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Selection parameters in breeding on the new wheat cultivars in the aspect of functional food production

Wioletta Monika Dynkowska

wioletta.dynkowska@gmail.com
Instytut Hodowli i Aklimatyzacji Roślin — Państwowy Instytut Badawczy, Radzików (Poland)
https://orcid.org/0000-0001-8563-7032

Małgorzata Renata Cyran


Instytut Hodowli i Aklimatyzacji Roślin — Państwowy Instytut Badawczy, Radzików (Poland)
https://orcid.org/0000-0003-0820-6962


Abstract

Wheat grain, a principal bread cereal in the world, represents a substantial source of dietary fiber and antioxidants in the modern human diet. A recent systematic increase in consumer attention paid to functional food, being an important element in preventing and treatment of civilization diseases, is observed in Poland. This points to a need for the breeding of new wheat cultivars recommended for functional food production.

Grains of 46 winter wheat lines were evaluated with respect to their water extract viscosity, total phenolics content and the amount and composition of dietary fiber. A small number of lines were characterized by high grain extract viscosity, a primary factor that controls, among others, a decrease in glucose and cholesterol levels after consumption of cereal-based products. The grain extract viscosity was positively correlated with soluble arabinoxylan content. However, in many cases, high extract viscosity genotypes had markedly lower content of these polysaccharides, indicating paramount importance of their structural characteristics for viscosity level. Especially significant is the length of polysaccharide chain (molecular weight) that was assessed indirectly as grain extract viscosity per unit mass of arabinoxylans. Amongst wheat lines studied, only two of them exhibited both high grain extract viscosity and high concentration of phenolic compounds.

Genotypes, combing high viscous potential with high  antioxidant capacity as well as increased share of soluble dietary fiber polysaccharides, should represent the starting material for the breeding of new wheat cultivars designed for production of functional food.

Supporting Agencies

Multiannual Program for 2015-2020, No. 3-2-00-0-09, Task 2.9

Keywords:

dietary fiber, dietary fiber arabinoxylans, grain extract viscosity, nonstarch polysaccharides, total phenolic components, winter wheat

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Published
2023-05-31

Cited by

Dynkowska, W. M. and Cyran, M. R. (2023) “Selection parameters in breeding on the new wheat cultivars in the aspect of functional food production”, Bulletin of Plant Breeding and Acclimatization Institute, (299), pp. 11–20. doi: 10.37317/biul-2023-0002.

Authors

Wioletta Monika Dynkowska 
wioletta.dynkowska@gmail.com
Instytut Hodowli i Aklimatyzacji Roślin — Państwowy Instytut Badawczy, Radzików Poland
https://orcid.org/0000-0001-8563-7032

Authors

Małgorzata Renata Cyran 

Instytut Hodowli i Aklimatyzacji Roślin — Państwowy Instytut Badawczy, Radzików Poland
https://orcid.org/0000-0003-0820-6962

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