Gluten-free Grains Research Articles

Technology Innovation: A Green Approach to Soil Health

Soil is a critical factor in determining plant growth and development. With approximately 30% of Indian soils degraded, caused by excessive fertilizer use, monocropping, and climate change such as cyclones, floods, cloudbursts, and landslides, the nation faces a crucial task of reversing soil damage. Thus this paper, highlights the importance and the utility of diversifying nutrients through different organic manure production techniques (fermentation/ decomposition or composting process), use of mountain micro-organisms, weed manures, crop residues, oil cakes and bio-fertilizers. These organic sources not only improve soil fertility and soil productivity but also replenishes soil with nutrients. Additionally, practices like conservation tillage has a huge scope to reduce soil compaction and improves soil structure. Smart innovations including, soil remediation, bio inoculation of extremophiles, high-quality worm castings free of chemical additives, and genetically-modified organisms (GMOs) can be harassed and used effectively to reduce use of commercial fertilizers. Under rapid progressing water deficits and climate change, use of hydrogels and cultivation of Fonio, a nutritious gluten-free grain can serve as an alternative to combat drought and retain water. The potential of new innovative technology along with precision agriculture and A. I can aid soil health. Low-cost technology, coupled with a reliable mobile app that provides AI-based agricultural information and collaboration with various agencies, can significantly boost the economy of small-scale farmers. It can reduce crop health issues, minimize post-harvest losses, improve farmers' income, enhance resource use efficiency, and promote balanced nutrient application, which in turn can help to mitigate the diverse effects on soil.

Effect of sprouting on reduction of anti-nutritional factor in pearl millet and its potential application in food industry

Pearl millet (Pennisetum glaucum) is a nutritionally rich, gluten-free grain with numerous health benefits, including high levels of essential amino acids, iron, zinc, and proteins. In addition, gluten-free foods made from pearl millet can help improve digestion and reduce inflammation for those sensitive to gluten. Despite its high nutritional potential, pearl millet remains underutilized in the food industry. This is partly due to the presence of anti-nutritional factors such as tannins and phytates, which lower nutrient digestibility and bioavailability. This study aimed to optimize sprouting conditions in three pearl millet genotypes viz., CO (Cu) 9, TNAU cumbu hybrid CO 9 and CO 10 to enhance nutrient availability and reduce these anti-nutritional factors. Results indicated that 12 hr soaking and 24 hr sprouting significantly reduced tannin and phytate levels while increasing nutrient bioavailability, particularly in TNAU cumbu hybrid CO 9 and CO 10. Sprouted flour of TNAU cumbu hybrid CO 9 and CO 10 recorded an increase in iron of 73.60 and 72.58 ppm and zinc of 46.56 and 46.34 ppm respectively. Besides sprouted flour had less than 1.00 Na/K ratio which might favour the regulation of blood pressure. These sprouted flour samples were then used to formulate gluten-free noodles, with different composite flours using corn flour and tapioca starch in different ratios, further texture and sensory evaluation was conducted and a 50:50 ratio of sprouted pearl millet flour and corn flour was found to be desirable. The research highlights pearl millet’s potential as a valuable, gluten-free food source with broader applications in health-conscious and specialty food markets.

Food insecurity impacts diet quality and adherence to the gluten-free diet in youth with celiac disease.

Celiac disease (CD) is an autoimmune gastrointestinal disorder that requires a strict lifelong gluten-free diet (GFD). Gluten-free (GF) foods are more expensive and less readily accessible than gluten-containing foods, contributing to an increased risk for food insecurity (FI). The study aimed to determine associations between GF-FI, sociodemographic risk factors and child dietary adherence and diet quality (DQ). A 26-item, cross-country online survey was administered through social media to parents of children with CD on the GFD. The survey elicited household and CD child sociodemographic and clinical characteristics (e.g., duration of CD), measures of household FI, child DQ and GFD adherence, and parents' concerns related to GF food. Household GF-FI was evaluated using the validated Hunger Vital Sign™ and the US Department of Agriculture Six-Item Short Form Household Food Security Survey Module. GF-FI occurred in 47% of households with children with CD with >30% reporting low to very low food security. Sociodemographic risk factors identified included lower income, renters, rural residency, single-parental households, and having children with additional dietary restrictions (p < 0.001). Regardless of FI status, a majority of households reported experiencing significantly higher GF food expenditure. GF-FI was associated with reduced adherence to the GFD, increased consumption of processed GF food, and lower intakes of fresh fruits and vegetables and GF grains among children with CD (p < 0.05). GF-FI is prevalent in this multiethnic cohort of households with CD children and is associated with worsening DQ and GFD adherence. Policy interventions are urgently needed to address GF-FI.

