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Maçãs B, Costa R, Gomes C, Bagulho AS, Pinheiro N, Moreira J, Costa A, Patanita M, Dores J, Rodrigo S. Breeding in bread-making wheat varieties for Mediterranean climate: the need to get resilient varieties. Front Nutr 2024; 11:1393076. [PMID: 39171116 PMCID: PMC11335553 DOI: 10.3389/fnut.2024.1393076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Accepted: 07/10/2024] [Indexed: 08/23/2024] Open
Abstract
Introduction Being one of the "big three" most cultivated cereals in the world, wheat plays a crucial role in ensuring global food/nutrition security, supplying close to 20% of the global needs for calories and proteins. However, the increasingly large fluctuations between years in temperatures and precipitation due to climate change cause important variations in wheat production worldwide. This fact makes wheat breeding programs a tool that, far from going out of fashion, is becoming the most important solution to develop varieties that can provide humanity with the sufficient amount of food it demands without forgetting the objective of quality. Material and methods The National Institute of Agricultural and Veterinary Research in Portugal has carried out a long-term experiment (9 years) in different locations to test four different bread-making wheat cultivars, each representing important variations in germplasm. Wheat yield and quality traits obtained by official methods were recorded in 18 different environments regarding temperature and precipitation. Results and discussion According to the ANOVA and PCA, protein content, wet gluten, dough tenacity, and extensibility were found to be highly affected by the environment. Paiva cultivar presented a higher yield in almost all the tested environments, but its quality traits varied enormously. Contrary behavior was recorded for Valbona cultivar. Antequera cultivar, with a production ranging between 4.7 and 9.3 tons/ha and a protein content between 11 and 16.8%, seems to be the most resilient cultivar regarding both productivity and quality of the flour with reference to changes in the main climate traits. The most ancient cultivar, Roxo, released in 1996, showed the worst results in this experiment, supporting the need to continue working in wheat breeding to meet the unavoidable changes in the environment.
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Affiliation(s)
- Benvindo Maçãs
- Instituto Nacional de Investigação Agrária e Veterinária, Elvas, Portugal
- GeoBiotec, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal
- Instituto Mediterrâneo para a Agricultura, Ambiente e Desenvolvimento, MED, Universidade de Évora, Evora, Portugal
| | - Rita Costa
- Instituto Nacional de Investigação Agrária e Veterinária, Elvas, Portugal
- GeoBiotec, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal
- Instituto Mediterrâneo para a Agricultura, Ambiente e Desenvolvimento, MED, Universidade de Évora, Evora, Portugal
| | - Conceição Gomes
- Instituto Nacional de Investigação Agrária e Veterinária, Elvas, Portugal
| | - Ana Sofia Bagulho
- Instituto Nacional de Investigação Agrária e Veterinária, Elvas, Portugal
- GeoBiotec, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal
| | - Nuno Pinheiro
- Instituto Nacional de Investigação Agrária e Veterinária, Elvas, Portugal
- GeoBiotec, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal
| | - José Moreira
- Instituto Nacional de Investigação Agrária e Veterinária, Elvas, Portugal
- GeoBiotec, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal
| | - Armindo Costa
- Instituto Nacional de Investigação Agrária e Veterinária, Elvas, Portugal
| | - Manuel Patanita
- GeoBiotec, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal
- Instituto Politécnico de Beja – Escola Superior Agrária, Beja, Portugal
| | - José Dores
- Instituto Politécnico de Beja – Escola Superior Agrária, Beja, Portugal
| | - Sara Rodrigo
- Instituto Nacional de Investigação Agrária e Veterinária, Elvas, Portugal
- Instituto de Investigación de la Dehesa (INDEHESA), Universidad de Extremadura, Badajoz, Spain
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2
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Mietton L, Mata-Orozco J, Guezenec S, Marlin T, Samson MF, Canaguier E, Godet T, Nolleau V, Segond D, Cassan D, Baylet M, Bedouelle P, Bonnel L, Bouquin H, Christin G, Courteau M, Doucoure M, Hazard V, Kober T, Montard A, Nodet M, Parent M, Dalmasso C, Gainon A, Jouve O, Pichard S, Puel J, Simon R, Nidelet T, Sicard D. Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of bread. Food Microbiol 2024; 118:104426. [PMID: 38049266 DOI: 10.1016/j.fm.2023.104426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 10/20/2023] [Accepted: 11/10/2023] [Indexed: 12/06/2023]
Abstract
A number of studies have shown the effect of cereals and sourdough on bread nutritional and organoleptic quality, but the impact of the milling technique remains little studied. There are two main types of milling technic depending on the bread-making food chain. Industrial bakeries mainly use roller mills while artisanal bakeries may also use stone mill. We set up a participatory experiment with six millers and four bakers to study the impact of these two milling techniques on the quality of flours, sourdough microbiota and the quality of breads. Millers made twenty-two different flours from four different wheat grain varieties using either roller or stone mills. Each baker initiated and maintained sourdoughs with three roller-milled and three stone-milled flours during at least 32 backsloppings and then made bread. The analysis of flours revealed a typical granulometry profile linked to wheat hardness with higher particle sizes for stone-milled flours. Stone-milled flours also had a higher maltose content. However, the milling technic did not drive the composition of the sourdough microbiota. Moreover, the analysis of bread revealed that variation in bread protein fractions and in bread aroma compounds were more related to the specific baker microbial community than to the milling technique. Carbohydrate contents were clearly linked to the main LAB species metabolism. These results revealed that the sourdough microbial community shapes the organoleptic and nutritional quality of bread more than milling techniques.
