Has the nutritional value of wheat changed?
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1 Has the nutritional value of wheat changed? Ravindra Chibbar Professor & Canada Research Chair Crop Quality (Molecular Biology & Genetics) Conflict: Member Science Advisory Committee, Healthy Grains Institute, Toronto, Ontario, Canada Department of Plant Sciences October 11, 2016
2 Presentation Outline Wheat a global crop Wheat a nutritionally rich grain Proteins Carbohydrates Minerals Conclusions Department of Plant Sciences
3 Wheat a Global Crop
4 Wheat production in the world
5 Harvest time for Wheat around the World Month January February March April May June July August September October November December Region Argentina, Southern Australia, Chile, Uruguay Upper Egypt, Southern India Egypt, India, Libya Southern Egypt, India, Iran, Iraq, Mexico, Syria Algeria, Morocco, Central and Southern Asia, Tunisia, Southern USA Central China, Southern Europe, Central USA Austria, Central Europe (Northern), Central Russia, Northern USA Britain, Central Europe (Southern) Southern Russia, Central USA Canada, Scandinavia, Northern Russia, Northern USA Northern Canada, Northern Russia, Northern Scandinavia Northern Argentina, Brazil South Africa, Argentina, Central Australia Wrigley, C..W. 2009, Wheat: A Unique Grain, In Wheat eds. Khan, K. and Shewry, P.R, AACCI, pp7
6 Cereal grains a major component of human diet Lobell & Gourdji, 2012, Plant Physiology 160:
7 Wheat is consumed as diverse regional and ethnic products
8 Increase in global population
9 Wheat grain Bran Aleurone layer Endosperm Germ / Embryo
10 Research Question Is modern wheat nutritionally different from its predecessor wheat cultivars released in Canada?? Analyzed Protein, Carbohydrates, and Minerals in historical and modern day wheat varieties in Canada
11 Varieties used in Historical Wheat Trials ( ) Year of registration Number of Varieties Total 36
12 Photo by Gloria Gingera
13 Wheat varieties
14 Modern and heritage wheats
15 Modern wheat varieties
16 Genetic gains and rate of change in selected traits over a century of wheat improvement in Canada Trait units Mean rate units / year P value Grain yield Kg / ha Kernel weight mg Plant height cm Days to spike emergence days Grain Protein % Flour Yield %
17 Experimental Study Plan A B A B C D C D
18 Gluten Osborne classification (1924) Glutenins and Gliadins Proteins that form the gluten complex are major determinants for wheat grain end use Gluten impart unique viscoelastic properties of the dough
19 Grain Proteins SOY Slightly hydrophobic High ionic strength WHEAT GLUTEN More hydrophobic than soy Low ionic strengths CORN GLUTEN Too hydrophobic Gliadin, Midwest Grain Products, Kansas, U.S.A., p.21
20 Function and Structure of Gliadins Hsieh, F-H., Use of Gliadin and Wheat Glutenin in Pasta and Noodles, Food Science & Engineering Unit, University of Missouri- Columbia.
21 Glutenin structure and characteristics Gliadin, Midwest Grain Products, Kansas, U.S.A., pp.13, 15
22 Protein determination methods Wheat grain Wheat meal Extract 250 mg of wheat flour with 50% isopropanol LECO Analysis for protein concentration Pellet (Polymeric proteins) Freeze dried Bean et al 1998, Cereal Chem., 75 : Dupont et al 2005, J. Agri. Food. Chem., 53 :
23 Concentration (%) 16 Protein concentration in wheat lines Canadian Wheat Varieties
24 Percent total grain protein Wheat grain polymeric protein fraction Canadian Wheat Varieties
25 Percent Total Protein Monomeric protein fraction Canadian Wheat Varieties
26 Mean protein content of Canada Western Red Spring wheat ( ) Years Edwards, N.M., Hatcher, D.W., Fu, B.X. (2012, Quality of Western Canadian wheat 2011, Canadian Grain Commission, Winnipeg, ISSN , pp12.
