New research has identified genes that control vitamin E content in maize grain, a finding that could lead to improving the nutritional profile of this staple crop.
Cornell scientists and colleagues from other institutions combined different types of genetic association analyses to identify 14 genes across the genome that were involved in the synthesis of vitamin E. Six were newly discovered to encode proteins that contribute to a class of antioxidant compounds called tocochromanols, collectively known as vitamin E. Along with antioxidant properties, tocochromanols have been associated with good heart health in humans, and proper functioning in plants.
โWe have established a near-complete foundation for the genetic improvement of vitamin E in grain of maize and other major cereals,โ said Michael Gore, associate professor of plant breeding and genetics and a co-corresponding author ofย the study published Oct. 2 in the journal The Plant Cell.
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โThere has been talk, among breeders working to increase provitamin A in maize, that we could increase vitamin E at the same time,โ said Christine Diepenbrock, a graduate student in Goreโs lab, and the paperโs first author.
The GLP aggregated and excerpted this article to reflect the diversity of news, opinion and analysis.ย Read full, original post:ย Vitamin E genes identified in maize may help biofortify crops
