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. 2022 May 5;11(9):1343.
doi: 10.3390/foods11091343.

Variation in the Content and Composition of Tocols in a Wheat Population

Karolina Tremmel-Bede  1 , Marietta Szentmiklóssy  2 , Anna-Maija Lampi  3 , Vieno Piironen  3 , Peter R Shewry  4 , Gyula Vida  1 , Sándor Tömösközi  2 , Ildikó Karsai  1 , László Láng  1 , Zoltán Bedő  1 , Marianna Rakszegi  1
Affiliations

Variation in the Content and Composition of Tocols in a Wheat Population

Karolina Tremmel-Bede et al. Foods. .

Abstract

Wheat is a well-known source of B vitamins but also contains significant amounts of vitamin E and related tocols, which have a number of positive health benefits. However, there are no reports on increasing the tocol content of wheat. A prerequisite for increasing the tocol content is the identification of variation in its amount within wheat and related cereals. We therefore determined the tocol content and composition in the grain of 230 recombinant inbred lines (RILs) of a diverse biparental wheat population (Mv Toborzó/Tommi), showing variation in the total content from 13.69 to 45.18 μg/g d.m. The total content also showed transgressive segregation in the population. The effect of the genotype on the variance components of tocols was studied, and the broad-sense heritability was calculated to be 0.71. The lines were also grouped based on their tocol content and analyzed for their chemical composition and breadmaking quality. The high heritability value and the wide variation found in the total amount indicate that increasing the content of tocols is a possible breeding strategy.

Keywords: G × E; breeding; diversity; heritability; recombinant inbred lines; tocol; wheat.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Principal component analysis based on the content and composition of tocols in the grain. AT = α-tocopherol, ATT = α-tocotrienol, BT = β-tocopherol, BTT = β-tocotrienol, GT = γ-tocopherol, tocol = total tocol content, and TKW = thousand-kernel weight (where the most determinant traits contributing to Factor 1 were BT (−0.8607), BTT (−0.9239), and tocol (−0.9814), while it was AT (−0.6417) and ATT (−0.8032) for Factor 2).
Figure 2
Figure 2
Pie diagrams of the relative contribution of genotype (G), environment (E, 2 years), and genotype × environment interaction (G × E) to the total sum of squares for the tocol content and composition of bread wheat, where (a) AT = α-tocopherol, (b) ATT = α-tocotrienol, (c) BT = β-tocopherol, (d) BTT = β-tocotrienol, (e) tocol = total tocol content, and (f) TKW = thousand-kernel weight (Martonvásár, 2014 and 2019, n = 230).
Figure 3
Figure 3
Hierarchical cluster analysis based on the tocol content and composition (see also a more detailed figure in Figure S2).
Figure 4
Figure 4
Principal component analysis based on the compositional quality traits of wheat and grouped by the groups formed by the hierarchical cluster analysis. B-glucan = β-glucan content, Gluten = gluten content, Prot = protein content, Starch = starch content, TKW = thousand-kernel weight, TOT-pent = total pentosan content, and WE-pent = water-extractable pentosan content (where the most determinant traits contributing to Factor 1 were Prot (0.9279), Gluten (0.8768), and Starch (−0.7757), while they were TOT-pent (0.8686) and WE-pent (0.8728) for Factor 2).
Figure 5
Figure 5
Principal component analysis based on the breadmaking quality traits of wheat and grouped by the groups formed by the hierarchical cluster analysis. Dev Time = dough development time, FN = falling number, GI = gluten index, QN = farinograph quality number, Stability = dough stability time, Zeleny = Zeleny sedimentation volume, TKW = thousand-kernel weight, TW = test weight, and Wabs = water absorption (where the most determinant traits contributing to Factor 1 were Zeleny (0.6913), Dev Time (0.7594), and QN (0.8517), while they were GI (0.6779), Wabs (−0.5973), and TKW (−0.7269) for Factor 2).
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