Livinus C Emebiri1. 1. Graham Centre for Agricultural Innovation (NSW Department of Primary Industries and Charles Sturt University), Wagga Wagga Agricultural Institute, Wagga Wagga, NSW, 2650, Australia.
Abstract
BACKGROUND: In products made from wheat (Triticum aestivum) flour, acrylamide formation is almost exclusively determined by the level of free asparagine in the grain. Genetic variability for grain asparagine content was evaluated in order to assess the potential for acrylamide mitigation by breeding. RESULTS: Free asparagine levels in the grains of 92 varieties varied from 137 to 471 mg kg⁻¹, representing an approximate threefold difference between the low- and high-asparagine genotypes. Heritability was low, with a value of 32%, indicating that breeding cultivars with inherently low grain asparagine would be a challenge. A genome-wide scan with single-nucleotide polymorphism (SNP) markers identified nine SNPs that were significantly (P < 0.001) associated with variation in free asparagine. The significant SNPs were localized on chromosome 5A, and explained between 14% and 24% of the observed variation. These putative SNPs are candidates for further studies to develop molecular markers. CONCLUSION: Significant genetic variation exists for reducing acrylamide precursors in wheat flour, indicating that breeding and genetics could play an important role in mitigating the acrylamide risk in wheat products. The study identified a region on chromosome 5A that could provide a basis for further research to develop functional markers.
BACKGROUND: In products made from wheat (Triticum aestivum) flour, acrylamide formation is almost exclusively determined by the level of free asparagine in the grain. Genetic variability for grain asparagine content was evaluated in order to assess the potential for acrylamide mitigation by breeding. RESULTS: Free asparagine levels in the grains of 92 varieties varied from 137 to 471 mg kg⁻¹, representing an approximate threefold difference between the low- and high-asparagine genotypes. Heritability was low, with a value of 32%, indicating that breeding cultivars with inherently low grain asparagine would be a challenge. A genome-wide scan with single-nucleotide polymorphism (SNP) markers identified nine SNPs that were significantly (P < 0.001) associated with variation in free asparagine. The significant SNPs were localized on chromosome 5A, and explained between 14% and 24% of the observed variation. These putative SNPs are candidates for further studies to develop molecular markers. CONCLUSION: Significant genetic variation exists for reducing acrylamide precursors in wheat flour, indicating that breeding and genetics could play an important role in mitigating the acrylamide risk in wheat products. The study identified a region on chromosome 5A that could provide a basis for further research to develop functional markers.
Authors: Matthias Rapp; Klaus Schwadorf; Willmar L Leiser; Tobias Würschum; C Friedrich H Longin Journal: Theor Appl Genet Date: 2018-08-20 Impact factor: 5.699
Authors: Delia I Corol; Catherine Ravel; Marianna Rakszegi; Gilles Charmet; Zoltan Bedo; Michael H Beale; Peter R Shewry; Jane L Ward Journal: Plant Biotechnol J Date: 2015-03-27 Impact factor: 9.803
Authors: Joseph Oddy; Rocío Alarcón-Reverte; Mark Wilkinson; Karl Ravet; Sarah Raffan; Andrea Minter; Andrew Mead; J Stephen Elmore; Isabel Moreira de Almeida; Nicholas C Cryer; Nigel G Halford; Stephen Pearce Journal: BMC Plant Biol Date: 2021-06-29 Impact factor: 4.215