Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation

Alison  Lovegrove; Jack Dunn; Till K. Pellny; Jessica Hood; Amanda J Burridge; Antoine H. P. America; Luud Gilissen; Ruud  Timmer; Zsuzsan A. M. Proos-Huijsmans; Jan Philip van Straaten; Daisy Jonkers; Jane L.  Ward; Fred Brouns; Peter R. Shewry

doi:10.3390/foods12040843

Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation

Alison Lovegrove , Jack Dunn , Till K. Pellny , Jessica Hood , Amanda J Burridge, Antoine H. P. America , Luud Gilissen, Ruud Timmer , Zsuzsan A. M. Proos-Huijsmans, Jan Philip van Straaten, Daisy Jonkers , Jane L. Ward , Fred Brouns , Peter R. Shewry ^*

^*Corresponding author for this work

School of Biological Sciences

Research output: Contribution to journal › Article (Academic Journal) › peer-review

9 Citations (Scopus)

Abstract

Five cultivars of bread wheat and spelt and three of emmer were grown in replicate randomised field trials on two sites for two years with 100 and 200 kg nitrogen fertiliser per hectare, reflecting low input and intensive farming systems. Wholemeal flours were analysed for components that are suggested to contribute to a healthy diet. The ranges of all components overlapped between the three cereal types, reflecting the effects of both genotype and environment. Nevertheless, statistically significant differences in the contents of some components were observed. Notably, emmer and spelt had higher contents of protein, iron, zinc, magnesium, choline and glycine betaine, but also of asparagine (the precursor of acrylamide) and raffinose. By contrast, bread wheat had higher contents of the two major types of fibre, arabinoxylan (AX) and β-glucan, than emmer and a higher AX content than spelt. Although such differences in composition may be suggested to result in effects on metabolic parameters and health when studied in isolation, the final effects will depend on the quantity consumed and the composition of the overall diet.

Original language	English
Article number	843
Journal	Foods
Volume	12
Issue number	4
DOIs	https://doi.org/10.3390/foods12040843
Publication status	Published - 16 Feb 2023

Bibliographical note

Funding Information:
“Well on Wheat?” is financed by a grant of the Dutch Government—“TKI- Top Knowledge Institute” and a wide range of additional partners* from the Agri-Food chain who donated unrestricted research grants. *These partners are AB-Mauri bakery Ingredients, Made, Netherlands; Borgesius Holding BV-Albert Heijn, Stadskanaal Netherlands; CSM innovation Bakery Center, Bingen, Germany; CYMMIT, Texcoco, Mexico; DSM Food Specialties, Delft, Netherlands; Fazer Bakeries Oy, Helsinki, Finland; Health Grain Forum, Vienna, Austria; ICC- Intl. Vienna, Austria; IWGA, Kansas 66210, USA; Lantmännen EK, Stockholm, Sweden; Mondelez, Saclay, France; Nederlands Bakkerij Centrum, Wageningen, Netherlands; Baking Industry Research Trust, Wellington, New Zealand; Nutrition et Sante, Revel, France; Puratos BV, Groot Bijgaarden, Belgium; Rademaker BV-Bakery equipments, Culemborg, Netherlands; Sonneveld Group BV, Papendrecht, Netherlands; Zeelandia-HJ Doeleman BV, Zierikzee, Netherlands. The project is coordinated and executed by an academic research consortium team (ARCT). Research specialists from funding partners, represented in a Research Steering Team (RST), are entitled to give scientific inputs to ARCT, which on its sole decision, may or may not take inputs into consideration. Decisions on studies set-up, execution and data interpretation of data are exclusively taken by ARCT. Scientific output communications are exclusively organized by ARCT without the involvement of funding partners. Rothamsted Research receives strategic funding from the Biotechnology and Biological Sciences Research Council (BBSRC) and the work forms part of the Designing Future Wheat strategic programme (BB/P016855/1).

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© 2023 by the authors.

