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Covino C, Tafuri A, Sorrentino A, Masci S, Baldoni E, Sestili F, Villalonga R, Masi P. Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibility. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4070-4082. [PMID: 38294231 DOI: 10.1002/jsfa.13289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 12/20/2023] [Accepted: 01/07/2024] [Indexed: 02/01/2024]
Abstract
BACKGROUND In wheat-derived bakery products, the quantity of free asparagine (fAsn) has been identified as a key factor in acrylamide (AA) formation. Based on this assumption, four varieties of common wheat (Triticum aestivum L.), Stromboli, Montecarlo, Sothys and Cosmic, selected for their different fAsn content inside the grain, were studied to evaluate their potential in the production of pizza with reduced AA levels. To this purpose, wholemeal and refined flours were obtained from each variety. RESULTS The fAsn content ranged from 0.25 to 3.30 mmol kg-1, with higher values for wholemeal flours which also showed greater amount of ash, fibre and damaged starch than refined wheat flours. All types of flours were separately used to produce wood oven baked pizza base, according to the Traditional Speciality Guaranteed EU Regulation (97/2010). AA reduction in the range 47-68% was found for all the selected wheat cultivars, compared with a commercial flour, with significantly lower values registered when refined flour was used. Moreover, refined leavened dough samples showed decreased levels of fAsn and reducing sugars due to the fermentation activity of yeasts. Furthermore, it was confirmed that pizza made with wholemeal flours exhibited lower rapidly digestible starch (RDS) and rapidly available glucose (RAG) values compared to that prepared with the refined flour. CONCLUSION This study clearly shows that a reduced asparagine content in wheat flour is a key factor in the mitigation of AA formation in pizza base. Unfortunately, at the same time, it is highlighted how it is necessary to sacrifice the beneficial effects of fibre intake, such as lowering the glycaemic index, in order to reduce AA. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Clelia Covino
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
| | - Andrea Tafuri
- Institute of Agricultural Biology and Biotechnology (IBBA), National Research Council (CNR), Milan, Italy
| | - Angela Sorrentino
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy
| | - Stefania Masci
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Viterbo, Italy
| | - Elena Baldoni
- Institute of Agricultural Biology and Biotechnology (IBBA), National Research Council (CNR), Milan, Italy
| | - Francesco Sestili
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Viterbo, Italy
| | | | - Paolo Masi
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy
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Lavoignat M, Cassan C, Pétriacq P, Gibon Y, Heumez E, Duque C, Momont P, Rincent R, Blancon J, Ravel C, Le Gouis J. Different wheat loci are associated to heritable free asparagine content in grain grown under different water and nitrogen availability. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2024; 137:46. [PMID: 38332254 DOI: 10.1007/s00122-024-04551-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Accepted: 01/07/2024] [Indexed: 02/10/2024]
Abstract
KEY MESSAGE Different wheat QTLs were associated to the free asparagine content of grain grown in four different conditions. Environmental effects are a key factor when selecting for low acrylamide-forming potential. The amount of free asparagine in grain of a wheat genotype determines its potential to form harmful acrylamide in derivative food products. Here, we explored the variation in the free asparagine, aspartate, glutamine and glutamate contents of 485 accessions reflecting wheat worldwide diversity to define the genetic architecture governing the accumulation of these amino acids in grain. Accessions were grown under high and low nitrogen availability and in water-deficient and well-watered conditions, and plant and grain phenotypes were measured. Free amino acid contents of grain varied from 0.01 to 1.02 mg g-1 among genotypes in a highly heritable way that did not correlate strongly with grain yield, protein content, specific weight, thousand-kernel weight or heading date. Mean free asparagine content was 4% higher under high nitrogen and 3% higher in water-deficient conditions. After genotyping the accessions, single-locus and multi-locus genome-wide association study models were used to identify several QTLs for free asparagine content located on nine chromosomes. Each QTL was associated with a single amino acid and growing environment, and none of the QTLs colocalised with genes known to be involved in the corresponding amino acid metabolism. This suggests that free asparagine content is controlled by several loci with minor effects interacting with the environment. We conclude that breeding for reduced asparagine content is feasible, but should be firmly based on multi-environment field trials. KEY MESSAGE Different wheat QTLs were associated to the free asparagine content of grain grown in four different conditions. Environmental effects are a key factor when selecting for low acrylamide-forming potential.
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Affiliation(s)
- Mélanie Lavoignat
- Université Clermont Auvergne, INRAE, UMR1095 GDEC, 63000, Clermont-Ferrand, France
- AgroParisTech, 75005, Paris, France
| | - Cédric Cassan
- Université Bordeaux, INRAE, UMR 1332 BFP, 33883, Villenave d'Ornon, France
- Bordeaux Metabolome, MetaboHUB, PHENOME-EMPHASIS, 33140, Villenave d'Ornon, France
| | - Pierre Pétriacq
- Université Bordeaux, INRAE, UMR 1332 BFP, 33883, Villenave d'Ornon, France
- Bordeaux Metabolome, MetaboHUB, PHENOME-EMPHASIS, 33140, Villenave d'Ornon, France
| | - Yves Gibon
- Université Bordeaux, INRAE, UMR 1332 BFP, 33883, Villenave d'Ornon, France
- Bordeaux Metabolome, MetaboHUB, PHENOME-EMPHASIS, 33140, Villenave d'Ornon, France
| | | | | | | | - Renaud Rincent
- Université Paris-Saclay, INRAE, CNRS, AgroParisTech, GQE - Le Moulon, 91190, Gif-sur-Yvette, France
| | - Justin Blancon
- Université Clermont Auvergne, INRAE, UMR1095 GDEC, 63000, Clermont-Ferrand, France
| | - Catherine Ravel
- Université Clermont Auvergne, INRAE, UMR1095 GDEC, 63000, Clermont-Ferrand, France
| | - Jacques Le Gouis
- Université Clermont Auvergne, INRAE, UMR1095 GDEC, 63000, Clermont-Ferrand, France.
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3
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Oddy J, Chhetry M, Awal R, Addy J, Wilkinson M, Smith D, King R, Hall C, Testa R, Murray E, Raffan S, Curtis TY, Wingen L, Griffiths S, Berry S, Elmore JS, Cryer N, Moreira de Almeida I, Halford NG. Genetic control of grain amino acid composition in a UK soft wheat mapping population. THE PLANT GENOME 2023; 16:e20335. [PMID: 37138544 DOI: 10.1002/tpg2.20335] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 09/23/2022] [Accepted: 03/13/2023] [Indexed: 05/05/2023]
Abstract
Wheat (Triticum aestivum L.) is a major source of nutrients for populations across the globe, but the amino acid composition of wheat grain does not provide optimal nutrition. The nutritional value of wheat grain is limited by low concentrations of lysine (the most limiting essential amino acid) and high concentrations of free asparagine (precursor to the processing contaminant acrylamide). There are currently few available solutions for asparagine reduction and lysine biofortification through breeding. In this study, we investigated the genetic architecture controlling grain free amino acid composition and its relationship to other traits in a Robigus × Claire doubled haploid population. Multivariate analysis of amino acids and other traits showed that the two groups are largely independent of one another, with the largest effect on amino acids being from the environment. Linkage analysis of the population allowed identification of quantitative trait loci (QTL) controlling free amino acids and other traits, and this was compared against genomic prediction methods. Following identification of a QTL controlling free lysine content, wheat pangenome resources facilitated analysis of candidate genes in this region of the genome. These findings can be used to select appropriate strategies for lysine biofortification and free asparagine reduction in wheat breeding programs.
