High Levels of Sugars and Fructan in Mature Seed of Sweet Wheat Lacking GBSSI and SSIIa Enzymes

Shimbata, Tomoya; Inokuma, Takayuki; Sunohara, Ai; Vrinten, Patricia; Takiya, Toshiyuki; Nakamura, Toshiki

doi:10.1021/jf200468c

Cited by 27 publications

(12 citation statements)

References 54 publications

(88 reference statements)

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“…The genes from starch synthesis pathways form a regulatory network and influence grain quality parameters (Tian et al, 2009). In sweet wheat, in the absence of the granule bound starch synthase II, starch is not formed in its kernels (Shimbata et al, 2011). The findings about the trait differences among different subpopulations and the identified SNPs from the present study can be further exploited in improving grain quality in sorghum and related cereals.…”

Section: Discussionmentioning

confidence: 99%

Association Mapping for Grain Quality in a Diverse Sorghum Collection

et al. 2012

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Knowledge of the genetic bases of grain quality traits will complement plant breeding efforts to improve the end-use value of sorghum [Sorghum bicolor (L.) Moench]. Candidate gene association mapping was used on a diverse panel of 300 sorghum accessions to assess marker-trait associations for 10 grain quality traits measured using the single kernel characterization system (SKCS) and near-infrared refl ectance spectroscopy (NIRS). The analysis of the accessions through 1290 genomewide single nucleotide polymorphisms (SNPs) separated the panel into fi ve subpopulations that corresponded to three major sorghum races (durra, kafi r, and caudatum), one intermediate race (guinea-caudatum), and one working group (zerazera-caudatum). These subpopulations differed in kernel hardness, acid detergent fi ber, and total digestible nutrients. After model testing, association analysis between 333 SNPs in candidate genes and/or loci and grain quality traits resulted in eight signifi cant marker-trait associations. A SNP in starch synthase IIa (SSIIa) gene was associated with kernel hardness (KH) with a likelihood ratio-based R 2 (R LR 2 ) value of 0.08, a SNP in starch synthase (SSIIb) gene was associated with starch content with an R LR 2 value of 0.10, and a SNP in loci pSB1120 was associated with starch content with an R LR 2 value of 0.09.

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Section: Discussionmentioning

confidence: 99%

Association Mapping for Grain Quality in a Diverse Sorghum Collection

et al. 2012

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“…High levels of fructans are present in "sweet wheat", a high sugar line produced by combining mutations in the granule bound starch synthase 1 (GBBS1) and starch synthase IIa (SSIIa) genes (Nakamura et al 2006;Shimbata et al 2011).…”

Section: Monosaccharides and Oligosaccharidesmentioning

confidence: 99%

The contribution of wheat to human diet and health

Shewry

Hey

2015

Food and Energy Security

951

553

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Wheat is the most important staple crop in temperate zones and is in increasing demand in countries undergoing urbanization and industrialization. In addition to being a major source of starch and energy, wheat also provides substantial amounts of a number of components which are essential or beneficial for health, notably protein, vitamins (notably B vitamins), dietary fiber, and phytochemicals. Of these, wheat is a particularly important source of dietary fiber, with bread alone providing 20% of the daily intake in the UK, and well‐established relationships between the consumption of cereal dietary fiber and reduced risk of cardio‐vascular disease, type 2 diabetes, and forms of cancer (notably colo‐rectal cancer). Wheat shows high variability in the contents and compositions of beneficial components, with some (including dietary fiber) showing high heritability. Hence, plant breeders should be able to select for enhanced health benefits in addition to increased crop yield.

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“…Techniques for the analysis and characterisation of fructans and other sugars showing prebiotic potential have been reviewed (Benkeblia, 2013). Although inulin extracted from chicory roots is a very popular additive to enrich foods with fructans, scientists have searched innovative ways to further increase the level of fructans in wheat bread or pasta through wheat breeding (Shimbata et al, 2011), wheat agronomy practices (Paradiso et al, 2006) and yeast technology (Verspreet et al, 2013). In addition to fructans, wheat contains water-soluble fibre components such as arabinoxylans and arabinogalactan proteins that might stimulate the activity of gas-producing micro-organisms in the intestines and cause gastrointestinal discomfort (Saeed et al, 2011;Franc ßois et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Fructans, water‐soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheat

Gélinas

McKinnon

Gagnon

2015

Int J of Food Sci Tech

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Summary The aim of this study was to determine wheat constituents in bread and pasta that might result in intestinal gas production. Fructans, water‐soluble arabinoxylans, arabinogalactan proteins and fermentable sugars were followed in bread and pasta made with ancient (Khorasan wheat; emmer) and modern wheats (common wheat; durum). After fermentation for 180 min, 80% of fructans were eliminated and higher levels of fructose than glucose accumulated in bread dough supplemented with sucrose. Whole‐grain Khorasan wheat and emmer flours inhibited yeast fermentative activity. Half of fructans, arabinogalactan proteins and sugars were washed out in cooking water for pasta. Water‐soluble wheat arabinoxylans increased in bread and cooked pasta. With very low levels (0.3–0.8%, dry basis), fructans in cooked pasta and, in particular, long‐fermentation bread prepared with modern or ancient wheat would unlikely act as major gas‐forming triggers of gastrointestinal discomfort associated with noncoeliac gluten sensitivity.

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High Levels of Sugars and Fructan in Mature Seed of Sweet Wheat Lacking GBSSI and SSIIa Enzymes

Cited by 27 publications

References 54 publications

Association Mapping for Grain Quality in a Diverse Sorghum Collection

Association Mapping for Grain Quality in a Diverse Sorghum Collection

The contribution of wheat to human diet and health

Fructans, water‐soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheat

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