VARIABILITY OF AMPLIFIED PROFILES GENERATED BY BBAP IN AVENA SATIVA L.

Authors

  • Silvia Farkasová
  • Michal Droppa
  • Jana Ziarovska SUA in Nitra

DOI:

https://doi.org/10.55251/jmbfs.9545

Keywords:

Avena sativa, allergen, BBAP, DNA markers, polymorphism

Abstract

Avena sativa L. is a very common specie for human consumption that provide different health benefits. As a dual purpose crop, oat provide a source of protein, fiber and minerals. Here, homologs of Bet v 1 allergen genes were used as DNA markers to analyse their utilization for genomic variability of oat varieties. The presence of Bet v 1 homologues in seven oat varieties were examined and their length polymorphism was analysed. Bet v 1 based amplified profile – BBAP- was used to obtain the polymorphic profiles for the used oat varieties by a combination of specific and degenerated primer pair. This method was reported to be universal in plants for screening of variability of coding regions. Using the primer pair Bet v 1 forward and degenerated Bet v 1 reverse 49 amplicons were amplified in a total. The length of the amplicons varied from 265 base pairs to 1929 base pairs. All analysed oat varieties generated unique amplicons, but there was not a size of amplicon that all cultivars shared. Constructed dendrogram based on hierarchical cluster analysis using UPGMA algorithm grouped the analysed varieties genotypes into three main clusters – Black Beauty and Zvolen varieties, Valentín and Earl and Vendelín varieties and Floron and Dagles varieties. BBAP technique provide a high polymorphism in the Bet v 1 isoforms present in oat and all of the analysed varieties were distinguished what showed the utility of this marker technique for analysis of genetic diversity and genotype identification of oat varieties.

Downloads

Download data is not yet available.

Downloads

Published

2023-02-20

How to Cite

Farkasová, S., Droppa, M., & Ziarovska, J. (2023). VARIABILITY OF AMPLIFIED PROFILES GENERATED BY BBAP IN AVENA SATIVA L. Journal of Microbiology, Biotechnology and Food Sciences, 12(5), e9545. https://doi.org/10.55251/jmbfs.9545

Issue

Section

Biotechnology