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The USDA‐ARS and North Dakota State University Agricultural Experiment Station jointly released the Fusarium head blight (FHB)‐resistant spring wheat (Triticum aestivum L.) germplasm WGC002 (Reg. no. GP‐1089, PI 702949) in May 2023. WGC002 is a wheat‐Thinopyrum elongatum 7B‐7E translocation line, designated 7BS·7BL‐7EL, with the wheat chromosome 7BL terminal region replaced by the homoeologous counterpart of the Th. elongatum chromosome 7EL that contains the novel FHB resistance gene Fhb7The2. WGC002 was developed from the Chinese Spring (CS) wheat‐Th. elongatum disomic substitution line DS 7E(7B) using our genomics‐enabled chromosome engineering pipeline. The pedigree of WGC002 is DS 7E(7B)/2*CS ph1b mutant//DS 7E(7B). WGC002 has consistently exhibited resistance to FHB in inoculations of greenhouse grown plants. WGC002 does not contain the yellow flour pigment gene in the Fhb7The2 haplotype present on the terminal 7EL segment of the 7BS·7BL‐7EL translocation and has not exhibited any obvious linkage drag on the 7EL segment. Therefore, WGC002 is ready for immediate use in wheat breeding. One sequence‐tagged site (STS) and two polymerase chain reaction allelic competitive extension markers were developed specifically for Fhb7The2 and validated in different wheat genotypes. They are highly diagnostic for Fhb7The2 and extremely useful in marker‐assisted introgression of Fhb7The2 in wheat breeding. In summary, WGC002 is a new wild grass‐derived FHB‐resistant spring wheat germplasm with diagnostic DNA markers available to conduct marker‐assisted selection of Fhb7The2, that will enhance and diversify FHB resistance of wheat. Core Ideas: We developed an FHB‐resistant wheat germplasm, WGC002, which contains the wild grass‐derived resistance gene Fhb7The2.Fhb7The2 was incorporated into wheat through a 7B‐7E translocation by chromosome engineering. The chromosome 7E segment containing Fhb7The2 does not carry the gene for yellow flour pigment in WGC002.We developed the STS and PACE markers specific for Fhb7The2. [ABSTRACT FROM AUTHOR]

Hard red spring wheat (HRSW; Triticum aestivum L). production in South Dakota has decreased by nearly 50% over a recent 10‐year timespan due to grower preferences for producing corn (Zea mays L.) and soybean [Glycine max (L.) Merr.]. End‐users of HRSW are concerned with grain protein concentration (GPC). Among growers that still produce HRSW, cultivar selection decisions are heavily based on grain yield potential, and they become most concerned with GPC only when it is low enough to result in sales price discounts. It is important that HRSW breeding programs release new cultivars that balance the needs of both end‐users and growers. The objective of this research was to release a HRSW cultivar possessing both high grain yield potential and GPC for South Dakota and regional producers. 'Ascend‐SD' (Reg. no. CV‐1204, PI 700966) was developed by the SDSU‐HRSW breeding program and released by the South Dakota Agricultural Experiment Station to certified seed producers in early 2022. The cross MN10261‐1/SD4389 was completed during fall 2013, and the resulting population was advanced via an early‐generation bulk‐testing program, where F4:7 seed was included in the 2018 preliminary yield trial and designated as SD4873. Prior to release, SD4873 also was tested in the advanced yield trial from 2019 through 2021 as well as crop performance testing trials in 2020 and 2021. Ascend‐SD was released for its competitive combination of high grain yield potential and GPC. Core Ideas: Ascend‐SD is a new hard red spring wheat cultivar adapted to the upper Great Plains.Agronomic performance of Ascend‐SD is very competitive.Ascend‐SD has good resistance to FHB and BLS. [ABSTRACT FROM AUTHOR]

