Development of “Amylomaize”—Corn Hybrids With High Amylose Starch: I. Genetic Considerations<sup>1</sup>

Vineyard, Michelle; Bear, R. P.; Macmasters, M. M.; Deatherage, W. L.

doi:10.2134/agronj1958.00021962005000100009x

Cited by 36 publications

(23 citation statements)

References 3 publications

(4 reference statements)

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“…In fact, amylose, as a percentage of starch in different genotypes of maize, ranges from 0% to 73% (Creech and Alexander 1978). The mutant amylose extender ( ae ) gene dramatically increases this ratio to about 80/20 (≥50% above normal), providing an ideal starch for certain industrial products (Vineyard and others 1958; Inglett 1970b). Alternatively, maize mutants with the waxy ( wx ) gene can have decreased amylose‐to‐amylopectin ratios as low as 0/100 (Bates and others 1943) and is considered to be a highly digestible starch.…”

Section: Macronutrientsmentioning

confidence: 99%

Maize: A Paramount Staple Crop in the Context of Global Nutrition

Nuss¹,

Tanumihardjo²

2010

Comp Rev Food Sci Food Safe

514

350

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The maize plant (Zea mays), characterized by an erect green stalk, is one of the 3 great grain crops of the world. Its kernels, like other seeds, are storage organs that contain essential components for plant growth and reproduction. Many of these kernel constituents, including starch, protein, and some micronutrients, are also required for human health. For this reason, and others, maize has become highly integrated into global agriculture, human diet, and cultural traditions. The nutritional quality and integrity of maize kernels are influenced by many factors including genetic background, environment, and kernel processing. Cooking procedures, including nixtamalization and fermentation, can increase accessibility of micronutrients such as niacin. However, man cannot live on maize alone. For one‐third of the world's population, namely in sub‐Saharan Africa, Southeast Asia, and Latin America, humans subsist on maize as a staple food but malnutrition pervades. Strategies to further improve kernel macronutrient and micronutrient quality and quantities are under intense investigation. The 2 most common routes to enhance grain nutritional value are exogenous and endogenous fortification. Although exogenous fortification, such as addition of multivitamin premixes to maize flour, has been successful, endogenous fortification, also known as “biofortification,” may provide a more sustainable and practical solution for chronically undernourished communities. Recent accomplishments, such as low‐phytate, high‐lysine, and multivitamin maize varieties, have been created using novel genetic and agronomic approaches. Investigational studies related to biofortified maize are currently underway to determine nutrient absorption and efficacy related to human health improvement.

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Section: Macronutrientsmentioning

confidence: 99%

Maize: A Paramount Staple Crop in the Context of Global Nutrition

Nuss¹,

Tanumihardjo²

2010

Comp Rev Food Sci Food Safe

514

350

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“…SBEIIb predominates during maize endosperm development (Yao et al, 2004). Although endosperm tissue lacking SBEIIb yields a higher proportion of amylose in the endosperm (Vineyard et al, 1958), paradoxically, double mutants lacking both SBEIIb and SBEI have a lower proportion of amylose (Yao et al, 2004). In the presence of a functional SBEIIb, the lack of SBEI does not cause a measurable change in endosperm amylose (Blauth et al, 2002); however, the branching pattern is changed in comparison with the wild type (Xia et al, 2011).…”

Section: Resultsmentioning

confidence: 99%

“…Maize ( Zea mays L.) endosperm starch is typically composed of ∼75% amylopectin and 25% amylose (Nelson and Pan, 1995). The ratio of amylose increases to over 50% in maize kernels homozygous for the null allele of the amylose extender 1 ( ae1 ) gene, which encodes starch branching enzyme 2b (SBE2b) (Vineyard et al, 1958). In the maize line ‘GEMS‐0067’, which is homozygous for ae1 , the proportion of amylose is >70% (Campbell et al, 2007).…”

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confidence: 99%

Evidence that the Allelic Segregation of starch branching enzyme 1 (sbe1) is the Source of a High Amylose QTL in Maize

Gyawali

Auger

2018

Crop Science

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‘GEMS‐0067’ is a maize (Zea mays L.) cultivar that is uniquely high in the proportion of amylose endosperm starch relative to amylopectin. We previously identified a significant quantitative trait locus (QTL) for endosperm amylose content on the short arm of chromosome 5 (5S). In that study, both parental lines, GEMS‐0067 and H99ae, were homozygous recessive for amylose extender 1 (ae1), which is located on the long arm of chromosome 5 (5L). The dominant allele encodes starch branching enzyme 2b (SBE2b). Centered within the 5S QTL interval is another starch branching enzyme, starch branching enzyme 1 (sbe1), which also plays a role in the branching of amylopectin. We sought to determine if this QTL is due to allelic segregation of sbe1 or, instead, a closely linked locus. A Mutator‐induced allele of sbe1 (sbe1‐Mu) was employed to address this question. If sbe1‐Mu behaves as a simple recessive allele, it could eliminate the additive nature of the 5S QTL, which would indicate that segregation of the sbe1 alleles present in the original GEMS‐0067 × H99ae hybrid are responsible for the QTL. If not, it would implicate segregation of alleles at a closely linked locus. Pollen possessing sbe1‐Mu was crossed onto a GEMS‐0067 × H99ae hybrid, which separated the high amylose factor from the low amylose factor. A sample of these progeny was grown and self‐pollinated to generate kernels segregating for sbe1‐Mu. Kernels were genotyped for sbe1 alleles and assayed for relative amylose and amylopectin content. Kernels heterozygous or homozygous for the GEMS‐0067 allele of sbe1 had a higher amylose/amylopectin ratio than kernels possessing the H99ae allele. Importantly, sbe1‐Mu behaves as a simple recessive allele regardless of the other sbe1 allele. This implicates allelic variation of sbe1 as being responsible for the high endosperm amylose QTL.

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“…Vineyard et al (1958) reported that the level of amylose in hybrid offspring ranged from 36.5 to 64.9% in cross tests between 135 different inbred lines and a common ae donor. The substantial variability in amylose content of hybrid offspring was likely due to interactions between different "modified genes" of the germplasm and the ae alleles.…”

Section: Discussionmentioning

confidence: 99%

Molecular marker-assisted selection of the ae alleles in maize

Chen

Zhu²,

Xiang³

et al. 2010

Genet. Mol. Res.

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ABSTRACT.The ae (amylose extender) recessive mutant alleles in maize are an important genetic resource for the development of highamylose cultivars. On the basis of ae allele sequences (from the National Center for Biotechnology Information), the ae mutant alleles were cloned from high-amylose maize and the allelic Ae gene from common maize luyuan92 inbred lines. Five pairs of primers were designed to screen for a molecular marker of ae alleles, yielding a dominant molecular marker, ae474. We used 53 types of high-amylose maize and common maize inbred lines and their hybrid and backcross offspring for verification and analysis. The ae dominant molecular marker was effective in selecting for the ae alleles and for biological materials with a high-amylose genotype. Presence and absence of the marker in the offspring conformed to the expected Mendelian ratios. Using this marker, we were able to detect the ae alleles in a backcross and its second generation more efficiently (53.3 and 73.3%, respectively) than was possible without marker selection. These data indicate that the marker can be used as a tool to improve selection efficiency and accelerate the cultivation of new varieties of high-amylose maize.

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Development of “Amylomaize”—Corn Hybrids With High Amylose Starch: I. Genetic Considerations¹

Cited by 36 publications

References 3 publications

Maize: A Paramount Staple Crop in the Context of Global Nutrition

Maize: A Paramount Staple Crop in the Context of Global Nutrition

Evidence that the Allelic Segregation of starch branching enzyme 1 (sbe1) is the Source of a High Amylose QTL in Maize

Molecular marker-assisted selection of the ae alleles in maize

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Development of “Amylomaize”—Corn Hybrids With High Amylose Starch: I. Genetic Considerations1

Cited by 36 publications

References 3 publications

Maize: A Paramount Staple Crop in the Context of Global Nutrition

Maize: A Paramount Staple Crop in the Context of Global Nutrition

Evidence that the Allelic Segregation of starch branching enzyme 1 (sbe1) is the Source of a High Amylose QTL in Maize

Molecular marker-assisted selection of the ae alleles in maize

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Development of “Amylomaize”—Corn Hybrids With High Amylose Starch: I. Genetic Considerations¹