Abstract:

This study characterized genetic diversity in the Argentine garlic germplasm bank by analysis of 10 SSR loci in 73 garlic accessions. A total of 43 alleles and polymorphic information content (PIC) value of 0.38, along with various accessions that could not be differentiated with these SSR markers, suggest a relatively high level of genetic redundancy in this garlic collection. Nonetheless, cluster analysis using different methodologies (UPGMA, STRUCTURE, and PCoA) consistently and clearly separated these germplasm into four clusters. The garlic accessions were clustered in general agreement with their flowering behavior, botanical variety, ecophysiological group, and commercial bulb color-type. Two SSR markers strongly associated with the flowering phenotype (i.e., bolting vs. non-bolting) and ecophysiological group of the accessions were identified. In addition to the genetic analysis, the garlic accessions were characterized for their bulb content of solids, total organosulfur compounds (estimated by analysis of pyruvate levels) and total phenolic compounds, three groups of compounds associated with garlic’s flavor (pungency), nutraceutical value, and postharvest quality. Significant (p < 0.001) and broad variation was found among the accessions for all three phytochemicals, and garlic genotypes with high levels of these compounds were identified. These results suggest that it will be possible to select for mild and pungent garlics, as well as for garlics with high functional value and longer shelf-life. Significant variation was revealed for phytochemicals content among different classes of botanical variety, flowering behavior and ecophysiological group.

EEA La Consulta

Author affiliation: Barboza Rojas, Karina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina

Author affiliation: Salinas Palmieri, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina

Author affiliation: Acuña, Cintia Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina

Author affiliation: Bannoud, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina

Author affiliation: Beretta, Hebe Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina

Author affiliation: Garcia Lampasona, Sandra Claudia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Laboratorio de Biología Molecular. Consejo Nacional de Investigaciones Científicas y Técnicas. Laboratorio de Biología Molecular; Argentina

Author affiliation: Burba, José Luis. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina

Author affiliation: Galmarini, Claudio Romulo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Horticultura; Argentina

Author affiliation: Cavagnaro, Pablo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Horticultura; Argentina

Abstract:

We present data on absorption spectra (400–540 nm) and concentration of phenolic compounds quercetin, myricetin, kaempferol, rutin, catechin, epicatechin gallate(ECG) and epigallocatechin gallate (EGCG), inyellow, redand whit eonions.These data are related to the article entitled “Variability inspectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value” (Berettaetal.,2017) [1]. Given the relevance of pyruvate determinations for estimating onion pungency and functional value, it is important to identify compounds that can interfere with pyruvate determinations when using two previously published analytical procedures, namely Schwimmer and Weston(1961) (SW) [2] and Anthon and Barret(2002)(AB)[3], which are based on spectrophotometry and light-absorbanceat 420 nm and 515 nm, respectively. The data presented in this article are absorption spectra for 7 onion phenolic compounds in the range 400–540 nm, which include wavelengths used by the two pyruvate analytical methods (Schwimmer and Weston,1961; Anthon and Barret, 2002)[2,3] that were compared in our reference article (Beretta et al.,2017) [1]. Additionally, bulb content data for these 7 phenolic compounds in onion cultivars and F2 progenies with different bulb color were included to allow further analyses.

Inst. de Biotecnología

Author affiliation: Beretta, Hebe Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Author affiliation: Bannoud, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Author affiliation: Insani, Ester Marina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina

Author affiliation: Galmarini, Claudio Romulo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Horticultura; Argentina.

Author affiliation: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Horticultura; Argentina.

Abstract:

Allium vegetables, such as garlic and onion, have understudied genomes and limited molecular resources, hindering advances in genetic research and breeding of these species. In this study, we characterized and compared the simple sequence repeats (SSR) landscape in the transcriptomes of garlic and related Allium (A. cepa, A. fistulosum, and A. tuberosum) and non-Allium monocot species. In addition, 110 SSR markers were developed from garlic ESTs, and they were characterized—along with 112 previously developed SSRs—at various levels, including transferability across Alliaceae species, and their usefulness for genetic diversity analysis. Among the Allium species analyzed, garlic ESTs had the highest overall SSR density, the lowest frequency of trinucleotides, and the highest of di- and tetranucleotides. When compared to more distantly related monocots, outside the Asparagales order, it was evident that ESTs of Allium species shared major commonalities with regards to SSR density, frequency distribution, sequence motifs, and GC content. A significant fraction of the SSR markers were successfully transferred across Allium species, including crops for which no SSR markers have been developed yet, such as leek, shallot, chives, and elephant garlic. Diversity analysis of garlic cultivars with selected SSRs revealed 36 alleles, with 2–5 alleles/locus, and PIC = 0.38. Cluster analysis grouped the accessions according to their flowering behavior, botanical variety, and ecophysiological characteristics. Results from this study contribute to the characterization of Allium transcriptomes. The new SSR markers developed, along with the data from the polymorphism and transferability analyses, will aid in assisting genetic research and breeding in garlic and other Allium.

Author affiliation: Barboza Rojas, Karina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Author affiliation: Beretta, Hebe Vanesa. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Author affiliation: Kozub, Perla Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina

Author affiliation: Salinas Palmieri, María Cecilia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Author affiliation: Morgenfeld, Mauro Miguel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones en Ingeniería Genética y Biología Molecular "Dr. Héctor N. Torres"; Argentina

Author affiliation: Galmarini, Claudio Romulo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Author affiliation: Cavagnaro, Pablo Federico. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Abstract:

Allium vegetables, such as garlic and onion, have understudied genomes and limited molecular resources, hindering advances in genetic research and breeding of these species. In this study, we characterized and compared the simple sequence repeats (SSR) landscape in the transcriptomes of garlic and related Allium (A. cepa, A. fistulosum, and A. tuberosum) and non-Allium monocot species. In addition, 110 SSR markers were developed from garlic ESTs, and they were characterized—along with 112 previously developed SSRs—at various levels, including transferability across Alliaceae species, and their usefulness for genetic diversity analysis. Among the Allium species analyzed, garlic ESTs had the highest overall SSR density, the lowest frequency of trinucleotides, and the highest of di- and tetranucleotides. When compared to more distantly related monocots, outside the Asparagales order, it was evident that ESTs of Allium species shared major commonalities with regards to SSR density, frequency distribution, sequence motifs, and GC content. A significant fraction of the SSR markers were successfully transferred across Allium species, including crops for which no SSR markers have been developed yet, such as leek, shallot, chives, and elephant garlic. Diversity analysis of garlic cultivars with selected SSRs revealed 36 alleles, with 2–5 alleles/locus, and PIC = 0.38. Cluster analysis grouped the accessions according to their flowering behavior, botanical variety, and ecophysiological characteristics. Results from this study contribute to the characterization of Allium transcriptomes. The new SSR markers developed, along with the data from the polymorphism and transferability analyses, will aid in assisting genetic research and breeding in garlic and other Allium.

EEA La Consulta

Author affiliation: Barboza Rojas, Karina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; Argentina. INTA. Estación Experimental Agropecuaria La Consulta; Argentina

Author affiliation: Beretta, Hebe Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; Argentina. INTA. Estación Experimental Agropecuaria La Consulta; Argentina

Author affiliation: Kozub, Perla C. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina

Author affiliation: Salinas Palmieri, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; Argentina. INTA. Estación Experimental Agropecuaria La Consulta; Argentina

Author affiliation: Galmarini, Claudio Romulo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; Argentina. INTA. Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina

Author affiliation: Cavagnaro, Pablo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza; Argentina. INTA. Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina

Abstract:

Allium vegetables are widely consumed for their characteristic flavor. Additionally, their consumption may provide protection against cardiovascular disease due to their antiplatelet (AA) and antioxidant activities (AOXA). Although AA and AOXA in Allium are generally-recognized, comparative studies of antiplatelet and antioxidant potency among the main Allium vegetables are lacking. Also, the relationship between organosulfur and phenolic compounds and these biological activities has not been well stablished. In this study, we characterized and compared the in vitro antiplatelet (IVAA) and antioxidant activities of the most widely consumed Allium species. The species total organosulfur and phenolics concentration, and their HPLC profiles of 11 phenolic compounds were characterized and used to investigate associations between these compounds and IVAA and AOXA. Furthermore, antiplatelet activities in chive and shallot were characterized for the first time. Our results revealed that the strongest antiplatelet agents were garlic and shallot, whereas chive had the highest AOXA. Leek and bunching onion were the weakest species for both biological activities. Significant positive correlations were found between IVAA and total organosulfur (R=0.74) and phenolics (TPs) content (R=0.73); as well as between AOXA and TPs (R=0.91) and total organosulfur content (R=0.67). Six individual phenolic compounds were associated with AOXA, with catechin, epigallocatechin, and epicatechingallate having the strongest correlation values (R>0.80). Overall, our results suggest that both organosulfur and phenolic compounds contribute similarly to Allium AA, whereas phenolics, as a whole, are largely responsible for AOXA, with broad variation observed among the contribution of individual phenolic compounds.