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Lovegrove , A., Dunn , J., Pellny , T. K., Hood , J., Burridge, A. J., America , A. H. P., Gilissen, L., Timmer , R., Proos-Huijsmans, Z. A. M., Straaten, J. P. V., Jonkers , D., Ward , J. L., Brouns , F., & Shewry , P. R. (2023). Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation. Foods, 12(4), Article 843. https://doi.org/10.3390/foods12040843

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title = "Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation",

abstract = "Five cultivars of bread wheat and spelt and three of emmer were grown in replicate randomised field trials on two sites for two years with 100 and 200 kg nitrogen fertiliser per hectare, reflecting low input and intensive farming systems. Wholemeal flours were analysed for components that are suggested to contribute to a healthy diet. The ranges of all components overlapped between the three cereal types, reflecting the effects of both genotype and environment. Nevertheless, statistically significant differences in the contents of some components were observed. Notably, emmer and spelt had higher contents of protein, iron, zinc, magnesium, choline and glycine betaine, but also of asparagine (the precursor of acrylamide) and raffinose. By contrast, bread wheat had higher contents of the two major types of fibre, arabinoxylan (AX) and β-glucan, than emmer and a higher AX content than spelt. Although such differences in composition may be suggested to result in effects on metabolic parameters and health when studied in isolation, the final effects will depend on the quantity consumed and the composition of the overall diet.",

author = "Alison Lovegrove and Jack Dunn and Pellny, {Till K.} and Jessica Hood and Burridge, {Amanda J} and America, {Antoine H. P.} and Luud Gilissen and Ruud Timmer and Proos-Huijsmans, {Zsuzsan A. M.} and Straaten, {Jan Philip van} and Daisy Jonkers and Ward, {Jane L.} and Fred Brouns and Shewry, {Peter R.}",

note = "Funding Information: “Well on Wheat?” is financed by a grant of the Dutch Government—“TKI- Top Knowledge Institute” and a wide range of additional partners* from the Agri-Food chain who donated unrestricted research grants. *These partners are AB-Mauri bakery Ingredients, Made, Netherlands; Borgesius Holding BV-Albert Heijn, Stadskanaal Netherlands; CSM innovation Bakery Center, Bingen, Germany; CYMMIT, Texcoco, Mexico; DSM Food Specialties, Delft, Netherlands; Fazer Bakeries Oy, Helsinki, Finland; Health Grain Forum, Vienna, Austria; ICC- Intl. Vienna, Austria; IWGA, Kansas 66210, USA; Lantm{\"a}nnen EK, Stockholm, Sweden; Mondelez, Saclay, France; Nederlands Bakkerij Centrum, Wageningen, Netherlands; Baking Industry Research Trust, Wellington, New Zealand; Nutrition et Sante, Revel, France; Puratos BV, Groot Bijgaarden, Belgium; Rademaker BV-Bakery equipments, Culemborg, Netherlands; Sonneveld Group BV, Papendrecht, Netherlands; Zeelandia-HJ Doeleman BV, Zierikzee, Netherlands. The project is coordinated and executed by an academic research consortium team (ARCT). Research specialists from funding partners, represented in a Research Steering Team (RST), are entitled to give scientific inputs to ARCT, which on its sole decision, may or may not take inputs into consideration. Decisions on studies set-up, execution and data interpretation of data are exclusively taken by ARCT. Scientific output communications are exclusively organized by ARCT without the involvement of funding partners. Rothamsted Research receives strategic funding from the Biotechnology and Biological Sciences Research Council (BBSRC) and the work forms part of the Designing Future Wheat strategic programme (BB/P016855/1). Publisher Copyright: {\textcopyright} 2023 by the authors.",

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Lovegrove , A, Dunn , J, Pellny , TK, Hood , J, Burridge, AJ, America , AHP, Gilissen, L, Timmer , R, Proos-Huijsmans, ZAM, Straaten, JPV, Jonkers , D, Ward , JL, Brouns , F & Shewry , PR 2023, 'Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation', Foods, vol. 12, no. 4, 843. https://doi.org/10.3390/foods12040843

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T1 - Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation

AU - Lovegrove , Alison

AU - Dunn , Jack

AU - Pellny , Till K.

AU - Hood , Jessica

AU - Burridge, Amanda J

AU - America , Antoine H. P.