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Affiliation(s)
| | | | - Rajani Awal
- John Innes Centre, Norwich Research Park, Norwich, UK
| | | | | | | | | | | | | | | | | | | | - Luzie Wingen
- John Innes Centre, Norwich Research Park, Norwich, UK
| | | | | | - J Stephen Elmore
- Department of Food & Nutritional Sciences, University of Reading, Reading, UK
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4
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Wu Y, Yin Y, Chen X, Zhou Y, Jiang S, Zhang M, Cai G, Gao Q. Effect of novel botanical synergist on the effectiveness and residue behavior of prothioconazole in wheat field. Sci Rep 2023; 13:20353. [PMID: 37990106 PMCID: PMC10663447 DOI: 10.1038/s41598-023-47797-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Accepted: 11/18/2023] [Indexed: 11/23/2023] Open
Abstract
Fusarium head blight (FHB) is a critical fungal disease causes serious grain yield losses and mycotoxin contaminations. Currently, utilization of chemical fungicides is the main control method which has led to serious resistance. Development of novel synergist is an important strategy to reduce the usage of chemical fungicides and postpone the development of resistance, while natural components are interesting resources. In this study, the synergistic effect of Taxodium 'zhongshansha' essential oil (TZEO) was determined and the best synergistic ratio (SR) of 3.96 in laboratory which was observed when the weight ratio of TZEO and prothioconazole was 1 : 1 with the corresponding EC50 (half maximal effective concentration) value of Fusarium graminearum was 0.280 mg L-1. Subsequently, an increase of 6.31% on the control effect to FHB index in field test was observed when compared to the treatment with prothioconazole alone, though there was no significant difference between these treatments. Furthermore, we established an effective method to detect the mycotoxin contaminations in wheat grain with the limits of quantifications (LOQs) value of 5 µg kg-1 (DON, ZEN, 3-DON, and 15-DON) and 1 µg kg-1 (OTA) and the contents were less to the maximum residue limit (MRL) values. It was also shown that the application of 20% TZEO EW led to a 20% reduction in the use of prothioconazole, which was calculated based on the control effect values of 86.41% and 90.20% between the treatments of 30% prothioconazole OD (225 g a.i ha-1, recommend dosage) and 30% prothioconazole OD (180 g a.i ha-1) + 20% TZEO EW (225 mL ha-1), significantly. The initial residue of prothioconazole and prothioconazole-desthio was increased in the treatment with TZEO, which may play an important role in the synergistic effect on FHB. Moreover, none of the treatments posed a prothioconazole residue risk in the wheat grain and the environment. In addition, the essential oil has no any negative influence on wheat growth, which was revealed by a study of the chlorophyll content. These results provide an important botanical synergist for use with prothioconazole to control Fusarium head blight, and in-depth study to the synergistic mechanism of this oil is necessary in our future research.
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Affiliation(s)
- Yalin Wu
- Anhui Province Key Laboratory of Crop Integrated Pest Management, School of Plant Protection, Anhui Agricultural University, Hefei, China
- Anhui Province Engineering Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei, China
| | - Yuanjian Yin
- Comprehensive Agricultural Service Station of Huoqiu County, Luan, China
| | - Xin Chen
- Anhui Province Key Laboratory of Crop Integrated Pest Management, School of Plant Protection, Anhui Agricultural University, Hefei, China
- Anhui Province Engineering Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei, China
| | - Yeping Zhou
- Anhui Province Key Laboratory of Crop Integrated Pest Management, School of Plant Protection, Anhui Agricultural University, Hefei, China
- Anhui Province Engineering Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei, China
| | - Shan Jiang
- Fengtai Station of Plant Protection and Quarantine, Huainan, China
| | - Mingming Zhang
- Fengtai Station of Plant Protection and Quarantine, Huainan, China
| | - Guangcheng Cai
- Fengtai Station of Plant Protection and Quarantine, Huainan, China
| | - Quan Gao
- Anhui Province Key Laboratory of Crop Integrated Pest Management, School of Plant Protection, Anhui Agricultural University, Hefei, China.
- Anhui Province Engineering Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei, China.
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5
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Kaur N, Halford NG. Reducing the Risk of Acrylamide and Other Processing Contaminant Formation in Wheat Products. Foods 2023; 12:3264. [PMID: 37685197 PMCID: PMC10486470 DOI: 10.3390/foods12173264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 08/23/2023] [Accepted: 08/27/2023] [Indexed: 09/10/2023] Open
Abstract
Wheat is a staple crop, consumed worldwide as a major source of starch and protein. Global intake of wheat has increased in recent years, and overall, wheat is considered to be a healthy food, particularly when products are made from whole grains. However, wheat is almost invariably processed before it is consumed, usually via baking and/or toasting, and this can lead to the formation of toxic processing contaminants, including acrylamide, 5-hydroxymethylfurfural (HMF) and polycyclic aromatic hydrocarbons (PAHs). Acrylamide is principally formed from free (soluble, non-protein) asparagine and reducing sugars (glucose, fructose and maltose) within the Maillard reaction and is classified as a Group 2A carcinogen (probably carcinogenic to humans). It also has neurotoxic and developmental effects at high doses. HMF is also generated within the Maillard reaction but can also be formed via the dehydration of fructose or caramelisation. It is frequently found in bread, biscuits, cookies, and cakes. Its molecular structure points to genotoxicity and carcinogenic risks. PAHs are a large class of chemical compounds, many of which are genotoxic, mutagenic, teratogenic and carcinogenic. They are mostly formed during frying, baking and grilling due to incomplete combustion of organic matter. Production of these processing contaminants can be reduced with changes in recipe and processing parameters, along with effective quality control measures. However, in the case of acrylamide and HMF, their formation is also highly dependent on the concentrations of precursors in the grain. Here, we review the synthesis of these contaminants, factors impacting their production and the mitigation measures that can be taken to reduce their formation in wheat products, focusing on the role of genetics and agronomy. We also review the risk management measures adopted by food safety authorities around the world.
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Ciesarová Z, Kukurová K, Jelemenská V, Horváthová J, Kubincová J, Belović M, Torbica A. Asparaginase Treatment of Sea Buckthorn Berries as an Effective Tool for Acrylamide Reduction in Nutritionally Enriched Wholegrain Wheat, Rye and Triticale Biscuits. Foods 2023; 12:3170. [PMID: 37685103 PMCID: PMC10486749 DOI: 10.3390/foods12173170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/15/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
Sea buckthorn pomace is a by-product of juice production, which is still rich in bioactive compounds. After drying, the pomace can be effectively used as a valuable addition to bakery products supporting their nutritional value. However, due to the high content of the amino acid asparagine in sea buckthorn, this promising material contributes to the undesirable formation of acrylamide. To reduce the risk from this potentially carcinogenic compound, enzymatic treatment of sea buckthorn with asparaginase was applied, which resulted in a substantial reduction of asparagine content from 1834 mg/kg in untreated dried sea buckthorn pomace to 89 mg/kg in enzymatically treated dried sea buckthorn pomace. 10% substitution of wholegrain cereal flour with enzymatically treated sea buckthorn pomace powder in rye and triticale biscuits resulted in a 35% reduction in acrylamide content, in the case of wholegrain wheat biscuits up to a 64% reduction, compared to biscuits with untreated sea buckthorn pomace powder. This study confirmed that treating fruit with asparaginase is an effective way to reduce health risk caused by acrylamide in biscuits enriched with nutritionally valuable fruit pomace.
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Affiliation(s)
- Zuzana Ciesarová
- National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia; (K.K.); (V.J.); (J.H.); (J.K.)
| | - Kristína Kukurová
- National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia; (K.K.); (V.J.); (J.H.); (J.K.)
| | - Viera Jelemenská
- National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia; (K.K.); (V.J.); (J.H.); (J.K.)
| | - Jana Horváthová
- National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia; (K.K.); (V.J.); (J.H.); (J.K.)
| | - Janka Kubincová
- National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia; (K.K.); (V.J.); (J.H.); (J.K.)
| | - Miona Belović
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.B.); (A.T.)
| | - Aleksandra Torbica
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.B.); (A.T.)
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7
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Tafuri A, Zuccaro M, Ravaglia S, Pirona R, Masci S, Sestili F, Lafiandra D, Ceriotti A, Baldoni E. Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat ( Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential. PLANTS (BASEL, SWITZERLAND) 2023; 12:1349. [PMID: 36987037 PMCID: PMC10054617 DOI: 10.3390/plants12061349] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/14/2023] [Accepted: 03/15/2023] [Indexed: 06/19/2023]
Abstract
Acrylamide, a suspected human carcinogen, is generated during food processing at high temperatures in the Maillard reaction, which involves reducing sugars and free asparagine. In wheat derivatives, free asparagine represents a key factor in acrylamide formation. Free asparagine levels in the grain of different wheat genotypes has been investigated in recent studies, but little is known about elite varieties that are cultivated in Italy. Here, we analysed the accumulation of free asparagine in a total of 54 bread wheat cultivars that are relevant for the Italian market. Six field trials in three Italian locations over two years were considered. Wholemeal flours obtained from harvested seeds were analysed using an enzymatic method. Free asparagine content ranged from 0.99 to 2.82 mmol/kg dry matter in the first year, and from 0.55 to 2.84 mmol/kg dry matter in the second year. Considering the 18 genotypes that were present in all the field trials, we evaluated possible environment and genetic influences for this trait. Some cultivars seemed to be highly affected by environment, whereas others showed a relative stability in free asparagine content across years and locations. Finally, we identified two varieties showing the highest free asparagine levels in our analysis, representing potential useful materials for genotype x environment interaction studies. Two other varieties, which were characterized by low amounts of free asparagine in the considered samples, may be useful for the food industry and for future breeding programs aimed to reduce acrylamide-forming potential in bread wheat.
