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Mision del CIMMYT: Aumentar sustentablemente la productividad de los sistemas agricolas de maiz y trigo para la seguridad
alimenticia mundial y la reduccion de la pobreza
50% de la produccion de maiz se da en paises en desarrollo
• Alimento basico para mas de 900 millones de personas
• Provee entre 15 y 56% del total de calorias consumidas en Africa, Latin America y Asia
CIMMYT trabaja a nivel mundial
Variedades de CIMMYT son utilizadas a nivel mundial
Higher nutritious benefits and food
safety from maize
Biofortified maize
QPM
ProVitamin A maize
Maize processing
Nixtamalization
Fermentation
Functional food
Fortified maize products
Provitamin A enriched eggs
Gwirtz and Garcia-Casal, 2015
Procesamiento Ventaja Desventaja
Molienda (Decortificacion, degerminacion)
Aumenta digestibilida de proteina
Perdida de fibra, zinc, hierro
Cocimiento y pH Incremento de Calcio biodisponible (150 mg Ca/100g) Incremento de biodisponibilidad de niacina
Disminuye digestibilidad de proteina Disminuye ligeramente la biodisponibilidad de lisina
Cocimiento/enfiramiento Incremento de almidon resistente
Germinacion Inremento de digestibilidad de proteina
Fermentacion Incremento de digestibilidad y biodisponibilidad de nutrientes, hidrolisis de fitatos, sintesis de lisina, vitamina B12 y C.
Efectos del procesamiento en el valor nutricional del maiz
CIMMYT’s Current Biofortification Efforts
Provitamin A maize
15 ppm
Quality Protein Maize (QPM)
> 0.07% tryptophan
> 0.3 Lysine
High kernel-zinc maize
33 ppm Zambia Zimbabwe Malawi Colombia Pakistan Ethiopia
Ethiopia Pakistan Zimbabwe India South Africa Malawi
Guatemala Nicaragua Colombia Ethiopia
Opaque-2 corn and quality protein
Maize have less zeins and more
glutelins which leads to higher
Levels of tryptophan and lysine.
QPM in Maize Biofortification
Study Country Study period
Duration of
study
(months)
Total
participants
Age at
baseline
(months)
Form of
treatment
1 Ethiopia 2002-2003 13 135 5-29 Seed
2 Ethiopia 2005-2006 11 164 7-56 Seed
3 Ghana 1993-1994 12 83 4-23 Seed
4 Ghana 1994-1995 12 78 4-15 Dough
5 Ghana 1998-2000 12 317 4-9 Dough
6 Ghana 2001 7 486 4-6 Dough
7 India 1975-1976 6 67 18-30 Meal
8 Mexico 2001-2002 14 67most under
60Grain
9 Nicaragua 2005 3.5 48 12-60 Meal
Meta-analysis of community-based studies on QPM (Gunaratna et al. 2010)
Included studies
Conclusion • Consumption of QPM instead of conventional maize leads to a 12% increase
in the rate of growth in weight and a 9% increase in the rate of growth in height in infants and young children with mild to moderate undernutrition from populations in which maize is the major staple food.
