They identified 501 essential nutrients, with colored wheat showing higher levels of anthocyanins, flavonoids, vitamins, iron, and zinc than white wheat. Particularly, “green wheat kernels” harvested during the mid-filling phase were found to be exceptionally nutrient-rich. Through transcriptomic analysis, the team also identified key genes and transcription factors responsible for anthocyanin biosynthesis.
As global dietary trends shift from “eating full” to “eating well”, researchers are intensifying efforts to enhance the nutritional content of staple crops like wheat. Colored wheat—known for its blue, purple, or black grains—has emerged as a promising source of antioxidants, B vitamins, and essential minerals. Unlike traditional white wheat, these pigmented grains are rich in flavonoids and anthocyanins, compounds associated with anti-inflammatory, anti-diabetic, and antioxidant effects. Furthermore, minerals such as zinc and iron, critical for neurological development and oxygen transport, are more concentrated in colored wheat. Due to these health benefits and persistent “hidden hunger” in parts of the world, detailed studies of micronutrient dynamics in wheat grains are urgently needed.
A study (DOI: 10.48130/seedbio-0025-0003) published in Seed Biology on 07 March 2025 by Wei Chen’s team, Huazhong Agricultural University, offers promising strategies for breeding nutritionally enhanced wheat and developing health-oriented food products.
In this study, researchers applied comprehensive ionomic and metabolomic profiling to mature grains of blue, purple, and white wheat varieties, identifying 501 distinct nutrients, including ten essential mineral elements. The comparative analysis revealed striking variability in nutrient accumulation among varieties, with anthocyanins, phenolamides, and flavonoids showing the highest coefficients of variation, while mineral content remained relatively stable, likely due to ion homeostasis mechanisms. Colored wheat grains exhibited significantly elevated levels of health-promoting compounds such as anthocyanins, flavonoids, B vitamins, and essential minerals like iron and zinc, compared to white wheat. Blue wheat was particularly rich in glycosylated anthocyanins (e.g., delphinidin, malvidin), while purple wheat contained more acylated anthocyanins, explaining their distinct pigmentation. Further, developmental-stage analysis from 7 to 35 days after flowering (DAF) showed nutrient levels were highest in early grain filling but declined as grains matured, whereas anthocyanin content increased after 21 DAF, peaking during the mid-filling stage and then decreasing. K-means clustering identified nine distinct nutrient accumulation patterns, highlighting that most nutrients—especially amino acids, polyphenols, and vitamins—declined toward maturity. Notably, "green wheat kernels" at mid-filling stages were found to be richer in over 200 nutrients compared to mature grains. Transcriptome sequencing at 14 and 21 DAF identified gene clusters and transcription factors (mainly MYB and bHLH families) responsible for anthocyanin biosynthesis, with 21 candidate genes strongly correlated with pigment accumulation. These findings provide valuable insights into the metabolic and genetic underpinnings of nutrient dynamics and grain coloration in wheat, laying the groundwork for biofortification, improved harvest timing, and functional food development.
The study's findings offer immediate applications in both agriculture and the functional food industry. Green wheat kernels, especially from colored varieties, can serve as nutrient-dense ingredients for whole grain products, health snacks, and natural pigment sources. Their antioxidant-rich profiles make them suitable for consumers with lifestyle-related health risks, such as diabetes and cardiovascular disease. From a breeding perspective, the identified genes and transcription factors offer markers for selecting varieties with enhanced nutritional content, contributing to biofortification efforts in wheat.
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References
DOI
10.48130/seedbio-0025-0003
Original Source URL
https://doi.org/10.48130/seedbio-0025-0003
Funding information
This work was supported by the STI 2030-Major Project (2023ZD04069), the International Science and Technology Cooperation Project of Hubei Province (Grant No. 2023EHA060), the First-Class Discipline Construction Funds of College of Plant Science and Technology, Huazhong Agricultural University (Grant No. 2023ZKPY005) and the National Key Laboratory of Crop Genetic Improvement Self-Research Program (Grant No. ZW22B0206).
About Seed Biology
Seed Biology (e-ISSN 2834-5495) is published by Maximum Academic Press in partnership with Yazhou Bay Seed Laboratory. Seed Biology is an open access, online-only journal focusing on research related to all aspects of the biology of seeds, including but not limited to: evolution of seeds; developmental processes including sporogenesis and gametogenesis, pollination and fertilization; apomixis and artificial seed technologies; regulation and manipulation of seed yield; nutrition and health-related quality of the endosperm, cotyledons, and the seed coat; seed dormancy and germination; seed interactions with the biotic and abiotic environment; and roles of seeds in fruit development. Seed biology publishes a wide range of research approaches, such as omics, genetics, biotechnology, genome editing, cellular and molecular biology, physiology, and environmental biology. Seed Biology publishes high-quality original research, reviews, perspectives, and opinions in open access mode, promoting fast submission, review, and dissemination freely to the global research community.