Michele Andrea De Santis's research while affiliated with Università degli studi di Foggia and other places

Publications (15)

Article
Full-text available
Chickpea is a drought-tolerant crop and an important source of protein, relevant to its beneficial effects. The aim of this study was to assess the response to agronomic management, including water and nitrogen supply, of crop physiological and agronomic traits in relation to water use efficiency and grain protein composition. Two varieties, Pascià...
Article
Full-text available
The effect of arbuscular mycorrhizal fungi (AMF) on yield and quality was investigated on a set of seven bread wheat genotypes with varying years of release, including five old genotypes and two modern varieties. A two-year field trial was conducted in central Italy under rainfed conditions. The effect of AM fungal seed coating was proved by assess...
Article
Full-text available
Durum wheat is one of the most commonly cultivated species in the world and represents a key commodity for many areas worldwide, as its grain is used for production of many foods, such as pasta, bread, couscous, and bourghul. Durum wheat grain has a relevant role in the human diet, providing carbohydrates, proteins, lipids, fibres, vitamins, and mi...
Article
Full-text available
Durum wheat is a staple crop for the Mediterranean diet because of its adaptability to environmental pressure and for its large use in cereal-based food products, such as pasta and bread, as a source of calories and proteins. Durum wheat whole grains are also highly valued for their peculiar amount of dietary fiber and minerals, as well as bioactiv...
Article
Full-text available
Chickpea is a key crop in sustainable cropping systems and for its nutritional value. Studies on agronomic and genetic influences on chickpea protein composition are missing. In order to obtain a deep insight into the genetic response of chickpeas to management in relation to agronomic and quality traits, a two-year field trial was carried out with...
Article
In order to deepen insight into durum wheat prolamin composition in relation to both end use quality and gluten related disorders, a phenotyping of four genotypes of different release date and technological performance was carried out. A proteomic approach integrated with the evaluation of protein aggregation level, amino acid composition and react...
Article
The impact of fertilisation strategies on bread-making quality of wheat has been investigated extensively, while only few studies have been carried out on minor supply-chains, such as the biscuit production chain, whose products require a low protein content (< 10.5 %) and weak gluten strength (< 110 J 10⁻⁴). The aim of this work was to obtain insi...
Article
Full-text available
The effect of durum wheat breeding on technological quality was mainly investigated in relation to allelic polymorphism, in particular for glutenins, while fewer information are available on the changes in grain protein proportion. In the present investigation, an old and a modern group of durum wheat genotypes, grown in Mediterranean environment,...
Article
Full-text available
The data presented are related to the research article entitled “Comparison of the dietary fibre composition of old and modern durum wheat (Triticum turgidum spp. durum) genotypes” (De Santis et al., 2018) [1]. This article provides details of the structures of the major dietary fibre components, arabinoxylan and β-glucan, in semolina and wholemeal...
Article
Full-text available
It has been suggested that intensive breeding has led to decreased contents of health-promoting components in modern wheats. We therefore compared the contents and compositions of the major dietary fibre components, arabinoxylan and β-glucan, in semolina and wholemeal flour of old and modern Italian durum wheats. No differences in total arabinoxyla...
Article
Full-text available
The impact of breeding on grain yields of wheat varieties released during the 20th century has been extensively studied, whereas less information is available on the changes in gluten quality associated with effects on the amount and composition of glutenins and gliadins. In order to explore the effects of breeding during the 20th century on gluten...
Article
Environmental stress during grain filling may affect wheat protein composition, thus influencing its final quality. A proteomic approach was used to evaluate changes in storage protein composition under water stress of two Italian durum wheat (Triticum turgidum ssp. durum) cultivars, Ciccio and Svevo. The high-molecular-weight glutenin region incre...
Article
Full-text available
Durum wheat (Triticum turgidum L. subsp. durum) is one of the major crops in the Mediterranean basin, where water stress often occurs during grain filling which represents a critical stage for the synthesis and accumulation of storage proteins (gliadins and glutenins). The aim of the study is to evaluate, by two-dimensional gel electrophoresis (2DE...

