Detection of the lunasin peptide in oats (Avena sativa L)

We report the first discovery of lunasin in oats (Avena sativa L). Lunasin is a novel cancer preventive, anti-inflammatory and cholesterol-reducing peptide originally isolated from soy and later found in cereals (barley, rye, wheat, triticale). Lunasin was detected in oats using LC–MS/MS analysis. The chromatograms and mass spectra of lunasin isolated from five oat genotypes were compared with those of the synthetic lunasin peptide. We measured the lunasin content in harvests of two years and found that all tested oat genotypes contained the lunasin peptide. However, we observed genotype-related fluctuations in the lunasin content. Notably, the middle early oat variety ‘Ivory’ contained the highest and the most stable lunasin level at 0.197 ± 0.01 mg per g of grain in year 2010 and 0.195 ± 0.009 mg per g of grain in 2011. We also characterized the selected oat genotypes by measuring the contents of protein, β-glucans, fat, starch and moisture in the grains. However, we did not find correlation between lunasin and protein, and β-glucan content. Lunasin isolated from oat showed similar to the synthetic lunasin antioxidant effects. The detection of lunasin complements a list of bioactive compounds present in oats and strengthens recommendations to use oat products.     

Effect of germination and subsequent oven-drying on folate content in different wheat and rye cultivars

Cereals are recognised as an important food source of folate, and germinated cereals are reported to contain even more folate. This study examined the effects of germination and oven-drying on folate content in different wheat and rye cultivars. The native folate content in four wheat cultivars ranged from 23 to 33 μg/100 g dry matter (DM) and that in six rye cultivars from 31 to 39 μg/100 g DM. Mean folate content in rye was 25% higher than in wheat. Germination of both cereals resulted in a 4- to 6-fold increase in folate content, depending on cultivar and duration of germination. The highest folate content in both cereals was found after 96 h of germination and was 181 μg/100 g DM for cv. Kaskelott (rye) and 155 μg/100 g DM for cv. Kosack (wheat). Germination increased the amount of 5-CH₃–H₄folate in both cereals from 45 to 75%. Oven-drying of germinated wheat grains (for 48 and 72 h) at 50 °C did not affect the folate content. In conclusion, germination increases the folate content in wheat and rye cultivars, while subsequent oven-drying does not affect the folate content. Germination can therefore be recommended for producing bakery ingredients with increased folate content.     

Milling,functional and thermo-mechanical properties of wheat,rye, triticale,barley and oat

The milling potential of hulled barley, hulled oat, triticale, rye and wheat was studied using a long tempering process and a laboratory four-roller mill. Regardless of the investigated cereal, the results indicated a significant influence (p < 0.05) of volume per surface area ratio on the milling yield and ash contents of the flour. The lowest milling yield was obtained in case of hulled oat. Solvent retention capacity profiles were determined for all investigated whole cereals and flours for predicting the contribution of different polymers to the functionality of samples. For all solvents higher values were obtained for the whole cereals compared to the corresponding flour. Thermo-mechanical properties of the whole cereals and refined flours were also investigated. If in case of wheat the gluten proteins play an essential role on dough behaviour during kneading at 30 °C, in case of triticale, rye, hulled barley and hulled oat, the fibers play a major role as well. Thermo-mechanical properties of starch registered a large variation between cereals and/or flours. The lowest torque value corresponding to starch gelatinization (C3) was registered in case of the hulled oat flour, 1.92 Nm, while the highest value in case of rye flour, 2.65 Nm.     

麦类作物赤霉病抗性离体筛选的原理与方法

赤霉病（Fusarium head blight）是麦类作物最主要的世界性病害，在湿热的流行年份不仅减产严重，而且受过赤霉病菌毒素污染的籽粒对人类和畜禽有害，严重影响籽粒的品质。目前对赤霉病尚缺乏有效的化学和生物防治技术，最好的防治途径仍然是对抗性或耐性基因型的选育。但在赤霉病抗性选择的各种技术上，还有许多问题有待研究解决。本文以小麦为重点，介绍了赤霉病抗性离体筛选技术体系等方面的研究进展，包括毒素抗性和田间实际抗性的相关性、适宜的毒素筛选浓度、植物组织对毒素的差异反应、菌株与作物品种的互作，并讨论了抗性选择中应注意的有关问题。     

