Oat Metabolism - Genetic and environmental drivers and ... 2.2/Derek Stewart.pdf · future enhancement targets Derek Stewart Enhancing Crop Productivity and Utilisation Theme. Population

Oat Metabolism - Genetic and environmental drivers and

future enhancement targets

Derek StewartEnhancing Crop Productivity and Utilisation Theme

Population of 8.3 billion by 2030 (UN)

Food 50% increase in demand.

33% lost in the supply chain

Energy50% increase in

demand (EIA)

Freshwater30% increase in

demand (FAO)

Land120 million ha needed in

developing countries crop production (FAO)

Global Challenges (UN and FAO)

33% farm land degraded

75 % of crop genetic diversity

Severity

• Excellent beneficial health and wellness halo with consumers.

• Good overall nutritional value c.f. competing crops.

Can oats deliver solutions to hunger, obesity and human health?

Nutrient Oatmeal (100g)Wholemeal wheat

flour (100g)Oatmeal (40g)

Wholemeal wheat

flour (40g)

Energy (kcal) 401 310 160 124

Protein (g) 12.4 12.7 5.0 5.1

Oil (g) 8.7 2.2 3.5 0.9

Carbohydrate (g) 72.8 63.9 29.1 25.6

Dietary fibre (g) 6.8 9.0 2.7 3.6

Potassium (mg) 370 340 148 136

Calcium (mg) 55 38 22 15

Magnesium (mg) 110 120 44 48

Phosphorus (mg) 380 320 152 128

Iron (mg) 4.1 3.9 1.6 1.6

Copper (mg) 0.23 0.45 0.09 0.18

Zinc (mg) 3.3 2.9 1.3 1.2

Selenium* (mg) ++ + ++ +

Vitamin E (mg) 1.7 1.4 0.7 0.6

Thiamin (mg) 0.50 0.47 0.20 0.19

Riboflavin (mg) 0.10 0.09 0.04 0.036

Niacin (mg) 3.8 8.2 1.5 3.3

Vitamin B6 (mg) 0.12 0.50 0.05 0.2

Folic Acid (mg) 60 57 24 23

• Excellent beneficial health and wellness halo withconsumers.

• Good overall nutritional value c.f. competing crops.• Is a global crop, predominantly in the Northern

hemisphere.


Food and Agriculture Organization of the United Nations (2014) FAOSTAT. http://faostat.fao.org/ (accessed April 2014).

• Excellent beneficial health and wellness halo withconsumers


hemisphere.• Development and crop quality is susceptible to

environment cues.


Component Environmental

factor

Impact

b-Glucan – Total Temperature Generally higher levels in warm, dry climates

Precipitation Moderate rain increased total content. Supraoptimal precipitation yields lower total contents

Fertiliser Total b-glucan is optimised by eliminating supraoptimal applied N

b-Glucan

polydispersity

Temperature Elevated growing season temperature yields higher MWt b-glucan

Precipitation Reduced the average MWt

Fertiliser Optimising N increases total b-glucan which is correlated with higher MWt b-glucan

Starch Temperature Combined as environment – Impact upon starch content, Rapid Visco Analyser TM pasting

viscosities, starch swelling volume and differential scanning calorimetry thermal propertiesPrecipitation

Fertiliser Cultivar dependent response to N levels: Optimising N for yield can reduce starch content

Protein Precipitation Increasing soils salinity reduced grain protein.

General increase in dry conditions

Fertiliser Total protein is optimised by eliminating supraoptimal applied N. Protein amino-acid

compositional response noted between naked and husked oats in response to increasing N

Oil Fertiliser Generally a reduction in total oil content with increasing added N. Conflicting reports on

compositional changes; small but significant increases in palmitic (16:0) and linoleic (18:2)

but decreases in oleic (18:1) fatty acids with increasing N

Phytochemicals Temperature Avenanthramides - Content is under environmental influence but poorly defined

Precipitation

Fertiliser The addition of phosphorus sources can increase the antinutrient phytic acid

The influence of environment factors on oat quality

• Excellent beneficial health and wellness halo withconsumers.


hemisphere.• Development and crop quality is susceptible to

environment cues.• Post-harvest can have many steps that will impact

on quality.


