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Zhao Y, Deng J, Chen Q, Jiang H. Near-infrared spectroscopy based on colorimetric sensor array coupled with convolutional neural network detecting zearalenone in wheat. Food Chem X 2024; 22:101322. [PMID: 38562183 PMCID: PMC10982547 DOI: 10.1016/j.fochx.2024.101322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 03/15/2024] [Accepted: 03/18/2024] [Indexed: 04/04/2024] Open
Abstract
Wheat is a vital global cereal crop, but its susceptibility to contamination by mycotoxins can render it unusable. This study explored the integration of two novel non-destructive detection methodologies with convolutional neural network (CNN) for the identification of zearalenone (ZEN) contamination in wheat. Firstly, the colorimetric sensor array composed of six selected porphyrin-based materials was used to capture the olfactory signatures of wheat samples. Subsequently, the colorimetric sensor array, after undergoing a reaction, was characterized by its near-infrared spectral features. Then, the CNN quantitative analysis model was proposed based on the data, alongside the establishment of traditional machine learning models, partial least squares regression (PLSR) and support vector machine regression (SVR), for comparative purposes. The outcomes demonstrated that the CNN model had superior predictive performance, with a root mean square error of prediction (RMSEP) of 40.92 μ g ∙ kg-1 and a coefficient of determination on the prediction (R P 2 ) of 0.91. These results affirmed the potential of integrating colorimetric sensor array with near-infrared spectroscopy in evaluating the safety of wheat and potentially other grains. Moreover, CNN can have the capacity to autonomously learn and distill features from spectral data, enabling further spectral analysis and making it a forward-looking spectroscopic tool.
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Affiliation(s)
- Yongqin Zhao
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jihong Deng
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Quansheng Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Hui Jiang
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China
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2
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Păucean A, Șerban LR, Chiș MS, Mureșan V, Pușcaș A, Man SM, Pop CR, Socaci SA, Igual M, Ranga F, Alexa E, Berbecea A, Pop A. Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time. Food Chem X 2024; 22:101298. [PMID: 38586221 PMCID: PMC10997827 DOI: 10.1016/j.fochx.2024.101298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 02/29/2024] [Accepted: 03/14/2024] [Indexed: 04/09/2024] Open
Abstract
This study aimed to investigate the effect of ancient wheat flour type and sourdough fermentation time on the nutritional, textural and sensorial properties of fiber-rich sourdough bread. The proximate composition, minerals, carbohydrates, organic acids, volatiles, total phenolic content, simulated gastrointestinal digestion, textural and sensorial characteristics were investigated. Bread's minerals, total phenolics, cellulose contents and radical scavenging activity variations clearly indicates an increasing trend with sourdoughs fermentation time. Compared to maltose and glucose, fructose was predominant in all bread samples. Sourdough fermentation time and wheat type had non-significant influence on fructose content from digested fraction. Excepting emmer bread, fermentation time increased in vitro digestibility values for tested samples. The crumb textural parameters (hardness, gumminess, chewiness, cohesiveness and springiness index) were positively influenced by fermentation time. The specific clustering of the analysed characteristics distinguished emmer bread from other samples in terms of volatile compounds, textural and overall acceptability, being preferred by panellists.
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Affiliation(s)
- Adriana Păucean
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Larisa-Rebeca Șerban
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Vlad Mureșan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Andreea Pușcaș
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Simona Maria Man
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Sonia Ancuța Socaci
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Floricuța Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Ersilia Alexa
- Department of Food Control, Faculty of Agro-Food Technologies, University of Life Sciences “King Michael I of Romania”, 119 Aradului Avenue, 300641 Timișoara, Romania
| | - Adina Berbecea
- Department of Soil Sciences, Faculty of Agriculture, University of Life Sciences “King Michael I of Romania”,119 Aradului Avenue, 300641 Timișoara, Romania
| | - Anamaria Pop
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
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3
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Muhammad I, Ullah F, Ahmad S, AlMunqedhi BM, Al Farraj DA, Elshikh MS, Shen W. A meta-analysis of photosynthetic efficiency and stress mitigation by melatonin in enhancing wheat tolerance. BMC PLANT BIOLOGY 2024; 24:427. [PMID: 38769501 PMCID: PMC11106942 DOI: 10.1186/s12870-024-05132-2] [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: 03/09/2024] [Accepted: 05/10/2024] [Indexed: 05/22/2024]
Abstract
BACKGROUND Our meta-analysis examines the effects of melatonin on wheat under varying abiotic stress conditions, focusing on photosynthetic parameters, chlorophyll fluorescence, leaf water status, and photosynthetic pigments. We initially collected 177 publications addressing the impact of melatonin on wheat. After meticulous screening, 31 published studies were selected, encompassing 170 observations on photosynthetic parameters, 73 on chlorophyll fluorescence, 65 on leaf water status, 240 on photosynthetic pigments. RESULTS The analysis revealed significant heterogeneity across studies (I² > 99.90%) for the aforementioned parameters and evidence of publication bias, emphasizing the complex interaction between melatonin application and plant physiological responses. Melatonin enhanced the overall response ratio (lnRR) for photosynthetic rates, stomatal conductance, transpiration rates, and fluorescence yields by 20.49, 22.39, 30.96, and 1.09%, respectively, compared to the control (no melatonin). The most notable effects were under controlled environmental conditions. Moreover, melatonin significantly improved leaf water content and reduced water potential, particularly under hydroponic conditions and varied abiotic stresses, highlighting its role in mitigating water stress. The analysis also revealed increases in chlorophyll pigments with soil drenching and foliar spray, and these were considered the effective application methods. Furthermore, melatonin influenced chlorophyll SPAD and intercellular CO2 concentrations, suggesting its capacity to optimize photosynthetic efficiency. CONCLUSIONS This synthesis of meta-analysis confirms that melatonin significantly enhances wheat's resilience to abiotic stress by improving photosynthetic parameters, chlorophyll fluorescence, leaf water status, and photosynthetic pigments. Despite observed heterogeneity and publication bias, the consistent beneficial effects of melatonin, particularly under controlled conditions with specific application methods e.g. soil drenching and foliar spray, demonstrate its utility as a plant growth regulator for stress management. These findings encourage focused research and application strategies to maximize the benefits of melatonin in wheat farming, and thus contributing to sustainable agricultural practices.
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Grants
- RSP2024R190 Researchers supporting project, King Saud University, Riyadh, Saudi Arabia
- RSP2024R190 Researchers supporting project, King Saud University, Riyadh, Saudi Arabia
- RSP2024R190 Researchers supporting project, King Saud University, Riyadh, Saudi Arabia
- 32271847 National Natural Science Foundation of China
- 31425005 Natural Science Foundation of Jilin Province
- A3360051012 Guangxi Science and Technology Base and Talent Special Project, and the Junwu Scholarship of Guangxi University
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Affiliation(s)
- Ihsan Muhammad
- Guangxi Key Laboratory of Forest Ecology and Conservation, State Key Laboratory for Conservation and Utilization of Agro-bioresources, College of Forestry, Guangxi University, 100 Daxue Rd., Xixiangtang District, Nanning, Guangxi, 530004, China
| | - Fahim Ullah
- Department of Plant Breading and Genetics, The University of Agriculture Swat, Swat, Pakistan
| | - Shakeel Ahmad
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Life Science and Technology, Guangxi University, Nanning, China
| | - Bandar M AlMunqedhi
- Department of Botany and Microbiology, College of Science, King Saud University, P.O. 2455, Riyadh, 11451, Saudi Arabia
| | - Dunia A Al Farraj
- Department of Botany and Microbiology, College of Science, King Saud University, P.O. 2455, Riyadh, 11451, Saudi Arabia
| | - Mohamed S Elshikh
- Department of Botany and Microbiology, College of Science, King Saud University, P.O. 2455, Riyadh, 11451, Saudi Arabia
| | - Weijun Shen
- Guangxi Key Laboratory of Forest Ecology and Conservation, State Key Laboratory for Conservation and Utilization of Agro-bioresources, College of Forestry, Guangxi University, 100 Daxue Rd., Xixiangtang District, Nanning, Guangxi, 530004, China.
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Wang Y, Wang Z, Chen Y, Lan T, Wang X, Liu G, Xin M, Hu Z, Yao Y, Ni Z, Sun Q, Guo W, Peng H. Genomic insights into the origin and evolution of spelt (Triticum spelta L.) as a valuable gene pool for modern wheat breeding. PLANT COMMUNICATIONS 2024; 5:100883. [PMID: 38491771 PMCID: PMC11121738 DOI: 10.1016/j.xplc.2024.100883] [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: 10/10/2023] [Revised: 11/22/2023] [Accepted: 03/13/2024] [Indexed: 03/18/2024]
Abstract
Spelt (Triticum aestivum ssp. spelta) is an important wheat subspecies mainly cultivated in Europe before the 20th century that has contributed to modern wheat breeding as a valuable genetic resource. However, relatively little is known about the origins and maintenance of spelt populations. Here, using resequencing data from 416 worldwide wheat accessions, including representative spelt wheat, we demonstrate that European spelt emerged when primitive hexaploid wheat spread to the west and hybridized with pre-settled domesticated emmer, the putative maternal donor. Genomic introgression regions from domesticated emmer confer spelt's primitive morphological characters used for species taxonomy, such as tenacious glumes and later flowering. We propose a haplotype-based "spelt index" to identify spelt-type wheat varieties and to quantify utilization of the spelt gene pool in modern wheat cultivars. This study reveals the genetic basis for the establishment of the spelt wheat subspecies in a specific ecological niche and the vital role of the spelt gene pool as a unique germplasm resource in modern wheat breeding.
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Affiliation(s)
- Yongfa Wang
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization, Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing 100193, China
| | - Zihao Wang
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization, Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing 100193, China; Sanya Institute of China Agricultural University, Sanya 572025, China
| | - Yongming Chen
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization, Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing 100193, China
| | - Tianyu Lan
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization, Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing 100193, China; Institute for Plant Genetics, Heinrich Heine University, 40225 Düsseldorf, Germany
| | - Xiaobo Wang
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization, Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing 100193, China
| | - Gang Liu
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization, Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing 100193, China
| | - Mingming Xin
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization, Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing 100193, China
| | - Zhaorong Hu
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization, Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing 100193, China
| | - Yingyin Yao
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization, Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing 100193, China
| | - Zhongfu Ni
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization, Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing 100193, China
| | - Qixin Sun
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization, Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing 100193, China
| | - Weilong Guo
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization, Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing 100193, China.
| | - Huiru Peng
- Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization, Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing 100193, China.
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Kaushik M, Mulani E, Kumar A, Chauhan H, Saini MR, Bharati A, Gayatri, Iyyappan Y, Madhavan J, Sevanthi AM, Mandal PK. Starch and storage protein dynamics in the developing and matured grains of durum wheat and diploid progenitor species. Int J Biol Macromol 2024; 267:131177. [PMID: 38583842 DOI: 10.1016/j.ijbiomac.2024.131177] [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: 02/06/2024] [Revised: 03/18/2024] [Accepted: 03/26/2024] [Indexed: 04/09/2024]
Abstract
Durum wheat, less immunogenically intolerant than bread wheat, originates from diploid progenitors known for nutritional quality and stress tolerance. Present study involves the analysis of major grain parameters, viz. size, weight, sugar, starch, and protein content of Triticum durum (AABB genome) and its diploid progenitors, Triticum monococcum (AA genome) and Aegilops speltoides (BB genome). Samples were collected during 2-5 weeks after anthesis (WAA), and at maturity. The investigation revealed that T. durum displayed the maximum grain size and weight. Expression analysis of Grain Weight 2 (GW2) and Glutamine Synthase (GS2), negative and positive regulators of grain weight and size, respectively, revealed higher GW2 expression in Ae. speltoides and higher GS2 expression in T. durum. Further we explored total starch, sugar and protein content, observing higher levels of starch and sugar in durum wheat while AA genome species exhibited higher protein content dominated by the fractions of albumin/globulin. HPLC profiling revealed unique sub-fractions in all three genome species. Additionally, a comparative transcriptome analysis also corroborated with the starch and protein content in the grains. This study provides valuable insights into the genetic and biochemical distinctions among durum wheat and its diploid progenitors, offering a foundation for their nutritional composition.
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Affiliation(s)
- Megha Kaushik
- Indian Council of Agricultural Research - National Institute for Plant Biotechnology (ICAR-NIPB), LBS Building, Pusa Campus, New Delhi 110012, India
| | - Ekta Mulani
- Indian Council of Agricultural Research - National Institute for Plant Biotechnology (ICAR-NIPB), LBS Building, Pusa Campus, New Delhi 110012, India
| | - Amit Kumar
- Indian Council of Agricultural Research - National Institute for Plant Biotechnology (ICAR-NIPB), LBS Building, Pusa Campus, New Delhi 110012, India
| | - Harsh Chauhan
- Indian Council of Agricultural Research - National Institute for Plant Biotechnology (ICAR-NIPB), LBS Building, Pusa Campus, New Delhi 110012, India
| | - Manish Ranjan Saini
- Indian Council of Agricultural Research - National Institute for Plant Biotechnology (ICAR-NIPB), LBS Building, Pusa Campus, New Delhi 110012, India
| | - Alka Bharati
- Indian Council of Agricultural Research - National Institute for Plant Biotechnology (ICAR-NIPB), LBS Building, Pusa Campus, New Delhi 110012, India
| | - Gayatri
- Indian Council of Agricultural Research - National Institute for Plant Biotechnology (ICAR-NIPB), LBS Building, Pusa Campus, New Delhi 110012, India
| | - Yuvaraj Iyyappan
- Indian Council of Agricultural Research - National Institute for Plant Biotechnology (ICAR-NIPB), LBS Building, Pusa Campus, New Delhi 110012, India
| | - Jayanthi Madhavan
- Division of Genetics, ICAR - Indian Agriculture Research Institute, Pusa Campus, New Delhi 110012, India
| | - Amitha Mithra Sevanthi
- Indian Council of Agricultural Research - National Institute for Plant Biotechnology (ICAR-NIPB), LBS Building, Pusa Campus, New Delhi 110012, India
| | - Pranab Kumar Mandal
- Indian Council of Agricultural Research - National Institute for Plant Biotechnology (ICAR-NIPB), LBS Building, Pusa Campus, New Delhi 110012, India.
