Zeaxanthin biofortification of sweet-corn and factors affecting zeaxanthin accumulation and colour change

O’Hare, Tim; Fanning, K.; Martin, Ian

doi:10.1016/j.abb.2015.01.015

Cited by 47 publications

(44 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Most of the sweet corn hybrids grown and consumed today at commercial level are characterized by yellow (60%), white (20%), or bicolor (20%, yellow and white) kernels. Nevertheless, in recent years, the interest in reviving ancient colored sweet corn varieties or developing new pigmented varieties characterized by high content of carotenoids [311] and especially anthocyanins is increasing [305,[312][313][314][315][316] due to the potential functional properties of anthocyanin-rich genotypes [317,318], as well as to the increasing demand of natural colorants [22,319,320]. The biosynthesis of anthocyanins in maize aleurone (external part of the endosperm) and pericarp (external part of the kernel) of the kernels or in plant tissues involve over twenty structural and regulatory genes that have been identified and functionally characterized as reviewed by Petroni et al [305,[321][322][323].…”

Section: Sweet Cornmentioning

confidence: 99%

“…The wide range of colors observed in maize kernels is mainly due to the biosynthesis and accumulation of carotenoids and flavonoids. Carotenoids such as β-carotene, zeaxanthin and lutein which are lipid-soluble pigments and are responsible for the color of kernels ranging from yellow to deep orange [311,324]. Maize flavonoids include two main classes of pigments: (i) phlobaphenes which are water-insoluble 3-deoxyflavanoid pigments that accumulate in the pericarp of the kernels and the cob and are responsible for the development of kernel colors ranging from orange to brick red [315]; and (ii) anthocyanins which are water-soluble pigments responsible for the development of pink, red, purple, and blue color in the aleurone and pericarp of the kernels as well as in other plant tissues.…”

Section: Sweet Cornmentioning

confidence: 99%

“…Analyzing the extract of corn cobs and kernels of a Chinese purple corn, Yang and Zhai [327] identified cyanidin-3-glucoside, pelargonidin-3-glucoside and peonidin-3-glucoside including their malonated derivatives. Besides the great potential of maize pigments as natural food colorants [22,319], there is great interest in the development of anthocyanin-rich maize functional food products [305,311,312,321,328]. Several studies have reported the potential health-beneficial properties of anthocyanin-rich maize [305,317,329].…”

Section: Sweet Cornmentioning

confidence: 99%

See 2 more Smart Citations

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

et al. 2020

View full text Add to dashboard Cite

The current trend for substituting synthetic compounds with natural ones in the design and production of functional and healthy foods has increased the research interest about natural colorants. Although coloring agents from plant origin are already used in the food and beverage industry, the market and consumer demands for novel and diverse food products are increasing and new plant sources are explored. Fresh vegetables are considered a good source of such compounds, especially when considering the great color diversity that exists among the various species or even the cultivars within the same species. In the present review we aim to present the most common species of colored vegetables, focusing on leafy and fruit vegetables, as well as on vegetables where other plant parts are commercially used, with special attention to blue color. The compounds that are responsible for the uncommon colors will be also presented and their beneficial health effects and antioxidant properties will be unraveled.

show abstract

Section: Sweet Cornmentioning

confidence: 99%

Section: Sweet Cornmentioning

confidence: 99%

Section: Sweet Cornmentioning

confidence: 99%

See 1 more Smart Citation

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Orange maize kernel has a high content of zeaxanthin while its concentration is extremely low in rice or green vegetables (Humphries andKhachik 2003, Perry et al 2009). O'Hare et al (2015) reported that the content of zeaxanthin in orange maize was significantly higher than that in yellow maize. Therefore, it is important to breed the commercial maize varieties with high zeaxanthin concentration, due to its benefit for human health.…”