Author affiliation: Beretta, Hebe Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Author affiliation: Bannoud, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Author affiliation: Insani, Ester Marina. Instituto Nacional de Tecnología Agropecuaria; Argentina

Author affiliation: Berli, Federico Javier. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina

Author affiliation: Hirschegger, Pablo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina

Author affiliation: Galmarini, Claudio Romulo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina

Author affiliation: Cavagnaro, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina

Abstract:

Allium sp. vegetables are widely consumed for their characteristic flavour. Additionally, their consumption may provide protection against cardiovascular disease due to their antiplatelet and antioxidant activities. Although antiplatelet and antioxidant activities in Allium sp. are generally recognised, comparative studies of antiplatelet and antioxidant potency among the main Allium vegetable species are lacking. Also, the relationship between organosulfur and phenolic compounds and these biological activities has not been well established. In this study, the in vitro antiplatelet and antioxidant activities of the most widely consumed Allium species are characterised and compared. The species total organosulfur and phenolic content, and the HPLC profiles of 11 phenolic compounds were characterised and used to investigate the relationship between these compounds and antiplatelet and antioxidant activities. Furthermore, antiplatelet activities in chives and shallot have been characterised for the first time. Our results revealed that the strongest antiplatelet agents were garlic and shallot, whereas chives had the highest antioxidant activity. Leek and bunching onion had the weakest both biological activities. Significantly positive correlations were found between the in vitro antiplatelet activity and total organosulfur (R=0.74) and phenolic (TP) content (R=0.73), as well as between the antioxidant activity and TP (R=0.91) and total organosulfur content (R=0.67). Six individual phenolic compounds were associated with the antioxidant activity, with catechin, epigallocatechin and epicatechin gallate having the strongest correlation values (R>0.80). Overall, our results suggest that both organosulfur and phenolic compounds contribute similarly to Allium antiplatelet activity, whereas phenolics, as a whole, are largely responsible for antioxidant activity, with broad variation observed among the contributions of individual phenolic compounds.

Inst. de Biotecnología

Author affiliation: Beretta, Hebe Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Author affiliation: Bannoud, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Author affiliation: Insani, Ester MarinaI. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina

Author affiliation: Berli, Federico Javier. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina

Author affiliation: Hirschegger, Pablo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina

Author affiliation: Galmarini, Claudio Romulo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina

Author affiliation: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina

Abstract:

Onion pyruvate concentration is used as a predictor of flavor intensity and nutraceutical value. The protocol of Schwimmer and Weston (SW) (1961) is the most widespread methodology for estimating onion pyruvate. Anthon and Barret (AB) (2003) proposed modifications to this procedure. Here, we compared these spectrophotometry-based procedures for pyruvate analysis using a diverse collection of onion cultivars. The SW method always led to over-estimation of pyruvate levels in colored, but not in white onions, by up to 65%. Identification of light-absorbance interfering compounds was performed by spectrophotometry and HPLC analysis. Interference by quercetin and anthocyanins, jointly, accounted for more than 90% of the over-estimation of pyruvate. Pyruvate determinations according to AB significantly reduced absorbance interference from compounds other than pyruvate. This study provides evidence about the mechanistic basis underlying differences between the SW and AB methods for indirect assessment of onion flavor and nutraceutical value.

Inst. de Biotecnología

Author affiliation: Beretta, Hebe Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Author affiliation: Bannoud, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Author affiliation: Insani, Ester Marina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina

Author affiliation: Galmarini, Claudio Romulo. Universidad Nacional de Cuyo; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina

Author affiliation: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina