Metabolic engineering of bread wheat improves grain iron concentration and bioavailability
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Date
2019
Authors
Beasley, J.T.
Bonneau, J.P.
Sanchez Palacios, J.T.
Moreno Moyano, L.T.
Callahan, D.L.
Tako, E.
Glahn, R.P.
Lombi, E.
Johnson, A.A.T.
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Plant Biotechnology Journal, 2019; 17(8):1514-1526
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Abstract
Bread wheat (Triticum aestivumL.) is cultivated on more land than any other crop and produces a fifth of the calories consumed by humans. Wheat endosperm is rich in starch yet contains low concentrations of dietary iron (Fe) and zinc (Zn). Biofortification is a micronutrient interventionaimed at increasing the density and bioavailability of essential vitamins and minerals in staple crops; Fe biofortification of wheat has proved challenging. In this study we employed constitutive expression (CE) of the rice (Oryza sativaL.) nicotianamine synthase 2 (OsNAS2) gene in bread wheat to up-regulate biosynthesis of two low molecular weight metal chelators–nicotianamine(NA) and 20-deoxymugineic acid (DMA)–that play key roles in metal transport and nutrition. TheCE-OsNAS2plants accumulated higher concentrations of grain Fe, Zn, NA and DMA and synchrotron X-ray fluorescence microscopy (XFM) revealed enhanced localization of Fe and Zn in endosperm and crease tissues, respectively. Iron bioavailability was increased in white flour milled from field-grown CE-OsNAS2grain and positively correlated with NA and DMA concentrations
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Copyright 2019 The Authors. Plant Biotechnology Journal published by Society for Experimental Biology and The Association of Applied Biologists and John Wiley & Sons Ltd.This is an open access article under the terms of the Creative Commons Attribution License, which permits use,distribution and reproduction in any medium, provided the original work is properly cited