Genetic mapping of quantitative trait loci for end-use quality and grain minerals in hard red winter wheat

To meet the demands of different wheat-based food products, traits related to end-use quality become indispensable components in wheat improvement. Thus, markers associated with these traits are valuable for the timely evaluation of protein content, kernel physical characteristics, and rheological properties. Hereunder, we report the mapping results of quantitative trait loci (QTLs) linked to end-use quality traits. We used a dense genetic map with 5199 SNPs from a 90K array based on a recombinant inbred line (RIL) population derived from ‘CO960293-2’/‘TAM 111’. The population was evaluated for flour protein concentration, kernel characteristics, dough rheological properties, and grain mineral concentrations. An inclusive composite interval mapping model for individual and across-environment QTL analyses revealed 22 consistent QTLs identified in two or more environments. Chromosomes 1A, 1B, and 1D had clustered QTLs associated with rheological parameters. Glu-D1 loci from CO960293-2 and either low-molecular-weight glutenin subunits or gliadin loci on 1A, 1B, and 1D influenced dough mixing properties substantially, with up to 34.2% of the total phenotypic variation explained (PVE). A total of five QTLs associated with grain Cd, Co, and Mo concentrations were identified on 3B, 5A, and 7B, explaining up to 11.6% of PVE. The results provide important genetic resources towards understanding the genetic bases of end-use quality traits. Information about the novel and consistent QTLs provided solid foundations for further characterization and marker designing to assist selections for end-use quality improvements.Horticulture and Landscape Architectur

Injera sensory performance for experimental sorghums

Injera processing and sensory data was collected in Hawassa, Ethiopia, in 2017-201

Sorghum phenols as antioxidants

Due to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to [email protected], referencing the URI of the item.Includes bibliographical references (leaves 80-89).Issued also on microfiche from Lange Micrographics.Sorghum varieties grown in Texas in 1998 and 1999 were analyzed for tannins, phenols and anthocyanins. Representative varieties of black, brown, red and white sorghums were decorticated to sequentially remove bran fractions, which were also analyzed for tannins, phenols and anthocyanins. Selected fractions were analyzed for oxygen radical absorbance capacity (ORAC), proximate composition and dietary fiber. Wide variations in phenol levels were observed with values ranging from 0.07-2.45 mg gallic acid equivalents (GAE)/100 mg. Only brown sorghums had significant levels of tannins which ranged between 1.5 and 5.6 mg catechin equivalents (CE)/100 mg. Anthocyanin levels ranged between 24-40 abs/g/ml among the black sorghums, and between 1.5-7.2 abs/g/ml among the red and brown sorghums. Maximum tannin levels in brown sorghum brans ranged between 7.4-17.5 mg CE/100 mg. The brown sorghum brans generally had higher levels of phenols than the other sorghums, with maximum values ranging between 3.0-7.2 mg GAE/100 mg. The black and red sorghum brans attained maximum phenol values of between 1.7-3.2 mg GAE/100. White sorghum bran had maximum phenol content of 0.6 mg GAE/100 mg. Anthocyanin levels were highest among the black sorghum brans, with maximum values of 318-417 abs/g/ml. The red and brown sorghum brans had maximum anthocyanin values ranging between 6.7 and 40.5 abs/g/ml. ORAC values of the brown and black sorghum brans were higher than that of berries; the early sumac (Br-1) bran had the highest ORAC values (410 mg Trolox equivalents (TE)/g). White sorghum and wheat bran had the lowest ORAC values (23 and 31 mg TE/g respectively) due to their low levels of phenols. Positive correlation was observed between the ORAC value and the level of tannins (r = 0.89) and phenols (r = 0.94) in the sorghum brans. Dietary fiber levels in the bran fractions ranged between 36.1-42.9% dry weight basis. Wheat bran had a dietary fiber value of 47.6%. Sorghum brans have high levels of phenolic compounds with high antioxidant potentials and could be exploited as a source of phytonutrients in foods. The high levels of dietary fiber in these fractions could offer additional benefits

