Search Results (752)

Wheat bran, as a major nutrient-rich agricultural by-product, is underutilized due to poor functional properties. This study investigated the synergistic effects of steam explosion (SE), enzymatic hydrolysis (EH), and SE combined with EH (SE-EH) on wheat bran to improve the dough properties, bread quality, and in vitro starch digestion. Results showed that SE destroyed the dense structure of wheat bran to form a porous surface morphology and promoted the conversion of insoluble dietary fiber (IDF) to soluble dietary fiber (SDF). This structural loosening facilitated further fiber degradation for subsequent EH and achieved the obvious improvements in hydration properties after combined treatment. For the dough system, the addition of SE-EH bran increased the water absorption, hardness, and viscosity, but reduced the development and stability time of the dough, in comparison with the control dough. These changes suggested that the modified bran altered dough hydration behavior and gluten network continuity, contributing to the increment of bread’s specific volume. The starch hydrolysis rate of bread adding SE-EH wheat bran was decreased; the slowly digestible starch (SDS) and resistant starch (RS) contents were 2.59-fold and 1.31-fold higher than the control group, respectively. Additionally, the incorporation of modified wheat bran delayed bread hardening during storage, with the SE-modified group showing the best effect. Wheat bran modification enhanced its processing functionality, providing a feasible approach for bread production to improve storage stability and nutritional quality. Full article

Grain quality in bread wheat is a complex trait determined by multiple genetic factors and their interaction with environmental conditions. This study investigated the genetic architecture of key grain quality traits in the Avalon × Cadenza double haploid (DH) population under contrasting climatic conditions in Kazakhstan. A set of 101 spring-type DH lines was evaluated over three years in three major wheat-growing regions of Kazakhstan, representing northern, central, and southern environments. Grain yield and nine grain quality traits were assessed, including amylose content (Amc, %), test weight per liter (TWL, g/L), grain protein content (GPC, %), gliadin content (Gli, %), glutenin content (Glu, %), grain hardness (GH, %), grain vitreousness (GV, %), falling number (FN, s), and sedimentation value determined in a 2% acetic acid solution (SV, mL). The objectives were to characterize phenotypic variation, examine trait relationships, and identify major and environmentally stable quantitative trait loci (QTLs) controlling grain quality. QTL mapping identified 89 QTLs associated with the nine studied traits, including 82 major QTLs explaining more than 10% of phenotypic variation and 16 stable QTLs detected in two or more environments. The largest numbers of QTLs were found for GPC, SV, and TWL. Stable QTLs were distributed across all three wheat genomes, with important regions detected on chromosomes 1A, 1B, 2D, 4A, 4D, 5A, 6A, and 7D. Several stable QTLs co-localized with genomic regions previously associated with grain quality and developmental regulation, including loci near Wx-B1, Rht-D1, and Ppd-D1, suggesting biologically meaningful links among gluten composition, starch biosynthesis, plant development, and grain physical properties. These results improve understanding of the genetic control of wheat grain quality across diverse environments in Kazakhstan and provide promising targets for marker-assisted selection to combine improved end-use quality with wide environmental adaptation. Full article

Corn, paddy, wheat, sorghum, and cassava serve as the primary energy sources in both human and animal diets. This study aimed to evaluate their nutrient release patterns in a simulated gastrointestinal environment and to assess the in vitro biological activity of the metabolites produced during digestion. The results showed that wheat exhibited the highest dry matter degradation in the stomach–jejunum–ileum digestion stage, while wheat and paddy showed the highest crude protein degradation compared with the other starch sources. In addition, wheat had a higher total free sugar concentration than paddy, sorghum, and cassava. Among the individual free sugars, such as D-sorbitol and D-(+)-trehalose, were found to have the highest concentrations in wheat, whereas cassava had the highest D(−)-fructose concentration. Several differential metabolites, including valeric acid, caproic acid, octanoic acid, and azelaic acid were highly released in paddy, whereas glucaric acid, threonic acid, phenylacetic acid, and shikimic acid were highly released in cassava, and 4-hydroxycinnamic acid was highly released in paddy and sorghum. Four unique metabolites were identified during the digestion process of five starch sources. Particularly, isocitric acid and trans-Cinnamic acid were released only from cassava; caffeic acid was released only from sorghum and corn; and pimelic acid was released only from paddy and wheat. Furthermore, cassava was distinct from the other starch sources, displaying a higher abundance of differential metabolites within the glucagon signaling pathway as mapped in KEGG pathway analysis. In summary, compared with other starch sources, wheat provides more dry matter, protein, and sugars for the body. Cassava is unlikely to offer any advantage in glycemic regulation, while paddy and cassava possess stronger biological activity in terms of differential metabolites. Full article

