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Challenges for Improving Wheat Quality

Challenges for Improving Wheat Quality. Peter Shewry ( Rothamsted Research and the University of Reading). The major grain components determine end use quality. distilling. biofuels. livestock feed. s tarch. UK usage of wheat 2013 Total= 14 m tonnes. feed. seed. other. g luten

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Challenges for Improving Wheat Quality

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  1. Challenges for Improving Wheat Quality Peter Shewry (Rothamsted Research and the University of Reading)

  2. The major grain components determine end use quality distilling biofuels livestock feed starch UK usage of wheat 2013 Total= 14 m tonnes feed seed other gluten proteins food processing milling cell walls (fibre) vitamins minerals phytochemicals Human health

  3. Challenges for Wheat Quality in Europe • Reduce N requirement for growing high yielding bread making wheats • Increase STABILITY of yield and quality • Improve health benefits

  4. The high grain protein requirement for bread making results in N applications above the optimum for yield N application (kg/Ha) cost of N fertiliser

  5. Improved quality with reduced N • Exploit grain protein deviation (GPD) • Improve quality at low protein • Exploit non-protein sources of quality

  6. Grain protein deviation (GPD): Mean grain N contents and yields for 47 wheat cultivars grown at Rothamsted Research between 2004 and 2012.

  7. Exploiting GPD: project components Six cultivars WITH GPD Hereward: Group 1, stable high protein Cordiale: Group 2, medium protein, Marksman: Group 2, medium protein, WITHOUT GPD Xi 19: Group 1, medium protein Malacca: Group 1, medium protein Istabraq: Group 4, low protein, suitable for feed and biofuel • Trials • 11 environments (sites or years) • Analyses • Yield • Grain protein • Milling and baking • Transcriptomics (21 dpa)

  8. Transcriptomics 2009 and 2010 2011 Expression of 8770 genes varied with variety-and/or environment (out of 60000 total) Expression data processed to remove effects of Nitrogen fertilisation Yield Identified 136 transcripts related to cultivar differences in GPD He CO IS Ma MK XI Co Co Ma MK IS He Xi

  9. Expression of genes positively related to GDP in 2009 (open circles), 2010 (closed circles) and 2011 (open squares) The samples are sorted along the x-axis according to the cultivar With GPD Red: Hereward Green: Cordiale Yellow: Marksman Without GPD Blue: Istabraq Black: Malacca Purple: Xi19 • The challenge is to confirm gene function • genetic analysis • transgenesis

  10. Can we identify new sources of improved and STABLE quality? • Lipids by MS/MS • LMW metabolites by NMR and ESI-MS

  11. The role of lipids in determining gas bubble stability in wheat dough • Formation of visco-elastic gluten network during mixing • Expansion of the network by entrapment of CO2 during proofing • Retention of gas bubble structure through to baking • These are determined by: • Gluten viscoelasticity • Lipids at the gas bubble interface

  12. Dough liquor zoom microscope Pendant drop digital camera Surface active lipids can be studied in dough liquor Centrifuge dough Foam micro-conductivity to measure stability. Over -foaming to separation and collect active lipids. Foam stability Foam Electrode Jet Surface composition and structure Surface tension & surface rheology Langmuir trough allows sampling of surface lipids for MS analysis Dough liquor

  13. Lipidomics Extraction MS analysis Data Processing Direct infusion: CTC PAL MS/MS 4000 QTRAP Separates, identifies and and quantifies over150 molecular species

  14. Lipids in Foaming of doughliquor

  15. Comparison of phospholipids in flour and dough liquor of cv Hereward • Will allow • Selection of improved lines • Innovative milling to concentrate lipids

  16. High stable quality at lower N can be achieved by combining • Exploit GPD • High dough strength at lower protein • Novel non-protein sources of quality • This will be facilitated by new technologies

  17. Improving wheat quality for diet and health- major components in grain • Dietary fibre • Minerals (Fe, Zn, Se) • B vitamins (folates) • Methyl donors (betaine)

  18. Bread contributes significantly to the daily intake of dietary fibre in the UK (% adult intake) • Fibre is deficient in EU diets • UK intake 14g/day • EFSA recommended 25g/day Source: Steer et al. ProcNutrSoc/ 2008, 67, E363.

