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J B Alvarez - One of the best experts on this subject based on the ideXlab platform.
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waxy genes from Spelt wheat new alleles for modern wheat breeding and new phylogenetic inferences about the origin of this species
Annals of Botany, 2012Co-Authors: Carlos Guzman, L Caballero, L M Martin, J B AlvarezAbstract:† Background and Aims Waxy proteins are responsible for amylose synthesis in wheat seeds, being encoded by three waxy genes (Wx-A1, Wx-B1 and Wx-D1) in hexaploid wheat. In addition to their role in starch quality, waxy loci have been used to study the phylogeny of wheat. The origin of European Spelt (Triticum aestivum ssp. Spelta) is not clear. This study compared waxy gene sequences of a Spanish Spelt collection with their homologous genes in emmer (T. turgidum ssp. dicoccum), durum (T. turgidum ssp. durum) and common wheat (T. aestivum ssp. aestivum), together with other Asian and European Spelt that could be used to determine the origin of European Spelt. † Methods waxy genes were amplified and sequenced. Geneious Pro software, DNAsp and MEGA5 were used for sequence, nucleotide diversity and phylogenetic analysis, respectively. † Key Results Three, four and three new alleles were described for the Wx-A1, Wx-B1 and Wx-D1 loci, respectively. Spelt accessions were classified into two groups based on the variation in Wx-B1, which suggests that there were two different origins for the emmer wheat that has been found to be part of the Spelt genetic make-up. One of these groups was only detected in Iberian material. No differences were found between the rest of the European Spelt and the Asiatic Spelt, which suggested that the Iberian material had a different origin from the other Spelt sources. † Conclusions The results suggested that the waxy gene variability present in wheat is undervalued. The evaluation of this variability has permitted the detection of ten new waxy alleles that could affect starch quality and thus could be used in modern wheat breeding. In addition, two different classes of Wx-B1 were detected that could be used for evaluating the phylogenetic relationships and the origins of different types of wheat.
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genetic variability of the low molecular weight glutenin subunits in Spelt wheat triticum aestivum ssp Spelta l em thell
Theoretical and Applied Genetics, 2004Co-Authors: L Caballero, L M Martin, J B AlvarezAbstract:The low-molecular-weight glutenin subunit composition of a collection of 403 accessions of Spelt wheat (Triticum aestivum ssp. Spelta L. em. Thell) was analyzed by SDS-PAGE. Extensive variation was found, including 46 different patterns for zone B and 16 for zone C. Patterns within zone B exhibited from two to six bands and patterns in zone C had between four and six bands in SDS-PAGE gels. A higher number of bands was observed when urea was added to the gels. Zone B exhibited between six and 11 bands, and we identified 14 new patterns in this zone. For zone C, up to ten new patterns that comprised between five and nine bands were detected. For both zones, 86 patterns were found. The variability detected in this material is greater than that detected in other hulled wheats.
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allelic variation of the hmw glutenin subunits in spanish accessions of Spelt wheat triticum aestivum ssp Spelta l em thell
Theoretical and Applied Genetics, 2001Co-Authors: L Caballero, L M Martin, J B AlvarezAbstract:Spelt wheat (Triticum aestivum ssp. Spelta L. em. Thell.) is a hulled wheat of Germanic origin that survives at marginal areas in Asturias (Spain). The HMW glutenin subunit composition of 403 accessions of Spelt wheat from Spain has been analysed by SDS-PAGE. Three allelic variants were detected for Glu-A1. For the Glu-B1 locus, two of seven alleles detected have not been found before; while four of nine alleles detected for the Glu-D1 are not previously described. Considering the three loci, twenty five combinations were found among all the evaluated lines. This wide polymorphism could be used to transfer new quality genes to wheat, and widen the genetic basis of them.
L Caballero - One of the best experts on this subject based on the ideXlab platform.
