Blue Grain Research Articles

Changes in Nutritional and Techno-Functional Properties of Whole Grain Maize Flours Induced by Dry-Heat Treatment.

The present study was carried out to demonstrate the effects of dry heat treatment (DHT) at different temperatures (100, 125, 135, 150, and 165 °C) on the nutritional and techno-functional properties of white, blue, and yellow whole grain maize flour. Results showed that DHT increased the insoluble dietary fiber and free phenolic compounds of the investigated maize flours, while the bound phenolic compounds, anthocyanins, and pasting properties decreased with the rising of the applied temperature. The application of DHT caused the most notable changes regarding the amount of dietary fiber. Content of NDF (neutral detergent fiber) ranged from 11.48% to 44.35%, 14.19% to 37.84%, and 15.15% to 45.86% in white, yellow, and blue maize samples, respectively. Furthermore, at the highest temperature applied in the DHT (165 °C) the content of soluble free phenolic compounds in yellow and blue maize flour samples was 1.2- and 1.4-fold higher compared to control flour samples. DHT significantly improved the functionality of maize flour in terms of water absorption capacity, water solubility, and digestibility, thus it can be effectively used to make up for the poor functionality of raw maize flour. This study shows that DHT at moderate temperatures (125-135 °C), could be a viable solution for the pre-processing of maize flour to enhance the potential for its utilization in the food industry.

Mass spectrometry-based quantification of immunostimulatory gliadin proteins and peptides in coloured wheat varieties: Implications for Celiac Disease

Pigmented wheat varieties (Triticum aestivum spp.) are getting increasingly popular in modern nutrition and thoroughly researched for their functional and nutraceutical value. The colour of these wheat grains is caused by the expression of natural pigments, including carotenoids and anthocyanins, that can be restricted to either the endosperm, pericarp and/or aleurone layers. While contrasts in phytochemical synthesis give rise to variations among purple, blue, dark and yellow grain’s antioxidant and radical scavenging capacities, little is known about their influence on gluten proteins expression, digestibility and immunogenic potential in a Celiac Disease (CD) framework. Herein, it has been found that the expression profile and immunogenic properties of gliadin proteins in pigmented wheat grains might be affected by anthocyanins and carotenoids upregulation, and that the spectra of peptide released upon simulated gastrointestinal digestion is also significantly different. Interestingly, anthocyanin accumulation, as opposed to carotenoids, correlated with a lower immunogenicity and toxicity of gliadins at both protein and peptide levels. Altogether, this study provides first-level evidence on the impact modern breeding practices, seeking higher expression levels of health promoting phytochemicals at the grain level, may have on wheat crops functionality and CD tolerability.

Determination of the melanin and anthocyanin content in barley grains by digital image analysis using machine learning methods.

The pigment composition of plant seed coat affects important properties such as resistance to pathogens, pre-harvest sprouting, and mechanical hardness. The dark color of barley (Hordeum vulgare L.) grain can be attributed to the synthesis and accumulation of two groups of pigments. Blue and purple grain color is associated with the biosynthesis of anthocyanins. Gray and black grain color is caused by melanin. These pigments may accumulate in the grain shells both individually and together. Therefore, it is difficult to visually distinguish which pigments are responsible for the dark color of the grain. Chemical methods are used to accurately determine the presence/ absence of pigments; however, they are expensive and labor-intensive. Therefore, the development of a new method for quickly assessing the presence of pigments in the grain would help in investigating the mechanisms of genetic control of the pigment composition of barley grains. In this work, we developed a method for assessing the presence or absence of anthocyanins and melanin in the barley grain shell based on digital image analysis using computer vision and machine learning algorithms. A protocol was developed to obtain digital RGB images of barley grains. Using this protocol, a total of 972 images were acquired for 108 barley accessions. Seed coat from these accessions may contain anthocyanins, melanins, or pigments of both types. Chemical methods were used to accurately determine the pigment content of the grains. Four models based on computer vision techniques and convolutional neural networks of different architectures were developed to predict grain pigment composition from images. The U-Net network model based on the EfficientNetB0 topology showed the best performance in the holdout set (the value of the "accuracy" parameter was 0.821).

