Designing cereal seeds for nutrition and health
Lead Research Organisation:
Rothamsted Research
Department Name: UNLISTED
Abstract
Abstracts are not currently available in GtR for all funded research. This is normally because the abstract was not required at the time of proposal submission, but may be because it included sensitive information such as personal details.
Technical Summary
The project will deliver lines of wheat with increased benefits for human health, focusing on two important traits: dietary fibre and mineral micronutrients.
Dietary Fibre:
The major dietary fibre components in wholegrain wheat and white flour are cell wall polysaccharides, arabinoxylan (AX) and ß-glucan. The objectives of the research in this area are to:
1. Determine the extent of genetic variation and genetic control of the content and composition in wheat to identify sources of variation for exploitation in breeding
2. Produce wheat lines with defined differences in endosperm cell wall composition, by identifying key synthetic genes and, using transgenesis or mutagenesis, modify their expression. We will then compare the location of these genes with QTLs for dietary fibre.
3. Characterise these transgenic wheat lines to determine the properties for specific end uses: human health, livestock feed and biofuels/distilling
4. Exploit information gained from manipulation of wheat endosperm cell walls to build a model of genes responsible for synthesis and feruloylation of xylan in grasses.
Mineral micronutrients:
Studies on mineral micronutrients will focus on increasing the contents of bioavailable iron (Fe) and zinc (Zn) in wheat. The objectives are to:
1. Exploit natural genetic variation in Fe and Zn concentrations and determine the chemical speciation in wheat grain.
2. Determine QTLs associated with Fe/Zn concentrations using double haploid populations grown in different seasons/locations with different levels of N.
3. Enhance Fe/Zn concentrations and/or bioavailability in wheat endosperm by transformation with candidate genes involved in their transport to and deposition in the grain.
4. Determine Fe/Zn chemical species and bioavailability in transgenic wheat.
Dietary Fibre:
The major dietary fibre components in wholegrain wheat and white flour are cell wall polysaccharides, arabinoxylan (AX) and ß-glucan. The objectives of the research in this area are to:
1. Determine the extent of genetic variation and genetic control of the content and composition in wheat to identify sources of variation for exploitation in breeding
2. Produce wheat lines with defined differences in endosperm cell wall composition, by identifying key synthetic genes and, using transgenesis or mutagenesis, modify their expression. We will then compare the location of these genes with QTLs for dietary fibre.
3. Characterise these transgenic wheat lines to determine the properties for specific end uses: human health, livestock feed and biofuels/distilling
4. Exploit information gained from manipulation of wheat endosperm cell walls to build a model of genes responsible for synthesis and feruloylation of xylan in grasses.
Mineral micronutrients:
Studies on mineral micronutrients will focus on increasing the contents of bioavailable iron (Fe) and zinc (Zn) in wheat. The objectives are to:
1. Exploit natural genetic variation in Fe and Zn concentrations and determine the chemical speciation in wheat grain.
2. Determine QTLs associated with Fe/Zn concentrations using double haploid populations grown in different seasons/locations with different levels of N.
3. Enhance Fe/Zn concentrations and/or bioavailability in wheat endosperm by transformation with candidate genes involved in their transport to and deposition in the grain.
4. Determine Fe/Zn chemical species and bioavailability in transgenic wheat.
Planned Impact
unavailable
Organisations
People |
ORCID iD |
| Peter Shewry (Principal Investigator) |
Publications
Poblaciones M
(2013)
Selenium accumulation and speciation in biofortified chickpea ( Cicer arietinum L.) under Mediterranean conditions
in Journal of the Science of Food and Agriculture
Poblaciones MJ
(2014)
Agronomic selenium biofortification in Triticum durum under Mediterranean conditions: from grain to cooked pasta.
in Food chemistry
Rakszegi M
(2014)
Effect of heat and drought stress on the structure and composition of arabinoxylan and ß-glucan in wheat grain.
in Carbohydrate polymers
Rodrigo S
(2014)
Selenium speciation in malt, wort, and beer made from selenium-biofortified two-rowed barley grain.
in Journal of agricultural and food chemistry
Rodriguez-Ramiro I
(2017)
Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model
in Food Chemistry
Salt LJ
(2018)
Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor.
in Food hydrocolloids
Semenov M
(2012)
Shortcomings in wheat yield predictions
in Nature Climate Change
Shewry P
(2013)
Fibre-Rich and Wholegrain Foods
Shewry P
(2014)
AACCI Centennial Scientific Milestones: Proteins
in Cereal Foods World
Shewry P
(2013)
Preface
in Journal of Cereal Science
Shewry P
(2013)
Seed Genomics
Shewry P
(2014)
Exploiting natural variation to improve the content and composition of dietary fibre in wheat grain: A review
in Acta Alimentaria
Shewry P
(2014)
Barley
Shewry P
(2016)
Reference Module in Food Science
Shewry P
(2015)
Do "ancient" wheat species differ from modern bread wheat in their contents of bioactive components?
