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https://www.readbyqxmd.com/read/28098486/identification-and-characterization-of-genes-on-a-single-subgenome-in-the-hexaploid-wheat-triticum-aestivum-l-genotype-chinese-spring
#1
Jian Ma, Zhi Zheng, Jiri Stiller, Xiu-Jin Lan, Yaxi Liu, Mei Deng, Penghao Wang, Zhien Pu, Guangdeng Chen, Qian-Tao Jiang, Yuming Wei, You-Liang Zheng
Gene loss during the formation of hexaploid bread wheat has been repeatedly reported. However, our knowledge on genome-wide analysis of the genes present on a single subgenome (SSG) in bread wheat is still limited. In this study, by analysing the 'Chinese Spring' chromosome arm shotgun sequences together with high-confidence gene models, we detected 433 genes on a SSG. Greater gene loss was observed in A and D subgenomes compared with B subgenome. More than 79% of the orthologs for these SSG genes were detected in diploid and tetraploid relatives of hexaploid wheat...
November 1, 2016: Genome Génome / Conseil National de Recherches Canada
https://www.readbyqxmd.com/read/28098143/efficient-dna-free-genome-editing-of-bread-wheat-using-crispr-cas9-ribonucleoprotein-complexes
#2
Zhen Liang, Kunling Chen, Tingdong Li, Yi Zhang, Yanpeng Wang, Qian Zhao, Jinxing Liu, Huawei Zhang, Cuimin Liu, Yidong Ran, Caixia Gao
Substantial efforts are being made to optimize the CRISPR/Cas9 system for precision crop breeding. The avoidance of transgene integration and reduction of off-target mutations are the most important targets for optimization. Here, we describe an efficient genome editing method for bread wheat using CRISPR/Cas9 ribonucleoproteins (RNPs). Starting from RNP preparation, the whole protocol takes only seven to nine weeks, with four to five independent mutants produced from 100 immature wheat embryos. Deep sequencing reveals that the chance of off-target mutations in wheat cells is much lower in RNP mediated genome editing than in editing with CRISPR/Cas9 DNA...
January 18, 2017: Nature Communications
https://www.readbyqxmd.com/read/28087646/wheat-genotypes-with-combined-resistance-to-wheat-curl-mite-wheat-streak-mosaic-virus-wheat-mosaic-virus-and-triticum-mosaic-virus
#3
Wen-Po Chuang, Lina Maria Aguirre Rojas, Luaay Kahtan Khalaf, Guorong Zhang, Allan K Fritz, Anna E Whitfield, C Michael Smith
The wheat curl mite, Aceria tosichella Keifer, (WCM) is a global pest of bread wheat that reduces yields significantly. In addition, WCM carries Wheat streak mosaic virus (WSMV, family Potyviridae, genus Tritimovirus), the most significant wheat virus in North America; High Plains wheat mosaic virus (HPWMoV, genus Emaravirus, formerly High plains virus); and Triticum mosaic virus (TriMV, family Potyviridae, genus Poacevirus). Viruses carried by WCM have reduced wheat yields throughout the U.S. Great Plains for >50 yr, with average yield losses of 2-3% and occasional yield losses of 7-10%...
January 13, 2017: Journal of Economic Entomology
https://www.readbyqxmd.com/read/28069076/effects-of-whole-grain-rye-porridge-with-added-inulin-and-wheat-gluten-on-appetite-gut-fermentation-and-postprandial-glucose-metabolism-a-randomised-cross-over-breakfast-study
#4
Isabella Lee, Lin Shi, Dominic-Luc Webb, Per M Hellström, Ulf Risérus, Rikard Landberg
Whole-grain rye foods reduce appetite, insulin and sometimes glucose responses. Increased gut fermentation and plant protein may mediate the effect. The aims of the present study were to investigate whether the appetite-suppressing effects of whole-grain rye porridge could be enhanced by replacing part of the rye with fermented dietary fibre and plant protein, and to explore the role of gut fermentation on appetite and metabolic responses over 8 h. We conducted a randomised, cross-over study using two rye porridges (40 and 55 g), three 40-g rye porridges with addition of inulin:gluten (9:3; 6:6; 3:9 g) and a refined wheat bread control (55 g), served as part of complete breakfasts...
