Natural Variation in Grain Composition of Wheat and Related Cereals

Peter R Shewry, Malcolm J Hawkesford, Vieno Piironen, Anna-Maija Lampi, Kurt Gebruers, Danuta Boros, Annica AM Andersson, Per Åman, Mariann Rakszegi, Zoltan Bedo, Jane L Ward

Research output: Contribution to journalArticleScientificpeer-review

Abstract

The wheat grain comprises three groups of major components, starch, protein, and cell wall polysaccharides (dietary fiber), and a range of minor components that may confer benefits to human health. Detailed analyses of dietary fiber and
other bioactive components were carried out under the EU FP6 HEALTHGRAIN program on 150 bread wheat lines grown on a single site, 50 lines of other wheat species and other cereals grown on the same site, and 23−26 bread wheat lines grown in six environments. Principal component analysis allowed the 150 bread wheat lines to be classified on the basis of differences in their
contents of bioactive components and wheat species (bread, durum, spelt, emmer, and einkorn wheats) to be clearly separated from related cereals (barley, rye, and oats). Such multivariate analyses could be used to define substantial equivalence when novel (including transgenic) cereals are considered.
Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Volume61
Issue number35
Pages (from-to)8295-8303
Number of pages9
ISSN0021-8561
DOIs
Publication statusPublished - 2013
MoE publication typeA1 Journal article-refereed

Fields of Science

  • 416 Food Science
  • wheat, grain, phytochemicals, dietary fiber, heritability, substantial equivalence

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