Novel approaches to improving qualities of maize endosperm

Bodnar, Anastasia L.

doi:10.31274/etd-180810-2885

Cited by 3 publications

(3 citation statements)

References 221 publications

(309 reference statements)

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“… 18 , 19 Due to the presence of nonsymbiotic hemoglobins in legumes, cereals, and other plants, 12 , 15 , 20 – 22 low levels of plant heme proteins are widely consumed in the human diet. 23 – 25 …”

Section: Introductionmentioning

confidence: 99%

Safety Evaluation of Soy Leghemoglobin Protein Preparation Derived From Pichia pastoris, Intended for Use as a Flavor Catalyst in Plant-Based Meat

Fraser¹,

Shitut

Agrawal³

et al. 2018

Int J Toxicol

114

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The leghemoglobin protein (LegH) from soy (Glycine max) expressed in Pichia pastoris (LegH preparation, LegH Prep) imparts a meat-like flavor profile onto plant-based food products. The safety of LegH Prep was evaluated through a series of in vitro and in vivo tests. The genotoxic potential of LegH Prep was assessed using the bacterial reverse mutation assay (Ames test) and the in vitro chromosome aberration test. LegH Prep was nonmutagenic and nonclastogenic in each test, respectively. Systemic toxicity was assessed in a 28-day dietary study in male and female Sprague Dawley rats. There were no mortalities associated with the administration of LegH Prep. There were no clinical observations, body weight, ophthalmological, clinical pathology, or histopathological changes attributable to LegH Prep administration. There were no observed effects on male reproduction in this study, but the suggestion of a potential estrous cycle distribution effect in female rats prompted a second comprehensive 28-day dietary study in female Sprague Dawley rats. This study demonstrated that female reproductive parameters were comparable between rats treated with LegH Prep and concurrent control rats. These studies establish a no observed adverse effect level of 750 mg/kg/d LegH, which is over 100 times greater than the 90th percentile estimated daily intake. Collectively, the results of the studies presented raise no issues of toxicological concern with regard to LegH Prep under the conditions tested.

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Section: Introductionmentioning

confidence: 99%

Safety Evaluation of Soy Leghemoglobin Protein Preparation Derived From Pichia pastoris, Intended for Use as a Flavor Catalyst in Plant-Based Meat

Fraser¹,

Shitut

Agrawal³

et al. 2018

Int J Toxicol

114

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show abstract

“…Recurrent selection is simply the selection for a certain trait or traits over many generations, and can be used to control complex multi-genic traits. It results in combinations of genes in a genetic background that directly influence a phenotype (Bodnar, 2011). While nitrogen fertilization is an effective way to increase grain yield of the high protein varieties increasing total protein remains a costly approach to increasing essential amino acid levels.…”

Section: Recurrent Selection and Back Cross Methods To Improve Quality Protein Maizementioning

confidence: 99%

“…Typical maize lines consist of 8-12% protein, but selection has resulted in a high protein line with over 32% protein and a low protein line with 4% protein. Even though high protein is possible in maize, selection for yield has increased starch and decreased total protein (Bodnar, 2011).…”

Section: Definition and Historical Development Of Quality Protein Maizementioning

confidence: 99%

Review on Maize (Zea mays L.) Breeding Methods for Improving Quality Protein and Others Nutritional Traits Lemi Yadesa

2021

JBAH

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Maize (Zea mays L.) is a member of the grass family Gramineae (Poaceae) and one of the oldest cultivated crops. To date, maize is widely cultivated in most parts of the world, over a wide range of environmental variables signifying its global and regional importance to millions of people who rely on the crop in pursuit of food security and livelihoods. Now a days, maize mixed with tef is also widely used in towns for making injera. To alleviate malnutrition, protein content can be increased to as high as 18% by increasing the prolamine (zein) fraction in maize endosperm, but unfortunately it consequently led to lysine and tryptophan deficiency. Since maize is a primary crop in the majority of farming systems and staple food of the rural population in much of the mid-altitude sub-humid agro-ecologies of Ethiopia, substituting the conventional maize (CM) with quality protein maize (QPM) can substantially improve the protein status and greatly reduce the malnutrition problem of resource-poor farmers and low-income people that depend on maize as their staple food. Recent evidence indicates that protein and amino acids play biological roles in protein and lipid synthesis, bone elongation, and the regulation of these and other processes necessary for linear growth. The intensities of lysine or tryptophan should be constantly restrained during the breeding process to sustain the protein quality in grain even when the op2op2 genotype is preserved. The maize kernel, like that of other cereal grains, includes pericarp (6%), endosperm (82%) and germ (12%).Molecular marker-assisted selection, often simply referred to as markerassisted selection (MAS) offers such a possibility by adopting a wide range of novel approaches to improving the selection strategies in horticultural crop breeding. Appreciative concrete achievements in improving nutritional quality of food crops through conventional breeding efforts necessitate long-term investments, sustained research efforts and patience, besides continuing administrative, financial and scientific support. Further extensive use of MAS is also predictable with the enhancement of methods for marker analysis and identification of applicant genes for commercial traits. Appreciative concrete achievements in improving nutritional quality of food crops through conventional breeding efforts necessitate long-term investments, sustained research efforts and patience, besides continuing administrative, financial and scientific support. Time savings will be attained through MAS may be as significant as cost savings where there are reasonable markets for developed cultivars.

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Safety evaluation of soy leghemoglobin protein preparation derived from Pichia pastoris, intended for use as a flavor catalyst in plant-based meat

Fraser¹,

Shitut

Agrawal³

et al. 2017

Preprint

View full text Add to dashboard Cite

The leghemoglobin protein (LegH) from soy (Glycine max) expressed in Pichia pastoris (LegH Prep) imparts a meat-like flavor profile onto plant-based food products. The safety of LegH Prep was evaluated through a series of in vitro and in vivo tests. The genotoxic potential of LegH Prep was assessed using the bacterial reverse mutation assay (Ames test) and the in vitro chromosome aberration test. LegH Prep was non-mutagenic and non-clastogenic in each test, respectively. Systemic and female reproductive toxicity were assessed in two separate 28-day dietary studies in Sprague Dawley rats. There were no mortalities associated with the administration of LegH Prep. There were no clinical observations, body weight, ophthalmological, clinical pathology, or histopathological changes attributable to LegH Prep administration. Female reproductive parameters were comparable between rats treated with LegH Prep and concurrent control rats. These studies establish an NOAEL of 750 mg/kg/day LegH, which is over 100 times greater than the 90th percentile estimated daily intake (EDI). Collectively, this work demonstrates that LegH Prep is safe for its intended use in ground beef analogue products at concentrations up to 0.8% LegH.

show abstract

Novel approaches to improving qualities of maize endosperm

Cited by 3 publications

References 221 publications

Safety Evaluation of Soy Leghemoglobin Protein Preparation Derived From Pichia pastoris, Intended for Use as a Flavor Catalyst in Plant-Based Meat

Safety Evaluation of Soy Leghemoglobin Protein Preparation Derived From Pichia pastoris, Intended for Use as a Flavor Catalyst in Plant-Based Meat

Review on Maize (Zea mays L.) Breeding Methods for Improving Quality Protein and Others Nutritional Traits Lemi Yadesa

Safety evaluation of soy leghemoglobin protein preparation derived from Pichia pastoris, intended for use as a flavor catalyst in plant-based meat

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