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Fernández-Canto N, García-Gómez MB, Vázquez-Odériz ML, Lombardero-Fernández M, Pereira-Lorenzo S, Cobos Á, Díaz O, Romero-Rodríguez MÁ. Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread. Foods 2024; 13:1120. [PMID: 38611424 PMCID: PMC11012170 DOI: 10.3390/foods13071120] [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: 03/14/2024] [Revised: 04/02/2024] [Accepted: 04/04/2024] [Indexed: 04/14/2024] Open
Abstract
A growing interest in the recovery and enhancement of crops, particularly local varieties such as 'Caaveiro' wheat, has been observed. This study aims to investigate the impact of cultivation systems (organic versus conventional) on the nutritional quality of 'Caaveiro' flour and breads protected by the PGI "Pan Galego," employing two fermentation methods (sourdough versus sourdough and biological yeast). Organic flour exhibited significantly higher levels of moisture, fat, sucrose, phosphorus (P), sodium (Na), and copper (Cu) while also exhibiting a lower total starch and zinc (Zn) content. Organic bread, produced using both fermentation methods, demonstrated significantly higher protein, carbohydrate, total, resistant, and rapidly digestible starch, ash, Na, P, iron (Fe), and Cu content. Additionally, they contained less moisture compared to conventional bread. Despite variations in nutritional characteristics based on the cultivation system, the organic approach proved effective at producing high-quality products with a positive environmental impact, which is highly appreciated by consumers.
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Affiliation(s)
- Nerea Fernández-Canto
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain; (N.F.-C.); (M.B.G.-G.); (M.L.V.-O.); (Á.C.); (M.Á.R.-R.)
| | - María Belén García-Gómez
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain; (N.F.-C.); (M.B.G.-G.); (M.L.V.-O.); (Á.C.); (M.Á.R.-R.)
| | - María Lourdes Vázquez-Odériz
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain; (N.F.-C.); (M.B.G.-G.); (M.L.V.-O.); (Á.C.); (M.Á.R.-R.)
| | - Matilde Lombardero-Fernández
- Agronomy and Animal Science Group, Department of Anatomy, Animal Production and Veterinary Clinical Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain;
- Instituto de Biodiversidade Agraria e Desenvolvemento Rural (IBADER), Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain;
| | - Santiago Pereira-Lorenzo
- Instituto de Biodiversidade Agraria e Desenvolvemento Rural (IBADER), Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain;
- Department of Plant Production and Engineering Projects, Escuela Politécnica Superior, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Ángel Cobos
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain; (N.F.-C.); (M.B.G.-G.); (M.L.V.-O.); (Á.C.); (M.Á.R.-R.)
| | - Olga Díaz
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain; (N.F.-C.); (M.B.G.-G.); (M.L.V.-O.); (Á.C.); (M.Á.R.-R.)
| | - María Ángeles Romero-Rodríguez
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain; (N.F.-C.); (M.B.G.-G.); (M.L.V.-O.); (Á.C.); (M.Á.R.-R.)
- Instituto de Biodiversidade Agraria e Desenvolvemento Rural (IBADER), Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain;
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7
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Patel R, Menon J, Kumar S, Nóbrega MB, Patel DA, Sakure AA, Vaja MB. Modern day breeding approaches for improvement of castor. Heliyon 2024; 10:e27048. [PMID: 38463846 PMCID: PMC10920369 DOI: 10.1016/j.heliyon.2024.e27048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 02/12/2024] [Accepted: 02/22/2024] [Indexed: 03/12/2024] Open
Abstract
Castor (Ricinus communis L.) is an industrially important oil producing crop belongs to Euphorbiaceae family. Castor oil has unique chemical properties make it industrially important crop. It is a member of monotypic genus even though it has ample amount of variability. Using this variability, conventionally many varieties and hybrids have been developed. But, like other crops, the modern and unconventional methods of crop improvement has not fully explored in castor. This article discusses the use of polyploidy induction, distant/wide hybridization and mutation breeding as tools for generating variety. Modern approaches accelerate the speed of crop breeding as an alternative tool. To achieve this goal, molecular markers are employed in breeding to capture the genetic variability through molecular analysis and population structuring. Allele mining is used to trace the evolution of alleles, identify new haplotypes and produce allele specific markers for use in marker aided selection using Genome wide association studies (GWAS) and quantitative trait loci (QTL) mapping. Plant genetic transformation is a rapid and effective mode of castor improvement is also discussed here. The efforts towards developing stable regeneration protocol provide a wide range of utility like embryo rescue in distant crosses, development of somaclonal variation, haploid development using anther culture and callus development for stable genetic transformation has reviewed in this article. Omics has provided intuitions to the molecular mechanisms of (a)biotic stress management in castor along with dissected out the possible genes for improving the yield. Relating genes to traits offers additional scientific inevitability leading to enhancement and sympathetic mechanisms of yield improvement and several stress tolerance.
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Affiliation(s)
- Rumit Patel
- Department of Agricultural Biotechnology, Anand Agricultural University, Anand, 388110, India
- Department of Genetics & Plant Breeding, B. A. College of Agriculture, Anand Agricultural University, Anand, 388110, India
| | - Juned Menon
- Department of Genetics & Plant Breeding, B. A. College of Agriculture, Anand Agricultural University, Anand, 388110, India
| | - Sushil Kumar
- Department of Agricultural Biotechnology, Anand Agricultural University, Anand, 388110, India
| | - Márcia B.M. Nóbrega
- Embrapa Algodão, Rua Oswaldo Cruz, nº 1.143, Centenário, CEP 58428-095, Campina Grande, PB, Brazil
| | - Dipak A. Patel
- Department of Agricultural Biotechnology, Anand Agricultural University, Anand, 388110, India
| | - Amar A. Sakure
- Department of Agricultural Biotechnology, Anand Agricultural University, Anand, 388110, India
| | - Mahesh B. Vaja
- Department of Agricultural Biotechnology, Anand Agricultural University, Anand, 388110, India
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8
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Muhammad I, Khan A, Mustafa AEZMA, Elshikh MS, Shen W. Elucidating the modulatory effect of melatonin on enzyme activity and oxidative stress in wheat: a global meta-analysis. PHYSIOLOGIA PLANTARUM 2024; 176:e14294. [PMID: 38634335 DOI: 10.1111/ppl.14294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 03/15/2024] [Accepted: 03/18/2024] [Indexed: 04/19/2024]
Abstract
In our comprehensive meta-analysis, we initially collected 177 publications focusing on the impact of melatonin on wheat. After meticulous screening, 40 published studies were selected, encompassing 558 observations for antioxidant enzymes, 312 for reactive oxygen species (ROS), and 92 for soluble biomolecules (soluble sugar and protein). This analysis revealed significant heterogeneity across studies (I2 > 99% for enzymes, ROS, and soluble biomolecules) and notable publication bias, indicating the complexity and variability in the research field. Melatonin application generally increased antioxidant enzyme activities [superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX)] in wheat, particularly under stress conditions, such as high temperature and heavy-metal exposure. Compared to control, melatonin application increased SOD, POD, CAT, and APX activities by 29.5, 16.96, 35.98, and 171.64%, respectively. Moreover, oxidative stress markers like hydrogen peroxide (H2O2), superoxide anion (O2), and malondialdehyde (MDA) decreased with melatonin by 23.73, 13.64, and 21.91%, respectively, suggesting a reduction in oxidative stress. The analysis also highlighted melatonin's role in improving carbohydrate metabolism and antioxidant defenses. Melatonin showed an overall increase of 12.77% in soluble sugar content, and 22.76% in glutathione peroxidase (GPX) activity compared to the control. However, the effects varied across different wheat varieties, environmental conditions, and application methods. Our study also uncovered complex relationships between antioxidant enzyme activities and H2O2 levels, indicating a nuanced regulatory role of melatonin in oxidative stress responses. Our meta-analysis demonstrates the significant role of melatonin in increasing wheat resilience to abiotic stressors, potentially through its regulatory impact on antioxidant defense systems and stress response.
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Affiliation(s)
- Ihsan Muhammad
- Guangxi Key Laboratory of Forest Ecology and Conservation, State Key Laboratory for Conservation and Utilization of Agro-bioresources, College of Forestry, Guangxi University, Nanning, Guangxi, China
| | - Ahmad Khan
- Department of Agronomy, The University of Agriculture, Peshawar, Pakistan
| | - Abd El-Zaher M A Mustafa
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Mohamed S Elshikh
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Weijun Shen
- Guangxi Key Laboratory of Forest Ecology and Conservation, State Key Laboratory for Conservation and Utilization of Agro-bioresources, College of Forestry, Guangxi University, Nanning, Guangxi, China
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Koksel H, Tekin-Cakmak ZH, Oruc S, Kilic G, Ozkan K, Cetiner B, Sagdic O, Sestili F, Jilal A. A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley Flour. Foods 2024; 13:326. [PMID: 38275693 PMCID: PMC10814883 DOI: 10.3390/foods13020326] [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: 12/31/2023] [Revised: 01/12/2024] [Accepted: 01/18/2024] [Indexed: 01/27/2024] Open
Abstract
Although the Med-Diet is a healthy diet model, it is affected by current dietary habits. Therefore, new foods with improved nutritional value should be developed to respond to the needs of people following the Med-Diet. This study was focused on developing high-β-glucan flat bread (bazlama) with a relatively lower GI. A bread wheat (cv. Tosunbey) flour was enriched with the flour of a high-β-glucan-content hull-less barley (cv. Chifaa) flour (15, 30, 45 and 60%) to develop a functional bazlama. The nutritional and technological properties of bazlama samples enriched with barley flour were compared with the ones produced from bread wheat. All of the barley flour-enriched bazlama samples had higher yellowness values (b*) than the control (both crumb and crust), which is generally preferred by the consumers. Texture results indicated that bazlama samples became harder with the increase in barley flour supplementation level. The results showed that 3 g of β-glucan can be provided from the barley flour-enriched bazlama samples (at 45 and 60% levels), and this is the limit to carry health claims. The bazlama samples enriched with barley flour were richer in Mg, K, Mn, Fe, and Zn minerals than the control (100% Tosunbey flour). While the glycemic index (GI) of commercial bread wheat and Tosunbey bazlama samples were high (88.60% and 79.20%, respectively), GI values of the bazlama samples enriched with 60% (64.73) and 45% barley flour (68.65) were medium. The lower GI values of barley flour-enriched bazlama samples are probably due to the higher β-glucan contents of the bazlama samples. Additionally, as the barley flour supplementation level of the bazlama samples increased, the phenolics and antioxidant capacities of free and bound extracts increased compared to bread wheat bazlama. The results indicated that hull-less barley (cv. Chifaa) with high β-glucan content may be utilized at relatively higher levels (45 and 60%) to produce bazlama with improved nutritional properties.
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Affiliation(s)
- Hamit Koksel
- Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul 34010, Türkiye; (G.K.); (K.O.)
| | - Zeynep Hazal Tekin-Cakmak
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, Türkiye; (Z.H.T.-C.); (O.S.)
| | - Sena Oruc
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Acibadem University, İstanbul 34752, Türkiye;
| | - Gozde Kilic
- Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul 34010, Türkiye; (G.K.); (K.O.)
| | - Kubra Ozkan
- Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul 34010, Türkiye; (G.K.); (K.O.)
| | - Buket Cetiner
- Department of Quality and Technology, Field Crops Central Research Institute, Ankara 06170, Türkiye;
| | - Osman Sagdic
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, Türkiye; (Z.H.T.-C.); (O.S.)
| | - Francesco Sestili
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy
| | - Abderrazek Jilal
- National Institute for Agricultural Research Morocco (INRAM), Rabat P.O. Box 415, Morocco;
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10
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Zhang S, Yin Y, Liu C, Li J, Sun X, Wu J. Discrimination of wheat flour grade based on PSO-SVM of hyperspectral technique. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 302:123050. [PMID: 37379715 DOI: 10.1016/j.saa.2023.123050] [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: 11/29/2022] [Revised: 02/14/2023] [Accepted: 06/18/2023] [Indexed: 06/30/2023]
Abstract
Rapid detection of wheat flour grade played an important role in the food industry. In this work, hyperspectral technology was used to detect five types of wheat flour. An analysis model was established based on the reflectance of samples at 968 ∼ 2576 nm. Moreover, multivariate scattering correction (MSC), standard normalized variate (SNV), and Savitzky-Golay (S-G) convolution smoothing were used for preprocessing, which was employed to reduce the influence of noise in the original spectrum. In order to simplify the model, competing adaptive reweighted sampling (CARS), successive projection algorithm (SPA), uninformative variable elimination (UVE) and the UVE-CARS algorithm were applied to extract feature wavelengths. Both partial least squares discriminant analysis (PLS-DA) model and support vector machine (SVM) model were established according to feature wavelengths. Furthermore, particle swarm optimization (PSO) algorithm was adopted to optimize the search of SVM model parameters, such as the penalty coefficient c and the regularization coefficient g. Experimental results suggested that the non-linear discriminant model for wheat flour grades was better than the linear discriminant model. It was considered that the MSC-UVE-CARS-PSO-SVM model achieved the best forecasting results for wheat flour grade discrimination, with 100% accuracy both in the calibration set and the validation set. It further shows that the classification of wheat flour grade can be effectively realized by using the hyperspectral and SVM discriminant analysis model, which proves the potential of hyperspectral reflectance technology in the qualitative analysis of wheat flour grade.
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Affiliation(s)
- Shanzhe Zhang
- Beijing Key Laboratory of Big Data Technology for Food Safety, Beijing Technology and Business University, Beijing 100048, China.
| | - Yingqian Yin
- Beijing Key Laboratory of Big Data Technology for Food Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Cuiling Liu
- Beijing Key Laboratory of Big Data Technology for Food Safety, Beijing Technology and Business University, Beijing 100048, China.
| | - Jiacong Li
- Key Laboratory of Industry Industrial Internet and Big Data, China National Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Xiaorong Sun
- Key Laboratory of Industry Industrial Internet and Big Data, China National Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jingzhu Wu
- Key Laboratory of Industry Industrial Internet and Big Data, China National Light Industry, Beijing Technology and Business University, Beijing 100048, China
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11
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Knez M, Stangoulis JCR. Dietary Zn deficiency, the current situation and potential solutions. Nutr Res Rev 2023; 36:199-215. [PMID: 37062532 DOI: 10.1017/s0954422421000342] [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] [Indexed: 11/07/2022]
Abstract
Zinc (Zn) deficiency is a worldwide problem, and this review presents an overview of the magnitude of Zn deficiency with a particular emphasis on present global challenges, current recommendations for Zn intake, and factors that affect dietary requirements. The challenges of monitoring Zn status are clarified together with the discussion of relevant Zn bioaccessibility and bioavailability issues. Modern lifestyle factors that may exacerbate Zn deficiency and new strategies of reducing its effects are presented. Biofortification, as a potentially useful strategy for improving Zn status in sensitive populations, is discussed. The review proposes potential actions that could deliver promising results both in terms of monitoring dietary and physiological Zn status as well as in alleviating dietary Zn deficiency in affected populations.
