Following their identification in French cereals in 2022-2023, the complete genome sequences of two isolates of wheat mosaic virus (WMoV, Emaravirus tritici) were determined. The French isolates showed the closest relationship to Ohio group isolates, with 92% (P7) to 98% (P1) amino acid sequence identity in their proteins. Notably, the two French isolates were found to differ significantly in their RNA7, and one of them was found to possess two RNA5 and three RNA6 segments, a feature not previously reported for WMoV. This represents the first identification of WMoV in the European Union, and the data reported here significantly extend our knowledge about the genome composition and diversity of this virus.
Two novel poleroviruses were repeatedly identified by metagenomics in French cereals over the 2018-2023 period. One showed ~98.5% nucleotide (nt) identity with plant-associated polerovirus 3 (PaPV3) identified by metagenomics in Slovenia, while the second represents a novel species for which the name barley virus H (BVH) is proposed. Both viruses show a typical polerovirus genome organization but do not have ORF6 or ORF7. In French cereals samples, the most prevalent polerovirus was barley virus G (6.4%) followed by BVH (2.3%), cereal yellow dwarf virus RPV (CYDV-RPV, 1.8%) and PaPV3 (0.9%) suggesting the novel poleroviruses to be as prevalent as CYDV.
L’association du maïs fourrage avec le Lablab purpureus, une légumineuse tropicale, est étudiée pour améliorer la qualité protéique du fourrage tout en réduisant les intrants azotés. Le projet TROPICOW (CASDAR IP1628056) a testé cette association sur cinq sites en France entre 2022 et 2024, avec inoculation de rhizobium spécifique pour favoriser la fixation symbiotique de l’azote. Les résultats montrent que l’introduction du lablab, même inoculé, ne permet pas de maintenir les rendements observés avec un maïs seul conduit à pleine densité : en moyenne, l’association entraîne une baisse de 1,5 t MS/ha, soit -10.6%. Le lablab contribue à 12 % du rendement total, avec une production atteignant 1,6 t MS/ha. L’inoculation améliore légèrement la biomasse produite et la teneur en MAT du lablab (+1,1 point), sans effet significatif. Les paramètres de valeur nutritive du lablab mesurés in sacco ont été sensiblement différents à la référence INRAE. Les mesures réalisées sur le co-ensilage de maïs fourrage et de lablab à différentes proportions ont révélé une baisse de la dégradabilité ruminale de l’amidon dès 15 % de lablab dans le mélange, pouvant atteindre -11 points à partir de 30 % d’incorporation. L’inoculation n’a pas eu d’effet sur la qualité du fourrage fermenté. En conclusion, dans les conditions testées, l’association maïs–lablab ne présente pas d’intérêt agronomique, zootechnique ou économique suffisant. D’autres modalités d’introduction du lablab, différées dans le temps ou selon d’autres systèmes de culture, pourraient être explorées pour mieux valoriser son potentiel.
In bread-making, various quality criteria describe dough behaviour, but their determinants and relationship to flour composition remain unclear. This study examined 282 wheat bread flour samples representative of French wheat-growing conditions that were used to address this issue using statistical modelling. The quality criteria analysed include alveograph variables—elasticity index (Ie), baking strength (W), tenacity (P), extensibility (L), and the tenacity-to-extensibility ratio (P/L)—as well as quantitative variables from the bread-making test, such as bread volume (BV) and dough elongation at shaping (DE). An in-depth biochemical characterisation of the flour samples was performed, measuring proteins, starch, lipids and arabinoxylans. A model selection approach based on the Bayesian Information Criterion (BIC) and the Variance Inflation Factor (VIF) was applied to identify the key determinants of these quality criteria, integrating the influence of composition variables on water absorption. Results indicate that farinograph water absorption significantly influences W and P, but not Ie and DE, which are more strongly determined by gluten-related variables. Notably, arabinoxylans impact all quality criteria, while lipids significantly affect W and DE. Finally, our results revealed a strong dependency between Ie and dough elongation under French bread-making conditions.
Agriculture faces multiple challenges, including reducing negative environmental impacts and producing quality food for a growing world population. One of the significant issues is the need for an increased proportion of plant-based foods in diets in the developed world and its combination with the ecosystemic services provided, such as those provided by legumes, allowing a reduction in the use of nitrogen fertilizers. This requires systemic innovation in order to increase the sustainable production and consumption of diverse plant protein sources in an interaction between knowledge, tools, regulation, and acceptability. The case of France is chosen to reflect on these innovation issues. There have been a number of recent reviews either on production or on food processing, but none has addressed their systemic interrelations, critical to select the levers such as genetics, agronomy, and processing to improve protein quality and use while maintaining crop performance in an environmentally friendly manner. Here, we review the issues of proteins for healthy and sustainable diets in synergy with agronomical benefits and recommend research priorities to address this topic from farm to fork. This review includes (1) analysis of the economic context for plant-based protein production for food in the context of the agroecological transition towards sustainability and on the consequences in plant breeding schemes; (2) assessment of overall protein production from a diversity perspective, including genetics and diversity of the production systems and territories; and (3) plant proteins in healthy and attractive foods: protein content and quality, typology of processing options for the production of protein-rich food products in relation to consumer needs and demands. Next, we identify major knowledge gaps and emphasize the need for transdisciplinary research from plant breeding to the food market, involving the various stakeholders in the food value chain, to address such complex issues for more sustainable agri-food systems.