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Affiliation(s)
- Andrea Tafuri
- National Research Council (CNR), Institute of Agricultural Biology and Biotechnology (IBBA), via E. Bassini 15, 20133 Milano, Italy; (A.T.); (M.Z.); (R.P.); (A.C.)
- SIS Società Italiana Sementi, Via Mirandola 5, 40068 San Lazzaro di Savena, Italy;
- Department of Agriculture and Forest Sciences, University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (S.M.); (F.S.); (D.L.)
| | - Melania Zuccaro
- National Research Council (CNR), Institute of Agricultural Biology and Biotechnology (IBBA), via E. Bassini 15, 20133 Milano, Italy; (A.T.); (M.Z.); (R.P.); (A.C.)
| | - Stefano Ravaglia
- SIS Società Italiana Sementi, Via Mirandola 5, 40068 San Lazzaro di Savena, Italy;
| | - Raul Pirona
- National Research Council (CNR), Institute of Agricultural Biology and Biotechnology (IBBA), via E. Bassini 15, 20133 Milano, Italy; (A.T.); (M.Z.); (R.P.); (A.C.)
| | - Stefania Masci
- Department of Agriculture and Forest Sciences, University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (S.M.); (F.S.); (D.L.)
| | - Francesco Sestili
- Department of Agriculture and Forest Sciences, University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (S.M.); (F.S.); (D.L.)
| | - Domenico Lafiandra
- Department of Agriculture and Forest Sciences, University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (S.M.); (F.S.); (D.L.)
| | - Aldo Ceriotti
- National Research Council (CNR), Institute of Agricultural Biology and Biotechnology (IBBA), via E. Bassini 15, 20133 Milano, Italy; (A.T.); (M.Z.); (R.P.); (A.C.)
| | - Elena Baldoni
- National Research Council (CNR), Institute of Agricultural Biology and Biotechnology (IBBA), via E. Bassini 15, 20133 Milano, Italy; (A.T.); (M.Z.); (R.P.); (A.C.)
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8
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Xu S, Wang H, Wang Y, Zhou X, Yao Y, Zhang L, Li H, Pei J. Alterations of selenium level and speciation during milling and cooking in different wheat cultivars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1684-1691. [PMID: 36575976 DOI: 10.1002/jsfa.12405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 12/11/2022] [Accepted: 12/19/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Selenium (Se) deficiency is a recognized problem that threatens the health of people worldwide, and wheat is grown worldwide and is one of the major sources of dietary Se. Since there are few studies that have investigated the changes in Se content and speciation of different varieties of Se-enriched wheat from primary to deep processing, we studied four naturally Se-enriched kinds of wheat and two Se-fertilized kinds of wheat. RESULTS Glutenin- and albumin-bound Se accounted for the highest proportion of protein-bound Se in refined wheat flour (7.29 ± 0.19 to 10.82 ± 0.50% and 6.16 ± 0.34 to 8.45 ± 0.07%); water-soluble polysaccharide-bound Se accounted for the highest proportion of polysaccharide-bound Se in refined wheat flour (12.02 ± 0.54 to 24.62 ± 1.87%). Coarse bran Se content was significantly higher than refined wheat flour (137.94 ± 7.80 to 174.55 ± 5.09% for unpeeled wheat, 147.27 ± 10.96 to 187.72 ± 17.70% for peeled wheat). The peeling and processing of wheat into flour had different effects on Se the content and speciation dependent on the particular wheat variety. Whole wheat flour enabled better retention of selenomethionine (101.64 ± 2.32 to 138.41 ± 2.84% for unpeeled wheat, 158.59 ± 13.72 to 250.20 ± 4.94% for peeled wheat). The cooking process had no significant effect on Se content, but Se species were possibly interconverted. CONCLUSION The organic Se content of different varieties of Se-enriched wheat was different, but the milling and cooking process retained the total Se and Se speciation better, which could be used for daily Se supplementation for Se-deficient people. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Sinan Xu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Han Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Yanan Wang
- Hebei General Agricultural Technology Extension Station, Shijiazhuang, China
| | - Xianghan Zhou
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Yaya Yao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Lijing Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Huijing Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Jiawei Pei
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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9
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Oddy J, Addy J, Mead A, Hall C, Mackay C, Ashfield T, McDiarmid F, Curtis TY, Raffan S, Wilkinson M, Elmore JS, Cryer N, de Almeida IM, Halford NG. Reducing Dietary Acrylamide Exposure from Wheat Products through Crop Management and Imaging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:3403-3413. [PMID: 36745538 PMCID: PMC9951245 DOI: 10.1021/acs.jafc.2c07208] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 12/14/2022] [Accepted: 12/30/2022] [Indexed: 06/18/2023]
Abstract
The nutritional safety of wheat-based food products is compromised by the presence of the processing contaminant acrylamide. Reduction of the key acrylamide precursor, free (soluble, non-protein) asparagine, in wheat grain can be achieved through crop management strategies, but such strategies have not been fully developed. We ran two field trials with 12 soft (biscuit) wheat varieties and different nitrogen, sulfur, potassium, and phosphorus fertilizer combinations. Our results indicated that a nitrogen-to-sulfur ratio of 10:1 kg/ha was sufficient to prevent large increases in free asparagine, whereas withholding potassium or phosphorus alone did not cause increases in free asparagine when sulfur was applied. Multispectral measurements of plants in the field were able to predict the free asparagine content of grain with an accuracy of 71%, while a combination of multispectral, fluorescence, and morphological measurements of seeds could distinguish high free asparagine grain from low free asparagine grain with an accuracy of 86%. The acrylamide content of biscuits correlated strongly with free asparagine content and with color measurements, indicating that agronomic strategies to decrease free asparagine would be effective and that quality control checks based on product color could eliminate high acrylamide biscuit products.
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Affiliation(s)
- Joseph Oddy
- Rothamsted
Research, Harpenden, Hertfordshire AL5 2JQ, United
Kingdom
| | - John Addy
- Rothamsted
Research, Harpenden, Hertfordshire AL5 2JQ, United
Kingdom
| | - Andrew Mead
- Rothamsted
Research, Harpenden, Hertfordshire AL5 2JQ, United
Kingdom
| | - Chris Hall
- Rothamsted
Research, Harpenden, Hertfordshire AL5 2JQ, United
Kingdom
| | - Chris Mackay
- Rothamsted
Research, Harpenden, Hertfordshire AL5 2JQ, United
Kingdom
| | - Tom Ashfield
- Rothamsted
Research, Harpenden, Hertfordshire AL5 2JQ, United
Kingdom
- Crop
Health and Protection (CHAP), Rothamsted, Harpenden AL5 2JQ, United
Kingdom
| | - Faye McDiarmid
- Crop
Health and Protection (CHAP), Rothamsted, Harpenden AL5 2JQ, United
Kingdom
| | - Tanya Y. Curtis
- Curtis
Analytics Limited, Discovery
Park, Sandwich CT13 9FE, United Kingdom
| | - Sarah Raffan
- Rothamsted
Research, Harpenden, Hertfordshire AL5 2JQ, United
Kingdom
| | - Mark Wilkinson
- Rothamsted
Research, Harpenden, Hertfordshire AL5 2JQ, United
Kingdom
| | - J. Stephen Elmore
- Department
of Food and Nutritional Sciences, University
of Reading, Reading RG6 6DZ, U.K.
| | - Nicholas Cryer
- Mondele̅z
UK R&D Ltd, Bournville
Lane, Bournville, Birmingham, B30 2LU, U.K.
| | | | - Nigel G. Halford
- Rothamsted
Research, Harpenden, Hertfordshire AL5 2JQ, United
Kingdom
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10
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Halford NG, Raffan S, Oddy J. Progress towards the production of potatoes and cereals with low acrylamide-forming potential. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100887] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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11
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Pietropaoli F, Pantalone S, Cichelli A, d'Alessandro N. Acrylamide in widely consumed foods - a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:853-887. [PMID: 35286246 DOI: 10.1080/19440049.2022.2046292] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Acrylamide (AA) is considered genotoxic, neurotoxic and a 'probable human carcinogen'. It is included in group 2 A of the International Agency for Research on Cancer (IARC). The formation of AA occurs when starch-based foods are subjected to temperatures higher than 120 °C in an atmosphere with very low water content. The aim of this review is to shed light on the toxicological aspects of AA, showing its regulatory evolution, and describing the most interesting mitigation techniques for each food category involved, with a focus on compliance with EU legislation in the various classes of consumer products of industrial origin in Europe.
