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Liu M, Fan M, Qian H, Li Y, Wang L. Effect of different enzymes on thermal and structural properties of gluten, gliadin, and glutenin in triticale whole-wheat dough. Int J Biol Macromol 2023; 253:127384. [PMID: 37838124 DOI: 10.1016/j.ijbiomac.2023.127384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 10/08/2023] [Accepted: 10/09/2023] [Indexed: 10/16/2023]
Abstract
Three enzymes promoted the development of the gluten network in triticale whole-wheat noodles (TWWN). To further understand the mechanism of gluten enhancement, the effects of three enzymes on the structure of gluten and its fractions (gliadin and glutenin) were evaluated. The results showed that glucose oxidase (GOD), xylanase (XYL), and laccase (LAC) decreased the content of sodium dodecyl sulfate (SDS) extractable proteins. The content of glutenin subunits was reduced by 17.25 %, 30.60 %, and 20.09 % with the addition of GOD, XYL, and LAC, respectively. Furthermore, GOD and LAC increased the content of glutenin macropolymer (GMP) by 2.64 % and 7.71 %, respectively, suggesting the promotion of glutenin aggregation. The addition of three enzymes decreased the weight loss and increased the degradation temperature of the gluten and its fractions. GOD and XYL decreased the fluorescence intensity of gluten and its fractions, except for XYL which increased the fluorescence intensity of glutenin by 10.50 %. Intermolecular interactions and surface hydrophobicity were enhanced by XYL in gluten and its fractions. GOD and LAC decreased the free sulfhydryl content and increased the β-sheet content, suggesting that the covalent interaction between gluten fractions was enhanced. Therefore, this research can enrich the theoretical study of enzymatic cross-linking.
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Affiliation(s)
- Minnan Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Mingcong Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
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2
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Kong C, Duan C, Zhang S, Liu R, Sun Y, Zhou S. Effects of Co-Modification by Extrusion and Enzymatic Hydrolysis on Physicochemical Properties of Black Wheat Bran and Its Prebiotic Potential. Foods 2023; 12:2367. [PMID: 37372578 DOI: 10.3390/foods12122367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/27/2023] [Accepted: 05/31/2023] [Indexed: 06/29/2023] Open
Abstract
Black wheat bran (BWB) is an important source of dietary fiber (DF) and phenolic compounds and has stronger nutritional advantages than ordinary WB. However, the low content of soluble dietary fiber (SDF) negatively influences its physicochemical properties and nutritive functions. To obtain a higher content of SDF in BWB, we evaluated the impact of co-modification by extrusion and enzymes (cellulase, xylanase, high-temperature α-amylase, and acid protease) on water extractable arabinoxylan (WEAX) in BWB. An optimized co-modification method was obtained through single-factor and orthogonal experiments. The prebiotic potential of co-modified BWB was also evaluated using pooled fecal microbiota from young, healthy volunteers. The commonly investigated inulin served as a positive control. After co-modification, WEAX content was dramatically increased from 0.31 g/100 g to 3.03 g/100 g (p < 0.05). The water holding capacity, oil holding capacity, and cholesterol adsorption capacity (pH = 2.0 and pH = 7.0) of BWB were increased by 100%, 71%, 131%, and 133%, respectively (p < 0.05). Scanning electron microscopy demonstrated a looser and more porous microstructure for co-modified BWB granules. Through in vitro anerobic fermentation, co-modified BWB achieved a higher content of Bifidobacterium and Lactobacillus than inulin fermentation. In addition, co-modified BWB induced the highest butyric acid production, indicating high potential as prebiotics. The results may contribute to improving technologies for developing high-fiber-content cereal products.
