Rising atmospheric CO2 concentration affects mineral nutrient and protein concentration of wheat grain

Fernando, Nimesha; Panozzo, Joe; Tausz, Michael; Norton, Robert M.; Fitzgerald, Glenn J.; Seneweera, Saman

doi:10.1016/j.foodchem.2012.01.105

Cited by 87 publications

(74 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Bologna grown under e [CO 2 ]. This observation is in agreement with other studies demonstrating that the most pronounced impact of elevated CO 2 on nutritional and functional quality of common wheat was the significant reduction in protein concentration by 3.5-14.3% (Kimball et al 2001;Wieser et al 2008;Bloom et al 2010;Fernando et al 2012a;Broberg et al 2017). Several hypotheses have been proposed to explain this decline: (i) excess accumulation of carbohydrates leads to reduced grain protein concentration (biomass dilution); (ii) decreased N-uptake rate under elevated CO 2 ; (iii) elevated CO 2 inhibits N assimilation (Taub and Wang 2008;Bloom et al 2010).…”

supporting

confidence: 93%

“…These conditions affect the redistribution and availability of metabolites for the developing grain, subsequently affecting both grain yield and quality (Kimball et al 2001;Fernando et al 2014). Some FACE experiments demonstrated only a slight decrease in grain protein levels of bread wheat under elevated CO 2 , whereas others pointed to consistent and statistically significant reductions in protein and micronutrient contents (Kimball et al 2001;Wieser et al 2008;Högy et al 2009a;Erbs et al 2010;Fernando et al 2012aFernando et al , 2012bFernando et al , 2014Tausz et al 2013;Myers et al 2014;Nuttall et al 2017). In durum wheat, elevated CO 2 decreased the quality of grains and derived pasta, the main negative effect being on gluten content (Fares et al 2016).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Elevated field atmospheric CO2 concentrations affect the characteristics of winter wheat (cv. Bologna) grains

Verrillo

Badeck²,

Terzi³

et al. 2017

Crop Pasture Sci.

View full text Add to dashboard Cite

Abstract. The aim of this study was to investigate the impact of elevated concentration of carbon dioxide (CO 2 ), as expected over coming decades, on yield and quality of winter bread wheat (Triticum aestivum L.). Plants (cv. Bologna) were grown by using the free-air CO 2 enrichment (FACE) system at Fiorenzuola d'Arda under ambient (control) and elevated (570 ppm, e[CO 2 ]) CO 2 concentrations for two growing seasons. We addressed whether there would be a response of wheat grains to elevated CO 2 concentration in terms of the contents of nitrogen (N), micro-and macronutrients, proteins and free amino acids. Under e[CO 2 ], total wheat biomass and grain yield increased in both years of the study. Grain N percentage was reduced under e[CO 2 ], but grain N yield (kg ha -1 ) was increased. Among macro-and micronutrients, a decrease in zinc concentration was observed. The proteome pattern was significantly different in grains grown at the two different CO 2 levels, but the observed changes were highly dependent on interactions with prevailing environmental conditions. Finally, a negative trend was observed in the early germination rates of seeds from plants grown under e[CO 2 ] compared with the controls. The results suggest that the expected increase in CO 2 levels and their interactive effects with environmental variables may influence agronomic performance by increasing yield and negatively affecting quality.

show abstract

supporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Elevated field atmospheric CO2 concentrations affect the characteristics of winter wheat (cv. Bologna) grains

Verrillo

Badeck²,

Terzi³

et al. 2017

Crop Pasture Sci.

