Iron homeostasis in plants – a brief overview

Connorton, James M.; Balk, Janneke; Rodríguez-Celma, Jorge

doi:10.1039/c7mt00136c

Cited by 315 publications

(246 citation statements)

References 128 publications

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“…The organic acids citrate and malate facilitate the transport of iron in the xylem while nicotianamine facilitates iron and zinc transport in the phloem and intracellularly (Connorton et al . ). Iron–nicotianamine complexes are present in extracts of white wheat flour (Eagling et al .…”

Section: Naturally Occurring Iron and Zinc Compounds And Their Bioavamentioning

confidence: 97%

“…Plants have the capability to store iron either inside a shell formed by the protein ferritin or in bodies derived from vacuoles (Connorton et al . ). Wheat grains are low in ferritin, but high‐resolution imaging techniques such as NanoSIMS show that iron is localised in small intracellular bodies (Fig.…”

Section: Naturally Occurring Iron and Zinc Compounds And Their Bioavamentioning

confidence: 97%

“…1a). The organic acids citrate and malate facilitate the transport of iron in the xylem while nicotianamine facilitates iron and zinc transport in the phloem and intracellularly (Connorton et al 2017a). Iron-nicotianamine complexes are present in extracts of white wheat flour (Eagling et al 2014a) and nicotianamine enhances the bioavailability of iron and zinc as demonstrated in mouse studies (Lee et al 2009) and in Caco-2 cells (Eagling et al 2014b).…”

Section: Naturally Occurring Iron and Zinc Compounds And Their Bioavamentioning

confidence: 99%

“…Iron-nicotianamine complexes are present in extracts of white wheat flour (Eagling et al 2014a) and nicotianamine enhances the bioavailability of iron and zinc as demonstrated in mouse studies (Lee et al 2009) and in Caco-2 cells (Eagling et al 2014b). Plants have the capability to store iron either inside a shell formed by the protein ferritin or in bodies derived from vacuoles (Connorton et al 2017a). Wheat grains are low in ferritin, but high-resolution imaging techniques such as NanoSIMS show that iron is localised in small intracellular bodies (Fig.…”

Section: Naturally Occurring Iron and Zinc Compounds And Their Bioavamentioning

confidence: 99%

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Improving wheat as a source of iron and zinc for global nutrition

et al. 2019

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Wheat is the staple food crop in temperate countries and increasingly consumed in developing countries, displacing traditional foods. However, wheat products are typically low in bioavailable iron and zinc, contributing to deficiencies in these micronutrients in countries where wheat is consumed as a staple food. Two factors contribute to the low contents of bioavailable iron and zinc in wheat: the low concentrations of these minerals in white flour, which is most widely consumed, and the presence of phytates in mineral‐rich bran fractions. Although high zinc types of wheat have been developed by conventional plant breeding (biofortification), this approach has failed for iron. However, studies in wheat and other cereals have shown that transgenic (also known as genetically modified; GM ) strategies can be used to increase the contents of iron and zinc in white flour, by converting the starchy endosperm tissue into a ‘sink’ for minerals. Although such strategies currently have low acceptability, greater understanding of the mechanisms which control the transport and deposition of iron and zinc in the developing grain should allow similar effects to be achieved by exploiting naturally induced genetic variation. When combined with conventional biofortification and innovative processing, this approach should provide increased mineral bioavailability in a range of wheat products, from white flour to wholemeal.

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Section: Naturally Occurring Iron and Zinc Compounds And Their Bioavamentioning

confidence: 97%

Section: Naturally Occurring Iron and Zinc Compounds And Their Bioavamentioning

confidence: 97%

Section: Naturally Occurring Iron and Zinc Compounds And Their Bioavamentioning

confidence: 99%

Section: Naturally Occurring Iron and Zinc Compounds And Their Bioavamentioning

confidence: 99%

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Improving wheat as a source of iron and zinc for global nutrition

et al. 2019

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“…Acquisition of trace elements such as iron (Fe) is indispensable for metabolic pathways, crop yield, and high-quality nutritious food. Biofortification offers the chance to reduce Fe-deficiency anemia in humans but relies on elaborate knowledge of nutrient sensing, uptake, and signaling (Connorton et al, 2017). Most Fe is not soluble, and therefore not bioavailable in the soil.…”

Section: Introductionmentioning

confidence: 99%

Phospho‐mutant activity assays provide evidence for alternative phospho‐regulation pathways of the transcription factor FER‐LIKE IRON DEFICIENCY‐INDUCED TRANSCRIPTION FACTOR

et al. 2019

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Summary The key basic helix–loop–helix (bHLH) transcription factor in iron (Fe) uptake, FER‐LIKE IRON DEFICIENCY‐INDUCED TRANSCRIPTION FACTOR (FIT), is controlled by multiple signaling pathways, important to adjust Fe acquisition to growth and environmental constraints. FIT protein exists in active and inactive protein pools, and phosphorylation of serine Ser272 in the C‐terminus, a regulatory domain of FIT, provides a trigger for FIT activation. Here, we use phospho‐mutant activity assays and study phospho‐mimicking and phospho‐dead mutations of three additional predicted phosphorylation sites, namely at Ser221 and at tyrosines Tyr238 and Tyr278, besides Ser 272. Phospho‐mutations at these sites affect FIT activities in yeast, plant, and mammalian cells. The diverse array of cellular phenotypes is seen at the level of cellular localization, nuclear mobility, homodimerization, and dimerization with the FIT‐activating partner bHLH039, promoter transactivation, and protein stability. Phospho‐mimicking Tyr mutations of FIT disturb fit mutant plant complementation. Taken together, we provide evidence that FIT is activated through Ser and deactivated through Tyr site phosphorylation. We therefore propose that FIT activity is regulated by alternative phosphorylation pathways.

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Genetic Pathways Important for Iron Nutrition and Biofortification of Bread Wheat

Bonneau

O’Brien

Plett

et al. 2019

Annual Plant Reviews Online

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Human iron (Fe) deficiency affects two billion people and causes a range of serious health disorders including anaemia and depressed immune function. Iron‐biofortified cereals could greatly improve food security in developing countries where dietary diversity, food fortification, and supplementation programs are limited. In this article, we present a synopsis of human Fe deficiency and highlight gross national income and anaemia prevalence around the globe in conjunction with wheat and rice production and consumption. We then describe the genetic pathways underlying Fe uptake and nutrition in plants and summarize the effects of altering specific aspects of these genetic pathways on rice grain Fe. Building on valuable information gleaned from rice, we then delve into the wheat genome and demonstrate with case studies how recently released wheat genome assemblies and gene expression platforms greatly facilitate gene discovery and can play an integral role in the development of Fe biofortified bread wheat.

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Iron homeostasis in plants – a brief overview

Abstract: Iron plays a crucial role in biochemistry and is an essential micronutrient for plants and humans alike. Recent progress in the field has led to a better understanding of iron homeostasis in plants, and aided the production of high iron crops for improved human nutrition.

Cited by 315 publications

References 128 publications

Improving wheat as a source of iron and zinc for global nutrition

Improving wheat as a source of iron and zinc for global nutrition

Phospho‐mutant activity assays provide evidence for alternative phospho‐regulation pathways of the transcription factor FER‐LIKE IRON DEFICIENCY‐INDUCED TRANSCRIPTION FACTOR

Genetic Pathways Important for Iron Nutrition and Biofortification of Bread Wheat

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