Impacts of Different Processes on the Nutritional and Antinutritional Contents of White and Blue Lupin Seeds and Usage Possibilities for Sustainable Poultry Production.

In the current era, it is important to consider economic and ecological sustainability issues while optimally meeting the nutrient needs of poultry. The use and research of alternative feedstuffs have gained importance due to these factors. The aim of this study is to reveal the raw lupin seeds' nutrient ingredients as an alternative feedstuff and the effects of debittering methods. In the present study, two different treatments (germination for 2 days; heat treatment in an autoclave at 130 °C for 20 min) were applied to white and blue lupin seeds, and the differences in nutrient compositions between them and raw seeds were determined. When fatty acid compositions were analyzed, oleic, γ-linolenic, arachidic, behenic, erucic, and lignoceric acid values were found to be the highest in the raw, autoclaved, and germinated forms of white lupin (p < 0.01). The highest values of palmitic, stearic, and linoleic acids were observed in blue lupin (p < 0.01). While the value of total quinolizidine alkaloids (QA) in raw white lupin grains was higher than 1.943 mg/g, it was higher than 1.800 mg/g in autoclaved and germination-treated grains. Similarly, the total QA value of raw blue lupin grains was 0.894 mg/g, 0.609 ± 0.244 mg/g in germination-treated seeds, and 0.705 ± 0.282 mg/g in autoclave-treated seeds. As a result of these findings, it can be said that the methods applied for the removal of bitterness gave promising results. Furthermore, it would be rewarding to use these lupin varieties in in vitro and in vivo experiments to reveal the impacts and mechanisms of debittering methods on poultry.

A comparative metabolomics study of polyphenols in highland barley (Hordeum vulgare L.) grains with different colors

Highland barley (HB) grains are gaining increasing popularity owing to their high nutritional merits. However, only limited information is available on the metabolic profiles of HB grains polyphenols, especially the difference of polyphenols in different colors of HB. In this study, we determined the metabolic profiles of black, blue, and white HB grains via an ultra-performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI-MS/MS)-based metabolomics. A total of 402 metabolites were identified, among which 198, 62, and 189 metabolites displayed different accumulation patterns in the three comparison groups (WHB vs. BKHB, WHB vs. BEHB, BEHB vs. BKHB), respectively. In particular, flavonoids and phenolic acids contents displayed considerable differences among the three HB cultivars. The phenolics content of black HB was relatively high. Additionally, “Flavonoid biosynthesis” and “flavone and flavonol biosynthesis” were the significantly enriched pathways. In conclusion, this study provides comprehensive insights into the adequate utilization and development of novel HB-based functional foods.

Analysis of morphological traits and regulatory mechanism of a semi-dwarf, albino, and blue grain wheat line.

The online version contains supplementary material available at 10.1007/s11032-023-01379-z.

Anthocyanin Content and Fusarium Mycotoxins in Pigmented Wheat (Triticum aestivum L. spp. aestivum): An Open Field Evaluation.

Twelve Triticum aestivum L. spp. aestivum varieties with pigmented grain, namely one red, six purple, three blue, and two black, were grown in open fields over two consecutive years and screened to investigate their risk to the accumulation of multiple Fusarium-related mycotoxins. Deoxynivalenol (DON) and its modified forms DON3Glc, 3Ac-DON, 15Ac-DON, and T-2, HT-2, ZEN, and Enniatin B were quantified by means of UHPLC-MS/MS, along with 14 different cyanidin, petunidin, delphinidin, pelargonidin, peonidin, and malvidin glycosides. A significant strong influence effect of the harvesting year (p = 0.0002) was noticed for DON content, which was more than doubled between harvesting years growing seasons (mean of 3746 µg kg-1 vs. 1463 µg kg-1). In addition, a striking influence of varieties with different grain colour on DON content (p < 0.0001) emerged in combination with the harvesting year (year×colour, p = 0.0091), with blue grains being more contaminated (mean of 5352 µg kg-1) and red grain being less contaminated (mean of 715 µg kg-1). The trend was maintained between the two harvesting years despite the highly variable absolute mycotoxin content. Varieties accumulating anthocyanins in the pericarp (purple coloration) had significantly lower DON content compared to those in which aleurone was involved (blue coloration).