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Affiliation(s)
- Marija Knez
- College of Science and Engineering, Flinders University, GPO Box 2100, AdelaideSA5001, Australia
- Center of Research Excellence in Nutrition and Metabolism, University of Belgrade, Institute for Medical Research, National Institute of the Republic of Serbia, 11000Belgrade, Serbia
| | - James C R Stangoulis
- College of Science and Engineering, Flinders University, GPO Box 2100, AdelaideSA5001, Australia
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12
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Di Renzo T, Cascone G, Crescente G, Reale A, Menga V, D’Apolito M, Nazzaro S, Volpe MG, Moccia S. Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects. Foods 2023; 12:4096. [PMID: 38002154 PMCID: PMC10670911 DOI: 10.3390/foods12224096] [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: 10/06/2023] [Revised: 10/25/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
Ancient grains have gained considerable attention in recent years, as some research suggests they may be healthier than modern wheat. The present study aims to evaluate the chemical, rheological, and microbiological features of three Southern Italian cultivated ancient wheat varieties: Risciola, Carosella, and Saragolla. ATR-FTIR analyses were performed on the finely ground grain samples of the three varieties. The selected grains were ground with a stone mill, and different sifting degrees (whole-100%, type 1-80%, and type 0-72%) were evaluated. The flours showed a good nutritional profile, a higher amylose/amylopectin ratio, and a lower glycemic index than the literature. The gluten index of the samples was in the range 2.6-28.9%, and the flours can be classified as weak, having a value <30%. The farinographic test showed a short development time, low dough stability, a high softening degree, and water absorption, which increased with the degree of sifting. Microbiological analyses performed on flours from ancient grains at different degrees of sifting show their safety, according to their microbiological parameters, which fall within the legal microbiological requirements established by the European Commission Regulation (EC).
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Affiliation(s)
- Tiziana Di Renzo
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (T.D.R.); (G.C.); (G.C.); (A.R.); (M.D.); (S.N.); (M.G.V.)
| | - Giovanni Cascone
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (T.D.R.); (G.C.); (G.C.); (A.R.); (M.D.); (S.N.); (M.G.V.)
| | - Giuseppina Crescente
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (T.D.R.); (G.C.); (G.C.); (A.R.); (M.D.); (S.N.); (M.G.V.)
| | - Anna Reale
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (T.D.R.); (G.C.); (G.C.); (A.R.); (M.D.); (S.N.); (M.G.V.)
| | - Valeria Menga
- Council for Agricultural Research and Economics (CREA), Research Centre for Cereal and Industrial Crops, S.S. 673 m 25200, 71122 Foggia, Italy;
| | - Maria D’Apolito
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (T.D.R.); (G.C.); (G.C.); (A.R.); (M.D.); (S.N.); (M.G.V.)
| | - Stefania Nazzaro
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (T.D.R.); (G.C.); (G.C.); (A.R.); (M.D.); (S.N.); (M.G.V.)
| | - Maria Grazia Volpe
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (T.D.R.); (G.C.); (G.C.); (A.R.); (M.D.); (S.N.); (M.G.V.)
| | - Stefania Moccia
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (T.D.R.); (G.C.); (G.C.); (A.R.); (M.D.); (S.N.); (M.G.V.)
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13
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Palomino C, Cabrera A. Evaluation of the Allelic Variations in Vernalisation ( VRN1) and Photoperiod ( PPD1) Genes and Genetic Diversity in a Spanish Spelt Wheat Collection. Int J Mol Sci 2023; 24:16041. [PMID: 38003231 PMCID: PMC10671769 DOI: 10.3390/ijms242216041] [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: 10/03/2023] [Revised: 11/02/2023] [Accepted: 11/03/2023] [Indexed: 11/26/2023] Open
Abstract
Allelic variation within genes controlling the vernalisation requirement (VRN1) and photoperiod response (PPD1) determines the adaptation of wheat to different environmental growing conditions as well as influences other traits related to grain yield. This study aimed to screen a Spanish spelt wheat collection using gene-specific molecular markers for VRN-A1, VRN-B1, VRN-D1, and PPD-D1 loci and to phenotype for heading date (HD) in both field and greenhouse experiments under a long photoperiod and without vernalisation. Fifty-five spelt genotypes (91.7%) exhibited a spring growth habit, and all of them carried at least one dominant VRN1 allele, whereas five (8.3%) genotypes had a winter growth habit, and they carried the triple recessive allele combination. The Vrn-D1s was the most frequent allele in the studied set of spelt accessions, and it was found in combination with both the dominant Vrn-A1b and/or Vrn-B1a alleles in 88.3% of the spelt accessions tested. All spelt accessions carried the photoperiod-sensitive Ppd-D1b allele, which may explain the late heading of spelt germplasm compared to the commercial spring bread wheat Setenil used as a control. The least significant difference test showed significant differences between allelic combinations, the earliest accessions being those carrying two or three dominant alleles, followed by the one-gene combinations. In addition, the genetic diversity was evaluated through capillary electrophoresis using 15 wheat simple sequence repeat (SSR) markers. Most markers had high levels of polymorphism, producing 95 different alleles which ranged between 53 and 279 bp in size. Based on the polymorphic information content values obtained (from 0.51 to 0.97), 12 out of the 15 SSRs were catalogued as informative markers (values > 0.5). According to the dendrogram generated, the spelt accessions clustered as a separate group from the commercial bread wheat Setenil. Knowledge of VRN1 and PPD1 alleles, heading time, and genetic variability using SSR markers is valuable for spelt wheat breeding programs.
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Affiliation(s)
| | - Adoración Cabrera
- Genetics Department, ETSIAM, Campus de Rabanales, Universidad de Córdoba, CeiA3, 14071 Córdoba, Spain;
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14
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Huertas-García AB, Guzmán C, Ibba MI, Rakszegi M, Sillero JC, Alvarez JB. Processing and Bread-Making Quality Profile of Spanish Spelt Wheat. Foods 2023; 12:2996. [PMID: 37627995 PMCID: PMC10453461 DOI: 10.3390/foods12162996] [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: 07/07/2023] [Revised: 08/04/2023] [Accepted: 08/06/2023] [Indexed: 08/27/2023] Open
Abstract
Spelt wheat (Triticum aestivum L. ssp. spelta Thell.) is an ancient wheat that has been widely cultivated for hundreds of years. Recently, this species has been neglected in most of Europe; however, the desire for more natural and traditional foods has driven a revival of the crop. In the current study, eighty-eight traditional spelt genotypes from Spain, together with nine common wheat cultivars and one modern spelt (cv. Anna Maria) were grown during a period of two years in Andalucia (southern Spain). In each, several traits were measured in to evaluate their milling, processing, and end-use quality (bread-making). The comparison between species suggested that, in general, spelt and common wheat showed differences for most of the measured traits; on average, spelt genotypes had softer grains, higher protein content (14.3 vs. 11.9%) and gluten extensibility (alveograph P/L 0.5 vs. 1.8), and lower gluten strength (alveograph W 187 vs. 438 × 10-4 J). In the baking test, both species showed similar values. Nevertheless, the analysis of this set of spelt genotypes showed a wide range for all measured traits, with higher values than common wheat in some spelt genotypes for some traits. This opens up the possibility of using these materials in future breeding programs, to develop either new spelt or common wheat cultivars.
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Affiliation(s)
- Ana Belén Huertas-García
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, CeiA3, ES-14071 Córdoba, Spain; (A.B.H.-G.); (J.B.A.)
| | - Carlos Guzmán
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, CeiA3, ES-14071 Córdoba, Spain; (A.B.H.-G.); (J.B.A.)
| | - Maria Itria Ibba
- Global Wheat Program, International Maize and Wheat Improvement Center (CIMMYT), Apdo Postal 6-641, Mexico DF, Mexico;
| | - Marianna Rakszegi
- Agricultural Institute, Centre for Agricultural Research, Brunszvik u. 2, 2462 Martonvásár, Hungary;
| | | | - Juan B. Alvarez
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, CeiA3, ES-14071 Córdoba, Spain; (A.B.H.-G.); (J.B.A.)
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15
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Ölmez M, Kara K, Ramay MS, Riaz R, Şahin T. Emmer wheat (Triticum dicoccum)-based intervention in Japanese quail's diet and its impact on performance, carcass yield, meat fatty acids, and fecal volatile fatty acids. Trop Anim Health Prod 2023; 55:280. [PMID: 37516669 DOI: 10.1007/s11250-023-03692-3] [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: 04/06/2023] [Accepted: 07/19/2023] [Indexed: 07/31/2023]
Abstract
The high nutritional and nutraceutical qualities of emmer wheat make it a valuable cereal grain. The present study was designed to quantify the contribution of emmer wheat inclusion into Japanese quail's rations in terms of their productive responses, alterations in the fatty acid profile of their meat, and changes in the composition of volatile fatty acids in their feces. For this purpose, a total of 160, 1-day-old Japanese quails (Coturnix coturnix japonica) were randomly allotted to four dietary treatments (4 replicates and 10 quails/replicate) with different levels of emmer wheat including 0% (control), 5% (T5), 10% (T10), and 15% (T15). These dietary treatments were administered for a period of 35 days. The results obtained from the study showed that dietary changes led by incorporation of increasing levels of emmer wheat into quail rations had no negative impact on quail's health and production. Moreover, supplemental emmer could promote better feed conversion ratio and higher carcass yield, while it did not affect the relative weights of internal organs including liver, gizzard, and heart. In addition, the incorporation of increasing levels of emmer wheat into quail rations was characterized by a reduction in total saturated and monounsaturated fatty acids, whereas an increase was observed in the levels of total unsaturated and polyunsaturated fatty acids in breast meat. Emmer wheat inclusion also increased the levels of omega-3 and omega-6 fatty acids in breast meat. Regarding volatile fatty acid profile, a lower percentage of propionic acid while a higher percentage of acetic acid were recorded in feces of quails fed emmer wheat-based diets when compared to those fed control diets. Overall, as confirmed by the present findings, the incorporation of emmer wheat into quail diets could be proposed as a valuable strategy for the promotion of animal health and performance. More research is needed to further investigate the promising roles of using emmer wheat in poultry nutrition.
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Affiliation(s)
- Mükremin Ölmez
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Kafkas University, 36100, Kars, Turkey.
| | - Kanber Kara
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Erciyes University, 38280, Kayseri, Turkey
| | - Muhammad Shazaib Ramay
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Ankara University, 06110, Ankara, Turkey
| | - Roshan Riaz
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Kafkas University, 36100, Kars, Turkey
| | - Tarkan Şahin
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Kafkas University, 36100, Kars, Turkey
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16
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Roumia H, Kókai Z, Mihály-Langó B, Csobod ÉC, Benedek C. Ancient Wheats-A Nutritional and Sensory Analysis Review. Foods 2023; 12:2411. [PMID: 37372622 DOI: 10.3390/foods12122411] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/16/2023] [Accepted: 06/16/2023] [Indexed: 06/29/2023] Open
Abstract
The purpose of this review is to provide a critical evaluation of the nutritional and sensory properties of ancient wheats (spelt, emmer, einkorn, and kamut) and the methods used to analyze them. This paper provides a comprehensive overview of the main analytical methods applied to study the nutritional properties of ancient wheats. According to our findings, protein content was the most commonly studied macronutrient across all types of ancient wheat species. The article notes that einkorn bran showed the highest protein and ash content, which reveals the potential of ancient wheats to be more widely used in food products. Regarding the majority of amino acids in spelt wheat cultivars, the general trend in the data was rather consistent. This review also compares sensory evaluation methods for different wheat products made from ancient wheats, such as bread, pasta, cooked grains, porridge, snacks, and muffins. The various reported methods and panel sizes used prove that ancient wheat products have many potential sensory advantages. Overall, using ancient wheats in wheat products can enhance the nutritional benefits, increase diversity in the food systems, and may be more appealing to consumers looking for something different, thereby contributing to the development of more sustainable and locally based food systems.
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Affiliation(s)
- Hala Roumia
- Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi Str. 29, 1118 Budapest, Hungary
| | - Zoltán Kókai
- Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi Str. 29, 1118 Budapest, Hungary
| | | | - Éva Csajbókné Csobod
- Department of Dietetics and Nutrition Science, Faculty of Health Science, Semmelweis University, Vas Str. 17, 1088 Budapest, Hungary
| | - Csilla Benedek
- Department of Dietetics and Nutrition Science, Faculty of Health Science, Semmelweis University, Vas Str. 17, 1088 Budapest, Hungary
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17
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Wang X, Zhang J, Mao W, Guan P, Wang Y, Chen Y, Liu W, Guo W, Yao Y, Hu Z, Xin M, Ni Z, Sun Q, Peng H. Association mapping identifies loci and candidate genes for grain-related traits in spring wheat in response to heat stress. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2023; 331:111676. [PMID: 36933836 DOI: 10.1016/j.plantsci.2023.111676] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 02/05/2023] [Accepted: 03/14/2023] [Indexed: 06/18/2023]
Abstract
Heat stress is a limiting factor in wheat production along with global warming. Development of heat-tolerant wheat varieties and generation of suitable pre-breeding materials are the major goals in current wheat breeding programs. Our understanding on the genetic basis of thermotolerance remains sparse. In this study, we genotyped a collection of 211 core spring wheat accessions and conducted field trials to evaluate the grain-related traits under heat stress and non-stress conditions in two different locations for three consecutive years. Based on SNP datasets and grain-related traits, we performed genome-wide association study (GWAS) to detect stable loci related to thermotolerance. Thirty-three quantitative trait loci (QTL) were identified, nine of them are the same loci as previous studies, and 24 are potentially novel loci. Functional candidate genes at these QTL are predicted and proved to be relevant to heat stress and grain-related traits such as TaELF3-A1 (1A) for earliness per se (Eps), TaHSFA1-B1 (5B) influencing heat tolerance and TaVIN2-A1 (6A) for grain size. Functional markers of TaELF3-A1 were detected and converted to KASP markers, with their function and genetic diversity being analyzed in the natural populations. In addition, our results unveiled favor alleles controlling agronomic traits and/or heat stress tolerance. In summary, we provide insights into heritable correlation between yield and heat stress tolerance, which will accelerate the development of new cultivars with high and stable yield of wheat in the future.
