Dataset Information

Iron acquisition in maize (Zea mays L.) using Pseudomonas siderophore.

ABSTRACT: Siderophore facilitates iron availability in soil, but its assistance in iron transportation to different plant parts is not reported till date. Therefore, it is worthwhile to study the effect of siderophore produced by Pseudomonas for iron acquisition in the presence and absence of iron. To study these effects, two siderophore-producing Pseudomonas aeruginosa strains RSP5 and RSP8 were selected. RSP5 and RSP8 produced the highest and lowest amounts of siderophore, respectively. Iron (Fe) concentration of stem, leaf, seed, and shoot length, root length, cob length, and number of grains parameters were analysed. It was observed that the plants treated with RSP5 were sturdier and taller than RSP5 + Fe > RSP8 > RSP8 + Fe > Fe > Control plants. Iron content of RSP8 vs. RSP8 + Fe, RSP8 + Fe vs. Control, and RSP8 + Fe vs. RSP5 + Fe was significantly different (P < 0.01). Analysis of variance (ANOVA) proves that RSP5 was able to transport higher amount of iron to maize plant than other treatments. Increase in shoot length, root length, cob length, grain number and iron content of stem, and leaf and seed of maize plant inoculated with RSP5 suggests that the strain can be used as an inoculant for increasing iron transportation in maize plant. (Indian Patent Filed: 40163/DEL/2016).

SUBMITTER: Sah S

PROVIDER: S-EPMC5451364 | biostudies-literature | 2017 Jun

REPOSITORIES: biostudies-literature

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Iron acquisition in maize (Zea mays L.) using Pseudomonas siderophore.

Sah Stuti S Singh Nahar N Singh Rajni R

3 Biotech 20170531 2

Siderophore facilitates iron availability in soil, but its assistance in iron transportation to different plant parts is not reported till date. Therefore, it is worthwhile to study the effect of siderophore produced by Pseudomonas for iron acquisition in the presence and absence of iron. To study these effects, two siderophore-producing Pseudomonas aeruginosa strains RSP5 and RSP8 were selected. RSP5 and RSP8 produced the highest and lowest amounts of siderophore, respectively. Iron (Fe) concen ...[more]

PMID: 28567631

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Project description:Maize is a staple food for many communities with high levels of iron deficiency anemia. Enhancing the iron concentrations and iron bioavailability of maize with traditional breeding practices, especially after cooking and processing, could help alleviate iron deficiency in many of these regions. Previous studies on a small number of maize genotypes and maize flour products indicated that degermination (germ fraction removed with processing) could improve the iron bioavailability of maize. This study expanded upon this research by evaluating the iron bioavailability, mineral concentrations, and phytate concentrations of 52 diverse maize genotypes before (whole kernels) and after degermination. Whole and degerminated maize samples were cooked, dried, and milled to produce corn flour. Iron bioavailability was evaluated with an in vitro digestion Caco2 cell bioassay. In 30 of the maize genotypes, bioavailable iron increased when degerminated, thus indicating a higher fractional iron uptake because the iron concentrations decreased by more than 70% after the germ fraction was removed. The remaining 22 genotypes showed no change or a decrease in iron bioavailability after degermination. These results confirm previous research showing that the germ fraction is a strong inhibitory component for many maize varieties. Phytate concentrations in maize flours were greatly reduced with degermination. However, the relationship between phytate concentrations and the iron bioavailability of processed maize flour is complex, acting as either inhibitor or promoter of iron uptake depending on the color of the maize kernels and processing method used to produce flour. Other factors in the maize endosperm fractions are likely involved in the effects of degermination on iron bioavailability, such as vitreous or floury endosperm compositions and the polyphenol content of the bran. This study demonstrates that iron nutrition from maize can be enhanced by selecting genotypes where the inhibitory effect of the bran color and endosperm fraction are relatively low, especially after processing via degermination.

Dataset Information

Iron acquisition in maize (Zea mays L.) using Pseudomonas siderophore.

Publications

Iron acquisition in maize (Zea mays L.) using Pseudomonas siderophore.

Similar Datasets

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