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Hydropriming and Nutripriming of Bread Wheat Seeds Improved the Flour’s Nutritional Value of the First Unprimed Offspring

Seed hydropriming or nutripriming has been used for wheat biofortification. Previously, the untreated S1 offspring of bread wheat S0 seeds hydro- and nutriprimed with FeSO(4).7H(2)O and/or ZnSO(4).7H(2)O showed improved yield relative to the offspring of untreated S0 seeds. We hypothesize that such...

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Autores principales: Baltazar, Miguel, Oppolzer, David, Carvalho, Ana, Gouvinhas, Irene, Ferreira, Luis, Barros, Ana, Lima-Brito, José
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9862027/
https://www.ncbi.nlm.nih.gov/pubmed/36678954
http://dx.doi.org/10.3390/plants12020240
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author Baltazar, Miguel
Oppolzer, David
Carvalho, Ana
Gouvinhas, Irene
Ferreira, Luis
Barros, Ana
Lima-Brito, José
author_facet Baltazar, Miguel
Oppolzer, David
Carvalho, Ana
Gouvinhas, Irene
Ferreira, Luis
Barros, Ana
Lima-Brito, José
author_sort Baltazar, Miguel
collection PubMed
description Seed hydropriming or nutripriming has been used for wheat biofortification. Previously, the untreated S1 offspring of bread wheat S0 seeds hydro- and nutriprimed with FeSO(4).7H(2)O and/or ZnSO(4).7H(2)O showed improved yield relative to the offspring of untreated S0 seeds. We hypothesize that such improvement would have its origin in the higher quality of S1 seeds resulting from plants whose seeds were primed. In this work, we characterised biochemically the whole-wheat flour of unprimed S1 offspring whose S0 seeds were hydro- and nutriprimed with Fe and/or Zn and compared it to the offspring of untreated S0 seeds (control). We identified and quantified 16 free amino acids and five soluble sugars per offspring using high-performance liquid chromatography and the Association of Official Analytical Chemists (AOAC) methods. The most abundant amino acids were glutamic acid and glutamine, proline, and glycine, presenting their highest contents in the offspring of seeds nutriprimed with 8 ppm Zn (0.351 mmol∙g(−1)), 8 ppm Fe + 8 ppm Zn (0.199 mmol∙g(−1)), and (0.135 mmol∙g(−1)), respectively. The highest contents of glucose (1.91 mg∙g(−1) sample), ash (24.90 g∙kg(−1) dry matter, DM), and crude protein (209.70 g∙kg(−1) DM) were presented by the offspring resulting from 4 ppm Fe + 4 ppm Zn, 8 ppm Zn, and 8 ppm Fe + 8 ppm Zn, respectively. The highest total starch content (630.10 g∙kg(−1) DM) was detected in the offspring of seeds soaked in 8 ppm Fe. The nutritional value of the flour of the S1 offspring resulting from nutripriming was significantly higher than the control. Overall, the novelty of our research is that seed priming can improve the quality of the wheat grain and flour, at least till the first offspring, without the need to repeat the presowing treatment. Beyond the study of subsequent generations, the unravelling of transgenerational mechanisms underlying the biochemical improvement of the offspring is approached.
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spelling pubmed-98620272023-01-22 Hydropriming and Nutripriming of Bread Wheat Seeds Improved the Flour’s Nutritional Value of the First Unprimed Offspring Baltazar, Miguel Oppolzer, David Carvalho, Ana Gouvinhas, Irene Ferreira, Luis Barros, Ana Lima-Brito, José Plants (Basel) Article Seed hydropriming or nutripriming has been used for wheat biofortification. Previously, the untreated S1 offspring of bread wheat S0 seeds hydro- and nutriprimed with FeSO(4).7H(2)O and/or ZnSO(4).7H(2)O showed improved yield relative to the offspring of untreated S0 seeds. We hypothesize that such improvement would have its origin in the higher quality of S1 seeds resulting from plants whose seeds were primed. In this work, we characterised biochemically the whole-wheat flour of unprimed S1 offspring whose S0 seeds were hydro- and nutriprimed with Fe and/or Zn and compared it to the offspring of untreated S0 seeds (control). We identified and quantified 16 free amino acids and five soluble sugars per offspring using high-performance liquid chromatography and the Association of Official Analytical Chemists (AOAC) methods. The most abundant amino acids were glutamic acid and glutamine, proline, and glycine, presenting their highest contents in the offspring of seeds nutriprimed with 8 ppm Zn (0.351 mmol∙g(−1)), 8 ppm Fe + 8 ppm Zn (0.199 mmol∙g(−1)), and (0.135 mmol∙g(−1)), respectively. The highest contents of glucose (1.91 mg∙g(−1) sample), ash (24.90 g∙kg(−1) dry matter, DM), and crude protein (209.70 g∙kg(−1) DM) were presented by the offspring resulting from 4 ppm Fe + 4 ppm Zn, 8 ppm Zn, and 8 ppm Fe + 8 ppm Zn, respectively. The highest total starch content (630.10 g∙kg(−1) DM) was detected in the offspring of seeds soaked in 8 ppm Fe. The nutritional value of the flour of the S1 offspring resulting from nutripriming was significantly higher than the control. Overall, the novelty of our research is that seed priming can improve the quality of the wheat grain and flour, at least till the first offspring, without the need to repeat the presowing treatment. Beyond the study of subsequent generations, the unravelling of transgenerational mechanisms underlying the biochemical improvement of the offspring is approached. MDPI 2023-01-05 /pmc/articles/PMC9862027/ /pubmed/36678954 http://dx.doi.org/10.3390/plants12020240 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Baltazar, Miguel
Oppolzer, David
Carvalho, Ana
Gouvinhas, Irene
Ferreira, Luis
Barros, Ana
Lima-Brito, José
Hydropriming and Nutripriming of Bread Wheat Seeds Improved the Flour’s Nutritional Value of the First Unprimed Offspring
title Hydropriming and Nutripriming of Bread Wheat Seeds Improved the Flour’s Nutritional Value of the First Unprimed Offspring
title_full Hydropriming and Nutripriming of Bread Wheat Seeds Improved the Flour’s Nutritional Value of the First Unprimed Offspring
title_fullStr Hydropriming and Nutripriming of Bread Wheat Seeds Improved the Flour’s Nutritional Value of the First Unprimed Offspring
title_full_unstemmed Hydropriming and Nutripriming of Bread Wheat Seeds Improved the Flour’s Nutritional Value of the First Unprimed Offspring
title_short Hydropriming and Nutripriming of Bread Wheat Seeds Improved the Flour’s Nutritional Value of the First Unprimed Offspring
title_sort hydropriming and nutripriming of bread wheat seeds improved the flour’s nutritional value of the first unprimed offspring
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9862027/
https://www.ncbi.nlm.nih.gov/pubmed/36678954
http://dx.doi.org/10.3390/plants12020240
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