Background: Steamed wheat bread have previously been shown to induce comparatively high postprandial plasma glucose responses, on the contrary, buckwheat products induced lower postprandial plasma glucose. The present study was to assess the effects of micronutrient enriched bread wheat variety Jizi439 and buckwheat on postprandial plasma glucose in healthy and diabetic subjects comparing with buckwheat and other bread wheat varieties. Methods: Two experiments were conducted to study the effects of bread wheat variety Jizi439 on the postprandial plasma glucose levels of the randomly selected subjects. The first experiment involved three types of steamed bread with equivalent of 50 g available carbohydrate fed to 10 normal weight young healthy subjects. Two types of steamed bread were made from two purple-grain bread wheat varieties, Jizi439 and Chu20, respectively, and the third type was made from the mixture of different white grain wheat varieties. Plasma glucose levels of each subject were measured at 15, 30, 45, 60, 120 min after eating. Glucose was used as a reference, the total area under curve (AUC) and glycemic index (GI) was calculated for test meal. The second experiment was performed among ten type 2 diabetics who were served equivalent of 50 g available carbohydrate of steamed bread made from Jizi 439, the mixture of white grain bread wheat and buckwheat, respectively. The plasma glucose increment was determined two hours thereafter. Results: In the first experiment, consumption of the steamed bread made from Jizi439 resulted in the least increase in plasma glucose and the GI was significantly lower than that of Chu20 and the mixture. In the second experiment, the average of postprandial 2 h plasma glucose increment of Jizi439 was 2.46 mmol/L which was significantly lower than that of the mixture of white wheat but was not significantly different from buckwheat. Conclusions: The results indicated that consumption of Jizi439 steamed bread resulted in significantly lower plasma glucose in both healthy and diabetic subjects, compared with other types of test foods, except buckwheat bread. The steam bread made from Jizi439 would be an ideal food for preventing and treatment of diabetes.

Genetic dissection kernel weight-related traits is of great significance for improving wheat yield potential. As one of the three major yield components of wheat, thousand kernel weight (TKW) was mainly affected by grain length (GL) and grain width (GW). To uncover the key loci for these traits, we carried out a quantitative trait loci (QTL) analysis of an F₆ recombinant inbred lines (RILs) population derived from a cross of Henong 5290 (small grain) and 06Dn23 (big grain) with a 50 K single nucleotide polymorphism (SNP) array. A total of 17 stable and big effect QTL, including 5 for TKW, 8 for GL and 4 for GW, were detected on the chromosomes 1B, 2A, 2B, 2D, 4B, 5A, 6A and 6D, respectively. Among these, there were two co-located loci for three traits that were mapped on the chromosome 4BS and 6AL. The QTL on 6AL was the most stable locus and explained 15.4–24.8%, 4.1–8.8% and 15.7–24.4% of TKW, GW and GL variance, respectively. In addition, two more major QTL of GL were located on chromosome arm 2BL and 2DL, accounting for 9.7–17.8% and 13.6–19.8% of phenotypic variance, respectively. In this study, we found one novel co-located QTL associated with GL and TKW in 2DL, QGl.haaf-2DL.2/QTkw.haaf-2DL.2, which could explain 13.6–19.8% and 9.8–10.7% phenotypic variance, respectively. Genetic regions and linked markers of these stable QTL will help to further refine mapping of the corresponding loci and marker-assisted selection (MAS) breeding for wheat grain yield potential improvement.

A segregating population with 410 F₂ individuals from the cross MERCIA (Rht-B1a) × Dwarf 123 was made to identify a new major dwarfing gene carrying by novel wheat germplasm Dwarf 123. Combination of bulk segerant analysis method was used. A total of 145 SSR markers were tested for polymorphisms among parental lines and DNA bulks of F₂ population. Out of 145 primer pairs only three markers revealed corresponding polymorphism among parental lines and F₂ DNA bulks. The marker Barc20 was close to the dwarfing gene with a genetic distance of 1.8 cM, and markers Gwm513 and Gwm495 were linked to the gene with genetic distance of 6.7 and 13 cM, respectively. Linkage analysis mapped the dwarfing gene to the long arm of chromosome 4B with the order of Barc20-dwarfing gene-Gwm513-Gwm495. The Comparision between the new gene and the known Rht-B1 alleles showed that dwarfing gene Rht-Ai123 was different from the others. The identification of the new dwarfing gene and its linked markers will greatly facilitate its utilization in wheat high yield breeding for reducing plant height.

Background: Different processing approaches could usually alter contents of different nutritional ingredients for wheat grains which benefits human health. The present study is aimed to assess the dietary fiber and other nutritional ingredients of purple wheat (Jizi439) bran via proper processing and to analyze its benefits to prevent diseases and enhance health so as to prove the dietary fiber powder made from purple wheat （Jizi439）to be an effective health food. Methods: Approach I Pulverizing: Purple wheat bran was put into blade pulverizer to get the pulverized bran into particles with a 60-meshdiameter. Puffing: The pulverized bran was sprayed with pure water to moisten the bran, making its moisture reach 22%. The moistened bran was put into twin-screw bulking machine under a temperature of 135 ℃ , and puffed at 400 r/min, to get puffed pellets. Milling: The puffed bran pellets were put into wall mill under 32℃ and 6 – 7 MPa and at 350 r/min to get dietary fiber powder (DFP) in particles with a 130-mesh diameter. Approach II: Except for the processing parameters, the procedure of Approach II was the same as Approach I. Results: The significant increase of nutritional elements contents in dietary fiber powder have been found when it is processed via different approaches. Different processing treatment and processing parameters bring forth different effects on the nutritional elements which are released from purple wheat bran. It is indicated that the contents of SDF produced via Approach I is greatly higher than that of the SDF produced via Approach II ( p ≤0.01), which suggests that Approach I is much effective for processing purple wheat bran for producing solvable dietary fiber Conclusions: Purple wheat bran is a high-effective health food, but only it is properly processed. Different processing has different impacts on the active substances of the purple wheat bran powder related to health function. In this study, only Approach I helps to increase the health nutritional ingredients which bring forth positive effects on the enhancement of health function, while Approach II fail to improve the function on health enhancement. Keywords: Dietary fiber powder, Purple wheat bran; Health food; Disease prevention