Carlos Guzmán

University of Cordoba (Spain) | UCO · Department of Genetics

Spelt wheat (Triticum aestivum L. ssp. spelta Thell.) is an ancient wheat that has been widely cultivated for hundreds of years. Recently, this species has been neglected in most of Europe; however, the desire for more natural and traditional foods has driven a revival of the crop. In the current study, eighty-eight traditional spelt genotypes from...

Spelt (Triticum aestivum ssp. spelta) is part of the so-called ancient wheats. These types of wheats are experiencing a revival as they have been proposed to be healthier than conventional wheat. However, the given healthier condition of spelt is not substantiated by solid scientific evidence. The objective of this study was to analyze the genetic...

The growth and development of plants are dependent upon the transcription factors. In plants, the basic leucine zipper (bZIP) family of transcription factor is known for its largest size and diversity. Using newly available wheat genome data, we compared our identification of 181 Triticum aestivum bZIP (TabZIP) genes to those reported in earlier st...

A field experiment was carried out to quantify the effect of a native bacterial inoculant on the growth, yield, and quality of the wheat crop, under different nitrogen (N) fertilizer rates in two agricultural seasons. Wheat was sown under field conditions at the Experimental Technology Transfer Center (CETT-910), as a representative wheat crop area...

Background: Durum wheat is key source of calories and nutrients for many regions of the world with a future demand predicted to increase; consequently, further efforts are needed to develop new cultivars adapted to different future scenarios. Developing a novel cultivar takes, in average, ten years and during the process advanced lines are tested,...

Background: Continuous development of new wheat varieties is necessary to satisfy the demands of farmers, industry, and consumers. The evaluation of candidate genotypes for commercial release under different on-farm conditions is a highly recommended strategy to assess the performance and stability of new cultivars in heterogeneous environments an...

Key message Here, we provide an updated set of guidelines for naming genes in wheat that has been endorsed by the wheat research community. Abstract The last decade has seen a proliferation in genomic resources for wheat, including reference- and pan-genome assemblies with gene annotations, which provide new opportunities to detect, characterise,...

Climate change affects agricultural lands and crops most noticeably. Any unfavorable conditions or substances that have impacts on a plant's metabolism, growth, and development are regarded as stress factors. Plant stresses can be divided into natural and anthropogenic stress factors or biotic and abiotic stresses. The goal of this study is to summ...

The release of new wheat varieties is based on two main characteristics, grain yield and quality, to meet the consumer’s demand. Identifying the genetic architecture for yield and key quality traits has wide attention for genetic improvement to meet the global requirement. In this sense, the use of landraces represents an impressive source of natur...

Background: Eighteen wheat (Triticum aestivum)-Aegilops sharonensis introgression lines were generated in the previous study. These lines possessed four types of high molecular weight glutenin subunit (HMW-GS) combinations consisting of one glutenin from Ae. sharonensis (Glu-1Ssh ) plus one or more HMW-GSs from common wheat (Glu-A1, Glu-B1 or Glu-...

Wheat occupies a special role in global food security since, in addition to providing 20% of our carbohydrates and protein, almost 25% of the global production is traded internationally. The importance of wheat for food security was recognised by the Chief Agricultural Scientists of the G20 group of countries when they endorsed the establishment of...

Granule-bound starch synthase I (HvGBSSI) is encoded by the barley waxy (Wx-1) gene and is the sole enzyme in the synthesis of amylose. Here, a Wx-1mutant was identified from an ethyl methane sulfonate (EMS)-mutagenizedbarley population. There were two single-base mutations G1086A andA2424G in Wx-1 in the mutant (M2-1105). The G1086A mutation is lo...

Granule-bound starch synthase I (HvGBSSI) is encoded by the barley waxy ( Wx-1 ) gene and is the sole enzyme in the synthesis of amylose. Here, a Wx-1 mutant was identified from an ethyl methane sulfonate (EMS)-mutagenized barley population. There were two single-base mutations G1086A and A2424G in Wx-1 in the mutant (M2-1105). The G1086A mutation...

Wheat grain proteins are largely affected by environmental conditions, with drought and heat stress causing considerable changes to gluten composition, resulting in variations in bread-making quality. Size-exclusion high-performance liquid chromatography (SE-HPLC) was used to assess the effects of moderate and severe drought and heat stress on vari...

