Delivering high dietary fibre via improved wheat cultivars and products

通过改良小麦品种和产品提供高膳食纤维

• 批准号: BB/T013923/1
• 负责人: Peter Shewry
• 金额: $ 15.51万
• 依托单位: Rothamsted Research
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2020
• 资助国家: 英国
• 起止时间: 2020 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FT013923%2F1
• 关键词: Delivering; dietary; fibre; via; improved

Dietary fibre (DF) is essential for human health, improving gastro-intestinal function and reducing the risk of a range of chronic diseases (including type 2 diabetes, cardio-vascular disease and types of cancer). However, most UK consumers do not eat DF, with the average daily intake being 17.2 g for women and 20.1g for men, compared with a target of 30g. Cereal products are the major source of DF in the UK diet, with bread alone contributing about 20%. However, the contribution from wheat is limited by the fact that most wheat products are made from white flour, which contains about 3.5% DF compared with 11.5-15.5% in wholemeal. We have therefore identified wheat lines with high DF in white flour, which can be used to develop high fibre wheat lines for UK farmers and products for UK consumers. The proposal will remove the constraints to the development of high fibre lines and products in the UK, by collaborating with four wheat breeders, 2 milling and baking companies and the organisations representing the milling (NABIM) and baking (Federation of Bakers) sectors.This will be achieved in two ways: by providing high fibre pre-breeding lines and molecular makers to wheat breeders, and high fibre lines to millers and bakers to optimise their processes. These advances will be disseminated by the BBSRC Designing Future Wheat programmes and by NABIM and FoB. It will therefore have a fundamental impact on the diet and health of UK consumers.

膳食纤维（DF）对人体健康至关重要，可改善胃肠功能，降低一系列慢性疾病（包括2型糖尿病，心血管疾病和癌症）的风险。然而，大多数英国消费者不吃DF，女性平均每日摄入量为17.2 g，男性为20.1 g，而目标为30 g。谷物产品是英国饮食中DF的主要来源，仅面包就占约20%。然而，由于大多数小麦产品是由白色面粉制成的，小麦产品中含有约3.5%的DF，而全麦产品中含有11.5-15.5%的DF，因此小麦的贡献受到限制。因此，我们已经确定了在白色面粉中具有高DF的小麦品系，其可用于为英国农民开发高纤维小麦品系和为英国消费者开发产品。该提案将通过与四家小麦育种家、2家碾磨和烘焙公司以及代表碾磨（NABIM）和烘焙的组织合作，消除英国高纤维生产线和产品开发的限制这将通过两种方式实现：通过向小麦育种者提供高纤维预育种品系和分子标记，并向米莱尔和面包师提供高纤维品系，以优化他们的工艺。这些进展将由BBSRC设计未来小麦计划以及NABIM和FoB传播。因此，它将对英国消费者的饮食和健康产生根本性的影响。

项目成果

Improving starch and fibre in wheat grain for human health

改善小麦籽粒中的淀粉和纤维，促进人类健康

• DOI: 10.1042/bio20200051
• 发表时间: 2020
• 期刊: The Biochemist
• 作者: Shewry P

The Contribution of Wheat to Human Nutrition and Health.

小麦对人类营养和健康的贡献。

• 发表时间: 2021
• 作者: Shewry PR

Increasing fibre in white flour and bread: Implications for health and processing.

增加白面粉和面包中的纤维：对健康和加工的影响。

• DOI: 10.1111/nbu.12648
• 发表时间: 2023
• 期刊: Nutrition bulletin
• 影响因子: 3.3
• 作者: Shewry PR

Opinion Exploiting genomics to improve the benefits of wheat: Prospects and limitations.

利用基因组学来提高小麦的好处的意见：前景和局限性。

• DOI: 10.1016/j.jcs.2022.103444
• 发表时间: 2022-05
• 期刊: JOURNAL OF CEREAL SCIENCE
• 影响因子: 3.8
• 作者: Shewry, Peter R.;Lovegrove, Alison;Wingen, Luzie U.;Griffiths, Simon
• 通讯作者: Griffiths, Simon