Sweet Wheat

Nakamura, Toshiki; Shimbata, Tomoya; Vrinten, Patricia; Yonemaru, Jun‐ichi; Seto, Yasuhiro; Yasuda, Hideyo; Takahama, Masao

doi:10.1266/ggs.81.361

Cited by 27 publications

(24 citation statements)

References 18 publications

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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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Section: Monosaccharides and Oligosaccharidesmentioning

confidence: 99%

The contribution of wheat to human diet and health

Shewry

Hey

2015

Food and Energy Security

951

553

View full text Add to dashboard Cite

show abstract

“…The combined use of the null variants for both enzymes (GBSS-I and SGP-1) permitted development of a wheat line without amylose and with reduced starch content, but high contents of sucrose and maltose (Nakamura et al 2006).…”

Section: Future Trends and Conclusionmentioning

confidence: 99%

Wheat waxy proteins: polymorphism, molecular characterization and effects on starch properties

Guzmán

Álvarez

2015

Theor Appl Genet

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The starch fraction, comprising about 70% of the total dry matter in the wheat grain, can greatly affect the end-use quality of products made from wheat kernels, especially Asian noodles. Starch is associated with the shelf life and nutritional value (glycaemic index) of different wheat products. Starch quality is closely associated with the ratio of amylose to amylopectin, the two main macromolecules forming starch. In this review, we briefly summarise the discovery of waxy proteins-shown to be the sole enzymes responsible for amylose synthesis in wheat. The review particularly focuses on the different variants of these proteins, together with their molecular characterisation and evaluation of their effects on starch composition. There have been 19 different waxy protein variants described using protein electrophoresis; and at a molecular level 19, 15 and seven alleles described for Wx-A1, Wx-B1 and Wx-D1, respectively. This large variability, found in modern wheat and genetic resources such as wheat ancestors and wild relatives, is in some cases not properly ordered. The proper ordering of all the data generated is the key to enhancing use in breeding programmes of the current variability described, and thus generating wheat with novel starch properties to satisfy the demand of industry and consumers for novel high-quality processed food.

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“…In vitro research further demonstrated that the soluble dietary fibre from ancient durum wheat selectively proliferated microbial growth of Bifidobacterium pseudocatenulatum B7003 and Lactobacillus plantarum L12 strains (Marotti et al ). Enhanced breeds of sweet wheat had about seven times higher concentration of soluble dietary fibre, that is, fructan, in comparison to wild‐type lines (Nakamura et al ). Oat and barley cultivars are being bred with increased β‐glucan content to reduce the amount required to achieve a cholesterol‐lowering effect.…”

Section: Sources Of Prebioticsmentioning

confidence: 99%

Developments in understanding and applying prebiotics in research and practice—an ISAPP conference paper

Scott

Grimaldi

Cunningham³

et al. 2019

J Appl Microbiol

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Aims The concept of using specific dietary components to selectively modulate the gut microbiota to confer a health benefit, defined as prebiotics, originated in 1995. In 2018, a group of scientists met at the International Scientific Association for Probiotics and Prebiotics annual meeting in Singapore to discuss advances in the prebiotic field, focussing on issues affecting functionality, research methodology and geographical differences. Methods and Results The discussion ranged from examining scientific literature supporting the efficacy of established prebiotics, to the prospects for establishing health benefits associated with novel compounds, isolated from different sources. Conclusions While many promising candidate prebiotics from across the globe have been highlighted in preliminary research, there are a limited number with both demonstrated mechanism of action and defined health benefits as required to meet the prebiotic definition. Prebiotics are part of a food industry with increasing market sales, yet there are great disparities in regulations in different countries. Identification and commercialization of new prebiotics with unique health benefits means that regulation must improve and remain up‐to‐date so as not to risk stifling research with potential health benefits for humans and other animals. Significance and Impact of Study This summary of the workshop discussions indicates potential avenues for expanding the range of prebiotic substrates, delivery methods to enhance health benefits for the end consumer and guidance to better elucidate their activities in human studies.

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Sweet Wheat

Cited by 27 publications

References 18 publications

The contribution of wheat to human diet and health

The contribution of wheat to human diet and health

Wheat waxy proteins: polymorphism, molecular characterization and effects on starch properties

Developments in understanding and applying prebiotics in research and practice—an ISAPP conference paper

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