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PubMed2024

QTL mapping for seed vigor-related traits under artificial aging in common wheat in two introgression line (IL) populations.

BACKGROUND: Seed vigor recognized as a quantitative trait is of particular importance for agricultural production. However, limited knowledge is available for understanding genetic basis of wheat seed vigor. METHODS: The aim of this study was to identify quantitative trait loci (QTL) responsible for 10 seed vigor-related traits representing multiple aspects of seed-vigor dynamics during artificial aging with 6 different treatment times (0, 24, 36, 48, 60, and 72 h) under controlled conditions (48 °C, 95% humidity, and dark). The mapping populations were two wheat introgression lines (IL-1 and IL-2) derived from recipient parent (Lumai 14) and donor parent (Shaanhan 8675 or Jing 411). RESULTS: A total of 26 additive QTLs and 72 pairs of epistatic QTLs were detected for wheat seed-vigor traits. Importantly, chromosomes 1B and 7B contained several co-located QTLs, and chromosome 2A had a QTL-rich region near the marker Xwmc667, indicating that these QTLs may affect wheat seed vigor with pleiotropic effects. Furthermore, several possible consistent QTLs (hot-spot regions) were examined by comparison analysis of QTLs detected in this study and reported previously. Finally, a set of candidate genes for wheat seed vigor were predicted to be involved in transcription regulation, carbohydrate and lipid metabolism. CONCLUSION: The present findings lay new insights into the mechanism underlying wheat seed vigor, providing valuable information for wheat genetic improvement especially marker-assisted breeding to increase seed vigor and consequently achieve high grain yield despite of further investigation required.

Triticum↗
PubMed2002

An application of linear regression technique for predicting bulgur yield and quality of wheat cultivars.

Grains of 26 Turkish wheat cultivars and advanced breeding lines were used in this study. Simple correlations between a number of quality parameters to predict bulgur yield and bulgur cooking quality were determined. Highly significant correlations between bulgur yield and each of the thousand-kernel weight and the sum of the grain over 2.8 + 2.5 mm sieves were obtained for both durum and bread wheat samples (p < 0.01). The regression equations showed that the models involving two variables (the thousand-kernel weight and the thickness of the grain for durum wheat samples; the thousand-kernel weight and the length of the grain for bread wheat samples) resulted in the highest R2 values. For an assessment of the influence of all factors on bulgur cooking properties (total organic matter: TOM and colorimetric test values), simple and multiple regression analyses were used to find equations that predict best the relationship between various quality parameters and bulgur cooking properties. The models involving two variables; the vitreousness and the dry gluten contents for the durum wheat samples and SDS sedimentation test value and wheat protein content for the bread wheat samples resulted in the highest R2 for the TOM value.

Cooking↗
PubMed2002

Wheat flour confectionery products as a source of inorganic nutrients: iron and manganese contents in hard biscuits.

To evaluate some wheat flour based hard biscuits produced in Croatia with regard to their Fe and Mn contents and thereby their functionality, Fe and Mn are determined by cold-vapor atomic absorption spectrometry (CVAAS) in seven biscuits: classic white wheat flour biscuits and in dietetic biscuits enriched with whole wheat grain flour or whole wheat grain grits, soya flour and milk. Presented data show that Fe contents in seven analyzed biscuits range from 9.32 up to 24.80 mg/kg while Mn contents range from 3.76-16.37 mg/kg depending on type and share of cereal milling products and mineral content of other raw materials used. Thus, enriched biscuits produced from wheat flour type 850 and whole wheat grain flour, having the highest concentrations of Fe and Mn, were about 150% and 250%, respectively, richer in those elements in comparison with classic white flour biscuits of Petit Beurre type. Data show that wheat flour based hard biscuits, particularly enriched biscuits, can be considered as a good additional source of Fe and Mn in diets.

Bread↗
PubMed2007

Full-fledged proteomic analysis of bioactive wheat amylase inhibitors by a 3-D analytical technique: Identification of new heterodimeric aggregation states.

