Comparison of protein quality and mineral element concentrations in grain of spelt (Triticum spelta L.) and common wheat (Triticum aestivum L.)

The cultivation of Triticum spelta (spelt) has no tradition in Hungary. In recent years the interest towards this old species renewed in many countries. This high‐nutritional cereal, which has a high ash and fibre content, can be used in many health‐oriented grain‐based food products. Therefore, field experiments have been conducted for some years to test the performance of this species under home growing conditions. Here we report the results of analyses for some important quality parameters of grain samples from the 1996/97 season in comparison with those of older and new home‐grown bread wheat cultivars. Three common wheat cultivars and one advanced spelt line were grown on small plots fertilised with an NPK dose necessary to reach the highest yield and quality. Spikes were sampled weekly from the time of 70–77% grain moisture to full ripening. The grains were analysed for ash, N, P and K content and amino acid composition. Concentrations of 16 other macro + micro elements and in the ripe grains, baking quality parameters were also assessed. The grain development of spelt showed a remarkable time‐lag compared to that of the common wheat cultivars. However, the highest thousand‐grain‐masses, ash, N, and P concentrations were measured in this cultivar after milk ripening. The grains of spelt contained the macro‐nutrient Mg and four micro‐nutrients (Zn, Mn, Fe, Cu) in higher concentrations compared to those of the common wheat varieties. The total and essential amino acid concentrations measured in the ripe grains of spelt were also remarkably higher.

Although its wet gluten content (47.5%) was considerably higher than that of the bread wheat cultivars, its breadmaking quality was poor.     

Variation and Segregation for Rachis Fragility in Spelt Wheat, Triticum Spelta L.

Spelt wheat, Triticum spelta L., has been proved to be rich-sources of useful genes for tolerance to biotic and abiotic stress, and grain quality. But this crop plant has some undesirable traits including glume tenacity and brittle rachis. Free-threshing and reduced fragility of rachis are very important traits for cultivation. The objectives in the present study were to investigate genetic variation of rachis fragility in a wide range of spelt accessions, to examine its genetic segregation pattern, and to clarify if rachis fragility is associated with dosage of chromosome 5A in aneuploid lines of bread wheat. The results demonstrated that spelt germplasm contains a wide range of rachis toughness, and thus selection of spelt wheat with desirable characteristics combined with an appropriate level of tough rachis would be possible. Spike morphology in the F₂ plants was segregated into the three types, square-headed, speltoid, and compactoid. The F₂ plants with compactoid spikes had the most brittle rachis, followed by the speltoid and square-headed spike F₂ plants. Rachis fragility in bread wheat also had genetic variation and was associated with dosage of chromosome 5A.     

The Occurrence of Type A and B Trichothecenes in Lithuanian Cereals

Samples of winter wheat (n =84), winter rye (46) and barley (29) were collected from the larger family farms and from partnerships in Lithuania just after the 1998 harvest. The number of samples collected from each region was proportional to the amount of grain produced in it. The levels of the Fusarium toxins deoxynivalenol (DON), 3-acetyl-DON, 15-acetyl-DON, nivalenol (NIV), fusarenon-X (4-acetyl-NIV), T-2 toxin, HT-2 toxin, 4,5-diacetoxyscirpenol (DAS), 1,5-monoacetoxyscirpenol (MAS) and scirpentriol in the grain were determined by gas chromatography with mass-selective detection (GC-MS). DON was most often detected in the wheat and rye samples and NIV in the barley samples. The concentrations found were lower than those causing acute or chronic toxic effects in livestock or humans. No fusarenon-X or 15-acetyl-DON was detected, and only small amounts of other trichothecenes were present. Climatic conditions in Lithuania in the summer of 1998 were slightly cooler and wetter than the average for the 1992-1996 but were close to the norm. Because the samples analysed were representative of grain produced for the market in seasons with normal weather, trichothecene contamination of grain from large family farms and partnerships would not be expected to be a problem in most years.     

