Altering expression of a vacuolar iron transporter doubles iron content in white wheat flour

  1. James M. Connorton 12
  2. Eleanor R. Jones 2
  3. Ildefonso Rodríguez-Ramiro 3
  4. Susan Fairweather-Tait 3
  5. Cristobal Uauy 2
  6. Janneke Balk 12
  1. 1 School of Biological Sciences, University of East Anglia, Norwich, NR4 7TJ, UK
  2. 2 Department of Biological Chemistry, John Innes Centre, Colney Lane, Norwich NR4 7UH, UK
  3. 3 Norwich Medical School, University of East Anglia, Norwich, NR4 7UQ, UK
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Revista:
bioRxiv. The preprint server for Biology

Año de publicación: 2017

Tipo: Artículo

DOI: 10.1101/131888 GOOGLE SCHOLAR lock_openAcceso abierto editor

Objetivos de desarrollo sostenible

Resumen

Iron deficiency anaemia is a major global health issue, which has prompted mandatory fortification of cereal products with iron salts or elemental iron in many countries around the world. Rather than post-harvest fortification, biofortification - increasing the intrinsic nutritional quality of crops - is a more sustainable way of alleviating nutrient deficiencies. To identify target genes for biofortification of wheat (Triticum aestivum), we functionally characterized homologues of the Vacuolar Iron Transporter (VIT). The wheat genome contains two VIT paralogues, TaVIT1 and TaVIT2, which have different expression patterns, but are both low in the endosperm. TaVIT2, but not TaVIT1, was able to transport iron in a yeast complementation assay. TaVIT2 also transported manganese but not zinc. By over-expressing TaVIT2 under the control of an endosperm-specific promoter, we achieved a 2-fold increase in iron in white flour fractions, exceeding minimum UK legal fortification levels. The highiron trait was consistent across independent lines and was stable in the next generation and in two different growth conditions. The single-gene approach impacted minimally on plant growth and was also effective in barley. The anti-nutrient phytate was not increased in white flour from the cisgenic wheat lines, suggesting that food products made from it could contribute to improved iron nutrition.

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