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Li W, Gao X, Qi G, Wurilige, Guo L, Zhang M, Fu Y, Wang Y, Wang J, Wang Y, Yang F, Gao Q, Fan Y, Wen L, Li F, Bai X, Zhao Y, Gun-Aajav B, Xu X. Research on the Effects of the Relationship between Agronomic Traits and Dwarfing Genes on Yield in Colored Wheat. Genes (Basel) 2024; 15:649. [PMID: 38927585 PMCID: PMC11203363 DOI: 10.3390/genes15060649] [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: 04/20/2024] [Revised: 05/17/2024] [Accepted: 05/18/2024] [Indexed: 06/28/2024] Open
Abstract
This research focuses on 72 approved varieties of colored wheat from different provinces in China. Utilizing coefficients of variation, structural equation models, and correlation analyses, six agronomic traits of colored wheat were comprehensively evaluated, followed by further research on different dwarfing genes in colored wheat. Using the entropy method revealed that among the 72 colored wheat varieties, 10 were suitable for cultivation. Variety 70 was the top-performing variety, with a comprehensive index of 87.15%. In the final established structural equation model, each agronomic trait exhibited a positive direct effect on yield. Notably, plant height, spike length, and flag leaf width had significant impacts on yield, with path coefficients of 0.55, 0.40, and 0.27. Transcriptome analysis and real-time fluorescence quantitative polymerase chain reaction (RT-qPCR) validation were used to identify three dwarfing genes controlling plant height: Rht1, Rht-D1, and Rht8. Subsequent RT-qPCR validation clustering heatmap results indicated that Rht-D1 gene expression increased with the growth of per-acre yield. Rht8 belongs to the semi-dwarf gene category and has a significant positive effect on grain yield. However, the impact of Rht1, as a dwarfing gene, on agronomic traits varies. These research findings provide crucial references for the breeding of new varieties.
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Affiliation(s)
- Wurijimusi Li
- Department of Biology, School of Arts and Sciences, National University of Mongolia, Ulaanbaatar 14201, Mongolia;
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Xinmei Gao
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Geqi Qi
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Wurilige
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Longyu Guo
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Mingwei Zhang
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Ying Fu
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Yingjie Wang
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Jingyu Wang
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Ying Wang
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Fengting Yang
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Qianhui Gao
- Hinggan League Agricultural and Animal Husbandry Technology Extension Center, Hinggan League 137400, China;
| | - Yongyi Fan
- Hinggan League Academy of Occupation and Technology, Hinggan League 137400, China;
| | - Li Wen
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Fengjiao Li
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Xiuyan Bai
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Yue Zhao
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
| | - Bayarmaa Gun-Aajav
- Department of Biology, School of Arts and Sciences, National University of Mongolia, Ulaanbaatar 14201, Mongolia;
| | - Xingjian Xu
- Hinggan League Institute of Agricultural and Animal Husbandry Sciences, Hinggan League 137400, China; (X.G.); (G.Q.); (W.); (L.G.); (M.Z.); (Y.F.); (Y.W.); (J.W.); (Y.W.); (F.Y.); (L.W.); (F.L.); (X.B.); (Y.Z.)
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Naik B, Kumar V, Rizwanuddin S, Mishra S, Kumar V, Saris PEJ, Khanduri N, Kumar A, Pandey P, Gupta AK, Khan JM, Rustagi S. Biofortification as a solution for addressing nutrient deficiencies and malnutrition. Heliyon 2024; 10:e30595. [PMID: 38726166 PMCID: PMC11079288 DOI: 10.1016/j.heliyon.2024.e30595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 04/30/2024] [Accepted: 04/30/2024] [Indexed: 05/12/2024] Open
Abstract
Malnutrition, defined as both undernutrition and overnutrition, is a major global health concern affecting millions of people. One possible way to address nutrient deficiency and combat malnutrition is through biofortification. A comprehensive review of the literature was conducted to explore the current state of biofortification research, including techniques, applications, effectiveness and challenges. Biofortification is a promising strategy for enhancing the nutritional condition of at-risk populations. Biofortified varieties of basic crops, including rice, wheat, maize and beans, with elevated amounts of vital micronutrients, such as iron, zinc, vitamin A and vitamin C, have been successfully developed using conventional and advanced technologies. Additionally, the ability to specifically modify crop genomes to improve their nutritional profiles has been made possible by recent developments in genetic engineering, such as CRISPR-Cas9 technology. The health conditions of people have been shown to improve and nutrient deficiencies were reduced when biofortified crops were grown. Particularly in environments with limited resources, biofortification showed considerable promise as a long-term and economical solution to nutrient shortages and malnutrition. To fully exploit the potential of biofortified crops to enhance public health and global nutrition, issues such as consumer acceptance, regulatory permitting and production and distribution scaling up need to be resolved. Collaboration among governments, researchers, non-governmental organizations and the private sector is essential to overcome these challenges and promote the widespread adoption of biofortification as a key part of global food security and nutrition strategies.
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Affiliation(s)
- Bindu Naik
- Department of Food Science and Technology, Graphic Era (Deemed to Be) University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, India
- School of Agriculture, Graphic Hill University, Clement Town, Dehradun, Uttarakhand, India
| | - Vijay Kumar
- Himalayan School of Biosciences, Swami Rama Himalayan University, Swami Rama Nagar, Jolly Grant, Dehradun, 248016, Uttarakhand, India
| | - Sheikh Rizwanuddin
- Department of Food Science and Technology, Graphic Era (Deemed to Be) University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, India
| | - Sadhna Mishra
- Faculty of Agricultural Sciences, GLA University, Mathura, India
| | - Vivek Kumar
- Himalayan School of Biosciences, Swami Rama Himalayan University, Swami Rama Nagar, Jolly Grant, Dehradun, 248016, Uttarakhand, India
| | - Per Erik Joakim Saris
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, 00100, Helsinki, Finland
| | - Naresh Khanduri
- Himalayan School of Biosciences, Swami Rama Himalayan University, Swami Rama Nagar, Jolly Grant, Dehradun, 248016, Uttarakhand, India
| | - Akhilesh Kumar
- Himalayan School of Biosciences, Swami Rama Himalayan University, Swami Rama Nagar, Jolly Grant, Dehradun, 248016, Uttarakhand, India
| | - Piyush Pandey
- Soil and Environment Microbiology Laboratory, Department of Microbiology, Assam University, Silchur, 788011, Assam, India
| | - Arun Kumar Gupta
- Department of Food Science and Technology, Graphic Era (Deemed to Be) University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, India
| | - Javed Masood Khan
- Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, 2460, Riyadh, 11451, Saudi Arabia
| | - Sarvesh Rustagi
- Department of Food Technology, Uttaranchal University, Dehradun, 248007, Uttarakhand, India
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Bharti B, Garg M, Nadda A, Anand A, Kapoor N, Malhotra N. Assessment of acceptability of black wheat flour products and factors affecting it among Anganwadi beneficiaries and workers: A mixed-method prospective observational study. J Family Med Prim Care 2024; 13:748-757. [PMID: 38605755 PMCID: PMC11006046 DOI: 10.4103/jfmpc.jfmpc_1280_23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 10/05/2023] [Accepted: 10/16/2023] [Indexed: 04/13/2024] Open
Abstract
Introduction Malnutrition is very common in India and black wheat might be an acceptable solution to this problem. The aim of the study was to assess acceptability of black wheat flour products and factors affecting it among Anganwadi beneficiaries and workers. Materials and Methods This was a mixed-method prospective observational study. All the family members enrolled for supplementary nutrition and Anganwadi workers/helpers of three randomly selected Anganwadi centers were taken in the study. For qualitative data, in-depth interview was done, and for quantitative data, 9-point hedonic scale was administered. Braun and Clarke's six-phase data analysis framework was used for qualitative data. Results A total of 16 pregnant females, 14 lactating females, 16 children, 2 Anganwadi workers, and 3 Anganwadi helpers participated in the study. Thematic analysis of the data revealed five significant themes. It included characteristics of black wheat flour, the process of making the product (experience of making the product), family acceptability, availability, and hygiene. Participants expressed that the black color appearance is one of the negative influencers in the acceptability of black wheat flour. Most of the participants liked the taste as well as the texture. However, kneading, rolling, and puffing were more challenging than traditional wheat flour. On the hedonic scale, the mean rank of acceptability is lowest for color (3.03), followed by puffing (3.49) and highest for texture (4.87) and taste (4.60). Conclusion Our study results revealed that black wheat is acceptable to the Anganwadi beneficiaries and workers.
