Advertisement

Genetic Resources and Crop Evolution

, Volume 63, Issue 2, pp 209–219 | Cite as

Qualitative traits of perennial wheat lines derived from different Thinopyrum species

  • Laura GazzaEmail author
  • Elena Galassi
  • Roberto Ciccoritti
  • Pierino Cacciatori
  • Norberto E. Pogna
Research Article

Abstract

Four perennial wheat genotypes derived from crosses between Triticum aestivum and Thinopyrum elongatum, Th. intermedium or Th. ponticum were grown in Central Italy over 2 years of testing, and compared for their agronomical, biochemical, nutritional and technological traits with three commercial common wheat cultivars. Perennial wheat derivatives were characterized by post-harvest regrowth, small kernels, high number of tillers, high protein content and reduced sodium dodecyl sulphate sedimentation volume. Lines 11955 and OK72 exhibited soft kernel texture due to wild-type alleles at the puroindoline loci, whereas lines 235A and 280B produced medium-hard kernels for the presence of novel puroindolines A and B inherited from Th. elongatum and Th. intermedium, respectively. In addition, perennial wheat genotypes presented a high content of carotenoids and 5-n-alkylresorcinols compared with their annual counterparts. AR composition of line 235A, as determined by gas chromatography-mass spectrometry, was characterized by a high percentage (64.7 %) of long-chain (C21:0 + C23:0 + C25:0) homologues, which are claimed to prevent cardiovascular diseases and cancer. In addition, line OK72 was unique in having a C17/C21 homologue ratio as high as 0.34, likely inherited from Th. ponticum. This line along with line 280B also showed a high content of total dietary fiber. Finally, peculiar storage protein composition and kernel texture were observed in some perennial durum wheat derivatives obtained from crosses between T. turgidum subsp. durum and Th. junceiforme. This wheatgrass species was found to contain the 10-mer QQPQDAVQPF peptide, which is able to prevent prolamins from triggering inflammatory responses in celiac patients.

Keywords

Breadmaking quality Kernel texture Nutritional quality Perennial wheat Thinopyrum Wheatgrass 

