Genetic improvement of wheat to reduce the potential for acrylamide formation during processing.

对小麦进行遗传改良，以减少加工过程中丙烯酰胺形成的可能性。

• 批准号: BB/I020942/1
• 负责人: Simon Griffiths
• 金额: $ 12.34万
• 依托单位: John Innes Centre
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2012
• 资助国家: 英国
• 起止时间: 2012 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FI020942%2F1
• 关键词: Genetic; improvement; wheat; reduce; potential

The formation of the chemical contaminant, acrylamide, during high-temperature cooking and processing of wheat, rye, potato and other mainly plant-derived raw materials was reported in 2002, and the presence of acrylamide in foods is now recognized as a difficult problem for the agricultural and food industries. Acrylamide causes cancer in laboratory animals and is therefore considered to be probably cancer-causing in humans. It also affects the nervous system and reproduction. Cereals, of which wheat is the most important, generate half of the acrylamide in the European diet, with biscuits, snacks and breakfast cereals being of particular concern. The FAO/WHO Expert Committee on Food Additives has recommended that dietary exposure to acrylamide should be reduced and the European Commission is expected to issue guidance values on acrylamide levels in food before the end of 2010. The current draft of the guidance values proposes levels that will not be consistently achievable for many products. The proposed guidance level for breakfast cereals, for example, is 400 parts per billion (ppb), while levels in some wheat-based breakfast cereals are over 1000 ppb. Furthermore, many Member States support these guidance values becoming regulatory limits. The food industry therefore requires both short-term solutions and a long-term programme of reduction in the acrylamide forming potential of wheat in order to comply with this regulatory situation as it evolves. Methods for reducing acrylamide formation during processing have proven to be difficult to apply to wheat products, either being ineffective or having an unacceptably adverse effect on product quality. The development of commercially viable wheat varieties that are low in acrylamide-forming potential but retain grain characteristics that are important for end product quality would help to address, at source, the problem of acrylamide formation in food manufacture, catering and home cooking, without the need for additives or potentially costly changes to processes. The high-temperature degradation of an amino acid, asparagine, in the presence of sugars (glucose, fructose and maltose) has been shown to be the major route for acrylamide formation and the limiting factor in wheat products is free asparagine. Wheat contains significantly higher levels of asparagine than most other grains. Furthermore, whole wheat grain and wheat bran, which have important health promoting properties, tend also to have higher asparagine levels than refined wheat flour. This project seeks to identify currently available varieties and genotypes of wheat that are low in asparagine and provide wheat breeders with the genetic tools to reduce the concentration of asparagine further. This application is being submitted through the BBSRC's stand-alone LINK scheme. The project will benefit from the involvement of a major European/GB wheat breeder and a consortium of wheat supply chain businesses, allowing for the identification and review of key targets by the industrial partners. The level of industry support is indicative of the importance of the acrylamide issue to wheat supply chain businesses and the potential impact of the project. A letter of support has also been provided by the Food Standards Agency. The project will use state-of-the-art techniques for analysing amino acid concentrations in wheat flour, exploit the genetic resources in wheat that have been developed at Rothamsted and the John Innes Centre, including mapping populations, wheat genetic modification (as a research tool) and high-throughput screening of mutant populations, and utilise the latest DNA sequencing techniques to study differences in gene expression between high and low asparagine genotypes. The impact of reductions in acrylamide-forming potential of grain on performance in industrial processes will be assessed by food industry partners.

在2002年，据报道，在高温烹饪和小麦，黑麦，马铃薯和其他主要植物衍生的原料的高温烹饪和加工过程中，化学污染物，丙烯酰胺的形成，现在被认为是农业和食品工业中的丙烯酰胺在食品中的存在是一个困难的问题。丙烯酰胺在实验动物中引起癌症，因此被认为可能是人类引起癌症的癌症。它还影响神经系统和繁殖。谷物是最重要的谷物，在欧洲饮食中产生了一半的丙烯酰胺，饼干，小吃和早餐谷物特别关注。粮农组织/世界卫生组织食品添加剂专家委员会建议应减少饮食中的丙烯酰胺，并预计欧洲委员会将在2010年底之前对丙烯酰胺水平发行指导价值。当前的指导价值草案提出的水平提出的水平将无法始终如一地实现许多产品。例如，拟议的早餐谷物的指导水平为每十亿（PPB）400（PPB），而一些基于小麦的早餐谷物的水平超过1000 ppb。此外，许多成员国支持这些指导价值成为监管限制。因此，食品行业需要短期解决方案和丙烯酰胺构成小麦潜力的长期计划，以便随着这种监管状况的发展。事实证明，在加工过程中减少丙烯酰胺形成的方法很难应用于小麦产品，要么无效或对产品质量产生不利影响。在丙烯酰胺形成的潜力中含量低的商业可行的小麦品种的发展，但保留对最终产品质量至关重要的谷物特征，这将有助于解决，从而解决食品制造，餐饮和家庭烹饪中丙烯酰胺形成的问题，而无需添加添加剂或对流程的潜在成本更改。在存在糖（葡萄糖，果糖和麦芽糖）的情况下，氨基酸，天冬酰胺的高温降解是丙烯酰胺形成的主要途径，小麦产物中的限制因子是游离天冬酰胺。小麦含有比大多数其他谷物的天冬酰胺水平明显更高。此外，具有重要健康特性的全麦谷物和小麦麸皮也往往比精制小麦粉具有更高的天冬酰胺水平。该项目旨在识别目前可用的小麦品种和基因型，这些品种和基因型的天冬酰胺低，并为小麦育种者提供遗传工具，以进一步降低天冬酰胺的浓度。该应用程序正在通过BBSRC的独立链接方案提交。该项目将受益于欧洲/GB主要小麦育种者和一个小麦供应链业务的财团，从而可以识别和审查工业合作伙伴的主要目标。行业支持水平表明丙烯酰胺问题对小麦供应链业务的重要性以及项目的潜在影响。食品标准机构还提供了支持信。该项目将使用最先进的技术来分析小麦粉中的氨基酸浓度，利用Rothamsted和John Innes中心开发的小麦遗传资源，包括绘制小麦遗传修饰（作为研究工具），以及对最新DNA的表达范围，并在较低的DNA范围内进行了差异，以研究范围的差异，以研究最新的DNA差异，并在范围内进行了差异，并在范围内进行了差异。基因型。食品行业伙伴将评估谷物形成丙烯酰胺潜力对工业过程中性能的影响的影响。