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Affiliation(s)
- Bhavneet Bharti
- Department of Pediatrics, Dr. B. R. Ambedkar State Institute of Medical Sciences, Mohali, Punjab, India
| | - Monika Garg
- National Agri-Food Biotechnology Institute, Mohali, Punjab, India
| | - Anuradha Nadda
- Department of Community Medicine, Dr. B. R. Ambedkar State Institute of Medical Sciences, Mohali, Punjab, India
| | - Abha Anand
- Department of Dietetics, Dr. B. R. Ambedkar State Institute of Medical Sciences, Mohali, Punjab, India
| | - Neha Kapoor
- Department of Community Medicine, Dr. B. R. Ambedkar State Institute of Medical Sciences, Mohali, Punjab, India
| | - Nidhi Malhotra
- Department of Physiatry, Dr. B. R. Ambedkar State Institute of Medical Sciences, Mohali, Punjab, India
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Sardella C, Burešová B, Kotíková Z, Martinek P, Meloni R, Paznocht L, Vanara F, Blandino M. Influence of Agronomic Practices on the Antioxidant Compounds of Pigmented Wheat ( Triticum aestivum spp. aestivum L.) and Tritordeum (× Tritordeum martinii A. Pujadas, nothosp. nov.) Genotypes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13220-13233. [PMID: 37641979 PMCID: PMC10510394 DOI: 10.1021/acs.jafc.3c02592] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 07/27/2023] [Accepted: 08/09/2023] [Indexed: 08/31/2023]
Abstract
Twelve pigmented wheat genotypes, one tritordeum, and one common wheat were grown in three field experiments under varying nitrogen (N) fertilization rates to investigate the contributions of genotype, environment, and fertilization on the levels of phenolic acids, anthocyanins, carotenoids and antioxidant capacity of the grains. Soluble phenolic acids increased significantly (+16%) in the environment with high soil N content, while bound phenolic acids and anthocyanins decreased (-16 and -57%). N fertilization affected the agronomic and qualitative traits but had limited effects on some bioactive compounds (bound phenolic acids and anthocyanins). The greatest differences appeared among the color groups and within the same color types, with the black group showing the most anthocyanins and phenolic acids (34.4 and 1207 mg·kg-1) and the highest antioxidant capacity. Some of the cultivars could be promising for the development of innovative supply chains and the production of functional foods, as they showed good yield and quality performances, and good antioxidant features.
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Affiliation(s)
- Claudia Sardella
- Department
of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095 Turin, Italy
| | - Barbora Burešová
- Department
of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, Suchdol, 16500 Prague, Czech Republic
| | - Zora Kotíková
- Department
of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, Suchdol, 16500 Prague, Czech Republic
| | - Petr Martinek
- Agrotest
Fyto, Ltd., Havlíčkova
2787/121, 76701 Kroměříž, Czech Republic
| | - Raffaele Meloni
- Department
of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095 Turin, Italy
| | - Luboš Paznocht
- Department
of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, Suchdol, 16500 Prague, Czech Republic
| | - Francesca Vanara
- Department
of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095 Turin, Italy
| | - Massimo Blandino
- Department
of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095 Turin, Italy
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Jin W, Zhao S, Sun H, Pei J, Gao R, Jiang P. Characterization and discrimination of flavor volatiles of different colored wheat grains after cooking based on GC-IMS and chemometrics. Curr Res Food Sci 2023; 7:100583. [PMID: 37691695 PMCID: PMC10484957 DOI: 10.1016/j.crfs.2023.100583] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/13/2023] [Accepted: 08/29/2023] [Indexed: 09/12/2023] Open
Abstract
Changes in flavor volatiles of three colored wheat grains (black, green, and yellow) after cooking were detected via gas chromatography-ion migration spectrometry (GC-IMS) to explore corresponding volatile flavor traits. A total of 52 volatile chemicals were spotted among these cooked wheat grains, including 30 aldehydes (accounting for 73.86-83.78%), 11 ketones (9.53-16.98%), 3 alcohols (0.88-1.21%), 4 furans (4.82-7.44%), 2 esters (0.28-0.42%), and 2 pyrazines (0.18-0.32%). Aldehydes, ketones, and furans were the main volatile compounds in three different cooked wheat. For black-colored wheat, the relative contents of benzene acetaldehyde, benzaldehyde, 2-methyl butanal, and 3-methyl butanal were much higher (p < 0.05). For green-colored wheat, the relative contents of nonanal, 2-pentyl furan, (E)-hept-2-enal, 2-butanone, and acetone were significantly higher (p < 0.05). For yellow-colored wheat, the relative amounts of heptanal, hexanal, and pentanal were much higher (p < 0.05). The overall volatile substances of the three cooked wheat grains might be classified by GC-IMS data coupled with principal component analysis and heatmap clustering analysis. A reliable forecast set was established through orthogonal partial least squares-discriminant analysis (OPLS-DA), and 22 differential volatile compounds were screened out based on variable importance in projection (VIP) being higher than 1.0, as flavor markers for distinguishing the three cooked wheat grains. These results suggest that GC-IMS could be used for characterizing the flavor volatiles of different colored wheat, and the findings could contribute certain information for understand the aroma traits in different colored cooked wheat and related products in the future.
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Affiliation(s)
- Wengang Jin
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi 723001, China
| | - Shibo Zhao
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
| | - Haiyan Sun
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi 723001, China
| | - Jinjin Pei
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi 723001, China
| | - Ruichang Gao
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Pengfei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, 116034, China
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Yoon Y, Park MK, Kim KH, Lee GH. Black Wheat Extracts (Arriheuk) Regulate Adipogenesis and Lipolysis via Adenosine Monophosphate (AMP) Activated Protein Kinase (AMPK)/Sirtuin 1 (SIRT1) Signaling Pathways. Foods 2023; 12:2727. [PMID: 37509819 PMCID: PMC10379068 DOI: 10.3390/foods12142727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 07/10/2023] [Accepted: 07/13/2023] [Indexed: 07/30/2023] Open
Abstract
Polyphenols and other compounds with antioxidant properties are found in plants and are one of the main antioxidants proven to reduce body weight and the risk of insulin resistance. Still, the mechanism behind the protective effects against obesity remains unclear. Thus, the study aims to assess the impact of flavonoid-rich arriheuk extract, a purple wheat extract, on mitochondrial function using 3T3-L1 adipocytes and investigate the molecular mechanism behind its protective effects against adipogenesis and lipolysis. The study findings strongly indicate that arriheuk significantly suppressed triglyceride levels and inhibited the expression of transcription factors like C/EBPα and PPARγ in 3T3-L1 adipocytes. Furthermore, treatment with arriheuk suppressed the expression of SREBP1c and FAS proteins linked to lipogenesis. In addition, treatment with arriheuk extract decreased the mRNA levels of adipogenic transcription factors, increased glycerol release, and inhibited adipocyte differentiation. Interestingly, the arriheuk-mediated PGC-1α expression triggered mitochondrial biogenesis by promoting the AMPK phosphorylation and SIRT1 expression in adipocytes. Also, arriheuk suppressed adipogenesis and elicited browning through the AMPK- and SIRT1-associated pathways. Collectively, these findings strongly suggest that arriheuk extract regulates browning in 3T3-L1 white adipocytes by triggering the AMPK/SIRT1 pathway, indicating the prospective applications of arriheuk as a functional food to control obesity.
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Affiliation(s)
- Young Yoon
- Imsil Cheese & Food Research Institute, Doin 2-gil, Seongsu-myeon, Imsil-gun 55918, Republic of Korea
| | - Min-Kyung Park
- Imsil Cheese & Food Research Institute, Doin 2-gil, Seongsu-myeon, Imsil-gun 55918, Republic of Korea
| | - Kyung-Hoon Kim
- National Institute of Crop Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Geum-Hwa Lee
- Non-Clinical Evaluation Center, Biomedical Research Institute, Jeonbuk National University Hospital, Jeonjusi 54907, Republic of Korea
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Aoun M, Boukid F. Novel quality features to expand durum wheat applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4268-4274. [PMID: 36482810 DOI: 10.1002/jsfa.12374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/27/2022] [Accepted: 12/09/2022] [Indexed: 06/06/2023]
Abstract
Durum wheat represents a staple food in the human diet owing to its nutritional and technological features. In comparison to common wheat, durum wheat has higher tolerance to biotic and abiotic stresses. However, its production and culinary uses are limited compared to common wheat. Therefore, significant attention was attributed to upgrading the key quality of durum wheat (i.e., hardness, protein, starch and color). This review intends to put the spotlight on the modification of these properties to create new functionalities suiting a wider range of food applications based on critical compilation of scientific publications. Targeting specific genes has been shown to be a valuable strategy to design novel wheat varieties with higher nutritional value (e.g., high amylose), improved technological properties (e.g., higher glutenin content), attractive appearance (e.g., colored wheat) and new uses (e.g., soft durum wheat for breadmaking). Further efforts are still needed to find efficient ways to stabilize and maintain these properties. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Meriem Aoun
- Department of Entomology and Plant Pathology, Oklahoma State University, Stillwater, Oklahoma, USA
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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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Li L, Zhang H, Liu J, Huang T, Zhang X, Xie H, Guo Y, Wang Q, Zhang P, Qin P. Grain color formation and analysis of correlated genes by metabolome and transcriptome in different wheat lines at maturity. Front Nutr 2023; 10:1112497. [PMID: 36824168 PMCID: PMC9941320 DOI: 10.3389/fnut.2023.1112497] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Accepted: 01/20/2023] [Indexed: 02/09/2023] Open
Abstract
Colored wheat has been recognized broadly for its nutritional value because of its natural content of the colorant anthocyanin. To investigate the reasons for the formation of the wheat grain color at maturity, metabolomic and transcriptomic analyses were performed on three different grain colors of wheat. Through metabolome analysis, 628 metabolites were identified. Of the 102 flavonoids, there are 9 kinds of anthocyanins related to color formation, mainly cyanidin and peonidin, and their metabolite content was the lowest in white-grain wheat. Among the genes associated with color formation, the structural gene TraesCS2D02G392900 in F3H with the bHLH transcription factor could elucidate the origin of wheat coloration. Multi-omics analysis showed that color formation is mainly influenced by the regulation of genes affecting anthocyanin and related synthesis. The results of this study may provide a theoretical basis for grain color formation at maturity and the nutritional and product development potential of colored wheat lines.
