Transgenic approaches in commonly consumed cereals to improve iron and zinc content and bioavailability

被引：47

作者：

Holm, PB ^{[1
]}

Kristiansen, KN ^{[1
]}

Pedersen, HB ^{[1
]}

机构：

[1] Danish Inst Agr Sci, Dept Plant Biol, Res Ctr Flakkebjerg, DK-4200 Slagelse, Denmark

来源：

JOURNAL OF NUTRITION | 2002年 / 132卷 / 03期

关键词：

iron; zinc; phytate; phytase; bioavailability; transgenic;

D O I：

10.1093/jn/132.3.514S

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

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.

引用

页码：514S / 516S

页数：3

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