View full text Add to dashboard Cite

show abstract

“…For thousand grain weight (TGW), some reports have shown increases (Högy and Fangmeier, 2008;Li et al, 2001), no change (Kimball et al, 2001) or a reduction (Högy et al, 2009) under e [CO 2 ]. More uniformly, grain protein concentration reportedly decreased under e[CO 2 ] (Fernando et al, 2012;Högy et al, 2009;Taub et al, 2008) and protein quality was shown to change (Högy et al, 2009). It has also been demonstrated that gluten protein concentration decreases when wheat is grown at e[CO 2 ] (Högy et al, 2009;Kimball et al, 2001;Wieser et al, 2008), and these changes are likely to modify dough rheology and bread-making quality.…”

Section: Introductionmentioning

confidence: 99%

Wheat grain quality under increasing atmospheric CO2 concentrations in a semi-arid cropping system

Fernando

Panozzo²,

Tausz

et al. 2012

Journal of Cereal Science

Self Cite

View full text Add to dashboard Cite

“…With low-molecular-weight glutenin such rheological properties are connected as dough extensibility and stability [51]. Elevated CO 2 decreases the grain protein content, while reducing the S, Ca, Fe, and Zn levels [52].At high induced CO 2 concentration, the time and rate of nitrogen remobilization from leaves to wheat grain during wilting vary. Therefore, changing dynamics of nitrogen accumulation in leaves can reduce grain protein level [53].…”

Section: Dynamicsmentioning

confidence: 99%

MODERN OPPORTUNITIES FOR IMPROVING QUALITY OF BAKERY PRODUCTS VIA REALIZING THE BREAD WHEAT GENETIC POTENTIAL-BY-ENVIRONMENT INTERACTIONS (review)

et al. 2017

View full text Add to dashboard Cite

A b s t r a c tThe purpose of this interdisciplinary research is to analyze the available data on the domestic market of bakery products, assess the factors resulting in increase of the bread consumption, and opportunities of improvement of technological properties of flour and dough through the realization of the genetic potential of bread wheat varieties, taking into account environmental factors. In modern conditions, in the bakery products market of such negative tendencies are observed as decrease in volumes of bread production and deterioration of quality of the products. Among the various factors influencing the formation of these trends, one can point out the poor quality of flour, accompanied by deterioration in the rheological properties of the dough. In the practice, the correction of flour of inadequate quality is increasingly being made through the introduction of chemical improvers, which contributes to improving the technological process. At the same time there is a loss of traditional taste and a change in the consumer characteristics of bread, which leads to the refusal or reduction of consumption of bread by a part of the population of our country. This review summarizes data on the dynamics of average per capita consumption of bread and bakery products and the change in the ratio of these indicators to the consumption of meat products. An alternative approach to solving the problems of flour quality can be attributed to the possibilities of natural improvement of its initial characteristics through the realization of the genetic potential of bread wheat varieties, taking into account environmental factors that ultimately influence the formation of technological properties of flour and dough. In recent years, data have been accumulated that have made significant progress in understanding the complex interaction of various genetic systems and biochemical processes underlying the formation of grain properties that affect the quantity and quality of the flour. Integral components in this complex interaction are the environmental factors, under the influence of which the physiological and biochemical processes are modulated, and the mode of realization of genetic information is changing. The article summarizes the data on the influence of various environmental factors on the technological properties of flour and dough and describes the possibilities of modern IT-support of the selection process, facilitating the evaluation of quantitative characteristics and taking into account the relationship between genotype, phenotype and environmental conditions. Advances in the identification of genetic factors affecting the technological properties of flour and dough are discussed and sources of useful variants of these genes are considered. The importance of the use of winter bread wheat for increasing the share of production of high-quality nutritive grains is emphasized, as well as the results of the search for donors of useful genes among the old varieties of spring bread wheat. Among the latter, varieti...

show abstract

Rising atmospheric CO2 concentration affects mineral nutrient and protein concentration of wheat grain

Cited by 87 publications

References 16 publications

Elevated field atmospheric CO2 concentrations affect the characteristics of winter wheat (cv. Bologna) grains

Elevated field atmospheric CO2 concentrations affect the characteristics of winter wheat (cv. Bologna) grains

Wheat grain quality under increasing atmospheric CO2 concentrations in a semi-arid cropping system

MODERN OPPORTUNITIES FOR IMPROVING QUALITY OF BAKERY PRODUCTS VIA REALIZING THE BREAD WHEAT GENETIC POTENTIAL-BY-ENVIRONMENT INTERACTIONS (review)

Contact Info

Product

Resources

About