Articles tagged with Wheat
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Researchers have identified Aegilops cylindrica as a powerful genetic reservoir for resistance against the devastating fungal pathogen Zymoseptoria tritici. The study reveals novel mechanisms of immune suppression by the pathogen and offers new insights into plant immunity.
Researchers propose a multi-pronged strategy to boost grain number in wheat by unlocking branched varieties, maintaining meristem activity, improving floret fertility, and enhancing nutrient transport. A multi-omics approach integrating genomics, metabolomics, and phenomics will be used to re-engineer wheat inflorescence architecture a...
A breakthrough study from Aarhus University identified two amino acid changes that allow plants to switch off their immune system and form symbiosis with nitrogen-fixing bacteria. This discovery could lead to breeding crops like wheat, barley, and maize that can fix nitrogen themselves, reducing the need for artificial fertilizer.
A study warns that Ukraine's soils are losing vital crop nutrients due to reduced fertilizer access and inefficient farming practices. To mitigate this, the authors recommend better farm management, efficient use of fertilizers, and introducing legumes into crop rotations.
Researchers have discovered that extended periods of high stress in wheat crops can lead to iron deficiency and stunted growth. By reducing iron deficiency with a synthetic organic molecule called PDMA, plants are able to improve photosynthesis and biomass under heat stress conditions.
A systematic review and meta-analysis found that non-coeliac gluten/wheat sensitivity (NCGWS) affects approximately 10.3% of the global population, with distinct variations in prevalence across countries. Symptoms often improve when gluten or wheat is avoided, but diagnosis remains challenging due to unclear disease process.
Researchers at the University of Adelaide discovered a gene responsible for a rare form of wheat that grows three ovaries per flower. The study found that a complex genome rearrangement was associated with the activation of a normally dormant WUSCHEL-D1 gene, leading to increased grain production and improved breeding technologies.
Researchers have discovered new layers of hidden genetic diversity in wheat, which could help improve crop resilience and adaptability. The study used RNA analysis and de novo annotation to reveal previously unknown gene expression patterns, providing valuable insights for plant breeding programs.
A recent study by Leibniz Institute for Food Systems Biology at the Technical University of Munich shows that extremely dwarf wheat has a less favorable gluten composition than semi-dwarf or tall wild-type wheat. This can lead to poorer baking properties. Environmental conditions also play a significant role in shaping gluten composition.
A new multiyear study reveals wheat disease losses totaling $2.9 billion in the US and Canada between 2018 and 2021. The top three yield-reducing pathogens were fusarium head blight, stripe rust, and leaf rust.
Researchers found that cultivating bread wheat with arbuscular mycorrhizal fungus Rhizophagus irregularis increases grain size and micronutrient levels, especially phosphorus and zinc. This process enhances the bioavailability of these essential nutrients in bread wheat.
Researchers have discovered that applying a beneficial fungus to soil leads to wheat accumulating more bioavailable zinc and iron. The fungus inoculation did not affect grain phytate content, resulting in greater estimated bioavailability of micronutrients.
A new study has revealed that wheat plants actively influence the microbial communities living on and inside their roots, with certain microbes favored under dry conditions and others under irrigation. This dynamic relationship allows the plant to select its microbial partners, shaping its microbiome over time.
Researchers developed predictive models to estimate cadmium levels in wheat grain using soil characteristics, outperforming traditional methods. The study identified key drivers of metal uptake and introduced improved soil cadmium thresholds that better reflect food safety needs.
Traditional Asian wheat varieties harbor multiple genes conferring yellow rust resistance, a devastating disease threatening global bread wheat production. These findings highlight the importance of preserving genetic diversity and traditional farming practices to combat diseases and ensure food security.
Researchers have identified a key player in the development of Fusarium head blight, a devastating disease that severely damages wheat and barley crops worldwide. The discovery of FgTPP1 could lead to the development of genetically engineered disease-resistant grains.
The latest focus issue of Molecular Plant-Microbe Interactions explores the molecular, cellular, and genomic details of cereal crop diseases, highlighting key research on plant-pathogen interactions. Groundbreaking work has advanced the field, offering new insights into disease resistance and management strategies.
Researchers have developed new seed varieties of wheat that remove harmful gluten proteins without affecting breadmaking quality. The modified wheat can reduce the risk of triggering celiac disease in people without the condition and improve flour quality.
Researchers have discovered a way to enhance wheat plants' sugar signalling ability, increasing yields by up to 12%. The new technology uses a Trehalose 6-phosphate pre-signalling molecule to activate the pathway for starch synthesis, leading to increased photosynthesis and grain filling.
