Tag Archives: Bread

Scientists Decode the Genome of Oat Bread | Science News

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Oats (avena sativa) grain are a traditional food rich in dietary fiber, contributing positively to human health. Recent years have seen a rise in interest in oats as they serve as the foundation for plant-based milk alternatives. Unlike many other cereal crops, oat genomic research is still in its early stages, with limited exploration into structural genomic diversity and gene expression variability. Scientists are currently focused on collecting and annotating the genome. An atlas of gene expression across six tissues at various developmental stages in 33 wild and domesticated oat strains is also being developed.

Oats (avena sativa). Image credit: Christian Wynn.

Oats rank as the seventh most cultivated grain globally, esteemed for their high fiber content and notable health benefits.

In 2022 and 2023, global production exceeded 25 million tons.

Advancements in genetically improved varieties hold the promise of enhanced productivity and sustainability in oat farming; however, much of this potential remains untapped, with the first oat reference sequences released only in recent years.

The complexity of the oat genome adds to the slow progress.

“Pangenomes encapsulate the complete genetic diversity of cultivated plants like oats and are essential for our understanding,” remarked lead author Raz Avni, Ph.D., from the Leibniz Institute for Plant Genetics and Crop Research.

“They comprise genes common to all plants and those unique to specific species, providing a kind of roadmap.”

“The pantranscriptome reveals which genes are active across various tissues, such as leaves, roots, and seeds, and at different developmental stages. It serves as a gene expression atlas.”

“However, deciphering how genetic variations influence traits in individual plants poses a challenge, particularly in oats.”

“The oat genome’s complexity arises from its hexaploid nature, having six sets of chromosomes from three ancestral sources.”

During their study, the authors sequenced and analyzed the genomes of 33 oat lines, including cultivated varieties and related wild types.

They also constructed an oat pan transcriptome by scrutinizing gene expression in six tissues across various developmental stages in 23 of these oat lines.

The research aimed to identify structural changes, such as chromosome inversions and translocations.

“Our pangenome illustrates the extensive genetic diversity present in oats,” stated Dr. Avni.

“This insight aids in identifying key genes associated with yield, adaptation, and health.”

The researchers uncovered intriguing findings during their study.

“For instance, we observed the loss of many genes in one of the three subgenomes,” the team noted.

“Nevertheless, other gene copies seem to compensate for the functions, ensuring the plant’s productivity remains intact.”

“Sequencing the oat pangenome highlights how modern genomic methods can propel foundational research and directly influence health, agriculture, and breeding,” commented lead author Dr. Martin Mascher from Murdoch University’s Leibniz Institute for Plant Genetics and Crop Research.

“We also discovered that structural variations in the genome influence the regulation of flowering time.”

The team’s results are published in the journal Nature.

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R. Avni et al. Pangenome and pantranscriptome of hexaploid oat. Nature, published online October 29, 2025. doi: 10.1038/s41586-025-09676-7

Source: www.sci.news

Kiwifruit, Rye Bread, and Mineral-Rich Water May Alleviate Chronic Constipation

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This is grounded in the inaugural evidence presented in the Dietary guidelines for adults experiencing chronic constipation. Published in the Journal of Human Nutrition and Dietetics and the Neurogastroenterology and Motility, the new guidelines highlight that incorporating psyllium fiber supplements, specific probiotic strains, and magnesium oxide supplements may enhance constipation relief.

To enhance certain outcomes related to constipation, recommendations include kiwifruit, rye bread, highly mineralized water, psyllium supplements, specific probiotic strains, and magnesium oxide supplements. Image credit: Aziz3625.

Constipation is a persistent condition that significantly affects quality of life and places a considerable economic strain on both individuals and healthcare systems.

Previous clinical guidelines offered limited and often outdated dietary advice, such as suggestions to increase fiber and fluid intake.

In contrast to older guidelines, the latest recommendations are founded on several thorough systematic reviews and meta-analyses, employing the GRADE framework to evaluate evidence quality.

Professor Kevin Whelan from King’s College London stated, “This new guidance represents a positive development towards empowering health professionals and their patients to manage constipation via dietary means.”

“This means individuals worldwide suffering from constipation can now receive current advice based on the best available evidence to enhance their symptoms and health outcomes.”

“With ongoing research, we have a genuine opportunity to significantly improve quality of life.”

Professor Whelan and his team analyzed over 75 clinical trials, formulating 59 recommendations and pinpointing 12 key research priorities.

“Chronic constipation can greatly influence your daily routine,” noted Dr. Eirini Dimidi from King’s College London.

“For the first time, we outline effective dietary strategies and identify advice lacking robust evidence.”

“By improving this condition through dietary modifications, individuals can better manage their symptoms and, hopefully, enhance their quality of life.”

The recommendations also examine constipation outcomes like stool frequency, consistency, straining, and overall quality of life, thereby allowing for more tailored care based on individual symptoms.

Clinician-friendly resources have also been created to facilitate the implementation of these guidelines in practices globally.

An analysis of the evidence indicates that while certain foods and supplements provide benefits, the overall quality of existing research remains low.

Most studies have concentrated narrowly on single interventions instead of comprehensive dietary strategies, emphasizing the pressing need for improved nutritional research in managing constipation.

“Adopting a high-fiber diet offers numerous health benefits and is generally advised for constipation,” Dr. Dimidi stated.

“However, our guidelines indicate insufficient evidence to confirm that it is effective, particularly for constipation.”

“Instead, our research has revealed some novel dietary strategies that may genuinely assist patients.”

“Simultaneously, there is an urgent necessity for high-quality trials to reinforce our understanding of what works and what doesn’t.”

Source: www.sci.news

What do obesity experts think about the health of supermarket bread?

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Engaging in discussions about diet and nutrition can often lead to passionate arguments, as I discovered when unintentionally becoming the focal point of a debate surrounding supermarket bread.

It all started with my opinion piece on “ultra-processed foods,” or UPF. For those unfamiliar, this term refers to foods that undergo industrial processes difficult to replicate at home. Examples include sweetened drinks, prepackaged foods, and supermarket bread. In the UK, approximately 50% of our caloric intake comes from UPF sources.

So, what makes UPF detrimental to our health?

Firstly, UPFs tend to be low in protein and fiber due to extensive processing, making them easily digestible and calorically dense. Secondly, the flavor is often diminished in UPFs, leading to high levels of sugar, salt, and fat being added for taste. Lastly, some argue that the processing involved in UPFs is inherently harmful, although the evidence supporting this claim is inconclusive.

A recent meta-analysis published in the British Medical Journal linked excessive UPF consumption to various health issues across different categories.

The ambiguity surrounding the UPF concept bothers me, as it encompasses a wide range of foods from highly processed items to minimally processed options like supermarket bread. Despite the negative connotations associated with UPFs, supermarket bread, a major source of UPF calories, still provides sustenance for many households.

The accessibility and affordability of supermarket bread make it a staple for individuals facing food insecurity. While premium bread offers unique qualities, such as lactobacterial fermentation, evidence supporting health benefits is growing.

An interview with Dr. Chris Van Tulleken highlighted the differences between traditional and supermarket bread, emphasizing the higher salt and sugar content in the latter. A rational discussion is essential to address the prevalence of UPFs, acknowledging the diverse preferences and circumstances of consumers.

In conclusion, while premium bread may offer distinct advantages, stigmatizing those who rely on supermarket bread is unjust. It is crucial to engage in constructive dialogues regarding our food choices without condemning individuals based on their bread preferences.

Source: www.sciencefocus.com

What’s the real health impact of supermarket bread, as determined by obesity experts

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When discussing diet and nutrition, opinions can often be divisive and passionate. Recently, I found myself in the middle of a debate surrounding supermarket bread that sparked unexpected backlash.

The controversy began after I wrote an article on “ultra-processed foods” (UPF). These foods are products of industrial processes that are difficult to replicate at home, including sweetened drinks, prepackaged foods, and most supermarket breads. In the UK, around 50% of our daily calories come from UPF (source).

UPF has garnered a negative reputation for several reasons. Firstly, these foods tend to be low in protein and fiber, making them easily digestible and calorically dense. Secondly, the processing of UPF often strips away natural flavors, leading to high amounts of added sugar, salt, and fat to enhance taste. Lastly, there are concerns that excessive consumption of UPF may lead to various health issues (British Medical Journal).

While the negative effects of UPF are well-documented, the term itself is vague, encompassing a wide range of foods from heavily processed items to minimally altered products like mass-produced supermarket bread.

In a response to my article, it was argued that real sourdough bread made through lactobacterial fermentation may offer health benefits that are lacking in supermarket bread. It was also noted that supermarket bread tends to be higher in salt and sugar, leading to potential weight gain.

While artisanal sourdough may provide some advantages over supermarket bread, it’s essential to consider the accessibility of such premium products to a broader demographic.

A balanced discussion on the prevalence of UPF in our food supply is necessary, but the demonization of supermarket bread, a staple for many households, may be unwarranted without substantial evidence of harm.

Source: www.sciencefocus.com

Bread dating back 8,600 years uncovered in Turkey

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Archaeologists from Necmettin Erbakan University have announced the discovery of the world’s oldest known bread, dating from 6600 BC, at the famous Neolithic settlement of Çatalhöyük in Turkiye, central Anatolia (formerly Turkey).

8,600-year-old bread found in Çatalhöyük, Turkiye. Image credit: Necmettin Erbakan University.

Çatalhöyük is one of the largest and best preserved Neolithic settlements in the world.

The site is located southeast of the modern Turkish city of Konya, approximately 145 km (90 miles) from Mount Hasan.

Çatalhöyük began as a small settlement around 7500 BC, and may have consisted of a few adobe houses during what archaeologists call the Early Period.

The settlement reached its peak in the mid-6700-6500 BC period, rapidly declining in population during the later period, and was abandoned around 5950 BC.

Its inhabitants were early farmers, growing crops such as wheat and barley and raising sheep and goats.

Discovered by British archaeologist James Mellaart in the early 1960s, Çatalhöyük attracted worldwide attention for its large scale and well-preserved architecture.

Previous excavations at the site unearthed a vast number of artifacts and ancient structures, including a large mural depicting a town and two mountain peaks, sometimes called the world’s oldest map.

This is an artist’s impression of Çatalhöyük. Image credit: Dan Lewandowski.

Archaeologists from Necmettin Erbakan University have discovered an ancient building with an oven in the Mekan 66 area of Çatalhöyük in a new excavation.

Wheat, barley and pea seeds were found around the oven, as well as “spongy” organic residue.

Researchers determined that the residue was uncooked leavened bread.

“The small round ‘spongy’ residue found in the corner of the oven turned out to be bread,” said Dr. Ali Umut Türkan, an archaeologist at Necmettin Erbakan University.

“Because the building was covered with fine clay, both the wood and the bread were able to be preserved to this day.”

“We found that the bread had a porous and spongy structure and was not cooked,” added Dr. Yassin Ramazan Eker, also from Necmetin Erbakan University.

“The first known example of leavened bread was discovered in Egypt,” Dr. Turkan said.

“The newly discovered bread in Çatalalhöyük can be said to be the oldest bread in the world.”

Source: www.sci.news