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

Food chemistry (2019-09-01)
Chu-Yang Wang, Zhong-Zhong Chen, Yu-Xin Guo, Hao-Jie Sun, Guo-Liang Zhang, Meng-An Kuang, Shu-Xian Yang, Xiao-Ming Li, Rocío I Díaz de la Garza, Jin-Ying Gou
ABSTRACT

Present in many plant foods, biogenic phenolic compounds are important bioactive phytonutrients with high anti-oxidant activity and thereby are praised for their health-promoting properties. However, current food nutrient improvement by high phenolic content in staples is limited by the shortage of genetic resources rich in phenolic compounds. To resolve this obstacle, we developed a non-destructive massive analytical approach to screen wheat phenolic mutants. In grains, multiple mutant lines showed significantly higher contents of flavonoids or cell wall-bound phenolic esters. Moreover, five mutants showed higher anti-oxidant potentials in wall-bound phenolic compounds ranging from 15% to 20%, with the maximal close to natural black wheat. In contrast to black wheat, two mutants accumulated higher phenolic compounds in the endosperm. lrf4 was mapped by BSR to a concentrated genomic region in the short arm of chromosome 1A. The present work represents an efficient high-throughput strategy to increase wheat anti-oxidant potential through traditional mutagenesis.

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Sigma-Aldrich
Diethyl pyrocarbonate, 96% (NT)