Comprehensive evaluation of biosynthesis, accumulation, regulation of folate and vitamin C in waxy maize (Zea mays L. var. ceratina) with kernel development

Shan, Qiji; Liu, Jianhua; Li, Wu; Wang, Hong; Hu, Xiaodan; Li, Tong; Hu, Jiangsheng; Guo, Xinbo; Liu, Rui Hai

doi:10.1016/j.jcs.2019.04.003

Cited by 8 publications

(6 citation statements)

References 25 publications

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“…The folate content displayed a similar trend to the tomato maturation process: the folate content decreased as the fruit ripened, indicating that folate may be used for cellular activities and metabolic requirements during kernel development 26 . A similar trend was earlier observed in waxy maize tested in our laboratory 27 . On the other hand, folate content was tested based on microbiological assays, which neglect polyglutamylated folates 16 .…”

Section: Resultssupporting

confidence: 71%

“…26 A similar trend was earlier observed in waxy maize tested in our laboratory. 27 On the other hand, folate content was tested based on microbiological assays, which neglect polyglutamylated folates. 16 Many previous studies confirmed that the folate content could vary due to genetic differences and environmental factors, such as soil type, cultivation method, water, and rainfall.…”

Section: Resultsmentioning

confidence: 99%

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Biosynthesis and accumulation of multi‐vitamins in black sweet corn (Zea mays L.) during kernel development

Liu

et al. 2020

J Sci Food Agric

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BACKGROUND: Black sweet corn as an edible fruit has various nutritional qualities. This study discusses changes in the vitamin C and E, folate, and carotenoid content during black sweet corn maturation, and also the effects of preharvest weather conditions and of related genes in multi-vitamin biosynthesis pathways. RESULTS: Most vitamin levels improved, especially vitamin C and carotenoid levels, while the folate content dropped rapidly. Transcript levels of most genes in folate biosynthesis showed trends that were similar to the content changes. VTC2 and GLDH, which are regulated by light, had high expression levels leading to an increase in ascorbate content during maturation. γ-Tocotrienol is the main vitamin E component, and HGGT, the key gene controlling the synthesis of tocotrienols, had a much higher expression level than other genes. Lutein and zeaxanthin were the dominant carotenoid components. A rapid reduction in the transcription level of LCYε could result in a lower lutein production rate. CONCLUSION: Black sweet corn has a high nutritional value and is rich in vitamins, including zeaxanthin, γ-tocotrienols, and ascorbic acid. The best harvest time is between 20-25 days after pollination (DAPs) when kernels had a good taste as well as relatively high vitamin levels.

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Section: Resultssupporting

confidence: 71%

Section: Resultsmentioning

confidence: 99%

Biosynthesis and accumulation of multi‐vitamins in black sweet corn (Zea mays L.) during kernel development

Liu

et al. 2020

J Sci Food Agric

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“…The samples were ground into a paste and extracted using a 2% (w/v) metaphosphoric acid solution (Shan et al., 2019 ). The mixtures were then titrated against a 2,6‐dichloroindophenol solution (Guo et al., 2012 ), and the results were expressed in mg/100 g FW.…”

Section: Methodsmentioning

confidence: 99%

Effect of color protection treatment on the browning and enzyme activity of Lentinus edodes during processing

Zhou

Xing

Zhou

et al. 2022

Food Science & Nutrition

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Fresh Lentinus edodes (L. edodes) are prone to browning (including enzymatic and nonenzymatic browning), which affects their quality and leads to economic losses during later processing. This study explored various effective color protection methods (color protection reagent and/or blanching) for inhibiting the browning of L. edodes. First, a single‐factor experiment and a response surface method were used to optimize the concentration of the color retention reagent. The compound color retention reagent (comprising 0.1% phytic acid, 0.8% sodium citrate, and 0.5% d‐sodium erythorbate) had the smallest total color difference (ΔE) value, suggesting that the compound color reagent had a better inhibiting effect than the single agent. Following this, the blanching conditions were studied; the polyphenol oxidase (PPO) activity was the lowest when the blanching temperature was 90°C and blanching time 180 s, indicating that browning is likely to be minimal. Finally, comparing the oxidase activity and total color difference (ΔE) revealed that combining the two color protection methods inhibits browning better than using a single method (color protection reagent or blanching). In addition, the polysaccharide and vitamin C (VC) contents of L. edodes under optimal color protection conditions were determined, which were 0.96 and 2.54 g/100 g fresh weight (FW), respectively. The results demonstrated that this color protection method effectively inhibits browning, reduces the nutritional loss, and improves the quality of L. edodes.

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“…The extraction and determination of folate content in sweet potato root was carried out by the standard assay with modification that has been reported previously [16]. In brief, α-amylase, papain, and the chicken pancreas were used for extraction.…”

Section: Methodsmentioning

confidence: 99%

Effect of Thermal Processing on Carotenoids and Folate Changes in Six Varieties of Sweet Potato (Ipomoes batata L.)

Pan

Sun

FangYuan

et al. 2019

Foods

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Carotenoids and folate are two mandatory supplying micronutrients for children or pregnant women. Inadequate intake of these two nutrients was relevant to a higher mortality of both children and pregnancies. This study is intended to investigate the thermal impact on the changes of carotenoids and folate in sweet potato roots (SPRs). Carotenoids were identified by high performance liquid chromatography (HPLC) while the folate was estimated using a microbial assay. An obvious decline was observed in total carotenoids after heating. Nevertheless, the content of provitamin compound β-carotene exhibited incredible stability during steaming and α-carotene multiplied in certain varieties, evidencing that SPRs could be an efficient way for addressing Vitamin A deficiency (VAD). As for the total folate contents, two varieties were found no significant loss after thermal process while the others showed a significant decrease. The results indicated that steaming process led to generally loss of both carotenoids and folate while the α-carotene and β-carotene were well preserved. The information provided by this study might help with enhancing the food quality in processing industry and the understanding in the nutrition changes during steaming.

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Comprehensive evaluation of biosynthesis, accumulation, regulation of folate and vitamin C in waxy maize (Zea mays L. var. ceratina) with kernel development

Cited by 8 publications

References 25 publications

Biosynthesis and accumulation of multi‐vitamins in black sweet corn (Zea mays L.) during kernel development

Biosynthesis and accumulation of multi‐vitamins in black sweet corn (Zea mays L.) during kernel development

Effect of color protection treatment on the browning and enzyme activity of Lentinus edodes during processing

Effect of Thermal Processing on Carotenoids and Folate Changes in Six Varieties of Sweet Potato (Ipomoes batata L.)

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