Wheat is one of the most widely grown crops in the world. One of the traits that defines wheat quality is grain hardness, which is determined by puroindolines (PINA and PINB) proteins encoded with Pina-D1 and Pinb-D1 genes. In this study, the diversity of Pina-D1 and Pinb-D1 was evaluated in a collection of 271 Iranian common wheat (Triticum aestiv...

Combining improved grain yield and end-product quality in durum wheat has become an essential priority for Moroccan breeding programs due to their significant effect on the country's agricultural economy and social system. Landraces and cultivars of distinct germplasm pools constitute an untapped source of genetic variation for durum wheat improvem...

Wheat dough characteristics and end-use quality are strongly influenced by the amount and specific composition of the glutenins, the major components of gluten. Such proteins are divided into high-molecular-weight glutenins, encoded by the Glu-A1, Glu-B1 and Glu-D1 loci; and low-molecular-weight glutenins, encoded by the Glu-A3, Glu-B3 and Glu-D3 l...

The granule-bound starch synthase I (GBSSI) encoded by the waxy gene is responsible for amylose synthesis in the endosperm of wheat grains. In the present study, a novel Wx-B1 null mutant line, M3-415, was identified from an ethyl methanesulfonate-mutagenized population of Chinese tetraploid wheat landrace Jianyangailanmai (LM47). The gene sequence...

Wheat quality is a complex concept whose importance lies in determining the ability of each segment of the post-harvest processing and marketing industries to minimize cost while maximizing profit. Wheat quality is also a highly subjective concept that could be defined differently by the various stakeholders in the wheat value chain. It is usually...

Background: An increased demand for food has mirrored the increasing global population. Obesity and diabetes are two disorders induced by poor eating choices. Consequently, there is an urgent need to develop modified food foods that can ameliorate such illnesses. The objective of this study was to explore the effect of Waxy genes on the structural...

Popular media messaging has led to increased public perception that gluten‐containing foods are bad for health. In parallel, ‘ancient grains’ have been promoted with claims that they contain less gluten. There appears to be no clear definition of ‘ancient grains’ but the term usually includes einkorn, emmer, spelt and Khorasan wheat. Gluten is pres...

This study analyses the relationship between the climate of the countries where wheat landraces are specifically adapted, and their agronomic and grain quality characteristics. Regions with similar climate within the Mediterranean Basin were identified based on long-term climatic data of the 23 countries origin of a collection of 153 bread wheat la...

In this study, a range of barley allelic mutants lost ADPG binding structure of starch synthase IIa (SSIIa) were created through targeted mutagenesis of SSIIa by RNA-guided Cas9. The transcriptomic and qRT-PCR results showed the increased mRNA expression of HvGBSSI and the decreased HvSSIIa and HvSBEI levels in ssIIa mutant grains, which were consi...

The APETALA2/Ethylene-Responsive factor (AP2/ERF) gene family is a large plant-specific transcription factor family, which plays important roles in regulating plant growth and development. A role in starch synthesis is among the multiple functions of this family of transcription factors. Barley (Hordeum vulgare L.) is one of the most important cere...

The APETALA2/Ethylene-Responsive factor (AP2/ERF) gene family is a large plant-specific transcription factor family, which plays important roles in regulating plant growth and development. A role in starch synthesis is among the multiple functions of this family of transcription factors. Barley (Hordeum vulgare L.) is one of the most important cere...

----Authors want to thanks to the Wheat Initiative for the grant received to publish this work---- Durum wheat grains (Triticum turgidum L. ssp. durum) are the main source for the production of pasta, bread and a variety of products consumed worldwide. The quality of pasta is mainly defined by the rheological properties of gluten, an elastic networ...

Droughts and high temperatures are the main abiotic constraints hampering durum wheat production. This study investigated the accumulation of phenolic acids (PAs) in the wholemeal flour of six durum wheat cultivars under drought and heat stress. Phenolic acids were extracted from wholemeals and analysed through HPLC-DAD analysis. Ferulic acid was t...

Background Wheat is an essential source of starch. The GBSS or waxy genes are responsible for synthesizing amylose in cereals. This study identified a novel Wx-A1 null mutant line from an EMS-mutagenized population of common wheat cv. SM126 using sodium dodecyl sulfonate-polyacrylamide gel electrophoresis and agarose gel analyses. Results The alig...

