lumin; Chen, Suiyun; Cui, Haifeng; Huang, Yinghua; Xia, Guangmin

    2015-01-01

    Broad phenotypic variations were induced in derivatives of an asymmetric somatic hybridization of bread wheat (Triticum aestivum) and tall wheatgrass (Thinopyrum ponticum Podp); however, how these variations occurred was unknown. We explored the nature of these variations by cytogenetic assays and DNA profiling techniques to characterize six genetically stable somatic introgression lines. Karyotyping results show the six lines similar to their wheat parent, but GISH analysis identified the pr...

  4. "RESPONSE OF DIFFERENT WHEAT (Triticum aestivum L. VARIETIES TO GRADED LEVELS OF NITROGEN" - A Critical review

    Directory of Open Access Journals (Sweden)

    M Satyanarayana

    2015-07-01

    Full Text Available Wheat is the most important and widely cultivated food crop in the world. In India, Wheat is the second important cereal crop, first being Rice. To improve the production of wheat, as in any other crop, introduction of varieties with a high yield potential is essential. Variety contributes more than 50 percent of the increased production. The next important component for increased production is the nutrient availability. Native fertility level of the tropical soils with special reference to nitrogen is invariably insufficient for touching the peak production mark of a variety and hence, the need for supplementing this nutrient is obvious with most varieties. Selection of suitable genotype is of prime importance as the genetic potential of varieties limits response to nitrogen. Moreover, varieties differ both in yield and nutrient uptake. Hence, it is necessary to find out the correct dose of nitrogen and suitable varieties for maximizing wheat yields in Southern Telangana agro-climatic zone.

  5. Health of leaves and ears of spring wheat (Triticum aestivum L. cultivated after different forecrops

    Directory of Open Access Journals (Sweden)

    Barbara Majchrzak

    2013-12-01

    Full Text Available The research was conduced in the years 2000-2002. The aim of the research was to determinate the health of leaves and ears of spring wheat cultivated after spring cruciferae plants such as: spring oilseed rape (Brassica napus ssp. oleiferus Metz., chiiiese mustard (Brassica juncea L., white mustard (Sinapis alba L., ole iferous radish (Raphanus sativus var. oleiferus L., false flax (Camelina sativa L., crambe (Crambe abbysinica Hoechst., as well as after oat (Avena sativa L. as con trol. Spring wheat cv. Torka was sown after: pIoughed stubble cultivated on this field, ploughed stubble and straw, ploughed stubble with straw and 30 kg nitrogen per hectare. During all the years of studies on leaves and ears of spring wheat septo ria of leaf blotch and glume blotch (Mycosphaerella graminicola, Phaeosphaeria nodorum were found. Brown rust (Puccinia recondita f. sp. tritici was seen on leaves of wheat only during years 2001-2002. Besides on ears fusarium ear blight (Fusarimn sp. was present in 2002 and sooty mould (Cladosporium sp., Alternaria sp. in 2001. According to health of overground parts of plants the good forecrops to spring wheat were oat, chinese mustard, oleiferous radish. The biggest impact on presence of diseases of leaves and ears had the weather during years of studies. The use of after harvest rests didn't have significant influence on health of leaves and ears of spring wheat.

  6. Grinding up Wheat: a Massive Loss of Nucleotide Diversity Since Domestication

    DEFF Research Database (Denmark)

    Haudry, Anabelle; Cenci, Alberto; Ravel, Catherine;

    2007-01-01

    Several demographic and selective events occurred during the domestication of wheat from the allotetraploid wild emmer (Triticum turgidum ssp. dicoccoides). Cultivated wheat has since been affected by other historical events. We analyzed nucleotide diversity at 21 loci in a sample of 101 individu......Several demographic and selective events occurred during the domestication of wheat from the allotetraploid wild emmer (Triticum turgidum ssp. dicoccoides). Cultivated wheat has since been affected by other historical events. We analyzed nucleotide diversity at 21 loci in a sample of 101...... individuals representing 4 taxa corresponding to representative steps in the recent evolution of wheat (wild, domesticated, cultivated durum, and bread wheats) to unravel the evolutionary history of cultivated wheats and to quantify its impact on genetic diversity. Sequence relationships are consistent...... with a single domestication event and identify 2 genetically different groups of bread wheat. The wild group is not highly polymorphic, with only 212 polymorphic sites among the 21,720 bp sequenced, and, during domestication, diversity was further reduced in cultivated forms-by 69% in bread wheat and 84...

  7. Effect of ovary induction on bread wheat anther culture: ovary genotype and developmental stage, and candidate gene association.

    Directory of Open Access Journals (Sweden)

    Ana María Castillo

    2015-06-01

    Full Text Available Ovary pre-conditioned medium and ovary co-culture increased the efficiency of green doubled haploid plant production in bread wheat anther culture. The positive effect of this medium led to a 6- and 11-fold increase in the numbers of embryos and green plants, respectively, having a greater effect on a medium-low responding cultivar. Ovary genotype and developmental stage significantly affected microspore embryogenesis. By he use of Caramba ovaries it was possible to reach a 2-fold increase in the number of embryos and green plants, and to decrease the rate of albinism. Mature ovaries from flowers containing microspores at a late binucleate stage raised the number of embryos and green plants by 25% and 46% as compared to immature ovaries (excised from flowers with microspores at a mid-late uninucleate stage. The highest numbers of embryos and green plants were produced when using mature Caramba ovaries. Ovaries from Galeón, Tigre and Kilopondio cultivars successfully induced microspore embryogenesis at the same rate as Caramba ovaries. Moreover, Tigre ovaries raised the percentage of spontaneous chromosome doubling up to 71%. Attempts were made to identify molecular mechanisms associated to the inductive effect of the ovaries on microspore embryogenesis. The genes TAA1b, FLA26 and WALI6 associated to wheat microspore embryogenesis, the CGL1 gene involved in glycan biosynthesis or degradation, and the FER gene involved in the ovary signalling process were expressed and/or induced at different rates during ovary culture. The expression pattern of FLA26 and FER could be related to the differences between genotypes and developmental stages in the inductive effect of the ovary. Our results open opportunities for new approaches to increase bread wheat doubled haploid production by anther culture, and to identify the functional components of the ovary inductive effect on microspore embryogenesis.

  8. 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

    -fiber rye bread; each bread provided 50 g available carbohydrate and was served with breakfast. Plasma glucose, insulin, glucose-dependent insulinotropic polypeptide, glucagon-like peptide 1, and serum C-peptide were measured in fasting and 8 postprandial blood samples. In vitro starch hydrolysis...... breads were found. Glucose and glucagon-like peptide 1 responses to the rye breads were not significantly different from those to the control, except at 150 and 180 min. In vitro starch hydrolysis was slower in all rye breads than in the control, and the structure of continuous matrix and starch granules...

  9. Shifts of microbial communities of wheat (Triticum aestivum L.) cultivation in a closed artificial ecosystem.

    Science.gov (United States)

    Qin, Youcai; Fu, Yuming; Dong, Chen; Jia, Nannan; Liu, Hong

    2016-05-01

    The microbial communities of plant ecosystems are in relation to plant growing environment, but the alteration in biodiversity of rhizosphere and phyllosphere microbial communities in closed and controlled environments is unknown. The purpose of this study is to analyze the change regularity of microbial communities with wheat plants dependent-cultivated in a closed artificial ecosystem. The microbial community structures in closed-environment treatment plants were investigated by a culture-dependent approach, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), and Illumina Miseq high-throughput sequencing. The results indicated that the number of microbes decreased along with time, and the magnitude of bacteria, fungi, and actinomycetes were 10(7)-10(8), 10(5), and 10(3)-10(4) CFU/g (dry weight), respectively. The analysis of PCR-DGGE and Illumina Miseq revealed that the wheat leaf surface and near-root substrate had different microbial communities at different periods of wheat ecosystem development and showed that the relative highest diversity of microbial communities appeared at late and middle periods of the plant ecosystem, respectively. The results also indicated that the wheat leaf and substrate had different microbial community compositions, and the wheat substrate had higher richness of microbial community than the leaf. Flavobacterium, Pseudomonas, Paenibacillus, Enterobacter, Penicillium, Rhodotorula, Acremonium, and Alternaria were dominant in the wheat leaf samples, and Pedobacter, Flavobacterium, Halomonas, Marinobacter, Salinimicrobium, Lysobacter, Pseudomonas, Halobacillus, Xanthomonas, Acremonium, Monographella, and Penicillium were dominant populations in the wheat near-root substrate samples. PMID:26841890

  10. PEMANFAATAN UBI JALAR UNGU (Ipomoea batatas L. Poir SEBAGAI PENGGANTI SEBAGIAN TEPUNG TERIGU DAN SUMBER ANTIOKSIDAN PADA ROTI TAWAR [Purple Sweet Potato (Ipomoea batatas L. Poir as a Partial Subtitute of Wheat flour and Source of Antioxidant on Plain Bread

    Directory of Open Access Journals (Sweden)

    Hardoko*

    2010-06-01

    Full Text Available Purple sweet potato (Ipomoea batatas L. Poir is potential for functional food, especially as antioxidant source due to its purple color and other nutrient content. The objective of this research was to produce plain bread containing antioxidant by partial substitution of wheat flour with purple sweet potato flour. The result showed that the best plain bread was produced by a maximum substitution of 20% purple sweet potato flour to wheat flour. The hedonic characteristics of the resulting bread including aroma, taste, and texture were not significantly different from bread without substitution. Nevertheless, the crust was harder and darker. Addition of 1.0% GMS emulsifier and reduction of purple potato flour to 15% increased the score of softness, hedonic texture, acceptance level, as well as the volume of the bread. The substituted bread had antioxidant activity of 55833.78 ppm DPPH as shown by the IC50 value and contained 4.30% of dietary fiber.

  11. Effect of bread dough mixing method on rye bread quality

    Directory of Open Access Journals (Sweden)

    Đukić Dragutin A.

    2014-01-01

    Full Text Available The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour - 60:40 and determine its advantages over the straight dough method. Three bread dough mixing methods were used: I - indirect bread dough mixing using flour scalding; II - indirect bread dough mixing without flour scalding; III - straight dough mixing. The study involved the monitoring of the following: microbial characterristics of the flour and dough (yeasts and lactic acid bacteria and of the bread (presence of Enterobacteriaceae, yeasts and moulds; chemical properties of the dough and the bread (pH and degree of acidity; organoleptic attributes of bread (volume, porosity according to Dallman, crumb elasticity, pore structure fineness, bread crumb score, external appearance, crumb appearance, flavour of both the crust and the crumb. The results showed the highest counts of lactic acid bacteria and yeasts in the indirect bread dough mixing method using rye flour scalding. The rye/wheat bread made with sourdough had a mild sourish flavour, an intense aroma, a prolonged shelf life, and reduced crumbliness. The study suggests that the technological process of sourdough-type rye/wheat bread making is an important requirement in improving bread quality and assortment that can be used in any bakery facility.[ Projekat Ministarstva nauke Republike Srbije, br. TR 31057 i br. III 46009

  12. Analysis of grain filling process to the varied meteorological conditions in winter wheat [Triticum aestivum] cultivars

    International Nuclear Information System (INIS)

    This paper describes effects of varied meteorological conditions on the grain filling periods, stabilities of yield and quality of winter wheat cultivars with different maturity characteristics (cv. Ayahikari, Norin61, Bandowase, and Tsurupikari). In the field experiments, the meteorological treatments were made during the first heading time on 17 April 2001 and the middle heading time on 24 April 2000. Air temperature, global solar radiation and soil moisture were controlled using a rain shelter, cheesecloth and irrigation system. The growth speed and growth period of wheat grains varied among four winter wheat cultivars, depending on meteorological conditions. The growth speed increased within 1 8.4 deg C of mean air temperature over the 30 days after the anthesis. On the other hand, it was found that the growth speed of wheat grains and the maximum number of wheat grains (Ymax) decreased greatly with the 44.4% interception of global solar radiation. Logistic functions were fitted to the relationship between the relative thousand-kernel-weight (Y/Ymax) and the total integrated temperature (sigmaTa) after heading for all treatment conditions. The maximum weight of grains (Ymax) achieved at the harvest time varied somewhat clearly among four winter wheat cultivars and meteorological conditions. Multiple regression analysis showed that the grain yield (Ymax) of four wheat cultivars correlated positively with daily mean solar radiation. It was also found that the cultivar Ayahikari had a highly significant negative correlation between its grain weight and soil moisture. Namely, the grain weight of high soil moisture plot with pF=1.5 was lower by about 9% than that of a control plot with pF=3.5. On the other hand, the grain yield of cultivar Norin61 responded inversely to a wet environment, indicating that its grain weight was higher for high soil moisture and high wet-bulb temperature than for a dry environment. The grain yield of early varieties of Bandowase and

  13. Computational identification of microRNAs and their targets in wheat (Triticum aestivum L.)

    Institute of Scientific and Technical Information of China (English)

    2009-01-01

    microRNAs (miRNAs) are a class of endogenous, non-coding, short (~21 nt) RNAs directly involved in regulating gene expression at the post-transcriptional level. Previous reports have noted that plant miRNAs in the plant kingdom are highly conserved, which provides the foundation for identification of conserved miRNAs in other plant species through homology alignment. Conserved miRNAs in wheat are identified using EST (Expressed Sequence Tags) and GSS analysis. All previously known miRNAs in other plant species were blasted against wheat EST and GSS sequences to select novel miRNAs in wheat by a series of filtering criteria. From a total of 37 conserved miRNAs belonging to 18 miRNA families 10 conserved miRNAs comprising 4 families were reported in wheat. MiR395 is found to be a special family, because three members belonging to the same miR395 family are clustered together, similar to animal miRNAs. MiRNA targets are transcription factors involved in wheat growth and development, metabolism,and stress responses.

  14. Computational identification of microRNAs and their targets in wheat (Triticum aestivum L.)

    Institute of Scientific and Technical Information of China (English)

    HAN YouSheng; LUAN FuLei; ZHU HongLiang; SHAO Yi; CHEN AnJun; LU ChengWen; LUO YunBo; ZHU BenZhong

    2009-01-01

    microRNAs (miRNAs)are a class of endogenous,non-coding,short (-21 nt)RNAs directly involved in regulating gene expression at the post-transcriptional level.Previous reports have noted that plant miRNAs in the plant kingdom are highly conserved,which provides the foundation for identification of conserved miRNAs in other plant species through homology alignment.Conserved miRNAs in wheat are identified using EST (Expressed Sequence Tags)and GSS analysis.All previously known miRNAs in other plant species were blasted against wheat EST and GSS sequences to select novel miRNAs in wheat by a series of filtering criteria.From a total of 37 conserved miRNAs belonging to 18 miRNA families 10 conserved miRNAs comprising 4 families were reported in wheat.MiR395 is found to be a special family,because three members belonging to the same miR395 family are clustered together,similar to animal miRNAs.MiRNA targets are transcription factors involved in wheat growth and development,metabolism,and stress responses.

  15. Stable chloroplast transformation of immature scutella and inflorescences in wheat (Triticum aestivum L.)

    Institute of Scientific and Technical Information of China (English)

    Cuiju Cui; Guangxiao Yang; Guangyuan He; Fei Song; Yi Tan; Xuan Zhou; Wen Zhao; Fengyun Ma; Yunyi Liu; Javeed Hussain; Yuesheng Wang

    2011-01-01

    Chloroplast transformation in wheat was achieved by bombardment of scutella from immature embryos and immature inflorescences. respectively. A wheat chloroplast sitespecific expression vector, pBAGNRK, was constructed by placing an expression cassette containing neomycin phosphotransferase Ⅱ (nptⅡ) and green fluorescent protein (gfp) as selection and reporter genes, respectively, in the intergenic spacer between atpB and rbcL of wheat chloroplast genome. Integration of gfp gene in the plastome was identified by polymerase chain reaction (PCR) analysis and Southern blotting using gfp gene as a probe. Expression of GFP protein was examined by western blot. Three positive transformants were obtained and the Southern blot of partial fragment of atpB and rbcL (targeting site) probes verified that one of them was homoplasmic. Stable expression of GFP fluorescence was confirmed by confocal microscopy in the leaf tissues from T progeny seedlings. PCR analysis of gfp gene also confirmed the inheritance of transgene in the T progeny. These results strengthen the feasibility of wheat chloroplast transformation and also give a novel method for the introduction of important agronomic traits in wheat through chloroplast transformation.

  16. Cloning and expression profiles of 15 genes encoding WRKY transcription factor in wheat (Triticum aestivem L.)

    Institute of Scientific and Technical Information of China (English)

    Hualing Wu; Zhongfu Ni; Yingyin Yao; Ganggang Guo; Qixin Sun

    2008-01-01

    WRKY proteins are involved in various physiological processes, including biotic and abiotic stress responses, hormone responses and development. However, no systematic identification, expression and function analysis of WRKY genes in wheat were reported. In this study, we isolated 15 wheat cDNAs with complete open reading frame (ORF) encoding putative WRKY proteins using in silico cloning. Phylogenetic analysis indicated that the 15 wheat WRKY genes belonged to three major WRKY groups. Expression analysis revealed that most genes expressed drastically in leaf, except TaWRKY10 which expressed in crown intensively. Four genes were strongly up-regulated with the senescence of leaves. Eight genes were responsive to low temperature, high temperature, NaCl or PEG treatment. Moreover, differential expression patterns were also observed between wheat hybrid and its parents, and some genes were more responsive to PEG treatment in the hybrid. These results demonstrated that wheat WRKY genes are involved in leaf senescing and abiotic stresses. And the changed expression of these WRKY genes in hybrid might contribute to the heterosis by improving the stress tolerance in hybrids.

  17. Readily available phosphorous and nitrogen counteract for arsenic uptake and distribution in wheat (Triticum aestivum L.)

    Science.gov (United States)

    Brackhage, Carsten; Huang, Jen-How; Schaller, Jörg; Elzinga, Evert J.; Dudel, E. Gert

    2014-05-01

    Elevated arsenic content in food crops pose a serious human health risk. Apart from rice wheat being another main food crop is possibly cultivated on contaminated sites. But for wheat uptake mechanisms are not entirely understood especially with regard to nutrient fertilization and different moisture regimes taking into account heavy rainfall events due to climate change. Here we show that especially higher P-fertilization under changing redox conditions may enhance arsenic uptake. This counteracts with higher N-fertilization reducing arsenic transfer and translocation into aboveground plant parts for both higher P-fertilization and reducing soil conditions. Arsenic speciation did not change in grain but for leaves P-fertilization together with reducing conditions increased the As(V) content compared to other arsenic species. Our results indicate important dependencies of nutrient fertilization, moisture conditions and substrate type on As accumulation of wheat as one of the most important crop plants worldwide with implications for agricultural practices.

  18. Gibberellins and heterosis of plant height in wheat (Triticum aestivum L.

    Directory of Open Access Journals (Sweden)

    Ni Zhongfu

    2007-06-01

    Full Text Available Abstract Background Heterosis in internode elongation and plant height are commonly observed in hybrid plants, and higher GAs contents were found to be correlated with the heterosis in plant height. However, the molecular basis for the increased internode elongation in hybrids is unknown. Results In this study, heterosis in plant height was determined in two wheat hybrids, and it was found that the increased elongation of the uppermost internode contributed mostly to the heterosis in plant height. Higher GA4 level was also observed in a wheat hybrid. By using the uppermost internode tissues of wheat, we examined expression patterns of genes participating in both GA biosynthesis and GA response pathways between a hybrid and its parental inbreds. Our results indicated that among the 18 genes analyzed, genes encoding enzymes that promote synthesis of bioactive GAs, and genes that act as positive components in the GA response pathways were up-regulated in hybrid, whereas genes encoding enzymes that deactivate bioactive GAs, and genes that act as negative components of GA response pathways were down-regulated in hybrid. Moreover, the putative wheat GA receptor gene TaGID1, and two GA responsive genes participating in internode elongation, GIP and XET, were also up-regulated in hybrid. A model for GA and heterosis in wheat plant height was proposed. Conclusion Our results provided molecular evidences not only for the higher GA levels and more active GA biosynthesis in hybrid, but also for the heterosis in plant height of wheat and possibly other cereal crops.

  19. Detection and quantitation of 2,5-diketopiperazines in wheat sourdough and bread.

    Science.gov (United States)

    Ryan, Liam A M; Dal Bello, Fabio; Arendt, Elke K; Koehler, Peter

    2009-10-28

    Liquid chromatography mass spectrometry (LC-MS) was used to quantify the levels of the 2,5-diketopiperazines cis-cyclo(L-Leu-L-Pro) and cis-cyclo(L-Phe-L-Pro) in acidified dough and bread. Dough acidification led to a significant increase in the level of cis-cyclo(L-Leu-L-Pro) and cis-cyclo(L-Phe-L-Pro) over 48 h compared to a nonacidified dough. However, no differences were found between chemically (mix of lactic and acetic acid in the presence of antibiotics) and biologically acidified doughs. On examination of the levels of cis-cyclo(L-Leu-L-Pro) and cis-cyclo(L-Phe-L-Pro) in bread crumb and crust, it was found that temperature is the main causative agent of 2,5-diketopiperazine formation during the baking process. Bread crumb and crust contained almost 100 and 2000 times respectively the levels found in dough prior to baking. cis-Cyclo(L-Leu-L-Pro) and cis-cyclo(L-Phe-L-Pro) were also found to be at sensorally active levels in bread crust, however both 2,5-diketopiperazines were found to be below the minimum inhibitory concentration for antifungal activity in bread.

  20. Morpho-physiolological and qualitative traits of a bread wheat collection spanning a century of breeding in Italy

    Directory of Open Access Journals (Sweden)

    Paolo Laino

    2015-08-01

    Full Text Available Evaluation and characterization are crucial steps in the exploitation of germplasm collections. The Sant’Angelo Lodigiano unit of the Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA maintains a broad collection of Triticum spp, including more than 4000 genotypes of T. aestivum. Such collection represents a wide source of genetic variability for many agronomic and qualitative traits, extremely useful in modern breeding programs. The collection size, however, makes very difficult its management as a whole. A reduced subset, representing the process of wheat breeding in Italy during the last hundred years, was hence identified for an in-depth characterization. The lines were cropped in two locations over two growing seasons, and analyzed using 16 morpho-agronomic and qualitative descriptors. Most of the analysed characters showed a broad variation throughout the collection, allowing to follow the plant ideotype changes across the breeding progress in Italy during the 20th century.

