1
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Pineda-Gomez P, Ipia-Achury DF, Rodriguez-Garcia ME. Effect of ultrasonically stimulated potato germination during soaking on the physicochemical properties of starch and its use in edible films. Int J Biol Macromol 2024; 277:134508. [PMID: 39106932 DOI: 10.1016/j.ijbiomac.2024.134508] [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: 02/26/2024] [Revised: 07/31/2024] [Accepted: 08/03/2024] [Indexed: 08/09/2024]
Abstract
The aim of this work was to investigate the effects of ultrasonic treatment during soaking of potatoes on the physicochemical properties of starches obtained after 16 weeks of germination. The ultrasonic treatment showed a direct correlation between sprout length and ultrasonic time. The protein content decreased from 0.63 to 0.38 % and the fat content decreased significantly from 0.31 to 0.01 % after germination. The amylose content changed depending on the ultrasonic treatment, and increased from 36.27 to 40.92 % after 16 weeks of germination, which was related to the amylopectin debranching and the duration of the ultrasonic treatment. X-ray diffraction showed that the nanocrystals with hexagonal structure were not affected by the germination and the duration of ultrasonic treatment. Scanning electron microscopy showed that the surface of the starch granules was not affected by the enzymatic treatment. The sprouted potato starch resulted in films with better tensile strength and lower water vapor permeability (WVP) compared to the native potato starch films. In addition, the films produced with ultrasound stimulated potato starch exhibited better properties (high strength and low permeability), which is desirable when it comes to controlling moisture exchange between a food product and the surrounding atmosphere.
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Affiliation(s)
- Posidia Pineda-Gomez
- Departamento de Física, Universidad de Caldas. Manizales, Caldas, C.P., 170004, Colombia; Laboratorio de Magnetismo y Materiales Avanzados, Universidad Nacional de Colombia. Manizales, Caldas, C.P., 170003, Colombia.
| | - Daniel Felipe Ipia-Achury
- Laboratorio de Magnetismo y Materiales Avanzados, Universidad Nacional de Colombia. Manizales, Caldas, C.P., 170003, Colombia
| | - Mario E Rodriguez-Garcia
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Boulevard Juriquilla N° 3001 C.P., 76230, Juriquilla, Querétaro, Qro., A.P.1-1010, Mexico
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2
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Stas EB, DeRouchey JM, Goodband RD, Tokach MD, Woodworth JC, Gebhardt JT. Nutritional guide to feeding wheat and wheat co-products to swine: a review. Transl Anim Sci 2024; 8:txae106. [PMID: 39346699 PMCID: PMC11439155 DOI: 10.1093/tas/txae106] [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: 05/15/2024] [Accepted: 07/15/2024] [Indexed: 10/01/2024] Open
Abstract
Inclusion of wheat grain can offer feeding opportunities in swine diets because of its high starch, crude protein (CP), amino acid (AA), and phosphorus (P) content. High concentrations of starch within wheat grain makes it a good energy source for swine. Mean energy content of wheat was 4,900 and 3,785 kcal/kg dry matter (DM) for digestible energy and metabolizable energy, respectively. CP concentration can vary based on the class of wheat which include hard red winter, hard red spring, soft red winter, hard white, soft white, and durum. The average CP of all wheat data collected in this review was 12.6% with a range of 8.5% to 17.6%. The AA concentration of wheat increases with increasing CP with the mean Lys content of 0.38% with a standardized ileal digestibility (SID) of 76.8%. As CP of wheat increases, the SID of AA in wheat also increases. Mean P of wheat was 0.27% and median P was 0.30%. Off-quality wheat is often associated with sprouts, low-test weight, or mycotoxin-contamination. Sprouted and low-test weight wheat are physical abnormalities associated with decreased starch within wheat kernel that leads to reductions in energy. The assumed energy value of wheat grain may need to be reduced by up to 10% when the proportion of sprouted to non-sprouted wheat is up to 40% whereas above 40%, wheat's energy may need to be reduced by 15% to 20%. Low-test weight wheat appears to not influence pig performance unless it falls below 644 kg/m3 and then energy value should be decreased by 5% compared to normal wheat. Deoxynivalenol (DON) contamination is most common with wheat grain. When content is above the guidance level of 1 mg/kg of DON in the complete diet, each 1 mg/kg increase in a DON-contaminated wheat-based diet will result in a 11% and 6% reduction in ADG and ADFI for nursery pigs, and a 2.7% and 2.6% reduction in ADG and ADFI, in finishing pigs, respectively. Wheat co-products are produced from the flour milling industry. Wheat co-products include wheat bran middlings, millrun, shorts, and red dog. Wheat co-products can be used in swine diets, but application may change because of differences in the final diet energy concentration due to changes in the starch and fiber levels of each wheat co-product. However, feeding wheat co-products are being evaluated to improve digestive health. Overall, wheat and wheat co-products can be fed in all stages of production if energy and other nutrient characteristics are considered.
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Affiliation(s)
- Ethan B Stas
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506-0201, USA
| | - Joel M DeRouchey
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506-0201, USA
| | - Robert D Goodband
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506-0201, USA
| | - Mike D Tokach
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506-0201, USA
| | - Jason C Woodworth
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506-0201, USA
| | - Jordan T Gebhardt
- Department of Diagnostic Medicine/Pathobiology, College of Veterinary Medicine, Kansas State University, Manhattan, KS 66506-0201, USA
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3
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Park H, Cha JK, Lee SM, Kwon Y, Choi J, Lee JH. Artificial Rainfall on Grain Quality and Baking Characteristics of Winter Wheat Cultivars in Korea. Foods 2024; 13:1679. [PMID: 38890907 PMCID: PMC11172332 DOI: 10.3390/foods13111679] [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: 04/30/2024] [Revised: 05/22/2024] [Accepted: 05/24/2024] [Indexed: 06/20/2024] Open
Abstract
Wheat (Triticum aestivum L.) stands as a significant cereal crop globally, including in Korea, where its consumption reached 35.7 kg per capita in 2023. In the southern regions of Korea, wheat cultivation follows paddy rice, with harvesting typically occurring during the rainy season in mid-June. This timing, coupled with the high humidity and unpredictable rainfall, often leads to pre-harvest sprouting and subsequent deterioration in flour quality. To assess the impact of rain on flour quality, an artificial rain treatment was administered 45 days after heading in an open field greenhouse, followed by flour quality analysis. The color measurement revealed an increase in the L* parameter, indicative of enhanced kernel vitreousness, attributed to endosperm starch degradation via alpha-amylase activation induced by water absorption. Moreover, significant changes were observed in ash content and the gluten index within the wetted group, resulting in decreased dough strength and stability, ultimately leading to a reduction in loaf volume. Consequently, it is recommended that wheat be harvested 4-7 days after reaching the physiological maturity stage to avoid the rainy season and ensure the production of high-quality wheat.
