β-glucan content in a panel of Triticum and Aegilops genotypes

Marcotuli, Ilaria; Colasuonno, Pasqualina; Cutillo, Silvia; Simeone, Rosanna; Blanco, Antonio; Gadaleta, Ágata

doi:10.1007/s10722-019-00753-1

Cited by 12 publications

(9 citation statements)

References 35 publications

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“…As mentioned before, (1,3;1,4)-β-glucans are a relatively minor component of durum wheat grain, so investigations of durum genotypes with higher amounts [46][47][48] or wheat-related species such as Aegilops ssp. have been carried out [46,[49][50][51][52][53][54][55] for further genetic-molecular analysis and for the analysis of possible interspecific gene transfer.…”

Section: (13;14)-β-glucan Content and Qtl Regions In Durum Wheatmentioning

confidence: 99%

Non-Starch Polysaccharides in Durum Wheat: A Review

Marcotuli

Colasuonno

Hsieh

et al. 2020

IJMS

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Durum wheat is one of most important cereal crops that serves as a staple dietary component for humans and domestic animals. It provides antioxidants, proteins, minerals and dietary fibre, which have beneficial properties for humans, especially as related to the health of gut microbiota. Dietary fibre is defined as carbohydrate polymers that are non-digestible in the small intestine. However, this dietary component can be digested by microorganisms in the large intestine and imparts physiological benefits at daily intake levels of 30–35 g. Dietary fibre in cereal grains largely comprises cell wall polymers and includes insoluble (cellulose, part of the hemicellulose component and lignin) and soluble (arabinoxylans and (1,3;1,4)-β-glucans) fibre. More specifically, certain components provide immunomodulatory and cholesterol lowering activity, faecal bulking effects, enhanced absorption of certain minerals, prebiotic effects and, through these effects, reduce the risk of type II diabetes, cardiovascular disease and colorectal cancer. Thus, dietary fibre is attracting increasing interest from cereal processors, producers and consumers. Compared with other components of the durum wheat grain, fibre components have not been studied extensively. Here, we have summarised the current status of knowledge on the genetic control of arabinoxylan and (1,3;1,4)-β-glucan synthesis and accumulation in durum wheat grain. Indeed, the recent results obtained in durum wheat open the way for the improvement of these important cereal quality parameters.

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Section: (13;14)-β-glucan Content and Qtl Regions In Durum Wheatmentioning

confidence: 99%

Non-Starch Polysaccharides in Durum Wheat: A Review

Marcotuli

Colasuonno

Hsieh

et al. 2020

IJMS

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“…Hexaploid wheat flour contains between 0.2% (endosperm flour) and 0.84% (wholemeal flour) β-glucan ( Figure 4 , Supplementary Table S1 ), which is largely insoluble [ 88 , 103 , 111 ]. Primitive wheats and wild relatives have much higher β-glucan content (up to 4.53% in Aegilops species) and represent a rich resource for the improvement of β-glucan content in domesticated wheat [ 77 , 78 ]. As stated above, the structure and solubility of β-glucan relates to its associated health benefit.…”

Section: Mixed Linkage β-Glucanmentioning

confidence: 99%

“…umbellulata , UU genome and Ae. markgrafii , CC genome) as potential candidates for improvement of β-glucan in wheat [ 77 ]. This study analyzed a much wider range of Tritiaceae genomes including species containing the D, S, U, T, and M genomes.…”

Section: Mixed Linkage β-Glucanmentioning

confidence: 99%

Genetic Approaches to Increase Arabinoxylan and β-Glucan Content in Wheat

Prins,

Kosik

2023

Plants

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Wheat is one of the three staple crops feeding the world. The demand for wheat is ever increasing as a relatively good source of protein, energy, nutrients, and dietary fiber (DF) when consumed as wholemeal. Arabinoxylan and β-glucan are the major hemicelluloses in the cell walls and dietary fiber in wheat grains. The amount and structure of DF varies between grain tissues. Reducing post-prandial glycemic response as well as intestinal transit time and contribution to increased fecal bulk are only a few benefits of DF consumption. Dietary fiber is fermented in the colon and stimulates growth of beneficial bacteria producing SCFA, considered responsible for a wide range of health benefits, including reducing the risk of heart disease and colon cancer. The recommended daily intake of 25–30 g is met by only few individuals. Cereals cover nearly 40% of fiber in the Western diet. Therefore, wheat is a good target for improving dietary fiber content, as it would increase the fiber intake and simultaneously impact the health of many people. This review reflects the current status of the research on genetics of the two major dietary fiber components, as well as breeding approaches used to improve their quantity and quality in wheat grain.

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“…Another important trait related to wheat quality is the starch content (75% of the weight of the mature grain), which consists of two types: amylose and amylopectin. In fact, the water absorption of the dough is connected to the starch content [ 88 , 89 ]. High starch content changes the functional properties of the flour, such as the gelatinization, pasta characteristics, and baking applications [ 90 ].…”

Section: Traits and Qtl Analysismentioning

confidence: 99%

From Genetic Maps to QTL Cloning: An Overview for Durum Wheat

Colasuonno

Marcotuli

Gadaleta

et al. 2021

Plants

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Durum wheat is one of the most important cultivated cereal crops, providing nutrients to humans and domestic animals. Durum breeding programs prioritize the improvement of its main agronomic traits; however, the majority of these traits involve complex characteristics with a quantitative inheritance (quantitative trait loci, QTL). This can be solved with the use of genetic maps, new molecular markers, phenotyping data of segregating populations, and increased accessibility to sequences from next-generation sequencing (NGS) technologies. This allows for high-density genetic maps to be developed for localizing candidate loci within a few Kb in a complex genome, such as durum wheat. Here, we review the identified QTL, fine mapping, and cloning of QTL or candidate genes involved in the main traits regarding the quality and biotic and abiotic stresses of durum wheat. The current knowledge on the used molecular markers, sequence data, and how they changed the development of genetic maps and the characterization of QTL is summarized. A deeper understanding of the trait architecture useful in accelerating durum wheat breeding programs is envisioned.

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β-glucan content in a panel of Triticum and Aegilops genotypes

Cited by 12 publications

References 35 publications

Non-Starch Polysaccharides in Durum Wheat: A Review

Non-Starch Polysaccharides in Durum Wheat: A Review

Genetic Approaches to Increase Arabinoxylan and β-Glucan Content in Wheat

From Genetic Maps to QTL Cloning: An Overview for Durum Wheat

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