  1. A Research on Heterosis in Cultivated (Triticum spp. × Semi-Wild Wheat Hybridization

    Directory of Open Access Journals (Sweden)

    H. Ulukan

    2007-05-01

    Full Text Available Direction and magnitude of mid-parent (MP and high-parent (HP heterosis were detected and estimated in 18 combinations, 180 F1s and 150 F2s for plant height (PH; spike length (SL; number of spike per plant (NS, number of spikelet per spike (NSP and number of grain per spikelet (NG. For this, 9 females (7 commons Triticum aestivum (L. Em. (Thell, P5 = Aköz 867, P7 = Köse 220/39, P9 = Penjamo 62, P10 = Sivas 111/33, P11 = Sürak 1593/51, P12 = Sertak 52 and P13 = Yektay 406 and 2 durums (Triticum durum Desf., P1 = Kunduru 414/44 and P4 = Kunduru 1149 and 4 semi wild males (P2 = T. dicoccum., 2n = 28; P3 = T. carthlicum; P6 = T. vavilovi and P8 = T. spelta., 2n = 42 were hybridized. The MP was varied between –33.1% (P13×P8 at the F1 for the NG and 152.6% P7 x P8 at the F2 for the NS; the HP was ranged between –71.2% (P7×P8 at the F2 for the NG and 135.3% (P7×P8 at the F1 for the NS. Heterosis effect was appeared mostly on the SL and PH; but fixed the highest on the NS and NSP in the each generation. The semi wilds were ordered as to be P8>P6>P3>P2. Statistically significant correlations were fixed between (MP-F1 and traits; SL and PH traits were found have been impressed as to be more adventageous and stable.

  2. First report of wheat blast caused by magnaporthe oryzae pathotype triticum in Bangladesh

    Science.gov (United States)

    Wheat blast or ‘brusone’, caused by the ascomycetous fungus Magnaporthe oryzae B.C. Couch (synonym Pyricularia oryzae Cavara), was first identified in 1985 in Brazil. M. oryzae is composed of a range of morphologically identical but genetically different host-specific pathotypes that are specialized...

  3. [Competitiveness of hard wheat (Triticum durum Desf.) varieties against ripgut brome (Bromus rigidus Roth)].

    Science.gov (United States)

    Hamal, A; Benbella, M; Rzozi, S B; Bouhache, M; Msatef, Y

    2001-01-01

    Varieties with an excellent competitiveness against ripgut brome (Bromus rigidus Roth.) would be very important to reinforce others methods to control ripgut brome weed. This study was carried out in 1999-2000 season in a greenhouse experiment to test the aggressiveness degree of six varieties of hard wheat (Oum Rabia, Isly, Marzak, Karim, Sebou, and Massa) combined with ripgut brome. Plant density was fixed at 16 plants of wheat or Bromus for pure crop and 8 plants for wheat and 8 for Bromus mixture. The results showed that the numbers of kernels/spikes were higher in the mixture for on pure composition. For the kernel weight, the result was opposite except for Isly and Marzak varieties. Karim and Isly varieties obtained the highest grain yield and were more competitive in mixture composition but Sebou and Massa varieties were less competitive against ripgut brome. Results of ripgut brome productivity and water use efficiency were similar and were used to determine the aggressiveness coefficient of hard wheat varieties against ripgut brome. The reduction of the shoot dry matter of brome was 22 to 56% at flowering. The grain yield of brome was reduced from 57 to 81%.

  4. Response of spring wheat (Triticum aestivum L.) quality traits and yield to sowing date.

    Science.gov (United States)

    Ahmed, Mukhtar; Fayyaz-ul-Hassan

    2015-01-01

    The unpredictability and large fluctuation of the climatic conditions in rainfed regions do affect spring wheat yield and grain quality. These variations offer the opportunity for the production of better quality wheat. The effect of variable years, locations and sowing managements on wheat grain yield and quality was studied through field experiments using three genotypes, three locations for two years under rainfed conditions. The two studied years as contrasting years at three locations and sowing dates depicted variability in temperature and water stress during grain filling which resulted considerable change in grain yield and quality. Delayed sowing, years (2009-10) and location (Talagang) with high temperature and water stress resulted increased proline, and grain quality traits i.e. grain protein (GP) and grain ash (GA) than optimum conditions (during 2008-09, at Islamabad and early sowing). However, opposite trend was observed for dry gluten (DG), sodium dodecyl sulphate (SDS), SPAD content and grain yield irrespective of genotypes. The influence of variable climatic conditions was dominant in determining the quality traits and inverse relationship was observed among some quality traits and grain yield. It may be concluded that by selecting suitable locations and different sowing managements for subjecting the crop to desirable environmental conditions (temperature and water) quality traits of wheat crop could be modified. PMID:25927839

  5. SEED BORNE MYCOFLORA OF SOME COMMERCIAL WHEAT (TRITICUM AESTIVUM L. CULTIVARS IN PUNJAB, PAKISTAN

    Directory of Open Access Journals (Sweden)

    Muzammil Hussain

    2013-08-01

    Full Text Available Seed borne mycoflora associated with ten commercial varieties of wheat viz. Blue silver, Faisalabad 85, Manthar-3, Pak 81, Parwaz 94, Pirsabaq 2005, Punjnad-1, Sariab-92, Sh-2002 and Wafaq-2001 was investigated through standard blotter paper and agar plate method by using Mann-Whitney U test. At least eleven fungal genera were recovered from seeds. The most frequently isolated fungi were Bipolaris sorokiniana (11.125%, Aspergillus flavus (9.825%, Alternaria alternata (7.15% and Aspergillus niger (6.225%. It is apparent from the present investigation that all commercial wheat verities tested were contaminated by fungi. The rolled paper method was used to find out the effect of seed borne fungi on seed germination. Seeds of Pak 81, Wafaq-2001 and Blue silver were germinated in high proportion with variable number of normal and abnormal seedlings than the seeds of other varieties tested. The fungi associated with seeds of wheat cause dire diseases in wheat reducing the germination capacity.

  6. Different site-specific N-glycan types in wheat (Triticum aestivum L.) PAP phytase

    DEFF Research Database (Denmark)

    Dionisio, G.; Brinch-Pedersen, H.; Welinder, Karen Gjesing;

    2011-01-01

    Phytase activity in grain is essential to make phosphate available to cell metabolism, and in food and feed. Cereals contain the purple acid phosphatase type of phytases (PAPhy). Mature wheat grain is dominated by TaPAPhy_a which, in the present work, has been characterized by extensive peptide a...

  7. Screening of Bangladeshi winter wheat (Triticum aestivum L.) cultivars for sensitivity to ozone

    Science.gov (United States)

    The sensitivity to ozone of ten Bangladeshi wheat cultivars was tested by exposing plants to eight ozone exposure regimes in controlled environment chambers. Visible leaf injury, dry weight, chlorophyll, carotenoid content, leaf greenness (SPAD value), quantum yield of photochemistry and stomatal re...

  8. Alleviation of salt stress by halotolerant and halophilic plant growth-promoting bacteria in wheat (Triticum aestivum).

    Science.gov (United States)

    Orhan, Furkan

    2016-01-01

    In the current study, 18 halotolerant and halophilic bacteria have been investigated for their plant growth promoting abilities in vitro and in a hydroponic culture. The bacterial strains have been investigated for ammonia, indole-3-acetic acid and 1-aminocyclopropane-1-carboxylate-deaminase production, phosphate solubilisation and nitrogen fixation activities. Of the tested bacteria, eight were inoculated with Triticum aestivum in a hydroponic culture. The investigated bacterial strains were found to have different plant-growth promoting activities in vitro. Under salt stress (200mM NaCl), the investigated bacterial strains significantly increased the root and shoot length and total fresh weight of the plants. The growth rates of the plants inoculated with bacterial strains ranged from 62.2% to 78.1%. Identifying of novel halophilic and halotolerant bacteria that promote plant growth can be used as alternatives for salt sensitive plants. Extensive research has been conducted on several halophilic and halotolerant bacterial strains to investigate their plant growth promoting activities. However, to the best of my knowledge, this is the first study to inoculate these bacterial strains with wheat. PMID:27133557

  9. Protective Effect of Nitric Oxide on High Temperature Induced Oxidative Stress in Wheat (Triticum aestivum Callus Culture

    Directory of Open Access Journals (Sweden)

    Hossam Saad EL-BELTAGI

    2016-06-01

    Full Text Available High temperature (HT stress is a major environmental factor that limits plant growth, metabolism and productivity worldwide. Plant growth and development involve numerous biochemical reactions that are sensitive to temperature. Plants’ responses to HT vary with the degree and duration of HT and the plants’ adaptability. The protective effect of exogenous nitric oxide in alleviating high temperature induced damages of wheat (Triticum aestivum callus tissues was investigated. Heat treatment (35 and 40 °C alone or in combination with 0.5 mM sodium nitroprusside (SNP; nitric oxide donor was applied for 72 h to callus tissues cultured on MS medium. Heat stress significantly increased lipid peroxidation, hydrogen peroxide and superoxide anion radical levels, whereas ascorbate and total glutathione contents markedly decreased. In addition, heat stress increased the activities of antioxidant defense enzymes: superoxide distumase, ascorbate peroxidase and glutathione reductase. In contrast, the addition of SNP in the culture media prevented the callus from the heat-induced oxidative damage as indicated by the decrease of MDA, H2O2 and O2.− contents, and increased the activities of antioxidant enzymes and non-enzymatic antioxidant constituents. These results provided support for the hypothesis that the exogenous applications of NO confer tolerance to high temperature stress by reducing the oxidative damage in plants.

  10. Hybrid dwarfness in crosses between wheat (Triticum aestivum L.) and rye (Secale cereale L.): a new look at an old phenomenon.

    Science.gov (United States)

    Tikhenko, N; Rutten, T; Tsvetkova, N; Voylokov, A; Börner, A

    2015-03-01

    The existence of hybrid dwarfs from intraspecific crosses in wheat (Triticum aestivum) was described 100 years ago, and the genetics underlying hybrid dwarfness are well understood. In this study, we report a dwarf phenotype in interspecific hybrids between wheat and rye (Secale cereale). We identified two rye lines that produce hybrid dwarfs with wheat and have none of the hitherto known hybrid dwarfing genes. Genetic analyses revealed that both rye lines carry a single allelic gene responsible for the dwarf phenotype. This gene was designated Hdw-R1 (Hybrid dwarf-R1). Application of gibberellic acid (GA3 ) to both intraspecific (wheat-wheat) and interspecific (wheat-rye) hybrids showed that hybrid dwarfness cannot be overcome by treatment with this phytohormone. Histological analysis of shoot apices showed that wheat-rye hybrids with the dwarf phenotype at 21 and 45 days after germination failed to develop further. Shoot apices of dwarf plants did not elongate, did not form new primordia and had a dome-shaped appearance in the seed. The possible relationship between hybrid dwarfness and the genes responsible for the transition from vegetative to generative growth stage is discussed. PMID:25251214

  11. Manufacture of gluten-free specialty breads and confectionery products

    Science.gov (United States)

    People suffering from celiac disease, wheat allergies or wheat intolerances require breads not containing any wheat or related cereals like rye and barley. The manufacture of these so-called gluten-free breads is not well understood and much less literature is available than on wheat breads. On the ...

  12. Whole genome association mapping of plant height in winter wheat (Triticum aestivum L..

    Directory of Open Access Journals (Sweden)

    Christine D Zanke

    Full Text Available The genetic architecture of plant height was investigated in a set of 358 recent European winter wheat varieties plus 14 spring wheat varieties based on field data in eight environments. Genotyping of diagnostic markers revealed the Rht-D1b mutant allele in 58% of the investigated varieties, while the Rht-B1b mutant was only present in 7% of the varieties. Rht-D1 was significantly associated with plant height by using a mixed linear model and employing a kinship matrix to correct for population stratification. Further genotyping data included 732 microsatellite markers, resulting in 770 loci, of which 635 markers were placed on the ITMI map plus a set of 7769 mapped SNP markers genotyped with the 90 k iSELECT chip. When Bonferroni correction was applied, a total of 153 significant marker-trait associations (MTAs were observed for plant height and the SSR markers (-log10 (P-value ≥ 4.82 and 280 (-log10 (P-value ≥ 5.89 for the SNPs. Linear regression between the most effective markers and the BLUEs for plant height indicated additive effects for the MTAs of different chromosomal regions. Analysis of syntenic regions in the rice genome revealed closely linked rice genes related to gibberellin acid (GA metabolism and perception, i.e. GA20 and GA2 oxidases orthologous to wheat chromosomes 1A, 2A, 3A, 3B, 5B, 5D and 7B, ent-kaurenoic acid oxidase orthologous to wheat chromosome 7A, ent-kaurene synthase on wheat chromosome 2B, as well as GA-receptors like DELLA genes orthologous to wheat chromosomes 4B, 4D and 7A and genes of the GID family orthologous to chromosomes 2B and 5B. The data indicated that besides the widely used GA-insensitive dwarfing genes Rht-B1 and Rht-D1 there is a wide spectrum of loci available that could be used for modulating plant height in variety development.

  13. The γ-gliadin multigene family in common wheat (Triticum aestivum and its closely related species

    Directory of Open Access Journals (Sweden)

    Chen Qing

    2009-04-01

    Full Text Available Abstract Background The unique properties of wheat flour primarily depend on gluten, which is the most important source of protein for human being. γ-Gliadins have been considered to be the most ancient of the wheat gluten family. The complex family structure of γ-gliadins complicates the determination of their function. Moreover, γ-gliadins contain several sets of celiac disease epitopes. However, no systematic research has been conducted yet. Results A total of 170 γ-gliadin genes were isolated from common wheat and its closely related species, among which 138 sequences are putatively functional. The ORF lengths of these sequences range from 678 to 1089 bp, and the repetitive region is mainly responsible for the size heterogeneity of γ-gliadins. The repeat motif P(Q/L/S/T/I/V/R/AF(S/Y/V/Q/I/C/LP(R/L/S/T/H/C/YQ1–2(P(S/L/T/A/F/HQQ1–2is repeated from 7 to 22 times. Sequence polymorphism and linkage disequilibrium analyses show that γ-gliadins are highly diverse. Phylogenic analyses indicate that there is no obvious discrimination between Sitopsis and Ae. tauschii at the Gli-1 loci, compared with diploid wheat. According to the number and placement of cysteine residues, we defined nine cysteine patterns and 17 subgroups. Alternatively, we classified γ-gliadins into two types based on the length of repetitive domain. Amino acid composition analyses indicate that there is a wide range of essential amino acids in γ-gliadins, and those γ-gliadins from subgroup SG-10 and SG-12 and γ-gliadins with a short repetitive domain are more nutritional. A screening of toxic epitopes shows that γ-gliadins with a pattern of C9 and γ-gliadins with a short repetitive domain almost lack any epitopes. Conclusion γ-Gliadin sequences in wheat and closely related Aegilops species are diverse. Each group/subgroup contributes differently to nutritional quality and epitope content. It is suggested that the genes with a short repetitive domain are more

  14. Evaluation on Chinese Bread Wheat Landraces for Low pH and Aluminum Tolerance Using Hydroponic Screening

    Institute of Scientific and Technical Information of China (English)

    DAI Shou-fen; YAN Ze-hong; LIU Deng-cai; ZHANG Lian-quan; WEI Yu-ming; ZHENG You-liang

    2009-01-01

    Aluminum (A1) toxicity often takes place in acidic soils with a pH of 5.5 or lower. Breeding and cultivation of A1 tolerance wheat can partially protect wheat escaping from AI toxicity. The scarcity of the tolerant sources impedes the wheat breeding.In order to find new AI tolerance sources, we screened 173 bread wheat landraces from Tibet of China using hydroponic screening. It was indicated that: (1) There were diversities on the root regenerate length (RRL). The RRL of a large of landraces were longer than 7.00 cm in pH 7 (58.38%) and pH 4.5 (66.47%), but shorter than 5.00 cm in pH 4.5 +50 μM Al3+(80.93%). The low pH showed either promotion or restraining effects depend on landraces, but AI toxicity under low pH only showed restraining effects on the root elongation. (2) There were also diversities on root tolerance index of low pH (RTI 1) or root aluminum tolerance index (RTI2) among cultivars. The RTI1 varied from a narrow range but with relatively high value (0.8722-1.2953) in comparison with that of RTI2 (0.3829-1.0058), and the RTI1 of approximately 60% landraces was higher than 1.0000, the RTI2 of only 19.07% landraces was higher than 0.7000, suggesting that A1 toxicity acted as an important factor for the reduction of the root elongation under acidic soils. (3) The RTI 1 of many wheats was higher than 1.0000, and As2256 and As2295 were the most tolerant for low pH, with RTI1 1.2953 and 1.2925, respectively. (4) Based on RTI2, seven wheats showed similar or higher tolerance to AI toxicity than Chinese Spring (CS), a known tolerance wheat. Much better tolerance existed in landraces of As1543 and As1242, which can be used as the new parents for AI tolerant breeding.

  15. Over-expression of a tobacco nitrate reductase gene in wheat (Triticum aestivum L. increases seed protein content and weight without augmenting nitrogen supplying.

    Directory of Open Access Journals (Sweden)

    Xiao-Qiang Zhao

    Full Text Available Heavy nitrogen (N application to gain higher yield of wheat (Triticum aestivum L. resulted in increased production cost and environment pollution. How to diminish the N supply without losing yield and/or quality remains a challenge. To meet the challenge, we integrated and expressed a tobacco nitrate reductase gene (NR in transgenic wheat. The 35S-NR gene was transferred into two winter cultivars, "Nongda146" and "Jimai6358", by Agrobacterium-mediation. Over-expression of the transgene remarkably enhanced T1 foliar NR activity and significantly augmented T2 seed protein content and 1000-grain weight in 63.8% and 68.1% of T1 offspring (total 67 individuals analyzed, respectively. Our results suggest that constitutive expression of foreign nitrate reductase gene(s in wheat might improve nitrogen use efficiency and thus make it possible to increase seed protein content and weight without augmenting N supplying.

  16. Effect of multiple fortification on the bioavailability of minerals in wheat meal bread.

    Science.gov (United States)

    Ahmed, Anwaar; Anjum, Faqir Muhammad; Randhawa, Muhammad Atif; Farooq, Umar; Akhtar, Saeed; Sultan, Muhammad Tauseef

    2012-12-01

    Bioavailability of calcium, iron and zinc as calcium carbonate (CaCO3), ferrous sulfate (FeSO4) and zinc sulphate (ZnSO4) @ 1,000, 40 and 20 mg kg(-1) respectively from fortified bread of 72% extraction straight grade flour was assessed. Fortified bread diets were fed to 64 female Sprague-Dawley Albino rats for a period of 28 days. The retention of Ca, Fe and Zn was measured in plasma, femur and liver tissues of rats. The results showed that the feed intake and live body weight of the experimental animals increased significantly with the time period. The Ca levels in plasma and liver did not change significantly while in femur, Ca retention changed significantly with changing type of the fortificants. Similarly, the results for percent apparent absorption (AA) of Ca also remained unchanged (P < 0.05). The Fe and Zn levels were significantly higher in the plasma, liver and femur of rats fed Fe and Zn fortified bread. Interaction of Ca, Fe and Zn resulted in their decreased bioavailability. However Ca, Fe and Zn absorption was higher in the rats fed triple fortified diet compared with those fed unfortified bread diet. This negative interaction did not appear to be great enough to discourage multiple fortification of flour to address minerals malnutrition in the vulnerable groups. PMID:24293693

  17. PERFORMANCE OF DURUM WHEAT VARIETIES (TRITICUM DURUM Desf.) UNDER CONVENTIONAL AND ORGANIC AGRICULTURE

    OpenAIRE

    Sassi, Khaled; Abid, Ghassen; Dridi Al Mohandes, Bouthaina; Daaloul, Abderrazak

    2014-01-01

    Field experiments were conducted for four years to determine the effects of organic and conventional systems and fourteen varieties (nine old and five improved) on growth, yield and quality of durum wheat crop. The experiments conducted at two sites (low semi-arid and higher semi-arid) were laid out in a split-plot design with four replicates. Studied parameters included (i) grain yield, (ii) technological and nutritional quality of the whole grain, dry matter, specific weight, proteins, amin...

  18. Gibberellins and heterosis of plant height in wheat (Triticum aestivum L.)

    OpenAIRE

    Ni Zhongfu; Zhang Yi; Yao Yingyin; Nie Xiuling; Sun Qixin

    2007-01-01

    Abstract Background Heterosis in internode elongation and plant height are commonly observed in hybrid plants, and higher GAs contents were found to be correlated with the heterosis in plant height. However, the molecular basis for the increased internode elongation in hybrids is unknown. Results In this study, heterosis in plant height was determined in two wheat hybrids, and it was found that the increased elongation of the uppermost internode contributed mostly to the heterosis in plant he...

  19. Health of leaves and ears of spring wheat (Triticum aestivum L.) cultivated after different forecrops

    OpenAIRE

    Barbara Majchrzak; Tomasz P. Kurowski; Adam Okorski

    2013-01-01

    The research was conduced in the years 2000-2002. The aim of the research was to determinate the health of leaves and ears of spring wheat cultivated after spring cruciferae plants such as: spring oilseed rape (Brassica napus ssp. oleiferus Metz.), chiiiese mustard (Brassica juncea L.), white mustard (Sinapis alba L.), ole iferous radish (Raphanus sativus var. oleiferus L.), false flax (Camelina sativa L.), crambe (Crambe abbysinica Hoechst.), as well as after oat (Avena sativa L.) as con tro...

  20. The TaDREB3 transgene transferred by conventional crossings to different genetic backgrounds of bread wheat improves drought tolerance.

