用铁生物强化小麦

Ambash Riaz, N. Huda, A. Abbas, S. Raza
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引用次数: 10

摘要

在各种微量营养素缺乏的国家,小麦被用作主食,占饮食的50%以上。像许多主食一样,小麦的铁含量很低。全球约有20亿人缺铁,特别是在以小麦等谷类作物为主食的地区。由于我国铁缺乏率高,通过主食增加铁的摄入已成为全球关注的主要研究领域。小麦是人类蛋白质和膳食能量的主要来源,可通过生产富含铁的转基因小麦品种来增加其支持减少铁相关营养不良的潜力。高铁是粮食作物面临的主要挑战。尽管在小麦通常被强化,但更有前途和更长期的解决方案是小麦的生物强化,这是基于生产具有更高铁浓度特征的新小麦品种。到目前为止,许多以提高小麦铁含量为重点的研究,都是为了在其祖种或近缘种中培育出天然品种。本文综述了小麦铁含量持续提高的途径。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Biofortification of Wheat with Iron
In various micronutrient-deficient countries, wheat is used as staple food, comprise more than 50% of the diet. Like many staple foods, wheat contain low concentration of iron (Fe). About two billion people globally have iron deficiency, especially in the regions where staple foods are based on cereal crops such as wheat. Because of high rate of Fe deficiency cases, increased Fe intake through staple food has become the main focused research area globally. As wheat is main source of protein and dietary energy for human beings, its potential to support reducing malnutrition related to Fe can be increased through producing genetically modified wheat varieties with high concentration of Fe. High Fe concentration in cereal crop is a major challenge. Even though during wheat is commonly fortify, promising and more long term solution is biofortification of wheat, which bases on the production of new wheat varieties with characteristically higher concentration of iron. Till now, may researches, which focused on increasing Fe in wheat, aimed at producing natural varieties in progenitor or related species. This review focused on the promising and sustainable approaching to maintain the improve concentration of iron in wheat.
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