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Large-scale identification and characterization of phenolic compounds and their marker–trait association in wheat

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Abstract

Phenolic compounds (PCs) are important biomolecules as they affect processing (color, aroma, and taste quality of bread, and grain hardness) and nutrition quality (antioxidant and other health benefits). This study identified a set of 115 PCs by screening 100 Indian bread wheat varieties that showed wide variation in PCs content. These PCs were classified into 29 phenolic acid and their derivative, 71 flavonoids, 2 chalcones, 8 stilbenoids 1 theaflavin, 1 eugenol, and 3 coumarins. Of the 115, standards for 25 PCs were validated by matching their RT (retention time), MS and MS/MS fragmentation pattern on UPLC-QTOF-MS/MS. The range of PC content was from 0.01 µg/100 g for luteolin in ‘GW 503’ to 547.63 µg/100 g for vanillin in ‘Durgapur 65.’ The marker–trait association analysis identified 81 SSR markers which were associated with twelve PCs. Of 81, 53 were significantly associated on 5% FDR at true value (p < q). After multiple test correction (adjusted p value and 5% FDR), eight SSR markers were significantly associated with five PCs, namely ‘rutin,’ ‘hesperidin,’ ‘2,4-dihydroxybenzoic acid,’ ‘vanillin,’ and ‘salicylic acid.’ A substantial number of markers showed coefficient of variation (R2) ranged from ~ 5 to 45% for these PCs. The variations present in the set of wheat varieties and linked markers can be exploited for the improvement of PCs affecting processing and nutrition quality of wheat through molecular breeding and functional genomics tools.

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Acknowledgements

We would like to thank National Agri-Food Biotechnology Institute (NABI), Department of Biotechnology (DBT), Ministry of Science & Technology, Government of India, for funding and facilities to carry out this work. We also acknowledge DeLCON (DBT-electronic library consortium), Gurugram, India, for the online journal access.

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  1. Monica Sharma and Mohammed Saba Rahim have contributed equally to this work.

Authors and Affiliations

  1. National Agri-Food Biotechnology Institute (NABI), Sector-81, SAS Nagar, Mohali, Punjab, 140 306, India

    Monica Sharma, Mohammed Saba Rahim, Pankaj Kumar, Ankita Mishra, Himanshu Sharma & Joy Roy

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  1. Monica Sharma
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  2. Mohammed Saba Rahim
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  3. Pankaj Kumar
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Correspondence to Joy Roy.

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Supplementary Figure S1

Total ion chromatograms (TIC) generated on UPLC-QTOF-MS showing peaks of phenolic compounds in the free extract of the bread wheat variety, ‘Choti Lerma.’ y-axis and x-axis represent % signal intensity (counts per second, cps) and retention time (RT), respectively. (TIFF 7202 kb)

Supplementary Figure S2

Frequency distribution graphs of 12 phenolic compounds content traits in 100 Indian wheat varieties. The y-axis represents the number of varieties and the x-axis the phenolic content. (TIFF 105 kb)

Supplementary Table S1

The list of 115 tentative phenolic compounds identified in the free extract of 100 Indian wheat varieties using UPLC-QTOF-MS–MS/MS. (XLSX 20 kb)

Supplementary Table S2

Quantification data (in both ng/ml and ug/100 g) (mean ± standard deviation) of 25 phenolic compounds in 100 Indian wheat varieties obtained through UPLC QTOF–MS/MS. The data are in three replications (R1, R2, and R3). (XLSX 302 kb)

Supplementary Table S3

Data of membership coefficient (Q) value in 100 Indian bread wheat variety. The Q matrix was generated by population structure analysis assuming three subpopulations (Q1, Q2 and Q3) using software, STRUCTURE v2.3.4 (Pritchard et al. 2000). The matrix was used as covariate in association mapping. (XLSX 13 kb)

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Sharma, M., Rahim, M.S., Kumar, P. et al. Large-scale identification and characterization of phenolic compounds and their marker–trait association in wheat. Euphytica 216, 127 (2020). https://doi.org/10.1007/s10681-020-02659-x

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