    Science.gov (United States)

    Shavrukov, Yuri; Baho, Manahil; Lopato, Sergiy; Langridge, Peter

    2016-01-01

    Drought tolerance of the wheat cultivar Bobwhite was previously enhanced by transformation with a construct containing the wheat DREB3 gene driven by the stress-inducible maize Rab17 promoter. Progeny of a single T2 transgenic line were used as pollinators in crosses with four elite bread wheat cultivars from Western Australia: Bonnie Rock, IGW-2971, Magenta and Wyalkatchem, with the aim of evaluating transgene performance in different genetic backgrounds. The selected pollinator line, BW8-9-10-3, contained multiple transgene copies, had significantly improved drought tolerance compared with wild-type plants and showed no growth and development penalties or abnormalities. A single hybrid plant was selected from each cross-combination for three rounds of backcrossing with the corresponding maternal wheat cultivar. The transgene was detected in all four F1 BC3 combinations, but stress-inducible transgene expression was found in only three of the four combinations. Under well-watered conditions, the phenotypes and grain yield components of the F2 BC3 transgene-expressing lines were similar to those of corresponding recurrent parents and null-segregants. Under severe drought conditions, the backcross lines demonstrated 12-18% higher survival rates than the corresponding control plants. Two from four F3 BC3 transgenic lines showed significantly higher yield (18.9% and 21.5%) than control plants under limited water conditions. There was no induction of transgene expression under cold stress, and therefore, no improvement of frost tolerance observed in the progenies of drought-tolerant F3 BC3 lines. PMID:25940960

  1. Improving drought tolerance potential in wheat (triticum aestivum L.) through exogenous silicon supply

    International Nuclear Information System (INIS)

    Silicon (Si) an essential plant constituent or metabolite is involved in enhancing metabolic, physiological and structural stability in plants. However, its role under biotic and abiotic stress conditions is still unclear and need to be explored. A study was designed to identify the effective methods of Si application for improving the drought tolerance potential of wheat. Various methods (seed priming, fertigation and foliar spray) of applying Si were evaluated in two local spring wheat genotypes grown in plastic pots under normal and water stress conditions. Water stress caused a marked decrease in water relations and uptake of phosphorous, potassium, magnesium and zinc in plants. The Si application significantly enhanced the plants ability to withstand water deficit conditions through increased Si uptake and improved activity of ascorbate peroxidase (APX), peroxidase (POD) and catalase (CAT). Among Si supply methods, foliar spray was more effective in alleviating the adverse effects of drought. Further to this, results suggested that fertilizer Si should be foliarly applied at tillering than anthesis stage for maintenance of turgor and better accumulation of nutrients in both normal and water stressed wheat plants. (author)

  2. In situ assessment of morpho-physiological response of wheat (triticum aestivum L.) genotypes to drought

    International Nuclear Information System (INIS)

    In situ studies were conducted to assess the morpho-physiological responses of wheat genotypes to PEG-induced water stress. Wheat genotypes were raised in hydroponic cultures where plants were nourished with half strength Hoagland solution. Plants were exposed to 00, 10, 20, 30 and 40% PEG-6000 at 4-leaf stage. PEG was applied in split doses at the rate of 10% with an interval of 15 days. Significant differences (p=0.05) were recorded for all the parameters studied due to genotypes and PEG concentrations. Wheat genotypes showed negative but variable response to PEG concentrations for shoot length, root length, root/ shoot ratio and root mass whereas PEG imposed stress had positive impact on proline content and abscisic acid (ABA). Genotype Khattakwal attained maximum shoot length in PEG induced stress. Maximum root/shoot ratio and root mass was recorded in Ghaznavi-98 while Tatara and Khattakwal attained maximum relative water content. Endogenous proline and ABA content increased up to 10 fold in response to 40% PEG. Maximum proline was accumulated by Khattakwal whereas maximum ABA by ICP-3. (author)

  3. Genotoxic Effects of Superconducting Static Magnetic Fields (SMFs) on Wheat (Triticum aestivum) Pollen Mother Cells (PMCs)

    Institute of Scientific and Technical Information of China (English)

    ZHANG Pingping; YIN Ruochun; CHEN Zhiyou; WU Lifang; YU Zengliang

    2007-01-01

    The effects of superconducting static magnetic fields (SMFs) on the pollen mother cells (PMCs) of wheat were investigated in order to evaluate the possible genotoxic effect of such non-ionizing radiation.The seeds of wheat were exposed to static magnetic fields with either different magnetic flux densities (0,1,3,5 and 7 Tesla) for 5 h or different durations (1,3 and 5 h) at a magnetic flux density of 7 Tesla.The seeds were germinated at 23℃ after exposure and the seedlings were transplanted into the field.The PMCs from young wheat ears were taken and slides were made following the conventional method.The genotoxic effect was evaluated in terms of micronucleus (MN),chromosomal bridge,lagging chromosome and fragments in PMCs.Although the exposed groups of a low field intensity (below 5 Tesla) showed no statistically significant difference in the aberration frequency compared with the unexposed control groups and sham exposed groups,a significant increase in the chromosomal bridge,lagging chromosome,triple-polar segregation or micronucleus was observed at a field strength of 5 Tesla or 7 Tesla,respectively.The analysis of dose-effect relationships indicated that the increased frequency of meiotic abnormal cells correlated with the flux density of the magnetic field and duration,but no linear relationship was observed.Such statistically significant differences indicated a potential genotoxic effect of high static magnetic fields above 5 T.

  4. Genotoxic Effects of Superconducting Static Magnetic Fields (SMFs) on Wheat (Triticum aestivum) Pollen Mother Cells (PMCs)

    International Nuclear Information System (INIS)

    The effects of superconducting static magnetic fields (SMFs) on the pollen mother cells (PMCs) of wheat were investigated in order to evaluate the possible genotoxic effect of such non-ionizing radiation. The seeds of wheat were exposed to static magnetic fields with either different magnetic flux densities (0, 1, 3, 5 and 7 Tesla) for 5 h or different durations (1, 3 and 5 h) at a magnetic flux density of 7 Tesla. The seeds were germinated at 23oC after exposure and the seedlings were transplanted into the field. The PMCs from young wheat ears were taken and slides were made following the conventional method. The genotoxic effect was evaluated in terms of micronucleus (MN), chromosomal bridge, lagging chromosome and fragments in PMCs. Although the exposed groups of a low field intensity (below 5 Tesla) showed no statistically significant difference in the aberration frequency compared with the unexposed control groups and sham exposed groups, a significant increase in the chromosomal bridge, lagging chromosome, triple-polar segregation or micronucleus was observed at a field strength of 5 Tesla or 7 Tesla, respectively. The analysis of dose-effect relationships indicated that the increased frequency of meiotic abnormal cells correlated with the flux density of the magnetic field and duration, but no linear relationship was observed. Such statistically significant differences indicated a potential genotoxic effect of high static magnetic fields above 5 T

  5. Genotoxic Effects of Superconducting Static Magnetic Fields (SMFs) on Wheat (Triticum aestivum) Pollen Mother Cells (PMCs)

    Science.gov (United States)

    Zhang, Pingping; Yin, Ruochun; Chen, Zhiyou; Wu, Lifang; Yu, Zengliang

    2007-04-01

    The effects of superconducting static magnetic fields (SMFs) on the pollen mother cells (PMCs) of wheat were investigated in order to evaluate the possible genotoxic effect of such non-ionizing radiation. The seeds of wheat were exposed to static magnetic fields with either different magnetic flux densities (0, 1, 3, 5 and 7 Tesla) for 5 h or different durations (1, 3 and 5 h) at a magnetic flux density of 7 Tesla. The seeds were germinated at 23oC after exposure and the seedlings were transplanted into the field. The PMCs from young wheat ears were taken and slides were made following the conventional method. The genotoxic effect was evaluated in terms of micronucleus (MN), chromosomal bridge, lagging chromosome and fragments in PMCs. Although the exposed groups of a low field intensity (below 5 Tesla) showed no statistically significant difference in the aberration frequency compared with the unexposed control groups and sham exposed groups, a significant increase in the chromosomal bridge, lagging chromosome, triple-polar segregation or micronucleus was observed at a field strength of 5 Tesla or 7 Tesla, respectively. The analysis of dose-effect relationships indicated that the increased frequency of meiotic abnormal cells correlated with the flux density of the magnetic field and duration, but no linear relationship was observed. Such statistically significant differences indicated a potential genotoxic effect of high static magnetic fields above 5 T.

  6. Estimation of pedigree based diversity in Pakistani wheat (Triticum aestvium L. germplasm

    Directory of Open Access Journals (Sweden)

    Saeed Rauf

    2012-04-01

    Full Text Available Pedigree based diversity among Pakistani wheat germplasm was estimated to formulate future strategies for germplasm enhancement. Pakistani wheat germplasm was judged on several criteria, i.e., contribution of land races per cultivar, total number of unique land races utilized during particular decade, proportion of unique land races to the total land races, pedigree distance between the cultivar of various decades. Introduction of CIMMYT material did not resulted in the loss of diversity, it actually increased over time. Introduced germplasm from CIMMYT had more total and unique number of land races in their pedigree. Proportion of unique land races to the total utilized land races decreased. However, it was restored and surpassed to that of pre green revolution period during 1991-2000. Little efforts were carried out for the introgression of useful traits in indigenous pre green revolution germplasm. Resultantly, distance between the local and introduced germplasm increased with varieties released in various decades of previous century. In future, it seems that conventional introductions would continue to come from CIMMYT and diversity of Pakistani wheat germplasm will be regulated by the efforts at CIMMYT.

  7. The optimal atmospheric CO2 concentration for the growth of winter wheat (Triticum aestivum).

    Science.gov (United States)

    Xu, Ming

    2015-07-20

    This study examined the optimal atmospheric CO2 concentration of the CO2 fertilization effect on the growth of winter wheat with growth chambers where the CO2 concentration was controlled at 400, 600, 800, 1000, and 1200 ppm respectively. I found that initial increase in atmospheric CO2 concentration dramatically enhanced winter wheat growth through the CO2 fertilization effect. However, this CO2 fertilization effect was substantially compromised with further increase in CO2 concentration, demonstrating an optimal CO2 concentration of 889.6, 909.4, and 894.2 ppm for aboveground, belowground, and total biomass, respectively, and 967.8 ppm for leaf photosynthesis. Also, high CO2 concentrations exceeding the optima not only reduced leaf stomatal density, length and conductance, but also changed the spatial distribution pattern of stomata on leaves. In addition, high CO2 concentration also decreased the maximum carboxylation rate (Vc(max)) and the maximum electron transport rate (J(max)) of leaf photosynthesis. However, the high CO2 concentration had little effect on leaf length and plant height. The optimal CO2 fertilization effect found in this study can be used as an indicator in selecting and breeding new wheat strains in adapting to future high atmospheric CO2 concentrations and climate change. PMID:26253981

  8. EKSTRAKSI DAN ANALISIS FITOSTEROL LEMBAGA GANDUM [Extraction and analysis of Phytosterol from wheat germ (Triticum sp.

    Directory of Open Access Journals (Sweden)

    Latifah K Darusman3

    2005-04-01

    Full Text Available Phytosterol may reduce the absorption of cholesterol, and used for preventing atherosclerosis. It is limited in soybean, but potentially abundant in wheat germ. Research on the utilization of wheat germ sterol had not been reported so far. Many aspects of germ sterol extraction from wheat germ and its characteristics were still unknown. In this research, the best extraction method, kinds and content of phytosterol from wheat germ were investigated.This research consisted of two steps: (1 extraction of phytosterol directly form whole germ and ground germ using hexane, and indirect extraction through germ oil using hexane and mixed solvent of hexane and ethanol, and direct extraction from ground germ using ethanol; (2 analysis of the type and content of phytosterol in the crude extract through the following steps: preparation of crude extract, fractionation, and analysis.Results showed that indirect extraction through germ oil was considered as the best method which yielded 1.37% of phytosterol. The highest yield was obtained when extracted using a mixed solvent of hexane – ethanol 82:18. However, the odor of ethanol and hexane (gasoline like odor was still detected. The solvent’s ratio of hexane to ethanol at 1:2 resulted better odor of the extract. Extraction of sterol using ethanol yielded 18.39% of sterol when the ratio of germ to ethanol at 1:10 (w/v was applied.Results of quantitative analysis on the main component of crude extract of wheat germ sterol showed that the total content of sterol extracted with mixed solvent was higher than those extracted with ethanol. The ratio of hexane to ethanol at 1:1 (v/v gave higher content of total sterol, stigmasterol and campesterol, whereas higher content of -sitosterol was produced at the solvent’s ratio of hexane to ethanol at 1:2 (v/v.

  9. Effect of calcium on the salt tolerance of different wheat (triticum aestivum l.) genotypes

    International Nuclear Information System (INIS)

    In saline soil conditions the availability and uptake of Ca/sup 2+/ is reduced that results in the loss of membrane integrity and other disorders associated with Ca/sup 2+/ deficiency in plants. A wheat genotype efficient in uptake and utilization of calcium under saline conditions may be better able to withstand saline conditions in the field. Very little information is available on wheat response to salinity and low Ca/sup 2+/ as screening of wheat genotypes has usually been done against salinity alone. The present study was designed to evaluate the performance of different wheat genotypes against salinity at low and adequate calcium supply. The experiment was conducted in hydroponics with four treatments including T1: non-saline with adequate Ca/sup 2+/, T2: non-saline with low Ca/sup 2+/ (level of calcium was 1/4 of the adequate level), T3: saline (125 mM NaCl) with adequate Ca/sup 2+/ and T4: saline with low calcium. All the physical growth parameters including shoot length, root length, and shoot and root fresh weights were decreased significantly due to salinity and low calcium alone as well as in combination. Reduction was more pronounced under the combined stress of salinity and low calcium and different genotypes differed significantly in different stress treatments for shoot and root fresh weight production. In saline treatment (T3), the genotypes 25-SAWSN-39 and 25-SAWSN-31 showed better growth performance and accumulated lower Na+ and higher Ca/sup 2+/ where as the genotypes 25-SAWSN-35 and 25-SAWSN-47 showed less growth and had less accumulation of Ca/sup 2+/ and high accumulation of Na+. In salinity + low calcium treatment the genotype 25-SAWSN-39 behaved as a tolerant genotype where as 25-SAWSN-31 behaved similar to the sensitive genotype and these differences were due to high accumulation of Ca/sup 2+/ in 25-SAWSN-39 and vice versa. This study shows that the salt tolerance of wheat genotypes differs with the availability and accumulation of calcium

  10. Kipa-INIA, new high yield spring bread wheat variety for Chile Kipa-INIA, nueva variedad de trigo harinero de primavera de alto rendimiento para Chile

    OpenAIRE

    Iván Matus; Ricardo Madariaga; Claudio Jobet; Javier Zúñiga; Christian Alfaro

    2011-01-01

    Kipa-INIA is a spring wheat variety (Triticum aestivum L.) originated from a cross carried out in the Wheat Plant Breeding Project of the Instituto de Investigaciones Agropecuarias (INIA), in the Centro Regional de Investigación Quilamapu (36°31’ S; 71°54’ W) in 1993. It has an upright growth habit in the seedling stage. The adult plant is low to medium height and varies between 90 and 95 cm. The spike is white with long awns along its full length. The grain is ovate, white, and vitreous. It ...

  11. Phenotypic diversity in Ethiopian durum wheat (Triticum turgidum var. durum landraces

    Directory of Open Access Journals (Sweden)

    Dejene K. Mengistu

    2015-06-01

    Full Text Available The phenotypic diversity of 274 Ethiopian durum wheat accessions was analyzed, taking their geographic origins into account. The aim was to assess the extent and patterns of agronomically important phenotypic variation across districts of origin and altitude classes for major qualitative traits using diversity index and multivariate methods. Eight qualitative and three quantitative traits were scored for 2740 plants and analyzed for diversity. The Shannon–Weaver diversity (H′ index was used to estimate phenotypic diversity. The estimated H′ ranged from monomorphic for glume hairiness to highly polymorphic for other traits. The highest (0.86 H′ was obtained for seed degree of shriveling, possibly indicating the differential responses of the genotypes to water deficit during later growth stages. With respect to district of origin, the highest (0.72 and lowest (0.44 H′ values were obtained for the Bale and SNNP districts, respectively. With respect to altitude, the highest (0.76 and lowest (0.62 H′ values were recorded for altitudes 1600–2000 and > 3000 m above sea levels, respectively. Principal components analysis explained substantial variation contributed by district of origin and altitude range. Genotypes were clustered into three groups by districts of origin and altitude class, with relatively strong bootstrap values of 57 and 62 for the former and latter, respectively. It could be concluded that Ethiopian durum wheat landraces are very diverse both within and among districts of origin and altitude classes. This wealth of genetic diversity should be exploited for wheat improvement of yield and for resistance to biotic and abiotic stresses, particularly terminal drought.

  12. [Genealogical Analysis of the Use of Aegilops (Aegilops L.) Genetic Material in Wheat (Triticum Aestivum L.)].

    Science.gov (United States)

    Martynov, S P; Dobrotvorskaya, T V; Mitrofanova, O P

    2015-09-01

    A genealogical analysis of accessions in the global gene pool of the wheat database GRIS4.0 showed that the use of the genetic material of Aegilops in wheat breeding began about half a century ago. During this time, more than 1350 varieties and 9000 lines, the pedigree of which contains Aegilops species, were created in different regions of the world. The spatial and temporal dynamics of the distribution of wheat varieties containing the genetic material of Aegilops was investigated. Analysis of the data showed that most commercial varieties with a pedigree including Ae. tauschii and/or Ae. umbellulata were created and grown in North America. More than 70% of the varieties were produced with Ae. ventricosa, which is common in western and central Europe. A gradual increase in the proportion of varieties with Aegilops genetic material was recorded from 1962 to 2011. The percentage of varieties created with the involvement of Ae. umbellulata increased from 1-5% in the 1960s to 25-29% in the 2000s. Those created with Ae. tauschii increased from 0% to 14-18%, and those created with Ae. ventricosa increased from 1% to 34-37%. The increases in the number of these varieties indicates that the resistance genes from Aegilops species retain their effectiveness. Genealogical analysis of the varieties in which resistance genes from Aegilops were postulated revealed that varieties or lines that were sources of identified genes were often absent in the pedigree. This may be due to an incorrect pedigree record or errors in the identification of resistance genes by phytopathological testing and/or the use of molecular markers, or confusion in nurseries. Preliminary analysis of pedigrees provides an opportunity to reveal discrepancies between the pedigree and postulated genes.

  13. CD 123 - Wheat bread for white flour in cool regions of Brazil

    Directory of Open Access Journals (Sweden)

    Volmir Sergio Marchioro

    2014-11-01

    Full Text Available Cultivar CD 123 is recommendable for the wheat-growing regions 1, 2 and 3 of the States of Rio Grande do Sul, Santa Catarina and Paraná. It is a white flour wheat destined for production in cooler regions. The mean potential yield is 3514 kg ha-1, exceeding that of the control cultivars by 5%.

  14. Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads.

    Science.gov (United States)

    Pontonio, Erica; Nionelli, Luana; Curiel, José Antonio; Sadeghi, Alireza; Di Cagno, Raffaella; Gobbetti, Marco; Rizzello, Carlo Giuseppe

    2015-05-01

    This study aimed at describing the main chemical and technology features of eight Iranian wheat flours collected from industrial and artisanal mills. Their suitability for bread making was investigated using autochthonous sourdough starters. Chemical analyses showed high concentration of fibers and ash, and technology aptitude for making breads. As shown through 2-DE analyses, gliadin and glutenin subunits were abundant and varied among the flours. According to the back slopping procedure, type I sourdoughs were prepared from Iranian flours, and lactic acid bacteria were typed and identified. Strains of Pediococcus pentosaceus, Weissella cibaria, Weissella confusa, and Leuconostoc citreum were the most abundant. Based on the kinetics of growth and acidification, quotient of fermentation and concentration of total free amino acids, lactic acid bacteria were selected and used as sourdough mixed starters for bread making. Compared to spontaneous fermentation, sourdoughs fermented with selected and mixed starters favored the increase of the concentrations of organic acids and total free amino acids, the most suitable quotient of fermentation, and the most intense phytase and antioxidant activities. Although the high concentration of fibers, selected and mixed starters improved the textural features of the breads. This study might had contribute to the exploitation of the potential of Iranian wheat flours and to extend the use of sourdough, showing positive technology, nutritional and, probably, economic repercussions.

  15. Evaluation of fresh pasta-making properties of extra-strong common wheat (Triticum aestivum L.).

    Science.gov (United States)

    Ito, Miwako; Maruyama-Funatsuki, Wakako; Ikeda, Tatsuya M; Nishio, Zenta; Nagasawa, Koichi; Tabiki, Tadashi; Yamauchi, Hiroaki

    2012-12-01

    The relationship between characterictics of flour of common wheat varieties and fresh pasta-making qualitites was examined, and the fresh pasta-making properties of extra-strong varieties that have extra-strong dough were evaluated. There was a positive correlation between mixing time (PT) and hardness of boiled pasta, indicating that the hardness of boiled pasta was affected by dough properties. Boiled pasta made from extra-strong varieties, Yumechikara, Hokkai 262 and Hokkai 259, was harder than that from other varieties and commercial flour. There was a negative correlation between flour protein content and brightness of boiled pasta. The colors of boiled pasta made from Yumechikara and Hokkai 262 grown under the condition of standard manuring culture were superior to those of boiled pasta made from other varieties. Discoloration of boiled pasta made from Yumechikara grown under the condition of heavy manuring culture was caused by increase of flour protein content. On the other hand, discoloration of boiled pasta made from Hokkai 262 grown under the condition of heavy manuring culture was less than that of boiled pasta made from Yumechikara. These results indicate that pasta made from extra-strong wheat varieties has good hardness and that Hokkai 262 has extraordinary fresh pasta-making properties.

  16. Changes in the nuclear proteome of developing wheat (Triticum aestivum L.) grain

    Science.gov (United States)

    Bonnot, Titouan; Bancel, Emmanuelle; Chambon, Christophe; Boudet, Julie; Branlard, Gérard; Martre, Pierre

    2015-01-01

    Wheat grain end-use value is determined by complex molecular interactions that occur during grain development, including those in the cell nucleus. However, our knowledge of how the nuclear proteome changes during grain development is limited. Here, we analyzed nuclear proteins of developing wheat grains collected during the cellularization, effective grain-filling, and maturation phases of development, respectively. Nuclear proteins were extracted and separated by two-dimensional gel electrophoresis. Image analysis revealed 371 and 299 reproducible spots in gels with first dimension separation along pH 4–7 and pH 6–11 isoelectric gradients, respectively. The relative abundance of 464 (67%) protein spots changed during grain development. Abundance profiles of these proteins clustered in six groups associated with the major phases and phase transitions of grain development. Using nano liquid chromatography-tandem mass spectrometry to analyse 387 variant and non-variant protein spots, 114 different proteins were identified that were classified into 16 functional classes. We noted that some proteins involved in the regulation of transcription, like HMG1/2-like protein and histone deacetylase HDAC2, were most abundant before the phase transition from cellularization to grain-filling, suggesting that major transcriptional changes occur during this key developmental phase. The maturation period was characterized by high relative abundance of proteins involved in ribosome biogenesis. Data are available via ProteomeXchange with identifier PXD002999. PMID:26579155

  17. Some problems of using irradiated pollen in genetics and selection of winter soft wheat (Triticum acstivum)

    International Nuclear Information System (INIS)

    For the first time the mutagenous efficiency of gamma-irradiation of male gametes(pollen) for genetic and selection purposes has been studied using three sorts of winter wheat. It is shown, that a critical irradiation dose for soft wheat in respect of degree of reducing the mass of 1000 grains and survive is 2.0 krad. Application of irradiated pollen results in a wide spectrum of mutagenous changeability, at that, one part of forms remains constant and the other is splitted according to the type of intraspecific hybrids. Pollen irradiation doses are grounded to produce mutants having some important selection features. Irradiation doses from 0.25 to 0.5 krad are most effective to produce mutants with productive ears and from 1.0 to 1.5 krad to produce short-stem ones. More than 80 mutants are studied in respect of productivity and other indications in a control nursery. Combination productivity value of some short-stem mutants has been studied; it is shown, that as a rule it is preserved at the level of initial sorts. The use of historical method for understanding the regularities of mutant appearance is of great theoretical interest during the investigations. It has been established, that mutants relating to different varieties appear with unequal frequency, which, possibly, is due to the species genotype

  18. A multidisciplinary approach to improve the quality of organic wheat-bread chain

    OpenAIRE

    Abecassis, Joël; David, Christophe; Fontaine, Laurence; Taupier-Létage, Bruno; Viaux, P.

