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Symposium: Plant Breeding: A New Tool for Fighting Micronutrient Malnutrition

Transgenic Approaches in Commonly Consumed Cereals to Improve Iron and Zinc Content and Bioavailability¹

The Danish Institute of Agricultural Sciences, Department of Plant Biology, Research Centre Flakkebjerg, DK-4200 Slagelse, Denmark

²To whom correspondence should be addressed. E-mail: prebenb.holm{at}agrsci.dk

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.

KEY WORDS: • iron • zinc • phytate • phytase • bioavailability • transgenic