December 2016: British Journal of Nutrition
https://www.readbyqxmd.com/read/28056779/transcriptome-profiling-reveals-the-genetic-basis-of-alkalinity-tolerance-in-wheat
#5
Chen Meng, Tai-Yong Quan, Zhong-Yi Li, Kang-Li Cui, Li Yan, Yu Liang, Jiu-Lan Dai, Guang-Min Xia, Shu-Wei Liu
BACKGROUND: Soil alkalinity shows significant constraints to crop productivity; however, much less attention has been paid to analyze the effect of soil alkalinity on plant growth and development. Shanrong No. 4 (SR4) is an alkalinity tolerant bread wheat cultivar selected from an asymmetric somatic hybridization between the bread wheat cultivar Jinan 177 (JN177) and tall wheatgrass (Thinopyrum ponticum), which is a suitable material for studying alkalinity tolerant associate genes. RESULTS: The growth of SR4 plant seedlings was less inhibited than that of JN177 when exposed to alkalinity stress conditions...
January 5, 2017: BMC Genomics
https://www.readbyqxmd.com/read/28055148/genome-wide-association-study-for-13-agronomic-traits-reveals-distribution-of-superior-alleles-in-bread-wheat-from-the-yellow-and-huai-valley-of-china
#6
Congwei Sun, Fuyan Zhang, Xuefang Yan, Xiangfen Zhang, Zhongdong Dong, Dangqun Cui, Feng Chen
Bread wheat is a leading cereal crop worldwide. Limited amount of superior allele loci restricted the progress of molecular improvement in wheat breeding. Here we revealed new allelic variation distribution for 13 yield-related traits in series of genome-wide association studies (GWAS) using the Wheat 90K genotyping assay, characterized in 163 bread wheat cultivars. Agronomic traits were investigated in 14 environments at three locations over three years. After filtering SNP datasets, GWAS using 20,689 high-quality SNPs associated 1,769 significant loci that explained, on average, ~20% of the phenotypic variation, both detected already reported loci and new promising genomic regions...
January 5, 2017: Plant Biotechnology Journal
https://www.readbyqxmd.com/read/28036107/linkage-drag-constrains-the-roots-of-modern-wheat
#7
Kai P Voss-Fels, Lunwen Qian, Sebastian Parra-Londono, Ralf Uptmoor, Matthias Frisch, Gabriel Keeble-Gagnère, Rudi Appels, Rod J Snowdon
Roots, the hidden half of crop plants, are essential for resource acquisition. However, knowledge about the genetic control of below-ground plant development in wheat, one of the most important small-grain crops in the world, is very limited. The molecular interactions connecting root and shoot development and growth, and thus modulating the plant's demand for water and nutrients along with its ability to access them, are largely unexplored. Here we demonstrate that linkage drag in European bread wheat, driven by strong selection for a haplotype variant controlling heading date, has eliminated a specific combination of two flanking, highly conserved, haplotype variants whose interaction confers increased root biomass...
December 30, 2016: Plant, Cell & Environment
https://www.readbyqxmd.com/read/28035736/targeted-metabolomics-reveals-differences-in-the-extended-postprandial-plasma-metabolome-of-healthy-subjects-after-intake-of-whole-grain-rye-porridges-versus-refined-wheat-bread
#8
Lin Shi, Carl Brunius, Magnus Lindelöf, Souad Abou Shameh, Huaxing Wu, Isabella Lee, Rikard Landberg, Ali A Moazzami
SCOPE: We previously found that whole-grain (WG) rye porridges suppressed appetite and improved glucose metabolism. The present work aimed to investigate potential plasma metabolites that may be related to differences in those appetite and glucose responses. METHODS AND RESULTS: Twenty-one health subjects consumed six isocaloric breakfasts in a randomised cross-over study. Plain WG rye porridges (40 g and 55 g), rye porridge enriched with different inulin: gluten proportions (9:3 g; 6:6 g; 3:9 g), and a 55 g refined wheat bread (control) were served as part of complete breakfast, followed by a standardized lunch...
December 30, 2016: Molecular Nutrition & Food Research
https://www.readbyqxmd.com/read/28035155/effect-of-gelatinized-flour-fraction-on-thermal-and-rheological-properties-of-wheat-based-dough-and-bread
#9
H Carrillo-Navas, A Y Guadarrama-Lezama, E J Vernon-Carter, S García-Díaz, I Reyes, J Alvarez-Ramírez
This work considered gelatinized wheat flour fraction with properties similar to hydrocolloid to enhance the strength of dough network by improving water retention and rheological characteristics. The gelatinized (90 °C) fraction of the wheat flour was incorporated in the dough formulation at different levels (5, 10, and 20% w/w). The effects of the gelatinized flour (GF) fraction on the dough rheology and thermal properties were studied. The incorporation of GF induced a moderate increase of dough viscoelasticity and reduced the freezing and melting enthalpies...
