Possibilities of Enriching Food Products With Anthocyanins by Using New Forms of Cereals

Усенко, Н И; Хлесткина, Е. К.; Asavasanti, Suvaluk; Gordeeva, E. I.; Yudina, R. S.; Otmakhova, Yulia; Ras, Genetics Sb

doi:10.21603/2308-4057-2018-1-128-135

Cited by 18 publications

(16 citation statements)

References 29 publications

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“…Variations were observed only in the relative percentage of each anthocyanin (Montilla et al, 2011). The study of darkhulled and white-hulled covered oat forms showed that the former had credibly higher levels of antioxidant activity (Vargach et al, 2016). Comparison among nearisogenic barley lines differing by the black lemma and pericarp (Blp) gene showed that black-pigmented lines had higher antioxidant activity in their grain.…”

Section: Cereal Crop Breeding For Increased Content Of Antioxidants Imentioning

confidence: 98%

“…limited research efforts aimed at the antioxidant activity of the above-mentioned vital chemical compounds in cereals, so the results of such studies are described in a comparatively small number of publications (Yashin et al, 2012;Loskutov et al, 2016;2019b;Polonskiy et al, 2016a;Khlestkina et al, 2017;Usenko et al, 2018;Konarev et al, 2019).…”

Section: Plant Sciencementioning

confidence: 99%

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Biological role and health benefits of antioxidant compounds in cereals

Polonskiy

Loskutov

Сумина

2020

BioComm

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Substances inhibiting or preventing oxidative damage in the target molecule are called antioxidants. It has been shown that antioxidants are substances that contribute to the prevention of a number of serious human diseases, and antioxidant activity is one of the important parameters for the quality of food products and ingredients. Phenolic compounds are of greatest importance for this review. It is now established that whole grain cereals contain a large number of bound polyphenols. It is known that cereals have high nutritional value, contain unsaturated fatty acids, basic mineral elements, proteins and β-glucans, and are also characterized by the presence of various chemical substances with antioxidant properties. In recent years, work has begun in some Western countries to study the content of antioxidants in various grains. In Russia, only a small amount of work has been devoted to the study of these important chemical compounds in grain crops. It should be noted that, although these species are considered to be one of the main components of human nutrition, research in the field of determining their antioxidant activity has not been sufficiently carried out. In order to attract the attention of plant growers, plant breeders, plant physiologists, geneticists and biotechnologists, we offer a review of current literature.

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Section: Cereal Crop Breeding For Increased Content Of Antioxidants Imentioning

confidence: 98%

Section: Plant Sciencementioning

confidence: 99%

Biological role and health benefits of antioxidant compounds in cereals

Polonskiy

Loskutov

Сумина

2020

BioComm

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“…Later, flour and wheat bran with anthocyanins and the control group were used for the production of flour confectionery products (Usenko et al, 2018). The share of anthocyanins in the products obtained from anthocyanin-rich wheat was 2.5-2.6 times higher than that in similar products obtained from control grains.…”

Section: Bread-making Qualitymentioning

confidence: 99%

“…It has been estimated that when eating 100 grams of biscuit made from flour with the addition of anthocyanin-rich bran, the consumption of these beneficial substances will be up to 0.83 mg. Thus, a high content of anthocyanins in wheat bran allows producing enriched confectionery products with a high nutritional value (Usenko et al, 2018).…”

Section: Bread-making Qualitymentioning

confidence: 99%

Anthocyanins in wheat grain: genetic control, health benefit and bread-making quality