References

  1. AACC (1995) American Association of Cereal Chemists, Approved Methods, 9th edn. Methods, St. Paul, pp 56–70Google Scholar
  2. AOAC (1975) Association of Official Analytical Chemists. Pigment in flour. “Official Final Action” 12th edn. Methods, Washington, p 14045Google Scholar
  3. AOAC (1995) Association of Official Analytical Chemists. Insoluble dietary fiber in foods—enzymatic gravimetric method. “Official Methods of Analysis” 16th edn. Methods 991.42, Washington DCGoogle Scholar
  4. Bell LW (2014) Economics and system applications for perennial grain crops in dryland farming systems in Australia. In: Proceedings of the FAO expert workshop. Perennial crops for food security, pp 169–186Google Scholar
  5. Bellato S, Ciccoritti R, Del Frate V, Sgrulletta D, Carbone K (2013) Influence of genotype and environment on the content of 5-n alkylresorcinol on the antiradical activity of whole grain durum wheat grain. J Cereal Sci 57:162–169CrossRefGoogle Scholar
  6. Breiman A, Graur D (1995) Wheat evaluation. Israel J Plant Sci 43:58–95CrossRefGoogle Scholar
  7. Ciccoritti R, Carbone K, Bellato S, Pogna NE, Sgrulletta D (2013) Content and relative composition of some phytochemicals in diploid, tetraploid and hexaploid Triticum species with potential nutraceutical properties. J Cereal Sci 57:200–206CrossRefGoogle Scholar
  8. Corona V, Gazza L, Boggini G, Pogna NE (2001) Variation in friabilin composition as determined by A-PAGE fractionation and PCR amplification and its relationship to grain hardness in bread wheat. J Cereal Sci 34:243–250CrossRefGoogle Scholar
  9. DeHaan LR, Val Tassel DL, Cox TS (2005) Perennial grain crops: a synthesis of ecology and plant breeding. Renew Agric Food Syst 20:5–14CrossRefGoogle Scholar
  10. DeWet JM (1981) Grasses and the culture history of man. Ann Mo Bot Gard 68:87–104CrossRefGoogle Scholar
  11. FAO (2014) Food Outlook. http://www.fao.org
  12. Gazza L, Conti S, Taddei F, Pogna NE (2006) Molecular characterization of puroindolines and their encoding genes in Aegilops ventricosa. Mol Breed 17:191–200CrossRefGoogle Scholar
  13. Giroux M, Morris CF (1997) A glycine to serine change in puroindoline b is associated with grain hardness and low levels of starch-surface friabilin. Theor Appl Genet 95:857–864CrossRefGoogle Scholar
  14. Glover JD, Reganold JP, Bell LW, Borevitz J, Brummer EC, Bukler ES, Cox CM, Cox TS, Crew TE, Culman SW, DeHaan LR, Eriksson D, Gill BS, Holland J et al (2010) Increased food and ecosystem security via perennial grains. Science 328:1638–1639PubMedCrossRefGoogle Scholar
  15. Hayes RC, Newell MT, DeHaan LR, Murphy KM, Crane S, Norton MR, Wade LJ, Newberry M, Fahim M, Jones SS, Cox TS, Larkin PJ (2012) Perennial cereal crops: an initial evaluation of wheat derivatives. F Crop Res 133:68–89CrossRefGoogle Scholar
  16. Landberg R, Andersson AAM, Aman P, Kamal-Eldin A (2009) Comparison of GC and colorimetry for the determination of alkylresorcinol homologues in cereal grains and products. Food Chem 113:1363–1369CrossRefGoogle Scholar
  17. McCleary BV, Monaghan DA (2002) Measurement of resistant starch. J AOAC Int 85(11):665–675PubMedGoogle Scholar
  18. McCleary BV, Gibson TS, Mugford DC (1997) Measurement of total starch in cereal products by amyloglucosidase-α-amylase method: collaborative study. J AOAC Int 80:571–579Google Scholar
  19. McCleary BV, McNally M, Rossiter P (2002) Measurement of resistant starch by enzymatic digestion and selected plant materials: collaborative study. J AOAC Int 85:1103–1111PubMedGoogle Scholar
  20. Moore J, Yu LL (2008) Methods for antioxidant capacity estimation of wheat and wheat-based food products. In: Yu LL (ed) Wheat antioxidant. Mac Graw-Hill, New York, pp 147–150Google Scholar
  21. Payne PI, Nightingale MA, Krattiger AF, Holt LM (1987) The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties. J Sci Food Agric 40:51–65CrossRefGoogle Scholar
  22. Pogna NE, Autran JC, Mellini F, Lafiandra D, Feillet P (1990) Chromosome 1B-encoded gliadins and glutenin subunits in durum wheat: genetics and relationship to gluten strength. J Cereal Sci 11:15–34CrossRefGoogle Scholar
  23. Reganold JP, Elliot LF, Unger YL (1987) Long-term effects of organic and conventional farming on soil erosion. Nature 330:370–372CrossRefGoogle Scholar
  24. Ross A, Shepherd M, Schupphaus M, Sinclair V, Alfaro B, Kamal-Eldin A, Aman P (2003) Alkylresorcinols in cereals and cereal products. J Agric Food Chem 51:4111–4118PubMedCrossRefGoogle Scholar
  25. Silano M, Di Benedetto R, Trecca A, Arrabito G, Leonardi F, De Vincenzi M (2007) A decapeptide from durum wheat prevents celiac peripheral blood lymphocytes from activation by gliadin peptides. Pediatr Res 61:67–71PubMedCrossRefGoogle Scholar
  26. Stasiuk M, Bartosiewicz D, Kozubek A (2008) Inhibitory effect of some natural and semisynthetic phenolic lipids upon acetylcholinesterase activity. Food Chem 108:996–1001PubMedCrossRefGoogle Scholar
  27. Wagoner P (1990) Perennial grain development: past efforts and potential for the future. Crit Rev Plant Sci 9:381–408CrossRefGoogle Scholar
  28. Zhang X, DeHaan LR, Higgins LA, Markowski TW, Wyse DL, Anderson JA (2014) New insights into high-molecular-weight gluteninsubunits and sub-genomes of the perennial crop Thinopyrum intermedium (Triticeae). J Cereal Sci 59:203–2010CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media Dordrecht 2015

Authors and Affiliations

  • Laura Gazza
    • 1
    Email author
  • Elena Galassi
    • 1
  • Roberto Ciccoritti
    • 1
  • Pierino Cacciatori
    • 1
  • Norberto E. Pogna
    • 1
  1. 1.Consiglio per la Ricerca in Agricoltura e l’analisi dell’economia agraria, Unità di Ricerca per la Valorizzazione Qualitativa dei Cereali (CRA-QCE)RomeItaly

Personalised recommendations