Spatial distribution of functional components in the starchy endosperm of wheat grains

Shewry, Peter R.; Wan, Yongfang; Hawkesford, Malcolm J.; Tosi, Paola

doi:10.1016/j.jcs.2019.102869

Cited by 37 publications

(22 citation statements)

References 35 publications

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“…According to mostly all the definitions given in Table 1, whole‐wheat flour (WWF) has the principal anatomical components of wheat—the starchy endosperm, germ, and bran—in substantially the same relative proportions as they exist in the intact caryopsis. While the proportion of endosperm is relatively stable—representing approximately 80% of the entire grain (Delcour & Hoseney, 2010; Shewry, Wan, Hawkesford, & Tosi, 2020)—the amount of bran and germ can vary among wheat cultivars. Thus, on top of the processing conditions, the genotype, environment, and cultivation conditions can affect the proportions of the different nutrients of the grain (Jones, Adams, Harriman, Miller, & Van Der Kamp, 2015).…”

Section: Introductionmentioning

confidence: 99%

Understanding whole‐wheat flour and its effect in breads: A review

Gómez

Gutkoski

Bravo‐Núñez

2020

Comp Rev Food Sci Food Safe

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Although the consumption of whole grains, including bread made with wholewheat flour, is promoted for health benefits and reduced risk for disease and mortality, consumer acceptance, and consumption of some whole-wheat products is low compared to that of white breads. This review focuses on the understanding of whole-wheat flours, both their positive and negative aspects, and how to improve those flours for the production of whole-wheat breads. The review addresses genetic aspects, various milling systems, and pretreatment of bran and germ. The baking process and use of additives and enzymes may also improve product quality to help consumers meet dietary recommendations for daily whole-wheat consumption.

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Section: Introductionmentioning

confidence: 99%

Understanding whole‐wheat flour and its effect in breads: A review

Gómez

Gutkoski

Bravo‐Núñez

2020

Comp Rev Food Sci Food Safe

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“…There are also gradients in the content of oil in the starchy endosperm, being higher in the subaleurone cells [ 9 ]. These cells also differ from the central starchy endosperm cells in other respects, being rich in protein (up to 40% dw) and low in starch [ 2 , 29 , 30 ]. The difference in composition between the subaleurone and central starchy endosperm cells may result from the fact that the former have a different origin, being derived from anticlinal divisions of the aleurone cells which continue to divide up to about 14 days after anthesis [ 31 ].…”

Section: Discussionmentioning

confidence: 99%

Characterisation of Grains and Flour Fractions from Field Grown Transgenic Oil-Accumulating Wheat Expressing Oat WRI1

Snell

Wilkinson

Taylor

et al. 2022

Plants

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Wheat (Triticum aestivum L.) is one of the major staple crops in the world and is used to prepare a range of foods. The development of new varieties with wider variation in grain composition could broaden their use. We characterized grains and flours from oil-accumulating transgenic wheat expressing the oat (Avena sativa L.) endosperm WRINKLED1 (AsWRI1) grown under field conditions. Lipid and starch accumulation was determined in developing caryopses of AsWRI1-wheat and X-ray microtomography was used to study grain morphology. The developing caryopses of AsWRI1-wheat grains had increased triacylglycerol content and decreased starch content compared to the control. Mature AsWRI1-wheat grains also had reduced weight, were wrinkled and had a shrunken endosperm and X-ray tomography revealed that the proportion of endosperm was decreased while that of the aleurone was increased. Grains were milled to produce two white flours and one bran fraction. Mineral and lipid analyses showed that the flour fractions from the AsWRI1-wheat were contaminated with bran, due to the effects of the changed morphology on milling. This study gives a detailed analysis of grains from field grown transgenic wheat that expresses a gene that plays a central regulatory role in carbon allocation and significantly affects grain composition.

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“…However, considerable quantities of nutrients, including Zn, are transferred to the endosperm and distributed in different grain compartments; although the exact transfer mechanisms remain unknown. Though the endosperm has evolved to store starch, it also stores a significant amount of protein and other nutrients (Shewry et al, 2020). Protein synthesis requires a substantial amount of Zn, and therefore, both must be transferred to endosperm, but the mechanisms are yet be identified: perhaps this is why grain protein and Zn are positively correlated (Feil & Fossati, 1995).…”

Section: Zn Loading and Distribution Within The Grainmentioning

confidence: 99%

Genetic biofortification of wheat with zinc: Opportunities to fine‐tune zinc uptake, transport and grain loading

Kamaral

Neate

Gunasinghe

et al. 2021

Physiologia Plantarum

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Zinc (Zn) is an important micronutrient in the human body, and health complications associated with insufficient dietary intake of Zn can be overcome by increasing the bioavailable concentrations in edible parts of crops (biofortification). Wheat (Triticum aestivum L) is the most consumed cereal crop in the world; therefore, it is an excellent target for Zn biofortification programs. Knowledge of the physiological and molecular processes that regulate Zn concentration in the wheat grain is restricted, inhibiting the success of genetic Zn biofortification programs. This review helps break this nexus by advancing understanding of those processes, including speciation regulated uptake, root to shoot transport, remobilisation, grain loading and distribution of Zn in wheat grain. Furthermore, new insights to genetic Zn biofortification of wheat are discussed, and where data are limited, we draw upon information for other cereals and Fe distribution. We identify the loading and distribution of Zn in grain as major bottlenecks for biofortification, recognising anatomical barriers in the vascular region at the base of the grain, and physiological and molecular restrictions localised in the crease region as major limitations. Movement of Zn from the endosperm cavity into the modified aleurone, aleurone and then to the endosperm is mainly regulated by ZIP and YSL transporters. Zn complexation with phytic acid in the aleurone limits Zn mobility into the endosperm. These insights, together with synchrotron‐X‐ray‐fluorescence microscopy, support the hypothesis that a focus on the mechanisms of Zn loading into the grain will provide new opportunities for Zn biofortification of wheat.

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Spatial distribution of functional components in the starchy endosperm of wheat grains

Cited by 37 publications

References 35 publications

Understanding whole‐wheat flour and its effect in breads: A review

Understanding whole‐wheat flour and its effect in breads: A review

Characterisation of Grains and Flour Fractions from Field Grown Transgenic Oil-Accumulating Wheat Expressing Oat WRI1

Genetic biofortification of wheat with zinc: Opportunities to fine‐tune zinc uptake, transport and grain loading

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