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/L025108/1
• 负责人: Peter Shewry
• 金额: $ 8.95万
• 依托单位: Rothamsted Research
• 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%2FL025108%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

Exploiting natural and induced variation to improve the content and composition of dietary fibre in wheat grain.

利用自然和诱导变异来提高小麦籽粒中膳食纤维的含量和组成。

• 发表时间: 2018
• 作者: Lovegrove A

The contribution of fiber components to water absorption of wheat grown in the UK.

• DOI: 10.1002/cche.10316
• 发表时间: 2020-09
• 期刊: Cereal chemistry
• 影响因子: 2.4
• 作者: Lovegrove A;Wood AJ;Hassall KL;Howes L;Poole M;Tosi P;Shewry P
• 通讯作者: Shewry P

Identification of a major QTL and associated marker for high arabinoxylan fibre in white wheat flour

白小麦面粉中高阿拉伯木聚糖纤维的主要 QTL 和相关标记的鉴定

• DOI: 10.1101/705343
• 发表时间: 2019
• 作者: Lovegrove A

Loss of TaIRX9b gene function in wheat decreases chain length and amount of arabinoxylan in grain but increases cross-linking.

小麦中TAIRX9B基因功能的丧失会降低晶粒中的链长和阿拉伯素的量，但会增加交联。

• DOI: 10.1111/pbi.13393
• 发表时间: 2020-11
• 期刊: Plant biotechnology journal
• 影响因子: 13.8
• 作者: Pellny TK;Patil A;Wood AJ;Freeman J;Halsey K;Plummer A;Kosik O;Temple H;Collins JD;Dupree P;Berry S;Shewry PR;Lovegrove A;Phillips AL;Mitchell RAC
• 通讯作者: Mitchell RAC

Identification of a major QTL and associated molecular marker for high arabinoxylan fibre in white wheat flour

• DOI: 10.1371/journal.pone.0227826
• 发表时间: 2020-02-05
• 期刊: PLOS ONE
• 影响因子: 3.7
• 作者: Lovegrove, Alison;Wingen, Luzie U.;Griffiths, Simon
• 通讯作者: Griffiths, Simon