醇溶蛋白
蛋氨酸
单胃
色氨酸
贮藏蛋白
赖氨酸
氨基酸
生物
必需氨基酸
蛋白质质量
谷蛋白
转基因作物
转基因
生物化学
突变体
植物育种
基因
生物技术
动物营养
农学
作物
作者
Shihshieh Huang,W. Robert Adams,Qing Zhou,Kathleen P. Malloy,Dale A. Voyles,Jan Anthony,Alan L. Kriz,Michael H. Luethy
摘要
The predominant proteins in maize grain are a family of alcohol-soluble prolamin storage proteins called zeins. They account for >50% of total seed proteins but are deficient in several essential amino acids. As a result, the corn grain is considered to be nutritionally poor for monogastric animals with respect to key essential amino acids, most notably lysine, tryptophan, and methionine. Thus, corn mutants with reduced levels of zeins, such as opaque-2 (o2), have been demonstrated to possess grain with improved nutritional quality characteristics. The o2 mutant has a superior amino acid composition and has been used through conventional breeding to develop Quality Protein Maize (QPM) for human and animal consumption in developing countries. With the understanding of molecular genetics of zeins and progress in biotechnology, an alternative approach to zein reduction is explored here. Through the targeted reduction of the 19-kDa α-zeins, increased levels of lysine, tryptophan, and methionine have been engineered in grain of transgenic hybrids. Currently, the agronomic properties and nutritional values of these transgenic lines are being evaluated. Keywords: Zein reduction; high lysine; high tryptophan; quality trait; antisense; maize; nutritional quality
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