Cultivated Ancient Wheats (Triticumspp.): A Potential Source of Health-Beneficial Food Products

Genetic analysis of salinity tolerance in wheat (Triticum aestivum L.)

Understanding the genetics of salt tolerance is of utmost need to combat the rising prevalence of soil salinity through employing tolerant cultivars. The current study was carried out to investigate the quantitative genetic basis of agronomical and physiological-related traits of salinity-stressed plants using seven generations (parental cultivars, F₁, F₂, F₃, BC₁, and BC₂) of wheat grown in the field under normal and saline conditions. The combined analysis of variance showed highly significant effects of salinity and genotypes (generations) on all the traits. The scaling tests did not support the three-parameter model (additive-dominance model); hence, the six-parameter model was used to assess the genetic effects governing the traits in this study. The epistatic gene effects were crucial, as were additive and dominance gene effects for plant height, K/Na, and yield in salinity stress conditions. The highest heritability was observed for total chlorophyll, carotenoid, SPAD chlorophyll, and K/Na ratio in saline conditions. The additive genetic variance was more important than the dominance variance for grain weight, K, K/Na in salinity conditions. The findings of the current study may have important implications in the quantitative genetics of salinity tolerance and the development of cultivars tolerant to salinity in wheat.

Nutritional reconstruction in an early modern population: Searching for a relationship between dental microwear and bone element composition

BACKGROUND

Observing the microwear patterns of the dental crowns enamel surface can provide information on the ingredients and structure of the food consumed, but also on eating habits and lifestyle. Major role in reconstructing the diet and lifestyle of past populations is played by the analysis of alkaline earth metals, such as strontium, barium, zinc and calcium. Ba and Sr are indicators of the consumption of vegetables, plants (cereals and legumes) and marine organisms. This study aims to assess dietary diversity and identify its components based on microscopic techniques and chemical analyses of material from early modern archaeological sites in Wrocław, Poland.

METHODS

The material consisted of 36 permanent molars and the intrasternal parts of 122 first ribs, collected from 6 Wroclaw early modern cemeteries. Tooth microwear was evaluated on Scanning electron microscopy images, with Microwear 4.02 software. Bone chemical composition (Ca, P, Ba, Sr content) was evaluated with mass spectrometry.

RESULTS

Most lines were present on the teeth from St. Mary Magdalene Cemetery, with the lowest average number of lines observed on the teeth from St. Barbara Cemetery. The Ca/P ratios calculated for different sites formed two clusters that allows to distinguish two groups of archaeological sites with different bone preservation status. Number of differences in Ba/Sr, Sr/Ca, Ba/Ca ratios was found between disctinct archaeological sites. A number of correlations were found between the concentration of the chemical elements, but no statistically significant correlation was found between the microwear characteristics and the proportion of the elements studied. Some strong correlations were found between microwear features and the Ca/P ratio.

CONCLUSIONS

the different values of Sr/Ca, Ba/Ca and Ba/Sr ratios indicate different diets in the different communities. The data obtained indicate a mixed diet, with a relatively high proportion of animal products throughout Wrocław. Conclusions should be treated with caution due to secondary diagenesis. The lack of interdependence between microwear and chemical composition characteristics suggests that the two methods should be considered complementary and not overlapping, as they provide different insights into the diets of past populations. The comparison of microwear between different sites should always take into account secondary diagenesis and the burial environment, as these influence the characteristics of microwear.

Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization

The tradition of making fermented foods and beverages in Iraq dates back to 7500 BC. These fermented foods and beverages are represented by meat-, milk-, vegetable-, and fruit-based products reflecting diversity of agricultural production in ancient Iraq (Mesopotamia). Although the recipes for some fermented foods and beverages were lost throughout history, those remaining foods and beverages occupy a noticeable position in modern Iraqi cuisine. In this review, knowledge and techniques for preparation of 5 traditional fermented foods, i.e. Basturma, Smoked Liban,Aushari cheese, Turshi, and Sour Khobz, and 3 fermented beverages, i.e. Shanina, Sharbet Zbeeb, and Erk Sous in Iraq, are documented. Traditional fermented foods and beverages have multiple health benefits because of high content of probiotics and bioactive compounds. Traditional fermented foods and beverages are made using the back-slopping technique which ensures safety of production and maintains organoleptic properties. The review highlights the potential of fermented foods and beverages for their large-scale commercialization.

Spanish Spelt Wheat: From an Endangered Genetic Resource to a Trendy Crop

Spelt wheat (Triticum aestivum L. ssp. spelta Thell.) is an ancient wheat that was widely cultivated in the past. This species derived from a cross between emmer wheat (T. turgidum spp. dicoccum Schrank em. Thell.) and Aegilops tauschii Coss. Its main origin was in the Fertile Crescent (Near East), with a secondary center of origin in Europe due to a second hybridization event between emmer and hexaploid wheat. This species has been neglected in most of Europe; however, the desire for more natural foods has driven a revival in interest. Iberian spelt is classified as a geographical group differing to the rest of European spelt. In this review, the particularities, genetic diversity and current situation of Spanish spelt, mainly for quality traits, are discussed.

Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties

The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa flour. All these flour sources are considered healthy grains of high bioactive component content. Research results were compared to durum wheat flour or spelt wheat flour systems. Differential scanning calorimeter (DSC) and a rapid visco analyzer (RVA) were used to investigate the phase transition behavior of the flours and pasting characteristics of the flours and dried pasta. Angular frequency sweep experiments and creep and recovery tests of the pasta dough were performed. The main components modifying the pasta dough structure were starch and water. Moreover, the proportion of the individual flours influenced the rheological properties of the dough. The durum wheat dough was characterized by the lowest values of the K' and K″ parameters of the power law models (24,861 Pa·sⁿ' and 10,687 Pa·sⁿ″, respectively) and the highest values of the instantaneous (J₀) and retardation (J₁) compliances (0.453 × 10^-4 Pa and 0.644 × 10^-4 Pa, respectively). Replacing the spelt wheat flour with the other ancient wheat flours and quinoa flour increased the proportion of elastic properties and decreased values of the J₀ and J₁ of the pasta dough. Presence of the quinoa flour increased pasting temperature (from 81.4 up to 83.3 °C) and significantly influenced pasting viscosities of the spelt wheat pasta samples. This study indicates a potential for using mixtures of spelt, einkorn, and emmer wheat flours with quinoa flour in the production of innovative pasta dough and pasta products.

Ancient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review

In recent years, the attention of farmers, bakers and consumers towards ancient wheat species has been increasing. Low demands of pedo-climatic growth factors, the suitability for organic cultivation along with their high nutritional quality and their content in pro-health compounds make them extremely attractive for bakers and modern consumers, equally. On the other hand, in recent years, sourdough has gained attention due to its ability to produce new functionally active molecules with higher bioaccessibility and thus to produce bread with enhanced nutritional quality. This paper highlights the relevant nutritional profile of einkorn, spelt, emmer and Khorasan which could lead to bread with improved textural, sensorial, microbial and nutritional characteristics through sourdough fermentation. The ancient wheat species could be used as promising substitutes for common wheat flour for the design of innovative types of bread, even for special needs.

Increased Predictive Accuracy of Multi-Environment Genomic Prediction Model for Yield and Related Traits in Spring Wheat (Triticum aestivum L.)

Genomic selection (GS) has the potential to improve the selection gain for complex traits in crop breeding programs from resource-poor countries. The GS model performance in multi-environment (ME) trials was assessed for 141 advanced breeding lines under four field environments via cross-predictions. We compared prediction accuracy (PA) of two GS models with or without accounting for the environmental variation on four quantitative traits of significant importance, i.e., grain yield (GRYLD), thousand-grain weight, days to heading, and days to maturity, under North and Central Indian conditions. For each trait, we generated PA using the following two different ME cross-validation (CV) schemes representing actual breeding scenarios: (1) predicting untested lines in tested environments through the ME model (ME_CV1) and (2) predicting tested lines in untested environments through the ME model (ME_CV2). The ME predictions were compared with the baseline single-environment (SE) GS model (SE_CV1) representing a breeding scenario, where relationships and interactions are not leveraged across environments. Our results suggested that the ME models provide a clear advantage over SE models in terms of robust trait predictions. Both ME models provided 2-3 times higher prediction accuracies for all four traits across the four tested environments, highlighting the importance of accounting environmental variance in GS models. While the improvement in PA from SE to ME models was significant, the CV1 and CV2 schemes did not show any clear differences within ME, indicating the ME model was able to predict the untested environments and lines equally well. Overall, our results provide an important insight into the impact of environmental variation on GS in smaller breeding programs where these programs can potentially increase the rate of genetic gain by leveraging the ME wheat breeding trials.

Genome-Wide Association Study Reveals Novel Genetic Loci for Quantitative Resistance to Septoria Tritici Blotch in Wheat (Triticum aestivum L.)

Septoria tritici blotch, caused by the fungus Zymoseptoria titici, poses serious and persistent challenges to wheat cultivation in Ethiopia and worldwide. Deploying resistant cultivars is a major component of controlling septoria tritici blotch (STB). Thus, the objective of this study was to elucidate the genomic architecture of STB resistance in an association panel of 178 bread wheat genotypes. The association panel was phenotyped for STB resistance, phenology, yield, and yield-related traits in three locations for 2 years. The panel was also genotyped for single nucleotide polymorphism (SNP) markers using the genotyping-by-sequencing (GBS) method, and a total of 7,776 polymorphic SNPs were used in the subsequent analyses. Marker-trait associations were also computed using a genome association and prediction integrated tool (GAPIT). The study then found that the broad-sense heritability for STB resistance ranged from 0.58 to 0.97 and 0.72 to 0.81 at the individual and across-environment levels, respectively, indicating the presence of STB resistance alleles in the association panel. Population structure and principal component analyses detected two sub-groups with greater degrees of admixture. A linkage disequilibrium (LD) analysis in 338,125 marker pairs also detected the existence of significant (p ≤ 0.01) linkage in 27.6% of the marker pairs. Specifically, in all chromosomes, the LD between SNPs declined within 2.26-105.62 Mbp, with an overall mean of 31.44 Mbp. Furthermore, the association analysis identified 53 loci that were significantly (false discovery rate, FDR, <0.05) associated with STB resistance, further pointing to 33 putative quantitative trait loci (QTLs). Most of these shared similar chromosomes with already published Septoria resistance genes, which were distributed across chromosomes 1B, 1D, 2A, 2B, 2D, 3A,3 B, 3D, 4A, 5A, 5B, 6A, 7A, 7B, and 7D. However, five of the putative QTLs identified on chromosomes 1A, 5D, and 6B appeared to be novel. Dissecting the detected loci on IWGSC RefSeq Annotation v2.1 revealed the existence of disease resistance-associated genes in the identified QTL regions that are involved in plant defense responses. These putative QTLs explained 2.7-13.2% of the total phenotypic variation. Seven of the QTLs (R ² = 2.7-10.8%) for STB resistance also co-localized with marker-trait associations (MTAs) for agronomic traits. Overall, this analysis reported on putative QTLs for adult plant resistance to STB and some important agronomic traits. The reported and novel QTLs have been identified previously, indicating the potential to improve STB resistance by pyramiding QTLs by marker-assisted selection.

