ArticleBMC genomics2023
Metabolomics and transcriptomics strategies to reveal the mechanism of diversity of maize kernel color and quality.
Article in BMC genomics, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 11 citations in OpenAlex.
- Integrated transcriptomic and metabolomic profiles analysis reveals a potential gene-metabolite network associated with anthocyanin-mediated color variation in maize kernels.Frontiers in plant science · 2026Article
- Variability in Anthocyanin Expression in Native Maize: PurplePlants (Basel, Switzerland) · 2025Article
- Evaluation of Functional Quality of Maize with Different Grain Colors and Differences in Enzymatic Properties of Anthocyanin Metabolism.Foods (Basel, Switzerland) · 2025Article
- Metabolite changes during developmental transitions in Adonis amurensis Regel et Radde flowers: Insights from HPLC-MS analysis.PloS one · 2025Article
- Effects of Steaming on Fresh Edible Kernels of Waxy and Normal Maize Determined by Metabolomic Analysis.Foods (Basel, Switzerland) · 2024Article
- Article
- GWAS and Meta-QTL Analysis of Kernel Quality-Related Traits in Maize.Plants (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
10 authors at 2 institutions in 1 country.
Funding
Abstract
backgroundMaize has many kernel colors, from white to dark black. However, research on the color and nutritional quality of the different varieties is limited. The color of the maize grain is an important characteristic. Colored maize is rich in nutrients, which have received attention for their role in diet-related chronic diseases and have different degrees of anti-stress protection for animal and human health.
methodsA comprehensive metabolome (LC-MS/MS) and transcriptome analysis was performed in this study to compare different colored maize varieties from the perspective of multiple recombination in order to study the nutritional value of maize with different colors and the molecular mechanism of color formation.
resultsMaize kernels with diverse colors contain different types of health-promoting compounds, highlighting that different maize varieties can be used as functional foods according to human needs. Among them, red-purple and purple-black maize contain more flavonoids than white and yellow kernels. Purple-black kernels have a high content of amino acids and nucleotides, while red-purple kernels significantly accumulate sugar alcohols and lipids.
conclusionOur study can provide insights for improving people's diets and provide a theoretical basis for the study of food structure for chronic diseases.
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Registered trials
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