Integrated omics for the micromolecular study of soybean genetically modified for water stress tolerance
Our current food system is based on a finite number of domesticated species, which were selected over the centuries. Although this approach allowed the selection of the most interesting varieties in terms of yield, the productivity, nutritional quality, or biological activities of many plant species have already been negatively impacted by both the unpredictable and dynamic nature of global climatic conditions. The understanding about how and in which extension plant species adapt to stresses and to different environments is critical to develop improved cultivars. This knowledge can be accomplished by the study of their micromolecular chemical profiles, combined with the phenotypic study of wild relatives conserved either in nature or in germplasm banks. The identification and annotation of molecular traits that vary in response to stress events provide an advantage because they integrate over many genes and environmental effects.
Therefore, this project is based on the identification of such molecular markers, especially secondary metabolites using metabolomics and transcriptomics. It includes target and non-target sample preparation and analysis, application and integration of multi-dimensional data and multivariate data analysis of wild and genetically modified soybean subjected to water stress.
This project is funded by The São Paulo Research Foundation (FAPESP # 17/19702-6 and 19/08477-7).
Bueno, PCP & Lopes, NP 2020. ACS Omega. https://doi.org/10.1021/acsomega.9b03668
Valuing specialty coffee beans from different geographical origins by a comprehensive assessment of bioactive compounds
Coffee is one of the most consumed and traded beverages in the world, with significant global economic, environmental, and social importance. Based on a demanding market oriented by high quality and distinguished sensory attributes, specialty coffees emerged as a key product. After roasting, the resulting aroma, flavor and other sensorial attributes will be decisive criteria for consumer preference, product scoring and, consequently, pricing. Besides its sensorial and cultural value, coffee is recognized by its psychostimulant effects and antioxidant properties for being a rich source of alkaloids, phenolic compounds and diterpenes, among other health-beneficial compounds. However, their relative composition is highly influenced by the geographical origin and corresponded environmental growing conditions. For product standardization it seems to be a challenge. However, the influence of the geographic origin on the green beans’ chemical composition is a promising tool to provide coffee authentication, differentiation, and product valorisation. In this project we hypothesize that the relative bioactive chemical composition of green coffee beans can be used to differentiate products from different geographical origins, as well as to provide specialty coffee grading, complementing the sensorial scoring currently performed using roasted coffee beans.
Tieghi, H 2024. Food Research International: https://doi.org/10.1016/j.foodres.2024.114346
