Improving Nutritional Quality of Maize Proteins by Expressing Sense and Antisense Zein Genes

The predominant proteins in maize grain are a family of alcohol-soluble prolamin storage proteins called zeins. They account for >50% of total seed proteins but are deficient in several essential amino acids. As a result, the corn grain is considered to be nutritionally poor for monogastric anima...

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Bibliographic Details
Published in:	Journal of agricultural and food chemistry Vol. 52; no. 7; pp. 1958 - 1964
Main Authors:	Huang, Shihshieh, Adams, Whitney R, Zhou, Qing, Malloy, Kathleen P, Voyles, Dale A, Anthony, Jan, Kriz, Alan L, Luethy, Michael H
Format:	Journal Article
Language:	English
Published:	Washington, DC American Chemical Society 07-04-2004
Subjects:	Agronomy. Soil science and plant productions Biological and medical sciences DNA, Antisense - genetics Fundamental and applied biological sciences. Psychology Gene Expression Genetics and breeding of economic plants Mutation Nutritive Value Plants, Genetically Modified - chemistry Plants, Genetically Modified - genetics Seeds - chemistry Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization Varietal selection. Specialized plant breeding, plant breeding aims Yield, quality, earliness, varia Zea mays Zea mays - chemistry Zea mays - genetics Zein - genetics Monocotyledones Zein reduction high tryptophan Gramineae Quality Angiospermae Chemical composition Zein nutritional quality Zea mays high lysine quality trait Nutritive value Corn Tryptophan maize Lysine Aminoacid Genetic improvement Plant protein Cereal Spermatophyta Mutation Prolamin antisense
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Summary:	The predominant proteins in maize grain are a family of alcohol-soluble prolamin storage proteins called zeins. They account for >50% of total seed proteins but are deficient in several essential amino acids. As a result, the corn grain is considered to be nutritionally poor for monogastric animals with respect to key essential amino acids, most notably lysine, tryptophan, and methionine. Thus, corn mutants with reduced levels of zeins, such as opaque-2 (o2), have been demonstrated to possess grain with improved nutritional quality characteristics. The o2 mutant has a superior amino acid composition and has been used through conventional breeding to develop Quality Protein Maize (QPM) for human and animal consumption in developing countries. With the understanding of molecular genetics of zeins and progress in biotechnology, an alternative approach to zein reduction is explored here. Through the targeted reduction of the 19-kDa α-zeins, increased levels of lysine, tryptophan, and methionine have been engineered in grain of transgenic hybrids. Currently, the agronomic properties and nutritional values of these transgenic lines are being evaluated. Keywords: Zein reduction; high lysine; high tryptophan; quality trait; antisense; maize; nutritional quality
Bibliography:	ark:/67375/TPS-5TF01QSQ-2 istex:89259C4EE7FCBA47ABD43C48D2106D3FF6660936 ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23 ObjectType-Article-1 ObjectType-Feature-2
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf0342223