Unlocking the Potential of Teff for Sustainable, Gluten-Free Diets and Unravelling Its Production Challenges to Address Global Food and Nutrition Security: A Review.

Sustainable diets, as defined by the Food and Agriculture Organisation, aim to be nutritionally adequate, safe, and healthy, while optimising natural and human resources. Teff (Eragrostis tef), a gluten-free grain primarily grown in Ethiopia, has emerged as a key contender in this context. Widely regarded as a "supergrain", teff offers an outstanding nutrition profile, making it an excellent choice for people with gluten-related disorders. Rich with protein, essential amino acids, polyunsaturated fats, and fibre, and abundant in minerals like calcium and iron, teff rivals other popular grains like quinoa and durum wheat in promoting human health. Beyond its nutritional benefits, teff is a hardy crop that thrives in diverse climates, tolerating both drought and waterlogged conditions. Due to its resilience and rich nutrient content, teff holds the potential to address nine of the 17 United Nations' Sustainable Development Goals (SDGs), including SDG 1 (no poverty), SDG 2 (zero hunger), and SDG 3 (good health and wellbeing), which are tied to improving food and nutrition security. However, teff production in Ethiopia faces significant issues. Traditional farming practices, insufficient storage infrastructure, and food safety challenges, including adulteration, hinder teff's full potential. This review explores teff's dual role as a nutritious, sustainable food source and outlines the key challenges in its production to conclude on what needs to be done for its adoption as a golden crop to address global food and nutrition security.

Considering a more sustainable gluten-free diet? Gluten-free cereals in European dietary practice

BackgroundThe inclusion of minor and pseudo-cereals enhances the nutritional quality of a gluten-free diet. Yet, affordability determines practical implementation. Environmental concerns should also be considered as moving towards a more sustainable diet. How do these aspects of sustainability manifest themselves in a special diet, such as gluten-free?MethodsAn international pilot survey among practicing dietitians was conducted during the Congress of The European Federation of the Associations of Dietitians (EFAD, Budapest, 2023). Respondents marked their recommendation for eight gluten-free cereals based on five criteria, including nutritional quality, accessibility/price, and climate change. Differences were analysed using Cohran’s Q and pairwise post-hoc tests (N = 38).ResultsThere were significant differences in the recommendation for cereals (p < 0.05 for each grain), with quinoa (89.5%), gluten-free oats (89.5%), rice (86.8%), and corn (65.8%) being the most recommended. Buckwheat (55.3%), millet (50.0%), amaranth (44.7%) and sorghum (26.3%) were less recommended. Although gluten-free oats were recommended overall, quinoa was recommended for its nutritional content, and rice and corn were recommended for accessibility/price. No cereal received a high recommendation for climate change.ConclusionsAccording to this pilot survey, nutritional content and accessibility/price were the most important criteria for evaluating gluten-free grains. Dietitians were willing to integrate climate change considerations into practice, but more information is needed. The recommendation for minor and pseudo-cereals contradicted the importance emphasised by the literature. Further research is needed to integrate these aspects, helping dietitians formulate recommendations.