Phenotypic plasticity of yield and agronomic traits in cereals and rapeseed at high latitudes

In the northernmost European environments of Finland, large variability in the yield and quality of crops is a critical source of uncertainty for growers and end-users of grain. The aims of this study were (i) to quantify and compare the plasticity, i.e., cultivar responsiveness to environment, in yield of spring oat, spring wheat, six-row barley, two-row barley, winter rye, winter wheat, turnip rape and oilseed rape, (ii) to explore the existence of hierarchies or positive correlations in the plasticity of agronomic, yield and quality traits and (iii) to probe for trends in yield plasticity associated with different eras of breeding for yield potential and agronomic traits. Plasticities of yield, agronomic and quality traits were derived as slopes of norms of reaction using MTT Agrifood Research Finland data sets combining long-term (1970-2008 for cereals and 1976-2008 for rapeseed) results from 15 to 26 locations. Plasticity of yield ranged typically between 0.8 and 1.2, was smallest for six-row barley (0.84-1.11) and largest for winter rye (0.72-1.36). We found two types of associations between plasticity of yield and yield under stressful or favourable conditions for cereals but none for rape. In spring wheat, oat and six-row barley, high yield plasticity was associated with crop responsiveness to favourable conditions rather than yield reductions under stressful conditions. Modern spring wheat cultivars had higher maximum grain yields compared to older ones at the same level of plasticity. In winter wheat and rye, high yield plasticity resulted from the combination of high yield in favourable conditions and low yield in stressful environments. Many associations between yield plasticity and other traits were identified in cereals: e.g., high yield plasticity was often associated with higher grain weight, more grains per square meter, later maturity (contrary to turnip rape), shorter plants, less lodging and lower grain protein content and in winter cereals with higher winter damage.     

Microdochium nivale and Microdochium majus in seed samples of Danish small grain cereals

Microdochium nivale and Microdochium majus are two of fungal species found in the Fusarium Head Blight (FHB) complex infecting small grain cereals. Quantitative real-time PCR assays were designed to separate the two Microdochium species based on the translation elongation factor 1α gene (TEF-1α) and used to analyse a total of 374 seed samples of wheat, barley, triticale, rye and oat sampled from farmers' fields across Denmark from 2003 to 2007. Both fungal species were detected in the five cereal species but M. majus showed a higher prevalence compared to M. nivale in most years in all cereal species except rye, in which M. nivale represented a larger proportion of the biomass and was more prevalent than M. majus in some samples. Historical samples of wheat and barley from 1957 to 2000 similarly showed a strong prevalence of M. majus over M. nivale indicating that M. majus has been the main prevalent Microdochium species in Danish cereals for at least 50 years. PCA analysis of the two quantified Microdochium species in wheat, barley and triticale samples generally showed co-existence of M. majus and M. nivale in all three cereal species. Strobilurin resistance in M. nivale/majus was analysed in selected wheat samples from 2003 to 2007, selected barley samples from 2007 as well as in historical samples from 1957 to 2000 using CAPS analysis to detect the G143A substitution. The results confirm strobilurin resistance from 2003 in the Microdochium populations of wheat and also confirmed resistance in barley for the first time. The presence of strobilurin resistance should be considered in future fungicide control strategies.     

Control of volunteer cereals with post-emergence herbicides in maize (Zea mays L.)

