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Spelt (Triticum spelta L.) In Vitro Androgenesis Breeding for Special Food Quality Parameters

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Advances in Plant Breeding Strategies: Cereals

Abstract

Consuming gluten-containing foods derived from wheat, barley, rye and possibly oats can result in health problems for a significant proportion of people. However, in the case of several types of disorders related to consuming gluten-containing cereals, not only the gluten components are trigger compounds. According to medical experts the majority of people suffering from health problems because of gluten— except for celiac disease patients—instead of consuming gluten-free food have the option to choose food products containing healthier, low levels of fermentable oligosaccharides abbreviated FODMAP. In order to meet the health-related special needs of these particular consumer groups, cereal breeders aim to develop new germplasm, suitable for the food industry to produce healthier products. This chapter provides a summary of the latest developments in this booming research field, including: (i) describing the actual knowledge on cereal-related health problems, (ii) describing the current status of celiac-safe cereal breeding, (iii) enhancing the importance of developing healthier spelt-based cereal products through the advancement of an ongoing spelt breeding program and finally (iv) developing plant biotechnology improvements relative to special food quality parameters.

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Acknowledgement

This study was supported within project OTKA-K_16-119835, funded by the National Research, Development and Innovation Office. The experiments were interlocked with GINOP project (GINOP-2.2.1.-15-2016-00026). This project was supported by the János Bolyai Research Scholarship of the Hungarian Academy of Sciences and by the ÚNKP-18-4-BME-393 National Excellence Program of the Ministry of Human Capacities. The work is connected to fulfil of the scientific goals of BME-Biotechnology FIKP grant of EMMI (BME FIKP-BIO).

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Authors and Affiliations

  1. Department of Biotechnology, Cereal Research Non-profit Ltd, Szeged, Hungary

    János Pauk, Csaba Lantos, Katalin Ács & Kornélia Hajdú Búza

  2. Agricultural Institute, HAS Centre for Agricultural Research, Martonvásár, Hungary

    Gyöngyvér Gell

  3. Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics (BUTE), Budapest, Hungary

    Sándor Tömösközi

  4. FBFD PTY LTD, Sydney, North Parramatta, NSW, Australia

    Ferenc Békés

Authors
  1. János Pauk
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  2. Csaba Lantos
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  3. Katalin Ács
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  4. Gyöngyvér Gell
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  5. Sándor Tömösközi
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  6. Kornélia Hajdú Búza
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  7. Ferenc Békés
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Corresponding author

Correspondence to János Pauk .

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Editors and Affiliations

  1. Department of Agricultural Biotechnology, King Faisal University, Al-Hassa, Saudi Arabia

    Jameel M. Al-Khayri

  2. University of Helsinki, Helsinki, Finland

    Shri Mohan Jain

  3. Cincinnati, OH, USA

    Dennis V. Johnson

Appendices

Appendices

14.1.1 Appendix I: Research Institutes Relevant to Spelt

Institution

Specialization and research activities

Contact information and website

Cereal research non-profit ltd., Szeged, Hungary

Research and breeding

https://www.gabonakutato.hu/en/contact

Centre for Agricultural Research, agricultural institute, Martonvásár, Hungary

Breeding and research (FODMAP)

http://www.agrar.mta.hu/en

14.1.2 Appendix II: Spelt Genetic Resources

Cultivar

Important traits

Cultivation location

Center for Plant Diversity, Tápiószele, Hungary

Gene bank, genetic resources, germplasm collection

http://www.nodik.hu/english/?page_id=2348

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Pauk, J. et al. (2019). Spelt (Triticum spelta L.) In Vitro Androgenesis Breeding for Special Food Quality Parameters. In: Al-Khayri, J., Jain, S., Johnson, D. (eds) Advances in Plant Breeding Strategies: Cereals. Springer, Cham. https://doi.org/10.1007/978-3-030-23108-8_14

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