Developing Germplasm and Promoting Consumption of Anthocyanin-Rich Grains for Health Benefits

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.

Evaluation of nutritional and functional properties of anatomical parts of two sorghum (Sorghum bicolor) varieties

“…It is to be noted that carotenoids and anthocyanins are the major groups of pigment-related compounds conferring colouration to grain varieties [ 43 , 44 ], and it could be postulated that these compounds could have positively contributed to the AA levels in the brown varieties. This author further explained the correlation between amino acids and antioxidants (anthocyanins) in grains [ 45 ]. It was noted that higher retention of amino acids in coloured wheat may be caused by anthocyanins' ability to cover up and shield proteins and amino acids from oxidative and thermal degradation [ 45 ].…”

“…This author further explained the correlation between amino acids and antioxidants (anthocyanins) in grains [ 45 ]. It was noted that higher retention of amino acids in coloured wheat may be caused by anthocyanins' ability to cover up and shield proteins and amino acids from oxidative and thermal degradation [ 45 ]. As this factor was not investigated in this study, additional study is needed to further ascertain the correlation between the grain colour and recorded levels of these AAs.…”

Alternative Splicing Variation: Accessing and Exploiting in Crop Improvement Programs

“…Low seed phytate crops improve the bioavailability of micronutrients. Food rich in flavonoids promotes human health and minimizes the risk of old age diseases [198]. BnaPAP2.A7 regulates anthocyanin biosynthesis, with AS (three splicing isoforms) as the main mechanism for the modulation of anthocyanin biosynthesis in rapeseed leaves [199].…”

Exploiting genetic and genomic resources to enhance productivity and abiotic stress adaptation of underutilized pulses

“…Variation in seed coat colour, in general, influence the synthesis and accumulation of phenolics and flavonoids, which exhibit significant antioxidant and radical-scavenging activities to prevent age-related noncommunicable diseases in humans (Dwivedi et al, 2022). VaSDC1, an R2R3-MYB TF, regulates seed coat color (black, red) in adzuki beans.…”