Boosting the antioxidant potential of pasta by a premature stop mutation in wheat keto-acythiolase-2. (15th August 2022)

• Record Type: Journal Article
• Authors: Zhang, Guo-Liang; Zhou, Peng-Cheng; Gong, Yi-Lin; Li, Xiao-Ming; Yan, Yan; Rasheed, Awais; Ibba, Maria Itria; Gou, Jin-Ying
• Is Part Of: Food chemistry. Volume 385(2022)
• Publication Date: 2022-08-15
• Subjects: KAT-2B keto-acythiolase-2B -- JA, jasmonic acid FA, ferulic acid -- PAL phenylalanine lyase -- CVD cardiovascular disease -- GI gastrointestinal -- WB wall-bound -- JAZ jasmonate ZIM-domain -- O.E. over-expression -- WT wild type -- ABTS 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) -- TPTZ 2, 4, 6-Tris (2-pyridyl)-s-triazine -- DPPH 1, 1-Diphenyl-2-picrylhydrazyl radical -- IS internal standard -- UHPLC Ultra-High Performance Liquid Chromatography -- ESI electrospray ionization -- DAD diode array detector -- PBS phosphate buffer -- FRAP Ferric ion reducing antioxidant power -- 4CL 4-coumarate CoA ligase -- C4H cinnamate 4-hydrolase -- COMT caffeic acid 3-O-methyl transferase -- ROS reactive oxygen species -- DF dietary fibre; Catechin (PubChem CID: 9064) -- Feruic acid (PubChem CID: 445858) -- Caffeic acid (PubChem CID: 689043) -- p-Coumaric acid (PubChem CID: 637542) -- Sinapic acid (PubChem CID: 637775) -- Vanillin (PubChem CID: 1183) -- Vanillic acid (PubChem CID: 8468) -- Methyl jasmonate (PubChem CID: 5281929) -- Hydroxybenzoic acid (PubChem CID: 135) -- Luteolin (PubChem CID: 5280445) -- p-Methylbenzoic acid (PubChem CID: 7470).; Wheat -- Keto-acythiolase 2 -- Pasta -- Antioxidant potential -- Phenolic compounds -- Ferulic acid -- Phenylalanine lyase; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132634
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: A premature stop mutation in wheat KAT-2B enhanced pasta's anti-oxidant potential by 60 ± 16%. The ferulic acid content in cooked pasta of the kat-2b mutant was 160% of WT. The PAL gene family transcript increased by over 40% in the kat-2b mutant. The PAL enzyme activity increased by 120% in the kat-2b mutant's developing grains. Abstract: 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.