AU - Gilissen, Luud

AU - Timmer , Ruud

AU - Proos-Huijsmans, Zsuzsan A. M.

AU - Straaten, Jan Philip van

AU - Jonkers , Daisy

AU - Ward , Jane L.

AU - Brouns , Fred

AU - Shewry , Peter R.

N1 - Funding Information: “Well on Wheat?” is financed by a grant of the Dutch Government—“TKI- Top Knowledge Institute” and a wide range of additional partners* from the Agri-Food chain who donated unrestricted research grants. *These partners are AB-Mauri bakery Ingredients, Made, Netherlands; Borgesius Holding BV-Albert Heijn, Stadskanaal Netherlands; CSM innovation Bakery Center, Bingen, Germany; CYMMIT, Texcoco, Mexico; DSM Food Specialties, Delft, Netherlands; Fazer Bakeries Oy, Helsinki, Finland; Health Grain Forum, Vienna, Austria; ICC- Intl. Vienna, Austria; IWGA, Kansas 66210, USA; Lantmännen EK, Stockholm, Sweden; Mondelez, Saclay, France; Nederlands Bakkerij Centrum, Wageningen, Netherlands; Baking Industry Research Trust, Wellington, New Zealand; Nutrition et Sante, Revel, France; Puratos BV, Groot Bijgaarden, Belgium; Rademaker BV-Bakery equipments, Culemborg, Netherlands; Sonneveld Group BV, Papendrecht, Netherlands; Zeelandia-HJ Doeleman BV, Zierikzee, Netherlands. The project is coordinated and executed by an academic research consortium team (ARCT). Research specialists from funding partners, represented in a Research Steering Team (RST), are entitled to give scientific inputs to ARCT, which on its sole decision, may or may not take inputs into consideration. Decisions on studies set-up, execution and data interpretation of data are exclusively taken by ARCT. Scientific output communications are exclusively organized by ARCT without the involvement of funding partners. Rothamsted Research receives strategic funding from the Biotechnology and Biological Sciences Research Council (BBSRC) and the work forms part of the Designing Future Wheat strategic programme (BB/P016855/1). Publisher Copyright: © 2023 by the authors.

PY - 2023/2/16

Y1 - 2023/2/16

N2 - Five cultivars of bread wheat and spelt and three of emmer were grown in replicate randomised field trials on two sites for two years with 100 and 200 kg nitrogen fertiliser per hectare, reflecting low input and intensive farming systems. Wholemeal flours were analysed for components that are suggested to contribute to a healthy diet. The ranges of all components overlapped between the three cereal types, reflecting the effects of both genotype and environment. Nevertheless, statistically significant differences in the contents of some components were observed. Notably, emmer and spelt had higher contents of protein, iron, zinc, magnesium, choline and glycine betaine, but also of asparagine (the precursor of acrylamide) and raffinose. By contrast, bread wheat had higher contents of the two major types of fibre, arabinoxylan (AX) and β-glucan, than emmer and a higher AX content than spelt. Although such differences in composition may be suggested to result in effects on metabolic parameters and health when studied in isolation, the final effects will depend on the quantity consumed and the composition of the overall diet.

AB - Five cultivars of bread wheat and spelt and three of emmer were grown in replicate randomised field trials on two sites for two years with 100 and 200 kg nitrogen fertiliser per hectare, reflecting low input and intensive farming systems. Wholemeal flours were analysed for components that are suggested to contribute to a healthy diet. The ranges of all components overlapped between the three cereal types, reflecting the effects of both genotype and environment. Nevertheless, statistically significant differences in the contents of some components were observed. Notably, emmer and spelt had higher contents of protein, iron, zinc, magnesium, choline and glycine betaine, but also of asparagine (the precursor of acrylamide) and raffinose. By contrast, bread wheat had higher contents of the two major types of fibre, arabinoxylan (AX) and β-glucan, than emmer and a higher AX content than spelt. Although such differences in composition may be suggested to result in effects on metabolic parameters and health when studied in isolation, the final effects will depend on the quantity consumed and the composition of the overall diet.

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U2 - 10.3390/foods12040843

DO - 10.3390/foods12040843

M3 - Article (Academic Journal)

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ER -

Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation

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