Stvaranje linija i hibrida kukuruza visokog kvaliteta proteina

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Stvaranje linija i hibrida kukuruza visokog kvaliteta proteina (en)
Стварање линија и хибрида кукуруза високог квалитета протеина (sr)
Stvaranje linija i hibrida kukuruza visokog kvaliteta proteina (sr_RS)
Authors

Publications

Protein and tryptophan content in kernels of maize hybrids

Žilić, Slađana; Ignjatović-Micić, Dragana; Saratlić, Goran; Stanković, Goran; Delić, Nenad; Filipović, Milomir; Kresović, Branka

(Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad, 2010)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Ignjatović-Micić, Dragana
AU  - Saratlić, Goran
AU  - Stanković, Goran
AU  - Delić, Nenad
AU  - Filipović, Milomir
AU  - Kresović, Branka
PY  - 2010
UR  - http://rik.mrizp.rs/handle/123456789/320
AB  - In this work, proteins and tryptophan content were analyzed in kernels of semi-flint, semi-dent, dent and specialty ZP maize hybrids. Protein content, as well as protein fraction, differed significantly among the analyzed maize genotypes. Globulin was the lowest fraction in kernels of all maize hybrids (6.69-11.03% of total protein). The content of albumin was the highest in sweet hybrids ZP 441su and ZP 461su i.e. 20.27% and 19.76% of total protein, respectively. α-Zein and G-3 glutelin were dominant protein fractions in all maize genotypes. The highest content of α-zein and G-3 glutelin was in the kernels of popping maize hybrid ZP 611k, i.e. 29.25 and 25.71% of total protein, respectively. All hybrids could be classified according to the tryptophan content in three groups - over 0.08% (sweet and waxy hybrids), from 0.06 to 0.07% (three standard dent hybrids, one semi-flint and two semident hybrid) and from 0.05 to 0.06% (two semi-flint, one semi-dent hybrids and popping).
AB  - U ovom radu ispitivan je sadržaj rastvorljivih proteina i triptofana u zrnu polutvrdunaca, poluzubana, zubana i specifičnih ZP hibrida kukuruza. Sadržaj ukupnih proteina, kao i sadržaj rastvorljivih proteinskih frakcija se statistički razlikovao između analiziranih genotipova kukuruza. Globulin je bio najmanjie zastupljena frakcija u kukuruznom zrnu (6.69-11.03% od ukupnih proteina). Sadržaj albuminske frakcije u zrnu hibrida šećeraca ZP 441su i ZP 461su iznosio je 20.27% i 19.76% od ukupnih proteina, dok je u zrnu ostalih hibrida bio značajno niži. α-zein i G3-glutelin bile su dominantne frakcije u zrnu svih ispitivanih genotipova kukuruza. Najviši sadržaj α-zeina i G3-glutelina bio je u zrnu kukuruza kokičara ZP 611k i iznosio je 29.25% i 25.71% od ukupnih proteina. Prema sadržaju triptofana svi analizirani hibridi mogu se podeliti u tri grupe: preko 0.08% (šećerci i voksi hibridi - ZP 441su, ZP 461su i ZP 704wx), od 0.06 do 0.07% (tri standardna zubana - ZP 434, ZP 544, ZP 688, poluzubani - ZP 643, ZP 717 i polutvrdunac ZP Prado), od 0.05 do 0.06% (dva polutvrdunca - ZP 209, ZP 745, jedan poluzuban i kokičar - ZP 505, ZP 611k). PR Projekat Ministarstva nauke Republike Srbije, br. TR-20039.
PB  - Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Savremena poljoprivreda
T1  - Protein and tryptophan content in kernels of maize hybrids
T1  - Sadržaj proteina i triptofana u zrnu hibrida kukuruza
VL  - 59
IS  - 1-2
SP  - 56
EP  - 64
ER  - 
@article{