A Method for Detrital Corundum Characterization in Sediments: Case Study of the Gem Mountain Mine Placer Sapphire Deposit (Rock Creek, Montana, USA)

AbstractA new, comprehensive approach to characterizing detrital corundum in sediments and placer deposits is outlined and applied to a sample of poorly sorted, mud-supported colluvium rich in rhyolite tuff clasts from the sapphire-producing layer at Gem Mountain Mine, Rock Creek, Montana. High angularity and the predominance of inherited surface features indicate that corundum was not abraded during transport, consistent with deposition by mass wasting. Corundum grain abundances per 10 kg of sediment (rounded to nearest whole number) are as follows: 4–8 mm (1 grain), 2–4 mm (12 grains), 1.0–2.0 mm (10 grains), 0.5–1.0 mm (43 grains), 0.25–0.50 mm (90 grains), 0.125–0.250 mm (480 grains), and &amp;lt;0.125 mm (55 grains; underrepresentation due to poor recovery). The ∼ 50× abundance of corundum in &amp;lt;2 mm size fractions relative to the &amp;gt;2 mm size fraction of potential economic interest suggests that fine-grained corundum may have potential as a pathfinder for gem corundum deposits in heavy mineral surveys. Corundum grains are transparent and divided into four types by surface texture and extent of crystal face development: (1) rounded with frosted surface, anhedral/subhedral; (2) angular with hillocky/irregular surface, anhedral/subhedral; (3) angular subhedral grains with glassy curved faces; and (4) angular, idiomorphic blue grains (all &amp;lt;1 mm). Surface texture Types 1–3 occur in pastel-colored corundum (green, yellowish-green, yellow, colorless) and are the result of dissolution subsequent to euhedral crystal growth. Mineral inclusions in corundum include: pastel corundum – biotite (variable Fe, Mg, Ti, F contents), plagioclase feldspar (andesine-labradorite), rutile, hercynite; blue corundum – alkali feldspar, rutile, zircon, ilmenite, apatite, spinel. Corundum uncommonly occurs in composite grains with biotite, plagioclase, and K-feldspar. Rhyolite occurs as a partial encrustation on one corundum grain. Rock Creek corundum may have originated from partially melted metapelite in a metamorphic basement, and incorporated and transported to the surface by rhyolitic magmas. Due to scant geologic context and an absence of radiometric age data, the proposed genetic model remains highly speculative.

Chemical analysis of blue corn base malt and the effect of malting and roasting of blue corn malts on color and antioxidant compounds associated with antioxidant capacity

The objectives of this research were to carry out a chemical analysis of the base malts, to evaluate the effect of malting and roasting on both color and compounds associated with the antioxidant capacity (anthocyanins, phenolic compounds, melanoidins), and the capacity itself by ABTS and DPPH assays in base malt and caramel malt of blue corn. In order to provide styles of beers with different sensory characteristics as well as health benefits for the consumer, and since malt is the heart of beer, different cereals and pseudo-cereals have been malted. In addition to this, with the intention of taking advantage of the phenolic compounds present in the blue corn grain, and of developing color compounds as well as antioxidant activity through roasting, both blue corn base and caramel malts were developed. Results showed that the protein content was within the specified range for barley malt and, despite the malting not having a significant effect on the color parameters, a decrease in the anthocyanin content was observed. On the contrary, an increase in the content of phenolic acids as well as in the antioxidant capacity by DPPH assay in the base malt with respect to the grain was noticed. Additionally, the color of caramel malts increased in luminosity and chroma, and decreased in tone due to roasting. Likewise, the concentrations of anthocyanins and phenolic compounds depended on the roasting conditions. Moreover, the higher the roasting temperature was, the higher the concentrations of melanoidins were. Finally, malts that had a greater amount of phenolic compounds showed greater antioxidant capacity by ABTS assay, while malts that had a higher melanoidins content showed a greater antioxidant response by DPPH assay. In accordance with the results, it was concluded that the combined use of base and caramel malts to produce corn beer musts could provide significant amounts of compounds that will impact its color and antioxidant capacity, thereby favoring the chemical stability of the produc