Wheat proteinaceous alpha-amylase inhibitors (alpha-AIs) are increasingly investigated for their agronomical role as natural defence molecules of plants against the attack of insects and pests, but also for their effects on human health. The wheat genomes code for several bioactive alpha-AIs that share sequence homology, but differ in their specificity against alpha-amylases from different species and for their aggregation states. Wheat alpha-AIs are traditionally classified as belonging to the three classes of tetrameric, homodimeric and monomeric forms, each class being constituted by a number of polypeptides that display different electrophoretic mobilities. Here we describe a proteomic approach for the identification of bioactive alpha-AIs from wheat and, in particular, a 3-D technique that allows to best identify and characterize the dimeric fraction. The technique takes advantage of the thermal resistance of alpha-AIs (resistant to T > 70 degrees C) and consists in the separation of protein mixtures by 2-D polyacrylamide/starch electrophoresis under nondissociating PAGE (ND-PAGE, first dimension) and dissociating (urea-PAGE or U-PAGE second dimension) conditions, followed by in-gel spontaneous reaggregation of protein complexes and identification of the alpha-amylase inhibitory activity (antizymogram, third dimension) using enzymes from human salivary glands and from the larvae of Tenebrio molitor coleopter (yellow mealworm). Dimeric alpha-AIs from Triticum aestivum (bread wheat) were observed to exist as heterodimers. The formation of heterodimeric complexes was also confirmed by in vitro reaggregation assays carried out on RP-HPLC purified wheat dimeric alpha-AIs, and their bioactivity assayed by antizymogram analysis. The present 3-D analytical technique can be exploited for fast, full-fledged identification and characterization of wheat alpha-AIs.

Animals↗
PubMed1997

Effect of gamma-irradiation on the natural occurrence of Fusarium mycotoxins in wheat, flour and bread.

A survey was carried out to obtain data on the occurrence of Fusarium mycotoxin in wheat and flour samples collected from local markets in Egypt and to study the influence of gamma-irradiation on controlling the occurrence of these mycotoxins in wheat, flour and bread. Deoxynivalenol (DON) was detected in five samples of wheat at levels ranging from 103 to 287 micrograms/kg and one sample each of flour and bread at concentrations 188 and 179 micrograms/kg. Zearalenone (ZEN) was detected in ten samples of wheat at levels from 28 to 42 micrograms/kg and four samples each of flour and bread at concentrations of 95 and 34 micrograms/kg, respectively. T-2 toxin was detected only in one sample each of wheat, flour and bread at concentrations of 2.9, 2.2 and 2.3 micrograms/kg, respectively. Gamma-irradiation at dose level of 6 kGy completely eliminated fungal flora in flour and wheat. DON, ZEN and T-2 toxin concentrations are reduced to 85, 20 and 2.0 micrograms/kg for wheat and to 125, 45 and 1.0 micrograms/kg for flour after 4 kGy exposure and a sharp drop in Fusarium toxin levels occurred at 6 kGy and as eliminated at 8 kGy. Bread prepared from 6 kGy was contaminated with Fusarium toxin at levels below 5 microgram/kg. It was noticed that gamma-irradiation reduce greatly the natural occurrence of Fusarium mycotoxins in bread.

Bread↗
PubMed2004

Wheat flour confectionery products as a source of inorganic nutrients: zinc and copper contents in hard biscuits.

Cereal-based confectionery products being consumed through whole human life are considered mainly to be a source of carbohydrates, that is energy, although cereals are a rich source of minerals as well. To evaluate some hard biscuits produced in Croatia as a source of different trace elements in nutrition, in this study Zn and Cu contents were determined in classic wheat flour biscuits and in dietetic biscuits enriched with whole wheat grain flour or whole wheat grain grits, soya flour and skimmed milk. Zn was determined by flame atomic absorption spectrometry (AAS); Cu was determined by inductively coupled plasma atomic emission spectroscopy (ICP-AES). The results show that the Zn content in different kinds of biscuits ranges from 5.89 up to 17.64 mg/kg and the Cu content ranges from 1.15 up to 2.79 mg/kg depending on the type of wheat milling products and mineral content of other ingredients used. Enriched dietetic biscuits produced from wheat flour type 850 and whole wheat grain flour and/or soya flour and skimmed milk were almost 200% and 150% higher in Zn and Cu, respectively, in comparison to classic white wheat flour biscuits and can be considered as good sources of Zn and Cu in nutrition.

Bread↗
PubMed2004

Mass spectrometry and partial least-squares regression: a tool for identification of wheat variety and end-use quality.

