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Comparative Analysis of Multiple GWAS Results Identifies Metabolic Pathways Associated with Resistance to A. flavus Infection and Aflatoxin Accumulation in Maize. Toxins (Basel) 2022; 14:toxins14110738. [PMID: 36355988 PMCID: PMC9695789 DOI: 10.3390/toxins14110738] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 10/14/2022] [Accepted: 10/27/2022] [Indexed: 01/26/2023] Open
Abstract
Aflatoxins are carcinogenic secondary metabolites produced by several species of Aspergillus, including Aspergillus flavus, an important ear rot pathogen in maize. Most commercial corn hybrids are susceptible to infection by A. flavus, and aflatoxin contaminated grain causes economic damage to farmers. The creation of inbred lines resistant to Aspergillus fungal infection or the accumulation of aflatoxins would be aided by knowing the pertinent alleles and metabolites associated with resistance in corn lines. Multiple Quantitative Trait Loci (QTL) and association mapping studies have uncovered several dozen potential genes, but each with a small effect on resistance. Metabolic pathway analysis, using the Pathway Association Study Tool (PAST), was performed on aflatoxin accumulation resistance using data from four Genome-wide Association Studies (GWAS). The present research compares the outputs of these pathway analyses and seeks common metabolic mechanisms underlying each. Genes, pathways, metabolites, and mechanisms highlighted here can contribute to improving phenotypic selection of resistant lines via measurement of more specific and highly heritable resistance-related traits and genetic gain via marker assisted or genomic selection with multiple SNPs linked to resistance-related pathways.
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Wang G, Lu M, Zhang S, Ji J, Li B, Li J, Zhang L, Yang D, Wang W, Guan C. Anthocyanin release and absorption properties of boiling pigmented rice using an in vitro digestion model. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01378-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Zhang S, Ji J, Zhang S, Xiao W, Guan C, Wang G, Wang Y. Changes in the phenolic compound content and antioxidant activity in developmental maize kernels and expression profiles of phenolic biosynthesis-related genes. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103113] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Butts-Wilmsmeyer CJ, Mumm RH, Bohn MO. Quantitative Genetic Analysis of Hydroxycinnamic Acids in Maize ( Zea mays L.) for Plant Improvement and Production of Health-Promoting Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9585-9593. [PMID: 32786871 DOI: 10.1021/acs.jafc.0c02774] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Hydroxycinnamic acids, including ferulic acid and p-coumaric acid, have been tied to multiple positive health and agronomic benefits. However, little work has been done to improve the concentration of hydroxycinnamic acids in maize. We evaluated a set of 12 commercially important maize (Zea mays L.) inbred lines and 66 hybrids derived from their crosses for hydroxycinnamic acid concentration in the grain, grain yield, and test weight. The grain was obtained from replicated field experiments, which were conducted for 3 years. Both ferulic acid and p-coumaric acid were found to be highly heritable, and most of the genetic variation was additive. Grain yield and test weight were not correlated with hydroxycinnamic acid concentration. These findings suggest that breeding maize for improved hydroxycinnamic acid concentration is feasible. Maize hybrids with high hydroxycinnamic acid concentrations in the grain could be useful for the production of dietary supplements or all-natural food additives while imparting enhanced resistance to biotic and abiotic stresses during the growing season and grain storage.
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Affiliation(s)
- Carolyn J Butts-Wilmsmeyer
- Department of Crop Sciences, University of Illinois at Urbana-Champaign, 1102 South Goodwin Avenue, Urbana, Illinois 61801, United States
- The Center for Predictive Analytics, Southern Illinois University Edwardsville, 40 Hairpin Drive, Edwardsville, Illinois 62026, United States
- Department of Biological Sciences, Southern Illinois University Edwardsville, 44 Circle Drive, Edwardsville, Illinois 62025, United States
| | - Rita H Mumm
- Department of Crop Sciences, University of Illinois at Urbana-Champaign, 1102 South Goodwin Avenue, Urbana, Illinois 61801, United States
| | - Martin O Bohn
- Department of Crop Sciences, University of Illinois at Urbana-Champaign, 1102 South Goodwin Avenue, Urbana, Illinois 61801, United States
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Uriarte-Aceves PM, Sopade PA, Rangel-Peraza JG. Evaluation of wet-milling performance of commercial yellow maize hybrids grown in México and relations with grain physicochemical properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1007/s13197-019-03613-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Bernardi J, Stagnati L, Lucini L, Rocchetti G, Lanubile A, Cortellini C, De Poli G, Busconi M, Marocco A. Phenolic Profile and Susceptibility to Fusarium Infection of Pigmented Maize Cultivars. FRONTIERS IN PLANT SCIENCE 2018; 9:1189. [PMID: 30154815 PMCID: PMC6102558 DOI: 10.3389/fpls.2018.01189] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Accepted: 07/25/2018] [Indexed: 06/02/2023]
Abstract
Maize is a staple food source in the world, whose ancient varieties or landraces are receiving a growing attention. In this work, two Italian maize cultivars with pigmented kernels and one inbred line were investigated for untargeted phenolic profile, in vitro antioxidant capacity and resistance to Fusariumverticillioides infection. "Rostrato Rosso" was the richest in anthocyanins whilst phenolic acids were the second class in abundance, with comparable values detected between cultivars. Tyrosol equivalents were also the highest in "Rostrato Rosso" (822.4 mg kg-1). Coherently, "Rostrato Rosso" was highly resistant to fungal penetration and diffusion. These preliminary findings might help in breeding programs, aiming to develop maize lines more resistant to infections and with improved nutraceutical value.
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Affiliation(s)
- Jamila Bernardi
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Lorenzo Stagnati
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
- Research Centre for Biodiversity and Ancient DNA, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Alessandra Lanubile
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | | | | | - Matteo Busconi
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
- Research Centre for Biodiversity and Ancient DNA, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Adriano Marocco
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
- Research Centre for Biodiversity and Ancient DNA, Università Cattolica del Sacro Cuore, Piacenza, Italy
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Butts-Wilmsmeyer C, Yana NA, Kandhola G, Rausch KD, Mumm RH, Bohn MO. High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.). J Vis Exp 2018. [PMID: 29985319 PMCID: PMC6101757 DOI: 10.3791/57809] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
Maize is an important grain crop in the United States and worldwide. However, maize grain must be processed prior to human consumption. Furthermore, whole grain composition and processing characteristics vary among maize hybrids and can impact the quality of the final processed product. Therefore, in order to produce healthier processed food products from maize, it is necessary to know how to optimize processing parameters for particular sets of germplasm to account for these differences in grain composition and processing characteristics. This includes a better understanding of how current processing techniques impact the nutritional quality of the final processed food product. Here, we describe a microscale protocol that both simulates the processing pipeline to produce cornflakes from large flaking grits and allows for the processing of multiple grain samples simultaneously. The flaking grits, the intermediate processed products, or final processed product, as well as the corn grain itself, can be analyzed for nutritional content as part of a high-throughput analytical pipeline. This procedure was developed specifically for incorporation into a maize breeding research program, and it can be modified for other grain crops. We provide an example of the analysis of insoluble-bound ferulic acid and p-coumaric acid content in maize. Samples were taken at five different processing stages. We demonstrate that sampling can take place at multiple stages during microscale processing, that the processing technique can be utilized in the context of a specialized maize breeding program, and that, in our example, most of the nutritional content was lost during food product processing.
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Affiliation(s)
| | - Nicole A Yana
- Department of Crop Sciences, University of Illinois at Urbana-Champaign
| | - Gurshagan Kandhola
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign
| | - Kent D Rausch
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign
| | - Rita H Mumm
- Department of Crop Sciences, University of Illinois at Urbana-Champaign
| | - Martin O Bohn
- Department of Crop Sciences, University of Illinois at Urbana-Champaign
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Butts-Wilmsmeyer CJ, Mumm RH, Rausch KD, Kandhola G, Yana NA, Happ MM, Ostezan A, Wasmund M, Bohn MO. Changes in Phenolic Acid Content in Maize during Food Product Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3378-3385. [PMID: 29547690 DOI: 10.1021/acs.jafc.7b05242] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The notion that many nutrients and beneficial phytochemicals in maize are lost due to food product processing is common, but this has not been studied in detail for the phenolic acids. Information regarding changes in phenolic acid content throughout processing is highly valuable because some phenolic acids are chemopreventive agents of aging-related diseases. It is unknown when and why these changes in phenolic acid content might occur during processing, whether some maize genotypes might be more resistant to processing induced changes in phenolic acid content than other genotypes, or if processing affects the bioavailability of phenolic acids in maize-based food products. For this study, a laboratory-scale processing protocol was developed and used to process whole maize kernels into toasted cornflakes. High-throughput microscale wet-lab analyses were applied to determine the concentrations of soluble and insoluble-bound phenolic acids in samples of grain, three intermediate processing stages, and toasted cornflakes obtained from 12 ex-PVP maize inbreds and seven hybrids. In the grain, insoluble-bound ferulic acid was the most common phenolic acid, followed by insoluble-bound p-coumaric acid and soluble cinnamic acid, a precursor to the phenolic acids. Notably, the ferulic acid content was approximately 1950 μg/g, more than ten-times the concentration of many fruits and vegetables. Processing reduced the content of the phenolic acids regardless of the genotype. Most changes occurred during dry milling due to the removal of the bran. The concentration of bioavailable soluble ferulic and p-coumaric acid increased negligibly due to thermal stresses. Therefore, the current dry milling based processing techniques used to manufacture many maize-based foods, including breakfast cereals, are not conducive for increasing the content of bioavailable phenolics in processed maize food products. This suggests that while maize is an excellent source of phenolics, alternative or complementary processing methods must be developed before this nutritional resource can be utilized.
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Affiliation(s)
| | | | | | - Gurshagan Kandhola
- Department of Biological and Agricultural Engineering , University of Arkansas , 4183 Bell Engineering Center , Fayetteville , Arkansas 72701 , United States
| | | | - Mary M Happ
- Department of Agronomy and Horticulture , University of Nebraska-Lincoln , 202 Keim Hall , Lincoln , Nebraska 68583 , United States
| | - Alexandra Ostezan
- Institute of Plant Breeding, Genetics and Genomics , University of Georgia , 111 Riverbend Road , Athens , Georgia 30602 , United States
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