Genome-wide association study of grain micronutrient concentrations in bread wheat

Bread wheat(Triticum aestivum)is a staple food crop worldwide.The genetic dissection of important nutrient traits is essential for the biofortification of wheat to meet the nutritional needs of the world's growing population.Here,45,298 single-nucleotide polymorphisms(SNPs)from 55K chip arrays were used to genotype a panel of 768 wheat cultivars,and a total of 154 quantitative trait loci(QTLs)were detected for eight traits under three environments by genome-wide association study(GWAS).Three QTLs(qMn-3B.1,qFe-3B.4,and qSe-3B.1/qFe-3B.6)detected repeatedly under different environments or traits were subjected to subsequent analyses based on linkage disequilibrium decay and the P-values of significant SNPs.Significant SNPs in the three QTL regions formed six haplotypes for qMn-3B.1,three haplotypes for qFe-3B.4,and three haplotypes for qSe-3B.1/qFe-3B.6.Phenotypic analysis revealed significant differences among haplotypes.These results indicated that the concentrations of several nutrient elements have been modified during the domestication of landraces to modern wheat.Based on the QTL regions,we identified 15 high-confidence genes,eight of which were stably expressed in different tissues and/or developmental stages.TraesCS3B02G046100 in qMn-3B.1 and TraesCS3B02G199500 in qSe-3B.1/qFe-3B.6 were both inferred to interact with metal ions according to the Gene Ontology(GO)analysis.TraesCS3B02G199000,which belongs to qSe-3B.1/qFe-3B.6,was determined to be a member of the WRKY gene family.Overall,this study provides several reliable QTLs that may significantly affect the concentrations of nutrient elements in wheat grain,and this information will facilitate the breeding of wheat cultivars with improved grain properties.

Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed bread

Flaxseed milk coproduct(FMC)is a by-product of flaxseed milk.Okara is a by-product of processed soybean products.In this study,we investigated the quality of dough and Chinese steamed bread(CSB)with the addition of FMC and okara.We also examined the in vitro starch digestibility,expected glycemic index(eGI),starch crystallinity,and short-range order structure of CSB.The results showed that FMC and okara decreased the dough fluidity,formed a dense structure,and enhanced the mechanical properties of the dough.FMC and okara increased the hardness,gumminess,and chewiness of the CSB,while decreasing its cohesion and elasticity.The addition of FMC and okara improved the nutrient content of CSB and reduced the eGI from 75.86 to 51.56.FMC and okara altered the multiscale structure of starch,effectively shielding the amylase site of action,and limited the interaction between amylase and starch.This study provides a reference for the high-value utilization of oilseed processing by-products.

Effect of special types of bread with select herbal components on postprandial glucose levels in diabetic patients

BACKGROUND Nutrition recommendations in patients with type 2 diabetes mellitus(T2DM)are to consume rye or integral bread instead of white bread.A positive effect on glucoregulation has been achieved by enriching food with various biologically active substances of herbal origin,so we formulated an herbal mixture that can be used as a supplement for a special type of bread(STB)to achieve better effects on postprandial glucose and insulin levels in patients with T2DM.AIM To compare organoleptic characteristics and effects of two types of bread on postprandial glucose and insulin levels in T2DM patients.METHODS This trial included 97 patients with T2DM.A parallel group of 16 healthy subjects was also investigated.All participants were given 50 g of rye bread and the same amount of a STB with an herbal mixture on 2 consecutive days.Postprandial blood glucose and insulin levels were compared at the 30^(th),60^(th),90^(th) and 120th min.A questionnaire was used for subjective estimation of the organoleptic and satiety features of the two types of bread.RESULTS Compared to patients who consumed rye bread,significantly lower postprandial blood glucose and insulin concentrations were found in T2DM patients who consumed STB.No relevant differences were found among the healthy subjects.Subjectively estimated organoleptic and satiety characteristics are better for STB than for rye bread.CONCLUSION STB have better effects than rye bread on postprandial glucoregulation in T2DM patients.Subjectively estimated organoleptic and satiety characteristics are better for STB than for rye bread.Therefore,STB can be recommended for nutrition in T2DM patients.

