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https://www.readbyqxmd.com/read/28550605/high-throughput-snp-genotyping-of-modern-and-wild-emmer-wheat-for-yield-and-root-morphology-using-a-combined-association-and-linkage-analysis
#1
Stuart J Lucas, Ayten Salantur, Selami Yazar, Hikmet Budak
Durum wheat (Triticum turgidum var. durum Desf.) is a major world crop that is grown primarily in areas of the world that experience periodic drought, and therefore, breeding climate-resilient durum wheat is a priority. High-throughput single nucleotide polymorphism (SNP) genotyping techniques have greatly increased the power of linkage and association mapping analyses for bread wheat, but as yet there is no durum wheat-specific platform available. In this study, we evaluate the new 384HT Wheat Breeders Array for its usefulness in tetraploid wheat breeding by genotyping a breeding population of F6 hybrids, derived from multiple crosses between T...
May 26, 2017: Functional & Integrative Genomics
https://www.readbyqxmd.com/read/28542653/-folate-and-pregnancy-current-concepts-it-is-required-folic-acid-supplementation
#2
Erika Castaño, Raúl Piñuñuri, Sandra Hirsch, Ana María Ronco
Folate intake during pregnancy is essential for an adequate fetal and placental development and for the long time health of the individual. Its deficiency may induce fetal pathologies, including neural tube disease (NTD). Therefore, several countries implemented public policies to fortify foods with folic acid (FA). Chile started the fortification of wheat flour with FA in the year 2000, decreasing a 43% the prevalence of NTD. However, despite the high consumption of bread (the main fortified food with FA) by our population, a high number of pregnant women consume FA supplements, thus, over passing the maximal recommended FA intake...
April 2017: Revista Chilena de Pediatría
https://www.readbyqxmd.com/read/28539970/developing-transgenic-wheat-to-encounter-rusts-and-powdery-mildew-by-overexpressing-barley-chi26-gene-for-fungal-resistance
#3
Hala F Eissa, Sameh E Hassanien, Ahmed M Ramadan, Moustafa M El-Shamy, Osama M Saleh, Ahmed M Shokry, Mohamed Abdelsattar, Yasser B Morsy, Maher A El-Maghraby, Hussien F Alameldin, Sabah M Hassan, Gamal H Osman, Hesham T Mahfouz, Gharib A Gad El-Karim, Magdy A Madkour, Ahmed Bahieldin
BACKGROUND: The main aim of this study was to improve fungal resistance in bread wheat via transgenesis. Transgenic wheat plants harboring barley chitinase (chi26) gene, driven by maize ubi promoter, were obtained using biolistic bombardment, whereas the herbicide resistance gene, bar, driven by the CaMV 35S promoter was used as a selectable marker. RESULTS: Molecular analysis confirmed the integration, copy number, and the level of expression of the chi26 gene in four independent transgenic events...
2017: Plant Methods
https://www.readbyqxmd.com/read/28536586/ancestral-qtl-alleles-from-wild-emmer-wheat-enhance-root-development-under-drought-in-modern-wheat
#4
Lianne Merchuk-Ovnat, Tzion Fahima, Jhonathan E Ephrath, Tamar Krugman, Yehoshua Saranga
A near-isogenic line (NIL-7A-B-2), introgressed with a quantitative trait locus (QTL) on chromosome 7AS from wild emmer wheat (Triticum turgidum ssp. dicoccoides) into the background of bread wheat (T. aestivum L.) cv. BarNir, was recently developed and studied in our lab. NIL-7A-B-2 exhibited better productivity and photosynthetic capacity than its recurrent parent across a range of environments. Here we tested the hypothesis that root-system modifications play a major role in NIL-7A-B-2's agronomical superiority...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28533438/high-resolution-mapping-of-crossover-events-in-the-hexaploid-wheat-genome-suggests-a-universal-recombination-mechanism
#5
Benoit Darrier, Hélène Rimbert, François Balfourier, Lise Pingault, Ambre-Aurore Josselin, Bertrand Servin, Julien Navarro, Frédéric Choulet, Etienne Paux, Pierre Sourdille
During meiosis, crossovers (COs) create new allele associations by reciprocal exchange of DNA. In bread wheat (Triticum aestivum L.), COs are almost limited to subtelomeric regions of chromosomes resulting in a substantial loss of breeding efficiency in the proximal regions though these latter carry ~60-70% of the genes. Identifying sequence and/or chromosome features impacting recombination occurrence is thus relevant to improve and drive recombination. Using the recent release of a reference sequence of chromosome 3B and of the draft assemblies of the 20 other wheat chromosomes, we performed a fine-scale mapping of COs and we revealed that 82% of COs located in the distal ends of chromosome 3B representing 19% of the chromosome length...