This study investigated the effects of fermentable dietary fiber derived from high-amylose wheat (HAW) flour on the intestinal environment using an in vitro fecal fermentation assay and a randomized, double-blind, parallel-group clinical trial. Digested HAW flour was fractionated into total dietary fiber (TDF), resistant starch (RS), and non-RS dietary fiber (DF-RS) fractions. Fecal culture tests were used to quantify short-chain fatty acid (SCFA) production and microbiota composition after cultivation. In the randomized, double-blind, parallel-group trial, 76 healthy adults consumed HAW-containing food (dietary fiber: 5.5 g/day, RS: 2.9 g/day) or control food (dietary fiber: 0.7 g/day, RS: n.d.) for 2 weeks. Both RS and DF-RS increased SCFA production, with TDF having even stronger effects, suggesting enhanced fermentability in the presence of multiple types of fermentable dietary fibers. In the human trial, HAW-containing food intake did not significantly alter bowel movement frequency compared with the control. However, HAW-containing food consumption significantly reduced the levels of p-cresol, a representative gut-derived proteolytic metabolite linked to intestinal dysbiosis. No significant differences were observed in other secondary endpoints. Intake of HAW-derived foods appears to promote SCFA production and improve the intestinal environment by reducing p-cresol accumulation. Overall, these results highlight HAW flour as a practical prebiotic ingredient that helps support gut health. Full article

Background: The growing demand for sustainable, high-performance energy storage systems has intensified interest in biomass-derived materials for supercapacitor applications. This study presents a green and scalable approach to fabricating novel electrodes and solid-state electrolytes using Phoenix dactylifera (Ajwa date) seed biomass and palm waste-derived activated carbon. Methods: KOH-activated carbon from date pits was employed to enhance surface area and redox activity. A double-network hydrogel electrolyte (DSHC) was synthesized by incorporating 0.5 g of date seed powder with sodium alginate and wheat starch (0.2 g each), followed by chemical crosslinking in 2 M H₂SO₄. Structural and physicochemical properties were analyzed using SEM, XRD, and FTIR, while electrochemical performance was evaluated through cyclic voltammetry and galvanostatic charge–discharge measurements. Results: SEM revealed a densely ordered porous network with regular cylindrical channels favorable for ion transport. XRD and FTIR confirmed amorphous carbon formation and effective molecular crosslinking. The hydrogel electrolyte exhibited a wide potential window of ~2 V and strong pseudocapacitive behavior, delivering a maximum specific capacitance of 179 F g⁻¹ at 5 mV s⁻¹ and a discharge capacitance of 159 F g⁻¹ at 0.2 A g⁻¹, with excellent stability over 5500 cycles. Conclusions: Agricultural waste-derived materials demonstrate strong potential as low-cost, eco-friendly, and mechanically robust components for flexible supercapacitors, suitable for sustainable energy storage and rapid-charging applications. Full article

Salt stress is a critical abiotic constraint affecting wheat yield and quality. In this study, we employed pot experiments under controlled salinity (2.8‰ NaCl) and multi-omics approaches to elucidate the regulatory mechanisms underlying grain quality formation in a strong-gluten wheat variety, Jinan 17. Key findings revealed that salt stress caused a significant 41.27% reduction in 1000-kernel weight, while protein content increased by 13.82%. However, bread volume and bread score were reduced by 16.85% and 13.08%, respectively. Multi-omics integration uncovered that salt stress repressed the expression of starch synthesis-related genes (e.g., TraesCS2A03G0349200), diverting carbon skeletons toward amino acid metabolism pathways. This metabolic reprogramming disrupted the glutenin/gliadin ratio (down 14.35%), with high molecular weight glutenin subunits (HMW-GS) synthesis being suppressed, while low molecular weight glutenin subunits (LMW-GS) and gliadin accumulated by 19.28% and 24.76%, respectively, forming a “high extensibility but low elasticity” gluten network. Furthermore, transcriptomic analysis identified significant upregulation of arginine metabolism genes (e.g., TraesCS6A03G0029900), which enhanced osmolyte biosynthesis and exacerbated carbon–nitrogen partitioning imbalances. This study provides novel insights into the molecular mechanisms of flour quality deterioration under saline conditions and identifies critical regulatory nodes for simultaneous improvement of starch synthesis and gluten network architecture in salt-affected wheat breeding programs. Full article

