Biotechnology for the production of wheat-rye hybrids (primary triticale)

This study aimed to characterize the halotolerant capability, in vitro, of selected actinomycetes strains and to evaluate their competence in promoting halo stress tolerance in durum wheat in a greenhouse experiment. Fourteen isolates were tested for phosphate solubilization, indole acetic acid, hydrocyanic acid, and ammonia production under different salt concentrations (i.e., 0, 0.25, 0.5, 0.75, 1, 1.25, and 1.5 M NaCl). The presence of 1-aminocyclopropane-1-carboxylate deaminase activity was also investigated. Salinity tolerance was evaluated in durum wheat through plant growth and development parameters: shoot and root length, dry and ash-free dry weight, and the total chlorophyll content, as well as proline accumulation. In vitro assays have shown that the strains can solubilize inorganic phosphate and produce indole acetic acid, hydrocyanic acid, and ammonia under different salt concentrations. Most of the strains (86%) had 1-aminocyclopropane-1-carboxylate deaminase activity, with significant amounts of α-ketobutyric acid. In the greenhouse experiment, inoculation with actinomycetes strains improved the morpho-biochemical parameters of durum wheat plants, which also recorded significantly higher content of chlorophylls and proline than those uninoculated, both under normal and stressed conditions. Our results suggest that inoculation of halotolerant actinomycetes can mitigate the negative effects of salt stress and allow normal growth and development of durum wheat plants.

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Faba bean meal, starch or protein fortification of durum wheat pasta differentially influence noodle composition, starch structure and in vitro digestibility

Food Chemistry ◽

10.1016/j.foodchem.2021.129167 ◽

2021 ◽

Vol 349 ◽

pp. 129167

Author(s):

Manu P. Gangola ◽

Bharathi Raja Ramadoss ◽

Sarita Jaiswal ◽

Catharine Chan ◽

Rebecca Mollard ◽

...

Keyword(s):

Durum Wheat ◽

Faba Bean ◽

In Vitro Digestibility ◽

Starch Structure ◽

Bean Meal

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Corrigendum to

Food Hydrocolloids ◽

10.1016/j.foodhyd.2018.02.025 ◽

2018 ◽

Vol 83 ◽

pp. 511 ◽

Cited By ~ 1

Author(s):

Peng Guo ◽

Jinglin Yu ◽

Shujun Wang ◽

Shuo Wang ◽

Les Copeland

Keyword(s):

Particle Size ◽

Physicochemical Properties ◽

Durum Wheat ◽

Water Content ◽

Starch Digestibility ◽

In Vitro Starch Digestibility ◽

Wheat Grains

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Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains

Food Hydrocolloids ◽

10.1016/j.foodhyd.2017.10.021 ◽

2018 ◽

Vol 77 ◽

pp. 445-453 ◽

Cited By ~ 15

Author(s):

Peng Guo ◽

Jinglin Yu ◽

Shujun Wang ◽

Shuo Wang ◽

Les Copeland

Keyword(s):

Particle Size ◽

Physicochemical Properties ◽

Durum Wheat ◽

Water Content ◽

Starch Digestibility ◽

In Vitro Starch Digestibility ◽

Wheat Grains

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The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo Approach

Nutrients ◽

10.3390/nu12113566 ◽

2020 ◽

Vol 12 (11) ◽

pp. 3566

Author(s):

Federica Gaiani ◽

Sara Graziano ◽

Fatma Boukid ◽

Barbara Prandi ◽

Lorena Bottarelli ◽

...