27 Mean protein content of Canada Western Amber Durum wheat ( ) Years Edwards, N.M., Hatcher, D.W., Fu, B.X. (2012, Quality of Western Canadian wheat 2011, Canadian Grain Commission, Winnipeg, ISSN , pp34
28 Extraction of Glutenins and Gliadins Flour Precipitate with NH 4 AC/MeOH Extract with 7% propanol,0.3 N NaI Precipitate with Acetone Gliadin Pellet 1 Extract with SDS and DTT Albumin - Globulin Dupont et al 2005, J. Agric. Food. Chem.,Vol.53(5), Starch Glutenin Precipitate with NH 4 AC/MeOH
29 Glutenins HMW Glutenins LMW Glutenins
30 HMW Glutenins - Analysis ? ? 1? 2*? 6
31 Starch BRAN ENDOSPERM Amylose GERM Grain Wheat kernel Starch granules Amylopectin Starch digestibility
32 Experimental Plan Total starch Starch Amylose (HPSECmethod) Amylose (Iodine method) Starch Granule Size Distribution Dietary fibre Mineral analysis
33 Starch % Starch concentration Cultivars 2007
34 Amylose % 35 Amylose concentration Cultivars
35 Amylose % Apparent Amylose concentration Cultivars 2007
36 Redfife Preston Stanley Huron Marquis Early Red Ruby Garnet Red Bobs Ceres Thatcher Apex Regent Rescue Redman Saunders Selkirk Lake Canthatch Pembina Manitou Neepawa Napayo Sinton Chester Columbus Katepwa Roblin Laura CDC Teal AC Barrie AC Intrepid Mckenzie Superb Harvest Lillian Unity VB volume % C-type starch granules (<5µm) Cultivars 2007
37 volume % B-type starch granules (5-15µm) Cultivars 2007
38 volume % A-type starch granules (>15µm) Cultivars 2007
39 Regression analysis of starch characteristics No significant trend observed for starch characteristics
40 Resistant Starches Escape digestion in the small intestine but are fermented in the large intestine by bacterial microflora Potential health benefits and functional properties Digestive activities in the gastrointestinal tract include the chewing and mixing of food, the release of nutrients from food, the absorption of nutrients into the cells, and the excretion of wastes in the feces. Hegarty, V. Nutrition: Food and the Environment. 1995, Eagan Press, p.18. Cereal Foods World, American Association of Cereal Chemists, September 1998, Vol. 43, No. 9, pp
41 Soluble starch (%) Starch digestibility parameters RS RDS Readily Digestible Starch SDS RDS SDS Slow Digestible Starch RS - Resistant Starch Time (min)
42 Wheat Variety In vitro enzymatic hydrolysis of wheat grain meal to assess its digestibility Year of release Readily Digestible Slow Digestible Resistant Starch Red Fife ~ Preston Stanley Huron Marquis Thatcher Saunders Neepawa CDC Teal Unity VB
43 Mineral Analysis Canadian Light Source (Synchrotron) VESPERS beam line
44 Synchrotron X-ray fluorescence spectra used for mineral determination in wheat grain meal a. Control starch b. Starch spiked with mineral cocktail c. Wheat AC Vista d. Chickpea Jaiswal et al. (2016) Microchemical J. 126:
45 mgkg -1 mgkg -1 Regression analysis of mean concentration of Selenium (Se) and Zinc (Zn) for two years ( ) Se Zn Years Years Year 0 = 1860; Year 150 = 2010
46 mgkg -1 mgkg -1 Regression analysis of mean concentration of Iron (Fe) and Nickel (Ni) for two years ( ) Fe Ni Years Years Year 0 = 1860; Year 150 = 2010
47 Regression analysis of mean concentration of Calcium (Ca) and Manganese (Mn) for 2 years ( ) Year 0 = 1860; Year 150 = 2010
48 Grains - Great Metabolic Regulators Wheat is a very nutritious grain. Blood sugar Blood cholesterol Intestinal function Nutritional composition of wheat grain of today is similar to that grown more than a century ago.
49 Acknowledgements Plant Sciences / Crop Development Centre, U of S Professor Pierre Hucl Dr. Monica Båga Dr. Sarita Jaiswal Dr. Udhaya Kannan Dr. Manu Gangola Dr. Bharathi Ramadoss Ms. Connie Briggs Ms. Swarna Ranasinghe Mr. Craig Irvine Saskatchewan Structural Sciences Centre Dr. Ramaswami Sammynaiken Mr. Robert Bauer Canadian Light Source (Synchrotron) - Saskatoon Dr. Renfei Wang
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