Clean and Graded

Dehull

Heat

Dry

Cut/Flake/Grind

Decease rancidityDevelop flavour

Minimise microbial spoilage

Decrease cooking time

Cut/Flake/Grind

Non-digestible Seed

Environment

Agronomic variables

Soil

VarietyPathogen controlFertiliser

Porridge Further processed foods:Ready-to-eat breakfast cereals, baked goods, snack bars, beer

Genetics

The oat supply andprocessing chain

Targeted analysisGravimetric, flavour & aroma taste texture, disease resistance, bioactivity, etc etc.

Untargeted analysis: Metabolic profiling

LC-MS GC-MS

RT: 0.00 - 20.00

0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

Tim e (m in)

0

20000

40000

60000

80000

100000

120000

140000

160000

180000

200000

220000

240000

260000

280000

300000

320000

340000

360000

380000

400000

420000

440000

460000

480000

500000

520000

540000

560000

580000

600000

620000

640000

660000

680000

700000

uAU

8.26

8.01

6.05

5.62

12.11

12.3213.26

10.888.75

9.68

13.967.3114.26 19.6418.76

15.42 17.95

2.34 2.481.94 4.341.50

NL:

7.11E5

Total Scan

PDA

NORTHBE

RRY

256_03082

0144520

NORTHBERRY 256_030820144520 #552-580 RT: 8.43-8.86 AV: 16 NL: 8.03E6

T: - c APCI Full m s [ 80.00-800.00]

100 150 200 250 300 350 400 450 500 550 600 650 700 750 800

m /z

0

5

10

15

20

25

30

35

40

45

50

55

60

65

70

75

80

85

90

95

100

Rela

tive

Abun

danc

e

191.2

353.0

398.6

236.8

354.1

192.2161.3

355.1 399.7207.0135.3 466.9

85.2 397.3237.8 706.9400.6335.2 436.8 502.0 544.9301.1 578.3 718.1668.1642.7 783.2

Chromatogram

Mass spectrum

NORTHBERRY 256_030820144520 #552-580 RT: 8.43-8.86 AV: 16 NL: 8.03E6

T: - c APCI Full m s [ 80.00-800.00]

100 150 200 250 300 350 400 450 500 550 600 650 700 750 800

m /z

0

5

10

15

20

25

30

35

40

45

50

55

60

65

70

75

80

85

90

95

100

Rela

tive

Abun

danc

e

191.2

353.0

398.6

236.8

354.1

192.2161.3

355.1 399.7207.0135.3 466.9

85.2 397.3237.8 706.9400.6335.2 436.8 502.0 544.9301.1 578.3 718.1668.1642.7 783.2

Direct Infusion MS

Principal component analysis of MS data

Hierarchical cluster analysis:Measure of (phytochemical) biodiversity

Correlation Network:Interrelate metabolite changes. Pathway cross talk

Compounds 1-500

Co

mp

ou

nd

s 1

-50

0

(102-103 compounds)

SolFi x HiFi population

Year 2009 Year 2008

1 2 3 4Replicates

(96 progenies + 2 parents + 9 controls) per replicate

• β-glucan• Oil • Protein• Polar metabolite

profile• Non-Polar

metabolite profile



metabolite profile



metabolite profile



metabolite profile

What can metabolite analysis tell us? Genetics.

SolFi x HiFi mapping population

PCA (Principal Component Analysis) of allpolar metabolites from Solfi x HiFi population(milled samples), coloured by year (:2008; :2009). Components 1 and 2 explain up to 48%and 8% of the variation, respectively.

PCA (Principal component Analysis) of all

non-polar metabolites from Solfi x HiFi

population (milled samples), coloured by year

(:2008; : 2009). Components 1 and 2

explain up to 20% and 10% of the variation,

respectively.

Based on 69 polar metabolites and 55 non-polar metabolites

2008

20082009

2009

B_Glu_NIR

NO

N-P

OLA

RP

OLA

R

B_Glucan_M

N_NIR

Protein_NIR

Oil_NIR

SolFi x HiFi mapping population: steps towards a metabolic network

br-Even C- sat

Fatt

y A

cid

sbr-Even C- unsat

Even C - sat

Even C - unsat

Odd C- sat

Odd C-unsat

Phytosterol

polyphenol

amide

amine

amino acid

organic acid

phosphate derivative

sugar

sugar alcohol

unknown

-1

-0.9

-0.8

-0.7

-0.6

-0.5

-0.4

-0.3

-0.2

-0.1

0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

0.9

1

• Correlation matrix of all metabolites from year 2008.

