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: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.
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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.
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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.
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