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Shewry PR, Hassall KL, Grausgruber H, Andersson AAM, Lampi A, Piironen V, Rakszegi M, Ward JL, Lovegrove A. Do modern types of wheat have lower quality for human health? NUTR BULL 2020; 45:362-373. [PMID: 33380903 PMCID: PMC7756780 DOI: 10.1111/nbu.12461] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 01/17/2023]
Abstract
Wheat is the major staple food in Western Europe and an important source of energy, protein, dietary fibre, minerals, B vitamins and phytochemicals. Plant breeders have been immensely successful in increasing yields to feed the growing global population. However, concerns have been expressed that the focus on increasing yield and processing quality has resulted in reduced contents of components that contribute to human health and increases in adverse reactions. We review the evidence for this, based largely on studies in our own laboratories of sets of wheats bred and grown between the 18th century and modern times. With the exception of decreased contents of mineral micronutrients, there is no clear evidence that intensive breeding has resulted in decreases in beneficial components or increases in proteins which trigger adverse responses. In fact, a recent study of historic and modern wheats from the UK showed increases in the contents of dietary fibre components and a decreased content of asparagine in white flour, indicating increased benefits for health.
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Affiliation(s)
- P. R. Shewry
- Plant Science DepartmentRothamsted ResearchHarpendenUK
| | - K. L. Hassall
- Computational and Analytical Sciences DepartmentRothamsted ResearchHarpendenUK
| | - H. Grausgruber
- Department of Crop SciencesUniversity of Natural Resources and Life Sciences ViennaTulln an der DonauAustria
| | - A. A. M Andersson
- Department of Molecular SciencesSwedish University of Agricultural SciencesUppsalaSweden
| | - A.‐M. Lampi
- Department of Food and NutritionUniversity of HelsinkiHelsinkiFinland
| | - V. Piironen
- Department of Food and NutritionUniversity of HelsinkiHelsinkiFinland
| | - M. Rakszegi
- Agricultural InstituteCentre for Agricultural ResearchMartonvásárHungary
| | - J. L. Ward
- Computational and Analytical Sciences DepartmentRothamsted ResearchHarpendenUK
| | - A. Lovegrove
- Plant Science DepartmentRothamsted ResearchHarpendenUK
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Pirgozliev V, Rose SP, Pellny T, Amerah AM, Wickramasinghe M, Ulker M, Rakszegi M, Bedo Z, Shewry PR, Lovegrove A. Energy utilization and growth performance of chickens fed novel wheat inbred lines selected for different pentosan levels with and without xylanase supplementation. Poult Sci 2015; 94:232-9. [PMID: 25595480 PMCID: PMC4988544 DOI: 10.3382/ps/peu059] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2014] [Accepted: 10/20/2014] [Indexed: 11/20/2022] Open
Abstract
Different F5 recombinant inbred lines from the cross Yumai 34×Ukrainka were grown in replicated trials on a single site in one harvest year at Rothamsted Research. A total of 10 samples from those lines were harvested and used in a broiler experiment. Twenty nutritionally complete meal-form diets that had 630 g/kg of wheat with different amounts of pentosan, with and without exogenous xylanase supplementation, were used to compare broiler growth performance and determine apparent metabolizable energy corrected for N retention (AMEn). We examined the relationship between the nutritive value of the wheat samples and their chemical compositions and results of quality tests. The amounts of total and water soluble pentosans in wheat samples ranged from 36.7 to 48.0 g/kg DM, and 6.7 to 11.6 g/kg DM, respectively. The mean crude oil and protein contents of the wheat samples were 10.5 and 143.9 g/kg DM, respectively. The average determined value for the kinematic viscosity was 0.0018 mPa.s, and 2.1 mPa.s for the dynamic viscosity. The AMEn of the wheat-based diets had a maximum range of 0.47 MJ/kg DM within the ten wheat samples that were tested. Xylanase supplementation improved (P<0.05) dietary AMEn, dry matter, and fat digestibility coefficients. There was a positive (P<0.05) relationship between in vitro kinematic viscosity of the wheat samples and the total pentosan content. There was a negative relationship between the total pentosan content in the wheat and broiler growth performance. An increase by 10 g of pentosan per kg of wheat reduced (P<0.001) daily feed intake and weight gain by 2.9 g and 3.5 g, respectively. The study shows that the feeding quality of wheat samples can be predicted by their total pentosan content. Supplementary xylanase improved energy and nutrient availability of all wheat samples that was independent of differences in pentosan content.
