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Genetic and Environmental Factors Associated to Glutenin Polymer Characteristics of Wheat
The polymers of wheat glutenins are studied here using asymmetric flow field flow fractionation (A4F). Molecular mass (Mw), gyration radius (Rw), and the polydispersity index (PI) of polymers were measured over a four-year, multi-local wheat trial in France. The experiment, involving 11 locations an...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278847/ https://www.ncbi.nlm.nih.gov/pubmed/32466243 http://dx.doi.org/10.3390/foods9050683 |
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author | Branlard, Gérard Faye, Annie Rhazi, Larbi Tahir, Ayesha Lesage, Véronique Aussenac, Thierry |
author_facet | Branlard, Gérard Faye, Annie Rhazi, Larbi Tahir, Ayesha Lesage, Véronique Aussenac, Thierry |
author_sort | Branlard, Gérard |
collection | PubMed |
description | The polymers of wheat glutenins are studied here using asymmetric flow field flow fractionation (A4F). Molecular mass (Mw), gyration radius (Rw), and the polydispersity index (PI) of polymers were measured over a four-year, multi-local wheat trial in France. The experiment, involving 11 locations and 192 cultivars, offered the opportunity to approach the genetic and environmental factors associated with the phenotypic values of the polymer characteristics. These characteristics, which were all highly influenced by environmental factors, exhibited low broad-sense heritability coefficients and were not influenced by grain protein content and grain hardness. The 31 alleles encoding the glutenin subunits explained only 17.1, 25.4, and 16.8% of the phenotypic values of Mw, Rw, and PI, respectively. The climatic data revealed that a 3.5 °C increase between locations of the daily average temperature, during the last month of the grain development, caused an increase of more than 189%, 242%, and 434% of the Mw, Rw, and PI, respectively. These findings have to be considered in regard to possible consequences of global warming and health concerns assigned to gluten. It is suggested that the molecular characteristics of glutenins be measured today, especially for research addressing non-celiac gluten sensitivity (NCGS). |
format | Online Article Text |
id | pubmed-7278847 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-72788472020-06-12 Genetic and Environmental Factors Associated to Glutenin Polymer Characteristics of Wheat Branlard, Gérard Faye, Annie Rhazi, Larbi Tahir, Ayesha Lesage, Véronique Aussenac, Thierry Foods Article The polymers of wheat glutenins are studied here using asymmetric flow field flow fractionation (A4F). Molecular mass (Mw), gyration radius (Rw), and the polydispersity index (PI) of polymers were measured over a four-year, multi-local wheat trial in France. The experiment, involving 11 locations and 192 cultivars, offered the opportunity to approach the genetic and environmental factors associated with the phenotypic values of the polymer characteristics. These characteristics, which were all highly influenced by environmental factors, exhibited low broad-sense heritability coefficients and were not influenced by grain protein content and grain hardness. The 31 alleles encoding the glutenin subunits explained only 17.1, 25.4, and 16.8% of the phenotypic values of Mw, Rw, and PI, respectively. The climatic data revealed that a 3.5 °C increase between locations of the daily average temperature, during the last month of the grain development, caused an increase of more than 189%, 242%, and 434% of the Mw, Rw, and PI, respectively. These findings have to be considered in regard to possible consequences of global warming and health concerns assigned to gluten. It is suggested that the molecular characteristics of glutenins be measured today, especially for research addressing non-celiac gluten sensitivity (NCGS). MDPI 2020-05-25 /pmc/articles/PMC7278847/ /pubmed/32466243 http://dx.doi.org/10.3390/foods9050683 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Branlard, Gérard Faye, Annie Rhazi, Larbi Tahir, Ayesha Lesage, Véronique Aussenac, Thierry Genetic and Environmental Factors Associated to Glutenin Polymer Characteristics of Wheat |
title | Genetic and Environmental Factors Associated to Glutenin Polymer Characteristics of Wheat |
title_full | Genetic and Environmental Factors Associated to Glutenin Polymer Characteristics of Wheat |
title_fullStr | Genetic and Environmental Factors Associated to Glutenin Polymer Characteristics of Wheat |
title_full_unstemmed | Genetic and Environmental Factors Associated to Glutenin Polymer Characteristics of Wheat |
title_short | Genetic and Environmental Factors Associated to Glutenin Polymer Characteristics of Wheat |
title_sort | genetic and environmental factors associated to glutenin polymer characteristics of wheat |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278847/ https://www.ncbi.nlm.nih.gov/pubmed/32466243 http://dx.doi.org/10.3390/foods9050683 |
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