Rapid methods for the identification of wheat varieties and their end-use quality have been developed. The methods combine the analysis of wheat protein extracts by mass spectrometry with partial least-squares regression in order to predict the variety or end-use quality of unknown wheat samples. The whole process takes approximately 30 min. Extracts of alcohol-soluble storage proteins (gliadins) from wheat were analysed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Partial least-squares regression was subsequently applied using these mass spectra for making models that could predict the wheat variety or end-use quality. Previously, an artificial neural network was used to identify wheat varieties based on their protein mass spectra profiles. The present study showed that partial least-squares regression is at least as useful as neural networks for this identification. Furthermore, it was demonstrated that partial least-squares regression could be used to predict wheat end-use quality, which has not been possible using neural networks.

Denmark↗
PubMed2003

Proteome analysis of diploid, tetraploid and hexaploid wheat: towards understanding genome interaction in protein expression.

Hexaploid wheat (Triticum aestivum L.) is derived from a complex hybridization procedure involving three diploid species carrying the A, B and D genomes. The proteome patterns of diploid, tetraploid and hexaploid wheat were analyzed to explore the genome interaction in protein expression. At least two species from each of the diploid and tetraploid were used to compare their proteome maps with a hexaploid wheat cv. Chinese Spring. The ancestral cultivars were selected based on their history of closeness with the cultivated wheat. Proteins were extracted from seed flour and separated by two-dimensional electrophoresis (2-DE) with isoelectric focusing of pH range from 4-10. 2-DE maps of cultivated and ancestral species were analyzed by computer assisted image analyzer. The region of high molecular weight glutenin subunits of hexaploid wheat showed similarity with those of the diploid donors, BB and DD genomes. The omega gliadin, which is controlled by B genome in common wheat, was assumed to have evolved as a result of interaction between AA and BB genomes. The low molecular weight glutenins and alpha and beta gliadin regions were contributed by the three genomes. This result suggests that the function of donor genomes particularly in the expression of proteins in hexaploid wheat is not totally independent; rather it is the product of interactions among the diploid genomes in the hexaploid nuclear constitutions. The expression of nonstorage proteins was affected substantially due to the removal of the D genome from hexaploid constitution. Location of the structural gene controlling one of the alpha amylase inhibitor proteins in the nonstorage protein region was identified in the short arm of chromosome 3D.

Chromosome Aberrations↗
PubMed2006

Persistence and efficacy of two diatomaceous earth formulations and a mixture of diatomaceous earth with natural pyrethrum against Tribolium confusum Jacquelin du Val (Coleoptera: Tenebrionidae) on wheat and maize.

Laboratory tests were conducted to assess the insecticidal and residual effects of three diatomaceous earth (DE) formulations, Insecto, PyriSec and SilicoSec, against Tribolium confusum Jacquelin du Val on wheat and maize. Quantities of wheat and maize were treated with the above formulations at 500, 1000 and 1500 mg kg(-1) and stored at 25 degrees C and 55% relative humidity (RH). Samples were taken on the day of storage and every 30 days until completion of a 360 day period of storage. Adults of T. confusum were exposed to these samples at 25 degrees C and 55% RH and the mortality was measured after 24 and 48 h and 7 and 14 days of exposure. Adult mortality was higher on wheat than on maize. At the beginning of the storage period, mortalities after 14 day exposure on maize treated with the highest rate were 60, 63 and 81% for Insecto, PyriSec and SilicoSec respectively, while on wheat the mortality was 100% for all DEs. On the same commodities 360 days after treatment the respective mortality figures for wheat were 99, 98 and 100%, while in the case of maize they did not exceed 7%. Generally, mortality at exposures < or =48 h decreased with increasing storage time. Furthermore, although mortality on wheat increased with dose, the increase in DE dose from 1000 to 1500 mg kg(-1) resulted in only a small increase in mortality. Thus a DE treatment of 1000 mg kg(-1) was shown to provide long-term protection of wheat against T. confusum, although higher DE application rates and exposure intervals are needed for a satisfactory level of protection of maize against this pest.

Animals↗
PubMed1997

Assignment of the beta-subunit of wheat eIF2 by protein and DNA sequence analysis and immunoanalysis.

Wheat germ initiation factor 2 (eIF2), like mammalian and yeast eIF2, contains three nonidentical subunits. The estimated molecular weights for the wheat subunits are 38,000 (p38), 42,000 (p42), and 50,000 (p50). Peptide sequence was obtained for the p38 subunit of wheat eIF2 and the resulting amino acid sequence suggested that it was actually the equivalent of the mammalian beta-subunit. A wheat sprout cDNA expression library was screened with antibody affinity purified to the p38 subunit. The DNA sequence of the clones obtained also indicated that the p38 subunit was the equivalent to the mammalian beta-subunit. The wheat p38 subunit was then expressed in Escherichia coli and antibodies raised to the purified recombinant protein. Only the p38 subunit of purified wheat germ eIF2 reacted with the antisera. The p38 subunit of wheat eIF2 is therefore the equivalent of mammalian eIF2beta.