• This is iteratively generated as new data is generated, e.g. another year, site etc

Correlation Analysis – Correlation Analysis has been performed on all data. Highlighted in blue are all values with a negative correlation of better than -0.65, highlighted in red are all positive correlations of better than +0.65.

Oil

con

ten

t (%

)

14:0

16:0

16:1

17:0

17:1

18:0

18:1

(n-9

)

18:1

(n-7

)

18:2

(n-6

)

18:3

(n-3

)

20:0

20:1

20:2

(n-6

)

22:0

24:0

24:1

Oil content (%) -0.64 -0.86 0.16 0.26 0.68 0.43 0.79 0.15 -0.93 -0.65 0.77 0.68 -0.56 0.11 0.81 -0.55

14:0 -0.64 0.69 0.24 -0.21 -0.69 -0.11 -0.77 0.3 0.52 0.18 -0.36 -0.65 0.54 0.04 -0.49 0.43

16:0 -0.86 0.69 -0.07 -0.23 -0.53 -0.29 -0.61 0.06 0.83 0.63 -0.63 -0.49 0.4 -0.2 -0.67 0.39

16:1 0.16 0.24 -0.07 -0.4 -0.3 -0.18 -0.16 0.79 -0.15 0.11 -0.09 0.11 0.3 0.27 0.02 -0.13

17:0 0.26 -0.21 -0.23 -0.4 0.64 0.74 0.43 -0.48 -0.32 -0.23 0.71 0.07 -0.23 -0.1 0.43 -0.09

17:1 0.68 -0.69 -0.53 -0.3 0.64 0.68 0.87 -0.32 -0.67 -0.36 0.77 0.58 -0.48 0.09 0.8 -0.63

18:0 0.43 -0.11 -0.29 -0.18 0.74 0.68 0.45 -0.3 -0.53 -0.46 0.82 0.07 -0.15 0.33 0.68 -0.53

18:1(n-9) 0.79 -0.77 -0.61 -0.16 0.43 0.87 0.45 -0.04 -0.65 -0.32 0.71 0.83 -0.56 -0.14 0.74 -0.63

18:1(n-7) 0.15 0.3 0.06 0.79 -0.48 -0.32 -0.3 -0.04 -0.06 0.01 -0.07 0.24 0.1 -0.07 -0.03 -0.04

18:2(n-6) -0.93 0.52 0.83 -0.15 -0.32 -0.67 -0.53 -0.65 -0.06 0.74 -0.76 -0.43 0.56 -0.3 -0.82 0.51

18:3(n-3) -0.65 0.18 0.63 0.11 -0.23 -0.36 -0.46 -0.32 0.01 0.74 -0.63 -0.05 0.57 -0.11 -0.6 0.23

20:0 0.77 -0.36 -0.63 -0.09 0.71 0.77 0.82 0.71 -0.07 -0.76 -0.63 0.43 -0.41 0.04 0.82 -0.46

20:1 0.68 -0.65 -0.49 0.11 0.07 0.58 0.07 0.83 0.24 -0.43 -0.05 0.43 -0.27 -0.22 0.51 -0.51

20:2(n-6) -0.56 0.54 0.4 0.3 -0.23 -0.48 -0.15 -0.56 0.1 0.56 0.57 -0.41 -0.27 0.32 -0.38 0.08

22:0 0.11 0.04 -0.2 0.27 -0.1 0.09 0.33 -0.14 -0.07 -0.3 -0.11 0.04 -0.22 0.32 0.21 -0.52

24:0 0.81 -0.49 -0.67 0.02 0.43 0.8 0.68 0.74 -0.03 -0.82 -0.6 0.82 0.51 -0.38 0.21 -0.69

24:1 -0.55 0.43 0.39 -0.13 -0.09 -0.63 -0.53 -0.63 -0.04 0.51 0.23 -0.46 -0.51 0.08 -0.52 -0.69

Oat metabolic networks: a compound class focus

1.0

0.8

0.6

0.4

0.2

0.0

420-2-4-6

1.4

1.2

1.0

0.8

0.6

8

7

6

5

340

320

300

280

260

260

400

380

360

340

320

300

280

C18

_3

n3

C

20_

0

scr[1]

C

24_

0

C18

_1

n9

C18

_2

n6

17

16

15

14

13

12

11

10

420-2-4-6

0.275

0.250

0.225

0.200

0.175

0.150

0.125

0.100

135

130

125

120

115

110

1.4

1.3

1.2

1.1

1.0

0.9

0.8

0.7

6

14

13

12

11

10

9

8

7

C16

_0

C17

_1

scr[1]

C18

_0

Oil_

con

tent_

%

C14

_0

Coloured by low or high oil content

• Score 1 describes the % oilcontent.

