Ontology highlight
ABSTRACT:
PROVIDER: PRJNA720503 | ENA |
REPOSITORIES: ENA
Dataset's files
| Action | DRS | |||
|---|---|---|---|---|
| SRR14191009_1.fastq.gz | Fastqsanger.gz | |||
| SRR14191009_2.fastq.gz | Fastqsanger.gz | |||
| SRR14191010_1.fastq.gz | Fastqsanger.gz | |||
| SRR14191010_2.fastq.gz | Fastqsanger.gz | |||
| SRR14191011_1.fastq.gz | Fastqsanger.gz |
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Project description:Cuticular waxes coating leaf surfaces can help tolerate drought events by reducing non-stomatal water loss. Despite their role in drought tolerance, little is known about the cuticular wax responses of Canadian bread wheat varieties. To fill in this gap, RNAseq was performed on the flag leaf of four modern varieties to identify potential markers that could be used for selection of higher accumulation of cuticular waxes. This analysis revealed that the W1 locus is a good candidate for higher accumulation of β-diketones.
2024-08-01 | GSE254797 | GEO
Project description:Gluten and amylase/trypsin-inhibitors (ATIs) are known triggers for wheat-related disorders. Ancient wheat species like einkorn, emmer, Khorasan wheat, Polish wheat and spelt are suggested to have fewer of these immunoreactive proteins compared to modern common wheat, because breeding for higher yields and increased resistance to plant diseases might have resulted in changes in the protein composition. Currently, there are only very few studies on the protein composition of ancient wheat species. This comparative study investigated the bread volume, protein content as well as gluten and ATI content and composition, along with the inhibitory activity in ten ancient wheat varieties cultivated under organic conditions. The varieties had different ploidy levels and were harvested in three consecutive years. The various analyses consistently concluded that differences in protein composition were associated with the different ploidy levels. This means that the results were similar for the diploid species (einkorn), the tetraploid species (emmer, durum wheat, Khorasan wheat and Polish wheat) and for the hexaploid species (spelt and common wheat), respectively. These results suggest that breeding has
likely not increased the immunoreactive potential of wheat and ancient wheats are unlikely to provide improved tolerability for individuals with wheat-related disorders.
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Project description:β-diketone accumulation in modern bread wheat varieties
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Project description:Fungal endophytic community of ancient wheat varieties
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Project description:The close relationship between diet and health is generally recognized and the growing wellness and consciousness, especially in developed countries, have led to increasing interest for old wheat genotypes, based on perceived health benefits. Although nutritional comparison between old and modern wheat varieties is still controversial, it is generally accepted that old wheat genotypes remained unchanged over the last hundred years. By contrast, modern wheat genotypes are derived by modification of old wheats during the so-called “Green-Revolution” in the second half of the 20th century focusing on obtaining properties in terms of higher grain yield. The present work reports the first comprehensive proteomic profiling and qualitative comparison at the molecular level of metabolic and Chloroform-Methanol (CM)-like protein fractions extracted from mature kernels of two old Sicilian durum wheat landraces, Russello and Timilia Reste Bianche, and Simeto, an improved durum wheat variety widespread in Italy and other Mediterranean countries and chosen as representative of the most widely commercial cultivars. The results obtained reveal that metabolic and CM-like protein fractions of old and modern genotypes present remarkably high similarity with only minor differences. This leads to the conclusion that from a food and nutritional perspective there is a substantial equivalence of the protein composition of the old and modern cultivars.
2019-10-25 | PXD014449 | Pride
Project description:Previous studies have shown that the Ancient Egyptians used malted wheat and barley as the main ingredients in beer brewing, but the chemical determination of the exact recipe is still lacking. To investigate the constituents of ancient beer, we conducted a detailed IR and GC-MS based metabolite analyses targeting volatile and non-volatile metabolites on the residues recovered from the interior of vats in what is currently the world's oldest (c. 3600 BCE) installation for large-scale beer production located at the major pre-pharaonic political center at Hierakonpolis, Egypt. In addition to distinguishing the chemical signatures of various flavoring agents, such as dates, a significant result of our analysis is the finding, for the first time, of phosphoric acid in high level probably used as a preservative much like in modern beverages. This suggests that the early brewers had acquired the knowledge needed to efficiently produce and preserve large quantities of beer. This study provides the most detailed chemical profile of an ancient beer using modern spectrometric techniques and providing evidence for the likely starting materials used in beer brewing.
