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An NN, Sun W, Li D, Wang LJ, Wang Y. Effect of microwave-assisted hot air drying on drying kinetics, water migration, dielectric properties, and microstructure of corn. Food Chem 2024; 455:139913. [PMID: 38824731 DOI: 10.1016/j.foodchem.2024.139913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 05/04/2024] [Accepted: 05/28/2024] [Indexed: 06/04/2024]
Abstract
This study investigates the effectiveness of microwave-assisted hot air drying (MAHD) on corn drying process, water migration, dielectric properties, microstructure, and quality attributes. The research compares MAHD with conventional hot air drying (HAD), employing various microwave powers (1.2-3.6 kW) and hot air temperatures (35-55 °C). The results demonstrate that MAHD significantly reduces the drying time (by 30.95-64.29%) compared to HAD. Two-term model accurately describes the drying kinetics of corn. Microwave facilitated the transformation and more uniform distribution of water within the corn, observed through LF-NMR/MRI. Additionally, MAHD was effective in preserving the color and carotenoids, while reducing fat acidity, indicating better quality retention. Microstructure analysis revealed that MAHD increases microporosity and cracks in corn, which correlates with the observed enhancement in drying efficiency. These findings underscore the potential of MAHD as a superior method for drying corn, offering benefits in terms of reduced drying time and improved quality preservation.
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Affiliation(s)
- Nan-Nan An
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China
| | - Weihong Sun
- College of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
| | - Li-Jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China.
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia
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2
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Luo B, Zhang H, Han Z, Zhang X, Guo J, Zhang S, Luo X, Zhao J, Wang W, Yang G, Zhang C, Li J, Ma J, Zheng H, Tang Z, Lan Y, Ma P, Nie Z, Li Y, Liu D, Wu L, Gao D, Gao S, Su S, Guo J, Gao S. Exploring the phosphorus-starch content balance mechanisms in maize grains using GWAS population and transcriptome data. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2024; 137:158. [PMID: 38864891 DOI: 10.1007/s00122-024-04667-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Accepted: 06/01/2024] [Indexed: 06/13/2024]
Abstract
Examining the connection between P and starch-related signals can help elucidate the balance between nutrients and yield. This study utilized 307 diverse maize inbred lines to conduct multi-year and multi-plot trials, aiming to explore the relationship among P content, starch content, and 100-kernel weight (HKW) of mature grains. A significant negative correlation was found between P content and both starch content and HKW, while starch content showed a positive correlation with HKW. The starch granules in grains with high-P and low-starch content (HPLS) were significantly smaller compared to grains with low-P high-starch content (LPHS). Additionally, mian04185-4 (HPLS) exhibited irregular and loosely packed starch granules. A significant decrease in ZmPHOs genes expression was detected in the HPLS line ZNC442 as compared to the LPHS line SCML0849, while no expression difference was observed in AGPase encoding genes between these two lines. The down-regulated genes in ZNC442 grains were enriched in nucleotide sugar and fatty acid anabolic pathways, while up-regulated genes were enriched in the ABC transporters pathway. An accelerated breakdown of fat as the P content increased was also observed. This implied that HPLS was resulted from elevated lipid decomposition and inadequate carbon sources. The GWAS analysis identified 514 significantly associated genes, out of which 248 were differentially expressed. Zm00001d052392 was found to be significantly associated with P content/HKW, exhibiting high expression in SCML0849 but almost no expression in ZNC442. Overall, these findings suggested new approaches for achieving a P-yield balance through the manipulation of lipid metabolic pathways in grains.
