Transgenic approaches in commonly consumed cereals to improve iron and zinc content and bioavailability.
Modern genetic and molecular technologies provide a number of tools that can be utilized for the development of staple foods with a higher iron and zinc content and improved bioavailability of these minerals. This article summarizes current strategies aimed at increasing the iron-sequestering capacity of the endosperm and improving mineral bioavailability via in planta synthesis of microbial phytases. A case study is presented for wheat, and future strategies are discussed addressing the importance of phytase thermostability.
Holm
Preben B
PB
The Danish Institute of Agricultural Sciences, Department of Plant Biology, Research Centre Flakkebjerg, DK-4200 Slagelse, Denmark. prebenb.holm@agrsci.dk
Kristiansen
Klaus N
KN
Pedersen
Henrik B
HB
D010832:6-Phytase / Q000096:biosynthesis / Q000235:genetics; D001682:Biological Availability; D002523:Edible Grain / Q000737:chemistry* / Q000235:genetics*; D004795:Enzyme Stability; D006358:Hot Temperature; D006801:Humans; D007501:Iron / Q000032:analysis* / Q000493:pharmacokinetics; D010833:Phytic Acid / Q000032:analysis; D030821:Plants, Genetically Modified; D014908:Triticum / Q000737:chemistry / Q000235:genetics; D015032:Zinc / Q000032:analysis* / Q000493:pharmacokinetics
D010833:Phytic Acid; D007501:Iron; D010832:6-Phytase; D015032:Zinc