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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela. |
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Fecha : |
02/04/2020 |
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Actualizado : |
24/02/2022 |
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Tipo de producción científica : |
Capítulo en Libro Técnico-Científico |
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Autor : |
HELGUERA, M.; ABUGALIEVA, A.; BATTENFIELD, S.; BÉKÉS, F.; BRANLARD, G.; CUNIBERTI, M.; HÜSKEN,A.; JOHANSSON, E.; MORRIS, C.F.; NURIT, E.; SISSONS, M.; VÁZQUEZ, D. |
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Afiliación : |
MARCELO HELGUERA, National Institute of Agricultural Technology (INTA), Marcos Juárez, Argentina .; AIGUL ABUGALIEVA, Kazakh Scientific Research Institute of Agriculture and Plant Growing, Almalybak, Kazakhstan.; SARAH BATTENFIELD, Syngenta, Junction City, KS, USA.; FERENC BÉKÉS, FBFD PTY LTD, Sydney, NSW, Australia.; GÉRARD BRANLARD, INRAE, UCA UMR1095 GDEC, Clermont-Ferrand, France.; MARTHA CUNIBERTI, Wheat and Soybean Quality Laboratory, National Institute of Agricultural Technology (INTA), Buenos Aires, Argentina.; ALEXANDRA HÜSKEN, Department of Safety and Quality of CerealsMax Rubner-Institut, Federal Research Institute of Nutrition and Food Detmold, Germany.; EVA JOHANSSON, Department of Plant Breeding The Swedish University of Agricultural Sciences, Alnarp, Sweden.; CRAIG F. MORRIS, Western Wheat Quality LaboratoryUSDA-ARS,Pullman,USA.; ERIC NURIT, Mazan,France.; MIKE SISSONS, NSW Department of Primary Industries Tamworth Centre for Crop Improvement Calala, Australia.; DANIEL VÁZQUEZ PEYRONEL, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Grain Quality in Breeding. |
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Fecha de publicación : |
2020 |
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Fuente / Imprenta : |
In: Igrejas G., Ikeda T., Guzmán C. (eds). Wheat Quality For Improving Processing And Human Health. Cham:Springer. Doi:
https://doi.org/10.1007/978-3-030-34163-3_12 |
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Páginas : |
p. 273-307. |
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Idioma : |
Inglés |
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Notas : |
Article history:First Online: 18 March 2020. |
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Contenido : |
Abstract:
Technological (processing performance and end-product) and nutritional quality of wheat is in principle determined by a number of compounds within the wheat grain, including proteins, polysaccharides, lipids, minerals, heavy metals, vitamins and phytochemicals, effecting these characters. The genotype and environment is of similar importance for the determination of the content and composition of these compounds. Furthermore, the interaction between genotypes and the cultivation environment may play a significant role. Many studies have evaluated whether the genotype or the environment plays the major role in determining the content of the mentioned compounds. An overall conclusion of these studies is that except for compounds encoded by single major genes, importance of certain factors mainly depend on how wide environments and how diverse cultivars are within these comparative studies. Comparing environments all over, e.g. across Latin America, ends up with a high significance of the environment while large studies including genotypes of wide genetic background result in a significant role for the genotype. In addition, for some technological properties and components, genotype has a higher effect (e.g. grain hardness and gluten proteins), while environment influences stronger on others (e.g. protein and mineral content).Content and concentration of proteins, but also to some extent of starch, some non-starch polysaccharides and lipids, are essential in determining the technological quality of a wheat flour. For nutritional quality of the flour, the majority of the compounds are together the important determinant. Thus an increased understanding of environmental effects is essential. As to how the environment is influencing the content of the compounds, there are some differences. The protein content and composition is strongly affected by environmental factors influencing nitrogen availability and cultivar development time. However, these two factors are impacted by a range of environmental (temperature, precipitation, humidity/sun hours, etc.) and agronomic (soil properties, crop management practices such as seeding density, nitrogen fertilizer application timing and amount, etc.) components. Thus, to understand the interplay between the various environmental and agronomic factors impacting the technological quality of a wheat flour, modeling is a useful tool. Several other compounds, including minerals and heavy metals, are to a higher extent determined by site specific variation, resulting in similar rankings of entries across locations, although the total content is varying among years. The bioactive compounds and vitamins are a part of the defense mechanisms of plants and thus there is a variation in these compounds depending on prevailing biotic and abiotic stresses (heat, drought, excess rainfall, nutrition, diseases and pests). Thus, even for nutritional quality of wheat, incorporating all compounds of relevance in the evaluation would benefit from modeling tools. MenosAbstract:
Technological (processing performance and end-product) and nutritional quality of wheat is in principle determined by a number of compounds within the wheat grain, including proteins, polysaccharides, lipids, minerals, heavy metals, vitamins and phytochemicals, effecting these characters. The genotype and environment is of similar importance for the determination of the content and composition of these compounds. Furthermore, the interaction between genotypes and the cultivation environment may play a significant role. Many studies have evaluated whether the genotype or the environment plays the major role in determining the content of the mentioned compounds. An overall conclusion of these studies is that except for compounds encoded by single major genes, importance of certain factors mainly depend on how wide environments and how diverse cultivars are within these comparative studies. Comparing environments all over, e.g. across Latin America, ends up with a high significance of the environment while large studies including genotypes of wide genetic background result in a significant role for the genotype. In addition, for some technological properties and components, genotype has a higher effect (e.g. grain hardness and gluten proteins), while environment influences stronger on others (e.g. protein and mineral content).Content and concentration of proteins, but also to some extent of starch, some non-starch polysaccharides and lipids, are essential in determini... Presentar Todo |
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Palabras claves : |
CASE-STUDIES; DURUM-WHEAT; NUTRITIONAL-QUALITY; PLATAFORMA AGROALIMENTOS; QUALITY-SELECTION; SOFT-WHEAT; WILD-RELATIVES. |
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Thesagro : |
TRIGO. |
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Asunto categoría : |
F30 Genética vegetal y fitomejoramiento |
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Marc : |
LEADER 04132naa a2200373 a 4500
001 1060983
005 2022-02-24
008 2020 bl uuuu u00u1 u #d
100 1 $aHELGUERA, M.
245 $aGrain Quality in Breeding.$h[electronic resource]
260 $c2020
300 $ap. 273-307.
500 $aArticle history:First Online: 18 March 2020.
520 $aAbstract: Technological (processing performance and end-product) and nutritional quality of wheat is in principle determined by a number of compounds within the wheat grain, including proteins, polysaccharides, lipids, minerals, heavy metals, vitamins and phytochemicals, effecting these characters. The genotype and environment is of similar importance for the determination of the content and composition of these compounds. Furthermore, the interaction between genotypes and the cultivation environment may play a significant role. Many studies have evaluated whether the genotype or the environment plays the major role in determining the content of the mentioned compounds. An overall conclusion of these studies is that except for compounds encoded by single major genes, importance of certain factors mainly depend on how wide environments and how diverse cultivars are within these comparative studies. Comparing environments all over, e.g. across Latin America, ends up with a high significance of the environment while large studies including genotypes of wide genetic background result in a significant role for the genotype. In addition, for some technological properties and components, genotype has a higher effect (e.g. grain hardness and gluten proteins), while environment influences stronger on others (e.g. protein and mineral content).Content and concentration of proteins, but also to some extent of starch, some non-starch polysaccharides and lipids, are essential in determining the technological quality of a wheat flour. For nutritional quality of the flour, the majority of the compounds are together the important determinant. Thus an increased understanding of environmental effects is essential. As to how the environment is influencing the content of the compounds, there are some differences. The protein content and composition is strongly affected by environmental factors influencing nitrogen availability and cultivar development time. However, these two factors are impacted by a range of environmental (temperature, precipitation, humidity/sun hours, etc.) and agronomic (soil properties, crop management practices such as seeding density, nitrogen fertilizer application timing and amount, etc.) components. Thus, to understand the interplay between the various environmental and agronomic factors impacting the technological quality of a wheat flour, modeling is a useful tool. Several other compounds, including minerals and heavy metals, are to a higher extent determined by site specific variation, resulting in similar rankings of entries across locations, although the total content is varying among years. The bioactive compounds and vitamins are a part of the defense mechanisms of plants and thus there is a variation in these compounds depending on prevailing biotic and abiotic stresses (heat, drought, excess rainfall, nutrition, diseases and pests). Thus, even for nutritional quality of wheat, incorporating all compounds of relevance in the evaluation would benefit from modeling tools.
650 $aTRIGO
653 $aCASE-STUDIES
653 $aDURUM-WHEAT
653 $aNUTRITIONAL-QUALITY
653 $aPLATAFORMA AGROALIMENTOS
653 $aQUALITY-SELECTION
653 $aSOFT-WHEAT
653 $aWILD-RELATIVES
700 1 $aABUGALIEVA, A.
700 1 $aBATTENFIELD, S.
700 1 $aBÉKÉS, F.
700 1 $aBRANLARD, G.
