Iron biofortification in cereal crops: Recent progress and prospects

Sammanfattning

Micronutrient malnutrition is one of the major causes of human disorders in the developing world. Iron (Fe) is an important micronutrient due to its use in human metabolism such as immune system and energy production. Estimates indicate that above 30% of the global population is at risk of Fe deficiency, posing a particular threat to infants and pregnant women. Plants have adapted various strategies for uptake, transport, accumulation, and storage of Fe in tissues and organs which later can be consumed by humans. Biofortification refers to increase in micronutrient concentration in edible parts of plants and understanding the pathways for Fe accumulation in plants. Conventional plant breeding, transgenics, agronomic interventions, and microbe-mediated biofortification are all potential methods to address Fe deficiency. This review article critically evaluates key aspects pertaining to Fe biofortification in cereal crops. It encompasses an in-depth analysis of the holistic presence of Fe, its significance in both human and plant contexts, and the diverse strategies employed in Fe uptake, transport, accumulation, and storage in plant parts destined for human consumption. Additionally, the article explores the bioavailability of Fe and investigates strategies for biofortification, with a specific emphasis on both traditional methods and recent breakthroughs aimed at enhancing the Fe content in food crops. Keeping in view the significance of Fe for human life, appropriate biofortification strategies may serve better to eliminate hidden hunger rather than its artificial supplementation.

Nyckelord

biofortification; genetic engineering; human health; iron deficiency; plant metabolism

Publicerad i

Food and energy security
2024, volym: 13, nummer: 4, artikelnummer: e547

SLU författare

• Yong, Jean W.H

  • Institutionen för biosystem och teknologi, Sveriges lantbruksuniversitet
    

Globala målen (SDG)

SDG2 Ingen hunger

UKÄ forskningsämne

Näringslära och dietkunskap
Jordbruksvetenskap
Livsmedelsvetenskap

Publikationens identifierare

• DOI: https://doi.org/10.1002/fes3.547

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/129994