Genetic diversity and metabolic profile of Salvia officinalis populations: implications for advanced breeding strategies

Abstract

As a result of this work, we were able to characterize seven indigenous to Greece Salvia officinalis populations using genetic and metabolomic tools. These tools can be used to select the most promising genotypes, capable to design future breeding programs for high valuable varieties. An initial investigation was carried out to compare the genetic and metabolic diversity in S. officinalis grown in Greece and to discern the relationship between the two sets of data. Analysis of inter-simple sequence repeats (ISSR) revealed significant genetic differences among seven sage populations, which were grouped into three main clusters according to an UPGMA ISSR data-based dendrogram and Principle Coordinate Analysis. 80 loci were scored of which up to 90% were polymorphic at species level. According to the composition of their essential oil, the populations were classified into two chemotypes: 1.8 cineole/α-thujone and α-thujone/1.8 cineole. Additionally, a targeted ultra performance liquid chromatography (UPLC-MS/MS) method was used to qualify and quantify phenolic compounds in methanolic extracts of the seven sage genotypes according to which they were districted in six clusters among the sage populations. The main compounds characterizing the seven genotypes were rosmarinic acid and carnosol, followed by apigenin-7-O-glucoside (Ap7glc), and luteolin-7-O-glucoside (Lu7glc). The correlation between matrices obtained from ISSR data and metabolic profiles was non-significant. However, based on the differences in metabolic fingerprint, we aimed to define populations using as main selection criteria the high polyphenol content and desired essential oil composition, using state to the art analytical tools for the identification of parent lines for breeding programs.

Small-Scale Bioreactor for Sterile Hydroponics and Hairy Roots: Metabolic Diversity and Salicylic Acid Exudation by Hairy Roots of Hyoscyamus niger

“…Depending on cultivation conditions, the most similar profiles were Iraq/Germany and Iraq/Iran. The discrepancy between metabolic and genetic similarity is in line with the results of previous studies in other plant species [34,35,68]. In contrast, chemical profiles and microsatellite markers in Citrus aurantium were correlated [69].…”

“…One of the goals of studies of chemical diversity in plants is to assess the relationship between metabolic and genetic diversity. The results of a limited number of studies indicated that patterns of genetic and metabolic similarity may be incongruent [34,35,68]. The bioreactor designed in this work will facilitate comparison of root exudates and/or hairy root exudates for plant accessions with known genetic relationships.…”

“…Similarly, the expression of target genes and the yield of the desired products varies among hairy root lines [21,28]. Production of natural products by plants that have not been genetically engineered requires testing multiple accessions, too, because secondary metabolite synthesis varies among plant accessions in a way that is often not predictable based on the genotype [34,35]. Furthermore, cultivation conditions strongly affect production of plant secondary metabolites in hydroponics [36] as well as in hairy root cultures [21,37].…”

Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius)

“…Indeed, the maceration of thyme provided the lupin oil with these two cyclic terpenes (1.90 ± 0.28% and 0.04 ± 0.01%, respectively). Previous studies showed that camphor and borneol are major compounds of sage essential oil . Both terpenoids were identified in sage flavored oil (9.16 ± 0.49% and 0.30 ± 0.04%, respectively).…”

“…Both terpenoids were identified in sage flavored oil (9.16 ± 0.49% and 0.30 ± 0.04%, respectively). Oxygenated terpenes from sage, such as α‐thujone, β‐thujone, bornyl acetate, have strong odor activity and might have provided the lupin oil with sage flavor.…”