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Development and characterization of wheat lines with increased levels of arabinoxylan

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Abstract

Improving the nutritional quality and health benefits of food has been of increasing interest globally over the last decade. Staple cereal foods are the major sources of dietary fiber and a recent study identified the Chinese wheat cultivar Yumai-34 as having unusually high levels of water-extractable arabinoxylan (WE-AX) and total arabinoxylan (TOT-AX) in flour. Crosses were therefore made between this variety and three Central European varieties (Lupus, Mv-Mambo, Ukrainka) and the physical properties (test weight, thousand-kernel weight, flour yield, kernel hardness), composition (protein, gluten, WEAX, total AX) and processing quality (gluten index, Zeleny sedimentation, Farinograph parameters) of the grain were compared for thirty-one breeding lines (F7–F9) and the four parents in a 3-year field experiment (2013–2015). Increases of 0.5% in the WE-AX content and 1% in the content of total AX content of the flour were achieved, with an improvement in dough properties. The thousand-kernel weight, protein content, gluten content, Zeleny sedimentation and water absorption of the flour also increased in many lines, while three of the lines had yields that were competitive with the official control varieties, making them suitable for registration.

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Abbreviations

A:X:

Arabinose:xylose ratio

AGP:

Arabinogalactan peptide

AX:

Arabinoxylan

DF:

Dietary fiber

DH:

Doubled haploid

GC:

Gas chromatography

GI:

Gluten index

HI:

Hardness index

LU:

Lupus

MA:

Mv-Mambo

RFLP:

Restriction fragment length polymorphism

PCA:

Principal component analysis

SSD:

Single-seed descent

TKW:

Thousand-kernel weight

TOT:

Total

TW:

Test weight

UK:

Ukrainka

YU:

Yumai-34

WA:

Farinograph water absorption

WE:

Water-extractable

WU:

Water unextractable

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Acknowledgements

This research and breeding activity was started with funding from the EU FP6 Healthgrain Project (2005–2010) and is now financed by OTKA Projects K 112169 and K 112179 and by the TÉT_12_JP_2014_0004 Project.

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Authors and Affiliations

  1. Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Martonvásár, 2462, Hungary

    Karolina Tremmel-Bede, László Láng, Gyula Vida, Zoltán Bedő & Marianna Rakszegi

  2. Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Budapest, 1111, Hungary

    Kitti Török & Sándor Tömösközi

  3. Department of Plant Science, Rothamsted Research, Harpenden, Hertfordshire, AL52JQ, UK

    Peter R. Shewry

Authors
  1. Karolina Tremmel-Bede
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  2. László Láng
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  3. Kitti Török
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  4. Sándor Tömösközi
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  5. Gyula Vida
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  6. Peter R. Shewry
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  7. Zoltán Bedő
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  8. Marianna Rakszegi
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Correspondence to Marianna Rakszegi.

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Tremmel-Bede, K., Láng, L., Török, K. et al. Development and characterization of wheat lines with increased levels of arabinoxylan. Euphytica 213, 291 (2017). https://doi.org/10.1007/s10681-017-2066-2

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