|
USA – WHEAT GENE FOR BETTER HEALTH
A Wheat gene for better nutrition
1 December 2006. Source: CropBiotech Update
Researchers at the University of California, Davis, the U.S. Department of Agriculture and the University of Haifa in Israel have identified a gene, Gpc-B1, that increases the protein, iron, and zinc content of wheat kernels.
The team, who reports their findings in the Science journal, found that kernels harvested from the plants with lowered Gpc-B1 activity had at least 30 percent less protein, zinc and iron. Gpc-B1 increases seed nutrient content by accelerating senescence (ageing) of the plant and thereby increasing the remobilization of nutrients from leaves to developing grains. The finding predicts that adding additional copies of the functioning gene into bread and pasta wheats will be valuable to produce food with enhanced nutritional value.
“Wheat is one of the world's major crops, providing approximately one-fifth of all calories consumed by humans. Therefore, even small increases in wheat's nutritional value may help decrease deficiencies in protein and key micronutrients,” said Professor Jorge Dubcovsky, a wheat breeder and lead researcher on the project.
According to the World Health Organization, more than 2 billion people are deficient in zinc and iron, and more than 160 million children under the age of 5 lack an adequate protein supply.
The abstract of the article “A NAC Gene Regulating Senescence Improves Grain
Protein, Zinc, and Iron Content in Wheat” can be accessed at
www.sciencemag.org/cgi/content/abstract/sci;314/5803/1298
More information available at: www.news.ucdavis.edu/search/news_detail.lasso?id=7949.
Read ARS’ press release at www.ars.usda.gov/is/pr
|