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Affiliation(s)
| | | | | | | | | | - Jong-Hee Lee
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration (RDA), Miryang 50424, Republic of Korea; (H.P.); (J.-K.C.); (S.-M.L.); (Y.K.); (J.C.)
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4
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Xing M, Chen S, Zhang X, Xue H. Rice OsGA2ox9 regulates seed GA metabolism and dormancy. PLANT BIOTECHNOLOGY JOURNAL 2023; 21:2411-2413. [PMID: 37221989 PMCID: PMC10651142 DOI: 10.1111/pbi.14067] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 04/05/2023] [Accepted: 04/24/2023] [Indexed: 05/25/2023]
Affiliation(s)
- Mei‐Qing Xing
- Shanghai Collaborative Innovation Center of Agri‐Seeds, Joint Center for Single Cell Biology, School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Su‐Hui Chen
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant SciencesChinese Academy of SciencesShanghaiChina
- Shanghai Key Laboratory of Plant Molecular Sciences, College of Life SciencesShanghai Normal UniversityShanghaiChina
| | - Xiao‐Fan Zhang
- Shanghai Collaborative Innovation Center of Agri‐Seeds, Joint Center for Single Cell Biology, School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Hong‐Wei Xue
- Shanghai Collaborative Innovation Center of Agri‐Seeds, Joint Center for Single Cell Biology, School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
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5
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Guo C, Wuza R, Tao Z, Yuan X, Luo Y, Li F, Yang G, Chen Z, Yang Z, Sun Y, Ma J. Effects of elevated nitrogen fertilizer on the multi-level structure and thermal properties of rice starch granules and their relationship with chalkiness traits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7302-7313. [PMID: 37499162 DOI: 10.1002/jsfa.12886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 06/02/2023] [Accepted: 07/28/2023] [Indexed: 07/29/2023]
Abstract
BACKGROUND Chalkiness in rice reduces its market value and affects consumer acceptance. Research on the mechanism of chalkiness formation has focused primarily on the activity of key enzymes of carbon metabolism and starch accumulation. The relationship between the formation of chalkiness induced by N fertilizer and rice starch's multi-level structure and thermal properties still needs to be fully elucidated. RESULTS In this study, the rates of chalky grains and degree of chalkiness decreased with the increase in N fertilizer dosage. This was attributed to an increased proportion of short chains, ordered structure carbon chains, small starch granules, and branched starches, and a higher degree of crystallinity and ΔHg in protein, and a decreased proportion of amylose, large starch granules, and weighted average diameter of starch granule surface area and volume. Application of N fertilizer promoted an increased proportion of short-branched chain amylopectin to develop a more ordered carbohydrate structure and crystalline lamella. These effects enhanced the normal development and compactness of starch granules in grains, and improved their arrangement morphology, thereby reducing the chalkiness in rice. CONCLUSION These changes in starch multi-level structure and protein improve the physicochemical characteristics of starch and enhance the fullness, crystallinity and compactness of starch granules, while synergistically increasing the regularity and homogeneity of starch granules and thus optimizing the stacking pattern of starch granules, leading to a reduction in rice chalkiness under nitrogen fertilization and thus improving the appearance of rice. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Changchun Guo
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
- Key Laboratory of Southwest Rice Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, Rice and Sorghum Research Institute, Sichuan Academy of Agricultural Sciences, Deyang, China
| | - Riqu Wuza
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Ziling Tao
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xiaojuan Yuan
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yinghan Luo
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Feijie Li
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Guotao Yang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Zongkui Chen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Zhiyuan Yang
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yongjian Sun
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Jun Ma
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
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6
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Pan W, Liu W, Li J, Chen Y, Yu Q, Xie J. The role of guar gum in improving the gel and structural characteristics of germinated highland barley starch. Int J Biol Macromol 2023; 238:124052. [PMID: 36931483 DOI: 10.1016/j.ijbiomac.2023.124052] [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: 10/11/2022] [Revised: 02/22/2023] [Accepted: 03/12/2023] [Indexed: 03/17/2023]
Abstract
Germinated highland barley has been shown to have many health benefits, but the weakening of the starch gel properties during the germination limits its further application. In this study, germinated highland barley starch (GBS) was obtained after germination treatment. Guar gum (GG) was added to explore the effects of gelatinization on the rheology, gel and structural characteristics of GBS, and the potential of preparing gel-based products was also evaluated. The results showed that the addition of GG significantly increased the viscosity, gel strength and viscoelasticity of GBS, which was beneficial to the formation of gel, and promoted its formation of an ordered and compact gel network structure. The study provides a theoretical reference for the preparation of gel-based food with highland barley starch, and increases the application range of highland barley.
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Affiliation(s)
- Wentao Pan
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; China-Canada Joint Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Wenmeng Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; China-Canada Joint Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Jinwang Li
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; China-Canada Joint Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; China-Canada Joint Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; China-Canada Joint Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; China-Canada Joint Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
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7
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Alaoufi S, Friskop A, Simsek S. Effect of Field-applied Fungicides on Claviceps purpurea Sclerotia and Associated Toxins in Wheat. J Food Prot 2023; 86:100046. [PMID: 36916553 DOI: 10.1016/j.jfp.2023.100046] [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: 11/19/2022] [Revised: 01/09/2023] [Accepted: 01/18/2023] [Indexed: 01/26/2023]
Abstract
Claviceps purpurea (Fr.) Tul is the causal organism for ergot impacting grass hosts, including wheat. The pathogen produces ergot alkaloids (EAs) during the development of mature sclerotia leading to potential wheat quality discounts or rejection at the point of sale. Cultural practices are recommended for the management of ergot in wheat, but there is limited information pertaining to the use of in-season fungicides to help reduce ergot. The objective of this research was to evaluate the efficacy of four fungicides (prothioconazole + metconazole, pydiflumetofen + propiconazole, azoxystrobin + propiconazole, and fluxapyroxad + pyraclostrobin) on sclerotia characteristics, and EAs associated with C. purpurea. A field experiment was established using a male-sterile hard red spring line with fungicide applications occurring at complete full head emergence (Feekes Growth Stage 10.5). Individual plots were harvested and cleaned, and ergot sclerotia were collected. Physical characteristics and toxin production were examined. Fungicides had a significant (p < .05) impact on total ergot body weight (EBW), with all fungicides having lower EBW than the nontreated control. The fungicide premixture of pydiflumetofen + propiconazole had the lowest EBW among all treatments. Fluxapyroxad + pyraclostrobin had the lowest levels of EAs among fungicides. Results suggest that fungicide premixtures can potentially reduce EBW and influence EA production in wheat.
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Affiliation(s)
- Shatha Alaoufi
- Department of Childhood and Family Studies- College of science and Arts, Qassim University, Ar Rass 58892, Saudi Arabia; Department of Agriculture and Applied Science, North Dakota State University, Fargo, ND 58108, USA.
| | - Andrew Friskop
- Department of Plant Pathology, North Dakota State University, Fargo, ND 58108, USA
| | - Senay Simsek
- Department of Agriculture and Applied Science, North Dakota State University, Fargo, ND 58108, USA; Department of Food Science and Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN 47907, USA.
