Genetics and chemistry of pigments in wheat grain – A review

Lachman, J.; Martinek, Petr; Kotíková, Zora; Orsák, Matyáš; Šulc, Miloslav

doi:10.1016/j.jcs.2017.02.007

Cited by 123 publications

(70 citation statements)

References 52 publications

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“…Grain protein content is mostly affected by nitrogen fertilization (Park et al, 2014), and this was confirmed by our results for samples with extensive (10.84%) and intensive (14.45%) cultivation (Table 4). A concentration of carotenoids equalled: 1.92 µg g -1 ('Hymack'), 2.30 µg g -1 ('Hybred') and 2.69-2.70 µg g -1 ('Batuta' and 'Bogatka'), and was typical for bread wheats (Konopka et al, 2006;Lv et al, 2013;Ziegler et al, 2016;Lachman et al, 2017). Intra-cultivar variation of these pigments was similar between the tested cultivars and reached values from 11.8% to 14.4%.…”

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confidence: 79%

Grain morphology, texture and colour-related compounds of bread wheat cultivars in relation to cultivation regimes and growing location

Tańska

Buczek

Jarecki

et al. 2018

Zemdirbyste-Agriculture

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Digital wheat grain classification systems are primarily based on kernel image and texture features. These traits are highly environment-dependent, so sample-to-sample variation may affect results of grain classification, grading, or discrimination. The main aim of this study was to determine the intra-cultivar variation of wheat kernel size, shape, colour, endosperm hardness and selected chemical compounds (carotenoids, phlobaphenes and proteins) associated with kernel colour. In the study, four winter bread wheat cultivars: two self-pollinated 'Bogatka' and 'Batuta' and two hybrid cultivars 'Hybred' and 'Hymack' were grown in different environments (extensive and intensive cultivation regimes, and three growing locations) to create variation in the kernel image, hardness and chemical compounds to simulate the range of variations encountered in reality. Measurements of kernel colour and dimensions were conducted using digital image analysis, hardness and protein content were analysed using nearinfrared reflectance (NIR) spectroscopy, while carotenoids and phlobaphenes were examined using colorimetric assays. The results showed that kernel dimensions and shape were highly intra-cultivar constant, with the highest variation of thickness (up to 7.59%) and volume (up to 10.10%). Surface colour was also relatively constant, with saturation as the most variable feature (up to 11.44%). In contrast, endosperm colour revealing an approx. 2-3-fold higher variation of colour attributes than surface colour, and the highest variation was observed in the case of saturation of the colour (up to 19.67%). Among the tested chemical compounds, carotenoids were the least intra-cultivar variable (up to 14.39%), while phlobaphenes the most intra-cultivar variable (up to 31.87%). Grain hardness was the most intra-cultivar variable feature of the tested grain samples and reached the highest value of 49.02% for cultivar 'Hymack'. The genotype had the greatest effect on kernel colour (up to 50.49% of the source of variation) and carotenoids (52.97%). The environment affected mostly the grain proteins (82.20%) and hardness (72.61%).

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confidence: 79%

Grain morphology, texture and colour-related compounds of bread wheat cultivars in relation to cultivation regimes and growing location

Tańska

Buczek

Jarecki

et al. 2018

Zemdirbyste-Agriculture

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“…Anthocyanin rich colored wheat is drawing attention of scientists and food industry across the world because of its potential as vibrant food colorant, nutraceutical ingredient and functional food [ 20 , 21 ]. Anthocyanins are water soluble pigments that belong to class flavonoids [ 22 ].…”

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confidence: 99%

Anthocyanin bio-fortified colored wheat: Nutritional and functional characterization

et al. 2018

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Colored wheat, rich in anthocyanins, has created interest among the breeders and baking industry. This study was aimed at understanding the nutritional and product making potential of our advanced, high yielding and regionally adapted colored wheat lines. Our results indicated that our advanced colored wheat lines exhibited higher anthocyanin content and antioxidant activity than donor wheat lines and it varied in the order of white

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“…Prolonged high humidity and temperature have been found to have an effect on grain discolouration [6], therefore, it is probable that the conditions in the glasshouse of this study did not favour red smudge development. The incidence of red smudge may also be related to the grain type, since pigmented phenolic compounds such as catechins, proanthocyanidins and anthocyanins accumulate in the grain coat [21,22] resulting in coloured grain. White grain wheats are only produced in Australia; however, the evaluation of other varieties, including the red grain wheats produced in America and Europe, would be of interest for further work.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Pyrenophora tritici-repentis Infection of Wheat Heads

See¹,

Schultz²,

Moffat³

2020

Agriculture

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The incidence of wheat head infection by Pyrenophora tritici-repentis (Ptr), the etiological agent of tan spot disease, was evaluated during grain development in a glasshouse experiment. Heads artificially inoculated with a Ptr spore suspension developed widespread brown spots across the spikelets, and mycelia and conidophores were observed on glumes and awns. Seeds of heavily infected heads were darkened and shrivelled, but no red smudge symptoms were apparent. The recovery rate of Ptr isolates from the inoculated wheat heads was low, and colonies that were re-isolated displayed an irregular morphology with reddish mycelia when grown on agar plates. The presence of Ptr on inoculated wheat heads was assessed directly via PCR detection, and a limitation of Ptr hyphae to proliferate beyond the point of contact of spore inoculum on floret tissues was observed. The systemic transmission of Ptr from infected seeds was minimal; however, saprophytic growth of the pathogen occurred on the senescing leaves of wheat plants grown from inoculated seeds. Thus, even though Ptr seed infection is not as common as foliar infection, infected seeds are still a source of disease inoculum and screening for pathogen contamination is advisable.

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Genetics and chemistry of pigments in wheat grain – A review

Cited by 123 publications

References 52 publications

Grain morphology, texture and colour-related compounds of bread wheat cultivars in relation to cultivation regimes and growing location

Grain morphology, texture and colour-related compounds of bread wheat cultivars in relation to cultivation regimes and growing location

Anthocyanin bio-fortified colored wheat: Nutritional and functional characterization

Evaluation of Pyrenophora tritici-repentis Infection of Wheat Heads

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