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Affiliation(s)
| | | | | | - Tingzhi Huang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Xuesong Zhang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Heng Xie
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Yirui Guo
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Qianchao Wang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Ping Zhang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
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10
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Kumar S, DePauw RM, Kumar S, Kumar J, Kumar S, Pandey MP. Breeding and adoption of biofortified crops and their nutritional impact on human health. Ann N Y Acad Sci 2023; 1520:5-19. [PMID: 36479674 DOI: 10.1111/nyas.14936] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Micronutrient malnutrition has affected over two billion people worldwide and continues to be a health risk. A growing human population, poverty, and the prevalence of low dietary diversity are jointly responsible for malnutrition, particularly in developing nations. Inadequate bioavailability of key micronutrients, such as iron (Fe), zinc (Zn), and vitamin A, can be improved through agronomic and/or genetic interventions. The Consultative Group on International Agricultural Research prioritizes developing biofortified food crops that are rich in minerals and vitamins through the HarvestPlus initiative on biofortification. The objective of this review is to provide an overview of biofortified food crops along with evidence supporting their acceptability and adoption. Between 2004 and 2019, 242 biofortified varieties belonging to 11 major crops were released in 30 countries across Asia, Africa, and Latin America. These conventionally bred biofortified crops include Fe-enriched beans, pearl millet, and cowpea; Zn-enriched rice, wheat, and maize; both Fe- and Zn-enriched lentil and sorghum; and varieties with improved vitamin A in orange-fleshed sweet potato, maize, cassava, and banana/plantain. In addition to ongoing efforts, breeding innovations, such as speed breeding and CRISPR-based gene editing technologies, will be necessary for the next decade to reach two billion people with biofortified crops.
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Affiliation(s)
- Sachin Kumar
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, India
| | - Ron M DePauw
- Advancing Wheat Technologies, Calgary, Alberta, Canada
| | - Sudhir Kumar
- Department of Zoology, University of Lucknow, Lucknow, India
| | - Jitendra Kumar
- ICAR-Indian Institute of Pulses Research (IIPR), Kanpur, India
| | - Sourabh Kumar
- Department of Genetics and Plant Breeding, Chaudhary Charan Singh University, Meerut, India
| | - Madhav P Pandey
- Department of Genetics and Plant Breeding, Agriculture and Forestry University (AFU), Rampur, Nepal
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11
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Padhy AK, Sharma A, Sharma H, Srivastava P, Singh S, Kaur P, Kaur J, Kaur S, Chhuneja P, Bains NS. Combining high carotenoid, grain protein content and rust resistance in wheat for food and nutritional security. Front Genet 2023; 14:1075767. [PMID: 36741327 PMCID: PMC9893017 DOI: 10.3389/fgene.2023.1075767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Accepted: 01/03/2023] [Indexed: 01/20/2023] Open
Abstract
Globally, malnutrition has given birth to an alarming predicament, especially in developing countries, and has extensively shifted consumer preferences from conventional high-energy diets to a nutritionally balanced, cost-effective, sustainable, and healthy lifestyle. In keeping with this view and the mandate for developing high-yielding, disease-resistant biofortified staple food (wheat) for catering to the demand-driven market, the current research aimed at stacking together the enhanced grain protein content, carotenoid content, and disease resistance in an elite bread wheat background. The Y gene (PsyE1) and the GpcB1 gene were used as novel sources for enhancing the grain carotenoid and protein content in the commercial elite bread wheat cultivar HD2967. The combination also led to the stacking of resistance against all three foliar rusts owing to linked resistance genes. A stepwise hybridization using Parent 1 (HD2967 + PsyE1/Lr19/Sr25) with Parent 2 (PBW550 + GpcB1/Yr36+ Yr15), coupled with a phenotypic-biochemical selection, narrowed down 2748 F2 individuals to a subset of 649 F2 plants for molecular screening. The gene-specific markers PsyE1, PsyD1, Xucw108, and Xbarc8 for the genes PsyE1, PsyD1, GpcB1, and Yr15, respectively, were employed for forward selection. Four bread wheat lines positive for all the desired genes with high carotenoid (>8ppm) and protein (>13%) content were raised to the F5 generation and will be evaluated for yield potential after bulking. These improved advanced breeding lines developed following multipronged efforts should prove a valuable and unique source for the development of cultivars with improved nutritional quality and rust resistance in wheat breeding programs.
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Affiliation(s)
| | - Achla Sharma
- *Correspondence: Achla Sharma, ; Asish Kumar Padhy,
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12
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Bartkiene E, Starkute V, Zokaityte E, Klupsaite D, Mockus E, Ruzauskas M, Bartkevics V, Borisova A, Rocha JM, Ozogul F, Liatukas Z, Ruzgas V. Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production. Front Microbiol 2022; 13:1031273. [PMID: 36569101 PMCID: PMC9773212 DOI: 10.3389/fmicb.2022.1031273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Accepted: 11/23/2022] [Indexed: 12/14/2022] Open
Abstract
Changes in the characteristics of a new cultivar (DS8472-5) of blue wheat during wholemeal fermentation with Pediococcus acidilactici (LUHS29), Liquorilactobacillus uvarum (LUHS245), and Lactiplantibacillus plantarum (LUHS122), including acidity, microbiological and chromaticity parameters, free amino acid (FAA), gamma-aminobutyric acid (GABA), and biogenic amine (BA) contents, macro- and micro-element concentrations and fatty acid (FA) and volatile compounds (VC), were evaluated. In addition, a metagenomic analysis was performed. The lactic acid bacteria (LAB) strains used for fermentation was a significant factor in wholemeal fermentation sample pH, redness (a*) and LAB counts (p ≤ 0.05). In most of the samples, fermentation increased the FAA content in wheat wholemeal, and the highest concentration of GABA was found in DS8472-5 LUHS122 samples. Phenylethylamine (PHE) was found in all wheat wholemeal samples; however, spermidine was only detected in fermented samples and cadaverine only in DS8472-5 LUHS122. Fermented samples showed higher omega-3 and omega-6 contents and a higher number and variety of VC. Analysis of the microbial profile showed that LAB as part of the natural microbiota present in cereal grains also actively participates in fermentation processes induced by industrial bacterial cultures. Finally, all the tested LAB were suitable for DS8472-5 wheat wholemeal fermentation, and the DS8472-5 LUHS122 samples showed the lowest pH and the highest LAB viable counts (3.94, 5.80°N, and 8.92 log10 CFU/g, respectively).
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Affiliation(s)
- Elena Bartkiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Modestas Ruzauskas
- Faculty of Veterinary Medicine, Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vadims Bartkevics
- Institute of Food Safety, Animal Health and Environment (BIOR), Riga, Latvia
| | - Anastasija Borisova
- Institute of Food Safety, Animal Health and Environment (BIOR), Riga, Latvia
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
- Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey
| | - Zilvinas Liatukas
- Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Akademija, Lithuania
| | - Vytautas Ruzgas
- Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Akademija, Lithuania
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Behind the Scenes of Anthocyanins-From the Health Benefits to Potential Applications in Food, Pharmaceutical and Cosmetic Fields. Nutrients 2022; 14:nu14235133. [PMID: 36501163 PMCID: PMC9738495 DOI: 10.3390/nu14235133] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/25/2022] [Accepted: 11/28/2022] [Indexed: 12/09/2022] Open
Abstract
Anthocyanins are widespread and biologically active water-soluble phenolic pigments responsible for a wide range of vivid colours, from red (acidic conditions) to purplish blue (basic conditions), present in fruits, vegetables, and coloured grains. The pigments' stability and colours are influenced mainly by pH but also by structure, temperature, and light. The colour-stabilizing mechanisms of plants are determined by inter- and intramolecular co-pigmentation and metal complexation, driven by van der Waals, π-π stacking, hydrogen bonding, and metal-ligand interactions. This group of flavonoids is well-known to have potent anti-inflammatory and antioxidant effects, which explains the biological effects associated with them. Therefore, this review provides an overview of the role of anthocyanins as natural colorants, showing they are less harmful than conventional colorants, with several technological potential applications in different industrial fields, namely in the textile and food industries, as well as in the development of photosensitizers for dye-sensitized solar cells, as new photosensitizers in photodynamic therapy, pharmaceuticals, and in the cosmetic industry, mainly on the formulation of skin care formulations, sunscreen filters, nail colorants, skin & hair cleansing products, amongst others. In addition, we will unveil some of the latest studies about the health benefits of anthocyanins, mainly focusing on the protection against the most prevalent human diseases mediated by oxidative stress, namely cardiovascular and neurodegenerative diseases, cancer, and diabetes. The contribution of anthocyanins to visual health is also very relevant and will be briefly explored.