700 1 $aCUNIBERTI, M.
700 1 $aHÜSKEN,A.
700 1 $aJOHANSSON, E.
700 1 $aMORRIS, C.F.
700 1 $aNURIT, E.
700 1 $aSISSONS, M.
700 1 $aVÁZQUEZ, D.
773 $tIn: Igrejas G., Ikeda T., Guzmán C. (eds). Wheat Quality For Improving Processing And Human Health. Cham:Springer. Doi: https://doi.org/10.1007/978-3-030-34163-3_12
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Registro original : |
INIA La Estanzuela (LE) |
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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela. |
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Fecha actual : |
19/11/2021 |
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Actualizado : |
02/09/2022 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
Internacional - -- |
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Autor : |
GAURAV, K.; ARORA, S.; SILVA, P.; SÁNCHEZ-MARTÍN, J.; HORSNELL,R.; GAO, L.; BRAR ,G.S.; WIDRIG,V.; JOHN RAUPP,W.; SINGH, N.; WU, S.; KALE, S.M.; CHINOY, C.; NICHOLSON, P.; QUIROZ-CHÁVEZ, J.; SIMMONDS, J.; HAYTA, S.; SMEDLEY, M. A; HARWOOD, W.; PEARCE, S.; GILBERT, D.; KANGARA, N.; GARDENER, C.; FORNER-MARTÍNEZ, M.; LIU, J.; YU, G.; BODEN, S.A.; PASCUCCI, A.; GHOSH, S.; HAFEEZ, A.N.; O'HARA, T.; WAITES, J.; CHEEMA, J.; STEUERNAGEL, B.; PATPOUR, M.; JUSTESEN, A.F.; LIU, S.; RUDD, J. C.; AVNI, R.; SHARON, A.R; STEINER, B.; KIRANA, R.P.; BUERSTMAYR, H.; MEHRABI, A.A.; NASYROVA, F.Y.; CHAYUT, N.; MATNY, O.; STEFFENSON, B. J.; SANDHU, N.; CHHUNEJA, P.; LAGUDAH, E.; ELKOT, A.F.; TYRRELL, S.; BIAN, X.; DAVEY, R.P.; SIMONSEN, M.; SCHAUSER, L.; TIWARI, V.K.; RANDY KUTCHER, H.; HUCL, P.; LI, A.; LIU, D.C.; MAO, L.; XU, S.; BROWN-GUEDIRA, G.; FARIS, J.; DVORAK, J.; LUO, M.CH.; KRASILEVA, K.; LUX, T.; ARTMEIER, S.; MAYER, K. F. X.; UAUY, C.; MASCHER, M.; BENTLEY, A.R.; KELLER, B.; POLAND, J.; WULFF, B. B. H. |
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Afiliación : |
KUMAR GAURAV; SANU ARORA; MARIA PAULA SILVA VILLELLA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Population genomic analysis of Aegilops tauschii identifies targets for bread wheat improvement. |
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Fecha de publicación : |
2022 |
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Fuente / Imprenta : |
Nature Biotechnology, Volume 40, Pages 422-431, March 2022. Open Access. doi: https://doi.org/10.1038/s41587-021-01058-4 |
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DOI : |
10.1038/s41587-021-01058-4 |
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Idioma : |
Inglés |
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Contenido : |
Abstract:
Aegilops tauschii, the diploid wild progenitor of the D subgenome of bread wheat, is a reservoir of genetic diversity for improving bread wheat performance and environmental resilience. Here we sequenced 242 Ae. tauschii accessions and compared them to the wheat D subgenome to characterize genomic diversity. We found that a rare lineage of Ae. tauschii geographically restricted to present-day Georgia contributed to the wheat D subgenome in the independent hybridizations that gave rise to modern bread wheat. Through k-mer-based association mapping, we identified discrete genomic regions with candidate genes for disease and pest resistance and demonstrated their functional transfer into wheat by transgenesis and wide crossing, including the generation of a library of hexaploids incorporating diverse Ae. tauschii genomes. Exploiting the genomic diversity of the Ae. tauschii ancestral diploid genome permits rapid trait discovery and functional genetic validation in a hexaploid background amenable to breeding.
