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wheat breading

Jingzhong Xie, Naxin Huo, Shenghui Zhou, Yi Wang, Guanghao Guo, Karin R Deal, Shuhong Ouyang, Yong Liang, Zhenzhong Wang, Lichan Xiao, Tingting Zhu, Tiezhu Hu, Vijay Tiwari, Jianwei Zhang, Hongxia Li, Zhongfu Ni, Yingyin Yao, Huiru Peng, Shengli Zhang, Olin D Anderson, Patrick E McGuire, Jan Dvorak, Ming-Cheng Luo, Zhiyong Liu, Yong Q Gu, Qixin Sun
Bread wheat (Triticum aestivum, AABBDD) is an allohexaploid species derived from two rounds of interspecific hybridizations. A high-quality genome sequence assembly of diploid Aegilops tauschii, the donor of the wheat D genome, will provide a useful platform to study polyploid wheat evolution. A combined approach of BAC pooling and next-generation sequencing technology was employed to sequence the minimum tiling path (MTP) of 3176 BAC clones from the short arm of Ae. tauschii chromosome 3 (At3DS). The final assembly of 135 super-scaffolds with an N50 of 4...
October 5, 2016: Journal of Genetics and Genomics, Yi Chuan Xue Bao
Laura Acevedo-Pacheco, Sergio O Serna-Saldívar
BACKGROUND: One way to diminish protein malnutrition in children is by enriching cereal-based flours for the manufacturing of maize tortillas, wheat flour tortillas, and yeast-leavened breads, which are widely consumed among low socio-economic groups. OBJECTIVE: The aim was to determine and compare the essential amino acid (EAA) scores, protein digestibility corrected amino acid scores (PDCAAS), and in vivo protein quality (protein digestibility, protein efficiency ratio (PER), biological values (BV), and net protein utilization (NPU) values) of regular versus soybean-fortified maize tortillas, yeast-leavened bread, and wheat flour tortillas...
2016: Food & Nutrition Research
Cameron S Gordon, Nandhakishore Rajagopalan, Eddy P Risseeuw, Marci Surpin, Fraser J Ball, Carla J Barber, Leann M Buhrow, Shawn M Clark, Jonathan E Page, Chris D Todd, Suzanne R Abrams, Michele C Loewen
Abscisic acid (ABA) is a well-characterized plant hormone, known to mediate developmental aspects as well as both abiotic and biotic stress responses. Notably, the exogenous application of ABA has recently been shown to increase susceptibility to the fungal pathogen Fusarium graminearum, the causative agent of Fusarium head blight (FHB) in wheat and other cereals. However roles and mechanisms associated with ABA's modulation of pathogen responses remain enigmatic. Here the identification of putative ABA receptors from available genomic databases for Triticum aestivum (bread wheat) and Brachypodium distachyon (a model cereal) are reported...
2016: PloS One
Monika Garg, Hisashi Tsujimoto, Raj Kumar Gupta, Aman Kumar, Navneet Kaur, Rohit Kumar, Venkatesh Chunduri, Nand Kishor Sharma, Meenakshi Chawla, Saloni Sharma, Jaspreet Kaur Mundey
Wheat cultivars with wide introgression have strongly impacted global wheat production. Aegilops geniculata (MgUg) is an important wild relative with several useful traits that can be exploited for wheat improvement. Screening of Ae. geniculata addition lines indicated a negative effect of 1Ug and the positive effect of 1Mg chromosome on wheat dough strength. Negative effect of 1Ug is probably associated with variation in number and position of the tripeptide repeat motif in the high molecular weight glutenin (HMW-G) gene...
2016: PloS One
L C Emebiri, M-K Tan, M El-Bouhssini, O Wildman, A Jighly, W Tadesse, F C Ogbonnaya
This research provides the first report of a major locus controlling wheat resistance to Sunn pest. It developed and validated SNP markers that will be useful for marker-assisted selection. Sunn pest (Eurygaster integriceps Puton) is the most destructive insect pest of bread wheat and durum wheat in West and Central Asia and East Europe. Breeding for resistance at the vegetative stage of growth is vital in reducing the damage caused by overwintered adult populations that feed on shoot and leaves of seedlings, and in reducing the next generation of pest populations (nymphs and adults), which can cause damage to grain quality by feeding on spikes...
October 15, 2016: TAG. Theoretical and Applied Genetics. Theoretische und Angewandte Genetik
Jonathan J Powell, Timothy L Fitzgerald, Jiri Stiller, Paul J Berkman, Donald M Gardiner, John M Manners, Robert J Henry, Kemal Kazan
Bread wheat (Triticum aestivum L.) is an allopolyploid species containing three ancestral genomes. Therefore, three homoeologous copies exist for the majority of genes in the wheat genome. Whether different homoeologs are differentially expressed (homoeolog expression bias) in response to biotic and abiotic stresses is poorly understood. In this study, we applied a RNA-seq approach to analyze homoeolog-specific global gene expression patterns in wheat during infection by the fungal pathogen Fusarium pseudograminearum, which causes crown rot disease in cereals...