November 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28028392/effect-of-pseudocereal-based-breakfast-meals-on-the-first-and-second-meal-glucose-tolerance-in-healthy-and-diabetic-subjects
#10
Shreef G N Gabrial, Marie-Christine R Shakib, Gamal N Gabrial
BACKGROUND: Many studies have indicated that the incidence of serious diabetic complications may be reduced through strict glycemic control. A low glycemic index diet is one tool to improve insulin resistance and improve glycemic control in type 2 diabetes mellitus (T2DM). AIM: The objective was to study the effect of pseudocereals-based breakfasts (quinoa and buckwheat) on glucose variations at first meal (breakfast) and second meal (standardised lunch) in healthy and diabetic subjects...
December 15, 2016: Open Access Macedonian Journal of Medical Sciences
https://www.readbyqxmd.com/read/28018403/comparative-analysis-of-phenolic-compound-characterization-and-their-biosynthesis-genes-between-two-diverse-bread-wheat-triticum-aestivum-varieties-differing-for-chapatti-unleavened-flat-bread-quality
#11
Monica Sharma, Rajat Sandhir, Anuradha Singh, Pankaj Kumar, Ankita Mishra, Sanjay Jachak, Sukhvinder P Singh, Jagdeep Singh, Joy Roy
Phenolic compounds (PCs) affect the bread quality and can also affect the other types of end-use food products such as chapatti (unleavened flat bread), now globally recognized wheat-based food product. The detailed analysis of PCs and their biosynthesis genes in diverse bread wheat (Triticum aestivum) varieties differing for chapatti quality have not been studied. In this study, the identification and quantification of PCs using UPLC-QTOF-MS and/or MS/MS and functional genomics techniques such as microarrays and qRT-PCR of their biosynthesis genes have been studied in a good chapatti variety, "C 306" and a poor chapatti variety, "Sonalika...
2016: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28005310/the-lr34-adult-plant-rust-resistance-gene-provides-seedling-resistance-in-durum-wheat-without-senescence
#12
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 field grown seedlings. Lr34 also causes leaf tip necrosis (Ltn1) in mature adult plant leaves when grown under field conditions...
December 22, 2016: Plant Biotechnology Journal
https://www.readbyqxmd.com/read/27993525/nutritional-wheat-amylase-trypsin-inhibitors-promote-intestinal-inflammation-via-activation-of-myeloid-cells
#13
Victor F Zevallos, Verena Raker, Stefan Tenzer, Carolina Jimenez-Calvente, Muhammad Ashfaq-Khan, Nina Rüssel, Geethanjali Pickert, Hansjörg Schild, Kerstin Steinbrink, Detlef Schuppan
BACKGROUND & AIMS: Wheat amylase-trypsin inhibitors (ATIs) are nutritional activators of innate immunity, via activation of the toll like receptor 4 (TLR4) on myeloid cells. We aimed to characterize the biologic activity of ATIs in various foods and their effect on intestinal inflammation. METHODS: We selected 38 different gluten-containing and gluten-free products, either unprocessed (such as wheat, rye, barley, quinoa, amaranth, soya, lentils, and rice) or processed (such as pizza, pasta, bread, and biscuits)...
December 16, 2016: Gastroenterology
https://www.readbyqxmd.com/read/27979245/formulation-of-yeast-leavened-bread-with-reduced-salt-content-by-using-a-lactobacillus-plantarum-fermentation-product
#14
Francesca Valerio, Amalia Conte, Mariaelena Di Biase, Veronica M T Lattanzio, S Lisa Lonigro, Lucia Padalino, Erica Pontonio, Paola Lavermicocca
A Lactobacillus plantarum fermentation product (Bio21B), obtained after strain growth (14h) in a wheat flour-based medium, was applied in the bread-making process as taste enhancer, in order to obtain a yeast-leavened bread with reduced salt content (20% and 50%) with respect to a reference bread (REF) not containing the fermentation product. Sensory analysis indicated that the Bio21B bread with salt reduced by 50% had a pleasant taste similar to the salt-containing bread (REF). l-Glutamate and total free amino acid content did not differ between REF and Bio21B breads, while the acids lactic, acetic, phenyllactic, 4-OH-phenyllactic and indole-3-lactic were present only in Bio21B breads...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27979135/effects-of-wheat-bran-arabinoxylan-as-partial-flour-replacer-on-bread-properties
#15
Danika Koegelenberg, Annie F A Chimphango
