The inheritance of β-glucan concentration in three oat (<i>Avena sativa</i> L.) crosses

Kibite, Solomon; Edney, M. J.

doi:10.4141/p96-148

Cited by 25 publications

(39 citation statements)

References 22 publications

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“…Heritability of βglucan concentration is believed to be controlled by gene action, by a simple additive genetic system of three to five effective factors and two or three dominant genes that are responsible for βglucan levels (Kibite and Edney 1998). The variation in βglucan content of various food grain sources such as oats, barley, rye, sorghum, and wheat is controlled by both genetic and environmental factors (Pérez-Vendrell et al 1996).…”

Section: Agricultural Practicesmentioning

confidence: 99%

Factors Influencing β‐Glucan Levels and Molecular Weight in Cereal‐Based Products

2009

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Cereal Chem. 86(3):290-301The beneficial role of soluble dietary fiber in human nutrition is well documented and has lead to a growing demand for the incorporation of βglucan, particularly from oats and barley, into foods. β-Glucan with high solubility and high molecular weight distribution results in increased viscosity in the human intestine, which is desirable for increased physiological activity. Molecular weight, level, and solubility of β-glucan are affected by genotype, environment, agronomic input, and the interactions of these factors and food processing methods. Available literature reveals that the level of β-glucan in a finished product (e.g. bread, cake, muffins) depends upon several factors in the production chain, whereas food proc-essing operations are major factors affecting molecular weight and solubility of β-glucans. Therefore, to avail themselves of the natural bioactive compounds, food manufacturers must pay attention not only to ensure sufficient concentration of β-glucan in the raw material but also to the processing methods and functional properties of β-glucan, minimizing enzymatic or mechanical breakdown of the β-glucans in end-product and optimizing processing conditions. This review discusses the different sources of β-glucan for use in human functional foods and factors affecting the levels and the molecular weight of β-glucan at various pre-and postharvest operations.

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Section: Agricultural Practicesmentioning

confidence: 99%

Factors Influencing β‐Glucan Levels and Molecular Weight in Cereal‐Based Products

2009

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“…b-glucan concentration is found to be positively correlated with protein content. b-glucan concentration is found to be negatively correlated with oil content (Kibite and Edney, 1998). Phenotypic selection for greater groat b-glucan content will be effective for developing cultivars with elevated b-glucan contents.…”

Section: Breeding Methodsologies For Oat β-Glucanmentioning

confidence: 99%

“…b-glucan content in oat is a polygenic trait controlled mainly by genes with additive effects and no intergenic interaction (Kibite and Edney, 1998). Heritability estimates for β-glucan content range from 0.27 to 0.58.…”

Section: Genetics Of Oat β-Glucanmentioning

confidence: 99%

Trends in breeding oat for nutritional grain quality - An overview

Gazal

Dar

Zaffar

et al. 2014

JANS

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Abstract:Oat is an economically important crop and ranks sixth in world cereal production after maize, wheat, rice, barley and sorghum. It has been primarily utilized as livestock feed. However, the utilization of oats for human consumption has increased progressively, owing to its dietary and health benefits which relies mainly on the total dietary fibre and β-glucan content, which significantly reduces postprandial blood glucose, insulin and blood lipids, especially serum total and low density lipoprotein cholesterol. Henceforth, enhancing Oat b-glucan content for human consumption is desirable. As it is a polygenic trait controlled mainly by genes with additive effects, phenotypic selection for greater b-glucan content would be effective for developing cultivars with elevated b-glucan contents. Oat b-glucan concentration has been found to be positively correlated with protein content and negatively correlated with oil content. β-glucan yield (i.e., Product of grain yield and β-glucan content) has been found to correlate positively with both grain yield (r = 0.92) and β-glucan content (r = 0.66). Hence, this nutritional oat grain quality has been improved through selection for improved grain yield as they both increase simultaneously. Among wild accessions, A. atlantica genotypes have high β-glucan content (2·2-11·3%) and have been used in breeding programmes for increasing the β-glucan content of adapted elite local germplasm. Besides conventional breeding approaches, molecular breeding approaches have made possible to identify several molecular markers linked to β-glucan rich regions across oat genome hence enabling mapping and dissection of β-glucan rich genomic regions and accelerating the improvement in nutritional grain quality.

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“…Therefore, b-glucan content has been proposed as a target for plant breeding programs (Lim et al, 1992;Peterson et al, 1995). Oat b-glucan is a trait with heritability ranging between 0.27-0.58 (Holthaus et al, 1996;Humphreys and Mather, 1996;Kibite and Edney, 1998). Oat b-glucan is a trait with heritability ranging between 0.27-0.58 (Holthaus et al, 1996;Humphreys and Mather, 1996;Kibite and Edney, 1998).…”

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confidence: 99%

Agronomic Management and Fungicide Effects on Oat Yield and Quality

2015

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Oat (Avena sativa L.) is an important crop in the U.S. The primary uses for oat in Wisconsin are for establishing alfalfa (Medicago sativa L.) underseedings, livestock forage, grain, and straw production, and for human nutrition. Therefore, the quantitative and qualitative characteristics of oat are of great importance. The objective of this study was to detect the effects of variety, seeding rate, seed treatment, and foliar fungicide on total grain yield, groat proportion, test weight, plant height, lodging severity, and β‐glucan content using data from two separate trials which were established from 2011 to 2013 at the University of Wisconsin Arlington Agricultural Research Station. The results from the two 3‐yr studies highlight the importance of selecting an appropriate oat variety with superior yield and quality characteristics. The use of a high seeding rate had no effect on any of the examined characteristics. However, treated seeds with Rancona Crest exhibited increased groat yield compared to untreated seeds by 187 kg ha−1. An important finding of this study is that the use of a foliar fungicide increased total and groat yields, and reduced lodging severity without impacting β‐glucan content. The results of this study indicate that the use of a superior variety such as ‘Badger’ and ‘BetaGene’, use of Rancona Crest seed treatment, and use of Headline foliar fungicide can increase oat yields in Wisconsin without reducing the crops’ quality characteristics.

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The inheritance of β-glucan concentration in three oat (Avena sativa L.) crosses

Cited by 25 publications

References 22 publications

Factors Influencing β‐Glucan Levels and Molecular Weight in Cereal‐Based Products

Factors Influencing β‐Glucan Levels and Molecular Weight in Cereal‐Based Products

Trends in breeding oat for nutritional grain quality - An overview

Agronomic Management and Fungicide Effects on Oat Yield and Quality

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