2019

Plant Genetic Resources for Breeding and Producing Functional Nutraceutical Food

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Anthocyanins are plant secondary metabolites having multiple biological functions. In this paper, we summarize data on anthocyanins in wheat grain, including molecular-genetic mechanisms underlying the synthesis of anthocyanins in the grain pericarp, the effect of anthocyanins on bread-making quality and health benefit. Anthocyanin synthesis in wheat pericarp tissue is controlled by two complementary genes, Pp3/TaMyc1 and Pp-1, mapped to chromosome 2A and homologous group 7 chromosomes, respectively. These genes encode transcription factors with the bHLH and R2R3-MYB-regulatory domains, respectively, which activate expression of the anthocyanin biosynthesis structural genes, encoding enzymes of the pathway, in a tissue-specific manner. A comprehensive study of the effect of wheat genes associated with the level of anthocyanins in grain on the preventive effect of grain products in neurodegenerative disorders was carried out. The use of near-isogenic lines (NILs) having almost similar genomes with the exception of a small part of chromosome 2A, which contains Pp3, has allowed relating the observed differences precisely with anthocyanin biosynthesis. As a result, it was revealed that the Pp3 gene is related to the production of dietary products preventing neurodegenerative changes caused by Alzheimer's and Parkinson's diseases and natural aging. The beneficial effect of a grain diet with a high content of anthocyanins on the working memory and molecular processes of neuroregeneration was shown on mice. The use of the same wheat NILs for testing bread-making quality showed the resistance of anthocyanins to the backing process and a better quality and organoleptic properties of bakery products made from anthocyanin-rich grains in comparison with products obtained from control grains. An optimal scheme for the accelerated creation of wheat breeding lines with a high content of anthocyanins in the grain pericarp is considered.

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“…Although there are differences in quantity and composition of anthocyanins between purple-and blue-grained wheat genotypes, studies showed that the wheat bran fraction of any colored wheat grain is a good source of natural antioxidants [25,26]. Breeding of wheat cultivars with high anthocyanin content is an important step in producing functional food, such as anthocyanin-rich bread, biscuits, and pastries, which are expected to represent a new direction in the food industry [27,28]. Saturating modern bread wheat cultivars with anthocyanins is possible through the transfer of genes that control anthocyanin pigmentation from genetic stocks into the desired cultivars.…”

Section: Introductionmentioning

confidence: 99%

Marker-Assisted Development of a Blue-Grained Substitution Line Carrying the Thinopyrum ponticum Chromosome 4Th(4D) in the Spring Bread Wheat Saratovskaya 29 Background

et al. 2019

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There is growing interest in cereals with anthocyanins in grain as a source of natural biologically active compounds beneficial for human health. In bread wheat, anthocyanins accumulate in the pericarp, under control of Pp genes, and in the aleurone layer, under control of Ba. Breeding anthocyanin-rich wheat cultivars is possible through the transfer of genes from genetic stocks to the desired cultivars. A blue-grained substitution line, s:S294Th(4D) (BC7 progeny), of the bread wheat cultivar Saratovskaya 29 (S29) carrying the Thinopyrum ponticum (Podp.) chromosome 4Th was developed. The 4Th/4D substitution was confirmed with chromosome C-banding and multicolor FISH, as well as by microsatellite analysis. Total anthocyanin content in the bran fraction of the new blue-grained line was 475.7 μg/g compared to 355.6 μg/g of the control purple-grained near-isogenic line, i:S29Pp-A1Pp-D1Pp3P, and a total absence in S29. Although the developed line carries entire chromosome substitution, its 1000 grains weight, milling parameters, and dough physical properties did not differ or decreased slightly comparison to S29. These results support that the developed substitution line can be of interest in breeding programs to increase the anthocyanin production in commercial varieties.

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Possibilities of Enriching Food Products With Anthocyanins by Using New Forms of Cereals

Cited by 18 publications

References 29 publications

Biological role and health benefits of antioxidant compounds in cereals

Biological role and health benefits of antioxidant compounds in cereals

Anthocyanins in wheat grain: genetic control, health benefit and bread-making quality

Marker-Assisted Development of a Blue-Grained Substitution Line Carrying the Thinopyrum ponticum Chromosome 4Th(4D) in the Spring Bread Wheat Saratovskaya 29 Background

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