Article
Plant Sciences
Mathieu Deblieck, Frank Ordon, Albrecht Serfling
Summary: Wheat leaf rust is a significant fungal disease of wheat, and its control measures often break down when the virulence pattern of the fungus changes. In contrast, einkorn wheat shows prehaustorial resistance, which is not dependent on the specific race of the pathogen. By analyzing the genetic population of einkorn wheat, a major QTL associated with resistance was identified, and a specific gene involved in a hypersensitive defense reaction was found within this QTL interval.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Agronomy
Maria Ciudad-Mulero, Maria Cruz Matallana-Gonzalez, Maria Jesus Callejo, Jose M. Carrillo, Patricia Morales, Virginia Fernandez-Ruiz
Summary: This study evaluated the mineral composition of different wheat varieties, finding higher concentrations of minerals in bran and whole grain flour, especially potassium and magnesium. The results suggest that some samples meet the conditions for approved health claims, potentially supporting the classification of wheat flour as functional foods.
Article
Food Science & Technology
Mehmet Tekin, Umit Babacan, Orhan Batu, Taner Akar, Mehmet Fatih Cengiz
Summary: This study aimed to investigate the effects of cooking methods on bioactive compounds and antioxidant activity of bulgur samples made from different hulled wheat species. Results showed that bulgur samples produced from emmer lines had higher carotenoid content and antioxidant activity, while samples from einkorn lines were rich in phenolic and ferulic acid content. Microwave cooking showed promising results for overall nutritional quality of bulgur. The study highlights the potential for einkorn and emmer wheat to compete with durum wheat in industrial bulgur production.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Entomology
Hakan Kibar, Buhara Yucesan
Summary: This study found that storing seeds at 4 degrees Celsius is the best way to maintain high seed vigor. Seed deterioration can be effective after 180 days of storage regardless of temperature.
JOURNAL OF STORED PRODUCTS RESEARCH
(2021)
Article
Biology
Caterina Morcia, Raffaella Bergami, Sonia Scaramagli, Chiara Delogu, Lorella Andreani, Paola Carnevali, Giorgio Tumino, Roberta Ghizzoni, Valeria Terzi
Summary: The agri-food market is showing interest in hulled wheat-based products, leading to the development of an analytical assay based on digital PCR to detect and quantify the authenticity and content of hulled and common wheats. This assay provides assurance for both producers and consumers in verifying wheat species used in various food products.
Article
Agriculture, Multidisciplinary
Clara Pedrazzani, Francesca Vanara, Dhaka Ram Bhandari, Renato Bruni, Bernhard Spengler, Massimo Blandino, Laura Righetti
Summary: 5-n-Alkylresorcinols (AR) are bioactive compounds found in cereals, with varying content influenced by environmental and agronomic factors. The spatial distribution of AR in wheat kernels was mainly localized in the testa and outer pericarp.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Maria Dolores Requena-Ramirez, Cristina Rodriguez-Suarez, Carmen M. Avila, Carmen Palomino, Damaso Hornero-Mendez, Sergio G. Atienza
Summary: Bread wheat has traditionally been selected for white flour, resulting in low grain carotenoid content. In contrast, high yellow pigment content is desired for durum wheat used in pasta production. This study transferred carotenoid-related genes from durum to bread wheat and successfully developed bread wheat pre-breeding lines with enhanced grain carotenoid content. These lines have the potential to become new bread wheat varieties or be used in breeding programs.
Article
Plant Sciences
Jesse T. Beasley, Julien P. Bonneau, Laura T. Moreno-Moyano, Damien L. Callahan, Kate S. Howell, Elad Tako, Julian Taylor, Raymond P. Glahn, Rudi Appels, Alexander A. T. Johnson
Summary: Traditional breeding efforts for iron and zinc biofortification in bread wheat have been hindered by a lack of genetic variation and negative correlation with yield. Genetic engineering techniques have successfully increased iron and zinc concentrations in bread wheat by expressing the OsNAS2 gene, resulting in higher Fe bioavailability in white flour.
