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Volume 12
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10.3390/plants12061349
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Article

Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat (Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential

by
Andrea Tafuri
1,2,3,
Melania Zuccaro
1,
Stefano Ravaglia
2,
Raul Pirona
1,
Stefania Masci
3,
Francesco Sestili
3,
Domenico Lafiandra
3,
Aldo Ceriotti
1 and
Elena Baldoni
1,*
1
National Research Council (CNR), Institute of Agricultural Biology and Biotechnology (IBBA), via E. Bassini 15, 20133 Milano, Italy
2
SIS Società Italiana Sementi, Via Mirandola 5, 40068 San Lazzaro di Savena, Italy
3
Department of Agriculture and Forest Sciences, University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy
*
Author to whom correspondence should be addressed.
Plants 2023, 12(6), 1349; https://doi.org/10.3390/plants12061349
Submission received: 28 February 2023 / Revised: 14 March 2023 / Accepted: 15 March 2023 / Published: 16 March 2023
(This article belongs to the Special Issue Biotechnological Resources for Improvement of Disease Resistance and Nutritional Quality in Staple Crops)
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Abstract

Acrylamide, a suspected human carcinogen, is generated during food processing at high temperatures in the Maillard reaction, which involves reducing sugars and free asparagine. In wheat derivatives, free asparagine represents a key factor in acrylamide formation. Free asparagine levels in the grain of different wheat genotypes has been investigated in recent studies, but little is known about elite varieties that are cultivated in Italy. Here, we analysed the accumulation of free asparagine in a total of 54 bread wheat cultivars that are relevant for the Italian market. Six field trials in three Italian locations over two years were considered. Wholemeal flours obtained from harvested seeds were analysed using an enzymatic method. Free asparagine content ranged from 0.99 to 2.82 mmol/kg dry matter in the first year, and from 0.55 to 2.84 mmol/kg dry matter in the second year. Considering the 18 genotypes that were present in all the field trials, we evaluated possible environment and genetic influences for this trait. Some cultivars seemed to be highly affected by environment, whereas others showed a relative stability in free asparagine content across years and locations. Finally, we identified two varieties showing the highest free asparagine levels in our analysis, representing potential useful materials for genotype x environment interaction studies. Two other varieties, which were characterized by low amounts of free asparagine in the considered samples, may be useful for the food industry and for future breeding programs aimed to reduce acrylamide-forming potential in bread wheat.
Keywords: bread wheat; free asparagine; acrylamide-forming potential; food safety bread wheat; free asparagine; acrylamide-forming potential; food safety

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MDPI and ACS Style

Tafuri, A.; Zuccaro, M.; Ravaglia, S.; Pirona, R.; Masci, S.; Sestili, F.; Lafiandra, D.; Ceriotti, A.; Baldoni, E. Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat (Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential. Plants 2023, 12, 1349. https://doi.org/10.3390/plants12061349

AMA Style

Tafuri A, Zuccaro M, Ravaglia S, Pirona R, Masci S, Sestili F, Lafiandra D, Ceriotti A, Baldoni E. Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat (Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential. Plants. 2023; 12(6):1349. https://doi.org/10.3390/plants12061349

Chicago/Turabian Style

Tafuri, Andrea, Melania Zuccaro, Stefano Ravaglia, Raul Pirona, Stefania Masci, Francesco Sestili, Domenico Lafiandra, Aldo Ceriotti, and Elena Baldoni. 2023. "Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat (Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential" Plants 12, no. 6: 1349. https://doi.org/10.3390/plants12061349

APA Style

Tafuri, A., Zuccaro, M., Ravaglia, S., Pirona, R., Masci, S., Sestili, F., Lafiandra, D., Ceriotti, A., & Baldoni, E. (2023). Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat (Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential. Plants, 12(6), 1349. https://doi.org/10.3390/plants12061349

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