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Affiliation(s)
- Xiaobo Wang
- Frontiers Science Center for Molecular Design Breeding (MOE), Key Laboratory of Crop Heterosis and Utilization, Key Laboratory of Crop Genetic Improvement, College of Agronomy and Biotechnology, China Agricultural University, Beijing, China
| | - Jinbo Zhang
- Frontiers Science Center for Molecular Design Breeding (MOE), Key Laboratory of Crop Heterosis and Utilization, Key Laboratory of Crop Genetic Improvement, College of Agronomy and Biotechnology, China Agricultural University, Beijing, China; Institute of Crop Germplasm Resource, Xinjiang Academy of Agricultural Sciences, Urumqi, China
| | - Weiwei Mao
- Frontiers Science Center for Molecular Design Breeding (MOE), Key Laboratory of Crop Heterosis and Utilization, Key Laboratory of Crop Genetic Improvement, College of Agronomy and Biotechnology, China Agricultural University, Beijing, China
| | - Panfeng Guan
- Frontiers Science Center for Molecular Design Breeding (MOE), Key Laboratory of Crop Heterosis and Utilization, Key Laboratory of Crop Genetic Improvement, College of Agronomy and Biotechnology, China Agricultural University, Beijing, China
| | - Yongfa Wang
- Frontiers Science Center for Molecular Design Breeding (MOE), Key Laboratory of Crop Heterosis and Utilization, Key Laboratory of Crop Genetic Improvement, College of Agronomy and Biotechnology, China Agricultural University, Beijing, China
| | - Yongming Chen
- Frontiers Science Center for Molecular Design Breeding (MOE), Key Laboratory of Crop Heterosis and Utilization, Key Laboratory of Crop Genetic Improvement, College of Agronomy and Biotechnology, China Agricultural University, Beijing, China
| | - Wangqing Liu
- Crop Research Institute of Ningxia Academy of Agriculture and Forestry Sciences, Ningxia, China
| | - Weilong Guo
- Frontiers Science Center for Molecular Design Breeding (MOE), Key Laboratory of Crop Heterosis and Utilization, Key Laboratory of Crop Genetic Improvement, College of Agronomy and Biotechnology, China Agricultural University, Beijing, China
| | - Yingyin Yao
- Frontiers Science Center for Molecular Design Breeding (MOE), Key Laboratory of Crop Heterosis and Utilization, Key Laboratory of Crop Genetic Improvement, College of Agronomy and Biotechnology, China Agricultural University, Beijing, China
| | - Zhaorong Hu
- Frontiers Science Center for Molecular Design Breeding (MOE), Key Laboratory of Crop Heterosis and Utilization, Key Laboratory of Crop Genetic Improvement, College of Agronomy and Biotechnology, China Agricultural University, Beijing, China
| | - Mingming Xin
- Frontiers Science Center for Molecular Design Breeding (MOE), Key Laboratory of Crop Heterosis and Utilization, Key Laboratory of Crop Genetic Improvement, College of Agronomy and Biotechnology, China Agricultural University, Beijing, China
| | - Zhongfu Ni
- Frontiers Science Center for Molecular Design Breeding (MOE), Key Laboratory of Crop Heterosis and Utilization, Key Laboratory of Crop Genetic Improvement, College of Agronomy and Biotechnology, China Agricultural University, Beijing, China
| | - Qixin Sun
- Frontiers Science Center for Molecular Design Breeding (MOE), Key Laboratory of Crop Heterosis and Utilization, Key Laboratory of Crop Genetic Improvement, College of Agronomy and Biotechnology, China Agricultural University, Beijing, China.
| | - Huiru Peng
- Frontiers Science Center for Molecular Design Breeding (MOE), Key Laboratory of Crop Heterosis and Utilization, Key Laboratory of Crop Genetic Improvement, College of Agronomy and Biotechnology, China Agricultural University, Beijing, China.
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18
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Majzoobi M, Jafarzadeh S, Teimouri S, Ghasemlou M, Hadidi M, Brennan CS. The Role of Ancient Grains in Alleviating Hunger and Malnutrition. Foods 2023; 12:foods12112213. [PMID: 37297458 DOI: 10.3390/foods12112213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 05/27/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
Meeting the United Nation's sustainable development goals for zero hunger becomes increasingly challenging with respect to climate change and political and economic challenges. An effective strategy to alleviate hunger and its severe implications is to produce affordable, nutrient-dense, and sustainable food products. Ancient grains were long-forgotten due to the dominance of modern grains, but recently, they have been rediscovered as highly nutritious, healthy and resilient grains for solving the nutrition demand and food supply chain problems. This review article aims to critically examine the progress in this emerging field and discusses the potential roles of ancient grains in the fight against hunger. We provide a comparative analysis of different ancient grains with their modern varieties in terms of their physicochemical properties, nutritional profiles, health benefits and sustainability. A future perspective is then introduced to highlight the existing challenges of using ancient grains to help eradicate world hunger. This review is expected to guide decision-makers across different disciplines, such as food, nutrition and agronomy, and policymakers in taking sustainable actions against malnutrition and hunger.
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Affiliation(s)
- Mahsa Majzoobi
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Shima Jafarzadeh
- School of Civil and Mechanical Engineering, Curtin University, Bentley, WA 6102, Australia
| | - Shahla Teimouri
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Mehran Ghasemlou
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13001 Ciudad Real, Spain
| | - Charles S Brennan
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
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Golea CM, Stroe SG, Gâtlan AM, Codină GG. Physicochemical Characteristics and Microstructure of Ancient and Common Wheat Grains Cultivated in Romania. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12112138. [PMID: 37299117 DOI: 10.3390/plants12112138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023]
Abstract
Different wheat species, common wheat (Triticum aestivum subsp. aestivum), spelt (Triticum aestivum subsp. spelta) and einkorn (Triticum monococcum subsp. monococcum), were analyzed for physicochemical (moisture, ash, protein, wet gluten, lipid, starch, carbohydrates, test weight and thousand-kernel mass) and mineral elements (Ca, Mg, K, Na, Zn, Fe, Mn and Cu) concentrations in grains. Additionally, wheat grain microstructure was determined using a scanning electron microscope. SEM micrographs of wheat grains show that einkorn has smaller type A starch granule diameters and more compact protein bonds compared to common wheat and spelt grains, making it easier to digest. The ancient wheat grains presented higher values for ash, protein, wet gluten and lipid content compared to the common wheat grains, whereas the carbohydrates and starch content were significantly (p < 0.05) lower. The mean values showed that spelt (Triticum aestivum subsp. spelta) grains presented the highest values for Ca, Mg and K, while einkorn (Triticum monococcum subsp. monococcum) grains had the highest values for the microelements Zn, Mn and Cu. The highest values of Fe were recorded for common wheat varieties whereas no significant differences among the species were obtained for Na content. The principal component analysis (p > 0.05) between wheat flours characteristics showed a close association between wheat grain species and between the chemical characteristics of gluten and protein content (r = 0.994), lipid and ash content (r = 0.952) and starch and carbohydrate content (r = 0.927), for which high positive significant correlations (p < 0.05) were obtained. Taking into account that Romania is the fourth largest wheat producer at the European level, this study is of great global importance. According to the results obtained, the ancient species have higher nutritional value from the point of view of chemical compounds and macro elements of minerals. This may be of great importance for consumers who demand bakery products with high nutritional quality.
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Affiliation(s)
- Camelia Maria Golea
- Faculty of Food Engineering, "Ştefan cel Mare" University, 720229 Suceava, Romania
- Vegetal Genetic Resources Bank "Mihai Cristea", 720224 Suceava, Romania
| | - Silviu-Gabriel Stroe
- Faculty of Food Engineering, "Ştefan cel Mare" University, 720229 Suceava, Romania
| | - Anca-Mihaela Gâtlan
- Faculty of Food Engineering, "Ştefan cel Mare" University, 720229 Suceava, Romania
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20
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Peng P, Wang X, Liao M, Zou X, Ma Q, Zhang X, Hu X. Effects of HMW-GSs at Glu-B1 locus on starch-protein interaction and starch digestibility during thermomechanical processing of wheat dough. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2134-2145. [PMID: 36397183 DOI: 10.1002/jsfa.12340] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 10/30/2022] [Accepted: 11/18/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND The composition of glutenin protein significantly affects protein-starch interactions and starch digestion characteristics in wheat dough matrices. To elucidate the effects of high molecular weight glutenin subunits at the Glu-B1 locus on dough processing quality, the detailed structural changes of protein, starch, and their complexes were compared in Mixolab dough samples of two near isogenic lines 7 + 8 and 7 + 9. RESULTS The results showed that the degree of protein aggregation increased continuously during dough processing, as did the destruction and rearrangement of the gluten network. Compared to 7 + 8, the stronger and more stable protein network formed in 7 + 9 dough induced intensive interactions between protein and starch, primarily through hydrogen bonds and isomeric glycosidic bonds. In 7 + 9 dough, the more compact and extensive protein-starch network significantly inhibited starch gelatinization during dough pasting, while during the dough cooling stage [from C4 (82.8 °C) to C5 (52.8 °C)], more protein-starch complexes composed of monomeric proteins and short-chain starch were generated, which remarkably inhibited starch retrogradation. All protein-starch interactions in the 7 + 9 dough improved the starch digestion resistance, as reflected by the high content of resistant starch. CONCLUSION The more extensive and intensive protein-starch interactions in the 7 + 9 dough inhibited the gelatinization and enzymatic hydrolysis of starch, thereby producing more slowly digestible starch and resistant starch. These findings demonstrate the feasibility of optimizing the texture and digestibility of wheat-based food products by regulating the behavior and interactions of proteins and starch during dough processing. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Pai Peng
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Xiaolong Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Mei Liao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Xiaoyang Zou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Qianying Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Xiaoke Zhang
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
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21
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Warechowska M, Anders A, Warechowski J, Bramowicz M, Markowska-Mendik A, Rejmer W, Tyburski J, Kulesza S. The endosperm microstructure, physical, thermal properties and specific milling energy of spelt (Triticum aestivum ssp. spelta) grain and flour. Sci Rep 2023; 13:3629. [PMID: 36869096 PMCID: PMC9984367 DOI: 10.1038/s41598-023-30285-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Accepted: 02/20/2023] [Indexed: 03/05/2023] Open
Abstract
Previous research has shown that the endosperm microstructure and physical properties of grain have significance in grain processing and in the development of processing machines. The aim of our study was to analyze the endosperm microstructure, physical, thermal properties, and specific milling energy of organic spelt (Triticum aestivum ssp. spelta) grain and flour. Image analysis combined with fractal analysis was used to describe the microstructural differences of the endosperm of spelt grain. The endosperm morphology of spelt kernels was monofractal, isotropic, and complex. A higher proportion of Type-A starch granules resulted in an increased proportion of voids and interphase boundaries in the endosperm. Changes in the fractal dimension were correlated with kernel hardness, specific milling energy, the particle size distribution of flour, and the starch damage rate. Spelt cultivars varied in size and shape of the kernels. Kernel hardness was a property that differentiated specific milling energy, particle size distribution of flour, and starch damage rate. Fractal analysis may be considered as a useful tool for evaluating milling processes in the future.
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Affiliation(s)
- Małgorzata Warechowska
- Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 11, 10-719, Olsztyn, Poland
| | - Andrzej Anders
- Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 11, 10-719, Olsztyn, Poland
| | - Józef Warechowski
- Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, ul. Oczapowskiego 7, 10-719, Olsztyn, Poland.
| | - Mirosław Bramowicz
- Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 11, 10-719, Olsztyn, Poland
| | - Agnieszka Markowska-Mendik
- Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 11, 10-719, Olsztyn, Poland
| | - Wojciech Rejmer
- Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 11, 10-719, Olsztyn, Poland
| | - Józef Tyburski
- Faculty of Agriculture and Forestry, University of Warmia and Mazury in Olsztyn, Pl. Łódzki 3, 10-719, Olsztyn, Poland
| | - Sławomir Kulesza
- Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 11, 10-719, Olsztyn, Poland
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22
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Prediction of wheat flours composition using fourier transform infrared spectrometry (FT-IR). Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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23
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Kabiri G, Bouda S, Ennahli S, Hafida H. THE WALNUT - CONSTRAINTS AND ADVANTAGES FOR A SUSTAINABLE DEVELOPMENT. FRUIT GROWING RESEARCH 2022. [DOI: 10.33045/fgr.v38.2022.01] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
The Persian walnut or English walnut (Juglans regia L.) is a commonly grown species for nut production and noble wood. The nut is one of the oldest food and traditional medicine sources. The native and commercial walnut genotypes present a large diversity that differ widely in nut productivity and quality. However, genetic erosion poses a serious threat to this tree. Several researches of walnut genetic diversity are being carried out utilizing morphological, biochemical, and molecular approaches in order to select superior walnut cultivars of different agroclimatic areas to increase nut production and quality. Genetic resource evaluation and agrodiversity conservation have a major role in ensuring food security for future generations through a continuous supply of new rootstocks and improved cultivars.
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The Influence of Farming Systems, Genotype and Their Interaction on Bioactive Compound, Protein and Starch Content of Bread and Spelt Wheat. Foods 2022; 11:foods11244028. [PMID: 36553770 PMCID: PMC9778307 DOI: 10.3390/foods11244028] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/09/2022] [Accepted: 12/12/2022] [Indexed: 12/24/2022] Open
Abstract
An increase in the production and consumption of spelt products can be associated with positive effects on human health, which are attributed to bioactive compounds present in the grain. The basic success of spelt wheat in organic farming might be explained by the fact that spelt wheat belongs to the group of hulled wheat where the presence of a husk protects the seed from abiotic and biotic stress factors, thus demanding less chemical protection. The goal of this study was to investigate the variations in the bioactive compound (alkylresorcinol, arabinoxylan, β-glucan), protein, starch and fructan content of bread and spelt wheat under different farming systems (conventional and organic). The results showed higher protein and alkylresorcinol but lower fructan content in spelt wheat. Organic spelt had significantly higher starch, fiber and alkylresorcinol content but lower β-glucan and protein content than conventionally grown spelt. The spelt variety 'Oberkulmer-Rotkorn' was characterized by the highest values for the majority of analyzed traits under both farming systems. Overall, the environmental conditions (Hungary and Serbia), farming systems (conventional and organic) and wheat species (bread and spelt) contributed to the variations of the compositional traits in different manners.