Keyword(s):

Immune Response ◽

Celiac Disease ◽

Durum Wheat ◽

Ex Vivo ◽

Diet Group ◽

Control Group ◽

Wheat Varieties ◽

Before And After

The reasons behind the increasing prevalence of celiac disease (CD) worldwide are still not fully understood. This study adopted a multilevel approach (in vitro, ex vivo, in vivo) to assess the potential of gluten from different wheat varieties in triggering CD. Peptides triggering CD were identified and quantified in mixtures generated from simulated gastrointestinal digestion of wheat varieties (n = 82). Multivariate statistics enabled the discrimination of varieties generating low impact on CD (e.g., Saragolla) and high impact (e.g., Cappelli). Enrolled subjects (n = 46) were: 19 healthy subjects included in the control group; 27 celiac patients enrolled for the in vivo phase. Celiacs were divided into a gluten-free diet group (CD-GFD), and a GFD with Saragolla-based pasta group (CD-Sar). The diet was followed for 3 months. Data were compared between CD-Sar and CD-GFD before and after the experimental diet, demonstrating a limited ability of Saragolla to trigger immunity, although not comparable to a GFD. Ex vivo studies showed that Saragolla and Cappelli activated immune responses, although with great variability among patients. The diverse potential of durum wheat varieties in triggering CD immune response was demonstrated. Saragolla is not indicated for celiacs, yet it has a limited potential to trigger adverse immune response.

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Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?

Foods ◽

10.3390/foods9060693 ◽

2020 ◽

Vol 9 (6) ◽

pp. 693 ◽

Cited By ~ 1

Author(s):

Mike Sissons ◽

Francesco Sestili ◽

Ermelinda Botticella ◽

Stefania Masci ◽

Domenico Lafiandra

Keyword(s):

Durum Wheat ◽

Wheat Cultivar ◽

Amylose Content ◽

Fold Increase ◽

Glycaemic Index ◽

Glycaemic Response ◽

Branching Enzymes ◽

Lifestyle Diseases

Resistant starch (RS) in foods has positive benefits for potentially alleviating lifestyle diseases. RS is correlated positively with starch amylose content. This study aimed to see what level of amylose in durum wheat is needed to lower pasta GI. The silencing of starch synthases IIa (SSIIa) and starch branching enzymes IIa (SBEIIa), key genes involved in starch biosynthesis, in durum wheat cultivar Svevo was performed and spaghetti was prepared and evaluated. The SSIIa and SBEIIa mutants have a 28% and 74% increase in amylose and a 2.8- and 35-fold increase in RS, respectively. Cooked pasta was softer, with higher cooking loss but lower stickiness compared to Svevo spaghetti, and with acceptable appearance and colour. In vitro starch digestion extent (area under the digestion curve) was decreased in both mutants, but much more in SBEIIa, while in vivo GI was only significantly reduced from 50 to 38 in SBEIIa. This is the first study of the glycaemic response of spaghetti prepared from SBEIIa and SSIIa durum wheat mutants. Overall pasta quality was acceptable in both mutants but the SBEIIa mutation provides a clear glycaemic benefit and would be much more appealing than wholemeal spaghetti. We suggest a minimum RS content in spaghetti of ~7% is needed to lower GI which corresponded to an amylose content of ~58%.

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Evaluation of salt-tolerant genotypes of durum wheat derived from in vitro and field experiments

Field Crops Research ◽

10.1016/j.fcr.2004.08.004 ◽

2005 ◽

Vol 91 (2-3) ◽

pp. 345-354 ◽

Cited By ~ 61

Author(s):

Saadollah Houshmand ◽

Ahmad Arzani ◽

Seyed Ali Mohamad Maibody ◽

Mohammad Feizi

Keyword(s):

Durum Wheat ◽

Field Experiments ◽

Salt Tolerant

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Evaluation of drought resistance-related traits in durum wheat somaclonal lines selected in vitro

Australian Journal of Experimental Agriculture ◽

10.1071/ea02199 ◽

2004 ◽

Vol 44 (1) ◽

pp. 27 ◽

Cited By ~ 16

Author(s):

M. Bajji ◽

P. Bertin ◽

S. Lutts ◽

J-M. Kinet

Keyword(s):