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8
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AL-Ansi W, Fadhl JA, Abdullah AB, Al-Adeeb A, Mahdi AA, Al-Maqtari QA, Mushtaq BS, Fan M, Li Y, Qian H, Wang L. Effect of highland barely germination on thermomechanical, rheological, and micro-structural properties of wheat-oat composite flour dough-flour dough. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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9
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Feng X, Rahman MM, Hu Q, Wang B, Karim H, Guzmán C, Harwood W, Xu Q, Zhang Y, Tang H, Jiang Y, Qi P, Deng M, Ma J, Lan J, Wang J, Chen G, Lan X, Wei Y, Zheng Y, Jiang Q. HvGBSSI mutation at the splicing receptor site affected RNA splicing and decreased amylose content in barley. FRONTIERS IN PLANT SCIENCE 2022; 13:1003333. [PMID: 36212333 PMCID: PMC9538149 DOI: 10.3389/fpls.2022.1003333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Accepted: 08/24/2022] [Indexed: 06/16/2023]
Abstract
Granule-bound starch synthase I (HvGBSSI) is encoded by the barley waxy (Wx-1) gene and is the sole enzyme in the synthesis of amylose. Here, a Wx-1 mutant was identified from an ethyl methane sulfonate (EMS)-mutagenized barley population. There were two single-base mutations G1086A and A2424G in Wx-1 in the mutant (M2-1105). The G1086A mutation is located at the 3' splicing receptor (AG) site of the fourth intron, resulting in an abnormal RNA splicing. The A2424G mutation was a synonymous mutation in the ninth intron. The pre-mRNA of Wx-1 was incorrectly spliced and transcribed into two abnormal transcripts. The type I transcript had a 6 bp deletion in the 5' of fifth exon, leading to a translated HvGBSSI protein lacking two amino acids with a decreased starch-binding capacity. In the type II transcript, the fourth intron was incorrectly cleaved and retained, resulting in the premature termination of the barley Wx-1 gene. The mutations in the Wx-1 decreased the enzymatic activity of the HvGBSSI enzyme and resulted in a decreased level in amylose content. This work sheds light on a new Wx-1 gene inaction mechanism.
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Affiliation(s)
- Xiuqin Feng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Md. Mostafijur Rahman
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Qian Hu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Bang Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Hassan Karim
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Carlos Guzmán
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Universidad de Córdoba, Cordoba, Spain
| | - Wendy Harwood
- John Innes Center, Norwich Research Park, Norwich, United Kingdom
| | - Qiang Xu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Yazhou Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Huaping Tang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Yunfeng Jiang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Pengfei Qi
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Mei Deng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Jian Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Jingyu Lan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Jirui Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Guoyue Chen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Xiujin Lan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Yuming Wei
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Youliang Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Qiantao Jiang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, SichuanChina
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
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10
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He L, Yang Y, Ren L, Bian X, Liu X, Chen F, Tan B, Fu Y, Zhang X, Zhang N. Effects of germination time on the structural, physicochemical and functional properties of brown rice. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15118] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Lin‐yang He
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Yang Yang
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Li‐kun Ren
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Xin Bian
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Xiao‐fei Liu
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Feng‐lian Chen
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Bin Tan
- Academy of Science National Food and Strategic Reserves Administration Beijing 100037 China
| | - Yu Fu
- College of Food Science Southwest University Chongqing 400715 China
| | - Xiu‐min Zhang
- Beijing Academy of Food Sciences Beijing 100068 China
| | - Na Zhang
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
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11
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Oddy J, Raffan S, Wilkinson MD, Elmore JS, Halford NG. Understanding the Relationships between Free Asparagine in Grain and Other Traits to Breed Low-Asparagine Wheat. PLANTS (BASEL, SWITZERLAND) 2022; 11:669. [PMID: 35270139 PMCID: PMC8912546 DOI: 10.3390/plants11050669] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 02/24/2022] [Accepted: 02/28/2022] [Indexed: 06/14/2023]
Abstract
Since the discovery of acrylamide in food, and the identification of free asparagine as the key determinant of acrylamide concentration in wheat products, our understanding of how grain asparagine content is regulated has improved greatly. However, the targeted reduction in grain asparagine content has not been widely implemented in breeding programmes so far. Here we summarise how free asparagine concentration relates to other quality and agronomic traits and show that these relationships are unlikely to pose major issues for the breeding of low-asparagine wheat. We also outline the strategies that are possible for the breeding of low-asparagine wheat, using both natural and induced variation.
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Affiliation(s)
- Joseph Oddy
- Plant Sciences Department, Rothamsted Research, Harpenden AL5 2JQ, UK; (J.O.); (S.R.); (M.D.W.)
| | - Sarah Raffan
- Plant Sciences Department, Rothamsted Research, Harpenden AL5 2JQ, UK; (J.O.); (S.R.); (M.D.W.)
| | - Mark D. Wilkinson
- Plant Sciences Department, Rothamsted Research, Harpenden AL5 2JQ, UK; (J.O.); (S.R.); (M.D.W.)
| | - J. Stephen Elmore
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK;
| | - Nigel G. Halford
- Plant Sciences Department, Rothamsted Research, Harpenden AL5 2JQ, UK; (J.O.); (S.R.); (M.D.W.)
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12
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Xiao X, Li J, Xiong H, Tui W, Zhu Y, Zhang J. Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder. Front Nutr 2022; 8:794355. [PMID: 35223935 PMCID: PMC8867180 DOI: 10.3389/fnut.2021.794355] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Accepted: 12/29/2021] [Indexed: 11/14/2022] Open
Abstract
In this work, the effect of extrusion and fermentation on the physicochemical and digestive properties of barley powder was studied. The results showed that the contents of phenolics, β-glucan, protein, and lipid decreased after extrusion. The contents of nutrients (except lipid) increased after fermentation. Both extrusion and fermentation of barley can lead to the darkening of the color and effectively optimize the palatability by reducing the viscosity. In vitro digestion of starch showed that the content of as rapidly digestible starch increased after extrusion and fermentation. The contents of ferulic acid, 2-hydroxybenzoic acid, and caffeic acid decreased after extrusion, while the contents of chlorogenic acid, p-coumaric acid, and ferulic acid increased after fermentation. Basically, the content of all the phenolic showed an increasing trend after digestion. The antioxidant activity decreased after extrusion and increased after fermentation. Therefore, the nutritional composition and properties of barley powder were changed under the two processing methods.
