Department of Food and Environmental Sciences, University of Helsinki, Latokartanonkaari 11, P.O. Box 27, FIN-00014 University of Helsinki, Finland.
J Agric Food Chem. 2010 Sep 8;58(17):9332-40. doi: 10.1021/jf100170s.
The effects of genetic and environmental factors on the content and composition of steryl ferulates in wheat and rye were studied. The wheat and rye genotypes were grown at the same location in Hungary over three consecutive years (28 genotypes) or at four different locations across Europe during a single year (12 genotypes). The steryl ferulates were analyzed using HPLC. The genotype and growing location significantly affected the content and composition of wheat steryl ferulates, whereas the year of growth did not result in considerable variation. Less variation was observed in rye, due to fewer genotypes. Campestanyl and sitostanyl ferulates were the main species in both cereals. Knowledge of the natural variation in steryl ferulates and other bioactive compounds allows cultivators and plant breeders to select genotypes with high, stable levels of beneficial compounds. Thus, it is possible to enhance the intake of health-promoting compounds from natural sources.
研究了遗传和环境因素对小麦和黑麦中甾醇阿魏酸酯含量和组成的影响。在匈牙利的同一地点连续三年（28 个基因型）或在一个单独的年份在欧洲的四个不同地点（12 个基因型）种植小麦和黑麦基因型。使用 HPLC 分析了甾醇阿魏酸酯。基因型和生长地点显著影响小麦甾醇阿魏酸酯的含量和组成，而生长年份不会导致明显的变化。由于基因型较少，黑麦的变化较小。菜油甾醇和谷甾醇阿魏酸酯是两种谷物中的主要物质。了解甾醇阿魏酸酯和其他生物活性化合物的自然变异，使种植者和植物培育者能够选择具有高、稳定水平有益化合物的基因型。因此，可以从天然来源中增加摄入促进健康的化合物。
