June 19, 2006
Wagdy
Sawahel, SciDev.Net
Scientists have genetically
modified wheat and barley so the seeds still contain an
important nutritional enzyme after cooking.
The enzyme phytase helps people
absorb zinc and iron and the researchers say the plants could be
used to alleviate dietary mineral deficiency, which affects 2-3
billion people worldwide, primarily in developing countries.
In wheat, phytase looses its
effectiveness at 63 degrees Celcius.
The team led by Henrik Brinch-Pedersen of the
Danish Institute
of Agricultural Sciences produced genetically modified (GM)
wheat plants with phytase stable up to 89 degrees Celcius by
inserting a phytase gene from the fungus Aspergillus
fumigatus.
Flour produced from the GM
wheat had up to six times more phytase than non-GM wheat flour.
Brinch-Pedersen's team also showed that even after boiling the
GM wheat seeds for 20 minutes, they still contained enough
phytase to allow people to absorb a significant amount of
minerals.
The boiling test reduced the
seeds' phytate content by 42 per cent, comparable to what is
contained in unboiled non-GM seeds.
Iron deficiency in women and children in poor countries is the
main cause of anaemia, which can stunt children's development
and cause chronic fatigue in adults (see
GM maize 'could help fight against iron-deficiency').
Zinc deficiency increases
people's susceptibility to pneumonia and watery diarrhoea, a
major cause of death for children in the developing world (see
Zinc 'safe' to protect HIV children from deadly illness).
Speaking to SciDev.Net, Brinch-Pedersen said his team had also
developed GM barely plants with heat-stable phytases and were
planning to do the same for rice.
The research was published on 2
June in the Journal of Agricultural and Food Chemistry:
http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/asap/abs/jf0600152.html
Reference: Journal of Agricultural and Food Chemistry doi :
10.1021/jf0600152 (2006) |