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Affiliation(s)
- Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jiaying Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Hao Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Wenxuan Tui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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13
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14
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Kamani MH, Meera MS. Assessment of black gram milling by-product as a potential source of nutrients. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3844-3852. [PMID: 34471308 PMCID: PMC8357861 DOI: 10.1007/s13197-020-04845-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/23/2020] [Accepted: 10/08/2020] [Indexed: 11/30/2022]
Abstract
The present study was carried out to classify and explore the nutrient distribution of black gram milling by-product, with an intention to find value-added applications. The by-product was classified into two fractions, i.e., fraction BRGA (By-product Rich in Germ and Aleurone) and husk and their nutritional profiles were compared to cotyledon and whole seed (naive and germinated). BRGA found to be the richest source of protein (31.38%), minerals (Mg, Na, Fe, Zn and Mn) with appreciable amount of soluble dietary fiber (3.13%). Husk was the richest source of total dietary fiber (79.62%). Furthermore, both by-products were endowed with valuable essential amino acid and fatty acid profiles when compared to cotyledon and whole seeds. Overall, the present study revealed that the black gram by-product is a promising food ingredient that can be processed to obtain fractions rich in protein, fiber, essential fatty acids and minerals, for developing specialty foods for target population.
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Affiliation(s)
- Mohammad Hassan Kamani
- Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570 020 India
| | - Manchanahally Shivanna Meera
- Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570 020 India
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15
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AL-Ansi W, Mahdi AA, Al-Maqtari QA, Sajid BM, Al-Adeeb A, Ahmed A, Fan M, Li Y, Qian H, Jinxin L, Wang L. Characterization of molecular, physicochemical, and morphological properties of starch isolated from germinated highland barley. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101052] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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16
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Tai L, Wang HJ, Xu XJ, Sun WH, Ju L, Liu WT, Li WQ, Sun J, Chen KM. Pre-harvest sprouting in cereals: genetic and biochemical mechanisms. JOURNAL OF EXPERIMENTAL BOTANY 2021; 72:2857-2876. [PMID: 33471899 DOI: 10.1093/jxb/erab024] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Accepted: 01/18/2021] [Indexed: 05/22/2023]
Abstract
With the growth of the global population and the increasing frequency of natural disasters, crop yields must be steadily increased to enhance human adaptability to risks. Pre-harvest sprouting (PHS), a term mainly used to describe the phenomenon in which grains germinate on the mother plant directly before harvest, is a serious global problem for agricultural production. After domestication, the dormancy level of cultivated crops was generally lower than that of their wild ancestors. Although the shortened dormancy period likely improved the industrial performance of cereals such as wheat, barley, rice, and maize, the excessive germination rate has caused frequent PHS in areas with higher rainfall, resulting in great economic losses. Here, we systematically review the causes of PHS and its consequences, the major indicators and methods for PHS assessment, and emphasize the biological significance of PHS in crop production. Wheat quantitative trait loci functioning in the control of PHS are also comprehensively summarized in a meta-analysis. Finally, we use Arabidopsis as a model plant to develop more complete PHS regulatory networks for wheat. The integration of this information is conducive to the development of custom-made cultivated lines suitable for different demands and regions, and is of great significance for improving crop yields and economic benefits.
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Affiliation(s)
- Li Tai
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Life Sciences, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Hong-Jin Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Life Sciences, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xiao-Jing Xu
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Life Sciences, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wei-Hang Sun
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Life Sciences, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Lan Ju
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Life Sciences, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wen-Ting Liu
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Life Sciences, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wen-Qiang Li
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Life Sciences, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jiaqiang Sun
- National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Kun-Ming Chen
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Life Sciences, Northwest A&F University, Yangling 712100, Shaanxi, China
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17
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Al-Ansi W, Sajid BM, Mahdi AA, Al-Maqtari QA, Al-Adeeb A, Ahmed A, Fan M, Li Y, Qian H, Jinxin L, Wang L. Molecular structure, morphological, and physicochemical properties of highlands barley starch as affected by natural fermentation. Food Chem 2021; 356:129665. [PMID: 33813206 DOI: 10.1016/j.foodchem.2021.129665] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 03/01/2021] [Accepted: 03/17/2021] [Indexed: 10/21/2022]
Abstract
The influence of natural fermentation on the highlands barley starch chemical structure, morphological, physicochemical, and thermal properties was studied. The findings showed that fermentation had no impact on starch fine structure but it decreased the molecular-weight from 2.26 to 1.04 × 108 g/mol in native highlands barley and after 72 h fermentation (FHB72) respectively. Also, it decreased amylopectin long-chains (B1 and B2) while increased short-chains. The intensity ratio of FT-IR at 995/1022 and 1047/1022 bands were found to be higher as the time of fermentation progressed, and the highest absorption-intensity at 3000-3600 cm-1 and higher swelling capacity were noticed in the starch of FHB72. During fermentation, pasting peak, final and setback viscosities were decreased. Microscopically, granules with more pores, damaged, cracked, and no growth rings were found in starches isolated after 48 h and 72 h of fermentation. This study indicated that fermentation up to 72 h is an effective method to modify highlands barley starch.
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Affiliation(s)
- Waleed Al-Ansi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen.
| | - Bilal Mushtaq Sajid
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Amer Ali Mahdi
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Qais Ali Al-Maqtari
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; Department of Biology, Faculty of Science, Sana'a University, Sana'a, Yemen
| | - Abduqader Al-Adeeb
- School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Aqsa Ahmed
- School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Mingcong Fan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Li
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Haifeng Qian
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Liu Jinxin
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
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18
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Watt EE, Dunn ML, Steele FM, Pike OA. Optimization of oat amylase activity during sprouting to enhance sugar production. Cereal Chem 2021. [DOI: 10.1002/cche.10421] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Erin E. Watt
- Department of Nutrition, Dietetics and Food Science Brigham Young University Provo UT USA
| | - Michael L. Dunn
- Department of Nutrition, Dietetics and Food Science Brigham Young University Provo UT USA
| | - Frost M. Steele
- Department of Nutrition, Dietetics and Food Science Brigham Young University Provo UT USA
| | - Oscar A. Pike
- Department of Nutrition, Dietetics and Food Science Brigham Young University Provo UT USA
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19
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Neoh GKS, Dieters MJ, Tao K, Fox GP, Nguyen PTM, Gilbert RG. Late-Maturity Alpha-Amylase in Wheat ( Triticum aestivum) and Its Impact on Fresh White Sauce Qualities. Foods 2021; 10:foods10020201. [PMID: 33498449 PMCID: PMC7909430 DOI: 10.3390/foods10020201] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/06/2021] [Accepted: 01/19/2021] [Indexed: 11/21/2022] Open
Abstract
When wheat experiences a cold-temperature ‘shock’ during the late stage of grain filling, it triggers the abnormal synthesis of late-maturity α-amylase (LMA). This increases the enzyme content in affected grain, which can lead to a drastic reduction in falling number (FN). By commercial standards, a low FN is taken as an indication of inferior quality, deemed unsuitable for end-product usage. Hence, LMA-affected grains are either rejected or downgraded to feed grade at the grain receiving point. However, previous studies have found no substantial correlation between low FN-LMA and bread quality. The present study extends previous investigations to semi-solid food, evaluating the physical quality of fresh white sauce processed from LMA-affected flour. Results show that high-LMA flours had low FNs and exhibited poor pasting characteristics. However, gelation occurred in the presence of other components during fresh white sauce processing. This demonstrates that LMA-affected flours may have new applications in low-viscosity products.
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Affiliation(s)
- Galex K. S. Neoh
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (G.K.S.N.); (K.T.)
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
| | - Mark J. Dieters
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia;
| | - Keyu Tao
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (G.K.S.N.); (K.T.)
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
| | - Glen P. Fox
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
- Department of Food Science and Technology, University of California Davis, Davis, CA 95616, USA
| | - Phuong T. M. Nguyen
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia;
| | - Robert G. Gilbert
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (G.K.S.N.); (K.T.)
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
- Correspondence:
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20
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Malalgoda M, Ohm JB, Howatt KA, Simsek S. Pre-harvest glyphosate application and effects on wheat starch chemistry: Analysis from application to harvest. J Food Biochem 2020; 44:e13330. [PMID: 32557639 DOI: 10.1111/jfbc.13330] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2020] [Revised: 05/04/2020] [Accepted: 05/21/2020] [Indexed: 12/01/2022]
Abstract
The objective of this study was to determine if the pre-harvest glyphosate application time affects the chemistry of wheat starch. Glyphosate was sprayed at the ripe stage (recommended) and the soft dough stage (early application) of hard red spring wheat. Wheat kernel samples were collected before application and every 3 days until harvest, after which different starch characteristics were analyzed. The results indicate that glyphosate timing does not impact the spatial distribution or morphology of starch granules, as well as the percentage or molecular weight of amylose and amylopectin. However, thermal characteristics of wheat starch, especially when glyphosate was applied at the soft dough stage, showed significant differences. A decrease in the average amylopectin chain length and differences in the proportion of short-, medium-, and long-chain amylopectin was also observed. Overall, this study shows that the pre-harvest application of glyphosate can affect wheat starch chemistry, especially if applied earlier than recommended. PRACTICAL APPLICATIONS: Glyphosate is the most commonly used herbicide in the world, and it is sometimes used pre-harvest during wheat cultivation. The recommended time of application is 7 days prior to harvest when the crops are in the ripe stage of physiological maturity. However, some crops may not be at this stage during application due to non-uniform maturation in the field. The goal of this work was to determine the effect of glyphosate application time (recommended/ripe stage vs. early/soft dough stage) on wheat starch chemistry. The results show that the starch chain length characteristics and thermal behavior are impacted, especially if applied early. Thus, this study shows the importance of timely application to avoid effects on starch chemical properties, which in return could impact starch functionality in food systems. This information is critical in the field of agriculture and to our knowledge this study is one of the first in this area.
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Affiliation(s)
- Maneka Malalgoda
- Department of Plant Sciences, North Dakota State University, Fargo, ND, USA
| | - Jae-Bom Ohm
- Cereal Crops Research Unit, Hard Red Spring and Durum Wheat Quality Laboratory, USDA-ARS, Edward T. Schafer Research Center, Fargo, ND, USA
| | - Kirk A Howatt
- Department of Plant Sciences, North Dakota State University, Fargo, ND, USA
| | - Senay Simsek
- Department of Plant Sciences, North Dakota State University, Fargo, ND, USA
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21
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Gupta PK, Balyan HS, Sharma S, Kumar R. Genetics of yield, abiotic stress tolerance and biofortification in wheat (Triticum aestivum L.). TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2020; 133:1569-1602. [PMID: 32253477 DOI: 10.1007/s00122-020-03583-3] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Accepted: 03/13/2020] [Indexed: 05/18/2023]
Abstract
A review of the available literature on genetics of yield and its component traits, tolerance to abiotic stresses and biofortification should prove useful for future research in wheat in the genomics era. The work reviewed in this article mainly covers the available information on genetics of some important quantitative traits including yield and its components, tolerance to abiotic stresses (heat, drought, salinity and pre-harvest sprouting = PHS) and biofortification (Fe/Zn and phytate contents with HarvestPlus Program) in wheat. Major emphasis is laid on the recent literature on QTL interval mapping and genome-wide association studies, giving lists of known QTL and marker-trait associations. Candidate genes for different traits and the cloned and characterized genes for yield traits along with the molecular mechanism are also described. For each trait, an account of the present status of marker-assisted selection has also been included. The details of available results have largely been presented in the form of tables; some of these tables are included as supplementary files.
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Affiliation(s)
- Pushpendra Kumar Gupta
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, 250 004, India.
| | - Harindra Singh Balyan
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, 250 004, India
| | - Shailendra Sharma
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, 250 004, India
| | - Rahul Kumar
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, 250 004, India
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22
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Influence of germination time on the morphological, morphometric, structural, and physicochemical characteristics of Esmeralda and Perla barley starch. Int J Biol Macromol 2020; 149:262-270. [DOI: 10.1016/j.ijbiomac.2020.01.245] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 01/21/2020] [Accepted: 01/24/2020] [Indexed: 11/21/2022]
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23
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Malalgoda M, Ohm JB, Ransom JK, Green A, Howatt K, Simsek S. Preharvest Glyphosate Application during Wheat Cultivation: Effects on Wheat Starch Physicochemical Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:503-511. [PMID: 31869217 DOI: 10.1021/acs.jafc.9b06456] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Due to nonuniform maturation, some plants may not be at the recommended stage of maturity when preharvest glyphosate is applied. The objective of this study was to determine how preharvest glyphosate timing affects wheat starch physicochemical properties. Two wheat cultivars were grown in three locations, and glyphosate was applied at the soft dough stage (early application) and the ripe stage (commercial standard). Upon harvest, starch chemical characteristics were studied. The proportion of B-type starch granules was lower in treated samples, although the starch molecular weight was not affected. Rapidly digestible starch content was highest when glyphosate was applied at the ripe stage, and lowest in the control, and vice versa for slowly digestible starch. Additionally, flour pasting viscosity was significantly higher in samples treated at the soft dough stage. Overall, the effects on wheat starch physicochemical characteristics were more pronounced when glyphosate was applied at the soft dough stage of maturity.