  19. Some potential mechanisms for benefits of DF Based on slide provided by Janet Cade, Leeds

  20. Some take home messages from meta-analyses of fibre and health • 10% reduction in risk of colon cancer with10g/day extra cereal/wholegrain fibre • 5% reduction in risk of breast cancer with 10g/day extra soluble fibre • 7% reduction in risk of stroke with 7g/day extra total fibre Thanks to Janet Cade, University of Leeds

  21. Diversity screen of 150 bread wheat lines and 50 other cereals grown at Martonvasar in 2004/5 Types Land races and old variety populations 14 Old and transitional varieties 64 Modern varieties 117 Germplasm accessions 26 Winter type 184 Spring type 37 Geographical origins Western Europe France, UK, Netherlands 34 West-Central Europe Germany, Austria, Switzerland, Czech Republic,Poland22 South Europe Italy, Bulgaria, Serbia, Croatia 28 South Continental Europe Hungary, Romania 14 Steppe Russia, Ukraine 13 Americas USA, Canada, Mexico, Argentina 30 Asia, Near East, Australia China, Korea, Australia, Turkey 15 l Spelt 5 durum wheat 10 T. monococcum5 T. dicoccum5 Rye 10 Barley 10 Oats 5 Aims: identify variation determine heritability

  22. Arabinoxylan (AX) is the major dietary fibre component in wheat grain White flour 2-3% fibre 70% AX Bran 45-50 %fibre 50% AX

  23. The contents of soluble and total AX fibre vary widely in bran and white flour of 150 wheat lines BRAN TOTAL: 12.7-22.1% FLOUR TOTAL: 1.35-2.75% Yumai 34 SOLUBLE: 0.3-1.4% SOLUBLE: 0.3-0.85% Yumai 34 % SOLUBLE: 2-5% % SOLUBLE: 20-50% Data of Kurt Gebruers, Christophe Courtin and Jan Delcour (KU Leuven)

  24. AX content of flour and bran is highly heritable

  25. Exploiting natural variation in AX fibre: Yumai 34 • A Chinese wheat variety released in 1998 in Henan province • High fibre content (total and soluble) • High viscosity of aqueous extracts • Good breadmaking quality Healthgrain Diversity screen data from Gebruers et al (2008) J. Ag. Food Chem., 56, 9740-9749. Control Yumai 34

  26. Exploiting natural variation in AX fibre: Yumai 34 x Ukrainka AX content Relative viscosity • 96 F6 lines + parents • Fibre analysis • Genotyping • Transcriptomeanalysis • of bulk segregants

  27. New sources of variation: the Watkins collection Collected by Board of Trade for A E Watkins (University of Cambridge) From markets and farms in1920s and 30s Initially several thousand but now down to1300 From 34 countries Held at JIC Core collection 119 lines

  28. Total and WE-AX in wholemeal flours of the Watkins lines WE-AX Yumai 34 TOT-AX WE-AX as % of TOT-AX 40% Yumai 34 Yumai 34 0%

  29. Exploring the role of AX fibre in the human GI tract effects of AX on digestion, viscosity and mass transfer SMALL INTESTINE prebiotic effects of AX: SCFAs, “good bacteria” ferulate and vascular function/blood pressure dough fermentation and IBS COLON

  30. Conclusions- Priorities • Develop N efficient wheat with good quality at low grain N • New protein and non-protein sources of quality- greater stability? • Improve health benefits • DF is an important target with established health benefits and high heritability

  31. Thanks DIETARY FIBRE Rowan Mitchell Alison Lovegrove Mark Wilkinson Till Pellny Jackie Freeman Ondrej Kosik Zoltan Bedo (MTA) Mariann Rakszegi (MTA) GRAIN LIPIDS Richard Haslam (RRes) Peter Wilde (IFR) Louise Salt (IFR) Irene Gonzalez-Thuillier Paola Tosi (Reading) Simon Penson (Campden BRI) Peter Skeggs (Hovis) GPD Malcolm Hawkesford Yongfang Wan Gemma Chope (Campden BRI) Simon Penson (Campden BRI) Ellen Mosleth Faergestad (Nofima/Oslo) Millers and bakers Breeders

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