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

文献类型： 外文期刊

第一作者： Zhang, Guo-Liang

作者： Zhang, Guo-Liang;Zhou, Peng-Cheng;Gong, Yi-Lin;Li, Xiao-Ming;Yan, Yan;Gou, Jin-Ying;Rasheed, Awais;Rasheed, Awais;Itria Ibba, Maria

作者机构：

关键词： Wheat; Keto-acythiolase 2; Pasta; Antioxidant potential; Phenolic compounds; Ferulic acid; Phenylalanine lyase

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 385 卷

页码：

收录情况： SCI

摘要： 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 ketoacythiolase-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.

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