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14
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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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15
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Sharma A, Yadav M, Sharma N, Kumari A, Kaur S, Meenu M, Garg M. Comparison of wheatgrass juices from colored wheat (white, black, blue, and purple) for health promoting phytochemicals. Food Res Int 2022; 161:111833. [DOI: 10.1016/j.foodres.2022.111833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 08/17/2022] [Accepted: 08/19/2022] [Indexed: 11/04/2022]
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16
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The Potential of Traditional ‘Gaja’ and New Breed Lines of Waxy, Blue and Purple Wheat in Wholemeal Flour Fermentation. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of this study was to analyse and compare the acidity, microbiological and colour characteristics, fatty (FA) and amino (AA) acid profiles, biogenic amine (BA) and gamma-aminobutyric acid (GABA) concentrations, and macro- and microelement contents in non-treated (non-fermented) and fermented wholemeal cereal flours of ‘Gaja’ (traditional wheat) and new breed lines DS8888-3-6 (waxy wheat), DS8548-7 (blue wheat) and DS8535-2 (purple wheat). Independent fermentations were undertaken with selected strains of Pediococcus acidilactici, Liquorilactobacillus uvarum and Lactiplantibacillus plantarum. The results revealed that all the wholemeal cereal flours of the analysed wheat varieties are suitable for fermentation with the selected strains because all the fermented samples showed lactic acid bacteria (LAB) viable counts higher than 8.00 log10 CFU/g and desirable low pH values. In most of the cases, fermentation increased the concentration of essential amino acids in the wholemeal cereal samples, and the LAB strain used for fermentation proved to be a significant factor in all the essential amino acid content of wholemeal wheat (p ≤ 0.0001). When comparing the non-fermented samples, the highest GABA content was found in ‘Gaja’ and waxy wheat samples (2.47 µmol/g, on average), and, in all the cases, fermentation significantly increased GABA concentration in the wholemeal cereals. On the other hand, total levels of biogenic amines in wholemeal samples ranged from 22.7 to 416 mg/kg. The wheat variety was a significant factor in all the analysed macro- and microelement contents (p ≤ 0.0001) in the wholemeal cereals. Furthermore, fermentation showed to be a significant factor in most of the FA content of the wholemeal cereal samples. Finally, fermentation can also contribute to improving the biological and functional value of wholemeal wheat flours (by increasing essential amino acids and GABA concentrations); however, safety parameters (e.g., biogenic amines) also should be taken into consideration when optimizing the most appropriate technological parameters.
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17
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Sharma S, Kumar A, Singh D, Kumari A, Kapoor P, Kaur S, Shreon B, Garg M. Integrated transcriptional and metabolomics signature pattern of pigmented wheat to insight the seed pigmentation and other associated features. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2022; 189:59-70. [PMID: 36055054 DOI: 10.1016/j.plaphy.2022.08.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 08/10/2022] [Accepted: 08/12/2022] [Indexed: 06/15/2023]
Abstract
Anthocyanin biosynthesis in plants is complex, especially in a polyploid monocot wheat plant. Using whole-genome sequencing, transcriptomics, and LC-MS/MS, we investigated anthocyanin pigmentation patterns in (black, blue, and purple) colored wheat seeds. According to differential gene expression profiling, 2AS-MYC, 7DL-MYB, and WD40 regulatory genes control purple pericarp coloration, 4DL-MYC, 2AS-MYC, 7DL-MYB, WD40 control blue aleurone coloration, and 4DL-MYC, 7DL-MYB, WD40 controls black aleurone color. We hypothesized that at least one MYC and MYB isoform is sufficient to regulate the anthocyanin synthesis in pericarp or aleurone. Transcriptomics and metabolomics revealed that the purple pericarp trait is associated with acylated anthocyanins compared to blue aleurone. Based upon the reduced expressions of the genes belonging to the 4D, SSR molecular marker mapping, variant calling using genome sequencing, and IGV browser gene structure visualization, it was inferred that the advanced black and blue wheat lines were substitution lines (4E{4D}), with very small recombinations. Pericarp anthocyanin pigmentation is controlled by a mutation in chromosome 2AS of purple wheat, and environmental variations influence pigmented pericarp trait. The expression patterns of anthocyanin structural and other genes varied in different colored wheat, corroborating differences in agronomical metrics. Ovate seed shape trait in black and blue wheat dragged with 4E chromosome.
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Affiliation(s)
- Saloni Sharma
- National Agri-Food Biotechnology Institute, Mohali, Punjab, 140306, India
| | - Ashish Kumar
- International Centre for Genetic Engineering and Biotechnology, New Delhi, 110067, India
| | - Dalwinder Singh
- National Agri-Food Biotechnology Institute, Mohali, Punjab, 140306, India
| | - Anita Kumari
- National Agri-Food Biotechnology Institute, Mohali, Punjab, 140306, India
| | - Payal Kapoor
- National Agri-Food Biotechnology Institute, Mohali, Punjab, 140306, India
| | - Satveer Kaur
- National Agri-Food Biotechnology Institute, Mohali, Punjab, 140306, India; Department of Biotechnology, Panjab University, Chandigarh, Punjab, India
| | - Bhawna Shreon
- National Agri-Food Biotechnology Institute, Mohali, Punjab, 140306, India; Regional Centre of Biotechnology, Faridabad, Haryana, India
| | - Monika Garg
- National Agri-Food Biotechnology Institute, Mohali, Punjab, 140306, India.
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18
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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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19
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Luo J, Huang W, Yan J, Fang Z, Ren M. The GzMYB-7D1 gene of Guizimai No.1 wheat is essential for seed anthocyanins accumulation and yield regulation. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2022; 320:111293. [PMID: 35643602 DOI: 10.1016/j.plantsci.2022.111293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2022] [Accepted: 04/16/2022] [Indexed: 06/15/2023]
Abstract
Anthocyanins are antioxidants with important benefits for human health. Therefore, they have caught the interest of plant breeding programs. In this study, GzMYB-7D1, the key gene responsible for anthocyanin synthesis regulation in the purple Guizimai No.1 wheat, was transferred into Zhonghua 11 (ZH11) rice. Compared to wild-type ZH11, anthocyanin accumulated in the seeds of GzMYB-7D1 overexpressing lines. Furthermore, anthocyanin content kept increasing in the growing panicle of GzMYB-7D1 overexpressing lines, accumulating mostly in the rice glumes and grains during maturation, along with a concomitant steady decrease in chlorophyll. Genes related to anthocyanin synthesis, including OsPAL4, Os4CL3, OsCHS, OsDFR, OsANS, and Os3GT, exhibited much higher expression in the panicles of GzMYB-7D1 overexpressing lines than in those of wild-type ZH11. Interestingly, the grain yield per plant was significantly improved in GzMYB-7D1 overexpressing lines, as indicated by a higher tiller number per plant and branching of the secondary panicle, together with a significantly higher content of total amino acids. In conclusion, the GzMYB-7D1 gene of Guizimai No.1 wheat is essential for regulating seed anthocyanin levels and grain yield in rice, and could be applied to attain rice varieties with better nutritional value and improved yields.
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Affiliation(s)
- Jie Luo
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Agricultural Sciences, Guizhou University, Guiyang 550025, China
| | - Weiting Huang
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Agricultural Sciences, Guizhou University, Guiyang 550025, China; Center of Applied Biotechnology, Wuhan University of Bioengineering, Wuhan 430415, China
| | - Jun Yan
- Key Laboratory of Coarse Cereal Processing in Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Zhongming Fang
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Agricultural Sciences, Guizhou University, Guiyang 550025, China; Center of Applied Biotechnology, Wuhan University of Bioengineering, Wuhan 430415, China.
| | - Mingjian Ren
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Agricultural Sciences, Guizhou University, Guiyang 550025, China.
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20
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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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21
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Bajgain P, Li C, Anderson JA. Genome-wide association mapping and genomic prediction for kernel color traits in intermediate wheatgrass (Thinopyrum intermedium). BMC PLANT BIOLOGY 2022; 22:218. [PMID: 35477400 PMCID: PMC9047355 DOI: 10.1186/s12870-022-03616-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Accepted: 04/21/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Intermediate wheatgrass (IWG) is a novel perennial grain crop currently undergoing domestication. It offers important ecosystem benefits while producing grain suitable for human consumption. Several aspects of plant biology and genetic control are yet to be studied in this new crop. To understand trait behavior and genetic characterization of kernel color in IWG breeding germplasm from the University of Minnesota was evaluated for the CIELAB components (L*, a*, b*) and visual differences. Trait values were used in a genome-wide association scan to reveal genomic regions controlling IWG's kernel color. The usability of genomic prediction in predicting kernel color traits was also evaluated using a four-fold cross validation method. RESULTS A wide phenotypic variation was observed for all four kernel color traits with pairwise trait correlations ranging from - 0.85 to 0.27. Medium to high estimates of broad sense trait heritabilities were observed and ranged from 0.41 to 0.78. A genome-wide association scan with single SNP markers detected 20 significant marker-trait associations in 9 chromosomes and 23 associations in 10 chromosomes using multi-allelic haplotype blocks. Four of the 20 significant SNP markers and six of the 23 significant haplotype blocks were common between two or more traits. Evaluation of genomic prediction of kernel color traits revealed the visual score to have highest mean predictive ability (r2 = 0.53); r2 for the CIELAB traits ranged from 0.29-0.33. A search for candidate genes led to detection of seven IWG genes in strong alignment with MYB36 transcription factors from other cereal crops of the Triticeae tribe. Three of these seven IWG genes had moderate similarities with R-A1, R-B1, and R-D1, the three genes that control grain color in wheat. CONCLUSIONS We characterized the distribution of kernel color in IWG for the first time, which revealed a broad phenotypic diversity in an elite breeding germplasm. Identification of genetic loci controlling the trait and a proof-of-concept that genomic selection might be useful in selecting genotypes of interest could help accelerate the breeding of this novel crop towards specific end-use.