Amino Acid Sequence↗
PubMed1999

Eukaryotic initiation factor 4B from wheat and Arabidopsis thaliana is a member of a multigene family.

Clones of eukaryotic initiation factor (eIF) 4B from wheat and Arabidopsis thaliana were obtained from cDNA and genomic libraries. The exon/intron organization of the genes from wheat and A. thaliana is very similar. The deduced amino acid sequences for the wheat and Arabidopsis eIF4B proteins showed overall similarity to each other, but very little similarity to eIF4B from other eukaryotes. The recombinant form of eIF4B supports polypeptide synthesis in an in vitro translation system and reacts with antibodies to native wheat eIF4B. In contrast to mammalian eIF4B and eIF4A, the combination of wheat eIF4B and eIF4A does not stimulate RNA-dependent ATP hydrolysis activity; however, wheat eIF4B does stimulate eIF4F and eIF4A RNA-dependent ATP hydrolysis activity. Interestingly, eIF4B does not stimulate eIF(iso)4F and eIF4A hydrolysis activity. Gel filtration experiments indicate wheat eIF4B, like its mammalian counterpart, self-associates to form a homodimer.

Amino Acid Sequence↗
PubMedDate not supplied

Synthetic amphiploids in breeding--genetic and evolutionary studies in wheat.

Synthetic amphiploids play an important role in breeding programs of wheat and in the genetic and evolutionary studies of the wheat group. One of the most obvious uses of amphiploidy has been the development of hexaploid and octaploid Triticale. The utilization of synthetic amphiploids as a means of introducing commercially important features of related species into cultivated wheat is now well documented. The projects to produce hybrid wheat are based on the manipulation of cytoplasms and restorers by means of artificially obtained amphiploids. The amphiploidization of interspecific hybrids by treatment with colchicine results in homozygosity. Therefore, a direct use of synthetic amphiploids for genetic studies has been limited to some extent. More often they were used indirectly, viz. as the initial step in the production of single chromosome addition and substitution lines. Such lines were used for detailed and highly informative genetic analyses and also as sources of alien variation for wheat breeding. Crosses between some of the synthetic amphiploids resembling natural species and the cultivated wheats have been successfully used in the evolutionary studies of wheats.

Biological Evolution↗
PubMedDate not supplied

Wheat protein.

Results from AID-supported Nebraska research to improve the nutritional quality of wheat indicate that substantial genetic variation for grain protein content exists in wheat. Experimental lines with 5% higher protein in their grain than ordinary varieties have been selected from a high-protein X high-protein cross. Genetic variablity for lysine in wheat grain is limited. The genetic component of total lysine variability among 12,6000 wheats in the USDA World Collection was only 0.5%. Genetic increases in lysine ranging from 0.4 to 0.7% lysine have been identified in selections from a high-lysine X high-lysine cross. Lysine per unit protein is negatively correlated with protein content. In contrast, lysine per unit weight of grain is positively correlated with protein content suggesting that increasing the protein content of wheat can effectively increase the amount of lysine in the grain. Seed fractionation studies have determined that high protein in whole wheat results mainly from increased protein content of the starchy endosperm. Lysine differences were detected both in the endosperm and nonendosperm fractions. A new productive high-protein hard winter wheat variety derived from Atlas-66, with genetic potential for 2% higher grain protein content was released to growers by the Agricultural Research Service, USDA and the Nebraska Agricultural Experiment Station in 1975.

Flour↗
PubMed1991

Leaching of amylose from wheat and corn starch.