Researchers found that fermented pearl millet flour can replace up to 20% of whole wheat flour without affecting consumer acceptance. The study also highlights the value of simple and natural food preparation techniques to improve nutrition and flavor.
Researchers uncover a novel immune mechanism by which wheat tandem kinase proteins (TKPs) combat pathogen invasion, establishing a new paradigm for cooperation between TKPs and NLR proteins. The discovery offers a foundation for engineering crop varieties with broad-spectrum pathogen resistance.
A new study published in Science reveals the first molecular events that give wheat immunity against stem rust, a major wheat disease. The findings provide insights into how to engineer wheat with stronger resistance against infection.
A novel ammonium adsorbent developed by the Hefei Institutes of Physical Science significantly reduces ammonia emissions from wheat fields. The application of the adsorbent, composed of humic acid-modified montmorillonite, offers a sustainable alternative to traditional deep nitrogen placement methods.
Professor Uauy brings extensive experience in wheat genetic research and genomics to lead the institute's ambition to deliver Healthy Plants, Healthy People, Healthy Planet. His vision for plant science will ensure global agricultural challenges are addressed through interdisciplinary science.
Climate change may lead to increased production of legumes such as chickpeas and soybeans, while oranges and okra become more widely grown. This could support shifts towards a more balanced diet and lower carbon footprint, but also poses economic and environmental risks.
Researchers at John Innes Centre have discovered a biological mechanism that enhances partnerships between plant roots and soil microbes, increasing nutrient uptake. This finding holds great potential for advancing sustainable agriculture by reducing the need for inorganic fertilizers.
Two MSU graduate students have published new research on managing the devastating wheat stem sawfly pest, with a focus on promoting parasitoid biocontrols and using remote sensing techniques to predict infestations. Their work aims to develop sustainable solutions for agricultural producers in Montana.
The University of Tennessee Institute of Agriculture's annual report highlights the challenges faced by Tennessee's farmers and foresters in 2024, including drought, agricultural land loss, and decreasing foreign market demand. The outlook for 2025 is clouded due to trade policy uncertainty, low crop prices, and high input costs.
Researchers found that new wheat cultivars achieve 16% higher yields under current climate conditions, but overall nitrogen needs will increase with global warming. The team recommends a systemic approach to food security, combining agricultural science, environmental aspects, and policy makers.
A study by the Open Wild Wheat Consortium explains how Aegilops tauschii, a wild grass, contributed to the genetic diversity of bread wheat, enabling its rapid spread across different climates. This hybridization event allowed humans to settle down and form societies.
A comprehensive set of genomic resources for Tausch's goatgrass has been established, shedding light on the evolutionary genetics of wheat. Researchers identified a stem rust resistance gene and a leaf rust resistance gene, which will aid in breeding more resilient wheat varieties.
Researchers study droughts, wildfires, and precipitation changes across the US Southeast and globally. The Great Salt Lake's drying exacerbates regional droughts, while a Maui wildfire is linked to atmospheric patterns.
A research team developed an innovative UAV-based method to quantify wheat uniformity, estimating leaf area index, SPAD, fractional vegetation cover, and plant height. The approach showed strong correlations between specific indices and yield and biomass predictions, outperforming models using mean values.
A new study reveals that whole wheat retains major minerals and trace minerals better than refined flour during milling and baking. The study also found that vitamin E levels dropped substantially with each processing step, regardless of the type of flour used.
Research reveals close relationship between midlife diet and healthy aging; Limiting ultra-processed foods may not improve diet quality. Baby-led weaning meets nutritional needs for healthy growth, while whole grains retain more nutrients during milling.
Researchers have discovered a new source of resistance to the devastating wheat blast disease, leveraging a gene that also protects against powdery mildew. The Pm4 gene, found in European wheat varieties, confers dual protection against the pathogen and its effector molecule AVR-Rmg8.
A decade-long study has discovered a vast untapped genetic potential in modern wheat varieties, revealing that at least 60% of the genetic diversity found in a historic collection is unused. This discovery provides an unprecedented opportunity to improve modern wheat and sustainably feed a growing global population. The study used a cr...
Researchers have identified a new type of resistance gene in plants called Ptr, which makes rice immune to certain strains of the fungus Magnaporthe oryzae. This finding invalidates previous studies on another gene named Pi-ta and opens up new avenues for understanding natural resistance to disease.
Researchers have identified two transcription factors that can be edited to influence the number and arrangement of grain-bearing spikelets in wheat, potentially leading to increased yields. This discovery builds upon a traditional gene used to control wheat-flowering behavior, offering new avenues for improving crop productivity.