October 13, 2016: Plant Biotechnology Journal
Amalia E Yanni, Nikoleta S Stamataki, Panagiotis Konstantopoulos, Maria Stoupaki, Athanasios Abeliatis, Irene Nikolakea, Despoina Perrea, Vaios T Karathanos, Nikolaos Tentolouris
PURPOSE: Chromium (Cr)-enriched yeast supplementation to whole wheat bread (WWCrB) has been shown to ameliorate postprandial glycemic response in healthy subjects. The present study investigates the long-term benefit of WWCrB consumption for patients with type-2 diabetes mellitus (T2DM). METHODS: Thirty patients with T2DM were randomly assigned to a group receiving WWCrB or the plain whole wheat bread (WWB) group. Plasma glucose, insulin, glycosylated hemoglobin (HbA1c) and insulin resistance were determined, and oral glucose tolerance test (OGTT) was performed at the beginning and the end of the dietary intervention, which lasted for 12 weeks...
October 12, 2016: European Journal of Nutrition
Tristan E Lipkie, Mario G Ferruzzi, Connie M Weaver
The assessment of the efficacy of dietary and supplemental vitamin D tends to be confounded by differences in the serum 25-hydroxyvitamin D response between vitamin D2 and vitamin D3. Serum response differences from these vitamers may be due to differences in bioavailability. To address this specifically, the bioaccessibility was assessed for vitamin D2 from breads fortified with UV-treated yeast, and a benchmark against staple vitamin D3 fortified foods including bovine milks and infant formula, as well as crystalline vitamin D2 fortified bread...
October 13, 2016: Food & Function
Margarida Gonçalves, Ana Pontes, Pedro Almeida, Raquel Barbosa, Marta Serra, Diego Libkind, Mathias Hutzler, Paula Gonçalves, José Paulo Sampaio
Beer is one of the oldest alcoholic beverages and is produced by the fermentation of sugars derived from starches present in cereal grains. Contrary to lager beers, made by bottom-fermenting strains of Saccharomyces pastorianus, a hybrid yeast, ale beers are closer to the ancient beer type and are fermented by S. cerevisiae, a top-fermenting yeast. Here, we use population genomics to investigate (1) the closest relatives of top-fermenting beer yeasts; (2) whether top-fermenting yeasts represent an independent domestication event separate from those already described; (3) whether single or multiple beer yeast domestication events can be inferred; and (4) whether top-fermenting yeasts represent non-recombinant or recombinant lineages...
October 4, 2016: Current Biology: CB
Nore Struyf, Jitka Laurent, Bianca Lefevere, Joran Verspreet, Kevin J Verstrepen, Christophe M Courtin
It is generally believed that maltose drives yeast-mediated bread dough fermentation. The relative importance of fructose and glucose, released from wheat fructan and sucrose by invertase, compared to maltose is, however, not documented. This is surprising given the preference of yeast for glucose and fructose over maltose. This study revealed that, after 2h fermentation of wheat flour dough, about 44% of the sugars consumed were generated by invertase-mediated degradation of fructan, raffinose and sucrose...
March 1, 2017: Food Chemistry
Kadir Sabanci, Ahmet Kayabasi, Abdurrahim Toktas
BACKGROUND: A simplified computer vision-based application using artificial neural network (ANN) depending on multilayer perceptron (MLP) for accurately classifying the wheat grains into bread or durum is presented. The images of 100 bread wheat grains and 100 durum wheat grains are taken via a high resolution camera and they are subjected to a pre-processing. The main visual features of 4 dimensions, 3 colours and 5 texture are acquired using image processing techniques (IPTs). A total number of 21 visual features are reproduced from the 12 main features to diversify the input population for training and testing the ANN model...
October 8, 2016: Journal of the Science of Food and Agriculture
Ankita Mishra, Anuradha Singh, Monica Sharma, Pankaj Kumar, Joy Roy
BACKGROUND: Starch is a major part of cereal grain. It comprises two glucose polymer fractions, amylose (AM) and amylopectin (AP), that make up about 25 and 75 % of total starch, respectively. The ratio of the two affects processing quality and digestibility of starch-based food products. Digestibility determines nutritional quality, as high amylose starch is considered a resistant or healthy starch (RS type 2) and is highly preferred for preventive measures against obesity and related health conditions...
October 6, 2016: BMC Plant Biology
Slađana Žilić, Marijana Janković, Miroljub Barać, Mirjana Pešić, Aleksandra Konić-Ristić, Vesna Hadži-Tašković Šukalović
The aim was to determine the effect of steeping and sprouting on wheat grain proteins and the functional consequences in this regard. The solubility of proteins and the polypeptide composition of albumins, globulins, gliadins and glutenins were determined, as well as the content of non-protein nitrogen and free sulfhydryl groups (-SH), and the activity of peroxidase (POD) and lipoxygenase (LOX). In addition, the pasting viscosity of flour and protein bioactivity such as antioxidant capacity and immunoreactivity were evaluated...
