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Research article2013Peer reviewedOpen access

Natural Variation in Grain Composition of Wheat and Related Cereals

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

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 2326 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.

Keywords

wheat; grain; phytochemicals; dietary fiber; heritability; substantial equivalence

Published in

Journal of Agricultural and Food Chemistry
2013, Volume: 61, number: 35, pages: 8295-8303
Publisher: AMER CHEMICAL SOC

      SLU Authors

    • Sustainable Development Goals

      SDG2 End hunger, achieve food security and improved nutrition and promote sustainable agriculture

      UKÄ Subject classification

      Food Science

      Publication identifier

      DOI: https://doi.org/10.1021/jf3054092

      Permanent link to this page (URI)

      https://res.slu.se/id/publ/50750