| As people’s awareness of the health benefits of barley continues to increase,the use of barley as a health food is increasingly attracting the attention of scientists.For barley nutrient components,barley grains contain more protein,mineral elements and lysine;in terms of functional components,β-glucan,phenolic substances,vitamin E and lipids are also important indicators of food quality.It is noteworthy that the barley fat(triacylglycerol)component is of high quality and contains a high proportion of unsaturated fatty acids such as palmitic acid,oleic acid,linoleic acid and linolenic acid.Through the correlation analysis between the nutrient components and functional components of barley,we found that the correlation between protein and cellulose is relatively large.And the total flavonoids in the grains are highly correlated with the other two functional components,vitamin E and β-glucan.In addition,purple or black barley is used in a variety of innovative recipes for its novelty.The color formation of purple grain barley is due to the inclusion of various colors of compounds,among which there are mainly phenolic acids,flavonoids,and polyflavonoids.However,there is no research report on the molecular regulation mechanism of purple barley color formation.Our preliminary functional study on the purple grain barley transcription factor HvTTG1 has certain reference value in the cultivation of purple-seeded barley in the later stage,and it also has certain guiding significance for the application of purple-seeded barley to new recipes.In order to analyze the relationship between the nutritional components of barley grains,we first determined the basic nutritional functional components of 91 barley germplasm resources and analyzed their correlation.The results showed that in 91 barley germplasm materials,the cellulose content ranged from 7.56 to 13.17%,and the average content was 10.78%(±0.58%),which was higher than other components.According to the correlation analysis results,we found that the cellulose content in barley grain was the highest,and the correlation between cellulose and protein content reached 31.58%(P<0.05),which was much higher than the correlation between other components.This indicates that changes in cellulose index can reflect changes in grain protein content.In addition,we found that the correlation coefficient between total flavonoids and β-glucan was 29.18%(P<0.05),and the correlation coefficient with vitamin E was 29.05%(P<0.05).We have studied the correlation between barley grain fiber and protein,and total flavonoids,β-glucan and vitamin E,which provides a reference for synergistic selection of functional health components in barley breeding.In order to analyze the correlation between the functional components of barley,we took the Shanghai native cultivar “Shuanglengbian” as the research object,and obtained the separation of the purple-seeded barley and the yellow-seeded barley by utilizing the characteristics of the color separation of the progeny.Using liquid chromatography-mass spectrometry,it was found that the content of table tea in purple-seeded barley coat was significantly higher than that in yellow-seeded barley.The content of epicatechin in the yellow-seeded barley was 19.38% lower than that of the purple-seeded barley,reaching a very significant level(P < 0.01).We further analyzed the lipidomics difference between purple and yellow-seeded barley,and found that the lipid components of the purple-seeded barley,monoacylglycerol,diacylglycerol,and triacylglycerol,were increased by 1 compared with the yellow-seeded barley.There are 12 species and 67 species,a total of 80 species;the reduction is 3 species,19 species and 96 species,a total of 118 species.After in-depth analysis,it was found that there were 10 kinds of yellow-seeded barley increased by more than 2 times,namely MG(18:4),DG(16:0/16:1),DG(20:1/18:3),DG(56:8),TG(16:0/10:0/20:4),TG(16:2/18:2/20:5),TG(18:3/17:2/18:2),TG(18:4/16:0/18:1),TG(4:0/14:1/18:3),TG(6:0/8:0/22:5).In addition,we found that the lipid components MG(18:2),DG(18:2/18:2),and DG(18:3/18:2)in the purple-seeded barley were higher than the yellow particles.Previous studies have found that the transcriptional regulatory proteins TT2,TT8 and TTG1,are recognized as important factors regulating the metabolism of flavonoids and flavonoids.The downstream target genes include dihydroflavonol,leucocyanidin dioxygenase,anthocyanin reductase and the like.MYB and bHLH proteins can interact to form a MYB-bHLH protein complex,or three types of transcription factors interact to form a MYB-bHLH-WD40 complex,which directly regulates the transcription and expression of an anthocyanin metabolic pathway structural gene.In order to preliminarily study the regulation mechanism of purple-seeded barley color formation,we compared the transcription factor HvTTG1 sequence,which is recognized as the regulation of seed coat color in 20 yellow and purple-seeded barley,and found that yellow and purple-seeded barley can be divided into two according to HvTTG1 sequence.set.Using the homologous alignment method,we cloned the transcription factor HvTTG1 in "SLB" and overexpressed it in Arabidopsis,and found that the leaves of the transgenic plants turned purple.We initially believe that HvTTG1 plays a potential regulatory role in the color formation of barley-seeded barley coat,and that purple-seeded barley is relatively yellow-seeded barley with higher linoleic acid and linolenic acid.We also found that protein changes in barley grains have a greater correlation with changes in cellulose content.Our research has a certain guiding significance for the application of purple-seeded barley to new recipes. |
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