Article
Food Science & Technology
Tekmile Cankurtaran-Komurcu, Nermin Bilgicli
Summary: Germinated ancient and modern wheat flours were used to improve the functional and nutritional properties of bread. The use of germinated wheat flour increased ash, total dietary fiber, total yellow pigment, total phenolic content, antioxidant activities, calcium, iron, and magnesium content of bread. However, the volume of bread made with ancient wheat flour was lower compared to modern wheat flour. Overall, increasing ratios of germinated ancient wheat flour improved the functional component and nutritional value of the bread, while its usage at low ratios contributed positively to the technological quality of the bread.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Plant Sciences
Stefan M. Markovic, Dragan Zivancev, Daniela Horvat, Aleksandra Torbica, Jovana Jovankic, Nevena H. Djukic
Summary: Heat stress is a significant factor affecting wheat production, with eEF1A playing a role in plant heat tolerance. Varieties with higher eEF1A accumulation under heat stress show less decrease in photosynthetic pigments, correlating with better yield traits. This study aims to develop agricultural strategies and heat-tolerant wheat varieties through analyzing molecular mechanisms under high and moderate air temperatures.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2021)
Article
Biotechnology & Applied Microbiology
Kumar Gaurav, Sanu Arora, Paula Silva, Javier Sanchez-Martin, Richard Horsnell, Liangliang Gao, Gurcharn S. Brar, Victoria Widrig, W. John Raupp, Narinder Singh, Shuangye Wu, Sandip M. Kale, Catherine Chinoy, Paul Nicholson, Jesus Quiroz-Chavez, James Simmonds, Sadiye Hayta, Mark A. Smedley, Wendy Harwood, Suzannah Pearce, David Gilbert, Ngonidzashe Kangara, Catherine Gardener, Macarena Forner-Martinez, Jiaqian Liu, Guotai Yu, Scott A. Boden, Attilio Pascucci, Sreya Ghosh, Amber N. Hafeez, Tom O'Hara, Joshua Waites, Jitender Cheema, Burkhard Steuernagel, Mehran Patpour, Annemarie Fejer Justesen, Shuyu Liu, Jackie C. Rudd, Raz Avni, Amir Sharon, Barbara Steiner, Rizky Pasthika Kirana, Hermann Buerstmayr, Ali A. Mehrabi, Firuza Y. Nasyrova, Noam Chayut, Oadi Matny, Brian J. Steffenson, Nitika Sandhu, Parveen Chhuneja, Evans Lagudah, Ahmed F. Elkot, Simon Tyrrell, Xingdong Bian, Robert P. Davey, Martin Simonsen, Leif Schauser, Vijay K. Tiwari, H. Randy Kutcher, Pierre Hucl, Aili Li, Deng-Cai Liu, Long Mao, Steven Xu, Gina Brown-Guedira, Justin Faris, Jan Dvorak, Ming-Cheng Luo, Ksenia Krasileva, Thomas Lux, Susanne Artmeier, Klaus F. X. Mayer, Cristobal Uauy, Martin Mascher, Alison R. Bentley, Beat Keller, Jesse Poland, Brande B. H. Wulff
Summary: The study sequenced 242 accessions of Aegilops tauschii and identified a rare lineage contributing to the wheat D subgenome. Through association mapping, genomic regions with candidate genes for disease and pest resistance were identified and successfully transferred into wheat. Exploiting the genomic diversity of the wild progenitor allows for rapid trait discovery and functional genetic validation.
NATURE BIOTECHNOLOGY
(2022)
Article
Plant Sciences
Mohamed A. M. Atia, Eman A. El-Khateeb, Reem M. Abd El-Maksoud, Mohamed A. Abou-Zeid, Arwa Salah, Amal M. E. Abdel-Hamid
Summary: This study evaluated the leaf rust resistance of 50 Egyptian wheat varieties and identified 28 leaf rust resistance genes within the germplasm collections. Most varieties showed high to moderate levels of resistance, with some displaying fast rusting behavior. 21 out of 28 tested Lr genes were successfully identified, including only five genes conferring adult plant resistant or slow rusting behavior in the Egyptian collection.