The 10,000-Year Success Story of Wheat!

Wheat is one of the most important cereal crops in the world as it is used in the production of a diverse range of traditional and modern processed foods. The ancient varieties einkorn, emmer, and spelt not only played an important role as a source of food but became the ancestors of the modern varieties currently grown worldwide. Hexaploid wheat (Triticum aestivum L.) and tetraploid wheat (Triticum durum Desf.) now account for around 95% and 5% of the world production, respectively. The success of this cereal is inextricably associated with the capacity of its grain proteins, the gluten, to form a viscoelastic dough that allows the transformation of wheat flour into a wide variety of staple forms of food in the human diet. This review aims to give a holistic view of the temporal and proteogenomic evolution of wheat from its domestication to the massively produced high-yield crop of our day.

In Vitro Anther Culture for Doubled Haploid Plant Production in Spelt Wheat

Doubled haploid (DH) plant production belongs to modern biotechnology methods of plant breeding. The main advantage of DH plant production methods is the development of genetically homozygous lines in one generation, whilst in conventional breeding programmes, the development of homozygous lines requires more generations. The present chapter describes an efficient protocol for DH plant production in spelt wheat genotypes using in vitro anther culture.

Physicochemical Properties and Drivers of Liking and Disliking for Cooked Rice Containing Various Types of Processed Whole Wheat

For utilization of whole wheat (WW) in cooked rice products, WW was processed by four different methods (steeping (S_WW), milling (M_WW), enzymatic treatment (E_WW), and passing through a roll mill (1 mm) (R_WW)). Additionally, the physicochemical properties of cooked rice containing various processed wheat were investigated. The hardness of the cooked rice decreased significantly with R_WW and E_WW compared to WW. As a result of a consumer acceptance test, the cooked rice samples containing M_WW and E_WW with high liking scores frequently included 'chewiness' as a reason for liking, and the cooked rice with WW and S_WW was mentioned as being 'too hard' as a reason for disliking. The cooked rice with R_WW, which had the lowest liking score, was mentioned as having appearance characteristics such as 'husk', 'clumpy appearance', and 'messy appearance' as reasons for disliking. The overall results of this study suggest the inclusion of M_WW or E_WW with cooked rice considering health-related benefits and consumer acceptability.

Replacing Maize Grain with Ancient Wheat Lines By-Products in Organic Laying Hens’ Diet Affects Intestinal Morphology and Enzymatic Activity

The effects of replacement of maize grain with ancient wheat by-products on intestinal morphometry and enzymatic activity in laying hens was studied. Eighty hens were divided into two groups (40 each, 8 replicates, 5 hens/replicate) fed two isoproteic and isoenergetic diets. In the treated group, part of the maize was replaced by a mix of ancient grains (AGs) middling, in a 50:50 ratio of Triticum aestivum L. var. spelta (spelt) and Triticum durum dicoccum L. (emmer wheat). The AG diet affected the weight of all the large intestine tracts, decreasing the weight of caeca (p < 0.01) and increasing those of colon (p < 0.01), rectum and cloaca (p < 0.05). Villus height in the AG group was higher (p < 0.01) than the control for the duodenum and jejunum, while for the ileum, the control group showed the highest values (p < 0.01). The submucosa thickness was higher (p < 0.01) in the control group for the duodenum and ileum, while the jejunum for the AG group showed the highest (p < 0.05) submucosa thickness. The crypts depth was higher (p < 0.01) in the control group for the duodenum and ileum. Enzyme activity was enhanced by AGs (p < 0.01) in the duodenum. Regarding the jejunum, sucrase-isomaltase and alkaline phosphatase had higher activity (p < 0.05 and p < 0.01, respectively) in the AG group. In the ileum, sucrase-isomaltase showed higher activity (p < 0.01) in the control group, while alkaline phosphatase showed the highest values (p < 0.05) in the AG group. Overall, results suggested that the dietary inclusion of AGs exerted positive effects in hens, showing an improved intestinal function.

Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains

The chemical composition of 4 spring wheat species was analyzed: einkorn (Triticum monococcum) (local cv.), emmer (Triticum dicoccon) (Lamella cv.), spelt (Triticum spelta) (Wirtas cv.), and common wheat (Triticum aestivum) (Rospuda cv.). Mean emmer and einkorn yield was significantly lower than that of common wheat. The analyses of the wheat grain included the content of total protein, crude ash, crude fat, crude fibre, carbohydrates, phosphorus, potassium, magnesium, calcium, copper, iron, manganese, and zinc. The grains of the tested ancient wheats were richer in protein, lipids, crude fibre, and crude ash than the common wheat grains. The significantly highest levels of crude protein, ether extract, and crude ash were found in einkorn. As the protein concentration in the grain increased, the calcium, magnesium, and potassium levels increased, and the zinc and manganese levels decreased. Genotypic differences between the studied wheats were reflected in the concentrations of the minerals and nutrients, an observation which can be useful in further cross-linkage studies. Dough made from common wheat and spelt flour showed better performance quality classifying it to be used for bread production. In turn, flour from emmer and einkorn wheat may be intended for pastry products, due to short dough development time and constancy as well as high softening.

Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach

In this study, the potential use of ancient plant ingredients in emerging bakery products based on possible prehistoric and/or ancient practices of grinding and breadmaking was explored. Various ancient grains, nuts and seeds (einkorn wheat, barley, acorn, lentil, poppy seeds, linseed) were ground using prehistoric grinding tool replicas. Barley-based sourdough prepared by multiple back-slopping steps was added to dough made from einkorn alone or mixed with the above ingredients (20% level) or commercial flours alone (common wheat, spelt, barley). Sieving analysis showed that 40% of the einkorn flour particles were >400 μm, whereas commercial barley and common wheat flours were finer. Differential scanning calorimetry revealed that lentil flour exhibited higher melting peak temperature and lower apparent enthalpy of starch gelatinization. Among all bread formulations tested, barley dough exhibited the highest elastic modulus and complex viscosity, as determined by dynamic rheometry; einkorn breads fortified with linseed and barley had the softest and hardest crust, respectively, as indicated by texture analysis; and common wheat gave the highest loaf-specific volume. Barley sourdough inclusion into einkorn dough did not affect the extent of starch retrogradation in the baked product. Generally, incorporation of ancient plant ingredients into contemporary bread formulations seems to be feasible.

Comparative Study on Kernel Quality and Chemical Composition of Ancient and Modern Wheat Species: Einkorn, Emmer, Spelt and Hard Red Spring Wheat

Hulled wheat species are often used as whole grains in processing, and have been attracting attention in the last 20 years in the food industry. Whole wheat flour of hulled wheat can be used in the food industry for value addition. This study was conducted to evaluate the kernel quality and chemical composition of the whole grain flour of hulled wheats as a preliminary approach to use these species for value addition. The experimental design was separate, randomized complete block designs for einkorn, emmer, and spelt, with four field replicates. According to the results, significant differences (p < 0.05) were observed in kernel quality traits, such as test weight, 1000 kernel weight, and kernel hardness, compared to hard red spring wheat. The results of the chemical composition revealed that hulled wheats were characterized by significantly lower (p < 0.05) protein and higher (p < 0.05) crude fat contents compared to whole wheat flour of hard red spring wheat. Among hulled wheats, total dietary fiber content was highest in emmer, followed by einkorn and spelt. In conclusion, the whole wheat flour of einkorn, emmer, and spelt used in this study differ from hard red spring wheat in their kernel quality and chemical composition.

Polyphenols, Flavonoids, and Antioxidant Activity Involved in Salt Tolerance in Wheat, Aegilops cylindrica and Their Amphidiploids

Aegilops spp. is the closest genus to wheat (Triticum spp.), which makes Aegilops great candidates to exhibit precursors of wheat features. Aegilops cylindrica Host displays excellent salt tolerance. In the current study, biochemical and phytochemical compounds in the leaves of two wheat cultivars, one hyper-salt tolerant Ae. cylindrica genotype and their amphidiploids (derived from "Chinese Spring" × Ae. cilindrica and "Roshan" × Ae. cylindrica), grown under control and saline field conditions, were assessed. These compounds included total protein content, proline content, electrolyte leakage, total flavonoid content, total phenolic content, DPPH radical scavenging activity, and reducing power. In addition, phenolic components were also identified using HPLC analysis. Chlorogenic acid, ellagic acid, ferulic acid, syringic acid, vanillic acid, p-coumaric acid, caffeic acid, and gallic acid were the most abundant phenolic acids. Luteolin, apigenin, and rutin were the most abundant flavonoids in the leaves. Salt stress significantly increased all biochemical variables, with the exceptions of reducing power and p-coumaric acid. Interestingly, amphidiploid genotypes exhibited intermediate levels of most of the detected phenolic compounds between the two parental species. As demonstrated by bivariate correlations luteolin, chlorogenic acid, caffeic acid and apigenin could predict inhibition percentage by DPPH assay, suggesting a possible role in the cellular defense against oxidative stress in wheat. The amphidiploids and their wild parent performed significantly better than wheat cultivars on phenolic constituents, flavonoids, and maintaining redox homeostasis under salt stress conditions.

Usefulness of Hulled Wheats Grown in Polish Environment for Wholegrain Pasta-Making

The best pasta raw material is durum wheat (Triticum turgidum subsp. durum (Desf.) Husn.). Recently, old wheat species have also attracted interest. The aim of the study was to evaluate their usefulness for industrial pasta production. The technological characteristics of grains and the organoleptic characteristics of pasta obtained from hulled emmer (T. turgidum subsp. dicoccum) and spelt (T. aestivum ssp. spelta) were determined and compared to durum wheat, as a standard pasta raw material, and common wheat (T. aestivum). All wheats were grown under identical conditions. The hardness of kernels was assessed using the practical size index, wheat hardness index, torque moment, milling work of 50 g of flour, semolina yield, and starch damage. The technological and nutritional values of semolina, i.e., protein and ash content, wet gluten yield and quality, and falling number, were determined. Moreover, the organoleptic characteristics of cooked pasta were analysed in terms of appearance, colour, taste, smell, and consistency. The milling parameters of emmer were comparable to those of durum wheat; moreover, the content of protein, gluten, and ash was higher in emmer. Spelt was found to be similar to common wheat. Hulled wheats, especially emmer, show good quality parameters and can be an alternative raw material for industrial pasta production.

Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production

The unique rheological properties of bread wheat dough and the breadmaking quality of its flour are the main factors responsible for the global distribution and utilization of wheat. Recently, interest in the production and expansion of spelt wheat has been boosted due to its significance in the production of healthy food, mostly originated from organic production. The aim of this study was to examine and compare quality parameters (gluten content, Zeleny sedimentation volume, farinograph dough properties), protein content and composition (by the Dumas method, Size Exclusion (SE) and Reversed Phase (RP) High Performance Liquid Chromatography (HPLC) analyses) of five bread and five spelt wheat varieties grown under conventional and organic production in Hungary and under conventional production in Serbia. Most of the analyzed traits showed significant differences between varieties, wheat species and growing sites. Total protein content was significantly higher in spelt than in bread wheat and under conventional than under organic production. In comparison to spelt, bread wheat showed better breadmaking quality, characterized by a higher amount of glutenins (in particular high molecular weight glutenin subunits) and unextractable polymeric proteins. The proportion of the gliadins was also found to be different under conventional and organic systems. Spelt Ostro and Oberkulmer-Rotkorn and bread wheat varieties Balkan, Estevan and Pobeda proved suitable for low input and organic systems.

TaDrAp1 and TaDrAp2, Partner Genes of a Transcription Repressor, Coordinate Plant Development and Drought Tolerance in Spelt and Bread Wheat

Down-regulator associated protein, DrAp1, acts as a negative cofactor (NC2α) in a transcription repressor complex together with another subunit, down-regulator Dr1 (NC2β). In binding to promotors and regulating the initiation of transcription of various genes, DrAp1 plays a key role in plant transition to flowering and ultimately in seed production. TaDrAp1 and TaDrAp2 genes were identified, and their expression and genetic polymorphism were studied using bioinformatics, qPCR analyses, a 40K Single nucleotide polymorphism (SNP) microarray, and Amplifluor-like SNP genotyping in cultivars of bread wheat (Triticum aestivum L.) and breeding lines developed from a cross between spelt (T. spelta L.) and bread wheat. TaDrAp1 was highly expressed under non-stressed conditions, and at flowering, TaDrAp1 expression was negatively correlated with yield capacity. TaDrAp2 showed a consistently low level of mRNA production. Drought caused changes in the expression of both TaDrAp1 and TaDrAp2 genes in opposite directions, effectively increasing expression in lower yielding cultivars. The microarray 40K SNP assay and Amplifluor-like SNP marker, revealed clear scores and allele discriminations for TaDrAp1 and TaDrAp2 and TaRht-B1 genes. Alleles of two particular homeologs, TaDrAp1-B4 and TaDrAp2-B1, co-segregated with grain yield in nine selected breeding lines. This indicated an important regulatory role for both TaDrAp1 and TaDrAp2 genes in plant growth, ontogenesis, and drought tolerance in bread and spelt wheat.

Effects of several production methods on technological, textural and sensorial properties of emmer (Triticum turgidum ssp. dicoccum) bulgur

In recent years, the interest in primitive wheat species including emmer (Triticum turgidum ssp. dicoccum) wheat and their characteristics have increased due to natural food trends. Bulgur is a nutritious and healthy product with long shelf life, produced from hard wheat species without the need for any additives. The basis of this study was to reveal the potential for bulgur production by the six production methods, combinations of three cooking (traditional, autoclave, microwave) and two drying (hot-air, microwave) methods of emmer wheat. In addition to some physical, chemical and technological properties of emmer wheat, yield, color, cooking time and textural and sensorial properties of the bulgur samples were investigated and statistically significant differences (p < 0.05) were recorded among the bulgur samples. Autoclave cooking had a negative effect on color and got the lowest sensorial acceptability scores. Microwave drying increased fine bulgur formation and shortened the cooking time. The volume and weight increase indexes were increased more than hot-air drying thanks to physical effects of microwave drying on the structure. According to the texture analysis results, microwave cooking increased the adhesivity, and microwave drying increased hardness and springiness. In conclusion, emmer wheat have great potential for bulgur production, and traditional cooked + hot air dried samples had better bulgur properties in overall.

Ancient wheats: beneficial effects on insulin resistance

Non-alcoholic fatty liver disease and type 2 diabetes mellitus are two conditions that commonly exist together in the context of the metabolic syndrome. Several scientific advances in understanding this association have identified insulin resistance as the key point in the pathogenesis of both diseases. The first line treatment suggested in the management of these diseases is represented by lifestyle changes and in particular the modification of alimentary regimen, with the transition to a healthy diet. In this context, several studies have focused their attention on the identification of food products with beneficial actions, like ancient wheat (AW). AW are defined as the early cereals that were domesticated in their places of origin in the "Fertile Crescent" of the Middle East, and played a central role as a main source of food for the early civilizations in that region. The present narrative review aims to provide a systematic overview of the state of the art on the effects of AW on insulin resistance.

Insights Into Genetic and Molecular Elements for Transgenic Crop Development

Climate change and the exploration of new areas of cultivation have impacted the yields of several economically important crops worldwide. Both conventional plant breeding based on planned crosses between parents with specific traits and genetic engineering to develop new biotechnological tools (NBTs) have allowed the development of elite cultivars with new features of agronomic interest. The use of these NBTs in the search for agricultural solutions has gained prominence in recent years due to their rapid generation of elite cultivars that meet the needs of crop producers, and the efficiency of these NBTs is closely related to the optimization or best use of their elements. Currently, several genetic engineering techniques are used in synthetic biotechnology to successfully improve desirable traits or remove undesirable traits in crops. However, the features, drawbacks, and advantages of each technique are still not well understood, and thus, these methods have not been fully exploited. Here, we provide a brief overview of the plant genetic engineering platforms that have been used for proof of concept and agronomic trait improvement, review the major elements and processes of synthetic biotechnology, and, finally, present the major NBTs used to improve agronomic traits in socioeconomically important crops.

