A Digital PCR Assay to Quantify the Percentages of Hulled vs. Hulless Wheat in Flours and Flour-Based Products

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....

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Autores principales:	Caterina Morcia, Raffaella Bergami, Sonia Scaramagli, Chiara Delogu, Lorella Andreani, Paola Carnevali, Giorgio Tumino, Roberta Ghizzoni, Valeria Terzi
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	hulled wheats einkorn emmer spelt <i>Triticum monococcum</i> <i>Triticum dicoccum</i> Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/6892063879df4c4cbab98b07712aa07f
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spelling	oai:doaj.org-article:6892063879df4c4cbab98b07712aa07f2021-11-25T16:47:23ZA Digital PCR Assay to Quantify the Percentages of Hulled vs. Hulless Wheat in Flours and Flour-Based Products10.3390/biology101111382079-7737https://doaj.org/article/6892063879df4c4cbab98b07712aa07f2021-11-01T00:00:00Zhttps://www.mdpi.com/2079-7737/10/11/1138https://doaj.org/toc/2079-7737Several 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.Caterina MorciaRaffaella BergamiSonia ScaramagliChiara DeloguLorella AndreaniPaola CarnevaliGiorgio TuminoRoberta GhizzoniValeria TerziMDPI AGarticlehulled wheatseinkornemmerspelt<i>Triticum monococcum</i><i>Triticum dicoccum</i>Biology (General)QH301-705.5ENBiology, Vol 10, Iss 1138, p 1138 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	hulled wheats einkorn emmer spelt <i>Triticum monococcum</i> <i>Triticum dicoccum</i> Biology (General) QH301-705.5
spellingShingle	hulled wheats einkorn emmer spelt <i>Triticum monococcum</i> <i>Triticum dicoccum</i> Biology (General) QH301-705.5 Caterina Morcia Raffaella Bergami Sonia Scaramagli Chiara Delogu Lorella Andreani Paola Carnevali Giorgio Tumino Roberta Ghizzoni Valeria Terzi A Digital PCR Assay to Quantify the Percentages of Hulled vs. Hulless Wheat in Flours and Flour-Based Products
description	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.
format	article
author	Caterina Morcia Raffaella Bergami Sonia Scaramagli Chiara Delogu Lorella Andreani Paola Carnevali Giorgio Tumino Roberta Ghizzoni Valeria Terzi
author_facet	Caterina Morcia Raffaella Bergami Sonia Scaramagli Chiara Delogu Lorella Andreani Paola Carnevali Giorgio Tumino Roberta Ghizzoni Valeria Terzi
author_sort	Caterina Morcia
title	A Digital PCR Assay to Quantify the Percentages of Hulled vs. Hulless Wheat in Flours and Flour-Based Products
title_short	A Digital PCR Assay to Quantify the Percentages of Hulled vs. Hulless Wheat in Flours and Flour-Based Products
title_full	A Digital PCR Assay to Quantify the Percentages of Hulled vs. Hulless Wheat in Flours and Flour-Based Products
title_fullStr	A Digital PCR Assay to Quantify the Percentages of Hulled vs. Hulless Wheat in Flours and Flour-Based Products
title_full_unstemmed	A Digital PCR Assay to Quantify the Percentages of Hulled vs. Hulless Wheat in Flours and Flour-Based Products
title_sort	digital pcr assay to quantify the percentages of hulled vs. hulless wheat in flours and flour-based products
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/6892063879df4c4cbab98b07712aa07f
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A Digital PCR Assay to Quantify the Percentages of Hulled vs. Hulless Wheat in Flours and Flour-Based Products

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