• Increasing oil contents does notenhance all of the constituent FAs.

• Inverse relationship between totaloil and linoleic acid (C18:2n6) andto a lesser, α-Linolenic (C18:3n3)

Total Oil Content

What can metabolite analysis tell us?

Gerald

Tardis

Mascani

Balado

Elm farm400 plants/m 2

Rosemaund100 and 300 plants/m 2

0 and 120kg N/ha

Bidney300 plants/m 2

120kg N/haGrown at 3 locations

Aim: Study the effect of the interaction between Genetic and Environment (GxE) using different analytical methods.

4 oat varieties:

What can metabolite analysis tell us? GxE study

-7

-6

-5

-4

-3

-2

-1

0

1

2

3

4

5

-8 -7 -6 -5 -4 -3 -2 -1 0 1 2 3 4 5 6 7 8

t[2]

t[1]

OPLS Polar data_Sus.M7 (OPLS/O2PLS-DA), OPLS class site

t[Comp. 1]/t[Comp. 2]

Colored according to Obs ID (Site)

R2X[1] = 0.154568 R2X[2] = 0.0550955

Ellipse: Hotelling T2 (0.95)

Bidney

Elm farm

Rosemaund

SIMCA-P+ 12 - 2012-11-20 15:34:05 (UTC+0)

Polar metabolites (GC-MS)

What can metabolite analysis tell us? GxE study

OPLS (Orthogonal Partial Least Square) ofall polar metabolites from samples for G x Estudy (milled samples), coloured by site(:Bidney; : Elm Farm; Rosemaund ).Components 1 and 2 explain up to 15% and5% of the variation, respectively.

OPLS of all phenolic compounds detected by LC-MS

from oat samples (milled samples), coloured by site

(:Bidney; : Elm Farm; Rosemaund).

Components 1 and 2 explain up to 39% and 9% of

the variation, respectively.

-3.0

-2.5

-2.0

-1.5

-1.0

-0.5

0.0

0.5

1.0

1.5

2.0

2.5

3.0

-7 -6 -5 -4 -3 -2 -1 0 1 2 3 4 5 6 7

t[2]

t[1]

GxE_Free_all arear.M7 (OPLS/O2PLS-DA), class Location


Colored according to classes in M7

R2X[1] = 0.39842 R2X[2] = 0.0858012


Bidney

Elm farm

Rosemaund

SIMCA-P+ 12 - 2013-03-12 15:50:52 (UTC+0)

-5

-4

-3

-2

-1

0

1

2

3

4

5

-9 -8 -7 -6 -5 -4 -3 -2 -1 0 1 2 3 4 5 6 7 8 9

t[2]

t[1]

GxE_Free_all arear.M11 (PCA-X)


Colored according to Obs ID (Variety)

R2X[1] = 0.500883 R2X[2] = 0.177027


Balado

Gerald

Mascani

Tardis

SIMCA-P+ 12 - 2013-03-15 11:12:04 (UTC+0)

-6

-5

-4

-3

-2

-1

0

1

2

3

4

5

6

-10 -9 -8 -7 -6 -5 -4 -3 -2 -1 0 1 2 3 4 5 6 7 8 9 10

t[2]

t[1]

GxE_Free_all arear.M9 (PCA-X)



R2X[1] = 0.590969 R2X[2] = 0.193218


Balado

Gerald

Mascani

Tardis

SIMCA-P+ 12 - 2013-03-15 11:10:15 (UTC+0)

-6

-5

-4

-3

-2

-1

0

1

2

3

4

5

6

7

-10 -9 -8 -7 -6 -5 -4 -3 -2 -1 0 1 2 3 4 5 6 7 8 9 10

t[2]

t[1]

