Altering expression of a vacuolar iron transporter doubles iron content in white wheat flour
Altering expression of a vacuolar iron transporter doubles iron content in white wheat flour
复制标题
改变液泡铁转运蛋白的表达使白小麦粉中的铁含量翻倍
DOI：
10.1101/131888
复制
发表时间：
2017
期刊：
影响因子：
--
通讯作者：
Connorton J
中科院分区：
文献类型：
--
作者：
Connorton J
缺铁性贫血是一个重大的全球性健康问题，这促使世界上许多国家强制性地用铁盐或元素铁强化谷物产品。与收获后强化相比，生物强化-提高作物的内在营养质量-是缓解营养缺乏的更可持续的方式。为了鉴定小麦生物强化的靶基因，我们对小麦铁转运蛋白（VIT）的同源基因进行了功能鉴定。小麦基因组中含有两个VITparalogues，TaVIT 1和TaVIT 2，它们具有不同的表达模式，但在胚乳中的表达量都很低。TaVIT 2，但不是TaVIT 1，能够在酵母互补试验中运输铁。TaVIT 2还运输锰，但不运输锌。通过在胚乳特异性启动子的控制下过表达TaVIT 2，我们在白色面粉组分中实现了铁的2倍增加，超过了英国法律的最低强化水平。高铁性状是一致的独立线，并在下一代和两个不同的生长条件下是稳定的。单基因方法对植物生长的影响最小，在大麦中也有效。抗营养肌醇六磷酸在来自顺基因小麦品系的白色面粉中没有增加，这表明由其制成的食品可以有助于改善铁营养。
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 theVacuolar Iron Transporter(VIT). The wheat genome contains twoVITparalogues,TaVIT1andTaVIT2, 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-expressingTaVIT2under 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.
影响因子：
4.8
作者：
Nakanishi, Y;Saijo, T;Maeshima, M
通讯作者：
Maeshima, M
影响因子：
6.1
作者：
Eagling, Tristan;Wawer, Anna A.;Fairweather-Tait, Susan J.
通讯作者：
Fairweather-Tait, Susan J.
Gateway® 兼容的植物转化载体。
影响因子：
--
作者：
M. Smedley;W. Harwood
通讯作者：
W. Harwood