Strategies for Iron Biofortification of Crop Plants

Schuler, Mara; Bauer, Petra

doi:10.5772/34583

Cited by 6 publications

(5 citation statements)

References 78 publications

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“…The selection and breeding of varieties that are naturally particularly rich in iron and vitamin C could further complement this [ 33 , 34 ]. Ideally, the genotypes should also contain comparatively low levels of substances that inhibit iron absorption in humans [ 35 , 36 , 37 ]. However, conventional breeding is a time-consuming undertaking [ 38 , 39 ].…”

Section: Introductionmentioning

confidence: 99%

Vegetables with Enhanced Iron Bioavailability—German Consumers’ Perceptions of a New Approach to Improve Dietary Iron Supply

et al. 2023

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Iron deficiency is still widespread as a major health problem even in countries with adequate food supply. It mainly affects women but also vegans, vegetarians, and athletes and can lead to various clinical pictures. Biofortification of vitamin C-rich vegetables with iron may be one new approach to face this nutritional challenge. However, so far, little is known about the consumer acceptance of iron-biofortified vegetables, particularly in developed countries. To address this issue, a quantitative survey of 1000 consumers in Germany was conducted. The results showed that depending on the type of vegetable, between 54% and 79% of the respondents were interested in iron-biofortified vegetables. Regression analysis showed a relationship between product acceptance, gender, and area of residence. In addition, relationships were found between consumer preferences for enjoyment, sustainability, and naturalness. Compared to functional food and dietary supplements, 77% of respondents would prefer fresh iron-rich vegetables to improve their iron intake. For a market launch, those iron-rich vegetables appear especially promising, which can additionally be advertised with claims for being rich in vitamin C and cultivated in an environmentally friendly way. Consumers were willing to pay EUR 0.10 to EUR 0.20 more for the iron-biofortified vegetables.

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Section: Introductionmentioning

confidence: 99%

Vegetables with Enhanced Iron Bioavailability—German Consumers’ Perceptions of a New Approach to Improve Dietary Iron Supply

et al. 2023

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“…and indirect (nutrition-sensitive) interventions, which includes biofortification (Ruel and Alderman,2013).Although the wheat crop is usually fortified during processing, an effective and more sustainable solution is biofortification, which needs developing new varieties of wheat with inherently higher iron and zinc concentrations in their grains . Genetic biofortification (plant breeding) and agronomic biofortification (application of fertilizer) are two common means of biofortification which were supposed to be cost-effective to the dietary problems (Mara and Petra, 2012;White and Broadely, 2009;Cakmak, 2008). Figure 3 displays a comprehensive overview of different sorts of biofortification for enhancing Fe and Zn content in wheat.…”

Section: Biofortification For Enhancing Fe and Zn Contentmentioning

confidence: 99%

Biofortification of Wheat: Genetic and Agronomic Approaches and Strategies to Combat Iron and Zinc Deficiency

Sharma¹,

Ghimire²,

Bhattarai³

et al. 2020

Sust.food.agr.

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This study delves into the comprehensive overview of different agronomic and genetic approaches of wheat biofortification to combat iron and zinc deficiency. Secondary source of data is used during the study of the subject. Micronutrient deficiencies, particularly those arising from zinc (Zn) and iron (Fe), pose serious human health problems for billions of people worldwide and millions of children, who predominantly depend upon cereals-based diet, suffer from malnutrition. Wheat, being a chief staple food crop for most of the underdeveloped countries, should be given emphasized to make it enriched with nutrients and minerals as in many cases, it constitutes a low level of nutritional elements. Most of the nutrients are lost during milling. Biofortification acts as the most promising and economic strategic option to effectively increase the micronutrients in the edible portion of the crop. Agronomic and Genetic biofortification are the two approaches; however, genetic engineering is getting more concern for researches. This uses the t echniques to enhance the bioavailability of nutrients and reduce the anti-nutrient compounds. Although there are many technologies to increase nutrient contents, biofortification is assumed to be the most sustainable. Different strategies for wheat biofortification are assessed in this paper for overcoming challenges seen during the process. We discuss promising ways to enhance iron and zinc content in wheat, highlight global wheat production scenario and malnutrition status, and also key challenges are accentuated.

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“…In this regard, iron malnutrition can be reduced by food biofortication in edible crops. Iron accumulates in the edible parts of the plant like fruits and seeds which act as eective sinks for iron (Schuler and Bauer, 2012).…”

Section: Plant Growth Promoting Consortiamentioning

confidence: 99%

Iron chelating bacteria: a carrier for biofortification and plant growth promotion

Patel,

Bhatt,

Patel

et al. 2020

JBS

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Biofortification is the process by which the nutritional quality of food crops is improved through agronomic practices, conventional plant breeding, or modern biotechnology to focus on malnourishment in developing countries. Under iron restricted environment certain bacteria (iron chelating bacteria) produced iron chelating molecules called as siderophore. This review gives an overview of Need for biofortification, Plant growth promoting rhizobacteria, Plant growth promoting consortia, importance of iron for human health, uptake of iron in plants, iron chelating (siderophore producing) bacteria as plant growth promotor, siderophore, generalized mechanism for siderophore-mediated iron transport in bacteria and the possible approaches to enhancing iron content in plants by implementing iron chelating bacteria as biotechnological carrier for increasing plant nutrition, yield and quality.

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Strategies for Iron Biofortification of Crop Plants

Cited by 6 publications

References 78 publications

Vegetables with Enhanced Iron Bioavailability—German Consumers’ Perceptions of a New Approach to Improve Dietary Iron Supply

Vegetables with Enhanced Iron Bioavailability—German Consumers’ Perceptions of a New Approach to Improve Dietary Iron Supply

Biofortification of Wheat: Genetic and Agronomic Approaches and Strategies to Combat Iron and Zinc Deficiency

Iron chelating bacteria: a carrier for biofortification and plant growth promotion

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