Gluten-free ancient grains : cereals, pseudocereals, and legumes: sustainable, nutritious, and health-promoting foods for the 21st Century /

Cover; Title Page; Copyright; Contents; List of Contributors; Foreword; Chapter 1 -- Environmental, Nutritional, and Social Imperatives for Ancient Grains; 1 -- Introduction; 2 -- What are ancient grains; 2.1 -- Definitions; 2.2 -- Grain Species Dealt With in This Book; 3 -- What is driving interest and activity in ancient grains?; 3.1 -- Drivers Influencing Ancient Grain Production; 3.2 -- Drivers Influencing Ancient Grain Consumption; 4 -- Book scope and content; 4.1 -- Chapter 2: Global Supply of Ancient Grains in the 21st Century; 4.2 -- Chapters 3-10: The Ancient Grains Species Specific Chapters4.3 -- Chapter 11: Future Research Needs for the Ancient GrainsReferences; Chapter 2 -- Global Supply of Ancient Grains in the 21st Century: Keys to Unlocking Their Full Potential; 1 -- Introduction; 2 -- Supply and demand of ancient grains; 2.1 -- Sorghum; 2.2 -- Millets; 2.3 -- Quinoa; 2.4 -- Buckwheat; 2.5 -- Fonio; 3 -- Conclusions; References; Chapter 3 -- Sorghum: Its Unique Nutritional and Health-Promoting Attributes; 1 -- Introduction; 2 -- Nutritional quality of sorghum; 2.1 -- Proximate Composition; 2.2 -- Effect of Processing on Sorghum Nutritional Quality; 2.2.1 -- Decortication2.2.2 -- Hydrothermal Processing2.2.3 -- Fermentation and Partial Germination (Malting); 3 -- Major polyphenols found in sorghum; 3.1 -- Phenolic Acids in Sorghum; 3.2 -- Flavonoids in Sorghum; 3.2.1 -- 3-Deoxyanthocyanins; 3.2.2 -- Flavones; 3.2.3 -- Flavanones; 3.2.4 -- Flavan-3-ols and Condensed Tannins (Proanthocyanidins); 4 -- Opportunities for using sorghum to promote human health and well being; 4.1 -- Antioxidant and Antiinflammatory Related Mechanisms; 4.2 -- Sorghum in Cancer Prevention; 4.3 -- Obesity, Glycemic Response and Related Mechanisms; 4.3.1 -- Sorghum Endosperm Properties4.3.2 -- Sorghum Tannins4.4 -- Sorghum as an Important Food Security Crop; 5 -- Conclusions; References; Further Reading; Chapter 4 -- Millets: Their Unique Nutritional and Health-Promoting Attributes; 1 -- Introduction; 2 -- Production and cultivation; 3 -- Description and structures of millet grains; 4 -- Nutrients and phytochemicals; 4.1 -- Carbohydrates; 4.2 -- Proteins; 4.3 -- Lipids; 4.4 -- Dietary Fiber; 4.5 -- Micronutrients; 4.6 -- Phytochemical Compounds; 4.7 -- Antinutrients; 5 -- Processing and food applications; 5.1 -- Primary processing technologies; 5.1.1 -- Milling5.1.2 -- Lactic Acid Fermentation5.1.3 -- Malting; 5.2 -- Traditional Food and Beverage Products; 5.3 -- Modern Food and Beverage Products; 5.4 -- Effects of Food Processing on Nutrients and Phytochemicals; 5.4.1 -- Starch; 5.4.2 -- Proteins; 5.4.3 -- Lipids; 5.4.4 -- Minerals; 5.4.5 -- Vitamins; 5.4.6 -- Phenolic Phytochemicals; 6 -- Health-enhancing properties of millet food products; 6.1 -- Antidiabetic-Related Effects; 6.2 -- Antiinflammatory and CVD Prevention Effects; 6.3 -- Anticancer Effects; 6.4 -- Prebiotic and Probiotic Effects; 7 -- Conclusions and future directions7.1 -- The Nutritional and Health-Promoting Attributes of MilletsIncludes bibliographical references and index.Online resource; title from PDF title page (ScienceDirect, viewed August 10, 2017).Elsevie

