Isolation of wheat mutants with higher grain phenolics to enhance anti-oxidant potential

Wang, Chuyang; Chen, Zhongzhong; Guo, Yuchen; Sun, Hua; Zhang, Guo-Liang; Kuang, Meng-An; Yang, Shuxian; Li, Xiaoming; Garza, Rocío I. Díaz de la; Gou, Jin‐Ying

doi:10.1016/j.foodchem.2019.125363

Cited by 18 publications

(13 citation statements)

References 36 publications

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“…With these new multi-omics resources of wheat in hand, further studies of kernel hardness should focus on the following objectives: (1) comprehensively reveal the genetic architectures of kernel hardness and QTL regions other than the Ha locus on chr. 5DS using soft-kernel or hard-kernel wheat populations; (2) fine-map kernel-hardness causal genes with high-throughput markers derived from NGS technologies, and prioritize candidate genes within kernel hardness QTLs with multi-omics datasets; and (3) functionally characterize candidate genes with the emerging wheat mutant resources [160,161]. A major bottleneck to illustrating the genetic basis of kernel hardness is that functional evidence of prioritized candidate genes within kernel hardness QTLs is scarce, while many QTL regions have been reported.…”

Section: Conclusion and Future Perspectivementioning

confidence: 99%

Toward the Genetic Basis and Multiple QTLs of Kernel Hardness in Wheat

Tu¹,

Li²

2020

Plants

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Kernel hardness is one of the most important single traits of wheat seed. It classifies wheat cultivars, determines milling quality and affects many end-use qualities. Starch granule surfaces, polar lipids, storage protein matrices and Puroindolines potentially form a four-way interaction that controls wheat kernel hardness. As a genetic factor, Puroindoline polymorphism explains over 60% of the variation in kernel hardness. However, genetic factors other than Puroindolines remain to be exploited. Over the past two decades, efforts using population genetics have been increasing, and numerous kernel hardness-associated quantitative trait loci (QTLs) have been identified on almost every chromosome in wheat. Here, we summarize the state of the art for mapping kernel hardness. We emphasize that these steps in progress have benefitted from (1) the standardized methods for measuring kernel hardness, (2) the use of the appropriate germplasm and mapping population, and (3) the improvements in genotyping methods. Recently, abundant genomic resources have become available in wheat and related Triticeae species, including the high-quality reference genomes and advanced genotyping technologies. Finally, we provide perspectives on future research directions that will enhance our understanding of kernel hardness through the identification of multiple QTLs and will address challenges involved in fine-tuning kernel hardness and, consequently, food properties.

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Section: Conclusion and Future Perspectivementioning

confidence: 99%

Toward the Genetic Basis and Multiple QTLs of Kernel Hardness in Wheat

Tu¹,

Li²

2020

Plants

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“…101 Based on genotyping a tetraploid wheat collection with 81 587 gene-associated SNPs, six candidate genes located on chromosome groups 1, 2, 3, and 6 involved in the biosynthesis of hydroxycinnamic acid derivatives, and content of total soluble phenolic compounds, were identified in wheat by Nigro et al 102 The wheat mutant rich in phenolic compounds in the endosperm has been identified, and the lrf4 gene was mapped in the short arm of chromosome 1A by bulked segregant analysis. 103 The overexpression of bHLH transcription factor ThMYC4E activates anthocyanin biosynthesis in the transgenic lines, which enhances excess anthocyanin content formation. 104 Progeny analysis from crosses between red-, purple-, and bluegrained wheat varieties showed that it can be an effective way to increase anthocyanin content in wheat grain by combining the different genetic backgrounds.…”

Section: Biosynthetic Pathway Of Phenolicsmentioning

confidence: 99%

Wheat grain phenolics: a review on composition, bioactivity, and influencing factors

Wang

Feng

et al. 2021

J Sci Food Agric

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Wheat (Triticum aestivum L.) is a widely cultivated crop and one of the most commonly consumed food grains in the world. It possesses several nutritional elements. Increasing attention to wheat grain phenolics bioactivity is due to the increasing demand for foods with natural antioxidants. To provide a comprehensive understanding of phenolics in wheat grain, this review first summarizes the phenolics' form and distribution and the phenolic components identified in wheat grain. In particular, the biosynthesis path for phenolics is discussed, identifying some candidate genes involved in the biosynthesis of phenolic acids and flavonoids. After discussing the methods for determining antioxidant activity, the effect of genotypes, environmental conditions, and cultivation systems on grain phenolic component content are explored. Finally, the bioavailability of phenolics under different food processing method are reported and discussed. Future research is recommended to increase wheat grain phenolic content by genetic engineering, and to improve its bioavailability through proper food processing.

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“…There is much interest in bioactive components, such as polyphenols of cereals and grains (Martínez‐Villaluenga, Peñas, & Hernández‐Ledesma, 2020; Wang et al., 2020). Diversity in the amounts of free phenolics was recorded in both white and black fonio grains (five genotypes each) (Chukwurah et al., 2016).…”

Section: Chemical Composition and Properties Of Foniomentioning

confidence: 99%

“…The contents of free phenolics in black fonio were higher than those of white fonio (Chukwurah et al., 2016). Polyphenols in cereals are present not only in free form, but also in bound form (Wang et al., 2020). In white fonio, the amount of total free phenolics (24 mg/kg) was lower than that of total bound phenolics (38 mg/kg) in fonio.…”

Section: Chemical Composition and Properties Of Foniomentioning

confidence: 99%

“…These components have been identified in fonio as described in Section 2. It should be emphasized that the phenolic acids in bound form are also important antioxidants in cereal grains (Wang et al., 2020). In the reported studies on fonio antioxidant activity, the bound phenolics were not extracted and taken into consideration.…”

Section: Nutritional Properties and Safety Of Foniomentioning

confidence: 99%

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Fonio grains: Physicochemical properties, nutritional potential, and food applications

Zhu

2020

Comp Rev Food Sci Food Safe

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Fonio grains are a type of small-seeded cereals native to Western Africa and are important cereal crops for food security. The two species are white fonio (Digitaria exilis) (commonly called acha) and black fonio (Digitaria iburua) (commonly called iburu). As a novel food, fonio has attracted attention from other parts of the world due to their attractive nutritional properties (e.g., in whole grain form and being gluten free) and potential food applications. The information regarding the functional properties and applications of fonio is rather scattered. This review summarizes the chemical composition, physicochemical and nutritional properties, and diverse food applications of fonio. The nutritional composition and processing properties of fonio are similar to other cereals. Fonio has potential to be complementary to major cereals for diverse food uses. There are research opportunities to better explore fonio grains for value-added applications.

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Isolation of wheat mutants with higher grain phenolics to enhance anti-oxidant potential

Cited by 18 publications

References 36 publications

Toward the Genetic Basis and Multiple QTLs of Kernel Hardness in Wheat

Toward the Genetic Basis and Multiple QTLs of Kernel Hardness in Wheat

Wheat grain phenolics: a review on composition, bioactivity, and influencing factors

Fonio grains: Physicochemical properties, nutritional potential, and food applications

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