May 22, 2017: Genetics
https://www.readbyqxmd.com/read/28531784/gut-microbiota-mediated-benefits-of-barley-kernel-products-on-metabolism-gut-hormones-and-inflammatory-markers-as-affected-by-co-ingestion-of-commercially-available-probiotics-a-randomized-controlled-study-in-healthy-subjects
#6
Anne Nilsson, Elin Johansson-Boll, Jonna Sandberg, Inger Björck
BACKGROUND AND AIMS: Barley kernel based products have been shown to induce benefits on blood glucose regulation, cardio-metabolic risk markers and appetite regulating hormones in a time perspective of 11-16 h after intake. The mechanisms have been assigned to gut fermentation of indigestible carbohydrates. The purpose of the present study was to evaluate if the modulatory effects of barley on markers of metabolic- and appetite regulation are affected by a dietary background including a mixture of commercially available probiotics...
October 2016: Clinical Nutrition ESPEN
https://www.readbyqxmd.com/read/28530606/effects-of-chemical-composition-and-baking-on-in-vitro-digestibility-of-proteins-in-breads-made-from-selected-gluten-containing-and-gluten-free-flours
#7
Tong Wu, Cheryl Taylor, Thomas Nebl, Ken Ng, Louise E Bennett
Breads prepared from cereal grains are a dietary staple, providing a significant proportion of daily energy, but not necessarily of dietary protein. However, good digestibility of proteins in bread is important to avoid potential immunogenic effects of undigested peptides, including for those gluten-intolerant. Four gluten-containing (white wheat, wholemeal wheat, spelt and rye) and four gluten-free (chick pea, lupin, buckwheat, amaranth) flours were used to make yeast-leavened breads standardized for protein...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28530586/characterization-of-textural-rheological-thermal-microstructural-and-water-mobility-in-wheat-flour-dough-and-bread-affected-by-trehalose
#8
Bo Peng, Youqian Li, Shiyong Ding, Jun Yang
The study aims to elucidate the effects of trehalose on the mechanical, thermal, and rheological properties of wheat flour dough and water distribution in bread. Texture profile analysis, DSC, farinograph, extensograph, and frequency sweep were applied in dough. The results from SEM revealed that the gluten film became less notable with the presence of trehalose. The kinetics of staling process, low-field (1)H NMR, and water-binding capacity were employed to characterize physicochemical properties of bread...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28526703/mir156-regulated-taspls-interact-with-tad53-to-regulate-tatb1-and-taba1-expression-in-bread-wheat
#9
Jie Liu, Xiliu Cheng, Pan Liu, Jiaqiang Sun
Genetic and environmental factors affect bread wheat plant architecture, which determines grain yield. In this study, we demonstrate that miR156 controls bread wheat plant architecture. We show that overexpression of tae-miR156 in bread wheat cultivar Kenong199 leads to increased tiller number and severe defects in spikelet formation, probably due to the tae-miR156-mediated repression of a group of SQUAMOSA PROMOTER BINDING PROTEIN-LIKE (SPL) genes. Furthermore, we found that the expression of two genes TaBA1 and TaTB1, whose orthologous genes in diverse plant species play conserved roles in regulating plant architecture, is markedly reduced in the tae-miR156-OE bread wheat plants...
May 19, 2017: Plant Physiology
https://www.readbyqxmd.com/read/28520767/ms26-cyp704b-is-required-for-anther-and-pollen-wall-development-in-bread-wheat-triticum-aestivum-l-and-combining-mutations-in-all-three-homeologs-causes-male-sterility
#10
Manjit Singh, Manish Kumar, Katherine Thilges, Myeong-Je Cho, A Mark Cigan
Development of anthers and pollen represents an important aspect of the life cycle in flowering plants. Genes contributing to anther and pollen development have been widely studied in many plant species. Ms26/CYP704B genes play an important role in pollen development through biosynthesis of sporopollenin for pollen exine formation. To investigate the role of Ms26/CYP704B genes in anther and pollen development of bread wheat, mutations in the A-, B-, and D-homeologs of the putative Ms26/CYP704B gene were analyzed...
