数字农科院2.0

Variation of the ferulic acid concentration and kernel weight in CIMMYT bread wheat germplasm and selection of lines for functional food production

文献类型： 外文期刊

作者： Tian W.;Gong X.;Ibba M.I.;Govindan V.;Cao S.;Liu J.;He Z.

作者机构：

关键词： CIMMYT germplasm;Ferulic acid;Functional food;Phytochemical;Yield potential

期刊名称： LWT

ISSN： 0023-6438

年卷期： 2024 年 195 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Investigating the variation in ferulic acid concentration (FAC) is crucial for developing functional wheat products with potential health benefits. This study examined the variation in FAC of 267 advanced breeding lines from the International Bread Wheat Screening Nursery (IBWSN) across three different environments. The results revealed a wide range of FAC values, with measurements ranging from 590.47 to 943.81 μg/g in Gansu, 497.04–893.47 μg/g in Inner Mongolia, and 435.54–986.43 μg/g in Xinjiang. These FAC values were found to be comparable to those of present wheat varieties. Estimated broad-sense heritability of FAC was 0.68, indicating that genotypic factors play a major role in determining FAC. The correlation between FAC and thousand kernel weight (TKW) was found to be dependent on the specific environment. The study successfully identified 16 advanced breeding lines that exhibited consistently high FAC and TKW across multiple environments. These findings suggest the potential applicability of these lines in production of functional wheat products. © 2024 The Authors

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