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25
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Dapčević-Hadnađev T, Stupar A, Stevanović D, Škrobot D, Maravić N, Tomić J, Hadnađev M. Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread. Foods 2022; 11:foods11243985. [PMID: 36553727 PMCID: PMC9777778 DOI: 10.3390/foods11243985] [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: 11/14/2022] [Revised: 12/01/2022] [Accepted: 12/05/2022] [Indexed: 12/14/2022] Open
Abstract
This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking and in vitro digestion. Sourdough and yeast-fermented modern wheat breads were used as controls. After 6 h of fermentation, the total titrable acidity of the sourdough increased from 139 to 167%. The wheat variety, type of fermentation and processing affected TPC, antioxidant activity and bioaccessibility. Antioxidant activity and TPC were reduced by dough mixing, increased after sourdough fermentation and slightly decreased or remained the same after baking. Although wheat flour had the highest TPC, the modeling of TPC kinetic revealed that emmer and spelt sourdough exhibited a higher bound phenolics release rate due to the higher acidity, which contributed to increased phenolics solubility. Although wheat bread, both before and after digestion, had the lowest TPC, especially the one prepared with yeast, high TPC bioaccessibilities and antioxidant activities after the digestion suggested that, except phenolics, digestion process improved the release of additional compounds with different bioaccessibility and biological activity. The results of this study proved that the application of sourdough fermentation can increase the potential of ancient wheats in the developing of functional bakery products.
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Affiliation(s)
- Tamara Dapčević-Hadnađev
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Alena Stupar
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Dušan Stevanović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 9 444a, 11042 Belgrade, Serbia
| | - Dubravka Škrobot
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nikola Maravić
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
- Correspondence:
| | - Jelena Tomić
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Miroslav Hadnađev
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
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26
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Škrobot D, Dapčević-Hadnađev T, Tomić J, Maravić N, Popović N, Jovanov P, Hadnađev M. Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread. Foods 2022; 11:foods11233927. [PMID: 36496735 PMCID: PMC9741205 DOI: 10.3390/foods11233927] [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: 11/02/2022] [Revised: 11/18/2022] [Accepted: 11/28/2022] [Indexed: 12/09/2022] Open
Abstract
The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological properties, ultrastructure and baking quality. Modern wheat sourdough bread and bakery yeast fermented bread were used as controls. Sourdoughs produced from modern and ancient wheats exerted different effects on dough viscoelastic properties, bread specific volume, texture, firming rate, colour and sensory properties, while there was no influence on bread water activity. Both khorasan sourdough, being characterised with the highest dough strength and dense gluten protein matrix, and emmer sourdough, with loose and thin gluten strands of low strength, yielded breads characterised by low specific volume and hard crumb texture. Spelt and modern wheat sourdough were characterised by foam-like dough structures with entrapped gas cells leading to breads of similar specific volume and texture. Although the yeast-fermented wheat flour exerted a higher specific volume and the lowest firmness, the sourdough wheat flour bread had a lower firming rate. A comparison of sourdough bread prepared with modern and ancient wheats revealed that breads based on ancient varieties possess a less noticeable sour taste, odour and flavour, thus contributing to more sensory-appealing sourdough bread.
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Affiliation(s)
- Dubravka Škrobot
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Tamara Dapčević-Hadnađev
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jelena Tomić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nikola Maravić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
- Correspondence:
| | - Nikola Popović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 9, 444a, 11042 Belgrade, Serbia
| | - Pavle Jovanov
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Miroslav Hadnađev
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
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27
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Li XM, Wang CY, Guo YT, Guo YX, Du HX, Niu KX, Yan Y, Gou 缑金营 JY. Hormone-response transcriptional landscapes of wheat seedlings and the development of a JA fluorescent reporter. PLANT, CELL & ENVIRONMENT 2022; 45:3604-3610. [PMID: 36131562 DOI: 10.1111/pce.14443] [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: 06/06/2022] [Revised: 08/18/2022] [Accepted: 09/17/2022] [Indexed: 06/15/2023]
Abstract
Wheat is an essential energy and protein source for humans. Climate change brings daunting challenges to wheat yield through environmental stresses, in which phytohormones play critical roles. Nevertheless, the comprehensive understanding of wheat phytohormone responses remains elusive. Here, we investigated the transcriptome response of wheat seedlings to five phytohormones, cytokinin (6-BA), abscisic acid (ABA), gibberellic acid (GA), jasmonate (JA) and salicylic acid (SA). We further selected two JA marker genes and cloned their promoters to drive the expression of 3XEGFP (tandem trimeric enhanced green fluorescent protein) in transgenic lines. The JA fluorescent reporter displayed a fast and stable response to JA treatment as an ideal tool to follow JA dynamics during fungal and cold stresses at a cellular resolution. Overall, this study provided a transcriptional landscape and facilitated generating fluorescent reporters to monitor the dynamics of phytohormones in food crops.
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Affiliation(s)
- Xiao-Ming Li
- State Key Laboratory of Genetic Engineering, MOE Engineering Research Center of Gene Technology, School of Life Sciences, Fudan University, Shanghai, China
| | - Chu-Yang Wang
- State Key Laboratory of Genetic Engineering, MOE Engineering Research Center of Gene Technology, School of Life Sciences, Fudan University, Shanghai, China
| | - Yue-Ting Guo
- State Key Laboratory of Genetic Engineering, MOE Engineering Research Center of Gene Technology, School of Life Sciences, Fudan University, Shanghai, China
| | - Yu-Xin Guo
- State Key Laboratory of Genetic Engineering, MOE Engineering Research Center of Gene Technology, School of Life Sciences, Fudan University, Shanghai, China
| | - Han-Xiao Du
- State Key Laboratory of Genetic Engineering, MOE Engineering Research Center of Gene Technology, School of Life Sciences, Fudan University, Shanghai, China
| | - Ke-Xin Niu
- State Key Laboratory of Genetic Engineering, MOE Engineering Research Center of Gene Technology, School of Life Sciences, Fudan University, Shanghai, China
| | - Yan Yan
- State Key Laboratory of Genetic Engineering, MOE Engineering Research Center of Gene Technology, School of Life Sciences, Fudan University, Shanghai, China
| | - Jin-Ying Gou 缑金营
- State Key Laboratory of Genetic Engineering, MOE Engineering Research Center of Gene Technology, School of Life Sciences, Fudan University, Shanghai, China
- Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, China
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28
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Shahidi F, Danielski R, Rhein SO, Meisel LA, Fuentes J, Speisky H, Schwember AR, de Camargo AC. Wheat and Rice beyond Phenolic Acids: Genetics, Identification Database, Antioxidant Properties, and Potential Health Effects. PLANTS (BASEL, SWITZERLAND) 2022; 11:3283. [PMID: 36501323 PMCID: PMC9739071 DOI: 10.3390/plants11233283] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/23/2022] [Accepted: 11/24/2022] [Indexed: 06/17/2023]
Abstract
Wheat and rice play a vital role in human nutrition and food security. A better understanding of the potential health benefits associated with consuming these cereals, combined with studies by plant scientists and food chemists to view the entire food value chain from the field, pre and post-harvest processing, and subsequent "fork" consumption, may provide the necessary tools to optimize wheat and rice production towards the goal of better human health improvement and food security, providing tools to better adapt to the challenges associated with climate change. Since the available literature usually focuses on only one food chain segment, this narrative review was designed to address the identities and concentration of phenolics of these cereal crops from a farm-to-fork perspective. Wheat and rice genetics, phenolic databases, antioxidant properties, and potential health effects are summarized. These cereals contain much more than phenolic acids, having significant concentrations of flavonoids (including anthocyanins) and proanthocyanidins in a cultivar-dependent manner. Their potential health benefits in vitro have been extensively studied. According to a number of in vivo studies, consumption of whole wheat, wheat bran, whole rice, and rice bran may be strategies to improve health. Likewise, anthocyanin-rich cultivars have shown to be very promising as functional foods.
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Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
| | - Renan Danielski
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
| | - Samantha Ottani Rhein
- Nutrition and Food Technology Institute, University of Chile, Santiago 7830490, Chile
| | - Lee A. Meisel
- Nutrition and Food Technology Institute, University of Chile, Santiago 7830490, Chile
| | - Jocelyn Fuentes
- Nutrition and Food Technology Institute, University of Chile, Santiago 7830490, Chile
| | - Hernan Speisky
- Nutrition and Food Technology Institute, University of Chile, Santiago 7830490, Chile
| | - Andrés R. Schwember
- Departament of Plant Sciences, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile
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29
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Calvi A, Preiti G, Gastl M, Poiana M, Zarnkow M. Malting process optimization of an Italian common wheat landrace (Triticum aestivum L.) through response surface methodology and desirability approach. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
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30
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Estimation of Nuclear DNA Content in Some Aegilops Species: Best Analyzed Using Flow Cytometry. Genes (Basel) 2022; 13:genes13111980. [DOI: 10.3390/genes13111980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 10/13/2022] [Accepted: 10/24/2022] [Indexed: 11/16/2022] Open
Abstract
The genera Triticum and Aegilops have been considered as the main gene pool of wheat due to their features, such as tolerance of all types of abiotic and biotic stresses. This study was conducted to evaluate the cytogenetic analyses in 115 native and wild populations from eleven Aegilops species using their nuclear DNA quantification. Mean 2C nuclear DNA contents of different ploidy levels in the wild wheat of Turkey and Iran were measured using the flow cytometry technique. The obtained results showed that the mean nuclear DNA content in diploid species varied from 10.09 pg/2C (Ae. umbellulata) to 10.95 pg/2C (Ae. speltoides var. ligustica) in Turkey. In Iranian diploids, the mean nuclear DNA content varied from 10.20 pg/2C (Ae. taushii) to 11.56 pg/2C (Ae. speltoides var. ligustica). This index in the tetraploid species of Turkey varied from 18.09 pg/2C (Ae. cylindrica) to 21.65 pg/2C (Ae. triaristata), and in Iranian species, it was from 18.61 pg/2C (Ae. cylindrica) to 21.75 pg/2C (Ae. columnaris). On the other hand, in the hexaploid species of Turkey, this index varied from 31.59 pg/2C (Ae. crassa) to 31.81 pg/2C (Ae. cylindrica); in the Iranian species, it varied from 32.58 pg/2C (Ae. cylindrica) to 33.97 pg/2C (Ae. crassa). There was a significant difference in the DNA content of Turkey and Iran diploid as well as tetraploid species; however, in hexaploid species, the difference was not significant. It was concluded that the variation in intraspecific genome size was very low in diploid and tetraploid populations; this means that the low variation is not dependent on geographic and climatic parameters. On the other hand, the interspecific variation is significant at the diploid and tetraploid populations. It is generally very difficult to distinguish Aegilops species from each other in natural conditions; meanwhile, in this study, all species could be, easily, quickly and unambiguously, distinguished and separated using the FCM technique.
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Torelli R, Balluchi F. Biodiversity management approaches in small and innovative businesses: insights from a systems thinking perspective. SOCIAL RESPONSIBILITY JOURNAL 2022. [DOI: 10.1108/srj-03-2022-0113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
Amid the current global crisis, biodiversity remains a topic that is often relegated to a few disciplines. Many issues related to the relationship between organizations and the ecosystem remain unexplored. This study aims to fill this gap by examining the characteristics of the interrelationship between these two complex and dynamic systems.
Design/methodology/approach
This research is conducted using a constructivist approach, with an interpretivist perspective and a case study methodology. Through this research perspective and an exploratory multiple case study (holistic), the authors assess the implications related to the concept of biodiversity and the impacts that organizational choices could have on the consideration and management of this complex concept.
Findings
The desire of these entrepreneurs to change their ways of doing things and try to produce in a way that respects the ecosystem and enhances natural genetic diversity, while simultaneously drawing value from it in a healthy and sustainable manner, is evident. The orientation toward a sustainable and ecologically innovative business brings the concept of profit into the background on several occasions, leading these bakery entrepreneurs to be visionary green entrepreneurs (or ecopreneurs). The desire to be sustainable and to change the ways of “business as usual” makes these companies and their entrepreneurs an example of “sustainability-as-flourishing.”
Originality/value
By adopting the systems thinking approach and multiple case studies, this study examines the interrelation between some innovative small companies (bakeries) and biodiversity, their motivations to actively engage in biodiversity protection and their roles in protecting agrobiodiversity as well as the natural wealth of the ecosystem.
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Element Content in Different Wheat Flours and Bread Varieties. Foods 2022. [PMCID: PMC9601432 DOI: 10.3390/foods11203176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
The most consumed cereal-based product worldwide is bread. “Caaveiro”, an autochthonous variety with a recent growing interest, is one of the wheat varieties that fulfill the 25% local flour requirement in the PGI “Pan Galego” bread baking industry. The element content of the refined wheat flours used to make “Pan Galego” (‘‘Caaveiro’’, FCv; Castilla, FC; and a mixture of both, FM) was evaluated in ICP-MS. In addition, wholegrain flour (FWM) was included in the analysis. Loaves of bread were made with these flours (a, 100% FC; b, 100% FCv); and c, FM: 75% FC + 25% FCv) and their element content was analyzed. Wholegrain flour ranked the highest in almost all elements, highlighting the P (494.80 mg/100 g), while the FM and the FC presented the opposite behavior, with the highest Se values (14.4 and 15.8 mg/100 g, respectively). FCv was situated in an intermediate position regarding P, K, Mg, Mn, Zn, Fe and Na content, standing closer to FWM, although it presents the highest values for Cu (1076.3 µg/100 g). The differences observed in flour were maintained in bread. Hence, the local cultivar ‘‘Caaveiro’’ has an interesting nutritional profile from the point of view of the element content.
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Wang X, Yoo E, Lee S, Cho GT, Lee GA, Yi JY, Du X, Han S, Hyun DY, Ro N, Kim KM. Classification of 17 species Aegilops using DNA barcoding and SNPs, reveals gene flow among Aegilops biuncialis, Aegilops juvenalis, and Aegilops columnaris. FRONTIERS IN PLANT SCIENCE 2022; 13:984825. [PMID: 36275512 PMCID: PMC9583012 DOI: 10.3389/fpls.2022.984825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Accepted: 09/21/2022] [Indexed: 06/16/2023]
Abstract
Rapid changes in agricultural environments caused by global warming pose a major challenge to food production and safety. Common wheat (Triticum aestivum) is a hexaploid plant (AABBDD) that shares large numbers of quantitative traits and resistance genes with B and D genomes of Aegilops species, which are responsible for several metabolic functions and biosynthetic processes, particularly in plant adaptation to biotic as well as abiotic stresses. Comparatively, the abundance of the Aegilops gene pool is much higher than that of Triticum. Therefore, we used four universal DNA barcodes for plants (ITS2, matK, rbcL, and psbM-petN) to construct a phylogenetic tree to classify the genus Aegilops. Fourteen species were distinguished among a total of 17 representative species. Aegilops biuncialis, Aegilops juvenalis, and Aegilops umbellulata could not be grouped into any of the clusters in the phylogenetic tree, indicating that these three species could not be distinguished by four DNA barcodes. Therefore, from 2408 SNPs obtained using genotyping by sequencing (GBS), we manually screened 30 SNPs that could be potentially used to classify these three species. The results of gene flow and genetic differentiation index (Fst) showed that the genetic differentiation among the three species was small, and there was bidirectional horizontal gene transfer between the three species, which was consistent with our results that the three species were difficult to classify by DNA barcode.
