Bibliometric Analysis of Functional Crops and Nutritional Quality: Identification of Gene Resources to Improve Crop Nutritional Quality through Gene Editing Technology

Abstract

Food security and hidden hunger are two worldwide serious and complex challenges nowadays. As one of the newly emerged technologies, gene editing technology and its application to crop improvement offers the possibility to relieve the pressure of food security and nutrient needs. In this paper, we analyzed the research status of quality improvement based on gene editing using four major crops, including rice, soybean, maize, and wheat, through a bibliometric analysis. The research hotspots now focus on the regulatory network of related traits, quite different from the technical improvements to gene editing in the early stage, while the trends in deregulation in gene-edited crops have accelerated related research. Then, we mined quality-related genes that can be edited to develop functional crops, including 16 genes related to starch, 15 to lipids, 14 to proteins, and 15 to other functional components. These findings will provide useful reference information and gene resources for the improvement of functional crops and nutritional quality based on gene editing technology.

The nutritional benefits of maize-soybean rotational systems in the North-Western Free State, South Africa

“…Despite the protein content of maize not being influenced by the inclusion of soybean, actual protein intake can be increased by introducing soybean directly into a daily diet. Soybean contains 35-40% protein and nine essential amino acids, resulting in a more nutritious, balanced diet when combined with maize [25,26].…”

The World Trends and Patterns of Grain Loss and Waste Research and Their Implications

“…Conversely, the downstream stage, which involves consumption, is predominantly shaped by humanrelated factors, such as awareness, institutional policies, consumer habits, and traditions. 42 Therefore, government policies and initiatives can play a pivotal role in (i) promoting technological advancements in upstream processes, including breeding crop varieties with attributes like high yield, efficiency, resistance, and low-loss harvesting; 43 (ii) strengthening the integration of agricultural machinery, agronomy, and variety-specific practices. Equally important is the optimization of management paradigms, which entails formulating and refining technical guidelines for minimizing losses during grain crop harvesting.…”

Dietary fiber and polyphenols from whole grains: effects on the gut and health improvements

“…Based on the understanding of the health effects of whole grains and the nutritional and health components of cereals, more active grain varieties can be cultivated through metabolomics analysis and molecular breeding. [153][154][155][156] Moreover, the development of suitable whole grain food processing technology by controlling flavor and the content and physiochemical properties of active ingredients will help to further the promotion of a healthy whole grain diet in the future.…”