Article
Agriculture, Multidisciplinary
Eric Nurit, Jacques Bordes, Francois Balfourier, Etienne Paux, Agnes Piquet, Dario Fossati, Gerard Branlard
Summary: Metabolomic profiling and a GWAS study of 11 vitamins in wheat grains identified genetic variations and stable SNP markers associated with vitamin contents, providing novel genetic data for future research in the genetics of vitamins and their application in wheat breeding.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Plant Sciences
Xiaoqing Feng, Qian Ma
Summary: This study provides the first comprehensive analysis of transcriptome and proteome related to selenium responses in bread wheat, finding that proteins and genes involved in selenium accumulation, ROS scavenging, secondary metabolism, and carbohydrate metabolism are significantly differentially expressed.
Article
Agronomy
Caiyun Liu, Wei Guo, Yang Wang, Bisheng Fu, Jaroslav Dolezel, Ying Liu, Wenling Zhai, Mahmoud Said, Istvan Molnar, Katerina Holusova, Ruiqi Zhang, Jizhong Wu
Summary: This study identified a new wheat-Dasypyrum villosum translocation line that exhibits stable resistance to wheat sharp eyespot. The introgression of this translocation line into wheat cultivars significantly enhanced their resistance. Through sequencing and marker development, the translocated chromosome can be traced and detected. These findings provide novel germplasm and technological tools for wheat breeding.
Article
Food Science & Technology
Gordana Cetkovic, Vanja Seregelj, Andrea Brandolini, Jasna Canadanovic-Brunet, Vesna Tumbas Saponjac, Jelena Vulic, Olja Sovljanski, Dragana Cetojevic-Simin, Dubravka Skrobot, Anamarija Mandic, Lorenzo Estivi, Alyssa Hidalgo
Summary: The aim of this research was to evaluate the quality of durum-wheat pasta enriched with encapsulated carrot waste extracts. The study found that carotenoids were stable during pasta manufacturing, while tocols decreased during both manufacturing and cooking processes, but were still more abundant in the enriched pastas. Additionally, the addition of encapsulated carrot waste extracts significantly improved the nutritional and technological qualities of the pasta.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2022)
Article
Polymer Science
Ives Yoplac, Alyssa Hidalgo, Luis Vargas
Summary: This study developed a biodegradable biofilm for packaging perishable fresh foods by incorporating antimicrobial agents. The optimal conditions for producing the biofilm with desirable properties were determined through optimization.
Article
Chemistry, Applied
Lorenzo Estivi, Susanna Buratti, Davide Fusi, Simona Benedetti, Gilbert Rodriguez, Andrea Brandolini, Alyssa Hidalgo
Summary: Lupin seeds can be efficiently debittered using citric acid or sodium chloride solutions, which saves time and water consumption compared to traditional methods. Ultrasound does not accelerate the debittering process. The alkaloid content is reduced to commercial values with the proposed procedures.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Biochemistry & Molecular Biology
Vanja Seregelj, Lorenzo Estivi, Andrea Brandolini, Gordana Cetkovic, Vesna Tumbas Saponjac, Alyssa Hidalgo
Summary: The encapsulation of carrot waste oil extract improved the antioxidant properties of durum wheat pasta. Freeze-drying was more effective in protecting carotenoids from degradation compared to spray-drying. The activation energies tended to be higher in freeze-dried encapsulates.
Article
Biochemistry & Molecular Biology
Amel Betrouche, Lorenzo Estivi, Davide Colombo, Gabriella Pasini, Leila Benatallah, Andrea Brandolini, Alyssa Hidalgo
Summary: This research aimed to improve the nutritional value of gluten-free pasta by adding tomato waste or linseed meal. The enriched pastas showed increased fiber and lipid content, addressing the nutritional deficiencies often found in gluten-free products. Additionally, the addition of these by-products increased the presence of bioactive compounds, particularly polyphenols, enhancing the pasta's antioxidant capacity.