Researchers at Bielefeld University discovered that certain gluten-derived molecules, including the 33-mer deamidated gliadin peptide (DGP), form nanosized structures that accumulate in gut epithelial cells and lead to leaky gut syndrome. This triggers chronic inflammation and autoimmune responses in celiac disease patients.
Shifting excess nitrogen from rich countries to poor ones could increase crop production by 12%, with moderate/food insecure regions seeing significant gains in both fertilizer use and food output. Current levels of production could be maintained with only 53-68% of current nitrogen used through redistribution.
Researchers at the University of Adelaide have identified a fundamental discovery that could help reduce the economic harm caused by Fusarium head blight, a fungal disease on the rise due to climate change. The study found that the TaHRC gene functions in wheat cells and can either increase or decrease susceptibility to FHB.
Researchers analyzed wheat-based glues used in historic bookbinding to understand their adhesiveness and degradation. They found that starch glue is more durable and flexible than flour glue, making it a potentially better choice for book repairs.
Recent research connects biological domestication to early food globalization, proposing a new conceptual framework that challenges traditional narratives. Archaeological investigations have shown that plant and animal domestication entailed a more gradual transition spanning thousands of years across extensive geographies.
A monoclonal antibody, omalizumab, increased the tolerance threshold for multiple food allergens, allowing children to consume larger amounts without a reaction. The treatment showed significant benefits in reducing allergic reactions, particularly for peanut and egg, with potential protection against accidental exposure.
Researchers created an AI-enabled model to help mitigate global ammonia emissions from agriculture. By optimizing fertilizer management, the model can effectively reduce emissions by up to 38%, with Asia having the highest potential for reduction.
A new study warns that climate change could reduce global wheat production by 13% by 2050 due to the spread of the fungal disease wheat blast. The affected regions will include South America, southern Africa and Asia, where up to 75% of total wheat acreage could be at risk.
Researchers have successfully grown striated muscle layers and flat fat layers using glutenin, a non-allergenic wheat protein. The edible film-based scaffolds can be combined to produce meat-like textures, promising a more realistic cultivated meat product.
WheatNet achieves superior performance in detecting wheat spikes with an average precision of 89.7% across filling and maturity stages, outperforming traditional methods. The method integrates a Transform Network to minimize color feature discrepancies and demonstrates excellent counting accuracy.
Researchers identified genetic mutations in peas that enable high iron accumulation, opening doors for biofortification of staple crops like wheat and barley. This breakthrough has the potential to reduce iron deficiency anaemia globally.
A recent study in Nature Communications has identified a gene cluster in wheat that produces triticein, an isoflavone compound with potential health benefits. This discovery offers opportunities for metabolic engineering efforts to improve wheat's nutritional quality and resistance to disease.
Ravi Neelipally, a PhD student at the University of Tennessee Institute of Agriculture, is investigating organic wheat-soybean double-cropping systems. His research aims to develop management practices that combat misconceptions surrounding organic farming's productivity and profitability.
Researchers found that different flours foster distinct bacterial communities, contributing to the variation in sourdough aromas and flavors. The study reveals that bakers can influence the aroma of their sourdough by using different flours.
Researchers found that plant-to-plant interactions can modulate disease susceptibility in both wheat and rice, with 23 same-species mixtures showing a significant effect. This phenomenon, known as Neighbor-Modulated Susceptibility, may be used to design varietal mixtures with embedded crop protection.
Researchers found that behaviors nourishing individual plant fitness can be detrimental to the whole community in high-density stands. Simulated shade may improve breeding for high-yielding cultivars by understanding molecular and genetic components of interactions between wheat plants.
A recent study by the University of Córdoba analyzed the genetic variability of spelt and common wheat varieties, revealing their diverse nutritional components. While spelt generally has higher concentrations of micronutrients like iron and zinc, it also contains more phytic acid, which reduces assimilation.
Research has clarified how starch granules form in wheat seeds, unlocking diverse potential benefits for various industries. The discovery of the enzyme PHS1 crucial for B-type granule initiation offers opportunities to create variations in starch for different food and industrial applications.
Researchers from the University of Bern found that maize roots secrete chemicals that improve soil quality and increase wheat yields. The study demonstrates potential for using specialized plant compounds to enhance crop productivity through variety-specific rotations.
A research group at Kyoto University has successfully developed a self-fertile buckwheat variety and a new type of the crop with a sticky texture. This breakthrough could contribute to the efficient breeding of less-common orphan crops, addressing the world's growing food demands.
Researchers at the University of Otago have found that gluten can cause brain inflammation in mice, a discovery that may have implications for human physiology. The study showed that gluten increased the number of immune cells in the brain, leading to hypothalamic inflammation.