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Affiliation(s)
- Chunli Kong
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Caiping Duan
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Shunzhi Zhang
- Department of Life Sciences, Yuncheng University, Yuncheng 044000, China
| | - Rui Liu
- Department of Life Sciences, Yuncheng University, Yuncheng 044000, China
- Shanxi Technology Innovation Center of High Value-Added Echelon Utilization of Premium Agro-Products, Yuncheng University, Yuncheng 044000, China
| | - Yuanlin Sun
- Department of Life Sciences, Yuncheng University, Yuncheng 044000, China
- Shanxi Technology Innovation Center of High Value-Added Echelon Utilization of Premium Agro-Products, Yuncheng University, Yuncheng 044000, China
| | - Sumei Zhou
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
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3
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Singh A, Singh S, Kansal SK, Garg M, Krishania M. Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12. Sci Rep 2023; 13:5863. [PMID: 37041167 PMCID: PMC10090066 DOI: 10.1038/s41598-023-32687-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Accepted: 03/31/2023] [Indexed: 04/13/2023] Open
Abstract
Beer is the world's third most popular fermented beverage. It is typically made from malted barley. Tropical countries must import barley from temperate countries for brewing, which is an expensive process. Therefore, it is critical to investigate alternative possible substrates for beer production in order to meet the growing demand for high-nutritional-quality beer. The current study involves the creation of a fermented beverage from anthocyanin-rich black wheat with the help of yeast, Saccharomyces cerevisiae CMS12, isolated from fruit waste. Characterization (UV, HPLC, NMR, FTIR, and ICPMS) was then performed, as well as a comparative study with white (amber) wheat beer. Further, process parameters optimization included initial sugar concentration, inoculum size, and pH. Black wheat wort contained 568 mg GAE/L total phenolic content, 4.67 mg/L anthocyanin concentration, 6.8% (v/v) alcohol content, and a pH of 4.04. The sensory analysis revealed that black wheat beer was more acceptable than white wheat beer. The developed fermented beverage has enormous commercialization potential.
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Affiliation(s)
- Arshpreet Singh
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali, 140306, India
- Dr S S Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh, India
| | - Saumya Singh
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali, 140306, India
| | - Sushil K Kansal
- Dr S S Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh, India
| | - Monika Garg
- National Agri-Food Biotechnology Institute (NABI), Sector-81, Mohali, 140306, India
| | - Meena Krishania
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali, 140306, India.
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4
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Šebestíková R, Burešová I, Vyhnánek T, Martinek P, Pospiech M. Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties. Heliyon 2023; 9:e15118. [PMID: 37095904 PMCID: PMC10121936 DOI: 10.1016/j.heliyon.2023.e15118] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 03/24/2023] [Accepted: 03/27/2023] [Indexed: 04/26/2023] Open
Abstract
The objective of this study was to examine the rheological and fermentation behavior of doughs prepared from five different colored wheat varieties (black AF Zora, yellow KM 111-18, purple AF Jumiko, blue AF Oxana and red Vanessa - chosen as a standard), which contain polyphenolics in the outer layers of grains. Three wholemeal flour fractions (fine, semi-coarse and coarse) were used for each variety. The flour fractions differed in the particle size of the bran, the ash content and thus the phenolic compound content. The baking trials, texture and sensory analyses of breads were performed, to assess their overall acceptability. The coarser granulation of flour fractions, average hardness (8.5<12.6<20.2 N) and chewiness (584<796<1053 N) of breads increased, while other parameters: springiness (90>87>77%), cohesiveness (78>75>70%) and resilience (35>32>27%) decreased. Moreover, the increase in off-flavors was detected with higher bran content. Regarding the flour granulation, the fine fraction seemed to be the most suitable due to its high gas-retention capacity. The best products in terms of both dough and bread quality reached blue AF Oxana and yellow KM 111-18. Utilization of colored wheat in bakery industry may present a good strategy of providing value-added products to the consumers.
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Affiliation(s)
- Romana Šebestíková
- Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, 760 01, Zlín, Czech Republic
- Corresponding author.
| | - Iva Burešová
- Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, 760 01, Zlín, Czech Republic
| | - Tomáš Vyhnánek
- Mendel University in Brno, Faculty of AgriSciences, Department of Plant Biology, Zemědělská 1, 613 00, Brno, Czech Republic
| | - Petr Martinek
- Agrotest Fyto, Ltd., Havlíčkova 2787/121, 767 01, Kroměříž, Czech Republic
| | - Matej Pospiech
- University of Veterinary Sciences Brno, Department of Plant Origin Foodstuffs Hygiene and Technology, Palackého tř. 1946/1, 612 42, Brno, Czech Republic
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5
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Gamel TH, Saeed SMG, Ali R, Abdel-Aal ESM. Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits. Foods 2023; 12:foods12071358. [PMID: 37048178 PMCID: PMC10093297 DOI: 10.3390/foods12071358] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 03/20/2023] [Accepted: 03/21/2023] [Indexed: 04/14/2023] Open
Abstract
Colored wheats such as black, blue, or purple wheat are receiving a great interest as healthy food ingredients due to their potential health-enhancing attributes. Purple wheat is an anthocyanin-pigmented grain that holds huge potential in food applications since wheat is the preferred source of energy and protein in human diet. Purple wheat is currently processed into a variety of foods with potent antioxidant properties, which have been demonstrated by in vitro studies. However, the health impacts of purple wheat foods in humans still require further investigations. Meanwhile, anthocyanins are vulnerable molecules that require special stabilization treatments during food preparation and processing. A number of stabilization methods such as co-pigmentation, self-association, encapsulation, metal binding, and adjusting processing conditions have been suggested as a means to diminish the loss of anthocyanins in processed foods and dietary supplements. The present review was intended to provide insights about purple wheat food product development and its roles in human health. In addition, methods for stabilizing anthocyanins during processing were briefly discussed.
