They produced the ancestor of wheat ‘ıza’ in the laboratory


Bolu Abant İzzet Baysal University (BAİBÜ) Faculty of Arts and Sciences Biology Department Lecturer Assoc. Dr. Günce Şahin told Anadolu Agency (AA) that with their work, they can produce images that have not been exposed to any external factors in a laboratory environment.

Stating that there are many international articles on Iza wheat, Şahin said, “We had the opportunity to reproduce izay under laboratory conditions. We did not do this from seed. We were able to obtain a lot of iza plantlets to experiment on it under laboratory conditions. Then we analyzed the active ingredients of it. B We looked at their ingredients such as vitamin, lutein and vitamin E. ” he spoke.

Şahin emphasized that by producing zea under laboratory conditions without being dependent on the outside, it will be possible to obtain a disease-free plant and, if necessary, the desired antioxidants or substances that can be used in the field of health can be obtained from the active substances in the plant.

“The plant’s own tissue was used regardless of the seed”

Stating that because of the insufficient production of bioactive compounds in traditional agriculture, tissue culture techniques used to produce plants and these compounds on a large scale in laboratory conditions are one of the alternative methods, Şahin continued as follows:

“We produced Izay for the first time in the laboratory environment. There is no publication or explanation that there is a study on this subject before. Our study is to determine a suitable tissue culture protocol for your leaf. In this study, 3 different plant hormones (2,4- D, TDZ, IAA), 3 different tissue types (coleoptile, leaf and root) were tested and the best tissue culture protocol was determined. “

Şahin pointed out that although different tissue culture techniques are used in the literature, a very low rate of plants are obtained, especially by using somatic tissue, “In the results of our study, shoot formation and root formation were achieved by using the plant’s own tissue without being attached to the seed, and a complete plant including wheat ear was obtained.” said.

Emphasizing that it is very important to reproduce the spice rich in B1, B2, B5, vitamin E and antioxidant phenolic compounds under laboratory conditions, it is very important that these active substances can be obtained from plants and the amount of these compounds can be increased with various strategies.

“A very high quality and beneficial product”

Faculty of Arts and Sciences, Department of Biology, Professor. Dr. Nusret Zencirci, on the other hand, stated that the wheat, which has a history of 10-13 thousand years, is a very high quality and beneficial product for health.

Stating that izan is mainly used as bulgur, but bread and pasta can also be made from iza, Zencirci said, “We have studies showing that the bread is also of high quality. We present these studies in international publications.” he spoke.

Zencirci stated that they found the opportunity to look at the nutritional values ​​of zencirci in the studies carried out in the laboratory and that they tried to reveal all the properties of the grill.

Zencirci also stated that they produced microbial fertilizers from some microorganisms they bought from Iza fields. used the expression.