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Variation in the Content and Composition of Tocols in a Wheat Population

Tremmel-Bede, Karolina and Szentmiklóssy, Marietta and Lampi, Ann-Maija and Piironen, Vieno and Shewry, Peter R. and Vida, Gyula and Tömösközi, Sándor and Karsai, Ildikó and Láng, László and Bedő, Zoltán and Rakszegi, Marianna (2022) Variation in the Content and Composition of Tocols in a Wheat Population. FOODS, 11 (9). ISSN 2304-8158

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Abstract

Wheat is a well-known source of B vitamins but also contains significant amounts of vitamin E and related tocols, which have a number of positive health benefits. However, there are no reports on increasing the tocol content of wheat. A prerequisite for increasing the tocol content is the identification of variation in its amount within wheat and related cereals. We therefore determined the tocol content and composition in the grain of 230 recombinant inbred lines (RILs) of a diverse biparental wheat population (Mv Toborzo/Tommi), showing variation in the total content from 13.69 to 45.18 mu g/g d.m. The total content also showed transgressive segregation in the population. The effect of the genotype on the variance components of tocols was studied, and the broad-sense heritability was calculated to be 0.71. The lines were also grouped based on their tocol content and analyzed for their chemical composition and breadmaking quality. The high heritability value and the wide variation found in the total amount indicate that increasing the content of tocols is a possible breeding strategy.

Item Type: Article
Additional Information: Funding Agency and Grant Number: COST (European Cooperation in Science and Technology) [18101]; National Research, Development and Innovation Office, Hungary [135211, 135343]; Eotvos Lorand Research Network [SA-25/2021]; Biotechnology and Biological Sciences Research Council (BBSRC) of the UK; Designing Future Wheat Institute Strategic Programme [BB/P016855/1] Funding text: This work is based upon the work from COST Action 18101 SOURDOMICS-Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses, supported by COST (European Cooperation in Science and Technology). COST is a funding agency for research and innovation networks. This research was supported by the National Research, Development and Innovation Office, Hungary, project No. 135211 and 135343 and Eotvos Lorand Research Network, project No. SA-25/2021. Rothamsted Research receives grant-aided support from the Biotechnology and Biological Sciences Research Council (BBSRC) of the UK and the work reported here forms part of the Designing Future Wheat Institute Strategic Programme [BB/P016855/1].
Uncontrolled Keywords: DIVERSITY; Genotype; Breeding; ANTIOXIDANT; STORAGE; Environment; FRACTIONS; Tocopherols; heritability; phytochemicals; Breadmaking; recombinant inbred lines; G x E; GAMMA-TOCOTRIENOL; tocol;
Subjects: T Technology / alkalmazott, műszaki tudományok > TX Home economics / háztartástan > TX642-TX840 Food sciences / élelmiszertudomány
SWORD Depositor: MTMT SWORD
Depositing User: MTMT SWORD
Date Deposited: 01 Mar 2023 14:49
Last Modified: 01 Mar 2023 16:11
URI: http://real.mtak.hu/id/eprint/161010

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