Anthocyandins are the key bioactive components responsible for the purple/blue grains in wheat and play an important role in enhancing nutritional quality owing to their strong antioxidant activity. This review discusse the chemical characteristics and health-promoting effects of anthocyanins, comprehensively elaborates on the functions of key structural genes in the anthocyanin biosynthetic pathway and the intricate regulatory network formed by transcription factors such as MYB, bHLH, and WD40. It summarizes the application of both conventional breeding techniques and genetic engineering technologies in breeding anthocyanin-enriched wheat varieties in China, and proposes a novel strategy of intelligent molecular design breeding that integrates genomic selection, multi-omics big data mining, and artificial intelligence (AI)-based predictive models. This review aims to provide a solid theoretical foundation and technical support for breeding new functional wheat varieties that synergistically combine high and stable yield with enhanced nutritional value.
| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |