Abstract
Wheat represents one of the most important cereals for mankind. However, since wheat proteins are also the causative agent of several adverse reactions, during the last decades, consumers have shown an increasing interest in the old wheat genotypes, which are generally perceived as more “natural” and healthier than the modern ones. Comparison of nutritional value for modern and old wheat genotypes is still controversial, and to evaluate the real impact of these foods on human health comparative experiments involving old and modern genotypes are desirable. The nutritional quality of grain is correlated with its proteomic composition that depends on the interplay between the genetic characteristics of the plant and external factors related to the environment. We report here the label-free shotgun quantitative comparison of the metabolic protein fractions of two old Sicilian landraces (Russello and Timilia) and the modern variety Simeto, from the 2010–2011 and 2011–2012 growing seasons. The overall results show that Timilia presents the major differences with respect to the other two genotypes investigated. These differences may be related to different defense mechanisms and some other peculiar properties of these genotypes. On the other hand, our results confirm previous results leading to the conclusion that with respect to a nutritional value evaluation, there is a substantial equivalence between old and modern wheat genotypes. Data are available via ProteomeXchange with identifier <PXD024204>.
Highlights
Wheat (Triticum aestivum L. ssp. aestivum, or “soft” wheat and Triticum turgidum L. ssp. durum, or “durum” wheat) is undoubtedly the most consumed crop in the world, making substantial contributions to the dietary intake of energy and the consequent impact on human health
They have been extensively investigated, mostly by MS-based methods [1,2,3]. These studies range from the characterization of the sequence of kernel proteins [4,5,6,7] to comparative proteomics investigations of different cultivars [8], and of glutenin proteins responsive to drought and low-temperature stress [9], including translocated or transgenic wheat varieties [10,11,12]. Despite their important role for human nutrition, wheat proteins are the causative agent of celiac disease (CD) [13] and other adverse reactions, such as immunoglobulin E (IgE) mediated allergies and a less welldefined condition classified as non-celiac wheat sensitivity (NCWS) [14,15,16]
We have extended the comparison by applying a label-free proteomics approach to detect differentially abundant proteins (DAPs) between the two old Sicilian landraces Russello and Timilia Reste Bianche, and the modern genotype Simeto
Summary
Wheat (Triticum aestivum L. ssp. aestivum, or “soft” wheat and Triticum turgidum L. ssp. durum, or “durum” wheat) is undoubtedly the most consumed crop in the world, making substantial contributions to the dietary intake of energy and the consequent impact on human health. Wheat proteins are the main source of nutritional and sensory properties and main responsible for the technological performance of dough in relation to pasta-making They have been extensively investigated, mostly by MS-based methods [1,2,3]. These studies range from the characterization of the sequence of kernel proteins [4,5,6,7] to comparative proteomics investigations of different cultivars [8], and of glutenin proteins responsive to drought and low-temperature stress [9], including translocated or transgenic wheat varieties [10,11,12]. This study revealed a remarkable qualitative similarity between old and modern genotypes, leading to the conclusion that with respect to food and nutritional value, there is a substantial equivalence among these cultivars
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