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Dias R, da Silva S, Monteiro B, Pérez-Gregorio R, Mateus N, Gianfrani C, Barone MV, Martinek P, Freitas V. Mass spectrometry-based quantification of immunostimulatory gliadin proteins and peptides in coloured wheat varieties: Implications for Celiac Disease. Food Res Int 2024; 178:114008. [PMID: 38309890 DOI: 10.1016/j.foodres.2024.114008] [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: 11/13/2023] [Revised: 01/05/2024] [Accepted: 01/09/2024] [Indexed: 02/05/2024]
Abstract
Pigmented wheat varieties (Triticum aestivum spp.) are getting increasingly popular in modern nutrition and thoroughly researched for their functional and nutraceutical value. The colour of these wheat grains is caused by the expression of natural pigments, including carotenoids and anthocyanins, that can be restricted to either the endosperm, pericarp and/or aleurone layers. While contrasts in phytochemical synthesis give rise to variations among purple, blue, dark and yellow grain's antioxidant and radical scavenging capacities, little is known about their influence on gluten proteins expression, digestibility and immunogenic potential in a Celiac Disease (CD) framework. Herein, it has been found that the expression profile and immunogenic properties of gliadin proteins in pigmented wheat grains might be affected by anthocyanins and carotenoids upregulation, and that the spectra of peptide released upon simulated gastrointestinal digestion is also significantly different. Interestingly, anthocyanin accumulation, as opposed to carotenoids, correlated with a lower immunogenicity and toxicity of gliadins at both protein and peptide levels. Altogether, this study provides first-level evidence on the impact modern breeding practices, seeking higher expression levels of health promoting phytochemicals at the grain level, may have on wheat crops functionality and CD tolerability.
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Affiliation(s)
- Ricardo Dias
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences of the University of Porto, Porto, Portugal.
| | - Sara da Silva
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences of the University of Porto, Porto, Portugal
| | - Bruna Monteiro
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences of the University of Porto, Porto, Portugal
| | - Rosa Pérez-Gregorio
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences of the University of Porto, Porto, Portugal; Department of Analytical and Food Chemistry. Nutrition and Bromatology Area. Faculty of Sciences of the University of Vigo, Ourense, Spain
| | - Nuno Mateus
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences of the University of Porto, Porto, Portugal
| | - Carmen Gianfrani
- Institute of Biochemistry and Cell Biology, Department of Biomedical Sciences, National Research Council of Italy, Naples, Italy
| | - Maria Vittoria Barone
- ELFID (European Laboratory for the Investigation of Food Induced Diseases), Department of Translational Medical Science, Section of Paediatrics, University Federico II, Naples, Italy
| | | | - Victor Freitas
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences of the University of Porto, Porto, Portugal
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2
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Liu X, Jiang X, Zhang J, Ye H, Shen M, Wu L, Miao Y, Chen L, Zhou K, Hao M, Jiang B, Huang L, Ning S, Chen X, Chen X, Liu D, Zhang L. Molecular cytogenetic identification and nutritional composition evaluation of newly synthesized Triticum turgidum- Triticum boeoticum amphiploids (AABBA bA b). FRONTIERS IN PLANT SCIENCE 2023; 14:1285847. [PMID: 38143580 PMCID: PMC10748598 DOI: 10.3389/fpls.2023.1285847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Accepted: 11/22/2023] [Indexed: 12/26/2023]
Abstract
Triticum boeoticum Boiss. (AbAb, 2n = 2x = 14) is a wheat-related species with the blue aleurone trait. In this study, 18 synthetic Triticum turgidum-Triticum boeoticum amphiploids were identified, which were derived from crosses between T. boeoticum and T. turgidum. Three probes (Oligo-pTa535, Oligo-pSc119.2, and Oligo-pTa713) for multicolor fluorescence in situ hybridization (mc-FISH) were combined with genomic in situ hybridization (GISH) to identify chromosomal composition. Seven nutritional indices (anthocyanins, protein, total essential amino acids TEAA, Fe, Zn, Mn and Cu) were measured, and the nutritional components of 18 synthetic amphiploids were comprehensively ranked by principal component analysis (PCA). The results showed that all three synthetic amphiploids used for cytological identification contained 42 chromosomes, including 14 A, 14 B, and 14 Ab chromosomes. The average anthocyanin content was 82.830 μg/g to 207.606 μg/g in the whole meal of the 17 blue-grained lines (Syn-ABAb-1 to Syn-ABAb-17), which was obviously higher than that in the yellow-grained line Syn-ABAb-18 (6.346 μg/g). The crude protein content was between 154.406 and 180.517 g/kg, and the EAA content was 40.193-63.558 mg/g. The Fe, Zn, Mn and Cu levels in the 17 blue-grained lines were 60.55 to 97.41 mg/kg, 60.55-97.41 mg/kg, 35.11 to 65.20 mg/kg and 5.74 to 7.22 mg/kg, respectively, which were higher than those in the yellow-grained line. The contribution of the first three principal components reached 84%. The first principal component was mainly anthocyanins, Fe, Zn and Mn. The second principal component contained protein and amino acids, and the third component contained only Cu. The top 5 Triticum turgidum-Triticum boeoticum amphiploids were Syn-ABAb-11, Syn-ABAb-17, Syn-ABAb-5, Syn-ABAb-8 and Syn-ABAb-4. These amphidiploids exhibited the potential to serve as candidates for hybridization with common wheat, as indicated by comprehensive score rankings, toward enhancing the nutritional quality of wheat.
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Affiliation(s)
- Xin Liu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xiaomei Jiang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Junqing Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Hong Ye
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Mang Shen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Lei Wu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yongping Miao
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Longyu Chen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Ke Zhou
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Ming Hao
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Bo Jiang
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Lin Huang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Shunzong Ning
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xuejiao Chen
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xue Chen
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Dengcai Liu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Lianquan Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
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3
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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: 0] [Impact Index Per Article: 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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4
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D'Isita I, Di Palma AM, De Vita P, Germinara GS. Acceptance and utilization efficiency of a purple durum wheat genotype by Sitophilus granarius (L.). Sci Rep 2023; 13:14246. [PMID: 37648729 PMCID: PMC10468511 DOI: 10.1038/s41598-023-41384-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Accepted: 08/25/2023] [Indexed: 09/01/2023] Open
Abstract
The granary weevil (Sitophilus granarius L.) is a major primary pest of stored cereals throughout the world. Among the major classes of plant secondary metabolites, flavonoids can affect insect feeding behaviour and their growth rate. In this study, the susceptibility of an anthocyanin-rich purple durum wheat genotype (T1303) to the granary weevil was evaluated in comparison with two yellow durum (Ofanto) and bread (Mec) wheat varieties. The feeding response and food utilisation efficiency by adult insects was also investigated by calculating nutritional indices in whole flour disk bioassays. Different levels of susceptibility to granary weevil emerged among genotypes tested. The mean food consumption by an insect, F1 progeny, and female parental offspring calculated for the T1303 genotype were significantly lower than those of yellow kernel wheat varieties. Moreover, T1303 genotype induced deterrence in the adult insects as demonstrated by the positive values of the food deterrence index. Besides, relative grow rate and efficiency conversion of ingested food indices were negative for T1303 and positive for both yellow wheat varieties indicating respectively a decrease and an increase of insect body weight during the bioassays. Finally, a higher mortality rate was recorded for insects fed on T1303 flour disks compared to disks obtained from yellow wheat varieties. These results provide evidence for the antifeedant and toxic effects of anthocyanins present in the T1303 pericarp against the granary weevil. Overall, this study contributes new insights into the mechanisms of host acceptance and food utilization by S. granarius and would be useful to identify antifeedant flavonoids as well as to develop varietal resistance-based strategies against this pest.
