callahan-metabolicengineering-2019.pdf (2.73 MB)
Metabolic engineering of bread wheat improves grain iron concentration and bioavailability
journal contribution
posted on 2019-08-01, 00:00 authored by J T Beasley, J P Bonneau, J T Sánchez-Palacios, L T Moreno-Moyano, Damien CallahanDamien Callahan, E Tako, R P Glahn, E Lombi, A A T JohnsonBread wheat (Triticum aestivum L.) 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 intervention aimed 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 sativa L.) nicotianamine synthase 2 (OsNAS2) gene in bread wheat to up-regulate biosynthesis of two low molecular weight metal chelators – nicotianamine (NA) and 2′-deoxymugineic acid (DMA) – that play key roles in metal transport and nutrition. The CE-OsNAS2 plants 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-OsNAS2 grain and positively correlated with NA and DMA concentrations.
History
Journal
Plant biotechnology journalVolume
17Issue
8Pagination
1514 - 1526Publisher
John Wiley & SonsLocation
Chichester, Eng.Publisher DOI
Link to full text
ISSN
1467-7644eISSN
1467-7652Language
engPublication classification
C Journal article; C1 Refereed article in a scholarly journalCopyright notice
2019, The AuthorsUsage metrics
Keywords
nicotianamine2' - deoxymugineic acidbiofortificationZincCaco-2X-ray fluorescence microscopyScience & TechnologyLife Sciences & BiomedicineBiotechnology & Applied MicrobiologyPlant Sciences2 '-deoxymugineic acidRAY-FLUORESCENCE MICROSCOPYFOODAVAILABILITYLOCALIZATIONSYNTHETASEEXPRESSIONSTRATEGIES2′-deoxymugineic acidNutrition and Dietetics not elsewhere classified
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