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Affiliation(s)
- Tamer H Gamel
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada
| | | | - Rashida Ali
- Department of Food Science and Technology, University of Karachi, Karachi 75270, Pakistan
| | - El-Sayed M Abdel-Aal
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada
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6
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Efremova T, Morozov S, Chernyak E, Chumanova E. Combining the genes of blue aleurone and purple pericarp in the genotype of spring bread wheat Saratovskaya 29 to increase anthocyanins in grain. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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7
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Padhy AK, Kaur P, Singh S, Kashyap L, Sharma A. Colored wheat and derived products: key to global nutritional security. Crit Rev Food Sci Nutr 2022; 64:1894-1910. [PMID: 36069286 DOI: 10.1080/10408398.2022.2119366] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Ensuring food and nutritional security of fast-growing population will pose a huge challenge in future. An estimated one-half population who does not go hungry, nonetheless suffers the debilitating effects of unhealthy diets. In view of the nutritional awareness, when the major wheat breeding programs have started shifting to quality, instead of quantity in wheat, the colored wheats give a novel twist of targeting the malnutrition by enhancing the antioxidants such as anthocyanin, carotenoids, flavonoids, polyphenols etc. Moreover, changing consumer demands have picked the trend to prefer a nutritionally balanced diet over the conventional high energy diets and thus, colored wheat has opened up a hidden avenue for providing additional value to the wheat-based products. Besides providing nutrition, these pigments have the potential to replace the synthetic dyes and food colorants prevalent in the market. The review summarizes the genetics and biochemistry of the pigments of colored wheat along with their product development, nutritional status and consumer preference. The review also sheds light on the environmental effect on color accumulation and the effect of increased colorants on other quality traits of wheat.
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Affiliation(s)
| | | | | | | | - Achla Sharma
- Punjab Agricultural University, Ludhiana, Punjab, India
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8
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Tian W, Wang F, Xu K, Zhang Z, Yan J, Yan J, Tian Y, Liu J, Zhang Y, Zhang Y, He Z. Accumulation of Wheat Phenolic Acids under Different Nitrogen Rates and Growing Environments. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11172237. [PMID: 36079618 PMCID: PMC9460400 DOI: 10.3390/plants11172237] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/24/2022] [Accepted: 08/25/2022] [Indexed: 05/27/2023]
Abstract
The health benefits of whole wheat grains are partially attributed to their phenolic acid composition, especially that of trans-ferulic acid (TFA), which is a powerful natural antioxidant. Breeders and producers are becoming interested in wheat with enhanced health-promoting effects. This study investigated the effects of different nitrogen (N) application rates (0, 42, 84, 126, and 168 N kg ha-1) on the phenolic acid composition of three wheat varieties in four locations for two years. The results indicate that the different N rates did not affect the TFA concentration but that they significantly affected the concentrations of para-coumaric acid, sinapic acid, and cis-ferulic acid in the wheat grains. A statistical analysis suggested that the wheat phenolic acid composition was predominantly determined by wheat variety, though there existed some interaction effect between the wheat variety and environments. The TFA concentration of the variety Jimai 22 was generally higher (with a mean value of 726.04 µg/g) but was easily affected by the environment, while the TFA concentration of the variety Zhongmai 578 (with a mean value of 618.01 µg/g) was more stable across the different environments. The results also suggest that it is possible to develop new wheat varieties with high yield potential, good end-use properties, and enhanced nutraceutical values.