Volunteer winter cereals are found sporadically in maize (Zea mays L.) fields across southern Ontario. Seven field trials were conducted over a two-year period (2006 and 2007) at four locations to determine the efficacy of five acetolactate synthase (ALS)-inhibiting herbicides for the control of volunteer cereals applied at two post-emergence application timings (2–4 and 4–7 maize leaf tips). The volunteer cereals were a hard red winter wheat (Triticum aestivum L.) (‘Hyland AC Morley’), soft red winter wheat (‘Pioneer 25R47’), soft white winter wheat (‘Pioneer 25W41’), and a autumn rye (Secale cereale L.) (‘FR’) cultivar. Volunteer cereal competition in maize resulted in a yield reduction of up to 44%. Foramsulfuron, nicosulfuron, nicosulfuron/rimsulfuron provided greater than 70% control of the volunteer cereals at 56 days after treatment (DAT), while primisulfuron and rimsulfuron provided greater than 60% control. Volunteer cereal control with early and late application was greater than 82 and 61%, respectively. Hard red winter wheat was the most sensitive to the ALS-inhibiting herbicides with control of 84–93%. Soft red and soft white winter wheat cultivars were intermediate in sensitivity with control of 76–87%, while autumn rye was the least sensitive with control of at 56–71% control at 56 DAT. Maize yields were improved when volunteer cereals were controlled with the use of herbicides compared to the weedy control, but were lower than the weed-free control. Early herbicide application resulted in improved control of volunteer cereals and higher maize yield.     

Isolation and characterisation of friabilin genes in rye

The Hardness locus on chromosome 5D is the main determinant of grain texture in hexaploid wheat. Puroindoline-a (pin-a), puroindoline-b (pin-b) and Grain Softness Protein (GSP) genes are tightly linked at this locus and their products are the predominant components of friabilin, a 15 kDa endosperm protein complex. Differences in grain texture are mainly caused by specific puroindoline genes mutations and are known to play a large impact on the end-product quality of wheat, contributing to the distinction of well-suited market classes for specific end-uses. We investigated friabilin genes in rye (Secale cereale L.), aiming at an increase information on the friabilin molecular system in cereals and to further investigate their potential use for the genetic improvement of this crop. Using a PCR approach, puroindoline-b and GSP-like sequences were identified for the first time in several rye and triticale cultivars, sequenced and located on specific chromosomal arms. The primary structures of deduced proteins were determined and compared with those from other cereal species. In contrast with data from previous studies, secaloindoline-a was not found. Our results introduce new evidence for a discrete allelic variation at the secaloindoline loci in rye, indicating that future larger screenings may facilitate preliminary selection of germplasm for rye breeding purposes and triticale production.     

Rheological characterisation of aqueous extracts of triticale grains and its relation to dietary fibre characteristics

Rheological properties of triticale extract are important determinants of the grain utility. Extracts of eight triticale cultivars and a wheat reference grown at two different locations i.e. Svalöv and Kölbäck were analysed for their viscoelastic properties. Extracts of triticale cultivars grown at Svalöv were significantly higher in elastic modulus (average 9.0 Pa), viscous modulus (average 12.7 Pa) and complex modulus (average 15.6 Pa) at 2.1 Hz than those grown at Kölbäck (average 3.1, 5.6 and 6.4 Pa, respectively). However phase angle was not affected by location, and all triticale extracts had phase angle >45°. Large inter-cultivar variation was also observed in viscoelastic properties of triticale extracts. Some of the triticale cultivars grown at Kölbäck (Dinaro, Cando, Talentro, and DED 145/02) and Svalöv (DED 145/02) were similar to wheat in their complex modulus values. When evaluating the contribution of arabinoxylan (AX) and β-glucan to rheological properties of triticale extracts by partial least square (PLS) regression, it was evident that β-glucan had little role and most of the contribution to viscoelastic properties came from AX. AX fine structure was more important in explaining variation in complex modulus of triticale extract than content and extractability, or molecular size.     

Control of winter cereals in the spring with glyphosate

Poor survival of winter cereals due to winter conditions in Ontario can necessitate destruction of the stand in the spring to allow the subsequent seeding of an alternative crop. Winter cereals were seeded in the autumn of 2004 and 2005 at the Huron Research Station and at the University of Guelph Ridgetown Campus in Ontario to evaluate two formulations of glyphosate [potassium (K) vs diammonium (DA) salt] at different doses (225, 450, 675, 900, or 1350 g a.e. ha⁻¹) for the burn-off of soft white winter wheat (SWW), soft red winter wheat (SRW), hard red winter wheat (HRW) and autumn rye (AR) in either late April or early May. There was no difference between the glyphosate formulations for the control of winter cereals at 1, 2, 3, and 4 weeks after treatment (WAT). There was generally improved control with glyphosate applications made in early May compared to late April however results were not always statistically significant. Generally, control of winter cereals increased as the glyphosate dose was increased from 225 to 1350 g a.e. ha⁻¹. The minimum dose of glyphosate required for providing 90% or greater control of SWW, SRW, HRW, and AR was 675 g a.e. ha⁻¹ at 4 WAT. Glyphosate applied at 675 g a.e. ha⁻¹ caused a 98, 97, 98, and 99% reduction in shoot dry weight of SWW, SRW, HRW, and AR, respectively. Based on this study glyphosate (K or DA) applied in late April or early May can be used at doses as low as 675 g a.e. ha⁻¹ to adequately control SWW, SRW, HRW, and AR in the spring.     