Wheat starch gave a 21% yield (based on starch) of amylose (AM) when leached at 3% solids under mild agitation, and at a heating rate of 10 degrees C/min to 95 degrees C followed by holding at least 10 min. Annealing wheat starch prior to leaching at 95 degrees C or using a heating rate of 1 degrees C/min during leaching, increased AM yield from 21% to 23% at 3.0% starch solids, and 8% to 16% at 4.5% starch solids. At 0.5% solids, almost all wheat AM (29% of starch) was solubilized into the continuous phase at 95 degrees C, but only one-half of the lipid in the starch co-leached with AM. Corn starch behaved similarly to wheat starch during leaching below 1.5% starch solids, while at 3.0% almost 40% more AM was obtained from wheat than corn starch. Wheat AM molecules isolated by leaching were larger than those obtained by crystallizing its n-butanol complex, and they gave a different size-distribution as evidenced by high-performance size-exclusion chromatography. A triangular phase diagram was useful in depicting the overall process of leaching AM from starch. The critical concentrations of wheat (5.4%) and corn (5.2%) starches were determined using phase diagrams.

Amylose↗
PubMed1993

Wheat acetyl-CoA carboxylase.

The acetyl-CoA carboxylase present in both wheat germ and total wheat leaf protein contains ca. 220 kDa subunits. It is the major biotin-dependent carboxylase present in wheat chloroplasts. Active acetyl-CoA carboxylase purified from wheat germ is a homodimer with an apparent molecular mass of ca. 500 kDa. The enzyme from wheat germ or from wheat chloroplasts is sensitive to the herbicide haloxyfop at micromolar levels. The incorporation of 14C-acetate into fatty acids in freshly cut wheat seedling leaves provides a convenient in vivo assay for both acetyl-CoA carboxylase and haloxyfop.

Acetyl-CoA Carboxylase↗
PubMed1986

[Detection of wheat gliadins in heated food by reversed-phase high-pressure liquid chromatography].

To recognize and determine the wheat gliadins in unheated gluten-free food for coeliac patients the immunological methods such as ELISA can be used. In heated food (above 80 degrees-90 degrees C) these methods fail wholly or in part to achieve the quantitative determination of wheat gliadin. The changes in protein patterns after heat treatment are also revealed by the RP-HPLC of wheat gliadins and some peaks appear, which are characteristic for heat treated wheat flour. Using these peaks, about 2% admixture of wheat flour (T. aestivum, T. durum) as well as of rye flour can be detected. In foods which contain more than 50% skim milk the addition of only at least 5% of these flours can be detected. The ethanolic extracts of foods were concentrated by freeze-drying prior to analysis by HPLC. The ethanol-soluble non-dialysable food components affect the quantitative determination of wheat or rye proteins by means of peak areas. Selective enrichment is a possibility. The RP-HPLC-analysis of ethanol-soluble proteins makes it possible to detect heated flours of wheat and rye (cooked, roller-dried, extrusion-cooked) in glutenfree food.

Animals↗
PubMed1993

Wheat products as acceptable substitutes for rice.

The objective of the study was to compare the acceptability to semi-trained US American and Asian palatability panelist, of four wheat products processed to be possible replacers of rice in human diets. Products evaluated using rice as the control standard of excellence were steamed whole wheat, couscous (steamed, extracted wheat flour semolina), rosamarina (rice shaped, extracted wheat flour pasta), and bulgar (steamed, pre-cooked partly debranned, cracked wheat). Using a ten point hedonic rating scale, both groups of panelists gave rosamarina closely followed by couscous, most favorable ratings although these ratings were somewhat lower than that of the positive control, steamed polished rice. Bulgar wheat was given the lowest evaluation and was, in general, found to be an unacceptable replacement for rice by both American and Asian judges because of its dark, 'greasy' color and distinctive flavor. In their personal dietaries, judges included rice from 0.25 to 18 times per week with the Asian judges consuming rice significantly more times per week than did the American judges (10.8 +/- 4.71 vs 1.75 +/- 1.65, p < 0.01). However, rice consumption patterns, nationality, race, or sex of the judges was not demonstrated to affect scoring of the wheat products as rice replacers.

Asian↗
PubMed1997

Glycemic index of grain amaranth, wheat and rice in NIDDM subjects.

Glycemic index of grain amaranth, wheat and rice preparations was studied in non-insulin dependent diabetic subjects. Diets containing 50 g carbohydrate equivalent were given and post-prandial blood glucose estimated at different intervals. Glycemic index calculated for different experimental diets showed that GI of amaranth-wheat composite flour diet (25:75) was the least (65.6%) followed by wheat diet (65.7%), rice diet (69.2%), amaranth-wheat flour 50:50 (75.5%), and popped amaranth in milk (97.3%). Therefore 25:75 combination of amaranth and wheat, wheat and rice can be considered low GI food, 50:50 grain amaranth and wheat medium GI food and popped amaranth and milk combination high GI food.

Adult↗