Using transgenic technology to breed a wheat and barley

Scientists have used transgenic technology to produce a wheat and barley, so that an important nutrient enzyme contained in the seeds of these two crops will not be destroyed after cooking.

This enzyme called phytase (also known as phytase) can help the body absorb zinc and iron. The scientists said that these two GM crops may help to improve the lack of dietary minerals. There are 2 billion to 3 billion people in the world affected by the lack of dietary minerals. The affected population is mainly distributed in developing countries.

In wheat, phytase inactivates at 63 degrees Celsius. The research team led by Henrik Brinch-Pedersen of the Danish Institute of Agricultural Sciences has developed a genetically modified wheat. By inserting a phytase gene from Aspergillus fumigatus into wheat, this wheat phytase can be stabilized up to 89 degrees Celsius.

Flour made from this genetically modified wheat has a phytase content up to 6 times that of non-transgenic wheat flour. Brinch-Pedersen's team also demonstrated that even if they cook the genetically modified wheat seeds for 20 minutes, they still contain enough phytase to allow people who consume the wheat to absorb enough minerals. The cooking test reduced 42% of the phytase in the wheat seed, and the remaining content was still equivalent to the phytase content in the uncooked, non-transgenic wheat seed.

Iron deficiency in women and children in poor countries is the main cause of anaemia. Anemia can retard children's development and cause chronic fatigue in adults. (See Genetically modified corn "may help fight iron deficiency.") Zinc deficiency increases susceptibility to pneumonia and watery diarrhea, which is the leading cause of child deaths in developing countries. (See Zinc supplementation to prevent deadly diarrhea in AIDS children.)

Brinch-Pedersen said that his research group also cultivated barley with heat-resistant phytase, and they are planning to use the same method to transform rice.

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