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Affiliation(s)
- Ilaria D'Isita
- Department of Agricultural Sciences, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Antonella Marta Di Palma
- Department of Agricultural Sciences, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Pasquale De Vita
- CREA Research Centre for Cereal and Industrial Crops, 71122, Foggia, Italy
| | - Giacinto Salvatore Germinara
- Department of Agricultural Sciences, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy.
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5
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Xia Q, Shui Y, Zhi H, Ali A, Yang Z, Gao Z. Exogeneous selenium enhances anthocyanin synthesis during grain development of colored-grain wheat. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 200:107742. [PMID: 37207492 DOI: 10.1016/j.plaphy.2023.107742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 04/17/2023] [Accepted: 05/03/2023] [Indexed: 05/21/2023]
Abstract
Anthocyanins and selenium (Se) play critical roles in antioxidant, anticancer, antibacterial, and antiviral treatments. Previous studies indicate that colored-grain wheat accumulates more Se than regular wheat, and Se synergistically promotes anthocyanin synthesis. However, the mechanism through which Se regulates anthocyanin synthesis remains unclear. We studied anthocyanin accumulation during the grain-filling stage of colored-grain wheat development by employing transcriptomics and metabolomics. We show that Se biofortification increased the concentrations of Se, anthocyanin, chlorophyll a and b, and carotenoids in colored-grain wheat. Genes related to biosynthesis of anthocyanins, phenylpropanoids biosynthesis, and flavonoids biosynthesis were significantly upregulated after Se treatment, which led to the accumulation of anthocyanin metabolites in colored-grain wheat. Genetic alterations in the expression profiles of several genes and transcription factors were observed, which slowed down lignin and proanthocyanidin biosynthesis and accelerated anthocyanin synthesis. Our results deepen the understanding of anthocyanin metabolism in Se-treated colored-grain wheat, which will likely promote harvest of these varieties.
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Affiliation(s)
- Qing Xia
- Department of Life Sciences, Lyuliang University, Lvliang, 033001, China; Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-quality and Efficiency in Loess Plateau, Taigu, 030801, China
| | - Yang Shui
- College of Agriculture, Shanxi Agricultural University, Taigu, 030801, China; Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-quality and Efficiency in Loess Plateau, Taigu, 030801, China
| | - Hui Zhi
- Department of Life Sciences, Lyuliang University, Lvliang, 033001, China; Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-quality and Efficiency in Loess Plateau, Taigu, 030801, China
| | - Aamir Ali
- College of Agriculture, Shanxi Agricultural University, Taigu, 030801, China; Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-quality and Efficiency in Loess Plateau, Taigu, 030801, China
| | - Zhenping Yang
- College of Agriculture, Shanxi Agricultural University, Taigu, 030801, China; Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-quality and Efficiency in Loess Plateau, Taigu, 030801, China; John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK.
| | - Zhiqiang Gao
- College of Agriculture, Shanxi Agricultural University, Taigu, 030801, China; Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-quality and Efficiency in Loess Plateau, Taigu, 030801, China.
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6
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Liu X, Liu H, Tian B, Shi G, Liu C, Guo J, Cao G, Wei F. Metabolome and transcriptome analyses of anthocyanin biosynthesis reveal key metabolites and candidate genes in purple wheat (Triticum aestivum L.). PHYSIOLOGIA PLANTARUM 2023; 175:e13921. [PMID: 37357978 DOI: 10.1111/ppl.13921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Accepted: 04/18/2023] [Indexed: 06/27/2023]
Abstract
Wheat (Triticum aestivum L.) is continuously subjected to genetic improvement to optimize grain quality. Purple wheat has recently gained attention because of its high anthocyanin and nutrient content. In this study, we performed an integrated transcriptome and metabolome analysis of the inbred wheat lines ZM152 (white wheat line) and ZM163 (purple wheat line) to elucidate molecular networks and identify potential genes regulating anthocyanin synthesis. A total of 564 metabolites were detected, of which 47 metabolite contents differed significantly between the two lines. Twenty-five flavonoids, including four anthocyanins, were significantly higher in purple wheat. High contents of cyanidin 3-rutinoside and malvidin 3-glucoside might contribute to the purple coloration of the wheat grains. Consistently, gene ontology and pathway enrichment analyses revealed that flavonoid and anthocyanin biosynthesis were mostly enriched, and the expression of anthocyanin structural genes was specifically upregulated in purple wheat lines, while transcription factors (TFs) were mostly downregulated in purple wheat lines. Especially, the correlation analysis showed the anthocyanin synthesis-related genes CHS (TraesCS2B02G048400) and UFGT (TraesCS7A02G155400) were likely regulated negatively by the TFs MYB4 (TraesCS1A02G268800, TraesCS1B02G279400), TT8 (TraesCS1D02G094200, TraesCS1B02G113100, and TraesCS1A02G102400), which thus could be considered important regulatory genes in the anthocyanin biosynthesis pathway of purple wheat lines. In summary, these results offer new insights into anthocyanin biosynthesis and accumulation of purple wheat, and provide very useful candidate genes for future colored wheat breeding.
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Affiliation(s)
- Xiaoting Liu
- Henan International Joint Laboratory of Crop Gene Resources and Improvements, School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
| | - Haifu Liu
- Henan Institute of Modern Agriculture, Graduate T & R Base of Zhengzhou University, Zhengzhou, China
| | - Baoming Tian
- Henan International Joint Laboratory of Crop Gene Resources and Improvements, School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
| | - Gongyao Shi
- Henan International Joint Laboratory of Crop Gene Resources and Improvements, School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
| | - Cheng Liu
- Henan Institute of Modern Agriculture, Graduate T & R Base of Zhengzhou University, Zhengzhou, China
| | - Jialin Guo
- Henan International Joint Laboratory of Crop Gene Resources and Improvements, School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
| | - Gangqiang Cao
- Henan International Joint Laboratory of Crop Gene Resources and Improvements, School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
| | - Fang Wei
- Henan International Joint Laboratory of Crop Gene Resources and Improvements, School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
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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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8
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Romano G, Tufariello M, Calabriso N, Del Coco L, Fanizzi FP, Blanco A, Carluccio MA, Grieco F, Laddomada B. Pigmented cereals and legume grains as healthier alternatives for brewing beers. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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9
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Development of High-Fibre, Ready-to-Bake Flour Mixtures from Purple Wheat. Processes (Basel) 2023. [DOI: 10.3390/pr11020389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Nowadays, consumers are paying more and more attention to healthy eating, and unfortunately, insulin resistance and type 2 diabetes are affecting many people. In general, people are paying more attention to the consumption of fibre-rich foods. In our study, we developed high-fibre ready-to-bake flour mixture blends using purple wheat flour (white and wholemeal). For fibre fortification, inulin, chia seed flour and psyllium husk flour were used. After determining the basic nutritional parameters of the raw materials, four series of experiments were carried out to prepare bread rolls and to test the finished products. The correct mixing ratio of the enriching agents were tested, and the final flour mixtures were tested. At the end of our research, three blends (white purple wheat flour + 4% inulin + 2% psyllium husk flour; wholemeal purple wheat flour + white purple wheat flour + 4% inulin + 4% chia seed flour; wholemeal purple wheat flour + 4% inulin + 4% chia seed flour) were developed.
