Iron biofortification in cereal crops: Recent progress and prospects

Abstract

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.

Keywords

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

Published in

Food and energy security
2024, Volume: 13, number: 4, article number: e547

SLU Authors

• Yong, Jean W.H

  • Department of Biosystems and Technology, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Nutrition and Dietetics
Agricultural Science
Food Science


Publication identifier

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

Permanent link to this page (URI)

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