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Affiliation(s)
- Lauriane Mietton
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | | | | | - Thérèse Marlin
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | | | - Elodie Canaguier
- IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Teddy Godet
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Valérie Nolleau
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Diego Segond
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Denis Cassan
- IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | | | | | | | | | | | | | | | | | - Tom Kober
- Le Pain des Cairns, Grenoble, France
| | | | | | | | | | | | | | | | - Johan Puel
- Moulin du Rey, Saint-Saturnin-de-Lenne, France
| | - Robin Simon
- Ferme Biodélices, Saint-Julien-sur-Veyle, France
| | - Thibault Nidelet
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Delphine Sicard
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
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3
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Effect of Spirulina ( Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina ( Triticum durum) Based Fresh Pasta. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27020355. [PMID: 35056669 PMCID: PMC8779242 DOI: 10.3390/molecules27020355] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/01/2022] [Accepted: 01/04/2022] [Indexed: 11/26/2022]
Abstract
Taking into account that many advantages have been associated with the consumption of spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and anti-aging activities, the study focuses on spirulina supplementation of semolina-based pasta. Fresh pasta was prepared by mixing semolina flour (Triticum durum) with an addition of 3, 5, 7, and 10% (w/w) of spirulina (Arthrospira platensis) powder. Physicochemical and nutritional analyses were done on raw materials, and on fresh pasta before and after cooking. Sensorial analysis was done shortly after cooking pastas. Spirulina had a high content of protein (71.34%), with all the essential amino acids, a high total fiber (8.45%), as well as ash content (5.93%), which significantly increased the nutritional value of the obtained fresh pasta. Supplemented pastas have a significantly better amino acid profile and higher total fiber content (up to 2.99 g/100 g d.m.) than the control sample. Moreover, the addition of spirulina had a significant effect on the pasta’s color, weight gain, and cooking loss after being cooked. The addition of spirulina also affected the scores obtained for the individual parameters (texture, color, flavor, taste, and overall acceptability) of the sensory evaluation.
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4
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Chen T, Qi X, Si Z, Cheng Q, Chen H. An energy dispersive X-ray fluorescence spectrometry approach for the identification of geographical origin of wheat flour. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0265] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this work, a method was established for discriminating geographical origins of wheat flour based on energy dispersive X-ray fluorescence spectrometry (ED-XRF) and chemometrics. 68 wheat flour samples from three different origins were collected and analyzed using ED-XRF technology. Firstly, the principal component analysis method was applied to analyze the feasibility of discrimination and reduce data dimensionality. Then, Competitive Adaptive Reweighted Sampling (CARS) was used to further extract feature variables, and 12 energy variables (corresponding to mineral elements) were identified and selected to characterize the geographical attributes of wheat flour samples. Finally, a non-linear model was constructed using principal component analysis and quadratic discriminant analysis (QDA). The CARS-PCA-QDA model showed that the accuracy of five-fold cross-validation was 84.25%. The results showed that the established method was able to select important energy channel variables effectively and wheat flour could be classified based on geographical origins with chemometrics, which could provide a theoretical basis for unveiling the relationship between mineral element composition and wheat origin.
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Affiliation(s)
- Tong Chen
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology , Liuzhou 545006 , PR China
| | - Xingpu Qi
- School of Food Science and Technology, Jiangsu Agri-animal Husbandry Vocational College , Taizhou 225300 , PR China
| | - Zaiyong Si
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology , Liuzhou 545006 , PR China
| | - Qianwei Cheng
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology , Liuzhou 545006 , PR China
| | - Hui Chen
- School of Animal Science and Technology, Jinling Institute of Technology , Nanjing 210038 , PR China
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5
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Production of cracker biscuits using high-protein Australian Noodle Wheat (ANW). J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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6
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de Sousa T, Ribeiro M, Sabença C, Igrejas G. The 10,000-Year Success Story of Wheat! Foods 2021; 10:2124. [PMID: 34574233 PMCID: PMC8467621 DOI: 10.3390/foods10092124] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 09/04/2021] [Accepted: 09/06/2021] [Indexed: 12/13/2022] Open
Abstract
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.
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Affiliation(s)
- Telma de Sousa
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (T.d.S.); (M.R.); (C.S.)
- Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
- LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, 2825-149 Lisbon, Caparica, Portugal
| | - Miguel Ribeiro
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (T.d.S.); (M.R.); (C.S.)
- Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
- LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, 2825-149 Lisbon, Caparica, Portugal
| | - Carolina Sabença
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (T.d.S.); (M.R.); (C.S.)
- Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
- LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, 2825-149 Lisbon, Caparica, Portugal
| | - Gilberto Igrejas
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (T.d.S.); (M.R.); (C.S.)
- Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
- LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, 2825-149 Lisbon, Caparica, Portugal
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7
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Kumar A, Chunduri V, Sharma S, Kumar A, Kumari A, Kapoor P, Kaur S, Garg M. Transfer of Thinopyrum elongatum chromosome-specific 1EL.1AS translocation to hard wheat could not improve targeted bread-making quality - Failure and lessons learned. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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8
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Ruisi P, Ingraffia R, Urso V, Giambalvo D, Alfonzo A, Corona O, Settanni L, Frenda AS. Influence of grain quality, semolinas and baker's yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat. Food Res Int 2021; 140:110029. [PMID: 33648257 DOI: 10.1016/j.foodres.2020.110029] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 12/11/2020] [Accepted: 12/12/2020] [Indexed: 11/17/2022]
Abstract
Several studies showed that products made with ancient wheat genotypes have beneficial health properties compared to those obtained with modern wheat varieties, even though the mechanisms responsible for the positive effects are not clear. Ancient durum wheat genotypes are being currently used for the production of pasta, bread and other typical bakery products but the consumption is strictly local. In this work 15 genotypes of Triticum turgidum subsp. durum, including 10 ancient and 5 modern, were characterized for their technological traits through the determination of different parameters: protein content, dry gluten, gluten index, yellow index, ash, P/L, W and G. In addition, the baking aptitude of all genotypes was evaluated. All semolinas were subjected to leavening by commercial baker's yeast and the experimental breads were subjected to the qualitative characterization (weight loss, height, firmness, colour, volatile organic compounds, image and sensory analysis). The results obtained showed that protein content of grains and semolinas was higher in ancient rather than modern genotypes. Dry gluten ranged from 6.7% of the modern variety Simeto to 13.6% of the ancient genotype Scorsonera. Great differences were found for the yellow index which reached the highest value in Saragolla variety. The P/L and W ratios were significantly higher for the modern genotypes. On average, weight loss was about 14 g, while bread height varied significantly between the trials. Bread consistency varied between 12.6 and 31.3 N. Differences were observed for the yellow of the crumb (higher for modern genotypes) and for the redness of the crust (higher for ancient genotypes). The sensory evaluation displayed a high variability among the breads from the 10 ancient genotypes, while the control breads received scores closed to those of the modern genotypes. This study revealed that the modern durum wheat varieties showed a certain uniformity of behaviour, while the ancient genotypes exhibited a great variability of the final attributes of breads.
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Affiliation(s)
- Paolo Ruisi
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Rosolino Ingraffia
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Valeria Urso
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Dario Giambalvo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Antonio Alfonzo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
| | - Onofrio Corona
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Alfonso S Frenda
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
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Normal-Phase HPLC-ELSD to Compare Lipid Profiles of Different Wheat Flours. Foods 2021; 10:foods10020428. [PMID: 33669180 PMCID: PMC7919678 DOI: 10.3390/foods10020428] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 02/04/2021] [Accepted: 02/11/2021] [Indexed: 11/16/2022] Open
Abstract
Normal-phase high-performance liquid chromatography (HPLC) is widely used in combination with evaporative light scattering detection (ELSD) for separating and detecting lipids in various food samples. ELSD responses of different lipids were evaluated to elucidate the possibilities and challenges associated with quantification by means of HPLC-ELSD. Not only the number and type of polar functional groups but also the chain length and degree of unsaturation of (free or esterified) fatty acids (FAs) had a significant effect on ELSD responses. Tripalmitin and trilinolein yielded notably different ELSD responses, even if their constituting free FAs produced identical responses. How FA structure impacts ELSD responses of free FAs is thus not predictive for those of triacylglycerols and presumably other lipids containing esterified FAs. Because ELSD responses of lipids depend on the identity of the (esterified) FA(s) which they contain, fully accurate lipid quantification with HPLC-ELSD is challenging and time-consuming. Nonetheless, HPLC-ELSD is a good and fast technique to semi-quantitatively compare the levels of different lipid classes between samples of comparable FA composition. In this way, lipid profiles of different flours from near-isogenic wheat lines could be compared.
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Banach JK, Majewska K, Żuk-Gołaszewska K. Effect of cultivation system on quality changes in durum wheat grain and flour produced in North-Eastern Europe. PLoS One 2021; 16:e0236617. [PMID: 33481810 PMCID: PMC7822336 DOI: 10.1371/journal.pone.0236617] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Accepted: 12/21/2020] [Indexed: 11/19/2022] Open
Abstract
Grain of the highest hardness was produced from durum wheat grown without the use of growth regulator, at the lowest sowing density (350 seeds m-2) and nitrogen fertilization dose of 80 kg ha-1. The highest values L* and b* were determined in the grain of wheat cultivated without additional agrotechnical measures (growth regulator and nitrogen fertilization). Study results, supported by correlation analysis, indicated that high-quality grain with desired flour quality parameters (level of: FER ≈ 64%; FPS ≈ 98%; L* ≈ 92) can be produced from spring durum wheat grown without the growth regulator and at 80 kg·ha-1 nitrogen fertilization. Additionally, this variant of applied cultivation system can reduce costs of durum wheat production and contamination of the natural environment.
