Transition from vitreous to floury endosperm in maize ( Zea mays L.) kernels is related to protein and starch gradients

Gayral, Mathieu; Gaillard, Cédric; Bakan, Bénédicte; Dalgalarrondo, Michèle; Elmorjani, Khalil; Delluc, Caroline; Brunet, S.; Linossier, Laurent; Morel, Marie‐Hélène; Marion, Didier

doi:10.1016/j.jcs.2016.01.013

Cited by 47 publications

(42 citation statements)

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“…As previously shown in opaque and inbred maize line (Dombrink‐Kurtzman & Bietz, ; Landry, Delhaye, & Damerval, ), higher starch content was found in the floury endosperm (Table ). In this study, higher protein content was observed in the vitreous endosperm (Table ), which was consistent with that hard endosperm contains more protein bodies (Pereira et al, ) which were primarily due to α‐zeins (Dombrink‐Kurtzman & Bietz, ; Gayral et al, ).…”

Section: Resultssupporting

confidence: 90%

“…Maize ( Zea mays L.), one of the worldwide crops, has been applied in many areas such as feeding, food, and chemicals (Gayral et al, ). The maize kernel is made up of three main sections: pericarp, embryo, and endosperm.…”

Section: Introductionmentioning

confidence: 99%

“…Vitreousness reflects the compactness of the starch–protein matrix (Gayral et al, ). Vitreous endosperm with the compacted and well‐developed protein matrix (Zhang et al, ) produces hard kernels, and this type of maize kernel is often used for nixtamalized and extruded products (Juárez‐García, Agama‐Acevedo, Gómez‐Montiel, Pando‐Robles, & Bello‐Pérez, ).…”

Section: Introductionmentioning

confidence: 99%

“…Vitreous endosperm with the compacted and well‐developed protein matrix (Zhang et al, ) produces hard kernels, and this type of maize kernel is often used for nixtamalized and extruded products (Juárez‐García, Agama‐Acevedo, Gómez‐Montiel, Pando‐Robles, & Bello‐Pérez, ). On the contrary, floury endosperm with discontinuous protein matrix (Gayral et al, ) causes soft kernels, and this type of maize kernel is usually applied to produce flour (Juárez‐García et al, ) and feeding (Rossi et al, ) since the kernels break apart easily. In order to well direct the use for maize endosperm, there is a need to characterize their properties and differences between vitreous and floury endosperms.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical properties of vitreous and floury endosperm flours in maize

Zhang

2019

Food Science & Nutrition

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Three maize cultivars with different endosperm types (flint, semiflint, and dent maize cultivars) were studied to characterize vitreous endosperm flour properties compared with those of floury endosperm flour from the same maize kernels. Vitreous endosperm flour had higher amylose and protein contents, and lower starch content, higher percentage of large starch granule, bigger mean diameter of starch granule, higher iodine capacity, higher trough viscosity and final viscosity and setback, lower swelling power, lower peak viscosity and breakdown, and higher peak time and pasting temperature than the counterpart floury endosperm flour. X‐ray diffraction analysis indicated typical A‐pattern for starches of vitreous and floury endosperm flours. Floury endosperm flour showed the presence of greater crystallinity and higher enthalpy change ( ∆Hgel ) than vitreous endosperm flour for three cultivars. Retrogradation enthalpy ( ∆Hret ) and retrogradation percentage ( R ) of vitreous and floury endosperm flours ranged from 6.23 to 7.92 J/g and 52.72% to 73.62%, and from 5.46 to 6.45 J/g and 45.70% to 56.58%, respectively. In conclusion, vitreous and floury endosperm flours had significantly different physicochemical properties. Results of this study provide a foundation for better and valid utilization of different endosperm section during grain processing.