author = "Žilić, Slađana and Ignjatović-Micić, Dragana and Saratlić, Goran and Stanković, Goran and Delić, Nenad and Filipović, Milomir and Kresović, Branka",
year = "2010",
url = "http://rik.mrizp.rs/handle/123456789/320",
abstract = "In this work, proteins and tryptophan content were analyzed in kernels of semi-flint, semi-dent, dent and specialty ZP maize hybrids. Protein content, as well as protein fraction, differed significantly among the analyzed maize genotypes. Globulin was the lowest fraction in kernels of all maize hybrids (6.69-11.03% of total protein). The content of albumin was the highest in sweet hybrids ZP 441su and ZP 461su i.e. 20.27% and 19.76% of total protein, respectively. α-Zein and G-3 glutelin were dominant protein fractions in all maize genotypes. The highest content of α-zein and G-3 glutelin was in the kernels of popping maize hybrid ZP 611k, i.e. 29.25 and 25.71% of total protein, respectively. All hybrids could be classified according to the tryptophan content in three groups - over 0.08% (sweet and waxy hybrids), from 0.06 to 0.07% (three standard dent hybrids, one semi-flint and two semident hybrid) and from 0.05 to 0.06% (two semi-flint, one semi-dent hybrids and popping)., U ovom radu ispitivan je sadržaj rastvorljivih proteina i triptofana u zrnu polutvrdunaca, poluzubana, zubana i specifičnih ZP hibrida kukuruza. Sadržaj ukupnih proteina, kao i sadržaj rastvorljivih proteinskih frakcija se statistički razlikovao između analiziranih genotipova kukuruza. Globulin je bio najmanjie zastupljena frakcija u kukuruznom zrnu (6.69-11.03% od ukupnih proteina). Sadržaj albuminske frakcije u zrnu hibrida šećeraca ZP 441su i ZP 461su iznosio je 20.27% i 19.76% od ukupnih proteina, dok je u zrnu ostalih hibrida bio značajno niži. α-zein i G3-glutelin bile su dominantne frakcije u zrnu svih ispitivanih genotipova kukuruza. Najviši sadržaj α-zeina i G3-glutelina bio je u zrnu kukuruza kokičara ZP 611k i iznosio je 29.25% i 25.71% od ukupnih proteina. Prema sadržaju triptofana svi analizirani hibridi mogu se podeliti u tri grupe: preko 0.08% (šećerci i voksi hibridi - ZP 441su, ZP 461su i ZP 704wx), od 0.06 do 0.07% (tri standardna zubana - ZP 434, ZP 544, ZP 688, poluzubani - ZP 643, ZP 717 i polutvrdunac ZP Prado), od 0.05 do 0.06% (dva polutvrdunca - ZP 209, ZP 745, jedan poluzuban i kokičar - ZP 505, ZP 611k). PR Projekat Ministarstva nauke Republike Srbije, br. TR-20039.",
publisher = "Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Savremena poljoprivreda",
title = "Protein and tryptophan content in kernels of maize hybrids, Sadržaj proteina i triptofana u zrnu hibrida kukuruza",
volume = "59",
number = "1-2",
pages = "56-64"
}
Žilić, S., Ignjatović-Micić, D., Saratlić, G., Stanković, G., Delić, N., Filipović, M.,& Kresović, B. (2010). Sadržaj proteina i triptofana u zrnu hibrida kukuruza.
Savremena poljoprivreda
Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad., 59(1-2), 56-64.
Žilić S, Ignjatović-Micić D, Saratlić G, Stanković G, Delić N, Filipović M, Kresović B. Sadržaj proteina i triptofana u zrnu hibrida kukuruza. Savremena poljoprivreda. 2010;59(1-2):56-64
Žilić Slađana, Ignjatović-Micić Dragana, Saratlić Goran, Stanković Goran, Delić Nenad, Filipović Milomir, Kresović Branka, "Sadržaj proteina i triptofana u zrnu hibrida kukuruza" Savremena poljoprivreda, 59, no. 1-2 (2010):56-64