Fine Points of Marker-Assisted Pyramiding of Anthocyanin Biosynthesis Regulatory Genes for the Creation of Black-Grained Bread Wheat (Triticum aestivum L.) Lines

Enrichment of grains with anthocyanins is considered a feasible approach to improving the nutritional properties of bread wheat. Here, two black-grained substitution lines with either 4B or 4D chromosomes substituted by wheatgrass (Thinopyrum ponticum) 4Th were created via marker-assisted combining the anthocyanin biosynthesis regulatory genes Pp-1, Pp3 (Purple pericarp), and Ba1 (Blue aleurone) in the genetics background of cv. Saratovskaya 29. The black grains manifested the simultaneous accumulation of anthocyanins in aleurone, and the pericarp layers resulted in the highest total anthocyanin content (TAC), which amounted to approximately the sum of TACs of the purple and blue grains. The lines with substitution 4Th(4B) had long trichomes on the leaves, whereas the lines with substitution 4Th(4D) did not differ from parental cv. Saratovskaya 29. Despite the chromosome substitution having a positive effect on the main spike length, the other yield-related traits (grain weight per main spike, the spike number per plant, and the 1000-grain weight) were decreased in the lines with chromosome substitution. The developed lines together with the parental ones constitute a valuable model for comparative studies and genetic stock for breeding commercial wheat cultivars featuring high levels of anthocyanins in grains.

Anthocyanin profile and main antioxidants in pigmented wheat grains and related millstream fractions

AbstractBackground and ObjectivesIncreasing evidence has shown the potential for foods made from anthocyanin‐rich cereal grains to reduce the development and progression of many degenerative chronic diseases. Among cereals, only pigmented rice and maize have been used for food production, whereas for blue and purple wheat grains the food industry has been more limited. In light of this, the present study was aimed at characterizing the whole meal, bran, and flour of the blue bread wheat “Sebesta Blue‐2” and the purple durum wheats “T‐1303” and “‘ELS 6304‐56” in relation to their total phenolic content (TPC), total proanthocyanidin content (TPrC), total anthocyanin content (TAC), and total antioxidant activity (TAA) determined spectrophotometrically, and their anthocyanin profile and TAC determined by high‐performance liquid chromatography (HPLC) (TACHPLC).FindingsAmong the milling fractions, the bran showed the highest phytochemical content and antioxidant activity, with values 1.6–8.3‐ and 4.0–9.3‐fold higher than those observed in the whole meal and flour, respectively. Among genotypes, the highest phytochemical content and antioxidant activity were observed in Sebesta Blue‐2, followed by T‐1303 and ELS 6304‐56. The strongest differences among genotypes concerned the TACHPLC, with values that in Sebesta Blue‐2 were 4.8‐ and 14.1‐fold higher than T‐1303 and ELS 6304‐56, respectively. Multivariate analysis highlighted the best profile in terms of phytochemical content and antioxidant activity in the bran of Sebesta Blue‐2 with very high values of TPC, TPrC, glycosylated anthocyanins, and TAA, followed by the bran of T‐1303, with high‐to‐very high values of TPC, TPrC, anthocyanins and TAA, and the whole meal of Sebesta Blue‐2, with high values of glycosylated anthocyanins and intermediate values of TPC, TPrC, and TAA.ConclusionsThe bran of Sebesta Blue‐2 and T‐1303 could be used as an additive in cereal‐based fortified‐functional foods or could be further processed to produce nutraceutical supplements. The whole meal of Sebesta Blue‐2 could be used as starting material for the preparation of baked products rich in health‐promoting compounds.Significance and noveltyThe present study is one of the few studies to report the anthocyanin profile for the milling fractions of pigmented grains and is the first to report the existence of proanthocyanidins in blue and purple wheat grains and their milling fractions.

