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Integrated GWAS and metabolomic analyses identified metabolic pathways and candidate genes involved in free asparagine accumulation in durum wheat grain

ABSTRACT:

Free asparagine content is a key factor in acrylamide formation in wheat derivatives after high temperature processing. Therefore, the control of free asparagine levels is of interest in crop and food sciences. Our study aims to explore the natural variation in durum wheat to identify candidate genes controlling this trait. Durum wheat genotypes were selected from an international germplasm collection and sown in an experimental field in Italy for three years. Free asparagine content was measured on whole grain using an enzymatic assay. A genome-wide association study was performed, and six associated quantitative trait nucleotides were identified. Moreover, the whole grain metabolome of the durum wheat genotypes was investigated to identify metabolic pathways associated to free asparagine accumulation. Specific enriched pathways involved in amino acids metabolism were detected and four candidate genes were identified. This study paved the way to characterize the genetic determinants of free asparagine accumulation in wheat grain.

INSTRUMENT(S): Liquid Chromatography MS - negative - reverse phase, Liquid Chromatography MS - positive - reverse phase

PROVIDER: MTBLS10381 | MetaboLights | 2025-05-23

REPOSITORIES: MetaboLights

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Integrated GWAS and metabolomic analyses identified metabolic pathways and candidate genes involved in free asparagine accumulation in durum wheat grain.

Tafuri Andrea A Pirona Raul R Fricano Agostino A Gasser Marie M Mazzucotelli Elisabetta E Maret Estelle E Cagliani Laura Ruth LR Ravaglia Stefano S Consonni Roberto R Thomas Aurélien A Ceriotti Aldo A Gilardi Federica F Baldoni Elena E

Food chemistry 20250418

Free asparagine content is a key factor in acrylamide formation in wheat products after high temperature processing. Our study aims to explore free asparagine natural variation in durum wheat to identify genes potentially involved in this trait. Two hundred and one durum wheat genotypes were sown in an experimental field for three years. An enzymatic assay was used on whole grain to evaluate free asparagine content, that ranged from 0.9 to 4.73 mmol/kg dry matter. A genome-wide association study ...[more]

PMID: 40306232

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