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Affiliation(s)
- Joanna Katarzyna Banach
- Institute of Management and Quality, Faculty of Economics, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
- * E-mail:
| | - Katarzyna Majewska
- Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Krystyna Żuk-Gołaszewska
- Department of Agrotechnology and Agribusiness, Faculty of Agriculture and Forestry,University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
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Aldughpassi A, Zafar T, Sidhu JS, Al-Hassawi F, Abdullah MM, Al-Othman A. Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8867402. [PMID: 33457400 PMCID: PMC7787796 DOI: 10.1155/2020/8867402] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 11/30/2020] [Accepted: 12/08/2020] [Indexed: 11/18/2022]
Abstract
Arabic bread (khubuz) made from white flour is the staple food in the Arabic countries but has now become popular all over the world. A different approach of producing high fiber bread with improved quality can be produced using white flour with added mill fractions, but the addition of mill fractions has been shown to adversely affect the dough characteristics. Therefore, the effect of adding mill fractions on the rheological characteristics of dough was investigated using Brabender Farinograph and Extensograph with the major objective of eliminating their deleterious effects on dough quality, mainly by using psyllium husk, and also reported as an excellent source of soluble dietary fiber. Addition of fine bran, coarse bran, and raw wheat germ decreased the extensibility and resistance to extension and area under curve, lower dough stability, but enhanced water absorption and peak time. Addition of psyllium husk, though reduced the extensibility, but did not affect the area under the curve adversely, thus overcame some of the negative effects on rheological characteristics of the white flour dough. It was concluded that the use of psyllium husk will evidently help the bakers to produce nutritious and acceptable quality Arabic bread.
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Affiliation(s)
- Ahmad Aldughpassi
- Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat, 13060, Kuwait
| | - Tasleem Zafar
- Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat, 13060, Kuwait
| | - Jiwan S. Sidhu
- Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat, 13060, Kuwait
- Food Science & Nutrition Program, P.O. Box. 24885, Safat, 13109, Kuwait
| | - Fatima Al-Hassawi
- Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat, 13060, Kuwait
| | - Mohammad Mirza Abdullah
- Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat, 13060, Kuwait
| | - Amani Al-Othman
- Information and Communications Technology Dept, Kuwait Institute for Scientific Research, P.O. Box. 24885, Safat, 13109, Kuwait
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12
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Tu M, Li Y. Toward the Genetic Basis and Multiple QTLs of Kernel Hardness in Wheat. PLANTS (BASEL, SWITZERLAND) 2020; 9:E1631. [PMID: 33255282 PMCID: PMC7760206 DOI: 10.3390/plants9121631] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 11/21/2020] [Accepted: 11/23/2020] [Indexed: 12/03/2022]
Abstract
Kernel hardness is one of the most important single traits of wheat seed. It classifies wheat cultivars, determines milling quality and affects many end-use qualities. Starch granule surfaces, polar lipids, storage protein matrices and Puroindolines potentially form a four-way interaction that controls wheat kernel hardness. As a genetic factor, Puroindoline polymorphism explains over 60% of the variation in kernel hardness. However, genetic factors other than Puroindolines remain to be exploited. Over the past two decades, efforts using population genetics have been increasing, and numerous kernel hardness-associated quantitative trait loci (QTLs) have been identified on almost every chromosome in wheat. Here, we summarize the state of the art for mapping kernel hardness. We emphasize that these steps in progress have benefitted from (1) the standardized methods for measuring kernel hardness, (2) the use of the appropriate germplasm and mapping population, and (3) the improvements in genotyping methods. Recently, abundant genomic resources have become available in wheat and related Triticeae species, including the high-quality reference genomes and advanced genotyping technologies. Finally, we provide perspectives on future research directions that will enhance our understanding of kernel hardness through the identification of multiple QTLs and will address challenges involved in fine-tuning kernel hardness and, consequently, food properties.
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Affiliation(s)
| | - Yin Li
- Waksman Institute of Microbiology, Rutgers, The State University of New Jersey, 190 Frelinghuysen Road, Piscataway, NJ 08854, USA;
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13
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A non-targeted high-resolution mass spectrometry approach for the assessment of the geographical origin of durum wheat. Food Chem 2020; 317:126366. [DOI: 10.1016/j.foodchem.2020.126366] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 02/03/2020] [Accepted: 02/04/2020] [Indexed: 12/14/2022]
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14
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De Girolamo A, Arroyo MC, Cervellieri S, Cortese M, Pascale M, Logrieco AF, Lippolis V. Detection of durum wheat pasta adulteration with common wheat by infrared spectroscopy and chemometrics: A case study. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109368] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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15
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Protonotariou S, Stergiou P, Christaki M, Mandala IG. Physical properties and sensory evaluation of bread containing micronized whole wheat flour. Food Chem 2020; 318:126497. [PMID: 32126472 DOI: 10.1016/j.foodchem.2020.126497] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 02/18/2020] [Accepted: 02/24/2020] [Indexed: 11/29/2022]
Abstract
The aim of this study was to evaluate the potential use of micronized whole wheat flours in breadmaking. The micronization process was achieved by a jet mill and flours (JF) of particle size, ranged from 17 to 84 μm, were used. According to the particle size of the JF, the amount of water added to dough changed and ranged from 77 to 84% as it was calculated in farinograph experiments. JF breads had higher bread yield, firmer crumb, higher elasticity, lower porosity and darker bread color compared to control whole wheat bread. Overall a lower particle size of JF resulted in a close structure of bread. According to sensory evaluation, difference among samples was difficult to perceive. During storage JF bread presented lower limiting firmness potential. After all, there is evidence that jet milled flour determined bread physical characteristics and further storage stability.
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Affiliation(s)
- Styliani Protonotariou
- Laboratory of Food Process Engineering, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece
| | - Panagiota Stergiou
- Laboratory of Food Process Engineering, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece
| | - Marianna Christaki
- Laboratory of Food Process Engineering, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece
| | - Ioanna G Mandala
- Laboratory of Food Process Engineering, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece.