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Affiliation(s)
- Maneka Malalgoda
- Department of Plant Sciences , NDSU Dept. 7670 , PO Box 6050, Fargo , North Dakota 58108-6050 , United States
| | - Jae-Bom Ohm
- USDA-ARS, Edward T. Schafer Research Center, Cereal Crops Research Unit , Hard Spring and Durum Wheat Quality Laboratory , Fargo , North Dakota 58102-2765 , United States
| | - Joel K Ransom
- Department of Plant Sciences , NDSU Dept. 7670 , PO Box 6050, Fargo , North Dakota 58108-6050 , United States
| | - Andrew Green
- Department of Plant Sciences , NDSU Dept. 7670 , PO Box 6050, Fargo , North Dakota 58108-6050 , United States
| | - Kirk Howatt
- Department of Plant Sciences , NDSU Dept. 7670 , PO Box 6050, Fargo , North Dakota 58108-6050 , United States
| | - Senay Simsek
- Department of Plant Sciences , NDSU Dept. 7670 , PO Box 6050, Fargo , North Dakota 58108-6050 , United States
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Zhu D, Qian Z, Wei H, Guo B, Xu K, Dai Q, Zhang H, Huo Z. The effects of field pre-harvest sprouting on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch. Food Chem 2019; 278:10-16. [DOI: 10.1016/j.foodchem.2018.11.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2018] [Revised: 10/10/2018] [Accepted: 11/01/2018] [Indexed: 11/26/2022]
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25
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Unraveling Molecular and Genetic Studies of Wheat (Triticum aestivum L.) Resistance against Factors Causing Pre-Harvest Sprouting. AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy9030117] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Pre-harvest sprouting (PHS) is one of the most important factors having adverse effects on yield and grain quality all over the world, particularly in wet harvest conditions. PHS is controlled by both genetic and environmental factors and the interaction of these factors. Breeding varieties with high PHS resistance have important implications for reducing yield loss and improving grain quality. The rapid advancements in the wheat genomic database along with transcriptomic and proteomic technologies have broadened our knowledge for understanding the regulatory mechanism of PHS resistance at transcriptomic and post-transcriptomic levels. In this review, we have described in detail the recent advancements on factors influencing PHS resistance, including grain color, seed dormancy, α-amylase activity, plant hormones (especially abscisic acid and gibberellin), and QTL/genes, which are useful for mining new PHS-resistant genes and developing new molecular markers for multi-gene pyramiding breeding of wheat PHS resistance, and understanding the complicated regulatory mechanism of PHS resistance.
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26
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Mao X, Zhang J, Liu W, Yan S, Liu Q, Fu H, Zhao J, Huang W, Dong J, Zhang S, Yang T, Yang W, Liu B, Wang F. The MKKK62-MKK3-MAPK7/14 module negatively regulates seed dormancy in rice. RICE (NEW YORK, N.Y.) 2019; 12:2. [PMID: 30671680 PMCID: PMC6342742 DOI: 10.1186/s12284-018-0260-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2018] [Accepted: 12/11/2018] [Indexed: 05/04/2023]
Abstract
BACKGROUND Seed dormancy directly affects the phenotype of pre-harvest sprouting, and ultimately affects the quality and yield of rice seeds. Although many genes controlling seed dormancy have been cloned from cereals, the regulatory mechanisms controlling this process are complex, and much remains unknown. The MAPK cascade is involved in many signal transduction pathways. Recently, MKK3 has been reported to be involved in the regulation of seed dormancy, but its mechanism of action is unclear. RESULTS We found that MKKK62-overexpressing rice lines (OE) lost seed dormancy. Further analyses showed that the abscisic acid (ABA) sensitivity of OE lines was decreased. In yeast two-hybrid experiments, MKKK62 interacted with MKK3, and MKK3 interacted with MAPK7 and MAPK14. Knock-out experiments confirmed that MKK3, MAPK7, and MAPK14 were involved in the regulation of seed dormancy. The OE lines showed decreased transcript levels of OsMFT, a homolog of a gene that controls seed dormancy in wheat. The up-regulation of OsMFT in MKK3-knockout lines (OE/mkk3) and MAPK7/14-knockout lines (OE/mapk7/mapk14) indicated that the MKKK62-MKK3-MAPK7/MAPK14 system controlled seed dormancy by regulating the transcription of OsMFT. CONCLUSION Our results showed that MKKK62 negatively controls seed dormancy in rice, and that during the germination stage and the late stage of seed maturation, ABA sensitivity and OsMFT transcription are negatively controlled by MKKK62. Our results have clarified the entire MAPK cascade controlling seed dormancy in rice. Together, these results indicate that protein modification by phosphorylation plays a key role in controlling seed dormancy.
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Affiliation(s)
- Xingxue Mao
- Guangdong Academy of Agricultural Sciences, Rice Research Institute, Guangzhou, 510640 China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Guangzhou, 510640 China
| | - Jianjun Zhang
- Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, College of Forestry and Landscape Architecture, SCAU, Guangzhou, 510642 China
| | - Wuge Liu
- Guangdong Academy of Agricultural Sciences, Rice Research Institute, Guangzhou, 510640 China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Guangzhou, 510640 China
| | - Shijuan Yan
- Agro-biological Gene Research Center, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640 China
| | - Qing Liu
- Guangdong Academy of Agricultural Sciences, Rice Research Institute, Guangzhou, 510640 China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Guangzhou, 510640 China
| | - Hua Fu
- Guangdong Academy of Agricultural Sciences, Rice Research Institute, Guangzhou, 510640 China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Guangzhou, 510640 China
| | - Junliang Zhao
- Guangdong Academy of Agricultural Sciences, Rice Research Institute, Guangzhou, 510640 China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Guangzhou, 510640 China
| | - Wenjie Huang
- Agro-biological Gene Research Center, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640 China
| | - Jingfang Dong
- Guangdong Academy of Agricultural Sciences, Rice Research Institute, Guangzhou, 510640 China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Guangzhou, 510640 China
| | - Shaohong Zhang
- Guangdong Academy of Agricultural Sciences, Rice Research Institute, Guangzhou, 510640 China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Guangzhou, 510640 China
| | - Tifeng Yang
- Guangdong Academy of Agricultural Sciences, Rice Research Institute, Guangzhou, 510640 China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Guangzhou, 510640 China
| | - Wu Yang
- Guangdong Academy of Agricultural Sciences, Rice Research Institute, Guangzhou, 510640 China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Guangzhou, 510640 China
| | - Bin Liu
- Guangdong Academy of Agricultural Sciences, Rice Research Institute, Guangzhou, 510640 China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Guangzhou, 510640 China
| | - Feng Wang
- Guangdong Academy of Agricultural Sciences, Rice Research Institute, Guangzhou, 510640 China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Guangzhou, 510640 China
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27
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Reduction of falling number in soft white spring wheat caused by an increased proportion of spherical B-type starch granules. Food Chem 2019; 284:140-148. [PMID: 30744838 DOI: 10.1016/j.foodchem.2019.01.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Revised: 11/30/2018] [Accepted: 01/03/2019] [Indexed: 11/19/2022]
Abstract
A low falling number (FN) in wheat indicates high α-amylase activity associated with poor end-use quality. We hypothesize starch - the substrate of α-amylase, can directly influence hot flour pasting properties and its susceptibility to α-amylase, which further affects viscosity. We examined the structural characteristics of starch in three soft white spring wheat cultivars grown in Idaho in 2013 (normal FN year) and 2014 (low FN year with pre-harvest rains). Our data surprisingly show that starch in some low FN wheat was not significantly degraded by α-amylase but had developmental changes with an increased proportion of B-type wheat starch. We reconstituted wheat starch and verified that starch with an increase of B-granules has a relatively low viscosity and high susceptibility to wheat α-amylase, which further facilitates the decrease of viscosity. The influence of starch structure and starch-enzyme interaction must be considered while developing a solution to the low FN issue.
