Read by QxMD icon Read

wheat breading

Brett Ford, Eloise Foo, Robert E Sharwood, Miroslava Karafiatova, Jan Vrána, Colleen MacMillan, David S Nichols, Burkhard Steuernagel, Cristobal Uauy, Jaroslav Doležel, Peter Chandler, Wolfgang Spielmeyer
Semi-dwarfing genes have contributed to major yield increases in crop species by reducing height, improving lodging resistance, and partitioning more assimilates to grain growth. In wheat, the Rht18 semi-dwarfing gene was identified and deployed in durum wheat before it was transferred into bread wheat where it was shown to have agronomic potential. Rht18, a dominant and gibberellin (GA) responsive mutant, is genetically and functionally distinct from the widely used GA insensitive semi-dwarfing genes Rht-B1b and Rht-D1b...
March 15, 2018: Plant Physiology
Abdul Rehman, Muhammad Farooq, Ahmad Nawaz, Abdullah M Al-Sadi, Khalid Al-Hashmi, Faisal Nadeem, Aman Ullah
BACKGROUND: Zinc (Zn) is essential for all life forms and its deficiency represents the major issue of malnutrition in humans. This study was carried out to characterize the 28 wheat genotypes of Pakistani origin for grain zinc biofortification potential, genetic diversity and relatedness. RESULTS: There was low genetic differentiation among the tested genotypes. However, these wheat genotypes differed greatly for yield related traits and grain mineral concentration (Zn, Ca and protein) and Zn bioavailability...
March 15, 2018: Journal of the Science of Food and Agriculture
Jiaxing Zhou, Dongmiao Liu, Xiong Deng, Shoumin Zhen, Zhimin Wang, Yueming Yan
BACKGROUND: Water deficiency affects grain proteome dynamics and storage protein compositions, resulting in alterations in gluten viscoelasticity. In this study, we investigated the effects of field water deficit on wheat breadmaking quality and grain storage proteins. RESULTS: Water deficiency produced a shorten grain-filling period and a decrease in grain number, grain weight and grain yield, a reduced starch granule; increased protein content and glutenin macropolymer contents, resulting in superior dough properties and breadmaking quality...
March 12, 2018: Journal of the Science of Food and Agriculture
Richard G Browne, Sylvana Iacuone, Song F Li, Rudy Dolferus, Roger W Parish
Anther development progresses through 15 distinct developmental stages in wheat, and accurate determination of anther developmental stages is essential in anther and pollen studies. A detailed outline of the development of the wheat anther through its entire developmental program, including the 15 distinct morphological stages, is presented. In bread wheat ( Triticum aestivum ), anther developmental stages were correlated with five measurements, namely auricle distance, spike length, spikelet length, anther length and anther width...
2018: Frontiers in Plant Science
Zuzana Tulpová, Ming-Cheng Luo, Helena Toegelová, Paul Visendi, Satomi Hayashi, Petr Vojta, Etienne Paux, Andrzej Kilian, Michaël Abrouk, Jan Bartoš, Marián Hajdúch, Jacqueline Batley, David Edwards, Jaroslav Doležel, Hana Šimková
Bread wheat (Triticum aestivum L.) is a staple food for a significant part of the world's population. The growing demand on its production can be satisfied by improving yield and resistance to biotic and abiotic stress. Knowledge of the genome sequence would aid in discovering genes and QTLs underlying these traits and provide a basis for genomics-assisted breeding. Physical maps and BAC clones associated with them have been valuable resources from which to generate a reference genome of bread wheat and to assist map-based gene cloning...
March 8, 2018: New Biotechnology
Elodie Rey, Michael Abrouk, Gabriel Keeble-Gagnère, Miroslava Karafiátová, Jan Vrána, Sandrine Balzergue, Ludivine Soubigou-Taconnat, Véronique Brunaud, Marie-Laure Martin-Magniette, Takashi R Endo, Jan Bartoš, Rudi Appels, Jaroslav Doležel
Despite a long history, the production of useful alien introgression lines in wheat remains difficult mainly due to linkage drag and incomplete genetic compensation. In addition, little is known about the molecular mechanisms underlying the impact of foreign chromatin on plant phenotype. Here, a comparison of the transcriptomes of barley, wheat and a wheat barley 7HL addition line allowed the transcriptional impact both on 7HL genes of a non-native genetic background, and on the wheat gene complement as a result of the presence of 7HL to be assessed...
March 6, 2018: Plant Biotechnology Journal
Dinka Rees, Grietje Holtrop, Gemma Chope, Kim M Moar, Morven Cruickshank, Nigel Hoggard
The aim of the present study was to determine if the enzyme Aspergillus niger prolyl endoprotease (ANPEP), which degrades the immunogenic proline-rich residues in gluten peptides, can be used in the development of new wheat products, suitable for gluten-sensitive (GS) individuals. We have carried out a double-blind, randomised, cross-over trial with two groups of adults; subjects, self-reporting benefits of adopting a gluten-free or low-gluten diet (GS, n 16) and a control non-GS group (n 12). For the trial, volunteers consumed four wheat breads: normal bread, bread treated with 0·8 or 1 % ANPEP and low-protein bread made from biscuit flour...