2020-01-06 | MTBLS1302 | MetaboLights
Project description:Bread aroma is the principal characteristic perceived by the consumer yet it is mostlydisregarded in the product chain. The main aim of this study was to evaluate the potential toinclude bread aroma as a new target criterion into the wheat product chain. The objectivesof our study were to (i) quantify the influence of genetic versus environmental factors onthe bread aroma and quality characteristics, (ii) evaluate whether bread baked from modernwheat varieties differ in terms of aroma from those baked from old varieties and (iii) comparegenomic and metabolomic approaches for their efficiency to predict bread aroma and qualitycharacteristics in a wheat breeding program. Agronomic characters as well as bread aroma andquality traits were assessed for 18 old and 22 modern winter wheat varieties evaluated at up tothree locations in Germany. Metabolite profiles of all 120 flour samples were collected using a7200 GC-QTOF. Considerable differences in the adjusted entry means for all examined breadaroma and quality characters were observed. For aroma, which was rated on a scale from 1 to9, the adjusted entry means varied for the 40 wheat varieties between 3 and 8. In contrast,the aroma of bread prepared from old and modern wheat varieties did not differ significantly(P<0.05). Bread aroma was not significantly (P<0.05) correlated with grain yield, whichsuggested that it is possible to select for the former character in wheat breeding programswithout reducing the gain of selection for the latter. Finally, we have shown that bread aromacan be better predicted using a combination of metabolite and SNP genotyping profiles insteadof the SNP genotyping profile only. In conclusion, we have illustrated possibilities to increasethe quality of wheat for consumers in the product chain.
2019-11-12 | MTBLS1187 | MetaboLights
Project description:Background: Waterlogging was one of the most serious abiotic stresses in wheat-growing regions of China. There were great differences in waterlogging tolerance among different wheat varieties, and the mechanism of waterlogging tolerance of wheat seeds during germination was unclear. Methods: In order to reveal the adaptability of wheat to waterlogging stress during germination, we analyzed the germination rate and anatomical structure of three wheat seeds, ‘Zhoumai 22’, ‘Bainong 207’ and ‘Bainong 607’. At the same time, Illumina sequencing technology was used to determine the transcriptome of these three wheat varieties during germination. Results: The results showed that there was no significant difference between the germination rate of ‘Bainong 207’ after 3 days of waterlogging treatment and that of the control seeds. However, under waterlogging stress, the degree of emulsification and degradation of endosperm cells was higher than that of the control treatment, and starch granules in endosperm were significantly reduced. Transcriptome data were obtained from seed samples (a total of 18 samples) of three wheat varieties under waterlogging and control treatment. A total of 2,775 differentially expressed genes (DEGs) were identified by comprehensive analysis. In addition, by analyzing the correlation between the expression levels of DEGs and seed germination rates in three wheat varieties under waterlogging stress, it was found that the relative expression levels of 563 and 398 genes were positively and negatively correlated with the germination rate of wheat seeds, respectively. The GO and KEGG analysis found that the difference in waterlogging tolerance of the three wheat varieties was related to the abundance of key genes involved in the glycolysis pathway, the starch and sucrose metabolism pathway, and the lactose metabolism pathway. The ethanol dehydrogenase (ADH) gene in the endosperm of ‘Bainong 607’ was immediately induced after a short period of waterlogging, and the energy provided by glycolysis pathway enabled the seeds of ‘Bainong 607’ to germinate as early as possible, while the expression level of AP2/ERF transcription factor was up-regulated to further enhance its waterlogging tolerance. Conclusions: In general, this study provided a deeper understanding of the mechanisms by which different wheat varieties respond to waterlogging stress during germination.
2020-01-31 | GSE144554 | GEO