Increasing aleurone layer number and pericarp yield for elevated nutrient content in maize.

The bran is a nutritive fraction of the maize (Zea mays L.) kernel containing micronutrients, quality protein, and antioxidants beneficial for human health. Bran consists of two major components: aleurone and pericarp.

R3-MYB repressor Mybr97 is a candidate gene associated with the Anthocyanin3 locus and enhanced anthocyanin accumulation in maize.

Anthocyanin3 inhibits the anthocyanin and monolignol pathways in maize. Transposon-tagging, RNA-sequencing, and GST-pulldown assays determine Anthocyanin3 may be R3-MYB repressor gene Mybr97. Anthocyanins are colorful molecules receiving recent attention due to their numerous health benefits and applications as natural colorants and nutraceuticals.

Assessing the diversity of anthocyanin composition in various tissues of purple corn (Zea mays L.).

Anthocyanins are natural pigments used in various foods, beverages, textiles, and nutraceuticals. Anthocyanins in the grain of purple corn (Zea mays L., Poaceae) have been a focus of many studies, but not much is known about anthocyanins in other maize tissues.

Functional Characterization of an Anthocyanin Dimalonyltransferase in Maize.

Anthocyanins are pigments with appealing hues that are currently being used as sources of natural colorants. The interaction of acylation on the stability of anthocyanin molecules has long been known. Maize is an abundant source of malonylglucoside and dimalonylglucoside anthocyanins.

Prospects for economical natural colorants: insights from maize.

Anthocyanin pigments from maize offer a natural yet economical alternative to artificial dyes. Breeding for optimal colorant production requires understanding and integrating all facets of anthocyanin chemistry and genetics research. Replacing artificial dyes with natural colorants is becoming increasingly popular in foods and beverages.

Discovery of Anthocyanin Acyltransferase1 (AAT1) in Maize Using Genotyping-by-Sequencing (GBS).

The reduced acylation phenotype describes the inability of certain accessions of maize ( []) to produce significant amounts of acylated anthocyanins, which are typically the most abundant pigments. Acylated anthocyanins are important for their association with stability and are therefore important for the various industries using anthocyanins as natural colorants to replace synthetic dyes. Many anthocyanin acyltransferases have been characterized in other species; however, no anthocyanin acyltransferases have been characterized in maize.

Comparison of chemical, color stability, and phenolic composition from pericarp of nine colored corn unique varieties in a beverage model.

The objective was to compare the chemical stability and color of nine unique anthocyanin-rich colored corn varieties named/coded as V1, V2, V3… V9. Extracts were added to a beverage model and stored at 4 °C, 22°C, or 32°C for 12weeks. After 12 weeks of storage at 32°C, variety V6 [high condensed form (CF), high cyanidin-3-O-glucoside (C3G)] had the longest anthocyanin half-life, based on the quantification by HPLC.

Survey of Anthocyanin Composition and Concentration in Diverse Maize Germplasms.

Increasing consumer demand for natural ingredients in foods and beverages justifies investigations into more economic sources of natural colorants. In this study, 398 genetically diverse pigmented accessions of maize were analyzed using HPLC to characterize the diversity of anthocyanin composition and concentration in maize germplasm. One hundred and sixty-seven accessions were identified that could produce anthocyanins in the kernel pericarp or aleurone and were classified into compositional categories.