Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20a, 76131 Karlsruhe, Germany.
Department of Food Chemistry and Analytical Chemistry, Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany.
J Agric Food Chem. 2024 Nov 20;72(46):25997-26005. doi: 10.1021/acs.jafc.4c07688. Epub 2024 Nov 5.
Wheat lipids are a minor constituent of wheat, with an important influence on its processing properties. While breeding aimed to improve the protein composition of wheat flour, its influence on the lipid composition remains unknown. We therefore analyzed the lipidome of 60 different common wheat () flours representing cultivars registered and grown in Germany from 1891 to 2010. Four different extraction techniques were tested before the application of a semiquantitative, untargeted UHPLC-MS/MS method. The measurements included 16 different lipid classes and 102 different lipid species. Based on the lipid profile, discrimination between old (registered between 1891 to 1950) and modern (1951 to 2010) cultivars was possible. While the lipid class composition remained constant, differences were due to variations within the class of triacylglycerols, with modern cultivars containing less unsaturated fatty acids than the older ones. Our results imply that improving the lipid class composition of common wheat is a promising target for further breeding.
小麦脂质是小麦的一个次要成分，对其加工性能有重要影响。虽然育种旨在改善小麦粉的蛋白质组成，但它对脂质组成的影响尚不清楚。因此，我们分析了 60 种不同的普通小麦（）面粉的脂质组，这些面粉代表了 1891 年至 2010 年在德国注册和种植的品种。在应用半定量、非靶向 UHPLC-MS/MS 方法之前，测试了四种不同的提取技术。测量包括 16 种不同的脂质类和 102 种不同的脂质种类。基于脂质谱，可以区分旧（1891 年至 1950 年注册）和现代（1951 年至 2010 年）品种。虽然脂质类组成保持不变，但差异是由于三酰基甘油类中的变化引起的，现代品种比旧品种含有较少的不饱和脂肪酸。我们的结果表明，改善普通小麦的脂质类组成是进一步育种的一个有前途的目标。
