Increasing food antioxidant potential by screening ferulate-enriched wheat germplasm

OpenAlex İngilizce

Wheat (Triticum aestivum L.) grain is a treasure trove of bioactive phenolic compounds, including soluble and wall-bound (WB) phenolic compounds. Ferulic acid (FA) is dominant in WB phenolics and a standout due to its potent antioxidant capabilities. However, dietary FA often falls short of recommended intakes. This study investigated the content, trend, regulation, and potential of FA in a wheat germplasm collection. A large-scale screening of over 600 wheat germplasms from Pakistan and China revealed that some modern Chinese cultivars have high FA contents comparable to those of colored wheat. In contrast, Pakistani wheat cultivars have ample room for further increases in FA content. Transcriptome analyses pointed to a correlation between high expression levels of HXXXD-type acyl transferase genes and FA contents in developing grains. FA remained stable through various food processing methods, including the production of noodles, bread, and steamed buns. Moreover, fruit flies (Drosophila melanogaster) fed HFA foods had a longer lifespan than those fed LFA in both acute oxidative stress (5% H2O2) and chronic high-temperature (29 °C) stress. Therefore, biofortification of FA in wheat grains has a significant potential for health and can be achieved using the identified wheat germplasms. The above results provide candidate genes, promising parental lines, and a theoretical basis for future wheat breeding aimed at enhancing the antioxidant and health-promoting properties of wheat.