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Affiliation(s)
- Francesca Pietropaoli
- Department of Innovative Technology in Medicine and Dentistry, University "G. d'Annunzio", Chieti, Italy
| | - Sara Pantalone
- Department of Engineering and Geology, University "G. d'Annunzio", Chieti, Italy
| | - Angelo Cichelli
- Department of Innovative Technology in Medicine and Dentistry, University "G. d'Annunzio", Chieti, Italy
| | - Nicola d'Alessandro
- Department of Engineering and Geology, University "G. d'Annunzio", Chieti, Italy
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12
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Oddy J, Raffan S, Wilkinson MD, Elmore JS, Halford NG. Understanding the Relationships between Free Asparagine in Grain and Other Traits to Breed Low-Asparagine Wheat. PLANTS (BASEL, SWITZERLAND) 2022; 11:669. [PMID: 35270139 PMCID: PMC8912546 DOI: 10.3390/plants11050669] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 02/24/2022] [Accepted: 02/28/2022] [Indexed: 06/14/2023]
Abstract
Since the discovery of acrylamide in food, and the identification of free asparagine as the key determinant of acrylamide concentration in wheat products, our understanding of how grain asparagine content is regulated has improved greatly. However, the targeted reduction in grain asparagine content has not been widely implemented in breeding programmes so far. Here we summarise how free asparagine concentration relates to other quality and agronomic traits and show that these relationships are unlikely to pose major issues for the breeding of low-asparagine wheat. We also outline the strategies that are possible for the breeding of low-asparagine wheat, using both natural and induced variation.
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Affiliation(s)
- Joseph Oddy
- Plant Sciences Department, Rothamsted Research, Harpenden AL5 2JQ, UK; (J.O.); (S.R.); (M.D.W.)
| | - Sarah Raffan
- Plant Sciences Department, Rothamsted Research, Harpenden AL5 2JQ, UK; (J.O.); (S.R.); (M.D.W.)
| | - Mark D. Wilkinson
- Plant Sciences Department, Rothamsted Research, Harpenden AL5 2JQ, UK; (J.O.); (S.R.); (M.D.W.)
| | - J. Stephen Elmore
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK;
| | - Nigel G. Halford
- Plant Sciences Department, Rothamsted Research, Harpenden AL5 2JQ, UK; (J.O.); (S.R.); (M.D.W.)
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13
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Schouten MA, Tappi S, Rocculi P, Romani S. Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2023171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Maria Alessia Schouten
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Santina Romani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy
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14
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Quesada-Valverde M, Artavia G, Granados-Chinchilla F, Cortés-Herrera C. Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects. TOXIN REV 2022. [DOI: 10.1080/15569543.2021.2018611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mónica Quesada-Valverde
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Graciela Artavia
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Fabio Granados-Chinchilla
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Carolina Cortés-Herrera
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
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15
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Peng Y, Zhao Y, Yu Z, Zeng J, Xu D, Dong J, Ma W. Wheat Quality Formation and Its Regulatory Mechanism. FRONTIERS IN PLANT SCIENCE 2022; 13:834654. [PMID: 35432421 PMCID: PMC9006054 DOI: 10.3389/fpls.2022.834654] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Accepted: 03/09/2022] [Indexed: 05/07/2023]
Abstract
Elucidation of the composition, functional characteristics, and formation mechanism of wheat quality is critical for the sustainable development of wheat industry. It is well documented that wheat processing quality is largely determined by its seed storage proteins including glutenins and gliadins, which confer wheat dough with unique rheological properties, making it possible to produce a series of foods for human consumption. The proportion of different gluten components has become an important target for wheat quality improvement. In many cases, the processing quality of wheat is closely associated with the nutritional value and healthy effect of the end-products. The components of wheat seed storage proteins can greatly influence wheat quality and some can even cause intestinal inflammatory diseases or allergy in humans. Genetic and environmental factors have great impacts on seed storage protein synthesis and accumulation, and fertilization and irrigation strategies also greatly affect the seed storage protein content and composition, which together determine the final end-use quality of wheat. This review summarizes the recent progress in research on the composition, function, biosynthesis, and regulatory mechanism of wheat storage proteins and their impacts on wheat end-product quality.
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Affiliation(s)
- Yanchun Peng
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Food Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Yun Zhao
- College of Agronomy, Qingdao Agricultural University, Qingdao, China
- Food Futures Institute and College of Science, Health, Engineering and Education, Murdoch University, Perth, WA, Australia
| | - Zitong Yu
- Food Futures Institute and College of Science, Health, Engineering and Education, Murdoch University, Perth, WA, Australia
| | - Jianbin Zeng
- College of Agronomy, Qingdao Agricultural University, Qingdao, China
| | - Dengan Xu
- College of Agronomy, Qingdao Agricultural University, Qingdao, China
| | - Jing Dong
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Food Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Wujun Ma
- College of Agronomy, Qingdao Agricultural University, Qingdao, China
- Food Futures Institute and College of Science, Health, Engineering and Education, Murdoch University, Perth, WA, Australia
- *Correspondence: Wujun Ma,
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16
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Yıltırak S, Kocadağlı T, Çelik EE, Özkaynak Kanmaz E, Gökmen V. Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9419-9433. [PMID: 34374283 DOI: 10.1021/acs.jafc.1c03316] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Usage of sprouted grains is an increasing trend in thermally processed foods. Sprouting alters the composition of sugars and amino acids, which are Maillard reaction precursors. Free asparagine, total free amino acids, and sugars were monitored during sprouting and yeast and sourdough fermentations. Acrylamide and 5-hydroxymethylfurfural (HMF) were analyzed in heated samples. The asparagine concentration decreased up to 40% after 24-36 h of sprouting, except for buckwheat, and then increased to the initial concentration after 48 h and several folds after 72 h. The increased amount of reducing sugars after sprouting caused higher acrylamide and HMF formation even if the asparagine concentration was lower. Acrylamide and HMF formation decreased after fermentation of sprouted wholemeal because sugars and asparagine were consumed by yeast. A pH drop of 3 units by sourdough fermentation decreased acrylamide formation but increased HMF formation. Results indicated that sprouted cereal products should be produced under controlled conditions to be used in heated foods.
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Affiliation(s)
- Süleyman Yıltırak
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
| | - Tolgahan Kocadağlı
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
| | - Ecem Evrim Çelik
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
| | - Evrim Özkaynak Kanmaz
- Department of Nutrition and Dietetics, Artvin Çoruh University, Seyitler, Artvin 08100, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
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17
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Raffan S, Sparks C, Huttly A, Hyde L, Martignago D, Mead A, Hanley SJ, Wilkinson PA, Barker G, Edwards KJ, Curtis TY, Usher S, Kosik O, Halford NG. Wheat with greatly reduced accumulation of free asparagine in the grain, produced by CRISPR/Cas9 editing of asparagine synthetase gene TaASN2. PLANT BIOTECHNOLOGY JOURNAL 2021; 19:1602-1613. [PMID: 33638281 PMCID: PMC8384593 DOI: 10.1111/pbi.13573] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 02/19/2021] [Accepted: 02/22/2021] [Indexed: 05/05/2023]
Abstract
Free asparagine is the precursor for acrylamide, which forms during the baking, toasting and high-temperature processing of foods made from wheat. In this study, CRISPR/Cas9 was used to knock out the asparagine synthetase gene, TaASN2, of wheat (Triticum aestivum) cv. Cadenza. A 4-gRNA polycistronic gene was introduced into wheat embryos by particle bombardment and plants were regenerated. T1 plants derived from 11 of 14 T0 plants were shown to carry edits. Most edits were deletions (up to 173 base pairs), but there were also some single base pair insertions and substitutions. Editing continued beyond the T1 generation. Free asparagine concentrations in the grain of plants carrying edits in all six TaASN2 alleles (both alleles in each genome) were substantially reduced compared with wildtype, with one plant showing a more than 90 % reduction in the T2 seeds. A plant containing edits only in the A genome alleles showed a smaller reduction in free asparagine concentration in the grain, but the concentration was still lower than in wildtype. Free asparagine concentration in the edited plants was also reduced as a proportion of the free amino acid pool. Free asparagine concentration in the T3 seeds remained substantially lower in the edited lines than wildtype, although it was higher than in the T2 seeds, possibly due to stress. In contrast, the concentrations of free glutamine, glutamate and aspartate were all higher in the edited lines than wildtype. Low asparagine seeds showed poor germination but this could be overcome by exogenous application of asparagine.