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Affiliation(s)
- Wenfei Tian
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
- International Maize and Wheat Improvement Center (CIMMYT) China Office, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Fengju Wang
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Kaijie Xu
- Institute of Cotton Research, Chinese Academy of Agricultural Sciences, Anyang 455000, China
| | - Zhaoxing Zhang
- Institute of Cotton Research, Chinese Academy of Agricultural Sciences, Anyang 455000, China
| | - Junliang Yan
- Institute of Cotton Research, Chinese Academy of Agricultural Sciences, Anyang 455000, China
| | - Jun Yan
- Institute of Cotton Research, Chinese Academy of Agricultural Sciences, Anyang 455000, China
| | - Yubing Tian
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jindong Liu
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yan Zhang
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yong Zhang
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Zhonghu He
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
- International Maize and Wheat Improvement Center (CIMMYT) China Office, Chinese Academy of Agricultural Sciences, Beijing 100081, China
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9
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Garg M, Kaur S, Sharma A, Kumari A, Tiwari V, Sharma S, Kapoor P, Sheoran B, Goyal A, Krishania M. Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend. Front Nutr 2022; 9:878221. [PMID: 35634383 PMCID: PMC9131936 DOI: 10.3389/fnut.2022.878221] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Accepted: 04/11/2022] [Indexed: 01/13/2023] Open
Abstract
Wheat is a vital and preferred energy source in many parts of the world. Its unique processing quality helps prepare many products such as bread, biscuit, pasta, and noodles. In the world of rapid economic growth, food security, in terms of nutritional profile, began to receive more significant interest. The development of biofortified colored wheat (black, purple, and blue) adds nutritional and functional health benefits to the energy-rich wheat. Colored wheat exists in three forms, purple, blue, and black, depending upon the types and position of the anthocyanins in wheat layers, regulated by the bHLH-MYC transcription factor. Colored wheat lines with high anthocyanin, iron, and zinc contents showed antioxidant and anti-inflammatory activity and possessed desirable product-making and commercial utilization features. The anthocyanin in colored wheat also has a broad spectrum of health implications, such as protection against metabolic syndromes like obesity, diabetes, hypertension, and dyslipidemia. The idea of developing anthocyanin-biofortified wheat shapes human beings' lifestyles as it is a staple food crop in many parts of the world. This review is a compilation of the currently available information on colored wheat in the critical aspects, including biochemistry, food processing, nutrition, genetics, breeding, and its effect on human health. Market generation and consumer awareness creation are vital challenges for its exploitation as a function food on a large scale.
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Affiliation(s)
- Monika Garg
- National Agri-Food Biotechnology Institute, Mohali, India
| | - Satveer Kaur
- National Agri-Food Biotechnology Institute, Mohali, India.,Panjab University, Chandigarh, India
| | - Anjali Sharma
- National Agri-Food Biotechnology Institute, Mohali, India
| | - Anita Kumari
- National Agri-Food Biotechnology Institute, Mohali, India.,Panjab University, Chandigarh, India
| | - Vandita Tiwari
- National Agri-Food Biotechnology Institute, Mohali, India.,Panjab University, Chandigarh, India
| | - Saloni Sharma
- National Agri-Food Biotechnology Institute, Mohali, India
| | - Payal Kapoor
- National Agri-Food Biotechnology Institute, Mohali, India.,Panjab University, Chandigarh, India
| | - Bhawna Sheoran
- National Agri-Food Biotechnology Institute, Mohali, India
| | - Ajay Goyal
- Chitkara University School of Engineering & Technology, Chitkara University, Solan, India
| | - Meena Krishania
- Center of Innovative and Applied Bioprocessing (CIAB), Mohali, India
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10
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Glagoleva A, Kukoeva T, Mursalimov S, Khlestkina E, Shoeva O. Effects of Combining the Genes Controlling Anthocyanin and Melanin Synthesis in the Barley Grain on Pigment Accumulation and Plant Development. AGRONOMY 2022; 12:112. [PMID: 0 DOI: 10.3390/agronomy12010112] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Anthocyanins and melanins are phenolic pigments of plants and accumulate in seed envelopes of the barley grain, thereby giving them a blue, purple, or black color. To explore the effects of combined accumulation of anthocyanins and melanins in the grain, a barley near-isogenic line (NIL), characterized by simultaneous accumulation in both pigments, was developed using a marker-assisted approach. The presence of both pigments in the grain pericarp was evaluated by light microscopy. Emergence of anthocyanin pigmentation proved to be temporally separated from that of melanin, and the formation of anthocyanin pigments began at an earlier stage of spike maturation. During spike maturation, a significantly higher total anthocyanin content was noted in the created NIL than in the parental anthocyanin-accumulating NIL, indicating a positive influence of the Blp1 gene on the anthocyanin content at some developmental stages. In a comparative analysis of yield components, it was found that the observed differences between the barley NILs are possibly caused by environmental factors, and the presence of pigments does not decrease plant productivity. Our results should facilitate investigation into genetic mechanisms underlying overlaps in the biosynthesis of pigments and into breeding strategies aimed at the enrichment of barley varieties with polyphenols.