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28
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Samadlouie HR, Nurmohamadi S, Moradpoor F, Gharanjik S. Effect of low-cost substrate on the fatty acid profiles of Mortierella alpina CBS 754.68 and Wickerhamomyces siamensis SAKSG. BIOTECHNOL BIOTEC EQ 2018. [DOI: 10.1080/13102818.2018.1471360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022] Open
Affiliation(s)
- Hamid Reza Samadlouie
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Shahrood University of Technology, Shahrood, Iran
| | - Sanaz Nurmohamadi
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Ayat Ollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Fatemeh Moradpoor
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Ayat Ollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Shahrokh Gharanjik
- Department of Biotechnology, Faculty of Agricultural Engineering, Shahrood University of Technology, Shahrood, Iran
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29
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Grassi S, Cardone G, Bigagnoli D, Marti A. Monitoring the sprouting process of wheat by non-conventional approaches. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.08.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Olaerts H, Courtin CM. Impact of Preharvest Sprouting on Endogenous Hydrolases and Technological Quality of Wheat and Bread: A Review. Compr Rev Food Sci Food Saf 2018; 17:698-713. [PMID: 33350132 DOI: 10.1111/1541-4337.12347] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Revised: 03/01/2018] [Accepted: 03/03/2018] [Indexed: 11/30/2022]
Abstract
The cereal-based food industry faces the challenge to produce food of high and uniform quality to meet consumer demands. However, adverse weather conditions, including prolonged and repeated rainfall, before harvest time evoke germination of the kernels in the ear of the parent plant, which is known as preharvest sprouting (PHS). PHS results in the production of several hydrolytic enzymes in the kernel, which decreases the technological quality of wheat and causes problems during processing of the flour into cereal-based products. Therefore, wheat that is severely sprouted in the field is less suitable for products for human consumption, and is often discounted to animal feed. Up till now, most knowledge on PHS is obtained by research on laboratory-sprouted wheat as a proxy for field-sprouted wheat. Knowledge on PHS in the field itself is more scarce. This review gives a comprehensive overview of the recent findings on PHS of wheat in the field, compared to knowledge on controlled sprouting. The physiological and functional changes occurring in wheat during PHS and their impact on wheat and bread quality are discussed. This review provides a useful background for further research concerning the potential of field-sprouted wheat to be used as raw material in the food industry.
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Affiliation(s)
- Heleen Olaerts
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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31
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Sun M, Yamasaki Y, Ayele BT. Comparative expression analysis of starch degrading genes between dormant and non-dormant wheat seeds. PLANT SIGNALING & BEHAVIOR 2018; 13:e1411449. [PMID: 29211628 PMCID: PMC5790408 DOI: 10.1080/15592324.2017.1411449] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2017] [Revised: 11/22/2017] [Accepted: 11/27/2017] [Indexed: 05/18/2023]
Abstract
To gain insights into the molecular basis of starch degradation in wheat seeds with respect to dormancy maintenance and release, this study compared the expression of starch degrading genes between dormant and after-ripened seeds in both dry and imbibed states. Furthermore, the study examined the effect of ABA on the expression of starch degrading genes during imbibition of non-dormant seeds. Release of dormancy due to after-ripening led to the upregulation of specific genes encoding α-amylase and α-glucosidase during imbibition while dormancy maintenance is associated with repression of these genes. It appears from our result that ABA delays the germination of wheat seeds at least partly through repression of the starch degrading genes.
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Affiliation(s)
- Menghan Sun
- Department of Plant Science, 222 Agriculture Building University of Manitoba Winnipeg, Manitoba, Canada R3T 2N2
| | - Yuji Yamasaki
- Department of Plant Science, 222 Agriculture Building University of Manitoba Winnipeg, Manitoba, Canada R3T 2N2
| | - Belay T. Ayele
- Department of Plant Science, 222 Agriculture Building University of Manitoba Winnipeg, Manitoba, Canada R3T 2N2
- CONTACT Belay T. Ayele Department of Plant Science, 222 Agriculture Building University of Manitoba Winnipeg, Manitoba, Canada R3T 2N2
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32
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Shorinola O, Balcárková B, Hyles J, Tibbits JFG, Hayden MJ, Holušova K, Valárik M, Distelfeld A, Torada A, Barrero JM, Uauy C. Haplotype Analysis of the Pre-harvest Sprouting Resistance Locus Phs-A1 Reveals a Causal Role of TaMKK3-A in Global Germplasm. FRONTIERS IN PLANT SCIENCE 2017; 8:1555. [PMID: 28955352 PMCID: PMC5602128 DOI: 10.3389/fpls.2017.01555] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2017] [Accepted: 08/25/2017] [Indexed: 05/03/2023]
Abstract
Pre-harvest sprouting (PHS) is an important cause of quality loss in many cereal crops and is particularly prevalent and damaging in wheat. Resistance to PHS is therefore a valuable target trait in many breeding programs. The Phs-A1 locus on wheat chromosome arm 4AL has been consistently shown to account for a significant proportion of natural variation to PHS in diverse mapping populations. However, the deployment of sprouting resistance is confounded by the fact that different candidate genes, including the tandem duplicated Plasma Membrane 19 (PM19) genes and the mitogen-activated protein kinase kinase 3 (TaMKK3-A) gene, have been proposed to underlie Phs-A1. To further define the Phs-A1 locus, we constructed a physical map across this interval in hexaploid and tetraploid wheat. We established close proximity of the proposed candidate genes which are located within a 1.2 Mb interval. Genetic characterization of diverse germplasm used in previous genetic mapping studies suggests that TaMKK3-A, and not PM19, is the major gene underlying the Phs-A1 effect in European, North American, Australian and Asian germplasm. We identified the non-dormant TaMKK3-A allele at low frequencies within the A-genome diploid progenitor Triticum urartu genepool, and show an increase in the allele frequency in modern varieties. In United Kingdom varieties, the frequency of the dormant TaMKK3-A allele was significantly higher in bread-making quality varieties compared to feed and biscuit-making cultivars. Analysis of exome capture data from 58 diverse hexaploid wheat accessions identified fourteen haplotypes across the extended Phs-A1 locus and four haplotypes for TaMKK3-A. Analysis of these haplotypes in a collection of United Kingdom and Australian cultivars revealed distinct major dormant and non-dormant Phs-A1 haplotypes in each country, which were either rare or absent in the opposing germplasm set. The diagnostic markers and haplotype information reported in the study will help inform the choice of germplasm and breeding strategies for the deployment of Phs-A1 resistance into breeding germplasm.
