Nutritional genomics:Quest for gm crops for better nutrition
2003
Chakraborthy, N. | Datta, A. | Chakraborthy, S.(Jawaharlal Nehru University Campus, New Delhi (India))
Nutritive value-added genetically modified (GM) crops are the target of Nutritional Genomics. This can be accomplished either by (i) removing nutritional stress or (ii) introducing genes that would improve crop quality in terms of protein, carbohydrate, and oil components. In a recent report, the World Bank estimated that about 15% of the world's population is affected in some way by mild to moderate to severe protein. Keeping in view the importance of dietary proteins and the fact that plants are their major source, development of value-added GM crops is of primary importance in today's plant biology. The goal is to create such inexpensive source of protein which will provide more balanced diets. A seed albumin (AmAl) from Amaranthus hypochondriacus has been as a donor protein for nutritional quality improvement of potato. In addition, focus is on oxalate toxicity because of instances of severe human poisoning following consumption of large quantities of oxalate-rich plants. High oxalate intakes presumably impair the utilization of magnesium, iron and a number of trace metals because of the formation of insoluble salts. Genetic engineering of edible crop plants with oxalate decarboxylase (OXDC) for removal of oxalic acid could be a potential strategy for better human nutrition. In nutritional genomics, protein-rich potato by AmAl and oxalate-free vegetables like grass-pea, spinach, nut and tomato by OXDC could be few examples.
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