ArticleTAG. Theoretical and applied genetics. Theoretische und angewandte Genetik2018
Assessing the variation and genetic architecture of asparagine content in wheat: What can plant breeding contribute to a reduction in the acrylamide precursor?
Article in TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
19 citing papers in PubMed, 39 citations in OpenAlex.
- Agronomic, genetic and biotechnological approaches to lower free asparagine content in cereals: state of the art and perspectives.Food chemistry: X · 2026Review
- Field Trials and Baking Studies of Ultra-Low Asparagine, Genome Edited (CRISPR/Cas9) and Mutant (TILLING) Wheat.Plant biotechnology journal · 2026Article
- Markers Associated with Starch, Protein and Asparagine Content in Grain of Common Wheat.Genes · 2025Article
- Different wheat loci are associated to heritable free asparagine content in grain grown under different water and nitrogen availability.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2024Article
- The Antioxidant Potential of Various Wheat Crusts Correlates with AGE Content Independently of Acrylamide.Foods (Basel, Switzerland) · 2023Article
- Genetic control of grain amino acid composition in a UK soft wheat mapping population.The plant genome · 2023Article
- Reducing the Risk of Acrylamide and Other Processing Contaminant Formation in Wheat Products.Foods (Basel, Switzerland) · 2023Review
- Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat (Plants (Basel, Switzerland) · 2023Article
- Reducing Dietary Acrylamide Exposure from Wheat Products through Crop Management and Imaging.Journal of agricultural and food chemistry · 2023Article
- Multiomics Based Association Mapping in Wheat Reveals Genetic Architecture of Quality and Allergenic Related Proteins.International journal of molecular sciences · 2023Article
- Understanding the Relationships between Free Asparagine in Grain and Other Traits to Breed Low-Asparagine Wheat.Plants (Basel, Switzerland) · 2022Review
- Genetic architecture underlying the expression of eight α-amylase trypsin inhibitors.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2021Article
- Reduced free asparagine in wheat grain resulting from a natural deletion of TaASN-B2: investigating and exploiting diversity in the asparagine synthetase gene family to improve wheat quality.BMC plant biology · 2021Article
- 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.Plants (Basel, Switzerland) · 2021Article
- Impact on genetic differences among various chicken breeds on free amino acid contents of egg yolk and albumen.Scientific reports · 2021Article
- High-resolution proteomics reveals differences in the proteome of spelt and bread wheat flour representing targets for research on wheat sensitivities.Scientific reports · 2020Article
- Whole Genome Scan Reveals Molecular Signatures of Divergence and Selection Related to Important Traits in Durum Wheat Germplasm.Frontiers in genetics · 2020Article
- Acrylamide in food: Progress in and prospects for genetic and agronomic solutions.The Annals of applied biology · 2019Article
- Evaluation of the genetic architecture and the potential of genomics-assisted breeding of quality traits in two large panels of durum wheat.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2019Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
key messageA large genetic variation, moderately high heritability, and promising prediction ability for genomic selection show that wheat breeding can substantially reduce the acrylamide forming potential in bread wheat by a reduction in its precursor asparagine. Acrylamide is a potentially carcinogenic substance that is formed in baked products of wheat via the Maillard reaction from carbonyl sources and asparagine. In bread, the acrylamide content increases almost linearly with the asparagine content of the wheat grains. Our objective was, therefore, to investigate the potential of wheat breeding to contribute to a reduction in acrylamide by decreasing the asparagine content in wheat grains. To this end, we evaluated 149 wheat varieties from Central Europe at three locations for asparagine content, as well as for sulfur content, and five important quality traits regularly assessed in bread wheat breeding. The mean asparagine content ranged from 143.25 to 392.75 mg/kg for the different wheat varieties, thus underlining the possibility to reduce the acrylamide content of baked wheat products considerably by selecting appropriate varieties. Furthermore, a moderately high heritability of 0.65 and no negative correlations with quality traits like protein content, sedimentation volume and falling number show that breeding of quality wheat with low asparagine content is feasible. Genome-wide association mapping identified few QTL for asparagine content, the largest explaining 18% of the genotypic variance. Combining these QTL with a genome-wide prediction approach yielded a mean cross-validated prediction ability of 0.62. As we observed a high genotype-by-environment interaction for asparagine content, we recommend the costly and slow laboratory analysis only for late breeding generations, while selection in early generations could be based on marker-assisted or genomic selection.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.