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Affiliation(s)
- Xiaohan Wang
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, South Korea
- Department of Applied Biosciences, Graduate School, Kyungpook National University, Daegu, South Korea
| | - Eunae Yoo
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, South Korea
| | - Seungbum Lee
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, South Korea
| | - Gyu-Taek Cho
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, South Korea
| | - Gi-An Lee
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, South Korea
| | - Jung Yoon Yi
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, South Korea
| | - Xiaoxuan Du
- Department of Applied Biosciences, Graduate School, Kyungpook National University, Daegu, South Korea
| | - Seahee Han
- Honam National Institute of Biological Resources, Mokpo, South Korea
| | - Do Yoon Hyun
- Korea National University of Agriculture and Fisheries, Jeonju, South Korea
| | - Nayoung Ro
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, South Korea
| | - Kyung-Min Kim
- Department of Applied Biosciences, Graduate School, Kyungpook National University, Daegu, South Korea
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Mahdavi S, Arzani A, Mirmohammady Maibody S, Kadivar M. Grain and flour quality of wheat genotypes grown under heat stress. Saudi J Biol Sci 2022; 29:103417. [PMID: 36072014 PMCID: PMC9442411 DOI: 10.1016/j.sjbs.2022.103417] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 07/13/2022] [Accepted: 08/12/2022] [Indexed: 11/24/2022] Open
Abstract
Heat stress during the grain-filling period is the main abiotic stress factor limiting grain yield and quality in wheat (Triticum aestivum L.). In this study, 64 wheat genotypes were exposed to heat stress during reproduction caused by delayed sowing in two growing seasons. Grain yield, 1000 grain weight (GW), grain hardness (GH), and grain-quality related traits were investigated. Heat stress caused a significant decrease in GW through reducing starch content (SC) and a non-compensating rise in protein content (PC), and thereby resulted in lower yield. In addition, significant increases in flour water absorption (WA), Zeleny sedimentation volume (ZT), ash content (AC), lipid content (LC), loaf volume (LV), wet gluten content (WG), dry gluten content (DG), gluten index (GI), and amylopectin content (APC) were found following heat stress. In contrast, decreases in grain moisture content (MC) and amylose content (AMC) induced by heat stress were observed. The heat-tolerant genotypes were superior in grain yield, GW, SC, AMC, and MC. While the sensitive genotypes contained higher PC, LV, GI and AMP. A group of wheat genotypes characterized with a higher yield, AMC, GW, and SC as well as lower PC, WA, GH, ZT, and LV; and was found to be the most heat tolerant by principal component analysis. Lighter weight and smaller grains produce a smaller starchy endosperm with lower quality (less amylose) and higher grain protein content in heat stress compared to normal conditions. Heat stress caused by delayed sowing improves some of the baking-quality related traits.
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Albrecht T, White S, Layton M, Stenglein M, Haley S, Nachappa P. Occurrence of Wheat Curl Mite and Mite-Vectored Viruses of Wheat in Colorado and Insights into the Wheat Virome. PLANT DISEASE 2022; 106:2678-2688. [PMID: 35196102 DOI: 10.1094/pdis-02-21-0352-re] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The wheat curl mite (WCM) is a vector of three important wheat viruses in the U.S. Great Plains: wheat streak mosaic virus (WSMV), triticum mosaic virus (TriMV), and High Plains wheat mosaic virus (HPWMoV). This study was conducted to determine the current profile of WCM and WCM-transmitted viruses of wheat and their occurrence in Colorado, including novel wheat viruses via virome analysis. There was a high rate of virus incidence in symptomatic wheat samples collected in 2019 (95%) and 2020 (77%). Single infection of WSMV was most common in both years, followed by coinfection with WSMV + TriMV and WSMV + HPWMoV. Both type 1 and type 2 mite genotypes were found in Colorado. There was high genetic diversity of WSMV and HPWMoV isolates, whereas TriMV isolates showed minimal sequence variation. Analysis of WSMV isolates revealed novel virus variants, including one isolate from a variety trial, where severe disease symptoms were observed on wheat varieties carrying Wsm2, a known virus resistance locus. Virome analysis identified two to four sequence variants of all eight RNA segments of HPWMoV, which suggests co-occurrence of multiple genotypes within host populations and presence of a variant of HPWMoV. A possible novel virus in the family Tombusviridae and several mycoviruses were identified. Overall, the data presented here highlight the need to define the effect of novel WCM-transmitted virus variants on disease severity and the role of novel viruses.
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Affiliation(s)
- Tessa Albrecht
- Department of Agricultural Biology, Colorado State University, Fort Collins, CO 80523
| | - Samantha White
- Department of Agricultural Biology, Colorado State University, Fort Collins, CO 80523
| | - Marylee Layton
- Department of Microbiology, Immunology, and Pathology, College of Veterinary Medicine and Biomedical Sciences, Colorado State University, Fort Collins, CO 80523
| | - Mark Stenglein
- Department of Microbiology, Immunology, and Pathology, College of Veterinary Medicine and Biomedical Sciences, Colorado State University, Fort Collins, CO 80523
| | - Scott Haley
- Department of Soil and Crop Sciences, Colorado State University, Fort Collins, CO 80523
| | - Punya Nachappa
- Department of Agricultural Biology, Colorado State University, Fort Collins, CO 80523
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Li F, Duan X, Zhang L, Jiang D, Zhao X, Meng E, Yi R, Liu C, Li Y, Wang JS, Zhao X, Li W, Zhou J. Mycotoxin surveillance on wheats in Shandong province, China, reveals non-negligible probabilistic health risk of chronic gastrointestinal diseases posed by deoxynivalenol. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:71826-71839. [PMID: 35604603 DOI: 10.1007/s11356-022-20812-y] [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: 12/29/2021] [Accepted: 05/10/2022] [Indexed: 06/15/2023]
Abstract
Abnormal climate changes have resulted in over-precipitation in many regions. The occurrence and contamination levels of mycotoxins in crops and cereals have been elevated largely. From 2017 to 2019, we did investigation targeting 15 mycotoxins shown in the wheat samples collected from Shandong, a region suffering over-precipitation in China. We found that deoxynivalenol (DON) was the dominant mycotoxin contaminating wheats, with detection rates 304/340 in 2017 (89.41%), 303/330 in 2018 (91.82%), and 303/340 in 2019 (89.12%). The ranges of DON levels were < 4 to 580 μg/kg in 2017, < 4 to 3070 μg/kg in 2018, and < 4 to 1540 μg/kg in 2019. The exposure levels were highly correlated with local precipitation. Male exposure levels were generally higher than female's, with significant difference found in 2017 (1.89-fold, p = 0.023). Rural exposure levels were higher than that of cities but not statistically significant (1.41-fold, p = 0.13). Estimated daily intake (EDI) and margin of exposure (MoE) approaches revealed that 8 prefecture cities have probabilistically extra adverse health effects (vomiting or diarrhea) cases > 100 patients in 100,000 residents attributable to DON exposure. As a prominent wheat-growing area, Dezhou city reached ~ 300/100,000 extra cases while being considered as a major regional contributor to DON contamination. Our study suggests that more effort should be given to the prevention and control of DON contamination in major wheat-growing areas, particularly during heavy precipitation year. The mechanistic association between DON and chronic intestinal disorder/diseases should be further investigated.
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Affiliation(s)
- Fenghua Li
- Academy of Preventive Medicine, Shandong University, Jinan, 250014, China
- Department of Chemistry and Physics, Center for Food Safety Risk Assessment, Shandong Center for Disease Control and Prevention, Jinan, 250014, China
| | - Xinglan Duan
- School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, 250012, China
| | - Liwen Zhang
- Department of Toxicology and Nutrition, School of Public Health, Shandong University, Jinan, 250012, China
| | - Dafeng Jiang
- Academy of Preventive Medicine, Shandong University, Jinan, 250014, China
- Department of Chemistry and Physics, Center for Food Safety Risk Assessment, Shandong Center for Disease Control and Prevention, Jinan, 250014, China
| | - Xianqi Zhao
- School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, 250012, China
| | - En Meng
- School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, 250012, China
| | - Ran Yi
- School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, 250012, China
| | - Chang Liu
- School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, 250012, China
| | - Yirui Li
- School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, 250012, China
| | - Jia-Sheng Wang
- Interdisciplinary Toxicology Program and Department of Environmental Health Science, College of Public Health, University of Georgia, Athens, GA, 30602, USA
| | - Xiulan Zhao
- Department of Toxicology and Nutrition, School of Public Health, Shandong University, Jinan, 250012, China
| | - Wei Li
- Academy of Preventive Medicine, Shandong University, Jinan, 250014, China
- Department of Chemistry and Physics, Center for Food Safety Risk Assessment, Shandong Center for Disease Control and Prevention, Jinan, 250014, China
| | - Jun Zhou
- Department of Toxicology and Nutrition, School of Public Health, Shandong University, Jinan, 250012, China.
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Quantification of Phenolic and Flavonoid Content, Antioxidant Activity, and Proximate Composition of Some Legume Seeds Grown in Nepal. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:4629290. [PMID: 36071791 PMCID: PMC9444433 DOI: 10.1155/2022/4629290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 07/08/2022] [Accepted: 08/05/2022] [Indexed: 11/17/2022]
Abstract
This study was carried out to evaluate some legume seeds growing in Nepal for their proximate composition, quantification of total phenolic (TPC) and flavonoid (TFC) contents, and in vitro, antioxidant and antidiabetic activities. These included legume grains such as chickpeas (Cicer arietinum), pea (Pisum sativum), mung bean (Vigna mungo), lima bean (Phaseolus lunatus), broad bean (Vicia faba), lentil (Lens culinaris), soybean (Glycine max), and common bean (Phaseolus vulgaris). The legume seeds were ground to make the flour which was extracted with methanol. The phenolic and flavonoid content was estimated by Folin-Ciocalteu’s phenol and aluminum chloride colorimetric methods. The in vitro antioxidant and antidiabetic activity was evaluated by using DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging and α-amylase enzyme inhibition assay. The different legumes showed considerable variations in their phenolic contents (
mg·GAE/g to
mg·GAE/g legume seeds). Similarly, the total flavonoid contents showed
mg·QE/g to
mg·QE/g legume seeds. The in vitro antioxidant activity was evaluated in IC50 which ranged from
μg/mL to
μg/mL. The α-amylase inhibition was evaluated in IC50 which ranged from 217.38 μg/mL to 425.75 μg/mL as compared to the standard acarbose of 52.76 μg/mL. This study suggested that legumes are good sources of proteins, carbohydrates, and fats mainly for vegetarian people. The selection of the right legume species could be a good source of natural antioxidants and antidiabetics for nutraceutical uses and the beneficial effects of legumes from human health perspectives. Legume seeds growing in Nepal could be used as a sustainable and cheap meat alternative and are considered the most important food source.
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Multivariate analyses of Ethiopian durum wheat revealed stable and high yielding genotypes. PLoS One 2022; 17:e0273008. [PMID: 35976886 PMCID: PMC9385061 DOI: 10.1371/journal.pone.0273008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Accepted: 07/30/2022] [Indexed: 11/21/2022] Open
Abstract
Improving crop adaptation and stability across diverse and changing environmental conditions is essential to increasing grain yield per unit area. In turn, this contributes to meeting the increasing global food demand. Nevertheless, a number of factors challenge the efficiency of crop improvement programs, of which genotype-by-environment interaction (GEI) is one of the major factors. This study aimed to evaluate the performance and phenotypic stability of 385 Ethiopian durum wheat landraces and 35 cultivars; assess the pattern of genotype by environment interaction (GEI) effect, and identify stable and high-yielding landraces or cultivars using the additive main effect and multiplicative interaction (AMMI) and genotype main effect plus genotype by environment interaction biplot (GGE-biplot). The experiment was laid out in an alpha lattice design with two replications at five test sites (Akaki, Chefe Donsa, Holeta, Kulumsa, and Sinana). The combined analysis of variance revealed highly significant effects (P ≤ 0.01) of environments (E), genotype (G), and GEI on a phenotypic variation of traits evaluated, including grain yield. For all traits, the amount of phenotypic variance and GEI explained by the GGE biplot was higher than in AMMI2, but both exhibited significant effects of E and GEI on the genotypes. The AMMI model identified G169, G420, G413, G139, G415, G416, G417, and G418 as stable genotypes across testing sites. Whereas, the GGE biplot identified G169, G420, G415, G139, G106, G412, G413, and G417 as both high-yielding and stable across test sites. Hence, genotypes identified as stable and high yielding in the present study could be used in a durum wheat breeding program aimed at identifying genes and molecular markers associated with the crop’s productivity traits as well as developing stable and high-yielding cultivars for use in East Africa and beyond.
