Tejuino, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification

The genetic architecture of prolificacy in maize revealed by association mapping and bulk segregant analysis

KEY MESSAGE

Here, we revealed maize prolificacy highly correlated with domestication and identified a causal gene ZmEN1 located in one novel QTL qGEN261 that regulating maize prolificacy by using multiple-mapping methods. The development of maize prolificacy (EN) is crucial for enhancing yield and breeding specialty varieties. To achieve this goal, we employed a genome-wide association study (GWAS) to analyze the genetic architecture of EN in maize. Using 492 inbred lines with a wide range of EN variability, our results demonstrated significant differences in genetic, environmental, and interaction effects. The broad-sense heritability (H2) of EN was 0.60. Through GWAS, we identified 527 significant single nucleotide polymorphisms (SNPs), involved 290 quantitative trait loci (QTL) and 806 genes. Of these SNPs, 18 and 509 were classified as major effect loci and minor loci, respectively. In addition, we performed a bulk segregant analysis (BSA) in an F2 population constructed by a few-ears line Zheng58 and a multi-ears line 647. Our BSA results identified one significant QTL, qBEN1. Importantly, combining the GWAS and BSA, four co-located QTL, involving six genes, were identified. Three of them were expressed in vegetative meristem, shoot tip, internode and tip of ear primordium, with ZmEN1, encodes an unknown auxin-like protein, having the highest expression level in these tissues. It suggested that ZmEN1 plays a crucial role in promoting axillary bud and tillering to encourage the formation of prolificacy. Haplotype analysis of ZmEN1 revealed significant differences between different haplotypes, with inbred lines carrying hap6 having more EN. Overall, this is the first report about using GWAS and BSA to dissect the genetic architecture of EN in maize, which can be valuable for breeding specialty maize varieties and improving maize yield.

Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino

Tejuino, is a Mexican fermented beverage prepared by germination-fermentation or nixtamalization-fermentation (artisanal and commercial mode respectively) of maize. The aim of this study was to evaluate the gut metabolites, volatile, and phenolic compounds (PC) produced by the indigestible fraction (IF) of Tejuino during an in vitro colonic fermentation. Twenty-six PC in the IF were identified; the hydroxycinnamic acids (30-40 %) were the most abundant. In the IF of Tejuino pyrogallol, and urolithins were identified. Some of the representative PC of maize as maysin derivatives (apimaysin and 3-methoxymaysin) (flavonoids). The quantification of acetic and butyric acid become notable after 6 h of the colonic fermentation of IF of Tejuino. Ninety-seven volatile compounds were found, and the PCA shows the predominant compounds as short chain fatty acids, esters of organic acids and indole derivatives. These results suggest that Tejuino could be an important source of metabolites with high biological value.

Looking inside Mexican Traditional Food as Sources of Synbiotics for Developing Novel Functional Products

Currently, emerging alimentary alternatives are growing, leading to the consumption of natural products including bio, fermented, and traditional foods. The studies over functional properties of food matrices and their derived compounds have resulted in the development of new functional alimentary items. However, most of the population still has limited access to, and information about, suitable foods. Analyzing traditional fermented products, we found fermented food matrices containing beneficial bacteria, with the possibility of exerting effects on different substrates enhancing the bioavailability of short-chain fatty acids (SFCAs), antioxidants, among other food-derived products. Maize (Zea mays L.), agave varieties, nopal (Opuntia ficus-indica), and beans (Phaseolus vulgaris L.) were key foods for the agricultural and nutritional development of Mesoamerica. We believe that the traditional Mexican diet has relevant ingredients with these functionalities and their association will allow us to develop functional food suitable for each population and their current needs. In this review, the functional properties of maize, agave, nopal, and frijol are detailed, and the functional food innovation and development opportunities for these food matrices are analyzed, which may be an important precedent for future basic and applied research.