    2008-01-01

    The main challenge for organic farmers, millers and bakers is to fulfill consumers’ expectations of providing healthy and safe products. The quality of organic grain can be modulated by agronomic modifications on genotypes, crop management, crop rotation and soil fertility, but the milling process and finally the baking process are also key factors in producing bread of high baking quality, nutritional value, taste and flavour. Nitrogen (N) is a key nutrient in achieving acceptable yield leve...

  19. Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread.

    Science.gov (United States)

    Bartkiene, Elena; Juodeikiene, Grazina; Vidmantiene, Daiva

    2012-09-01

    The use of soya and flaxseed flours fermented with Pediococcus acidilactici for wheat sourdough bread production was investigated. The protein digestibility, biogenic amine contents of soya and flaxseed sourdoughs, texture and sensory features of bread were studied. The fermentation with P. acidilactici significantly improved soya and flaxseed protein extraction and increased protein digestibility on an average by 13.5%. The concentrations of histamine (3.8 ± 2.3 and 4.0 ± 0.2 mg/kg), tyramine (4.6 ± 0.7 and 19.3 ± 1.8 mg/kg) and putrescine (66.4 ± 1.3 and 11.3 ± 3.0 mg/kg) do not present a health risk for consumers due to their relatively low levels in fermented plant products. The flaxseed sourdoughs influenced a 17.5% higher specific volume and a 4.6% lower crumb hardness of bread than those of soya sourdoughs, and did not disimprove sensory properties of bread. However, the fermented soya additives decreased acceptability of bread because of intensive taste and odour.

  20. Activation of latent nucleolus organizers induced by experimental polyploidization in cells of hexaploid wheat Triticum aestivum L.

    Science.gov (United States)

    Lazareva, E M; Khoudoleeva, O A; Chentsov YuS; Polyakov VYu

    2000-01-01

    The effect of prolonged colchicine-induced polyploidization on activation of latent nucleolus-organizing regions (NOR) of chromosomes was studied in diploid meristematic cells and polyploid root cells of Triticum aestivum L. It has been shown that control diploid and tetraploid cells have maximal number of nucleoli equal to four, which corresponds to the number of nucleolar chromosomes (NC) with active (visualized by staining with AgNO3) NOR (two pairs of homologous chromosomes 1B and 6B). Treatment of wheat seedlings with colchicine for 30 h results in following changes in polyploid cells: (1) impregnation of NOR with silver is observed on homologues of either chromosomes 1A or 5D in all tetraploid metaphase plates (4n, 2x, 4c), which is indicative of the NOR activation on this chromosome in pre-mitotic polyploid interphase; (2) In tetraploid metaphase, NOR in all four homologues of activated chromosomes or in only two of them may be stained; (3) maximal number of nucleoli in tetraploid nuclei is increased till 12, which confirms activation of transcription of additional rRNA gene clusters in polyploids; (4) activation of the rRNA gene expression is induced by the cell polyploidization rather than by colchicine, since in the colchicine-treated diploid cells both maximal number of nucleoli and the number of metaphase chromosomes with active NOR is not changed as compared with control. The obtained data allow us to suggest that structural "separation" of NC in polyploid nuclei stimulates activation of latent NOR. PMID:11093578

  1. Analysis of Quality-Related Parameters in Mature Kernels of Polygalacturonase Inhibiting Protein (PGIP) Transgenic Bread Wheat Infected with Fusarium graminearum.

    Science.gov (United States)

    Masci, Stefania; Laino, Paolo; Janni, Michela; Botticella, Ermelinda; Di Carli, Mariasole; Benvenuto, Eugenio; Danieli, Pier Paolo; Lilley, Kathryn S; Lafiandra, Domenico; D'Ovidio, Renato

    2015-04-22

    Fusarium head blight, caused by the fungus Fusarium graminearum, has a detrimental effect on both productivity and qualitative properties of wheat. To evaluate its impact on wheat flour, we compared its effect on quality-related parameters between a transgenic bread wheat line expressing a bean polygalacturonase inhibiting protein (PGIP) and its control line. We have compared metabolic proteins, the amounts of gluten proteins and their relative ratios, starch content, yield, extent of pathogen contamination, and deoxynivalenol (DON) accumulation. These comparisons showed that Fusarium significantly decreases the amount of starch in infected control plants, but not in infected PGIP plants. The flour of PGIP plants contained also a lower amount of pathogen biomass and DON accumulation. Conversely, both gluten and metabolic proteins were not significantly influenced either by the transgene or by fungal infection. These results indicate that the transgenic PGIP expression reduces the level of infection, without changing significantly the wheat seed proteome and other quality-related parameters. PMID:25823882

  2. Analysis of Quality-Related Parameters in Mature Kernels of Polygalacturonase Inhibiting Protein (PGIP) Transgenic Bread Wheat Infected with Fusarium graminearum.

    Science.gov (United States)

    Masci, Stefania; Laino, Paolo; Janni, Michela; Botticella, Ermelinda; Di Carli, Mariasole; Benvenuto, Eugenio; Danieli, Pier Paolo; Lilley, Kathryn S; Lafiandra, Domenico; D'Ovidio, Renato

    2015-04-22

    Fusarium head blight, caused by the fungus Fusarium graminearum, has a detrimental effect on both productivity and qualitative properties of wheat. To evaluate its impact on wheat flour, we compared its effect on quality-related parameters between a transgenic bread wheat line expressing a bean polygalacturonase inhibiting protein (PGIP) and its control line. We have compared metabolic proteins, the amounts of gluten proteins and their relative ratios, starch content, yield, extent of pathogen contamination, and deoxynivalenol (DON) accumulation. These comparisons showed that Fusarium significantly decreases the amount of starch in infected control plants, but not in infected PGIP plants. The flour of PGIP plants contained also a lower amount of pathogen biomass and DON accumulation. Conversely, both gluten and metabolic proteins were not significantly influenced either by the transgene or by fungal infection. These results indicate that the transgenic PGIP expression reduces the level of infection, without changing significantly the wheat seed proteome and other quality-related parameters.

  3. Higher Ammonium Transamination Capacity Can Alleviate Glutamate Inhibition on Winter Wheat (Triticum aestivum L.) Root Growth under High Ammonium Stress.

    Science.gov (United States)

    Wang, Feng; Gao, Jingwen; Liu, Yang; Tian, Zhongwei; Muhammad, Abid; Zhang, Yixuan; Jiang, Dong; Cao, Weixing; Dai, Tingbo

    2016-01-01

    Most of the studies about NH4+ stress mechanism simply address the effects of free NH4+, failing to recognize the changed nitrogen assimilation products. The objective of this study was to elucidate the effects of glutamate on root growth under high ammonium (NH4+) conditions in winter wheat (Triticum aestivum L.). Hydroponic experiments were conducted using two wheat cultivars, AK58 (NH4+-sensitive) and Xumai25 (NH4+-tolerant) with either 5 mM NH4+ nitrogen (AN) as stress treatment or 5 mM nitrate (NO3-) nitrogen as control. To evaluate the effects of NH4+-assimilation products on plant growth, 1 μM L-methionine sulfoximine (MSO) (an inhibitor of glutamine synthetase (GS)) and 1 mM glutamates (a primary N assimilation product) were added to the solutions, respectively. The AN significantly reduced plant biomass, total root length, surface area and root volume in both cultivars, but less effect was observed in Xumai25. The inhibition effects were alleviated by the application of MSO but strengthened by the application of glutamate. The AN increased the activities of GS, glutamate dehydrogenase (GDH) in both cultivars, resulting in higher glutamate contents. However, its contents were decreased by the application of MSO. Compared to AK58, Xumai25 showed lower glutamate contents due to its higher activities of glutamic-oxaloacetic transaminase (GOT) and glutamic-pyruvic transaminase (GPT). With the indole-3-acetic acid (IAA) contents decreasing in roots, the ratio of shoot to root in IAA was increased, and further increased by the application of glutamate, and reduced by the application of MSO, but the ratio was lower in Xumai25. Meanwhile, the total soluble sugar contents and its root to shoot ratio also showed similar trends. These results indicate that the NH4+-tolerant cultivar has a greater transamination ability to prevent glutamate over-accumulation to maintain higher IAA transport ability, and consequently promoted soluble sugar transport to roots, further

  4. Genetic map of Triticum turgidum based on a hexaploid wheat population without genetic recombination for D genome

    Directory of Open Access Journals (Sweden)

    Zhang Li

    2012-08-01

    Full Text Available Abstract Background A synthetic doubled-haploid hexaploid wheat population, SynDH1, derived from the spontaneous chromosome doubling of triploid F1 hybrid plants obtained from the cross of hybrids Triticum turgidum ssp. durum line Langdon (LDN and ssp. turgidum line AS313, with Aegilops tauschii ssp. tauschii accession AS60, was previously constructed. SynDH1 is a tetraploidization-hexaploid doubled haploid (DH population because it contains recombinant A and B chromosomes from two different T. turgidum genotypes, while all the D chromosomes from Ae. tauschii are homogenous across the whole population. This paper reports the construction of a genetic map using this population. Results Of the 606 markers used to assemble the genetic map, 588 (97% were assigned to linkage groups. These included 513 Diversity Arrays Technology (DArT markers, 72 simple sequence repeat (SSR, one insertion site-based polymorphism (ISBP, and two high-molecular-weight glutenin subunit (HMW-GS markers. These markers were assigned to the 14 chromosomes, covering 2048.79 cM, with a mean distance of 3.48 cM between adjacent markers. This map showed good coverage of the A and B genome chromosomes, apart from 3A, 5A, 6A, and 4B. Compared with previously reported maps, most shared markers showed highly consistent orders. This map was successfully used to identify five quantitative trait loci (QTL, including two for spikelet number on chromosomes 7A and 5B, two for spike length on 7A and 3B, and one for 1000-grain weight on 4B. However, differences in crossability QTL between the two T. turgidum parents may explain the segregation distortion regions on chromosomes 1A, 3B, and 6B. Conclusions A genetic map of T. turgidum including 588 markers was constructed using a synthetic doubled haploid (SynDH hexaploid wheat population. Five QTLs for three agronomic traits were identified from this population. However, more markers are needed to increase the density and resolution of

  5. Asymmetric somatic hybridization between wheat (Triticum aestivum) and Avena sativa L.

    Science.gov (United States)

    Xiang, Fengning; Xia, Guangmin; Chen, Huimin

    2003-06-01

    Protoplasts from cell suspensions ofyoung-embryo-derived calli, which were nonregenerable for long-term subculture and protoplasts from embryogenic calli with the regeneration capacity of 75% ofthe same wheat Jinan 177, were mixed as recipient. Protoplasts from embryogenic calli of Avena sativa (with the regeneration capacity ofless than 10%) irradiated with UV at an intensity of 300 muW/cm(2) for 30 s, 1 min, 2 min, 3 min, 5 min were used as the donor. Protoplasts ofthe recipient and the donor were fused by PEG method. Many calli and normal green plants were regenerated at high frequency, and were verified as somatic hybrids by chromosome counting, isozyme, 5S rDNA spacer sequence analysis and GISH (genomic in situ hybridization). Fusion combination between protoplasts either from the cell suspensions or from the calli and UV-treated Avena sativa protoplasts could not regenerate green plants. PMID:18763139

  6. Asymmetric somatic hybridization between wheat (Triticum aestivum) and Avena sativa L.

    Institute of Scientific and Technical Information of China (English)

    向凤宁; 夏光敏; 陈惠民

    2003-01-01

    Protoplasts from cell suspensions of young-embryo-derived calli, whichwere non- regenerable for long-term subculture and protoplasts from embryogenic calli with the regeneration capacity of 75% of the same wheat Jinan 177, were mixed as recipient. Protoplasts from embryogenic calli of Avena sativa (with the regeneration capacity of less than 10%) irradiated with UV at an intensity of300 μW/cm2 for 30 s, 1 min, 2 min, 3 min, 5 min were used as the donor. Protoplasts of the recipient and the donor were fused by PEG method. Many calli and normal green plants were regenerated at high frequency, and were verified as somatic hybrids by chromosome counting, isozyme, 5S rDNA spacer sequence analysis and GISH (genomic in situ hybridization). Fusion combination between protoplasts either from the cell suspensions or from the calli and UV-treated Avena sativa protoplasts could not regenerate green plants.

  7. Whole genome association mapping of Fusarium head blight resistance in European winter wheat (Triticum aestivum L..

    Directory of Open Access Journals (Sweden)

    Sonja Kollers

    Full Text Available A total of 358 recent European winter wheat varieties plus 14 spring wheat varieties were evaluated for resistance to Fusarium head blight (FHB caused by Fusarium graminearum and Fusarium culmorum in four separate environments. The FHB scores based on FHB incidence (Type I resistance×FHB severity (Type II resistance indicated a wide phenotypic variation of the varieties with BLUE (best linear unbiased estimation values ranging from 0.07 to 33.67. Genotyping with 732 microsatellite markers resulted in 782 loci of which 620 were placed on the ITMI map. The resulting average marker distance of 6.8 cM allowed genome wide association mapping employing a mixed model. Though no clear population structure was discovered, a kinship matrix was used for stratification. A total of 794 significant (-log10(p-value≥3.0 associations between SSR-loci and environment-specific FHB scores or BLUE values were detected, which included 323 SSR alleles. For FHB incidence and FHB severity a total of 861 and 877 individual marker-trait associations (MTA were detected, respectively. Associations for both traits co-located with FHB score in most cases. Consistent associations detected in three or more environments were found on all chromosomes except chromosome 6B, and with the highest number of MTA on chromosome 5B. The dependence of the number of favourable and unfavourable alleles within a variety to the respective FHB scores indicated an additive effect of favourable and unfavourable alleles, i.e. genotypes with more favourable or less unfavourable alleles tended to show greater resistance to FHB. Assessment of a marker specific for the dwarfing gene Rht-D1 resulted in strong effects. The results provide a prerequisite for designing genome wide breeding strategies for FHB resistance.

  8. Production of thermo-alkali-stable xylanase by a novel polyextremophilic Bacillus halodurans TSEV1 in cane molasses medium and its applicability in making whole wheat bread.

    Science.gov (United States)

    Kumar, Vikash; Satyanarayana, T

    2014-06-01

    A high titre of thermo-alkali-stable xylanase was attained in cane molasses medium. When the culture variables for endoxylanase production were optimized [cane molasses 7 %, soluble alkaline extract of wheat bran (SAE-WB) 37 % and ammonium chloride 0.30 %], a 4.5-fold enhancement in xylanase production (69 U ml(-1)) was achieved as compared to that in the unoptimized medium (15 U ml(-1)). The enzyme titre attained in shake flasks could be sustained in a 7-l laboratory bioreactor. An activity band corresponding to 40 kDa was visualized on SDS-PAGE zymogram analysis. The enzyme has broad range of pH and temperature for activity with optima at 9.0 and 80 °C, and stable between pH 4.0 and 11.0 with 85 % retention of activity. It has T 1/2 of 40 and 15 min at 70 and 80 °C. The enzyme is halotolerant since it displays activity in the presence of salt up to 15 %, and remains 100 % active in the absence of salt. The supplementation of whole wheat dough with xylanase improves antistaling property, reducing sugar content, bread volume with prebiotic xylooligosaccharides in bread. This is the first report on xylanase production in cane molasses medium with SAE-WB as the inducer and its applicability in whole wheat bread making that improves human health. PMID:24297158

  9. The chromosome content and genotype of two wheat cell lines and of their somatic fusion product with oat

    OpenAIRE

    Xiang, Fengning; Wang, Junfeng; Xu, Chunhui; Xia, Guangmin

    2010-01-01

    Somatic hybridization seeks to genetically combine phylogenetically distant parents. An effective system has been established in bread wheat (Triticum aestivum L.) involving protoplasts from a non-totipotent cell line adapted to in vitro culture (T1) in combination with totipotent protoplasts harvested from embryogenic calli (T2). Here, we report the karyotype and genotype of T1 and T2. Line T1 carries nine A (A-genome of wheat), seven B (B-genome of wheat) and eight D (D-genome of wheat) gen...

  10. Chromosome Specific Substitution Lines of Aegilops geniculata Alter Parameters of Bread Making Quality of Wheat

    Science.gov (United States)

    Tsujimoto, Hisashi; Gupta, Raj Kumar; Kumar, Aman; Kaur, Navneet; Kumar, Rohit; Chunduri, Venkatesh; Sharma, Nand Kishor; Chawla, Meenakshi; Sharma, Saloni; Mundey, Jaspreet Kaur

    2016-01-01

    Wheat cultivars with wide introgression have strongly impacted global wheat production. Aegilops geniculata (MgUg) is an important wild relative with several useful traits that can be exploited for wheat improvement. Screening of Ae. geniculata addition lines indicated a negative effect of 1Ug and the positive effect of 1Mg chromosome on wheat dough strength. Negative effect of 1Ug is probably associated with variation in number and position of the tripeptide repeat motif in the high molecular weight glutenin (HMW-G) gene. To utilize the positive potential of 1Mg chromosome, three disomic substitution lines (DSLs) 1Mg(1A), 1Mg(1B) and 1Mg(1D) were created. These lines were characterized for morphological, cytogenetic properties and biochemical signatures using FISH, 1D-, 2D-PAGE and RP-HPLC. Contribution of wheat 1A, 1B and 1D chromosomes towards dough mixing and baking parameters, chapatti quality, Fe/Zn content and glume color were identified. Observed order of variation in the dough mixing and baking parameters {1Mg(1D) ≤wheat ≤1Mg(1B) ≤1Mg(1A)} indicated that chromosome specific introgression is desirable for best utilization of wild species’ potential. PMID:27755540

  11. Yield and quality assessment of spelt (Triticum spelta L.) compared with winter wheat (Triticum aestivum L.) in Denmark

    DEFF Research Database (Denmark)

    Jørgensen, Johannes Ravn; Olsen, Carl Christian

    1997-01-01

    The adaptation of 7 T. spelta cultivars to the Danish climate was investigated and compared with a well-adapted winter wheat cultivar in field trials in 1994/95 and 1995/96 at Roskilde and Ronhave. The yield of all T. spelta cultivars was lower than that of the wheat cultivar, while 1000-seed wei...... harvest for green grain resulted in a decreased 1000-seed weight, and a high seed protein and ash content....

  12. Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread

    Science.gov (United States)

    Lavecchia, Anna; Gramaglia, Valerio; Gobbetti, Marco

    2015-01-01

    In order to identify antifungal compounds from natural sources to be used as ingredients in the bakery industry, water/salt-soluble extracts (WSE) from different legume flour hydrolysates obtained by the use of a fungal protease were assayed against Penicillium roqueforti DPPMAF1. The agar diffusion assays allowed the selection of the pea (Pisum sativum) hydrolysate as the most active. As shown by the hyphal radial growth rate, the WSE had inhibitory activity towards several fungi isolated from bakeries. The MIC of the WSE was 9.0 mg/ml. Fungal inhibition was slightly affected by heating and variations in pH. The antifungal activity was attributed to three native proteins (pea defensins 1 and 2 and a nonspecific lipid transfer protein [nsLTP]) and a mixture of peptides released during hydrolysis. The three proteins have been reported previously as components of the defense system of the plant. Five peptides were purified from WSE and were identified as sequences encrypted in leginsulin A, vicilin, provicilin, and the nsLTP. To confirm antifungal activity, the peptides were chemically synthesized and tested. Freeze-dried WSE were used as ingredients in leavened baked goods. In particular, breads made by the addition of 1.6% (wt/wt) of the extract and fermented by baker's yeast or sourdough were characterized for their main chemical, structural, and sensory features, packed in polyethylene bags, stored at room temperature, and compared to controls prepared without pea hydrolysate. Artificially inoculated slices of a bread containing the WSE did not show contamination by fungi until at least 21 days of storage and behaved like the bread prepared with calcium propionate (0.3%, wt/wt). PMID:25862230

  13. Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread.

    Science.gov (United States)

    Rizzello, Carlo Giuseppe; Lavecchia, Anna; Gramaglia, Valerio; Gobbetti, Marco

    2015-06-15

    In order to identify antifungal compounds from natural sources to be used as ingredients in the bakery industry, water/salt-soluble extracts (WSE) from different legume flour hydrolysates obtained by the use of a fungal protease were assayed against Penicillium roqueforti DPPMAF1. The agar diffusion assays allowed the selection of the pea (Pisum sativum) hydrolysate as the most active. As shown by the hyphal radial growth rate, the WSE had inhibitory activity towards several fungi isolated from bakeries. The MIC of the WSE was 9.0 mg/ml. Fungal inhibition was slightly affected by heating and variations in pH. The antifungal activity was attributed to three native proteins (pea defensins 1 and 2 and a nonspecific lipid transfer protein [nsLTP]) and a mixture of peptides released during hydrolysis. The three proteins have been reported previously as components of the defense system of the plant. Five peptides were purified from WSE and were identified as sequences encrypted in leginsulin A, vicilin, provicilin, and the nsLTP. To confirm antifungal activity, the peptides were chemically synthesized and tested. Freeze-dried WSE were used as ingredients in leavened baked goods. In particular, breads made by the addition of 1.6% (wt/wt) of the extract and fermented by baker's yeast or sourdough were characterized for their main chemical, structural, and sensory features, packed in polyethylene bags, stored at room temperature, and compared to controls prepared without pea hydrolysate. Artificially inoculated slices of a bread containing the WSE did not show contamination by fungi until at least 21 days of storage and behaved like the bread prepared with calcium propionate (0.3%, wt/wt). PMID:25862230

  14. Heterosis of certain important yield components in the population wheat (Triticum aestivum L. crosses

    Directory of Open Access Journals (Sweden)

    Kalimullah

    2011-06-01

    Full Text Available Heterotic and heterobeltiotic performances of 10 F1s obtained from half-diallel crossings of 5 commercial varieties wereevaluated for plant height, number of tillers per plant, spike length, number of spikelets per spike, flag leaf area and number ofgrains per spike. The highest negative heterosis and heterobeltiosis were recorded in Daman-98 x Sehar (-7.74 for plant height.Daman-98 x Zam-04 showed maximum positive heterosis (44.05 whereas Daman-98 x Shafaq showed maximum positiveheterobeltiosis (34.85 for number of tillers per plant. For spike length maximum heterosis and heterobeltiosis values were 38.40and 31.26, respectively, for the hybrid Sehar x Gomal-08. Similarly for number of spikelets per spike maximum heterosis andheterobeltiosis were 45.66 and 42.59 for the cross Daman-98 x Gomal-08. Heterotic study for flag leaf area revealed thatmaximum positive heterosis for Daman-98 x Sehar (21.22, maximum positive heterobeltiosis for Daman-98 x Gomal-08(18.01. Maximum positive heterosis was recorded for Daman-98 x Gomal-08 (33.32, whereas positive heterobeltiosis werefound for Daman-98 x Gomal-08 (19.43 for grains per spike. The results revealed that the hybrid combinations Daman-98 xGomal-08 and Daman-98 x Sehar could be recommended for improved yield and enhanced biological production of wheat,respectively.