Impact of Seawater Irrigation on seed germination and seedling growth of Ten Bread Wheat(Triticum aestivum L.)Genotypes

Objective:Seawater leakage in Al-Jabal Al-Akhdar East Libya's coastal areas is one of the most biggest obstacles to farmers obtaining a highly productive crop.As a result,the experiment was conducted in a laboratory to find out the impact of irrigation with seawater on the salt tolerance of Acsad Bread wheat genotypes.Method:Ten genotypes(1398,1492,1514,1522,1524,1536,1538,1544,1550,and 1562),obtained from the Arab Center for the Studies of Arid Zones and Dry Lands Acsad,were used in the study,10 seeds of each genotype with three repetitions were germinated under four seawater concentrations(10,20,30 and 40%).Results:The results showed that there were highly significant(P≤0.05)differences in the genotypes’response to all salinity concentrations,Which led to decreasing germination percentage,delaying the average germination time,and decreasing radical/plumule length and seedling fresh/dry weight compared with a control.As noted genotypes(1524,1522 and 1514)were able to germinate in all concentrations of seawater,and gave the best average for all the studied traits.Also,the study indicated that a concentration of seawater of 40%was the most toxic for all wheat genotypes.The results of this study categorize the wheat genotypes into tolerant genotypes(1524,1522 and 1514),moderate tolerant(1492,1536),and sensitive(1398,1538,1544,1550 and 1562).Conclusion:The results concluded that the possibility of wheat crops agriculture into tolerant in Libyan coastal locations in which seawater concentration did not exceed 30%.

Rapid analysis of Chinese steamed bread staling using Raman Spectroscopy

Staling is an important issue that Chinese steamed bread(CSB)may encounter during storage,which significantly affects their taste,flavor,and nutritional value.The monitoring technology for rapid aging is particularly important to effectively control the aging process of CSB,reduce quality deterioration,and promote the industrial production of CSB.Raman spectroscopy has been widely used in the study of food structure and properties due to its non-destructive and high-sensitivity characteristics,particularly demonstrating unique advantages in the analysis of starch structure.This study explored the possibility of analyzing the staling of CSB using Raman spectroscopy based on hardness and moisture content.Analysis of the correlation between the hardness of CSB and the full width at half maximum(FWHM)at 480 cm^(−1)during storage was conducted,and a significant positive correlation between them was found,with R^(2)above 0.8.Besides,nine characteristic peaks of CSB samples related to starch were selected for analysis.As the moisture content of CSB decreased,the peak intensities and areas of showed an upward trend during storage,with the best correlation coefficient above 0.8 revealed by linear regression analysis.Therefore,Raman spectra could be used as a potential method for the fast prediction of CSB staling.

Study and Formulation of Composite Flours Based on Gluten Flour and Local Cereal Flours: Fonio, Millet and Sorghum

This study makes it possible to establish baking flours of nutritional quality and technologically acceptable following the increase in their rheological parameters due to the insertion of gluten flour. The composite flours were obtained using the Philips mixer type (model HR2811). The nutritional qualities of the formulated flours were determined by the Kjeldahl, AOAC 985-29, UV-VIS spectrophotometry (DR 5000;HACH and LANGE, France) and Soxhlet gravimetric methods. The compounds obtained are respectively: Protein, carbohydrate, lipid, micronutrient and vitamin contents. Monitoring the analysis of functional properties (water and oil absorption capacity) as well as baking value.

Study on Food-making Quality of Strong-gluten Wheat Varieties from Lime Concretion Black Soil Area in the Huanghuai Wheat Region

In this study, 13 strong-gluten wheat varieties screened by the Key Project of Modern Agricultural Industry Technology System ＂Study on Industrial Technology for Strong-gluten Wheat from Lime Concretion Black Soil Area in the Huanghuai Wheat Region＂ were used as experimental materials to investigate their bread-making quality, noodle-making quality and other related characteristics. The results showed that more than half of the wheat varieties had better bread-making quality; the bread made from wheat with longer dough mixing time than 3.0 min had better texture, lighter color, and better taste. All these 13 strong-gluten wheat varieties showed good noodle-making quality in color, appearance, smoothness and taste; the differences between varieties were mainly found in palatability and viscoelasticity. Jimai 20, Xinong 979, Zhengmai 7698, Ji＇nan 17 and Zhengmai 9023 exhibited excellent bread-making quality; Zhengmai 366, Jimai 20 and Xinong 979 displayed excellent noodle-making quality. Fresh dough sheets made from Zhengmai 366, Jimai 20 and Xinong 979 exhibited slight color variation within 24 h and high peak starch paste viscosity; dry and cooked noodles made from Zhengmai 366, Jimai 20 and Xinong 979 had good quality.