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16
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Slade L, Kweon M, Levine H. Exploration of the functionality of sugars in cake-baking, and effects on cake quality. Crit Rev Food Sci Nutr 2020; 61:283-311. [PMID: 32090597 DOI: 10.1080/10408398.2020.1729694] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
This review paper describes our exploratory experimental studies on the functionality of sucrose and other sugars in cake-baking, and effects on cake quality. We have used the American Association of Cereal Chemists Method 10-90.01 as a base cake-baking method, and have applied Differential Scanning Calorimetry, Rapid Visco-Analyzer, and time-lapse photography analyses in experimental design studies of the effects of the following ingredient and formulation variables on cake quality (e.g. texture, color, moisture content) and other finished-product properties (e.g. shape, dimensions): (a) cake formula levels of sucrose and water, in terms of %Sucrose and Total Solvent; (b) concentration of sucrose or other sugars (e.g. xylose, ribose, fructose, glucose, maltose, polydextrose) vs. wheat flour starch gelatinization temperature and starch pasting during baking and gluten development during mixing; (c) unchlorinated flour vs. chlorinated flours (of varying pH); (d) cake formula %Sucrose and TS vs. cake color, shape, and dimensions; (e) cakes formulated with sucrose or other sugars (i.e. xylose, fructose, glucose), and variable %S and TS, and unchlorinated or chlorinated flour (pH 4.6), vs. cake color, shape, and dimensions.
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Affiliation(s)
- Louise Slade
- Food Polymer Science Consultancy, Morris Plains, New Jersey, USA
| | - Meera Kweon
- Department of Food Science and Nutrition, Pusan National University, Busan, South Korea
| | - Harry Levine
- Food Polymer Science Consultancy, Morris Plains, New Jersey, USA
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17
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Germishuys Z, Delcour JA, Deleu LJ, Manley M. Characterization of white flour produced from roasted wheats differing in hardness and protein content. Cereal Chem 2020. [DOI: 10.1002/cche.10250] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Zandré Germishuys
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium
| | - Lomme J. Deleu
- Laboratory of Food Chemistry and Biochemistry Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium
| | - Marena Manley
- Department of Food Science Stellenbosch University Stellenbosch South Africa
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Ma X, Xue H, Sun J, Sajjad M, Wang J, Yang W, Li X, Zhang A, Liu D. Transformation of Pinb-D1x to soft wheat produces hard wheat kernel texture. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102889] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Francesca N, Gaglio R, Alfonzo A, Corona O, Moschetti G, Settanni L. Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums. Int J Food Microbiol 2019; 293:114-123. [DOI: 10.1016/j.ijfoodmicro.2019.01.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 12/14/2018] [Accepted: 01/20/2019] [Indexed: 01/16/2023]
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20
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Král M, Pokorná J, Tremlová B, Ošťádalová M, Trojan V, Vyhnánek T, Walczycka M. Colored Wheat: Anthocyanin Content, Grain Firmness, Dough Properties, Bun Texture Profile. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2018. [DOI: 10.11118/actaun201866030685] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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21
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Shabrangy A, Roustan V, Reipert S, Weidinger M, Roustan PJ, Stoger E, Weckwerth W, Ibl V. Using RT-qPCR, Proteomics, and Microscopy to Unravel the Spatio-Temporal Expression and Subcellular Localization of Hordoindolines Across Development in Barley Endosperm. FRONTIERS IN PLANT SCIENCE 2018; 9:775. [PMID: 29951075 PMCID: PMC6008550 DOI: 10.3389/fpls.2018.00775] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2018] [Accepted: 05/22/2018] [Indexed: 05/20/2023]
Abstract
Hordeum vulgare (barley) hordoindolines (HINs), HINa, HINb1, and HINb2, are orthologous proteins of wheat puroindolines (PINs) that are small, basic, cysteine-rich seed-specific proteins and responsible for grain hardness. Grain hardness is, next to its protein content, a major quality trait. In barley, HINb is most highly expressed in the mid-stage developed endosperm and is associated with both major endosperm texture and grain hardness. However, data required to understand the spatio-temporal dynamics of HIN transcripts and HIN protein regulation during grain filling processes are missing. Using reverse transcription quantitative PCR (RT-qPCR) and proteomics, we analyzed HIN transcript and HIN protein abundance from whole seeds (WSs) at four [6 days after pollination (dap), 10, 12, and ≥20 dap] as well as from aleurone, subaleurone, and starchy endosperm at two (12 and ≥20 dap) developmental stages. At the WS level, results from RT-qPCR, proteomics, and western blot showed a continuous increase of HIN transcript and HIN protein abundance across these four developmental stages. Miroscopic studies revealed HIN localization mainly at the vacuolar membrane in the aleurone, at protein bodies (PBs) in subaleurone and at the periphery of starch granules in the starchy endosperm. Laser microdissetion (LMD) proteomic analyses identified HINb2 as the most prominent HIN protein in starchy endosperm at ≥20 dap. Additionally, our quantification data revealed a poor correlation between transcript and protein levels of HINs in subaleurone during development. Here, we correlated data achieved by RT-qPCR, proteomics, and microscopy that reveal different expression and localization pattern of HINs in each layer during barley endosperm development. This indicates a contribution of each tissue to the regulation of HINs during grain filling. The effect of the high protein abundance of HINs in the starchy endosperm and their localization at the periphery of starch granules at late development stages at the cereal-based end-product quality is discussed. Understanding the spatio-temporal regulated HINs is essential to improve barley quality traits for high end-product quality, as hard texture of the barley grain is regulated by the ratio between HINb/HINa.
