The modulation of light quality on carotenoids in maize (Zea mays L.) sprouts

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY Food Chemistry Molecular Sciences Pub Date : 2022-12-30 DOI:10.1016/j.fochms.2022.100128

Nan Xiang , Yihan Zhao , Siyun Wang , Xinbo Guo

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引用次数: 5

Abstract

The present study aimed to identify the regulatory mechanisms of red, blue, and white light on carotenoid biosynthesis in maize sprouts. Determinations of carotenoid, chlorophyll and phytohormone profiles, as well as relative gene expression, were explored. The results identified enhancement of carotenoid and chlorophyll production as well as gene expression. Most notably, the expression levels of CRY, HY5, and beta-carotene 3-hydroxylase genes peaked under blue light. Photomorphogene-related hormone, auxins and strigolactone production was also altered under different lights and might have a role in carotenoid metabolism. Gibberellins competed with carotenoids for the precursor geranylgeranyl diphosphate and were hindered by certain light characteristics, probably via DELLA-PIF4 signalling. ERF021 and MYB68 were negative regulators of carotenoid biosynthesis in maize sprouts. These findings provide new insights into the light-regulated mechanism and biofortification of carotenoids in maize sprouts.

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光质对玉米芽中类胡萝卜素的调节

本研究旨在确定红、蓝、白光对玉米芽中类胡萝卜素生物合成的调控机制。探讨了类胡萝卜素、叶绿素和植物激素谱的测定以及相关基因表达。结果发现了类胡萝卜素和叶绿素的产生以及基因表达的增强。最值得注意的是，在蓝光下，CRY、HY5和β -胡萝卜素3-羟化酶基因的表达水平达到峰值。光形态发生相关激素、生长素和独角麦内酯的产生在不同光照下也发生改变，可能与类胡萝卜素代谢有关。赤霉素与类胡萝卜素竞争前体香叶二磷酸，并受到某些光特性的阻碍，可能是通过DELLA-PIF4信号传导。ERF021和MYB68是玉米芽中类胡萝卜素生物合成的负调控因子。这些发现为玉米芽中类胡萝卜素的光调控机制和生物强化提供了新的见解。

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.