Morcia Caterina, Bergami Raffaella, Scaramagli Sonia, Delogu Chiara, Andreani Lorella, Carnevali Paola, Tumino Giorgio, Ghizzoni Roberta, Terzi Valeria
Consiglio Per la Ricerca in Agricoltura e L'analisi Dell'economia Agraria-Centro di Ricerca Genomica e Bioinformatica (CREA-GB), Via San Protaso 302, 29017 Fiorenzuola d'Arda, PC, Italy.
Coop Italia, Via del Lavoro, 6/8, I-40033 Casalecchio di Reno, BO, Italy.
Biology (Basel). 2021 Nov 5;10(11):1138. doi: 10.3390/biology10111138.
Several food products, made from hulled wheats, are now offered by the market, ranging from grains and pasta to flour and bakery products. The possibility of verifying the authenticity of wheat species used at any point in the production chain is relevant, in defense of both producers and consumers. A chip digital PCR assay has been developed to detect and quantify percentages of hulless (i.e., common and durum wheat) and hulled (i.e., einkorn, emmer and spelt) wheats in grains, flours and food products. The assay has been designed on a polymorphism in the miRNA172 target site of the AP2-5 transcription factor localized on chromosome 5A and involved in wheat spike morphogenesis and grain threshability. The assay has been evaluated even in a real-time PCR system to assess its applicability and to compare the analytical costs between dPCR and real-time PCR approaches.
目前市场上有几种由脱皮小麦制成的食品，从谷物、面食到面粉和烘焙食品应有尽有。在生产链的任何环节验证所使用小麦品种的真实性，这对生产者和消费者双方的权益保护都至关重要。已开发出一种芯片数字PCR检测方法，用于检测和定量谷物、面粉及食品中裸粒小麦（即普通小麦和硬粒小麦）和带壳小麦（即一粒小麦、二粒小麦和斯佩尔特小麦）的百分比。该检测方法是基于位于5A染色体上的AP2-5转录因子的miRNA172靶位点的多态性设计的，该转录因子参与小麦穗形态建成和谷物脱粒性。该检测方法还在实时PCR系统中进行了评估，以评估其适用性，并比较数字PCR和实时PCR方法之间的分析成本。