Durum Wheat ◽

Somaclonal Variation ◽

Drought Resistance ◽

In Vitro Selection ◽

Culture Media ◽

Field Studies ◽

Resistance Mechanisms ◽

Wide Range ◽

Triticum Durum Desf

Somaclonal variation associated with in vitro selection has been used as a source of variability to improve drought resistance of 3 durum wheat (Triticum durum Desf.) cultivars (Selbera, Sebou, and Kyperounda). In a previous study, R0 plants with improved drought resistance-related characters were regenerated after selection on culture media containing polyethylene glycol (PEG). This improvement was transmitted to the R1 progeny. The present study analysed the behaviour of the selected tissue culture-derived lines in subsequent R2, R3 and R4�generations. Differences in electrolyte leakage, chlorophyll fluorescence (Fv/Fm), stomatal conductance and days to heading were found between the parental cultivars and most of their in vitro-derived lines. The changes may differ from one cultivar to another. Many promising somaclonal lines still presented improvement for at least 3 of the 4�parameters measured comparatively to initial cultivars. Somaclonal variation thus appears to induce a wide range of modifications among individual components of drought-resistance mechanisms. These improved traits could be valuable if shown to be inherited and to give enhanced agronomic performances in future field studies.

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Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties

Molecules ◽

10.3390/molecules26226909 ◽

2021 ◽

Vol 26 (22) ◽

pp. 6909

Author(s):

Ada Krawęcka ◽

Aldona Sobota ◽

Urszula Pankiewicz ◽

Ewelina Zielińska ◽

Piotr Zarzycki

Keyword(s):

Chemical Composition ◽

Durum Wheat ◽

Dietary Fiber ◽

Glycemic Index ◽

Urtica Dioica ◽

Partial Substitution ◽

Partial Replacement ◽

Stinging Nettle ◽

Total Dietary Fiber

Stinging nettle (Urtica dioica L.) is a good source of biologically active compounds with proven beneficial health effects. This study aimed to investigate the effect of nettle herb supplementation on chemical composition, including the content of selected minerals and pigments, the in vitro glycemic response, and the cooking and sensory quality of extruded pasta. Tagliatelle-shaped pasta was produced under semi-technical scale by partial replacement of durum wheat semolina with 0, 1, 2, 3, 4, and 5% of lyophilized nettle. The partial substitution with freeze-dried nettle caused a statistically significant (p ≤ 0.05) increase in the content of minerals, especially calcium, iron, potassium, and magnesium in the products. The calcium content in the pasta fortified with 5%-addition of stinging nettle was 175.9 mg 100 g−1 and this concentration was 5.8 times higher than in the control sample. At the same time, high content of chlorophylls and carotenoids (237.58 µg g−1 and 13.35 µg g−1, respectively) was noticed. Enriching pasta with a 0–5% addition of stinging nettle resulted in a statistically significant (p ≤ 0.05) increase in the content of the total dietary fiber (TDF) (from 5.1 g 100 g−1 to 8.82 g 100 g−1) and the insoluble dietary fiber (IDF) (from 2.29 g 100 g−1 to 5.63 g 100 g−1). The lowest hydrolysis index of starch (HI = 17.49%) and the lowest glycemic index (GI = 49.31%) were noted for the pasta enriched with 3% nettle.

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Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review

Foods ◽

10.3390/foods11010123 ◽

2022 ◽

Vol 11 (1) ◽

pp. 123

Author(s):

Mike Sissons

Keyword(s):

Durum Wheat ◽

Nutritional Value ◽

Functional Foods ◽

Research Effort ◽

Health Impacts ◽

Evidence Based ◽

Technological Properties ◽

Animal Trial ◽

Resistant Starches

Pasta made from durum wheat is a widely consumed worldwide and is a healthy and convenient food. In the last two decades, there has been much research effort into improving the nutritional value of pasta by inclusion of nonconventional ingredients due to the demand by health-conscious consumers for functional foods. These ingredients can affect the technological properties of the pasta, but their health impacts are not always measured rather inferred. This review provides an overview of pasta made from durum wheat where the semolina is substituted in part with a range of ingredients (barley fractions, dietary fibre sources, fish ingredients, herbs, inulin, resistant starches, legumes, vegetables and protein extracts). Impacts on pasta technological properties and in vitro measures of phytonutrient enhancement or changes to starch digestion are included. Emphasis is on the literature that provides clinical or animal trial data on the health benefits of the functional pasta.

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