Article
Biochemistry & Molecular Biology
Lorenzo Estivi, Luisa Pellegrino, Johannes A. Hogenboom, Andrea Brandolini, Alyssa Hidalgo
Summary: Enriching cereal-based foods with pseudocereals is a viable way to improve their nutritional quality. This research evaluated the antioxidant properties of amaranth, quinoa, and buckwheat, as well as the heat damage of water biscuits made from einkorn flour and enriched with 50% buckwheat, amaranth, or quinoa. Buckwheat had the highest tocols content, while einkorn had the most carotenoids. Buckwheat and quinoa had the highest concentration of conjugated phenolics, while einkorn and bread wheat had the highest content of bound phenolics. The all-wholemeal water biscuits had greater heat damage compared to those with refined flour. Water biscuits made with 100% bread wheat and einkorn flour showed more heat damage than those with pseudocereals. Despite lysine loss, the amino acid profile of the pseudocereal-enriched water biscuits remained more balanced.
Article
Food Science & Technology
Ives Yoplac, Alyssa Hidalgo, Luis Vargas
Summary: This study investigated the effect of different antimicrobial biofilms on fresh cheese. The results showed that the cheese packed in biofilms with CM had lower microbial count, better sensory profile and higher acceptability during storage. However, these biofilms caused loss of humidity, whiteness and weight, and increased total colour difference in the cheese.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Biochemistry & Molecular Biology
Lorenzo Estivi, Davide Fusi, Andrea Brandolini, Alyssa Hidalgo
Summary: This study investigated the impact of a recent time- and water-saving debittering method on the bioactive compounds of Lupinus albus seeds. It was found that sonication led to a significant loss of bioactive compounds, while debittering with citric acid or NaCl preserved the highest concentration of antioxidant compounds.
Article
Food Science & Technology
Andrea Brandolini, Mara Lucisano, Manuela Mariotti, Lorenzo Estivi, Alyssa Hidalgo
Summary: This research evaluated the composition and technological characteristics of flours and breads of two elite einkorns and a bread wheat grown in four different environments. The results showed that einkorn flour had better composition and technological characteristics compared to bread wheat, resulting in larger and softer breads with a longer shelf life.
Review
Biochemistry & Molecular Biology
Lorenzo Estivi, Andrea Brandolini, Andrea Gasparini, Alyssa Hidalgo
Summary: Four species of lupin are widely cropped due to their excellent nutritional composition. However, the bitter and toxic alkaloids in lupin seeds need to be eliminated before consumption, affecting its nutritional value. This review summarizes the composition and antioxidant content of lupin, as well as the effects of technological processes and food manufacturing on its nutritional value and antioxidant content.
Article
Chemistry, Applied
Lorenzo Estivi, Gloria J. Pascual Chagman, Juan Edgar Santa Cruz Olivos, Pietro Savasi, Andrea Brandolini, Alyssa Hidalgo
Summary: This study investigated the impact of controlled germination on the color, carotenoids, and tocopherols of Andean lupin seeds. The results showed that germination significantly modified the characteristics examined, with a decrease in luminosity and an increase in carotenoids, particularly lutein. The tocopherol content also changed, with an increase in α-tocopherol and a decrease in γ-tocopherol.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Chemistry, Applied
Andrea Brandolini, Patricia Glorio-Paulet, Lorenzo Estivi, Nicola Locatelli, Javier S. Cordova-Ramos, Alyssa Hidalgo
Summary: This study investigated the effects of debittering, extrusion, and spray-drying on the antioxidants of three Andean lupin ecotypes. The results showed that debittering increased the content of tocopherols and bound flavonoids, while decreasing the content of free phenolics and bound phenolic acids. Extrusion had little effect on tocopherols, slightly increased phenolics, and marginally reduced carotenoids. Spray-drying diminished tocopherols, carotenoids, and phenolics, mainly due to processing conditions.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