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Affiliation(s)
- Azita Shabrangy
- Department of Ecogenomics and Systems Biology, University of Vienna, Vienna, Austria
| | - Valentin Roustan
- Department of Ecogenomics and Systems Biology, University of Vienna, Vienna, Austria
| | - Siegfried Reipert
- Core Facility Cell Imaging and Ultrastructure Research, University of Vienna, Vienna, Austria
| | - Marieluise Weidinger
- Core Facility Cell Imaging and Ultrastructure Research, University of Vienna, Vienna, Austria
| | - Pierre-Jean Roustan
- Department of Ecogenomics and Systems Biology, University of Vienna, Vienna, Austria
| | - Eva Stoger
- Department of Applied Genetics and Cell Biology, University of Natural Resources and Life Sciences, Vienna, Austria
| | - Wolfram Weckwerth
- Department of Ecogenomics and Systems Biology, University of Vienna, Vienna, Austria
- Vienna Metabolomics Center, University of Vienna, Vienna, Austria
| | - Verena Ibl
- Department of Ecogenomics and Systems Biology, University of Vienna, Vienna, Austria
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Righetti L, Rubert J, Galaverna G, Hurkova K, Dall'Asta C, Hajslova J, Stranska-Zachariasova M. A novel approach based on untargeted lipidomics reveals differences in the lipid pattern among durum and common wheat. Food Chem 2018; 240:775-783. [DOI: 10.1016/j.foodchem.2017.08.020] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2017] [Revised: 07/12/2017] [Accepted: 08/03/2017] [Indexed: 01/29/2023]
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23
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24
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Wheat puroindolines tether to starch granule surfaces in puroindoline-null (Pin-null) plants. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.06.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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25
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Ficco DBM, Borrelli GM, Giovanniello V, Platani C, De Vita P. Production of anthocyanin-enriched flours of durum and soft pigmented wheats by air-classification, as a potential ingredient for functional bread. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.09.007] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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26
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Ma X, Sajjad M, Wang J, Yang W, Sun J, Li X, Zhang A, Liu D. Diversity, distribution of Puroindoline genes and their effect on kernel hardness in a diverse panel of Chinese wheat germplasm. BMC PLANT BIOLOGY 2017; 17:158. [PMID: 28931378 PMCID: PMC5607584 DOI: 10.1186/s12870-017-1101-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/04/2017] [Accepted: 09/06/2017] [Indexed: 12/01/2022]
Abstract
BACKGROUND Kernel hardness, which has great influence on the end-use properties of common wheat, is mainly controlled by Puroindoline genes, Pina and Pinb. Using EcoTILLING platform, we herein investigated the allelic variations of Pina and Pinb genes and their association with the Single Kernel Characterization System (SKCS) hardness index in a diverse panel of wheat germplasm. RESULTS The kernel hardness varied from 1.4 to 102.7, displaying a wide range of hardness index. In total, six Pina and nine Pinb alleles resulting in 15 genotypes were detected in 1787 accessions. The most common alleles are the wild type Pina-D1a (90.4%) and Pina-D1b (7.4%) for Pina, and Pinb-D1b (43.6%), Pinb-D1a (41.1%) and Pinb-D1p (12.8%) for Pinb. All the genotypes have hard type kernel hardness of SKCS index (>60.0), except the wild types of Pina and Pinb combination (Pina-D1a/Pinb-D1a). The most frequent genotypes in Chinese and foreign cultivars was Pina-D1a/Pinb-D1b (46.3 and 39.0%, respectively) and in Chinese landraces was Pina-D1a/Pinb-D1a (54.2%). The frequencies of hard type accessions are increasing from 35.5% in the region IV, to 40.6 and 61.4% in the regions III and II, and then to 77.0% in the region I, while those of soft type are accordingly decreasing along with the increase of latitude. Varieties released after 2000 in Beijing, Hebei, Shandong and Henan have higher average kernel hardness index than that released before 2000. CONCLUSION The kernel hardness in a diverse panel of Chinese wheat germplasm revealed an increasing of kernel hardness generally along with the latitude across China. The wild type Pina-D1a and Pinb-D1a, and one Pinb mutant (Pinb-D1b) are the most common alleles of six Pina and nine Pinb alleles, and a new double null genotype (Pina-D1x/Pinb-D1ah) possessed relatively high SKCS hardness index. More hard type varieties were released in recent years with different prevalence of Pin-D1 combinations in different regions. This work would benefit the understanding of the selection and molecular processes of kernel hardness across China and different breeding stages, and provide useful information for the improvement of wheat quality in China.
