Fluorescence Characterization of Standard, Mutant and Sweet Corn
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ORIGINAL ARTICLE
Fluorescence Characterization of Standard, Mutant and Sweet Corn Jihad René Albani 1 Received: 11 June 2020 / Accepted: 30 July 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract This work resulted in the development of a method based on fluorescence spectroscopy to differentiate between three corn varieties, standard, mutant and sweet, and to characterize the corn variety present in finished products. This was achieved by recording fluorescence emission spectra as a function of excitation wavelength. For a standard, non-transgenic and non-sweet corn, the maximum of the first peak is around 412–414 nm at the excitation wavelength equal to 280 nm and shifts to the longer emission wavelengths as the excitation wavelength increases. Also, the second peak is located at 535 nm or is slightly higher (537 to 540 nm) and does not vary for excitation wavelengths from 280 to 360 nm. For mutant corn, the position of the first peak is located at 420 nm and above for λex = 280 nm, while the second peak starts at 525–530 nm (depending on the mutant) and never reaches 535 nm. Finally, for a sweet corn, the position of the first fluorescence emission peak is around 430 nm. If the sweet corn is non-hybrid, the position of the second emission peak is at 535 nm. A hybrid sweet corn has its second peak around 530 nm. Thus, fluorescence emission at 530 is characteristic of corn that has undergone natural or artificial genetic transformation. Finally, we found simple mathematical equations to calculate the percentage of amylopectin and amylose in a given corn. Keywords Fluorescence emission spectra . Fluorescence excitation spectra . Standard corn . Mutant AE corn . WAXY AE corn
Introduction Fluorescence spectroscopy is a powerful tool to study structure of cells and of macromolecules such as proteins and DNA [1–4]. In fact, fluorescence is sensitive to the structural modifications occurring within the studied molecule or cell. The technique is frequently used to study macromolecules in solution. Years ago, we have published a report showing the possibility of studying the flexibility of a protein within a crystal [5]. Crops contain natural fluorophores such as pyridoxine or 4-aminobenzoic acid (https://feedtables.com/ content/vitamin-b6-pyridoxine) [6–9] etc. that could be used to characterize a specific structure or to differentiate varieties and / or species [10, 11]. We propose here a study of fluorescence detection of various varieties of corn seeds and on finished corn products. The method does not require any treatment of the analyzed
* Jihad René Albani [email protected] 1
Laboratoire de Biophysique Moléculaire, Université de Lille, Bâtiment C6, Campus Cité Scientifique, 59655 Villeneuve d‘Ascq Cédex, France
products which have only been milled. The method is based on the fluorescence of certain molecules naturally present in seeds and whose fluorescence varies with the environment. When a fluorophore absorbs photons, it will go from its fundamental state to an
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