2017: PloS One
https://www.readbyqxmd.com/read/28517039/genetics-of-mycorrhizal-symbiosis-in-winter-wheat-triticum-aestivum
#11
Heike Lehnert, Albrecht Serfling, Matthias Enders, Wolfgang Friedt, Frank Ordon
Bread wheat (Triticum aestivum) is a major staple food and therefore of prime importance for feeding the Earth's growing population. Mycorrhiza is known to improve plant growth, but although extensive knowledge concerning the interaction between mycorrhizal fungi and plants is available, genotypic differences concerning the ability of wheat to form mycorrhizal symbiosis and quantitative trait loci (QTLs) involved in mycorrhization are largely unknown. Therefore, a diverse set of 94 bread wheat genotypes was evaluated with regard to root colonization by arbuscular mycorrhizal fungi...
May 18, 2017: New Phytologist
https://www.readbyqxmd.com/read/28515404/insolubility-and-alteration-of-allergenic-activity-of-wheat-proteins-in-processed-foods
#12
Kajiyo Tanaka, Yuuki Kanie, Michita Naitou, Misa Suzuki, Harue Umemura, Kazunori Tagami, Kazunori Sakai, Tomoko Furuta, Chikako Yamada, Hidehiko Izumi, Tomoharu Yokooji, Hiroaki Matsuo, Komei Ito
BACKGROUND: Food processing causes decomposition, denaturation or polymerization of protein, which may alter an allergic reaction. This study aimed to investigate the insolubility and alteration of wheat allergens in processed foods and the reactivity to patient sera. METHODS: We extracted proteins from wheat flour, udon and bread using different extracts and conducted SDS-polyacrylamide gel electrophoresis. IgE-immunoblotting was also conducted using sera from children with wheat allergy...
2017: Arerugī, [Allergy]
https://www.readbyqxmd.com/read/28511436/glycaemic-and-insulin-response-to-equi-quantity-of-selected-common-indian-staples-in-individuals-with-type-2-diabetes-mellitus
#13
Neha V Paharia, Kasturi Sen Ray
INTRODUCTION: Diet therapy is one of the corner stone's in the management of diabetes. Keeping the blood sugar level as close to normal is the main focus of dietary management of diabetes. A typical Indian meal is largely composed of Carbohydrates (CHO). Consumption of staple cereals, forms the major source of CHO in the Indian diet. However, CHO metabolism is seen to be completely deranged in a person with type 2 diabetes. It is necessary to select the cereal which has lower postprandial glycaemic impact for subjects with compromised metabolic status...
March 2017: Journal of Clinical and Diagnostic Research: JCDR
https://www.readbyqxmd.com/read/28500796/high-density-genotyping-of-the-a-e-watkins-collection-of-hexaploid-landraces-identifies-a-large-molecular-diversity-compared-to-elite-bread-wheat
#14
Mark O Winfield, Alexandra M Allen, Paul A Wilkinson, Amanda J Burridge, Gary L A Barker, Jane Coghill, Christy Waterfall, Luzie U Wingen, Simon Griffiths, Keith J Edwards
The importance of wheat as a food crop makes it a major target for agricultural improvements. As one of the most widely grown cereal grains, together with maize and rice, wheat is the leading provider of calories in the global diet, constituting 29% of global cereal production in 2015. In the last few decades, however, yields have plateaued, suggesting that the green revolution, at least for wheat, might have run its course and that new sources of genetic variation are urgently required. The overall aim of our work is to identify novel variation that may then be used to enable the breeding process...
May 13, 2017: Plant Biotechnology Journal
https://www.readbyqxmd.com/read/28500039/selected-probiotic-lactobacilli-have-the-capacity-to-hydrolyze-gluten-peptides-during-simulated-gastro-intestinal-digestion
#15
Ruggiero Francavilla, Maria De Angelis, Carlo Giuseppe Rizzello, Noemi Cavallo, Fabio Dal Bello, Marco Gobbetti
The aim of this study was to demonstrate the capacity of probiotic lactobacilli to hydrolyze immunogenic gluten peptides. Eighteen commercial strains of probiotic lactobacilli with highly variable peptidase activity (i.e., aminopeptidase N, iminopeptidase, prolyl endopeptidyl peptidase, tripeptidase, prolidase, prolinase and dipeptidase), including towards Pro-rich peptides, were tested in this study. Ten probiotic strains were selected based on their specific enzyme activity. When pooled, these ten strains provide the peptidase portfolio that is required to completely degrade the immunogenic gluten peptides involved in celiac disease (CD)...
