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Identification of QTLs with a key role in resistance against Fusarium Head Blight in durum wheat
No full textDurum wheat (T. turgidum ssp. durum) is one of most susceptible cereals to
Fusarium head blight (FHB, scab) which is annually responsible for serious
economic threats due to huge losses in yield, and for decay in qualitative
characteristics of the grain (destruction of cell walls, alteration of the
lipid fraction and the reduction of the protein fraction). FHB is also
responsible to produce mycotoxins mainly deoxynivalenol (DON), a powerful
inhibitor of eukaryotic protein synthesis and very harmful to human and
animal health. The most effective strategy to manage FHB disease and gain a
more economically and ecologically sustainable wheat production is the use
of genetic resistance, which is controlled by the combined effects of
several quantitative trait loci (QTL) and environment.
Resistance to FHB is a complex and quantitative trait controlled by
multiple genes, largely influenced by plant architecture and genotypeenvironment interactions, and characterized by large genetic variation in
wheat gene pool. Resistance to FHB is of quantitative nature and its
inheritance includes many genes and is affected by environmental
conditions.
Cell wall is the first line of plants defense against fungal pathogens and
several lines of evidence indicate that structural components of the cell
wall are involved in plant resistance against such pathogens. Understanding
the biological mechanisms and associated biomarkers driving wheat
development and adaptation relies on an urgent understanding of the
continuum between structural, expressional and epigenetic variations. A
specific activity has been conducted for Fusarium Head Blight (FHB),
reported QTL identification and the map-based cloning of a new FHB QTL
located on 2A chromosome from a resistant bread wheat line deriving from
Sumai 3. New functional marker genes conferring durable plant resistance
against Fusarium were developed and efficiently used in a marker-assisted
selection program for the constitution of resistant superior durum wheat
genotypes to be used for a sustainable agriculture and food security
EXPRESSION OF GLUTAMINE SYNTHETASE (GS) GENES IN DURUM WHEAT CULTIVARS CHARACTERIZED BY A DIFFERENT GRAIN PROTEIN CONTENT
No full textGlutamine synthetase (GS) is a key enzyme for nitrogen (N) assimilation in plants, which catalyses the ATP-dependent condensation of ammonium and glutamate into glutamine, the principal precursor for the synthesis of most nitrogenous cellular compounds. Glutamine synthetase exists in different isoforms classified into groups according to their localization within the cell: the cytosolic form, GS1, and the chloroplastic form, GS2. GS1 is responsible for assimilating the ammonium produced by reduction of nitrate in roots, and for synthesizing Gln for the transport of N between different organs, while the major function of GS2 is to reassimilate ammonia endogenously released by photorespiration. The goal of the present study was to assess a specific and reliable protocol of RT-real time PCR for the study of the GS genes differential expression in two durum wheat cultivars Ciccio and Svevo, characterized respectively by high and low kernel protein content. The expression study was conducted on several tissues and variable developmental stages. In particular, total RNA was extracted and cDNA synthesized from leaves and roots collected from ten wheat plants at different phonological stages, from branching to grain filling. In order to optimize the PCR reaction conditions, a set of six housekeeping genes represented by the selected sequences of Actin, α-tubulin, TEF-1α, ADP-RF, RLI and CDC, were assessed by preliminary qRT-PCR assays. Some discrepancies were observed in the ranking of the candidate reference genes, and three of them (RLI, CDC and ADP-RF), which appeared more effective, were chosen for the study of GS genes. Real Time PCR conducted for plastidic GS2-A2 and GS2-B2 genes, and for cytosolic GSe1 and GSe2 genes, showed a different expression pattern in the various developmental stages for both cvs. Ciccio and Svevo
From genetic maps to qtl cloning: An overview for durum wheat