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Affiliation(s)
- Sarah Raffan
- Department of Plant SciencesRothamsted ResearchHarpendenUK
| | | | - Alison Huttly
- Department of Plant SciencesRothamsted ResearchHarpendenUK
| | - Lucy Hyde
- Department of Plant SciencesRothamsted ResearchHarpendenUK
- Present address:
School of Biological SciencesLife Sciences BuildingUniversity of Bristol24 Tyndall AvenueBristolBS8 1TQUK
| | - Damiano Martignago
- Department of Plant SciencesRothamsted ResearchHarpendenUK
- Present address:
Department of BiosciencesUniversity of MilanVia Celoria 26Milano20133Italy
| | - Andrew Mead
- Department of Computational and Analytical SciencesRothamsted ResearchHarpendenUK
| | - Steven J. Hanley
- Department of Computational and Analytical SciencesRothamsted ResearchHarpendenUK
| | - Paul A. Wilkinson
- Functional GenomicsSchool of Biological SciencesUniversity of BristolBristolUK
| | - Gary Barker
- Functional GenomicsSchool of Biological SciencesUniversity of BristolBristolUK
| | - Keith J. Edwards
- Functional GenomicsSchool of Biological SciencesUniversity of BristolBristolUK
| | - Tanya Y. Curtis
- Curtis Analytics LimitedRothamsted Research CampusHarpendenUK
| | - Sarah Usher
- Curtis Analytics LimitedRothamsted Research CampusHarpendenUK
| | - Ondrej Kosik
- Curtis Analytics LimitedRothamsted Research CampusHarpendenUK
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18
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Oddy J, Alarcón-Reverte R, Wilkinson M, Ravet K, Raffan S, Minter A, Mead A, Elmore JS, de Almeida IM, Cryer NC, Halford NG, Pearce S. Reduced free asparagine in wheat grain resulting from a natural deletion of TaASN-B2: investigating and exploiting diversity in the asparagine synthetase gene family to improve wheat quality. BMC PLANT BIOLOGY 2021; 21:302. [PMID: 34187359 PMCID: PMC8240372 DOI: 10.1186/s12870-021-03058-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Accepted: 05/17/2021] [Indexed: 05/31/2023]
Abstract
BACKGROUND Understanding the determinants of free asparagine concentration in wheat grain is necessary to reduce levels of the processing contaminant acrylamide in baked and toasted wheat products. Although crop management strategies can help reduce asparagine concentrations, breeders have limited options to select for genetic variation underlying this trait. Asparagine synthetase enzymes catalyse a critical step in asparagine biosynthesis in plants and, in wheat, are encoded by five homeologous gene triads that exhibit distinct expression profiles. Within this family, TaASN2 genes are highly expressed during grain development but TaASN-B2 is absent in some varieties. RESULTS Natural genetic diversity in the asparagine synthetase gene family was assessed in different wheat varieties revealing instances of presence/absence variation and other polymorphisms, including some predicted to affect the function of the encoded protein. The presence and absence of TaASN-B2 was determined across a range of UK and global common wheat varieties and related species, showing that the deletion encompassing this gene was already present in some wild emmer wheat genotypes. Expression profiling confirmed that TaASN2 transcripts were only detectable in the grain, while TaASN3.1 genes were highly expressed during the early stages of grain development. TaASN-A2 was the most highly expressed TaASN2 homeologue in most assayed wheat varieties. TaASN-B2 and TaASN-D2 were expressed at similar, lower levels in varieties possessing TaASN-B2. Expression of TaASN-A2 and TaASN-D2 did not increase to compensate for the absence of TaASN-B2, so total TaASN2 expression was lower in varieties lacking TaASN-B2. Consequently, free asparagine concentrations in field-produced grain were, on average, lower in varieties lacking TaASN-B2, although the effect was lost when free asparagine accumulated to very high concentrations as a result of sulphur deficiency. CONCLUSIONS Selecting wheat genotypes lacking the TaASN-B2 gene may be a simple and rapid way for breeders to reduce free asparagine concentrations in commercial wheat grain.
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Affiliation(s)
- Joseph Oddy
- Plant Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ UK
| | - Rocío Alarcón-Reverte
- Department of Soil and Crop Sciences, Colorado State University, Fort Collins, CO 80523 USA
| | - Mark Wilkinson
- Plant Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ UK
| | - Karl Ravet
- Department of Soil and Crop Sciences, Colorado State University, Fort Collins, CO 80523 USA
| | - Sarah Raffan
- Plant Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ UK
| | - Andrea Minter
- Computational and Analytical Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ UK
| | - Andrew Mead
- Computational and Analytical Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ UK
| | - J. Stephen Elmore
- Department of Food & Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6DZ UK
| | | | - Nicholas C. Cryer
- Mondelēz UK R&D Ltd, Bournville Lane, Bournville, Birmingham, B30 2LU UK
| | - Nigel G. Halford
- Plant Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ UK
| | - Stephen Pearce
- Department of Soil and Crop Sciences, Colorado State University, Fort Collins, CO 80523 USA
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19
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Wan Y, Wang Y, Shi Z, Rentsch D, Ward JL, Hassall K, Sparks CA, Huttly AK, Buchner P, Powers S, Shewry PR, Hawkesford MJ. Wheat amino acid transporters highly expressed in grain cells regulate amino acid accumulation in grain. PLoS One 2021; 16:e0246763. [PMID: 33606697 PMCID: PMC7894817 DOI: 10.1371/journal.pone.0246763] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Accepted: 01/25/2021] [Indexed: 11/18/2022] Open
Abstract
Amino acids are delivered into developing wheat grains to support the accumulation of storage proteins in the starchy endosperm, and transporters play important roles in regulating this process. RNA-seq, RT-qPCR, and promoter-GUS assays showed that three amino acid transporters are differentially expressed in the endosperm transfer cells (TaAAP2), starchy endosperm cells (TaAAP13), and aleurone cells and embryo of the developing grain (TaAAP21), respectively. Yeast complementation revealed that all three transporters can transport a broad spectrum of amino acids. RNAi-mediated suppression of TaAAP13 expression in the starchy endosperm did not reduce the total nitrogen content of the whole grain, but significantly altered the composition and distribution of metabolites in the starchy endosperm, with increasing concentrations of some amino acids (notably glutamine and glycine) from the outer to inner starchy endosperm cells compared with wild type. Overexpression of TaAAP13 under the endosperm-specific HMW-GS (high molecular weight glutenin subunit) promoter significantly increased grain size, grain nitrogen concentration, and thousand grain weight, indicating that the sink strength for nitrogen transport was increased by manipulation of amino acid transporters. However, the total grain number was reduced, suggesting that source nitrogen remobilized from leaves is a limiting factor for productivity. Therefore, simultaneously increasing loading of amino acids into the phloem and delivery to the spike would be required to increase protein content while maintaining grain yield.
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Affiliation(s)
- Yongfang Wan
- Plant Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, United Kingdom
| | - Yan Wang
- Plant Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, United Kingdom
- Triticeae Institute, Sichuan Agricultural University, Sichuan, P. R. China
| | - Zhiqiang Shi
- Plant Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, United Kingdom
- National Technology Innovation Center for Regional Wheat Production, Key Laboratory of Crop Physiology, and Ecology and Production in Southern China, Ministry of Agriculture, National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, P. R. China
| | - Doris Rentsch
- University of Bern, Molecular Plant Physiology, Bern, Switzerland
| | - Jane L. Ward
- Plant Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, United Kingdom
| | - Kirsty Hassall
- Computational and Analytical Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, United Kingdom
| | - Caroline A. Sparks
- Plant Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, United Kingdom
| | - Alison K. Huttly
- Plant Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, United Kingdom
| | - Peter Buchner
- Plant Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, United Kingdom
| | - Stephen Powers
- Computational and Analytical Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, United Kingdom
| | - Peter R. Shewry
- Plant Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, United Kingdom
| | - Malcolm J. Hawkesford
- Plant Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, United Kingdom
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20
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Raffan S, Halford NG. Cereal asparagine synthetase genes. THE ANNALS OF APPLIED BIOLOGY 2021; 178:6-22. [PMID: 33518769 PMCID: PMC7818274 DOI: 10.1111/aab.12632] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 07/14/2020] [Accepted: 07/14/2020] [Indexed: 05/12/2023]
Abstract
Asparagine synthetase catalyses the transfer of an amino group from glutamine to aspartate to form glutamate and asparagine. The accumulation of free (nonprotein) asparagine in crops has implications for food safety because free asparagine is the precursor for acrylamide, a carcinogenic contaminant that forms during high-temperature cooking and processing. Here we review publicly available genome data for asparagine synthetase genes from species of the Pooideae subfamily, including bread wheat and related wheat species (Triticum and Aegilops spp.), barley (Hordeum vulgare) and rye (Secale cereale) of the Triticeae tribe. Also from the Pooideae subfamily: brachypodium (Brachypodium dIstachyon) of the Brachypodiae tribe. More diverse species are also included, comprising sorghum (Sorghum bicolor) and maize (Zea mays) of the Panicoideae subfamily and rice (Oryza sativa) of the Ehrhartoideae subfamily. The asparagine synthetase gene families of the Triticeae species each comprise five genes per genome, with the genes assigned to four groups: 1, 2, 3 (subdivided into 3.1 and 3.2) and 4. Each species has a single gene per genome in each group, except that some bread wheat varieties (genomes AABBDD) and emmer wheat (Triticum dicoccoides; genomes AABB) lack a group 2 gene in the B genome. This raises questions about the ancestry of cultivated pasta wheat and the B genome donor of bread wheat, suggesting that the hybridisation event that gave rise to hexaploid bread wheat occurred more than once. In phylogenetic analyses, genes from the other species cluster with the Triticeae genes, but brachypodium, sorghum and maize lack a group 2 gene, while rice has only two genes, one group 3 and one group 4. This means that TaASN2, the most highly expressed asparagine synthetase gene in wheat grain, has no equivalent in maize, rice, sorghum or brachypodium. An evolutionary pathway is proposed in which a series of gene duplications gave rise to the five genes found in modern Triticeae species.
