The Potential of Small Grains Crops in Enhancing Biofortification Breeding Strategies for Human Health Benefit

Abstract

Nutrition is a source of energy, and building material for the human organism. The quality of food has an effect on the quality of individual life. Minerals and vitamins participate in various catalytic and regulatory functions of the main metabolic processes: absorption, transport, redox and biosynthesis of organic compounds, genetic information transfer, etc. Regular consumption of dietary fibers like β-glucans and oat-specific phenolics, antioxidants, and avenanthramides, stimulate innate and acquired immunity, prevent cancer, obesity, reduce glucose, total cholesterol and triglyceride blood levels and regulate the expression of cholesterol-related genes. Thus, all those compounds are vitally important for the normal functional status of the human body. A deficiency in one or another essential nutrient causes disruptions in human metabolism, thus leading to serious illnesses. Plants are the main source of essential nutrients that are bioavailable for humans. One of the most popular groups of staple crops are the small grains crops (SGC), so these crops are most often used for biofortification purposes. Exploiting the potential of plant resources, biofortification is a long-term strategy, aimed at increasing the number of essential micro- and macronutrients in major food sources and ensuring their bioavailability. The most productive way to implement such strategy is the active use of the possibilities offered by collections of plant genetic resources, including SGC, concentrated in various countries of the world. The collections of plant resources contain both cultivated plants and their wild relatives that possess the required composition of micro- and macronutrients. A complex scientific approach to studying plant germplasm collections, together with agricultural practices (soil enrichment with fertilizers with a required composition), genetic biofortification (traditional breeding, marker-assisted selection or genetic engineering tactics), and their combinations will lead to the development of new biofortified cultivars and improvement of old ones, which can be used to solve the problems of unbalanced nutrition (malnutrition or hidden hunger) in different regions of the world.

Variation of Macro- and Microelements, and Trace Metals in Spring Wheat Genetic Resources in Siberia

“…The concept of biofortification of food crops or cereals has yet to attract sufficient attention in Russia, either in research or in the plant-breeding community. Recent reviews by Loskutov and Khlestkina [23] and Shelenga et al [24], and the study of Bityutskii [7] demonstrated that there is an understanding of the importance of the nutritional value of wheat, barley, and oats, taking into consideration concentrations of essential microelements. However, this has not yet been converted into integrated biofortification programs for wheat and other staple crops.…”

Aluminum tolerance and micronutrient content in the grain of oat cultivars with different levels of breeding improvement from the VIR collection

“…The genetic diversity of the studied characteristics in oat cultivars can be significant, with a 2.7-to 10.5-fold difference between the maximum and minimum values, which implies a search for promising sources of a high content of important micronutrients in grain to serve as a basis for the development of new high-quality oat cultivars (Bityutskii et al, 2020). Wide differences between cultivars of the same crop can be effectively used in breeding programs to increase the content of micronutrients in grain Shelenga et al, 2021).…”

Rice Genetics: Trends and Challenges for the Future Crops Production

“…Eating and cooking quality of rice grain is generally determined by three physicochemical indices containing amylase content (AC), gel consistency (GC), and gelatinization temperature (GT) [14,16]. Rice grain nutritional quality mainly comprises the grain protein content (GPC), and contents of fats, amino acids, vitamins, and other micronutrients [17][18][19]. These research efforts will be able to contribute to improving the quality of rice grains in future breeding programs by acquiring the basic genetic knowledge of grain components.…”