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10
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Zingale S, Spina A, Ingrao C, Fallico B, Timpanaro G, Anastasi U, Guarnaccia P. Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review. PLANTS (BASEL, SWITZERLAND) 2023; 12:530. [PMID: 36771615 PMCID: PMC9920027 DOI: 10.3390/plants12030530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/30/2022] [Accepted: 01/20/2023] [Indexed: 06/18/2023]
Abstract
Durum wheat is one of the most important food sources in the world, playing a key role in human nutrition, as well as in the economy of the different countries in which its production areas are concentrated. Its grain also represents a staple and highly versatile ingredient in the development of health foods. Nonetheless, the aspects determining durum wheat's health quality and their interactions are many, complex, and not entirely known. Therefore, the present systematic literature review aims at advancing the understanding of the relationships among nutritional, health, and technological properties of durum wheat grain, semolina, and pasta, by evaluating the factors that, either positively or negatively, can affect the quality of the products. Scopus, Science Direct, and Web of Science databases were systematically searched utilising sets of keywords following the PRISMA guidelines, and the relevant results of the definitive 154 eligible studies were presented and discussed. Thus, the review identified the most promising strategies to improve durum wheat quality and highlighted the importance of adopting multidisciplinary approaches for such purposes.
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Affiliation(s)
- Silvia Zingale
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Alfio Spina
- Agricultural Research Council and Economics (CREA)—Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy
| | - Carlo Ingrao
- Department of Economics, Management and Business Law, University of Bari Aldo Moro, Largo Abbazia Santa Scolastica, 53, 70124 Bari, Italy
| | - Biagio Fallico
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Giuseppe Timpanaro
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Umberto Anastasi
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Paolo Guarnaccia
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
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11
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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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12
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Anthocyanin profile and main antioxidants in pigmented wheat grains and related millstream fractions. Cereal Chem 2022. [DOI: 10.1002/cche.10591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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13
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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: 10] [Impact Index Per Article: 5.0] [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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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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15
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Does Plant Breeding for Antioxidant-Rich Foods Have an Impact on Human Health? Antioxidants (Basel) 2022; 11:antiox11040794. [PMID: 35453479 PMCID: PMC9024522 DOI: 10.3390/antiox11040794] [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: 02/25/2022] [Revised: 04/04/2022] [Accepted: 04/12/2022] [Indexed: 02/07/2023] Open
Abstract
Given the general beneficial effects of antioxidants-rich foods on human health and disease prevention, there is a continuous interest in plant secondary metabolites conferring attractive colors to fruits and grains and responsible, together with others, for nutraceutical properties. Cereals and Solanaceae are important components of the human diet, thus, they are the main targets for functional food development by exploitation of genetic resources and metabolic engineering. In this review, we focus on the impact of antioxidants-rich cereal and Solanaceae derived foods on human health by analyzing natural biodiversity and biotechnological strategies aiming at increasing the antioxidant level of grains and fruits, the impact of agronomic practices and food processing on antioxidant properties combined with a focus on the current state of pre-clinical and clinical studies. Despite the strong evidence in in vitro and animal studies supporting the beneficial effects of antioxidants-rich diets in preventing diseases, clinical studies are still not sufficient to prove the impact of antioxidant rich cereal and Solanaceae derived foods on human
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16
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Zhuo Y, Huang Y, He J, Hua L, Xu S, Li J, Che L, Lin Y, Feng B, Wu D. Effects of Corn and Broken Rice Extrusion on the Feed Intake, Nutrient Digestibility, and Gut Microbiota of Weaned Piglets. Animals (Basel) 2022; 12:ani12070818. [PMID: 35405808 PMCID: PMC8997032 DOI: 10.3390/ani12070818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 03/21/2022] [Accepted: 03/21/2022] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Extruded cereals are largely used in newly weaned piglet diets to increase nutrient digestibility and palatability. Our findings showed that corn and broken rice extrusion diets generated negative effects on average daily feed intake (−63.5 g/day, p = 0.054) and average daily gain (−60.6 g/d, p = 0.015) in weaned piglets. Decreased feed intake was associated with increased plasma levels of the gut-derived hormones, glucagon-like peptide-1 (GLP-1) and peptide YY (PYY), which may have been attributed to increased microbiota pathogen abundance, including Sarcina, Clostridium_sensu_strictio_1, and Terrisporobacter, and decreased short-chain fatty acid-producing microbiota, such as Lactobaillaceae and Bifidobateriaceae. Our results showed that extruded cereals should be used cautiously when formulating diets for newly weaned piglets. Abstract In this study, we investigated the effects of corn and rice extrusion diets on feed intake, nutrient digestibility, and gut microbiota in weaned piglets. Animals were divided into four dietary groups and fed a controlled diet containing (1) 62.17% corn (CORN), 15% soybean, 10% extruded full-fat soybean, and 6% fishmeal (2) half the corn replaced by extruded corn (ECORN), (3) broken rice (RICE), and (4) extruded broken rice (ERICE) for 28 days. Rice supplementation increased dry matter total tract digestibility and gross energy. Extruded cereals generated a lower average daily feed intake (ADFI) at 15–28 and 1–28 days, decreased average daily growth (ADG) at 15–28 and 1–28 days, and a lowered body weight (BW) on day 28, regardless of cereal type. Dietary extruded cereals increased the appetite-regulating hormones glucagon-like peptide-1 (GLP-1) and peptide YY (PYY). Piglets fed extruded cereals displayed low short-chain fatty acid (SCFA) levels in plasma and low Lactobaillaceae and Bifidobateriaceae levels in feces, whereas a higher abundance of the potential pathogens Sarcina, Clostridium_sensu_strictio_1 and Terrisporobacter was observed. Piglets fed extruded cereals displayed significantly lower gas and SCFA levels during in vitro fermentation. Combined, 50% corn substituted with extruded corn or broken rice decreased piglet growth performance, possibly by altering their microbiota.
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Saini P, Kumar N, Kumar S, Mwaurah PW, Singh V. A study of moisture dependent changes in engineering properties and debranning characteristics of purple wheat. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15916] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Praveen Saini
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology CCS Haryana Agricultural University Hisar India
| | - Nitin Kumar
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology CCS Haryana Agricultural University Hisar India
| | - Sunil Kumar
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology CCS Haryana Agricultural University Hisar India
| | - Peter Waboi Mwaurah
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology CCS Haryana Agricultural University Hisar India
| | - Vijay Singh
- Department of Agricultural and Biological Engineering University of Illinois at Urbana‐Champaign Urbana Illinois USA
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18
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Wang F, Ji G, Xu Z, Feng B, Zhou Q, Fan X, Wang T. Metabolomics and Transcriptomics Provide Insights into Anthocyanin Biosynthesis in the Developing Grains of Purple Wheat ( Triticum aestivum L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11171-11184. [PMID: 34529412 DOI: 10.1021/acs.jafc.1c01719] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Purple wheat is thought to have beneficial effects on humans owing to its high anthocyanin content. However, a systematic understanding of the anthocyanin biosynthesis process in developing wheat grain is lacking. Here, the dynamic changes in anthocyanin components and transcripts in the grain of purple wheat ZNM168 at five developmental stages (10, 15, 20, 25, and 30 DAF) were characterized. Compared with other anthocyanins, four components, cyanidin 3-O-rutinoside, cyanidin 3-O-glucoside, cyanidin 3,5-O-diglucoside, and malvidin 3-O-glucoside, were significantly accumulated with grain development. In particular, the considerable accumulation of cyanidin 3-O-rutinoside indicated that it was the pivotal pigment for the purple grain. Transcriptome analysis revealed that the nine differentially expressed genes related to anthocyanin biosynthesis belonged to the BZ1 group, the homologous enzyme encoded by the maize Bronze-1 locus, which may primarily serve to glucosylate anthocyanidins. By constructing a gene coexpression network based on weighted gene coexpression network analysis, the TaBZ1 UniGene (TraesCS1D02G019200) was predicted as a core gene in anthocyanin biosynthesis. In addition, correlation analysis between the metabolites and transcripts suggested that TraesCS2A01G527700 (TaCHS) and TraesCS6B01G006200 (TaANS) were considered critical structural genes in the anthocyanin biosynthesis pathway. This study provides insights to exploit genes pinpointed as genetic engineering targets, thereby breeding anthocyanin-enriched wheat.
