title: Transgenic approaches in commonly consumed cereals to improve iron and zinc content and bioavailability.
abstract: 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.
authors.affiliation: The Danish Institute of Agricultural Sciences, Department of Plant Biology, Research Centre Flakkebjerg, DK-4200 Slagelse, Denmark. prebenb.holm@agrsci.dk
authors.forename: Preben B
authors.initials: PB
authors.lastname: Holm
authors.forename: Klaus N
authors.initials: KN
authors.lastname: Kristiansen
authors.forename: Henrik B
authors.initials: HB
authors.lastname: Pedersen
mesh_terms: 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
chemical_list: D010833:Phytic Acid; D007501:Iron; D010832:6-Phytase; D015032:Zinc