  15. The use of irradiated pollen for differential gene transfer in wheat (Triticum aestivum)

    International Nuclear Information System (INIS)

    The use of irradiated pollen to bring about limited gene transfer in wheat has been investigated. Doses of X-rays of 2Kr, 3Kr and 5Kr were used to generate M1 progeny between maternal and paternal genotypes differing in quantitative and major gene characters. Cytological studies of M1 plants revealed hybrids with widespread aneuploidy and structural rearrangements in the paternal genome. These effects resulted in phenotypic variation between M1 progeny and complex multivalent formation at meiosis. All M1 plants at the 5Kr and 3Kr doses were sterile and all but 2 plants at the 2Kr dose. Studies of the two M2 families from these plants revealed disturbances in genotype frequencies for some of the marker loci with an excess of maternal homozygotes and a deficit of paternal homozygotes. This was also reflected in a more maternal appearance for quantitative characters. These results are interpreted as showing that irradiation damage to the paternal genome in M1 plants results in the differential transmission of maternal alleles. (orig.)

  16. Structural Variation and Content of Arabinoxylans in Endosperm and Bran of Durum Wheat (Triticum turgidum L.).

    Science.gov (United States)

    Marcotuli, Ilaria; Hsieh, Yves S-Y; Lahnstein, Jelle; Yap, Kuok; Burton, Rachel Anita; Blanco, Antonio; Fincher, Geoffrey Bruce; Gadaleta, Agata

    2016-04-13

    Arabinoxylans are one group of dietary fiber components in cereal grains, and specific health benefits have been linked with their molecular fine structures and hence with physicochemical properties such as solubility in aqueous media. To characterize the fiber quality for functional foods, starchy endosperm and bran fractions from 11 durum wheat lines were analyzed for total and water-soluble arabinoxylans, (1,3;1,4)-β-glucan, and bound ferulic acid. The arabinoxylan contents ranged from 11 to 16.4% (w/w) in bran and from 1.5 to 1.8% in the starchy endosperm. Of the starchy endosperm arabinoxylans, 37% was soluble in water. No correlation was found between arabinoxylan content and bound ferulic acid in bran, although a relatively high level of this antioxidant was found in endosperm (38.3 μg/g endosperm flour). Enzymatic fingerprinting was performed to define the major fine structural features of arabinoxylans from both regions of the grain. Five major oligosaccharides released by xylanase hydrolysis were identified and characterized in the 11 durum lines. In addition, DP5, DP6, and DP7 oligosaccharides containing five, six, and seven pentosyl residues, respectively, were purified. PMID:27018210

  17. SUPLEMENTASI STEROL LEMBAGA GANDUM (Triticum sp. PADA MARGARIN (Supplementation of Margarine with Wheat Germ Sterol

    Directory of Open Access Journals (Sweden)

    Sri Anna Marliyati1*

    2010-06-01

    Full Text Available Margarine is a water in oil (w/o emulsion product which is widely used for household cooking and baking industry. Consuming of margarine, which contains trans fatty acid may cause health problem due to the increase of LDL cholesterol. Since margarine is also a good carrier of phytosterol which prevent the absorption of cholesterol, there is a possibility to formulate a healthier margarine. In this research formulation and characteristics of products was investigated. The research work consisted of two steps: (1 supplementation of wheat germ sterol into margarine (two methods and (2 analysis of physical, chemical characteristics and hedonic score. Parameters of physical characteristics were melting point and emulsion stability, whereas chemical characteristics were water and oil contents. The hedonic test was carried out based on product’s color, odor, taste, texture, and spreadability. Results showed that method II of supplementation produced better margarine than method I, in which the concentration of sterol in the margarine was higher with a melting point similar to that of control, better emulsion stability, and higher hedonic score. Supplementation process was carried out by mixing sterol into fat phase melted at 50 0C, followed by mixing with aqueous phase at 4 0C. Sterol used for method II was extracted using mixed solvent of hexane and ethanol at the ratio of 1:2 (v/v, which was resulted from previous experimentation.

  18. Photobiostimulation effects on germination and early growth of wheat seeds (Triticum aestivum L) produced by a semiconductor laser with λ=980nm

    International Nuclear Information System (INIS)

    The effect of the exposure of wheat (Triticum aestivum L) seeds to a IR laser radiation with λ=980nm produced by a semiconductor laser on germination and early growth had been studied under laboratory conditions. Seeds were irradiated to one of two laser intensities 15 mWcm- ''2 or 30 mWcm-2 for different periods of time 30, 60 or 120 s. Seeds exposed to a light intensity of 15mWcm-2 and an exposition time of 30 s. showed an increase on the percentage of seeds germinated normally while the percentage of seeds germinated abnormally decreased. At the same time there is a stimulation effect on the growth of the stem and on the growth of the root of 10% on wheat seedlings over control seedlings. Significant differences (ρ < 0.001) were observed between the control and the above treatment. (Author)

  19. The influence of the forerunner plant and the irrigation on some quality indicators of the wheat plant (Triticum aestivum L. in their growth conditions on the acid soils in the North-Western Romania

    Directory of Open Access Journals (Sweden)

    Ileana ARDELEAN

    2010-05-01

    Full Text Available The paper sustains the importance of the forerunner plant concerning the quality of the wheat (Triticum aestivum L. and is based on the research carried out during 2006-2008 on a long term trial placed on the brown luvic (acid soils from Oradea in 1990. In non-irrigating and irrigating conditions as well the smallest protein, wet gluten and dry gluten values were obtained in wheat mono-crop; the values increased in the forerunner plant, wheat-maize and the biggest values were registered in the forerunner plant, wheat-maize-soybean.

  20. The Effect of Rates and Times of Nitrogen Fertilizer on N Accumulation and Remobilization Efficiency at Flag Leaf in Two Winter Wheat (Triticum aestivum and Triticum.durum) Cultivars

    Science.gov (United States)

    Bahrani, A.; Sarvestani, Z. Tahmasebi; Bagheri, A. R.; Abad, H. Heidari Sharif

    2008-01-01

    Understanding the physiological basis of absorption and transportation of nitrogen by plants has specific importance. In this experiment, a bread cultivar and durum wheat cultivar, were treated with different rates and times of nitrogen application, by using split factorial with on the basis of randomized complete block design with three replications at Shiraz region during 2004-2005. Main plots were consisted of two levels of cultivars (Falat and Yavaros) and sub plots included nitrogen rates (40, 80 and 160 kg ha-1) and times of nitrogen application (T1 = all N fertilizer at planting, T2 = 1/2 at planting+1/2 during booting stage and T3 = 1/3 at planting+1/3 during booting stage+1/3 at heading stage). The results showed that there were significant differences between cultivars in flag leaf nitrogen content in maturity stage, N remobilization and its efficiency from flag leaf to grains and also grain protein percentage. Durum wheat was more efficient in nitrogen remobilization and therefore, had a higher grain protein percentage. Increasing in rates and times of nitrogen application had significant effect on most of the measured traits. There were significant interactions between cultivars, rates and times of N application, indicating that durum wheat was more efficient in N remobilization from flag leaf to the grain. It appeared that, N remobilization efficiency was the main factor affecting the grain protein percentage, under the conditions of low N absorption and drought after flowering, in this experiment.

  1. Genes encoding 4-Cys antimicrobial peptides in wheat Triticum kiharae Dorof. et Migush.: multimodular structural organization, instraspecific variability, distribution and role in defence.

    Science.gov (United States)

    Utkina, Lyubov L; Andreev, Yaroslav A; Rogozhin, Eugene A; Korostyleva, Tatyana V; Slavokhotova, Anna A; Oparin, Peter B; Vassilevski, Alexander A; Grishin, Eugene V; Egorov, Tsezi A; Odintsova, Tatyana I

    2013-08-01

    A novel family of antifungal peptides was discovered in the wheat Triticum kiharae Dorof. et Migusch. Two members of the family, designated Tk-AMP-X1 and Tk-AMP-X2, were completely sequenced and shown to belong to the α-hairpinin structural family of plant peptides with a characteristic C1XXXC2-X(n)-C3XXXC4 motif. The peptides inhibit the spore germination of several fungal pathogens in vitro. cDNA and gene cloning disclosed unique structure of genes encoding Tk-AMP-X peptides. They code for precursor proteins of unusual multimodular structure, consisting of a signal peptide, several α-hairpinin (4-Cys) peptide domains with a characteristic cysteine pattern separated by linkers and a C-terminal prodomain. Three types of precursor proteins, with five, six or seven 4-Cys peptide modules, were found in wheat. Among the predicted family members, several peptides previously isolated from T. kiharae seeds were identified. Genes encoding Tk-AMP-X precursors have no introns in the protein-coding regions and are upregulated by fungal pathogens and abiotic stress, providing conclusive evidence for their role in stress response. A combined PCR-based and bioinformatics approach was used to search for related genes in the plant kingdom. Homologous genes differing in the number of peptide modules were discovered in phylogenetically-related Triticum and Aegilops species, including polyploid wheat genome donors. Association of the Tk-AMP-X genes with A, B/G or D genomes of hexaploid wheat was demonstrated. Furthermore, Tk-AMP-X-related sequences were shown to be widespread in the Poaceae family among economically important crops, such as barley, rice and maize. PMID:23702306

  2. Estimating gain by use of a classic selection index under multicollinearity in wheat (Triticum aestivum

    Directory of Open Access Journals (Sweden)

    Samuel Pereira de Carvalho

    1999-03-01

    Full Text Available It was shown that the classic selection index, under multicollinearity, could not give simultaneous gains for wheat grain production and its primary components. This was due to the instability and, consequently, low precision of the coefficient index estimates. A modification of the prediction process of the index was proposed to avoid the adverse effects of multicollinearity, adopting a procedure based on ridge regression theory. The modified classic selection index, or ridge index, gave more statistically viable index coefficient estimates and gains for all of the characters evaluated. However, lower gains for number of grains per spike and grain yield were obtained, when compared to those obtained with selection for grain yield.Evidenciou-se a inviabilidade do uso do índice de seleção clássico, sob multicollinearidade, na obtenção de ganhos simultâneos para a produção de grãos de trigo e seus componentes primários. Esta inviabilidade foi devido à instabilidade e, consequentemente, pouca precisão das estimativas dos coeficientes do índice. A fim de contornar os efeitos adversos da multicollinearidade, propôs-se modificar o processo de predição do índice adotando-se um procedimento baseado na teoria de regressão em cristas. O índice de seleção clássico modificado proporcionou estimativas dos coeficientes do índice estatisticamente mais viáveis e ganhos em todos os caracteres avaliados. Contudo, com o uso deste índice, obtiveram-se ganhos inferiores para os caracteres número de grãos por espiga e rendimento de grãos, comparado aos obtidos pela seleção para rendimento.

  3. Influence of a fertilizer solution on yield and quality of bread wheat in Guadalquivir Valley (Córdoba, Spain)

    Science.gov (United States)

    Concepción Benítez, M.; González, José Luis; Tejada, Manuel

    2014-05-01

    The use of by-products of food industries in agricultural practices has become a routine over the last few decades. The addition of beet vinasse, by-products of the two sep olive mill process and by-products of defatted sunflower flour, etc., to soils is a common agricultural practice, since sensible use has been reported to improve the physical, chemical and biological aspects of the soil and to increase harvest yield, and in many cases harvest quality Previous research carried out by the authors (Ordóñez et al., 2001) examined a process whereby a protein concentrate is obtained from defatted sunflower flour. In this process, floating liquid phosphorus, potassium contents and smaller amounts of humic substances and nitrogen are obtained. The potential application of this solution as a fertiliser has been evaluated on rye grass, confirming that its effects are comparable to those produced by a nutritional solution in terms of phosphorus and potassium foliar levels. The experiment was performed on soil classified as Typic Haploxererts located in the Middle Valley of the river Guadalquivir Cajeme wheat (Triticum aestivum var) variety was used at a dose of 180 kg seeds / ha. For both crop, four fertiliser treatments were applied in triplicate to randomly distributed 7 x 8 m plots. The greatest positive effect of applying the experimental phospho-potassic solution was found for the leaf levels of K, in maturity; this influence was most significant when the highest dosage of said solution. With reference to the levels of N, P and K in wheat grain, the levels of potassium were significantly different for all the fertilising treatments, and the plot fertilised with the highest dosage of the experimental phospho-potassic solution presented the highest values. As for the data obtained for harvest yield and quality, the addition of the experimental solution was observed to have a significantly positive influence (but only in the highest dosages) on the production levels.

  4. GA-responsive dwarfing gene Rht12 affects the developmental and agronomic traits in common bread wheat.

    Directory of Open Access Journals (Sweden)

    Liang Chen

    Full Text Available Opportunities exist for replacing reduced height (Rht genes Rht-B1b and Rht-D1b with alternative dwarfing genes, such as the gibberellin-responsive gene Rht12, for bread wheat improvement. However, a comprehensive understanding of the effects and mode of action of Rht12 is lacking. In the present study, the effects of Rht12 were characterized by analyzing its effects on seeding vigour, seedling roots, leaf and stem morphology, spike development and carbohydrate assimilation and distribution. This was carried out in the four genotypes of F2:3 lines derived from a cross between Ningchun45 and Karcagi (12 in two experiments of autumn sowing and spring sowing. Rht12 significantly decreased stem length (43%∼48% for peduncle and leaf length (25%∼30% for flag leaf while the thickness of the internode walls and width of the leaves were increased. Though the final plant stature was shortened (40% by Rht12, the seedling vigour, especially coleoptile length and root traits at the seedling stage, were not affected adversely. Rht12 elongated the duration of the spike development phase, improved the proportion of spike dry weight at anthesis and significantly increased floret fertility (14% in the autumn sowing experiment. However, Rht12 delayed anthesis date by around 5 days and even the dominant Vrn-B1 allele could not compensate this negative effect. Additionally, grain size was reduced with the ability to support spike development after anthesis decreased in Rht12 lines. Finally, grain yield was similar between the dwarf and tall lines in the autumn sowing experiment. Thus, Rht12 could substantially reduce plant height without altering seeding vigour and significantly increase spikelet fertility in the favourable autumn sowing environment. The successful utilization of Rht12 in breeding programs will require careful selection since it might delay ear emergence. Nonetheless, the potential exists for wheat improvement by using Rht12.

  5. Resistance to root knot nematode, Meloidogyne naasi (Franklin) transferred from Aegilops variabilis Eig to bread wheat

    OpenAIRE

    Yu, M.Q.; Person-Dedryver, Françoise; Jahier, Joseph

    1990-01-01

    Jusqu’à présent, on ne connaissait aucune lignée ou variété de blé tendre résistante à Meloidogyne naasi, nématode à galle des céréales. Par contre, des espèces voisines du blé dont Aegilops variabilis présentent une résistance totale. Dans la descendance en rétrocroisement de l’hybride interspécifique (Triticum aestivum L cv Chinese Spring x Aegilops variabilis n° 1), des lignées de blé à 2n = 42 chromosomes possédant une résistance totale comme le parent Aegilops ont été sélectionnées (...

  6. The structure of wheat bread influences the postprandial metabolic response in healthy men

    NARCIS (Netherlands)

    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.

    2015-01-01

    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

  7. Construction and evaluation of cDNA libraries for large-scale expressed sequence tag sequencing in wheat (Triticum aestivum L.).

    Science.gov (United States)

    Zhang, D; Choi, D W; Wanamaker, S; Fenton, R D; Chin, A; Malatrasi, M; Turuspekov, Y; Walia, H; Akhunov, E D; Kianian, P; Otto, C; Simons, K; Deal, K R; Echenique, V; Stamova, B; Ross, K; Butler, G E; Strader, L; Verhey, S D; Johnson, R; Altenbach, S; Kothari, K; Tanaka, C; Shah, M M; Laudencia-Chingcuanco, D; Han, P; Miller, R E; Crossman, C C; Chao, S; Lazo, G R; Klueva, N; Gustafson, J P; Kianian, S F; Dubcovsky, J; Walker-Simmons, M K; Gill, K S; Dvorák, J; Anderson, O D; Sorrells, M E; McGuire, P E; Qualset, C O; Nguyen, H T; Close, T J

    2004-10-01

    A total of 37 original cDNA libraries and 9 derivative libraries enriched for rare sequences were produced from Chinese Spring wheat (Triticum aestivum L.), five other hexaploid wheat genotypes (Cheyenne, Brevor, TAM W101, BH1146, Butte 86), tetraploid durum wheat (T. turgidum L.), diploid wheat (T. monococcum L.), and two other diploid members of the grass tribe Triticeae (Aegilops speltoides Tausch and Secale cereale L.). The emphasis in the choice of plant materials for library construction was reproductive development subjected to environmental factors that ultimately affect grain quality and yield, but roots and other tissues were also included. Partial cDNA expressed sequence tags (ESTs) were examined by various measures to assess the quality of these libraries. All ESTs were processed to remove cloning system sequences and contaminants and then assembled using CAP3. Following these processing steps, this assembly yielded 101,107 sequences derived from 89,043 clones, which defined 16,740 contigs and 33,213 singletons, a total of 49,953 "unigenes." Analysis of the distribution of these unigenes among the libraries led to the conclusion that the enrichment methods were effective in reducing the most abundant unigenes and to the observation that the most diverse libraries were from tissues exposed to environmental stresses including heat, drought, salinity, or low temperature. PMID:15514038

  8. Exogenous Nitric Oxide (NO) Interferes with Lead (Pb)-Induced Toxicity by Detoxifying Reactive Oxygen Species in Hydroponically Grown Wheat (Triticum aestivum) Roots

    Science.gov (United States)

    Kaur, Gurpreet; Singh, Harminder Pal; Batish, Daizy R.; Mahajan, Priyanka; Kohli, Ravinder Kumar; Rishi, Valbha

    2015-01-01

    Nitric Oxide (NO) is a bioactive signaling molecule that mediates a variety of biotic and abiotic stresses. The present study investigated the role of NO (as SNP [sodium nitroprusside]) in ameliorating lead (Pb)-toxicity in Triticum aestivum (wheat) roots. Pb (50 and 250 μM) alone and in combination with SNP (100 μM) was given to hydroponically grown wheat roots for a period of 0–8 h. NO supplementation reduced the accumulation of oxidative stress markers (malondialdehyde, conjugated dienes, hydroxyl ions and superoxide anion) and decreased the antioxidant enzyme activity in wheat roots particularly up to 6 h, thereby suggesting its role as an antioxidant. NO ameliorated Pb-induced membrane damage in wheat roots as evidenced by decreased ion-leakage and in situ histochemical localization. Pb-exposure significantly decreased in vivo NO level. The study concludes that exogenous NO partially ameliorates Pb-toxicity, but could not restore the plant growth on prolonged Pb-exposure. PMID:26402793

  9. Exogenous Nitric Oxide (NO Interferes with Lead (Pb-Induced Toxicity by Detoxifying Reactive Oxygen Species in Hydroponically Grown Wheat (Triticum aestivum Roots.

    Directory of Open Access Journals (Sweden)

    Gurpreet Kaur

    Full Text Available Nitric Oxide (NO is a bioactive signaling molecule that mediates a variety of biotic and abiotic stresses. The present study investigated the role of NO (as SNP [sodium nitroprusside] in ameliorating lead (Pb-toxicity in Triticum aestivum (wheat roots. Pb (50 and 250 μM alone and in combination with SNP (100 μM was given to hydroponically grown wheat roots for a period of 0-8 h. NO supplementation reduced the accumulation of oxidative stress markers (malondialdehyde, conjugated dienes, hydroxyl ions and superoxide anion and decreased the antioxidant enzyme activity in wheat roots particularly up to 6 h, thereby suggesting its role as an antioxidant. NO ameliorated Pb-induced membrane damage in wheat roots as evidenced by decreased ion-leakage and in situ histochemical localization. Pb-exposure significantly decreased in vivo NO level. The study concludes that exogenous NO partially ameliorates Pb-toxicity, but could not restore the plant growth on prolonged Pb-exposure.

  10. Exogenous Nitric Oxide (NO) Interferes with Lead (Pb)-Induced Toxicity by Detoxifying Reactive Oxygen Species in Hydroponically Grown Wheat (Triticum aestivum) Roots.

    Science.gov (United States)

    Kaur, Gurpreet; Singh, Harminder Pal; Batish, Daizy R; Mahajan, Priyanka; Kohli, Ravinder Kumar; Rishi, Valbha

    2015-01-01

    Nitric Oxide (NO) is a bioactive signaling molecule that mediates a variety of biotic and abiotic stresses. The present study investigated the role of NO (as SNP [sodium nitroprusside]) in ameliorating lead (Pb)-toxicity in Triticum aestivum (wheat) roots. Pb (50 and 250 μM) alone and in combination with SNP (100 μM) was given to hydroponically grown wheat roots for a period of 0-8 h. NO supplementation reduced the accumulation of oxidative stress markers (malondialdehyde, conjugated dienes, hydroxyl ions and superoxide anion) and decreased the antioxidant enzyme activity in wheat roots particularly up to 6 h, thereby suggesting its role as an antioxidant. NO ameliorated Pb-induced membrane damage in wheat roots as evidenced by decreased ion-leakage and in situ histochemical localization. Pb-exposure significantly decreased in vivo NO level. The study concludes that exogenous NO partially ameliorates Pb-toxicity, but could not restore the plant growth on prolonged Pb-exposure.