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Affiliation(s)
- Fang Wang
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China
| | - Guangsi Ji
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Zhibin Xu
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China
| | - Bo Feng
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China
| | - Qiang Zhou
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China
| | - Xiaoli Fan
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China
| | - Tao Wang
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China
- The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100101, China
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Lap B, Rai M, Tyagi W. Playing with colours: genetics and regulatory mechanisms for anthocyanin pathway in cereals. Biotechnol Genet Eng Rev 2021; 37:1-29. [PMID: 34470563 DOI: 10.1080/02648725.2021.1928991] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Cereals form the most important source of energy in our food. Currently, demand for coloured food grains is significantly increasing globally because of their antioxidant properties and enhanced nutritional value. Coloured grains of major and minor cereals are due to accumulation of secondary metabolites like carotenoids and flavonoids such as anthocyanin, proanthocyanin, phlobaphenes in pericarp, aleurone, lemma, testa or seed coat of grains. Differential accumulation of colour in grains is regulated by several regulatory proteins and enzymes involved in flavonoid and caroteniod biosynthesis. MYB and bHLH gene family members are the major regulators of these pathways. Genes for colour across various cereals have been extensively studied; however, only a few functional and allele-specific markers to be utilized directly in breeding programmes are reported so far. In this review, while briefly discussing the well studied and explored carotenoid pathway, we focus on a much more complex anthocyanin pathway that is found across cereals. The genes and their orthologs that are responsible for encoding key regulators of anthocyanin biosynthesis are discussed. This review also focuses on the genetic factors that influence colour change in different cereal crops, and the available/reported markers that can be used in breeding programs for utilizing this pathway for enhancing food and nutritional security.
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Affiliation(s)
- Bharati Lap
- School of Crop Improvement, CPGS-AS, CAU (I), Umiam, India
| | - Mayank Rai
- School of Crop Improvement, College of Post Graduate Studies in Agricultural Sciences, Central Agricultural University (Imphal) College of Post-Graduate Studies, Umiam, Meghalaya, India
| | - Wricha Tyagi
- New Zealand Institute for Plant and Food Research Ltd, Umiam, India
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20
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Genetic Diversity for Agronomic Traits and Phytochemical Compounds in Coloured Naked Barley Lines. PLANTS 2021; 10:plants10081575. [PMID: 34451619 PMCID: PMC8398654 DOI: 10.3390/plants10081575] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 07/26/2021] [Accepted: 07/27/2021] [Indexed: 11/17/2022]
Abstract
Interest of breeders is increasing toward the development of new barley cultivars with functional properties and adapted for food uses. A barley breeding program was initiated to develop germplasm with naked and coloured grains rich in bioactive compounds In the present study, a set of 16 F8 recombinant inbred lines (RILs) derived from the following four parental lines: 2005FG, K4-31, L94 and Priora, were evaluated in the experimental trials in Foggia (Italy) during the 2017–2019 growing seasons with the aims to assess the genetic variability for desired traits and identify superior genotypes. Lines were characterised for agronomic traits (earliness, plant height, seed yield, specific weight, 1000-seed weight) and biochemical compounds accumulation (phenolics, anthocyanins, flavonoids, carotenoids, β-glucans, proteins, antioxidant activity). A high heritability and selection response were observed for most of the biochemical compounds. The grain yield showed high significant positive genetic and phenotypic correlations (p < 0.05) with phenols and antioxidant activity. Cluster analysis grouped the genotypes into three groups. The barley RIL lines L1997, L3005, L3007 and L3009 were superior for more than four traits including seed yield and antioxidant compounds. These genotypes may serve as potential sources of nutraceuticals for healthy food and in breeding programs. In the present study, the new barley genotypes with naked and coloured grains have been selected without compromising their productivity.
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21
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Comparison of total polyphenols, profile anthocyanins, color analysis, carotenoids and tocols in pigmented maize. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111257] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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22
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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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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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Evaluating the Effects of Grain of Isogenic Wheat Lines Differing in the Content of Anthocyanins in Mouse Models of Neurodegenerative Disorders. Nutrients 2020; 12:nu12123877. [PMID: 33353018 PMCID: PMC7766800 DOI: 10.3390/nu12123877] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 11/24/2020] [Accepted: 12/16/2020] [Indexed: 12/18/2022] Open
Abstract
Functional foods enriched with plant polyphenols and anthocyanins in particular attract special attention due to multiple beneficial bioactive properties of the latter. We evaluated the effects of a grain diet rich in anthocyanins in a mouse model of Alzheimer’s disease induced by amyloid-beta (Aβ) and a transgenic mouse model of Parkinson’s disease (PD) with overexpression of human alpha-synuclein. The mice were kept at a diet that consisted of the wheat grain of near isogenic lines differing in anthocyanin content for five–six months. The anthocyanin-rich diet was safe and possessed positive effects on cognitive function. Anthocyanins prevented deficits in working memory induced by Aβ or a long-term grain mono-diet; they partially reversed episodic memory alterations. Both types of grain diets prolonged memory extinction and rescued its facilitation in the PD model. The dynamics of the extinction in the group fed with the anthocyanin-rich wheat was closer to that in a group of wild-type mice given standard chow. The anthocyanin-rich diet reduced alpha-synuclein accumulation and modulated microglial response in the brain of the transgenic mice including the elevated expression of arginase1 that marks M2 microglia. Thus, anthocyanin-rich wheat is suggested as a promising source of functional nutrition at the early stages of neurodegenerative disorders.
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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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Strygina KV. Synthesis of Flavonoid Pigments in Grain of Representatives of Poaceae: General Patterns and Exceptions in N.I. Vavilov’s Homologous Series. RUSS J GENET+ 2020. [DOI: 10.1134/s1022795420110095] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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27
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Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health. Nutrients 2020; 12:nu12102922. [PMID: 32987758 PMCID: PMC7598678 DOI: 10.3390/nu12102922] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/19/2020] [Accepted: 09/20/2020] [Indexed: 12/26/2022] Open
Abstract
Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently gained a lot of attention in the food industry. Anthocyanins are water-soluble flavonoids, and are responsible for red, violet, and blue colours in fruits, vegetables, and grains. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases. As such, whole grain functional foods made with coloured grains are promising new products. This paper will review the characteristics of cereal anthocyanins, and assess their prevalence in various commercially relevant crops including wheat, barley, maize, and rice. A brief overview of the antioxidant potential, and current research on the health effects of cereal-based anthocyanins will be provided. Finally, processing of coloured cereals in whole grain products will be briefly discussed. A full understanding of the fate of anthocyanins in whole grain products, and more research targeted towards health outcomes of anthocyanin supplementation to/inclusion in cereal food products are the next logical steps in this research field.
