Phenolic Profile and Susceptibility to Fusarium Infection of Pigmented Maize Cultivars

被引：33

作者：

Bernardi, Jamila ^{[1
]}

Stagnati, Lorenzo ^{[1
]}

Lucini, Luigi ^{[2
,3
]}

Rocchetti, Gabriele ^{[4
]}

Lanubile, Alessandra ^{[1
]}

Cortellini, Carolina ^{[5
]}

De Poli, Giovanni ^{[5
]}

Busconi, Matteo ^{[1
,3
]}

Marocco, Adriano ^{[1
,3
]}

机构：

[1] Univ Cattolica Sacro Cuore, Dept Sustainable Crop Prod, Piacenza, Italy

[2] Univ Cattolica Sacro Cuore, Dept Sustainable Food Proc, Piacenza, Italy

[3] Univ Cattolica Sacro Cuore, Res Ctr Biodivers & Ancient DNA, Piacenza, Italy

[4] Univ Cattolica Sacro Cuore, Dept Anim Sci Food & Nutr, Piacenza, Italy

[5] Terra Srl, Cremona, Italy

来源：

FRONTIERS IN PLANT SCIENCE | 2018年 / 9卷

关键词：

flavonoids; Fusarium; metabolomics; anthocyanins; FER; phytoalexins; EAR ROT; ANTIOXIDANT CAPACITY; RESISTANCE; L; METABOLOMICS;

D O I：

10.3389/fpls.2018.01189

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Maize is a staple food source in the world, whose ancient varieties or landraces are receiving a growing attention. In this work, two Italian maize cultivars with pigmented kernels and one inbred line were investigated for untargeted phenolic profile, in vitro antioxidant capacity and resistance to Fusarium verticillioides infection. "Rostrato Rosso" was the richest in anthocyanins whilst phenolic acids were the second class in abundance, with comparable values detected between cultivars. Tyrosol equivalents were also the highest in "Rostrato Rosso" ( 822.4 mg.kg(-1)). Coherently, "Rostrato Rosso" was highly resistant to fungal penetration and diffusion. These preliminary findings might help in breeding programs, aiming to develop maize lines more resistant to infections and with improved nutraceutical value.

引用

页数：13

共 38 条

[1]

Ahuja I., Kissen R., Bones A.M., Phytoalexins in defense against pathogens, Trends Plant Sci, 17, pp. 73-90, (2012)

[2]

Alam M.N., Bristi N.J., Rafiquzzaman M., Review on in vivo and in vitro methods evaluation of antioxidant activity, Saudi Pharm. J, 21, pp. 143-152, (2013)

[3]

Association Pour La Formation Professionelle De l’Interprofession Semences, (1992)

[4]

Atanasova-Penichon V., Barreau C., Richard-Forget F., Antioxidant secondary metabolites in cereals: Potential involvement in resistance to Fusarium and mycotoxin accumulation, Front. Microbiol, 7, (2016)

[5]

Bello-Perez L.A., Carmelo-Mendez G.A., Agama-Acevedo E., Utrilla-Coello R.G., Effect of nixtamalization process on dietary fiber content, starch digestibility, and antioxidant capacity of blue maize tortilla, Cereal Chem, 92, pp. 265-270, (2015)

[6]

Borgognone D., Rouphael Y., Cardarelli M., Lucini L., Colla G., Changes in biomass, mineral composition, and quality of cardoon in response to NO3:Cl ratio and nitrate deprivation from the nutrient solution, Front. Plant Sci, 7, (2016)

[7]

Butts-Wilmsmeyer C.J., Mumm R.H., Bohn M.O., Concentration of beneficial phytochemicals in harvested grain of U.S. yellow dent maize (Zea mais L.) germoplasm, J. Agric. Food Chem, 65, pp. 8311-8318, (2017)

[8]

Carmelo-Mendez G.A., Agama-Acevedo E., Sanchez-Rivera M.M., Bello-Perez L.A., Effect on in vitro starch digestibility of Mexican blue maize anthocyanins, Food Chem, 211, pp. 281-284, (2016)

[9]

Carmelo-Mendez G.A., Agama-Acevedo E., Tovar J., Bello-Perez L.A., Functional study of raw and cooked blue maize flour: Starch digestibility, total phenolic content and antioxidant activity, J. Cereal Sci, 76, pp. 179-185, (2017)

[10]

Casas M., Duarte S., Doseff A., Grotewold E., Flavone-rich maize: An opportunity to improve the nutritional value of an important commodity crop. Front, Plant Sci, 5, (2014)

← 1 2 3 4 →