Alteration of Maize Kernel Phytic Acid Levels by Recurrent Selection for Protein and Oil

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Abstract
Eighty-three generations of divergent selection for maize kernel protein concentra tion resulted in a twofold divergence in the concentration of kernel phytic acid (myo-inositol 1,2,3,4,5,6-hexakisphosphate), revealing a positive and quantitative relationship between selection for kernel protein and the level of phytic acid. Divergent selection for kernel oil concentration also resulted in a divergence in phytic acid levels, but to a lesser extent than did selection for protein; the relationship was negative, not positive, as was the case for protein selections. Phytic acid is the major storage form of phosphorus in seed. The effect of selection for protein concentration on phytic acid levels is important in continuing efforts to improve the nutritional quality of grain, as phytic acid is considered an antinutrient when consumed by nonruminant animals.