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waxy genes from Spelt wheat new alleles for modern wheat breeding and new phylogenetic inferences about the origin of this species
Annals of Botany, 2012Co-Authors: Carlos Guzman, L Caballero, L M Martin, J B AlvarezAbstract:† Background and Aims Waxy proteins are responsible for amylose synthesis in wheat seeds, being encoded by three waxy genes (Wx-A1, Wx-B1 and Wx-D1) in hexaploid wheat. In addition to their role in starch quality, waxy loci have been used to study the phylogeny of wheat. The origin of European Spelt (Triticum aestivum ssp. Spelta) is not clear. This study compared waxy gene sequences of a Spanish Spelt collection with their homologous genes in emmer (T. turgidum ssp. dicoccum), durum (T. turgidum ssp. durum) and common wheat (T. aestivum ssp. aestivum), together with other Asian and European Spelt that could be used to determine the origin of European Spelt. † Methods waxy genes were amplified and sequenced. Geneious Pro software, DNAsp and MEGA5 were used for sequence, nucleotide diversity and phylogenetic analysis, respectively. † Key Results Three, four and three new alleles were described for the Wx-A1, Wx-B1 and Wx-D1 loci, respectively. Spelt accessions were classified into two groups based on the variation in Wx-B1, which suggests that there were two different origins for the emmer wheat that has been found to be part of the Spelt genetic make-up. One of these groups was only detected in Iberian material. No differences were found between the rest of the European Spelt and the Asiatic Spelt, which suggested that the Iberian material had a different origin from the other Spelt sources. † Conclusions The results suggested that the waxy gene variability present in wheat is undervalued. The evaluation of this variability has permitted the detection of ten new waxy alleles that could affect starch quality and thus could be used in modern wheat breeding. In addition, two different classes of Wx-B1 were detected that could be used for evaluating the phylogenetic relationships and the origins of different types of wheat.
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genetic variability of the low molecular weight glutenin subunits in Spelt wheat triticum aestivum ssp Spelta l em thell
Theoretical and Applied Genetics, 2004Co-Authors: L Caballero, L M Martin, J B AlvarezAbstract:The low-molecular-weight glutenin subunit composition of a collection of 403 accessions of Spelt wheat (Triticum aestivum ssp. Spelta L. em. Thell) was analyzed by SDS-PAGE. Extensive variation was found, including 46 different patterns for zone B and 16 for zone C. Patterns within zone B exhibited from two to six bands and patterns in zone C had between four and six bands in SDS-PAGE gels. A higher number of bands was observed when urea was added to the gels. Zone B exhibited between six and 11 bands, and we identified 14 new patterns in this zone. For zone C, up to ten new patterns that comprised between five and nine bands were detected. For both zones, 86 patterns were found. The variability detected in this material is greater than that detected in other hulled wheats.
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allelic variation of the hmw glutenin subunits in spanish accessions of Spelt wheat triticum aestivum ssp Spelta l em thell
Theoretical and Applied Genetics, 2001Co-Authors: L Caballero, L M Martin, J B AlvarezAbstract:Spelt wheat (Triticum aestivum ssp. Spelta L. em. Thell.) is a hulled wheat of Germanic origin that survives at marginal areas in Asturias (Spain). The HMW glutenin subunit composition of 403 accessions of Spelt wheat from Spain has been analysed by SDS-PAGE. Three allelic variants were detected for Glu-A1. For the Glu-B1 locus, two of seven alleles detected have not been found before; while four of nine alleles detected for the Glu-D1 are not previously described. Considering the three loci, twenty five combinations were found among all the evaluated lines. This wide polymorphism could be used to transfer new quality genes to wheat, and widen the genetic basis of them.
Dominique L. Delacroix - One of the best experts on this subject based on the ideXlab platform.
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Comparison of glycemic index of Spelt and wheat bread in human volunteers
Food Chemistry, 2007Co-Authors: Carole Marques, Nike L. Ruibal-mendieta, Dominique L. Delacroix, Raoul Rozenberg, Geraldine Petitjean, Chiara Baccelli, Ludovic D'auria, Patrice D. Cani, Joëlle Quetin-leclercq, Jean-louis Habib JiwanAbstract:The assessment of the glycemic index (GI) seems to be an important parameter to take into account in order to better understand the physiologic effects of foods with high carbohydrate levels. Among cereals, which are major sources of carbohydrates, Spelt (Triticum Spelta L.) has been considered as particularly interesting from a nutritional point of view. The aim of this study was to evaluate in vivo the GI of white Spelt bread in healthy subjects. The wheat (Triticum aestivum L.) white bread was used as reference food. To avoid differences in the production of both breads, Spelt and wheat breads were baked under the same controlled conditions. Results showed that the glycemic profile of Spelt white bread was not different from that of wheat white bread (GI of 93 9). The area under the glycemic curve significantly and negatively correlated to fasting glycemia and carbohydrate intake during evening meals preceding the test. In conclusion, the glycemic response to Spelt bread was similar to that of wheat bread. However, in order to avoid more inter-individual variability, our data supports the importance to propose standardised carbohydrate content for the last meat before evaluating the GI of food. (c) 2005 Elsevier Ltd. All rights reserved.