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Affiliation(s)
| | - Barbara Balcárková
- Institute of Experimental Botany, Centre of the Region Haná for Biotechnological and Agricultural ResearchOlomouc, Czechia
| | - Jessica Hyles
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, CanberraACT, Australia
| | - Josquin F. G. Tibbits
- Department of Economic Development, Jobs, Transport and Resources, Centre for AgriBioscience, BundooraVIC, Australia
| | - Matthew J. Hayden
- Department of Economic Development, Jobs, Transport and Resources, Centre for AgriBioscience, BundooraVIC, Australia
| | - Katarina Holušova
- Institute of Experimental Botany, Centre of the Region Haná for Biotechnological and Agricultural ResearchOlomouc, Czechia
| | - Miroslav Valárik
- Institute of Experimental Botany, Centre of the Region Haná for Biotechnological and Agricultural ResearchOlomouc, Czechia
| | - Assaf Distelfeld
- The Institute for Cereal Crop Improvement, Tel Aviv UniversityTel Aviv, Israel
| | | | - Jose M. Barrero
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, CanberraACT, Australia
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33
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Das A, Kim DW, Khadka P, Rakwal R, Rohila JS. Unraveling Key Metabolomic Alterations in Wheat Embryos Derived from Freshly Harvested and Water-Imbibed Seeds of Two Wheat Cultivars with Contrasting Dormancy Status. FRONTIERS IN PLANT SCIENCE 2017; 8:1203. [PMID: 28747920 PMCID: PMC5506182 DOI: 10.3389/fpls.2017.01203] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Accepted: 06/26/2017] [Indexed: 05/20/2023]
Abstract
Untimely rains in wheat fields during harvest season can cause pre-harvest sprouting (PHS), which deteriorates the yield and quality of wheat crop. Metabolic homeostasis of the embryo plays a role in seed dormancy, determining the status of the maturing grains either as dormant (PHS-tolerant) or non-dormant (PHS-susceptible). Very little is known for direct measurements of global metabolites in embryonic tissues of dormant and non-dormant wheat seeds. In this study, physiologically matured and freshly harvested wheat seeds of PHS-tolerant (cv. Sukang, dormant) and PHS-susceptible (cv. Baegjoong, non-dormant) cultivars were water-imbibed, and the isolated embryos were subjected to high-throughput, global non-targeted metabolomic profiling. A careful comparison of identified metabolites between Sukang and Baegjoong embryos at 0 and 48 h after imbibition revealed that several key metabolic pathways [such as: lipids, fatty acids, oxalate, hormones, the raffinose family of oligosaccharides (RFOs), and amino acids] and phytochemicals were differentially regulated between dormant and non-dormant varieties. Most of the membrane lipids were highly reduced in Baegjoong compared to Sukang, which indicates that the cell membrane instability in response to imbibition could also be a key factor in non-dormant wheat varieties for their untimely germination. This study revealed that several key marker metabolites (e.g., RFOs: glucose, fructose, maltose, and verbascose), were highly expressed in Baegjoong after imbibition. Furthermore, the data showed that the key secondary metabolites and phytochemicals (vitexin, chrysoeriol, ferulate, salidroside and gentisic acid), with known antioxidant properties, were comparatively low at basal levels in PHS-susceptible, non-dormant cultivar, Baegjoong. In conclusion, the results of this investigation revealed that after imbibition the metabolic homeostasis of dormant wheat is significantly less affected compared to non-dormant wheat. The inferences from this study combined with proteomic and transcriptomic studies will advance the molecular understanding of the pathways and enzyme regulations during PHS.
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Affiliation(s)
- Aayudh Das
- Department of Plant Biology, University of Vermont, BurlingtonVT, United States
- Department of Biology and Microbiology, South Dakota State University, BrookingsSD, United States
| | - Dea-Wook Kim
- National Institute of Crop Science, Rural Development AdministrationWanju-gun, South Korea
| | - Pramod Khadka
- Department of Biology and Microbiology, South Dakota State University, BrookingsSD, United States
| | - Randeep Rakwal
- Faculty of Health and Sport Sciences, University of TsukubaTsukuba, Japan
| | - Jai S. Rohila
- Department of Biology and Microbiology, South Dakota State University, BrookingsSD, United States
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34
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Olaerts H, Roye C, Derde LJ, Sinnaeve G, Meza WR, Bodson B, Courtin CM. Impact of Preharvest Sprouting of Wheat (Triticum aestivum) in the Field on Starch, Protein, and Arabinoxylan Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8324-8332. [PMID: 27734675 DOI: 10.1021/acs.jafc.6b03140] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
To obtain detailed knowledge on possible changes in the properties of starch, proteins, and arabinoxylan as a result of field preharvest sprouting (PHS), three wheat varieties were harvested at maturity and several weeks later when severe PHS had occurred. Falling number values of flour dropped from 306 to 147 s (Sahara), 382 to 155 s (Forum), and 371 to 230 s (Tobak). Blocking of α-amylase activity demonstrated that the decline in falling number and changes in RVA pasting and gelation properties were not caused by changes in intrinsic starch properties as a result of PHS. PHS had no influence on the SDS-extractability and molecular weight distribution of the proteins. For arabinoxylan, incipient breakdown was noticed, leading to a higher amount and average degree of polymerization of water extractable arabinoxylan. Results show that strategies to cope with severely PHS in wheat should focus on blocking enzyme activities.
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Affiliation(s)
- Heleen Olaerts
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Chiara Roye
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Liesbeth J Derde
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Georges Sinnaeve
- Département Valorisation des Productions, Centre Wallon de Recherches Agronomiques (CRA-W) , Chaussée de Namur 24, B-5030 Gembloux, Belgium
| | - Walter R Meza
- Unité de Phytotechnie des Régions Tempérées, Gembloux Agro-Bio Tech (G-ABT), Université de Liége , Passage des Déportés 2, B-5030 Gembloux, Belgium
| | - Bernard Bodson
- Unité de Phytotechnie des Régions Tempérées, Gembloux Agro-Bio Tech (G-ABT), Université de Liége , Passage des Déportés 2, B-5030 Gembloux, Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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35
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Ohm JB, Lee CW, Cho K. Germinated Wheat: Phytochemical Composition and Mixing Characteristics. Cereal Chem 2016. [DOI: 10.1094/cchem-01-16-0006-r] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Jae-Bom Ohm
- USDA-ARS, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, Fargo, ND 58108, U.S.A. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer
| | - Chiwon W. Lee
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, U.S.A
| | - Kyongshin Cho
- Experimental and Systems Pharmacology, College of Pharmacy, Washington State University, Spokane, WA 99210, U.S.A
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