Characterization of Functional Properties of Gluten Proteins in Spelt Cultivars Using Rheological and Quality Factor Measurements

Wet glutens of 27 European spelt (Triticum aestivum ssp. spelta (L.) Thell.) cultivars were examined using fundamental rheological methods (oscillatory and creep tests) in conjunction with the determination of moisture contents of these glutens and the wet gluten contents of the flours. Furthermore, SDS sedimentation volumes were determined. A special baking test for spelt was developed that encompassed the characteristic elements used in the production of traditional German spelt speciality breads. Various significant correlations between gluten properties and baking results were found for three sets of spelt cultivars obtained from different demographic locations and years of harvest. Furthermore, the relationship between baking results (response) and gluten properties (predictors) could be modeled quite well with the help of multiple linear regression analysis. Radar charts used to profile the gluten properties of a particular cultivar showed a great amount of diversity within the spelt material, but there were also similarities between several cultivars. The differences between spelt cultivars should be taken into account when characterizing spelt in general terms or when comparing spelt and modern wheat.     

Capillary Electrophoresis of Gliadins as a Tool in the Discrimination and Characterization of Hulled Wheats (Triticum dicoccon Schrank and T. spelta L.)

Twenty‐two lines of emmer (T. dicoccon Schrank) and 10 of spelt (T. spelta L.) were analyzed using capillary electrophoresis for their gliadins. These proteins were separated on an uncoated fused‐silica capillary (30 cm long, 22 cm to detector, 50 μm i.d.) using the isoelectric buffer 40 mM aspartic acid, 4M urea, 0.5% (w/v) HEC, and 20% (v/v) acetonitrile. Samples were run for 20 min at 22kV and 42°C. By using these conditions, gliadins were separated into 21–30 components (peaks and shoulders). The major peaks eluted between 4.5 and 8.5 min. Electrophoregrams of tested lines showed qualitative and quantitative differences, including number of peaks, presence or absence of some major peaks, and areas of peaks. Lines belonging to the same species can be discriminated mainly on the basis of β‐ and ω‐gliadin patterns. The γ‐and ω‐gliadins seem to be more useful in the differentiation of emmer from spelt. The comparison of electrophoregrams relative to hulled and unhulled species evidenced the high similarity between species with the same genome composition (durum wheat‐emmer, and common wheat‐spelt).     

Quality Parameters and Rheological Dough Properties of 15 Spelt (Triticum spelta L.) Varieties Cultivated Today

Spelt grain has high nutritional value, but the rheological properties of dough made from spelt flour remain insufficiently investigated. Most studies have focused on comparing various breeding lines and accessions of spelt with selected conventional varieties. The aim of this study was to analyze the rheological properties of dough made from the flour of 14 winter and one spring spelt varieties cultivated today compared with two reference varieties of common wheat. The analyses were performed by the Mixolab test. In comparison with common wheat, spelt varieties were characterized by significantly lower values of the gluten index (16–42 versus 87%), Zeleny index (23–28 versus 46 cm³), and kernel vitreousness (5–35 versus 51%). Doughs produced from spelt and common wheat flour differed significantly it their rheological properties. Mixolab profiles demonstrated significant variations in the values of the retrogradation index (2–8), amylase index (1–8), water absorption index (0–6), and gluten+ index (1–7) across the tested spelt varieties. Principal component analysis revealed that all six Mixolab indicators strongly discriminated wheat and spelt varieties. The results clearly indicate that some modern varieties of spelt have high breadmaking potential. They are also characterized by relatively high variation in the analyzed technological properties of grain and flour.     

A haplotype specific to North European wheat (<Emphasis Type="Italic">Triticum aestivum</Emphasis> L.)

A previous study indicated decreased DNA content of chromosome 4A in the wheat (Triticum aestivum L. cv. Tähti) compared to cvs. Chinese Spring and Rennan. Here we show that the lower 4A DNA content is associated with a specific haplotype in the distal part of 4AL. In 41 cultivars of bread wheat (T. aestivum L.), including cv. Tähti, a common haplotype was identified in the linkage disequilibrium region on the long arm of chromosome 4A (4AL). The haplotype (haplotype A) is characterized by 7 SSR and 5 EST marker alleles, including five zero-alleles. Haplotype A was found in 46 % of the Swedish/Finnish/Estonian spring wheat genotypes, while only one of the modern wheat accessions from Germany carried the same haplotype. Fluorescent cytometry analysis linked haplotype A to diminished DNA content of chromosome 4A. The haplotype was introduced into the Canadian and US breeding programs at the beginning of the twentieth century (cvs. Marquis, Thatcher, Ruby) from the common progenitor, the Polish landrace Fife, and it is still found in modern wheat germplasm in these countries. Zero-alleles characteristic for haplotype A were also detected in several accessions of European spelt (Triticum spelta L.), and in two accessions of tetraploid Triticum timopheevii Zhuk. The presence of haplotype A in European spelt indicates the considerable antiquity of the haplotype, as it must have been inherited from the hexaploid or tetraploid parent of spelt in at least one hybridization event.     