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Spelt triticum aestivum ssp Spelta as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Nike L Ruibalmendieta, Dominique L. Delacroix, Marc Meurens, Raoul Rozenberg, Geraldine Petitjean, Carole Marques, Jeanlouis Habibjiwan, Eric Mignolet, Jeanmarie Pycke, Joelle QuetinleclercqAbstract:The nutritional value of breadmaking cereal Spelt (Triticum aestivum ssp. Spelta) is said to be higher than that of common wheat (Triticum aestivum ssp. vulgare), but this traditional view is not substantiated by scientific evidence. In an attempt to clarify this issue, wholemeal and milling fractions (sieved flour, fine bran, and coarse bran) from nine dehulled Spelt and five soft winter wheat samples were compared with regard to their lipid, fatty acid, and mineral contents. In addition, tocopherol (a biochemical marker of germ) was measured in all wholemeals, whereas phytic acid and phosphorus levels were determined in fine bran and coarse bran samples after 1 month of storage. Results showed that, on average, Spelt wholemeals and milling fractions were higher in lipids and unsaturated fatty acids as compared to wheat, whereas tocopherol content was lower in Spelt, suggesting that the higher lipid content of Spelt may not be related to a higher germ proportion. Although milling fractionation produced similar proportions of flour and brans in Spelt and wheat, it was found that ash, copper, iron, zinc, magnesium, and phosphorus contents were higher in Spelt samples, especially in aleurone-rich fine bran and in coarse bran. Even though phosphorus content was higher in Spelt than in wheat brans, phytic acid content showed the opposite trend and was 40% lower in Spelt versus wheat fine bran, which may suggest that Spelt has either a higher endogenous phytase activity or a lower phytic acid content than wheat. The results of this study give important indications on the real nutritional value of Spelt compared to wheat. Moreover, they show that the Ca/Fe ratio, combined with that of oleate/palmitate, provides a highly discriminating tool to authenticate Spelt from wheat flours and to face the growing issue of Spelt flour adulteration. Finally, they suggest that aleurone differences, the nature of which still needs to be investigated, may account for the differential nutrient composition of Spelt and wheat.
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Spelt triticum Spelta l and winter wheat triticum aestivum l wholemeals have similar sterol profiles as determined by quantitative liquid chromatography and mass spectrometry analysis
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Nike L Ruibalmendieta, Dominique L. Delacroix, Marc Meurens, Raoul Rozenberg, Geraldine Petitjean, Adrien Dekeyser, Chiara Baccelli, Carole Marques, Nathalie M Delzenne, Jeanlouis HabibjiwanAbstract:From a nutritional point of view, cereal lipids include valuable molecules, such as essential fatty acids, phytosterols, and fat-soluble vitamins. Spelt (Triticum Spelta L.) is an alternative hulled bread cereal mostly grown in Belgium, where it is mainly intended for animal feed but should increasingly be used for human consumption. The present research focused on phytosterol quantification by LC/APCI-MS2 in saponified wholemeal extracts of 16 dehulled Spelt and 5 winter wheat (Triticum aestivum L.) varieties grown in Belgium during 2001-2002 at the same location. Glycosylated sterols and free and formerly esterified sterols could be determined in saponified extracts. Results show that the mean phytosterol content is comparable in both cereals (whereas other lipids, such as oleic and linoleic acids, are increased in Spelt wholemeal): Spelt extract has, on average, 527.7 microg of free and esterified sterols g(-1) of wholemeal and 123.8 microg of glycosylated sterols g(-1) of wholemeal versus 528.5 and 112.6 microg x g(-1) in winter wheat (values not corrected for recoveries). This is the first report on the application and validation of an LC/MS2 method for the quantification of phytosterols in Spelt and winter wheat.
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A Comparative Analysis of Free, Bound and Total Lipid Content on Spelt and Winter Wheat Wholemeal
Journal of Cereal Science, 2002Co-Authors: Nike L. Ruibal-mendieta, Dominique L. Delacroix, Marc MeurensAbstract:Free lipids (FL), bound lipids (BL) and total lipids (TL) were determined by the Soxhlet method in whole ground Spelt (Triticum aestivum ssp. spella L.) and hexaploid winter wheat (T. aestivum) samples. Ninety-one samples of Spelt and 78 samples of winter wheat were analysed in the present study. The available material is representative of the wide variability found in spell (true Spelt forms compared with spell wheat hybrid material). The results show that spell differs from winter wheat by a higher FL and TL content (on average, 1.3 times and 1.2 times respectively). Furthermore, our results demonstrate that FL account for most of the high TL content of Spelt Lis compared to winter wheat. Lipid content is a parameter which allows a distinction between spell and winter wheat. This could lie useful for breeders to classify Spelt varieties. (C) 2002 Elsevier Science Ltd.
