University of Khartoum

Biochemical and Molecular Diversity in Newly Developed Guar (Cyamopsis tetragonoloba L. Taub) Genotypes

Biochemical and Molecular Diversity in Newly Developed Guar (Cyamopsis tetragonoloba L. Taub) Genotypes

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Title: Biochemical and Molecular Diversity in Newly Developed Guar (Cyamopsis tetragonoloba L. Taub) Genotypes
Author: Abdel Salam, Yossria Abu baker Abdel Rahman
Abstract: This study aimed at molecular diversity was estimated using Random Amplified Polymorphic DNA (RAPD) technique nutritive values and assessing the diversity in biochemical components, gum physical characteristics and molecular diversity among twenty newly developed guar (Cyamopsis tetragonoloba L. Taub) genotypes. The estimated parameters of proximate analyses of seed included moisture, ash, fiber, oil, carbohydrate, crude protein, mineral contents, fatty acids, anti-nutritional factors such as polyphenol, tannin, phytic acid, carbohydrate profile of gum and gum content. The physical characteristics of guar gum included refractive index, specific rotation, pH, optical density and relative viscosity. In addition, molecular diversity was estimated using Random Amplified Polymorphic DNA (RAPD) technique. The results revealed different patterns of variation among the evaluated genotypes. Significant differences (p≤ 0.05) were detected among the tested genotypes in all studied parameters. The crude protein content ranged from 25.34 – 38.68%. The genotype Gm23 showed the highest level while L53 showed the lowest value. The mineral content varied from 8710 to 19100 mg/kg for potassium, 2090 to 4910 mg/kg for calcium and 152 to 370 mg/kg for iron. With regard to the anti-nutritional factors, the highest level of total polyphenols (8.391 mg/g) was obtained in genotype L14, tannin content (0.343 mg/g) was recorded in Gm18 and phytic acid (373.67 mg/100g) was detected in Gm34. Moreover, the major fatty acids identified in the oil were Myristoleic M.E (81.21%), Myristic acid M.E (75.61%), Cis-10-Pentadecenoic acid M.E (79.38), Pentadecenoic acid M.E (78.96%), palmitoleic acid M.E (51.32%) and Heptadecanoic acid M.E (43.16%). The chemical analysis showed that the gum content ranged from 23 – 30.33%. Evaluation of the sugar profile of guar gum indicated that the ratio of mannose to galactose was 2:1. Among the tested genotypes, the relative viscosity ranged between 2055.17 and 3167.9 centipoises, the highest value was detected in Gm22. In addition, the values of specific rotation, pH, refractive index and optical density of guar gum ranged from 43.33° to 81.67°, 6.14 to 7.13, 1.336 to 1.338 and 0.03 – 0.44%, respectively. Application of RAPD molecular markers revealed the presence of a wide genetic diversity among the studied twenty genotypes of guar. The constructed dendrogram, based on Jaccard’s similarity coefficients, differentiated the genotypes into seven main clusters. The closest genotypes were Gm34 and L53 (with 98 % similarity). However, the most diverse ones were L14 and genotype Gm16 (with 29% genetic similarity). Based on the results obtained in this study it can be concluded that a wide range of variability is present among the evaluated genotypes in all of the studied parameters. They are rich in nutritional factors, such as the protein, carbohydrates, fatty acids as well as some mineral elements and gum content. Furthermore, variability was exhibited by the genotypes in gum characteristics as well as at the molecular level. Thus some of these genotypes can be utilized in breeding program for guar improvement.
URI: http://khartoumspace.uofk.edu/123456789/27177


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