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Phenolic Compounds in Wheat Kernels: Genetic and Genomic Studies of Biosynthesis and Regulations

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Wheat Quality For Improving Processing And Human Health

Abstract

Whole wheat grains are an important source of bioactive components, particularly of phenolic acids and flavonoids. Due to the health-promoting effects of these phenolics, nowadays, the increase of their content in mature kernels is of great interest and a potential target for wheat breeding programs. The biogenesis of phenolics occurs through the general phenylpropanoid pathway, which is ubiquitous in plant cell walls and leads to the synthesis of secondary metabolites that are involved in plant defence and structural support. This chapter reviews the current knowledge in phenylpropanoid chemistry, and the genetic and molecular basis for the biosynthesis of phenolic acids and anthocyanins in wheat grains. Also, advances in assessing genetic variation in the content and composition of these components in wheat germplasm are reviewed, including the effects of different environmental conditions on their accumulation in mature kernels. The recent, ongoing genomic studies are reviewed providing updates on quantitative trait loci and genes involved in the synthesis and accumulation of phenolics in wheat kernels. Finally, the promise and limitations of breeding programs to potentially develop wheat cultivars rich in phenolic components are discussed.

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Authors and Affiliations

  1. Department of Soil, Plant & Food Sciences, Plant Breeding Section, University of Bari, Bari, Italy

    Domenica Nigro

  2. Department of Crop Sciences, University of Natural Resources and Life Sciences, Tulln an der Donau, Austria

    Heinrich Grausgruber

  3. Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, Córdoba, Spain

    Carlos Guzmán

  4. Institute of Sciences of Food Production, Lecce, Italy

    Barbara Laddomada

Authors
  1. Domenica Nigro
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  2. Heinrich Grausgruber
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  3. Carlos Guzmán
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  4. Barbara Laddomada
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Correspondence to Barbara Laddomada .

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Editors and Affiliations

  1. Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal

    Gilberto Igrejas

  2. Western Region Agricultural Research Cente, NARO, Fukuyama, Japan

    Tatsuya M. Ikeda

  3. Departamento de Genética, Escuela Técnica Superior de Ingeniería, Agronómica y de Montes, Edificio Gregor Mendel Campus de Rabanales, Universidad de Córdoba, Córdoba, Spain

    Carlos Guzmán

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Nigro, D., Grausgruber, H., Guzmán, C., Laddomada, B. (2020). Phenolic Compounds in Wheat Kernels: Genetic and Genomic Studies of Biosynthesis and Regulations. In: Igrejas, G., Ikeda, T., Guzmán, C. (eds) Wheat Quality For Improving Processing And Human Health. Springer, Cham. https://doi.org/10.1007/978-3-030-34163-3_10

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