Comparison of wild and domesticated hot peppers fruit: volatile emissions, pungency and protein profiles

Capsicum plant species are globally cultivated in warm and temperate regions, being important for agro-economic, biological and cultural aspects. While their worldwide spread and their ability of cross-pollination to easily hybridize play an important role in the formation of numerous species and v...

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Autores principales:	Diego Comparini, Cosimo Taiti, Matteo Lanza, Federico Vita, Camilla Pandolfi, Simone Luti, F. Spinelli, Luigia Pazzagli, Stefano Mancuso
Formato:	article
Lenguaje:	EN
Publicado:	Firenze University Press 2021
Materias:	Artificial Neural Network Capsicum spp. classification capsaicin SDS-PAGE VOCs Biology (General) QH301-705.5 Botany QK1-989
Acceso en línea:	https://doaj.org/article/f271ccabd2944cdf9c8ed35126810f3b
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spelling	oai:doaj.org-article:f271ccabd2944cdf9c8ed35126810f3b2021-11-08T13:15:03ZComparison of wild and domesticated hot peppers fruit: volatile emissions, pungency and protein profiles10.36253/ahsc-106300394-61691592-1573https://doaj.org/article/f271ccabd2944cdf9c8ed35126810f3b2021-08-01T00:00:00Zhttps://oaj.fupress.net/index.php/ahs/article/view/10630https://doaj.org/toc/0394-6169https://doaj.org/toc/1592-1573 Capsicum plant species are globally cultivated in warm and temperate regions, being important for agro-economic, biological and cultural aspects. While their worldwide spread and their ability of cross-pollination to easily hybridize play an important role in the formation of numerous species and varieties but also create confusion for their classification. For this reason, the categorization of species and varieties is complex and several methods have been used to evaluate pepper plant origin and evolution. Therefore, the objectives of this study were to compare a wild pepper (Capsicum chacoense) with other two domesticated cultivars belonging to different species such as Capsicum annuum and C. baccatum and draw conclusions about their origins using different approaches. For this purpose three methodologies have been used and compared: the comparison of their fruits volatile organic compounds (VOCs) emissions , their capsaicin and dihydrocapsaicin content and the leaves proteomic profiles. The VOCs analysis has been conducted by a time-of-flight mass spectrometry (ToF-MS) with an innovative approach to better identify all the compounds detected, in particular using two different ionization agents (H3O+ and NO+) to better identify all the compounds detected. The VOCs and pungency analyses were then used to build back propagation neural networks (BPNN) and a Random Tree classifier to conduct a multivariate analysis and evaluate the most species-specific volatiles. The outcomes appeared to be a most accurate approach with respect to the traditional varieties descriptors used for peppers discrimination. The BPNN led to the identification of several putative volatiles as good candidates for the recognition of these species or significant nodes in a decision learning tool. Finally, protein profiles have been obtained by SDS-PAGE analysis on the leaves to perform a fast proteomic comparison among the species. The protein profiles showed the C. baccatum and C. chacoense were more similar to the domesticated pepper C. annuum. Diego CompariniCosimo TaitiMatteo LanzaFederico VitaCamilla PandolfiSimone LutiF. SpinelliLuigia PazzagliStefano MancusoFirenze University PressarticleArtificial Neural NetworkCapsicum spp. classificationcapsaicinSDS-PAGEVOCsBiology (General)QH301-705.5BotanyQK1-989ENAdvances in Horticultural Science, Vol 35, Iss 3 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Artificial Neural Network Capsicum spp. classification capsaicin SDS-PAGE VOCs Biology (General) QH301-705.5 Botany QK1-989
spellingShingle	Artificial Neural Network Capsicum spp. classification capsaicin SDS-PAGE VOCs Biology (General) QH301-705.5 Botany QK1-989 Diego Comparini Cosimo Taiti Matteo Lanza Federico Vita Camilla Pandolfi Simone Luti F. Spinelli Luigia Pazzagli Stefano Mancuso Comparison of wild and domesticated hot peppers fruit: volatile emissions, pungency and protein profiles
description	Capsicum plant species are globally cultivated in warm and temperate regions, being important for agro-economic, biological and cultural aspects. While their worldwide spread and their ability of cross-pollination to easily hybridize play an important role in the formation of numerous species and varieties but also create confusion for their classification. For this reason, the categorization of species and varieties is complex and several methods have been used to evaluate pepper plant origin and evolution. Therefore, the objectives of this study were to compare a wild pepper (Capsicum chacoense) with other two domesticated cultivars belonging to different species such as Capsicum annuum and C. baccatum and draw conclusions about their origins using different approaches. For this purpose three methodologies have been used and compared: the comparison of their fruits volatile organic compounds (VOCs) emissions , their capsaicin and dihydrocapsaicin content and the leaves proteomic profiles. The VOCs analysis has been conducted by a time-of-flight mass spectrometry (ToF-MS) with an innovative approach to better identify all the compounds detected, in particular using two different ionization agents (H3O+ and NO+) to better identify all the compounds detected. The VOCs and pungency analyses were then used to build back propagation neural networks (BPNN) and a Random Tree classifier to conduct a multivariate analysis and evaluate the most species-specific volatiles. The outcomes appeared to be a most accurate approach with respect to the traditional varieties descriptors used for peppers discrimination. The BPNN led to the identification of several putative volatiles as good candidates for the recognition of these species or significant nodes in a decision learning tool. Finally, protein profiles have been obtained by SDS-PAGE analysis on the leaves to perform a fast proteomic comparison among the species. The protein profiles showed the C. baccatum and C. chacoense were more similar to the domesticated pepper C. annuum.
format	article
author	Diego Comparini Cosimo Taiti Matteo Lanza Federico Vita Camilla Pandolfi Simone Luti F. Spinelli Luigia Pazzagli Stefano Mancuso
author_facet	Diego Comparini Cosimo Taiti Matteo Lanza Federico Vita Camilla Pandolfi Simone Luti F. Spinelli Luigia Pazzagli Stefano Mancuso
author_sort	Diego Comparini
title	Comparison of wild and domesticated hot peppers fruit: volatile emissions, pungency and protein profiles
title_short	Comparison of wild and domesticated hot peppers fruit: volatile emissions, pungency and protein profiles
title_full	Comparison of wild and domesticated hot peppers fruit: volatile emissions, pungency and protein profiles
title_fullStr	Comparison of wild and domesticated hot peppers fruit: volatile emissions, pungency and protein profiles
title_full_unstemmed	Comparison of wild and domesticated hot peppers fruit: volatile emissions, pungency and protein profiles
title_sort	comparison of wild and domesticated hot peppers fruit: volatile emissions, pungency and protein profiles
publisher	Firenze University Press
publishDate	2021
url	https://doaj.org/article/f271ccabd2944cdf9c8ed35126810f3b
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Comparison of wild and domesticated hot peppers fruit: volatile emissions, pungency and protein profiles

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