Adaptive radiation in Ophrys orchids leads to complex floral phenotypes that vary in scent, color and shape. Using a novel pipeline to quantify these phenotypes, we investigated trait divergence at early stages of speciation in six populations of Ophrys aveyronensis experiencing recent allopatry. By integrating different genetic/genomic techniques, we investigated: variation and integration of floral components (scent, color and shape); phenotypes and genomic regions under divergent selection; and the genomic bases of trait variation. We identified a large genomic island of divergence, likely associated with phenotypic variation in particular in floral odor. We detected potential divergent selection on macular color, while stabilizing selection was suspected on floral morphology and for several volatile olfactive compounds. We also identified candidate genes involved in anthocyanin and in steroid biosynthesis pathways associated with standing genetic variation in color and odor. This study sheds light on early differentiation in Ophrys, revealing patterns that often become invisible over time, that is the geographic mosaic of traits under selection and the early appearance of strong genomic divergence. It also supports a crucial genomic region for future investigation and highlights the value of a multifaceted approach in unraveling speciation within taxa with large genomes.
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http://dx.doi.org/10.1111/nph.20190 | DOI Listing |
Zhongguo Zhong Yao Za Zhi
October 2024
School of Pharmacy, Nanjing University of Chinese Medicine Nanjing 210023, China.
To analyze the differences and dynamic changes in the color, odor, and major chemical components of Astragali Radix during honey processing, this study used a CM-5 spectrophotometer and Hercules NEO ultra-fast gas phase electronic nose for analysis. High performance liquid chromatography was employed to determine the content of calycosin, calycosin-7-glucoside, formononetin, and ononin in the Astragali Radix decoction pieces processed with honey to different degrees. Multivariate statistical analyses including partial least squares-discriminant analysis(PLS-DA), orthogonal partial least squares-discriminant analysis(OPLS-DA), differential factor analysis(DFA), and Bayesian discriminant analysis were adopted to differentiate the Astragali Radix decoction pieces processed with honey to different degrees and evaluate the correlations between visual characteristics and chemical composition.
View Article and Find Full Text PDFFood Chem
December 2024
College of Life Science, Sichuan Agricultural University, Ya'an 625000, China. Electronic address:
Heat pretreatment plays a crucial role in affecting the quality, colour and aroma of camellia oil during the extraction process. This study aimed to investigate the effects of steaming, stir-frying, roasting, microwave and infrared treatment on the flavour and physicochemical quality of camellia seeds. The results indicated that, compared with unpretreated samples, the heat-pretreated ones exhibited increased oil content and browning degree, imparting a caramel colour with toasty and nutty flavours.
View Article and Find Full Text PDFHeliyon
December 2024
Tea Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, 650000, China.
The tea moth pest, is an economically important and highly damaging pest that drastically affects tea plant leaves. The chemical composition of its pheromone glands metabolites before and during calling period has not been reported yet. Therefore, the present study aimed at the metabolomic profiling of female moths' sex pheromones glands before and during calling period using gas chromatography time-of-flight mass spectrometry.
View Article and Find Full Text PDFFoods
December 2024
Institution of Fruit Technology Guidance of Guangxi Zhuang Autonomous Region, Nanning 530022, China.
J Food Sci
December 2024
Department of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone 1, Portici Naples, Italy.
Whipped chickpea aquafaba (WAF) exhibits foaming, emulsifying, and gelling properties, making it a potential ingredient for replacing cream in ice cream formulations. The aim of this study was to use WAF in combination with whey protein isolate (WPI) to produce low-fat coffee ice cream with 50% (L50) and 80% (L80) milk cream replacement. The melting rate, color, texture, volatile compounds, and sensory attributes were analyzed to explore the physical, chemical, and sensory properties of the low-fat ice creams compared to their full-fat counterparts.
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