Enhancing Wheat Quality and Nutritional Value: Insights into Genetic Basis, Biotechnological Tools, and Environmental Influences

Abstract

Wheat (Triticum aestivum L.) is a critical global staple, providing ~19% of caloric intake and ~21% of protein needs, yet modern cultivars often suffer from reduced micronutrient density due to yield-focused breeding. This review synthesizes the genetic architecture of wheat quality traits, including seed storage proteins (glutenins and gliadins), key loci such as Gpc-B1 (NAM-B1) for enhanced grain protein content (GPC), iron, and zinc remobilization, and genes governing grain hardness and starch quality. Biotechnological advances, particularly CRISPR/Cas9 multiplexing for reducing gluten allergenicity, increasing resistant starch, and knocking out negative regulators like TaGW2 for improved yield-quality synergy, are highlighted alongside RNA interference and marker-assisted/genomic selection strategies. Multi-omics integration reveals spatiotemporal dynamics during grain development, while environmental factors nitrogen-sulfur balance, foliar biofortification, and climate stressors like elevated CO₂, heat, and drought significantly influence nutritional and processing quality. Genotype-by-environment interactions are addressed through stability models (AMMI and GGE biplots). Regulatory landscapes vary globally, with emerging flexibility for gene-edited products. Integrated approaches combining genetics, biotechnology, agronomy, and supportive policies hold promise for developing nutritionally superior, resilient wheat cultivars to combat hidden hunger and ensure food security.