• search

Taking wheat to its wild side boosts nutrients

Written by: Staff
|

WASHINGTON, Nov 24 (Reuters) Scientists have found a way to boost the protein, zinc and iron content in wheat, an achievement that could help bring more nutritious food to many millions of people worldwide.

A team led by University of California at Davis researcher Jorge Dubcovsky identified a gene in wild wheat that raises the grain's nutritional content. The gene became nonfunctional for unknown reasons during humankind's domestication of wheat.

Writing in the journal Science yesterday, the researchers said they used conventional breeding methods to bring the gene into cultivated wheat varieties, enhancing the protein, zinc and iron value in the grain. The wild plant involved is known as wild emmer wheat, an ancestor of some cultivated wheat.

Wheat represents one of the major crops feeding people worldwide, providing about 20 per cent of all calories consumed.

The World Health Organization has said upward of two billion people get too little zinc and iron in their diet, and more than 160 million children under age five lack adequate protein.

''We really can produce wheat with more protein and more zinc and iron,'' Dubcovsky said in an interview. ''So if that is grown in a developing country or is used as food aid, it will really provide more of those needed things in places where it's necessary.'' The team included scientists from the US Department of Agriculture and the University of Haifa in Israel.

SAME TASTE In making the wheat more nutritious, the researchers did not change how it tastes, Dubcovsky said. ''We're not changing the composition or anything very dramatic in the grain,'' he said.

''I don't think a simple step like this will solve hunger in the world. I'm not that naive. But I think it's heading in the right direction,'' Dubcovsky said.

The gene made the grain mature more quickly while also boosting its protein and micronutrient content by 10-15 per cent in the pasta and bread wheat varieties with which the researchers worked.

''What this gene does is it uses better what is in the plant already, so rather than leave the protein and the zinc and iron in the straw, we've moved a little bit more into the grain,'' Dubcovsky said.

Annual wheat production is estimated at 620 million tonnes of grain worldwide.

The wheat varieties bred by the scientists are not genetically modified, which could help them become accepted commercially, they said.

''We didn't do it by genetic modification. The normal wheat crosses perfectly well with the wild wheat. So we just crossed it after normal breeding,'' Dubcovsky said.

Dubcovsky heads a consortium of 20 public wheat-breeding programs called the Wheat Coordinated Agricultural Project.

REUTERS AB VV0949

For Daily Alerts

For Breaking News from Oneindia
Get instant news updates throughout the day.

Notification Settings X
Time Settings
Done
Clear Notification X
Do you want to clear all the notifications from your inbox?
Settings X
X
We use cookies to ensure that we give you the best experience on our website. This includes cookies from third party social media websites and ad networks. Such third party cookies may track your use on Oneindia sites for better rendering. Our partners use cookies to ensure we show you advertising that is relevant to you. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on Oneindia website. However, you can change your cookie settings at any time. Learn more