Effects of Nitrogen and Sulfur Nutrition on Grain Composition and Properties of Wheat and Related Cereals

Shewry, Peter R.

doi:10.1002/9780470960707.ch6

Cited by 7 publications

(8 citation statements)

References 91 publications

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“…The gluten storage proteins account for over half of the total protein content of wheat grain, with the proportion increasing with total protein content . Gluten comprises a mixture of many individual proteins, with two-dimensional gel separations usually resolving between about 30 and 50 individual components.…”

Section: Major Components: Starch and Protein In Wheatmentioning

confidence: 99%

Natural Variation in Grain Composition of Wheat and Related Cereals

Shewry

Hawkesford

Piironen

et al. 2013

J. Agric. Food Chem.

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161

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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.

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Section: Major Components: Starch and Protein In Wheatmentioning

confidence: 99%

Natural Variation in Grain Composition of Wheat and Related Cereals

Shewry

Hawkesford

Piironen

et al. 2013

J. Agric. Food Chem.

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161

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“…The sample set including 60 German winter wheat cultivars were not fertilised but the available soil nitrogen was stated as 50–70 kg/ha, which is much lower than the levels used in conventional high input production systems (up to 200 kg/Ha) while details of nitrogen fertilisation were not provided in other reports (Escarnot et al, 2018; Gélinas & McKinnon, 2016; Hajas et al, 2017; Schopf & Scherf, 2018). This is an important consideration because the availability of nitrogen, and to a lesser extent sulphur, has effects on gluten protein content and composition (Shewry, 2011).…”

Section: Do Ancient Wheats Contain Less Gliadin Resulting In Fewer To...mentioning

confidence: 99%

Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?

et al. 2022

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Popular media messaging has led to increased public perception that gluten‐containing foods are bad for health. In parallel, ‘ancient grains’ have been promoted with claims that they contain less gluten. There appears to be no clear definition of ‘ancient grains’ but the term usually includes einkorn, emmer, spelt and Khorasan wheat. Gluten is present in all wheat grains and all can induce coeliac disease (CD) in genetically susceptible individuals. Analyses of ‘ancient’ and ‘modern’ wheats show that the protein content of modern bread wheat (Triticum aestivum) has decreased over time while the starch content increased. In addition, it was shown that, compared to bread wheat, ancient wheats contain more protein and gluten and greater contents of many CD‐active epitopes. Consequently, no single wheat type can be recommended as better for reducing the risks of or mitigating the severity of CD. An estimated 10% of the population of Western countries suffers from gastrointestinal symptoms that lack a clear organic cause and is often referred to as irritable bowel syndrome (IBS). Many of these patients consider themselves gluten sensitive, but in most cases this is not confirmed when tested in a medical setting. Instead, it may be caused by gas formation due to fermentation of fructans present in wheat or, in some patients, effects of non‐gluten proteins. A significant overlap of symptoms with those of CD, IBS and inflammatory bowel disease makes a medical diagnosis a priority. This critical narrative review examines the suggestion that ‘ancient’ wheat types are preferred for health and better tolerance.

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“…The proportions of gluten protein groups are also affected by crop nutrition (see below). In particular, increases in the proportions of total gliadins and ω‐gliadins occur when high levels of nitrogen are applied, which are greater in the absence of added sulfur (Godfrey, Hawkesford, Powers, Millar, & Shewry, ; Shewry, ). The proportions of gliadins and glutenins may also vary between wheat species, as reported by Geisslitz, Wieser, Scherf, and Koehler (), but further studies on a wider range of genotypes and environments are required to confirm this.…”

Section: Wheat Grain Proteinsmentioning

confidence: 99%

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Rustgi

Shewry

Brouns

et al. 2019

Comp Rev Food Sci Food Safe

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Wheat is the primary source of nutrition for many, especially those living in developing countries, and wheat proteins are among the most widely consumed dietary proteins in the world. However, concerns about disorders related to the consumption of wheat and/or wheat gluten proteins have increased sharply in the last 20 years. This review focuses on wheat gluten proteins and amylase trypsin inhibitors, which are considered to be responsible for eliciting most of the intestinal and extraintestinal symptoms experienced by susceptible individuals. Although several approaches have been proposed to reduce the exposure to gluten or immunogenic peptides resulting from its digestion, none have proven sufficiently effective for general use in coeliac‐safe diets. Potential approaches to manipulate the content, composition, and technological properties of wheat proteins are therefore discussed, as well as the effects of using gluten isolates in various food systems. Finally, some aspects of the use of gluten‐free commodities are discussed.

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Effects of Nitrogen and Sulfur Nutrition on Grain Composition and Properties of Wheat and Related Cereals

Cited by 7 publications

References 91 publications

Natural Variation in Grain Composition of Wheat and Related Cereals

Natural Variation in Grain Composition of Wheat and Related Cereals

Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

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