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Affiliation(s)
- Prabin Bajgain
- Department of Agronomy and Plant Genetics, University of Minnesota, St. Paul, MN, 55108, USA.
| | - Catherine Li
- Department of Crop Sciences, University of Illinois, Urbana-Champaign, IL, 61801, USA
| | - James A Anderson
- Department of Agronomy and Plant Genetics, University of Minnesota, St. Paul, MN, 55108, USA
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Dwivedi SL, Mattoo AK, Garg M, Dutt S, Singh B, Ortiz R. Developing Germplasm and Promoting Consumption of Anthocyanin-Rich Grains for Health Benefits. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.867897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Malnutrition, unhealthy diets, and lifestyle changes are the major risk factors for overweight and obesity-linked chronic diseases in humans adversely impact achieving sustainable development goals. Colored grains are a source of anthocyanins, a group of flavonoids, that contribute positively to human health. This review focuses on genetic variation harnessed through breeding and biotechnology tools for developing anthocyanin-rich grain crops. Agronomic practices, genotype × environment interactions, different stresses, seed development and seed maturity are factors that impact the content and composition of anthocyanins. Significant progress has been made in characterizing genes associated with anthocyanin biosynthesis in cereal and other crops. Breeding has led to the development and release of grain anthocyanin-rich crop cultivars in Europe, America and in some countries in Asia. Notably, genetic engineering utilizing specific transcription factors and gene editing has led to the development of anthocyanin-rich genetic variants without any significant yield penalty. A variety of food products derived from colored grains or flours are now available in grocery stores and supermarkets worldwide. The public perception about anthocyanin-rich food is positive, but availability, affordability, and willingness to pay a higher price than before limit consumption. Together with other seed nutrition traits in breeding programs the inclusion of anthocyanins can ensure the development of cultivars that meet nutrition needs of humans, especially in the developing world.
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23
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Kapoor P, Kumari A, Sheoran B, Sharma S, Kaur S, Bhunia RK, Rajarammohan S, Bishnoi M, Kondepudi KK, Garg M. Anthocyanin biofortified colored wheat modifies gut microbiota in mice. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103433] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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24
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Zhang S, Sun F, Zhang C, Zhang M, Wang W, Zhang C, Xi Y. Anthocyanin Biosynthesis and a Regulatory Network of Different-Colored Wheat Grains Revealed by Multiomics Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:887-900. [PMID: 35029408 DOI: 10.1021/acs.jafc.1c05029] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Colored wheat has always been a popular research area because of its high performance in the field and significant medical uses. Progress has been made mapping the genes of purple or blue grains; however, the reason why different grain colors form in wheat is not well understood. We created wheat lines with different grain colors (purple and blue) using the white grain cultivar Xiaoyan22 and located the candidate region related to the purple and blue grains in chromosome 2A, 2B, and 4D, 2A, respectively, by the bulked segregant RNA-seq. The transcriptomic and metabolomic analyses of the three grains at different developmental stages indicated that the upregulation of flavonoid 3'-hydroxylase/flavonoid 3',5'hydroxylase 2 and TaMYC1/TaMYC4 was important for the formation of purple/blue grains. The blue TaMYC4 had 16 nonsynonymous single nucleotide variants verified by Sanger sequencing and possessed a different splicing mode in the bHLH_MYC_N domain compared with the reference database. Targeted high-performance liquid chromatography-mass spectrometry/mass spectrometry analysis of anthocyanins found that the purple and blue grains contained more pelargonidin, cyanidin, and delphinidin, respectively. This study provides a comprehensive understanding of the different color formations of wheat grains and useful information about genetic improvements in wheat and other crops.
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Affiliation(s)
- Shumeng Zhang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Fengli Sun
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chuqiu Zhang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Mingting Zhang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Weiwei Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chao Zhang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yajun Xi
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
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25
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Pandey M, Bansal S, Chawla G. Evaluation of lifespan promoting effects of biofortified wheat in Drosophila melanogaster. Exp Gerontol 2022; 160:111697. [PMID: 35016996 PMCID: PMC7613042 DOI: 10.1016/j.exger.2022.111697] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 12/15/2021] [Accepted: 01/05/2022] [Indexed: 11/04/2022]
Abstract
Evaluation of nutritionally enhanced biofortified dietary interventions that increase lifespan may uncover cost-effective and sustainable approaches for treatment of age-related morbidities and increasing healthy life expectancy. In this study, we report that anthocyanin rich, high yielding crossbred blue wheat prolongs lifespan of Drosophila melanogaster in different dietary contexts. In addition to functioning as an antioxidant rich intervention, the biofortified blue wheat also works through modulating expression of DR pathway genes including AMPK alpha, SREBP, PEPCK and Cry. Supplementation with blue- or purple-colored wheat provided better protection against paraquat-induced oxidative stress than control diet and increased survivability of flies in which superoxide dismutase 2 was knocked down conditionally in adults. Lastly, our findings indicate that supplementing biofortified blue wheat formulated diet prevented the decrease in lifespan and cardiac structural pathologies associated with intake of high fat diet. Overall, our findings indicate that plant-based diets formulated with biofortified cereal crops promote healthy ageing and delay progression of diseases that are exacerbated by accumulation of oxidative damage.
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Affiliation(s)
- Manish Pandey
- RNA Biology Laboratory, Regional Centre for Biotechnology, NCR Biotech Science Cluster, Faridabad 121001, Haryana, India
| | - Sakshi Bansal
- RNA Biology Laboratory, Regional Centre for Biotechnology, NCR Biotech Science Cluster, Faridabad 121001, Haryana, India
| | - Geetanjali Chawla
- RNA Biology Laboratory, Regional Centre for Biotechnology, NCR Biotech Science Cluster, Faridabad 121001, Haryana, India.
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26
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Kaur S, Kumari A, Sharma N, Pandey AK, Garg M. Physiological and molecular response of colored wheat seedlings against phosphate deficiency is linked to accumulation of distinct anthocyanins. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2022; 170:338-349. [PMID: 34959054 DOI: 10.1016/j.plaphy.2021.12.017] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Revised: 12/16/2021] [Accepted: 12/17/2021] [Indexed: 06/14/2023]
Abstract
Anthocyanin rich colored wheat with additional health benefits has created interest among breeders, consumers and policy makers to address the prevailing malnutrition in the vulnerable population. Researchers are exploring how colored wheat could perform under different nutrient conditions for the maintenance of growth and development. The present study was aimed to investigate the differential response of phosphorous (Pi) deficiency at the seedling stage using hydroponics. Our results showed that Pi-deficiency triggered typical response in the wheat along with the changes in the plant root morphology, total biomass, micronutrient concentration and distinct anthocyanin accumulation. Our physiological and biochemical data revealed that these parameters were positively altered under stress in the colored wheat and the adaptation followed the trend of white < blue <purple < black. Our results also confirmed that stress induced accumulation of distinct anthocyanins including derivatives of cyanidin, delphinidin and peonidin in a genotype dependent manner. Differential expression pattern visualized for the transcripts encoding phosphate transporters, anthocyanin biosynthesis, putative transporters and regulators may be one of the underlying factors. Altogether, our data showed that the black wheat genotype with highest anthocyanin content could able to adapt better with the P stress. This study will help in identifying suitable colored wheat adapting the stress condition and have potential for influence on the future agricultural cultivation practices.
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Affiliation(s)
- Satveer Kaur
- National Agri-Food Biotechnology Institute, Mohali, Punjab, India, 140306; Department of Biotechnology, Panjab University, Chandigarh, India
| | - Anita Kumari
- National Agri-Food Biotechnology Institute, Mohali, Punjab, India, 140306; University Institute of Engineering and Technology, Panjab University, Chandigarh, India
| | - Natasha Sharma
- National Agri-Food Biotechnology Institute, Mohali, Punjab, India, 140306
| | - Ajay K Pandey
- National Agri-Food Biotechnology Institute, Mohali, Punjab, India, 140306.
| | - Monika Garg
- National Agri-Food Biotechnology Institute, Mohali, Punjab, India, 140306.
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27
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Anthocyanin biofortified black, blue and purple wheat exhibited lower amino acid cooking losses than white wheat. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112802] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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28
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Purohit SR, Rana SS, Idrishi R, Sharma V, Ghosh P. A review on nutritional, bioactive, toxicological properties and preservation of edible flowers. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100078] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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29
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Goel S, Singh M, Grewal S, Razzaq A, Wani SH. Wheat Proteins: A Valuable Resources to Improve Nutritional Value of Bread. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.769681] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Triticum aestivum, commonly known as bread wheat, is one of the most cultivated crops globally. Due to its increasing demand, wheat is the source of many nutritious products including bread, pasta, and noodles containing different types of seed storage proteins. Wheat seed storage proteins largely control the type and quality of any wheat product. Among various unique wheat products, bread is the most consumed product around the world due to its fast availability as compared to other traditional food commodities. The production of highly nutritious and superior quality bread is always a matter of concern because of its increasing industrial demand. Therefore, new and more advanced technologies are currently being applied to improve and enrich the bread, having increased fortified nutrients, gluten-free, highly stable with enhanced shelf-life, and long-lasting. This review focused on bread proteins with improving wheat qualities and nutritional properties using modern technologies. We also describe the recent innovations in processing technologies to improve various quality traits of wheat bread. We also highlight some modern forms of bread that are utilized in different industries for various purposes and future directions.
