Characterization of Colored wheat with high Anthocyanin content

Abstract

In this study, we developed and screened the advanced colored wheat lines at NABI, Mohali and characterized morphologically, biochemically, and nutritionally. They exhibited high anthocyanin content and verified to be having very good anti-oxidant capacity. UPLC chromatogram revealed that anthocyanin composition and peak pattern is not only dependent on donor genotype but also the background of recipient genotype. Nutrition parameters including major constituents, minor constituents, and processing quality parameters of advanced colored lines were similar to high yielding white wheat. Elemental analysis indicated significantly higher iron and zinc content in colored wheat lines. Further, animal cell culture-based assays of the anthocyanin enriched fractions from these lines suggested that they could attenuate lipopolysaccharide induced nitric oxide, IL-and#946; and TNF-and#945; production by the murine macrophage cell lines (RAW264.7). Colored wheat specifically black wheat followed by purple wheat shown to be a potent attenuator of HFD induced obesity and its co-morbidities along with in vivo strong antioxidant capacity. RNA-seq analysis also provides insights into the molecular mechanism behind the preventive effect of anthocyanin rich colored wheat. On the other hand, transcriptome analysis of colored wheat seeds provides evidence that F3H, a structural gene of the flavonoid pathway act as a controlling enzyme of anthocyanin accumulation in pigmented wheat. Therefore, our advanced colored wheat lines with high anthocyanin, iron, and zinc contents showed antioxidant, anti-inflammatory activity, and anti-obesity effects and possessed desirable features for product making and commercial utilization. newline