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Affiliation(s)
- Bowen Luo
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, 611130, Sichuan, China
- Maize Research Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Chengdu, 611130, Sichuan, China
| | - Haiying Zhang
- Maize Research Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Chengdu, 611130, Sichuan, China
| | - Zheng Han
- Maize Research Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Chengdu, 611130, Sichuan, China
| | - Xiao Zhang
- Maize Research Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Chengdu, 611130, Sichuan, China
| | - Jianyong Guo
- Maize Research Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Chengdu, 611130, Sichuan, China
| | - Shuhao Zhang
- Maize Research Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Chengdu, 611130, Sichuan, China
| | - Xianfu Luo
- Maize Research Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Chengdu, 611130, Sichuan, China
| | - Jin Zhao
- Maize Research Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Chengdu, 611130, Sichuan, China
| | - Wei Wang
- Maize Research Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Chengdu, 611130, Sichuan, China
| | - Guohui Yang
- Maize Research Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Chengdu, 611130, Sichuan, China
| | - Chong Zhang
- Maize Research Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Chengdu, 611130, Sichuan, China
| | - Jing Li
- Maize Research Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Chengdu, 611130, Sichuan, China
| | - Junchi Ma
- Maize Research Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Chengdu, 611130, Sichuan, China
| | - Hao Zheng
- College of Agronomy, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Zirui Tang
- College of Agronomy, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Yuzhou Lan
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, P.O. Box 190, 23422, Lomma, Sweden
| | - Peng Ma
- Mianyang Academy of Agricultural Sciences, Mianyang, 621023, Sichuan, China
- Crop Characteristic Resources Creation and Utilization Key Laboratory of Sichuan Province, Mianyang, China
| | - Zhi Nie
- Sichuan Academy of Agricultural Sciences, Biotechnology and Nuclear Technology Research Institute, Chengdu, China
| | - Yunjian Li
- Maize Research Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Chengdu, 611130, Sichuan, China
| | - Dan Liu
- Maize Research Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Chengdu, 611130, Sichuan, China
| | - Ling Wu
- Maize Research Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Chengdu, 611130, Sichuan, China
| | - Duojiang Gao
- Maize Research Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Chengdu, 611130, Sichuan, China
| | - Shiqiang Gao
- Maize Research Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Chengdu, 611130, Sichuan, China
| | - Shunzong Su
- College of Resources, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Jia Guo
- Rice Research Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China
| | - Shibin Gao
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Chengdu, 611130, Sichuan, China.
- Maize Research Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China.
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Chengdu, 611130, Sichuan, China.
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Gunjević V, Majerić Musa M, Zurak D, Svečnjak Z, Duvnjak M, Grbeša D, Kljak K. Carotenoid degradation rate in milled grain of dent maize hybrids and its relationship with the grain physicochemical properties. Food Res Int 2024; 177:113909. [PMID: 38225147 DOI: 10.1016/j.foodres.2023.113909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 12/13/2023] [Accepted: 12/21/2023] [Indexed: 01/17/2024]
Abstract
Carotenoids in maize grain degrade during storage, but the relationship between their stability and the physicochemical properties of the grain is unclear. Therefore, the carotenoid degradation rate in milled grain of three dent hybrids differing in grain hardness was evaluated at various temperatures (-20, 4 and 22 °C). The carotenoid degradation rate was calculated using first-order kinetics based on the content in the samples after 7, 14, 21, 28, 42, 56, 70 and 90 days of storage and related to the physicochemical properties of the grain. The highest grain hardness was found in the hybrid with the highest zein and endosperm lipid concentration, while the lowest grain hardness was found in the hybrid with the highest amylose content and the specific surface area of starch granule (SSA). As expected, carotenoids in milled maize grain were most stable at -20 °C, followed by storage at 4 and 22 °C. Tested hybrids differed in the degradation rate of zeaxanthin, α-cryptoxanthin and β-carotene, and these responses were also temperature-dependent. In contrast, all hybrids showed similar degradation rate for lutein and β-cryptoxanthin regardless of the storage temperature. Averaged over the hybrids, the degradation rate for individual carotenoids ranked as follows: lutein < zeaxanthin < α-cryptoxanthin < β-cryptoxanthin < β-carotene. The lower degradation rate for most carotenoids was mainly associated with a higher content of zein and specific endosperm lipids, with the exception of zeaxanthin, which showed an opposite pattern of response. Degradation rate for lutein and zeaxanthin negatively correlated with SSA, but interestingly, small starch granules were positively associated with higher degradation rate for mostcarotenoids. Dent-type hybrids may differ significantly in carotenoid degradation rate, which was associated with specific physicochemical properties of the maize grain.
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Affiliation(s)
- Veronika Gunjević
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia.
| | - Mirta Majerić Musa
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Dora Zurak
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia.
| | - Zlatko Svečnjak
- Department of Field Crops, Forage and Grassland, University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia.
| | - Marija Duvnjak
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia.
| | - Darko Grbeša
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia.
| | - Kristina Kljak
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia.
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Savignac JM, Atanasova V, Chereau S, Ducos C, Gallegos N, Ortega V, Ponts N, Richard-Forget F. Carotenoids Occurring in Maize Affect the Redox Homeostasis of Fusarium graminearum and Its Production of Type B Trichothecene Mycotoxins: New Insights Supporting Their Role in Maize Resistance to Giberella Ear Rot. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:3285-3296. [PMID: 36780464 DOI: 10.1021/acs.jafc.2c06877] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Fusarium graminearum is the causal agent of Gibberella ear rot (GER) in maize, a devastating fungal disease resulting in yield reduction and contamination of grains with type B trichothecene (TCTB) mycotoxins. Reducing GER damage requires the implementation of an integrated management strategy in which the use of resistant maize genotypes is a key factor. The present study aimed at providing new phenotyping tools to improve breeding pipelines by investigating the yet understudied contribution of carotenoids to GER resistance. Here, we demonstrated for the first time the efficiency of carotenoid extracts from various maize genotypes to inhibit the production of TCTB by F. graminearum. We further suggested that zeaxanthin could be a key actor of this inhibition efficiency, notably via a negative transcriptional control of several biosynthetic genes of the TCTB pathway. Besides, we demonstrated that zeaxanthin treatments led to profound perturbations in the fungal redox homeostasis by affecting the expression of key genes encoding ROS detoxifying enzymes, several of them being involved in F. graminearum virulence during plant infection. Altogether, our data support the contribution of carotenoids to the mechanisms employed by maize to counteract F. graminearum infection and its production of TCTB.
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Affiliation(s)
- Jean-Marie Savignac
- Syngenta France SAS, Route de Vignolles lieu dit La Grangette, 32220 Lombez, France
- INRAE, UR 1264 Mycology and Food Safety (MycSA), F-33882 Villenave d'Ornon, France
| | - Vessela Atanasova
- INRAE, UR 1264 Mycology and Food Safety (MycSA), F-33882 Villenave d'Ornon, France
| | - Sylvain Chereau
- INRAE, UR 1264 Mycology and Food Safety (MycSA), F-33882 Villenave d'Ornon, France
| | - Christine Ducos
- INRAE, UR 1264 Mycology and Food Safety (MycSA), F-33882 Villenave d'Ornon, France
| | - Nathalie Gallegos
- INRAE, UR 1264 Mycology and Food Safety (MycSA), F-33882 Villenave d'Ornon, France
| | - Véronique Ortega
- Syngenta France SAS, Route de Vignolles lieu dit La Grangette, 32220 Lombez, France
| | - Nadia Ponts
- INRAE, UR 1264 Mycology and Food Safety (MycSA), F-33882 Villenave d'Ornon, France
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5
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Satarova TM, Denysiuk KV, Cherchel VY, Dziubetskyi BV. Distribution of Alleles of β-Carotene Hydroxylase 1 Gene in Modern Genotypes of Zea mays L. CYTOL GENET+ 2023. [DOI: 10.3103/s0095452723010115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
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Cui Y, Tang S, Li Z, Wang Y, Jiang G. Transportation and Transformation of Legacy Pesticides, Currently Used Pesticides, and Degradation Products: From Corn Planting to Corn Flour Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15371-15379. [PMID: 36449536 DOI: 10.1021/acs.jafc.2c05817] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Pesticide residues in food are a critical issue affecting food safety. The pesticide contaminants in food include currently used, legacy pesticides, and degradation products. Thus, this study analyzed the effects of planting and processing on the transfer and degradation of pesticide residues in corn. Specifically, we studied the transportation and transformation of 26 organochlorine pesticides (OCPs), 6 currently used pesticides, and 2 degradation products throughout corn planting and flour processing. For the currently used pesticide, diquat applied in this study did not significantly affect its concentration in soils. Different from this, λ-cyhalothrin application increased its concentration in soils. Therein, λ-cyhalothrin degraded to 3-PBA in a short time, and 3-PBA degraded faster than λ-cyhalothrin. The concentrations of legacy, currently used pesticides, and degradation products were higher in bran than in corn flour, indicating that the outer portions of corn kernels accumulated more pesticides. However, the results for λ-cyhalothrin were the opposite, indicating that the surrounding of bran is more favorable for degrading λ-cyhalothrin. The short- and long-term risks of consumer exposure to these pesticide residues via corn consumption are relatively insignificant based on the implementation time and dose in this study.
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Affiliation(s)
- Yang Cui
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing100085, China
- Sino-Danish College, University of Chinese Academy of Sciences, Beijing100049, China
| | - Shanshan Tang
- School of Environment, Hangzhou Institute for Advanced Study, UCAS, Hangzhou310024, China
- Beihang Hangzhou Innovation Institute, Yuhang, Hangzhou310023, China
| | - Zhigang Li
- School of Environment, Hangzhou Institute for Advanced Study, UCAS, Hangzhou310024, China
| | - Yawei Wang
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing100085, China
- Sino-Danish College, University of Chinese Academy of Sciences, Beijing100049, China
- School of Environment, Hangzhou Institute for Advanced Study, UCAS, Hangzhou310024, China
| | - Guibin Jiang
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing100085, China
- Sino-Danish College, University of Chinese Academy of Sciences, Beijing100049, China
- School of Environment, Hangzhou Institute for Advanced Study, UCAS, Hangzhou310024, China
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7
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Nutritional composition of maize grain associated with phosphorus and zinc fertilization. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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8
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Fuentes-Cardenas IS, Cuba-Puma R, Marcilla-Truyenque S, Begazo-Gutiérrez H, Zolla G, Fuentealba C, Shetty K, Ranilla LG. Diversity of the Peruvian Andean maize ( Zea mays L.) race Cabanita: Polyphenols, carotenoids, in vitro antioxidant capacity, and physical characteristics. Front Nutr 2022; 9:983208. [PMID: 36225880 PMCID: PMC9549777 DOI: 10.3389/fnut.2022.983208] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Accepted: 08/29/2022] [Indexed: 12/03/2022] Open
Abstract
The high diversity of the Peruvian Andean maize (Zea mays L.) represents a biological and genetic heritage relevant for food security, but few studies are targeted toward its characterization and consequent valorization and preservation. The objective of this study was to evaluate the potential of the Peruvian Andean maize race Cabanita with respect to its bioactive profiles (free and bound phenolic and carotenoid composition), physical characteristics, and in vitro antioxidant properties. Maize landraces with variable kernel pigmentation were collected from two provinces (Caylloma and Castilla) within the Arequipa region (among ten Andean sites) and the phytochemical profile was evaluated by Ultra High-Performance Liquid Chromatography with diode array detector (UHPLC-DAD). All maize samples were important sources of phenolic compounds mainly soluble p-coumaric and ferulic acid derivatives whereas anthocyanins were only detected in maize with partially red pigmented kernels. Major phenolic compounds in the bound phenolic fractions were ferulic acid and its derivatives along with p-coumaric acid. Carotenoid compounds including xanthophylls such as lutein, lutein isomers, and zeaxanthin were only detected in orange and white-yellow pigmented maize and are reported for the first time in Peruvian landraces. The multivariate analysis using Principal Components Analysis (PCA) revealed low variability of all data which may indicate a level of similarity among maize samples based on evaluated variables. However, maize grown in Caylloma province showed more homogeneous physical characteristics and higher yield, whereas higher phenolic contents and antioxidant capacity were observed in maize from Castilla. Samples CAY (yellow-pigmented kernel, Castilla) and COM (orange-pigmented kernel, Caylloma) had the highest total phenolic (246.7 mg/100 g dried weight basis, DW) and carotenoid (1.95 μg/g DW) contents among all samples. The variable Andean environmental conditions along with differences in farming practices may play a role and should be confirmed with further studies. Current results provide the metabolomic basis for future research using integrated omics platforms targeted toward the complete characterization of the ethnic-relevant maize race Cabanita.
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Affiliation(s)
| | - Rody Cuba-Puma
- Laboratory of Research in Food Science, Universidad Catolica de Santa Maria, Arequipa, Perú
| | | | - Huber Begazo-Gutiérrez
- Estación Experimental Agraria Arequipa, Instituto Nacional de Innovación Agraria (INIA), Arequipa, Perú
| | - Gastón Zolla
- Laboratorio de Fisiologia Molecular de Plantas, PIPS de Cereales y Granos Nativos, Facultad de Agronomia, Universidad Nacional Agraria La Molina, Lima, Perú
| | - Claudia Fuentealba
- Escuela de Alimentos, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Kalidas Shetty
- Department of Plant Sciences, North Dakota State University, Fargo, ND, United States
| | - Lena Gálvez Ranilla
- Laboratory of Research in Food Science, Universidad Catolica de Santa Maria, Arequipa, Perú
- Escuela Profesional de Ingeniería de Industria Alimentaria, Facultad de Ciencias e Ingenierías Biológicas y Químicas, Universidad Catolica de Santa Maria, Arequipa, Perú
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9
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Role of Tocochromanols in Tolerance of Cereals to Biotic Stresses: Specific Focus on Pathogenic and Toxigenic Fungal Species. Int J Mol Sci 2022; 23:ijms23169303. [PMID: 36012567 PMCID: PMC9408828 DOI: 10.3390/ijms23169303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 08/16/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Fungal pathogens capable of producing mycotoxins are one of the main threats to the cultivation of cereals and the safety of the harvested kernels. Improving the resistance of crops to fungal disease and accumulation of mycotoxins is therefore a crucial issue. Achieving this goal requires a deep understanding of plant defense mechanisms, most of them involving specialized metabolites. However, while numerous studies have addressed the contribution of phenylpropanoids and carotenoids to plant chemical defense, very few have dealt with tocochromanols. Tocochromanols, which encompass tocopherols and tocotrienols and constitute the vitamin E family, are widely distributed in cereal kernels; their biosynthetic pathway has been extensively studied with the aim to enrich plant oils and combat vitamin E deficiency in humans. Here we provide strong assumptions arguing in favor of an involvement of tocochromanols in plant–fungal pathogen interactions. These assumptions are based on both direct effects resulting from their capacity to scavenge reactive oxygen species, including lipid peroxyl radicals, on their potential to inhibit fungal growth and mycotoxin yield, and on more indirect effects mainly based on their role in plant protection against abiotic stresses.
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Computer-Aided Multiclass Classification of Corn from Corn Images Integrating Deep Feature Extraction. COMPUTATIONAL INTELLIGENCE AND NEUROSCIENCE 2022; 2022:2062944. [PMID: 35990122 PMCID: PMC9385333 DOI: 10.1155/2022/2062944] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/16/2022] [Accepted: 06/28/2022] [Indexed: 12/24/2022]
Abstract
Corn has great importance in terms of production in the field of agriculture and animal feed. Obtaining pure corn seeds in corn production is quite significant for seed quality. For this reason, the distinction of corn seeds that have numerous varieties plays an essential role in marketing. This study was conducted with 14,469 images of BT6470, Calipso, Es_Armandi, and Hiva types of corn licensed by BIOTEK. The classification of images was carried out in three stages. At the first stage, deep feature extraction of the four types of corn images was performed with the pretrained CNN model SqueezeNet 1000 deep features were obtained for each image. In the second stage, in order to reduce these features obtained from deep feature extraction with SqueezeNet, separate feature selection processes were performed with the Bat Optimization (BA), Whale Optimization (WOA), and Gray Wolf Optimization (GWO) algorithms among optimization algorithms. Finally, in the last stage, the features obtained from the first and second stages were classified by using the machine learning methods Decision Tree (DT), Naive Bayes (NB), multi-class Support Vector Machine (mSVM), k-Nearest Neighbor (KNN), and Neural Network (NN). In the classification processes of the features obtained in the first stage, the mSVM model has achieved the highest classification success with 89.40%. In the second stage, as a result of the classifications performed through the active features selected by using three types of feature selection algorithms (BA, WOA, GWO), the classification success obtained with the mSVM model was 88.82%, 88.72%, and 88.95%, respectively. The classification accuracies of the tested methods and the classification accuracies obtained in the first stage are close to each other in terms of classification success. However, with the algorithms used in feature selection, successful classification processes have been carried out with fewer features and in a shorter time. The results of the study, in which classification was carried out in the inexpensive, the objective, and the shorter time of processing for the corn types, present a different perspective in terms of classification performance.
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11
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Lux PE, Fuchs L, Wiedmaier-Czerny N, Frank J. Oxidative stability of tocochromanols, carotenoids, and fatty acids in maize (Zea mays L.) porridges with varying phytate concentrations during cooking and in vitro digestion. Food Chem 2022; 378:132053. [PMID: 35033718 DOI: 10.1016/j.foodchem.2022.132053] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 12/06/2021] [Accepted: 01/02/2022] [Indexed: 01/01/2023]
Abstract
Phytic acid, the main storage form of phosphate in maize (Zea mays L.) grains, is known as antinutrient due to its chelating properties but may also prevent oxidation. Thus, the impact of phytic acid on the degradation of tocochromanols, carotenoids, fatty acids, and oxidation products in maize during cooking and subsequent in vitro digestion was examined. Maize porridges from low phytic acid maize flour with or without admixed phytate, or from high phytic acid maize flour were prepared, and digestion experiments conducted. HPLC-(MS) or GC-MS analyses revealed a significant decrease in tocochromanols, carotenoids, and unsaturated fatty acids in the digesta compared to the maize porridges while α-tocopherylquinone and malondialdehyde concentrations increased. The addition of phytic acid did not affect the digestive stabilities of total tocochromanols and carotenoids, but increased micellarisation efficiencies of carotenoids. In conclusion, phytate did not exert antioxidant effects in maize porridge during cooking or simulated digestion.
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Affiliation(s)
- Peter E Lux
- Institute of Nutritional Sciences, Department of Food Biofunctionality, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Larissa Fuchs
- Institute of Nutritional Sciences, Department of Food Biofunctionality, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Nina Wiedmaier-Czerny
- Institute of Food Chemistry, Department of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Jan Frank
- Institute of Nutritional Sciences, Department of Food Biofunctionality, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany.
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