REVIEW: An Overview on Fusarium Mycotoxins in the Durum Wheat Pasta Production Chain

Fusarium head blight (FHB) is one of the major diseases of wheat (both common and durum wheat) caused by various fungi including Microdochium nivale and different Fusarium species. Most of the Fusarium species associated with FHB (mainly F. graminearum, F. culmorum and F. sporotrichioides), under favourable environmental conditions, can produce various toxic secondary metabolites (mycotoxins) that can contaminate grains. The major Fusarium mycotoxins that can occur in wheat and derived products are deoxynivalenol, nivalenol, T‐2 and HT‐2 toxins, and zearalenone. Processing has generally significant effects on the levels of mycotoxins in the final products. Deoxynivalenol is typically concentrated in the bran coat which is removed in the production of semolina; consequently, a consistent reduction of deoxynivalenol levels has been observed during each of the processing steps, from raw durum wheat to pasta production. To allow monitoring programs and protect consumers' health, several analytical methods have been developed for Fusarium mycotoxins, based on chromatographic or immunometric techniques. The European Union has established maximum permitted levels for some Fusarium mycotoxins in cereals and cereal‐based products (including unprocessed durum wheat, bran, wheat flour, and pasta). Recommendations for the prevention and reduction of Fusarium mycotoxins contamination in cereals based on identification of critical risk factors and crop management strategies have been published by the Codex Alimentarius and the European Commission.     

The effect of soil-climate conditions on yielding parameters,chemical composition and baking quality of ancient wheat species Triticum monococcum L., Triticum dicoccum Schrank and Triticum spelt L. in comparison with modern Triticum aestivum L.

Triticum monococcum L., Triticum dicoccum Schrank and Triticum spelt L. nowadays offer an alternative to Triticum aestivum L. We analyzed grain and straw yield, yielding parameters, chemical composition and bakery quality of these species and compared them with modern T. aestivum at three sites with different soil-climate conditions. The average grain yield varied from 0.41 t ha^?1 (T. monococcum) to 5.17 t ha^?1 (T. aestivum), straw yield varied from 1.50 t ha^?1 (T. dicoccum) to 5.83 t ha^?1 (T. aestivum). The yielding parameters and chemical composition of the grain were significantly influenced by soil-climate conditions and wheat species. The highest average crude protein content was recorded in T. spelta (20.55%), while the lowest in T. aestivum (11.20%). The Zeleny’s sedimentation test ranged from 9.0 ml (T. monococcum) to 34.5 ml (T. aestivum) and the value of the Gluten index varied from 7.45 (T. dicoccum) to 89.75 (T. aestivum). According to the results, ancient wheat species provides lower grain and straw yields, higher protein content and mineral concentrations. Concentration of proteins and grain’s baking quality strongly depends on wheat species and soil-climate conditions.     

Can Polish wheat (Triticum polonicum L.) be an interesting gene source for breeding wheat cultivars with increased resistance to Fusarium head blight?

Nine spring lines of Polish wheat (Triticum polonicum) were compared with Kamut wheat and two common wheat cultivars. Plants were analyzed to determine morphometric parameters (plant height, spike length, spike density, grain weight per spike and single kernel weight) and some chemical properties of grain: content of protein, ash, fat, crude fiber, minerals and mycotoxins. The studied genotypes produced a relatively weak response to infection with Fusarium culmorum which was expressed by a decrease in grain weight per spike and single kernel weight by 13 % and over 6 %, respectively. The grain of T. polonicum was characterized by a significantly higher protein and ash content than the grain of common wheat (by 19.8 and 23.7 %, respectively) and considerably higher concentrations of fat and dietary fiber than Kamut wheat (by 30.2 and 17.4 %, respectively). In comparison with common wheat, the grain of the examined genotypes was significantly more abundant in sulfur, magnesium and potassium as well as zinc, iron, copper and molybdenum. It contained significantly less aluminum and strontium. The inoculation led to a significant increase in fusariotoxin levels in the grain of all studied genotypes, and the average concentrations of the above metabolites were lower in the grain of T. polonicum than in Triticum aestivum. Polish wheat may constitute valuable genetic material for breeding new wheat varieties characterized by a high nutritive value and satisfactory resistance to FHB.     

