Zhang Chuan-Li, Li Li, Wang Qian-Chao, Hong Liang-Zhong, Zhang Ping, Zhang Xue-Song, Liu Jun-Na, Li Han-Xue, Cheng Shun-He, Qin Peng
College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China.
Biology and Food Engineering Department, Bozhou University, Bozhou, China.
J Sci Food Agric. 2025 Jul 29. doi: 10.1002/jsfa.70063.
Yunnan hulled wheat (YHW) is a semi-primitive wheat. It retains many nutrients lost in modern common wheat (CW) and has received increasing attention because it is proposed to have higher nutritional values than CW. However, information on the chemical composition and metabolic profiles of nutrient components in YHW and CW is limited. The present study aimed to analyze several whole grain component traits related to nutritional quality differences in 55 YHW and CW genotypes, and compared screened five different colored-grain representative cultivars metabolites using a ultra-high-performance liquid chromatography electrospray ionization-tandem mass spectrometry-based metabolomics approach.
Within the compared two sets of species, flavonoids, phenolic acids and amino acids were found to the main differential nutrient and bioactive metabolites. Considerable crucial differences were observed in the 15 amino acids, 39 flavonoids, 26 phenolic acids among five cultivars at filling stage, and 18 amino acids, 42 flavonoids, 26 phenolic acids crucial differences were screened among five cultivars at maturity stage. These differential metabolites were significantly enriched in the biosynthesis of amino acids, phenylproapnoid biosynthesis, flavone and flavonol biosynthesis, and flavonoid biosynthesis pathways. Additionally, correlation analysis showed most amino acids, and derivatives, and phenolic acids were significantly negative associated with the five chemical indicators. By contrarst, most flavonoids were significantly positive correlated.
There were notable differences in the most nutritional compounds within the two species compared and the metabolic profiles of the five cultivars. This study provides a deeper insights into the potential nutritional and health benefits of YHW compared to CW. Furthermore, it provides comprehensive insights into the utilization and development of novel wheat-based functional foods. © 2025 Society of Chemical Industry.
云南裸麦是一种半原始小麦。它保留了现代普通小麦中流失的许多营养成分，并且由于其营养价值被认为高于普通小麦而受到越来越多的关注。然而，关于云南裸麦和普通小麦营养成分的化学组成和代谢谱的信息有限。本研究旨在分析55个云南裸麦和普通小麦基因型中与营养品质差异相关的几个全谷物成分特征，并使用基于超高效液相色谱电喷雾电离串联质谱的代谢组学方法比较筛选出的五个不同颜色谷物代表性品种的代谢物。
在比较的两组物种中，发现黄酮类化合物、酚酸和氨基酸是主要的差异营养和生物活性代谢物。在灌浆期的五个品种中，观察到15种氨基酸、39种黄酮类化合物、26种酚酸存在相当大的关键差异，在成熟期的五个品种中筛选出18种氨基酸、42种黄酮类化合物、26种酚酸的关键差异。这些差异代谢物在氨基酸生物合成、苯丙烷生物合成、黄酮和黄酮醇生物合成以及黄酮类生物合成途径中显著富集。此外，相关性分析表明，大多数氨基酸及其衍生物和酚酸与五个化学指标呈显著负相关。相反，大多数黄酮类化合物呈显著正相关。
在所比较的两个物种以及五个品种的代谢谱中，大多数营养化合物存在显著差异。本研究为云南裸麦与普通小麦相比潜在的营养和健康益处提供了更深入的见解。此外，它为新型小麦基功能食品的利用和开发提供了全面的见解。© 2025化学工业协会