Kernel modifications and tryptophan content in QPM segregating generations

Ignjatović-Micić, Dragana; Stanković, Goran; Marković, Ksenija; Mladenović-Drinić, Snežana; Lazić-Jančić, Vesna; Denić, Miloje

(Društvo genetičara Srbije, Beograd, 2010)

TY  - JOUR
AU  - Ignjatović-Micić, Dragana
AU  - Stanković, Goran
AU  - Marković, Ksenija
AU  - Mladenović-Drinić, Snežana
AU  - Lazić-Jančić, Vesna
AU  - Denić, Miloje
PY  - 2010
UR  - http://rik.mrizp.rs/handle/123456789/303
AB  - Maize has poor nutritional value due to deficiency of two essential amino acids - tryptophan and lysine. Although recessive opaque2 (o2) mutation significantly increases their content in the endosperm, incorporation of opaque2 into high yielding cultivars was not commercially successful, because of its numerous agronomic and processing problems due to soft endosperm. Quality protein maize - QPM has lately been introduced as opaque2 maize with improved endosperm hardness and improved agronomic traits, but mostly within tropical and subtropical germplasm. The ongoing breeding project at MRI includes improvement of MRI opaque2 lines and conversion of standard lines to QPM germplasm. The main selection steps in QPM breeding involve assessing kernel modifications and tryptophan level in each generation. Herein, we present the results of the analysis for these traits on F3 and BC1F1 generations of QPM x opaque2, opaque2 x QPM and standard lines x QPM crosses. The results showed that the majority the genotypes had kernel types 2 and 3 (good modifications). The whole grain tryptophan content in F3 and BC1F1 genotypes of crosses between QPM and opaque2 germplasm was at the quality protein level, with a few exceptions. All BC1F1 genotypes of standard lines x QPM had tryptophan content in the range of normal maize, while majority of F3 genotypes had tryptophan content at level of QPM. The progeny (with increased tryptophan levels) of QPM and opaque2 crosses had significantly higher tryptophan content compared to the progeny of crosses between standard and QPM lines - 0.098 to 0.114 and 0.080, respectively. All genotypes that had poorly modified kernels and/or low tryptophan content will be discarded from further breeding.
AB  - Iako recesivna opaque2 (o2) mutacija značajno povećava sadržaj lizina i triptofana u zrnu kukuruza, inkorporacija opaque2 u visoko prinosne genotipove nije uspela, zbog brojnih problema koji su se javili kao posledica mekog endosperma. Kukuruz visokog kvaliteta proteina (QPM) je opaque2 kukuruz sa poboljšanom tvrdoćom zrna i dobrim agronomskim performansama, stvoren prvenstveno od tropske i subtropske germplazme. U Institutu za kukuruz je u toku projekat koji za cilj ima poboljšanje sopstvenih opaque2 linija i prevođenje standardnih linija u QPM kukuruz. U ovom radu predstavljamo rezultate analiza modifikacije zrna i sadržaja triptofana u F3 i BC1F1 generacijama ukrštanja QPM x opaque2, opaque2 x QPM i standardne linije x QPM. Većina genotipova je imala zrno tipa 2 i tipa3 (dobre modifikacije). Sadržaj triptofana u celom zrnu genotipova ukrštanja QPM i opaque2 linija je bio na nivou karakterističnom za QPM, sa nekoliko izuzetaka. Sadržaj triptofana u potomstvu ukrštanja standardne linije x QPM je bio povećan kod većine F3 genotipova. Potomstvo (sa povećanim sadržajem triptofana) ukrštanja QPM i opaque2 linija je imalo znatno veći sadržaj ove aminokiseline u odnosu na potostvo ukrštanja standardne linije x QPM - - od 0.098 do 0.114 prema 0.080. Genotipovi sa lošim modifikacija zrna i/ili niskim sadržajem triptofana ce biti eleminisani iz daljeg procesa selekcije.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika
T1  - Kernel modifications and tryptophan content in QPM segregating generations
T1  - Modifikacija zrna i sadržaj triptofana u segregirajućim generacijama kukuruza visokog kvaliteta proteina
VL  - 42
IS  - 2
SP  - 267
EP  - 277
DO  - 10.2298/GENSR1002267M
ER  - 
@article{
author = "Ignjatović-Micić, Dragana and Stanković, Goran and Marković, Ksenija and Mladenović-Drinić, Snežana and Lazić-Jančić, Vesna and Denić, Miloje",
year = "2010",
url = "http://rik.mrizp.rs/handle/123456789/303",