Effects of fermentation and heat treatments on bound-ferulic acid content and total antioxidant capacity of bread crust-like systems made of different whole grain flours

In this study, bread crust-like systems were prepared by heating (5, 15 and 30 min at 200 °C) freeze-dried fermented doughs obtained using different cereal grains. The flours of whole wheat, refined wheat, whole einkorn, whole rye, whole oat and whole maize were used. The effects of fermentation and heating on bound ferulic acid concentration and total antioxidant capacity were determined. Besides, high molecular weight fractions, containing also melanoidins formed in bread crust-like systems during heating were analyzed for their bound ferulic acid content and total antioxidant capacity. Increasing heating time at 200 °C also increased the amounts of high molecular weight fractions in the bread crust-like systems for all cereals. The total antioxidant capacity of bread crust-like samples increased significantly with heating time (p < 0.05). However, the opposite was true for the high molecular weight fractions of bread crust-like samples. Mean bound ferulic acid concentrations of different cereal flours were found to range between 78.3 mg/kg (for refined wheat) and 667.7 mg/kg (for whole einkorn). Heating had no significant effect on bound ferulic acid contents of bread crust-like systems. For all cereals, the highest concentrations of bound ferulic acid were detected in the high molecular weight fractions of bread crust-like systems heated at 200 °C for 5 min. However, bound ferulic acid concentrations significantly decreased in high molecular weight fractions as heating time increased (p < 0.05).     

Nitrogen and sulfur effects on hard winter wheat quality and asparagine concentration

Grain protein concentration and composition are key factors affecting winter wheat quality and are influenced by wheat genotype, available fertility, and growing conditions. These same parameters can affect free asparagine concentration in grain, and elevated asparagine can lead to acrylamide production in baked food products, which can be a health concern. The objectives of this study were to determine the effect of genotype, nitrogen (N), and sulfur (S) fertility on protein concentration, protein quality, dough rheology, and asparagine concentration in winter wheat grown on S-deficient soils. Treatments were arranged in a 3 × 2 × 4 factorial design in 2017 and 3 × 2 × 5 factorial design in 2018. There were three levels of N (56, 101 and 146 kg ha⁻¹), two levels of S (0 and 22 kg ha⁻¹), four levels of genotype in 2017, and five levels of genotype in 2018. Protein composition was evaluated as the percent polymeric protein using size exclusion high performance liquid chromatography. In both years, the ratio of polymeric to monomeric protein was increased by sulfur fertilization. Solvent retention capacity (SRC) was evaluated using the whole grain lactic acid-sodium dodecyl sulfate test. In 2018, S application increased the SRC by 217%–308%. However, in 2017, SRC improvement was limited to two genotypes and was modest, likely a consequence of the reduced protein concentration in S-treated plots. Free asparagine concentration averaged 9.8 μmol/g and 20.9 μmol/g in 2017 and 2018, respectively. Asparagine concentration in grain was affected by N, S, genotype, and their interactions. Sulfur application substantially reduced asparagine concentrations in both years. Dough rheology was evaluated in the 2018 trial using the farinograph test. Sulfur application increased average farinograph stability from 9.2 min to 14.6 min. Farinograph stability was effectively predicted by the SRC test (R² = 0.78). These results demonstrate the importance of ensuring adequate S fertility in winter wheat production.     

