title: Progress and challenges in improving the nutritional quality of rice (Oryza sativa L.).
abstract: Rice is a staple food for more than 3 billion people in more than 100 countries of the world but ironically it is deficient in many bioavailable vitamins, minerals, essential amino- and fatty-acids and phytochemicals that prevent chronic diseases like type 2 diabetes, heart disease, cancers, and obesity. To enhance the nutritional and other quality aspects of rice, a better understanding of the regulation of the processes involved in the synthesis, uptake, transport, and metabolism of macro-(starch, seed storage protein and lipid) and micronutrients (vitamins, minerals and phytochemicals) is required. With the publication of high quality genomic sequence of rice, significant progress has been made in identification, isolation, and characterization of novel genes and their regulation for the nutritional and quality enhancement of rice. During the last decade, numerous efforts have been made to refine the nutritional and other quality traits either by using the traditional breeding with high through put technologies such as marker assisted selection and breeding, or by adopting the transgenic approach. A significant improvement in vitamins (A, folate, and E), mineral (iron), essential amino acid (lysine), and flavonoids levels has been achieved in the edible part of rice, i.e., endosperm (biofortification) to meet the daily dietary allowance. However, studies on bioavailability and allergenicity on biofortified rice are still required. Despite the numerous efforts, the commercialization of biofortified rice has not yet been achieved. The present review summarizes the progress and challenges of genetic engineering and/or metabolic engineering technologies to improve rice grain quality, and presents the future prospects in developing nutrient dense rice to save the everincreasing population, that depends solely on rice as the staple food, from widespread nutritional deficiencies.
authors.affiliation: a Centre for Biotechnology, Maharshi Dayanand University , Rohtak , India.
authors.forename: Deep Shikha
authors.initials: DS
authors.lastname: Birla
authors.affiliation: a Centre for Biotechnology, Maharshi Dayanand University , Rohtak , India.
authors.forename: Kapil
authors.initials: K
authors.lastname: Malik
authors.affiliation: a Centre for Biotechnology, Maharshi Dayanand University , Rohtak , India.
authors.forename: Manish
authors.initials: M
authors.lastname: Sainger
authors.affiliation: a Centre for Biotechnology, Maharshi Dayanand University , Rohtak , India.
authors.forename: Darshna
authors.initials: D
authors.lastname: Chaudhary
authors.affiliation: b Department of Zoology , Maharshi Dayanand University , Rohtak , India.
authors.forename: Ranjana
authors.initials: R
authors.lastname: Jaiwal
authors.affiliation: a Centre for Biotechnology, Maharshi Dayanand University , Rohtak , India.
authors.forename: Pawan K
authors.initials: PK
authors.lastname: Jaiwal
mesh_terms: D000072759:Biofortification / Q000379:methods*; D003296:Cooking; D005818:Genetic Engineering; D060847:Metabolic Engineering; D009753:Nutritive Value; D012275:Oryza / Q000737:chemistry* / Q000235:genetics; D064167:Recommended Dietary Allowances
keywords: Biofortification; grain and nutritional quality; human health; metabolic engineering; rice