Section: Introductionmentioning

confidence: 99%

Identification and epistasis analysis of quantitative trait loci for zeaxanthin concentration in maize kernel across different generations and environments

et al. 2020

View full text Add to dashboard Cite

Zeaxanthin, a natural fat-soluble pigment, not only increases plant resistance, but also has vital significance for human health. However, quantitative trait loci (QTL) and the epistatic effects of zeaxanthin concentration in maize kernel have not been well studied. To identify QTLs and analyse the epistatic effects of zeaxanthin concentration in maize kernel, two sets of segregating generations derived from the cross between HuangC (a high zeaxanthin concentration inbred line) and Rezi1 (a low zeaxanthin concentration inbred line) were evaluated in three different environments. One major-effect QTL, qZea6a, explains 41.4-71.4% of the phenotypic variation and two QTLs, qZea4a and qZea3a, show LOD > 3 for zeaxanthin concentration detected over two generations and three different environments. Four of the ten QTL pairs show epistatic effects, explaining 7.34-14.3% of the phenotypic variance. Furthermore, additivity was the major allelic action at zeaxanthin concentration QTLs located in F 2 and F 2:3 populations and plants with homozygous HuangC alleles have a strong genetic ability in enhancing zeaxanthin concentration in maize kernel. These results will contribute to understanding these complex loci better and provide awareness about zeaxanthin concentration to maize breeders and scientists involved in maize research.

show abstract

“…Besides the crops commonly used in the programs of biofortification, other numerous crops such as winter squash (Cucurbita moschata D.), carrot (Daucus carota L.), and sweet corn (Z. mays L.), are promising for insertion in the programs of biofortification in pro vitamin A (Arscott and Tanumilrardjo, 2010;Gallon et al, 2013;O'Hare et al, 2015;Carvalho et al, 2012). Thus, the objective of this review is addressing the problems resulting from vitamin A deficiency and the potential of adoption of horticulture species by genetic breeding programs aiming the biofortification in carotenoids.…”

Section: Introductionmentioning

confidence: 99%

Vegetable breeding as a strategy of biofortification in carotenoids and prevention of vitamin A deficiency

Ronaldo¹,

Ronaldo²,

Cleverson³

et al. 2017

Afr. J. Agric. Res.

View full text Add to dashboard Cite

Carotenoids are a class of yellow-orange-red pigments distributed in various fruits, spices, herbs and especially in vegetables. These pigments are bioactive components essential to human health. Among the numerous classes of carotenoids, a smaller number is known for having provitamin A activity. This vitamin is essential to the organism in the proper functioning of the vision and the immune system. On the other hand, the deficiency in this vitamin is related to a great number of diseases, which can in severe cases, lead to death. This makes essential the proper supplying of this vitamin to human nutrition. There are two sources from which vitamin A can be derived: (a) vitamin A preformed with retinol esters from animal food sources and (b) from carotenoid found in plant foods. Thus, food fortification is presented as an alternative to reduce vitamin A deficiency. Currently, plant breeding has contributed to the development and introduction of biofortified products. Improved varieties obtained from biofortification have a higher content of nutrients and vitamins, leading to the improvement of human diet. The genetic breeding of vegetables aiming nutritional biofortification is a promising strategy for the increasing of carotenoid concentration in agricultural products and prevention of vitamin A deficiency. Besides the crops that have commonly been used in the biofortification programs, a series of horticulture crops are also promising for insertion in the programs of biofortification in pro vitamin A. Thus, the objective of this review is addressing the problems resulting from vitamin A deficiency and the adoption potential of horticulture species by genetic breeding programs aiming the biofortification in carotenoids.

show abstract

Zeaxanthin biofortification of sweet-corn and factors affecting zeaxanthin accumulation and colour change

Cited by 47 publications

References 20 publications

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

Identification and epistasis analysis of quantitative trait loci for zeaxanthin concentration in maize kernel across different generations and environments

Vegetable breeding as a strategy of biofortification in carotenoids and prevention of vitamin A deficiency

Contact Info

Product

Resources

About