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30
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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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31
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Wang Y, Xu X, Hao Y, Zhang Y, Liu Y, Pu Z, Tian Y, Xu D, Xia X, He Z, Zhang Y. QTL Mapping for Grain Zinc and Iron Concentrations in Bread Wheat. Front Nutr 2021; 8:680391. [PMID: 34179060 PMCID: PMC8219861 DOI: 10.3389/fnut.2021.680391] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Accepted: 04/20/2021] [Indexed: 11/13/2022] Open
Abstract
Deficiency of micronutrient elements, such as zinc (Zn) and iron (Fe), is called “hidden hunger,” and bio-fortification is the most effective way to overcome the problem. In this study, a high-density Affymetrix 50K single-nucleotide polymorphism (SNP) array was used to map quantitative trait loci (QTL) for grain Zn (GZn) and grain Fe (GFe) concentrations in 254 recombinant inbred lines (RILs) from a cross Jingdong 8/Bainong AK58 in nine environments. There was a wide range of variation in GZn and GFe concentrations among the RILs, with the largest effect contributed by the line × environment interaction, followed by line and environmental effects. The broad sense heritabilities of GZn and GFe were 0.36 ± 0.03 and 0.39 ± 0.03, respectively. Seven QTL for GZn on chromosomes 1DS, 2AS, 3BS, 4DS, 6AS, 6DL, and 7BL accounted for 2.2–25.1% of the phenotypic variances, and four QTL for GFe on chromosomes 3BL, 4DS, 6AS, and 7BL explained 2.3–30.4% of the phenotypic variances. QTL on chromosomes 4DS, 6AS, and 7BL might have pleiotropic effects on both GZn and GFe that were validated on a germplasm panel. Closely linked SNP markers were converted to high-throughput KASP markers, providing valuable tools for selection of improved Zn and Fe bio-fortification in breeding.
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Affiliation(s)
- Yue Wang
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xiaoting Xu
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yuanfeng Hao
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yelun Zhang
- Hebei Laboratory of Crop Genetics and Breeding, Institute of Cereal and Oil Crops, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang, China
| | - Yuping Liu
- Hebei Laboratory of Crop Genetics and Breeding, Institute of Cereal and Oil Crops, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang, China
| | - Zongjun Pu
- Institute of Crop Sciences, Sichuan Academy of Agricultural Sciences, Chengdu, China
| | - Yubing Tian
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Dengan Xu
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xianchun Xia
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Zhonghu He
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,International Maize and Wheat Improvement Center (CIMMYT) China Office, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yong Zhang
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
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32
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Composition, characteristics and health promising prospects of black wheat: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.037] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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33
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Kaur S, Sharma N, Kapoor P, Chunduri V, Pandey AK, Garg M. Spotlight on the overlapping routes and partners for anthocyanin transport in plants. PHYSIOLOGIA PLANTARUM 2021; 171:868-881. [PMID: 33639001 DOI: 10.1111/ppl.13378] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 02/12/2021] [Accepted: 02/26/2021] [Indexed: 05/27/2023]
Abstract
Secondary metabolites are produced by plants and are classified based on their chemical structure or the biosynthetic routes through which they are synthesized. Among them, flavonoids, including anthocyanins and pro-anthocyanidins (PAs), are abundant in leaves, flowers, fruits, and seed coats in plants. The anthocyanin biosynthetic pathway has been intensively studied, but the molecular mechanism of anthocyanin transport from the synthesis site to the storage site needs attention. Although the major transporters are well defined yet, the redundancy of these transporters for structurally similar or dis-similar anthocyanins motivates additional research. Herein, we reviewed the role of membrane transporters involved in anthocyanin transport, including ATP-binding cassette, multidrug and toxic compound extrusion (MATE), Bilitranslocase-homolog (BTL), and vesicle-mediated transport. We also highlight the ability of transporters to cater distinct anthocyanins or their chemically-modified forms with overlapping transport mechanisms and sequestration into the vacuoles. Our understanding of the anthocyanin transporters could provide anthocyanin-rich crops and fruits with a benefit on human health at a large scale.
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Affiliation(s)
- Satveer Kaur
- Department of Biotechnology, National Agri-Food Biotechnology Institute, Mohali, India
| | - Natasha Sharma
- Department of Biotechnology, National Agri-Food Biotechnology Institute, Mohali, India
| | - Payal Kapoor
- Department of Biotechnology, National Agri-Food Biotechnology Institute, Mohali, India
| | - Venkatesh Chunduri
- Department of Biotechnology, National Agri-Food Biotechnology Institute, Mohali, India
| | - Ajay K Pandey
- Department of Biotechnology, National Agri-Food Biotechnology Institute, Mohali, India
| | - Monika Garg
- Department of Biotechnology, National Agri-Food Biotechnology Institute, Mohali, India
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34
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Bioactive compounds of pigmented wheat (Triticum aestivum): Potential benefits in human health. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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35
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Liu Y, Liu M, Huang S, Zhang Z. Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour. Foods 2021; 10:437. [PMID: 33671237 PMCID: PMC7922287 DOI: 10.3390/foods10020437] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 02/10/2021] [Accepted: 02/10/2021] [Indexed: 12/17/2022] Open
Abstract
Chronic undernourishment affects billions of people. The development of whole-grain food with high nutritional quality may provide a valuable solution to nutritional security. Black-grained wheat (BGW), as a rich source of protein and micronutrients, is a good raw material for value-added products. The objectives of this study were to investigate the effects of barrel temperature, feed moisture content, and feed rate on the physical properties and nutritional components of whole BGW flour extrudates and to optimise their processing conditions by using the response surface methodology. The increasing barrel temperature, feed moisture content, and feed rate affected the specific volume, expansion ratio, hardness, fracturability, water absorption index (WAI), water solubility index (WSI), and total starch content of the extrudates, but did not significantly affect the content of protein, ash, iron (Fe), zinc (Zn), copper (Cu), and manganese (Mn). The extruded wheat flour had a significantly higher content of Fe and Cu, and a lower total starch content than the unextruded flour under extrusion conditions. A significantly higher content of protein, ash, Zn, Cu, and Mn, and a significantly lower total starch content were found in the extruded and unextruded flours made of whole BGW than in those made of whole white-grained wheat. According to the significance of the regression coefficients of the quadratic polynomial model, the optimum extrusion parameters were as follows: a barrel temperature of 145.63 °C, feed moisture content of 19.56%, and feed rate of 40.64 g·min-1 in terms of the maximum specific volume, expansion ratio, fracturability, WAI and WSI, and the minimum hardness. These results may be used by food manufacturers to successfully develop extruded products from whole BGW flour, meeting consumer demands and needs.
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Affiliation(s)
- Yuxiu Liu
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China;
| | - Miaomiao Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;
| | - Shuhua Huang
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China;
| | - Zhengmao Zhang
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China;
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;
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36
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Sharma N, Tiwari V, Vats S, Kumari A, Chunduri V, Kaur S, Kapoor P, Garg M. Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens. Molecules 2020; 25:molecules25245785. [PMID: 33302587 PMCID: PMC7764458 DOI: 10.3390/molecules25245785] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 11/10/2020] [Accepted: 11/12/2020] [Indexed: 01/17/2023] Open
Abstract
The present study aimed to analyze the antioxidant and antimicrobial activity of anthocyanins extracted from colored wheat flour and wheat-grass juice against human pathogens. The total anthocyanin content and antioxidant potential in colored wheat flour and wheat-grass juice extracts were significantly higher than white flour and wheat-grass juice extracts. Ultra-performance liquid chromatography showed the maximum number of anthocyanin peaks in black wheat, with delphinidin-3-o-galactoside chloride, delphinidin-3-o-glucoside chloride, and cyanindin-3-o-glucoside chloride as the major contributors. Among flour extracts, maximum zones of inhibition against Staphylococcus aureus (MTCC 1934), Pseudomonas aeruginosa (MTCC 1434), Escherichia coli, and Candida albicans (MTCC 227) were produced by black flour extract, having the highest anthocyanin content. It exhibited a minimum microbicidal concentration (MMC) of 200 mg/mL against E. coli and C. albicans; and 100 and 150 mg/mL against S. aureus and P. aeruginosa, respectively. Black and purple flour extracts exhibited a minimum inhibitory concentration (MIC) of 50 mg/mL against S. aureus and P. aeruginosa. White flour extracts did not show MMC against E. coli and C. albicans. Among wheat-grass juice extracts, black wheat-grass was most effective and showed an MIC of 100-150 mg/mL against all pathogens. It exhibited an MMC of 200 mg/mL against S. aureus and P. aeruginosa. Hence, anthocyanin-rich colored wheat could be of nutraceutical importance.
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Affiliation(s)
- Natasha Sharma
- Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, India; (N.S.); (V.T.); (A.K.); (V.C.); (S.K.); (P.K.)
| | - Vandita Tiwari
- Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, India; (N.S.); (V.T.); (A.K.); (V.C.); (S.K.); (P.K.)