abstract = "Maize has poor nutritional value due to deficiency of two essential amino acids - tryptophan and lysine. Although recessive opaque2 (o2) mutation significantly increases their content in the endosperm, incorporation of opaque2 into high yielding cultivars was not commercially successful, because of its numerous agronomic and processing problems due to soft endosperm. Quality protein maize - QPM has lately been introduced as opaque2 maize with improved endosperm hardness and improved agronomic traits, but mostly within tropical and subtropical germplasm. The ongoing breeding project at MRI includes improvement of MRI opaque2 lines and conversion of standard lines to QPM germplasm. The main selection steps in QPM breeding involve assessing kernel modifications and tryptophan level in each generation. Herein, we present the results of the analysis for these traits on F3 and BC1F1 generations of QPM x opaque2, opaque2 x QPM and standard lines x QPM crosses. The results showed that the majority the genotypes had kernel types 2 and 3 (good modifications). The whole grain tryptophan content in F3 and BC1F1 genotypes of crosses between QPM and opaque2 germplasm was at the quality protein level, with a few exceptions. All BC1F1 genotypes of standard lines x QPM had tryptophan content in the range of normal maize, while majority of F3 genotypes had tryptophan content at level of QPM. The progeny (with increased tryptophan levels) of QPM and opaque2 crosses had significantly higher tryptophan content compared to the progeny of crosses between standard and QPM lines - 0.098 to 0.114 and 0.080, respectively. All genotypes that had poorly modified kernels and/or low tryptophan content will be discarded from further breeding., Iako recesivna opaque2 (o2) mutacija značajno povećava sadržaj lizina i triptofana u zrnu kukuruza, inkorporacija opaque2 u visoko prinosne genotipove nije uspela, zbog brojnih problema koji su se javili kao posledica mekog endosperma. Kukuruz visokog kvaliteta proteina (QPM) je opaque2 kukuruz sa poboljšanom tvrdoćom zrna i dobrim agronomskim performansama, stvoren prvenstveno od tropske i subtropske germplazme. U Institutu za kukuruz je u toku projekat koji za cilj ima poboljšanje sopstvenih opaque2 linija i prevođenje standardnih linija u QPM kukuruz. U ovom radu predstavljamo rezultate analiza modifikacije zrna i sadržaja triptofana u F3 i BC1F1 generacijama ukrštanja QPM x opaque2, opaque2 x QPM i standardne linije x QPM. Većina genotipova je imala zrno tipa 2 i tipa3 (dobre modifikacije). Sadržaj triptofana u celom zrnu genotipova ukrštanja QPM i opaque2 linija je bio na nivou karakterističnom za QPM, sa nekoliko izuzetaka. Sadržaj triptofana u potomstvu ukrštanja standardne linije x QPM je bio povećan kod većine F3 genotipova. Potomstvo (sa povećanim sadržajem triptofana) ukrštanja QPM i opaque2 linija je imalo znatno veći sadržaj ove aminokiseline u odnosu na potostvo ukrštanja standardne linije x QPM - - od 0.098 do 0.114 prema 0.080. Genotipovi sa lošim modifikacija zrna i/ili niskim sadržajem triptofana ce biti eleminisani iz daljeg procesa selekcije.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika",
title = "Kernel modifications and tryptophan content in QPM segregating generations, Modifikacija zrna i sadržaj triptofana u segregirajućim generacijama kukuruza visokog kvaliteta proteina",
volume = "42",
number = "2",
pages = "267-277",
doi = "10.2298/GENSR1002267M"
}
Ignjatović-Micić, D., Stanković, G., Marković, K., Mladenović-Drinić, S., Lazić-Jančić, V.,& Denić, M. (2010). Modifikacija zrna i sadržaj triptofana u segregirajućim generacijama kukuruza visokog kvaliteta proteina.
Genetika
Društvo genetičara Srbije, Beograd., 42(2), 267-277.
https://doi.org/10.2298/GENSR1002267M
Ignjatović-Micić D, Stanković G, Marković K, Mladenović-Drinić S, Lazić-Jančić V, Denić M. Modifikacija zrna i sadržaj triptofana u segregirajućim generacijama kukuruza visokog kvaliteta proteina. Genetika. 2010;42(2):267-277
Ignjatović-Micić Dragana, Stanković Goran, Marković Ksenija, Mladenović-Drinić Snežana, Lazić-Jančić Vesna, Denić Miloje, "Modifikacija zrna i sadržaj triptofana u segregirajućim generacijama kukuruza visokog kvaliteta proteina" Genetika, 42, no. 2 (2010):267-277,
https://doi.org/10.2298/GENSR1002267M .
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Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize

Žilić, Slađana; Milašinović, Marija; Ignjatović-Micić, Dragana; Nikolić, Valentina; Hadži-Tašković-Šukalović, Vesna; Maksimović, Milan

(Faculty Food Technology Biotechnology, Zagreb, 2010)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Milašinović, Marija
AU  - Ignjatović-Micić, Dragana
AU  - Nikolić, Valentina
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Maksimović, Milan
PY  - 2010
UR  - http://rik.mrizp.rs/handle/123456789/338
AB  - The process of micronisation, a short time high temperature process that utilizes electromagnetic radiation in the infrared region to rapidly heat materials, is often used to improve storage stability of whole grain flour. In this work the consequences of such temperature treatment on the quality and solubility of proteins, viscosity, content of total phenolics, tocopherols, beta-carotene, as well as the antioxidant properties of maize (Zen mays L.) flour are presented. For these studies three maize hybrids were used: the semi-flint hybrid ZP 633 with pronounced yellow kernels, ZP Rumenka with dark red pericarp and yellow endosperm, and ZP 551b hybrid which is characterized by white kernels. The process of micronisation did not change the content of crude protein, the amount of albumin, globulin and zein were decreased, while glutelin remained the same or increased after micronisation. As a consequence of thermal effect on maize protein, tryptophan content was significantly decreased. Micronisation had a significant effect on the pasting properties of the selected maize flour. Viscosity of all micronised flour samples increased constantly, but without reaching a peak during heating of the slurry to 95 degrees C. At 95 degrees C it was slightly higher, but final viscosity at 50 degrees C was significantly lower. The micronisation treatment decreased the content of bioactive compounds (tocopherols, beta-carotene) naturally present in the raw grains. The whole grain flour from micronised grain, with modified nutritional and technological characteristics, represents a good raw material for production of gluten-free products.
PB  - Faculty Food Technology Biotechnology, Zagreb
T2  - Food Technology and Biotechnology
T1  - Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize
VL  - 48
IS  - 2
SP  - 198
EP  - 206
ER  - 
@article{
author = "Žilić, Slađana and Milašinović, Marija and Ignjatović-Micić, Dragana and Nikolić, Valentina and Hadži-Tašković-Šukalović, Vesna and Maksimović, Milan",
year = "2010",
url = "http://rik.mrizp.rs/handle/123456789/338",
abstract = "The process of micronisation, a short time high temperature process that utilizes electromagnetic radiation in the infrared region to rapidly heat materials, is often used to improve storage stability of whole grain flour. In this work the consequences of such temperature treatment on the quality and solubility of proteins, viscosity, content of total phenolics, tocopherols, beta-carotene, as well as the antioxidant properties of maize (Zen mays L.) flour are presented. For these studies three maize hybrids were used: the semi-flint hybrid ZP 633 with pronounced yellow kernels, ZP Rumenka with dark red pericarp and yellow endosperm, and ZP 551b hybrid which is characterized by white kernels. The process of micronisation did not change the content of crude protein, the amount of albumin, globulin and zein were decreased, while glutelin remained the same or increased after micronisation. As a consequence of thermal effect on maize protein, tryptophan content was significantly decreased. Micronisation had a significant effect on the pasting properties of the selected maize flour. Viscosity of all micronised flour samples increased constantly, but without reaching a peak during heating of the slurry to 95 degrees C. At 95 degrees C it was slightly higher, but final viscosity at 50 degrees C was significantly lower. The micronisation treatment decreased the content of bioactive compounds (tocopherols, beta-carotene) naturally present in the raw grains. The whole grain flour from micronised grain, with modified nutritional and technological characteristics, represents a good raw material for production of gluten-free products.",
publisher = "Faculty Food Technology Biotechnology, Zagreb",
journal = "Food Technology and Biotechnology",
title = "Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize",
volume = "48",
number = "2",
pages = "198-206"
}
Žilić, S., Milašinović, M., Ignjatović-Micić, D., Nikolić, V., Hadži-Tašković-Šukalović, V.,& Maksimović, M. (2010). Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize.
Food Technology and Biotechnology
Faculty Food Technology Biotechnology, Zagreb., 48(2), 198-206.
Žilić S, Milašinović M, Ignjatović-Micić D, Nikolić V, Hadži-Tašković-Šukalović V, Maksimović M. Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize. Food Technology and Biotechnology. 2010;48(2):198-206
Žilić Slađana, Milašinović Marija, Ignjatović-Micić Dragana, Nikolić Valentina, Hadži-Tašković-Šukalović Vesna, Maksimović Milan, "Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize" Food Technology and Biotechnology, 48, no. 2 (2010):198-206
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Variability analysis of normal and opaque2 maize inbred lines

Ignjatović-Micić, Dragana; Marković, Ksenija; Ristić, Danijela; Mladenović-Drinić, Snežana; Stanković, Slavica; Lazić-Jančić, Vesna; Denić, Miloje

(Društvo genetičara Srbije, Beograd, 2009)