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Liu X, Zhang M, Jiang X, Li H, Jia Z, Hao M, Jiang B, Huang L, Ning S, Yuan Z, Chen X, Chen X, Liu D, Liu B, Zhang L. TbMYC4A Is a Candidate Gene Controlling the Blue Aleurone Trait in a Wheat- Triticum boeoticum Substitution Line. FRONTIERS IN PLANT SCIENCE 2021; 12:762265. [PMID: 34804098 PMCID: PMC8603940 DOI: 10.3389/fpls.2021.762265] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Accepted: 10/12/2021] [Indexed: 06/13/2023]
Abstract
Triticum boeoticum Boiss (AbAb, 2n = 2x = 14) is one of the sources of the blue grain trait controlled by blue aleurone layer 2 (Ba2). However, the underlying genes have not been cloned. In this study, a transcriptomic comparison between a blue-grained wheat-T. boeoticum substitution line and its wheat parent identified 41 unigenes related to anthocyanin biosynthesis and 29 unigenes related to transport. The bHLH transcription factor gene TbMYC4A showed a higher expression level in the blue-grained substitution line. TbMYC4A contained the three characteristic bHLH transcription factor domains (bHLH-MYC_N, HLH and ACT-like) and clustered with genes identified from other wheat lines with the blue grain trait derived from other Triticeae species. TbMYC4A overexpression confirmed that it was a functional bHLH transcription factor. The analysis of a TbMYC4A-specific marker showed that the gene was also present in T. boeoticum and T. monococcum with blue aleurone but absent in other Triticeae materials with white aleurone. These results indicate that TbMYC4A is a candidate gene of Ba2 controlling the blue aleurone trait. The isolation of TbMYC4A is helpful for further clarifying the genetic mechanism of the blue aleurone trait and is of great significance for breeding blue-grained wheat varieties.
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Affiliation(s)
- Xin Liu
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Minghu Zhang
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xiaomei Jiang
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Hui Li
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Zhenjiao Jia
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Ming Hao
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Bo Jiang
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Lin Huang
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
| | - Shunzong Ning
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Zhongwei Yuan
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xuejiao Chen
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xue Chen
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Dengcai Liu
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
| | - Baolong Liu
- Qinghai Province Key Laboratory of Crop Molecular Breeding, Xining, China
- Key Laboratory of Adaptation and Evolution of Plateau Biota (AEPB), Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, China
| | - Lianquan Zhang
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
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12
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Dhua S, Kheto A, Singh Sharanagat V, Singh L, Kumar K, Nema PK. Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum). Food Chem 2021; 365:130372. [PMID: 34218111 DOI: 10.1016/j.foodchem.2021.130372] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 05/08/2021] [Accepted: 06/13/2021] [Indexed: 10/21/2022]
Abstract
Present study investigated the effect of sand, pan and microwave roasting on physico-chemical, functional and rheological properties of yellow (YW), purple (PW), and black wheat (BW). All roasting methods enhanced the browning index (BI), water absorption capacity (WAC) and oil absorption capacity (OAC) roasted wheat flour. Microwave roasting showed significantly higher impact on BI (58.61% for YW, 131% for BW and 83.85% for PW) and WAC (47.93% for YW, 44.63% for BW and 32.09% for PW). However, the decrease in density, emulsifying capacity (EC), foaming capacity (FC), total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC), and antioxidant activity was observed on roasted wheat flour. Roasting also affected the pasting properties of wheat flours and peak, trough, breakdown and final viscosity decreased.
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Affiliation(s)
- Subhamoy Dhua
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India
| | - Ankan Kheto
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India; Department of Food Technology, Vignan Foundation for Science Technology and Research, AP, India
| | - Vijay Singh Sharanagat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India.
| | - Lochan Singh
- Contract Research Organization, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India
| | - Kshitiz Kumar
- Department of Food Processing Technology, A. D. Patel Institute of Technology, New Vidynagar, Gujarat, India
| | - Prabhat K Nema
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India
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