The impact of processing on the phenolic acids, free betaine and choline in Triticum spp. L. whole grains and milling by-products

Wheat (Triticum spp. L.) is an important source of nutrients and bioactive compounds with recognized beneficial effects. Wheat undergoes several processes with the final aim of separating the endosperm from the outer layers, usually discarded. In this study, free and bound phenolic acids (PAs) profile, betaine and choline contents were quantified in six different wheat species (durum and bread wheat, turanicum wheat, einkorn, emmer and spelt), the corresponding milling by-products (bran, middlings, aleurone and I, II and III steps of debranning) and flour/semolina, using UHPLC-MS/MS methods. The bound form of phenolics was the component present in higher concentration (80% of the total, in average) and ferulic acid was the most abundant compounds, representing between 67 and 73 % of total PAs. Among the species, bread wheat grain totalized the highest content of total PAs (1209.31 ± 7.3 µg g^-1 d.w.). Betaine and choline are abundantly present in wheat species. In general, the highest content of bioactive compounds was found in bran (3 times higher than whole grains), emphasizing the good nutritional profile of these by-products. The milling process leads to a severe reduction of phenolic acids and methyl-donors in the end-products.

Incorporating Genome-Wide Association Mapping Results Into Genomic Prediction Models for Grain Yield and Yield Stability in CIMMYT Spring Bread Wheat

Untangling the genetic architecture of grain yield (GY) and yield stability is an important determining factor to optimize genomics-assisted selection strategies in wheat. We conducted in-depth investigation on the above using a large set of advanced bread wheat lines (4,302), which were genotyped with genotyping-by-sequencing markers and phenotyped under contrasting (irrigated and stress) environments. Haplotypes-based genome-wide-association study (GWAS) identified 58 associations with GY and 15 with superiority index Pi (measure of stability). Sixteen associations with GY were "environment-specific" with two on chromosomes 3B and 6B with the large effects and 8 associations were consistent across environments and trials. For Pi, 8 associations were from chromosomes 4B and 7B, indicating 'hot spot' regions for stability. Epistatic interactions contributed to an additional 5-9% variation on average. We further explored whether integrating consistent and robust associations identified in GWAS as fixed effects in prediction models improves prediction accuracy. For GY, the model accounting for the haplotype-based GWAS loci as fixed effects led to up to 9-10% increase in prediction accuracy, whereas for Pi this approach did not provide any advantage. This is the first report of integrating genetic architecture of GY and yield stability into prediction models in wheat.

Aegilops umbellulata introgression carrying leaf rust and stripe rust resistance genes Lr76 and Yr70 located to 9.47-Mb region on 5DS telomeric end through a combination of chromosome sorting and sequencing

Lr76 and Yr70 have been fine mapped using the sequence of flow-sorted recombinant 5D chromosome from wheat-Ae. umbellulata introgression line. The alien introgression has been delineated to 9.47-Mb region on short arm of wheat chromosome 5D. Leaf rust and stripe rust are among the most damaging diseases of wheat worldwide. Wheat cultivation based on limited number of rust resistance genes deployed over vast areas expedites the emergence of new pathotypes warranting a continuous deployment of new resistance genes. In this paper, fine mapping of Aegilops umbellulata-derived leaf rust and stripe rust resistance genes Lr76 and Yr70 is being reported. We flow sorted and paired-end sequenced 5U chromosome of Ae. umbellulata, recombinant chromosome 5D (5D^IL) from wheat-Ae. umbellulata introgression line pau16057 and 5D^RP of recurrent parent WL711. Chromosome 5U reads were mapped against the reference Chinese Spring chromosome 5D sequence, and alien-specific SNPs were identified. Chromosome 5D^IL and 5D^RP sequences were de novo assembled, and alien introgression-specific markers were designed by selecting 5U- and 5D-specific SNPs. Overall, 27 KASP markers were mapped in high-resolution population consisting of 1404 F₅ RILs. The mapping population segregated for single gene each for leaf rust and stripe rust resistance. The physical order of the SNPs in pau16057 was defined by projecting the 27 SNPs against the IWGSC RefSeq v1.0 sequence. Based on this physical map, the size of Ae. umbellulata introgression was determined to be 9.47 Mb on the distal most end of the short arm of chromosome 5D. This non-recombining alien segment carries six NB-LRR encoding genes based on NLR annotation of assembled chromosome 5D^IL sequence and IWGSC RefSeq v1.1 gene models. The presence of SNPs and other sequence variations in these genes between pau16057 and WL711 suggested that they are candidates for Lr76 and Yr70.

Do Triticum aestivum L. and Triticum spelta L. Hybrids Constitute a Promising Source Material for Quality Breeding ofNew Wheat Varieties?

