S. Ansari, M. Solouki, B. Fakheri, B. Fazeli-Nasab, N. Mahdinezhad
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引用次数: 7
Abstract
Clover which is an herbaceous, annual, and self-pollinated plant belongs to fabaceae family (legumes) and has become naturalized in Iran, Asia Minor and the Mediterranean eastern suburban countries. The aim of the present study is ITS molecular evaluation of the nuclear ribosomal genes of lines and landraces of Persian Clover. The sequences were aligned using ClustalW method and by MegAlign software and the dendrogram of different phylogenetic and matrix relationships between the sequences were drawn. The results showed little genetic diversity between the lines and the landrace. The conserved sequence of the analyzed gene in the Persian clover is 561 base. Totally, 740 loci (69 and 671 loci, respectively, with and without removal and addition), 9 Singletons, and 5 haplotypes were identified. The highest rate of transfer was observed in pyrimidine (%16.3). The numerical value of the ratio (dN/dS) was 0.86, and since it was less than 1, the pure selection on the studied gene happened. The lines and landraces were not separated based on their geographic locations. In general, the results indicated that the highest rate of the regional diversity belonged to the clover plants in Lorestan region. Moreover, ITS markers did not seem suitable enough for evaluating the intra- species genetic variation, but it was quite well- suited for inter-species or intergeneric evaluation. Normal 0 false false false EN-GB X-NONE AR-SA
PotravinarstvoAgricultural and Biological Sciences-Food Science
CiteScore
2.50
自引率
0.00%
发文量
57
审稿时长
12 weeks
期刊介绍:
Potravinarstvo Slovak Journal of Food Sciences. Articles published in the journal are peer reviewed and freely available online. Journal covers areas including: food hygiene, food safety and quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and biotechnology, nourishment, public health, primary production of food, food adulteration, food economics and marketing, environmental effect on food and food machinery.