In the heart of Shanxi Agricultural University, a team of researchers led by Dr. Md Mostofa Uddin Helal from the Institute of Wheat Research has been delving into the genetic secrets of wheat, aiming to boost its nutritional value. Their recent study, published in the journal ‘BMC Plant Biology’ (which translates to ‘Chinese Journal of Plant Biology’), has uncovered significant insights into the variation and genetic characteristics of lycopene in wheat grain, potentially paving the way for more nutritious and commercially valuable wheat varieties.
Lycopene, a powerful antioxidant found in tomatoes and other red fruits and vegetables, is a compound of great interest to nutritionists and food scientists alike. In wheat, it’s a target molecule for biofortification—a process aimed at increasing the nutritional value of crops. The research team employed high-performance liquid chromatography (HPLC) to measure lycopene content in wheat grains from a Chinese mini-core collection (MCC) containing 262 accessions grown in three different environments.
The study revealed a mean lycopene content of 0.223 ± 0.091 μg/g in wheat grain, with significant variation observed across the accessions. Notably, 12 accessions contained high lycopene contents, exceeding 0.4 ± 0.078 μg/g. “This variation is crucial as it provides a genetic pool for breeders to develop wheat varieties with enhanced lycopene content,” Dr. Helal explained.
The team also conducted a genome-wide association study (GWAS) using a 90K SNP array to identify genetic loci associated with lycopene content. They pinpointed 12 stable genetic loci, with three—QLyc.sxau-2B, QLyc.sxau-7A.2, and QLyc.sxau-7B—having relatively greater effects on lycopene content. Six of these loci had additive effects, ranging from 44.72% to 149.14%.
Dr. Helal emphasized the significance of these findings: “Genotype emerged as the primary factor influencing lycopene variation among wheat varieties. These findings provide a theoretical basis for further genetic analysis and the development of molecular breeding strategies aimed at increasing lycopene content through the accumulation of favorable alleles.”
The study also identified six candidate genes within the functional regions of five quantitative trait loci (QTL). These genes are involved in the known pathway of lycopene metabolism, offering potential targets for genetic modification to enhance lycopene content in wheat.
The commercial implications of this research are substantial. Wheat is a staple crop worldwide, and enhancing its nutritional profile through biofortification can address micronutrient deficiencies and improve public health. Moreover, the development of high-lycopene wheat varieties can open new avenues for the food industry, including the creation of functional foods and nutraceuticals.
As Dr. Helal and his team continue to unravel the genetic intricacies of wheat, their work holds promise for shaping the future of agriculture and nutrition. The findings published in ‘BMC Plant Biology’ not only advance our understanding of lycopene variation in wheat but also lay the groundwork for innovative breeding programs aimed at developing more nutritious and valuable wheat varieties.