TY  - JOUR
AU  - Ignjatović-Micić, Dragana
AU  - Marković, Ksenija
AU  - Ristić, Danijela
AU  - Mladenović-Drinić, Snežana
AU  - Stanković, Slavica
AU  - Lazić-Jančić, Vesna
AU  - Denić, Miloje
PY  - 2009
UR  - http://rik.mrizp.rs/handle/123456789/287
AB  - Nutritional value of maize is poor due to deficiency of two essential amino acids - tryptophan and lysine. It was shown than opaque2 (o2) mutations can nearly double the lysine and tryptophan content of the endosperm compared with the normal type. Maize Research Institute Gene bank maintains a collection of opaque2 inbred lines developed in the seventies, primarily based on kernel hardness and analytical methods. In order to describe these lines in more detail they were analyzed for tryptophan content and subjected to SSR analysis with opaque2 markers, a marker for endosperm hardness modifier gene and the most significant amino acid modifier markers. Also, a pathogenicity test for inbred lines tolerance to Fusarium spp., which is one of the most important maize pathogens in our region and a causer of maize stalk, root and ear rot, was performed. Differences in tryptophan content between normal and opaque2 lines were significant. All primers used for distinguishing alleles between normal and opaqu2 inbred lines gave positive results. Each genotype gave a specific allelic pattern with amino acid modifier gene primers, without any obvious correspondence to the tryptophan content. Phythopathogenicity test showed on average higher susceptibility to Fusarium graminearum of opaque2 genotypes. These results gave an insight into the applicability of the methods in describing opaque2 lines to be converted into quality protein maize QPM - genotype in which opaque2 has been incorporated along with associated modifiers.
AB  - Kukuruz ima nisku hranjivu vrednost zbog nedostatka dve esencijalne amino kiseline - triptofana i lizina. Utvrđeno je da opaque2 (o2) mutacija može skoro udvostručiti sadržaj lizina i triptofana u endospermu kukuruza. Banka gena instituta za kukuruz 'Zemun Polje' poseduje kolekciju opaque2 inbred linija razvijenih tokom sedamdesetih godina, prvenstveno na osnovu tvrdoće zrna. Sa ciljem detaljnijeg opisa ovih linija urađena je analiza sadržaja triptofana i SSR analiza sa opaque2 markerima, markerom za gen modifikator tvrdoće endosperma i najsignifikantnijim markerima za gene modifikatore amino kiselina. Takođe je urađen test fitopatogenosti radi utvrđivanja osetljivosti opaque2 genotipova na Fusarium gramaenarum, jednog od najvažnijih prouzrokovača truleži stabla, korena i klipa kukuruza u našem regionu. Utvrđene su značajne razlike u sadržaju triptofana između normalnih i opaque2 linija kukuruza. Svi SSR prajmeri korišćeni za razlikovanje normalnih i opaque2 linija su dali pozitivne rezultate. Svaki od analiziranih genotipova je dao specifičnu alelnu sliku sa markerima za gene modifikatore amino kiselina, bez očigledne saglasnosti sa sadržajem triptofana. Test fitopatogenosti je, u proseku, pokazao veću osetljivost opaque2 linija na Fusarium graminearum. Ovi rezultati su dali uvid u primenjivost navedenih metoda za opisivanje opaque2 linija radi njihovog konvertovanja u kukuruz visokog kvaliteta proteina (QPM) - genotipa u koji se opaque2 inkorporira zajedno sa odgovarajućim genima modifikatorima.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika
T1  - Variability analysis of normal and opaque2 maize inbred lines
T1  - Analiza varijabilnosti normalnih i opaque2 inbred linija kukuruza
VL  - 41
IS  - 1
SP  - 81
EP  - 93
DO  - 10.2298/GENSR0901081I
ER  - 
@article{
author = "Ignjatović-Micić, Dragana and Marković, Ksenija and Ristić, Danijela and Mladenović-Drinić, Snežana and Stanković, Slavica and Lazić-Jančić, Vesna and Denić, Miloje",
year = "2009",
url = "http://rik.mrizp.rs/handle/123456789/287",