Moisture Effects on the Prediction Performance of a Single‐Kernel Near‐Infrared Deoxynivalenol Calibration

Fusarium head blight (FHB) is a serious disease in wheat that affects grain quality owing to the accumulation of mycotoxins such as deoxynivalenol (DON) in grains. Near‐infrared (NIR) spectroscopy has been used to develop techniques to estimate DON levels in single wheat kernels to facilitate rapid, nondestructive screening of FHB resistance in wheat breeding lines. The effect of moisture content (MC) variation on the accuracy of single‐kernel DON prediction by NIR spectroscopy was investigated. Sample MC considerably affected accuracy of the current NIR DON calibration by underestimating or overestimating DON at higher or lower moisture levels, respectively. DON in single kernels was most accurately estimated at 13–14% MC. Major NIR absorptions related to Fusarium damage were found around 1,198–1,200, 1,418–1,430, 1,698, and 1,896–1,914 nm. Major moisture related absorptions were observed around 1,162, 1,337, 1,405–1,408, 1,892–1,924, and 2,202 nm. Fusarium damage and moisture related absorptions overlapped in the 1,380–1,460 and 1,870–1,970 nm regions. These results show that absorption regions associated with water are often close to absorption regions associated with Fusarium damage. Thus, care must be taken to develop DON calibrations that are independent of grain MC.     

Genetic variation for waxy proteins and amylose content in Spanish spelt wheat (<Emphasis Type="Italic">Triticum spelta</Emphasis> L.)

Spelt wheat is a neglected crop that could be used in the quality breeding of modern common wheat. One important aspect of this quality is the starch composition which is related to the waxy proteins. A collection of 420 accessions of Spanish spelt wheat was analysed for waxy protein composition by SDS–PAGE. Polymorphism was found in the three waxy proteins, detecting differences both in size and in activity, and a new waxy allele (Wx-D1g) was identified. Seed amylose content was also determined and significant differences were detected among the different allelic combinations. In general, the accessions carrying one or two waxy null alleles showed less amylose content. The variation found could be used to enlarge the genetic pool of common wheat, or to develop lines of spelt with different levels of amylose content.     

Rapid Identification of HMW Glutenin Subunits from Different Hexaploid Wheat Species by Acidic Capillary Electrophoresis

High molecular weight glutenin subunits (HMW‐GS) from three hexaploid wheat species (AABBDD, 2n=6x=42, Triticum aestivum L., T. spelta L., and T. compactum L.) were separated and identified by acidic capillary electrophoresis (A‐CE) with phosphate‐glycine buffer (pH 2.5) in uncoated fused‐silica capillaries (50 μm, i.d. × 25.5 cm) at 12.5 kV and 40°C. The rapid separations (<15 min) of HMW‐GS with good repeatability (RSD < 2%) were obtained using a fast capillary rising protocol. All 17 HMW‐GS analyzed could be well separated and their relative migration orders were ranked. In particular, the good quality subunit pair 5+10 could be differentiated from poor quality subunit pair 2+12. In addition, the other three allelic pairs of 13+16, 17+18, and 7+8 subunits that were considered to have positive effects on dough properties, as well as three pairs of novel subunits 13+22*, 13*+19*, and 6.1+22.1 detected from spelt and club wheat, can also be readily separated and identified. An additional protein subunit presented in Chinese bread wheat cultivar Jing 411 and club wheat TRI 4445/75, respectively, was detected by both A‐CE and 2‐D gel electrophoresis (A‐PAGE × SDS‐PAGE), for which further identification is needed.     