- Department of Biochemistry, Panjab University, Chandigarh 160014, India;
| | - Shreya Vats
- Department of Biochemistry, Panjab University, Chandigarh 160014, India;
| | - Anita Kumari
- Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, India; (N.S.); (V.T.); (A.K.); (V.C.); (S.K.); (P.K.)
| | - Venkatesh Chunduri
- Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, India; (N.S.); (V.T.); (A.K.); (V.C.); (S.K.); (P.K.)
| | - Satveer Kaur
- Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, India; (N.S.); (V.T.); (A.K.); (V.C.); (S.K.); (P.K.)
| | - Payal Kapoor
- Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, India; (N.S.); (V.T.); (A.K.); (V.C.); (S.K.); (P.K.)
| | - Monika Garg
- Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, India; (N.S.); (V.T.); (A.K.); (V.C.); (S.K.); (P.K.)
- Correspondence:
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37
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Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread). Molecules 2020; 25:molecules25215071. [PMID: 33139634 PMCID: PMC7663450 DOI: 10.3390/molecules25215071] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 10/15/2020] [Accepted: 10/18/2020] [Indexed: 12/02/2022] Open
Abstract
Biofortified colored wheat (black, blue, and purple) is rich in anthocyanins and phenolic acid compounds that impart positive physiological effects in humans. A large proportion of wheat is consumed in the form of Chapatti in Asian countries. The effect of chapatti cooking on the proximate composition, bioactive compounds (anthocyanins and phenolics), and antioxidant activities of these wheat varieties were checked in this study. Apart from acceptable sensory parameters, good taste, and soft texture of chapatti, biofortified colored wheat chapatti and flour had higher dietary fibers, protein content, and lower carbohydrate content. Higher soluble and insoluble phenolic compounds, anthocyanin content, and antioxidant activity were in the order of black > blue > purple > white. Chapatti making has reduced their antioxidant activity and anthocyanin content in comparison to flour. Moreover, the reduction in antioxidant activity is less as compared to the decrease in anthocyanin content. Our results suggest that colored wheat can be a better alternative to normal wheat for preparing chapatti as it would have additional health-promoting activities.
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Alemu A, Feyissa T, Tuberosa R, Maccaferri M, Sciara G, Letta T, Abeyo B. Genome-wide association mapping for grain shape and color traits in Ethiopian durum wheat (Triticum turgidum ssp. durum). ACTA ACUST UNITED AC 2020. [DOI: 10.1016/j.cj.2020.01.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Optimization of Extrusion and Ultrasound-Assisted Extraction of Phenolic Compounds from Jizi439 Black Wheat Bran. Processes (Basel) 2020. [DOI: 10.3390/pr8091153] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Abstract
Jizi439, a newly developed black wheat breeding line, was reported to effectively regulate blood glucose, which may potentially be associated with its intrinsic high level of phenolic compounds (PCs). To maximize the PCs yield and thereby enhance their antioxidant activity, orthogonal experiments were designed in sequence for extrusion of Jizi439 black wheat bran (BWB) powder and followed by the extraction of PCs assisted with ultrasound technique. White wheat bran was used as a control. The optimum condition for extrusion was 110 °C, 25% feed water content, 140 rpm screw speed; meanwhile, 50 °C, 40 min, 35 kHz ultrasonic frequency, 300 W ultrasonic power for ultrasound-assisted extraction (UAE). Total phenolic content (TPC) as determined by Folin–Ciocalteu method was 2856.3 ± 57.7 μg gallic acid equivalents (GAE) per gram of dry weight (DW) of phenolic extract; meanwhile, antioxidant activity (AA) in terms of DPPH radical scavenging ratio was 85.5% ± 1.1% under optimized conditions, which were both significantly higher than the control. Phenolic acids except for gallic acid, as well as flavonoids, including luteolin and apigenin were increased by extrusion and ultrasound, as suggested by HPLC results. In conclusion, our study would provide a valuable reference for processing Jizi439 BWB before making or commercially utilize it into health-related food products.
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Saini P, Kumar N, Kumar S, Mwaurah PW, Panghal A, Attkan AK, Singh VK, Garg MK, Singh V. Bioactive compounds, nutritional benefits and food applications of colored wheat: a comprehensive review. Crit Rev Food Sci Nutr 2020; 61:3197-3210. [PMID: 32686468 DOI: 10.1080/10408398.2020.1793727] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The consumers' demands have changed from energy providing diet to a diet with a balanced nutrient profile along with metabolic, physiological and functional health benefits. They are seeking colorants derived from natural sources to enhance the nutritional and antioxidant value of foods. Colored wheat (Triticum aestivum) contains many phytochemicals, responsible for numerous health benefits. Colored wheat (blue, black, purple and red) contains a good amount of anthocyanins and carotenoids that are primarily located in the outer aleurone layer. Food regulatory and safety authorities and food processing industries are trying to minimize the usage of synthetic food colorants and dyes. Colored wheat is imperative for food processing industries as high-value pigments present in the bran layer (milling industry co-product) can easily be extracted and utilized as functional foods and natural colorants. The extracted pigments such as anthocyanin can replace synthetic dyes currently used in food, drug and cosmetics. Additionally, natural additives improve the nutritional value, appearance, texture, flavor, and storage properties of food products. This review presents a brief knowledge of the nutritional composition of colored wheat including phytochemicals and bioactive compounds like flavonoids, phenolic compounds, their health benefits, methods and technologies used for processing and extraction as well as the effects of processing on these compounds.
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Affiliation(s)
- Praveen Saini
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Nitin Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Sunil Kumar
- AICRP-Post Harvest Engineering and Technology, Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Peter Waboi Mwaurah
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Anil Panghal
- AICRP-Post Harvest Engineering and Technology, Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Arun Kumar Attkan
- AICRP-Post Harvest Engineering and Technology, Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Vijay Kumar Singh
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Mukesh Kumar Garg
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Vijay Singh
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
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Sharma S, Khare P, Kumar A, Chunduri V, Kumar A, Kapoor P, Mangal P, Kondepudi KK, Bishnoi M, Garg M. Anthocyanin-Biofortified Colored Wheat Prevents High Fat Diet-Induced Alterations in Mice: Nutrigenomics Studies. Mol Nutr Food Res 2020; 64:e1900999. [PMID: 32383217 PMCID: PMC7507204 DOI: 10.1002/mnfr.201900999] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 04/20/2020] [Indexed: 12/22/2022]
Abstract
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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Affiliation(s)
- Saloni Sharma
- Agri‐Biotechnology DivisionNational Agri‐Food Biotechnology Institute (NABI)S.A.S. NagarMohaliPunjab140306India
| | - Pragyanshu Khare
- Food and Nutritional Biotechnology DivisionNational Agri‐Food Biotechnology Institute (NABI)S.A.S. NagarMohaliPunjab140306India
| | - Ashish Kumar
- Agri‐Biotechnology DivisionNational Agri‐Food Biotechnology Institute (NABI)S.A.S. NagarMohaliPunjab140306India
| | - Venkatesh Chunduri
- Agri‐Biotechnology DivisionNational Agri‐Food Biotechnology Institute (NABI)S.A.S. NagarMohaliPunjab140306India
| | - Aman Kumar
- Agri‐Biotechnology DivisionNational Agri‐Food Biotechnology Institute (NABI)S.A.S. NagarMohaliPunjab140306India
| | - Payal Kapoor
- Agri‐Biotechnology DivisionNational Agri‐Food Biotechnology Institute (NABI)S.A.S. NagarMohaliPunjab140306India
| | - Priyanka Mangal
- Department of Natural ProductsNational Institute of Pharmaceutical Education and Research (NIPER)S.A.S. NagarMohaliPunjab160062India
| | - Kanthi Kiran Kondepudi
- Food and Nutritional Biotechnology DivisionNational Agri‐Food Biotechnology Institute (NABI)S.A.S. NagarMohaliPunjab140306India
| | - Mahendra Bishnoi
- Food and Nutritional Biotechnology DivisionNational Agri‐Food Biotechnology Institute (NABI)S.A.S. NagarMohaliPunjab140306India
| | - Monika Garg
- Agri‐Biotechnology DivisionNational Agri‐Food Biotechnology Institute (NABI)S.A.S. NagarMohaliPunjab140306India
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Affiliation(s)
| | - A. Spiro
- British Nutrition Foundation London UK
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Identification of colored wheat genotypes with suitable quality and yield traits in response to low nitrogen input. PLoS One 2020; 15:e0229535. [PMID: 32315299 PMCID: PMC7173872 DOI: 10.1371/journal.pone.0229535] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Accepted: 02/07/2020] [Indexed: 11/24/2022] Open
Abstract
Colored wheat is a valuable resource that is rich in anthocyanins and minerals and thus contributes additional nutritional value to a healthy human diet. However, the effects of nitrogen fertilization on anthocyanin content (AC) and the balance between quality and yield still merit discussion. In this study, blue, purple, and common-colored wheat genotypes were used to investigate three nutrient quality traits, seven processing quality traits, three yield traits and seven grain morphology traits at three nitrogen levels in two years to excavate their possible plasticity under low-nitrogen stress and the tradeoffs among these traits. The highest AC was found in the blue genotypes followed by the purple genotypes. Analysis of variance (ANOVA) showed that AC could be significantly increased by reducing N application, especially in the purple genotypes. Therefore, growing colored wheat with low nitrogen input could allow efficient harvesting of grain with higher AC. However, the other nutrient quality traits and most processing quality traits were observed to decrease under low-nitrogen (LN) stress. Additionally, a correlation analysis indicated that the nutrient quality traits had stable tradeoffs with thousand kernel weight at all N levels because of the significantly negative correlations among them. Therefore, the additive main effect and multiplicative interaction (AMMI) model was used to further identify the most suitable colored genotypes with the best yield potential and also nutrient quality relative characteristics under LN stress. The blue lines Lanmai2999 and purple varieties Zhongkezinuomai 168 were found to be specifically adapted to LN stress with the highest AC values and showed stable performance in the other nutrient quality- and yield-related features. To further investigate the possible mechanism of anthocyanin accumulation in response to reduced N application, the expression of four genes (TaCHS, TaFDR, TaCHI and TaANS) involved in the anthocyanin synthesis pathway was evaluated. All four genes were downregulated under high nitrogen fertilizer application, indicating that anthocyanin synthesis in colored wheat might be inhibited by nitrogen fertilizer. Therefore, this research provided information for optimizing nitrogen fertilizer management in producing colored wheat and also demonstrated that it is efficient and economical to plant colored wheat genotypes in nitrogen-poor areas for use in a healthy human diet, improving the benefits of wheat planting and facilitating nitrogen pollution control.
