The Institute of Biology, Chinese Academy of Agricultural Sciences successfully created a new high-astaxanthin corn germplasm
By: Date: 2021-04-06 Categories: foodtechnology Tags: ,
   Recently, the crop metabolism regulation and nutrition enhancement innovation team of the Institute of Biology of the Chinese Academy of Agricultural Sciences and the functional livestock and poultry product innovation team of the Institute of Animal Husbandry have successfully created high astaxanthin corn germplasm. Related research results were published in”Plant Biotechnology Journal”.
  According to the introduction, astaxanthin is a kind of carotenoid, usually found in marine organisms such as algae, shrimp, crab, etc. Because of its strong antioxidant and health benefits, it is widely used in life. In this study, the”source-sink-flow” strategy of synthetic biology was used to design the astaxanthin metabolic pathway, by increasing the synthesis of lycopene, and using RNAi technology to guide the conversion of lycopene to β-carotene, using seed specificity The two-way promoter drives the β-carotene hydroxylase gene and β-carotene ketonease gene to extend the carotenoid synthesis pathway to astaxanthin synthesis in corn kernels, and the created high astaxanthin corn germplasm content reaches 47.76-111.82 mg/kg dry weight, which is 6 times that of the existing astaxanthin genetically engineered grains. And after feeding the laying hens, 12.10-14.15 mg/kg of astaxanthin can be accumulated in the yolk of the produced eggs, and the astaxanthin content of each egg is about 540μg, which can meet the daily antioxidant health needs of the human body. The research results reflect the effectiveness and malleability of biotechnology in creating nutritional fortification products that are beneficial to human health, and the created nutritional fortification products have broad application prospects.
   This study also established an astaxanthin morphology detection method, which can analyze the three astaxanthin isomers of trans, 9-cis and 13-cis in corn and egg yolk at one time.
   The research was funded by the National Science and Technology Major Project. Associate researcher Liu Xiaoqing and doctoral student Ma Xuhui of the Institute of Biology are the co-first authors of the paper, and researcher Chen Rumei and researcher Zhang Junmin of the Institute of Animal Husbandry are the co-corresponding authors.
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