Variation and genetic diversity for gliadins in Spanish spelt wheat accessions

Gliadin composition has been analysed in 403 accessions of spelt wheat (Triticum aestivum ssp. spelta); 61 different patterns were found for the -gliadins, 44 for the -gliadins, 19 for the -gliadins and 15 for the -gliadins. A subset of 333 accessions belonging to fifty populations from Asturias, North of Spain, showed high levels of genetic variation (A = 3.89, P = 0.88, Ne = 3.35 and He = 0.553), indicating that 82.5% of the genetic variation was within populations, and only 18.5% among populations. Thirty-five of these populations presented more of five accessions, in this new subset the values of genetic variation were higher that those of fifty populations (A = 4.49, P = 0.91, Ne = 3.80 and He = 0.595). The genetic variation within populations was 59.7% of the total, and 40.3% among populations, which could be associated to fixation effects of some alleles by genetic drift.     

Intra- and interpopulation diversity for HMW glutenin subunits in Spanish spelt wheat

The diversity of HMW glutenin subunits in spelt wheat, Triticum aestivum ssp. spelta, was studied electrophoretically in 333 accessions grouped in 50 populations originally collected from Asturias, North of Spain, in 1939. The inter- and intra-population distribution of HMW glutenin alleles at the Glu-A1, Glu-B1 and Glu-D1 loci were investigated. The results show that the genetic variation in HMW glutenin subunits is mainly present within populations, being the variation between populations only 21%. The materials analysed showed a wide polymorphism for the HMW glutenin subunits, although some allelic variants were clearly dominant. This suggests the possibility of a loss of variability before the collection that could have increased with the subsequent reduction of the cultivation area of this species in this Spanish region.     

Effects of genotype and weed control on the nutrient composition of winter spelt (Triticum aestivum ssp. spelta L.) and common wheat (Triticum aestivum ssp. vulgare)

The renaissance of spelt is associated with the development of alternative farming and a trend to maintain biodiversity. The present study carried out a comparison between two methods of weeding (mechanical and chemical) as well as a cereal cultivar influence on chemical composition of spelt and wheat. The research material was taken from field experiments carried out during three years. In order to assess the chemical composition, the following cereal cultivars were used: lines of winter spelt – STH 8 and STH 11 and a winter common wheat cv. Tonacja. In all cases, the overall protein content in spelt was significantly higher than in common wheat. Spelt grain is also richer in fats than common wheat. A visible tendency to higher concentration of raw fibre was observed when mechanical weeding was applied. Also, mechanical weeding as well as the variety significantly influenced β-glucan content. The study of the impact of a weeding method and a variety does not clearly show the direction of the amino acid content changes. The research indicates that there are ample opportunities to shape the level of nutrients, which decide about spelt grain application in the food industry through agronomic factors (methods of weeding and cultivar).     

Analysis of genetic diversity and evolutionary relationships among hexaploid wheats <Emphasis Type="Italic">Triticum</Emphasis> L. using LTR-retrotransposon-based molecular markers

The origin, diversity and distribution of hexaploid wheat still remain somewhat unclear. In this study we examined the patterns of genetic diversity and phylogenetic relationships of seven hexaploid wheat species using integration site polymorphism of the LTR retrotransposons. Forty-eight accessions (most of them aboriginal) of seven wheat species from different geographical regions were studied using sequence-specific amplification polymorphisms. Phylogenetic relationships among species were constructed with SplitsTree 4.10 based on Dice’s matrices. Genetic distances between the accessions clustered with PAST software were estimated by principal component analysis. All the accessions differentiated into two main groups, one including European spelt and the other combining common, club and Indian dwarf (shot) wheat with the Asian spelt. The spelt species T. macha, T. vavilovii and spelt spike (speltoid) free-threshing T. petropavlovskyi were intermediate between the two groups. The separation of these spelt species from all other accessions was determined by differences in the A genome. European spelt was subdivided into Central European and Spanish branches. As different genetic pools were characteristic of European and Asian spelt, European spelt could not originate directly from the Asian one. Supposedly, the A genome mostly harbors the species-forming or taxonomically important genes that distinguish spelt species from free-threshing ones, which group together with Asian spelt. Grouping of Asian spelt with free-threshing wheat suggests their close relatedness and confirms the hypothesis that free-threshing hexaploid wheats originated from the Asian spelt ancestor.     