Organic farming is increasingly promoted as a sustainable alternative to conventional wheat production; however, its effects on grain quality and immunogenic potential remain insufficiently understood. This study evaluated the influence of the farming system (organic vs. conventional) on grain composition, technological quality traits, immunochemical reactivity, and immunogenic peptide profiles in 13 durum wheat varieties, including traditional and modern Tunisian varieties. Protein fraction content, amino acid composition, gluten-quality parameters, starch content, and immunochemical reactivity against anti-gliadin antibodies were determined. In addition, in vitro digestion followed by LC–MS/MS peptidomic analysis and epitope mapping was performed on representative ancient and modern varieties to investigate the release of celiac-disease-related immunogenic peptides after simulated gastrointestinal digestion. Protein content and quality traits were mainly genotype-dependent, with no consistent effect from the farming system across all varieties. Organic farming was associated with reduced starch accumulation (3.2–39.9% reduction) and lower immunochemical reactivity. Peptidomic analysis further revealed a reduced number and relative abundance (20.8–43.6% lower abundance) of immunogenic peptides in organically cultivated wheat compared with conventionally grown counterparts. This study highlights the significant interaction between the genotype and farming system, and provides a novel demonstration that organic management can reduce the abundance of celiac-disease-related immunogenic peptides, particularly in ancient varieties. Full article

In the present study, 162 samples of KAMUT^® khorasan wheat (Triticum turgidum ssp. turanicum) harvested in North America during three cropping seasons (2010, 2011, and 2012) were analyzed to highlight direct and indirect associations with the main agrometeorological components via path analysis. Agronomic traits (yield), nutritional (test weight, protein, and starch content), and nutraceutical composition (dietary fibre, polyphenol, and flavonoid content) were examined. Path coefficient analysis showed that mean temperature (−0.377) and rainfall (−0.196) had high negative direct effects on yield. Among the qualitative traits, the content of free polyphenols (−0.568) and soluble dietary fibre (+0.393) was highly correlated with mean temperature, respectively, while the content of bound polyphenols was correlated with rainfall (+0.455). In addition, results allowed us to fill the existing knowledge gap, highlighting the direct and indirect effects of agroclimatic variables on yield, nutritional, and nutraceutical traits. Full article

Wheat is rich in carbohydrates and proteins but is susceptible to pest infestation and microbial contamination during storage. Owing to itself high efficiency, energy savings, and lack of chemical residues, electron beam irradiation (EBI) has been widely applied for disinfesting and sterilizing cereals and has been shown to influence dough quality. Notably, starch is present within complex wheat flour systems during processing, and its irradiation response may differ from that of purified systems. In this study, the effects of different EBI doses (0, 3, 6, 9 and 12 kGy) on the multiscale structure and physicochemical properties of wheat starch isolated from irradiated dough were systematically investigated, and key analytical techniques such as Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and rheological analysis were employed to elucidate the mechanisms underlying its impact on the dough thermomechanical behavior of dough. The results demonstrated that EBI weakened gluten–starch interactions and disrupted gluten network the continuity and compactness of the gluten network, resulting in significant dough farinography and pasting property changes. Compared with those of the control group, the dough development and stability time of the 12 kGy sample decreased from 3.920 and 6.465 to 0.970 and 1.290, respectively (p < 0.05). Moreover, irradiation induced cracks on the starch surface, reduced its molecular weight, and disrupted its crystallinity and short-range order. These changes resulted in decreases in the thermal stability level and swelling capacity of starch, while increasing its solubility. A correlation analysis revealed that the starch chain length distribution, molecular weight, molecular order, and pasting properties are key determinants of EBI-induced dough quality changes. This study provides theoretical insights into the applicability of EBI in the context of wheat flour storage and quality modulation. Full article

