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Hermans W, Geisslitz S, De Bondt Y, Langenaeken NA, Scherf KA, Courtin CM. NanoLC-MS/MS protein analysis on laser-microdissected wheat endosperm tissues: A comparison between aleurone, sub-aleurone and inner endosperm. Food Chem 2024; 437:137735. [PMID: 37924757 DOI: 10.1016/j.foodchem.2023.137735] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 09/27/2023] [Accepted: 10/09/2023] [Indexed: 11/06/2023]
Abstract
Wheat kernel proteins are not homogeneously distributed throughout the endosperm. The goal of this study was to investigate the relative differences in protein composition between the aleurone, sub-aleurone and inner endosperm. Using laser microdissection followed by nanoLC-MS/MS, an innovative method combining high spatial specificity and analytical selectivity in sample-limited situations, 780 proteins were detected and classified by function. A higher proportion of gluten proteins was detected in the sub-aleurone than inner endosperm. Composition-wise, gluten from the sub-aleurone is relatively more enriched in ω-gliadins but impoverished in LMW-GS and γ-gliadins. While a basic set of albumins and globulins was detected in all three microdissected endosperm tissues, specific proteins, like puroindoline B, displayed a gradient. This study provides indications that both histological origin and relative positioning of the tissues drive the protein distribution. Knowledge of this protein distribution offers significant opportunities for the wheat manufacturing industry. Data available via ProteomeXchange, identifier PXD038743.
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Affiliation(s)
- Wisse Hermans
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Research unit Laboratory of Food Chemistry and Biochemistry, B-3000 Leuven, Belgium.
| | - Sabrina Geisslitz
- Karlsruhe Institute of Technology (KIT), Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, 76131 Karlsruhe, Germany.
| | - Yamina De Bondt
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Research unit Laboratory of Food Chemistry and Biochemistry, B-3000 Leuven, Belgium.
| | - Niels A Langenaeken
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Research unit Laboratory of Food Chemistry and Biochemistry, B-3000 Leuven, Belgium.
| | - Katharina A Scherf
- Karlsruhe Institute of Technology (KIT), Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, 76131 Karlsruhe, Germany.
| | - Christophe M Courtin
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Research unit Laboratory of Food Chemistry and Biochemistry, B-3000 Leuven, Belgium.
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2
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Zhang S, Ghatak A, Mohammadi Bazargani M, Kramml H, Zang F, Gao S, Ramšak Ž, Gruden K, Varshney RK, Jiang D, Chaturvedi P, Weckwerth W. Cell-type proteomic and metabolomic resolution of early and late grain filling stages of wheat endosperm. PLANT BIOTECHNOLOGY JOURNAL 2024; 22:555-571. [PMID: 38050335 DOI: 10.1111/pbi.14203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 08/21/2023] [Accepted: 10/03/2023] [Indexed: 12/06/2023]
Abstract
The nutritional value of wheat grains, particularly their protein and metabolite composition, is a result of the grain-filling process, especially in the endosperm. Here, we employ laser microdissection (LMD) combined with shotgun proteomics and metabolomics to generate a cell type-specific proteome and metabolome inventory of developing wheat endosperm at the early (15 DAA) and late (26 DAA) grain-filling stages. We identified 1803 proteins and 41 metabolites from four different cell types (aleurone (AL), sub-aleurone (SA), starchy endosperm (SE) and endosperm transfer cells (ETCs). Differentially expressed proteins were detected, 67 in the AL, 31 in the SA, 27 in the SE and 50 in the ETCs between these two-time points. Cell-type accumulation of specific SUT and GLUT transporters, sucrose converting and starch biosynthesis enzymes correlate well with the respective sugar metabolites, suggesting sugar upload and starch accumulation via nucellar projection and ETC at 15 DAA in contrast to the later stage at 26 DAA. Changes in various protein levels between AL, SA and ETC support this metabolic switch from 15 to 26 DAA. The distinct spatial and temporal abundances of proteins and metabolites revealed a contrasting activity of nitrogen assimilation pathways, e.g. for GOGAT, GDH and glutamic acid, in the different cell types from 15 to 26 DAA, which can be correlated with specific protein accumulation in the endosperm. The integration of cell-type specific proteome and metabolome data revealed a complex metabolic interplay of the different cell types and a functional switch during grain development and grain-filling processes.