GxE_Free_all arear.M10 (PCA-X), Elm fram



R2X[1] = 0.516363 R2X[2] = 0.192808


Balado

Gerald

Mascani

Tardis

SIMCA-P+ 12 - 2013-03-15 11:11:12 (UTC+0)

p_coumaric_acid

d

a

abab

e

a

bcd

abc

cd

a

abc abc

35000000

30000000

25000000

20000000

15000000

10000000

5000000

0

Rose

maun

d T

ard

is

Rose

maun

d M

asc

ani

Rose

maun

d G

era

ld

0

5000000

10000000

15000000

20000000

25000000

30000000

35000000

Rose

maun

d B

ala

do

Elm

far

m T

ardis

Elm

far

m M

ascan

i

Elm

far

m G

erald

Elm

far

m B

alad

o

Bid

ney

Tar

dis

Bid

ney

Mas

cani

Bid

ney

Ger

ald

Bid

ney

Bal

ado

p-coumaric acid%2F

d

a

bc

b

g

c

f

e

c

a

bc bc

800000000

700000000

600000000

500000000

400000000

300000000

200000000

100000000

0

Rosem

aund T

ard

is

Rosem

aund M

ascani

Rosem

aund G

era

ld

0

100000000

200000000

300000000

400000000

500000000

600000000

700000000

800000000

Rosem

aund B

ala

do

Elm

farm

Tard

is

Elm

farm

Mascani

Elm

farm

Gera

ld

Elm

farm

Bala

do

Bid

ney T

ard

is

Bid

ney M

ascani

Bid

ney G

era

ld

Bid

ney B

ala

do

Ave. 2F

• Location and cultivar cause separation between oat samples.

• Elm farm (organic) has generally higher levels of phenolic compounds. (Stress?)

• The variety Balado at Elm farm is significantly different from the other varieties in each sites.

What can metabolite analysis tell us? GxE studyPhenolics by LC-MS- Free phenolic compounds

Varieties pull apart within a site

Metabolite analysis: What next?

• We have developed tentative networks but these need to get better?

New Oats

Develop detailed metabolic networks



• Better understand oat product transitions.