Use of non-conventional raw materials in the production of gluten-free pasta – a review

Currently, about 5% of the earth's population suffers from gluten-related disorders. Modern technologies for gluten-free diets and filling the protein deficit are aimed at manufacturing gluten-free (GF) pasta products using non-conventional plant raw materials with high biological value. GF grains and crops (rice, corn, buckwheat, amaranth, quinoa, etc.) are used to produce GF pasta products. However, there is a scarcity of studies that comprehensively understand GF flour addition on the nutritive, sensory and cooking properties. Therefore, the scope of this literature review covers the main types of non-conventional raw materials for GF pasta products and summarizes the research on pasta products made from them. Results indicate that the rheological and sensory attributes of pasta made from pure GF flours such as rice or corn still requires a deeper study of technological processes in producing GF pasta. Incorporating nutrient-dense ingredients such as amaranth, quinoa, sorghum, and chia flours not only enhances the nutritional profile of gluten-free pasta but also offers opportunities for diverse culinary applications. The improvement of sensory attributes in rice-, corn-, buckwheat-based pasta, coupled with the effective use of cooking enhancers like xanthan gum, transglutaminases, inulin, and alternative starches, paves the way for creating more palatable gluten-free options. As techniques such as high-temperature treatment, extrusion cooking, and starch pregelatinization become more refined, future developments may focus on optimizing these processes to further improve the texture, taste, and overall quality of gluten-free pasta. Continued research and innovation in ingredient selection and processing technologies will be crucial for meeting the growing demand for gluten-free products that do not compromise on culinary experience or nutritional value.

Physico-chemical, functional, pasting and structural characteristics of two malted maize flours produce under optimal conditions

Maize is a popular gluten-free grain, used in many dishes in Africa and elsewhere. It provides numerous nutrients (especially starch) and contains antinutritional factors (phytates). To reduce these factors and improve the nutritional and physical potential of maize, a number of treatments are required, including malting. This study therefore investigated the physicochemical, functional, structural, and pasting properties of two malted maize varieties (Atp-Y and Coca-sr) produce under optimal conditions. After receiving the two maize varieties from the Agricultural Research Institute for development, the Atp-Y variety was soaked for 30 h at 18.66 °C with 0.37% plant salt, followed by germination at 30 °C for 218.58 h and a ripening period of 40 h, while the Coca-sr variety was soaked for 3.90 h at 20.57 °C with 0.0219% plant salt, followed by germination at 30 °C for 251.55 h and a ripening period of 58.73 h. The flours obtained were subjected to physicochemical, structural, pasting and functional analysis. These analyses showed that the protein, fibre, ash, carbohydrate, starch and energy density content were significantly influenced by the variety. The Atp-Y variety had the highest contents of Ca (855.00 mg/100 g), Na (125.36 mg/100 g) and Cu (0.53 mg/100 g). The availability of Ca, Na and divalent cations was significantly higher in the Atp-Y variety. The Coca-sr variety contributed the most to achieving the protein (40.02 to 73.88%) and lipid (27.30 to 38.08%) requirements of children aged 0 to 59 months. The contents of phytates, cyanides and condensed tannins were similar in both varieties, while oxalates (7.88 mg/100 g), trypsin inhibitors (2.07 mg/100 g) and hydrolyzed tannins (15.02 mg EC/g) were more abundant in the Coca-sr variety. Phenols, flavonoids and saponins ranged between 45.96 and 68.39 mg GAE/g, 32.13 and 39.27 mg CE/g and 0.45 mg/100 g, respectively. No significant differences were found in the physical and functional properties, although the Atp-Y variety had a higher water retention and swelling capacity. Malting variety and conditions had no significant effect on Pasting Time, Setback, Setback ratio and Stability ratio in contrast to Pasting Temperature, Peak viscosity, Holding viscosity, Breakdown and Final viscosity. The Atp-Y grade exhibited the highest pasting parameters when pasting temperature was excluded. Scanning electron microscopy showed that the microscopic structure varied from one variety to another, although the grains had similar sizes. The Microscopic dispersions of grains testifies to the enzymatic activity in the Coca-sr variety, the compact surface layer with protruding grains testifies to the fiber richness of the Atp-Y variety. The grain distribution of the particles showed that more than 50% of the grains in both types were 400 µm in size. X-ray diffraction (XRD) showed that the degradation of the crystalline structure of the starch depended on the variety and the physiological phenomena taking place there. These results clearly show that these flours are well suited for the formulation of foods with high energy and nutritional value. However, they could also be used as sweeteners in panification or as raw materials in the brewing industry.

