Chumanova E V, Efremova T T, Sobolev K V, Kosyaeva E A
Institute of Cytology and Genetics of the Siberian Branch of the Russian Academy of Sciences, Novosibirsk, Russia.
Institute of Cytology and Genetics of the Siberian Branch of the Russian Academy of Sciences, Novosibirsk, Russia Novosibirsk State Agrarian University, Novosibirsk, Russia.
Vavilovskii Zhurnal Genet Selektsii. 2025 Jun;29(3):392-400. doi: 10.18699/vjgb-25-42.
Wheat is an extremely important and preferred source of human nutrition in many regions of the world. The production of biofortified colored-grain wheat varieties, which are known to contain a range of biologically active compounds, including anthocyanins, phenolic compounds, vitamins and minerals, reflects a worldwide trend toward increasing dietary diversity and improving diet quality through the development and introduction of diverse functional foods. The present work describes the genetic systems that regulate the biosynthesis and accumulation of anthocyanins in the pericarp and aleurone layer, the presence of which imparts purple, blue and black grain color. The review is devoted to the systematization of available information on the peculiarities of qualitative and quantitative content of anthocyanins, soluble and insoluble phenolic acids in wheat grain of different color, as well as on indicators of antioxidant activity of alcoholic extracts of grain depending on the content of anthocyanins and phenolic compounds. A huge number of studies have confirmed that these compounds are antioxidants, have anti-inflammatory activity and their consumption makes an important contribution to the prevention of a number of socially significant human diseases. Consumption of colored cereal grain products may contribute to an additional enrichment of bioactive compounds in human diet along with the usual sources of antioxidants. Special attention in the review is paid to the description of achievements of Russia's breeders in developing promising varieties and lines with colored grain, which will be a key factor in expanding the opportunities of the domestic and international grain market.
在世界许多地区，小麦是极为重要且备受青睐的人类营养来源。生物强化有色谷物小麦品种的生产反映了全球范围内的一种趋势，即通过开发和引入多样的功能性食品来增加饮食多样性并改善饮食质量，这类小麦品种已知含有一系列生物活性化合物，包括花青素、酚类化合物、维生素和矿物质。本研究描述了调控果皮和糊粉层中花青素生物合成与积累的遗传系统，花青素的存在赋予了谷物紫色、蓝色和黑色。这篇综述致力于对不同颜色小麦籽粒中花青素、可溶性和不溶性酚酸的定性和定量含量特点，以及取决于花青素和酚类化合物含量的籽粒酒精提取物抗氧化活性指标的现有信息进行系统化整理。大量研究证实，这些化合物是抗氧化剂，具有抗炎活性，食用它们对预防许多具有社会意义的人类疾病做出了重要贡献。食用有色谷物产品可能有助于在人类饮食中与常见抗氧化剂来源一起额外富集生物活性化合物。该综述特别关注了俄罗斯育种者在培育有前景的有色谷物品种和品系方面所取得的成就，这将是扩大国内外谷物市场机会的关键因素。