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Affiliation(s)
- Xiaoling Ma
- State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101 China
- University of Chinese Academy of Sciences, Beijing, 100049 China
| | - Muhammad Sajjad
- State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101 China
- Department of Environmental Sciences, COMSATS Institute of Information Technology, Vehari, 61100 Pakistan
| | - Jing Wang
- State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101 China
- The Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100093 China
| | - Wenlong Yang
- State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101 China
| | - Jiazhu Sun
- State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101 China
| | - Xin Li
- State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101 China
| | - Aimin Zhang
- State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101 China
| | - Dongcheng Liu
- State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, 1 West Beichen Road, Chaoyang District, Beijing, 100101 China
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Herken EN, Simsek S, Ohm JB, Yurdunuseven A. Effect of Mahaleb on Cookie Quality. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13032] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Emine Nur Herken
- Department of Food engineering; Pamukkale University; Denizli Turkey
| | - Senay Simsek
- Department of Plant Sciences; North Dakota State University; Fargo ND
| | - Jae-Bom Ohm
- Cereal Crops Research Unit, Cereal Science, USDA-ARS; Fargo ND
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Liu L, Guo Q, He Z, Xia X, Water DLE, Raymond CA, King GJ. Genotypic Variation in Wheat Flour Lysophospholipids. Molecules 2017; 22:E909. [PMID: 28561766 PMCID: PMC6152675 DOI: 10.3390/molecules22060909] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Revised: 05/22/2017] [Accepted: 05/26/2017] [Indexed: 11/17/2022] Open
Abstract
Lysophospholipids (LPLs) are the most abundant polar lipids in wheat endosperm and naturally complex with amylose, affecting starch physicochemical properties. We analyzed LPLs in wheat flour from 58 cultivars which differ by grain hardness using liquid chromatography mass spectrometry (LCMS). There were significant differences in LPL content between cultivars, demonstrating that genotype rather than environment contributes most to the total variance in wheat endosperm LPLs. Polar lipids such as LPLs may play a role in grain hardness through their interaction with puroindoline proteins, however, no strong correlation between kernel hardness and LPLs was detected. This may reflect the location of LPLs within the starch granule as opposed to the puroindoline proteins outside starch granules. LPLs may have an indirect relationship with kernel hardness as they could share the same origin as polar lipids that interact with puroindoline on the starch granule surface.
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Affiliation(s)
- Lei Liu
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW 2480, Australia.
| | - Qi Guo
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW 2480, Australia.
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Zhonghu He
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
- CIMMYT China Office, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Xianchun Xia
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Daniel L E Water
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW 2480, Australia.
| | - Carolyn A Raymond
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW 2480, Australia.
| | - Graham J King
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW 2480, Australia.
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29
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Protonotariou S, Batzaki C, Yanniotis S, Mandala I. Effect of jet milled whole wheat flour in biscuits properties. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.030] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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30
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Heinze K, Kiszonas A, Murray J, Morris C, Lullien-Pellerin V. Puroindoline genes introduced into durum wheat reduce milling energy and change milling behavior similar to soft common wheats. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.08.016] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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31
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Empirical rheology and pasting properties of soft-textured durum wheat ( Triticum turgidum ssp. durum ) and hard-textured common wheat ( T. aestivum ). J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.03.017] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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32
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Sattler MC, Carvalho CR, Clarindo WR. The polyploidy and its key role in plant breeding. PLANTA 2016; 243:281-96. [PMID: 26715561 DOI: 10.1007/s00425-015-2450-x] [Citation(s) in RCA: 194] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2015] [Accepted: 12/16/2015] [Indexed: 05/19/2023]
Abstract
This article provides an up-to-date review concerning from basic issues of polyploidy to aspects regarding the relevance and role of both natural and artificial polyploids in plant breeding programs. Polyploidy is a major force in the evolution of both wild and cultivated plants. Polyploid organisms often exhibit increased vigor and, in some cases, outperform their diploid relatives in several aspects. This remarkable superiority of polyploids has been the target of many plant breeders in the last century, who have induced polyploidy and/or used natural polyploids in many ways to obtain increasingly improved plant cultivars. Some of the most important consequences of polyploidy for plant breeding are the increment in plant organs ("gigas" effect), buffering of deleterious mutations, increased heterozygosity, and heterosis (hybrid vigor). Regarding such features as tools, cultivars have been generated with higher yield levels, improving the product quality and increasing the tolerance to both biotic and abiotic stresses. In some cases, when the crossing between two species is not possible because of differences in ploidy level, polyploids can be used as a bridge for gene transferring between them. In addition, polyploidy often results in reduced fertility due to meiotic errors, allowing the production of seedless varieties. On the other hand, the genome doubling in a newly formed sterile hybrid allows the restoration of its fertility. Based on these aspects, the present review initially concerns the origin, frequency and classification of the polyploids, progressing to show the revolution promoted by the discovery of natural polyploids and polyploidization induction in the breeding program status of distinct crops.
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Affiliation(s)
- Mariana Cansian Sattler
- Laboratório de Citogenética, Departamento de Biologia, Centro de Ciências Agrárias, Universidade Federal do Espírito Santo, Alegre, ES, CEP: 29.500-000, Brazil
| | - Carlos Roberto Carvalho
- Laboratório de Citogenética e Citometria, Departamento de Biologia Geral, Centro de Ciências Biológicas e da Saúde, Universidade Federal de Viçosa, Viçosa, MG, CEP: 36.570-000, Brazil
| | - Wellington Ronildo Clarindo
- Laboratório de Citogenética, Departamento de Biologia, Centro de Ciências Agrárias, Universidade Federal do Espírito Santo, Alegre, ES, CEP: 29.500-000, Brazil.
