Improving the Nutritional Status of cereal grains by genome

2. INTRODUCTION
MICRONUTRIENTS
MALNUTRITION
ROLE OF GENETICS IN
MODIFICATION OF CEREALS
IMPORTANCE OF CEREALS AS A
SOURCE OF MICRO &
MACRONUTRIENT
CONTENTS

3. INTRODUCTION
What is Genome?

4. IMPORTANCE OF CEREALS AS A
SOURCE OF MICRO &
MACRONUTRIENT
 Cereals are the edible seeds or grains of the grass
family,
 They have been part of the human diet since
centuries.
 They have become a popular part of the human
diet due to cultivability in a variety of areas, soils,
climatic conditions and higher productivity
compared with other crops.
 The cereals and cereal products are the main
sources of energy, carbohydrates, proteins and
fibre to humans.
 Cereals provide a range of macro- and
micronutrients and a range of phytochemicals
which may provide some of the health benefits

5. Micronutrient malnutrition
 Micronutrients are one of the
essential players in the metabolic
activities of the human
 those have to be met from staple
foods
 However, less than recommended
level of micronutrients in staples
has resulted in large scale
malnutrition.
 The problem of food and nutrition
insecurity relates not only to the
total food supply, but also to a
decline in crop diversity and
changing food patterns away from
traditional diets

6. Micronutrient Deficiency
Prevalence
Major Deficiency
Disorder
Iodine
2 billion at risk Goiter, hypothyroidism,
iodine deficiency disorder,
increased risk of stillbirth,
birth defects,
Iron 2 billion Iron deficiency anemia,
reduced learning and work
capacity,, low
birth weight
Zinc High in developing
countries
Poor pregnancy outcome,
impaired growth (stunting),
genetic disorders
Vitamin A 254 million preschool
children
Night blindness, increased
risk of mortality in children
and pregnant women
Folate
(Vitamin B6)
Insufficient data anemia, neural tube and
other birth defects, heart
disease, stroke, depression.
Calcium Estimated to be
widespread
Decreased bone
mineralization, rickets,
osteoporosis.
Thiamine
(Vitamin B1)
Common in developing
countries
Beriberi (cardiac and
neurologic), confusion and
paralysis.

7. GENETIC ENHANCEMENT OF
MICRONUTRIENT CONTENT
 The selection of approach for genetic
enhancement of micronutrient content
needs data on the
 micronutrient deficiency
 requirement of targeted populations,
 genetic variability,
 metabolic pathways those
regulate nutrient biosynthesis.

9. Genome Editing
Genome editing is a new method that
gives scientists more precise and
targeted ways to develop new crop
varieties. Genome editing tools can
make it easier and quicker to make
changes that were previously done
through traditional breeding.

10. GENETIC ENHANCEMENT OF
MICRONUTRIENTS CONTENT
MAIZE
Maize is inferior to other cereals in
nutritional value. Its protein is of poor
quality as it has low lysine and
tryptophan contents. Hence, protein
quality improvement has been the
major focus in maize and the efforts
on improvement of provitamin-A, iron
and zinc contents are in progress.
RICE
In the last two decades, rice
researchers have given major
attention for improving the nutritional
quality of rice grains with major
emphasis on increasing grain protein,
iron and zinc concentrations.
Osnas2, Afphytase, and Osnas1, Osnas3, OsYSL2,
Ferritin genes: SoyferH1,PyFerritin, rgMT, Gm
ferritinNicotianamine synthase (NAS) genes [OsNAS1,
OsNAS2, and OsNAS3,OsNAS3-D1, HvNAS1, AtNAS1 and
HvNAS1], HvNAAT, HvNAAT-A, HvNAAT –B, Osfer2,
SoyFerH1,SoyFerH2, Pvferritin, OsIRO2,OsYSL2, OsYSL15,
HvNAS1, Afphytase, MxIRT1
4A, 4D3D, 4B, 6B3D, 4B, 6B, & 7A
WHEAT
The efforts on genetic enhancement in
micronutrient content of wheat have
been focused mainly on iron and zinc
along with preliminary work on other
micronutrient
 All these were done by
the method called as
Biofortification