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Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physicochemical properties of vitreous and floury endosperm flours in maize

Zhang

2019

Food Science & Nutrition

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“…Recently, characterization of flint and dent maize inbred lines, used in breeding programs, revealed gradients of proteins and starch closely related to the vitreous/floury transition (Gayral et al, 2016). In mature endosperm, the decrease in protein content from the periphery to the center of the endosperm is mainly attributed to α-zeins.…”

Section: Introductionmentioning

confidence: 99%

Responses to Hypoxia and Endoplasmic Reticulum Stress Discriminate the Development of Vitreous and Floury Endosperms of Conventional Maize (Zea mays) Inbred Lines

et al. 2017

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Major nutritional and agronomical issues relating to maize (Zea mays) grains depend on the vitreousness/hardness of its endosperm. To identify the corresponding molecular and cellular mechanisms, most studies have been conducted on opaque/floury mutants, and recently on Quality Protein Maize, a reversion of an opaque2 mutation by modifier genes. These mutant lines are far from conventional maize crops. Therefore, a dent and a flint inbred line were chosen for analysis of the transcriptome, amino acid, and sugar metabolites of developing central and peripheral endosperm that is, the forthcoming floury and vitreous regions of mature seeds, respectively. The results suggested that the formation of endosperm vitreousness is clearly associated with significant differences in the responses of the endosperm to hypoxia and endoplasmic reticulum stress. This occurs through a coordinated regulation of energy metabolism and storage protein (i.e., zein) biosynthesis during the grain-filling period. Indeed, genes involved in the glycolysis and tricarboxylic acid cycle are up-regulated in the periphery, while genes involved in alanine, sorbitol, and fermentative metabolisms are up-regulated in the endosperm center. This spatial metabolic regulation allows the production of ATP needed for the significant zein synthesis that occurs at the endosperm periphery; this finding agrees with the zein-decreasing gradient previously observed from the sub-aleurone layer to the endosperm center. The massive synthesis of proteins transiting through endoplasmic reticulum elicits the unfolded protein responses, as indicated by the splicing of bZip60 transcription factor. This splicing is relatively higher at the center of the endosperm than at its periphery. The biological responses associated with this developmental stress, which control the starch/protein balance, leading ultimately to the formation of the vitreous and floury regions of mature endosperm, are discussed.

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Probing the multiscale structure, composition and nanomechanical properties of lipids and biopolymers in natural systems: a few examples

Gaillard

2016

European Microscopy Congress 2016: Proceedings

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The natural systems as plants or animal tissues possess a highly complex organisation of numerous components: micronutriments, proteins, polyssacharides, lipids, water, …. Their natural arrangement gives very fine structures that range from the nanometer up to few meters scale range (typically from the protein to the whole plant). Native architectures have a direct influence on the functional, chemical, organoleptic and nutritional macroscopic properties relevant for designing sustainable performant products for environmentally compatible food and non–food uses. The development and application of experimental methodologies to probe the assemblies of lipids, biopolymers, mineral nutrients as well as structural water from the sub‐cellular to the molecular levels is then a permanent challenge. The parallel use of a set of complementary microscopy tools that provides relevant information may be needed to overcome the complexity of hydrated natural systems and to get both their structural, composition and nanomechanical properties. Most of the time, the experimental sample preparation is also a critical prerequisite to adapt the biological samples to the features of the analytical tool while keeping as most as possible the structures in their native shape. Thanks to this step, the microscopy tools can be operated through a direct or indirect correlation approach. Using few applications we developed on biopolymer‐based nanoparticles as well as animal cells or plant tissues (see Figure 1), we will show how to probe the structure/composition/nanomechanical properties focusing on the strong complementarity of AFM imaging and force mapping, Raman mapping, SEM/EDX, and scanning transmission X‐ray spectrometry (STXM). We will also discuss about the samples preparation strategies, and about data processing in relation to the information expected.

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Transition from vitreous to floury endosperm in maize ( Zea mays L.) kernels is related to protein and starch gradients

Cited by 47 publications

References 28 publications

Physicochemical properties of vitreous and floury endosperm flours in maize

Physicochemical properties of vitreous and floury endosperm flours in maize

Responses to Hypoxia and Endoplasmic Reticulum Stress Discriminate the Development of Vitreous and Floury Endosperms of Conventional Maize (Zea mays) Inbred Lines

Probing the multiscale structure, composition and nanomechanical properties of lipids and biopolymers in natural systems: a few examples

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