Metabolite identification in fresh wheat grains of different colors and the influence of heat processing on metabolites via targeted and non-targeted metabolomics

Phenolic antioxidants are phytochemical components in wheat grains that provide a variety of potential health benefits. The metabolites and antioxidant activity of fresh, mature, and heat-treated, wheat grains with black, blue, purple, and white grain coats were identified by targeted and non-targeted metabolomics. The total phenolic (TPC) and flavonoid contents (TFC) and antioxidant activity (AOA) increased with the darkening of grain color, the general trend being black > purple > blue > white. Purple and black wheat are rich in rutin (3916 µg/kg and 3066 µg/kg, respectively) and peonidin-3-O-glucoside chloride (2595 µg/kg and 1740 µg/kg, respectively), while blue wheat is rich in luteolin (2076 µg/kg). In most cases, TPC, TFC, and AOA had the greatest values in fresh grains and the lowest values in mature grains. Using non-targeted metabolomics, a total of 866 metabolites were identified in the tested fresh wheat grains, 106 flavonoids and 39 phenolic acids. In total, the relative abundance of flavonoids in purple and black wheat was higher than in blue wheat, indicating a higher nutritional value of fresh black and purple grains. After heat processing, the content of most metabolites decreased in heat-treated purple grain, whereas heat treatment significantly increased the content of peonidin-3-O-glucoside chloride (2.27-fold) and cynaroside (12.01-fold). This study clarifies that seed coat color and processing treatments impact the metabolite contents and antioxidant activity of wheat grains, providing valuable information for improving the nutritional quality of food during processing.

Anthocyanin Biosynthesis and a Regulatory Network of Different-Colored Wheat Grains Revealed by Multiomics Analysis.

Colored wheat has always been a popular research area because of its high performance in the field and significant medical uses. Progress has been made mapping the genes of purple or blue grains; however, the reason why different grain colors form in wheat is not well understood. We created wheat lines with different grain colors (purple and blue) using the white grain cultivar Xiaoyan22 and located the candidate region related to the purple and blue grains in chromosome 2A, 2B, and 4D, 2A, respectively, by the bulked segregant RNA-seq. The transcriptomic and metabolomic analyses of the three grains at different developmental stages indicated that the upregulation of flavonoid 3'-hydroxylase/flavonoid 3',5'hydroxylase 2 and TaMYC1/TaMYC4 was important for the formation of purple/blue grains. The blue TaMYC4 had 16 nonsynonymous single nucleotide variants verified by Sanger sequencing and possessed a different splicing mode in the bHLH_MYC_N domain compared with the reference database. Targeted high-performance liquid chromatography-mass spectrometry/mass spectrometry analysis of anthocyanins found that the purple and blue grains contained more pelargonidin, cyanidin, and delphinidin, respectively. This study provides a comprehensive understanding of the different color formations of wheat grains and useful information about genetic improvements in wheat and other crops.

