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Wheat (Triticum aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing Protein and Gliadin Contents

  • Darina Pronin
    Darina Pronin
    Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
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  • , 
  • Andreas Börner
    Andreas Börner
    Genebank Department, Leibniz Institute of Plant Genetics and Crop Plant Research, Corrensstraße 3, 06466 Seeland/OT Gatersleben, Germany
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  • , 
  • Hans Weber
    Hans Weber
    Department of Molecular Genetics, Leibniz Institute of Plant Genetics and Crop Plant Research, Corrensstraße 3, 06466 Seeland/OT Gatersleben, Germany
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  • , and 
  • Katharina Anne Scherf*
    Katharina Anne Scherf
    Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
    Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20a, 76131 Karlsruhe, Germany
    *Telephone: +49-721-608-44176. Fax: +49-721-608-44241. E-mail: [email protected]
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    Orcidhttp://orcid.org/0000-0001-8315-5400
Cite this: J. Agric. Food Chem. 2020, 68, 46, 13247–13256
Publication Date (Web):July 10, 2020
https://doi.org/10.1021/acs.jafc.0c02815
Copyright © 2020 American Chemical Society
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    Abstract

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    Epidemiologic studies suggest an increasing prevalence of celiac disease and non-celiac gluten/wheat sensitivity. With wheat proteins being the main triggers, changes in wheat protein composition are discussed as a potential cause. The goals of breeding toward increased yield and resistance might have inadvertently contributed to a higher immunostimulatory potential of modern wheat cultivars compared to old wheat cultivars. Therefore, agronomic characteristics, protein content, and gluten composition of 60 German winter wheat cultivars first registered between 1891 and 2010 grown in 3 years were analyzed. While plant height and spike density decreased over time, yield and harvest index increased. The protein and gliadin contents showed a decreasing trend, whereas glutenin contents increased, but there were no changes in albumin/globulin and gluten contents. Overall, the harvest year had a more significant effect on protein composition than the cultivar. At the protein level, we found no evidence to support an increased immunostimulatory potential of modern winter wheat.

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    The Supporting Information is available free of charge at https://pubs.acs.org/doi/10.1021/acs.jafc.0c02815.

    • Overview of the 60 German winter wheat cultivars analyzed (Table S1), contents of crude protein, albumins/globulins, gliadins, glutenins, and gluten as well as gliadin/glutenin ratios of the 60 wheat cultivars harvested in 2015 (Table S2), 2016 (Table S4), and 2017 (Table S6), contents of ω5-, ω1,2-, α-, and γ-gliadins, HMW-GS, and LMW-GS of the 60 wheat cultivars harvested in 2015 (Table S3), 2016 (Table S5), and 2017 (Table S7), albumin/globulin contents (Figure S1), gliadin contents (Figure S2), glutenin contents (Figure S3), gluten contents (Figure S4), gliadin/glutenin ratios (Figure S5), ω5-gliadin contents (Figure S6), ω1,2-gliadin contents (Figure S7), α-gliadin contents (Figure S8), γ-gliadin contents (Figure S9), HMW-GS contents (Figure S10), LMW-GS contents (Figure S11), and correlations between wheat agronomic and proteomic parameters (Figure S12) (PDF)

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