in Journal of Cereal Science
Shewry P
(2015)
Improving wheat as a source of dietary fibre for human health
in Proceedings of the Nutrition Society
Shewry P
(2012)
The World Wheat Book, Volume 2. A History of Wheat Breeding
in Journal of Cereal Science
Shewry P
(2016)
Oxford Research Encyclopedia of Environmental Science
Shewry PR
(2016)
Do we need to worry about eating wheat?
in Nutrition bulletin
Shewry PR
(2016)
Is modern wheat bad for health?
in Nature plants
Shewry PR
(2016)
Encylopedia of Food Grains 2nd Ed
Shewry PR
(2015)
Improving the health benefits of bread
in Milling & Grain
Shewry PR
(2015)
The contribution of wheat to human diet and health.
in Food and energy security
Shewry PR
(2013)
Natural variation in grain composition of wheat and related cereals.
in Journal of agricultural and food chemistry
Shewry PR
(2016)
The World Wheat Book Volume 3 - A History of Wheat Breeding.
Shewry PR
(2016)
Improving wheat to remove coeliac epitopes but retain functionality.
in Journal of cereal science
Shewry PR
(2014)
Barley: Chemistry and Technology 2nd edition
Shewry PR
(2015)
Our daily bread
in Food Science and Technology Journal
Skavland J
(2012)
In vitro screening for putative psoriasis-specific antigens among wheat proteins and peptides.
in The British journal of dermatology
Smith F
(2015)
Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion.
in Molecular nutrition & food research
Sun Y
(2012)
Isolation and characterization of Viviparous-1 haplotypes in wheat related species
in Euphytica
Toole G
(2012)
Spectroscopic analysis of diversity in the spatial distribution of arabinoxylan structures in endosperm cell walls of cereal species in the HEALTHGRAIN diversity collection
in Journal of Cereal Science
Toole GA
(2013)
Effect of dough mixing on wheat endosperm cell walls.
in Journal of agricultural and food chemistry
Tuberosa, Roberto; Graner, Andreas; Frison, Emile
(2013)
Genomics of Plant Genetic Resources: Volume 2. Crop productivity, food security and nutritional quality
Turner A
(2015)
Release of covalently bound hydroxycinnamate, ferulic acid, from whole-grain
in Proceedings of the Nutrition Society
Wan Y
(2013)
A novel family of ?-gliadin genes are highly regulated by nitrogen supply in developing wheat grain.
in Journal of experimental botany
Wan Y
(2014)
Effects of nitrogen nutrition on the synthesis and deposition of the ?-gliadins of wheat.
in Annals of botany
Wang P
(2012)
Identifying the species of copper that are toxic to plant roots in alkaline nutrient solutions
in Plant and Soil
Ward J
(2015)
Differentially penalized regression to predict agronomic traits from metabolites and markers in wheat.
in BMC genetics
Wilkinson M
(2017)
The Gsp-1 genes encode the wheat arabinogalactan peptide
in Journal of Cereal Science
Wilkinson M
(2013)
Diversity of sequences encoded by the Gsp-1 genes in wheat and other grass species
in Journal of Cereal Science
Xue Y
(2015)
Distribution of the stable isotopes 57Fe and 68Zn in grain tissues of various wheat lines differing in their phytate content
in Plant and Soil
Xue Y
(2012)
Grain and shoot zinc accumulation in winter wheat affected by nitrogen management
in Plant and Soil
Xue YF
(2014)
Effects of nitrogen on the distribution and chemical speciation of iron and zinc in pearling fractions of wheat grain.
in Journal of agricultural and food chemistry
Zhao FJ
(2014)
Imaging element distribution and speciation in plant cells.
in Trends in plant science
Zielke C
(2017)
Characterization of cereal ß-glucan extracts from oat and barley and quantification of proteinaceous matter.
in PloS one
| Description | Identified genetic sources of high dietary fibre wheat for improved human health Identified genes controlling fibre synthesis in wheat and characterised them by RNAi knock out in transgenic plants Determined new information of mechanism of action of fibre in reducing the rate of glucose release during digestion of bread |
| Exploitation Route | With breeders and food processors, supported by TSB and BBSRC |
| Sectors | Agriculture Food and Drink Healthcare |
| Description | VAUGHAN: RRes-BecAILRI workshop strengthening links with the Plant Signalling and Livestock Programmes |
| Amount | £33,400 (GBP) |
| Funding ID | BB/GCRF-IAA/18 |
| Organisation | Biotechnology and Biological Sciences Research Council (BBSRC) |
| Sector | Public |
| Country | United Kingdom |
| Start | 11/2016 |
| End | 02/2017 |