Autores: Kumar Gaurav, Sanu Arora, Paula Silva, Javier Sánchez-Martín, Richard Horsnell, Liangliang Gao, Gurcharn S. Brar, Victoria Widrig, W. John Raupp, Narinder Singh, Shuangye Wu, Sandip M. Kale, Catherine Chinoy, Paul Nicholson, Jesús Quiroz-Chávez, James Simmonds, Sadiye Hayta, Mark A. Smedley, Wendy Harwood, Suzannah Pearce, David Gilbert, Ngonidzashe Kangara, Catherine Gardener, Macarena Forner-Martínez, Jiaqian Liu, Guotai Yu, Scott A. Boden, Attilio Pascucci, Sreya Ghosh, Amber N. Hafeez, Tom O?Hara, Joshua Waites, Jitender Cheema, Burkhard Steuernagel, Mehran Patpour, Annemarie Fejer Justesen, Shuyu Liu, Jackie C. Rudd, Raz Avni, Amir Sharon, Barbara Steiner, Rizky Pasthika Kirana, Hermann Buerstmayr, Ali A. Mehrabi, Firuza Y. Nasyrova, Noam Chayut, Oadi Matny, Brian J. Steffenson, Nitika Sandhu, Parveen Chhuneja, Evans Lagudah, Ahmed F. Elkot, Simon Tyrrell, Xingdong Bian, Robert P. Davey, Martin Simonsen, Leif Schauser, Vijay K. Tiwari, H. Randy Kutcher, Pierre Hucl, Aili Li, Deng-Cai Liu, Long Mao, Steven Xu, Gina Brown-Guedira, Justin Faris, Jan Dvorak, Ming-Cheng Luo, Ksenia Krasileva, Thomas Lux, Susanne Artmeier, Klaus F. X. Mayer, Cristobal Uauy, Martin Mascher, Alison R. Bentley, Beat Keller, Jesse Poland & Brande B. H. Wulff MenosAbstract:
Aegilops tauschii, the diploid wild progenitor of the D subgenome of bread wheat, is a reservoir of genetic diversity for improving bread wheat performance and environmental resilience. Here we sequenced 242 Ae. tauschii accessions and compared them to the wheat D subgenome to characterize genomic diversity. We found that a rare lineage of Ae. tauschii geographically restricted to present-day Georgia contributed to the wheat D subgenome in the independent hybridizations that gave rise to modern bread wheat. Through k-mer-based association mapping, we identified discrete genomic regions with candidate genes for disease and pest resistance and demonstrated their functional transfer into wheat by transgenesis and wide crossing, including the generation of a library of hexaploids incorporating diverse Ae. tauschii genomes. Exploiting the genomic diversity of the Ae. tauschii ancestral diploid genome permits rapid trait discovery and functional genetic validation in a hexaploid background amenable to breeding.
Autores: Kumar Gaurav, Sanu Arora, Paula Silva, Javier Sánchez-Martín, Richard Horsnell, Liangliang Gao, Gurcharn S. Brar, Victoria Widrig, W. John Raupp, Narinder Singh, Shuangye Wu, Sandip M. Kale, Catherine Chinoy, Paul Nicholson, Jesús Quiroz-Chávez, James Simmonds, Sadiye Hayta, Mark A. Smedley, Wendy Harwood, Suzannah Pearce, David Gilbert, Ngonidzashe Kangara, Catherine Gardener, Macarena Forner-Martínez, Jiaqian Liu, Guotai Yu, Scott A. Boden, Attilio Pas... Presentar Todo |
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Palabras claves : |
Hexaploid bread; WHEAT. |
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Thesagro : |
MEJORAMIENTO GENETICO; TRITICUM AESTIVUM. |
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Asunto categoría : |
-- |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/16672/1/s41587-021-01058-4-1.pdf
https://www.nature.com/articles/s41587-021-01058-4.pdf
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Marc : |
LEADER 04120naa a2200325 a 4500
001 1062533
005 2022-09-02
008 2022 bl uuuu u00u1 u #d
024 7 $a10.1038/s41587-021-01058-4$2DOI
100 1 $aGAURAV, K.