Using Chia Powder as a Binder to Obtain Chewable Tablets Containing Quinoa for Dietary Fiber Supplementation

The consumption of fiber in the human diet is a global recommendation to ensure a healthy diet. Quinoa (Chenopodium quinoa Willd.), a gluten-free grain, and chia (Salvia hispanica), a seed, contain a high fiber content, and both have the potential to be used in the development of nutraceutical and pharmaceutical formulations. An interesting characteristic of chia is its ability to form viscous mucilage when in contact with water, making it a potential binder in solid formulations. However, there are no studies on chia as a binder, and therefore, the objective of the present study was to evaluate the feasibility of using chia as a binder to produce quinoa granules and, subsequently, develop chewable tablet formulations. The quinoa and chia were in a powder form and then transformed into a wet mass with the help of mixer torque rheometer (MTR) equipment. In the wet granulation form, the following parameters were tested: multiple additions, 15 g of material, and 25 timepoints for the addition of 1 mL of water. An experimental design was carried out to evaluate the impact of the variables on the MTR results for subsequent granulation. The granulation point was possible for T1–T9, and most formulations gave satisfactory results, such as an acceptable resistance of the granules. In the end, a formulation was selected for the development of chewable tablets containing quinoa and chia fibers.

Evaluation of nutritional composition, functional and pasting properties of pearl millet, teff, and buckwheat grain composite flour

Injera, bread, and other baked Ethiopian foods are typically made from a single cereal grain, which is insufficient to meet the nutritional requirements of all age groups. Enrichment of cereal with easily affordable cereals and pseudocereals that have superior nutritional value is an important approach to producing nutrient-dense food products. Therefore, this study aimed to evaluate the nutritional composition, phytochemical content, functional and pasting properties of teff, pearl millet, and buckwheat composite flour. The design used during the conducting of the experiment was a completely randomized design (CRD). The nutritional composition, functional and pasting properties of composite flour were determined using standard procedures. The resulting composite flour from the study contained protein of 8.59–9.94 %, crude fat of 3.70–5.40 %, crude fiber of 2.28–2.62 %, total ash of 1.86–2.28 %, carbohydrate of 71.80–74.90 % and energy of 367.24–375.88 kcal/100 g. The mineral content (mg/100 g) ranged from 8.64 to 11.12, 72.82–93.14, and 1.32–1.74 iron, calcium, and zinc, respectively. Functional properties of composite flours such as bulk density (BD), water absorption index (WAI), and water solubility index (WSI) ranged from 555.08 to 596.23 kg/m, 2.12–2.18 g/g and 6.63–7.00 % respectively. The highest and lowest total phenolic content values were observed in composite flour of 10 % pear millet,70 % teff, and 20 % buckwheat (110.42 mg GAE/100 g) and composite flour of 40 % pear millet,55 % teff, and 5 % buckwheat (101.42 mg GAE/100 g), respectively. The addition of pearl millet and buckwheat flours to teff flour significantly (p ˂ 0.05) increases the functional and pasting properties of composite flour. Pasting properties of composite flours contained peak viscosity ranging from 1454 to 2071cP, trough viscosity 619–883cP, breakdown viscosity 835–1188cP, setback viscosity 1127–1483cP, pasting temperature 73.77–75.10 °C, and peak time 5.22–5.27 min. Pearl millet, buckwheat, and teff are three gluten-free grains that are increasingly being used in industrial applications. Teff, pearl millet, and buckwheat composite flour are all high in nutrients, and they offer a variety of health benefits. Blending these three grains can create a nutritious and delicious product that is also gluten-free. This study found that composite flour made from 70 % teff, 20 % buckwheat, and 10 % pearl millet has improved nutritional properties and could be used to make healthier food products in the food industry.