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Li XH, Guan PF, Huang S, Zheng XW, Wu BB, Zhao JJ, Qiao L, Guo PY, Zheng J. Evaluation and genetic variation of lutein content in Chinese common wheat. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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40
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Ahmed HGMD, Zeng Y, Raza H, Muhammad D, Iqbal M, Uzair M, Khan MA, Iqbal R, EL Sabagh A. Characterization of wheat ( Triticum aestivum L.) accessions using morpho-physiological traits under varying levels of salinity stress at seedling stage. FRONTIERS IN PLANT SCIENCE 2022; 13:953670. [PMID: 35958197 PMCID: PMC9358580 DOI: 10.3389/fpls.2022.953670] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Accepted: 06/30/2022] [Indexed: 05/24/2023]
Abstract
Abiotic stresses are the major stressors affecting wheat (Triticum aestivum L.) production worldwide. The world population is increasing continuously. It is very difficult to feed the population because one-third world's population consumes wheat as a staple food. Among all abiotic stresses, salinity is one that led to a drastic reduction in wheat crop fitness and productivity. Thus, understanding the effects of salinity stress becomes indispensable for wheat improvement programs which have depended mainly on the genetic variations present in the wheat genome through conventional breeding. Therefore, an experiment was conducted using a complete randomized design with four replications, to determine the selection criteria for salinity-tolerant germplasm based on morphophysiological traits at the seedling stage. Three levels of salt solutions, i.e., 4, 8, and 12 dSm-1 were applied and the performance of different genotypes under these three salinities levels was observed. Results depicted that leaf water content and relative water content were correlated with each other. Notably, selection based on these traits increased the performance of other characters. The genotypes G11, G13, G18, G22, and G36 performed best in the salinity stress. So, these genotypes are considered salinity-tolerant genotypes. The genotypes G4, G17, G19, G30, and G38 performed worst in the stress and these were salinity-susceptible genotypes. From the results of the principal component (PC) analysis, the first five PCs were indicated to have a substantial genetic variation from the total of 14 PCs. These PCs showed 75, 73, 65.324, and 65.162% of total variation under normal, salinity level 4, 8, and 12 dSm-1, respectively. Stomatal conductance, fresh shoot weight and fresh root weight, and dry shoot weight and dry root weight were not significant and negatively associated with all other traits studied, except for relative water and leaf water content. Overall, the results suggested that selection based on leaf water content and relative water content at the seedling stage would genetically improve salinity tolerance. Genotypes with good performance under salt stress conditions may be useful in future breeding programs and will be effective in developing high-yielding salt-tolerant wheat varieties.
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Affiliation(s)
- Hafiz Ghulam Muhu-Din Ahmed
- Department of Plant Breeding and Genetics, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, Bahawalpur, Pakistan
| | - Yawen Zeng
- Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Humayun Raza
- Department of Plant Breeding and Genetics, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, Bahawalpur, Pakistan
| | - Dur Muhammad
- Department of Botany, Institute of Pure and Applied Biology, Bahauddin Zakariya University, Multan, Pakistan
| | - Muhammad Iqbal
- Department of Plant Breeding and Genetics, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, Bahawalpur, Pakistan
| | - Muhammad Uzair
- National Institute for Genomics and Advanced Biotechnology (NIGAB), National Agricultural Research Centre, Islamabad, Pakistan
| | - Mueen Alam Khan
- Department of Plant Breeding and Genetics, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, Bahawalpur, Pakistan
| | - Rashid Iqbal
- Department of Agronomy, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, Bahawalpur, Pakistan
| | - Ayman EL Sabagh
- Department of Agronomy, Faculty of Agriculture, Kafrelsheikh University, Kafr El Sheikh, Egypt
- Department of Field Crops, Faculty of Agriculture, Siirt University, Siirt, Turkey
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Korotkova I, Chaika T, Romashko T, Rybalchenko A. Photosynthetic Pigments Content in Emmer Wheat Plants as Criteria of Productivity in Traditional and Organic Farming Technology. INNOVATIVE BIOSYSTEMS AND BIOENGINEERING 2022. [DOI: 10.20535/ibb.2022.6.1.255277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
Abstract
Background. Estimation of chlorophyll and carotenoid content is an informative way to obtain ideas about the plants photosynthetic process and is an indirect method for assessing the productivity of plant crops, including cereals. As the worldwide interest at now for traditional and natural foods is growing, in the work we used one of the oldest grain crops – emmer wheat (Triticum dicoccum (Schrank.) Schuebl.) which was cultivated in traditional and organic farming system.
Objective. The study aim was to determine the role of chlorophyll and carotenoids in the emmer wheat productivity formation by traditional and organic farming technology under different pre-sowing seed treatment systems.
Methods. Field experiment was establishment during 2019–2021 on low-humus, hard-loam chernozems, the condition of which meets the “virgin land” criterion. The emmer wheat cultivation in organic technology was carried out in crop rotation: winter rye (green manure crop) – mustard (to improve the field phytosanitary condition and soil organic matter indicators) – emmer wheat. Two variants of pre-sowing seed treatment were studied: irradiation with ultraviolet light of the C range (100–280 nm) and seed treatment with 1r Seed Treatment humic preparation. The pre-sowing seed treatment in the traditional technology of the emmer wheat cultivation was carried out by the UV-C irradiation. In organic technology both UV-C irradiation and treatment with 1r Seed Treatment humic preparation of natural origin were used. Statistical data processing was performed by methods of descriptive statistics, regression and analysis of variance by the program Statistica 10.0. The experimental data significance was evaluated by using multifactor analysis of variance (ANOVA) to calculate the least significant difference (LSD05).
Results. It was found the use of UV-C seeds irradiation in organic and traditional cultivation technologies leads to increase in the chlorophyll a (Chl a) content by 9.2 % and chlorophyll b (Chl b) content by 14.5 % in plants grown by organic technology, however to decrease in carotenoid content (Ct) by 14.9 %. The increase in the photosynthetic pigments content by UV-C seeds irradiation lead to yield increase from 4.26 t/ha by the traditional technology to 5.17 t/ha by the organic technology, ie by 21.4 %. In organic technology based on the comparison of the photosynthetic apparatus main indicators of the emmer wheat and yield, the most effective method for seed treatment was determined. It was established that at result of 1r Seed Treatment humic preparation application in pre-sowing seed treatment, the Chl a concentration decreased by 2.4 %, the Chl b and Ct concentration increased by 5 and 25.5 %, respectively, compared with plants grown from UV-C irradiated seeds. When 1r Seed Treatment was used for pre-sowing treatment yield was 5.58 t/ha, while at UV-C seed treatment – 5.17 t/ha, ie, the yield increase was 8 %. An inverse correlation between the ratio of the photosynthetic pigments Chl a/Chl b content and the emmer wheat yield was determined.
Conclusions. According to the study results, it can be assumed that the introduction of organic farming technology with pre-sowing seed treatment by the 1r Seed Treatment humic preparation can increase the emmer wheat yield by 31% compared to the traditional technology. Thus, the photosynthetic pigments content and their ratio can be the effectiveness indicators of the implemented agricultural technologies.
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Affiliation(s)
| | - Tetiana Chaika
- Poltava Department of Ukrainian Academy of Technological Cybernetics Sciences, Ukraine
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42
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Ladhari A, Corrado G, Rouphael Y, Carella F, Nappo GR, Di Marino C, De Marco A, Palatucci D. Chemical, Functional, and Technological Features of Grains, Brans, and Semolina from Purple and Red Durum Wheat Landraces. Foods 2022; 11:foods11111545. [PMID: 35681296 PMCID: PMC9180146 DOI: 10.3390/foods11111545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/20/2022] [Accepted: 05/20/2022] [Indexed: 11/16/2022] Open
Abstract
A main reason of the increasing interest in cereal landraces is their potential to offer more diversified and functional staple food. For instance, landraces are an underexploited resource of pigmented varieties, appreciated for the high accumulation of phytochemicals with known health benefits. This study characterized the chemical, functional, and technological features of the bran, semolina, and grains of two durum wheat (Triticum turgidum L. subsp. durum, Desf.) landraces, named ‘Purple’ and ‘Red’ for their grain color, collected in Ethiopia and grown and sold in southern Italy as a niche product. Specifically, we analyzed the protein content, dry gluten, ash, total polyphenols, anthocyanins, proanthocyanidins, and specific phenolic acids. We also evaluated the antioxidant activity using DPPH- and ABTS-based methods. The two landraces had positive nutritional features, such as a high protein content, a rich and composite range of secondary metabolites (which include specific phenolic acids and anthocyanins), and antioxidant activities in all the fractions analyzed. The germplasm under investigation therefore has a well-justified potential to yield functional products and to diversify durum wheat-based foods.
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Affiliation(s)
- Afef Ladhari
- Laboratoire GREEN TEAM (LR17AGR01), Institut National Agronomique de Tunisie (INAT), Université de Carthage, 43 Avenue Charles Nicolle, Tunis 1082, Tunisia;
| | - Giandomenico Corrado
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (G.C.); (Y.R.)
| | - Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (G.C.); (Y.R.)
| | - Francesca Carella
- Department of Biology, University of Naples Federico II, Via Cinthia 21, 80126 Naples, Italy;
| | | | - Cinzia Di Marino
- Department of Chemical Sciences, University of Naples Federico II, Via Cinthia 26, 80126 Naples, Italy;
| | - Anna De Marco
- Department of Pharmacy, University of Naples Federico II, Via Montesano 49, 80131 Naples, Italy;
| | - Domenico Palatucci
- Department of Biology, University of Naples Federico II, Via Cinthia 21, 80126 Naples, Italy;
- Correspondence:
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Ferjaoui S, Aouini L, Slimane RB, Ammar K, Dreisigacker S, Schouten HJ, Sapkota S, Bahri BA, Ben M'Barek S, Visser RGF, Kema GHJ, Hamza S. Deciphering resistance to Zymoseptoria tritici in the Tunisian durum wheat landrace accession 'Agili39'. BMC Genomics 2022; 23:372. [PMID: 35581550 PMCID: PMC9112612 DOI: 10.1186/s12864-022-08560-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Accepted: 04/14/2022] [Indexed: 01/28/2023] Open
Abstract
Background Septoria tritici blotch (STB), caused by Zymoseptoria tritici (Z. tritici), is an important biotic threat to durum wheat in the entire Mediterranean Basin. Although most durum wheat cultivars are susceptible to Z. tritici, research in STB resistance in durum wheat has been limited. Results In our study, we have identified resistance to a wide array of Z. tritici isolates in the Tunisian durum wheat landrace accession ‘Agili39’. Subsequently, a recombinant inbred population was developed and tested under greenhouse conditions at the seedling stage with eight Z. tritici isolates and for five years under field conditions with three Z. tritici isolates. Mapping of quantitative trait loci (QTL) resulted in the identification of two major QTL on chromosome 2B designated as Qstb2B_1 and Qstb2B_2. The Qstb2B_1 QTL was mapped at the seedling and the adult plant stage (highest LOD 33.9, explained variance 61.6%), conferring an effective resistance against five Z. tritici isolates. The Qstb2B_2 conferred adult plant resistance (highest LOD 32.9, explained variance 42%) and has been effective at the field trials against two Z. tritici isolates. The physical positions of the flanking markers linked to Qstb2B_1 and Qstb2B_2 indicate that these two QTL are 5 Mb apart. In addition, we identified two minor QTL on chromosomes 1A (Qstb1A) and chromosome 7A (Qstb7A) (highest LODs 4.6 and 4.0, and explained variances of 16% and 9%, respectively) that were specific to three and one Z. tritici isolates, respectively. All identified QTL were derived from the landrace accession Agili39 that represents a valuable source for STB resistance in durum wheat. Conclusion This study demonstrates that Z. tritici resistance in the ‘Agili39’ landrace accession is controlled by two minor and two major QTL acting in an additive mode. We also provide evidence that the broad efficacy of the resistance to STB in ‘Agili 39’ is due to a natural pyramiding of these QTL. A sustainable use of this Z. tritici resistance source and a positive selection of the linked markers to the identified QTL will greatly support effective breeding for Z. tritici resistance in durum wheat. Supplementary Information The online version contains supplementary material available at 10.1186/s12864-022-08560-2.
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Affiliation(s)
- Sahbi Ferjaoui
- Laboratory of Bioaggressors and Integrated Protection in Agriculture (BPIA), National Institute of Agronomy of Tunisia (INAT), 43 Avenue Charles Nicolle, 1082 El Mahrajène, Tunis, Tunisia.,Present Address Field Crops Laboratory, Regional Field Crops Research Center of Beja (CRRGC), P.O. Box 9000, Beja, Tunisia
| | - Lamia Aouini
- Bio-Interaction and Plant Health, Wageningen University and Research, PO Box 16, 6700AA, Wageningen, The Netherlands.,The Graduate School 'Experimental Plant Sciences' (EPS), Wageningen Campus, 6708 PB, Wageningen, The Netherlands.,Present Address Center for Desert Agriculture, Biological and Environmental Science and Engineering Division, King Abdullah University of Science and Technology, Thuwal, Saudi Arabia
| | - Rim B Slimane
- Laboratory of Bioaggressors and Integrated Protection in Agriculture (BPIA), National Institute of Agronomy of Tunisia (INAT), 43 Avenue Charles Nicolle, 1082 El Mahrajène, Tunis, Tunisia.,Present address Higher Institute of Agronomy of Chott Meriam (ISA-CM), 4042, Sousse, Tunisia
| | - Karim Ammar
- International Maize and Wheat Improvement Center (CIMMYT), Apdo. Postal 6‑641, 06600, Mexico, D.F., Mexico
| | - Suzanne Dreisigacker
- International Maize and Wheat Improvement Center (CIMMYT), Apdo. Postal 6‑641, 06600, Mexico, D.F., Mexico
| | - Henk J Schouten
- Plant Breeding, Wageningen University and Research, P.O. Box 386, 6700 AJ, Wageningen, The Netherlands
| | - Suraj Sapkota
- Institute of Plant Breeding, Genetics and Genomics, Department of Plant Pathology and Institute of Plant Breeding, University of Georgia, Griffin, GA, 30223, USA.,Present Address United States Department of Agriculture USDA, Crop Genetics and Breeding Research Unit, Tifton, GA, USA
| | - Bochra A Bahri
- Laboratory of Bioaggressors and Integrated Protection in Agriculture (BPIA), National Institute of Agronomy of Tunisia (INAT), 43 Avenue Charles Nicolle, 1082 El Mahrajène, Tunis, Tunisia.,Institute of Plant Breeding, Genetics and Genomics, Department of Plant Pathology and Institute of Plant Breeding, University of Georgia, Griffin, GA, 30223, USA
| | - Sarrah Ben M'Barek
- CRP-Wheat Septoria Phenotyping Platform (CIMMYT-IRESA), Regional Field Crops Research Center of Beja (CRRGC), BP 350, 9000, Beja, Tunisia
| | - Richard G F Visser
- Plant Breeding, Wageningen University and Research, P.O. Box 386, 6700 AJ, Wageningen, The Netherlands
| | - Gert H J Kema
- Bio-Interaction and Plant Health, Wageningen University and Research, PO Box 16, 6700AA, Wageningen, The Netherlands.,Laboratory of Phytopathology, Wageningen University and Research, PO box 16, 6700AA, Wageningen, The Netherlands
| | - Sonia Hamza
- Laboratory of Bioaggressors and Integrated Protection in Agriculture (BPIA), National Institute of Agronomy of Tunisia (INAT), 43 Avenue Charles Nicolle, 1082 El Mahrajène, Tunis, Tunisia.