Starch swelling power and amylose content of triticale and Triticum timopheevii germplasm

Triticale (× Triticosecale Whittmack) and Triticum timopheevii have undergone little selection relative to other grains for quality characters, including starch amylose content. Using starch swelling power (SSP) in water and spectrophotometric analysis of the iodine binding ratio, 247 lines of triticale and 20 lines of T. timopheevii were screened for amylose content. Following this, the expression of the starch-forming protein granule-bound starch synthase (GBSS) in triticale was investigated by SDS-PAGE in the eight highest and eight lowest SSP lines. A strong correlation (R² = 0.8174) was found between iodine binding and SSP. The SSP of T. timopheevii lines ranged from 13.7 to 16.7, indicating an approximate range of amylose content from 28.1 to 33.8%: a small range within typical results from commercial wheat cultivars. The SSP of triticale ranged from 12.5 to 23.6 suggesting amylose content ranged from 12.8 to 35.1%: a much wider range reflecting the contribution of both the wheat and rye genomes. It appeared that expression of GBSS-4A was down-regulated in low amylose lines. Therefore there is significant potential to select for amylose content in triticale to increase quality in both the animal and human feed markets.     

Influence of genotype and environment on the content of 5-n alkylresorcinols,total phenols and on the antiradical activity of whole durum wheat grains

The 5-n-alkylresorcinol (AR) contents of thirty different cultivars of durum wheat grown in two years (2009 and 2010) in two Italian locations were determined and related to the total soluble phenolic content (TPC) and antiradical activity (AA). On average, AR and TPC ranged from 161.3 to 405.8 μg/g (dry matter, DM) and from 19.0 to 192.4 μg/g (DM), respectively. AA (EC₅₀ values) ranged from 70.9 to 289.2 mg of dry whole milled wheat grain (DM). The results showed that the environment (E) and the genotype (G), as well as their interactions (G × E), significantly influenced the phytochemical profiles of the samples. The contribution of G × E to the total variance was much lower than that due to the separate effects (G and E). Principal component analysis identified genotypes that were richer in ARs and more stable across environments. There were significant negative correlations between ARs and TPC (p < 0.05) and between TPC and AA (p < 0.01), but not between ARs and AA. Graphical representation was efficient in summarizing the overall antiradical profiles of the durum wheat grain in each environment.     

Thiamin (vitamin B1) and thiamin phosphate esters in five cereal grains during maturation

Non-phosphorylated thiamin (T), thiamin monophosphate (TMP), and thiamin diphosphate (TDP) were extracted from whole grains of wheat (Triticum aestivum, cv. Dekan), triticale (Triticosecale, cv. SW Talentro), rye (Secale cereale, cv. Agronom), oats (Avena sativa, cv. Dominik), and barley (Hordeum vulgare, cv. Merlot) at different growth stages (from inflorescence emergence to full ripeness of the grains) and determined with high-performance liquid chromatography and fluorescence detection. No thiamin triphosphate or adenosine thiamin triphosphate was found in these cereals. Total thiamin levels (the sum of T and its phosphate esters) determined on a dry matter (DM) basis were found to be quite similar in all grain samples throughout the analysis period, ranging from 5.59 (wheat) to 13.00 nmol/g DM (oats). In spikelets 3–5 days after flowering, the total thiamin content in all cereals was 40–75% T, 5–13% TMP, and 18–46% TDP. Generally, T increased and TDP decreased continuously with grain development, with maximum T (88–99%), and minimum TDP (2–10%) at ripeness. No TMP was detected in mature grains. The results indicate that variation in T, TMP, and TDP levels is probably due above all to the conversion of phosphorylated thiamin phosphate esters into less highly or non-phosphorylated forms.     

Effect of wx genes on amylose content,physicochemical properties of wheat starch,and the suitability of waxy genotype for producing Chinese crisp sticks

The effect of wx genes on amylose content, physicochemical properties of wheat starches, and the quality of Chinese crisp stick were investigated using near-isogenic lines (NILs) with null wx alleles in Yangmai 17 and Yangmai 01-2 backgrounds. wx genes showed significant effects on amylose content and other traits. The triple-null genotype had the lowest amylose content among eight genotypes, followed by double-null, single-null, and wild-type genotypes. The triple-null also showed lower flour yield, higher percentage of type B-granules on a volume basis and higher crystallinity than non-waxy genotypes, and showed significant differences in all pasting and thermal transition parameters compared to non-waxy genotypes, except for degree of retrogradation at day 14. For the quality of Chinese crisp stick, the hardness, crispness, fracturability, and specific volume of waxy genotype were 3.91 kg, 11.0, 1.85 mm and 104.4 ml, whereas the corresponding ranges for non-waxy genotypes were 5.39–5.70 kg, 0.5–0.9, 0.69–0.86 mm and 49.5–57.6 ml, respectively, in Yangmai 17 background. This indicates that waxy genotypes showed significantly better crisp stick quality than non-waxy genotypes. A similar trend was also observed in Yangmai 01-2 background. This indicated the potential utilization of waxy wheat for producing traditional products.     

