Spelt (Triticum spelta L.) In Vitro Androgenesis Breeding for Special Food Quality Parameters

  • János PaukEmail author
  • Csaba Lantos
  • Katalin Ács
  • Gyöngyvér Gell
  • Sándor Tömösközi
  • Kornélia Hajdú Búza
  • Ferenc Békés


Consuming gluten-containing foods derived from wheat, barley, rye and possibly oats can result in health problems for a significant proportion of people. However, in the case of several types of disorders related to consuming gluten-containing cereals, not only the gluten components are trigger compounds. According to medical experts the majority of people suffering from health problems because of gluten— except for celiac disease patients—instead of consuming gluten-free food have the option to choose food products containing healthier, low levels of fermentable oligosaccharides abbreviated FODMAP. In order to meet the health-related special needs of these particular consumer groups, cereal breeders aim to develop new germplasm, suitable for the food industry to produce healthier products. This chapter provides a summary of the latest developments in this booming research field, including: (i) describing the actual knowledge on cereal-related health problems, (ii) describing the current status of celiac-safe cereal breeding, (iii) enhancing the importance of developing healthier spelt-based cereal products through the advancement of an ongoing spelt breeding program and finally (iv) developing plant biotechnology improvements relative to special food quality parameters.


Celiac disease Irritable bowel syndrome (IBS) In vitro androgenesis Non-celiac gluten sensitivity Spelt Wheat allergy 



This study was supported within project OTKA-K_16-119835, funded by the National Research, Development and Innovation Office. The experiments were interlocked with GINOP project (GINOP-2.2.1.-15-2016-00026). This project was supported by the János Bolyai Research Scholarship of the Hungarian Academy of Sciences and by the ÚNKP-18-4-BME-393 National Excellence Program of the Ministry of Human Capacities. The work is connected to fulfil of the scientific goals of BME-Biotechnology FIKP grant of EMMI (BME FIKP-BIO).


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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • János Pauk
    • 1
    Email author
  • Csaba Lantos
    • 1
  • Katalin Ács
    • 1
  • Gyöngyvér Gell
    • 2
  • Sándor Tömösközi
    • 3
  • Kornélia Hajdú Búza
    • 1
  • Ferenc Békés
    • 4
  1. 1.Department of BiotechnologyCereal Research Non-profit LtdSzegedHungary
  2. 2.Agricultural Institute, HAS Centre for Agricultural ResearchMartonvásárHungary
  3. 3.Department of Applied Biotechnology and Food ScienceBudapest University of Technology and Economics (BUTE)BudapestHungary
  4. 4.FBFD PTY LTD, SydneyNorth ParramattaAustralia

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