Durum wheat (Triticum turgidum L. subsp. durum) is the only tetraploid species of wheat that is widely cultivated today. In the last decades, a huge number of durum wheat cultivars have been obtained by artificial selection and, therefore, traditional local varieties cultivation have been considerably reduced. In the present feasibility study a multidisciplinary approach for molecular traceability by using EST-SSR and metabolomic markers was tested on durum wheat of South Italy to highlight its commercial importance and molecular variabilty. The genetic analysis was performed by 8 EST-SSR loci used to characterize durum wheat used in South Italy and showed that all of the EST microsatellites tested were polymorphic with a different numbers of variants per locus. Moreover the PCoA analysis based on genetic distance showing the main structuring of the durum wheat variability. This study highlights the degree and distribution of genetic diversity of this important species for better exploitation of wheat resources. Moreover, a procedure for sequential extraction and an analytical method finalized to the isolation and characterization of the gliadins and glutenins proteins together with typical small metabolites has been developed. The analytical method is based on the coupling of liquid chromatography with high resolution mass spectrometry, with both ESI and MALDI ionization techniques. Separation parameters such as mobile phase composition, column oven temperature, flow rate and gradient were selected after several experiments, in order to obtain the best balance between resolution and analysis time. The present method allowed the identification and characterization of different protein classes, as well as signature metabolites, contained in the flour. This aspect is particular importance since the gliadin and glutenins, together with other small molecule markers, are able to influence the technological and nutraceutical quality of flour.
Design and Encoding of Tool for Crop Traceability by using genetic (EST-SSR) and metabolomic markers: Durum wheat of South Italy.
FUDA, Salvatore;
2016-01-01
Abstract
Durum wheat (Triticum turgidum L. subsp. durum) is the only tetraploid species of wheat that is widely cultivated today. In the last decades, a huge number of durum wheat cultivars have been obtained by artificial selection and, therefore, traditional local varieties cultivation have been considerably reduced. In the present feasibility study a multidisciplinary approach for molecular traceability by using EST-SSR and metabolomic markers was tested on durum wheat of South Italy to highlight its commercial importance and molecular variabilty. The genetic analysis was performed by 8 EST-SSR loci used to characterize durum wheat used in South Italy and showed that all of the EST microsatellites tested were polymorphic with a different numbers of variants per locus. Moreover the PCoA analysis based on genetic distance showing the main structuring of the durum wheat variability. This study highlights the degree and distribution of genetic diversity of this important species for better exploitation of wheat resources. Moreover, a procedure for sequential extraction and an analytical method finalized to the isolation and characterization of the gliadins and glutenins proteins together with typical small metabolites has been developed. The analytical method is based on the coupling of liquid chromatography with high resolution mass spectrometry, with both ESI and MALDI ionization techniques. Separation parameters such as mobile phase composition, column oven temperature, flow rate and gradient were selected after several experiments, in order to obtain the best balance between resolution and analysis time. The present method allowed the identification and characterization of different protein classes, as well as signature metabolites, contained in the flour. This aspect is particular importance since the gliadin and glutenins, together with other small molecule markers, are able to influence the technological and nutraceutical quality of flour.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
