Wheat Vacuolar Iron Transporter TaVIT2 Transports Fe and Mn and Is Effective for Biofortification

Connorton, James M.; Jones, Eldon M.; Rodríguez-Ramiro, Ildefonso; Fairweather‐Tait, Susan J.; Uauy, Cristóbal; Balk, Janneke

doi:10.1104/pp.17.00672

Cited by 221 publications

(182 citation statements)

References 46 publications

(56 reference statements)

Supporting

Mentioning

166

Contrasting

Unclassified

Order By: Relevance

“…), while expression of a wheat Vacuolar Iron Transporter ( TaVIT2 ) using a similar promoter more than doubled the iron content of the white flour fraction (Connorton et al . ). This is illustrated in Fig.…”

Section: Transgenic Strategies To Increase Bioavailable Forms Of Ironmentioning

confidence: 97%

“…By contrast, redirecting minerals into the starchy endosperm cells by overexpressing metal transporter genes leads to increases in single minerals, due to the high specificity of metal transporters, unless several genes are overexpressed together. For example, expression of the barley Metal Tolerance Protein 1 (HvMTP1), under the control of a starchy endospermspecific promoter, significantly increased the zinc content in the endosperm of barley grains (Menguer et al 2018), while expression of a wheat Vacuolar Iron Transporter (TaVIT2) using a similar promoter more than doubled the iron content of the white flour fraction (Connorton et al 2017b). This is illustrated in Fig.…”

Section: Transgenic Strategies To Increase Bioavailable Forms Of Ironmentioning

confidence: 99%

See 1 more Smart Citation

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

et al. 2019

View full text Add to dashboard Cite

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.

show abstract

Section: Transgenic Strategies To Increase Bioavailable Forms Of Ironmentioning

confidence: 97%

Section: Transgenic Strategies To Increase Bioavailable Forms Of Ironmentioning

confidence: 99%

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

et al. 2019

View full text Add to dashboard Cite

show abstract

“…In the context of biofortification, GM approaches should seek to increase the expression of genes relating to mineral acquisition and genes underpinning the abundance of minerals in a biologically accessible form. For example, the acquisition of Fe may be improved by manipulating Fe‐III reductase and Fe 2+ transporters (Connorton et al, ; Douchkov, Gryczka, Stephan, Hell, & Bäumlein, ; Vasconcelos et al, ), whereas the acquisition, transport, and bioavailability of Fe may be enhanced through the manipulation of phytosiderophores (Takahashi, Nakanishi, Kawasaki, Nishizawa, & Mori, ). An additional strategy in legume GM is the manipulation of genes that inhibit nutrient uptake.…”

Section: Legume Biofortificationmentioning

confidence: 99%

“…As such, genetic modification (GM) approaches present an alternative strategy to improving genotypic potential (Mayer, Pfeiffer, & Beyer, 2008). (Connorton et al, 2017;Douchkov, Gryczka, Stephan, Hell, & Bäumlein, 2005;Vasconcelos et al, 2006), whereas the acquisition, transport, and bioavailability of Fe may be enhanced through the manipulation of phytosiderophores (Takahashi, Nakanishi, Kawasaki, Nishizawa, & Mori, 2001). An additional strategy in legume GM is the manipulation of genes that inhibit nutrient uptake.…”

Section: Rewilding and Genetic Modificationmentioning

confidence: 99%

Legume biofortification is an underexploited strategy for combatting hidden hunger

Rehman

Cooper

Lam

et al. 2018

Plant Cell & Environment

View full text Add to dashboard Cite

Legumes are the world's primary source of dietary protein and are particularly important for those in developing economies. However, the biofortification potential of legumes remains underexploited. Legumes offer a diversity of micronutrients and amino acids, exceeding or complementing the profiles of cereals. As such, the enhancement of legume nutritional composition presents an appealing target for addressing the "hidden hunger" of global micronutrient malnutrition. Affecting ~2 billion people, micronutrient malnutrition causes severe health effects ranging from stunted growth to reduced lifespan. An increased availability of micronutrient-enriched legumes, particularly to those in socio-economically deprived areas, would serve the dual functions of ameliorating hidden hunger and increasing the positive health effects associated with legumes. Here, we give an updated overview of breeding approaches for the nutritional improvement of legumes, and crucially, we highlight the importance of considering nutritional improvement in a wider ecological context. Specifically, we review the potential of the legume microbiome for agronomic trait improvement and highlight the need for increased genetic, biochemical, and environmental data resources. Finally, we state that such resources should be complemented by an international and multidisciplinary initiative that will drive crop improvement and, most importantly, ensure that research outcomes benefit those who need them most.

show abstract

“…Wheat biofortification aims to complement micronutrient supplementation and fortification programs by improving grain micronutrient density and/or bioavailability (Bouis et al, 2011;Prentice et al, 2017). Generation of Fe biofortified wheat through conventional breeding is hindered in modern wheat cultivars by inherently low grain Fe concentrations and a lack of genomic resources for this trait (Borrill et al, 2014;Velu et al, 2014), indicating that genetic engineering strategies may be required to generate novel genetic variation (Connorton et al, 2017;Singh et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Metabolic engineering of bread wheat improves grain iron concentration and bioavailability

Beasley

Bonneau

Sánchez-Palacios

et al. 2019

Plant Biotechnology Journal

View full text Add to dashboard Cite

Summary 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 ( Os NAS 2 ) 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 ‐ Os NAS 2 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 ‐ Os NAS 2 grain and positively correlated with NA and DMA concentrations.

show abstract

Wheat Vacuolar Iron Transporter TaVIT2 Transports Fe and Mn and Is Effective for Biofortification

Cited by 221 publications

References 46 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

Legume biofortification is an underexploited strategy for combatting hidden hunger

Metabolic engineering of bread wheat improves grain iron concentration and bioavailability

Contact Info

Product

Resources

About