Cotton Verticillium wilt, caused by Verticillium dahliae, is a devastating soil-borne disease that severely limits global cotton production. While Myxococcus fulvus KS01 has demonstrated potent antagonistic activity and multi-functional biocontrol effects against V. dahliae, its practical application has been hindered by low myxospore yields and inconsistent efficacy in initial solid-state fermentation (SSF). This study aimed to optimize the SSF process for strain KS01 to maximize myxospore production and systematically evaluate its biocontrol efficacy against Verticillium wilt. Using a mixture of wheat straw and Protaetia brevitarsis frass (an agricultural byproduct) as the base substrate, we utilized single factor experiments and Response Surface Methodology (RSM) to optimize nutritional supplements and fermentation parameters. The optimized SSF process was determined as follows: a 3:1 (w/w) frass-to-straw ratio, supplemented with 3.08% potato starch and 1.05% yeast powder, with a 15.03% inoculum size, 65.05% moisture content, and an initial pH of 7.0, fermented at 30 °C for 6 days. Under these conditions, the myxospore concentration reached 6.61 × 10⁷ CFU/g, representing a 131.2-fold increase compared to unoptimized conditions (5.0 × 10⁵ CFU/g). Greenhouse pot trials showed that the optimized KS01 solid agent achieved a control efficacy of 71.9%. In field trials conducted in heavily infested soil, the agent maintained control efficacies of 71.2% at the budding stage and 54.5% at the bolling stage, significantly outperforming the commercial fungicide Benziothiazolinone (51.4% and 41.4%, respectively) and the sterile substrate control. Furthermore, application of the KS01 agent significantly promoted cotton growth, with seed cotton yield reaching 5380.0 kg/ha, equating to a 50.4% reduction in yield loss compared to the untreated control. Our results demonstrate that the valorization of P. brevitarsis frass through optimized SSF significantly enhances the production and field performance of M. fulvus KS01. This study provides a novel technical framework and a robust microbial resource for the sustainable management of Verticillium wilt in saline alkali cotton production systems. Full article

Crystal dumpling wrapper production is hampered by rapid surface dehydration, severe freeze-cracking propensity, and storage-induced retrogradation. Modulation of blended starch properties through functional additives was investigated. This study systematically evaluated the impact of hydroxypropyl distarch phosphate (HPDSP), trehalose (TRE), guar gum (GG), and composite phosphates (CP) on physicochemical and structural properties of wheat–potato starch composite gel. Concurrently, the effects of additives on the cracking rate of crystal dumplings and texture of wrappers were investigated. Analysis revealed that apparent viscosity was increased by all additives except CP. Different additives significantly improved the freeze–thaw stability of the composite gel during the first three cycles. GG maintained enhanced freeze–thaw stability throughout the entire freeze–thaw cycle (dehydration shrinkage rate: 2.69–40.55%). Multivariate analytical techniques (SEM, FTIR, XRD, DSC) collectively indicated that the additives effectively inhibited starch retrogradation, whilst HPDSP showed the strongest retrogradation inhibition. CP enhanced water-retention capacity and produced a softer blended gel (hardness at 21 days was 100.56 gf). Furthermore, additives significantly reduced the freezing cracking rate of crystal dumplings and improved the textural properties of dumpling wrappers. Full article

(1) Background: Starch-based breads can closely mimic wheat bread in texture and appearance; however, their nutritional value must be improved while maintaining their inherent bread-like characteristics. The objective of this study was to incorporate whole-grain pearl millet flour (PMF) into a starch-based bread formulation to enhance its dietary fiber and protein content. (2) Methods: The PMF was obtained using a combination of laboratory rollers and hammer mills, as well as appropriate sieves to obtain a particle size ≤ 250 µm. The incorporation of PMF affected the properties of the base flour (BF), dough, and gluten-free bread (GFB). (3) Results: In the BF, setback viscosity was significantly reduced from 6379 to 1354 mPa·s. Similarly, in the freshly kneaded dough, both the elastic and viscous moduli decreased, from 168.3 to 17.8 kPa and from 36.3 to 4.3 kPa, respectively. During fermentation, dough-specific volume increased from 0.76 to 1.73 cm³/g. In the GFB, the moisture content decreased from 47.9 to 42.2%, bread specific volume varied from 2.13 to 2.68 cm³/g, and crumb hardness increased from 12.8 to 25.3 N. PMF incorporation segmented bread consumers into two preference-based clusters, characterized by lower (1) and higher (2) PMF levels. (4) Conclusions: Incorporating 30% PMF increased the fiber and protein contents of the starch-based bread by 4.9% and 2.2%, respectively, without compromising specific volume (2.56 g/cm³) or overall acceptance, which remained comparable to that of a commercial gluten-free bread (7.30 and 6.32 for clusters (1) and (2), respectively). Full article