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Wang X, Zhang X, Hou H, Ma X, Sun S, Wang H, Kong L. Metabolomics and gene expression analysis reveal the accumulation patterns of phenylpropanoids and flavonoids in different colored-grain wheats (Triticum aestivum L.). Food Res Int 2020; 138:109711. [PMID: 33292960 DOI: 10.1016/j.foodres.2020.109711] [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] [Received: 06/29/2020] [Revised: 09/07/2020] [Accepted: 09/14/2020] [Indexed: 12/31/2022]
Abstract
Colored-grain wheats have received increasing attention owing to their high nutritional values. In this study, we compared the metabolomes of four pigmented wheat cultivars with conventional yellow wheat using an ultra-performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI-MS/MS)-based metabolomics approach. A total of 711 metabolites were identified, and considerable differences were observed in the flavonoid and phenylpropanoid metabolites among five samples by orthogonal signal correction and partial least squares-discriminant analysis (OPLS-DA) analysis. These differential metabolites were significantly enriched in the "anthocyanin biosynthesis", "flavones and flavonols biosynthesis", and "flavonoids biosynthesis" pathways. Furthermore, the expression of 9 structural genes and 2 regulatory genes involved in flavonoid biosynthesis pathway were investigated by quantitative real-time PCR (qRT-PCR). Results suggested that blue, red, purple, and black wheat cultivars showed higher transcription levels of structural and regulatory genes in the flavonoid pathway than that of conventional yellow wheat, possibly accounting for the abundant anthocyanin accumulation in the grains of these four cultivars. This study laid a foundation for understanding the accumulation of flavonoids and coloration mechanisms in colored-grain wheats, and provides a theoretical basis for their sufficient utilization.
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Affiliation(s)
- Xin Wang
- State Key Laboratory of Crop Biology, Shandong Key Laboratory of Crop Biology, College of Agronomy, Shandong Agricultural University, Tai'an 271018, Shandong Province, China
| | - Xiaocun Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong Province, China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong Province, China
| | - Xin Ma
- State Key Laboratory of Crop Biology, Shandong Key Laboratory of Crop Biology, College of Agronomy, Shandong Agricultural University, Tai'an 271018, Shandong Province, China
| | - Silong Sun
- State Key Laboratory of Crop Biology, Shandong Key Laboratory of Crop Biology, College of Agronomy, Shandong Agricultural University, Tai'an 271018, Shandong Province, China
| | - Hongwei Wang
- State Key Laboratory of Crop Biology, Shandong Key Laboratory of Crop Biology, College of Agronomy, Shandong Agricultural University, Tai'an 271018, Shandong Province, China
| | - Lingrang Kong
- State Key Laboratory of Crop Biology, Shandong Key Laboratory of Crop Biology, College of Agronomy, Shandong Agricultural University, Tai'an 271018, Shandong Province, China.
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Girard AL, Awika JM. Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol-gluten interactions. Compr Rev Food Sci Food Saf 2020; 19:2164-2199. [PMID: 33337093 DOI: 10.1111/1541-4337.12572] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 03/30/2020] [Accepted: 04/15/2020] [Indexed: 01/20/2023]
Abstract
Expanding plant-based protein applications is increasingly popular. Polyphenol interactions with wheat gluten proteins can be exploited to create novel functional foods and food ingredients. Polyphenols are antioxidants, thus generally decrease gluten strength by reducing disulfide cross-linking. Monomeric polyphenols can be used to reduce dough mix time and improve flexibility of the gluten network, including to plasticize gluten films. However, high-molecular-weight polyphenols (tannins) cross-link gluten proteins, thereby increasing protein network density and strength. Tannin-gluten interactions can greatly increase gluten tensile strength in dough matrices, as well as batter viscosity and stability. This could be leveraged to reduce detrimental effects of healthful inclusions, like bran and fiber, to loaf breads and other wheat-based products. Further, the dual functions of tannins as an antioxidant and gluten cross-linker could help restructure gluten proteins and improve the texture of plant-based meat alternatives. Tannin-gluten interactions may also be used to reduce inflammatory effects of gluten experienced by those with gluten allergies and celiac disease. Other potential applications of tannin-gluten interactions include formation of food matrices to reduce starch digestibility; creation of novel biomaterials for edible films or medical second skin type bandages; or targeted distribution of micronutrients in the digestive tract. This review focuses on the effects of polyphenols on wheat gluten functionality and discusses emerging opportunities to employ polyphenol-gluten interactions.
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Affiliation(s)
- Audrey L Girard
- Department of Soil and Crop Sciences, Texas A&M University, College Station, Texas
| | - Joseph M Awika
- Department of Soil and Crop Sciences, Texas A&M University, College Station, Texas.,Department of Nutrition and Food Science, Texas A&M University, College Station, Texas
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30
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Affiliation(s)
| | - A. Spiro
- British Nutrition Foundation London UK
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31
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Ficco DBM, Borrelli GM, Miedico O, Giovanniello V, Tarallo M, Pompa C, De Vita P, Chiaravalle AE. Effects of grain debranning on bioactive compounds, antioxidant capacity and essential and toxic trace elements in purple durum wheats. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108734] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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32
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Zhao S, Xi X, Zong Y, Li S, Li Y, Cao D, Liu B. Overexpression of ThMYC4E Enhances Anthocyanin Biosynthesis in Common Wheat. Int J Mol Sci 2019; 21:E137. [PMID: 31878210 PMCID: PMC6982250 DOI: 10.3390/ijms21010137] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 12/23/2019] [Accepted: 12/23/2019] [Indexed: 01/09/2023] Open
Abstract
The basic helix-loop helix (bHLH) transcription factor has been inferred to play an important role in blue and purple grain traits in common wheat, but to date, its overexpression has not been reported. In this study, the bHLH transcription factor ThMYC4E, the candidate gene controlling the blue grain trait from Th. Ponticum, was transferred to the common wheat JW1. The positive transgenic lines displayed higher levels of purple anthocyanin pigments in their grains, leaves and glumes. Stripping the glumes (light treatment) caused white grains to become purple in transgenic lines. RNA-Seq and qRT-PCR analysis demonstrated that the transcript levels of structural genes associated with anthocyanin biosynthesis were higher in transgenic wheat than the wild-type (WT), which indicated that ThMYC4E activated anthocyanin biosynthesis in the transgenic lines. Correspondingly, the anthocyanin contents in grains, roots, stems, leaves and glumes of transgenic lines were higher than those in the WT. Metabolome analysis demonstrated that the anthocyanins were composed of cyanidin and delphinidin in the grains of the transgenic lines. Moreover, the transgenic lines showed higher antioxidant activity, in terms of scavenging DPPH radicals, in the ethanol extracts of their grains. The overexpression of ThMYC4E sheds light on the traits related to anthocyanin biosynthesis in common wheat and provide a new way to improve anthocyanin content.
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Affiliation(s)
- Shuo Zhao
- Qinghai Province Key Laboratory of Crop Molecular Breeding, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; (S.Z.); (X.X.); (Y.Z.); (S.L.); (Y.L.)
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Xingyuan Xi
- Qinghai Province Key Laboratory of Crop Molecular Breeding, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; (S.Z.); (X.X.); (Y.Z.); (S.L.); (Y.L.)
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yuan Zong
- Qinghai Province Key Laboratory of Crop Molecular Breeding, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; (S.Z.); (X.X.); (Y.Z.); (S.L.); (Y.L.)
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Shiming Li
- Qinghai Province Key Laboratory of Crop Molecular Breeding, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; (S.Z.); (X.X.); (Y.Z.); (S.L.); (Y.L.)
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
| | - Yun Li
- Qinghai Province Key Laboratory of Crop Molecular Breeding, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; (S.Z.); (X.X.); (Y.Z.); (S.L.); (Y.L.)
