Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland.
Molecular Plant Breeding, Institute of Agricultural Sciences, ETH Zurich, Zurich, Switzerland.
PLoS One. 2023 Mar 9;18(3):e0282510. doi: 10.1371/journal.pone.0282510. eCollection 2023.
Lipase activity is one of the main causes of the lipid rancidity in wholegrain wheat flour, leading to its short shelf life. Genetically diverse wheat germplasm offers potential for the selection of wheat cultivars with low lipase activity for stable wholegrain end use. This study evaluated 300 European wheat cultivars harvested in 2015 and 2016 on the genetic association of lipase and esterase activities in wholegrain wheat flour. Esterase and lipase activities in wholegrain flour were measured photometrically with p-nitrophenyl butyrate and p-nitrophenyl palmitate as substrates, respectively. Both enzyme activities showed wide ranges among all cultivars within each year, with differences up to 2.5-fold. The two years showed low correlations between each other, indicating a large environmental impact on the enzyme activities. Cultivars 'Julius' and 'Bueno' were suggested to be better suited for stable wholegrain products, as they had consistently low esterase and lipase activities compared to the other cultivars. A genome-wide association study revealed associations with single nucleotide polymorphisms in genes located on the high-quality wheat genome sequence of the International Wheat Genome Sequencing Consortium. Eight and four candidate genes were tentatively proposed to be associated to esterase and lipase activity, respectively, in wholegrain flour. Our work shows esterase and lipase activities from a new perspective, that combines reverse genetics to understand the underlying causes. This study outlines the possibilities and limitations to improve lipid stability of wholegrain wheat by genomics-assisted breeding methods, thereby offering new opportunities to optimize the quality of wholegrain wheat flour and wholegrain products.
脂肪酶活性是全麦面粉中脂质酸败的主要原因之一，导致其货架期短。遗传多样性的小麦种质为选择脂肪酶活性低的稳定全麦用途的小麦品种提供了潜力。本研究在 2015 年和 2016 年评估了 300 种欧洲小麦品种，研究了全谷物小麦粉中脂肪酶和酯酶活性的遗传关联。用 p-硝基苯丁酸和 p-硝基苯棕榈酸作为底物，用分光光度法测定全谷物面粉中的酯酶和脂肪酶活性。两种酶活性在每个年份的所有品种中都表现出广泛的范围，差异高达 2.5 倍。这两年之间的相关性较低，表明环境对酶活性有很大的影响。品种“朱利叶斯”和“布埃诺”被认为更适合稳定的全麦产品，因为它们的酯酶和脂肪酶活性与其他品种相比一直较低。全基因组关联研究揭示了与国际小麦基因组测序联盟高质量小麦基因组序列中位于基因上的单核苷酸多态性的关联。分别提出了 8 个和 4 个候选基因，它们可能与全谷物面粉中的酯酶和脂肪酶活性有关。我们的工作从新的角度展示了酯酶和脂肪酶活性，结合反向遗传学来了解其潜在原因。本研究概述了通过基因组辅助育种方法提高全麦小麦脂质稳定性的可能性和局限性，从而为优化全麦小麦粉和全麦产品的质量提供了新的机会。
