The valuable genes of Aegilops biuncialis, Ae. ovata, Ae. kotschyi, and Ae. variabilis were transferred to rye, by crossing Aegilops-rye amphiploids with tetraploid and diploid substitution rye. The C-banded karyotype of the BC1 and BC2 generations of amphiploids with 4x substitution rye and BC1 with 2x substitution rye showed great variation in chromosome number and composition. In the BC1 generation of amphiploids with 4x and 2x substitution rye, seed set success rate and germination rate varied depending on origin. However, plant sterility in all cross combinations of amphiploids with 4x and 2x substitution rye resulted in their elimination from further experiments in the BC3 and BC2 generations, respectively. In backcrosses of 4x substitution rye with amphiploids Ae. variabilis × rye 4x, fertile 4x rye plants containing Aegilops chromatin were produced in the BC2 generation.
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http://dx.doi.org/10.1007/BF03208871 | DOI Listing |
Food Sci Nutr
December 2024
Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran.
J Nutr
January 2025
Department of Life Sciences, Division of Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden.
Background: High intake of whole grains has consistently been associated with reduced risk of obesity, coronary artery disease, and type 2 diabetes. Dietary interventions have shown beneficial metabolic effects of whole grains, but the metabolic response varies with different types of cereals.
Objectives: We evaluate the metabolic effects of substituting refined wheat with wholegrain rye foods within a complex diet, examining the day-long postprandial response of glucose-dependent insulinotropic peptide (GIP), glucagon-like peptide-1 (GLP-1), ghrelin, glucose, and inflammatory biomarkers in individuals with overweight and obesity.
Vavilovskii Zhurnal Genet Selektsii
October 2024
Федеральный исследовательский центр Институт цитологии и генетики Сибирского отделения Российской академии наук, Новосибирск, Россия.
The effect of T. aestivum L. chromosomes 1A and 1D on fertility of recombinant bread wheat allolines of the same origin carrying the cytoplasm of barley H.
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
November 2024
Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran.
Food Sci Biotechnol
November 2024
Department of Food Engineering, Suleyman Demirel University, 32260 Isparta, Turkey.
Unlabelled: The isolates of lactic acid bacteria (LAB) from traditional fermented koumiss and homemade dry rye sourdough were examined for their potential to be used in bread production without baker's yeast. Among twenty isolates, three with superior fermentation ability and acidification capability were identified by 16S rRNA gene sequencing. from koumiss, from 48 h activated rye sourdough, and from rye sourdough extract were singly and mixed (1:1:1) inoculated into liquid sourdoughs and used for bread-making tests.
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