Drought and heat stress during the grain-filling period has been found to significantly alter gluten protein composition in wheat. Reversed phase-high performance liquid chromatography was used to assess the effect of environmental stress conditions (moderate and severe drought and heat stress) on variation of gluten proteins in six durum wheat cul...

The basic leucine zipper (bZIP) family genes encode transcription factors which play key roles in plant growth and development. In this work, a total of 92 HvbZIP genes were identified and compared with previous studies, using the recent released barley genome data. Two novel genes were characterized in this study, and some mis-annotated and duplic...

Drought and temperature stress can cause considerable gluten protein accumulation changes during grain-filling, resulting in variations in wheat quality. The contribution of functional polymeric components of flour to its overall functionality and quality can be measured using solvent retention capacity (SRC). The aim of this study was to determine...

Reduced irrigation and drought are a polygenic stress and are considered as the most important factors limiting crop quality and yield around the world. Inadequate irrigation causes changes in protein content and protein distribution which contributes to wheat quality. These quality characteristics are very important in durum wheat for pasta and br...

Background and objectives Selection for high breadmaking quality is mostly conducted using tests employing refined flour and added salt which may not be adequate for selecting lines with high wholemeal or low-sodium breadmaking potential. The objective of this study was thus to evaluate the suitability of the current breadmaking quality tests for t...

Wild einkorn (Triticum monococcum L. ssp. aegilopoides (Link) Thell.) is a diploid wheat species from the Near East that has been classified as an ancestor of the first cultivated wheat (ein-korn; T. monococcum L. ssp. monococcum). Its genome (A m), although it is not the donor of the A genome in polyploid wheat, shows high similarity to the A u ge...

During the 1970s, Tunisian durum wheat landraces were replaced progressively by modern cultivars. These landraces are nowadays maintained by smallholder farmers in some ecological niches and are threatened gradually by extinction resulting in the narrowing of the genetic diversity. This study aims to investigate patterns of phenotypic variability u...

In this study, we investigated the starch properties of Aegilops sharonensis (R7), tetraploid wheat (Z636), and their amphidiploid (Z636 × R7). The results of protein electrophoresis showed that waxy protein of Ae. sharonensis (R7) and tetraploid wheat (Z636) is expressed in the amphidiploid (Z636 × R7). The total starch content and amylose content...

Wheat starch is composed of two glucose polymers, amylose and amylopectin. Although several starch synthases are responsible for its synthesis, only the waxy protein is associated with the amylose synthesis. The waxy protein composition of 45 Spanish common wheat landraces from Andalusia (southern Spain) was evaluated. Within these materials, five...

Arabinoxylans (AX) are the major components of dietary fibers (DF) in wheat grain and their consumption has been associated with multiple health benefits. Selection of wheat varieties with higher AX content could be an efficient approach to improve the daily consumption of DF. Here, the genetic variability of the total (TOT-AX) and water-extractabl...

During the 1970s, Tunisian durum wheat landraces were replaced progressively by modern cultivars. These landraces are nowadays maintained by smallholder farmers in some ecological niches and are threatened gradually by extinction resulting on the narrowing of the genetic diversity. This study aims to investigate patterns of phenotypic variability u...

Wheat, which originated around 12,000 years ago in the Fertile Crescent, is one of the most important crops worldwide providing around 20% of the total calories and protein of the human diet. During its long history across the whole world, several species and thousands of landraces have evolved making wheat the crop with more and diverse genetic re...

Iranian wheat landrace accessions (IWAs) were collected from country-wide farm fields and market places in 1935 by a professor at the University of Tehran and shared with University of California at Davis, California. IWAs were further submitted to the genebank of International Maize and Wheat Improvement Center (CIMMYT), Mexico. 2,403 IWAs from CI...

Bread wheat can be used to make different products thanks to the presence of gluten, a protein network that confers unique visco-elastic properties to wheat doughs. Gluten is composed by gliadins and glutenins. The glutenins can be further divided into high and low-molecular-weight glutenins (HMWGs and LMWGs, respectively) and are encoded by Glu-1...

Undomesticated wild species, crop wild relatives, and landraces represent sources of variation for wheat improvement to address challenges from climate change and the growing human population. Here, we study 56,342 domesticated hexaploid, 18,946 domesticated tetraploid and 3,903 crop wild relatives in a massive-scale genotyping and diversity analys...