abstract = "Nutritional value of maize is poor due to deficiency of two essential amino acids - tryptophan and lysine. It was shown than opaque2 (o2) mutations can nearly double the lysine and tryptophan content of the endosperm compared with the normal type. Maize Research Institute Gene bank maintains a collection of opaque2 inbred lines developed in the seventies, primarily based on kernel hardness and analytical methods. In order to describe these lines in more detail they were analyzed for tryptophan content and subjected to SSR analysis with opaque2 markers, a marker for endosperm hardness modifier gene and the most significant amino acid modifier markers. Also, a pathogenicity test for inbred lines tolerance to Fusarium spp., which is one of the most important maize pathogens in our region and a causer of maize stalk, root and ear rot, was performed. Differences in tryptophan content between normal and opaque2 lines were significant. All primers used for distinguishing alleles between normal and opaqu2 inbred lines gave positive results. Each genotype gave a specific allelic pattern with amino acid modifier gene primers, without any obvious correspondence to the tryptophan content. Phythopathogenicity test showed on average higher susceptibility to Fusarium graminearum of opaque2 genotypes. These results gave an insight into the applicability of the methods in describing opaque2 lines to be converted into quality protein maize QPM - genotype in which opaque2 has been incorporated along with associated modifiers., Kukuruz ima nisku hranjivu vrednost zbog nedostatka dve esencijalne amino kiseline - triptofana i lizina. Utvrđeno je da opaque2 (o2) mutacija može skoro udvostručiti sadržaj lizina i triptofana u endospermu kukuruza. Banka gena instituta za kukuruz 'Zemun Polje' poseduje kolekciju opaque2 inbred linija razvijenih tokom sedamdesetih godina, prvenstveno na osnovu tvrdoće zrna. Sa ciljem detaljnijeg opisa ovih linija urađena je analiza sadržaja triptofana i SSR analiza sa opaque2 markerima, markerom za gen modifikator tvrdoće endosperma i najsignifikantnijim markerima za gene modifikatore amino kiselina. Takođe je urađen test fitopatogenosti radi utvrđivanja osetljivosti opaque2 genotipova na Fusarium gramaenarum, jednog od najvažnijih prouzrokovača truleži stabla, korena i klipa kukuruza u našem regionu. Utvrđene su značajne razlike u sadržaju triptofana između normalnih i opaque2 linija kukuruza. Svi SSR prajmeri korišćeni za razlikovanje normalnih i opaque2 linija su dali pozitivne rezultate. Svaki od analiziranih genotipova je dao specifičnu alelnu sliku sa markerima za gene modifikatore amino kiselina, bez očigledne saglasnosti sa sadržajem triptofana. Test fitopatogenosti je, u proseku, pokazao veću osetljivost opaque2 linija na Fusarium graminearum. Ovi rezultati su dali uvid u primenjivost navedenih metoda za opisivanje opaque2 linija radi njihovog konvertovanja u kukuruz visokog kvaliteta proteina (QPM) - genotipa u koji se opaque2 inkorporira zajedno sa odgovarajućim genima modifikatorima.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika",
title = "Variability analysis of normal and opaque2 maize inbred lines, Analiza varijabilnosti normalnih i opaque2 inbred linija kukuruza",
volume = "41",
number = "1",
pages = "81-93",
doi = "10.2298/GENSR0901081I"
}
Ignjatović-Micić, D., Marković, K., Ristić, D., Mladenović-Drinić, S., Stanković, S., Lazić-Jančić, V.,& Denić, M. (2009). Analiza varijabilnosti normalnih i opaque2 inbred linija kukuruza.
Genetika
Društvo genetičara Srbije, Beograd., 41(1), 81-93.
https://doi.org/10.2298/GENSR0901081I
Ignjatović-Micić D, Marković K, Ristić D, Mladenović-Drinić S, Stanković S, Lazić-Jančić V, Denić M. Analiza varijabilnosti normalnih i opaque2 inbred linija kukuruza. Genetika. 2009;41(1):81-93
Ignjatović-Micić Dragana, Marković Ksenija, Ristić Danijela, Mladenović-Drinić Snežana, Stanković Slavica, Lazić-Jančić Vesna, Denić Miloje, "Analiza varijabilnosti normalnih i opaque2 inbred linija kukuruza" Genetika, 41, no. 1 (2009):81-93,
https://doi.org/10.2298/GENSR0901081I .
6
7

