Boosting the antioxidant potential of pasta by a premature stop mutation in wheat keto-acythiolase-2
Phenolics are a class of chemical compounds possessing antioxidant activity, which are mainly located in the wheat (Triticum aestivum) bran. Different approaches have been used in food industry to increase the availability of phenolics. Compared to these methods, however, genetic improvement of the...
| Autores principales: | , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2022
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/126211 |
| _version_ | 1855529058458140672 |
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| author | Guo-Liang Zhang Peng-Cheng Zhou Yi-Lin Gong Xiaoming Li Yan Yan Rasheed, Awais Ibba, Maria Itria Jin-Ying Gou |
| author_browse | Guo-Liang Zhang Ibba, Maria Itria Jin-Ying Gou Peng-Cheng Zhou Rasheed, Awais Xiaoming Li Yan Yan Yi-Lin Gong |
| author_facet | Guo-Liang Zhang Peng-Cheng Zhou Yi-Lin Gong Xiaoming Li Yan Yan Rasheed, Awais Ibba, Maria Itria Jin-Ying Gou |
| author_sort | Guo-Liang Zhang |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Phenolics are a class of chemical compounds possessing antioxidant activity, which are mainly located in the wheat (Triticum aestivum) bran. Different approaches have been used in food industry to increase the availability of phenolics. Compared to these methods, however, genetic improvement of the wheat antioxidant potential, is a cost-effective, easier and safer approach. Here, we showed a single premature stop mutation in the keto-acythiolase-2 (kat-2b) gene, which significantly improved the antioxidant potential of pasta by a 60 ± 16% increase in its antioxidant potential by increasing the accumulation of ferulic acid. These changes are likely determined by the increased transcription (46% higher) and activity (120% higher) of the phenylalanine lyase genes observed in the mutated line compared to the control. Even if more studies will need to be done, overall, this study suggested that the kat-2b mutant could represent an excellent genetic resource to improve wheat's antioxidant and health-promoting potential. |
| format | Journal Article |
| id | CGSpace126211 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1262112025-10-26T13:01:40Z Boosting the antioxidant potential of pasta by a premature stop mutation in wheat keto-acythiolase-2 Guo-Liang Zhang Peng-Cheng Zhou Yi-Lin Gong Xiaoming Li Yan Yan Rasheed, Awais Ibba, Maria Itria Jin-Ying Gou antioxidants costs flavonoids phenols plants caffeic acid phenolic acids pasta phenolic compounds wheat Phenolics are a class of chemical compounds possessing antioxidant activity, which are mainly located in the wheat (Triticum aestivum) bran. Different approaches have been used in food industry to increase the availability of phenolics. Compared to these methods, however, genetic improvement of the wheat antioxidant potential, is a cost-effective, easier and safer approach. Here, we showed a single premature stop mutation in the keto-acythiolase-2 (kat-2b) gene, which significantly improved the antioxidant potential of pasta by a 60 ± 16% increase in its antioxidant potential by increasing the accumulation of ferulic acid. These changes are likely determined by the increased transcription (46% higher) and activity (120% higher) of the phenylalanine lyase genes observed in the mutated line compared to the control. Even if more studies will need to be done, overall, this study suggested that the kat-2b mutant could represent an excellent genetic resource to improve wheat's antioxidant and health-promoting potential. 2022-08 2022-12-21T17:40:26Z 2022-12-21T17:40:26Z Journal Article https://hdl.handle.net/10568/126211 en Limited Access Elsevier Zhang, G.-L., Zhou, P.-C., Gong, Y.-L., Li, X.-M., Yan, Y., Rasheed, A., Ibba, M. I. and Gou, J.-Y. 2022. Boosting the antioxidant potential of pasta by a premature stop mutation in wheat keto-acythiolase-2. Food Chemistry 385:132634. |
| spellingShingle | antioxidants costs flavonoids phenols plants caffeic acid phenolic acids pasta phenolic compounds wheat Guo-Liang Zhang Peng-Cheng Zhou Yi-Lin Gong Xiaoming Li Yan Yan Rasheed, Awais Ibba, Maria Itria Jin-Ying Gou Boosting the antioxidant potential of pasta by a premature stop mutation in wheat keto-acythiolase-2 |
| title | Boosting the antioxidant potential of pasta by a premature stop mutation in wheat keto-acythiolase-2 |
| title_full | Boosting the antioxidant potential of pasta by a premature stop mutation in wheat keto-acythiolase-2 |
| title_fullStr | Boosting the antioxidant potential of pasta by a premature stop mutation in wheat keto-acythiolase-2 |
| title_full_unstemmed | Boosting the antioxidant potential of pasta by a premature stop mutation in wheat keto-acythiolase-2 |
| title_short | Boosting the antioxidant potential of pasta by a premature stop mutation in wheat keto-acythiolase-2 |
| title_sort | boosting the antioxidant potential of pasta by a premature stop mutation in wheat keto acythiolase 2 |
| topic | antioxidants costs flavonoids phenols plants caffeic acid phenolic acids pasta phenolic compounds wheat |
| url | https://hdl.handle.net/10568/126211 |
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