Australia
June 6, 2007
International collaboration
between the GRDC,
CSIRO and French farmer-owned
company, Limagrain Céréales
Ingrédients, has produced an experimental wheat variety with
a 70 per cent amylose content, the major component of starch.
CSIRO grains researcher, Dr Matthew Morell discussed the $A12.5
million joint venture research project into high amylose wheat
(HAW) at the BIO 07 conference in Boston, USA.
"Using RNAi gene silencing techniques, researchers can define
the genetic changes required to generate HAW, which will help
develop conventionally bred and GM wheat varieties," Dr Morell
said.
"Increasing wheat's resistant starch levels could lead to
reduced colorectal cancer risk and improved blood glucose
control.
"New high fibre barleys, high amylose wheat varieties and
oilseeds rich in omega-3 fatty acids are part of the suite of
new grains being developed in the CSIRO Food Futures Flagship
program that will produce grain based foods to help improve
bowel and heart health," he said.
Other news
from CSIRO,
from Limagrain |
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