Undomesticated wild species, crop wild relatives, and landraces represent sources of variation for wheat improvement to address challenges from climate change and the growing human population. Here, we study 56,342 domesticated hexaploid, 18,946 domesticated tetraploid and 3,903 crop wild relatives in a massive-scale genotyping and diversity analys...

Grain hardness and starch are two of the most important factors that determine the end-use quality of bread wheat (Triticum aestivum L.) grain. The grain hardness and amylose content are controlled by the puroindolines (Pina-D1 and Pinb-D1) genes, located on chromosomes 5D, and waxy (Wx-A1, -B1 and -D1) genes, located on chromosomes 7A, 4A and 7D....

Arabinoxylans (AXs) are the major dietary fiber (DF) component in wheat and their consumption has been associated with several health benefits. Genetic improvement of the AX in refined wheat flour could be a good solution to improve the DF daily consumption while maintaining the flour desirable quality. In this study, 193 common wheat lines were an...

Wheat quality improvement is an important objective in all wheat breeding programs. However, due to the cost, time and quantity of seed required, wheat quality is typically analyzed only in the last stages of the breeding cycle on a limited number of samples. The use of genomic prediction could greatly help to select for wheat quality more efficien...

Landraces and old wheat cultivars display great genetic variation and constitute a valuable resource for the improvement of modern varieties, especially in terms of quality. Gluten quality is one of the major determinants of wheat quality, and it is greatly influenced by variation in the high molecular weight and low molecular weight glutenin subun...

The content and composition of seed storage proteins is largely responsible for wheat end-use quality. They mainly consist of polymeric glutenins and monomeric gliadins. According to their electrophoretic mobility, gliadins and glutenins are subdivided into several fractions. Glutenins are classified as high molecular weight or low molecular weight...

Grain protein composition is important in wheat quality and may influence the amino acidic sequence of bioactive peptides obtained from this feedstock. However, the genetic basis modulating the amino acid profile in durum wheat is not well understood. Therefore, strong and weak gluten strength durum wheat genotypes were evaluated for their amino ac...

Unpredictable temperatures and rainfall associated with climate change are expected to affect wheat (Triticum aestivum L.) production in various countries. The development of climate-resilient spring wheat cultivars able to maintain grain yield and quality is essential to food security and economic returns. We tested 54 CIMMYT spring bread wheat ge...

Wheat growing regions and seasons are diverse, mandating different varietal adaptation and management practices. Grain yield is the primary target for soft-red winter (SRW) wheat, due to lower protein content requirements. The growing season for SRW wheat in the eastern United States takes up to 9 months under variable environments, highlighting th...

Wheat storage proteins have been historically examined and periodically established to be the major determinant of wheat quality. Gluten proteins largely contribute to the formation of viscoelastic network in a dough, enabling processing of wheat to food products including bread. More recently starch, the major component constituting 60–70% of whea...

Whole wheat grains are an important source of bioactive components, particularly of phenolic acids and flavonoids. Due to the health-promoting effects of these phenolics, nowadays, the increase of their content in mature kernels is of great interest and a potential target for wheat breeding programs. The biogenesis of phenolics occurs through the g...

Wheat grain represents an important source of bioactive components that are associated with different health benefits, notably: dietary fibers, micronutrients and phytochemicals. However, despite the importance of these components, limited data are available on their content and composition, especially in durum wheat. In this study, 82 durum wheat...

Breeding programs for purple wheat are underway in many countries but there is a lack of information on the effects of Pp (purple pericarp) genes on agronomic and quality traits in variable environments and along the product chain (grain-flour-bread). This study was based on unique material: two pairs of isogenic lines in a spring wheat cv. Saratov...

Wheat Quality for Improving Processing and Human Health brings together an international group of leading wheat scientists to outline highly relevant and diverse aspects and the latest advances in our understanding of the world’s most consumed cereal. Topics covered include LMW glutenins, starch-related proteins, and the impact of processing on com...

Club wheat (Triticum aestivum L. ssp. compactum (Host) Mackey), macha wheat (T. aestivum L. ssp. macha (Dekapr. & A.M. Menabde) Mackey) and Indian dwarf wheat (T. aestivum L. ssp. sphaerococcum (Percival) Mackey) are three neglected or underutilized subspecies of hexaploid wheat. These materials were and are used to elaborate modern and traditional...