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Characterization of novel mutants of hexaploid wheat (Triticum aestivum L.) with various depths of purple grain color and antioxidant capacity

Authors
Hong, Min JeongKim, Dae YeonNam, Bo MiAhn, Joon-WooKwon, Soon-JaeSeo, Yong WeonKim, Jin-Baek
Issue Date
15-1월-2019
Publisher
WILEY
Keywords
gamma irradiation; wheat; mutant; antioxidant; anthocyanin; seed color
Citation
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, v.99, no.1, pp.55 - 63
Indexed
SCIE
SCOPUS
Journal Title
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume
99
Number
1
Start Page
55
End Page
63
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/68280
DOI
10.1002/jsfa.9141
ISSN
0022-5142
Abstract
BACKGROUND Wheat grain is recognized as a rich source of nutrients, including proteins, vitamins, minerals, fibers and antioxidants. In recent years, the focus of wheat breeding has been to increase the content of bioactive compounds to improve human health and prevent diseases. RESULTS Five novel wheat mutant lines with variable seed color were developed using gamma irradiation of hexaploid wheat inbred line K4191 (purple seed color). The total anthocyanin contents of three mutant lines (L47, L167 and L925) were significantly higher than those of wild-type lines, including K4191 and 'Keumkang' (white seed color). L925 showed the highest total anthocyanin content, and cyanidin-3-glucoside was presented as the most predominant anthocyanin. Compared with 'Keumkang', the expression of anthocyanin biosynthesis genes was significantly up-regulated in purple seed mutant lines. The highest antioxidant activity was observed in L925 extracts. The expression of a few antioxidant-related genes and total anthocyanin content were positively correlated with antioxidant capacity. These data suggest that anthocyanins and phenolic compounds in wheat grains contribute to the antioxidant potential. CONCLUSION Purple grain color is associated with higher anthocyanin accumulation and antioxidant capacity in wheat. Wheat mutants developed in this study may serve as a valuable source of antioxidants. (c) 2018 Society of Chemical Industry
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