Document Type
Article
Publication Date
11-16-2011
Journal or Book Title
Journal of Agricultural and Food Chemistry
Volume
59
Issue
24
First Page
12954
Last Page
12962
DOI
10.1021/jf203485a
Abstract
High phytate content in staple food crops is a major barrier to successful iron biofortification. We have exploited the low phytic acid 1-1 (lpa1-1) mutant of maize to generate transgenic plants with up-to 70 μg/g seed iron through the endosperm-specific overexpression of soybean ferritin, resulting in more than 2-fold improvement in iron bioavailability. The levels of bioavailable seed iron achieved in this study greatly exceed any achieved thus far and closely approach values estimated to have a nutritional impact on target populations. Gene expression studies reveal a large induction of the YS1 transporter in leaves and severe repression of an iron acquisition gene DMAS1 in roots, suggesting significant alterations in the iron homeostatic mechanisms in transgenic lpa1-1. Furthermore, preliminary tests show that the high-iron lpa1-1 seeds have higher germination rates and seedling vigor when compared to those of the nontransgenic seeds, which may help improve their value to plant breeders.
Copyright Owner
American Chemical Society
Copyright Date
2011
Language
en
File Format
application/pdf
Recommended Citation
Aluru, Maneesha R.; Rodermel, Steve R.; and Reddy, Manju B., "Genetic Modification of Low Phytic Acid 1-1 Maize to Enhance Iron Content and Bioavailability" (2011). Food Science and Human Nutrition Publications. 69.
https://lib.dr.iastate.edu/fshn_ag_pubs/69
Included in
Food Science Commons, Human and Clinical Nutrition Commons, Other Plant Sciences Commons
Comments
Reprinted with permission from J. Agric. Food Chem., 2011, 59 (24), pp 12954–12962. doi: 10.1021/jf203485a Copyright 2011 American Chemical Society.