Monogastric animals are unable to digest phytic acid, so it represents an antinutritional factor and also an environmental problem. One strategy to solve this problem is the utilization of low phytic acid (lpa) mutants that accumulate low levels of phytic P and high levels of free phosphate in the seeds; among the lpa maize mutants lpa1 exhibited the highest reduction of phytic acid in the seed. This study indicated that the low phytic acid mutations exerted pleiotropic effects not directly connected to the phytic acid pathway, such as on seed density, content of ions, and the antioxidant compounds present in the kernels. Furthermore some nutritional properties of the flour were altered by the lpa1 mutations, in particular lignin and protein content, while the starch does not seem to be modified as to the total amount and in the amylose/amylopectin ratio, but alterations were noticed in the structure and size of granules.

Low phytic acid 1 mutation in maize modifies density, starch properties, cations, and fiber contents in the seed / M. Landoni, F. Cerino Badone, N. Haman, A. Schiraldi, D. Fessas, V. Cesari, I. Toschi, R. Cremona, C. Delogu, D. Villa, E. Cassani, R. Pilu. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 61:19(2013 May 15), pp. 4622-4630.

Low phytic acid 1 mutation in maize modifies density, starch properties, cations, and fiber contents in the seed

M. Landoni
Primo
;
F. Cerino Badone
Secondo
;
N. Haman;A. Schiraldi;D. Fessas;V. Cesari;I. Toschi;E. Cassani
Penultimo
;
R. Pilu
Ultimo
2013-05-15

Abstract

Monogastric animals are unable to digest phytic acid, so it represents an antinutritional factor and also an environmental problem. One strategy to solve this problem is the utilization of low phytic acid (lpa) mutants that accumulate low levels of phytic P and high levels of free phosphate in the seeds; among the lpa maize mutants lpa1 exhibited the highest reduction of phytic acid in the seed. This study indicated that the low phytic acid mutations exerted pleiotropic effects not directly connected to the phytic acid pathway, such as on seed density, content of ions, and the antioxidant compounds present in the kernels. Furthermore some nutritional properties of the flour were altered by the lpa1 mutations, in particular lignin and protein content, while the starch does not seem to be modified as to the total amount and in the amylose/amylopectin ratio, but alterations were noticed in the structure and size of granules.
Cations ; Flour ; Mutation ; Phosphates ; Phytic Acid ; Plant Proteins ; Seeds ; Starch ; Zea mays
Settore AGR/07 - Genetica Agraria
Article (author)
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/231177
Citazioni
  • ???jsp.display-item.citation.pmc??? 11
  • Scopus 20
  • ???jsp.display-item.citation.isi??? 21
social impact