Aroma Appearance Texture Flavour Aftertaste

Butane -0.87077 -0.48732 -0.7048 -0.88722 -0.80577

Isobutane -0.81421 -0.31466 -0.74577 -0.84488 -0.8003

2butene (Z) -0.82794 -0.23908 -0.67035 -0.83162 -0.81356

2butene_e -0.82577 -0.23094 -0.66297 -0.82761 -0.81129

Acetaldehyde -0.84856 -0.21707 -0.5809 -0.82311 -0.82861

Furan -0.8461 -0.20659 -0.57579 -0.81967 -0.82973

2-me-butanal -0.80801 -0.21839 -0.66982 -0.81524 -0.80403

Ethanol -0.82309 -0.20003 -0.60297 -0.80722 -0.80853

Pentane -0.85215 -0.43004 -0.45761 -0.80603 -0.80532

2-methyl-propanal -0.79396 -0.21162 -0.66989 -0.80368 -0.79052

3-me-butanal -0.77055 -0.25763 -0.71935 -0.80117 -0.77491

2-me-furan -0.83034 -0.16835 -0.51645 -0.79013 -0.81637

2-propanol -0.82323 -0.1431 -0.52329 -0.78494 -0.81234

2,5-dimethylpyrazine -0.75809 -0.21312 -0.69267 -0.78211 -0.758

Dimethylsulfide -0.76972 -0.17084 -0.6488 -0.77582 -0.76923

2-methyl-pentane -0.78275 -0.06366 -0.56925 -0.76339 -0.79494

2,3-pentanedione -0.80138 -0.13992 -0.47705 -0.75501 -0.78514

2-heptenal -0.81541 -0.03278 -0.37721 -0.73739 -0.80064

3-methyl-pentane -0.77789 -0.01523 -0.47484 -0.73287 -0.78342

Propanal -0.75747 -0.15934 -0.53992 -0.73162 -0.70692

Benzaldehyde -0.77915 -0.13151 -0.39249 -0.71554 -0.76409

1-pentene -0.65727 -0.33919 -0.53006 -0.66266 -0.60435

2-butanone -0.70529 0.019455 -0.40955 -0.65712 -0.70921

Cyclohexane -0.73469 0.135203 -0.25237 -0.63893 -0.7245

Nonanal -0.70794 -0.01148 -0.30678 -0.63274 -0.69793

Decanal -0.64667 0.053353 -0.14206 -0.5431 -0.6217

2-ethyl-1-hexanol -0.6525 0.124793 -0.12599 -0.54055 -0.63313

Methylcylopentane -0.42676 -0.43306 -0.685 -0.52435 -0.41159

2-ethylfuran -0.47745 0.074261 -0.34933 -0.45356 -0.48186

2-phenoxyethanol -0.50071 -0.12105 -0.19369 -0.44475 -0.51883

Octanal -0.50571 0.100719 -0.20989 -0.43846 -0.50358

Furfural -0.28217 -0.21006 -0.57715 -0.36857 -0.30051

N-heptanal -0.31404 0.154227 -0.21918 -0.28593 -0.32799

2-pentanone -0.33853 0.610957 0.115749 -0.20459 -0.30839

Decane -0.21144 0.419747 0.03323 -0.14994 -0.27951

2-methyl-1-propanol -0.19512 0.573536 0.296828 -0.06229 -0.19815

1-butanol 0.062077 0.342595 -0.07782 0.047606 0.051164

1-octen-3-ol 0.276526 0.30428 -0.009 0.227399 0.238078

2-pentylfuran 0.245701 0.633736 0.214113 0.286345 0.22693

2-hexenal 0.25195 0.336359 0.686106 0.392054 0.292284

Nonane 0.553581 0.226332 0.281227 0.511284 0.454221

2-butanone Oxime 0.516507 0.632751 0.476895 0.545443 0.439692

Hexane 0.571937 0.567767 0.526091 0.623368 0.654522

Hexanone 0.687503 0.672367 0.627055 0.744117 0.697277

1-pentanol 0.883915 0.307243 0.553365 0.84647 0.86294

Cyclohexanone 0.89406 0.346877 0.544089 0.854194 0.831197

Hexanal 0.912439 0.338775 0.546466 0.869951 0.870455

2-octenal 0.868254 0.382868 0.635105 0.874182 0.886478

Butanal 0.884166 0.503847 0.581997 0.876629 0.864767

Pentanal 0.942653 0.298242 0.528979 0.889381 0.903074

Octane 0.871486 0.660183 0.706723 0.903242 0.856633

Heptane 0.890204 0.642571 0.700673 0.916327 0.875143

2-heptanone 0.917018 0.608022 0.728484 0.944439 0.916109

2-propylfuran 0.914605 0.599872 0.768842 0.949026 0.928666

2-butyl-furan 0.918878 0.649713 0.78891 0.959588 0.914224

Analysis of quality and shelf-life of products developed from selected oat lines

Correlation analysis of sensory parameters and volatile compounds from ‘Firth’ and ‘Gerald’ oatcakes.

Volatiles associated with freshness of oatcakes

Volatiles associated with rancidity of oatcakes

Can we use an oat volatile GC-MS database to guide product development?

• Linoleic acid and oleic acid are the major fatty acids in both oat varieties.

• Modifying oat fatty acid composition focusing on these two fatty acids could resultin a lower presence of volatiles responsible for the perception of rancidity in oatbased products.

• But remember the relationship between Linoleic acid and total oil content: inverse.

Analysis of quality and shelf-life of products developedfrom selected oat lines

Volatiles Aroma Appearance Texture Flavour Aftertaste

hexanone

1-pentanol

cyclohexanone

Hexanal

2-octenal

Butanal

pentanal

Octane

Heptane

2-heptanone

2-propylfuran

2-Butyl-furan

0.40 0.00

SUNFLOWER OIL (% fatty acids) 0.00 79.80 0.00 11.30 0.20 0.00 0.00

PALM OIL (% fatty acids) 0.00 36.60 0.00 9.10 0.30

0.92 0.73

GERALD (% fatty acids) 0.15 40.33 0.77 38.61 0.86 0.91 0.98

FIRTH (% fatty acids) 0.20 35.42 0.90 41.82 1.33

C24:1

Palmitoleic acid Oleic acid Vaccenic acid Linoleic acid α-linolenic acid Eicosanoic acid Tetracosenoic acid

C16:1 C18:1 (n-9) C18:1 (n-7) C18:2 C18:3 C20:1



• Better understand oat product transitions.• Manipulate larger targets in combination with the emergent

genomic tools.

