Triticeae Genomics and Genetics, 2025, Vol.16, No.5, 203-211 http://cropscipublisher.com/index.php/tgg 204 into the food system, in order to comprehensively explain how to better meet the changing nutritional and health needs of the global population through wheat nutritional improvement. 2 Key Nutritional Components in Wheat 2.1 Protein and amino acid profiles Wheat is an important source of protein in daily life. The nutritional quality of wheat is mainly measured by the protein content (GPC) and essential amino acids in the grain, such as the amount of lysine. Protein content and amino acid composition vary greatly depending on the variety and planting environment. Now, some advanced simulation tools can predict these changes more accurately. It is worth noting that whether it is due to genes or the environment, changes in GPC will be accompanied by changes in amino acid composition, and these changes are directly related to human nutrition. However, when breeding, if you blindly pursue the increase of trace elements (such as zinc), the protein content and gluten quality may decrease. Therefore, when breeding, you must pay attention to balance, both to ensure the protein level and not ignore the increase of trace elements (Kaur et al., 2019; Liu et al., 2019). 2.2 Dietary fiber, resistant starch, and health benefits Dietary fiber is an important component of wheat, especially in whole-wheat foods. Dietary fiber is mainly hidden in cell wall polysaccharides, such as arabinoxylan. Wheat is an important source of dietary fiber in many people's diets. For example, bread contributes a lot. Studies have found that eating more wheat fiber can reduce the risk of cardiovascular disease, type 2 diabetes and certain cancers. The content and types of dietary fiber and resistant starch vary greatly among different wheat varieties, which provides an opportunity to cultivate healthier wheat. In addition, the aleurone layer of wheat is rich in fiber and various active substances, but unfortunately it is often ground away during processing. If the aleurone layer can be retained and whole grains or less processed wheat products are eaten, the nutrition will be better (Figure 1) ( Shewry and Hey, 2015; Liu et al., 2020; Meziani et al., 2021; Sabença et al., 2021; Huertas-García et al., 2023). Figure 1 Wheat grain constitution (Adopted from Sabença et al., 2021) 2.3 Micronutrients (iron, zinc, selenium) and bioavailability Wheat is also an important source of important trace elements such as iron, zinc and selenium, which are very helpful in preventing malnutrition. Through breeding or foliar fertilization, researchers have increased the iron and zinc content in wheat grains. However, because wheat contains phytic acid, phytic acid easily combines with minerals, which will affect the absorption of these elements in the human body. Studies have found that different wheat varieties vary greatly in trace element content and phytic acid levels. Some local varieties and specific genotypes of wheat have better absorption of zinc and iron. The endosperm is also rich in minerals and vitamins, so eating whole wheat foods is very helpful in supplementing trace elements. Although biofortification can increase the trace element content in wheat, in order to make these elements better absorbed by the human body, we must continue to find ways and make comprehensive improvements in the breeding and processing processes (Shewry et al., 2013; Kaur et al., 2019; Hernández-Espinosa et al., 2020; Jiang et al., 2023).
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