Assessment of tolerance of a new product (gluten-free grain snack) in children with food allergy to gluten

The development of a technological scheme for the production of cereal snacks based on the extrusion process with preliminary enzymatic treatment of wheat flour and the use of hydrolysate as a partial replacement for gluten-free raw materials is an urgent task. The use of gluten-free cereal snacks in the diet opens up new possibilities for dietary therapy in patients suffering from various manifestations of food allergy to gluten, making their diet more diverse and meeting their individual needs. The purpose of the research was to clinically evaluate the tolerance of gluten-free cereal snacks in children with PA to gluten. Material and methods. The study included 21 patients (male and female) aged 3 to 17 years with a diagnosed food allergy, including gluten. All children received gluten-free cereal snacks according to their age: children from 3 to 7 years old (n=11) received 50 g (176 kcal) daily, and children aged 8 to 17 years old (n=10) received 100 g (352 kcal) daily for 14 days, in addition to a non-specific hypoallergenic diet excluding highly allergenic foods. On the first day of the study, the patients or one of their parents evaluated the organoleptic properties of the presented product (taste, color, smell) using a 5-point scale (1 - very bad, 5 - excellent), according to a specially designed questionnaire. The assessment of clinical symptoms over time related to skin, gastrointestinal tract, and nervous system was conducted using a second questionnaire, where parents kept a daily «observation log» reflecting the child's well-being and condition, as well as adverse events associated with taking the product. Clinical safety parameters were assessed based on the dynamics of complete blood count and blood immunological parameters (total IgE, specific IgE, and IgG4 antibodies to the studied allergens) at the beginning and end of the consumption period. Results. Daily examinations and patient questionnaires revealed no adverse reactions to the product. No significant differences in body weight were observed at the end of the study (p>0.05). In the results of clinical and immunological blood analysis before and after consuming gluten-free cereal snacks, no significant deviations were observed in the form of an increase in eosinophil count, total IgE, allergen-specific IgE and IgG4 antibodies in peripheral blood. This suggests a favorable clinical safety profile of the proposed product. Conclusion. The study found that consumption of the new product (gluten-free cereal snacks) was well-tolerated by children aged 3 to 17 years with various manifestations of food allergy: no adverse effects of the product or exacerbations of the underlying disease were observed during the 14-day period of gluten-free cereal snack consumption. Therefore, the studied gluten-free cereal snacks can be recommended for children aged 3 to 17 years with various manifestations of gluten FA, in combination with a gluten free diet.

Molecular characterization of oats (Avena sativa L.) diversity: Implications for dual-purpose breeding

Oat (Avena sativa L.) is one of the world's healthiest and gluten-free grains that are packed with essential vitamins, minerals, fiber, and antioxidants. It is also one of the most important cereal fodder crops. The present study was conducted from 2016 to 2018 and morphological and molecular diversity was analyzed for dual-purpose oat based on ten fodder and eight grain traits among 96 oats accessions including four wild accessions (A. vavilioviana, Guiena oats, A. maroccana and A. sterilis) collected from various eco-geographical regions of India. Thirty-one out of one hundred seventy (18%) simple sequence repeats (SSR) markers detected polymorphism among the 96 oat accessions with average polymorphic information content (PIC) of 0.47. A total of 100 alleles were detected with an average of 3.2 alleles per primer. The molecular diversity analysis grouped all the 96 germplasm lines into two major clusters, ?A? and ?B?. The similarity coefficients ranged from 0.37 to 1. The genotypic pairs viz; UPO 276: SKO 315 (46%); SKO 314: OL-125 (46%); SKO 314: OS 363 (49%); SKO 314: UPO 032 (49%) exhibited least genetic similarity and these pairs can be potentially used as parents to conduct various mapping studies and further contributing to the oat breeding community. Moreover, 6 accessions (JHO-2001-1, JHO-99-2, OL 1635, SKO 27, UPO 093 and OS329) had been identified which were superior to OL-10 (best check in the northwest India) for fodder as well as grain yield. This study showed the opportunity of utilizing SSR markers with morphological characteristics to breed for dual purpose oats.

