Carlos Guzmán

Carlos Guzmán
University of Córdoba | UCO · Department of Genetics

Scientist

About

219
Publications
42,500
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4,353
Citations
Introduction
Additional affiliations
January 2012 - present
International Maize and Wheat Improvement Center
Position
  • Head of Wheat Chemistry and Quality Laboratory
July 2006 - present
University of Córdoba
Position
  • PhD Student
January 2011 - present
Consultative Group on International Agricultural Research
Position
  • Wheat Chemistry and Quality Laboratory

Publications

Publications (219)
Article
Full-text available
BACKGROUND Amylose has a major influence over starch properties and end‐use quality in wheat. The granule‐bound starch synthase I, encoded by Wx‐1, is the single enzyme responsible for amylose synthesis. Natural null mutants of Wx‐1 appear at extremely low frequencies, particularly in the Wx‐D1 locus, where only four spontaneous null variants have...
Article
Full-text available
Gluten quality is an important characteristic of wheat. Gluten is a viscoelastic protein network that is formed after hydrating and mixing wheat flour. This protein network is mainly composed of glutenins (High and Low Molecular Weight Glutenins (HMW-GS and LMW-GS, respectively)) and gliadins. HMW-GS are codified by the loci GLU-A1, GLU-B1 and GLU-...
Article
Full-text available
Background Wheat grain endosperm is mainly composed of proteins and starch. The contents and the overall composition of seed storage proteins (SSP) markedly affect the processing quality of wheat flour. Polyploidization results in duplicated chromosomes, and the genomes are often unstable and may result in a large number of gene losses and gene rea...
Article
Full-text available
In plants, the basic leucine zipper (bZIP) family of transcription factors is known for its large size and diversity. Many studies have shown that bZIP transcription factors play an indispensable role in the growth and development of plants; however, there are few reports about the regulation of starch content in grain. To understand the genetic me...
Article
Full-text available
In the context of climate change, high temperature is one of the main abiotic stresses hampering durum wheat production. Through the characterization of an international panel of 271 genotypes, this study investigates the effects of heat stress on quality traits and identifies which glutenins ( Glu‐1 , Glu‐2 and Glu‐3 loci) alleles are the most imp...
Article
Full-text available
Landraces and ancient cultivars offer the potential for re-selecting key traits and alleles that might enhance grain yield. A durum wheat collection consisting of 18 landraces (LAN), 5 Moroccan cultivars (MC), and 11 North American cultivars (NAC) was analyzed for seed characteristics and 14 loci associated with grain weight. The study found signif...
Preprint
Full-text available
Background Wheat grain endosperm is mainly composed of proteins and starch. The contents and the overall composition of seed storage proteins (SSP) markedly affect the processing quality of wheat flour. Polyploidization results in duplicated chromosomes, and the genomes are often unstable and may result in a large number of genes loss and gene rear...
Article
Full-text available
This study aims to evaluate the role of genetic diversity originated from three-way crosses of landraces and synthetic bread wheat derivatives attempted with elite cultivars to identify the genotypes having better grain yield as well as better starch contents under flowering stage drought stress. In total, 50 genotypes comprised of 47 derivatives o...
Article
Full-text available
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...
Article
Full-text available
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...
Preprint
Full-text available
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...
Article
Full-text available
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...
Article
Full-text available
BACKGROUND Durum wheat is key source of calories and nutrients for many regions of the world. Demand for it is predicted to increase. Further efforts are therefore needed to develop new cultivars adapted to different future scenarios. Developing a novel cultivar takes, on average, 10 years and advanced lines are tested during the process, in genera...
Article
Full-text available
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 strategy that has been strongly recommended to assess the performance and stability of new cultivars in heterogeneous e...
Article
Full-text available
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,...
Conference Paper
Full-text available
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...
Article
Full-text available
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...
Article
Full-text available
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‐D1...
Article
Full-text available
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...
Article
Full-text available
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...
Article
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...
Article
Full-text available
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...
Article
Full-text available
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...
Article
Full-text available
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...
Article
Full-text available
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...
Chapter
Full-text available
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...
Article
Full-text available
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 foods that can ameliorate such illnesses. The objective of this study was to explore the effect of Waxy genes on the structural and fu...
Article
Full-text available
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...
Article
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...
Article
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...
Article
Full-text available
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...
Article
Full-text available
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...
Article
Full-text available
----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...
Article
Full-text available
BACKGROUND Wheat is an essential source of starch. The GBSS or waxy genes are responsible for synthesizing amylose in cereals. The present study identified a novel Wx‐A1 null mutant line from an ethyl methanesulfonate (EMS)‐mutagenized population of common wheat cv. SM126 using sodium dodecyl sulfate‐polyacrylamide gel electrophoresis and agarose g...
Article
Full-text available
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...
Article
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...
Article
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...
Article
Full-text available
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...
Presentation
Full-text available
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...
Article
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...
Article
Full-text available
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...
Article
Full-text available
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...
Article
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...
Article
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...
Article
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...
Preprint
Full-text available
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...
Chapter
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...
Article
Full-text available
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...
Article
Full-text available
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...
Article
Full-text available
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...
Article
Full-text available
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...
Article
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...
Article
Full-text available
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...
Article
Full-text available
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...
Article
Full-text available
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...