Effects on physical properties of white bread of adding crude (E1) and partially purified (E2) arabinoxylans (AX) from wheat bran to partially replace flour during baking, were investigated to identify optimal dosage. The E1 and E2 had molecular weights of 620,000 and 470,000Da with arabinose to xylose ratio of 0.7 and 0.6, respectively. However, ferulic acid of 1.5mg/100g, was detectable only in E1. The AXs were added to 100g white bread formulae at dosages of 0.8-1.2% with flour removal of 2-3%(w/w). The dough increased water absorption by 2% in the specified dosage range...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27979121/thermoresistant-xylanases-from-trichoderma-stromaticum-application-in-bread-making-and-manufacturing-xylo-oligosaccharides
#16
Elck Almeida Carvalho, Laís Mendes Dos Santos Góes, Ana Paula T Uetanabaro, Erik Galvão Paranhos da Silva, Luciano Brito Rodrigues, Carlos Priminho Pirovani, Andréa Miura da Costa
The enzymes Xyl1 and Xyl2 from T. stromaticum were purified and identified by mass spectrometry (MALDI-TOF/MS). Xyl1 contained three proteins with similarity to xylanase family 10, 62 and anarabinofuranosidase of the Trichoderma genus and Xyl2 contained a protein with similarity to endo-1,4-β-xylanase. High xylanase activity was found at 50°C for Xyl1 and 60°C for Xyl2 and pH 5.0 for both, retaining more than 80% of activities for one hour at 60°C and pH 5-8. Ag(2+) and β-mercaptoethanol increased while SDS and EDTA inhibited the xylanase activity of both Xyl1 and Xyl2 extracts...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27979114/wheat-bread-enriched-with-green-coffee-in-vitro-bioaccessibility-and-bioavailability-of-phenolics-and-antioxidant-activity
#17
Michał Świeca, Urszula Gawlik-Dziki, Dariusz Dziki, Barbara Baraniak
The potential bioaccessibility and bioavailability of phenolics, caffeine and antioxidant activity of wheat bread enriched with green coffee were studied. Supplementation enhanced nutraceutical potential by improving phenolic content and lipid protecting capacity. The simulated-digestion-released phenolics (mainly caffeic acid, syringic acid and vanillic acid) from bread, also caused significant qualitative changes (chlorogenic acids were cleaved and significant amounts of caffeic acid and ferulic acid were determined)...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27979062/cultivar-specific-high-temperature-stress-responses-in-bread-wheat-triticum-aestivum-l-associated-with-physicochemical-traits-and-defense-pathways
#18
Divya Mishra, Shubhendu Shekhar, Lalit Agrawal, Subhra Chakraborty, Niranjan Chakraborty
The increasing global temperature by 1°C is estimated to reduce the harvest index in a crop by 6%, and this would certainly have negative impact on overall plant metabolism. Wheat is one of the most important crops with global annual production of over 600million tonnes. We investigated an array of physicochemical and molecular indexes to unravel differential response of nine commercial wheat cultivars to high temperature stress (HTS). The reduced rate in relative water content, higher membrane stability, slow chlorophyll degradation and increased accumulation of proline and secondary metabolites ingrained higher thermotolerance in cv...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27966720/chewing-bread-impact-on-alpha-amylase-secretion-and-oral-digestion
#19
Marianne Joubert, Chantal Septier, Hélène Brignot, Christian Salles, Maud Panouillé, Gilles Feron, Carole Tournier
During chewing, saliva helps in preparing the food bolus by agglomerating the formed particles, and it initiates enzymatic food breakdown. However, limited information is actually available on the adaptation of saliva composition during the oral processing of complex foods, especially for foods that are sensitive to salivary enzymes. We addressed this question in the context of starch-based products and salivary alpha-amylase. The objectives were two-fold: (1) to determine if salivary alpha-amylase secretion can be modulated by the bread type and (2) to evaluate the contribution of the oral phase in bread enzymatic breakdown...
December 14, 2016: Food & Function
https://www.readbyqxmd.com/read/27965686/ca-2-cation-antiporters-caca-identification-characterization-and-expression-profiling-in-bread-wheat-triticum-aestivum-l
#20
Mehak Taneja, Shivi Tyagi, Shailesh Sharma, Santosh Kumar Upadhyay
The Ca(2+)/cation antiporters (CaCA) superfamily proteins play vital function in Ca(2+) ion homeostasis, which is an important event during development and defense response. Molecular characterization of these proteins has been performed in certain plants, but they are still not characterized in Triticum aestivum (bread wheat). Herein, we identified 34 TaCaCA superfamily proteins, which were classified into TaCAX, TaCCX, TaNCL, and TaMHX protein families based on their structural organization and evolutionary relation with earlier reported proteins...
2016: Frontiers in Plant Science
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