New Delhi: The effect of climate change may now also be visible on the quality of the wheat crop. Increasing levels of carbon dioxide (CO₂) in the atmosphere can cause significant changes in the structure of proteins present in wheat. This can affect not only the quality of foods made from flour, but the ability to digest food made from wheat can also be affected. This matter has come to light in a new study.
According to the study published in the journal 'Food Chemistry', in the era of climate change, focusing only on increasing yields will not be enough in the strategy to adapt crops to the future environment. The protein composition of wheat and its associated quality characteristics also need to be given priority.
CO₂ level may reach 600 PPM by 2050
Researchers led by the Leibniz Institute for Food Systems Biology at the Technical University of Munich, Germany, reported that the global level of CO₂ was 340 parts per million (PPM) in 1980, which increased to about 425 PPM in 2024. Researchers estimate that this level could reach 600 PPM by 2050.
Wheat is one of the world's major food crops and is likely to be cultivated under high CO₂ conditions in the future.
Study done on 10 wheat varieties
The researchers grew 10 improved varieties of winter wheat under realistic farming and environmental conditions. Some of these plants were kept at an increased CO₂ concentration of 546 PPM, while others were grown at the existing CO₂ level.
After the harvest, scientists analyzed the composition of proteins present in different wheat samples using their developed high-resolution 'mass spectrometric' method. During this period, special attention was paid to amylase/trypsin inhibitor (ATI), puroindoline, gluten protein and celiac disease activating peptide.
The amount of ATI increased in CO₂.
The study found that the amount of amylase/trypsin inhibitor (ATI) in wheat increased at higher concentrations of CO₂. At the same time, the amount of puroindoline, gluten protein and some peptides that activate celiac disease decreased.
According to researchers, these peptides may be formed from gluten proteins during digestion. At the same time, increased amounts of ATI can have adverse effects on human health.
Sabrina Geislitz, lead researcher at the Leibniz Institute, said the extent of these changes largely depends on the wheat variety in question. They also reported that low concentrations of gluten proteins were associated with poor cooking quality.
Wheat related diseases may also be affected
According to Catharina Scherff, head of the food biopolymer chemistry research group at the institute and professor of food biopolymer systems at the TUM School of Life Sciences, the changes in some of the peptides that activate ATI and celiac disease may be important in the long run for wheat-related diseases.
However, the scientists clarified that further study is needed to understand the true biological and immunological significance of these changes.
Emphasis on developing such wheat varieties
Researchers say the study results highlight the need to identify and develop wheat varieties that can maintain good baking quality despite increasing amounts of CO₂ in the atmosphere.
Also, attention needs to be paid to such varieties which contain less amount of proteins which cannot be tolerated by the body. According to the study authors, increasing CO₂ concentrations could alter the protein composition of wheat and affect grain quality.
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