  11. Effects of zinc on cadmium uptake by spring wheat (Triticum aestivum, L.): long-time hydroponic study and short-time 109Cd tracing study

    Institute of Scientific and Technical Information of China (English)

    ZHAO Zhong-qiu; ZHU Yong-guan; CAI Yun-long

    2005-01-01

    To investigate effects of Zn on Cd uptake by spring wheat (Triticum aestivum, L.) in solution culture, long-time hydroponic experiment (1 month) (Experiment 1) and short-time Cd isotope (109Cd) tracing experiment (24 h) (Experiment 2) were conducted. In Experiment 1, spring wheat (cv. Brookton) was grown in nutrient solution at uniform cadmium concentration of 20μ mol/L and 10 zinc concentrations (0, 1, 5, 10, 20, 100, 200, 500, 1000, 2000 μ mol/L). In Experiment 2, spring wheat seedlings,pre-cultivated in complete nutrient solution, were treated with 109Cd of uniform activity and the same series of Zn concentrations as those in Experiment 1 for 24 h. Cd concentrations in shoots and roots in Experiment 1 increased marginally but not consistently with Zn increasing at Zn rates of 1~200 μmol/L, and then decreased significantly at high rates (>200 μ mol/L). In Experiment 2, the response of 109Cd activities in shoots and roots to increasing Zn was greatly similar to the response of Cd concentrations to Zn increasing in Experiment 1. The results of the two experiments indicated that the short-time and long-time exposure of spring wheat to Zn had similar effects on Cd accumulation.

  12. Indole-3-acetic acid (IAA producing Pseudomonas isolates inhibit seed germination and α-amylase activity in durum wheat (Triticum turgidum L.

    Directory of Open Access Journals (Sweden)

    Samira Tabatabaei

    2016-03-01

    Full Text Available The role of plant-associated bacteria in plant physiology and metabolism is well documented, but little has been known about the roles played by Pseudomonas in durum wheat (Triticum turgidum L. var durum growth and development. An in vitro experiment was conducted to observe the effect of the inoculation of four indole-3-acetic acid (IAA -producing Pseudomonas isolatesand exogenous IAA on seed germination traits and α-amylase activity of durum wheat. The results showed inoculation with all bacterial isolates led to a decrease in the germination percent, although the extent of the depression varied with the isolate. A significant relationship between concentrations of bacterial IAA and the germination inhibition percent in durum wheat seeds by different bacteria strains was observed. The results of this assay showed the effect of bacterial isolates on α-amylase activity after six and 8 days of inoculation was significant, while effect of these isolates on α-amylase activity after two and 4 days of inoculation was not meaningful. In addition, the exogenously applied IAA displayed a concentration-dependent effect on seed germination attributes and α-amylase activity, consistent with the possibility that the inhibitory effect of bacterial inoculation on seed germination was in consequence of bacteria-produced IAA. Therefore, it may suggested that the inhibitory role of IAA in seed germination and α-amylase activity should be taken into account during the screening of IAA-producing Pseudomonas isolates for durum wheat growth promoting agents.

  13. Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours.

    Science.gov (United States)

    Bakare, Adegoke H; Osundahunsi, Oluwatooyin F; Olusanya, Joseph O

    2016-07-01

    The rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05-40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properties of loaves produced under laboratory and industrial conditions were analyzed with t-test, whereas ANOVA was used for other analyses. Peak and final viscosities in the composite blends (CB) ranged from 109.20 to 114.06 RVU and 111.86 to 134.40 RVU, respectively. Dough stability decreased from 9.15 to 0.78 min, whereas farinograph water absorption increased 59.7-65.9%. Alveograph curve configuration ratio increased from 1.27 to 7.39, whereas specific volume (Spv) of the loaves decreased from 2.96 to 1.32 cm(3)/g. The Spv of WF loaves were not significantly different (P > 0.05) from that of the 5% CB, whereas production conditions had no significant effects on absorbed water (t = 0.532, df = 18 P = 0.3005), weight loss during baking (t = 0.865, df = 18, P = 0.199), and Spv (t = 0.828, df = 14.17, P = 0.211). The sensory qualities of the 5% blend were not significantly different from the WF. PMID:27386107

  14. Multi-trait evolution of farmer varieties of bread wheat after cultivation in contrasting organic farming systems in Europe.

    Science.gov (United States)

    Dawson, J C; Serpolay, E; Giuliano, S; Schermann, N; Galic, N; Chable, V; Goldringer, I

    2012-03-01

    Because of the lack of varieties for organic agriculture, associations of organic farmers in several European countries have begun cultivating landraces and historic varieties, effectively practicing in situ conservation of agricultural biodiversity. To promote agrobiodiversity conservation, a special list for "conservation varieties" was implemented in 2008 by the EU because for any exchange and marketing of seeds in the EU, a variety must be registered in an official catalog. Our study aimed at improving knowledge on the phenotypic diversity and evolution of such varieties when cultivated on organic farms in Europe, in order to better define their specific characteristics and the implications for the registration process. We assessed multi-trait phenotypic evolution in eight European landraces and historic varieties of bread wheat and in two pureline variety checks, each grown by eight organic farmers over 2 years and then evaluated in a common garden experiment at an organic research farm. Measurements on each farmer's version of each variety included several standard evaluation criteria for assessing distinctness, uniformity and stability for variety registration. Significant phenotypic differentiation was found among farmers' versions of each variety. Some varieties showed considerable variation among versions while others showed fewer phenotypic changes, even in comparison to the two checks. Although farmers' variety would not satisfy uniformity or stability criteria as defined in the catalog evaluation requirements, each variety remained distinct when assessed using multivariate analysis. The amount of differentiation may be related to the initial genetic diversity within landraces and historic varieties.

  15. Myo-inositol hexakisphosphate degradation by Bifidobacterium pseudocatenulatum ATCC 27919 improves mineral availability of high fibre rye-wheat sour bread.

    Science.gov (United States)

    García-Mantrana, Izaskun; Monedero, Vicente; Haros, Monika

    2015-07-01

    The goal of this investigation was to develop baking products using Bifidobacterium pseudocatenulatum ATCC27919, a phytase producer, as a starter in sourdough for the production of whole rye-wheat mixed bread. This Bifidobacterium strain contributed to myo-inositol hexakisphosphate (phytate) hydrolysis, resulting in breads with higher mineral availability as was predicted by the phytate/mineral molar ratios, which remained below the inhibitory threshold values for Ca and Zn intestinal absorption. The products with sourdough showed similar technological quality as their homologous without sourdough, with levels of acetic and d/l lactic acids in dough and bread baking significantly higher with the use of sourdough. The overall acceptability scores showed that breads with 25% of whole rye flour were highly accepted regardless of the inclusion of sourdough. This work emphasises that the in situ production of phytase during fermentation by GRAS/QPS microorganisms constitutes a strategy which is particularly appropriate for reducing the phytate contents in products for human consumption.

  16. The effect of whole grain wheat sourdough bread consumption on serum lipids in healthy normoglycemic/normoinsulinemic and hyperglycemic/hyperinsulinemic adults depends on presence of the APOE E3/E3 genotype: a randomized controlled trial

    Directory of Open Access Journals (Sweden)

    Bakovic Marica

    2010-05-01

    Full Text Available Abstract Background Epidemiological studies associate consumption of whole grain foods, including breads, with reduced cardiovascular disease (CVD risk; however, few studies have compared wheat whole grains with wheat refined grains. Methods This study investigated effects of 6-week consumption of whole grain wheat sourdough bread in comparison to white bread on fasting serum lipids in normoglycemic/normoinsulinemic (NGI; n = 14 and hyperglycemic/hyperinsulinemic (HGI; n = 14 adults. The influence of single-nucleotide polymorphisms, 3 within the APOE gene (E2, E3, E4 and 2 within the hepatic lipase gene promoter (LIPC -514C>T, LIPC -250G>A were considered. Results At baseline, HGI participants had significantly higher body weight, waist circumference, body fat, and fasted glucose, insulin, homeostasis model assessment of insulin resistance (HOMA-IR, glucagon, triacylglycerols (TAG and TAG:HDL-cholesterol, compared to NGI participants; however, none of these in addition to none of the other serum lipids, differed between bread treatments, within either participant group. For participants with the APOE E3/E3 genotype, LDL-cholesterol (P = 0.02 increased in the NGI group (n = 7, and TAG (P = 0.03 and TAG:HDL-cholesterol (P = 0.04 increased in the HGI group (n = 10, following consumption of whole grain wheat sourdough compared to white bread. Conclusions In summary, 6-week consumption of whole grain wheat sourdough bread did not significantly modulate serum lipids in NGI or HGI adults; however, it significantly increased LDL-cholesterol, TAG and TAG:HDL-cholesterol in participants with the APOE E3/E3 genotype. These data add to limited literature comparing wheat whole grains to wheat refined grains on CVD risk and highlight the need to consider genetic variation in relation to lipoprotein lipid content and CVD risk.

  17. Heavy Metal Accumulation in Soil Amended with Roadside Pond Sediment and Uptake by Winter Wheat (Triticum aestivum L. cv. PBW 343

    Directory of Open Access Journals (Sweden)

    Tanmoy Karak

    2010-01-01

    Full Text Available The risks of heavy metal accumulation and the dynamics related to roadside pond sediment application in comparison to control of winter wheat (Triticum aestivum L. were investigated in field experiments. Selective sequential extraction procedures revealed that application of pond sediment in soil increases the labile pools of the studied heavy metals (Cd, Cr, Cu, Ni, Pb, and Zn. Risk assessment codes concluded that Cu and Pb were in the high-risk zone in both pond sediment and soil amended with pond sediment, whereas Zn and Cu were found in the medium-risk zone for control soil. Heavy metal accumulation by wheat straw and grain (39.38, 1.18, 23.73, 0.36, 0.18, and 16.8 mg kg-1 for Zn, Cd, Cu, Cr, Ni, and Pb, respectively, for wheat grain was significantly increased through application of pond sediment. However, metal accumulation did not thwart the enhancement of wheat yield when pond sediment was applied. Health risk indexes of analyzed heavy metals were found to be within the Indian permissible limit for foodstuffs. Pond sediments help to fortify wheat grain by increasing the concentration of Zn and Cu as a source of micronutrients in the diet. However, a significant increase of Pb in wheat grain through pond sediment could be a health concern for its long-term application. Therefore, pond sediment would be a valuable resource for agriculture as an alternative organic supplement, but long-term use may require the cessation of the excavated sediment as agricultural landfill in order to restrict heavy metal contamination through it.

  18. 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;

    functionality, therefore, its physiological relevance in terms of overall plant performance was validated under moderate heat stress (36°C for a week) mimicking natural heat waves. Interestingly, the wheat cultivars previously selected for high Fv/Fm also showed higher net photosynthesis,chlorophyll content......, 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......: Genotyping and linkage analysis of molecular markers was carried out to analyze quantitative trait loci (QTLs) in three bi-parental segregating populations derived from the parents contrasting for Fv/Fm. Three QTLs each explaining about 12-16% of the phenotypic variation were mapped at a resolution of around...

  19. Introduction of chromosome segment carrying the seed storage protein genes from chromosome 1V of Dasypyrum villosum showed positive effect on bread-making quality of common wheat.

    Science.gov (United States)

    Ruiqi, Zhang; Mingyi, Zhang; Xiue, Wang; Peidu, Chen

    2014-03-01

    Development of wheat- D. villosum 1V#4 translocation lines; physically mapping the Glu - V1 and Gli - V1 / Glu - V3 loci; and assess the effects of the introduced Glu - V1 and Gli - V1 / Glu - V3 on wheat bread-making quality. Glu-V1 and Gli-V1/Glu-V3 loci, located in the chromosome 1V of Dasypyrum villosum, were proved to have positive effects on grain quality. However, there are very few reports about the transfer of the D. villosum-derived seed storage protein genes into wheat background by chromosome manipulation. In the present study, a total of six CS-1V#4 introgression lines with different alien-fragment sizes were developed through ionizing radiation of the mature female gametes of CS--D. villosum 1V#4 disomic addition line and confirmed by cytogenetic analysis. Genomic in situ hybridization (GISH), chromosome C-banding, twelve 1V#4-specific EST-STS markers and seed storage protein analysis enabled the cytological physical mapping of Glu-V1 and Gli-V1/Glu-V3 loci to the region of FL 0.50-1.00 of 1V#4S of D. villosum. The Glu-V1 allele of D. villosum was Glu-V1a and its coded protein was V71 subunit. Quality analysis indicated that Glu-V1a together with Gli-V1/Glu-V3 loci showed a positive effect on protein content, Zeleny sedimentation value and the rheological characteristics of wheat flour dough. In addition, the positive effect could be maintained when specific Glu-V1 and Gli-V1/Glu-V3 loci were transferred to the wheat genetic background as in the case of T1V#4S-6BS · 6BL, T1V#4S · 1BL and T1V#4S · 1DS translocation lines. These results showed that the chromosome segment carrying the Glu-V1 and Gli-V1/Glu-V3 loci in 1V#4S of D. villosum had positive effect on bread-making quality, and the T1V#4S-6BS · 6BL and T1V#4S · 1BL translocation lines could be useful germplasms for bread wheat improvement. The developed 1V#4S-specific molecular markers could be used to rapidly identify and trace the alien chromatin of 1V#4S in wheat background. PMID:24408374

  20. Neutron activation analysis of new botanical reference materials. Pt. 2. Evaluation of Czechoslovak green algae, lucerne, wheat and rye bread flour

    Energy Technology Data Exchange (ETDEWEB)

    Kucera, J.; Soukal, L. (Nuclear Research Inst., Rez (Czechoslovakia))

    1993-01-01

    The certified, information, and other values of elemental contents were compared with results of neutron activation analysis (NAA) for the new Czechoslovak botanical reference materials (RMs) Green Algae 12-02-02, Lucerne 12-02-03, Wheat Bread Fluor 12-02-04, and Rye Bread Flour 12-02-05. These were prepared by the Institute of Radioecology and Applied Nuclear Techniques (IRANT), Kosice, and statistically evaluated after interlaboratory comparisons. For the majority of elements, a very good agreement was found between the IRANT values and the results of NAA. In several cases, however, significant differences were detected; possible analytical reasons for the differences and the suitability of a purely statistical evaluation of intercomparison results without analytical considerations for RM certification are discussed. (orig.).

  1. Relationships between digestibilities of food components and characteristics of wheats (Triticum aestivum) introduced as the only cereal source in a broiler chicken diet.

    Science.gov (United States)

    Carré, B; Idi, A; Maisonnier, S; Melcion, J P; Oury, F X; Gomez, J; Pluchard, P

    2002-07-01

    1. The aim of the experiment was to establish relationships between chemical or physical characteristics of wheats (Triticum aestivum) and digestibilities of food components in broiler chickens fed on wheat-based diets. Twenty-two wheat samples, each differing by their cultivar origin, were included at 550 g/kg in diets offered to male Ross broiler chicks. The other main ingredients were soya bean meal (340 g/kg) and rapeseed oil (68.5 g/kg). Diets were given as pellets. 2. In vitro viscosities of wheats measured as potential applied viscosity (PAV) or real applied viscosity (RAV) varied between 1.91 and 6.03, or between 0.95 and 3.81 ml/g (dry matter basis), respectively. Hardness of wheats varied between 17 (soft) and 95 (very hard), and lipase activity of wheats varied from 1 to 13.6 (relative scale). 3. PAV and RAV values were not significantly correlated with hardness. PAV and RAV values were correlated with (80:20) ethanol:water insoluble, water soluble arabinoxylans (r = 0.961, 0.932, respectively), with the amount of water retained by cell walls (r = 0.656, 0.492, respectively), and with lipase activity (r = 0.600, 0.532, respectively. 4. Hardness was correlated with ash (r = -0.484), nitrogen (r = 0.534), mean particle size of wheat flours (r = 0.631), and specific energy of pelleting (r = -0.574). 5. Wheat diets were evaluated in two assays with 3-week-old chicks, with 11 diets per assay. In each assay, a balance experiment was carried out using the total collection method. Growth performance was also measured during the balance experiment. 6. In vitro viscosity parameters were negatively correlated with diet AMEn (P viscosity data were positively correlated with food:gain ratio (P 0.05) correlated with starch digestibility. 7. Wheat hardness-related parameters were correlated (P viscosity parameters. PMID:12195800

  2. Allelopathic Effect of Lantana camara L. Leaf Powder on Germination and Growth Behaviour of Maize, Zea mays Linn. and Wheat, Triticum turgidum Linn. Cultivars

    Directory of Open Access Journals (Sweden)

    Abiyu Enyew

    2015-01-01

    Full Text Available Aim of the present study was to evaluate allelopathic effect of Lantana camara leaf powder on germination and growth behaviour of Zea mays and Triticum turgidum. The pot culture experiments were conducted at Botany laboratory, Tewodros campus, University of Gondar, Ethiopia from November 2012 to April 2013. The experimental design was Completely Randomized Block Design (CRBD with three treatments and one control. The soil without adding L. camara leaf powder was considered as control (T0 and (T1, (T2 were mixed with 25, 50 and 75 g of L. camara leaf powder, respectively. The percentage of germination, root and shoot length, stem thickness and biomass were recorded from three replicates. Maximum germination percentage of wheat (96.60% and maize (53.33% was recorded at T1 and it was minimum (70% in wheat and maize (43.33% at 3 compared to control (100%. The germination index of wheat and maize was 5 cm and 1.9 cm, respectively at T1. The shoot and root length variation observed in wheat and maize was statistically significant (p<0.05 compared to control. The percentage root inhibition of wheat and maize was 62.1 and 39.4%, respectively at 3 T3 compared to control. The stem thickness variation among the treatment and control was statistically significant (p<0.05 in both the experimental plants. Maximum fresh weight and dry weight of wheat was 1.3 g and 0.4 g, respectively at T0 and minimum was 0.8 and 0.1 g, respectively at 3. In maize, maximum fresh weight and dry weight was 8.5 g and 1.5 g, respectively at T0 and minimum 3.9 and 0.4 g, respectively at 3. The biomass variation of wheat and maize results were statistically significant (p<0.05. In conclusion, L. camara leaf powder significantly inhibits seed germination, speed of germination, shoot and root length, stem thickness and biomass of wheat and maize. By keeping the L. camara plants around agricultural field may affect growth parameter of wheat and maize. Further studies on

  3. Development and Shelf-life Evaluation of Waxy Wheat Flour Bread%糯小麦面包的研制及货架期预测

    Institute of Scientific and Technical Information of China (English)

    张伟; 张焕新

    2015-01-01

    Waxy wheat flour have some specific physicochemical properties compared with those of normal wheat starch, it was used to extend the shelf-life of bread in this paper. With the organoleptic score as the index, single-factor and orthogonal experiments were carried out to design the optimum formula of resistant starch bread as follows:waxy wheat flour, 12.0%;yeast, 1.6%;sugar, 7.0%;cream, 4.0%, the proportion of waxy wheat flour and yeast have significant influence to the sensory quality of bread. The organoleptic , physicochemical, and health indices of the bread produced using the optimum formula were measured. The results showed that the resistant starch biscuits had the advantages of uniform color (golden yellow), intact appearance, pure flavor, soft and delicate taste, no sticking to teeth, and no grainy taste. All the physicochemical and health indices met national standards. The shelf-life of bread was measured by the method of accelerated shelf-life testing, and it was approximately13 d, and the results indicated the waxy wheat flour prolong the shelf-life of bread significantly compared with the white bread (<7 d).%糯小麦粉具有独特的理化特性,将其添加到面包中可以制作出货架期较长的面包。以面包的感官品质为评价指标,考察糯小麦粉、酵母、白砂糖、奶油添加量对糯小麦面包品质的影响,通过单因素和正交试验设计优化糯小麦面包的最佳配方,结果表明:糯小麦粉对面包感官品质影响最大,其次是酵母、奶油和白砂糖。糯小麦面包的最佳配比为:糯小麦粉12.0%、酵母1.6%、白砂糖7.0%、奶油4.0%。由此配比制得的糯小麦面包表面金黄、色泽均匀、形态饱满、口感纯正、松软可口,各项指标均符合国家标准。通过ASLT法预测糯小麦面包的货架期得出:储藏温度20℃和湿度60%的条件下,糯小麦面包的货架期大约为13 d,比市售白面包的货架期(<7 d)有显著提高。

  4. 糯小麦面包的研制及货架期预测%Development and Shelf-life Evaluation of Waxy Wheat Flour Bread

    Institute of Scientific and Technical Information of China (English)

    张伟; 张焕新

    2015-01-01

    糯小麦粉具有独特的理化特性,将其添加到面包中可以制作出货架期较长的面包。以面包的感官品质为评价指标,考察糯小麦粉、酵母、白砂糖、奶油添加量对糯小麦面包品质的影响,通过单因素和正交试验设计优化糯小麦面包的最佳配方,结果表明:糯小麦粉对面包感官品质影响最大,其次是酵母、奶油和白砂糖。糯小麦面包的最佳配比为:糯小麦粉12.0%、酵母1.6%、白砂糖7.0%、奶油4.0%。由此配比制得的糯小麦面包表面金黄、色泽均匀、形态饱满、口感纯正、松软可口,各项指标均符合国家标准。通过ASLT法预测糯小麦面包的货架期得出:储藏温度20℃和湿度60%的条件下,糯小麦面包的货架期大约为13 d,比市售白面包的货架期(<7 d)有显著提高。%Waxy wheat flour have some specific physicochemical properties compared with those of normal wheat starch, it was used to extend the shelf-life of bread in this paper. With the organoleptic score as the index, single-factor and orthogonal experiments were carried out to design the optimum formula of resistant starch bread as follows:waxy wheat flour, 12.0%;yeast, 1.6%;sugar, 7.0%;cream, 4.0%, the proportion of waxy wheat flour and yeast have significant influence to the sensory quality of bread. The organoleptic , physicochemical, and health indices of the bread produced using the optimum formula were measured. The results showed that the resistant starch biscuits had the advantages of uniform color (golden yellow), intact appearance, pure flavor, soft and delicate taste, no sticking to teeth, and no grainy taste. All the physicochemical and health indices met national standards. The shelf-life of bread was measured by the method of accelerated shelf-life testing, and it was approximately13 d, and the results indicated the waxy wheat flour prolong the shelf-life of bread significantly compared with the white bread

  5. Heavy metal and metalloid concentrations in components of 25 wheat (Triticum aestivum) varieties in the vicinity of lead smelters in Henan province, China.

