Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities

Žilić, Sla ana; Dodig, Dejan; Šukalović, Vesna Hadži-Tašković; Maksimović, M.; Saratlić, Goran; Škrbić, Biljana

doi:10.1111/j.1365-2621.2010.02251.x

Cited by 25 publications

(14 citation statements)

References 42 publications

(48 reference statements)

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“…The minimum values of CV g and CV ph of 4.12% and 4.58%, respectively, were shown for protein content in durum wheat, quite smaller than CV ph of 18.37% reported by Bilgin et al (2010). CV g and CV ph were small (<10%) for all examined traits except for Zeleny sedimentation volume and deformation energy in bread wheat, which showed medium variation (10% < CV ph < 20%), in accordance with the findings of other authors (Fufa et al, 2005;Žilić et al, 2010;Yang et al, 2014).…”

Section: The Relationsupporting

confidence: 77%

“…Mean value for protein content of bread wheat (13.8%) was higher than in Polish and German (12.5%) and American (12.7%) cultivars of winter wheat (Table 1) (Fufa et al, 2005;Rozbicki et al, 2015), but similar to 14.5% of the bread wheat from the worldwide collection (Bordes et al, 2008). Lower values than ours for protein content mean value of durum wheat were from 12-13.9% as shown by other authors (Bilgin et al, 2010;Žilić et al, 2010). The homogenic groups of 10 and 11 were observed for protein content, according to Tukey (HSD) test, in bread and durum wheat, respectively.…”

Section: Resultscontrasting

confidence: 51%

“…Sedimentation values evaluated as <15 mL represent weak, 16-24 mL medium, 25-36 mL strong and over 36 very strong gluten (Basçiftçi, Kınacı, 2015), inferring strong gluten quality in all durum wheat genotypes and 10 bread wheat genotypes in our study. The mean value for Zeleny sedimentation volume (53.6 mL) in bread wheat in our study was higher than the mean value of 30.7 mL of hard red winter wheat from Nebraska (Fufa et al, 2005), of 30.3 mL of Chinese bread wheat cultivars (Yang et al, 2014) and of 28.6 mL of 162 bread wheat cultivars from European Wheat Catalogue (Branlard et al, 2001), but similar to the value of 52.8 mL reported by Zanetti et al (2001). According to Tukey (HSD) test, the number of homogenic subgroups for Zeleny sedimentation volume was different in bread and durum wheat -11 and 8, respectively.…”

Section: Resultsmentioning

confidence: 40%

“…Higher hb 2values (>95%) than ours for protein content in Triticum aestivum recombinant inbred lines (RILs) and improved lines, were reported by Zanetti et al (2001) and Basçiftçi and Kınacı (2015). The probable explanation for such high values is the genetic control of the phenotypic expression for protein content with several genes with major and/or minor effects.…”

Section: The Relationmentioning

confidence: 99%

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Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia

Branković

Dodig

Pajić

et al. 2018

Zemdirbyste-Agriculture

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Proteins are important in determining the nutritional value of wheat, and among them gluten determines the baking quality of bread wheat and pasta-making technological properties of wheat. By assessing genetic parameters of wheat quality traits, it is possible to elucidate potential for improvement. The plant material consisted of 30 genotypes of bread and durum wheat of worldwide origin. The trials were sown at three locations in Serbia during two vegetation seasons 2010-2011 and 2011-2012. Protein content, wet gluten content, Zeleny sedimentation volume and deformation energy were determined by near infrared spectrometry. The objectives of this investigation were to assess: i) variability, components of variance, heritability in a broad sense , expected genetic advance for protein content, wet gluten content, Zeleny sedimentation volume and deformation energy; ii) associations between agronomic characteristics and protein content, wet gluten content, Zeleny sedimentation volume and deformation energy in order to determine indirect selection feasibility. In durum wheat, the highest coefficients of genetic and phenotypic variation (CV g and CV ph ) were recorded for deformation energy in bread wheat (18% and 18.4%, respectively), whereas the lowest values of 4.1% and 4.6% were shown for protein content. The relation genetic component of variance ( ) / component of variance due to genotype × environment interaction ( ) > 1 was observed for protein content (3.2), wet gluten content (2.9) and deformation energy (3.9), and equal to one for Zeleny sedimentation volume, in bread wheat. In durum wheat, / > 1 was detected for protein content (1.4), wet gluten content (1.5), Zeleny sedimentation volume (2.1) and deformation energy (1.4). Considering very high and high observed for deformation energy and Zeleny sedimentation volume (95.8% and 86.2%, respectively) in bread wheat, coupled with high genetic advance (36.3% and 28.1%, respectively), success from classical breeding can be anticipated. Grain thickness was strongly associated with Zeleny sedimentation volume, and to a lesser extent with protein content, wet gluten content and deformation energy in bread and durum wheat, and along with grain vitreousness in durum wheat, can serve for indirect selection.Key words: common wheat and durum wheat, expected genetic advance, gluten strength, proteins, wet gluten, Zeleny sedimentation volume.Please use the following format when citing the article: Branković G., Dodig D