ANTHOCYANINS IN COLORED WHEAT GRAINS – A NEW SOURCE OF HEALTH-PROMOTING FOOD

Background. In addition to the long-known white and red varieties of common wheat, colored forms of wheat have emerged in recent decades, characterized by purple, blue and black grains. The anthocyanins they contain belong to the flavonoid group and are responsible for the color of grains. Purple wheat grain contains anthocyanins in the pericarp layer, blue wheat in the aleurone layer, and black wheat has anthocyanins distributed in both layers. Anthocyanins are bioactive components that can act as a functional component of foods or shape their functional characteristics, protecting against diabetes, hypertension and dyslipidemia. Colored wheat is also a good source of phenolic compounds other than anthocyanins, carotenoids, minerals, especially iron and zinc, and vitamins. Results and conclusion. Colored wheat is a good technological raw material, not dissimilar to the previously used varieties of bread wheat and durum wheat. It is suitable for the production of bread, pastries, snack products and pasta, and even beer, soy sauce or vinegar. The stability of anthocyanins from colored wheat is reduced when high temperatures are used, but the overall antioxidant content of the resulting products is still high. Nutritional studies have confirmed the beneficial effects of food products obtained from colored wheat on consumer health. It is expected that products made from colored wheat varieties may become fashionable functional foods in many countries. The key challenge of large-scale commercialization is to generate market and consumer awareness. The purpose of this article was to present the current state of knowledge on anthocyanins found in colored wheat grains and their importance in potential food applications of this cereal.

Pigmented corn for brewing purpose: From grains to malt, a study of volatile composition

Malt is one of the most important contributors to beer flavor, this research aimed to characterize the volatile profiles of two varieties of pigmented corn in their unmalted and malted form and determine the differences and similarities between pigmented corn malts and barley malts. A total of 173 volatiles were identified, where phenols and terpenes such as 2-meyhoxy-4-vinylphenol, phenol, 4-ethyl-phenol, limonene, and geranyl acetone are the main compounds that characterize pigmented corn malts. Volatiles such as 4-ethyl-phenol,4-ethyl-2-methoxy-phenol, limonene, geranyl acetone, and α-terpineol might be considered as flavor markers of the red and blue corn grains and corn malts. The results demonstrated there is a group of volatiles specific to corn malts and others that have in common to barley malt. These volatiles can be used as specific key markers for pigmented corn malts. The similarities between barley and corn malts open the possibility to use pigmented corn for brewing purposes. Practical applications The similarities between corn and barley malts in their volatile profiles make pigmented corn a good alternative to produce beers using native ingredients from Mexico.

TbMYC4A Is a Candidate Gene Controlling the Blue Aleurone Trait in a Wheat-Triticum boeoticum Substitution Line.

Triticum boeoticum Boiss (AbAb, 2n = 2x = 14) is one of the sources of the blue grain trait controlled by blue aleurone layer 2 (Ba2). However, the underlying genes have not been cloned. In this study, a transcriptomic comparison between a blue-grained wheat-T. boeoticum substitution line and its wheat parent identified 41 unigenes related to anthocyanin biosynthesis and 29 unigenes related to transport. The bHLH transcription factor gene TbMYC4A showed a higher expression level in the blue-grained substitution line. TbMYC4A contained the three characteristic bHLH transcription factor domains (bHLH-MYC_N, HLH and ACT-like) and clustered with genes identified from other wheat lines with the blue grain trait derived from other Triticeae species. TbMYC4A overexpression confirmed that it was a functional bHLH transcription factor. The analysis of a TbMYC4A-specific marker showed that the gene was also present in T. boeoticum and T. monococcum with blue aleurone but absent in other Triticeae materials with white aleurone. These results indicate that TbMYC4A is a candidate gene of Ba2 controlling the blue aleurone trait. The isolation of TbMYC4A is helpful for further clarifying the genetic mechanism of the blue aleurone trait and is of great significance for breeding blue-grained wheat varieties.

Phytochemical Analysis of Phenolics, Sterols, and Terpenes in Colored Wheat Grains by Liquid Chromatography with Tandem Mass Spectrometry.