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44
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Brouns F, Geisslitz S, Guzman C, Ikeda TM, Arzani A, Latella G, Simsek S, Colomba M, Gregorini A, Zevallos V, Lullien‐Pellerin V, Jonkers D, Shewry PR. Do ancient wheats contain less gluten than modern bread wheat, in favour of better health? NUTR BULL 2022; 47:157-167. [PMID: 35915783 PMCID: PMC9322029 DOI: 10.1111/nbu.12551] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 04/02/2022] [Accepted: 04/04/2022] [Indexed: 12/14/2022]
Abstract
Popular media messaging has led to increased public perception that gluten‐containing foods are bad for health. In parallel, ‘ancient grains’ have been promoted with claims that they contain less gluten. There appears to be no clear definition of ‘ancient grains’ but the term usually includes einkorn, emmer, spelt and Khorasan wheat. Gluten is present in all wheat grains and all can induce coeliac disease (CD) in genetically susceptible individuals. Analyses of ‘ancient’ and ‘modern’ wheats show that the protein content of modern bread wheat (Triticum aestivum) has decreased over time while the starch content increased. In addition, it was shown that, compared to bread wheat, ancient wheats contain more protein and gluten and greater contents of many CD‐active epitopes. Consequently, no single wheat type can be recommended as better for reducing the risks of or mitigating the severity of CD. An estimated 10% of the population of Western countries suffers from gastrointestinal symptoms that lack a clear organic cause and is often referred to as irritable bowel syndrome (IBS). Many of these patients consider themselves gluten sensitive, but in most cases this is not confirmed when tested in a medical setting. Instead, it may be caused by gas formation due to fermentation of fructans present in wheat or, in some patients, effects of non‐gluten proteins. A significant overlap of symptoms with those of CD, IBS and inflammatory bowel disease makes a medical diagnosis a priority. This critical narrative review examines the suggestion that ‘ancient’ wheat types are preferred for health and better tolerance.
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Affiliation(s)
- Fred Brouns
- NUTRIM‐School for Nutrition and Translational Research in Metabolism Maastricht University Maastricht The Netherlands
| | - Sabrina Geisslitz
- Institute of Applied Biosciences Karlsruhe Institute of Technology (KIT) Karlsruhe Germany
| | - Carlos Guzman
- ETSIAM Edificio Gregor Mendel Universidad de Córdoba Córdoba Spain
| | - Tatsuya M. Ikeda
- Western Region Agricultural Research Centre National Agriculture and Food Research Organization (NAR0) Hiroshima Japan
| | - Ahmad Arzani
- College of Agriculture Isfahan University of Technology Isfahan Iran
| | - Giovanni Latella
- Gastroenterology, Hepatology and Nutrition Division University of L’Aquila L’Aquila Italy
| | | | | | | | | | | | - Daisy Jonkers
- NUTRIM School for Nutrition and Translational Research in Metabolism Maastricht University Maastricht The Netherlands
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45
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Kecoglu I, Sirkeci M, Unlu MB, Sen A, Parlatan U, Guzelcimen F. Quantification of salt stress in wheat leaves by Raman spectroscopy and machine learning. Sci Rep 2022; 12:7197. [PMID: 35504913 PMCID: PMC9065003 DOI: 10.1038/s41598-022-10767-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Accepted: 04/12/2022] [Indexed: 11/12/2022] Open
Abstract
The salinity level of the growing medium has diverse effects on the development of plants, including both physical and biochemical changes. To determine the salt stress level of a plant endures, one can measure these structural and chemical changes. Raman spectroscopy and biochemical analysis are some of the most common techniques in the literature. Here, we present a combination of machine learning and Raman spectroscopy with which we can both find out the biochemical change that occurs while the medium salt concentration changes and predict the level of salt stress a wheat sample experiences accurately using our trained regression models. In addition, by applying different machine learning algorithms, we compare the level of success for different algorithms and determine the best method to use in this application. Production units can take actions based on the quantitative information they get from the trained machine learning models related to salt stress, which can potentially increase efficiency and avoid the loss of crops.
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Affiliation(s)
- Ibrahim Kecoglu
- Department of Physics, Bogazici University, 34342, Istanbul, Turkey
| | - Merve Sirkeci
- Graduate School of Engineering and Science, Istanbul University, 34116, Istanbul, Turkey
| | - Mehmet Burcin Unlu
- Department of Physics, Bogazici University, 34342, Istanbul, Turkey.,Global Station for Quantum Medical Science and Engineering, Global Institution for Collaborative Research and Education (GI-CoRE), Hokkaido University, Sapporo, Japan
| | - Ayse Sen
- Department of Biology, Istanbul University, 34134, Istanbul, Turkey
| | - Ugur Parlatan
- Department of Physics, Bogazici University, 34342, Istanbul, Turkey.
| | - Feyza Guzelcimen
- Physics Department, Istanbul University, 34134, Istanbul, Turkey
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46
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Messaoudi M, Benarfa A, Ouakouak H, Begaa S. Determination of Some Chemical Elements of Common Spices Used by Algerians and Possible Health Risk Assessment. Biol Trace Elem Res 2022; 200:2498-2509. [PMID: 34268700 DOI: 10.1007/s12011-021-02817-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Accepted: 07/01/2021] [Indexed: 11/25/2022]
Abstract
Spices in general owned a very important reputation in the herbal plantae Kingdom; they have been used for food flavoring, preservation, aroma, and coloring for more than 2000 years. Moreover, spices are classified as all natural, and for this reason, they attracted a large scale of consumers worldwide; however, since most of spices are consumed in their natural form (without grounded them), it is necessary to monitor their consumed quantities. Hence, the aim of this work was to quantify major and trace elements contained in some Algerian kitchen frequently used spices (Piper nigrum L., Nigella sativa L., and Pimpinella anisum L.). Spice materials were washed well then pass through an instrumental neutron activation analysis (INAA). Results revealed the existence of twenty-six elements among them: K, Ca, Fe, and Na which showed significant concentrations, consecutively, while Ce, Eu, Lu, Sm, and Tb were presented at low concentrations. Furthermore, these spices consumption assessment results were found to be well below the tolerance limits compared with the recommended values (RDA) suggested by the FAO association.
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Affiliation(s)
- Mohammed Messaoudi
- Reactor Chemistry Department, Nuclear Research Centre of Birine, P.O. Box 180, Ain Oussera, 17200, Djelfa, Algeria
- Chemistry Department, University of Hamma Lakhdar, B.P.789, 39000, El-Oued, Algeria
| | - Adel Benarfa
- Technical Platform of Physico-Chemical Analysis (PTAPC-Laghouat-CRAPC), University of Amar Telidji, Road of El kheneg, 03000, Laghouat, Algeria
| | - Hamza Ouakouak
- Chemistry Department, University of Hamma Lakhdar, B.P.789, 39000, El-Oued, Algeria
| | - Samir Begaa
- Reactor Chemistry Department, Nuclear Research Centre of Birine, P.O. Box 180, Ain Oussera, 17200, Djelfa, Algeria.
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47
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Hussain S, Habib M, Ahmed Z, Sadia B, Bernardo A, Amand PS, Bai G, Ghori N, Khan AI, Awan FS, Maqbool R. Genotyping-by-Sequencing Based Molecular Genetic Diversity of Pakistani Bread Wheat ( Triticum aestivum L.) Accessions. Front Genet 2022; 13:772517. [PMID: 35464861 PMCID: PMC9019749 DOI: 10.3389/fgene.2022.772517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Accepted: 01/07/2022] [Indexed: 11/29/2022] Open
Abstract
Spring wheat (Triticum aestivum L.) is one of the most imperative staple food crops, with an annual production of 765 million tons globally to feed ∼40% world population. Genetic diversity in available germplasm is crucial for sustainable wheat improvement to ensure global food security. A diversity panel of 184 Pakistani wheat accessions was genotyped using 123,596 high-quality single nucleotide polymorphism (SNP) markers generated by genotyping-by-sequencing with 42% of the SNPs mapped on B, 36% on A, and 22% on D sub-genomes of wheat. Chromosome 2B contains the most SNPs (9,126), whereas 4D has the least (2,660) markers. The mean polymorphic information content, genetic diversity, and major allele frequency of the population were 0.157, 0.1844, and 0.87, respectively. Analysis of molecular variance revealed a higher genetic diversity (80%) within the sub-population than among the sub-populations (20%). The genome-wide linkage disequilibrium was 0.34 Mbp for the whole wheat genome. Among the three subgenomes, A has the highest LD decay value (0.29 Mbp), followed by B (0.2 Mbp) and D (0.07 Mbp) genomes, respectively. The results of population structure, principal coordinate analysis, phylogenetic tree, and kinship analysis also divided the whole population into three clusters comprising 31, 33, and 120 accessions in group 1, group 2, and group 3, respectively. All groups were dominated by the local wheat accessions. Estimation of genetic diversity will be a baseline for the selection of breeding parents for mutations and the genome-wide association and marker-assisted selection studies.
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Affiliation(s)
- Shabbir Hussain
- Center of Agricultural Biochemistry and Biotechnology, University of Agriculture, Faisalabad, Pakistan
| | - Madiha Habib
- Center of Agricultural Biochemistry and Biotechnology, University of Agriculture, Faisalabad, Pakistan
| | - Zaheer Ahmed
- Department of Plant Breeding and Genetics, University of Agriculture, Faisalabad, Pakistan
| | - Bushra Sadia
- Center of Agricultural Biochemistry and Biotechnology, University of Agriculture, Faisalabad, Pakistan
| | - Amy Bernardo
- USDA, Hard Winter Wheat Genetics Research Unit, Manhattan, KS, United States
| | - Paul St Amand
- USDA, Hard Winter Wheat Genetics Research Unit, Manhattan, KS, United States
| | - Guihua Bai
- USDA, Hard Winter Wheat Genetics Research Unit, Manhattan, KS, United States
| | - Nida Ghori
- USDA, Hard Winter Wheat Genetics Research Unit, Manhattan, KS, United States
| | - Azeem I Khan
- Department of Plant Breeding and Genetics, University of Agriculture, Faisalabad, Pakistan
| | - Faisal S Awan
- Center of Agricultural Biochemistry and Biotechnology, University of Agriculture, Faisalabad, Pakistan
| | - Rizwana Maqbool
- Department of Plant Breeding and Genetics, University of Agriculture, Faisalabad, Pakistan
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Nocente F, Galassi E, Taddei F, Natale C, Gazza L. Ancient Caucasian Wheats: A Contribution for Sustainable Diets and Food Diversity. Foods 2022; 11:foods11091209. [PMID: 35563931 PMCID: PMC9104265 DOI: 10.3390/foods11091209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/14/2022] [Accepted: 04/19/2022] [Indexed: 12/10/2022] Open
Abstract
Through the centuries, the domestication and modern breeding of wheat led to a significant loss of genetic variation in the cultivated gene pool with a consequent decrease in food diversity. Current trends towards low-input and sustainable agriculture call for the revitalization and exploitation of ancient wheats, which represent a reservoir of biodiversity useful to ensure sustainable wheat production in the context of climate change and low-input farming systems. Ancient Caucasian wheat species, such as the hulled wheats Triticum timopheevii (tetraploid AuAuGG) and Triticum zhukovskyi (hexaploid AuAuAmAmGG), are still grown to a limited extent in the Caucasus for the production of traditional foods. These Caucasian wheats were grown in Italy and were analyzed for physical, nutritional and technological characteristics and compared to durum wheat. Both Caucasian species revealed a high protein content (on average 18.5%) associated with a low gluten index, mainly in T. zhukovskyi, and test weight values comparable to commercial wheats. The total antioxidant capacity was revealed to be the double of that in durum wheat, suggesting the use of ancient Caucasian wheats for the production of healthy foods. Finally, the technological and rheological results indicated that Caucasian wheats could be potential raw material for the formulation of flat breads, biscuits and pasta.
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Differential Response of Wheat Rhizosphere Bacterial Community to Plant Variety and Fertilization. Int J Mol Sci 2022; 23:ijms23073616. [PMID: 35408978 PMCID: PMC8998456 DOI: 10.3390/ijms23073616] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/17/2022] [Accepted: 03/23/2022] [Indexed: 02/01/2023] Open
Abstract
The taxonomic assemblage and functions of the plant bacterial community are strongly influenced by soil and host plant genotype. Crop breeding, especially after the massive use of nitrogen fertilizers which led to varieties responding better to nitrogen fertilization, has implicitly modified the ability of the plant root to recruit an effective bacterial community. Among the priorities for harnessing the plant bacterial community, plant genotype-by-microbiome interactions are stirring attention. Here, we analyzed the effect of plant variety and fertilization on the rhizosphere bacterial community. In particular, we clarified the presence in the bacterial community of a varietal effect of N and P fertilization treatment. 16S rRNA gene amplicon sequence analysis of rhizospheric soil, collected from four wheat varieties grown under four N-P fertilization regimes, and quantification of functional bacterial genes involved in the nitrogen cycle (nifH; amoA; nirK and nosZ) were performed. Results showed that variety played the most important role and that treatments did not affect either bacterial community diversity or bacterial phyla abundance. Variety-specific response of rhizosphere bacterial community was detected, both in relation to taxa (Nitrospira) and metabolic functions. In particular, the changes related to amino acid and aerobic metabolism and abundance of genes involved in the nitrogen cycle (amoA and nosZ), suggested that plant variety may lead to functional changes in the cycling of the plant-assimilable nitrogen.
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50
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Genetic analysis of salinity tolerance in wheat (Triticum aestivum L.). PLoS One 2022; 17:e0265520. [PMID: 35298534 PMCID: PMC8929587 DOI: 10.1371/journal.pone.0265520] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Accepted: 03/02/2022] [Indexed: 11/19/2022] Open
Abstract
Understanding the genetics of salt tolerance is of utmost need to combat the rising prevalence of soil salinity through employing tolerant cultivars. The current study was carried out to investigate the quantitative genetic basis of agronomical and physiological-related traits of salinity-stressed plants using seven generations (parental cultivars, F1, F2, F3, BC1, and BC2) of wheat grown in the field under normal and saline conditions. The combined analysis of variance showed highly significant effects of salinity and genotypes (generations) on all the traits. The scaling tests did not support the three-parameter model (additive-dominance model); hence, the six-parameter model was used to assess the genetic effects governing the traits in this study. The epistatic gene effects were crucial, as were additive and dominance gene effects for plant height, K/Na, and yield in salinity stress conditions. The highest heritability was observed for total chlorophyll, carotenoid, SPAD chlorophyll, and K/Na ratio in saline conditions. The additive genetic variance was more important than the dominance variance for grain weight, K, K/Na in salinity conditions. The findings of the current study may have important implications in the quantitative genetics of salinity tolerance and the development of cultivars tolerant to salinity in wheat.
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