Protein quality in lines and experimental hybrids of QPM. Central Highlands, Mexico
Opaque2 maize: essential amino acids and protein quality
DOI:
https://doi.org/10.15517/am.v32i1.40439Keywords:
essential amino acids, biofortification, protein quality, opaque 2Abstract
Introduction. Currently, maize is the most cultivated grain in the world and it is feasible to improve the nutrition of its consumers through the development of quality protein maize (QPM), whose basis is the expression of the opaque2 gene, which increases the contents of lysine and tryptophan in the grain. Objective. To analyze chemically the protein of the grain of lines and experimental simple hybrids of QPM and to know the relationships between the genotype and the evaluated variables of protein quality. Materials and methods. The experiments were carried out during 2017 in the Interdisciplinary Professional Unit of Biotechnology of the Instituto Politecnico Nacional (Mexico City). Whole grains of parental lines (P1 to P6) and direct simple hybrids were used. Lysine, tryptophan, and protein quantity and quality were estimated. A completely randomized design with three replications was used. Analysis of variance, comparison of means, and principal component analysis were performed. Results. Lines P2, P3, and P6, and hybrids P2 x P4 and P2 x P6 were identified as significant (p ≤ 0.05) QPM. The protein quality index was correlated with tryptophan (r = 0.9 *) and with lysine (r = 0.7 *) but not with total protein. Conclusions. The fundamental factor for developing the QPM were the essential amino acids and the limiting factor for increasing their nutritional value was the quality of the protein.
Downloads
References
Atlin, G. N., Palacios-Rojas, N., Babu, R., Twumasi-Afriye, S., De Groote, H., Vivek, B., Friesen, D., & Pixley, K. V. (2010). Quality protein maize: progress, impact, and prospects. In J. Janick (Ed.), Plant Breeding Reviews, (83-130, Vol 34). Wiley & Sons, Inc. https://doi.org/10.1002/9780470880579.ch3
Bouis, H. E., Hotz, C., McClafferty, B., Meenakshi, J. V., & Pfeiffer, W. H. (2011). Biofortification: A new tool to reduce micronutrient malnutrition. Food & Nutrition Bulletin, 32(1 Suppl), 31S-40S. https://doi.org/10.1177/15648265110321S105.
De-Groote, H., Gunaratna, N. S., Okuro, J. O., Wondimu, A., Chege, C. K., & Tomlins, K. (2014). Consumer acceptance of quality protein maize (QPM) in East Africa. Journal of the Science of Food and Agriculture, 94(15), 3201-3212. https://doi.org/10.1002/jsfa.6672
Fernández-Suárez, R., Morales-Chávez, L. A., & Gálvez-Mariscal, A. (2013). Importancia de los maíces nativos de México en la dieta nacional. Una revisión indispensable. Revista Fitotecnia Mexicana, 36(suplemento 3 A), 275-283.
Food and Agriculture Organization Statistics. (2020). Food and agriculture data. Retrieved May 19, 2020, from https://www.fao.org/faostat/es/#data/QC
Galicia, L., Nurit, E., Rosales, A., & Palacios-Rojas, N. (2009). Laboratory protocols: Maize nutrition quality and plant tissue analysis laboratory. International Maize and Wheat Improvement Center.
López-Mazón, S. L., García-Navarrete, G., & Ibarra-Gutiérrez, B. N. (2012). El maíz (Zea mays L.) y la cultura Maya. BIOtecnia, 14(3), 3-8. https://doi.org/10.18633/bt.v14i3.123
Mageto, E. K., Lee, M., Dhliwayo, T., Palacios-Rojas, N., San-Vicente, F., Burgueño, J., & Hallauer, A. R. (2020). An evaluation of kernel zinc in hybrids of elite quality protein maize (QPM) and non-QPM inbred lines adapted to the tropics based on a mating design. Agronomy, 10(5), 695. https://doi.org/10.3390/agronomy10050695
Mansilla, P. S., Nazar, M. C., & Pérez, G. T. (2019). Evaluación y comparación de la composición y calidad proteica de familias de medios hermanos de maíz opaco-2 (Zea mays L.) de Argentina. AgriScientia, 36(1), 39–53. https://doi.org/10.31047/1668.298x.v36.n1.22682
Mendoza-Elos, M., Andrio-Enríquez, E., Juárez-Goiz, J. M., Mosqueda-Villagómez, C., Latournerie-Moreno, L., Castañón-Nájera, G., López-Benítez, A., & Moreno-Martínez, E. (2006). Contenido de lisina y triptófano en genotipos de maíz de alta calidad proteica y normal. Revista Universidad y Ciencia, 22(2), 153-161.
