Frontiers in Plant Science (Dec 2016)

Comparative analysis of phenolic compound characterization and their biosynthesis genes between two diverse bread wheat (Triticum aestivum) varieties differing for chapatti (unleavened flat bread) quality

  • Monica Sharma,
  • Monica Sharma,
  • Rajat Sandhir,
  • Anuradha Singh,
  • Pankaj Kumar,
  • Ankita Mishra,
  • Sanjay Jachak,
  • Sukhvinder Pal Singh,
  • Jagdeep Singh,
  • Joy Roy

DOI
https://doi.org/10.3389/fpls.2016.01870
Journal volume & issue
Vol. 7

Abstract

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AbstractPhenolic compounds (PCs) affect the bread quality and can also affect the other types of end-use food products such as chapatti (unleavened flat bread), now globally recognised wheat-based food product. The detailed analysis of PCs and their biosynthesis genes in diverse bread wheat (Triticum aestivum) varieties differing for chapatti quality have not been studied. In this study, the identification and quantification of PCs using UPLC-QTOF-MS and/or MS/MS and functional genomics techniques such as microarrays and qRT-PCR of their biosynthesis genes have been studied in a good chapatti variety, ‘C 306’ and a poor chapatti variety, ‘Sonalika’. About 80% (69/87) of plant phenolic compounds were tentatively identified in these varieties. Nine PCs (hinokinin, coutaric acid, fertaric acid, p-coumaroylqunic acid, kaempferide, isorhamnetin, epigallocatechin gallate, methyl isoorientin-2’-O-rhamnoside, and cyanidin-3-rutinoside) were identified only in the good chapatti variety and four PCs (tricin, apigenindin, quercetin-3-O-glucuronide, and myricetin-3-glucoside) in the poor chapatti variety. Therefore, about 20% of the identified PCs are unique to each other and may be ‘variety or genotype’ specific PCs. Fourteen PCs used for quantification showed high variation between the varieties. The microarray data of forty-four phenolic compound biosynthesis genes and seventeen of them on qRT-PCR showed variation in expression level during seed development and majority of them showed low expression in the good chapatti variety. The expression pattern in the good chapatti variety was largely in agreement with that of phenolic compounds. The level of variation of twelve genes was high between the good and poor chapatti quality varieties and has potential in development of markers. The information generated in this study can be extended onto a larger germplasm set for development of molecular markers using QTL and/or association mapping approaches for their application in wheat breeding.

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