Quality protein maize: QPM

Ignjatović-Micić, Dragana; Stanković, Goran; Marković, Ksenija; Lazić-Jančić, Vesna; Denić, Miloje

(Društvo genetičara Srbije, Beograd, 2008)

TY  - JOUR
AU  - Ignjatović-Micić, Dragana
AU  - Stanković, Goran
AU  - Marković, Ksenija
AU  - Lazić-Jančić, Vesna
AU  - Denić, Miloje
PY  - 2008
UR  - http://rik.mrizp.rs/handle/123456789/215
AB  - Quality protein maize (QPM) contains the opaque-2 gene along with numerous modifiers for kernel hardness. Therefore, QPM is maize with high nutritive value of endosperm protein, with substantially higher content of two essential amino acids - lysine and tryptophan, and with good agronomical performances. Although QPM was developed primarily for utilization in the regions where, because of poverty, maize is the main staple food, it has many advantages for production and consumption in other parts of the world, too. QPM can be used for production of conventional and new animal feed, as well as for human nurture. As the rate of animal weight gain is doubled with QPM and portion viability is better, a part of normal maize production could be available for other purposes, such as, for example, ethanol production. Thus, breeding QPM is set as a challenge to produce high quality protein maize with high yield and other important agronomical traits, especially with today's food and feed demands and significance of energy crisis.
AB  - Kukuruz visokog kvaliteta proteina (QPM - Quality Protein Maize) sadrži opaque-2 gen, kao i mnogobrojne modifikatore za tvrdoću zrna. QPM se može definisati kao kukuruz sa visokom nutritivnom vrednošću proteina endosperma, odnosno značajno većim sadržajem dve esencijalne aminokiseline - lizinom i triptofanom, i istovremeno dobrim agronomskim perfomansama. Mada je QPM stvoren prvenstveno za korišćenje u regionima u kojima je, zbog siromaštva, kukuruz glavna hrana, postoje mnoge prednosti za proizvodnju i korišćenje ovog kukuruza i u ostalim regionima sveta. QPM se može koristiti za proizvodnju konvencionalne i nove hrane za životinje, kao i za ishranu ljudi. Zbog dvostruko bržeg prirasta telesne težine životinja i boljeg iskorišćavanja pripremljenog obroka QPM kukuruza, deo proizvedenog standardnog kukuruza bi se mogao preusmeriti za druge potrebe, kao na primer za proizvodnju etanola. Selekcija kukuruza za poboljšanje kvaliteta proteina, zajedno sa visokim prinosom i dobrim perfomansama drugih značjnih agronomskih svojstava, predstavlja izazov za selekcionere, pogotovo imajući u vidu današnje potrebe za hranom, kao i značaj energetske krize.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika
T1  - Quality protein maize: QPM
T1  - Kukuruz visokog kvaliteta proteina
VL  - 40
IS  - 3
SP  - 205
EP  - 214
DO  - 10.2298/GENSR0803205I
ER  - 
@article{
author = "Ignjatović-Micić, Dragana and Stanković, Goran and Marković, Ksenija and Lazić-Jančić, Vesna and Denić, Miloje",
year = "2008",
url = "http://rik.mrizp.rs/handle/123456789/215",
abstract = "Quality protein maize (QPM) contains the opaque-2 gene along with numerous modifiers for kernel hardness. Therefore, QPM is maize with high nutritive value of endosperm protein, with substantially higher content of two essential amino acids - lysine and tryptophan, and with good agronomical performances. Although QPM was developed primarily for utilization in the regions where, because of poverty, maize is the main staple food, it has many advantages for production and consumption in other parts of the world, too. QPM can be used for production of conventional and new animal feed, as well as for human nurture. As the rate of animal weight gain is doubled with QPM and portion viability is better, a part of normal maize production could be available for other purposes, such as, for example, ethanol production. Thus, breeding QPM is set as a challenge to produce high quality protein maize with high yield and other important agronomical traits, especially with today's food and feed demands and significance of energy crisis., Kukuruz visokog kvaliteta proteina (QPM - Quality Protein Maize) sadrži opaque-2 gen, kao i mnogobrojne modifikatore za tvrdoću zrna. QPM se može definisati kao kukuruz sa visokom nutritivnom vrednošću proteina endosperma, odnosno značajno većim sadržajem dve esencijalne aminokiseline - lizinom i triptofanom, i istovremeno dobrim agronomskim perfomansama. Mada je QPM stvoren prvenstveno za korišćenje u regionima u kojima je, zbog siromaštva, kukuruz glavna hrana, postoje mnoge prednosti za proizvodnju i korišćenje ovog kukuruza i u ostalim regionima sveta. QPM se može koristiti za proizvodnju konvencionalne i nove hrane za životinje, kao i za ishranu ljudi. Zbog dvostruko bržeg prirasta telesne težine životinja i boljeg iskorišćavanja pripremljenog obroka QPM kukuruza, deo proizvedenog standardnog kukuruza bi se mogao preusmeriti za druge potrebe, kao na primer za proizvodnju etanola. Selekcija kukuruza za poboljšanje kvaliteta proteina, zajedno sa visokim prinosom i dobrim perfomansama drugih značjnih agronomskih svojstava, predstavlja izazov za selekcionere, pogotovo imajući u vidu današnje potrebe za hranom, kao i značaj energetske krize.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika",
title = "Quality protein maize: QPM, Kukuruz visokog kvaliteta proteina",
volume = "40",
number = "3",
pages = "205-214",
doi = "10.2298/GENSR0803205I"
}
Ignjatović-Micić, D., Stanković, G., Marković, K., Lazić-Jančić, V.,& Denić, M. (2008). Kukuruz visokog kvaliteta proteina.
Genetika
Društvo genetičara Srbije, Beograd., 40(3), 205-214.
https://doi.org/10.2298/GENSR0803205I
Ignjatović-Micić D, Stanković G, Marković K, Lazić-Jančić V, Denić M. Kukuruz visokog kvaliteta proteina. Genetika. 2008;40(3):205-214
Ignjatović-Micić Dragana, Stanković Goran, Marković Ksenija, Lazić-Jančić Vesna, Denić Miloje, "Kukuruz visokog kvaliteta proteina" Genetika, 40, no. 3 (2008):205-214,
https://doi.org/10.2298/GENSR0803205I .
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