March 2018: British Journal of Nutrition
Elena A Salina, Mikhail A Nesterov, Zeev Frenkel, Antonina A Kiseleva, Ekaterina M Timonova, Federica Magni, Jan Vrána, Jan Šafář, Hana Šimková, Jaroslav Doležel, Abraham Korol, Ekaterina M Sergeeva
BACKGROUND: The IWGSC strategy for construction of the reference sequence of the bread wheat genome is based on first obtaining physical maps of the individual chromosomes. Our aim is to develop and use the physical map for analysis of the organization of the short arm of wheat chromosome 5B (5BS) which bears a number of agronomically important genes, including genes conferring resistance to fungal diseases. RESULTS: A physical map of the 5BS arm (290 Mbp) was constructed using restriction fingerprinting and LTC software for contig assembly of 43,776 BAC clones...
February 9, 2018: BMC Genomics
S Hemdane, N A Langenaeken, P J Jacobs, J Verspreet, J A Delcour, C M Courtin
This study investigates the effect of the physical presence and water binding of wheat bran during bread making, and the possible mechanisms behind this effect. Regular bran, pericarp-enriched bran and synthetic bran-like particles with different water binding capacities and particle sizes were used. Incorporation of regular and pericarp-enriched bran in dough (15% dm) led to a lower oven rise than the control dough. Bread volumes decreased with 11% and 30%, respectively. Dough with synthetic bran, having a low water binding capacity, displayed a near to normal leavening and oven rise and resulted in a bread volume decrease of only 5% compared to the control...
July 1, 2018: Food Chemistry
Peter R Shewry
A number of studies have suggested that ancient wheats have health benefits compared with modern bread wheat. However, the mechanisms are unclear and limited numbers of genotypes have been studied, with a particular focus on Kamut® (Khorasan wheat). This is important because published analyses have shown wide variation in composition between genotypes, with further effects of growth conditions. The present article therefore critically reviews published comparisons of the health benefits of ancient and modern wheats, in relation to the selection and growth of the lines, including dietary interventions and comparisons of adverse effects (allergy, intolerance, sensitivity)...
January 2018: Journal of Cereal Science
T Hellemans, S Landschoot, K Dewitte, F Van Bockstaele, P Vermeir, M Eeckhout, G Haesaert
The increasing interest in the production of bread wheat (Triticum aestivum L.) with specific quality traits requires a shift from the current breeding goal, being yield, to improved compositional and, consequently, functional traits. Since wheat is a key food crop, this must be attained while maintaining or even further increasing yield. Furthermore, as compositional requirements for specific applications are not well-defined, both protein and gluten content as well as the enzymatic activity remain most important...
February 28, 2018: Journal of Agricultural and Food Chemistry
Mariana B Osuna, Ana M Romero, Carmen M Avallone, María A Judis, Nora C Bertola
The improvement of fatty acids (FA) profile of bread made with bovine fat (BF) and a mixture of flours completely replacing fat with canola oil (CO), or olive oil (OO) was evaluated. Technological and sensory characteristics and overall acceptability of the fortified breads were also studied. The results showed a decrease in saturated FA and a relative increase in monounsaturated and polyunsaturated FA compared to bread made with BF. Regarding CO, this caused the higher increase in n3 FA. This effect was maximized in bread made from the mixture of wheat flour (WF) + flaxseed flour (FF) + soybean flour (SF)...
March 2018: Journal of Food Science and Technology
Shivi Tyagi, Himani, Jaspreet K Sembi, Santosh Kumar Upadhyay
Glutathione peroxidases (GPXs) are redox sensor proteins that maintain a steady-state of H2 O2 in plant cells. They exhibit distinct sub-cellular localization and have diverse functionality in response to different stimuli. In this study, a total of 14 TaGPX genes and three splice variants were identified in the genome of Triticum aestivum and evaluated for various physicochemical properties. The TaGPX genes were scattered on the various chromosomes of the A, B, and D sub-genomes and clustered into five homeologous groups based on high sequence homology...
February 12, 2018: Journal of Plant Physiology
Sezgi Biyiklioglu, Burcu Alptekin, B Ani Akpinar, Andrea C Varella, Megan L Hofland, David K Weaver, Brian Bothner, Hikmet Budak
The wheat stem sawfly (WSS), Cephus cinctus Norton (Hymenoptera: Cephidae), is an important pest of wheat and other cereals, threatening the quality and quantity of grain production. WSS larvae feed and develop inside the stem where they are protected from the external environment; therefore, pest management strategies primarily rely on host plant resistance. A major locus on the long arm of wheat chromosome 3B underlies most of the variation in stem solidness; however, the impact of stem solidness on WSS feeding has not been completely characterized...