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Dong Cao
- Qinghai Province Key Laboratory of Crop Molecular Breeding, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; (S.Z.); (X.X.); (Y.Z.); (S.L.); (Y.L.)
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
- The Innovative Academy of Seed Design, Chinese Academy of Sciences, Xining 810008, China
| | - Baolong Liu
- Qinghai Province Key Laboratory of Crop Molecular Breeding, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; (S.Z.); (X.X.); (Y.Z.); (S.L.); (Y.L.)
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
- The Innovative Academy of Seed Design, Chinese Academy of Sciences, Xining 810008, China
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Zhygunov D, Khorenghy N, Voloshenko O, Zhyhunova H. INVESTIGATION OF THE BAKERY PROPERTIES OF WHOLEMEAL FLOUR OBTAINED FROM BLACK WHEAT. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.15673/fst.v13i3.1474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The article considers the end use of a new wheat variety with a high biological value, Chornobrova. It is shown that, for the nation’s health, it is important to increase the nutritional value of flour by increasing the content of the main nutrients (proteins) and essential micronutrients, in particular, by biofortification of plants. In the biofortification area, scientists all over the world are actively working on the so-called “coloured,” or pigmented, grain of barley, wheat, rice in order to increase its biological value and make it functional, health-improving food. Of the diversity of the new “colour-grained” varieties, the least studied is wheat, in particular, black (or black-grained) wheat. The purpose of the paper is to prove how practical it is to make whole grain wheat flour of high biological value from black wheat. In order to achieve this goal, the following tasks must be solved: determining the main technological and baking properties of black wheat of the Chornobrova variety and wholemeal flour made from it; studying the parameters of the test-baked bread from wholemeal flour with and without different additives. The study objects are wheat grain of the Chornobrova variety, wholemeal flour obtained from it, and model mixtures. The wheat grain was harvested in 2016, and stored for 12 months, with the following quality parameters: moisture content 12.6%; crude protein content 10.8%; crude ash content 1.53%; crude gluten content 23%; gluten quality group I, sedimentation 33 ml; grain unit weight 733 g/l; thousand-kernel weight 40 g; vitreousness 68%. The quality characteristics of the wholemeal flour obtained in a laboratory environment have been determined: the colour light brown, with dark speckles; the smell and taste typical of those of wheat flour; humidity 12.9%; crude gluten content 23.5%; gluten quality group I; gluten colour light brown; acidity 2.6°H; flour density: the residue on sieve 067–4%, and the undersize on sieve 38–60%. A series of experiments has allowed establishing that bakery products from Chornobrova are hardly worse than those made from traditional wheat flour: their humidity is by 2 % lower, acidity by 1.1°H higher, and porosity by 6.5% less than those of the control sample. The specific volume of the experimental sample is 14% less than that of the control, which is due to the low rheological properties of gluten of the Chornobrova variety. The only significant drawback of the bakery product is its specific colour – almost black. Adding a whitener in an amount of 0.015% to the recipe did not compensate for this fault, but adding an improving agent somewhat increased the porosity and specific volume of the bread. Thus, based on the research carried out, the article proves that it is only practical to produce wholemeal wheat flour, which is of high biological value. The basic technological and baking properties of wheat of the Chornobrova variety, and those of the wholemeal flour obtained from it in a laboratory environment have been determined. The test baking parameters of bread from wholemeal flour without and with the addition of various additives have been studied. It has been recommended to use it with the improving agent Top Bake Ban Bread (0.5%), or in a rye and wheat mixture, which will make it possible to improve not only the traditional colour of bread but also the properties of this product.
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Suriano S, Savino M, Codianni P, Iannucci A, Caternolo G, Russo M, Pecchioni N, Troccoli A. Anthocyanin profile and antioxidant capacity in coloured barley. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14203] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Serafino Suriano
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria ‐ Centro di Ricerca Cerealicoltura e Colture Industriali (CREA‐CI) S.S. 673 km 25 + 200 71122 Foggia Italy
| | - Michele Savino
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria ‐ Centro di Ricerca Cerealicoltura e Colture Industriali (CREA‐CI) S.S. 673 km 25 + 200 71122 Foggia Italy
| | - Pasquale Codianni
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria ‐ Centro di Ricerca Cerealicoltura e Colture Industriali (CREA‐CI) S.S. 673 km 25 + 200 71122 Foggia Italy
| | - Anna Iannucci
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria ‐ Centro di Ricerca Cerealicoltura e Colture Industriali (CREA‐CI) S.S. 673 km 25 + 200 71122 Foggia Italy
| | - Giovanni Caternolo
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria ‐ Centro di Ricerca Cerealicoltura e Colture Industriali (CREA‐CI) S.S. 673 km 25 + 200 71122 Foggia Italy
| | - Mario Russo
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria ‐ Centro di Ricerca Cerealicoltura e Colture Industriali (CREA‐CI) S.S. 673 km 25 + 200 71122 Foggia Italy
| | - Nicola Pecchioni
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria ‐ Centro di Ricerca Cerealicoltura e Colture Industriali (CREA‐CI) S.S. 673 km 25 + 200 71122 Foggia Italy
| | - Antonio Troccoli
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria ‐ Centro di Ricerca Cerealicoltura e Colture Industriali (CREA‐CI) S.S. 673 km 25 + 200 71122 Foggia Italy
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Carotenoid changes of colored-grain wheat flours during bun-making. Food Chem 2018; 277:725-734. [PMID: 30502209 DOI: 10.1016/j.foodchem.2018.11.019] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Revised: 10/25/2018] [Accepted: 11/01/2018] [Indexed: 11/21/2022]
Abstract
Colored-grain wheat genotypes were used in the preparation of flour, dough, buns, and buns stored for a short period of time. The main carotenoid in all genotypes was lutein, followed by its esters, zeaxanthin, and β-carotene, while antheraxanthin and α-carotene occurred only at negligible levels. The highest carotenoid contents were observed in yellow- and purple-grained genotypes. After the preparation of dough, total carotenoid content (TCC) decreased significantly by an average of 61.5%. Zeaxanthin was shown to be stable, whereas α-carotene was destroyed. In baked buns, the average decrease of TCC and all-E-lutein was lower than in unbaked dough. Greater decreases were recorded for esters, antheraxanthin, and β-carotene. After storing buns for 24 h at room temperature, approximately one-quarter of TCC observed in the original flour was preserved. Z-Isomers of lutein occurred in minor concentrations, but the degradation of this component, and that of zeaxanthin, was low, suggesting E- to Z-isomerization.