Background and Objectives: Millstreams vary in quality due to the heterogeneous spatial distribution of biochemical components in the wheat kernel. The objective of this research was to investigate variations of protein parameters characterized using size‐exclusion high‐performance liquid chromatography (HPLC) coupled with multiangle light scattering (SE‐HPLC‐MALS) and their correlations with bread‐making quality in various millstreams obtained from long‐flow experimental milling of hard red spring (HRS) wheat. Findings: Quantitative variations for proteins, especially storage proteins such as gliadins and glutenin polymers, were primarily correlated with bread‐making quality in millstreams. Compositionally, a nonstorage protein fraction percentage was identified to be a complemental explanatory variable for prediction of bread loaf volume showing coefficient of determination of 0.936 in multiple regression with protein content. The molecular weight (MW) values of polymeric protein fractions determined by MALS varied significantly among millstreams showing negative correlations with bread quality traits. Conclusion: The protein SE‐HPLC‐MALS parameters were effective for the evaluation of millstreams as demonstrated by significant correlations with bread‐making traits. Significance and Novelty: Novel information was reported on the variation of protein MW characteristics analyzed by SE‐HPLC‐MALS in relation to end‐product quality for HRS wheat long‐flow millstreams. The information will be valuable to millers seeking to optimize the functionality of HRS flour blends. [ABSTRACT FROM AUTHOR]

'Lustre' (Reg. no. CV‐1193, PI 695072) is a spring durum wheat [Triticum turgidum L. ssp. durum (Desf.)] developed by the Montana Agricultural Experiment Station and released in 2020. Lustre was bred using the single seed descent method and was selected for its yield performance under dryland conditions across Montana, low grain Cd accumulation, good pasta firmness, high grain protein, high yellow semolina color, and low semolina ash. Lustre performs well in both the north central and northeast regions of Montana, where most Montana durum is produced and intended for pasta production. Lustre has similar stripe rust tolerance and susceptibility as top‐grown durum cultivars in the state with susceptibility at the seedling stage and high‐temperature adult‐plant resistance. Lustre is moderately susceptible to Fusarium head blight like other durum cultivars. Lustre is resistant to the predominant races of stem and leaf rust and is moderately tolerant to fungal leaf spot complex. Lustre is approximately 89 cm tall, with a yellow green color and a heading date 1 d later than the cultivar 'Mountrail'. Lustre has an erect flag leaf and an erect tapering head having white glumes and awns. Core Ideas: Lustre is a new durum wheat.Lustre yields well in north central and northeast Montana.Lustre is a standard height durum with white glumes and awns.Lustre has low grain Cd content, high grain protein, and high yellow semolina color. [ABSTRACT FROM AUTHOR]

'MN‐Washburn' (Reg. no. CV‐1184, PI 694049) hard red spring wheat (Triticum aestivum L.) was released by the University of Minnesota Agricultural Experiment Station in 2019 because of its high grain yield, good lodging resistance, and end‐use quality characteristics. MN‐Washburn also had good disease resistance, including resistance to Barley yellow dwarf virus (BYDV) and field resistance to the Ug99 race group of stem rust. The BYDV resistance of MN‐Washburn results from the introgression of a chromosome 7D translocation containing Thinopyrum intermedium resistance gene bdv2 from the introgression line TC14. MN‐Washburn is a mid‐late maturity cultivar with below‐average plant height due to the semi‐dwarfing genes Rht‐B1 and Rht24. MN‐Washburn has good resistance to prevalent races of pathogens causing leaf rust, stripe rust, and stem rust and is well‐adapted to the north central United States. [ABSTRACT FROM AUTHOR]

Background and objectives: Little data have been reported on protein molecular weight distribution (MWD) for waxy (amylose‐free) wheat (Triticum aestivum L.) despite their importance in quality. This research aimed to investigate variations of protein MWD parameters and their associations with gluten strength in winter waxy wheat. Findings: Winter waxy wheat genotypes varied significantly (p < 0.001) for most protein MWD parameters including SDS‐extractable polymeric protein (EPP) and unextractable polymeric protein (UPP) fractions, which are major components of gluten proteins. Allelic variation of HMW glutenin subunits had significant influence on variations of EPP and UPP in waxy genotypes. Negative correlations for EPP and positive correlations for UPP were observed with mixograph peak time and gluten index for wheat genotypes. In particular, highly significant (p < 0.001) correlations were observed between mixograph peak time and the proportion of EPP in total protein for waxy genotypes. Conclusions: Winter waxy wheat genotypes showed significant variations for EPP and UPP parameters, which were associated with variation of gluten strength. Significance and novelty: This research identified variation of protein MWD parameters and their associations with gluten strength. The information should be valuable in segregating winter waxy wheat genotypes that have favorable gluten quality as well as unique waxy starch. [ABSTRACT FROM AUTHOR]