A review of gluten and sorghum as a gluten free substitute

The review explores the role of gluten in food products, its associated health issues, and the growing market for gluten-free alternatives. Gluten, a protein in wheat, barley, and rye, is widely used in the food industry for its binding and stabilizing properties. Increasing gluten intolerance, especially in those with celiac disease, has boosted demand for gluten-free options like sorghum. Sorghum, a gluten-free grain, offers high protein and fiber content but also contains antinutritional factors like tannins, phytates, and protease inhibitors. Various processing techniques, such as dehulling, soaking, fermentation, and heating, have been developed to address these factors. Future trends in sorghum are expected to focus on innovative processing methods to enhance its nutritional value. This review also provides a detailed examination of gluten, its functions in foods, health concerns, gluten-free products, sorghum-based foods, antinutritional properties, processing technologies, and future opportunities.

Rice-Based Gluten-Free Foods and Technologies: A Review.

Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce. This review assesses various research results concerning the quality attributes of rice-based gluten-free foods, including bread, pasta, and beer. To optimize the key attributes in processed products, such as dough leavening in bread and the physical and cooking properties of noodles and pasta, research has focused on blending different gluten-free grains and incorporating additives that mimic the gluten function. Additionally, various processing technologies, such as starch preprocessing and extrusion puffing processes, have been employed to boost the quality of rice-based gluten-free products. Today, a variety of products, including bread, noodles, and beer, use rice as a partial replacement for barley or wheat. With rapid advancements in technology, a noticeable portion of consumers now shows a preference for products containing rice as a substitute. This trend indicates that rice-based gluten-free foods can be enhanced by leveraging the latest developments in gluten-free product technologies, particularly in countries where rice is a staple or is predominantly cultivated.

An incisive review on Buckwheat—A potential underutilized millet

Buckwheat is a short-season, multi-nutrient crop commonly known as “Kuttu” in India and used to make flour “Kuttu ka Atta” and utilized to prepare a variety of dishes. Buckwheat has small, triangular seeds, frequently used as substitutes for cereals like wheat and rice and commonly cultivated at high altitudes, particularly &gt;1000 masl, where other cereal crops are not as readily available. It is relatively easy to grow, adapts well to various soil types, requires little water, and thrives in moderately fertile soil, which makes it an ideal crop for farmers where water sis scarece and soil is not fertile. Buckwheat is a gluten-free grain that contains carbohydrates, phenolics, protein, dietary fiber, omega-3 and omega-6 fatty acids, and vitamins. Furthermore, it is also said to be beneficial in a number of diseases such as Zn, Cu, Fe, P, Mn, and Mg. Buckwheat has also been used to treat a number of diseases like high blood pressure, digestive troubles, skin problems, and so on. Coordinated efforts are required to improve production and encourage consumption of buckwheat.

Development of gluten-free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties.

To date, few studies investigated the differences between the two main gluten-free (GF) brewing techniques, such as the use of enzymes and the use of unconventional GF grains in brewing, by consumer perspective. In this study a GF beer brewed with sorghum and quinoa, as brewing adjuncts, was compared to the enzymatic-treated counterpart, in order to evaluate the effect of deglutinization treatment on physicochemical, volatile, and sensory characteristics of final beer. Moreover, the influence of brewing process and raw materials information on consumers' sensory perceptions, willingness to buy (WTB) and willingness to pay (WTP) was also investigated (n=105 consumers), under blind (B), expected (E), and informed (I) conditions. The enzymatic-treated sample showed comparable physicochemical attributes with the untreated counterpart, except for a significant reduction in color and foam stability (p<0.05). Non-significant difference between samples was found in the overall liking, WTB, and WTP mean scores in all three sensory test conditions (p>0.05). The information about the deglutinization treatment had a negative impact on overall liking (p<0.01), although WTP for both samples was significantly higher in the informed test than in blind condition (p<0.05). Overall, Check-All-That-Apply test results confirmed that the deglutinization treatment does not affect the beer sensory profile, even if the information about brewing ingredients and technologies may slightly influence the consumers' sensory perception. Therefore, this result proves that it is possible to produce a marketable GF beer, simply by partially replacing 40% of barley malt with unconventional GF grains, without using enzymes for gluten reduction purpose.

