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Our View, as Scientists, of the Grains We Grow and Use |
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| รหัสดีโอไอ | |
| Creator | Colin W. Wrigley |
| Title | Our View, as Scientists, of the Grains We Grow and Use |
| Contributor | Colin W. Wrigley |
| Publisher | Mahasarakham University |
| Publication Year | 2563 |
| Journal Title | Science Technology and Engineering Journal (STEJ) |
| Journal Vol. | 6 |
| Journal No. | 1 |
| Page no. | 1 -15. |
| Keyword | Taxonomy, Transcriptome, Proteome, Atmospheric CO2, Gluten intolerance, Nutrition. |
| URL Website | https://stej.msu.ac.th/ |
| Website title | Science Technology and Engineering Journal |
| ISSN | ISSN (Printed): 2697-6110, ISSN (Online) : 2697-6072. |
| Abstract | Grain production worldwide (annually 3.5 billion tonnes)is equivalent to over one kilogram per person per day, accounting forover half of the energy and protein consumption in our food supply.In addition, grains provide animal feed, fuel, fibre, fats, brewed fluidsand industrial uses. As consumers, we view the beneficial end-productsfrom the bounty of grain. As scientists, we view the disciplinescontributing to the many stages of the Grain Chain: breeding andgenetics, agricultural production, and food technology, therebyproviding expertise relevant to manipulation of each of the molecularstages-DNA (genome), mRNA (transcriptome), polypeptides(proteome), functional proteins (e.g., enzymes) and the range ofmolecules of general grain composition. Taxonomically, there are manygrain species, offering a diversity of raw materials for processing tosuit consumer needs. As scientists, we are working to adapt presentand future grain species to provide improved nutritional benefits anddecreased dietary intolerances (e.g., allergies and coeliac disease). Therising levels of atmospheric carbon dioxide have the potential to raiseyields of grain due to 'carbon fertiliser', but the further consequencesmay include changes in the nutrient composition of grains. There isnow promise for people with coeliac disease with the developmentof low-gluten wheat and barley, so that beers can be provided thatare suitable for people that cannot tolerate 'normal' beers. Newtechnologies, such as gene editing, offer new tools for plant breedersto innovate and provide us, as consumers, with new grain products. |
