Distinguishing between Bread Wheat and Spelt Grains Using Molecular Markers and Spectroscopy

A. Y. Curzon; K. Chandrasekhar; Y. K. Nashef; S. Abbo; D. J. Bonfil; R. Reifen; S. Bar-El; A. Avneri; R. Ben-David

doi:10.1021/acs.jafc.9b00131

Distinguishing between Bread Wheat and Spelt Grains Using Molecular Markers and Spectroscopy

A. Y. Curzon, K. Chandrasekhar, Y. K. Nashef, S. Abbo, D. J. Bonfil, R. Reifen, S. Bar-El, A. Avneri, R. Ben-David^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

11 Scopus citations

Abstract

The increasing demand for spelt products requires the baking industry to develop accurate and efficient tools to differentiate between spelt and bread wheat grains. We subjected a 272-sample spelt-bread wheat set to several potential diagnostic methods. DNA markers for γ-gliadin-D (GAG56D), γ-gliadin-B (GAG56B), and the Q-gene were used, alongside phenotypic assessment of ease-of-threshing and near-infrared spectroscopy (NIRS). The GAG56B and GAG56D markers demonstrated low diagnostic power in comparison to the Q-gene genotyping, which showed full accordance with the threshing phenotype, providing a highly accurate distinction between bread wheat and spelt kernels. A highly reliable Q classification was based on a three-waveband NIR model [Kappa (0.97), R-square (0.93)], which suggested that this gene influences grain characteristics. Our data ruled out a protein concentration bias of the NIRS-based diagnosis. These findings highlight the Q gene and NIRS as important, valuable, but simple tools for distinguishing between bread wheat and spelt.

Original language	American English
Pages (from-to)	3837-3841
Number of pages	5
Journal	Journal of Agricultural and Food Chemistry
Volume	67
Issue number	13
DOIs	https://doi.org/10.1021/acs.jafc.9b00131
State	Published - 3 Apr 2019

Bibliographical note

Funding Information:
This research was supported by Grant No. 2010-0500 from the Chief Scientist of the Israeli Ministry of Agriculture and Rural Development and by a grant from the Israeli Gene Bank, ARO, Volcani Center, Israel.

Publisher Copyright:
© 2019 American Chemical Society.

Keywords

NIRS
Q gene
adulteration
spelt
wheat

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10.1021/acs.jafc.9b00131

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title = "Distinguishing between Bread Wheat and Spelt Grains Using Molecular Markers and Spectroscopy",

abstract = "The increasing demand for spelt products requires the baking industry to develop accurate and efficient tools to differentiate between spelt and bread wheat grains. We subjected a 272-sample spelt-bread wheat set to several potential diagnostic methods. DNA markers for γ-gliadin-D (GAG56D), γ-gliadin-B (GAG56B), and the Q-gene were used, alongside phenotypic assessment of ease-of-threshing and near-infrared spectroscopy (NIRS). The GAG56B and GAG56D markers demonstrated low diagnostic power in comparison to the Q-gene genotyping, which showed full accordance with the threshing phenotype, providing a highly accurate distinction between bread wheat and spelt kernels. A highly reliable Q classification was based on a three-waveband NIR model [Kappa (0.97), R-square (0.93)], which suggested that this gene influences grain characteristics. Our data ruled out a protein concentration bias of the NIRS-based diagnosis. These findings highlight the Q gene and NIRS as important, valuable, but simple tools for distinguishing between bread wheat and spelt.",

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AU - Bonfil, D. J.

AU - Reifen, R.

AU - Bar-El, S.

AU - Avneri, A.

AU - Ben-David, R.

N1 - Funding Information: This research was supported by Grant No. 2010-0500 from the Chief Scientist of the Israeli Ministry of Agriculture and Rural Development and by a grant from the Israeli Gene Bank, ARO, Volcani Center, Israel. Publisher Copyright: © 2019 American Chemical Society.

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N2 - The increasing demand for spelt products requires the baking industry to develop accurate and efficient tools to differentiate between spelt and bread wheat grains. We subjected a 272-sample spelt-bread wheat set to several potential diagnostic methods. DNA markers for γ-gliadin-D (GAG56D), γ-gliadin-B (GAG56B), and the Q-gene were used, alongside phenotypic assessment of ease-of-threshing and near-infrared spectroscopy (NIRS). The GAG56B and GAG56D markers demonstrated low diagnostic power in comparison to the Q-gene genotyping, which showed full accordance with the threshing phenotype, providing a highly accurate distinction between bread wheat and spelt kernels. A highly reliable Q classification was based on a three-waveband NIR model [Kappa (0.97), R-square (0.93)], which suggested that this gene influences grain characteristics. Our data ruled out a protein concentration bias of the NIRS-based diagnosis. These findings highlight the Q gene and NIRS as important, valuable, but simple tools for distinguishing between bread wheat and spelt.

AB - The increasing demand for spelt products requires the baking industry to develop accurate and efficient tools to differentiate between spelt and bread wheat grains. We subjected a 272-sample spelt-bread wheat set to several potential diagnostic methods. DNA markers for γ-gliadin-D (GAG56D), γ-gliadin-B (GAG56B), and the Q-gene were used, alongside phenotypic assessment of ease-of-threshing and near-infrared spectroscopy (NIRS). The GAG56B and GAG56D markers demonstrated low diagnostic power in comparison to the Q-gene genotyping, which showed full accordance with the threshing phenotype, providing a highly accurate distinction between bread wheat and spelt kernels. A highly reliable Q classification was based on a three-waveband NIR model [Kappa (0.97), R-square (0.93)], which suggested that this gene influences grain characteristics. Our data ruled out a protein concentration bias of the NIRS-based diagnosis. These findings highlight the Q gene and NIRS as important, valuable, but simple tools for distinguishing between bread wheat and spelt.

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Distinguishing between Bread Wheat and Spelt Grains Using Molecular Markers and Spectroscopy

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Keywords

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