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Affiliation(s)
- Sarah Raffan
- Plant Sciences DepartmentRothamsted ResearchHarpendenUK
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21
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Soares E, Shumbe L, Dauchot N, Notté C, Prouin C, Maudoux O, Vanderschuren H. Asparagine accumulation in chicory storage roots is controlled by translocation and feedback regulation of asparagine biosynthesis in leaves. THE NEW PHYTOLOGIST 2020; 228:922-931. [PMID: 32729968 DOI: 10.1111/nph.16764] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Accepted: 06/08/2020] [Indexed: 06/11/2023]
Abstract
The presence of acrylamide (AA), a potentially carcinogenic and neurotoxic compound, in food has become a major concern for public health. AA in plant-derived food mainly arises from the reaction of the amino acid asparagine (Asn) and reducing sugars during processing of foodstuffs at high temperature. Using a selection of genotypes from the chicory (Cichorium intybus L.) germplasm, we performed Asn measurements in storage roots and leaves to identify genotypes contrasting for Asn accumulation. We combined molecular analysis and grafting experiments to show that leaf to root translocation controls Asn biosynthesis and accumulation in chicory storage roots. We could demonstrate that Asn accumulation in storage roots depends on Asn biosynthesis and transport from the leaf, and that a negative feedback loop by Asn on CiASN1 expression impacts Asn biosynthesis in leaves. Our results provide a new model for Asn biosynthesis in root crop species and highlight the importance of characterizing and manipulating Asn transport to reduce AA content in processed plant-based foodstuffs.
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Affiliation(s)
- Emanoella Soares
- Plant Genetics Laboratory, TERRA Teaching and Research Center, University of Liège, Gembloux, 5030, Belgium
| | - Leonard Shumbe
- Plant Genetics Laboratory, TERRA Teaching and Research Center, University of Liège, Gembloux, 5030, Belgium
| | - Nicolas Dauchot
- Research Unit in Plant Cellular and Molecular Biology, University of Namur, Namur, 5000, Belgium
| | - Christine Notté
- Chicoline, Breeding Division of Cosucra Groupe Warcoing SA, Warcoing, 7740, Belgium
| | - Claire Prouin
- Chicoline, Breeding Division of Cosucra Groupe Warcoing SA, Warcoing, 7740, Belgium
| | - Olivier Maudoux
- Chicoline, Breeding Division of Cosucra Groupe Warcoing SA, Warcoing, 7740, Belgium
| | - Hervé Vanderschuren
- Plant Genetics Laboratory, TERRA Teaching and Research Center, University of Liège, Gembloux, 5030, Belgium
- Tropical Crop Improvement Laboratory, Crop Biotechnics Division, Biosystems Department, KU Leuven, Leuven, 3001, Belgium
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Žilić S, Aktağ IG, Dodig D, Filipović M, Gökmen V. Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions. Food Res Int 2020; 132:109109. [DOI: 10.1016/j.foodres.2020.109109] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 02/10/2020] [Accepted: 02/18/2020] [Indexed: 10/25/2022]
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Raffan S, Oddy J, Halford NG. The Sulphur Response in Wheat Grain and Its Implications for Acrylamide Formation and Food Safety. Int J Mol Sci 2020; 21:E3876. [PMID: 32485924 PMCID: PMC7312080 DOI: 10.3390/ijms21113876] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 05/27/2020] [Accepted: 05/28/2020] [Indexed: 01/21/2023] Open
Abstract
Free (soluble, non-protein) asparagine concentration can increase many-fold in wheat grain in response to sulphur deficiency. This exacerbates a major food safety and regulatory compliance problem for the food industry because free asparagine may be converted to the carcinogenic contaminant, acrylamide, during baking and processing. Here, we describe the predominant route for the conversion of asparagine to acrylamide in the Maillard reaction. The effect of sulphur deficiency and its interaction with nitrogen availability is reviewed, and we reiterate our advice that sulphur should be applied to wheat being grown for human consumption at a rate of 20 kg per hectare. We describe the genetic control of free asparagine accumulation, including genes that encode metabolic enzymes (asparagine synthetase, glutamine synthetase, glutamate synthetase, and asparaginase), regulatory protein kinases (sucrose nonfermenting-1 (SNF1)-related protein kinase-1 (SnRK1) and general control nonderepressible-2 (GCN2)), and basic leucine zipper (bZIP) transcription factors, and how this genetic control responds to sulphur, highlighting the importance of asparagine synthetase-2 (ASN2) expression in the embryo. We show that expression of glutamate-cysteine ligase is reduced in response to sulphur deficiency, probably compromising glutathione synthesis. Finally, we describe unexpected effects of sulphur deficiency on carbon metabolism in the endosperm, with large increases in expression of sucrose synthase-2 (SuSy2) and starch synthases.
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Affiliation(s)
| | | | - Nigel G. Halford
- Plant Sciences Department, Rothamsted Research, Harpenden AL5 2JQ, UK; (S.R.); (J.O.)