    Science.gov (United States)

    Xing, Weiqin; Zhang, Hongyi; Scheckel, Kirk G; Li, Liping

    2016-01-01

    Soil contamination and human impacts have been reported in the vicinity of lead (Pb) smelters in Henan, China. However, no information is available on crop uptake of soil contaminants near these smelters. Grains, glume, rachis, and stem/leaf samples of 25 wheat (Triticum aestivum) varieties were collected from a small, smelter-impacted agricultural area of Beishe Village, Henan Province, and were analyzed for arsenic (As), cadmium (Cd), copper (Cu), Pb, and zinc (Zn) concentrations. The study aim was to evaluate the level of contaminant uptake in wheat and ostensibly observe if specific varieties of wheat were more susceptible to uptake. The mean concentrations of As, Cd, Cu, Pb, and Zn in whole grain flour were 0.0915, 0.192, 3.22, 0.280, and 32.5 mg kg(-1), respectively. Grain concentrations of all 25 varieties for Cd as well as 16 varieties for Pb exceeded the maximum permissible concentrations (MPC) for consumption. Mean pollution indexes (MPI) (element concentration of wheat grain/MPC for As, Cd or Pb) of the grains varied 0.562-2.15. As, Pb, and Cd contributed 5.22, 40.0, and 54.8 % to the MPI for all 25 varieties, respectively. This survey highlights Cd and Pb contamination of wheat grains in the vicinity of lead smelters in Henan Province, and likely other farm villages in the area. Further work is needed to examine uptake and contamination of other crops and vegetables impacted from the lead smelters in Henan Province and the absorption of toxic elements from food sources by local inhabitants. PMID:26661959

  6. Effect of incorporation of decorticated pigeon pea (Cajanus cajan protein isolate on functional, baking and sensory characteristics of Wheat (Triticum aesitivum biscuit

    Directory of Open Access Journals (Sweden)

    H. A. Hassan

    2013-08-01

    Full Text Available This study was undertaken with the objectives of using the decorticated pigeon pea protein isolate in the development of protein rich-biscuit, suitable for general and specific nutritional purposes and to study the effect of incorporation of pigeon pea protein isolate on the sensory evaluation and quality of biscuit produced. Decorticated Pigeon Pea protein Isolate (DPPI was incorporated in wheat (Triticum aesitivum flour (WF, extraction rate 72%, for making fortified biscuit. Ratios of DPPI in wheat flour were adjusted to protein levels of 15, 20 and 25%, respectively. Rheological and functional properties as well as proximate composition, nutritive value and sensory characteristics for the biscuit produced were assessed. The gluten quantity (dry and wet and falling number of wheat flour were significantly (p#0.05 decreased with the incorporation of DPPI from 10.25 to 7.6%; from 31.2 to 22.5% and from 657 to 443 sec., for 0,15, 20 and 25% protein levels, respectively.Water Retention Capacity (WRC, Bulk Density (BD and Fat Absorption Capacity (FAC were obtained. Addition of DPPI resulted in an increase in water absorption which was found to be ranged from 66.7 to 71.0%; dough development time from 4.5 to 7.3 min and dough stability 1.7 to 5.8 min. Biscuit supplemented with DPPI showed significant increase (p≤0.05 in ash, protein with high level of incorporation and significant decrease (p≤0.05 in carbohydrates and caloric values when biscuit wheat was supplemented with high level of DPPI. Incorporation of DPPI showed no significant differences (p≤0.05 on biscuit spread ratios compared to wheat biscuit (control. Biscuit with 15% protein level was found to be superior in all its sensory characteristics compared to the other blends.

  7. Increase in growth, productivity and nutritional status of wheat (Triticum aestivum L. cv. WH-711) and enrichment in soil fertility applied with organic matrix entrapped urea.

    Science.gov (United States)

    Kumar, Manoj; Bauddh, Kuldeep; Kumar, Sanjeev; Sainger, Manish; Sainger, Poonam A; Singh, Rana P

    2013-01-01

    Field experiments were conducted during two consequent years in semi-arid, subtropical climate of Rohtak district situated in North-West Indian state Haryana to evaluate the effects of eco-friendly organic matrix entrapped urea (OMEU) on wheat (Triticum aestivum L. cv. WH-711). The OMEU prepared in granular form contained cow dung, rice bran (grain cover of Oryza sativa), neem (Azadirachta indica) leaves and clay soil (diameter of particles root length, root number, leaf number, tillers, plant height earlet number, earlet length and productivity in terms of grain yield and straw yield over free form of urea (FU) and no fertilizer (NF) application. The OMEU increased total soluble proteins, organic N and free ammonium content in the leaves at 45 and 60 days. The nutritional status of wheat grains in OMEU applied plants was almost similar to that observed for FU applied plants. An increase in organic carbon and available phosphorus (P) was observed in OMEU applied plots on harvest whereas pH was slightly decreased over FU applied plots. The microbial population and activity in terms of fungal and bacterial colony count and activities soil dehydrogenase and alkaline phosphatase were significantly higher in OMEU applied plots as compared to the FU applied plots. Our data indicate that OMEU which are low cost, biodegradable and non-toxic can be used to replace the expensive chemical fertilizers for wheat cultivation in semi-arid, subtropical climate.

  8. Starch granule formation and protein deposition in wheat (Triticum aestivum L.) starchy endosperm cells is altered by high temperature during grain fill

    Science.gov (United States)

    Hurkman, William J.; Wood, Delilah F.

    2010-06-01

    High temperatures during wheat grain fill decrease starch and protein levels, adversely affecting wheat yield and flour quality. To determine the effect of high temperature on starchy endosperm cell development, grain (Triticum aestivum L. 'Butte 86') was produced under a 24/17°C or 37/28°C day/night regimen imposed from flowering to maturity and starch and protein deposition examined using scanning electron microscopy. The high temperature regimen shortened the duration of grain fill from 40 to 18 days. Under the 37/28°C regimen, A- and B-type starch granules decreased in size. A-type starch granules also exhibited pitting, suggesting enhanced action of starch degradative enzymes. Under both temperature regimens, protein bodies originated early in development and coalesced during mid to late development to form a continuous protein matrix surrounding the starch granules. Under the 37/28°C regimen, the proportion of protein matrix increased in endosperm cells of mature grain. Taken together, the changes in starch granule number and size and in protein matrix amount provide clues for understanding how high temperature during grain fill can affect end use properties of wheat flour.

  9. Variation of the phytotoxicity of municipal solid waste incinerator bottom ash on wheat (Triticum aestivum L.) seed germination with leaching conditions.

    Science.gov (United States)

    Phoungthong, Khamphe; Zhang, Hua; Shao, Li-Ming; He, Pin-Jing

    2016-03-01

    Municipal solid waste incinerator bottom ash (MSWIBA) has long been regarded as an alternative building material in the construction industry. However, the pollutants contained in the bottom ash could potentially leach out and contaminate the local environment, which presents an obstacle to the reuse of the materials. To evaluate the environmental feasibility of using MSWIBA as a recycled material in construction, the leaching derived ecotoxicity was assessed. The leaching behavior of MSWIBA under various conditions, including the extractant type, leaching time, liquid-to-solid (L/S) ratio, and leachate pH were investigated, and the phytotoxicity of these leachates on wheat (Triticum aestivum L.) seed germination was determined. Moreover, the correlation between the germination index and the concentrations of various chemical constituents in the MSWIBA leachates was assessed using multivariate statistics with principal component analysis and Pearson's correlation analysis. It was found that, heavy metal concentrations in the leachate were pH and L/S ratio dependent, but were less affected by leaching time. Heavy metals were the main pollutants present in wheat seeds. Heavy metals (especially Ba, Cr, Cu and Pb) had a substantial inhibitory effect on wheat seed germination and root elongation. To safely use MSWIBA in construction, the potential risk and ecotoxicity of leached materials must be addressed.

  10. The Effect of Different Gamma Radiation Doses Applied on Tokak 157/37 Barley (Hordeum vulgare and Karahan 99 Wheat (Triticum aestivum on M1 Generation

    Directory of Open Access Journals (Sweden)

    Yeşim KARA

    2015-01-01

    Full Text Available In this research study, the dose of different gamma radiation on seed germination of Hordeum vulgare TOKAK 157/37 barley kind and KARAHAN 99 wheatTriticum aestivum, and the mechanisms of the dose required to maximize the rate and percentage of germination and increased growth of root, seedling, TAEK was conducted in Ankara. The moisture rate has been %11, the barley and wheat seeds whose germination per cent is 98 % has been irradiated with 9 different doses between 0-600Gy in the centre of 60Co which has 1.92 kGy/h powers. The objective of that work was to evaluate determine the efficient gamma radiation dose and to determine the physiological effects and the action of the processing for gamma radiation in plant kinds. At the laboratory experiment it has been seen that the percentage of germination of rising radiation doses has no effect on M1 generation, but after diminishing of root length and seedling height with rising radiation doses it has been determined that the growth of the first leaf has stopped on the 14th day and this event has been given importance statistically for TOKAK 157/37 barley kind, 50 % efficient dose has been determined as ED50 485 Gy, for KARAHAN 99 wheat kind, 50 % efficient dose has been determined as ED50 370 Gy.

  11. Gene action in some yield attributes of bread wheat under two water regimes

    International Nuclear Information System (INIS)

    Breeders are always interested in the task of developing new varieties for changing environments. Thus, they have to deal with new crosses to select desired combinations. Grain yield is a complex character that is influenced by the fluctuating behavior of the environment. To overcome this situation, it is necessary to breed wheat varieties which perform better than existing ones under diverse conditions. A complete diallel cross was prepared from eight parental wheat accessions with a range of tolerance to drought. F1 hybrids and parents were grown at Barani Agricultural Research Institute, Chakwal. At maturity peduncle length, number of spike lets per spike, number of grains per spike, dry weight per plant at maturity and harvest index were recorded. Over-dominance genetic effects were important for the expression of number of spike lets per spike, number of grains per spike, dry weight per plant at maturity and harvest index under irrigated and rain fed conditions while additive type of gene action were important for the expression of peduncle length under irrigated and rain fed conditions. Average degree of dominance for peduncle length is 0.683 and 0.829 under irrigated and rain fed conditions respectively. Average degree of dominance for peduncle length was less than unity showing partial dominance and greater than unity showing over dominance in all characters under both irrigated and rain fed conditions. (author)

  12. Genomic prediction models for grain yield of spring bread wheat in diverse agro-ecological zones.

    Science.gov (United States)

    Saint Pierre, C; Burgueño, J; Crossa, J; Fuentes Dávila, G; Figueroa López, P; Solís Moya, E; Ireta Moreno, J; Hernández Muela, V M; Zamora Villa, V M; Vikram, P; Mathews, K; Sansaloni, C; Sehgal, D; Jarquin, D; Wenzl, P; Singh, Sukhwinder

    2016-01-01

    Genomic and pedigree predictions for grain yield and agronomic traits were carried out using high density molecular data on a set of 803 spring wheat lines that were evaluated in 5 sites characterized by several environmental co-variables. Seven statistical models were tested using two random cross-validations schemes. Two other prediction problems were studied, namely predicting the lines' performance at one site with another (pairwise-site) and at untested sites (leave-one-site-out). Grain yield ranged from 3.7 to 9.0 t ha(-1) across sites. The best predictability was observed when genotypic and pedigree data were included in the models and their interaction with sites and the environmental co-variables. The leave-one-site-out increased average prediction accuracy over pairwise-site for all the traits, specifically from 0.27 to 0.36 for grain yield. Days to anthesis, maturity, and plant height predictions had high heritability and gave the highest accuracy for prediction models. Genomic and pedigree models coupled with environmental co-variables gave high prediction accuracy due to high genetic correlation between sites. This study provides an example of model prediction considering climate data along-with genomic and pedigree information. Such comprehensive models can be used to achieve rapid enhancement of wheat yield enhancement in current and future climate change scenario. PMID:27311707

  13. Selenium in bread and durum wheats grown under a soil-supplementation regime in actual field conditions, determined by cyclic and radiochemical neutron activation analysis

    International Nuclear Information System (INIS)

    This work focuses on the ability of bread and durum wheat to accumulate selenium (Se) via a soil-addition procedure at sowing time. Total Se in mature-grain samples was determined by neutron activation analysis (cyclic and radiochemical). Results show that Se-supplementation at the top rate (100 g Se ha-1) can increase Se contents up to 2, 16, 18 and 20 times for Jordao, Roxo, Marialva and Celta cultivars, respectively, when compared to their unsupplemented crops. These findings do not preclude the need for weighing up an eventual trade-off between agrochemical costs, field logistics and Se recovery for alternative Se-biofortification methods. (author)

  14. Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture.

    Science.gov (United States)

    Tinzl-Malang, Saskia Katharina; Rast, Peter; Grattepanche, Franck; Sych, Janice; Lacroix, Christophe

    2015-12-01

    The storage of bread is limited by both physical (staling) and microbial (mainly fungal) spoilage. Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) and organic acids from propionibacteria (PAB) have been used to enhance texture and extend shelf-life of bakery products. In this study the functionality of EPS of Weissella confusa A3/2-1 (dextran), W. confusa F3/2-2 (dextran and levan), W. confusa 11GU-1 (dextran and ropy capsular polysaccharide) was evaluated in wheat bread. Two strains of Propionibacterium freudenreichii (Pf), shown to produce a heteropolysaccharide (Pf JS15) or a β-glucan (Pf DF30), were tested in single and mixed cultures with W. confusa (Wc). The EPS fermentates were prepared by batch fermentation of cereal- or malt-based medium using sucrose (Wc) or lactic acid (Pf) as carbon source. Incorporation of EPS from single culture fermentates and 1:1 Weissella-Propionibacterium fermentate mixtures revealed strong positive effects of dextran and ropy capsular polysaccharide produced by Wc 11GU-1 on bread staling retardation, with synergistic effects of EPS mixture from Wc 11GU-1 and Pf JS15. A co-fermentation of Wc 11GU-1 and Pf JS15 was developed to produce EPS together with antifungal organic acid mixture (acetate and propionate) in a single step process. The addition of 15% (w/w flour base) co-culture, yielding EPS, acetate and propionate concentrations of 1.5, 0.5 and 1g/kg dough, respectively, resulted in improved bread texture, increased loaf volume and decreased crumb firming during storage for 3days compared with control breads and breads supplemented with equivalent levels of chemical organic acids. Our data showed that EPS could compensate for the negative effects of chemical acetate and propionate in a concentration range exerting antifungal effects. The natural bioingredient produced by Wc 11GU-1 and Pf JS15 has potential for applications as antifungal, texture-building and anti-staling agent in breads, consistent with

  15. Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls.

    Science.gov (United States)

    Guevara-Arauza, Juan Carlos; Bárcenas, Diego Guadalupe; Ortega-Rivas, Enrique; Martínez, Jaime David Pérez; Hernández, Jaime Reyes; de Jesús Ornelas-Paz, José

    2015-05-01

    In this study the addition of total fiber (TF), insoluble fiber (IF), and soluble fiber (SF) from nopal to wheat flour used to make bread rolls was assessed. The rheological properties of dough as well as quality, texture, sensorial and physical characteristics of the crumb rolls produced were evaluated. The storage (23.50 MPa) and loss modulus (11.95 MPa) for SF-dough were the lowest indicating that a less visco-elastic behavior was obtained. Polarized light microscopy showed that a more homogeneous size and a better distribution of starch granules were developed into SF-dough. Crumb hardness (3.25-4.78 N) and chewiness (0.31-0.81 N) of SF-rolls were lower than the control experiment (3.99-5.81 N and 0.35-1.01 N respectively). Springiness for all treatments was constant (1.0) compared with the control (1.02-0.87) for 2 days of storage. The lowest cohesiveness values (0.24-014) were computed by IF treatment for a similar storage time. The specific crumb volume increased by 12.46, 9.03 and 1.10 % by the addition of SF, TF and IF respectively. The lowest rate of staling was shown by SF-rolls (0.199) and it was followed by TF (0.296), IF (0.381) and control (0.458) treatments. As a result, the highest scores on quality (9.3 out of 10) and sensorial attributes (from 8.9 up to 9.7) were assigned to SF-rolls. PMID:25892800

  16. Genetic Analysis for Some of Morphological Traits in Bread Wheat under Drought Stress Condition Using Generations Mean Analysis

    Directory of Open Access Journals (Sweden)

    Jamileh Abedi

    2015-06-01

    Full Text Available Perception of genes action controlling of quantitative traits is very important in genetic breeding methods the plant populations. to study and estimate the parameters of genetic and appointment the best genetically model for justification the genetic changing some of traits the bread wheat under drought stress condition, parents (P1 & P2 and F3, F4, F5 generations together the four control cultivars (Kharchia, Gaspard, Moghan and Mahuti were evaluated by generation mean analysis using a agoment design including six blocks. Generation mean analysis was performed for all traits with Mather and Jinks model using joint scaling test. Three parameter model [m d h] provided the best fit for all traits expect harvest index, main spike grain weight, number of grain per plant, Total spike weight of plant with significant at 5% and 1% levels . Though additive and dominance effect both had interfered in controlling often the traits but with attention to difference effects and variety component was determined that dominance is more impressive than additive effect for traits of number of tiller, main spike weight, grain yield and grain number of main spike. Therefore will benefit using of these traits in the collection and to improve these traits hybridization would be much efficient than the selection strategies. In this study additive Ч additive epistasis effect only observed for traits of Total spike weight of plant, number of grain per plant, main spike grain weight and harvest index and other traits hadn’t any epistasis effect that it was demonstration lack of existence the genes reciprocal effect in the inheritance studied traits. Therefore we can suggest that the selection strategies perform in terminal generations and additive Ч additive epistasis effect would be confirmed in selection under self-pollination condition.

  17. Effect of Se application on photosynthesis, osmolytes and water relations in two durum wheat (Triticum durum L. genotypes under drought stress

    Directory of Open Access Journals (Sweden)

    Roghieh HAJIBOLAND

    2015-12-01

    Full Text Available Effect of Se (as Na2SeO4 at final concentration of 10 µg l-1 was studied in two durum wheat (Triticum durum L. genotypes in perlite under drought conditions. Se treatment increased slightly biomass of both genotypes under drought but not under control conditions. Photosynthetic rate was depressed by drought while increased by Se treatments in both genotypes up to 2.3 fold. However, transpirational water loss was also enhanced in Se-treated plants under both well-watered and drought conditions. Se application resulted in higher concentrations of soluble proteins and free α-amino acids under drought conditions, but not proline. Our results indicated that Se application improves some physiological parameters such as photosynthesis, accumulation of osmolyes and water use efficiency but did not change significantly plants biomass or water relation parameters.

  18. Confocal Raman microscopic characterization of the molecular species responsible for the grain cohesion of Triticum aestivum wheat: effect of chemical treatment

    Science.gov (United States)

    Piot, Olivier; Saadi, Abdelbasset; Autran, Jean-Claude; Manfait, Michel

    1999-04-01

    Raman microspectroscopy is a very well appropriate technique for the characterization of the molecules responsible of the wheat grain cohesion, since it is non-destructive and can be readily applied in-situ. The cohesion of the kernel or starchy endosperm depends on a protein content located at the interstices of starch granules. The separation between the kernel and the envelope depends on the composition of the aleurone cells layer, in phenolic acids and pentosans. Confocal Raman microscopy has been performed on kernel sections of various Triticum aestivum samples. Raman spectra recorded at different parts of such sections are very specific, such as spectra of the starchy endosperm protein. The technique has been also used to study the effect of chemical treatment on the binding of the constituents of the aleurone cells walls. In addition, certain marker bands of starch and proteins have been used to construct spectral images.

  19. The structure of wheat bread influences the postprandial metabolic response in healthy men

    DEFF Research Database (Denmark)

    Eelderink, Coby; Noort, Martijn W J; Sozer, Nesli;

    2015-01-01

    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...... 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...

  20. Empirical rheology and pasting properties of soft-textured durum wheat (Triticum turgidum ssp. durum) and hard-textured common wheat (T. aestivum)

    Science.gov (United States)

    Puroindoline (PIN) proteins are the molecular basis for wheat kernel texture classification and affect flour milling performance. This study aimed at investigating the effect of PINs on kernel physical characteristics and dough rheological properties of common wheat (Alpowa cv, soft wheat) and durum...

  1. Ancestral QTL alleles from wild emmer wheat improve drought resistance and productivity in modern wheat cultivars

    Directory of Open Access Journals (Sweden)

    Lianne eMerchuk-Ovnat

    2016-04-01

    Full Text Available Wild emmer wheat (Triticum turgidum ssp. dicoccoides is considered a promising source for improving stress resistances in domesticated wheat. Here we explored the potential of selected quantitative trait loci (QTLs from wild emmer wheat, introgressed via marker-assisted selection, to enhance drought resistance in elite durum (T. turgidum ssp. durum and bread (T. aestivum wheat cultivars. The resultant near-isogenic lines (BC3F3 and BC3F4 were genotyped using SNP array to confirm the introgressed genomic regions and evaluated in two consecutive years under well-watered (690–710 mm and water-limited (290–320 mm conditions. Three of the introgressed QTLs were successfully validated, two in the background of durum wheat cv. Uzan (on chromosomes 1BL and 2BS, and one in the background of bread wheat cvs. Bar Nir and Zahir (chromosome 7AS. In most cases, the QTL x environment interaction was validated in terms of improved grain yield and biomass - specifically under drought (7AS QTL in cv. Bar Nir background, under both treatments (2BS QTL, and a greater stability across treatments (1BL QTL. The results provide a first demonstration that introgression of wild emmer QTL alleles can enhance productivity and yield stability across environments in domesticated wheat, thereby enriching the modern gene pool with essential diversity for the improvement of drought resistance.

  2. Protein profiles and organoleptic properties of bread from wheat flour and full-fat or defatted fermented cocoa bean powder.

    Science.gov (United States)

    Aremu, C Y; Agiang, M A; Ayatse, J O

    1995-12-01

    This study has shown that the protein in bread may be quantitatively increased significantly by addition of full-fat or defatted cocoa powder to white flour. The recipe in which white flour is incorporated with up to 10 percent defatted cocoa powder gives bread that is nearly as well accepted as white bread, but with a significantly higher protein content than the latter. However, organoleptic acceptability drops with increasing percentage of cocoa supplementation. The bitter taste of theobromine, which is normally present in high amounts in cocoa bean, is thought to be responsible for this problem of poor acceptability of high cocoa breads. This problem will have to be addressed in order to enhance the scope of increasing bread protein by cocoa supplementation. PMID:8882367

  3. Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread.

    Science.gov (United States)

    Coda, Rossana; Cassone, Angela; Rizzello, Carlo G; Nionelli, Luana; Cardinali, Gianluigi; Gobbetti, Marco

    2011-05-01

    This study aimed at investigating the antifungal activity of Wickerhamomyces anomalus and sourdough lactic acid bacteria to extend the shelf life of wheat flour bread. The antifungal activity was assayed by agar diffusion, growth rate inhibition, and conidial germination assays, using Penicillium roqueforti DPPMAF1 as the indicator fungus. Sourdough fermented by Lactobacillus plantarum 1A7 (S1A7) and dough fermented by W. anomalus LCF1695 (D1695) were selected and characterized. The water/salt-soluble extract of S1A7 was partially purified, and several novel antifungal peptides, encrypted into sequences of Oryza sativa proteins, were identified. The water/salt-soluble extract of D1695 contained ethanol and, especially, ethyl acetate as inhibitory compounds. As shown by growth inhibition assays, both water/salt-soluble extracts had a large inhibitory spectrum, with some differences, toward the most common fungi isolated from bakeries. Bread making at a pilot plant was carried out with S1A7, D1695, or a sourdough started with a combination of both strains (S1A7-1695). Slices of the bread manufactured with S1A7-1695 did not show contamination by fungi until 28 days of storage in polyethylene bags at room temperature, a level of protection comparable to that afforded by 0.3% (wt/wt) calcium propionate. The effect of sourdough fermentation with W. anomalus LCF1695 was also assessed based on rheology and sensory properties.

