Assessment of Natural Variability of Maize Lipid Transfer Protein Using a Validated Sandwich ELISA

作者：Gu Xin^*; Lee Thomas; Gen Tao; Liu Kang; Thoma Richard; Crowley Kathleen; Edrington Thomas; Ward Jason M; Wang Yongcheng; Flint Garcia Sherry; Bell Erin; Glenn Kevin C

来源：Journal of Agricultural and Food Chemistry, 2017, 65(8): 1740-1749.

DOI：10.1021/acs.jafc.6b03583

• LTP
• lipid transfer protein
• maize
• natural variation
• ELISA

Lipid transfer protein (LTP) is the main causative agent for rare food allergic reactions to maize. This paper describes a new, validated ELISA that accurately measures maize LTP concentrations from 0.2 to 6.4 ng/mL. The levels of LTP ranged from 171 to 865 mu g/g of grain, a 5.1-fold difference, across a set of 49 samples of maize B73 hybrids derived from the Nested Association Mapping (NAM) founder lines and a diverse collection of landrace accessions from North and South America. A second set of 107 unique samples from 18 commercial hybrids grown over two years across 10 U.S. states showed a comparable range of LTP level (212-751 mu g/g of grain). Statistical analysis showed that genetic and environmental factors contributed 63 and 6%, respectively, to the variance in LTP levels. Therefore, the natural variation of maize LTP is up to 5-fold different across a diverse collection of varieties that have a history of safe cultivation and consumption.

• 出版日期2017-3-1