Wheat (Triticum aestivum L.) breeding from 1891 to 2010 contributed to increasing yield and glutenin contents but decreasing protein and gliadin contents.

@article{Pronin2020WheatA,
  title={Wheat (Triticum aestivum L.) breeding from 1891 to 2010 contributed to increasing yield and glutenin contents but decreasing protein and gliadin contents.},
  author={Darina Pronin and Andreas B{\"o}rner and Hans Weber and Katharina Anne Scherf},
  journal={Journal of agricultural and food chemistry},
  year={2020}
}
Epidemiologic studies suggest an increasing prevalence of celiac disease and nonceliac gluten/wheat sensitivity. With wheat proteins being the main triggers, changes in wheat protein composition are discussed as potential cause. The goals of breeding towards increased yield and resistance might have inadvertently contributed to a higher immunostimulatory potential of modern compared to old wheat cultivars. Therefore, agronomic characteristics, protein content and gluten composition of 60 German… 
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Old and modern wheat (Triticum aestivum L.) cultivars and their potential to elicit celiac disease.
Characterization of 150 Wheat Cultivars by LC-MS-Based Label-Free Quantitative Proteomics Unravels Possibilities to Design Wheat Better for Baking Quality and Human Health
TLDR
Using liquid chromatography-mass spectrometry-based label-free quantitative (LFQ) proteomics of aqueous flour extracts, 756 proteins were determined across 150 wheat cultivars grown in three environments, however, only 303 proteins were stably expressed across all environments in at least one cultivar and only 89 proteins thereof across all 150 cultivars underlines the large influence of environmental conditions on the expression of many proteins.
Fingerprinting of wheat protein profiles for improved distinction between wheat cultivars and species
Background and objectives Wheat protein composition is commonly characterized by reversed‐phase (RP)‐HPLC‐UV after extraction of albumins/globulins, gliadins (ω5‐, ω1,2‐, α‐, and γ‐gliadins), and…
Allelic Variation at Glutenin Loci (Glu-1, Glu-2 and Glu-3) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes
TLDR
Allelic frequencies at the three main loci changed over the 1915–2020 period changed and gluten strength increased from 1970 to 2020 coinciding with the allelic changes observed.
Pro-Inflammatory Effect of Gliadins and Glutenins Extracted from Different Wheat Cultivars on an In Vitro 3D Intestinal Epithelium Model
TLDR
The modern wheat proteins, with gluten polymorphism relatedness and increased GS, were shown to be more cytotoxic and immunogenic than the landrace wheat proteins.
Genetic architecture underlying the expression of eight α-amylase trypsin inhibitors
Key message Wheat cultivars largely differ in the content and composition of ATI proteins, but heritability was quite low for six out of eight ATIs. The genetic architecture of ATI proteins is built…
Split Nitrogen Application Rates for Wheat (Triticum aestivum L.) Yield and Grain N Using the CSM-CERES-Wheat Model
Crop simulation models can be effective tools to assist with optimization of resources for a particular agroecological zone. The goal of this study was to determine the influence of N rates with…
Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?
Abstract 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…
Complementing cultural weed control with plant allelopathy: Implications for improved weed management in wheat crop
What Makes Bread and Durum Wheat Different?
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