Boosting the antioxidant potential of pasta by a premature stop mutation in wheat keto-acythiolase-2

Abstract

Phenolics are a class of chemical compounds possessing antioxidant activity, which are mainly located in the wheat (Triticum aestivum) bran. Different approaches have been used in food industry to increase the availability of phenolics. Compared to these methods, however, genetic improvement of the wheat antioxidant potential, is a cost-effective, easier and safer approach. Here, we showed a single premature stop mutation in the keto-acythiolase-2 (kat-2b) gene, which significantly improved the antioxidant potential of pasta by a 60 ± 16% increase in its antioxidant potential by increasing the accumulation of ferulic acid. These changes are likely determined by the increased transcription (46% higher) and activity (120% higher) of the phenylalanine lyase genes observed in the mutated line compared to the control. Even if more studies will need to be done, overall, this study suggested that the kat-2b mutant could represent an excellent genetic resource to improve wheat's antioxidant and health-promoting potential.

Keywords: Antioxidant potential; Caffeic acid (PubChem CID: 689043); Catechin (PubChem CID: 9064); Feruic acid (PubChem CID: 445858); Ferulic acid; Hydroxybenzoic acid (PubChem CID: 135); Keto-acythiolase 2; Luteolin (PubChem CID: 5280445); Methyl jasmonate (PubChem CID: 5281929); Pasta; Phenolic compounds; Phenylalanine lyase; Sinapic acid (PubChem CID: 637775); Vanillic acid (PubChem CID: 8468); Vanillin (PubChem CID: 1183); Wheat; p-Coumaric acid (PubChem CID: 637542); p-Methylbenzoic acid (PubChem CID: 7470)..