Mecanismos asociados con la modificación del endospermo en maíz de calidad proteínica
Modificación del endospermo en maíz
DOI:
https://doi.org/10.18633/biotecnia.v25i2.1905Palabras clave:
Zea mays L., modificación del endospermo, almidón, zeínasResumen
El maíz de calidad proteínica (MCP) combina la calidad proteínica de la mutante opaco-2 (o2) con un endospermo vítreo. Estas características han permitido a los programas de mejoramiento alrededor del mundo producir genotipos MCP que ayudan a aliviar la malnutrición de la gente en países en desarrollo de África, Asia y América Latina con una dieta basada en cereales. Sin embargo, el desarrollo de estos materiales ha sido poco eficiente debido al limitado conocimiento acerca de las bases moleculares de la conversión del endospermo suave o2 en un fenotipo vítreo en MCP. Esta conversión se ha asociado con el incremento en cuerpos proteínicos pequeños ricos en γ-zeína de 27 kDa, la síntesis de almidón con una mayor proporción de amilosa y ramificaciones de amilopectina cortas-intermedias que favorece la compactación de los gránulos de almidón, así como alteraciones en la envoltura de los amiloplastos que favorece la interacción entre gránulos de almidón y cuerpos proteínicos. Estudios adicionales sobre los mecanismos involucrados en la modificación del endospermo en MCP contribuirán a producir materiales con buenas características agronómicas y buena calidad proteínica.
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