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Armellini R, Peinado I, Pittia P, Scampicchio M, Heredia A, Andres A. Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta. Food Chem 2018; 254:55-63. [DOI: 10.1016/j.foodchem.2018.01.174] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 01/06/2018] [Accepted: 01/29/2018] [Indexed: 02/07/2023]
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Abdel-Aal ESM, Hucl P, Rabalski I. Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat. Food Chem 2018; 254:13-19. [DOI: 10.1016/j.foodchem.2018.01.170] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Revised: 01/23/2018] [Accepted: 01/26/2018] [Indexed: 10/18/2022]
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Jiang W, Liu T, Nan W, Jeewani DC, Niu Y, Li C, Wang Y, Shi X, Wang C, Wang J, Li Y, Gao X, Wang Z. Two transcription factors TaPpm1 and TaPpb1 co-regulate anthocyanin biosynthesis in purple pericarps of wheat. JOURNAL OF EXPERIMENTAL BOTANY 2018; 69:2555-2567. [PMID: 29562292 PMCID: PMC5920291 DOI: 10.1093/jxb/ery101] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2017] [Accepted: 03/08/2018] [Indexed: 05/04/2023]
Abstract
Purple pericarps of bread wheat (Triticum aestivum L.) are a useful source of dietary anthocyanins. Previous mapping results indicated that the purple pericarp trait is controlled by two complementary genes located on chromosomes 7D and 2A. However, the identity of the genes and the mechanisms by which they regulate the trait are unknown. In this study, two transcription factors were characterised as anthocyanin activators in purple pericarps: TaPpm1 (purple pericarp-MYB 1) and TaPpb1 (purple pericarp-bHLH 1). Three non-functional variants were detected in the coding sequence of TaPpm1 from non-purple seed lines, in which the function of TaPpm1 was destroyed either by insertion-induced frame shifts or truncated peptides. There were six 261-bp tandem repeats in the promoter region of TaPpb1 in the purple-grained varieties, while there was only one repeat unit present in the non-purple varieties. Furthermore, using yeast two-hybrid, dual luciferase, yeast one-hybrid, and transient assays, we were able to demonstrate that the interaction of TaPpm1 and TaPpb1 co-regulates the synthesis of anthocyanin. Overall, our results provide a better understanding of the molecular basis of anthocyanin synthesis in the wheat pericarp and indicate the existence of an integrated regulatory mechanism that controls production.
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Affiliation(s)
- Wenhui Jiang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Tianxiang Liu
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Wenzhi Nan
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Diddugodage Chamila Jeewani
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Yanlu Niu
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Chunlian Li
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | | | - Xue Shi
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Cong Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Jiahuan Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Yang Li
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Xin Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
- Correspondence: or
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Zhu F. Anthocyanins in cereals: Composition and health effects. Food Res Int 2018; 109:232-249. [PMID: 29803446 DOI: 10.1016/j.foodres.2018.04.015] [Citation(s) in RCA: 87] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 03/30/2018] [Accepted: 04/12/2018] [Indexed: 12/20/2022]
Abstract
Coloured (black, purple, blue, pink, red, and brown) cereal grains have gained much attention recently due to attractive nutritional values. A major type of pigments responsible for the colours as well as the health benefits of the cereals are anthocyanins. Focusing on the recent updates, this review summarises the chemical composition of the anthocyanins in diverse cereals including maize, rice, wheat, barley, sorghum, millet, and rye. There is a great diversity in anthocyanin composition among various cereals. Special cereal genotypes with much enhanced anthocyanin content (e.g., endosperm of rice kernels rich in anthocyanins) have been developed by genetic means. The coloured cereals as potential ingredients for functional food production have been subjected to extensive research for health benefits. Both in vitro and in vivo studies on the health effects of the anthocyanins from the cereals have been summarised. The claimed health benefits include anti-oxidation, anti-cancer, glycemic and bodyweight regulation, neuroprotection, retinal protection, hypolipidemia, hepatoprotection, and anti-ageing. These health effects suggest potential uses of the cereal anthocyanins for positive human nutrition. However, clinical and human studies are needed to confirm these claimed health effects.
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Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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40
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Anthocyanin bio-fortified colored wheat: Nutritional and functional characterization. PLoS One 2018; 13:e0194367. [PMID: 29617385 PMCID: PMC5884506 DOI: 10.1371/journal.pone.0194367] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2017] [Accepted: 03/01/2018] [Indexed: 12/17/2022] Open
Abstract
Colored wheat, rich in anthocyanins, has created interest among the breeders and baking industry. This study was aimed at understanding the nutritional and product making potential of our advanced, high yielding and regionally adapted colored wheat lines. Our results indicated that our advanced colored wheat lines exhibited higher anthocyanin content and antioxidant activity than donor wheat lines and it varied in the order of white<purple<blue<black wheat. UPLC chromatogram revealed that anthocyanin composition and peak pattern is not only dependent on donor genotype but also background of recipient genotype. Interestingly, the purple wheat extract showed highest anti-inflammatory effect and followed the trend of white<blue<black<purple. Nutritional (carbohydrates, sugar, protein, ash, dietary fibre and vitamins) and processing parameters in relation to end-use quality (SDS sedimentation, gluten content, alveograph) of advanced colored lines were similar to high yielding white wheat cultivar. Colored wheat lines showed high iron and zinc content compared to white wheat indicating double bio-fortification. Therefore, our advanced colored wheat lines with high anthocyanin, iron and zinc contents showed antioxidant and anti-inflammatory activity and possessed desirable features for product making and commercial utilization.
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À côté calibration – Making optimal use of time and space in quantitative high performance thin layer chromatography. J Chromatogr A 2018; 1533:193-198. [DOI: 10.1016/j.chroma.2017.12.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Revised: 12/06/2017] [Accepted: 12/07/2017] [Indexed: 11/19/2022]
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Böhmdorfer S, Oberlerchner JT, Fuchs C, Rosenau T, Grausgruber H. Profiling and quantification of grain anthocyanins in purple pericarp × blue aleurone wheat crosses by high-performance thin-layer chromatography and densitometry. PLANT METHODS 2018; 14:29. [PMID: 29610577 PMCID: PMC5878423 DOI: 10.1186/s13007-018-0296-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2018] [Accepted: 03/27/2018] [Indexed: 05/08/2023]
Abstract
BACKGROUND Anthocyanins are abundant secondary metabolites responsible for most blue to blue-black, and red to purple colors of various plant organs. In wheat grains, anthocyanins are accumulated in the pericarp and/or aleurone layer. Anthocyanin pigmented wheat grains can be processed into functional foods with potential health benefits due to the antioxidant properties of the anthocyanins. The grain anthocyanin content can be increased by pyramidizing the different genes responsible for the accumulation of anthocyanins in the different grain layers. Our objective was to develop a high-performance thin-layer chromatography (HPTLC) method that allows the determination of both the anthocyanin profile and the total pigment concentration. Thereby, selection of breeding lines with significantly higher grain anthocyanin content from purple pericarp × blue aleurone wheat crosses should become more efficient than selection based on only visual scoring of grain color and the unspecific determination of anthocyanin concentration by UV/Vis spectroscopy. RESULTS A wide variability in the grain anthocyanin content was observed in breeding lines and check varieties. The highest concentration of anthocyanins was observed in deep purple (i.e. combination of the purple pericarp and blue aleurone genetics) grained breeding lines, followed by blue aleurone and purple pericarp genotypes. Determination of the total anthocyanin content was included into the chromatographic analysis, rendering an additional photometric analysis unnecessary. Ten target zones were identified in anthocyanin pigmented wheat grains; four of these zones were typically for blue aleurone types, five for purple pericarp types, and one (i.e. kuromanin glucoside) was characteristic for both. Chemometrics applied to the anthocyanin profile recorded by scanning densitometry revealed that peak heights and peak areas are highly correlated and that seven out of the ten target zones were responsible for about 90% of the total variation in the germplasm. Multivariate analysis of these seven target zones allowed not only a separation of the genetic material into purple, blue and deep purple grained genotypes, but also the identification of genotypes with a specific anthocyanin pattern. Thereby, the original classification by visual scoring was overruled in about one-third of the breeding lines. CONCLUSIONS The presented HPTLC method with à côté calibration allowed the profiling of the pigments and quantification of wheat grain anthocyanin content in a single analysis, replacing UV/Vis spectroscopy with subsequent HPLC analysis. Moreover, no sample preparation apart from extraction and filtration is required, and more than 15 samples can be evaluated in one analysis run, corresponding to several dozens of samples per day. Hence, the method fulfills the requirements for screening methods in early generations of a plant breeding program such as high-throughput, small sample size, high repeatability, fast determination, and reasonable costs per sample. Combined with multivariate statistical analysis, the anthocyanin pattern allowed the validation of the genetic background in the offspring of purple × blue wheat crosses and, therefore, the efficient selection of genotypes exhibiting both the cyanidin and delphinidin aglycon.