Previous investigations have suggested waxy (amylose-free) wheats (Triticum aestivum L.) possess weak gluten properties and may not be suitable for commercial gluten extraction. This limitation could prevent the use of waxy wheat as a source of unique starch, because gluten is a by-product of the wheat starch purification process. Fifty waxy wheat lines were used to determine the extent to which gluten protein and other grain quality related traits might vary and, consequently, allow the development of waxy wheat with acceptable gluten properties. Among the waxy lines, significant variation was observed for all measured quality traits with the exception of flour protein concentration. No waxy entries statistically equaled the highest ranking nonwaxy entry for grain volume weight, falling number, flour yield, or mixograph mix time. No waxy lines numerically exceeded or equaled the mean of the nonwaxy controls for falling number, flour yield, or mixograph mix time. For grain and flour protein related variables, however, many waxy lines were identified well within the range of acceptability, relative to the nonwaxy controls used in this study. Approximately 50% of the waxy lines did not differ from the highest ranking nonwaxy cultivar for grain and flour protein concentrations. Forty-three (86%) of the tested waxy lines were not significantly different from the nonwaxy line with the highest mixograph mixing tolerance, 22/50 (44%) of the waxy wheat lines did not differ from the highest ranking nonwaxy line in gluten index scores, and 17/50 (34%) did not differ from the highest ranking nonwaxy line in extracted wet gluten. All waxy experimental lines produced gluten via Glutomatic washing. The quality of the gluten, as measured both by mixograph and gluten index, varied widely among the waxy lines tested. These observations suggest that weak gluten is not a natural consequence of the waxy trait, and waxy cultivars with acceptable gluten properties can be developed. [ABSTRACT FROM AUTHOR]

Consumption of diets rich in phenolic compounds has been associated with reduced risk of chronic diseases. The effect of cooking and simulated gastrointestinal digestion on phenolic compounds and antioxidant properties of two cowpea ( Vigna unguiculata) types was determined. Phenolic acids, flavan-3-ols and flavonols were the main groups of phenolic compounds identified. Cooking and simulated enzyme digestion of the cooked cowpea samples rendered some phenolics less extractable (possibly by promoting binding with other food components) or more extractable (possibly by release of bound forms). Total phenolic contents and radical scavenging properties of the cowpeas were reduced upon cooking, but increased upon simulated enzyme digestion. Cowpea extracts inhibited human LDL oxidation at a concentration of 2 mg mL−1 possibly due to their phenolic content. Phenolic compounds in cowpea can potentially protect against cardiovascular diseases for which LDL oxidation is a risk factor. [ABSTRACT FROM AUTHOR]

A north Wales veterinary practice recently hosted a final-year medical student for an eight-week placement studying comparative medicine. This unique collaboration arose serendipitously, but all the participants found it a valuable experience. Here, the key players – Linda Dykes (the medical co-supervisor), Emma Cohen (the veterinary co-supervisor), Eleri Jones (the medical student) and Jill Hubbard (the practice owner) – describe their experiences. [ABSTRACT FROM PUBLISHER]

THIS series gives readers the opportunity to consider and contribute to the discussion of some of the ethical dilemmas that can arise in veterinary practice. Each month, a case scenario is presented, followed by discussion of some of the issues involved. In addition, a possible way forward is suggested; however, there is rarely a cut-and-dried answer in such cases, and readers may wish to suggest an alternative approach. This month's dilemma, entitled ‘Rabbit tooth abscess’, is presented and discussed by Linda Dykes. Readers with comments to contribute are invited to send them as soon as possible, so that they can be considered for publication in the next issue. Discussion of the dilemma ‘Obese dog’, which was published in the March issue of , appears on page 233. The series is being coordinated by Siobhan Mullan, of the University of Bristol. It is hoped it will provide a framework that will help practices find solutions when facing similar dilemmas. [ABSTRACT FROM PUBLISHER]