汉语“米”指称体系与英语“Bread”指称体系的对应

特定的自然环境产生特定的饮食文化,特定的饮食文化有与之相应的特定的语言表达形式,而不同的语言指称体系之间表现出一定的关联性。例如,中国大部分地区以"米"为主食,大部分英语国家以"bread"为主食,汉语"米"指称体系与英语"Bread"指称体系就显示出这种对应性。

体验融入营销的标本式透析——以“Bread Talk”为样本

本文以体验营销这一营销战略为切入点,结合Bread Talk的体验营销之道,试图从差异化、个性化、整合性三方面探讨体验营销的要点,揭示体验营销作为一种新兴的营销手段,对提升品牌价值所产生的深刻影响,为透视体验营销的效果提供一个有价值的视角。

Development of Bean Dreg Bread and Quality Evaluation

The research compared differences between bean dreg breads and common breads from perspectives of sensory quality, texture and taste.

What is a Life?

Have you ever,at any onetime,had the feeling that life isbad,real bad,and you wish youwere in another situation?Youfind life make things difficult foryou,work sucks,life sucks,everything seems to go wrong...Read the following story...it may change your views aboutlife:

Changes in Large Livestock Breeding Industry and Their Influences on Gross Output Value of Animal Husbandry in Guyuan City of Ningxia

[Objectives]The aim of this paper was to reveal the changes of large livestock industry and their influence on animal husbandry economy in Guyuan City of Ningxia.[Methods]The linear trend method was employed to quantify the change trends of the indicators for large livestock industry,and the ridge regression model was conducted to analyze their impacts on the gross output value of animal husbandry(GOVAH).[Results]The numbers of sold and slaughtered cattle and sheep in Guyuan presented a significant upward trend,while the number for hog had a significant downward trend,during 2000-2019.The GOVAH in Guyuan and its 5 counties had increased by 2-3 times in recent 20 years,which was mainly driven by large-scale livestock breeding.The cattle and sheep breeding sectors had positive effects on GOVAH,while the hog breeding sector had negative effect.[Conclusions]This study provides a reference for the structural adjustment and large-scale development of animal husbandry.

从心理语言学的角度看英语口语教学

英语口语教学必须从实际情况出发,同时必须遵循心理语言学所揭示的语言产生的规律。认识语言产生的内在规律,对指导口语教学具有重要意义。在心理语言学的文献中,有不少关于语盲产生模式之类的文章,其目的都在于阐明语言产生的过程是一个始于思想、而终于语言的过程。尽管这些模式的阐述方法不同,可是它们却有共同之处:它们均把语言产生的整个过程视为计划和实施计划两个部分(cf.Clark &Clark 1977;Foss & Hakes 1978;Steinberg 1982)。计划:当讲话者面临着一个语言环境时。

馒头保鲜技术研究进展

馒头作为我国主要的日常主食之一,在人们的饮食中具有不可替代的地位。馒头老化或变质后,口感会变差,营养价值降低,因此馒头的保鲜成为人们日益关注的问题。目前馒头保鲜主要有抗老化、抑菌和风味保持3个方面:通过添加保鲜剂的应用和抗老化物质的添加来抑制淀粉的老化;运用物理、化学及生物方法抑制微生物对馒头的污染;改良制作工艺对馒头的风味进行改善和保持。该文总结分析了馒头保鲜技术的研究进展及发展趋势,指出存在的问题,提出了合理化建议,为今后馒头保鲜技术的发展提供理论参考。

想用我条件状语从句?那可是有条件的哟!

如果一个句子充当另一个句子的状语,并且表示其发生的条件,那么这个句子就是一个条件状语从句。

英汉习语文化差异的对比研究

一、英语习语简介习语(Idiom)是语言发展的结晶,是语言使用者长期以来在生活中使用而形成的形式简洁且意思精辟的固定短语或短句。本文所要讨论的习语,主要包括俗语、谚语、俚语、格言和典故,汉语中还包括歇后语。英汉习语中都各自蕴含着丰富的文化信息,包含着大量的中英文化特色和文化背景。如果英汉语言学习者不了解英汉习语的真正文化内涵、背景及其文化差异,他们就很难理解和正确使用这些习语。

广告英语中的双关语及其翻译

双关语(pun),或称文字游戏,既可服务于严肃的文学主题,又可用于像广告语言这样轻松活泼的功能语言中。在广告里,双关语能逗乐读者,激发他们对产品的想象,进而记住该产品。这也就达到了广告撰写者吸引读者注意力的目的。 广告英语中运用双关语有几种基本手法,概括起来不外乎成语的妙用,歧义词的妙用,商标名的妙用以及同音异义词的妙用。 一、所谓成语的妙用,就是某一词条既是某一成语的一部分,又是一个具有其本身意义的词汇。翻译时要注意区分。请看下例: 1. You’ll go nuts for the nuts you get in Nux. It fills you up and gives you lota of go。