The colored grain of wheat (Triticum aestivum L.) contains a large number of polyphenolic compounds that are biologically active ingredients. The purpose of this work was a comparative metabolomic study of extracts from anthocyaninless (control), blue, and deep purple (referred to here as black) grains of seven genetically related wheat lines developed for the grain anthocyanin pigmentation trait. To identify target analytes in ethanol extracts, high-performance liquid chromatography was used in combination with Bruker Daltonics ion trap mass spectrometry. The results showed the presence of 125 biologically active compounds of a phenolic (85) and nonphenolic (40) nature in the grains of T. aestivum (seven lines). Among them, a number of phenolic compounds affiliated with anthocyanins, coumarins, dihydrochalcones, flavan-3-ols, flavanone, flavones, flavonols, hydroxybenzoic acids, hydroxycinnamic acids, isoflavone, lignans, other phenolic acids, stilbenes, and nonphenolic compounds affiliated with alkaloids, carboxylic acids, carotenoids, diterpenoids, essential amino acids, triterpenoids, sterols, nonessential amino acids, phytohormones, purines, and thromboxane receptor antagonists were found in T. aestivum grains for the first time. A comparative analysis of the diversity of the compounds revealed that the lines do not differ from each other in the proportion of phenolic (53.3% to 70.3% of the total number of identified compounds) and nonphenolic compounds (46.7% to 29.7%), but diversity of the compounds was significantly lower in grains of the control line. Even though the lines are genetically closely related and possess similar chemical profiles, some line-specific individual compounds were identified that constitute unique chemical fingerprints and allow to distinguish each line from the six others. Finally, the influence of the genotype on the chemical profiles of the wheat grains is discussed.

Pigmented whole maize grains for functional value added and low glycemic index snack production

In the present study, pigmented and non-pigmented maize grains cultivated in Turkey were used to produce functional baked snacks. According to the results, the highest DPPH, ABTS and FRAP antioxidant activity was determined in maize snacks produced by pigmented whole maize grains. The highest total dietary fibre content was determined in blue maize snacks as 26.88 g/100 g, followed by yellow and red maize snacks with 23.35 and 20.28 g/100 g, respectively. The total anthocyanin content of blue and red maize snacks was determined as 49.60 and 4.51 mg CGE/kg; however, it could not be detected in yellow maize snacks. The lowest rapidly available glucose (11.07 g/100 g) and the highest slowly available glucose (16.26 g/100 g) were also obtained in blue maize snack. Snack produced by blue maize grains was classified in low GI foods, while yellow and red maize snacks were classified as medium GI food. This result showed that anthocyanins are more effective in lowering eGI of maize snacks than dietary fibres and phenolics.

The effect of genotype on in vitro morphogenesis of blue- and purple-grained bread wheat

Bread wheat containing anthocyanins in grain is of great interest for in vitro cell selection. These compounds are antioxidants and help the plant cope with stress. For the first time, we have evaluated the regenerative potential of eight samples with purple and blue grain using mature and immature embryos as explants. The maternal plants grew in the field conditions in the south of Western Siberia (Russia). Colored wheat had an advantage over white-grained forms in the ability to in vitro morphogenesis and adaptation to ex vivo conditions. Samples Fioletovozernaya (k-55583) and Blue A (k-43091) showed an intense proliferation of callus (94-95%), a high morphogenic activity (74-100%) and a large yield of viable regenerants (4-6 from one callus). We consider these forms promising for the selection of cell and plant lines that are resistant to adverse environmental factors and are suitable for breeding programs.

The quality and content of anthocyanins in purple- and blue-grained wheat in the south of Western Siberia

The development of wheat cultivars with an increased content of anthocyanins is one of the topical areas of modern plant breeding. Flavonoid pigments are natural antioxidants and are extremely beneficial to human health. We studied the collection of spring bread wheat with purple and blue grains in the south of Western Siberia (the Russian Federation). Samples were taken from the genetic bank of N. I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR) (St. Petersburg). Blue A (New Zealand), Fioletovozernaya (Russia) and Konini (Canada) can be sources of high anthocyanins, protein and gluten to improve commercial bread wheat cultivars.