Bread wheat biofortification – enhanced iron content and bioavailability for human health (360G-Wellcome-316579_Z_24_Z)

Wheat is a staple crop for a third of the global population. However, it is mostly consumed as white flour, which significantly diminishes its already low mineral content. In areas with high cereal and low animal product consumption, this leads to deficiencies in micronutrients such as iron and zinc that have serious consequences on human health. Biofortification is a cost-effective and sustainable strategy to mitigate this disease burden. Several programs, including HarvestPlus, have successfully implemented Zn-biofortified wheat. However, no specifically Fe-biofortified variety has been produced so far using conventional breeding methods. Previously in our lab, X-ray fluorescence was used to screen the grain concentrations of iron in over 1,300 EMS- mutagenized wheat lines. Following validation of top lines with ICP-OES, we selected the eight most promising accessions for further analysis. These mutant lines had considerably increased Fe accumulation in the white flour fraction. We will perform genetic mapping to narrow down the exact genetic cause of their mineral enrichment. The iron bioavailability in bread baked from these lines will be measured. Moreover, we will perform molecular biology experiments to validate novel gene candidates involved in wheat grain mineral loading.