Characterization of high Arabinoxylan oat lines identified from a mutagenized oat population. (15th March 2023)

• Record Type: Journal Article
• Authors: Alfredo Zambrano, José; Thyagarajan, Aishwarya; Sardari, Roya R.R.; Olsson, Olof
• Is Part Of: Food chemistry. Volume 404:Part B(2023)
• Publication Date: 2023-03-15
• Subjects: Oat -- Fibers -- Arabinoxylan (AX) -- Mutagenesis -- High oat AX lines -- Immunolocalization; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134687
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: An assay to screen an oat mutagenized population for Arabinoxylan (AX) content was developed. Several high and low AX mutants ranging from 1.6 to 6% of AX were identified. No differences were seen in protein and fiber levels between different AX lines. Immunolocalization of AX revealed differences between high- and low lines. Abstract: Oat ( Avena sativa ) is a nutritionally important cereal crop that is rich in health-promoting dietary fibers, favorable proteins and polar lipids. In this work, ca. 500 random lines of a mutagenized oat population of high genetic variation were screened for arabinoxylan (AX) content. This identified lines with up to 60% higher AX levels in flour from whole seed and up to 100% higher in flour from dehulled seeds, as compared to the original Belinda variety. In addition, the cellular localization of AX was determined in cross-sections of dehulled seeds from three high and one low AX line using a xylan-specific antibody. This revealed variations in the amount and localization of AX between high and low AX lines. The high AX lines will now serve as a starting point in the development of oat varieties with superior health-promoting and rheological properties.