ArticleFood chemistry. Molecular sciences2023
l-Tryptophan synergistically increased carotenoid accumulation with blue light in maize (
Article in Food chemistry. Molecular sciences, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 8 citations in OpenAlex.
- Combined effect of microbial and non-microbial biostimulants on wheat growth, yield, and grain nutritional quality under sandy soil conditions.BMC plant biology · 2026Article
- Early Sowing Approach for Developing Climate Resilient Maize: Cold Stress Impact on Germination of Adapted Inbred Lines with High Nutritive Value.Plants (Basel, Switzerland) · 2025Article
- Transcriptomic and metabolomic analyses reveal the positive effect of moderate concentration of sodium chloride treatment on the production of β-carotene, torulene, and torularhodin in oleaginous red yeastFood chemistry. Molecular sciences · 2024Article
- Combination of light quality and melatonin regulates the quality in mustard sprouts.Food chemistry: X · 2024Article
- Changes in the growth and physiological property of tea tree after aviation mutagenesis and screening and functional verification of its characteristic hormones.Frontiers in plant science · 2024Article
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the present study, l-tryptophan was applied in combination with blue light to modulate carotenoid biosynthesis in maize sprouts. The profiles of carotenoids, chlorophylls, and relative genes in carotenoid biosynthesis and light signaling pathways were studied. l-tryptophan and blue light both promoted the accumulation of carotenoids, and their combination further increased carotenoid content by 120%. l-tryptophan exerted auxin-like effects and stimulated
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