Biopolymer-based encapsulation represents an effective strategy to enhance probiotic stability and targeted gastrointestinal delivery. In this study, gel capsules composed of sodium alginate (SA) and wheat starch (ST) were developed via extrusion to encapsulate Lacticaseibacillus rhamnosus (L. rhamnosus) and Bacillus clausii (B. clausii), aiming to improve probiotic viability and controlled release. Capsule morphology, color, swelling behavior, encapsulation efficiency, and probiotic survival under simulated gastrointestinal conditions were systematically evaluated as a function of polymer ratio and probiotic loading. Capsule diameters ranged from 236.6 to 279.17 μm and were primarily governed by the SA-ST ratio, with higher ST content yielding smaller, more compact structures. Encapsulation efficiency varied between 71.2% and 96.7%, reaching maximal values in formulations with balanced SA:ST ratios (1:1) and higher probiotic loads. All formulations maintained high cell viability (>96%) following encapsulation. In vitro digestion studies demonstrated that SA-ST capsules significantly enhanced probiotic survival in simulated gastric and intestinal fluids, with the highest cumulative survival observed in ST-rich matrices containing 20% probiotic load. Swelling analyses revealed that ST incorporation promoted controlled hydration and matrix relaxation without compromising structural integrity, supporting sustained release behavior. Overall, the SA-ST biopolymer system provides a simple, scalable, and cost-effective platform for co-encapsulation of L. rhamnosus and B. clausii, offering synergistic protection, high encapsulation efficiency, and improved gastrointestinal stability, with promising applications in functional foods and pharmaceutical formulations. Full article

Maintaining stable male sterility is fundamental for ensuring the genetic purity and productivity of two-line hybrid wheat. However, unexpected heat events during the fertility-sensitive period can induce fertility restoration in photo-thermo-sensitive male sterile (PTMS) lines, posing a major threat to hybrid seed production. In this study, we identified two BS-type PTMS lines, BS166 and BS192, that consistently maintained sterility under heat stress in a seed-production environment, indicating strong heat-tolerant sterility. To uncover the molecular basis underlying this stability, we compared four BS-type PTMS lines exhibiting contrasting heat responses through field assessments, controlled heat treatments, transcriptome sequencing, and weighted gene co-expression network analysis (WGCNA). A total of 19,105 differentially expressed genes were identified, with the bisque4 module showing a significant correlation with seed setting rate. KEGG enrichment analysis revealed that starch and sucrose metabolism, cutin, suberin, and wax biosynthesis, fatty acid biosynthesis, and plant hormone signal transduction pathways were highly associated with heat-tolerant sterility. Core genes within these pathways displayed transcriptional stability in BS166 and BS192 but were strongly induced in heat-sensitive lines. In situ hybridization and RT-qPCR further confirmed tapetum-specific expression of TaBGLU32 and TaLACS1. Based on these findings, we propose a regulatory model explaining how PTMS lines maintain sterility stability under heat stress. Full article

Enhancing cereal grain quality while maintaining yield stability represents a pressing global challenge for sustainable agricultural development. Optimizing grain quality in cereal crops, which account for more than 60% of global dietary energy, relies heavily on managing nitrogen dynamics during the heading and grain-filling stages. Late-stage nitrogen application (from heading to early grain-filling stages) optimizes the temporal dynamics of nitrogen supply and exhibits substantial regulatory potential in mediating the yield–quality trade-off. Nitrogen availability can profoundly influence source–sink dynamics, carbon–nitrogen metabolic coordination, and the biosynthesis of storage reserves. This systematic review consolidates current understanding of the molecular and physiological mechanisms by which late-stage nitrogen application affects grain development and final quality in cereals, with a particular focus on major cereal crops including wheat, rice, and malting barley, which represent contrasting quality objectives and nitrogen management requirements. At the physiological level, late-stage nitrogen application delays functional leaf senescence, sustains photosynthetic carbon assimilation capacity, facilitates assimilate transport and partition to developing grains, and optimizes the accumulation dynamics and compositional profiles of starch and protein. At the molecular level, this review elucidates the sequential regulatory cascades governing nitrogen signal perception and transduction, the coordinated transcriptional networks underlying carbon–nitrogen metabolic crosstalk, and the expression dynamics of genes encoding starch biosynthetic enzymes and storage proteins. Integrating those recent research advances, this review also highlights several critical challenges currently facing the field. To address these challenges, we delineate promising avenues for future research including constructing time-series multi-omics frameworks, employing genome-editing technologies to functionally validate key regulatory genes and integrating artificial intelligence and big data analytics. The goal of this review is to establish a theoretical basis for precision nitrogen management strategies designed to optimize cereal crop production, targeting high yield, superior quality, and improved nitrogen use efficiency concurrently. Full article