Inheritance of disarticulation derived from some hexaploid brittle rachis wheat

Inheritance of disarticulation in progenies of hybrids among Tibetan weedrace (9053 and AS907 of Triticum aestivum var. tibetanum), Yunnan hulled wheat (AS338 of T. aestivum concv. yunnanense) and spelt wheat (AS326 of T. aestivum concv. spelta) was studied. Disarticulation type is governed by some disarticulation modifying genes. These modifying genes can be divided into two groups, that is, wedge modifying genes (Wm) and barrel modifying genes (Bm). The two kinds of genes are codominant. Wedge type disarticulation is governed by the complement of at least two dominant wedge modifying genes (Wm ₁ and Wm ₂, Wm ₃ and Wm ₄, or Wm ₅ and Wm ₆). Barrel type disarticulation is controlled by at least one dominant barrel modifying gene (Bm ₁, Bm ₂ or Bm ₃) and its expression can be inhibited in certain genetic backgrounds. As to the background inhibition that dominant barrel modifying genes cannot express in some homozygous brittle rachis wheat, the hypothesis of epistasy of many homozygous alleles was suggested.     

稻-麦轮作体系不同施肥模式对氮肥利用效率和土壤有效养分平衡的影响

土壤肥力和养分利用效率是保障可持续粮食生产的基础。通过田间试验研究了稻—麦轮作体系下不同施肥模式氮肥利用效率和土壤有效养分的变化,结果表明:在减少养分总投入量的条件下,有机肥部分替代化肥处理(RF-OM和RF-S处理)水稻地上部总生物量显著高于LRF处理(P<0.05),与FP处理差异不大;小麦秸秆生物量与FP和LRF处理差异均不显著,籽粒生物量及地上部总生物量与LRF处理相差不大。水稻收获期RF-OM处理地上部主要器官含氮量与LRF处理差异不显著,氮素积累总量显著高于LRF处理(P<0.05);小麦收获期RF-OM和RF-S处理秸秆、籽粒含氮量和氮素积累量与LRF处理均无显著差异。收获期RF-OM和RF-S处理水稻糙米和稻壳、小麦秸秆和籽粒含磷量及磷素积累量与FP和LRF处理差异都不大;水稻秸秆、稻壳及小麦秸秆含钾量和钾素积累量均显著高于FP和LRF处理(P<0.05)。有机肥部分替代化肥处理水稻、小麦氮肥农学利用率、氮肥表观回收率和氮肥偏生产力与FP和LRF处理相比均显著提高(P<0.05),氮素籽粒生产效率也高于FP和LRF处理,甚至达到显著水平(P<0.05)。试验表明,水稻、小麦收获期增钾处理(RF-OM和RF-S处理)土壤速效钾、缓效钾含量显著高于FP和LRF处理(P<0.05),水稻收获期土壤碱解氮和小麦收获期土壤有效磷含量与LRF处理差异不大,同时,经1个稻—麦轮作周期后,4个施肥处理土壤有效养分(碱解氮、有效磷、速效钾、缓效钾)含量均高于供试土壤。有机肥部分替代化肥能显著提高稻麦氮肥利用效率,有利于土壤有效养分平衡,并显著提高土壤速效钾和缓效钾养分含量,是适宜的稻麦化肥减量和稳产增效施用技术。     

Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics

Spelt wheat seeds (Triticum aestivum subsp. spelta cv. Ostro) were used to obtain white spelt flour (64.5% yield), wholemeal spelt flour (100% yield), and scalded spelt wheat kernels. From these materials, white spelt wheat bread (WSB), wholemeal spelt wheat bread (WMSB), and spelt wheat bread with scalded spelt wheat kernels (SSKB) were made and were compared to the reference white wheat bread (WWB). The spelt wheat flours and breads contained more proteins in comparison to wheat flour and bread. Among the samples the highest rate of starch hydrolysis was noticed in WSB. During the first 30 min of incubation this particular bread was shown to have significantly more (P < 0.05) rapidly digestible starch than the WMSB and later on also more starch than in WWB and SSKB, respectively. The WMSB had the lowest hydrolysis index (HI = 95.7). However, the result did not differ significantly from that in the reference common wheat bread. On the other hand, the most refined spelt wheat flour resulted in a bread product (WSB) that was statistically withdrawn (P < 0.05) as one with the highest HI (112.6).