October 12, 2016: Food & Function
Shumayla, Shailesh Sharma, Rohit Kumar, Venugopal Mendu, Kashmir Singh, Santosh K Upadhyay
The leucine rich repeat receptor like kinases (LRRK) constitute the largest subfamily of receptor like kinases (RLK), which play critical roles in plant development and stress responses. Herein, we identified 531 TaLRRK genes in Triticum aestivum (bread wheat), which were distributed throughout the A, B, and D sub-genomes and chromosomes. These were clustered into 233 homologous groups, which were mostly located on either homeologous chromosomes from various sub-genomes or in proximity on the same chromosome...
2016: Frontiers in Plant Science
Bahareh Nikooyeh, Tirang R Neyestani
BACKGROUND: Bread, as the staple food of Iranians with average per capita consumption of 300 g/d, could be potentially a good vehicle for many fortificants including iron. In this study, iron bioavailability from flat breads (three fortified and one whole wheat unfortified) was investigated using in vitro simulation of gastrointestinal digestion and absorption in caco-2 cell model. RESULTS: Despite having lower ferritin/protein ratio in comparison with fortified breads, whole wheat bread showed higher iron bioavailability than the other three types of bread...
October 5, 2016: Journal of the Science of Food and Agriculture
Dhananjay Kumar, Summi Dutta, Dharmendra Singh, Kumble Vinod Prabhu, Manish Kumar, Kunal Mukhopadhyay
Deep sequencing identified 497 conserved and 559 novel miRNAs in wheat, while degradome analysis revealed 701 targets genes. QRT-PCR demonstrated differential expression of miRNAs during stages of leaf rust progression. Bread wheat (Triticum aestivum L.) is an important cereal food crop feeding 30 % of the world population. Major threat to wheat production is the rust epidemics. This study was targeted towards identification and functional characterizations of micro(mi)RNAs and their target genes in wheat in response to leaf rust ingression...
October 3, 2016: Planta
Flowerika, Anshu Alok, Jitesh Kumar, Neha Thakur, Ashutosh Pandey, Ajay Kumar Pandey, Santosh Kumar Upadhyay, Siddharth Tiwari
Phytoene synthase (PSY) regulates the first committed step of the carotenoid biosynthetic pathway in plants. The present work reports identification and characterization of the three PSY genes (TaPSY1, TaPSY2 and TaPSY3) in wheat (Triticum aestivum L.). The TaPSY1, TaPSY2, and TaPSY3 genes consisted of three homoeologs on the long arm of group 7 chromosome (7L), short arm of group 5 chromosome (5S), and long arm of group 5 chromosome (5L), respectively in each subgenomes (A, B, and D) with a similarity range from 89% to 97%...
2016: PloS One
Nabeela Abid, Asia Khatoon, Asma Maqbool, Muhammad Irfan, Aftab Bashir, Irsa Asif, Muhammad Shahid, Asma Saeed, Henrik Brinch-Pedersen, Kauser A Malik
Phytate is a major constituent of wheat seeds and chelates metal ions, thus reducing their bioavailability and so the nutritional value of grains. Transgenic plants expressing heterologous phytase are expected to enhance degradation of phytic acid stored in seeds and are proposed to increase the in vitro bioavailability of mineral nutrients. Wheat transgenic plants expressing Aspergillus japonicus phytase gene (phyA) in wheat endosperm were developed till T3 generation. The transgenic lines exhibited 18-99 % increase in phytase activity and 12-76 % reduction of phytic acid content in seeds...
September 29, 2016: Transgenic Research
Amy Rinaldo, Brian Gilbert, Rainer Boni, Simon G Krattinger, Davinder Singh, Robert F Park, Evans Lagudah, Michael Ayliffe
The hexaploid wheat (Triticum aestivum) adult plant resistance gene, Lr34/Yr18/Sr57/Pm38/Ltn1, provides broad spectrum resistance to wheat leaf rust (Lr34), stripe rust (Yr18), stem rust (Sr57) and powdery mildew (Pm38) pathogens, and has remained effective in wheat crops for many decades. The partial resistance provided by this gene is only apparent in adult plants and not effective in seedlings under standard growth conditions. Lr34 also causes leaf tip necrosis (Ltn1) in mature adult plant leaves when grown under field conditions...
September 29, 2016: Plant Biotechnology Journal
Chantel L Martin, Anna Maria Siega-Riz, Daniela Sotres-Alvarez, Whitney R Robinson, Julie L Daniels, Eliana M Perrin, Alison M Stuebe
BACKGROUND: Child obesity is a major problem in the United States. Identifying early-life risk factors is necessary for prevention. Maternal diet during pregnancy is a primary source of fetal energy and might influence risk of child obesity. OBJECTIVE: We prospectively investigated the influence of maternal dietary patterns during pregnancy on child growth in the first 3 y of life in 389 mother-child pairs from the Pregnancy, Infection, and Nutrition study. METHODS: Dietary patterns were derived with the use of latent class analysis (LCA) based on maternal diet, collected with the use of a food-frequency questionnaire at 26-29 wk gestation...
September 28, 2016: Journal of Nutrition
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