Vitamin E in Maize Could Lead to More Nutritious Crop

Scientists from Cornell University and colleagues from other institutions have identified genes that control Vitamin E content in the maize grain.

The researchers used different types of genetic association analyses to identify 14 genes across the maize genome involved in the synthesis of vitamin E. Six genes were newly discovered to encode proteins that contribute to a class of antioxidant compounds called tocochromanols, collectively known as vitamin E. Aside from antioxidant properties, tocochromanols are associated with good heart health in humans and proper functioning in plants.

A near-complete foundation for the genetic improvement of vitamin E in maize grain and other major cereals has been established, according to Michael Gore, associate professor of plant breeding and genetics and a co-corresponding author of the study published in The Plant Cell.

For more details, read the news release from Cornell University.


 

This article is part of the Crop Biotech Update, a weekly summary of world developments in agri-biotech for developing countries, produced by the Global Knowledge Center on Crop Biotechnology, International Service for the Aquisition of Agri-Biotech Applications SEAsiaCenter (ISAAA)

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