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Russo R, Cusano E, Perissi A, Ferron F, Severino V, Parente A, Chambery A. Ultra-high performance liquid chromatography tandem mass spectrometry for the detection of durum wheat contamination or adulteration. JOURNAL OF MASS SPECTROMETRY : JMS 2014; 49:1239-1246. [PMID: 25476941 DOI: 10.1002/jms.3451] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2014] [Revised: 07/04/2014] [Accepted: 07/29/2014] [Indexed: 06/04/2023]
Abstract
In this work, an ultra-performance liquid chromatography electrospray ionization (UPLC-ESI)-MS/MS methodology based on multiple reaction monitoring (MRM) for the selective and sensitive detection and quantification of durum wheat adulteration has been developed and fully validated. The targeted analysis was performed by monitoring specific transitions at m/z 543.7 > 657.4 and m/z 543.7 > 299.2 of a species-specific marker derived from a tryptic peptide of puroindoline a (Pin-a), a cysteine-rich protein selectively present only in common wheat. In addition, two transitions at m/z 500.4 > 725.4 and m/z 500.4 > 561.9 of a reference peptide belonging to purothionin A-1, present in both species, were also monitored. The calibration curves obtained on binary mixtures with known percentages of common/durum wheat flours showed linearity (coefficient of regression, r ≥ 0.99) over concentrations that ranged between 80 and 1%. The limit of detection (LOD) and limit of quantification (LOQ) for the Pin-a marker in wheat flours were 0.01 and 0.03%, respectively. The identified Pin-a marker was also found to be highly diagnostic for the quantification of common wheat in raw materials (kernels) and processed products (pasta), thus offering new opportunities to assess food authenticity.
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Affiliation(s)
- Rosita Russo
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, Second University of Naples, Caserta, Italia
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Qamar ZU, Bansal UK, Dong CM, Alfred RL, Bhave M, Bariana HS. Detection of puroindoline (Pina-D1 and Pinb-D1) allelic variation in wheat landraces. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.07.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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35
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Protonotariou S, Drakos A, Evageliou V, Ritzoulis C, Mandala I. Sieving fractionation and jet mill micronization affect the functional properties of wheat flour. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.02.008] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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36
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Pauly A, Pareyt B, De Brier N, Delcour JA. Incubation of Isolated Wheat Starch with Proteolytic or Lipolytic Enzymes and Different Extraction Media Reveals a Tight Interaction Between Puroindolines and Lipids at Its Granule Surface. Cereal Chem 2014. [DOI: 10.1094/cchem-09-13-0187-r] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Anneleen Pauly
- Anneleen Pauly and Bram Pareyt contributed equally to this work
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2463, B-3001, Heverlee, Belgium
| | - Bram Pareyt
- Anneleen Pauly and Bram Pareyt contributed equally to this work
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2463, B-3001, Heverlee, Belgium
- Corresponding author. Phone: +32 (0)16 321 575. Fax: +32 (0) 16 321 997. E-mail:
| | - Niels De Brier
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2463, B-3001, Heverlee, Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2463, B-3001, Heverlee, Belgium
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37
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Alfred RL, Palombo EA, Panozzo JF, Bhave M. The antimicrobial domains of wheat puroindolines are cell-penetrating peptides with possible intracellular mechanisms of action. PLoS One 2013; 8:e75488. [PMID: 24098387 PMCID: PMC3788796 DOI: 10.1371/journal.pone.0075488] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2013] [Accepted: 08/14/2013] [Indexed: 11/19/2022] Open
Abstract
The puroindoline proteins (PINA and PINB) of wheat display lipid-binding properties which affect the grain texture, a critical parameter for wheat quality. Interestingly, the same proteins also display antibacterial and antifungal properties, attributed mainly to their Tryptophan-rich domain (TRD). Synthetic peptides based on this domain also display selectivity towards bacterial and fungal cells and do not cause haemolysis of mammalian cells. However, the mechanisms of these activities are unclear, thus limiting our understanding of the in vivo roles of PINs and development of novel applications. This study investigated the mechanisms of antimicrobial activities of synthetic peptides based on the TRD of the PINA and PINB proteins. Calcein dye leakage tests and transmission electron microscopy showed that the peptides PuroA, Pina-M and Pina-W→F selectively permeabilised the large unilamellar vesicles (LUVs) made with negatively charged phospholipids mimicking bacterial membranes, but were ineffective against LUVs made with zwitterionic phospholipids mimicking eukaryotic membranes. Propidium iodide fluorescence tests of yeast (Saccharomyces cerevisiae) cells showed the peptides were able to cause loss of membrane integrity, PuroA and Pina-M being more efficient. Scanning electron micrographs of PINA-based peptide treated yeast cells showed the formation of pits or pores in cell membranes and release of cellular contents. Gel retardation assays indicated the peptides were able to bind to DNA in vitro, and the induction of filamental growth of E. coli cells indicated in vivo inhibition of DNA synthesis. Together, the results strongly suggest that the PIN-based peptides exert their antimicrobial effects by pore formation in the cell membrane, likely by a carpet-like mechanism, followed by intracellular mechanisms of activity.
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Affiliation(s)
- Rebecca L. Alfred
- Environment and Biotechnology Centre, Faculty of Life and Social Sciences, Swinburne University of Technology, Melbourne, Victoria, Australia
| | - Enzo A. Palombo
- Environment and Biotechnology Centre, Faculty of Life and Social Sciences, Swinburne University of Technology, Melbourne, Victoria, Australia
| | - Joseph F. Panozzo
- Department of Environment and Primary Industries, Horsham, Victoria, Australia
| | - Mrinal Bhave
- Environment and Biotechnology Centre, Faculty of Life and Social Sciences, Swinburne University of Technology, Melbourne, Victoria, Australia
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