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Boosting the antioxidant potential of pasta by a premature stop mutation in wheat keto-acythiolase-2

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Title Boosting the antioxidant potential of pasta by a premature stop mutation in wheat keto-acythiolase-2
 
Creator Guo-Liang Zhang
Peng-Cheng Zhou
Yi-Lin Gong
Xiaoming Li
Yan Yan
Rasheed, Awais
Ibba, Maria Itria
Jin-Ying Gou
 
Subject antioxidants
costs
flavonoids
phenols
plants
caffeic acid
phenolic acids
pasta
phenolic compounds
wheat
 
Description Phenolics are a class of chemical compounds possessing antioxidant activity, which are mainly located in the wheat (Triticum aestivum) bran. Different approaches have been used in food industry to increase the availability of phenolics. Compared to these methods, however, genetic improvement of the wheat antioxidant potential, is a cost-effective, easier and safer approach. Here, we showed a single premature stop mutation in the keto-acythiolase-2 (kat-2b) gene, which significantly improved the antioxidant potential of pasta by a 60 ± 16% increase in its antioxidant potential by increasing the accumulation of ferulic acid. These changes are likely determined by the increased transcription (46% higher) and activity (120% higher) of the phenylalanine lyase genes observed in the mutated line compared to the control. Even if more studies will need to be done, overall, this study suggested that the kat-2b mutant could represent an excellent genetic resource to improve wheat's antioxidant and health-promoting potential.
 
Date 2022-08-15
2022-12-21T17:40:26Z
2022-12-21T17:40:26Z
 
Type Journal Article
 
Identifier Zhang, G.-L., Zhou, P.-C., Gong, Y.-L., Li, X.-M., Yan, Y., Rasheed, A., Ibba, M. I. and Gou, J.-Y. 2022. Boosting the antioxidant potential of pasta by a premature stop mutation in wheat keto-acythiolase-2. Food Chemistry 385:132634.
1873-7072
https://hdl.handle.net/10568/126211
https://doi.org/10.1016/j.foodchem.2022.132634
 
Language en
 
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Source Food Chemistry