Food crops, anthocyanins, and non-communicable human diseases

Authors: DWIVEDI, SANGAM - International Crops Research Institute For Semi-Arid Tropics (ICRISAT) - India; Mattoo, Autar; GARG, MONIKA - National Agri-Food Biotechnology Institute; DUTT, SOM - Central Potato Research Institute; SINGH, BRAJESH - Central Potato Research Institute; ORTIZ, RODOMIRO - Swedish University Of Agricultural Sciences

Submitted to: Crop Science
Publication Type: Review Article
Publication Acceptance Date: 3/14/2022
Publication Date: 4/25/2022
Citation: Dwivedi, S.I., Mattoo, A.K., Garg, M., Dutt, S., Singh, B., Ortiz, R. 2022. Food crops, anthocyanins, and non-communicable human diseases. Crop Science. https://doi.org/10.3389/fsufs.2022.867897.
DOI: https://doi.org/10.3389/fsufs.2022.867897

Interpretive Summary: Major risk factors for non-communicable diseases adversely impacting a nation’s economic growth and sustainable development include malnutrition and unhealthy diets. Anthocyanins, a group of flavonoids, are synthesized in colored grains, some fruits and vegetables, and have the potential to increase nutrition and contribute positively to human health. This review is focused on knowledge base regarding genetic variation harnessed through classical breeding and biotechnology-led approaches for developing anthocyanins-rich food crops. Agronomic practices, genotype × environment interactions, different stresses, and seed development and maturity all impact the content and composition of anthocyanins. Genetic engineering utilizing specific transcription factors or gene editing technology has led to the development of anthocyanin-rich food crops without any significant yield penalty. Moreover, consumption of anthocyanin-rich food has been found to improve the functioning of gut microbiome and thereby human physiology and health. The public perception about anthocyanin-rich food is positive. Another advantage of plant-based anthocyanins is their potential in replacing synthetic dyes in foods. Anthocyanin biofortification inclusion in core breeding programs can ensure the development of crop cultivars that meet nutritional needs of humans, especially in the developing countries. This review is of interest to crop scientists, breeders, and agronomists.

Technical Abstract: Malnutrition, unhealthy diets, and lifestyle changes are the major risk factors for non-communicable diseases adversely impacting the nation’s economic growth and sustainable development. Colored grains, fruits and vegetables are sources of anthocyanins, a group of flavonoids that contribute positively to human health. This review is focused on knowledge base regarding genetic variation harnessed through classical breeding and biotechnology-led approaches for developing anthocyanins-rich food crops. Agronomic practices, genotype × environment interactions, different stresses, and seed development and maturity all impact the content and composition of anthocyanins. A good progress has been made in identifying genes associated with anthocyanin biosynthesis in a number of crops. Both classical and biotechnology-based approaches have led to the development and release of anthocyanin-rich crop cultivars in Europe and USA. Such a trend is also emerging in some developing countries. Thus, a purple potato by the name of “Kufri Neelkanth” has been released for cultivation in northern India, while a few colored grain wheat lines developed through classical breeding approach are being experimentally tested for their productivity and adaptation in this country. Cultivated tomato is deficient in anthocyanins, however, a few wild tomato species are known to accumulate anthocyanins in the sub-epidermal fruit tissue. An anthocyanin-rich tomato cultivar ‘Sun Black’ that originated as a result of introgression involving a combination of aft and atv genes have been released in Europe. Notably, genetic engineering utilizing specific transcription factors or gene editing technology has led to the development of anthocyanin-rich food crops without any significant yield penalty. The anthocyanin-rich food ingredients have the potential of being more nutritious than those devoid of anthocyanins. Consumption of anthocyanin-rich food has been found to improve the functioning of gut microbiome and thereby human physiology and health. The public perception about anthocyanin-rich food is positive but availability, affordability, and willingness to pay for higher price for nutritionally-enhanced vis-à-vis cheaper foods may limit its consumption. Further, plant-based anthocyanins have also the potential to replace synthetic dyes in foods. Clearly, anthocyanin biofortification inclusion in core breeding programs can ensure the development of crop cultivars that meet nutritional needs of humans, especially in the developing countries.