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Section: The Relationsupporting

confidence: 77%

Section: Resultscontrasting

confidence: 51%

Section: Resultsmentioning

confidence: 40%

Section: The Relationmentioning

confidence: 99%

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Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia

Branković

Dodig

Pajić

et al. 2018

Zemdirbyste-Agriculture

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“…Among the einkorn (Triticum monococcum, AA), durum (AABB) and common wheat (AABBDD), the highest LOX activity was found in common wheat (Ž ilić et al 2010;Hidalgo and Brandolini 2012), while concentration of carotenoids in common wheat is significantly lower than einkorn and durum wheat (Leenhardt et al 2006b;Hidalgo et al 2006). By far, most studies about the relationships between LOX activity and flour color were performed in durum wheat (Borrelli et al 1999;Carrera et al 2007), and there is no study confirming the relationship of flour whiteness in common wheat with its LOX activity.…”

Section: Discussionmentioning

confidence: 99%

Grain-specific reduction in lipoxygenase activity improves flour color quality and seed longevity in common wheat

et al. 2015

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In higher plants, lipoxygenases (LOXs) catalyze the oxidation of polyunsaturated fatty acids and can accumulate to relatively high levels in the seeds. However, high LOX activity has often been found associated with harmful effects on the quality attributes and the longevity of harvested seeds. Here, we report the development and characterization of three homozygous T 5 transgenic lines (designated as LOX RNAi -4, 7 and 9, respectively) with LOX activity specifically reduced in the grains of common wheat. An RNAi hairpin directed under an endosperm-specific promoter was introduced into the genome of the elite wheat variety Longchun 23 using particle bombardment. Each transgenic line (LOX RNAi -4, 7 or 9) derived from separate integration event, which carried more than 20 copies of the transgene. The three LOX RNAi lines and wild-type (WT) Longchun 23 showed a similar level of LOX transcripts in the flag leaves. However, relative to WT control, LOX RNAi -4, 7 and 9 exhibited drastic decreases in the level of LOX transcripts during grain development compared with WT control. The LOX activity levels in the harvested grains of the three transgenic lines were significantly lower than that of WT control under either normal conditions or artificial aging (AA, stored at 40°C and 85 % humidity for 6 or 9 days) treatment. The whiteness values of the flour samples from LOX RNAi -4, 7 and 9 were generally and significantly higher than those of WT control regardless of the grains were stored under normal or AA conditions. Furthermore, the germination rates of LOX RNAi -4, 7 and 9 were substantially higher than those of WT control under AA treatment. Our data demonstrate that grainspecific reduction in LOX activity by RNAi may represent a generally applicable approach for improving the quality traits and longevity of crop seeds.Keywords Lipoxygenase Á RNA interference Á Germination rate Á Whiteness Á Wheat Zhenying Dong and Bo Feng have contributed equally to this work.Electronic supplementary material The online version of this article

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Preliminary research on wheat lipoxygenase during malting

Sun

Jin

et al. 2012

J. Inst. Brew.

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Characteristics of lipoxygenase (LOX) in wheat malt with various conditions, including optimum temperature, pH and thermostability, were studied. The results showed that the optimum temperature was 35 C, the optimum pH value was 6.8 and the deactivation temperature was 70 C. With increasing temperature, thermal stability was reduced. The LOX activity of dry wheat malt showed a significant positive correlation with filtration time (R = 0.979, p < 0.05). The LOX activity of the green malt showed a significant positive correlation with turbidity (R = 0.977, p < 0.05). Reducing the LOX activity in green and dry malts could shorten the filter time, lower wort turbidity and consequently improve the quality of the wheat malt.

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Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities

Cited by 25 publications

References 42 publications

Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia

Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia

Grain-specific reduction in lipoxygenase activity improves flour color quality and seed longevity in common wheat

Preliminary research on wheat lipoxygenase during malting

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