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Affiliation(s)
- Shuang Zhang
- Molecular Systems Biology Lab (MOSYS), Department of Functional and Evolutionary Ecology, University of Vienna, Vienna, Austria
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Ecophysiology, Ministry of Agriculture/Nanjing Agricultural University, Nanjing, China
| | - Arindam Ghatak
- Molecular Systems Biology Lab (MOSYS), Department of Functional and Evolutionary Ecology, University of Vienna, Vienna, Austria
- Vienna Metabolomics Center (VIME), University of Vienna, Vienna, Austria
| | | | - Hannes Kramml
- Molecular Systems Biology Lab (MOSYS), Department of Functional and Evolutionary Ecology, University of Vienna, Vienna, Austria
| | - Fujuan Zang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Ecophysiology, Ministry of Agriculture/Nanjing Agricultural University, Nanjing, China
| | - Shuang Gao
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Ecophysiology, Ministry of Agriculture/Nanjing Agricultural University, Nanjing, China
| | - Živa Ramšak
- Department of Systems Biology and Biotechnology, National Institute of Biology, Ljubljana, Slovenia
| | - Kristina Gruden
- Department of Systems Biology and Biotechnology, National Institute of Biology, Ljubljana, Slovenia
| | - Rajeev K Varshney
- State Agricultural Biotechnology Centre, Centre for Crop and Food Innovation, Food Futures Institute, Murdoch University, Murdoch, WA, Australia
| | - Dong Jiang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Ecophysiology, Ministry of Agriculture/Nanjing Agricultural University, Nanjing, China
| | - Palak Chaturvedi
- Molecular Systems Biology Lab (MOSYS), Department of Functional and Evolutionary Ecology, University of Vienna, Vienna, Austria
| | - Wolfram Weckwerth
- Molecular Systems Biology Lab (MOSYS), Department of Functional and Evolutionary Ecology, University of Vienna, Vienna, Austria
- Vienna Metabolomics Center (VIME), University of Vienna, Vienna, Austria
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3
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Hermans W, Busschaert J, De Bondt Y, Langenaeken NA, Courtin CM. The Wheat Starchy Endosperm Protein Gradient as a Function of Cultivar and N-fertilization Is Reflected in Mill Stream Protein Content and Composition. Foods 2023; 12:4192. [PMID: 38231659 DOI: 10.3390/foods12234192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 11/17/2023] [Accepted: 11/17/2023] [Indexed: 01/19/2024] Open
Abstract
Within the wheat starchy endosperm, the protein content increases biexponentially from the inner to outer endosperm. Here, we studied how this protein gradient is reflected in mill fractions using three cultivars (Claire, Apache, and Akteur) grown without and with N-fertilization (300 kg N ha-1). The increasing protein content in successive break fractions was shown to reflect the protein gradient within the starchy endosperm. The increasing protein content in successive reduction fractions was primarily due to more aleurone contamination and protein-rich material being harder to reduce in particle size. The miller's bran fractions had the highest protein content because of their high sub-aleurone and aleurone content. Additionally, the break fractions were used to deepen our understanding of the protein composition gradient. The gradient in relative gluten content, increasing from inner to outer endosperm, was more pronounced without N-fertilization than with and reached levels up to 87.3%. Regarding the gluten composition gradient, no consistent trends were observed over cultivars when N-fertilization was applied. This could, at least partly, explain why there is no consensus on the gluten composition gradient in the literature. This study aids millers in managing fluctuations in the functionality of specific flour streams, producing specialized flours, and coping with lower-quality wheat.
