Exploiting genetic variation to improve wheat composition for the prevention of chronic diseases

Abstract

The increasing global population places a clear priority on increasing food production. However, the continued undernourishment of a significant proportion of the global population is accompanied by increases in developed and rapidly developing countries of over-consumption, particularly of highly refined processed foods which are rich in starch, sugars, and fats, including products made from white wheat flour. This diet combined with an increasingly sedentary lifestyle is associated with a cluster of symptoms which have been termed the metabolic syndrome and are associated with increased risk of type 2 diabetes, atherosclerosis, cardiovascular disease, and forms of cancer. There is clear evidence that the consumption of either wholegrain cereals or components present in these (notably dietary fiber) has beneficial effects in reducing the risk of the metabolic syndrome and associated diseases. This article therefore reviews the major groups of bioactive components present in the wheat grain and discusses strategies for manipulating their amounts and compositions to increase the health benefits of both wholegrain and white flour products.

Biofortification of Pulse Crops: Status and Future Perspectives

“…During digestion, it can bind to iron and zinc and thus restrict their absorption [226]. The concentration of phytate can be controlled by identifying low phytate lines by germplasm screening [227], manipulating the biosynthesis of phytate via mutation of a myo-inositol kinase (MIK) gene [228], and overexpressing phytase, a phytate degrading enzyme [229].…”

Genetic improvement of grain protein content and other health‐related constituents of wheat grain

“…With a view to study the genetic variation in B-complex vitamins in wheat, a major project HEALTHGRAIN (http://www.health grain.org) was initiated in 2005 under the 6th Framework Programme of European Union (EU). The goal of this major project was to explore the extent of variation in nutritional contents (including B-complex vitamins) of cereals with emphasis on wheat as a major cereal grain (Batifoulier et al 2006, Shewry and Ward 2012. Among earlier studies, Davis et al (1981) evaluated 231 white wheat varieties at 49 locations over three crop seasons for determining variation in the contents of vitamins B1, B2, B3 and B6.…”

Biofortification and Human Health

“…During digestion, it has the ability to bind to iron and zinc and thus restrict their absorption bracket (Liu et al, 2015). The concentration of phytate can be controlled by identifying low phytate lines by germplasm screening (Shewry and Ward, 2012), manipulating the biosynthesis of phytate via mutation of a myo-inositol kinase (MIK) gene (Shi et al, 2005), and over expressing phytase, a phytate degrading enzyme (Brinch-Pedersen et al, 2002).…”