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Wilson TL, Guttieri MJ, Nelson NO, Fritz A, Tilley M. Nitrogen and sulfur effects on hard winter wheat quality and asparagine concentration. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102969] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Xiao J, Chen L, Pan F, Deng Y, Ding C, Liao M, Su X, Cao H. Application method affects pesticide efficiency and effectiveness in wheat fields. PEST MANAGEMENT SCIENCE 2020; 76:1256-1264. [PMID: 31595654 DOI: 10.1002/ps.5635] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2019] [Revised: 09/18/2019] [Accepted: 09/30/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND There is an urgent need to enhance pesticide effectiveness while reducing adverse environmental impacts, based on the pesticide reduction program that requires net zero growth in chemical pesticide applications by 2020. Agricultural production can benefit from appropriate pesticide application using the optimal method. In this study, the effects of different application methods on the effectiveness, spray deposition, and residue behaviour of 48% phenamacril · tebuconazole suspension concentrate (SC) in wheat production were compared to determine the most efficient and effective method. RESULTS 48% phenamacril · tebuconazole SC was most effective in controlling Fusarium head blight (FHB) and mycotoxin contamination. Statistically significant differences in the control effect, spray deposition, initial residues, and half-life (t1/2 ) were subsequently observed with different application methods, suggesting that the application method plays a key role in pesticide availability and control efficiency. The differences in control efficiency and pesticide residues between application methods were thought to be related to droplet size, droplet distribution, and penetrability. Unmanned aerial vehicle and mister sprayers were found to effectively increase the control efficacy of 48% phenamacril · tebuconazole SC in terms of FHB control and mycotoxin concentrations, as well as enhancing pesticide availability. CONCLUSION These findings are of theoretical and practical value for the scientific application of pesticides in wheat, helping to enhance pesticide utilization while reducing harmful residues. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Jinjing Xiao
- School of Plant Protection, Anhui Agricultural University, Hefei, China
- Key Laboratory of Biology and Sustainable Management of Plant Diseases and Pests of Anhui Higher Education Institutes, Anhui Agricultural University, Hefei, China
| | - Li Chen
- School of Plant Protection, Anhui Agricultural University, Hefei, China
- Key Laboratory of Biology and Sustainable Management of Plant Diseases and Pests of Anhui Higher Education Institutes, Anhui Agricultural University, Hefei, China
| | - Fan Pan
- Key Laboratory of Biology and Sustainable Management of Plant Diseases and Pests of Anhui Higher Education Institutes, Anhui Agricultural University, Hefei, China
| | - Yajing Deng
- School of Plant Protection, Anhui Agricultural University, Hefei, China
| | - Chenchun Ding
- Key Laboratory of Biology and Sustainable Management of Plant Diseases and Pests of Anhui Higher Education Institutes, Anhui Agricultural University, Hefei, China
| | - Min Liao
- School of Plant Protection, Anhui Agricultural University, Hefei, China
- Key Laboratory of Biology and Sustainable Management of Plant Diseases and Pests of Anhui Higher Education Institutes, Anhui Agricultural University, Hefei, China
| | - Xianyan Su
- Plant Protection Research Institute of Anhui Academy of Agricultural Sciences, Hefei, China
| | - Haiqun Cao
- School of Plant Protection, Anhui Agricultural University, Hefei, China
- Key Laboratory of Biology and Sustainable Management of Plant Diseases and Pests of Anhui Higher Education Institutes, Anhui Agricultural University, Hefei, China
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Raffan S, Halford NG. Acrylamide in food: Progress in and prospects for genetic and agronomic solutions. THE ANNALS OF APPLIED BIOLOGY 2019; 175:259-281. [PMID: 31866690 PMCID: PMC6899951 DOI: 10.1111/aab.12536] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 07/12/2019] [Accepted: 07/13/2019] [Indexed: 05/12/2023]
Abstract
Acrylamide is a processing contaminant and Group 2a carcinogen that was discovered in foodstuffs in 2002. Its presence in a range of popular foods has become one of the most difficult problems facing the food industry and its supply chain. Wheat, rye and potato products are major sources of dietary acrylamide, with biscuits, breakfast cereals, bread (particularly toasted), crispbread, batter, cakes, pies, French fries, crisps and snack products all affected. Here we briefly review the history of the issue, detection methods, the levels of acrylamide in popular foods and the risk that dietary acrylamide poses to human health. The pathways for acrylamide formation from free (non-protein) asparagine are described, including the role of reducing sugars such as glucose, fructose and maltose and the Maillard reaction. The evolving regulatory situation in the European Union and elsewhere is discussed, noting that food businesses and their suppliers must plan to comply not only with current regulations but with possible future regulatory scenarios. The main focus of the review is on the genetic and agronomic approaches being developed to reduce the acrylamide-forming potential of potatoes and cereals and these are described in detail, including variety selection, plant breeding, biotechnology and crop management. Obvious targets for genetic interventions include asparagine synthetase genes, and the asparagine synthetase gene families of different crop species are compared. Current knowledge on crop management best practice is described, including maintaining optimum storage conditions for potatoes and ensuring sulphur sufficiency and disease control for wheat.
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Affiliation(s)
- Sarah Raffan
- Plant Sciences DepartmentRothamsted ResearchHarpendenUK
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27
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Acrylamide-Formation Potential of Cereals: What Role Does the Agronomic Management System Play? AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy9100584] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
As bakery products contribute considerably to the daily intake of the carcinogen acting substance acrylamide (AA), the aim of this study was to evaluate the impact of the management system (conventional vs. organic farming) on AA precursor levels of free asparagine (Asn) across different cultivars of the cereal species, namely winter wheat (Triticum aestivum), winter spelt (Triticum aestivum ssp. spelta) and winter rye (Secale cereale) with simultaneous consideration of gained grain yields and flour qualities. For this purpose, orthogonal field trials were established at two sites in Southwest Germany over two growing seasons (2006–2007 and 2007–2008). The results indicated a significant impact of the management system on free Asn contents in white flour. Across all species, free Asn contents in the white flour was 26% lower under organic compared to conventional farming. The impact of the management system on individual cultivars was obvious with a maximum reduction in free Asn contents of 50% in wheat cultivars if organically produced (e.g., for cultivars Ludwig, Privileg, Capo). For spelt, a significant impact of the management system was only found in 2008 with a reduction in free Asn of up to 25% if organically produced. Across both cropping systems, cultivar Franckenkorn reached the lowest levels of free Asn. For rye, a significant impact of the management system was observed only in 2007 with 33% higher Asn amounts in the conventional management system. Independent of the cropping system, rye reached the highest levels of free Asn followed by wheat and spelt. Depending on species, there was also an impact of the two systems on crude protein. The organically cropped wheat had a significantly lower level, but this was not observed for spelt and for rye only in 2007. The possible reason for the low free Asn content in the organically produced wheat flour could partially be the lower crude protein amount. Furthermore, the results indicated that lower AA contents in bakery products can be achieved by proper selection of species (e.g., 66% lower if rye is replaced by wheat) and cultivars. With an appropriate choice of the cultivar, a reduction of up to 65% was possible within wheat, along with a reduction of 44% within spelt and 12.5% within rye. In summary, the results indicated that organically produced wheat especially offers the opportunity to significantly lower the AA potential of bread and bread rolls by the choice of raw materials low in free Asn.
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Shi Z, Wang Y, Wan Y, Hassall K, Jiang D, Shewry PR, Hawkesford MJ. Gradients of Gluten Proteins and Free Amino Acids along the Longitudinal Axis of the Developing Caryopsis of Bread Wheat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8706-8714. [PMID: 31310118 DOI: 10.1021/acs.jafc.9b02728] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Gradients in the contents and compositions of gluten proteins and free amino acids and the expression levels of gluten protein genes in developing wheat caryopses were determined by dividing the caryopsis into three longitudinal sections, namely, proximal (En1), middle (En2), and distal (En3) to embryo. The total gluten protein content was lower in En1 than in En2 and En3, with decreasing proportions of HMW-GS, LMW GS, and α/β- and γ-gliadins and increasing proportions of ω-gliadins. These differences were associated with the abundances of gluten protein transcripts. Gradients in the proportions of the gluten protein polymers which affect dough processing quality also occurred, but not in total free amino acids. Microscopy showed that the lower gluten protein content in En1 may have resulted, at least in part, from the presence of modified cells in the dorsal part of En1, but the reasons for the differences in composition are not known.
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Affiliation(s)
- Zhiqiang Shi
- National Technology Innovation Center for Regional Wheat Production, Key Laboratory of Crop Physiology, and Ecology and Production in Southern China, Ministry of Agriculture, National Engineering and Technology Center for Information Agriculture , Nanjing Agricultural University , Nanjing 210095 , P.R. China
- Plant Sciences Department , Rothamsted Research , Harpenden , Hertfordshire AL5 2JQ , U.K
| | - Yan Wang
- Plant Sciences Department , Rothamsted Research , Harpenden , Hertfordshire AL5 2JQ , U.K
| | - Yongfang Wan
- Plant Sciences Department , Rothamsted Research , Harpenden , Hertfordshire AL5 2JQ , U.K
| | - Kirsty Hassall
- Computational and Analytical Sciences Department , Rothamsted Research , Harpenden , Hertfordshire AL5 2JQ , U.K
| | - Dong Jiang
- National Technology Innovation Center for Regional Wheat Production, Key Laboratory of Crop Physiology, and Ecology and Production in Southern China, Ministry of Agriculture, National Engineering and Technology Center for Information Agriculture , Nanjing Agricultural University , Nanjing 210095 , P.R. China
| | - Peter R Shewry
- Plant Sciences Department , Rothamsted Research , Harpenden , Hertfordshire AL5 2JQ , U.K
| | - Malcolm J Hawkesford
- Plant Sciences Department , Rothamsted Research , Harpenden , Hertfordshire AL5 2JQ , U.K
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Curtis TY, Raffan S, Wan Y, King R, Gonzalez-Uriarte A, Halford NG. Contrasting gene expression patterns in grain of high and low asparagine wheat genotypes in response to sulphur supply. BMC Genomics 2019; 20:628. [PMID: 31370780 PMCID: PMC6676566 DOI: 10.1186/s12864-019-5991-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Accepted: 07/23/2019] [Indexed: 01/09/2023] Open
Abstract
Background Free asparagine is the precursor for acrylamide formation during cooking and processing of grains, tubers, beans and other crop products. In wheat grain, free asparagine, free glutamine and total free amino acids accumulate to high levels in response to sulphur deficiency. In this study, RNA-seq data were acquired for the embryo and endosperm of two genotypes of bread wheat, Spark and SR3, growing under conditions of sulphur sufficiency and deficiency, and sampled at 14 and 21 days post anthesis (dpa). The aim was to provide new knowledge and understanding of the genetic control of asparagine accumulation and breakdown in wheat grain. Results There were clear differences in gene expression patterns between the genotypes. Sulphur responses were greater at 21 dpa than 14 dpa, and more evident in SR3 than Spark. TaASN2 was the most highly expressed asparagine synthetase gene in the grain, with expression in the embryo much higher than in the endosperm, and higher in Spark than SR3 during early development. There was a trend for genes encoding enzymes of nitrogen assimilation to be more highly expressed in Spark than SR3 when sulphur was supplied. TaASN2 expression in the embryo of SR3 increased in response to sulphur deficiency at 21 dpa, although this was not observed in Spark. This increase in TaASN2 expression was accompanied by an increase in glutamine synthetase gene expression and a decrease in asparaginase gene expression. Asparagine synthetase and asparaginase gene expression in the endosperm responded in the opposite way. Genes encoding regulatory protein kinases, SnRK1 and GCN2, both implicated in regulating asparagine synthetase gene expression, also responded to sulphur deficiency. Genes encoding bZIP transcription factors, including Opaque2/bZIP9, SPA/bZIP25 and BLZ1/OHP1/bZIP63, all of which contain SnRK1 target sites, were also expressed. Homeologues of many genes showed differential expression patterns and responses, including TaASN2. Conclusions Data on the genetic control of free asparagine accumulation in wheat grain and its response to sulphur supply showed grain asparagine levels to be determined in the embryo, and identified genes encoding signalling and metabolic proteins involved in asparagine metabolism that respond to sulphur availability. Electronic supplementary material The online version of this article (10.1186/s12864-019-5991-8) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Tanya Y Curtis
- Plant Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK.,Present Address: Curtis Analytics Ltd, Daniel Hall Building, Rothamsted RoCRE, Harpenden, AL5 2JQ, UK
| | - Sarah Raffan
- Plant Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK
| | - Yongfang Wan
- Plant Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK
| | - Robert King
- Computational and Analytical Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK
| | - Asier Gonzalez-Uriarte
- Computational and Analytical Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK.,Present Address: The European Bioinformatics Institute (EMBL-EBI), Wellcome Genome Campus, Hinxton, Cambridgeshire, CB10 1SD, UK
| | - Nigel G Halford
- Plant Sciences Department, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK.
