Genetic engineering approaches to improve the bioavailability and the level of iron in rice grains

Lucca, Paola; Hurrell, Richard F.; Potrykus, Ingo

doi:10.1007/s001220051659

Cited by 329 publications

(175 citation statements)

References 33 publications

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“…These include recent work on tomato, which boosted folate accumulation 15-fold by tweaking a highly compartmentalized pathway [38], a feat also shown to work in rice grains [39]. Also, iron content in rice grains was doubled by the overexpression of bean ferritin [40,41]. These relatively moderate gains from increased iron storage capacity most probably reflect the complex mechanisms of iron mobilization [42 ,43].…”

Section: Molecular Breeding and Transgenicsmentioning

confidence: 99%

Biofortified crops to alleviate micronutrient malnutrition

Mayer

Pfeiffer

Beyer

2008

Current Opinion in Plant Biology

416

263

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Section: Molecular Breeding and Transgenicsmentioning

confidence: 99%

Biofortified crops to alleviate micronutrient malnutrition

Mayer

Pfeiffer

Beyer

2008

Current Opinion in Plant Biology

416

263

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“…The complexed iron constitutes the average 68±14 % of total iron content. This indicates that iron-fortified food is very useful in diet supplementation in cases of iron deficiency (Goto et al 1999;Lucca et al 2001).…”

Section: Results Of Iron Forms Determination In Food Samplesmentioning

confidence: 99%

“…An easily assimilable form of iron is ferritin, a metalloprotein capable of accumulating iron. The accumulation occurs at high concentrations of iron salts in the growth environment of plants, and using ferritin over-expression has become a method of supplementing food products with iron (Goto et al 1999;Lucca et al 2001).…”

Section: Introductionmentioning

confidence: 99%

“…Suggestions for other molecular mechanisms of ferritin absorption have also appeared (Theil et al 2012;Kalgaonkar and Lönnerdal 2009). Discussion on their receptor-mediated endocytosis in the intestines (Theil et al 2012), independence from the heme and ferrous salt absorption (Lucca et al 2001), as well as the questions about degradation during the food production processes prompt us to undertake studies on the ability of phytoferritin to survive in different cereal products, subjected to various types of treatment technology. The protein has unusual properties: it is resistant to many hydrolytic enzymes and temperature (up to 85°C) (Lönnerdal 2003;Liu and Theil 2005;Hoppler et al 2008).…”

Section: Introductionmentioning

confidence: 99%

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Determination of Iron Species in Samples of Iron-Fortified Food

et al. 2014

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The paper presents the determination of iron forms in food products. The procedure of sample extraction was developed and optimized, preserving the content of particular forms of iron. The colorimetric method using 2,2′-bipirydyl (measurements at 520 nm) was applied in Fe(II) determinations, while in Fe(III) determinations, the colorimetric method with potassium thiocyanate (measurements at 470 nm) was applied. The total content of iron was determined by the technique of atomic absorption spectrometry, which allowed for the determination of iron content in organic and inorganic complex compounds. Detection limits of 1 mg kg −1 were obtained for all determined iron forms, with the precision ranging between 0.7 % and 1.5 % for 10 mg kg −1 concentration. The optimized analytical procedure was applied in the determinations of iron forms in iron-fortified food products.

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“…Here, multi-biofortification of rice is understood as rice enriched with folate, beta-carotene (provitamin A), zinc and iron, in line with De Steur et al 26 . Although iron 98,99 and/or zinc 100,101 may also be increased though transgenic approaches, and about 43 genes of five protein families are expected to be involved in rice 102 , they are not included in this study due to the lack of socio-economic studies on these GM biofortified rice crops. provitamin A in rice, the post-harvest losses (e.g.…”

Section: Gm Rice Crop With Health Benefits: the Case Of Rice Biofmentioning

confidence: 99%

Genetically Modified Rice with Health Benefits as a Means to Reduce Micronutrient Malnutrition

Steur¹,

Mogendi²,

Blancquaert³

et al. 2014

Wheat and Rice in Disease Prevention and Health

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SummaryMicronutrient malnutrition, characterized by insufficient intake levels of vitamins and minerals, is a major public health problem that affects about 2 billion people worldwide. In order to reduce the burden of this 'hidden hunger', biofortification is more and more advocated as an alternative to the current micronutrient interventions. Through the enhancement of the micronutrient level of staple crops, it could address micronutrient malnutrition where the need is highest. Because staple crops are characterized by low micronutrient concentrations, genetic breeding techniques are often applied to increase specific vitamin levels, such as folate and pro-vitamin A. This study sheds a light on the global status of micronutrient malnutrition, biofortification and GM biofortified rice as both a GM food product with health benefits and a micronutrient intervention. Thereby, key consumer preference studies and cost-effectiveness analyses on Folate Biofortified Rice and Golden Rice are presented. Support is found for GM biofortified rice as a well-accepted GM food crop and a highly cost-effective health intervention.

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Genetic engineering approaches to improve the bioavailability and the level of iron in rice grains

Cited by 329 publications

References 33 publications

Biofortified crops to alleviate micronutrient malnutrition

Biofortified crops to alleviate micronutrient malnutrition

Determination of Iron Species in Samples of Iron-Fortified Food

Genetically Modified Rice with Health Benefits as a Means to Reduce Micronutrient Malnutrition

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