Comprehensive in silico analysis of the underutilized crop tef (Eragrostis tef (Zucc.) Trotter) genome reveals drought tolerance signatures

BackgroundTef (Eragrostis tef) is a C4 plant known for its tiny, nutritious, and gluten-free grains. It contains higher levels of protein, vitamins, and essential minerals like calcium (Ca), iron (Fe), copper (Cu), and zinc (Zn) than common cereals. Tef is cultivated in diverse ecological zones under diverse climatic conditions. Studies have shown that tef has great diversity in withstanding environmental challenges such as drought. Drought is a major abiotic stress severely affecting crop productivity and becoming a bottleneck to global food security. Here, we used in silico-based functional genomic analysis to identify drought-responsive genes in tef and validated their expression using quantitative RT-PCR.ResultsWe identified about 729 drought-responsive genes so far reported in six crop plants, including rice, wheat, maize, barley, sorghum, pearl millet, and the model plant Arabidopsis, and reported 20 genes having high-level of GO terms related to drought, and significantly enriched in several biological and molecular function categories. These genes were found to play diverse roles, including water and fluid transport, resistance to high salt, cold, and drought stress, abscisic acid (ABA) signaling, de novo DNA methylation, and transcriptional regulation in tef and other crops. Our analysis revealed substantial differences in the conserved domains of some tef genes from well-studied rice orthologs. We further analyzed the expression of sixteen tef orthologs using quantitative RT-PCR in response to PEG-induced osmotic stress.ConclusionsThe findings showed differential regulation of some drought-responsive genes in shoots, roots, or both tissues. Hence, the genes identified in this study may be promising candidates for trait improvement in crops via transgenic or gene-editing technologies.

FlbZIP12 gene enhances drought tolerance via modulating flavonoid biosynthesis in Fagopyrum leptopodum.

Karst lands provide a poor substrate to support plant growth, as they are low in nutrients and water content. Common buckwheat (Fagopyrum esculentum) is becoming a popular crop for its gluten-free grains and their high levels of phenolic compounds, but buckwheat yields are affected by high water requirements during grain filling. Here, we describe a wild population of drought-tolerant Fagopyrum leptopodum and its potential for enhancing drought tolerance in cultivated buckwheat. We determined that the expression of a gene encoding a Basic leucine zipper (bZIP) transcription factor, FlbZIP12, from F. leptopodum is induced by abiotic stresses, including treatment with the phytohormone abscisic acid, salt, and polyethylene glycol. In addition, we show that overexpressing FlbZIP12 in Tartary buckwheat (Fagopyrum tataricum) root hairs promoted drought tolerance by increasing the activities of the enzymes superoxide dismutase and catalase, decreasing malondialdehyde content, and upregulating the expression of stress-related genes. Notably, FlbZIP12 overexpression induced the expression of key genes involved in flavonoid biosynthesis. We also determined that FlbZIP12 interacts with protein kinases from the FlSnRK2 family in vitro and in vivo. Taken together, our results provide a theoretical basis for improving drought tolerance in buckwheat via modulating the expression of FlbZIP12 and flavonoid contents.

Proteome Changes Resulting from Malting in Hordein-Reduced Barley Lines.

Hordeum vulgare L., commonly known as barley, is primarily used for animal feed and malting. The major storage proteins in barley are hordeins, known triggers of celiac disease (CD). Here, sequential window acquisition of all theoretical mass spectra (SWATH)-MS proteomics was employed to investigate the proteome profile of grain and malt samples from the malting barley cultivar Sloop and single-, double-, and triple hordein-reduced lines bred in a Sloop background. Using a discovery proteomics approach, 2688 and 3034 proteins were detected from the grain and malt samples, respectively. By utilizing label-free relative quantitation through SWATH-MS, a total of 2654 proteins have been quantified from grain and malt. The comparative analyses between the barley grain and malt samples revealed that the C-hordein-reduced lines have a more significant impact on proteome level changes due to malting than B- and D-hordein-reduced lines. Upregulated proteins in C-hordein-reduced lines were primarily involved in the tricarboxylic acid cycle and fatty acid peroxidation processes to provide more energy for seed germination during malting. By applying proteomics approaches after malting in hordein-reduced barley lines, we uncovered additional changes in the proteome driven by the genetic background that were not apparent in the sound grain. Our findings offer valuable insights for barley breeders and maltsters seeking to understand and optimize the performance of gluten-free grains in malt products.