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Rapp M, Schwadorf K, Leiser WL, Würschum T, Longin CFH. Assessing the variation and genetic architecture of asparagine content in wheat: What can plant breeding contribute to a reduction in the acrylamide precursor? TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2018; 131:2427-2437. [PMID: 30128740 DOI: 10.1007/s00122-018-3163-x] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Accepted: 08/06/2018] [Indexed: 06/08/2023]
Abstract
A large genetic variation, moderately high heritability, and promising prediction ability for genomic selection show that wheat breeding can substantially reduce the acrylamide forming potential in bread wheat by a reduction in its precursor asparagine. Acrylamide is a potentially carcinogenic substance that is formed in baked products of wheat via the Maillard reaction from carbonyl sources and asparagine. In bread, the acrylamide content increases almost linearly with the asparagine content of the wheat grains. Our objective was, therefore, to investigate the potential of wheat breeding to contribute to a reduction in acrylamide by decreasing the asparagine content in wheat grains. To this end, we evaluated 149 wheat varieties from Central Europe at three locations for asparagine content, as well as for sulfur content, and five important quality traits regularly assessed in bread wheat breeding. The mean asparagine content ranged from 143.25 to 392.75 mg/kg for the different wheat varieties, thus underlining the possibility to reduce the acrylamide content of baked wheat products considerably by selecting appropriate varieties. Furthermore, a moderately high heritability of 0.65 and no negative correlations with quality traits like protein content, sedimentation volume and falling number show that breeding of quality wheat with low asparagine content is feasible. Genome-wide association mapping identified few QTL for asparagine content, the largest explaining 18% of the genotypic variance. Combining these QTL with a genome-wide prediction approach yielded a mean cross-validated prediction ability of 0.62. As we observed a high genotype-by-environment interaction for asparagine content, we recommend the costly and slow laboratory analysis only for late breeding generations, while selection in early generations could be based on marker-assisted or genomic selection.
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Affiliation(s)
- Matthias Rapp
- State Plant Breeding Institute, University of Hohenheim, 70599, Stuttgart, Germany
| | - Klaus Schwadorf
- Core Facility Hohenheim, Module Analytical Chemistry, University of Hohenheim, 70599, Stuttgart, Germany
| | - Willmar L Leiser
- State Plant Breeding Institute, University of Hohenheim, 70599, Stuttgart, Germany
| | - Tobias Würschum
- State Plant Breeding Institute, University of Hohenheim, 70599, Stuttgart, Germany
| | - C Friedrich H Longin
- State Plant Breeding Institute, University of Hohenheim, 70599, Stuttgart, Germany.
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Xu H, Curtis TY, Powers SJ, Raffan S, Gao R, Huang J, Heiner M, Gilbert DR, Halford NG. Genomic, Biochemical, and Modeling Analyses of Asparagine Synthetases from Wheat. FRONTIERS IN PLANT SCIENCE 2017; 8:2237. [PMID: 29379512 PMCID: PMC5775275 DOI: 10.3389/fpls.2017.02237] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2017] [Accepted: 12/20/2017] [Indexed: 05/12/2023]
Abstract
Asparagine synthetase activity in cereals has become an important issue with the discovery that free asparagine concentration determines the potential for formation of acrylamide, a probably carcinogenic processing contaminant, in baked cereal products. Asparagine synthetase catalyses the ATP-dependent transfer of the amino group of glutamine to a molecule of aspartate to generate glutamate and asparagine. Here, asparagine synthetase-encoding polymerase chain reaction (PCR) products were amplified from wheat (Triticum aestivum) cv. Spark cDNA. The encoded proteins were assigned the names TaASN1, TaASN2, and TaASN3 on the basis of comparisons with other wheat and cereal asparagine synthetases. Although very similar to each other they differed slightly in size, with molecular masses of 65.49, 65.06, and 66.24 kDa, respectively. Chromosomal positions and scaffold references were established for TaASN1, TaASN2, and TaASN3, and a fourth, more recently identified gene, TaASN4. TaASN1, TaASN2, and TaASN4 were all found to be single copy genes, located on chromosomes 5, 3, and 4, respectively, of each genome (A, B, and D), although variety Chinese Spring lacked a TaASN2 gene in the B genome. Two copies of TaASN3 were found on chromosome 1 of each genome, and these were given the names TaASN3.1 and TaASN3.2. The TaASN1, TaASN2, and TaASN3 PCR products were heterologously expressed in Escherichia coli (TaASN4 was not investigated in this part of the study). Western blot analysis identified two monoclonal antibodies that recognized the three proteins, but did not distinguish between them, despite being raised to epitopes SKKPRMIEVAAP and GGSNKPGVMNTV in the variable C-terminal regions of the proteins. The heterologously expressed TaASN1 and TaASN2 proteins were found to be active asparagine synthetases, producing asparagine and glutamate from glutamine and aspartate. The asparagine synthetase reaction was modeled using SNOOPY® software and information from the BRENDA database to generate differential equations to describe the reaction stages, based on mass action kinetics. Experimental data from the reactions catalyzed by TaASN1 and TaASN2 were entered into the model using Copasi, enabling values to be determined for kinetic parameters. Both the reaction data and the modeling showed that the enzymes continued to produce glutamate even when the synthesis of asparagine had ceased due to a lack of aspartate.
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Affiliation(s)
- Hongwei Xu
- Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Department of Plant Sciences, Rothamsted Research, Harpenden, United Kingdom
| | - Tanya Y. Curtis
- Department of Plant Sciences, Rothamsted Research, Harpenden, United Kingdom
| | - Stephen J. Powers
- Department of Computational and Analytical Sciences, Rothamsted Research, Harpenden, United Kingdom
| | - Sarah Raffan
- Department of Plant Sciences, Rothamsted Research, Harpenden, United Kingdom
| | - Runhong Gao
- Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
- Department of Plant Sciences, Rothamsted Research, Harpenden, United Kingdom
| | - Jianhua Huang
- Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
- *Correspondence: Nigel G. Halford, Jianhua Huang,
| | - Monika Heiner
- Department of Computer Science, Brandenburg University of Technology Cottbus-Senftenberg, Cottbus, Germany
| | - David R. Gilbert
- Department of Computer Science, College of Engineering, Design and Physical Sciences, Brunel University London, Uxbridge, United Kingdom
| | - Nigel G. Halford
- Department of Plant Sciences, Rothamsted Research, Harpenden, United Kingdom
- *Correspondence: Nigel G. Halford, Jianhua Huang,
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