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Pinakin DJ, Kumar V, Suri S, Sharma R, Kaushal M. Nutraceutical potential of tree flowers: A comprehensive review on biochemical profile, health benefits, and utilization. Food Res Int 2019; 127:108724. [PMID: 31882088 DOI: 10.1016/j.foodres.2019.108724] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 09/23/2019] [Accepted: 09/28/2019] [Indexed: 12/28/2022]
Abstract
A numerous types of tree flowers are present in nature and few of them such as Rhdodendron, Bauhinia, Mahua, Gulmohar, Palash, Sesbania, Woodfordia, Simbal, etc. are being utilized traditionally as food and medicine by the localities of India. These flowers are rich in phytochemical (flavonoids, anthocyanins, phenolic acids, carotenoids, tannins, saponins) and possessing numerous health benefits (antioxidant activity, anti-inflammation, anti-cancer activity, anti-diabetic activity, hepatoprotective activity). However, because of the low availability (i.e. short blooming period and at limited places) and poor post-harvest life, these flowers are commonly utilized by the local people as food and medicines during their respective flowering times only. A few attempts have been made toward the utilization of some tree flowers (Mahduca longifolia, Rhododendron arboretum), but others are still unexplored and need to be exploited to achieve food and nutritional security as well increase the opportunity of employment and improvement in the socio-economic status of the local tribes. Therefore, to achieve this, the present review was aimed to review and document the status of common edible tree flowers, their phytochemicals potential and, health benefits as well as their utilization as food and medicines.
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Affiliation(s)
- Dave Jaydeep Pinakin
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Vikas Kumar
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India.
| | - Sheenam Suri
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Rakesh Sharma
- Department of Food Science and Technology, Dr. YS Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh 173230, India
| | - Manisha Kaushal
- Department of Food Science and Technology, Dr. YS Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh 173230, India
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Sari DRT, Cairns JRK, Safitri A, Fatchiyah F. Virtual Prediction of the Delphinidin-3-O-glucoside and Peonidin-3-O-glucoside as Anti-inflammatory of TNF-α Signaling. Acta Inform Med 2019; 27:152-157. [PMID: 31762569 PMCID: PMC6853755 DOI: 10.5455/aim.2019.27.152-157] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Accepted: 08/06/2019] [Indexed: 12/11/2022] Open
Abstract
INTRODUCTION Anthocyanin is the bioactive compound in black rice, which promotes some health benefits for human body. Present study revealed that black rice anthocyanins improve the biomarker of the metabolic syndrome, such as tumor necrosis factor alpha (TNF-α). However, the mechanism of anthocyanin in preventing metabolic syndrome has not been elucidated. AIM This study was performed to identify the interaction of six types of black rice anthocyanin towards TNF-α protein and TNF-α receptor through in silico studies, to assess the molecular properties and bioactivity of black rice anthocyanin. METHODS We retrieved the black rice anthocyanin compounds from the PubChem database and the proteins (TNF-α protein and TNF-α receptor) from Protein Data Bank (PDB) database. Protein and ligands were docked using Hex 8.0 software and visualized by Discovery Studio 4.1 program. RESULTS This study found the possibility that black rice anthocyanins interacted with TNF-α have no influence into TNF-α and TNF-α receptor interaction. The binding of delphinidin-3-O-glucoside & peonidin-3-O-glucoside to TNF-α receptor inhibited the TNF-α and TNF-α receptor signaling. The black rice anthocyanins had low activity as a drug. Interestingly, black rice anthocyanins had a potency as an antioxidant due to the hydrogen donor or acceptor in their structure, as protein kinase inhibitor, nuclear receptor ligand, and enzyme kinase inhibitor. CONCLUSION This study suggests that delphinidin-3-O-glucoside and peonidin-3-O-glucoside might have function as anti-inflammatory factor related with TNF-α signaling.
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Affiliation(s)
- Dewi Ratih Tirto Sari
- Research Center of Smart Molecule of Natural Genetics Resources, Brawijaya University, Malang, Indonesia
- Biology Department, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang, Indonesia
| | - James Robert Ketudat Cairns
- School of Biochemistry, Institute of Science, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Anna Safitri
- Research Center of Smart Molecule of Natural Genetics Resources, Brawijaya University, Malang, Indonesia
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang, Indonesia
| | - Fatchiyah Fatchiyah
- Research Center of Smart Molecule of Natural Genetics Resources, Brawijaya University, Malang, Indonesia
- Biology Department, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang, Indonesia
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Descalsota-Empleo GI, Noraziyah AAS, Navea IP, Chung C, Dwiyanti MS, Labios RJD, Ikmal AM, Juanillas VM, Inabangan-Asilo MA, Amparado A, Reinke R, Cruz CMV, Chin JH, Swamy BPM. Genetic Dissection of Grain Nutritional Traits and Leaf Blight Resistance in Rice. Genes (Basel) 2019; 10:genes10010030. [PMID: 30626141 PMCID: PMC6356647 DOI: 10.3390/genes10010030] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2018] [Revised: 12/27/2018] [Accepted: 12/28/2018] [Indexed: 11/16/2022] Open
Abstract
Colored rice is rich in nutrition and also a good source of valuable genes/quantitative trait loci (QTL) for nutrition, grain quality, and pest and disease resistance traits for use in rice breeding. Genome-wide association analysis using high-density single nucleotide polymorphism (SNP) is useful in precisely detecting QTLs and genes. We carried out genome-wide association analysis in 152 colored rice accessions, using 22,112 SNPs to map QTLs for nutritional, agronomic, and bacterial leaf blight (BLB) resistance traits. Wide variations and normal frequency distributions were observed for most of the traits except anthocyanin content and BLB resistance. The structural and principal component analysis revealed two subgroups. The linkage disequilibrium (LD) analysis showed 74.3% of the marker pairs in complete LD, with an average LD distance of 1000 kb and, interestingly, 36% of the LD pairs were less than 5 Kb, indicating high recombination in the panel. In total, 57 QTLs were identified for ten traits at p < 0.0001, and the phenotypic variance explained (PVE) by these QTLs varied from 9% to 18%. Interestingly, 30 (53%) QTLs were co-located with known or functionally-related genes. Some of the important candidate genes for grain Zinc (Zn) and BLB resistance were OsHMA9, OsMAPK6, OsNRAMP7, OsMADS13, and OsZFP252, and Xa1, Xa3, xa5, xa13 and xa26, respectively. Red rice genotype, Sayllebon, which is high in both Zn and anthocyanin content, could be a valuable material for a breeding program for nutritious rice. Overall, the QTLs identified in our study can be used for QTL pyramiding as well as genomic selection. Some of the novel QTLs can be further validated by fine mapping and functional characterization. The results show that pigmented rice is a valuable resource for mineral elements and antioxidant compounds; it can also provide novel alleles for disease resistance as well as for yield component traits. Therefore, large opportunities exist to further explore and exploit more colored rice accessions for use in breeding.
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Affiliation(s)
- Gwen Iris Descalsota-Empleo
- International Rice Research Institute (IRRI), Laguna 4031, Philippines.
- University of the Southern Mindanao, Kabacan, Cotabato 9407, Philippines.
| | | | - Ian Paul Navea
- International Rice Research Institute (IRRI), Laguna 4031, Philippines.
- Nousbo Corp. #4-107, 89 Seohoro, Gwonsun, Suwon 16614, Gyeonggi, Korea.
| | - Chongtae Chung
- Chungcheongnam-do Agricultural Research and Extension Services, 167, Chusa-ro, Shinam-myeon, Yesan-gun 32418, Chungcheongnam-do, Korea.
| | - Maria Stefanie Dwiyanti
- International Rice Research Institute (IRRI), Laguna 4031, Philippines.
- Applied Plant Genome Laboratory, Hokkaido University, Kita 9, Nishi 9, Kita-ku, Sapporo 060-8589, Japan.
| | | | - Asmuni Mohd Ikmal
- Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia.
| | | | | | - Amery Amparado
- International Rice Research Institute (IRRI), Laguna 4031, Philippines.
| | - Russell Reinke
- International Rice Research Institute (IRRI), Laguna 4031, Philippines.
| | | | - Joong Hyoun Chin
- Department of Integrative Bio-Industrial Engineering, Sejong University, 209, Neungdong-ro, Gwangjin-gu, Seoul 05006, Korea.
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Xu J, Wang W, Li Y. Dough properties, bread quality, and associated interactions with added phenolic compounds: A review. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.11.052] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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