Microbial Biofortification: A Green Technology Through Plant Growth Promoting Microorganisms

Khan, Amir; Singh, Jyoti; Upadhayay, Viabhav Kumar; Singh, Ajay; Shah, Shachi

doi:10.1007/978-981-13-2772-8_13

Cited by 57 publications

(27 citation statements)

References 37 publications

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“…With our improved understanding of crosstalk between soils, plants, and microorganisms, greater insights into the rhizosphere environment have been gained (De Santiago et al 2011;Mishra et al 2011;Pii et al 2015;Zaidi et al 2003). Plant growthpromoting microorganisms play a crucial role in the fortification of macronutrients and micronutrients in food crops, through various mechanisms such as siderophore production, transformations, nitrogen fixation, and phosphorus mobilization (Khan et al 2019;Singh et al 2018). Figure 1 illustrates the diverse microbe-mediated mechanisms involved in the biofortification of Fe.…”

Section: Microbe-based Approachesmentioning

confidence: 99%

Potential of microbes in the biofortification of Zn and Fe in dietary food grains. A review

Singh

Prasanna

2020

Agron. Sustain. Dev.

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Micronutrients are essential factors for human health and integral for plant growth and development. Among the micronutrients, zinc (Zn) and iron (Fe) deficiency in dietary food are associated with malnutrition symptoms (hidden hunger), which can be overcome through biofortification. Different strategies, such as traditional and molecular plant breeding or application of chemical supplements along with fertilizers, have been employed to develop biofortified crop varieties with enhanced bioavailability of micronutrients. The use of microorganisms to help the crop plant in more efficient and effective uptake and translocation of Zn and Fe is a promising option that needs to be effectively integrated into agronomic or breeding approaches. However, this is less documented and forms the subject of our review. The major findings related to the mobilization of micronutrients by microorganisms highlighted the significance of (1) acidification of rhizospheric soil and (2) stimulation of secretion of phenolics. Plantmicrobe interaction studies illustrated novel inferences related to the (3) modifications in the root morphology and architecture, (4) reduction of phytic acid in food grains, and (5) upregulation of Zn/Fe transporters. For the biofortification of Zn and Fe, formulation(s) of such microbes (bacteria or fungi) can be explored as seed priming or soil dressing options. Using the modern tools of transcriptomics, metaproteomics, and genomics, the genes/proteins involved in their translocation within the plants of major crops can be identified and engineered for improving the efficacy of plant-microbe interactions. With micronutrient nutrition being of global concern, it is imperative that the synergies of scientists, policy makers, and educationists focus toward developing multipronged approaches that are environmentally sustainable, and integrating such microbial options into the mainframe of integrated farming practices in agriculture. This can lead to better quality and yields of produce, and innovative approaches in food processing can deliver cost-effective nutritious food for the undernourished populations.

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Section: Microbe-based Approachesmentioning

confidence: 99%

Potential of microbes in the biofortification of Zn and Fe in dietary food grains. A review

Singh

Prasanna

2020

Agron. Sustain. Dev.

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“…Therefore, food fortification provides an easier interaction with the daily nutritional needs of rural communities, where access to food supplements is less common [ 32 ]. Although the effects of this approach are not as fast as those of oral and intravenous supplementation, this represents a useful method to deliver iron through foods that follow the normal absorption mechanisms of a daily diet, leading to a gradual increase in the population’s iron levels, along with sustainable long-term benefits [ 58 ].…”

Section: Dietary Strategies For Addressing Iron Deficienciesmentioning

confidence: 99%

Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies

Liberal

Pinela

Quintana

et al. 2020

Foods

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Iron deficiency remains one of the main nutritional disorders worldwide and low iron intake and/or bioavailability are currently the major causes of anemia. To fight this public health problem, the scientific challenge is to find an iron form with sufficient bioavailability to increase its levels in humans through food fortification. In turn, biofortification appears as a comparatively advantageous and bearable strategy for the delivery of vitamins and other micronutrients for people without access to a healthy and diverse diet. This approach relies on plant breeding, transgenic techniques, or agronomic practices to obtain a final food product with a higher iron content. It is also known that certain food constituents are able to favor or inhibit iron absorption. The management of these compounds can thus successfully improve the absorption of dietary iron and, ultimately, contribute to fight this disorder present all over the world. This review describes the main causes/manifestations of iron-deficiency anemia, forms of disease prevention and treatment, and the importance of a balanced and preventive diet. A special focus was given to innovative food fortification and biofortification procedures used to improve the iron content in staple food crops.

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“…Fe deficiency is associated with cases of anemia and fatigue, also affecting the immune system. Se deficiency can affect male fertility, impair the immune system, increase infection vulnerability, cause mental slowing, and result in cases of hypothyroidism [29].…”

Section: The Importance Of Legumes In the Accomplishment Of The Sustamentioning

confidence: 99%

Legume Biofortification and the Role of Plant Growth-Promoting Bacteria in a Sustainable Agricultural Era

et al. 2020

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World population growth, together with climate changes and increased hidden hunger, bring an urgent need for finding sustainable and eco-friendly agricultural approaches to improve crop yield and nutritional value. The existing methodologies for enhancing the concentration of bioavailable micronutrients in edible crop tissues (i.e., biofortification), including some agronomic strategies, conventional plant breeding, and genetic engineering, have not always been successful. In recent years, the use of plant growth-promoting bacteria (PGPB) has been suggested as a promising approach for the biofortification of important crops, including legumes. Legumes have many beneficial health effects, namely, improved immunological, metabolic and hormonal regulation, anticarcinogenic and anti-inflammatory effects, and decreased risk of cardiovascular and obesity-related diseases. These crops also play a key role in the environment through symbiotic nitrogen (N) fixation, reducing the need for N fertilizers, reducing CO2 emissions, improving soil composition, and increasing plant resistance to pests and diseases. PGPB act by a series of direct and indirect mechanisms to potentially improve crop yields and nutrition. This review will focus on the: (i) importance of legumes in the accomplishment of United Nations Sustainable Development Goals for production systems; (ii) understanding the role of PGPB in plant nutrition; (iii) iron biofortification of legumes with PGPB, which is an interesting case study of a green technology for sustainable plant-food production improving nutrition and promoting sustainable agriculture.

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Microbial Biofortification: A Green Technology Through Plant Growth Promoting Microorganisms

Cited by 57 publications

References 37 publications

Potential of microbes in the biofortification of Zn and Fe in dietary food grains. A review

Potential of microbes in the biofortification of Zn and Fe in dietary food grains. A review

Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies

Legume Biofortification and the Role of Plant Growth-Promoting Bacteria in a Sustainable Agricultural Era

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