Colour is one of the most important quality traits of foods, as it determines acceptability to the consumers and is positively correlated to their nutritional quality. Anthocyanins are the largest group of water-soluble natural pigments that give red, violet, and blue color to many flowers, fruits and vegetables. These pigments have been detected also in several cereal species, included blue and purple-grain wheats, and exhibit many healthy properties such as positive effects on heart and eye function, anti-inflammatory and antioxidant activity. The aims of this work were: i) to identify SSR markers associated to high anthocyanin content by means of Bulk Segregant Analysis; ii) to produce functional biscuits enriched in anthocyanins, by using the purple grain line PG2 (derived from ethiopic selvatic accessions). In order to study the genetic basis of anthocyanin content in durum wheat, a segregant F3 population consisting of 146 lines was developed by crossing the PG2 purple line and the durum wheat cv. Grecale. A total of 231 microsatellite markers (150 genomic SSR and 81 EST-SSRs ) were chosen for covering the entire length of each chromosome and analysed between the two parents by means of capillary electrophoresis, in order to screen for polymorphism. As expected, the level of polymorphism was higher for gSSRs (48.5%) than for EST-derived SSRs (15.6 %). The 153 total polymorphic primers originated 180 loci with a number of alleles per locus ranging from 1 to 5. The Bulk Segregant Analysis (BSA) strategy will be used in order to fast identify the genomic regions involved in the control of pigment accumulation. The phenotypic evaluation of the segregant population for anthocyanins content was conduced in order to set two bulks of DNA at high and low pigment content. With regard to the technological characterisation, the obtained results confirmed higher levels of anthocyanins in PG2 whole meal than in cv. Ciccio, used as control (18 and 2.5 mg CyCl/kg d.m., respectively), reflected by higher antioxidant activity, assessed by DPPH test. Moreover, whole meal of PG2 was used to prepare functional biscuits, that maintained higher anthocyanin content and antioxidant activity than biscuits from control cultivar. Novel pigmented varieties could enhance durum wheat marketing potential, and benefit the agricultural economy.
MOLECULAR AND TECHNOLOGICAL STUDY OF ANTHOCYANIN CONTENT IN PURPLE DURUM WHEAT
GIANCASPRO A;
2013-01-01
Abstract
Colour is one of the most important quality traits of foods, as it determines acceptability to the consumers and is positively correlated to their nutritional quality. Anthocyanins are the largest group of water-soluble natural pigments that give red, violet, and blue color to many flowers, fruits and vegetables. These pigments have been detected also in several cereal species, included blue and purple-grain wheats, and exhibit many healthy properties such as positive effects on heart and eye function, anti-inflammatory and antioxidant activity. The aims of this work were: i) to identify SSR markers associated to high anthocyanin content by means of Bulk Segregant Analysis; ii) to produce functional biscuits enriched in anthocyanins, by using the purple grain line PG2 (derived from ethiopic selvatic accessions). In order to study the genetic basis of anthocyanin content in durum wheat, a segregant F3 population consisting of 146 lines was developed by crossing the PG2 purple line and the durum wheat cv. Grecale. A total of 231 microsatellite markers (150 genomic SSR and 81 EST-SSRs ) were chosen for covering the entire length of each chromosome and analysed between the two parents by means of capillary electrophoresis, in order to screen for polymorphism. As expected, the level of polymorphism was higher for gSSRs (48.5%) than for EST-derived SSRs (15.6 %). The 153 total polymorphic primers originated 180 loci with a number of alleles per locus ranging from 1 to 5. The Bulk Segregant Analysis (BSA) strategy will be used in order to fast identify the genomic regions involved in the control of pigment accumulation. The phenotypic evaluation of the segregant population for anthocyanins content was conduced in order to set two bulks of DNA at high and low pigment content. With regard to the technological characterisation, the obtained results confirmed higher levels of anthocyanins in PG2 whole meal than in cv. Ciccio, used as control (18 and 2.5 mg CyCl/kg d.m., respectively), reflected by higher antioxidant activity, assessed by DPPH test. Moreover, whole meal of PG2 was used to prepare functional biscuits, that maintained higher anthocyanin content and antioxidant activity than biscuits from control cultivar. Novel pigmented varieties could enhance durum wheat marketing potential, and benefit the agricultural economy.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