Marc Meurens - One of the best experts on this subject based on the ideXlab platform.
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Spelt triticum aestivum ssp Spelta as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Nike L Ruibalmendieta, Dominique L. Delacroix, Marc Meurens, Raoul Rozenberg, Geraldine Petitjean, Carole Marques, Jeanlouis Habibjiwan, Eric Mignolet, Jeanmarie Pycke, Joelle QuetinleclercqAbstract:The nutritional value of breadmaking cereal Spelt (Triticum aestivum ssp. Spelta) is said to be higher than that of common wheat (Triticum aestivum ssp. vulgare), but this traditional view is not substantiated by scientific evidence. In an attempt to clarify this issue, wholemeal and milling fractions (sieved flour, fine bran, and coarse bran) from nine dehulled Spelt and five soft winter wheat samples were compared with regard to their lipid, fatty acid, and mineral contents. In addition, tocopherol (a biochemical marker of germ) was measured in all wholemeals, whereas phytic acid and phosphorus levels were determined in fine bran and coarse bran samples after 1 month of storage. Results showed that, on average, Spelt wholemeals and milling fractions were higher in lipids and unsaturated fatty acids as compared to wheat, whereas tocopherol content was lower in Spelt, suggesting that the higher lipid content of Spelt may not be related to a higher germ proportion. Although milling fractionation produced similar proportions of flour and brans in Spelt and wheat, it was found that ash, copper, iron, zinc, magnesium, and phosphorus contents were higher in Spelt samples, especially in aleurone-rich fine bran and in coarse bran. Even though phosphorus content was higher in Spelt than in wheat brans, phytic acid content showed the opposite trend and was 40% lower in Spelt versus wheat fine bran, which may suggest that Spelt has either a higher endogenous phytase activity or a lower phytic acid content than wheat. The results of this study give important indications on the real nutritional value of Spelt compared to wheat. Moreover, they show that the Ca/Fe ratio, combined with that of oleate/palmitate, provides a highly discriminating tool to authenticate Spelt from wheat flours and to face the growing issue of Spelt flour adulteration. Finally, they suggest that aleurone differences, the nature of which still needs to be investigated, may account for the differential nutrient composition of Spelt and wheat.
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Spelt triticum Spelta l and winter wheat triticum aestivum l wholemeals have similar sterol profiles as determined by quantitative liquid chromatography and mass spectrometry analysis
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Nike L Ruibalmendieta, Dominique L. Delacroix, Marc Meurens, Raoul Rozenberg, Geraldine Petitjean, Adrien Dekeyser, Chiara Baccelli, Carole Marques, Nathalie M Delzenne, Jeanlouis HabibjiwanAbstract:From a nutritional point of view, cereal lipids include valuable molecules, such as essential fatty acids, phytosterols, and fat-soluble vitamins. Spelt (Triticum Spelta L.) is an alternative hulled bread cereal mostly grown in Belgium, where it is mainly intended for animal feed but should increasingly be used for human consumption. The present research focused on phytosterol quantification by LC/APCI-MS2 in saponified wholemeal extracts of 16 dehulled Spelt and 5 winter wheat (Triticum aestivum L.) varieties grown in Belgium during 2001-2002 at the same location. Glycosylated sterols and free and formerly esterified sterols could be determined in saponified extracts. Results show that the mean phytosterol content is comparable in both cereals (whereas other lipids, such as oleic and linoleic acids, are increased in Spelt wholemeal): Spelt extract has, on average, 527.7 microg of free and esterified sterols g(-1) of wholemeal and 123.8 microg of glycosylated sterols g(-1) of wholemeal versus 528.5 and 112.6 microg x g(-1) in winter wheat (values not corrected for recoveries). This is the first report on the application and validation of an LC/MS2 method for the quantification of phytosterols in Spelt and winter wheat.
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A Comparative Analysis of Free, Bound and Total Lipid Content on Spelt and Winter Wheat Wholemeal
Journal of Cereal Science, 2002Co-Authors: Nike L. Ruibal-mendieta, Dominique L. Delacroix, Marc MeurensAbstract:Free lipids (FL), bound lipids (BL) and total lipids (TL) were determined by the Soxhlet method in whole ground Spelt (Triticum aestivum ssp. spella L.) and hexaploid winter wheat (T. aestivum) samples. Ninety-one samples of Spelt and 78 samples of winter wheat were analysed in the present study. The available material is representative of the wide variability found in spell (true Spelt forms compared with spell wheat hybrid material). The results show that spell differs from winter wheat by a higher FL and TL content (on average, 1.3 times and 1.2 times respectively). Furthermore, our results demonstrate that FL account for most of the high TL content of Spelt Lis compared to winter wheat. Lipid content is a parameter which allows a distinction between spell and winter wheat. This could lie useful for breeders to classify Spelt varieties. (C) 2002 Elsevier Science Ltd.
L M Martin - One of the best experts on this subject based on the ideXlab platform.
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waxy genes from Spelt wheat new alleles for modern wheat breeding and new phylogenetic inferences about the origin of this species
Annals of Botany, 2012Co-Authors: Carlos Guzman, L Caballero, L M Martin, J B AlvarezAbstract:† Background and Aims Waxy proteins are responsible for amylose synthesis in wheat seeds, being encoded by three waxy genes (Wx-A1, Wx-B1 and Wx-D1) in hexaploid wheat. In addition to their role in starch quality, waxy loci have been used to study the phylogeny of wheat. The origin of European Spelt (Triticum aestivum ssp. Spelta) is not clear. This study compared waxy gene sequences of a Spanish Spelt collection with their homologous genes in emmer (T. turgidum ssp. dicoccum), durum (T. turgidum ssp. durum) and common wheat (T. aestivum ssp. aestivum), together with other Asian and European Spelt that could be used to determine the origin of European Spelt. † Methods waxy genes were amplified and sequenced. Geneious Pro software, DNAsp and MEGA5 were used for sequence, nucleotide diversity and phylogenetic analysis, respectively. † Key Results Three, four and three new alleles were described for the Wx-A1, Wx-B1 and Wx-D1 loci, respectively. Spelt accessions were classified into two groups based on the variation in Wx-B1, which suggests that there were two different origins for the emmer wheat that has been found to be part of the Spelt genetic make-up. One of these groups was only detected in Iberian material. No differences were found between the rest of the European Spelt and the Asiatic Spelt, which suggested that the Iberian material had a different origin from the other Spelt sources. † Conclusions The results suggested that the waxy gene variability present in wheat is undervalued. The evaluation of this variability has permitted the detection of ten new waxy alleles that could affect starch quality and thus could be used in modern wheat breeding. In addition, two different classes of Wx-B1 were detected that could be used for evaluating the phylogenetic relationships and the origins of different types of wheat.
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genetic variability of the low molecular weight glutenin subunits in Spelt wheat triticum aestivum ssp Spelta l em thell
Theoretical and Applied Genetics, 2004Co-Authors: L Caballero, L M Martin, J B AlvarezAbstract:The low-molecular-weight glutenin subunit composition of a collection of 403 accessions of Spelt wheat (Triticum aestivum ssp. Spelta L. em. Thell) was analyzed by SDS-PAGE. Extensive variation was found, including 46 different patterns for zone B and 16 for zone C. Patterns within zone B exhibited from two to six bands and patterns in zone C had between four and six bands in SDS-PAGE gels. A higher number of bands was observed when urea was added to the gels. Zone B exhibited between six and 11 bands, and we identified 14 new patterns in this zone. For zone C, up to ten new patterns that comprised between five and nine bands were detected. For both zones, 86 patterns were found. The variability detected in this material is greater than that detected in other hulled wheats.
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allelic variation of the hmw glutenin subunits in spanish accessions of Spelt wheat triticum aestivum ssp Spelta l em thell
Theoretical and Applied Genetics, 2001Co-Authors: L Caballero, L M Martin, J B AlvarezAbstract:Spelt wheat (Triticum aestivum ssp. Spelta L. em. Thell.) is a hulled wheat of Germanic origin that survives at marginal areas in Asturias (Spain). The HMW glutenin subunit composition of 403 accessions of Spelt wheat from Spain has been analysed by SDS-PAGE. Three allelic variants were detected for Glu-A1. For the Glu-B1 locus, two of seven alleles detected have not been found before; while four of nine alleles detected for the Glu-D1 are not previously described. Considering the three loci, twenty five combinations were found among all the evaluated lines. This wide polymorphism could be used to transfer new quality genes to wheat, and widen the genetic basis of them.
