Anthocyanin bio-fortified colored wheat: Nutritional and functional characterization

Sharma, Saloni; Chunduri, Venkatesh; Kumar, Aman; Kumar, Rohit; Khare, Pragyanshu; Kondepudi, Kanthi Kiran; Bishnoi, Mahendra; Garg, Monika

doi:10.1371/journal.pone.0194367

Cited by 84 publications

(90 citation statements)

References 27 publications

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“…They transferred genes for blue, purple and wheat pericarps from blue aleurone wheat "TA3972", purple wheat "TA3851" and black wheat to high yielding, disease resistant and locally adapted Indian wheat cultivars PBW550, PBW621 and HD2967. These developed coloured wheat lines exhibited higher anthocyanin content and antioxidant activity (black>purple>blue>white) than donor wheat lines and, high Fe and Zn content compared to amber wheat cultivars [175].…”

Section: Development Of Anthocyanin Biofortified Purple Wheatmentioning

confidence: 90%

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QTLs identified for Biofortification Traits in Wheat: A Review

Devi¹,

Kaushik²,

Saini³

2019

Preprint

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Wheat is the essential constituent of cereal-based diets and one of the most significant sources of calories. However, there is an inherently low bioavailability of proteins, mineral, and vitamins in modern wheat grains. Biofortification has earned recognition as an outstanding approach, at the same time as a cure for world hunger. The developments in the identifications of quantitative trait loci (QTL) analysis and understanding of the physiological and molecular basis of QTLs controlling the biofortification traits in wheat has revealed new horizons for the improvement of modern wheat varieties. Within this review, we have compiled the information from the studies carried out in wheat using QTL mapping methodologies that is among the best methods for biofortification traits. We hope this review will serve as an essential reference for the QTLs identified for the several important biofortification traits in wheat.that could contribute to underexploited wild relatives [25,26]. The different steps involved in the development of biofortification wheat with the aid of marker-assisted breeding are presented in Figure1. Figure 1.Representation of different strategies for biofortification of the wheat, especially explaining different steps of marker-assisted breeding.Conventional breeding methods are easy to operate with qualitative traits. These traits depend on a single gene whereas traits like yield are quantitative and therefore are impacted by several genes [27,28,29]. There are several techniques for mapping quantitative trait loci (QTL) in an experimental cross [30]. The molecular basis of QTLs is challenging to dissect, even for model plants like Arabidopsis and rice, because of the problems in precisely narrowing intervals to single genes [31]. Experimental design, type of plant population analysed and the level of polymorphisms between parental genomes also affect the predictions of QTLs. Statistical methods to determine quantitative trait loci (QTL) require numerous molecular markers with high-resolution genetic maps [32,33]. This approach is also related to genomics methods which are geared toward the dissection of complex phenotypes [34].Genomic resources of wheat have provided important support for functional genomics and conservation biology (by conserving the important landraces) [35,36]. The wheat genome is complex to interpret simply because of broadly dispersed repetitive sequences, heterozygosity, and polyploidy [37,38]. Nevertheless, the developments in sequencing methodologies, decreased sequencing price, together with the advancements in the computational resources have permitted the spread of these resources [39,40]. Besides, the comparative genomics among plant species is demonstrating to be an efficient method for the identification of novel genes regarding the biofortification of modern wheat [41]. Therefore, in this review, we have compiled the QTLs Preprints (www.preprints.org) | NOT PEER-REVIEWED | Posted:

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Section: Development Of Anthocyanin Biofortified Purple Wheatmentioning

confidence: 90%

“…Similarly, enhancement of anthocyanins content in wheat has also an important focus of wheat biofortification programs. Coloured wheat (black, blue, and purple) trait due to the high concentration of phenolics continues to be utilized in several breeding programs and varieties are already released in several nations [3,15,16].…”

Section: Introductionmentioning

confidence: 99%

QTLs identified for Biofortification Traits in Wheat: A Review

Devi¹,

Kaushik²,

Saini³

2019

Preprint

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“…With it, the effect of multiple pathways can be studied together. [23][24][25] In our previous study, [26] we have observed the advantage of anthocyanin-rich color wheat over white wheat biochemically as well as in the in vitro cell line studies. The present study was designed to understand the effect and underlying mechanism of anthocyanins biofortified whole colored wheat on HFD induced obesity.…”