May 12, 2017: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/28490062/impact-of-frozen-storage-time-on-the-volatile-profile-of-wheat-bread-crumb
#16
Joana Pico, Mario M Martínez, José Bernal, Manuel Gómez
The freezing of wheat bread before aroma analyses is a common practice in order to preserve loss of the volatile profile. However, the impact of the frozen storage time on the aroma profile has not been studied. For this purpose, the volatile profiles of wheat bread frozen for 1, 2 and 4weeks were analysed employing solvent extraction and static headspace methoologies with GC/MS. The results revealed that the freezing was effective to prevent the loss of volatiles during the first week. However, after two weeks, there was an increase of volatile compounds, probably generated by chemical reactions...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28485441/fibre-fortification-of-wheat-bread-impact-on-mineral-composition-and-bioaccessibility
#17
Zita E Martins, Edgar Pinto, Agostinho A Almeida, Olívia Pinho, Isabel M P L V O Ferreira
In this work, wheat bread was fortified with fibre enriched extracts recovered from agroindustry by-products, namely, elderberry skin, pulp and seeds (EE); orange peel (OE); pomegranate peel and interior membranes (PE); and spent yeast (YE). The impact of this fortification on the total and bioaccessible mineral composition of wheat breads, estimated mineral daily intake, and the relationship between bioaccessibility and dietary fibre was evaluated. Fortification with OE, EE, and PE improved the content of essential minerals in bread when compared to control bread...
May 24, 2017: Food & Function
https://www.readbyqxmd.com/read/28482800/the-impact-of-drought-on-wheat-leaf-cuticle-properties
#18
Huihui Bi, Nataliya Kovalchuk, Peter Langridge, Penny J Tricker, Sergiy Lopato, Nikolai Borisjuk
BACKGROUND: The plant cuticle is the outermost layer covering aerial tissues and is composed of cutin and waxes. The cuticle plays an important role in protection from environmental stresses and glaucousness, the bluish-white colouration of plant surfaces associated with cuticular waxes, has been suggested as a contributing factor in crop drought tolerance. However, the cuticle structure and composition is complex and it is not clear which aspects are important in determining a role in drought tolerance...
May 8, 2017: BMC Plant Biology
https://www.readbyqxmd.com/read/28475636/characterisation-of-the-nicotianamine-aminotransferase-and-deoxymugineic-acid-synthase-genes-essential-to-strategy-ii-iron-uptake-in-bread-wheat-triticum-aestivum-l
#19
Jesse T Beasley, Julien P Bonneau, Alexander A T Johnson
Iron (Fe) uptake in graminaceous plant species occurs via the release and uptake of Fe-chelating compounds known as mugineic acid family phytosiderophores (MAs). In the MAs biosynthetic pathway, nicotianamine aminotransferase (NAAT) and deoxymugineic acid synthase (DMAS) enzymes catalyse the formation of 2'-deoxymugineic acid (DMA) from nicotianamine (NA). Here we describe the identification and characterisation of six TaNAAT and three TaDMAS1 genes in bread wheat (Triticum aestivum L.). The coding sequences of all six TaNAAT homeologs consist of seven exons with ≥88...
2017: PloS One
https://www.readbyqxmd.com/read/28472867/effects-of-whey-and-soy-protein-addition-on-bread-rheological-property-of-wheat-flour
#20
Jianmin Zhou, Junfei Liu, Xiaozhi Tang
The development of wheat-based foods that are enriched with proteins is increasingly popular due to consumer demand regarding food nutritional content and quality. This study was performed to compare the effect of whey and soy protein on the rheological properties of wheat dough and bread-making quality in a relatively wide range of protein addition (0-30%). We found that the incorporation of whey protein (WP) decreased dough stability time (MST), minimum torque (MMT), G' and G", but increased dough peak torque (MPT), stickiness, G' and G" in temperature sweep...
May 4, 2017: Journal of Texture Studies
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