Ascorbic Acid

Organic Acids

Sugars

Anthocyanins

Other Polyphenols

Growth Colour development and softening

Ripening

Amino Acids

Fatty Acids

0.00

0.05

0.10

0.15

0.20

0.25

Dry

We

igh

t g

fru

it

Ascorbic Acid

Organic Acids

Sugars

Anthocyanins

Other Polyphenols

Growth Colour development and softening

Ripening

Amino Acids

Fatty Acids

0.00

0.05

0.10

0.15

0.20

0.25

Dry

We

igh

t g

fru

it

Grain Developmentand filling

Development

b-glucan

Protein

Metabolite Complement

OATS - Horizon Scanning

Nutritive and Health beneficial value manipulationNutrition• Unsaturated Fatty acid content and composition (health vs supply chain

sustainability). Biodiversity is there (to a degree). Develop genetic markers for targeted and selective enhancement?

• Free amino acid content and composition?

Health beneficial• Avenanthramides – In product antioxidant, anti inflammatory etc.• b-glucan

• Increase the content – limits (crop/processing/palatability). Use the barley sequence data? Develop genetic markers for targeted and selective enhancement; what is the target?

• Molecular weight: Efficacy MWt. • Keep the b-glucan content the same but shift the average/mean MWt: same effect or

better? • What about b-glucan shape (1-3/1-4 ratios) and efficacy? • Computer model b-glucan for best functionality and feed back to the breeding

programme along with glucan synthesis marker development. Tailored glucan?


Adopt and exploit the advances in barley b-glucan research

Phylogenetic tree of the barley Csl super family

Genetic map of barleychromosomes 1H, 2H,5H, and 7H showingthe positions of barleyHvCslF genes asmapped in a ‘Morex’ ×‘Barke’ population

Tissue specific expression data of the HvCslFgenes based on RNA-sequence data



















Correlation between averagemolecular weight of β-glucan (×106 g mol −1 ) in four oat varietiesgrown at 11 different location × yearcombinations anda) total β-glucan content (% of dm)b) total precipitation (mm) from

sowing to harvest.(p = 0.02, r = −0.69).

c) precipitation in August (mm)(p < 0.001, r = −0.91).

Basically,

b-glucan MWt (Total rain and timing)-1

Modified Protein • Increase content and digestibility. Increased (plant) protein in the diet

a concept increasingly registering with the consumer. • Reduce residual allergenicity. • Natural variation exists

Tailored Lipid profile.

Fatty Acid Oat flakes% of total fatty acids.

C14:0 0.1⁎C16:0 15.5C18:0 0.8C18:1 37.1C18:2 ω−6 45.2C18:3 ω−3 1.1C20:1 ω−9 0.2

Increased PUFAs

Healthier and potentially moreflavoursome but……..


What about the co-products?

Wheat Bran

Insoluble Fraction: 55-60% Soluble fraction(intermediate): 40-45%

Xylo-Oligosaccharide :10-20%

Soluble Xylans, prebiotics: 10-20%

Aleurone-rich Protein 3-4%

Aleurone-rich Oil: 0,5%Defatted Aleurone- rich Protein: 3-4%

Insoluble Dietary Fibre: 18-25%

Glucose Syrup15-25%

Germ Rich Protein7-15%

Germ Oil1,5-3%

Defatted Germ Rich Protein 6-12%

Xylan rich protein 7-15%

Aleurone Rich Protein, Hydrol.: 3-4%

Intermediate

Main products

Especially for prebioticcontent

GRP Hydrolyzed7-15%

DARP, Hydrolyzed 3-4%

DGRP, hydrolyzed 6-12%%

All % figures relate to the cereal bran.

Ultimate Target – An Oat Translational Pipeline

Minimally

processed

USP

Yield, Pathogen resistance/tolerance

Processability, Organolepsis, Nutrition etc.

Acknowledgements

Derek is regularly questioned on the health benefits of an oat & fruit breakfast by members

of the public

Oat Metabolism - Genetic and environmental drivers and ... 2.2/Derek Stewart.pdf · future enhancement targets Derek Stewart Enhancing Crop Productivity and Utilisation Theme. Population

Documents