Targeted sequencing of the Panicum miliaceum gene space and genotyping of variant sites from population genetics studies, combined in a single assay, as a tool for broomcorn millet assisted breeding

Broomcorn millet (Panicum miliaceum L.) is a prehistorical cereal, today cultivated as a minor crop with low yields but with a renewed interest for its high water use efficiency and gluten-free grains. To reverse the downward trend in broomcorn millet cultivation, the crop needs genetic improvement and creation of novel genetic variation to increase productivity. In order to facilitate genomics-assisted breeding, we designed a reduced representation genome-sequencing assay that investigates 1.8% of the nuclear DNA in a targeted and reproducible way, with an intensity of genomic sampling that is a direct function of local recombination rate. We used this tool and set up bioinformatics analyses tailored to the polyploid genome of P. miliaceum for maternity and paternity testing, quantification and genomic distribution of homozygous regions and estimation of parental genome contribution for individual seedlings in advanced inbred lines from a breeding program and compared their genomic composition with registered varieties. We found several clues that suggest that the genetic purification process to ensure genetic uniformity is incomplete in varieties of this species. Residual heterozygosity was detected in the genome of three registered varieties ranging from 4.4 to 6.25% of their haploid genome length. Other registered varieties show genome-wide homozygosity. We found, however, evidence of intravarietal genetic variation in three cases that suggest that the breeder seed or commercial seed production had fixed by self-pollination multiple inbred lines with very similar, though not identical, genotypes within each variety.

Evaluating the Antioxidant Properties of the Ancient-Crop Tef (Eragrostis tef) Grain Extracts in THP-1 Monocytes.

Tef (Eragrostis tef) is an orphan crop that is widely grown in East Africa, primarily in Ethiopia as a staple crop. It is becoming popular in the Western world owing to its nutritious and gluten-free grains and the forage quality of its biomass. Tef is also considered to have a high antioxidant capacity based on cell-free studies. However, the antioxidant activity of tef has never been validated using a physiologically relevant cell model. The purpose of this study was to investigate the antioxidant capacity of tef grain extracts using a mammalian cell model. We hypothesized that the tef grain extracts are capable of modulating the cellular antioxidant response via the modulation of glutathione (GSH) biosynthetic pathways. Therefore, we evaluated the antioxidant activity of purified tef grain extracts in the human acute monocytic leukemia (THP-1) cell line. Our findings revealed that the organic fraction of grain extracts increased the cellular GSH level, which was more evident for brown-colored tef than the ivory variety. Moreover, a brown-tef fraction increased the expressions of GSH-pathway genes, including γ-glutamate cysteine ligase catalytic (GCLC) and modifier (GCLM) subunits and glutathione reductase (GR), an enzyme that plays a key role in GSH biosynthesis, suggesting that tef extracts may modulate GSH metabolism. Several compounds were uniquely identified via mass spectrometry (MS) in GSH-modulating brown-tef samples, including 4-oxo-β-apo-13-carotenone, γ-linolenic acid (methyl ester), 4,4'-(2,3-dimethyl-1,4-butanediyl)bis-phenol (also referred to as 8,8'-lignan-4,4'-diol), and (3β)-3-[[2-[4-(Acetylamino)phenoxy]acetyl]oxy]olean-12-en-28-oic acid. Tef possesses antioxidant activity due to the presence of phytochemicals that can act as direct antioxidants, as well as modulators of antioxidant-response genes, indicating its potential role in alleviating diseases triggered by oxidative stresses. To the best of our knowledge, this is the first report revealing the antioxidant ability of tef extracts in a physiologically relevant human cell model.