Nutritional evaluation of different cultivars of potatoes(Solanum tuberosum L.) from China by grey relational analysis(GRA) and its application in potato steamed bread making

Chemical composition(moisture,protein,starch,ash,fiber,fat),vitamins(vitamin C,vitamin B1,vitamin B2),total polyphenol content,antioxidant capacity,minerals,and amino acid of 14 potato cultivars in China were evaluated.The results indicated that all parameters varied significantly among different potato cultivars.The total starch,crude protein and fat content ranged between 57.42–67.83%,10.88–14.10% and 0.10–0.73% dry weight(DW),respectively.Moreover,the consumption of potato increased remarkably the dietary intake of vitamins,K,Mn and Cu.In addition,the chemical score of amino acid varied considerably between different cultivars,which ranged from 54(Neida 3 and Neida 41) to 71(Neida 34).Grey relational analysis(GRA) indicated that Neida 26 exhibited the most comprehensive nutritional values among potato cultivars,followed by Neida 42.Different potato flours had a significant effect on the quality parameters of potato steamed bread(PSB),Neida 26 and Neida 34 were more suitable for making PSB.

The Effects of Dwarfing Genes (Rht-B1b, Rht-D1b, and Rht8) with Different Sensitivity to GA_3 on the Coleoptile Length and Plant Height of Wheat

Understanding the effects of wheat dwarfing genes on the coleoptile length and plant height is crucial for the proper utilization of dwarfing genes in the improvement of wheat yield. Molecular marker analysis combined with pedigree information were used to classify wheat cultivars widely planted in major wheat growing regions in China into different categories based on the dwarfing genes they carried. The effects of the dwarfing genes with different sensitivity to gibberellins （GA3） on the coleoptile length and plant height were analyzed. Screening of 129 cultivars by molecular marker analysis revealed that 58 genotypes of wheat contained the dwarfing gene Rht-B1b, 24 genotypes of wheat contained Rht-D1b gene and 73 genotypes of wheat possessed Rht8 gene. In addition, among these 129 cultivars, 35 genotypes of wheat cultivars contained both Rht-B1b and Rht8 genes and 16 genotypes of wheat cultivars contained both Rht-D1b and Rht8 genes. Wheat cultivars with the dwarfing genes Rht-B1b or Rht-D1b were insensitive to GA3, while the cultivars with the dwarfing gene Rht8 were sensitive to GA3. Most of the wheat genotypes containing combination of Rht8 gene with either Rht-B1b or Rht-D1b gene were insensitive to GA3. The plant height was reduced by 24.6, 30.4, 28.2, and 32.2%, respectively, for the wheat cultivars containing Rht-B1b, Rht-D1b, Rht-B1b ＋ Rht8, and Rht-D1b ＋ Rht8 genes. The plant height was reduced by 14.3% for the wheat cultivar containing GA3-sensitive gene Rht8. The coleoptile length was shortened by 25.4, 31.3, 28.4 and 31.3%, respectively, in the wheat cultivars containing Rht-B1b, Rht-D1b, Rht-B1b ＋Rht8 and Rht-D1b ＋ Rht8 genes, while the coleoptile length was shortened only by 6.2% for the wheat cultivar containing Rht8 gene. We conclude that GA3-insensitive dwarfing genes （Rht-B1b and Rht-D1b） are not suitable for the wheat improvement in dryland because these two genes have effect on reducing both plant height and coleoptile length. In contrast, GA3- sensitive dwarfing gene （Rht8） is a relatively ideal candidate for the wheat improvement since it significantly reduces the plant height of wheat, but has less effect on the coleoptile length.

Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

Steamed bread is very popular in the East and Southeast Asian regions, and its quality is affected by some physicochemical properties. Chinese steamed bread was made by adding waxy flour into normal wheat flour in the present study. The results showed that specific volume was not affected by the proportions of waxy flour, whereas, adding waxy flour decreased the appearance, color, texture, elasticity, stickiness, and the total score of Chinese steamed bread. However, there were no significant differences in all values when the proportions of waxy flour were below 10%. All evaluations but specific volume of Chinese steamed bread were positively influenced by the peak viscosity, resistance, and maximum resistance. When the waxy flour proportions were below 25%, the firmness of Chinese steamed bread stored at -18℃ for 3 days gradually decreased with the increase of waxy flour. It was revealed that the qualities of Chinese steamed bread cannot be improved by waxy flour but it can be widely used in frozen storing food in the future.