Application of a novel microwave energy treatment on brewers’ spent grain (BSG): Effect on its functionality and chemical characteristics

The effect of a new microwave energy treatment on brewers’ spent grain (BSG) functionality and its application in a bakery product was evaluated. The physicochemical modifications of BSG were studied with special emphasis on the analysis of non-enzymatic browning reactions. Microwave treatment induced the formation of Maillard reaction products with a high antioxidant activity. The structure of these compounds was fully analyzed and it was concluded that melanoidins were formed by polymerization of furanose rings. Results indicated that chlorogenic acids were also reactants involved in the development of this reaction, leading to the formation of new bioaccesible compounds with important antioxidant activity. Although the addition of BSG in cookie formulations negatively affect their texture, this effect was successfully reduced when the microwave treatment was applied on BSG. This was associated to the disrupting effect that the microwaves had on BSG fiber, which significantly reduced its water absorption index (p ≤ 0.05).Fil: Patrignani, Mariela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Brantsen, Julia F.. Texas A&M University; Estados UnidosFil: Awika, Joseph M.. Texas A&M University; Estados UnidosFil: Conforti, Paula Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentin

CRISPR/Cas9-Mediated Mutagenesis of the Granule-Bound Starch Synthase Gene in the Potato Variety Yukon Gold to Obtain Amylose-Free Starch in Tubers

Potato (Solanum tuberosum L.) is the third most important food crop after rice and wheat. Its tubers are a rich source of dietary carbohydrates in the form of starch, which has many industrial applications. Starch is composed of two polysaccharides, amylose and amylopectin, and their ratios determine different properties and functionalities. Potato varieties with higher amylopectin have many food processing and industrial applications. Using Agrobacterium-mediated transformation, we delivered Clustered regularly interspaced short palindromic repeats and CRISPR-associated protein 9 (CRISPR/Cas9) reagents to potato (variety Yukon Gold) cells to disrupt the granule-bound starch synthase (gbssI) gene with the aim of eliminating the amylose component of starch. Lugol-Iodine staining of the tubers showed a reduction or complete elimination of amylose in some of the edited events. These results were further confirmed by the perchloric acid and enzymatic methods. One event (T2-7) showed mutations in all four gbss alleles and total elimination of amylose from the tubers. Viscosity profiles of the tuber starch from six different knockout events were determined using a Rapid Visco Analyzer (RVA), and the values reflected the amylopectin/amylose ratio. Follow-up studies will focus on eliminating the CRISPR components from the events and on evaluating the potential of clones with various amylose/amylopectin ratios for food processing and other industrial applications

Identifying the Genetic Basis of Mineral Elements in Rice Grain Using Genome-Wide Association Mapping

Mineral malnutrition is a major problem in many rice-consuming countries. It is essential to know the genetic mechanisms of accumulation of mineral elements in the rice grain to provide future solutions for this issue. This study was conducted to identify the genetic basis of six mineral elements (Cu, Fe, K, Mg, Mn, and Zn) by using three models for single-locus and six models for multi-locus analysis of a genome-wide association study (GWAS) using 174 diverse rice accessions and 6565 SNP markers. To declare a SNP as significant, −log10(P) ≥ 3.0 and 15% FDR significance cut-off values were used for single-locus models, while LOD ≥ 3.0 was used for multi-locus models. Using these criteria, 147 SNPs were detected by one or two GWAS methods at −log10(P) ≥ 3.0, 48 of which met the 15% FDR significance cut-off value. Single-locus models outperformed multi-locus models before applying multi-test correction, but once applied, multi-locus models performed better. While 14 (~29%) of the identified quantitative trait loci (QTLs) after multiple test correction co-located with previously reported genes/QTLs and marker associations, another 34 trait-associated SNPs were novel. After mining genes within 250 kb of the 48 significant SNP loci, in silico and gene enrichment analyses were conducted to predict their potential functions. These shortlisted genes with their functions could guide future experimental validation, helping us to understand the complex molecular mechanisms controlling rice grain mineral elements