Improving the nutritional value of Golden Rice through increased pro-vitamin A content
Improving the nutritional value of Golden Rice through increased pro-vitamin A content
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DOI：
10.1038/nbt1082
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发表时间：
2005-04-01
影响因子：
46.9
通讯作者：
Drake, R
中科院分区：
文献类型：
--
作者：
Paine, JA;Shipton, CA;Drake, R
“黄金大米”是一种经过基因改造产生β-胡萝卜素(维他命A原)的大米，可以帮助缓解维生素A缺乏症1。据预测，通过更高的β-胡萝卜素含量，它对缓解维生素A缺乏症的贡献将大大提高(2)。我们推测，水仙基因编码植烯合成酶(Psy)，这是用于形成黄金大米的两个基因之一，是β-胡萝卜素积累的限制步骤。通过对其他植物心理的系统测试，我们从玉米中鉴定出一种PSY，它显著增加了模式植物系统中类胡萝卜素的积累。我们继续开发了‘黄金大米2’，将这种PSY与用于产生原始黄金大米的厄文氏菌尿毒素型胡萝卜素去饱和酶(CrtI)相结合(1)。我们观察到，与最初的黄金大米相比，总类胡萝卜素增加了23倍(最高为37微克/克)，并优先积累了β-胡萝卜素。
'Golden Rice' is a variety of rice engineered to produce beta-carotene(pro-vitamin A) to help combat vitamin A deficiency 1, and it has been predicted that its contribution to alleviating vitamin A deficiency would be substantially improved through even higher beta-carotene content(2). We hypothesized that the daffodil gene encoding phytoene synthase (psy), one of the two genes used to develop Golden Rice, was the limiting step in beta-carotene accumulation. Through systematic testing of other plant psys, we identified a psy from maize that substantially increased carotenoid accumulation in a model plant system. We went on to develop 'Golden Rice 2' introducing this psy in combination with the Erwinia uredovora carotene desaturase (crtI) used to generate the original Golden Rice(1). We observed an increase in total carotenoids of up to 23-fold (maximum 37 mu g/g) compared to the original Golden Rice and a preferential accumulation of beta-carotene.