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Affiliation(s)
- V Pirgozliev
- NIPH, Harper Adams University, Shropshire, TF10 8NB, UK
| | - S P Rose
- NIPH, Harper Adams University, Shropshire, TF10 8NB, UK
| | - T Pellny
- Rothamsted Research, West Common, Harpenden, AL5 2JQ, UK
| | - A M Amerah
- Danisco Animal Nutrition, Wiltshire, SN8 1XN, UK
| | - M Wickramasinghe
- Rothamsted Research, West Common, Harpenden, AL5 2JQ, UK University of Peradeniya, 20400, Sri Lanka
| | - M Ulker
- Rothamsted Research, West Common, Harpenden, AL5 2JQ, UK Yuzuncu Yil University, Van, Turkey
| | - M Rakszegi
- Centre for Agricultural Research, MTA, Martonvásár, Hungary
| | - Z Bedo
- Centre for Agricultural Research, MTA, Martonvásár, Hungary
| | - P R Shewry
- Rothamsted Research, West Common, Harpenden, AL5 2JQ, UK
| | - A Lovegrove
- Rothamsted Research, West Common, Harpenden, AL5 2JQ, UK
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Cseh A, Kruppa K, Molnár I, Rakszegi M, Doležel J, Molnár-Láng M. Characterization of a new 4BS.7HL wheat–barley translocation line using GISH, FISH, and SSR markers and its effect on the β-glucan content of wheat. Genome 2011; 54:795-804. [DOI: 10.1139/g11-044] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
A spontaneous interspecific Robertsonian translocation was revealed by genomic in situ hybridization (GISH) in the progenies of a monosomic 7H addition line originating from a new wheat ‘Asakaze komugi’ × barley ‘Manas’ hybrid. Fluorescence in situ hybridization (FISH) with repetitive DNA sequences (Afa family, pSc119.2, and pTa71) allowed identification of all wheat chromosomes, including wheat chromosome arm 4BS involved in the translocation. FISH using barley telomere- and centromere-specific repetitive DNA probes (HvT01 and (AGGGAG)n) confirmed that one of the arms of barley chromosome 7H was involved in the translocation. Simple sequence repeat (SSR) markers specific to the long (L) and short (S) arms of barley chromosome 7H identified the translocated chromosome segment as 7HL. Further analysis of the translocation chromosome clarified the physical position of genetically mapped SSRs within 7H, with a special focus on its centromeric region. The presence of the HvCslF6 gene, responsible for (1,3;1,4)-β-d-glucan production, was revealed in the centromeric region of 7HL. An increased (1,3;1,4)-β-d-glucan level was also detected in the translocation line, demonstrating that the HvCslF6 gene is of potential relevance for the manipulation of wheat (1,3;1,4)-β-d-glucan levels.
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Affiliation(s)
- A. Cseh
- Agricultural Research Institute of the Hungarian Academy of Sciences, H-2462, Martonvásár, PO Box 19, Hungary
| | - K. Kruppa
- Agricultural Research Institute of the Hungarian Academy of Sciences, H-2462, Martonvásár, PO Box 19, Hungary
| | - I. Molnár
- Agricultural Research Institute of the Hungarian Academy of Sciences, H-2462, Martonvásár, PO Box 19, Hungary
| | - M. Rakszegi
- Agricultural Research Institute of the Hungarian Academy of Sciences, H-2462, Martonvásár, PO Box 19, Hungary
| | - J. Doležel
- Centre of the Region Haná for Biotechnological and Agricultural Research, Institute of Experimental Botany, Sokolovská 6, Olomouc, CZ-77200, Czech Republic
| | - M. Molnár-Láng
- Agricultural Research Institute of the Hungarian Academy of Sciences, H-2462, Martonvásár, PO Box 19, Hungary
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Balla K, Rakszegi M, Bencze S, Karsai I, Veisz O. Effect of high temperature and drought on the composition of gluten proteins in Martonvásár wheat varieties. ACTA ACUST UNITED AC 2010. [DOI: 10.1556/aagr.58.2010.4.3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Finding and improving wheat cultivars with good adaptability to abiotic stress is an important objective in breeding programmes. An experiment was set up in the climate chamber of the Martonvásár phytotron to test the effect of heat and drought stress on two winter wheat varieties and one variety of durum. Wheat plants exposed to 35°C and drought during grain filling exhibited altered agronomic and grain quality characteristics. Drought was found to have a much greater influence on yield and quality than heat stress. Reductions in the unextractable polymeric protein fraction and the glutenin-to-gliadin ratio indicated poorer grain yield quality as a result of drought, despite higher protein content. Quality deterioration was observed after drought, while heat stress had no noticeable influence on the protein quality of the three wheat genotypes, measured using size exclusion high performance liquid chromatography (SE-HPLC). The durum variety had a better ratio of protein components and a significantly higher Zeleny value when exposed to heat stress, although it had the lowest grain yield and grain/straw ratio.The most significant negative correlation was observed between the Zeleny value and the unextractable polymeric protein (UPP%) fraction after heat treatment and between the relative protein content and the albumin+globulin % (AG%) in the case of drought. These correlations testify that these parameters play an important role in determining the baking quality of wheat flour.
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Affiliation(s)
- K. Balla
- 1 Agricultural Research Institute of the Hungarian Academy of Sciences Martonvásár Hungary
| | - M. Rakszegi
- 1 Agricultural Research Institute of the Hungarian Academy of Sciences Martonvásár Hungary
| | - S. Bencze
- 1 Agricultural Research Institute of the Hungarian Academy of Sciences Martonvásár Hungary
| | - I. Karsai
- 1 Agricultural Research Institute of the Hungarian Academy of Sciences Martonvásár Hungary
| | - O. Veisz
- 1 Agricultural Research Institute of the Hungarian Academy of Sciences Martonvásár Hungary
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Zhao F, Su Y, Dunham S, Rakszegi M, Bedo Z, McGrath S, Shewry P. Variation in mineral micronutrient concentrations in grain of wheat lines of diverse origin. J Cereal Sci 2009. [DOI: 10.1016/j.jcs.2008.11.007] [Citation(s) in RCA: 178] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Rakszegi M, Pastori G, Jones H, Békés F, Butow B, Láng L, Bedo˝ Z, Shewry P. Technological quality of field grown transgenic lines of commercial wheat cultivars expressing the 1Ax1 HMW glutenin subunit gene. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2007.04.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Rakszegi M, Békés F, Láng L, Tamás L, Shewry P, Bedő Z. Technological quality of transgenic wheat expressing an increased amount of a HMW glutenin subunit. J Cereal Sci 2005. [DOI: 10.1016/j.jcs.2005.02.006] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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