Citations

... Drought, heat, and salt stress, being linked to each other, induce the generation of reactive oxygen species (ROS), including hydrogen peroxide, superoxide, or hydroxyl radicals, which are continuously formed mainly in the cytosol, chloroplasts, and mitochondria (Laus et al., 2022). ROS have a significant role in signaling but, under stress conditions, their over-accumulation may be responsible for the oxidative stress characterized by membrane peroxidation, protein degradation, and DNA mutation, eventually leading to the death of the plant cell. ...
... Therefore, cellular, and metabolic processes involved to counteract salt stress are comparable to those induced by drought (Munns et al., 2006). Interestingly, DW is conventionally considered a tolerant crop enduring up to 5.9 dS/m (De Santis et al., 2021). In field conditions with 10 dS/m NaCl, DW produced a reduced yield, compared with rice that died before maturity (Munns et al., 2006). ...
... Lectin, lipoxygenase, 2s albumin, and other protease inhibitors represent the other minor fractions [4,5]. While the existence of a genetic variability is well known [6,7], less information is available on the effect of environment and management on legume storage protein composition and technological performance [2,8,9]. ...
... The quality of wheat mainly depends on protein content and on the composition of the storage proteins, also called gluten-forming proteins; these are constituted by monomeric gliadins (ω-, γ-and α-type) and polymeric glutenins (HMW-GS and LMW-GS), whose mixture determines the viscoelastic properties of dough [4]. Modern varieties have been selected for favourable alleles and a higher expression of glutenins [5][6][7]. Other wheat traits associated with nutritional and health quality, especially for wholemeal products, include dietary fibre, bioactive compounds, vitamins, and micronutrients [8,9]. ...
... The N release of the SF agrees with the crop nutrient requirement, allowing for the coordination of vegetative and reproductive growth, a reduction in nutrient loss, an improvement in N utilization efficiency and a reduction in topdressing labor costs [19]. In the past decade, studies on rice [20][21][22][23][24] and wheat [25][26][27][28][29] have reported that the application of SF affects the grain quality by changing the concentrations of protein, starch, oil and mineral elements. However, studies have mainly focused on the grain quality while starch structural and functional properties have received less attention [30,31]. ...
... 2006-2022 [40][41][42][43] Genotype effects on the protein and gluten quality and quantity; [44][45][46][47][48] Genotype effects on the macro-and micro-nutrient concentration; [15,21,[49][50][51][52][53][54] Genotype effects on the technological quality; [49][50][51]55,56] Genotype effects on the health-promoting compounds' contents; [18,20,44,[57][58][59][60] Environment (E) ...
... In another study it was observed that AX accumulation proceed from a highly to a less branched (arabinosylation) form [98]; for this reason, the timing of drought stress may impact on A/X ratio and AX solubility. Rakszegi et al. [76] evaluated the effect of drought and heat (single and combined) on three wheat genotypes under controlled conditions, observing a GxE interaction, explained by different drought tolerance mechanisms [77]. AX generally increased under drought, with a reduction of arabinosylation (% unsubstituted AX oligo-saccharides, AXOS) and a consequent lower WE-AX content in only one genotype (Mv-Magma). ...
... Indeed, current cereal breeding programs have addressed mainly higher yields and improved technological quality for industrial processing whilst neglecting traits related to nutrition, health, digestibility, and potential allergenicity [16,17]. From this point of view, recent studies on the phytochemicals content of durum wheat products have recently been conducted, underscoring very attractive opportunities for breeding programs to improve wheat nutritional and functional quality [18][19][20][21][22]. Other trends regarded the incorporation of plant-based ingredients, probiotic strains, and/or fibre into pasta products to improve their nutritional value and associated health benefits. ...
... 2006-2022 [40][41][42][43] Genotype effects on the protein and gluten quality and quantity; [44][45][46][47][48] Genotype effects on the macro-and micro-nutrient concentration; [15,21,[49][50][51][52][53][54] Genotype effects on the technological quality; [49][50][51]55,56] Genotype effects on the health-promoting compounds' contents; [18,20,44,[57][58][59][60] Environment (E) ...
... 1997-2022 [61][62][63] Heat and drought stress on the nutritional, technological, and health properties; [64][65][66][67][68][69][70][71] Water stresses on the protein and gluten quantity and quality; [72,73] CO 2 stresses on the nutritional and technological properties; [66,74] Agronomic Management (AM) Effects of cropping systems on the nutritional, technological, and health-promoting properties; ...