Njeri, S. G., Makumbi, D., Warburton, M. L., Diallo, A., Jumbo, M. B., & Chemining’wa, G. (2017). Genetic analysis of tropical quality protein maize (Zea mays L.) germplasm. Euphytica, 213, 261. https://doi.org/10.1007/s10681-017-2048-4
Palacios-Rojas, N., Twumasi-Afriyie, S., Friesen, D., Teklewold, A., Wegary, D., De Groote, H., Rosales, A., Narro-León, L., Chassaigne, A., Padilla, R., Vargas-Escobar, E. A., López, K., Bowen, C., & Prasanna, B. M. (2017). Lineamientos para el control de calidad de semilla y grano de maíz de alta calidad proteica (QPM): Experiencia en el desarrollo y promoción de QPM en Latinoamérica. CIMMYT.
Paredes-López, O., Guevara, L. F., & Bello Pérez, L. A. (2009). La nixtamalización y el valor nutritivo del maíz. Ciencias, 92-93, 60-70.
Peña, D. (2002). Análisis de datos multivariantes. McGraw-Hill Interamericana.
Salinas-Moreno, Y., & Vázquez-Carrillo, G. (2006). Metodologías de análisis de la calidad nixtamalera-tortillera en maíz. Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias.
Serna-Saldívar, S. O., Amaya-Guerra, C. A., Herrera-Macías, P., Melesio-Cuéllar, J. L., Preciado-Ortiz, R. E., Terrón-Ibarra, A. D., & Vázquez-Carrillo, G. (2008). Evaluation of the time-cooking and tortilla making properties of quality protein maize hybrids grown in Mexico. Plant Food Human Nutrition, 63(3), 119-125. https://doi.org/10.1007/s11130-008-0080-1
Singh, D., Kumar, A., Kumar, R., Kushwaha, N., Mohanty, T. A., & Kumari, P. (2020). Genetic variability analysis of QPM (Zea mays L.) inbreds using morphological characters. International Journal Current Microbiology Applied Science, 9(2), 328-338. https://doi.org/10.20546/ijcmas.2020.902.042
Sofi, P. A., Wani, S. A., Rather, A. G., & Wani, S. H. (2009). Review article: Quality protein maize (QPM): Genetic manipulation for the nutritional fortification of maize. Journal Plant Breeding Crop Science, 1(6), 244-253.
Ufaz, S., & Galili, G. (2008). Improving the content of essential amino acids in crop plants: Goals and opportunities. Plant Physiology, 147, 954-961. https://doi.org/10.1104/pp.108.118091
Vargas-Escobar, E. A., Vargas-Sánchez, J. E., & Baena-García, D. (2016). Análisis de estabilidad y adaptabilidad de híbridos de maíz de alta calidad proteica en diferentes zonas agroecológicas de Colombia. Acta Agronomica, 65(1), 72-79. https://doi.org/10.15446/acag.v65n1.43417
Vázquez-Carrillo, M. G., Mejía-Andrade, H., Tut-Couoch, C., & Gómez-Montiel, N. O. (2012). Características de granos y tortillas de maíces de alta calidad proteínica desarrollados para los Valles Altos Centrales de México. Revista Fitotecnia Mexicana, 35(1), 23-31.
Vivek, B. S., Krivanek, A. F., Palacios-Rojas, N., Twumasi-Afriyie, S., & Diallo, A. O. (2008). Breeding quality protein maize (QPM): Protocols for developing QPM cultivars. International Maize and Wheat Improvement Center.
Wegary, D., Labuschagne, M. T., & Vivek, B. S. (2011). Protein quality and endosperm modification of quality protein maize (Zea mays L.) under two contrasting soil nitrogen environments. Field Crops Research, 121(3), 408-415. https://doi.org/10.1016/j.fcr.2011.01.010
Downloads
Additional Files
Published
How to Cite
Issue
Section
License
1. Proposed policy for open access journals
Authors who publish in this journal accept the following conditions:
a. Authors retain the copyright and assign to the journal the right to the first publication, with the work registered under the attribution, non-commercial and no-derivative license from Creative Commons, which allows third parties to use what has been published as long as they mention the authorship of the work and upon first publication in this journal, the work may not be used for commercial purposes and the publications may not be used to remix, transform or create another work.
b. Authors may enter into additional independent contractual arrangements for the non-exclusive distribution of the version of the article published in this journal (e.g., including it in an institutional repository or publishing it in a book) provided that they clearly indicate that the work was first published in this journal.
c. Authors are permitted and encouraged to publish their work on the Internet (e.g. on institutional or personal pages) before and during the review and publication process, as it may lead to productive exchanges and faster and wider dissemination of published work (see The Effect of Open Access).