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Affiliation(s)
- Stefan Böhmdorfer
- Department of Chemistry, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenz Str. 24, 3430 Tulln an der Donau, Austria
| | - Josua Timotheus Oberlerchner
- Department of Chemistry, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenz Str. 24, 3430 Tulln an der Donau, Austria
| | - Christina Fuchs
- Department of Crop Sciences, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenz Str. 24, 3430 Tulln an der Donau, Austria
| | - Thomas Rosenau
- Department of Chemistry, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenz Str. 24, 3430 Tulln an der Donau, Austria
| | - Heinrich Grausgruber
- Department of Crop Sciences, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenz Str. 24, 3430 Tulln an der Donau, Austria
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Ficco DBM, Borrelli GM, Giovanniello V, Platani C, De Vita P. Production of anthocyanin-enriched flours of durum and soft pigmented wheats by air-classification, as a potential ingredient for functional bread. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.09.007] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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44
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Tuberosa R, Frascaroli E, Salvi S. Leveraging plant genomics for better and healthier food. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.09.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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45
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Tian SQ, Chen ZC, Qiao YF. Analysis of main physicochemical parameters in purple wheat with different milling technology. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13382] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Shuang-Qi Tian
- College of Food Science and Technology; Henan University of Technology; Zhengzhou 450001, China
| | - Zhi-Cheng Chen
- College of Food Science and Technology; Henan University of Technology; Zhengzhou 450001, China
| | - Yong-Feng Qiao
- College of Food Science and Technology; Henan University of Technology; Zhengzhou 450001, China
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Effects of Layering Milling Technology on Distribution of Green Wheat Main Physicochemical Parameters. J FOOD QUALITY 2017. [DOI: 10.1155/2017/8097893] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
With layered milling flour technology, the efficiency of the nutrient distribution and hardness was demonstrated with the green and normal wheat separation milling. The results showed that the total content of amino acid in green wheat was 8.3%–13.0% higher compared to the common wheat. Comparing the main nutriments Se, Fe, and Ca between green wheat and common wheat, the results showed that different milling treatment methods are capable of separating the different wheat flour from endosperms, bran, and aleurone layers. Micro- and physicochemical characterization of different wheat flour and layers by means of microscopy techniques and images analysis provided relevant qualitative and quantitative information, which can be useful for the study of the microstructure of green and normal wheat products and also for its processing and utilization.
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48
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Use of purple durum wheat to produce naturally functional fresh and dry pasta. Food Chem 2016; 205:187-95. [DOI: 10.1016/j.foodchem.2016.03.014] [Citation(s) in RCA: 67] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2015] [Revised: 02/26/2016] [Accepted: 03/03/2016] [Indexed: 12/11/2022]
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49
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Dwivedi SL, Upadhyaya HD, Chung IM, De Vita P, García-Lara S, Guajardo-Flores D, Gutiérrez-Uribe JA, Serna-Saldívar SO, Rajakumar G, Sahrawat KL, Kumar J, Ortiz R. Exploiting Phenylpropanoid Derivatives to Enhance the Nutraceutical Values of Cereals and Legumes. FRONTIERS IN PLANT SCIENCE 2016; 7:763. [PMID: 27375635 PMCID: PMC4891577 DOI: 10.3389/fpls.2016.00763] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2016] [Accepted: 05/17/2016] [Indexed: 05/29/2023]
Abstract
Phenylpropanoids are a diverse chemical class with immense health benefits that are biosynthesized from the aromatic amino acid L-phenylalanine. This article reviews the progress for accessing variation in phenylpropanoids in germplasm collections, the genetic and molecular basis of phenylpropanoid biosynthesis, and the development of cultivars dense in seed-phenylpropanoids. Progress is also reviewed on high-throughput assays, factors that influence phenylpropanoids, the site of phenylpropanoids accumulation in seed, Genotype × Environment interactions, and on consumer attitudes for the acceptance of staple foods rich in phenylpropanoids. A paradigm shift was noted in barley, maize, rice, sorghum, soybean, and wheat, wherein cultivars rich in phenylpropanoids are grown in Europe and North and Central America. Studies have highlighted some biological constraints that need to be addressed for development of high-yielding cultivars that are rich in phenylpropanoids. Genomics-assisted breeding is expected to facilitate rapid introgression into improved genetic backgrounds by minimizing linkage drag. More research is needed to systematically characterize germplasm pools for assessing variation to support crop genetic enhancement, and assess consumer attitudes to foods rich in phenylpropanoids.
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Affiliation(s)
- Sangam L. Dwivedi
- International Crops Research Institute for the Semi-Arid TropicsPatancheru, India
| | - Hari D. Upadhyaya
- International Crops Research Institute for the Semi-Arid TropicsPatancheru, India
- Department of Agronomy, Kansas State UniversityManhattan, KS, USA
- UWA Institute of Agriculture, University of Western AustraliaCrawley, WA, Australia
| | - Ill-Min Chung
- Department of Applied Life Science, College of Life and Environmental Science, Konkuk UniversitySeoul, Korea
| | - Pasquale De Vita
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca per la CerealicolturaFoggia, Italy
| | - Silverio García-Lara
- Tecnológico de Monterrey, Centro de Biotecnología-FEMSA, Escuela de Ingeniería y CienciasMonterrey, Mexico
| | - Daniel Guajardo-Flores
- Tecnológico de Monterrey, Centro de Biotecnología-FEMSA, Escuela de Ingeniería y CienciasMonterrey, Mexico
| | - Janet A. Gutiérrez-Uribe
- Tecnológico de Monterrey, Centro de Biotecnología-FEMSA, Escuela de Ingeniería y CienciasMonterrey, Mexico
| | - Sergio O. Serna-Saldívar
- Tecnológico de Monterrey, Centro de Biotecnología-FEMSA, Escuela de Ingeniería y CienciasMonterrey, Mexico
| | - Govindasamy Rajakumar
- Department of Applied Life Science, College of Life and Environmental Science, Konkuk UniversitySeoul, Korea
| | - Kanwar L. Sahrawat
- International Crops Research Institute for the Semi-Arid TropicsPatancheru, India
| | | | - Rodomiro Ortiz
- Swedish University of Agricultural SciencesAlnarp, Sweden
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50
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Abdel-Aal ESM, Hucl P, Shipp J, Rabalski I. Compositional Differences in Anthocyanins from Blue- and Purple-Grained Spring Wheat Grown in Four Environments in Central Saskatchewan. Cereal Chem 2016. [DOI: 10.1094/cchem-03-15-0058-r] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- El-Sayed M. Abdel-Aal
- Agriculture and Agri-Food Canada, Guelph Food Research Centre, 93 Stone Road West, Guelph, ON, N1G 5C9, Canada
| | - Pierre Hucl
- Crop Development Center, Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada
| | - Jaclyn Shipp
- Agriculture and Agri-Food Canada, Guelph Food Research Centre, 93 Stone Road West, Guelph, ON, N1G 5C9, Canada
| | - Iwona Rabalski
- Agriculture and Agri-Food Canada, Guelph Food Research Centre, 93 Stone Road West, Guelph, ON, N1G 5C9, Canada
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