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Transgenic approaches in commonly consumed cereals to improve iron and zinc content and bioavailability
Preben B Holm1, Klaus N Kristiansen, Henrik B Pedersen
1The Danish Institute of Agricultural Sciences, Department of Plant Biology, Research Centre Flakkebjerg, DK-4200 Slagelse, Denmark. prebenb.holm@agrsci.dk
The Journal of Nutrition
|March 7, 2002
Abstract:
Modern genetic and molecular technologies provide a number of tools that can be utilized for the development of staple foods with a higher iron and zinc content and improved bioavailability of these minerals. This article summarizes current strategies aimed at increasing the iron-sequestering capacity of the endosperm and improving mineral bioavailability via in planta synthesis of microbial phytases. A case study is presented for wheat, and future strategies are discussed addressing the importance of phytase thermostability.