A groundbreaking genetic discovery could reshape how we fight anemia around the world. Researchers at the John Innes Center have drawn on the map of the pea genome, pinpointing the genetic sequence behind two high-iron mutations. Professor Janneke Balk, who led the study, envisions a future where this new knowledge will aid gene editing techniques, amplifying iron content in a spectrum of crops.
More than just peas
Iron deficiency anemia is a rampant problem. Its consequences could intensify as climate change drives a decline in meat consumption. Our daily diet often relies on iron-fortified staple foods such as cereals and wheat flour. The recent discovery has the potential to increase the iron content in these foods, thus combating this deficiency.
A mystery revealed
For three decades, the two high-iron pea varieties have remained enigmatic, playing a crucial role in understanding iron transport within plants. Already with the discovery of the pea genome sequence four years ago, Professor Balk’s team managed to identify the mutations that lead to high iron accumulation. Now with this research they have confirmed that this accumulation of iron does not harm the plant, solving a long-standing scientific puzzle. A discovery that could prove to be a revolution regarding the cultivation of this plant, also considering that peas are among the most consumed legumes in the world.
Implications and possibilities
This research could revolutionize food production, giving rise to iron-enriched crops. From growing pea shoots that boast 10 times more iron to creating natural iron supplements without the typical side effects, the potential applications are vast. Particularly intriguing is the prospect of using this genetic knowledge to “biofortify” other staple foods such as wheat and barley.
Notes and insights
Genetic basis of the historical iron‐accumulating dgl and brz mutants in pea – Harrington – The Plant Journal – Wiley Online Library (DOI: 10.1111/tpj.16514)
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