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Mitochondrial DNA easily undergoes alterations due to exposure to stress factors. In particular, mitochondrial DNA copy number (mtDNAcn) variation can be used as a biomarker of the effect of exposure to various environmental contaminants. In this study, a molecular investigation based on the evaluation of mtDNAcn variation was applied for the first time to individuals belonging to the species Opsius heydeni. A total of 20 samples were collected from two sites in eastern Sicily: Priolo Gargallo, a site with a strong anthropic impact, and the Simeto river Oasis, a control site. Specimens identified based on morphological traits were used to obtain COI gene sequences from this species that were not previously available in GenBank. After processing, the relative mtDNAcn was evaluated using real-time PCR of a portion of the COI and 18S genes. A decrease in the mtDNAcn in the specimens from the polluted site was observed. These results highlight how environmental contaminants can alter the mitochondrial genome and how Opsius heydeni can be considered a potential bioindicator species of environmental quality.

The presence of Bois noir phytoplasma (BNp, Stolbur, 16SrXII-A) in Sicily, one of the most important Italian grape-producing regions, has been known since 1996, but its epidemiology and distribution in the region have been studied only recently. Grapevines and weeds showing symptoms of phytoplasma infection were collected in an organic Chardonnay vineyard, chosen as model vineyard, and tested to verify BNp presence. Leaf- and plant-hoppers were also captured in the same field and included in the analysis. Plant and insect infections were assessed by nested PCR with universal and group-specific (16SrI and -V) phytoplasma primer pairs. BNp was detected in the weed species Erigeron bonariensis, which was then determined as a new natural host of this phytoplasma, and in several Auchenorrhyncha species besides Hyalesthes obsoletus, which can be regarded as new potential vectors. To further evaluate the genetic variability of BNp among host plants and potential vectors, PCR-RFLP of the Stolbur phytoplasma-specific vmp1 gene was carried out. The V1 profile was the most representative, other profiles (V4, V9, V10 and V11) were also detected.

Three obligately heterofermentative lactic acid bacteria (LAB) strains (Lactobacillus sanfranciscensis PON100336, Leuconostoc citreum PON10079 and Weissella cibaria PON10030) were used in this study as a multi-species starter culture for sourdough production. The starter inoculum was prepared and propagated in sterile semolina extract (SSE) broth. Acidification kinetics, microbiological counts detected on specific media for sourdough LAB, polymorphic profile comparison and species-specific PCRs evidenced a stability of the liquid inoculum over time determining its suitability for direct addition to semolina. In order to validate this innovative method for the production of durum wheat (Triticum durum Desf) sourdoughs, 15 semolinas (from ten old and five modern genotypes cultivated in Sicily, southern Italy) were used to prepare the SSEs and to produce sourdoughs and finally breads. Chemical and microbiological analyses of the sourdoughs and the evaluation of the quality parameters (weight loss, height, crumb and crust colour, image analysis and volatile organic compound generation) of the resulting breads indicated that the direct addition of the liquid inocula propagated in SSE is a valuable method to stabilise the production of sourdoughs. The differences registered during the technological characterisation of the breads were underlined by the sensory tests and the multivariate analysis and are mainly imputable to the type of semolina.

Several studies showed that products made with ancient wheat genotypes have beneficial health properties compared to those obtained with modern wheat varieties, even though the mechanisms responsible for the positive effects are not clear. Ancient durum wheat genotypes are being currently used for the production of pasta, bread and other typical bakery products but the consumption is strictly local. In this work 15 genotypes of Triticum turgidum subsp. durum, including 10 ancient and 5 modern, were characterized for their technological traits through the determination of different parameters: protein content, dry gluten, gluten index, yellow index, ash, P/L, W and G. In addition, the baking aptitude of all genotypes was evaluated. All semolinas were subjected to leavening by commercial baker’s yeast and the experimental breads were subjected to the qualitative characterization (weight loss, height, firmness, colour, volatile organic compounds, image and sensory analysis). The results obtained showed that protein content of grains and semolinas was higher in ancient rather than modern genotypes. Dry gluten ranged from 6.7% of the modern variety Simeto to 13.6% of the ancient genotype Scorsonera. Great differences were found for the yellow index which reached the highest value in Saragolla variety. The P/L and W ratios were significantly higher for the modern genotypes. On average, weight loss was about 14 g, while bread height varied significantly between the trials. Bread consistency varied between 12.6 and 31.3 N. Differences were observed for the yellow of the crumb (higher for modern genotypes) and for the redness of the crust (higher for ancient genotypes). The sensory evaluation displayed a high variability among the breads from the 10 ancient genotypes, while the control breads received scores closed to those of the modern genotypes. This study revealed that the modern durum wheat varieties showed a certain uniformity of behaviour, while the ancient genotypes exhibited a great variability of the final attributes of breads.

Phenolic compounds have antioxidant properties and activate endogenous detoxification defense systems able to scavenge the reactive species of oxygen. The external layers of wheat caryopsis, largely constituting by-products of the milling industry such as bran and various middlings, contain relevant amounts of phenolic compounds. The aim of the research has been to evaluate the effect of supplementation with wheat bran aqueous extracts, obtained by ultrasound-assisted technologies, on the sensory properties and antioxidant activity of dry pasta. The HPLC-DAD characterization of the extract evidenced the presence of ferulic and p-coumaric acids. The supplemented pasta showed significantly higher antioxidant activity and phenolic content than the control, coupled to good overall sensory judgment. In addition, two different pasta drying diagrams were adopted, and the comparison of the corresponding end-products allowed it to be pointed out that the processing technology has to be carefully set up to prevent possible detrimental effects on the antioxidant activity. The proposed utilization of bran might add value to a milling by-product that, otherwise, is mostly employed in animal feeding.