The aim of this two-year study was to determine whether the contents of macronutrients and macro and microelements in wheat grain can be increased by crossbreeding Triticum aestivum and T. spelta. The experimental material comprised the grains of F6 and F7 hybrids and their parental forms. The element content of grain was determined by ICP-SFMS. Hybrid grains had significantly higher ash contents than bread wheat grain (1.90% and 1.93% versus 1.62%). Crude protein content was lowest in bread wheat grain (11.75%) and highest in spelt grain (14.67%). Hybrid grains had significantly higher protein contents (12.97% and13.19%) than bread wheat grain. In both years of the study, the concentrations of P, S, Mg and Ca were highest in spelt grain, whereas their content in hybrids was lower than in spelt grain, but higher than in bread wheat grain. The concentrations of desirable microelements were highest in spelt grain, and the micronutrient profile of hybrid grains was more similar to bread wheat than spelt. Therefore, the hybrids can constitute promising source material for quality breeding in wheat.

Utilization of in Vitro Anther Culture in Spelt Wheat Breeding

The efficiency of in vitro anther culture was screened in a full diallel population of four spelt wheat genotypes and ten F1 hybrids. Genotype dependency was observed based on the data of embryo-like structures (ELS), green-, albino plantlets. In the diallel population and ten F1 hybrids, the green plantlets production ranged from 13.75 to 85.00 and from 6.30 to 51.00, respectively. The anther culture-derived plants of F1 hybrids were grown up in the nursery. At the harvest, 436 spontaneous doubled haploid (DH) plants were identified among the 1535 anther culture-derived transplanted and grown up individual plants. The mean of spontaneous rediploidization was 28.4% which ranged from 9.76% to 54.24%. In two consecutive years, the agronomic values of 'Tonkoly.pop1' advanced line were compared with seven DH lines of 'Tonkoly.pop1' in the nursery. The DH lines achieved competitive values in comparison with 'Tonkoly.pop1' advanced line based on the 11 measured parameters (heading date, plant height, yield, hardness, width and length of seed, TKW, hulling yield, flour yield, protein and wet gluten content). These observations presage the efficient utilization of anther culture in spelt wheat breeding.

The effect of sourdough fermentation on Triticum dicoccum from Garfagnana: 1H NMR characterization and analysis of the antioxidant activity

The fermentation of Triticum dicoccum with sourdough enhances the nutritional aspects of the final product by the enrichment of several compounds with potential medical and biological activity, hence, could improve the health of consumers. This study analyzed the chemical composition of fermented spelt flour from Garfagnana (Province of Lucca, Tuscany) by ¹H Nuclear Magnetic Resonance (¹H NMR) spectroscopy and its in vitro antioxidant properties by FRAP and DPPH tests. Beyond this, the ex vivo CAA-RBC assay determined the cellular antioxidant activity on human erythrocytes under oxidative condition. Carbohydrate reduction was observed, while amino acids, organic acids and aromatic compounds with potential antioxidant activity increased during the fermentation time. Moreover, both in vitro and ex vivo outcomes showed an improved antioxidant profile. As a possible industrial application, the fermentation process adopted in this research could be reproduced on a large scale for the commercialization of the products by the food industry.

The Effect of Heat Processing on Chemical Composition and Antioxidative Activity of Tea Made from Barley Sprouts and Wheat Sprouts

Barley sprouts and wheat sprouts have received much interest as functional foods in many countries. In this study, the effects of heat processing and extraction temperature on the bioactive components and antioxidative properties were examined in barley and wheat sprout teas. Both barley and wheat sprout teas were processed with two different methods (steaming or pan-roasting). Crude protein was increased, and moisture content was the lowest, in the roasted barley and wheat sprout teas. Total phenolics content and flavonoid contents were significantly higher in the roasted teas than in the steamed teas. Vitamin C content was the highest after an extraction temperature of 55 °C (24.05 mg/mL) in the roasted wheat sprout tea. Both roasted barley and wheat sprout teas exhibited the most antioxidative effects in vitro, demonstrated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging and nitrite-scavenging activities. Therefore, the roasting method can be considered an appropriate technique for the production of barley and wheat sprout teas. PRACTICAL APPLICATION: Barley and wheat sprouts have received much attention in recent years as functional food materials in many countries and can be consumed as a form of tea. Heat processing methods such as steaming and roasting were applied and compared to increase the bioactive components and antioxidative activity in barley and wheat sprout teas. We found that roasting showed higher bioactive components and antioxidative activity than steaming in both barley and wheat sprout teas. In addition, wheat sprouts tea showed better bioactive components and antioxidative activity compared with the barley sprout tea.

Dietary Intake and Content of Some Micronutrients and Toxic Elements in Two Algerian Spices (Coriandrum sativum L. and Cuminum cyminum L.)

This study presents the elemental concentration obtained in two Algerian spices (Coriandrum sativum L. and Cuminum cyminum L.) evaluated by instrumental neutron activation analysis (INAA), in order to highlight the importance of these spices as a potential source of micronutrients. The daily intake of micronutrients and potentially toxic elements were determined and compared with the recommended values (RDA) and were found to be well below the tolerance limits. Twenty-two elements were assessed, eight essential chemicals were quantified with tendency K > Ca > Na > Fe > Zn > Cr > Co > Se, and three potential toxic elements were present in the descending content pattern Br > As > Sb.

An Evaluation of Spelt Crosses for Breeding New Varieties of Spring Spelt

This study evaluated F5 breeding lines, which were obtained by crossing five parents of spring spelt from different geographical regions characterized by various morphological and performance traits. A total of 11 quantitative traits were analyzed, including six traits relating to yield components, four traits relating to grain quality, and one trait relating to plant height and sensitivity to lodging. The applied clustering method supported the identification of four groups of breeding lines which were presented graphically in a heatmap with dendrogram. Group I contained 33.0% of the breeding lines, and it was most distant from the remaining groups. It was composed of tall plants characterized by high values of yield components, high fat content, and high sensitivity to lodging. Groups III (30.4%) and IV (17.0%) were most similar and were characterized by lower values of yield components, a high content of protein, ash and fiber, and lower sensitivity to lodging. Group II contained 19.6% of the breeding lines, and it was more similar to groups III and IV than group I. Breeding lines with satisfactory performance traits can be selected from each group and used to breed new varieties with the desired traits.

The General Transcription Repressor TaDr1 Is Co-expressed With TaVrn1 and TaFT1 in Bread Wheat Under Drought

The general transcription repressor, TaDr1 gene, was identified during screening of a wheat SNP database using the Amplifluor-like SNP marker KATU-W62. Together with two genes described earlier, TaDr1A and TaDr1B, they represent a set of three homeologous genes in the wheat genome. Under drought, the total expression profiles of all three genes varied between different bread wheat cultivars. Plants of four high-yielding cultivars exposed to drought showed a 2.0-2.4-fold increase in TaDr1 expression compared to controls. Less strong, but significant 1.3-1.8-fold up-regulation of the TaDr1 transcript levels was observed in four low-yielding cultivars. TaVrn1 and TaFT1, which controls the transition to flowering, revealed similar profiles of expression as TaDr1. Expression levels of all three genes were in good correlation with grain yields of evaluated cultivars growing in the field under water-limited conditions. The results could indicate the involvement of all three genes in the same regulatory pathway, where the general transcription repressor TaDr1 may control expression of TaVrn1 and TaFT1 and, consequently, flowering time. The strength of these genes expression can lead to phenological changes that affect plant productivity and hence explain differences in the adaptation of the examined wheat cultivars to the dry environment of Northern and Central Kazakhstan. The Amplifluor-like SNP marker KATU-W62 used in this work can be applied to the identification of wheat cultivars differing in alleles at the TaDr1 locus and in screening hybrids.

Variability and Site Dependence of Grain Mineral Contents in Tetraploid Wheats

Crop production and natural resource use, especially in developing countries, represents one of the most important food sources for humans. In particular, two wheat species (tetraploid, which is mostly used for pasta and hexaploid, which is primarily used for bread) account for about 20% of the whole calories consumed worldwide. In order to assess the mineral accumulation capability of some popular tetraploid wheat genotypes, a metabolomic (metallomic) approach was used in this study. The metallomic profile related to micro- (Zn, Fe, Cu, Mn, Ni and Cr), macro- (Ca, Mg and K) and toxic trace elements (Cd and Pb) was obtained by ICP-AES analysis in a large set of tetraploid wheat genotypes (Triticum turgidum L.) that were grown in two different experimental fields. Correlations and multivariate statistical analyses were performed, grouping the samples under two wheat sets, comprising cultivated durum cultivars (T. turgidum subsp. durum) and wild accessions (T. turgidum subsp. dicoccum and subsp. dicoccoides). The site dependence ranking for the selected genotypes with the highest nutrient accumulation was obtained. The significantly higher content of Mg (among the macronutrients) and the highest levels of Mn, Fe and Zn (among the micronutrients) were found for wild accessions with respect to durum cultivars. Moreover, the former genotypes were also the ones with the lowest level of accumulation of the trace toxic elements, in particular Cd. According to the performed statistical analyses, the wild accessions appeared also to be less influenced by the different environmental conditions. This is in accord with literature data, indicating the superiority of “old” with respect to modern wheat cultivars for mineral content. Although further studies are required on a wider range of genotypes to confirm these findings, the obtained results could be used to better select the less demanding and better performing cultivars in specific target wheat growing environments.

Celiac Immunogenic Potential of α-Gliadin Epitope Variants from Triticum and Aegilops Species

The high global demand of wheat and its subsequent consumption arise from the physicochemical properties of bread dough and its contribution to the protein intake in the human diet. Gluten is the main structural complex of wheat proteins and subjects affected by celiac disease (CD) cannot tolerate gluten protein. Within gluten proteins, α-gliadins constitute the most immunogenic fraction since they contain the main T-cell stimulating epitopes (DQ2.5-glia-α1, DQ2.5-glia-α2, and DQ2.5-glia-α3). In this work, the celiac immunotoxic potential of α-gliadins was studied within Triticeae: diploid, tetraploid, and hexaploid species. The abundance and immunostimulatory capacity of CD canonical epitopes and variants (with one or two mismatches) in all α-gliadin sequences were determined. The results showed that the canonical epitopes DQ2.5-glia-α1 and DQ2.5-glia-α3 were more frequent than DQ2.5-glia-α2. A higher abundance of canonical DQ2.5-glia-α1 epitope was found to be associated with genomes of the BBAADD, AA, and DD types; however, the abundance of DQ2.5-glia-α3 epitope variants was very high in BBAADD and BBAA wheat despite their low abundance in the canonical epitope. The most abundant substitution was that of proline to serine, which was disposed mainly on the three canonical DQ2.5 domains on position 8. Interestingly, our results demonstrated that the natural introduction of Q to H at any position eliminates the toxicity of the three T-cell epitopes in the α-gliadins. The results provided a rational approach for the introduction of natural amino acid substitutions to eliminate the toxicity of three T-cell epitopes, while maintaining the technological properties of commercial wheats.