Grain color formation and analysis of correlated genes by metabolome and transcriptome in different wheat lines at maturity

被引：14

作者：

Li, Li ^{[1
]}

Zhang, Hui ^{[1
]}

Liu, Junna ^{[1
]}

Huang, Tingzhi ^{[1
]}

Zhang, Xuesong ^{[1
]}

Xie, Heng ^{[1
]}

Guo, Yirui ^{[1
]}

Wang, Qianchao ^{[1
]}

Zhang, Ping ^{[1
]}

Qin, Peng ^{[1
]}

机构：

[1] Yunnan Agr Univ, Coll Agron & Biotechnol, Kunming, Peoples R China

来源：

FRONTIERS IN NUTRITION | 2023年 / 10卷

基金：

中国国家自然科学基金;

关键词：

colored wheat; maturity; grain color; metabolome; transcriptome; ANTHOCYANINS; BLUE; IDENTIFICATION; PRODUCTS;

D O I：

10.3389/fnut.2023.1112497

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

Colored wheat has been recognized broadly for its nutritional value because of its natural content of the colorant anthocyanin. To investigate the reasons for the formation of the wheat grain color at maturity, metabolomic and transcriptomic analyses were performed on three different grain colors of wheat. Through metabolome analysis, 628 metabolites were identified. Of the 102 flavonoids, there are 9 kinds of anthocyanins related to color formation, mainly cyanidin and peonidin, and their metabolite content was the lowest in white-grain wheat. Among the genes associated with color formation, the structural gene TraesCS2D02G392900 in F3H with the bHLH transcription factor could elucidate the origin of wheat coloration. Multi-omics analysis showed that color formation is mainly influenced by the regulation of genes affecting anthocyanin and related synthesis. The results of this study may provide a theoretical basis for grain color formation at maturity and the nutritional and product development potential of colored wheat lines.

引用

页数：12

共 41 条

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