13TSB_N4L2CRD: High Fibre Wheat for Healthier White Bread

13TSB_N4L2CRD：高纤维小麦，用于更健康的白面包

• 批准号: BB/L024543/1
• 负责人: Simon Griffiths
• 金额: $ 7.65万
• 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: 2014
• 资助国家: 英国
• 起止时间: 2014 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FL024543%2F1
• 关键词: 13TSB_N4L2CRD; Fibre; Wheat; Healthier; White

The aim of this industry led project is to increase the intake of soluble dietary fibre of the general population, providing Nutrition for Life to consumers of white bread, many of which are children. Today, almost 55% of all bread consumed is white bread with very little fibre content, and partly responsible for the low fibre intake by the majority of the population. This project will use already identified high fibre wheat to develop a wheat variety suitable for UK conditions with good bread making quality. KWS, the plant breeding company in the project, will work closely with academic partners to make this possible, while M&S will investigate the quality and nutritional value of bread made from high soluble fibre wheat, as well as exploit initial market opportunities. This project involving a unique composition of plant breeders, retail industry, quality and genetic experts will only be feasible with financial support from TSB.

该行业主导项目的目的是增加普通人群可溶性膳食纤维的摄入量，为白色面包的消费者（其中许多是儿童）提供生命营养。今天，几乎55%的面包是纤维含量非常低的白色面包，这是大多数人纤维摄入量低的部分原因。该项目将使用已经确定的高纤维小麦开发适合英国条件的小麦品种，具有良好的面包制作质量。该项目中的植物育种公司KWS将与学术合作伙伴密切合作，以实现这一目标，而M&S将研究由高可溶性纤维小麦制成的面包的质量和营养价值，并利用最初的市场机会。该项目涉及植物育种者、零售业、质量和遗传专家的独特组成，只有在TSB的财政支持下才可行。

项目成果

Meeting the Challenges Facing Wheat Production: The Strategic Research Agenda of the Global Wheat Initiative

• DOI: 10.3390/agronomy12112767
• 发表时间: 2022-11
• 期刊: Agronomy
• 作者: P. Langridge;M. Alaux;N. Almeida;K. Ammar;M. Baum;F. Bekkaoui;A. Bentley;B. Beres;B. Berger;H. Braun;G. Brown-Guedira;Christopher James Burt;Mario Jose Caccamo;L. Cattivelli;G. Charmet;P. Civáň;S. Cloutier;J. Cohan;Pierre J. Devaux;F. Doohan;M. Dreccer;M. Ferrahi;S. Germán;S. B. Goodwin;S. Griffiths;C. Guzmán;H. Handa;M. Hawkesford;Zhonghu He;E. Huttner;T. Ikeda;B. Kilian;I. King;J. King;J. Kirkegaard;J. Lage;J. Le Gouis;S. Mondal;E. Mullins;F. Ordon;J. I. Ortiz-Monasterio;H. Özkan;İ. Öztürk;S. Pereyra;C. Pozniak;H. Quesneville;M. Quincke;G. Rebetzke;Jochen Christoph Reif;Teresa Saavedra-Bravo;U. Schurr;S. Sharma;S. Singh;R. Singh;J. Snape;W. Tadesse;H. Tsujimoto;R. Tuberosa;Tim G. Willis;Xueyong Zhang

Mining the A.E. Watkins Wheat Landrace Collection for Variation in Starch Digestibility Using a New High-Throughput Assay.

• DOI: 10.3390/foods12020266
• 发表时间: 2023-01-06
• 期刊: Foods (Basel, Switzerland)

A high soluble-fibre allele in wheat encodes a defective cell wall peroxidase responsible for dimerization of ferulate moieties on arabinoxylan

• DOI: 10.1101/2023.03.08.531735
• 发表时间: 2023-03
• 期刊: bioRxiv
• 作者: R. Mitchell;Mária Oszvald;T. Pellny;J. Freeman;K. Halsey;C. Sparks;A. Huttly;S. Specel;M. Leverington-Waite;S. Griffiths;P. Shewry;A. Lovegrove

Development of a high-throughput starch digestibility assay reveals wide variation among the A. E. Watkins wheat landrace collection

高通量淀粉消化率测定的开发揭示了 A. E. Watkins 小麦地方品种之间的巨大差异

• DOI: 10.1101/2022.11.04.515016
• 发表时间: 2022
• 作者: Zafeiriou P

Improving wheat as a source of dietary fibre for human health

改善小麦作为人类健康膳食纤维的来源

• DOI: 10.1017/s0029665115001020
• 发表时间: 2015
• 期刊: Proceedings of the Nutrition Society
• 影响因子: 7
• 作者: Shewry P