Discovery (2-4 years)
0.0
0.2
0 2 4 6 8 10
AU
0.1 1
2
3
4
5 6 7
B
Ortiz-Monasterio et al, 2007; Harjes et al., 2008; Yan et
al., 2010; Babu et al, 2013
• Genetic diversity for provitamin A carotenoids in maize
• Development of biochemical tools
Phenotypic characterization
• Association mapping studies to identify key genes in the pathway
• Development of molecular tools
Genotypic characterization
Wolfgang H PFEIFFER
Development (5-6 years)
Pixley et al, 2013; Swarno et al, CS 2013
• Identification of donors
• Breeding methods Crop improvement
• Genotype by enviroment interactions (yield, biotic and abiotic stress tolerance)
Performing testing
• ProA carotenoid retention
• Food product development
• Bioavailability
• Efficacy and efficiency studies
Nutrition studies
Wolfgang H PFEIFFER
Delivery
• Engagement of seed companies
• Engagemtent fo goverment
Seed multiplication
• Consumer acceptability
• Education and demand creation
• Market chain
Dissemination and
acceptability
Wolfgang H PFEIFFER
First wave of hybrids: 6-8 ppm PVA (2012) (Pixley et al., 2013)
Efficacy of PVA maize in Zambian children (Gannon et al. 2014)
>100,000 farmers growing and consuming PVA maize (Simpugwe, Harvest plus 2015)
@HarvestPlus
@HarvestPlus
PVA acceptance by consumers (Banjeri et al., 2013; Chibwe et al., 2013)
Provitamin A- enriched maize
Pro VA biofortified Variety Release
No. Release name
Year released
Release group
Country Average yield (ton/Ha)
Provit A content (ppm)
1 MH42A 2016 NARS Malawi 5.87 14 2 MH39A 2016 NARS Malawi 7 12 3 GV 671A 2015 ZARI Zambia 8.5 12 4 MH40A 2016 NARS Malawi 5.59 9 5 GV 673A 2015 ZARI Zambia 7 9 6 GV 672A 2015 ZARI Zambia 7.5 9 7 MH43A 2016 NARS Malawi 7.5 8 8 ZS242 2015 DR & SS Zimbabwe 7.5 8 9 GV665A 2012 ZARI Zambia 5.85 8
10 GV662A 2012 ZARI Zambia 5.86 7 11 GV664A 2012 ZARI Zambia 6.46 7
Processing and retention of provitamin A.
Maize Nutritional Quality Laboratory
Heating
Food Process Retention (%)
Boiling
POPCORN
BOILED CORN
ROASTED CORN WITH HUSK
Roasting
70 to 80
70.64
> 100
87.23 ROASTED CORN WITHOUT HUSK
Roasting
Palacios Rojas et al., forthcoming 2016
Provitamin A retention in maize-based food products
Maize Nutritional Quality Laboratory
- Nixtamalization. - Stone milling. - Dry cooking.
Food Process Retention (%) Nixtamalization process (lime cooking):
- Nixtamalization. - Stone milling. - Dry cooking. - Frying.
TORTILLA
TORTILLA CHIPS
TORTILLA FROM EXTRUDED FLOUR
TAMALES
- Milling. - Nixtamalization by
extrusion. - Dry cooking.
- Nixtamalization. - Stone milling. - Steaming.
81 to >100 Whole grain
Temp.: Approx. 80 °C Time: Approx. 35 min.
Add alkaline solution
Lime conc.: 1 – 2 %
Clean
Cook
Steep
Wash
Approx. 16 h
64
85 to 96
60
Rosales et al., forthcoming 2016
Carotenoid
source
ProVA
maize Tangerine
Yellow
maize
White
maize
16 Days of
feeding 3.49 + 1.9 3.22 + 0.4 2.44 + 0.2 1.14 + 0.2
50 Days of
feeding 8.82 + 1.0 3.74 + 0.5 1.93 + 0.2 1.55 + 0.7
Biofortified maize can further enrich the poultry sector, which is one of the major drivers for maize demand in Asia and Latin America
Vision “Descubriendo la diversidad genetica de la semilla: Uso efectivo de los bancos de germoplasma
?
Before SeeD With SeeD
Que estamos buscando?
Novel
…nuevos ingredientes, para atender los retos
futuros!