February 22, 2018: Functional & Integrative Genomics
Huyen T T Phan, Kasia Rybak, Stefania Bertazzoni, Eiko Furuki, Eric Dinglasan, Lee T Hickey, Richard P Oliver, Kar-Chun Tan
The fungus Parastagonospora nodorum causes Septoria nodorum blotch (SNB) of wheat. A genetically diverse wheat panel was used to dissect the complexity of SNB and identify novel sources of resistance. The fungus Parastagonospora nodorum is the causal agent of Septoria nodorum blotch (SNB) of wheat. The pathosystem is mediated by multiple fungal necrotrophic effector-host sensitivity gene interactions that include SnToxA-Tsn1, SnTox1-Snn1, and SnTox3-Snn3. A P. nodorum strain lacking SnToxA, SnTox1, and SnTox3 (toxa13) retained wild-type-like ability to infect some modern wheat cultivars, suggesting evidence of other effector-mediated susceptibility gene interactions or the lack of host resistance genes...
February 22, 2018: TAG. Theoretical and Applied Genetics. Theoretische und Angewandte Genetik
Feng Li, Yinghui Li, Lirong Cao, Peiyuan Liu, Miaomiao Geng, Qiang Zhang, Lina Qiu, Qixin Sun, Chaojie Xie
Wheat powdery mildew, caused by Blumeria graminis f. sp. tritici , and wheat leaf rust, caused by Puccinia triticina Eriks, are two important diseases that severely threaten wheat production. Sorento, a hexaploid triticale cultivar from Poland, shows high resistance to the wheat powdery mildew isolate E09 and the leaf rust isolate PHT in Beijing, China. To introduce resistance genes into common wheat, Sorento was crossed with wheat line Xuezao, which is susceptible to both diseases, and the F1 hybrids were then backcrossed with Xuezao as the recurrent male parent...
2018: Frontiers in Plant Science
Sara Reis, Ivo Pavia, Ana Carvalho, José Moutinho-Pereira, Carlos Correia, José Lima-Brito
Currently, the biofortification of crops like wheat with micronutrients such as iron (Fe) and zinc (Zn) is extremely important due to the deficiencies of these micronutrients in the human diet and in soils. Agronomic biofortification with Fe and Zn can be done through different exogenous strategies such as soil application, foliar spraying, and seed priming. However, the excess of these micronutrients can be detrimental to the plants. Therefore, in the last decade, a high number of studies focused on the evaluation of their phytotoxic effects to define the best strategies for biofortification of bread wheat...
February 16, 2018: Protoplasma
Scott L Sydenham, Annelie Barnard
Pre-harvest sprouting (PHS) has been a serious production constraint for over two decades, especially in the summer rainfall wheat production regions of South Africa. It is a complex genetic trait controlled by multiple genes, which are significantly influenced by environmental conditions. This complicates the accurate prediction of a cultivar's stability in terms of PHS tolerance. A number of reports have documented the presence of major QTL on chromosomes 3A and 4A of modern bread wheat cultivars, which confer PHS tolerance...
2018: Frontiers in Plant Science
Laura E Dixon, Julian R Greenwood, Stefano Bencivenga, Peng Zhang, James Cockram, Gregory Mellers, Kerrie Ramm, Colin Cavanagh, Steve M Swain, Scott Andrew Boden
The flowers of major cereals are arranged on reproductive branches known as spikelets, which group together to form an inflorescence. Diversity for inflorescence architecture has been exploited during domestication to increase crop yields, and genetic variation for this trait has potential to further boost grain production. Multiple genes that regulate inflorescence architecture have been identified by studying alleles that modify gene activity or dosage; however, little is known in wheat. Here, we show TEOSINTE BRANCHED1 ( TB1 ) regulates inflorescence architecture in bread wheat ( Triticum aestivum L...
February 14, 2018: Plant Cell
E Jean Finnegan, Brett Ford, Xiaomei Wallace, Filomena Pettolino, Patrick T Griffin, Robert J Schmitz, Peng Zhang, Jose M Barrero, Matthew J Hayden, Scott A Boden, Colin A Cavanagh, Steve M Swain, Ben Trevaskis
The number of rachis nodes (spikelets) on a wheat spike is a component of grain yield that correlates with flowering time. The genetic basis regulating flowering in cereals is well understood, but there are reports that flowering time can be modified at high frequency by selective breeding, suggesting that it may be regulated by both epigenetic and genetic mechanisms. We investigated the role of DNA methylation in regulating spikelet number and flowering time by treating a semi-spring wheat with the demethylating agent, Zebularine...
February 10, 2018: Plant, Cell & Environment
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"