Plantain (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Musa spp</span></i><i><span style="...Plantain (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Musa spp</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">.) constitute</span><span style="font-family:Verdana;">s</span><span style="font-family:""><span style="font-family:Verdana;"> an essential food crop in both tropical and subtropical areas. The staple’s nutritional value and provitamin A carotenoid potential has attracted more interest and usage. </span><a name="_Hlk56239143"></a><span style="font-family:Verdana;">Plantain (</span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i></span></span><span style="font-family:Verdana;"><i><span style="font-family:Verdana;">Musa spp</span></i></span><span style="font-family:Verdana;"><i><span style="font-family:Verdana;"></i></span></i></span><span style="font-family:Verdana;"><span style="font-family:Verdana;">.) optimization into food recipes has been identified to increase patronage and minimises food wastage, due to the fruit’s (pulp) high perishability nature. In this study, local over ripe plantain (</span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i></span></span><span style="font-family:Verdana;"><i><span style="font-family:Verdana;">Musa spp</span></i></span><span style="font-family:Verdana;"><i><span style="font-family:Verdana;"></i></span></i></span><span style="font-family:Verdana;"><span style="font-family:Verdana;">.) was sampled and used in a beverage production. The beverage was processed from pureed ripe plantain, by three days fermentation of the pureed plantain mixture, boiling, and spicing, preservation with syrup, storage, and usage. The product’s processing was followed with a sensory evaluation of the new beverage on taste, appearance, color, flavour, and overall acceptability. Majority of the respondents indicated the new product was good and was well accepted. T</span></span><span style="font-family:Verdana;">he research sought to create food diversity, encourage more usage of the crop and to highlight the nutritional values of plantain (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Musa spp</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">.) which is particularly high in provitamin A carotenoid to address Vitamin A deficiency in low resource setting communities.展开更多
α-carotene is one of the important components of pro-vitamin A, which is able to be converted into vitamin A in the human body. One maize （Zea mays L.） ortholog of carotenoid hydroxylases in Arabidopsis thaliana, Z...α-carotene is one of the important components of pro-vitamin A, which is able to be converted into vitamin A in the human body. One maize （Zea mays L.） ortholog of carotenoid hydroxylases in Arabidopsis thaliana, ZmcrtRB3, was cloned and its role in carotenoid hydrolyzations was addressed. ZmcrtRB3 was mapped in a quantitative trait locus （QTL） cluster for carotenoid-related traits on chromosome 2 （bin 2.03） in a recombinant inbred line （RIL） population derived from By804 and B73. Candidate-gene association analysis identified 18 polymorphic sites in ZmcrtRB3 significantly associated with one or more carotenoid-related traits in 126 diverse yellow maize inbred lines. These results indicate that the enzyme ZmcrtRB3 plays a role in hydrolyzing both α- andβ-carotenes, while polymorphisms in ZmcrtRB3 contributed more variation in α-carotene than that inβ-carotene. Two single nucleotide polymorphisms （SNPs）, SNP1343 in 5＇untranslated region and SNP2172 in the second intron, consistently had effects on or-carotene content and composition with explained phenotypic variations ranging from 8.7% to 34.8%. There was 1.7- to 3.7-fold change between the inferior and superior hapiotype for α-carotene content and composition. Thus, SNP1343 and SNP2172 are potential polymorphic sites to develop functional markers for applying marker-assisted selection in the improvement of pro-vitamin A carotenoids in maize kernels.展开更多
文摘Plantain (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Musa spp</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">.) constitute</span><span style="font-family:Verdana;">s</span><span style="font-family:""><span style="font-family:Verdana;"> an essential food crop in both tropical and subtropical areas. The staple’s nutritional value and provitamin A carotenoid potential has attracted more interest and usage. </span><a name="_Hlk56239143"></a><span style="font-family:Verdana;">Plantain (</span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i></span></span><span style="font-family:Verdana;"><i><span style="font-family:Verdana;">Musa spp</span></i></span><span style="font-family:Verdana;"><i><span style="font-family:Verdana;"></i></span></i></span><span style="font-family:Verdana;"><span style="font-family:Verdana;">.) optimization into food recipes has been identified to increase patronage and minimises food wastage, due to the fruit’s (pulp) high perishability nature. In this study, local over ripe plantain (</span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i></span></span><span style="font-family:Verdana;"><i><span style="font-family:Verdana;">Musa spp</span></i></span><span style="font-family:Verdana;"><i><span style="font-family:Verdana;"></i></span></i></span><span style="font-family:Verdana;"><span style="font-family:Verdana;">.) was sampled and used in a beverage production. The beverage was processed from pureed ripe plantain, by three days fermentation of the pureed plantain mixture, boiling, and spicing, preservation with syrup, storage, and usage. The product’s processing was followed with a sensory evaluation of the new beverage on taste, appearance, color, flavour, and overall acceptability. Majority of the respondents indicated the new product was good and was well accepted. T</span></span><span style="font-family:Verdana;">he research sought to create food diversity, encourage more usage of the crop and to highlight the nutritional values of plantain (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Musa spp</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">.) which is particularly high in provitamin A carotenoid to address Vitamin A deficiency in low resource setting communities.
基金supported by the National Hi-Tech Research and Development Program of China (863 Program,2012AA10A307)the National Natural Science Foundation of China(30821140352,31123009)the HarvestPlus Challenge Program in China
文摘α-carotene is one of the important components of pro-vitamin A, which is able to be converted into vitamin A in the human body. One maize （Zea mays L.） ortholog of carotenoid hydroxylases in Arabidopsis thaliana, ZmcrtRB3, was cloned and its role in carotenoid hydrolyzations was addressed. ZmcrtRB3 was mapped in a quantitative trait locus （QTL） cluster for carotenoid-related traits on chromosome 2 （bin 2.03） in a recombinant inbred line （RIL） population derived from By804 and B73. Candidate-gene association analysis identified 18 polymorphic sites in ZmcrtRB3 significantly associated with one or more carotenoid-related traits in 126 diverse yellow maize inbred lines. These results indicate that the enzyme ZmcrtRB3 plays a role in hydrolyzing both α- andβ-carotenes, while polymorphisms in ZmcrtRB3 contributed more variation in α-carotene than that inβ-carotene. Two single nucleotide polymorphisms （SNPs）, SNP1343 in 5＇untranslated region and SNP2172 in the second intron, consistently had effects on or-carotene content and composition with explained phenotypic variations ranging from 8.7% to 34.8%. There was 1.7- to 3.7-fold change between the inferior and superior hapiotype for α-carotene content and composition. Thus, SNP1343 and SNP2172 are potential polymorphic sites to develop functional markers for applying marker-assisted selection in the improvement of pro-vitamin A carotenoids in maize kernels.