Effect of genotype and environment on flavonoid concentration and profile of black sorghum grains

In recent years, colored sorghum genotypes high in flavonoids have been developed. Flavonoid levels of eight black sorghum genotypes grown in four locations in Texas were evaluated to assess the relative genotype, environment and genotype × environment effects. Levels of total 3-deoxyanthocyanidins ranged from 292 μg/g to 499 μg/g and 251 μg/g to 804 μg/g across environments and genotypes, respectively. Total 3-deoxyanthocyanidins in sorghums from Halfway were low (178–694 μg/g) due to the reduction of their non-methoxylated forms. This reduction is likely due to significant grain weathering which was observed only at Halfway. In addition, flavanone and flavone levels were the lowest at Halfway with levels of 12 μg/g and 78 μg/g, respectively. For all flavonoids there was a genotype by environment interaction (p < 0.01) which suggests that environment had a different effect on flavonoid levels depending on the genotype. Color values L*, a* and b* did not correlate with flavonoid content. Due to genotype, environment and their interactions, sorghum breeders must evaluate these traits in multiple environments to identify genotypes with high and stable production of flavonoid compounds.     

Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants

In this study, the content of soluble, free forms of phenolic compounds (total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids), as well as the content of carotenoids and tocopherols, were determined in whole grains of bread and durum wheat, rye, hull-less barley and hull-less oat, each represented with four genotypes. Antioxidant activity was evaluated as radical scavenging activity with DPPH (2,2-diphenyl-1-picrylhydrazyl) reagent, as well as by hydrogen transfer reaction (reduction power) based on the reduction of Fe³⁺. Generally, a considerable variation in antioxidant activities and phytochemical contents was observed between the cereals. Remarkably higher DPPH radical scavenging ability and reducing power were detected in hull-less barley, followed by rye and hull-less oat and durum and bread wheat, indicating that small grain species have different major antioxidants with different properties. Hull-less barley had the highest content of total free phenols, flavonoids, PVPP bound phenolics and contained flavan-3-ols, not found in other species. Hull-less oat had the highest content of tocopherols, very high content of yellow pigments and PVPP bound phenolics. Ferulic acid was the major free phenolic acid in small grain cereals tested. The relationship between the content of soluble phenols, as well as reducing power and DPPH^• scavenging activity are also considered.     

Dietary fiber in triticale grain: Variation in content, composition, and molecular weight distribution of extractable components

Triticale, a man made cereal is mainly used in animal feed but also in food and as a renewable crop for energy. In this study, eight triticale cultivars and reference rye and wheat were grown at two locations in Sweden (Svalöv and Kölbäck). The harvested grains were characterized for dietary fiber (DF) content, molecular weight distribution of extractable DF components, and some general quality parameters (bulk density, thousand kernel weight, and content of crude protein, crude fat, starch, maltose, sucrose, neutral detergent fiber, and acid detergent fiber). Total DF content (13-16%) was affected by both location and cultivar. Arabinoxylan (average 6.8%), fructan (average 2.3%), cellulose (average 2.1%), Klason lignin (average 1.6%), and β-glucan (average 0.7%) were main components of DF. Cultivars grown at Kölbäck contained extractable arabinoxylan with significantly lower weight-average and number-average molecular weights, probably due to rainy weather and sprouting in the ears. The Calcofluor average molecular weight of extractable β-glucan was highly reduced at this site. About 80% of the fructan had a low degree of polymerization (3-9). Our results show that modern triticale grain has a DF profile and molecular weight distribution of extractable DF components that are much more similar to wheat than rye.