Low Phytic Acid 1 Mutation in Maize Modifies Density, Starch Properties, Cations, and Fiber Contents in the Seed
2013
Landoni, Michela | Cerino Badone, Francesco | Haman, Nabil | Schiraldi, Alberto | Fessas, Dimitrios | Cesari, Valentina | Toschi, Ivan | Cremona, Roberta | Delogu, Chiara | Villa, Daniela | Cassani, Elena | Pilu, Roberto
Monogastric animals are unable to digest phytic acid, so it represents an antinutritional factor and also an environmental problem. One strategy to solve this problem is the utilization of low phytic acid (lpa) mutants that accumulate low levels of phytic P and high levels of free phosphate in the seeds; among the lpa maize mutants lpa1 exhibited the highest reduction of phytic acid in the seed. This study indicated that the low phytic acid mutations exerted pleiotropic effects not directly connected to the phytic acid pathway, such as on seed density, content of ions, and the antioxidant compounds present in the kernels. Furthermore some nutritional properties of the flour were altered by the lpa1 mutations, in particular lignin and protein content, while the starch does not seem to be modified as to the total amount and in the amylose/amylopectin ratio, but alterations were noticed in the structure and size of granules.
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