TY - JOUR
T1 - Quantitative genetic analysis of hydroxycinnamic acids in maize (Zea mays L.) for plant improvement and production of health-promoting compounds
AU - Butts-Wilmsmeyer, Carolyn J.
AU - Mumm, Rita H.
AU - Bohn, Martin O.
N1 - Funding Information:
This work was supported by the Kellogg’s Company. Student work was supported by the Illinois Distinguished Fellowship. The authors would also like to thank Nicole Yana for her support of this project’s work and Tom Patterson and the former Analytical Technologies team at Dow AgroSciences, now Corteva, for the use of their laboratory facilities and mentorship.
Funding Information:
This work was supported by the Kellogg's Company. Student work was supported by the Illinois Distinguished Fellowship. The authors would also like to thank Nicole Yana for her support of this project's work and Tom Patterson and the former Analytical Technologies team at Dow AgroSciences, now Corteva, for the use of their laboratory facilities and mentorship.
Publisher Copyright:
Copyright © 2020 American Chemical Society.
PY - 2020/9/2
Y1 - 2020/9/2
N2 - Hydroxycinnamic acids, including ferulic acid and p-coumaric acid, have been tied to multiple positive health and agronomic benefits. However, little work has been done to improve the concentration of hydroxycinnamic acids in maize. We evaluated a set of 12 commercially important maize (Zea mays L.) inbred lines and 66 hybrids derived from their crosses for hydroxycinnamic acid concentration in the grain, grain yield, and test weight. The grain was obtained from replicated field experiments, which were conducted for 3 years. Both ferulic acid and p-coumaric acid were found to be highly heritable, and most of the genetic variation was additive. Grain yield and test weight were not correlated with hydroxycinnamic acid concentration. These findings suggest that breeding maize for improved hydroxycinnamic acid concentration is feasible. Maize hybrids with high hydroxycinnamic acid concentrations in the grain could be useful for the production of dietary supplements or all-natural food additives while imparting enhanced resistance to biotic and abiotic stresses during the growing season and grain storage.
AB - Hydroxycinnamic acids, including ferulic acid and p-coumaric acid, have been tied to multiple positive health and agronomic benefits. However, little work has been done to improve the concentration of hydroxycinnamic acids in maize. We evaluated a set of 12 commercially important maize (Zea mays L.) inbred lines and 66 hybrids derived from their crosses for hydroxycinnamic acid concentration in the grain, grain yield, and test weight. The grain was obtained from replicated field experiments, which were conducted for 3 years. Both ferulic acid and p-coumaric acid were found to be highly heritable, and most of the genetic variation was additive. Grain yield and test weight were not correlated with hydroxycinnamic acid concentration. These findings suggest that breeding maize for improved hydroxycinnamic acid concentration is feasible. Maize hybrids with high hydroxycinnamic acid concentrations in the grain could be useful for the production of dietary supplements or all-natural food additives while imparting enhanced resistance to biotic and abiotic stresses during the growing season and grain storage.
KW - correlation analysis
KW - food additives and human health-promoting compounds
KW - heritability
KW - hydroxycinnamic acids
KW - maize breeding
KW - phenolic acids
KW - quantitative genetics
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U2 - 10.1021/acs.jafc.0c02774
DO - 10.1021/acs.jafc.0c02774
M3 - Article
C2 - 32786871
AN - SCOPUS:85090252217
SN - 0021-8561
VL - 68
SP - 9585
EP - 9593
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 35
ER -