245 $aPopulation genomic analysis of Aegilops tauschii identifies targets for bread wheat improvement.$h[electronic resource]
260 $c2022
520 $aAbstract: Aegilops tauschii, the diploid wild progenitor of the D subgenome of bread wheat, is a reservoir of genetic diversity for improving bread wheat performance and environmental resilience. Here we sequenced 242 Ae. tauschii accessions and compared them to the wheat D subgenome to characterize genomic diversity. We found that a rare lineage of Ae. tauschii geographically restricted to present-day Georgia contributed to the wheat D subgenome in the independent hybridizations that gave rise to modern bread wheat. Through k-mer-based association mapping, we identified discrete genomic regions with candidate genes for disease and pest resistance and demonstrated their functional transfer into wheat by transgenesis and wide crossing, including the generation of a library of hexaploids incorporating diverse Ae. tauschii genomes. Exploiting the genomic diversity of the Ae. tauschii ancestral diploid genome permits rapid trait discovery and functional genetic validation in a hexaploid background amenable to breeding. Autores: Kumar Gaurav, Sanu Arora, Paula Silva, Javier Sánchez-Martín, Richard Horsnell, Liangliang Gao, Gurcharn S. Brar, Victoria Widrig, W. John Raupp, Narinder Singh, Shuangye Wu, Sandip M. Kale, Catherine Chinoy, Paul Nicholson, Jesús Quiroz-Chávez, James Simmonds, Sadiye Hayta, Mark A. Smedley, Wendy Harwood, Suzannah Pearce, David Gilbert, Ngonidzashe Kangara, Catherine Gardener, Macarena Forner-Martínez, Jiaqian Liu, Guotai Yu, Scott A. Boden, Attilio Pascucci, Sreya Ghosh, Amber N. Hafeez, Tom O?Hara, Joshua Waites, Jitender Cheema, Burkhard Steuernagel, Mehran Patpour, Annemarie Fejer Justesen, Shuyu Liu, Jackie C. Rudd, Raz Avni, Amir Sharon, Barbara Steiner, Rizky Pasthika Kirana, Hermann Buerstmayr, Ali A. Mehrabi, Firuza Y. Nasyrova, Noam Chayut, Oadi Matny, Brian J. Steffenson, Nitika Sandhu, Parveen Chhuneja, Evans Lagudah, Ahmed F. Elkot, Simon Tyrrell, Xingdong Bian, Robert P. Davey, Martin Simonsen, Leif Schauser, Vijay K. Tiwari, H. Randy Kutcher, Pierre Hucl, Aili Li, Deng-Cai Liu, Long Mao, Steven Xu, Gina Brown-Guedira, Justin Faris, Jan Dvorak, Ming-Cheng Luo, Ksenia Krasileva, Thomas Lux, Susanne Artmeier, Klaus F. X. Mayer, Cristobal Uauy, Martin Mascher, Alison R. Bentley, Beat Keller, Jesse Poland & Brande B. H. Wulff
650 $aMEJORAMIENTO GENETICO
650 $aTRITICUM AESTIVUM
653 $aHexaploid bread
653 $aWHEAT
700 1 $aARORA, S.
700 1 $aSILVA, P.
700 1 $aSÁNCHEZ-MARTÍN, J.
700 1 $aHORSNELL,R.
700 1 $aGAO, L.
700 1 $aBRAR ,G.S.
700 1 $aWIDRIG,V.
700 1 $aJOHN RAUPP,W.
700 1 $aSINGH, N.
700 1 $aWU, S.
700 1 $aKALE, S.M.
700 1 $aCHINOY, C.; NICHOLSON, P.; QUIROZ-CHÁVEZ, J.; SIMMONDS, J.; HAYTA, S.; SMEDLEY, M. A; HARWOOD, W.; PEARCE, S.; GILBERT, D.; KANGARA, N.; GARDENER, C.; FORNER-MARTÍNEZ, M.; LIU, J.; YU, G.; BODEN, S.A.; PASCUCCI, A.; GHOSH, S.; HAFEEZ, A.N.; O'HARA, T.; WAITES, J.; CHEEMA, J.; STEUERNAGEL, B.; PATPOUR, M.; JUSTESEN, A.F.; LIU, S.; RUDD, J. C.; AVNI, R.; SHARON, A.R; STEINER, B.; KIRANA, R.P.; BUERSTMAYR, H.; MEHRABI, A.A.; NASYROVA, F.Y.; CHAYUT, N.; MATNY, O.; STEFFENSON, B. J.; SANDHU, N.; CHHUNEJA, P.; LAGUDAH, E.; ELKOT, A.F.; TYRRELL, S.; BIAN, X.; DAVEY, R.P.; SIMONSEN, M.; SCHAUSER, L.; TIWARI, V.K.; RANDY KUTCHER, H.; HUCL, P.; LI, A.; LIU, D.C.; MAO, L.; XU, S.; BROWN-GUEDIRA, G.; FARIS, J.; DVORAK, J.; LUO, M.CH.; KRASILEVA, K.; LUX, T.; ARTMEIER, S.; MAYER, K. F. X.; UAUY, C.; MASCHER, M.; BENTLEY, A.R.; KELLER, B.; POLAND, J.; WULFF, B. B. H.
773 $tNature Biotechnology, Volume 40, Pages 422-431, March 2022. Open Access. doi: https://doi.org/10.1038/s41587-021-01058-4
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