Section: Introductionmentioning

confidence: 94%

“…Groups (iii), (iv), and (v) were fed HFD, isocaloric with group (ii), but supplemented with white, purple (total anthocyanin content (TAC) ≈ 40 ppm) and black wheat (TAC ≈ 140 ppm), respectively. [26] The experiment was conducted for 12 weeks and the body weight of the mice were measured on the weekly basis. Water and diet were provided ad libitum during the entire experiment.…”

Section: Hfd Mice Modelmentioning

confidence: 99%

Anthocyanin‐Biofortified Colored Wheat Prevents High Fat Diet–Induced Alterations in Mice: Nutrigenomics Studies

Sharma

Khare

Kumar

et al. 2020

Molecular Nutrition Food Res

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Scope Effective health‐promoting results of either anthocyanins or whole wheat against chronic diseases are well reported. The current study is designed to understand the effect and underlying mechanism of anthocyanins‐biofortified whole wheat on high‐fat diet (HF)‐induced obesity and its comorbidities. Method and Results Mice are fed a HFD supplemented with isoenergetic white, purple, or black whole wheat for 12 weeks and analyzed by physiological, biochemical, and nutrigenomics studies (qRT‐PCR and RNA‐Seq analysis). Black wheat significantly reduces body weight gain and fat pad. Both black and purple wheats reduce total cholesterol, triglyceride, and free fatty acid levels in serum, with the restoration of blood glucose and insulin resistance. Black wheat significantly elevates the expression of enzymes related to fatty acid balancing, β‐oxidation, and oxidative stress that supported the biochemical and physiological positive outcomes. Moreover, the transcriptome analysis of adipose and liver tissue reveals activation of multiple pathways and genes related to fatty acid‐β oxidation (crat, acca2, lonp2 etc.), antioxidative enzymes (gpx1, sod1, nxnl1 etc.), along with balancing of fatty acid metabolism specifically in black wheat supplemented mice. Conclusion Taken together, the results suggest that the incorporation of colored wheat (especially black wheat) in the diet can prevent obesity and related metabolic complications.

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“…In Uttar Pradesh, Bihar and Jharkhand, they have released high yielding (HY) zinc rich wheat BHU-3 and BHU-6 (Chitra) that can provide up to 50% of daily zinc needs [13]. Also, a research team from National Agri-Food Biotechnology Institute (NABI), India led by Monika Garg, has pushed frontiers and innovated bio-fortified black, blue and purple wheat (non-genetically modified) through crosses between HY Indian cultivars and colored wheat from Japan and America which are rich in anthocyanins (40-140 parts per million) and zinc (35-38 mg/100 g of wheat) [14]. This is a great move towards nutritional security, as these innovations in bio-fortified foods can help alleviate malnutrition only when they are scaled up with supporting policies, including augmented expenditure in agri-research and development, with due accountability to deliver.…”

Section: Green Revolution (Wheat and Rice)mentioning

confidence: 99%

Untitled

2016

JAST-B

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With a population of 1.35 billion to feed in 2018, innovations in Indian agriculture all along the value chains are critical to develop sustainable, productive and profitable agriculture. In this brief paper, focus is laid on innovations in various production technologies, farming practices, policies and institutional engineering that had significant impact in raising production and have been termed as revolutionary. For instance, Green Revolution is identified with significant changes in production of wheat and rice; White Revolution in milk; Blue Revolution in fisheries; Red Revolution in poultry meat and eggs; Golden Revolution in fruits and vegetables; Gene Revolution in cotton. The paper not only looks at these innovations and their impact in the past, but also peeps into innovations that are currently unfolding in other inputs in production processes such as in water use (irrigation), fertilizers usage, maintaining soil health, using farm machinery optimally in a small holder dominated agriculture. The key message of this paper is what can be achieved with small holders when innovations that are science based and are backed by right policies, are adopted.

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Anthocyanin bio-fortified colored wheat: Nutritional and functional characterization

Cited by 84 publications

References 27 publications

QTLs identified for Biofortification Traits in Wheat: A Review

QTLs identified for Biofortification Traits in Wheat: A Review

Anthocyanin‐Biofortified Colored Wheat Prevents High Fat Diet–Induced Alterations in Mice: Nutrigenomics Studies

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