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Affiliation(s)
- Wisse Hermans
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
| | - Justine Busschaert
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
| | - Yamina De Bondt
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
| | - Niels A Langenaeken
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
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Zhong Y, Chen Y, Pan M, Wang H, Sun J, Chen Y, Cai J, Zhou Q, Wang X, Jiang D. Insights into the Functional Components in Wheat Grain: Spatial Pattern, Underlying Mechanism and Cultivation Regulation. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12112192. [PMID: 37299171 DOI: 10.3390/plants12112192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 05/17/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023]
Abstract
Wheat is a staple crop; its production must achieve both high yield and good quality due to worldwide demands for food security and better quality of life. It has been found that the grain qualities vary greatly within the different layers of wheat kernels. In this paper, the spatial distributions of protein and its components, starch, dietary fiber, and microelements are summarized in detail. The underlying mechanisms regarding the formation of protein and starch, as well as spatial distribution, are discussed from the views of substrate supply and the protein and starch synthesis capacity. The regulating effects of cultivation practices on gradients in composition are identified. Finally, breakthrough solutions for exploring the underlying mechanisms of the spatial gradients of functional components are presented. This paper will provide research perspectives for producing wheat that is both high in yield and of good quality.
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Affiliation(s)
- Yingxin Zhong
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Yuhua Chen
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Mingsheng Pan
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Hengtong Wang
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiayu Sun
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Yang Chen
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Jian Cai
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Qin Zhou
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiao Wang
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Dong Jiang
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
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5
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Suprabha Raj A, Boyacioglu MH, Dogan H, Siliveru K. Investigating the Contribution of Blending on the Dough Rheology of Roller-Milled Hard Red Wheat. Foods 2023; 12:foods12102078. [PMID: 37238896 DOI: 10.3390/foods12102078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2023] [Revised: 05/04/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
The flour functionality and particle size distribution of wheat flour obtained on roller milling are dependent on the type of wheat, tempering conditions, and milling conditions. In this study, the impact of the tempering conditions (moisture and time) on the chemical and rheological properties of flour from blends of hard red wheat were analyzed. The wheat blends B1-25:75 (hard red spring (HRS)/hard red winter (HRW)), B2-50:50, and B3-75:25, which were tempered to 14%, 16%, and 18% for 16, 20, and 24 h, respectively, were milled using a laboratory-scale roller mill (Buhler MLU-202). Protein, damaged starch, and particle characteristics were influenced by blending, tempering, and milling streams. For all the blends, the protein content varied significantly among the break flour streams; the damaged starch content varied greatly in the reduction streams. The increased damaged starch content of the reduction streams proportionally increased water absorption (WA). Higher proportions of HRS in the blends significantly decreased the pasting temperature of the dough, as measured using Mixolab. Principal component analysis proved that the protein content was the key determinant in particle characteristics, WA, and pasting properties of the flour, especially in blends with a higher proportion of HRS.
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Affiliation(s)
- Anu Suprabha Raj
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - M Hikmet Boyacioglu
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
- KPM Analytics, Westborough, MA 01581, USA
| | - Hulya Dogan
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
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Hernández-Parada N, González-Ríos O, Suárez-Quiroz ML, Hernández-Estrada ZJ, Figueroa-Hernández CY, Figueroa-Cárdenas JDD, Rayas-Duarte P, Figueroa-Espinoza MC. Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production. Microorganisms 2022; 11:microorganisms11010109. [PMID: 36677402 PMCID: PMC9865925 DOI: 10.3390/microorganisms11010109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/24/2022] [Accepted: 12/28/2022] [Indexed: 01/03/2023] Open
Abstract
The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough fermentation. Sourdough is used as leavening agent for bread making, and metabolites produced by LAB and yeast confer a specific aroma and flavor profile to bread, thus improving its sensory attributes. However, few publications report the effect of microorganisms from different food products and by-products on sourdough fermentation. This review focuses on using different starter cultures from various food sources, from wheat flour to starter cultures. Additionally, included are the types of sourdough, the sourdough fermentation process, and the biochemical transformations that take place during the sourdough fermentation process.
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Affiliation(s)
- Natali Hernández-Parada
- Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, Veracruz C.P. 91897, Mexico
| | - Oscar González-Ríos
- Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, Veracruz C.P. 91897, Mexico
| | - Mirna Leonor Suárez-Quiroz
- Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, Veracruz C.P. 91897, Mexico
| | - Zorba Josué Hernández-Estrada
- Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, Veracruz C.P. 91897, Mexico
| | - Claudia Yuritzi Figueroa-Hernández
- CONACYT-Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, M.A. de Quevedo 2779, Veracruz C.P. 91897, Mexico
| | - Juan de Dios Figueroa-Cárdenas
- Centro de Investigación y de Estudios Avanzados del IPN (CINVESTAV Unidad Querétaro), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro C.P. 76230, Mexico
| | - Patricia Rayas-Duarte
- Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University, 123 FAPC, Stillwater, OK 74078-6055, USA
- Correspondence: (P.R.-D.); (M.C.F.-E.)
| | - María Cruz Figueroa-Espinoza
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, F-34398 Montpellier, France
- Correspondence: (P.R.-D.); (M.C.F.-E.)