Full text linkDurum wheat is one of the most important cultivated cereal crops, providing nutrients to humans and domestic animals. Durum breeding programs prioritize the improvement of its main agronomic traits; however, the majority of these traits involve complex characteristics with a quantitative inheritance (quantitative trait loci, QTL). This can be solved with the use of genetic maps, new molecular markers, phenotyping data of segregating populations, and increased accessibility to sequences from next-generation sequencing (NGS) technologies. This allows for high-density genetic maps to be developed for localizing candidate loci within a few Kb in a complex genome, such as durum wheat. Here, we review the identified QTL, fine mapping, and cloning of QTL or candidate genes involved in the main traits regarding the quality and biotic and abiotic stresses of durum wheat. The current knowledge on the used molecular markers, sequence data, and how they changed the development of genetic maps and the characterization of QTL is summarized. A deeper understanding of the trait architecture useful in accelerating durum wheat breeding programs is envisioned
In vitro starch digestion and technological properties of spaghetti fortified with lupin protein isolate
No full textSpaghetti commonly made with durum wheat, typically lacks essential amino acids and with low fibre. Legumes offer potential to improve these properties and lupin is a good choice because it is cheaper with fewer antinutritional compounds than other legumes. Spaghetti was prepared with 0%, 5%, 17% and 30% lupin protein isolate (LPI) using both single-screw (SSEP) and twin-screw extrusion (TSEP). LPI increased protein up to 129%, reduced cooking time, water absorption and cooked firmness while stickiness and cooking loss were increased, especially using TSEP. LPI made the dried pasta more red and yellow and decreased brightness. The percentage of starch digested under in vitro conditions was reduced using 17%LPI with TSEP and 30%LPI with SSEP compared vs. control. Microscopy revealed changes in structure by LPI which may explain impacts on technological properties and digestion. Inclusion of LPI in pasta represents a potential approach for a low-cost improvement of nutritional value of spaghetti and potentially reducing its starch digestibility
Expression of glutamine synthetase (GS) genes in durum wheat cultivars characterized by a different grain protein
No full textIDENTIFICATION OF QTLS WITH A KEY ROLE IN RESISTANCE AGAINST FUSARIUM HEAD BLIGHT IN DURUM WHEAT
No full textMolecular mapping and genomics of grain yield in durum wheat: A review
Full text linkDurum wheat is the most relevant cereal for the whole of Mediterranean agriculture, due to its intrinsic adaptation to dryland and semi-arid environments and to its strong historical cultivation tradition. It is not only relevant for the primary production sector, but also for the food industry chains associated with it. In Mediterranean environments, wheat is mostly grown under rainfed conditions and the crop is frequently exposed to environmental stresses, with high temperatures and water scarcity especially during the grain filling period. For these reasons, and due to recurrent disease epidemics, Mediterranean wheat productivity often remains under potential levels. Many studies, using both linkage analysis (LA) and a genome-wide association study (GWAS), have identified the genomic regions controlling the grain yield and the associated markers that can be used for marker-assisted selection (MAS) programs. Here, we have summarized all the current studies identifying quantitative trait loci (QTLs) and/or candidate genes involved in the main traits linked to grain yield: kernel weight, number of kernels per spike and number of spikes per unit area
Impact of durum wheat protein content on spaghetti in vitro starch digestion and technological properties
No full textGrain protein content >12–13% is known to be an important factor in ensuring a good pasta quality. However, the impacts of a wide protein variation on starch digestion in the pasta are not well elucidated. In this study semolina blends were prepared to achieve a protein range of 8.9–18.8%. Dough strength was not effected but water requirements for pasta making increased as protein increased. Increasing protein content caused spaghetti cooked firmness to increase and water absorption and cooking loss to decrease linearly, these being beneficial to quality. However, spaghetti became duller with more red tones at higher protein content. As protein content increased, the extent of starch digestion decreased. Microscopy analysis suggests a more extensive and cohesive network forms at higher protein that could limit access by α-amylase and reduce starch granule gelatinization which could account for reduced digestion
Molecular characterization of candidate genes involved in nitrogen metabolism and relationship with the grain protein content of wheat
No full textMolecular characterization of candidate genes involved in nitrogen metabolism and relationship with the grain protein content of wheat
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