Metabolic engineering of bread wheat improves grain iron concentration and bioavailability

Jesse T. Beasley, Julien P. Bonneau, Jose T. Sánchez-Palacios, Laura T. Moreno-Moyano, Damien L. Callahan, Elad Tako, Raymond P. Glahn, Enzo Lombi, Alexander A. T. Johnson

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

Bread 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.
Original languageEnglish
Pages (from-to)1514-1526
Number of pages13
JournalPlant Biotechnology Journal
Volume17
Issue number8
Early online date8 Jan 2019
DOIs
Publication statusPublished - Aug 2019
Externally publishedYes

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Metabolic Engineering
metabolic engineering
Bread
Biological Availability
Triticum
bioavailability
Iron
iron
biofortification
Oryza sativa
wheat
zinc
Zinc
Endosperm
endosperm
acids
metals
Metals
staples
Dietary Iron

Cite this

Beasley, J. T., Bonneau, J. P., Sánchez-Palacios, J. T., Moreno-Moyano, L. T., Callahan, D. L., Tako, E., ... Johnson, A. A. T. (2019). Metabolic engineering of bread wheat improves grain iron concentration and bioavailability. Plant Biotechnology Journal, 17(8), 1514-1526. https://doi.org/10.1111/pbi.13074
Beasley, Jesse T. ; Bonneau, Julien P. ; Sánchez-Palacios, Jose T. ; Moreno-Moyano, Laura T. ; Callahan, Damien L. ; Tako, Elad ; Glahn, Raymond P. ; Lombi, Enzo ; Johnson, Alexander A. T. / Metabolic engineering of bread wheat improves grain iron concentration and bioavailability. In: Plant Biotechnology Journal. 2019 ; Vol. 17, No. 8. pp. 1514-1526.
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Beasley, JT, Bonneau, JP, Sánchez-Palacios, JT, Moreno-Moyano, LT, Callahan, DL, Tako, E, Glahn, RP, Lombi, E & Johnson, AAT 2019, 'Metabolic engineering of bread wheat improves grain iron concentration and bioavailability', Plant Biotechnology Journal, vol. 17, no. 8, pp. 1514-1526. https://doi.org/10.1111/pbi.13074

Metabolic engineering of bread wheat improves grain iron concentration and bioavailability. / Beasley, Jesse T.; Bonneau, Julien P.; Sánchez-Palacios, Jose T.; Moreno-Moyano, Laura T.; Callahan, Damien L.; Tako, Elad; Glahn, Raymond P.; Lombi, Enzo; Johnson, Alexander A. T.

In: Plant Biotechnology Journal, Vol. 17, No. 8, 08.2019, p. 1514-1526.

Research output: Contribution to journalArticle

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AU - Beasley, Jesse T.

AU - Bonneau, Julien P.

AU - Sánchez-Palacios, Jose T.

AU - Moreno-Moyano, Laura T.

AU - Callahan, Damien L.

AU - Tako, Elad

AU - Glahn, Raymond P.

AU - Lombi, Enzo

AU - Johnson, Alexander A. T.

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KW - Caco-2

KW - X-ray fluorescence microscopy

KW - Zinc

KW - biofortification

KW - nicotianamine

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U2 - 10.1111/pbi.13074

DO - 10.1111/pbi.13074

M3 - Article

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SP - 1514

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