  4. The Relationship Between Developmental Accumulation of Leaf Soluble Proteins and Vernalization Response of Wheat(Triticum aestivum L.em.Thell)

    Institute of Scientific and Technical Information of China (English)

    M Majdi; G Karimzadeh; S Mahfoozi

    2009-01-01

    The relationship between vernalization requirement and quantitative and qualitative changes in total leaf soluble proteins were determined in one spring(cv.Kohdasht)and two winter(cvs.Sardari and Norstar)cultivars of wheat(Triticum aestivum L.)exposed to 4℃.Plants were sampled on days 2,14,21 and 35 of exposure to 4℃.The final leaf number(FLN)was determined throughout the vernalization periods(0,7,14,24,and 35 d)at 4℃.The final leaf number decreased until days 24 and 35 in Sardari and Norstar cultivars,respectively,indicating the vernalization saturation at these times.No clear changes were detected in the final leaf number of Kohdash cultivar,verifying no vernalization requirement for this spring wheat cultivar.Comparing with control,clear cold-induced 2-fold increases in proteins quantity occurred after 48 h following the 4℃-treatment in the leaves of the both winter wheat cultivars but,such response was not detected in the spring cultivar.However,the electrophoretic protein patterns showed between-cultivar and between-temperature treatment differences.With increasing exposure time to 4℃,the winter cultivars tended to produce more HMW polypeptides than the spring cultivar.Similar proteins were induced in both Sardari and Norstar winter wheat cultivars,however,the long vernalization requirement in Norstar resulted in high level and longer duration of expression of cold-induced proteins compared to Sardari with a short vernalization requirement.These observations indicate that vernalization response regulates the expression of low temperature(LT)tolerance proteins and determines the duration of expression of LT-induced proteins.

  5. Proteomic profiling analysis reveals that glutathione system plays important roles responding to osmotic stress in wheat (Triticum aestivum L.) roots.

    Science.gov (United States)

    Ma, Jianhui; Dong, Wen; Zhang, Daijing; Gao, Xiaolong; Jiang, Lina; Shao, Yun; Tong, Doudou; Li, Chunxi

    2016-01-01

    Wheat is one of the most important crops in the world, and osmotic stress has become one of the main factors affecting wheat production. Understanding the mechanism of the response of wheat to osmotic stress would be greatly significant. In the present study, isobaric tag for relative and absolute quantification (iTRAQ) was used to analyze the changes of protein expression in the wheat roots exposed to different osmotic stresses. A total of 2,228 expressed proteins, including 81 differentially expressed proteins, between osmotic stress and control, were found. The comprehensive analysis of these differentially expressed proteins revealed that osmotic stress increased the variety of expressed proteins and suppressed the quantity of expressed proteins in wheat roots. Furthermore, the proteins for detoxifying and reactive oxygen species scavenging, especially the glutathione system, played important roles in maintaining organism balance in response to osmotic stress in wheat roots. Thus, the present study comprehensively describes the protein expression changes in wheat roots in response to osmotic stress, providing firmer foundation to further study the mechanism of osmotic resistance in wheat. PMID:27602297

  6. Growth and yield of wheat (Triticum aestivum adapted to lowland Lombok Island as an alternative food crop for dryland

    Directory of Open Access Journals (Sweden)

    A. Zubaidi

    2014-10-01

    Full Text Available Wheat is not currently grown as a commercial crop in Indonesia, however since the consumption of wheat in Indonesia is steadily increasing and alternative of dry season crops are required for farming system diversification, wheat becomes an important crop to be adapted in dry land areas of Indonesia, one of them is dry land area of Lombok Island. The aims of this experiment is to adapt and screen wheat varieties including national and introduced Australian varieties in lowland Lombok Island. In future, wheat is expected to be an alternative crop for degraded lands. The experimental method used to evaluate growth and yield of 10 wheat varieties to look at the adaptability on the lowland of 200 m asl (Pringgarata and on higher land of 400 m asl (Aik Bukak. The results showed that at a lower altitude (Pringgarata, wheat growth is slower than in Aik Bukak, which can be caused by the temperature at 200 m asl has exceeded the tolerance limit for grain growth (supra optimal temperature. Wheat can give good yields on 400 m asl, but the yield is decreased at 200 m asl (average 1.68 t/ha vs 0.82 t/ha. This low yield is mainly due to sterility indicated by the low number of grain/spikelet ( 2 t/ha , higher than other varieties

  7. Genome-wide association mapping of fusarium head blight resistance in wheat (Triticum aestivum L.) using genotyping by sequencing

    Science.gov (United States)

    Fusarium head blight (FHB) is one of the most important wheat diseases worldwide and host resistance displays complex genetic control. A genome-wide association study (GWAS) was performed on 273 winter wheat breeding lines from the mid-western and eastern regions of the US to identify chromosomal re...

  8. Cereal cyst nematode screening in locally adapted spring wheat (Triticum aestivum L.) germplasm of the Pacific Northwest, 2015

    Science.gov (United States)

    Field screenings were performed to determine if there is resistance to Heterodera filipjevi in locally adapted wheat germplasm which could be introgressed into new WA wheat varieties. A field naturally infested with Heterodera filipjevi located in Colton, WA, was selected for this experiment. Cultiv...

  9. When Isolated at Full Receptivity, in Vitro Fertilized Wheat (Triticum aestivum, L. Egg Cells Reveal [Ca2+]cyt Oscillation of Intracellular Origin

    Directory of Open Access Journals (Sweden)

    Zsolt Pónya

    2014-12-01

    Full Text Available During in vitro fertilization of wheat (Triticum aestivum, L. in egg cells isolated at various developmental stages, changes in cytosolic free calcium ([Ca2+]cyt were observed. The dynamics of [Ca2+]cyt elevation varied, reflecting the difference in the developmental stage of the eggs used. [Ca2+]cyt oscillation was exclusively observed in fertile, mature egg cells fused with the sperm cell. To determine how [Ca2+]cyt oscillation in mature egg cells is generated, egg cells were incubated in thapsigargin, which proved to be a specific inhibitor of the endoplasmic reticulum (ER Ca2+-ATPase in wheat egg cells. In unfertilized egg cells, the addition of thapsigargin caused an abrupt transient increase in [Ca2+]cyt in the absence of extracellular Ca2+, suggesting that an influx pathway for Ca2+ is activated by thapsigargin. The [Ca2+]cyt oscillation seemed to require the filling of an intracellular calcium store for the onset of which, calcium influx through the plasma membrane appeared essential. This was demonstrated by omitting extracellular calcium from (or adding GdCl3 to the fusion medium, which prevented [Ca2+]cyt oscillation in mature egg cells fused with the sperm. Combined, these data permit the hypothesis that the first sperm-induced transient increase in [Ca2+]cyt depletes an intracellular Ca2+ store, triggering an increase in plasma membrane Ca2+ permeability, and this enhanced Ca2+ influx results in [Ca2+]cyt oscillation.

  10. The alleviating effect of elevated CO2 on heat stress susceptibility of two wheat (Triticum aestivum L.) cultivars

    DEFF Research Database (Denmark)

    Shanmugam, S.; Kjær, Katrine Heinsvig; Ottosen, Carl-Otto;

    2013-01-01

    /night temperature of 15/10 °C. At the growth stages of tillering, booting and anthesis, the plants were subjected to heat stress of 40 °C for three continuous days. Photosynthetic parameters, maximum quantum efficiency of photosystem II (PSII) photochemistry (Fv/Fm) and contents of pigments and carbohydrates......This study analysed the alleviating effect of elevated CO2 on stress-induced decreases in photosynthesis and changes in carbohydrate metabolism in two wheat cultivars (Triticum aestivum L.) of different origin. The plants were grown in ambient (400 μl l−1) and elevated (800 μl l−1) CO2 with a day...... in leaves were analysed before and during the stress treatments as well as after 1 day of recovery. Heat stress reduced PN and Fv/Fm in both wheat cultivars, but plants grown in elevated CO2 maintained higher PN and Fv/Fm in comparison with plants grown in ambient CO2. Heat stress reduced leaf chlorophyll...

  11. QTL Mapping for Drought Tolerance at Stages of Germination and Seedling in Wheat (Triticum aestivum L.)Using a DH Population

    Institute of Scientific and Technical Information of China (English)

    HAO Zhuan-fang; CHANG Xiao-ping; GUO Xiao-jian; JING Rui-lian; LI Run-zhi; JIA Ji-zeng

    2003-01-01

    Drought is a major constraint in many wheat(Triticum aestivum L.) production regions. Quantitative trait loci (QTLs) conditioning drought tolerance at stages of germination and seedling in wheat were identified in a double haploid (DH) population derived from the cross, Hanxuan10×Lumai14, using amplified fragment length polymorphism (AFLP) and simple sequence repeat (SSR) markers. Interval mapping analysis revealed that QTLs for drought tolerance at germination stage were located on chromosomes 1B, 2B, 5A, 6B, 7A and 7B, respectively, and the most effective QTL was mapped on chromosome 2B, explaining 27.2% of phenotypic variance. The QTLs for drought tolerance at seedling stage were located on 1B, 3B and 7B, respectively, and the most effective QTL was mapped on chromosome 3B, explaining 21.6% of phenotypic variance. Their positions were different from those of QTLs conferring drought tolerance at germination stage, indicating that drought tolerance at germination stage and seedling stage was controlled by different loci. Most of the identified QTLs explained 18% or more of phenotypic variance for drought tolerance at germination and seedling stage, and would be useful in future for marker assisted selection programs and cultivar improvement.

  12. Low crop plant population densities promote pollen-mediated gene flow in spring wheat (Triticum aestivum L.).

    Science.gov (United States)

    Willenborg, Christian J; Brûlé-Babel, Anita L; Van Acker, Rene C

    2009-12-01

    Transgenic wheat is currently being field tested with the intent of eventual commercialization. The development of wheat genotypes with novel traits has raised concerns regarding the presence of volunteer wheat populations and the role they may play in facilitating transgene movement. Here, we report the results of a field experiment that investigated the potential of spring wheat plant population density and crop height to minimize gene flow from a herbicide-resistant (HR) volunteer population to a non-HR crop. Pollen-mediated gene flow (PMGF) between the HR volunteer wheat population and four conventional spring wheat genotypes varying in height was assessed over a range of plant population densities. Natural hybridization events between the two cultivars were detected by phenotypically scoring plants in F(1) populations followed by verification with Mendelian segregation ratios in the F(1:2) families. PMGF was strongly associated with crop yield components, but showed no association with flowering synchrony. Maximum observed PMGF was always less than 0.6%, regardless of crop height and density. The frequency of PMGF in spring wheat decreased exponentially with increasing plant population density, but showed no dependence on either crop genotype or height. However, increasing plant densities beyond the recommended planting rate of 300 cropped wheat plants m(-2) provided no obvious benefit to reducing PMGF. Nevertheless, our results demonstrate a critical plant density of 175-200 cropped wheat plants m(-2) below which PMGF frequencies rise exponentially with decreasing plant density. These results will be useful in the development of mechanistic models and best management practices that collectively facilitate the coexistence of transgenic and nontransgenic wheat crops. PMID:19387859

  13. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.

    Science.gov (United States)

    Ma, Sen; Li, Li; Wang, Xiao-Xi; Zheng, Xue-Ling; Bian, Ke; Bao, Qing-Dan

    2016-07-01

    The influence of damaged starch (DS) on the quality of frozen dough and steamed bread were investigated. Characterization of the farinographical properties showed that DS levels affected water absorption, development, weakness, falling number and gluten index. Flour viscosity profiles indicated that pasting temperatures increased, but peak viscosity, low viscosity, breakdown, final viscosity and setback increased and then decreased with increasing amounts of DS. Compared to leavened dough, unleavened dough had significantly higher peak times, of T21 and T22, and was also affected by DS concentration. Steamed bread had a higher specific volume, relatively lower hardness, exhibited more whiteness, and a higher degree of gumminess and chewiness with higher DS levels. We compared two methods of making steamed bread and assessed the quality of the product. We found that an appropriate DS content improved the quality of frozen dough and steamed bread. This study provides the basis for future development and improvements to methods for making frozen dough products. PMID:26920275

  14. Isolation of a wheat (Triticum aestivum L.) mutant in ABA 8′-hydroxylase gene: effect of reduced ABA catabolism on germination inhibition under field condition

    Science.gov (United States)

    Chono, Makiko; Matsunaka, Hitoshi; Seki, Masako; Fujita, Masaya; Kiribuchi-Otobe, Chikako; Oda, Shunsuke; Kojima, Hisayo; Kobayashi, Daisuke; Kawakami, Naoto

    2013-01-01

    Pre-harvest sprouting, the germination of mature seeds on the mother plant under moist condition, is a serious problem in cereals. To investigate the effect of reduced abscisic acid (ABA) catabolism on germination in hexaploid wheat (Triticum aestivum L.), we cloned the wheat ABA 8′-hydroxyase gene which was highly expressed during seed development (TaABA8′OH1) and screened for mutations that lead to reduced ABA catabolism. In a screen for natural variation, one insertion mutation in exon 5 of TaABA8′OH1 on the D genome (TaABA8′OH1-D) was identified in Japanese cultivars including ‘Tamaizumi’. However, a single mutation in TaABA8′OH1-D had no clear effect on germination inhibition in double haploid lines. In a screen for a mutation, one deletion mutant lacking the entire TaABA8′OH1 on the A genome (TaABA8′OH1-A), TM1833, was identified from gamma-ray irradiation lines of ‘Tamaizumi’. TM1833 (a double mutant in TaABA8′OH1-A and TaABA8′OH1-D) showed lower TaABA8′OH1 expression, higher ABA content in embryos during seed development under field condition and lower germination than those in ‘Tamaizumi’ (a single mutant in TaABA8′OH1-D). These results indicate that reduced ABA catabolism through mutations in TaABA8′OH1 may be effective in germination inhibition in field-grown wheat. PMID:23641187

  15. Isolation of a wheat (Triticum aestivum L.) mutant in ABA 8'-hydroxylase gene: effect of reduced ABA catabolism on germination inhibition under field condition.

    Science.gov (United States)

    Chono, Makiko; Matsunaka, Hitoshi; Seki, Masako; Fujita, Masaya; Kiribuchi-Otobe, Chikako; Oda, Shunsuke; Kojima, Hisayo; Kobayashi, Daisuke; Kawakami, Naoto

    2013-03-01

    Pre-harvest sprouting, the germination of mature seeds on the mother plant under moist condition, is a serious problem in cereals. To investigate the effect of reduced abscisic acid (ABA) catabolism on germination in hexaploid wheat (Triticum aestivum L.), we cloned the wheat ABA 8'-hydroxyase gene which was highly expressed during seed development (TaABA8'OH1) and screened for mutations that lead to reduced ABA catabolism. In a screen for natural variation, one insertion mutation in exon 5 of TaABA8'OH1 on the D genome (TaABA8'OH1-D) was identified in Japanese cultivars including 'Tamaizumi'. However, a single mutation in TaABA8'OH1-D had no clear effect on germination inhibition in double haploid lines. In a screen for a mutation, one deletion mutant lacking the entire TaABA8'OH1 on the A genome (TaABA8'OH1-A), TM1833, was identified from gamma-ray irradiation lines of 'Tamaizumi'. TM1833 (a double mutant in TaABA8'OH1-A and TaABA8'OH1-D) showed lower TaABA8'OH1 expression, higher ABA content in embryos during seed development under field condition and lower germination than those in 'Tamaizumi' (a single mutant in TaABA8'OH1-D). These results indicate that reduced ABA catabolism through mutations in TaABA8'OH1 may be effective in germination inhibition in field-grown wheat.

  16. A genetic linkage map with 178 SSR and 1 901 SNP markers constructed using a RIL population in wheatTriticum aestivum L.)

    Institute of Scientific and Technical Information of China (English)

    ZHAI Hui-jie; FENG Zhi-yu; LIU Xin-ye; CHENG Xue-jiao; PENG Hui-ru; YAO Ying-yin; SUN Qi-xin; NI Zhong-fu

    2015-01-01

    The construction of high density genetic linkage map provides a powerful tool to detect and map quantitative trait loci (QTLs) controlling agronomically important traits. In this study, simple sequence repeat (SSR) markers and Illumina 9K iSelect single nucleotide polymorphism (SNP) genechip were employed to construct one genetic linkage map of common wheatTriticum aestivum L.) using 191 recombinant inbred lines (RILs) derived from cross Yu 8679xJing 411. This map included 1 901 SNP loci and 178 SSR loci, covering 1 659.9 cM and 1 000 marker bins, with an average interval distance of 1.66 cM. A, B and D genomes covered 719.1,703.5 and 237.3 cM, with an average interval distance of 1.66, 1.45 and 2.9 cM, respectively. Notably, the genetic linkage map covered 20 chromosomes, with the exception of chromosome 5D. Bioinformatics analysis revealed that 1 754 (92.27%) of 1 901 mapped SNP loci could be aligned to 1 215 distinct wheat unigenes, among which 1 184 (97.4%) were located on one single chromosome, and the rest 31 (2.6%) were located on 2 to 3 chromosomes. By performing in silico comparison, 214 chromosome deletion bin-mapped expressed sequence tags (ESTs), 1 043 Brachypodium genes and 1 033 rice genes were further added onto the genetic linkage map. This map not only integrated genetic and physical maps, SSR and SNP loci, respectively, but also provided the information of Brachypodium and rice genes corresponding to 1 754 SNP loci. Therefore, it will be a useful tool for comparative genomics analysis, fine mapping of QTL/gene controlling agronomically important traits and marker-assisted selection breeding in wheat.

  17. A genetic linkage map with 178 SSR and 1 901 SNP markers constructed using a RIL population in wheat (Triticum aestivum L.)

    Institute of Scientific and Technical Information of China (English)

    ZHAI Hui-jie; FENG Zhi-yu; LIU Xin-ye; CHENG Xue-jiao; PENG Hui-ru; YAO Ying-yin; SUN Qi-xin; NI Zhong-fu

    2015-01-01

    The construction of high density genetic linkage map provides a powerful tool to detect and map quantitative trait loci (QTLs) control ing agronomical y important traits. In this study, simple sequence repeat (SSR) markers and Il umina 9K iSelect single nucleotide polymorphism (SNP) genechip were employed to construct one genetic linkage map of common wheat (Triticum aestivum L.) using 191 recombinant inbred lines (RILs) derived from cross Yu 8679×Jing 411. This map included 1 901 SNP loci and 178 SSR loci, covering 1 659.9 cM and 1 000 marker bins, with an average interval distance of 1.66 cM. A, B and D genomes covered 719.1, 703.5 and 237.3 cM, with an average interval distance of 1.66, 1.45 and 2.9 cM, respectively. Notably, the genetic linkage map covered 20 chromosomes, with the exception of chromosome 5D. Bioinformatics analysis revealed that 1 754 (92.27%) of 1 901 mapped SNP loci could be aligned to 1 215 distinct wheat unigenes, among which 1 184 (97.4%) were located on one single chromosome, and the rest 31 (2.6%) were located on 2 to 3 chromosomes. By performing in silico comparison, 214 chromosome deletion bin-mapped expressed sequence tags (ESTs), 1 043 Brachypodium genes and 1 033 rice genes were further added onto the genetic linkage map. This map not only integrated genetic and physical maps, SSR and SNP loci, respectively, but also provided the information of Brachypodium and rice genes corresponding to 1 754 SNP loci. Therefore, it wil be a useful tool for comparative genomics analysis, ifne mapping of QTL/gene control ing agronomical y important traits and marker-assisted selection breeding in wheat.

  18. Increase in growth, productivity and nutritional status of wheat (Triticum aestivum L. cv. WH-711) and enrichment in soil fertility applied with organic matrix entrapped urea.

    Science.gov (United States)

    Kumar, Manoj; Bauddh, Kuldeep; Kumar, Sanjeev; Sainger, Manish; Sainger, Poonam A; Singh, Rana P

    2013-01-01

    Field experiments were conducted during two consequent years in semi-arid, subtropical climate of Rohtak district situated in North-West Indian state Haryana to evaluate the effects of eco-friendly organic matrix entrapped urea (OMEU) on wheat (Triticum aestivum L. cv. WH-711). The OMEU prepared in granular form contained cow dung, rice bran (grain cover of Oryza sativa), neem (Azadirachta indica) leaves and clay soil (diameter of particles plant gum of Acacia sp.) as binder entrapping half of the recommended dose of urea. A basal application of organic matrix entrapped urea showed increase in plant growth in terms of fresh and dry weights, root length, root number, leaf number, tillers, plant height earlet number, earlet length and productivity in terms of grain yield and straw yield over free form of urea (FU) and no fertilizer (NF) application. The OMEU increased total soluble proteins, organic N and free ammonium content in the leaves at 45 and 60 days. The nutritional status of wheat grains in OMEU applied plants was almost similar to that observed for FU applied plants. An increase in organic carbon and available phosphorus (P) was observed in OMEU applied plots on harvest whereas pH was slightly decreased over FU applied plots. The microbial population and activity in terms of fungal and bacterial colony count and activities soil dehydrogenase and alkaline phosphatase were significantly higher in OMEU applied plots as compared to the FU applied plots. Our data indicate that OMEU which are low cost, biodegradable and non-toxic can be used to replace the expensive chemical fertilizers for wheat cultivation in semi-arid, subtropical climate. PMID:24006800

  19. Identification and Comparative Analysis of microRNA in Wheat (Triticum aestivum L.) Callus Derived from Mature and Immature Embryos during In vitro Culture.

    Science.gov (United States)

    Chu, Zongli; Chen, Junying; Xu, Haixia; Dong, Zhongdong; Chen, Feng; Cui, Dangqun

    2016-01-01

    Feasible and efficient tissue culture plays an important role in plant genetic engineering. Wheat (Triticum aestivum L.) immature embryos (IMEs) are preferred for tissue culture to mature embryos (MEs) because IMEs easily generate embryogenic callus, producing large number of plants. The molecular mechanisms of regulation and the biological pathways involved in embryogenic callus formation in wheat remain unclear. Here, microRNAs (miRNAs) potentially involved in embryogenic callus formation and somatic embryogenesis were identified through deep sequencing of small RNAs (sRNAs) and analyzed with bioinformatics tools. Six sRNA libraries derived from calli of IMEs a