Almidón Proteína Carotenoides Vitamina E
Fibra dietética Fenoles Minerales Esteroles Antocianinas
Fibra dietética Fenoles Antocianinas Flavonoles
Lípidos Antioxidantes
Compuesto Importancia
Fibra Soluble Reduce indice glicemico. Prevencion cancer de colon
Insoluble Reduce hemorroides, prevencion cancer de colon
Acido fitico. Inositol
Antioxidante. Prevencion cancer de piel
Compuestos fenolicos
Ac. ferulico Antioxidante
Anthocianinas y flavonoides
Antocianinas Flavonoles
Antioxidante, prevencion cancer
Carotenoids b-caroteno, b-cryptoxanthina, a-caroteno
Actividad de provitamina A. Antioxidante
Xantofilas Lutein Zeaxanthin
Previene degeneracion macular. Antioxidante
Fitoesteroles Sitosterol Stigmasterol Campesterol
Reduce colesterol
Lecitin ay Colina Phosphatidil colin, ethanol amin, inositol, and serine
Reduce colesterol
Propiedades fisico quimicas de razas de maiz de
Mexico
26
RAZA PMG IF End Per Germ Ped HUM LIP CEN PRO AMAP FIBRA CHO Indígenas Antiguas
Palomero 147.1 3 76.5 6.8 13.8 2.9 8.2 5.5 1.6 8.8 4.2 . .
Arrocillo amarillo 230.2 14 76.2 5.3 16.1 2.4 8.5 5.6 1.6 9.4 1.3 3.2 80.2
Arrocillo 218.1 7 78.8 6.5 13.0 1.7 7.9 4.1 1.3 9.2 6.2 3.0 82.4
Arrocillo Palomero 195.6 1 80.5 6.5 11.0 2.0 9.4 6.1 1.3 9.4 6.2 3.0 80.2
Nal-Tel 218.3 29 78.1 6.7 14.3 0.9 9.8 5.3 1.5 9.9 4.5 3.2 80.1
Exóticas Pre-Colombinas
Harinoso de Ocho 282.9 93 87.4 3.4 7.1 2.1 9.5 4.8 1.1 9.1 7.1 2.8 82.3
Elotes Occidentales 376.7 100 81.7 5.4 10.9 2.0 10.8 5.1 1.2 6.9 8.7 3.1 83.7
Maíz Dulce 276.4 96 77.7 5.4 15.5 1.3 9.6 8.4 1.8 9.3 6.2 3.1 77.5
Cacahuacintle 432.5 100 81.3 4.5 13.0 1.2 12.3 6.4 1.7 8.0 6.5 2.9 81.0
Mestizas Prehistóricas
Reventador 147.2 15 81.4 5.7 9.9 3.1 8.9 4.5 1.3 8.4 10.3 2.6 83.2
Cónico 280.3 12 80.0 4.7 13.8 1.5 10.1 6.2 1.4 11.7 4.1 2.7 78.0
Tuxpeño Norteño 371.9 58 80.0 6.0 12.8 1.2 10.6 5.7 1.4 10.5 5.8 2.7 79.7
Olotillo 255.1 54 82.0 5.4 10.9 1.2 8.6 4.6 1.4 7.6 7.1 3.0 83.4
Vandeño 256.4 86 84.0 4.5 10.1 1.6 9.5 4.9 1.3 7.2 5.7 2.9 83.7
Zapalote Chico 290.9 99 81.0 4.9 12.2 2.2 9.7 4.3 1.3 12.7 8.3 2.6 79.1
Modernas Insipientes
Celaya 304.8 4 80.0 6.4 11.9 1.5 11.2 6.0 1.5 8.9 5.6 2.9 80.7
Bolita 400.3 72 79.6 6.0 13.0 1.5 9.0 4.9 1.5 9.4 5.6 2.6 81.6
Cónico Norteño 233.3 94 80.2 7.3 9.2 3.3 9.3 4.6 1.3 8.8 3.5 4.2 81.1
Cónico Norteño Bofo 422 100 80.6 5.2 12.5 1.8 10.8 5.2 1.4 7.6 7.9 3.1 82.7
Cónico Mushito 419.7 53 81.4 5.5 11.7 1.4 10.9 5.9 1.3 9.2 5.3 3.1 80.5
No bien definidas
Carmen 256.8 6 79.6 6.0 12.3 2.1 9.2 4.9 1.1 8.2 3.8 2.7 83.1
Blando de Sonora-CrC†† 316.5 97 79.4 4.4 14.5 1.7 10.1 5.4 1.5 9.2 6.0 2.8 81.1
Dzit Bacal 326.7 28 73.6 8.0 15.6 2.7 8.7 4.1 1.5 10.2 3.6 2.4 81.8
Lady Finger 201.9 26 80.6 7.0 10.6 1.8 10.6 4.3 1.2 9.0 1.9 3.1 82.4
Crristalino de Chihuahua 368.2 82 81.2 6.0 11.1 1.8 9.9 5.4 1.6 9.9 3.9 1.8 81.3
Azul 362.5 85 79.5 5.4 13.7 1.4 10.2 5.8 1.5 7.7 4.8 3.1 81.9
Apachito 331.7 95 80.5 4.8 13.3 1.4 8.8 6.1 1.4 8.9 5.9 . .
Narvaez-Gonzalez et al., 2006
Pinoles, palomitas
Pozoles, atoles, tortillas
Tortillas, botanas, palomitas
Botanas, tortillas
Botanas, tortillas, atoles
Explorando la diversidad genetica para aumentar las propiedades nutricionales del
maiz
Razas de maiz
Almidon resistente
(g/100g)
Grano Tortillas
0 h 24 h a 5⁰C
CONEJO 0.61 ab 0.99 ab 1.15 ab
DULCILLO DEL NORTE 0.50 ab 1.34 a 1.60 a
JALA 0.33 b 0.97 ab 1.14 ab
PALOMERO 0.31 b 0.92 b 1.05 ab
COMPLEJO SERRANO DE
JALISCO 0.31 b 0.81 b 0.95 b
CACAHUACINTLE 0.30 b 0.85 b 0.97 b
26 Razas= 102 muestras del banco de germoplasma
Diversidad genetica para almidon resistente (Fibra dietetica)
Source: Diaz et al., 2014
0.30% AR I
0.85% AR I, II & III
3.5% AR III
Nixtamalizacion & tortilla Nixtamalizacion & Pozole
Almidon resistente (AR)
Antocianinas y su capacidad antioxidante
Colecta
GRANO ATOLE (SIN OLOTE) ATOLE (CON OLOTE)
Antocianinas Totales
ORAC DPPH Antocianinas
Totales ORAC DPPH
Antocianinas Totales
ORAC DPPH
(µg/g) (mMole TE/g) (% DPPH) (µg/g) (mMole TE/g) (% DPPH) (µg/g) (mMole TE/g) (% DPPH)
C11-IXT 1,989.98 a 154.78 a 64.45 a 268.72 c 21.81 ghi 66.31 ab 599.64 a 25.71 cde 60.33 a
C08-IXT 1,952.49 a 173.20 a 55.47 bc 395.95 a 45.97 a 50.91 c 555.69 b 45.54 abc 52.90 a
C10-IXT 1,741.89 a 123.73 a 63.38 ab 326.05 b 26.28 fg 61.96 abc 329.22 de 20.21 de 55.62 a
C09-IXT 1,332.46 b 159.21 a 61.33 abc 193.57 d 39.75 bc 56.71 bc 448.68 c 57.45 a 56.89 a
C05-IXT 1,311.53 b 132.24 a 45.71 def 189.46 d 39.13 cd 62.14 abc 353.69 d 25.76 cde 54.35 a
C12-IXT 1,152.23 bc 151.60 a 58.40 abc 190.77 d 23.17 fghi 52.36 c 472.88 c 48.18 ab 57.25 a
C03-IXT 1,117.39 bc 103.95 a 57.52 abc 322.97 b 45.21 ab 67.21 ab 339.17 d 37.75
abcd
e 58.34 a
C04-IXT 943.62 cd 102.68 a 52.83 cde 95.43 f 24.42 fgh 67.03 ab 131.56 h 22.65 de 61.96 a
C07-IXT 916.06 cde 141.83 a 44.53 ef 121.27 e 19.59 hi 54.89 bc 164.72 g 15.57 e 54.35 a
C13-IXT 785.43 de 104.97 a 22.66 g 121.46 e 33.52 de 57.98 abc 305.96 e 45.46 abc 55.62 a
C01-IXT 712.28 de 110.17 a 54.00 cd 111.04 e 27.78 ef 70.11 a 112.82 h 38.00 abcd 39.68 b
C02-IXT 663.73 de 143.60 a 44.92 ef 80.80 f 18.16 i 62.86 abc 234.30 f 17.43 de 57.61 a
C06-IXT 641.66 e 120.28 a 42.58 f 111.76 e 21.80 ghi 59.79 abc 107.96 h 27.87
abcd
e 62.86 a
DMS 295.29 87.27 8.82 14.77 5.95 12.89 27.73 22.28 12.40
Máximo 1,989.98 173.20 64.45 395.95 45.97 70.11 599.64 57.45 62.86
Mínimo 641.66 102.68 22.66 80.80 18.16 50.91 107.96 15.57 39.68
Promedio
1,173.90 132.48 51.37 194.56 29.74 60.79 319.71 32.89 55.98
CV 40.18 17.74 22.13 52.92 33.01 9.90 51.89 40.57 10.23
Medias con letras iguales en una columna son estadisticamente iguales, según la comparación de medias de Tukey (α = 0.05); DMS= diferencia mínima significativa; CV= coeficiente de variación.
0,0
10,0
20,0
30,0
40,0
50,0
60,0
70,0
80,0
90,0
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24
Flabofenos en maices rojos
Thank you
for your
interest!
Photo Credits (top left to bottom right): Julia Cumes/CIMMYT, Awais
Yaqub/CIMMYT, CIMMYT archives, Marcelo Ortiz/CIMMYT, David
Hansen/University of Minnesota, CIMMYT archives, CIMMYT archives
(maize), Ranak Martin/CIMMYT, CIMMYT archives.
Donador Azul CML –
Blanca/Grp A X
F1
X
seleccionar el más oscuro granos azules
F2
BC1
F2 X CML –
Blanca/Grp A
X
seleccionar el más oscuro granos azules
BC1S1
BC1S1 X CML –
Blanca/Grp A
BC2
X
seleccionar el más oscuro granos azules
BC2S1
Donador Azul CML –
Blanca/Grp B X
F1
X
seleccionar el más oscuro granos azules
F2
BC1
F2 X CML –
Blanca/Grp B
X
seleccionar el más oscuro granos azules
BC1S1
BC1S1 X CML –
Blanca/Grp B
BC2
X
seleccionar el más oscuro granos azules
BC2S1
Año 1 - Ciclo 1
Año 2 - Ciclo 1
Año 2 - Ciclo 2
Año 2 - Ciclo 3
Año 1 - Ciclo 2
Año 1 - Ciclo 3
prueba de los niveles de antocianina
prueba de los niveles de antocianina
BC2S1 – Grp A alta nivel de antocianina
& X X
BC2S2 – Grp A alta nivel de antocianina
CML Grp B Tester
& CML/BC2S2 Topcrosses
prueba de los niveles de antocianina
Ensayos de múltiples sitios
BC2S2 – Grp A mejores en
antocianina, rendimiento, y
spectos agronómicos
BC2S1 – Grp B alta nivel de antocianina
& X X
BC2S2 – Grp B alta nivel de antocianina
CML Grp B Tester
& CML/BC2S2 Topcrosses
prueba de los niveles de antocianina
Ensayos de múltiples sitios
BC2S2 – Grp B mejores en
antocianina, rendimiento, y
spectos agronómicos
X
BC2S2-A/ BC2S2-B (20 – 100 hibridos)
Ensayos de múltiples sitios