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7
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Janssen F, Mesure E, Wouters AGB. Relating the protein composition and air-water interfacial properties of aqueous flour extracts from wheats grown at different nitrogen fertilization levels. Food Chem 2022; 386:132831. [PMID: 35509165 DOI: 10.1016/j.foodchem.2022.132831] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 03/23/2022] [Accepted: 03/25/2022] [Indexed: 11/16/2022]
Abstract
Aqueous phase extractable proteins from wheat can play a functional role in foods requiring interfacial stabilization. We here investigated the (protein) composition of aqueous flour extracts from wheats grown at different nitrogen (N) fertilization levels and studied their air-water interfacial characteristics. An important finding was that α- and γ-gliadins were extracted from wheat flour with water, even to an extent that they in the present work comprised 62-71% of the extract proteins. Application of N fertilization during wheat cultivation led to flour extracts with higher foam stabilities and air-water interface dilatational moduli. In all cases, proteins were found to most likely be the dominant constituent at the air-water interface. Analysis of foam protein compositions revealed an enrichment of proteins with molecular weights matching those of α- and γ-gliadins. It thus seems that gliadins can to a large extent determine the foaming characteristics of aqueous wheat flour extracts.
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Affiliation(s)
- Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3000 Leuven, Belgium.
| | - Eline Mesure
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3000 Leuven, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3000 Leuven, Belgium
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8
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Peng Y, Zhao Y, Yu Z, Zeng J, Xu D, Dong J, Ma W. Wheat Quality Formation and Its Regulatory Mechanism. FRONTIERS IN PLANT SCIENCE 2022; 13:834654. [PMID: 35432421 PMCID: PMC9006054 DOI: 10.3389/fpls.2022.834654] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Accepted: 03/09/2022] [Indexed: 05/07/2023]
Abstract
Elucidation of the composition, functional characteristics, and formation mechanism of wheat quality is critical for the sustainable development of wheat industry. It is well documented that wheat processing quality is largely determined by its seed storage proteins including glutenins and gliadins, which confer wheat dough with unique rheological properties, making it possible to produce a series of foods for human consumption. The proportion of different gluten components has become an important target for wheat quality improvement. In many cases, the processing quality of wheat is closely associated with the nutritional value and healthy effect of the end-products. The components of wheat seed storage proteins can greatly influence wheat quality and some can even cause intestinal inflammatory diseases or allergy in humans. Genetic and environmental factors have great impacts on seed storage protein synthesis and accumulation, and fertilization and irrigation strategies also greatly affect the seed storage protein content and composition, which together determine the final end-use quality of wheat. This review summarizes the recent progress in research on the composition, function, biosynthesis, and regulatory mechanism of wheat storage proteins and their impacts on wheat end-product quality.
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Affiliation(s)
- Yanchun Peng
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Food Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Yun Zhao
- College of Agronomy, Qingdao Agricultural University, Qingdao, China
- Food Futures Institute and College of Science, Health, Engineering and Education, Murdoch University, Perth, WA, Australia
| | - Zitong Yu
- Food Futures Institute and College of Science, Health, Engineering and Education, Murdoch University, Perth, WA, Australia
| | - Jianbin Zeng
- College of Agronomy, Qingdao Agricultural University, Qingdao, China
| | - Dengan Xu
- College of Agronomy, Qingdao Agricultural University, Qingdao, China
| | - Jing Dong
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Food Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Wujun Ma
- College of Agronomy, Qingdao Agricultural University, Qingdao, China
- Food Futures Institute and College of Science, Health, Engineering and Education, Murdoch University, Perth, WA, Australia
- *Correspondence: Wujun Ma,
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