Lynn S. Bates

Bio: Lynn S. Bates is an academic researcher from Purdue University. The author has contributed to research in topics: Endosperm & Mutant. The author has an hindex of 4, co-authored 4 publications receiving 1405 citations.

Mutant Gene That Changes Protein Composition and Increases Lysine Content of Maize Endosperm

Abstract: Preliminary tests have shown that the endosperms of maize seeds homozygous for the opaque-2 mutant gene have a higher lysine content than normal kernels. As a critical test, a backcross progeny was divided into opaque-2 and normal kernels, the endosperms separated, and the amino acids determined. The opaque-2 endosperms had a different amino acid pattern and 69 percent more lysine than the normal seeds. The major reason for these changes is the synthesis of proteins with a greater content of basic amino acids in the acid-soluble fraction of the mutant endosperm. This is accompanied by a reduction in the ratio of zein to glutelin.

Second Mutant Gene Affecting the Amino Acid Pattern of Maize Endosperm Proteins

Abstract: The mutant floury-2 results in the production of maize endosperm proteins with an altered amino acid pattern. The lysine concentration is high, eapproximately equal to that in mutant opaque-2, and the methionine concentration is higher than in any other stock tested. Other mutants of similar phenotype!, opaque-1, floury-1, and soft-starch do not cause major changes in amino acid Pattern.

Growth of Rats Fed on Opaque-2 Maize.

Abstract: Six weanling male rats were fed a diet containing 90 percent opaque-2 maize for 28 days. The average gain in weight was 97 grams. In control rats fed on a standard hybrid maize the average gain was 27 grams. This confirms results of a previous feeding test on rats and demonstrates the superior quality of the proteins in opaque-2 mutant endosperm.

The contribution of wheat to human diet and health

Abstract: Wheat is the most important staple crop in temperate zones and is in increasing demand in countries undergoing urbanization and industrialization. In addition to being a major source of starch and energy, wheat also provides substantial amounts of a number of components which are essential or beneficial for health, notably protein, vitamins (notably B vitamins), dietary fiber, and phytochemicals. Of these, wheat is a particularly important source of dietary fiber, with bread alone providing 20% of the daily intake in the UK, and well-established relationships between the consumption of cereal dietary fiber and reduced risk of cardio-vascular disease, type 2 diabetes, and forms of cancer (notably colo-rectal cancer). Wheat shows high variability in the contents and compositions of beneficial components, with some (including dietary fiber) showing high heritability. Hence, plant breeders should be able to select for enhanced health benefits in addition to increased crop yield.

Maize: A Paramount Staple Crop in the Context of Global Nutrition

Abstract: The maize plant (Zea mays), characterized by an erect green stalk, is one of the 3 great grain crops of the world. Its kernels, like other seeds, are storage organs that contain essential components for plant growth and reproduction. Many of these kernel constituents, including starch, protein, and some micronutrients, are also required for human health. For this reason, and others, maize has become highly integrated into global agriculture, human diet, and cultural traditions. The nutritional quality and integrity of maize kernels are influenced by many factors including genetic background, environment, and kernel processing. Cooking procedures, including nixtamalization and fermentation, can increase accessibility of micronutrients such as niacin. However, man cannot live on maize alone. For one-third of the world's population, namely in sub-Saharan Africa, Southeast Asia, and Latin America, humans subsist on maize as a staple food but malnutrition pervades. Strategies to further improve kernel macronutrient and micronutrient quality and quantities are under intense investigation. The 2 most common routes to enhance grain nutritional value are exogenous and endogenous fortification. Although exogenous fortification, such as addition of multivitamin premixes to maize flour, has been successful, endogenous fortification, also known as “biofortification,” may provide a more sustainable and practical solution for chronically undernourished communities. Recent accomplishments, such as low-phytate, high-lysine, and multivitamin maize varieties, have been created using novel genetic and agronomic approaches. Investigational studies related to biofortified maize are currently underway to determine nutrient absorption and efficacy related to human health improvement.