Wheat and Barley Grain Biofortification

Description

Wheat and Barley Grain Biofortification addresses topics associated with the alleviation of malnutrition in globally diverse populations via wheat and barley biofortification. The book synthesizes the current trends of malnutrition across the globe, the need for wheat and barley nutritional enhancement and how agronomic, microbial and molecular understanding of biofortification can help in devising significant approaches and strategies. In addition, it includes discussions on potential genetic variability available and their efficient utilization in wheat and barley for molecular breeding for nutrients, challenges and opportunities for bioavailability, and technical advancement for analysis of bioavailability. Cover Wheat and Barley Grain Biofortification Copyright Contributors Editors biography Foreword Preface 1 - The unacceptable status quo: malnutrition challenges of the developed and developing world Chapter outline Charting the trends in malnutrition across the globe Status of malnutrition in developed regions Status of malnutrition in developing regions Malnutrition challenges across South Asia Trends in status of malnutrition among Indian population Lessons learnt and way forward Disclaimer References 2 - Role of molecular approaches in improving genetic variability of micronutrients and their utilization in breeding p... Chapter outline Importance of genetic variability of micronutrients How did genetic variability become a concern? Agronomic biofortification Genetic biofortification Status of genetic variability of micronutrients especially iron and zinc in wheat and barley Genetic variability in wheat Genetic variability in barley Molecular advancement to increase the genetic variability of Zn and Fe content Molecular mapping and association studies for genetic biofortification Advancement in genome editing techniques and future perspective of future breeding programs References 3 - Getting more micronutrients from wheat and barley through agronomic biofortification Chapter outline Introduction Importance of micronutrients (zinc, iron, and selenium) in plants and animals Zinc Iron Selenium Causes of micronutrient deficiency Ways and means of ameliorating micronutrient deficiencies Supplementation approach Food fortification approach Food diversification/modification approach Biofortification approach Translocation of micronutrients in wheat and barley and accumulation in grain Metal utilization at the cellular level Metal translocation in plants—roots to leaves to seeds Iron Zinc Techniques used to study metals movement in plants and plant parts Biofortification Genetic and transgenic biofortification in wheat and barley Agronomic biofortification Soil factors affecting biofortification Biotic factors affecting biofortification Advantages and disadvantages of agronomic biofortification Impact assessment of biofortified crops Quality characteristics Bioavailability Conclusions and prospects References 4 - Anti-nutritional factors and bioavailability: approaches, challenges, and opportunities Chapter outline Introduction Phytic acid and micronutrient bioavailability Phytase levels and micronutrient bioavailability Variation in phytate and phytase levels among the wheat genotypes Environmental influence on phytic acid and phytase levels Generation of low phytic acid and high phytase mutants Protease inhibitors Classification and mechanism of action Trypsin inhibitor (TIs) in wheat Trypsin inhibitor in Barley Anti-nutritional effect of protease inhibitors Strategies to minimize the protease inhibitors activity Tannins Anti-nutritional effects of tannins Tannin content in wheat and barley Methods to reduce the anti-nutritional effect of tannins Cyanogenic glycosides Biosynthesis of cyanogenic glycosides Molecular biology and metabolic engineering of CGs biosynthesis Effect of processing on cyanogenic glycosides Detection of CGs and quantification of cyanogenic glycosides Nutritional effect Cyanogenic glycosides in Barley Alkaloids Quantification methods for alkaloids Alkaloids in barley Biosynthesis and genetics of barley alkaloids Alkaloids in wheat Lectins in wheat and barley Oxalate in wheat and barley References 5 - A decade of progress on genetic enhancement of grain zinc and iron in CIMMYT wheat germplasm Chapter outline Introduction State-of-the-art breeding and phenotyping for micronutrients at CIMMYT Germplasm screening and gene discovery Germplasm deployment and variety release Mainstreaming of grain zinc in CIMMYT wheat breeding Conclusions References 6 - Biofortification of wheat through wide hybridization and molecular breeding Chapter outline Introduction Micronutrient malnutrition: a global health problem Role of iron and zinc in plant and human metabolism Causes of micronutrient deficiency in human being How to alleviate micronutrient deficiency? Agronomic biofortification Genetic biofortification—most reliable approach Genetic variation in micronutrient concentration of wheat grains Strategies used for genetic biofortification Radiation hybridization Crop improvement through induced homeologous recombination Crop improvement through genetic engineering approaches Grain micronutrient concentration and bioavailability Characterization of alien introgression through molecular markers Characterization of alien introgression through advanced cytological techniques Biofortification of wheat and related species Genes involved in metal homeostasis and physiological processes from a biofortification perspective Uptake mechanism of Fe and Zn in plants Fe and Zn pathway through the plant body Intracellular transport of Fe and Zn in plants Iron binding proteome of bread wheat Limitations and conclusion References 7 - Exploring genetic variability for developing celiac disease safe wheat Chapter outline Wheat proteins Alpha and β-gliadins Gamma gliadins Omega gliadins Celiac disease Diagnosis of CD Prevalence of celiac disease Factors in CD development Pathogenesis Gluten peptides as a trigger in celiac disease Epitopic regions of gliadins Identification of genetic variation in gliadins in wheat CD epitopes in different wheat types Effect of breeding on immunogenicity of wheat varieties Developing wheat with reduced CD immunogenicity Conclusions References 8 - Prospecting plant–microbe interactions for enhancing nutrient availability and grain biofortification Chapter outline Introduction Plant–microbe interactions Micronutrient deficiencies in soils Geographical distribution of micronutrient deficient soils Micronutrient transport and distribution Linkage of micronutrients deficiencies in soils and human health Biofortification: an overview Microbes mediated micronutrient biofortification Mobilization/solubilization Acidification of rhizosphere Protonation Chelation Redox reaction Modification of root morphology and anatomy Up regulation of micronutrient transporters by microbes Future prospects Conclusion Acknowledgments References 9 - Effect of storage and processing conditions on nutrient composition of wheat and barley Chapter outline Introduction Effect of storage Wheat grain Effect of physical factors Effect of insect infestation during storage Effect of storage structure Wheat flour Barley Effect of different processing conditions Milling and flour nutritional quality Stone grinding Milling today Enrichment of flour Barley milling/pearling Effect of heat treatment on the nutritional quality of wheat and barley Barley Extrusion/puffing cooking Types of extrusion processing Effect of extrusion/puffing cooking on nutritional and anti-nutritional quality Bulgur processing and nutritional impact Germination Malting Fermentation Summary References 10 - Advantage of biofortification over fortification technologies Chapter outline Introduction Fortification Strategies for food fortification Impact of fortification Fortification of wheat and barley International guidelines of fortification Advantages of fortification Limitations/ disadvantages of fortification The difference between traditional fortification and biofortification Need for biofortification Methods of biofortification Advantages of bio-fortification Effective outreach Cost effective Sustainable Limitations Guidelines for biofortification Conclusion References 11 - Barley biofortification: present status and future prospects Chapter outline Introduction Barley: a store house of nutrients Genetic variability in mineral content Antinutritional factors Low phytic acid mutants Phytases Antioxidants Bioavailability Enhancers Agronomic biofortification Genetic/transgenic approach to biofortification Processing as a mean to enhance the bioavailability Future prospects References 12 - Barley grain beta glucan enrichment: status and opportunities Chapter outline Introduction Barley production and utilization Nutritional benefits of barley Cholesterol lowering properties of beta glucans Regulation of blood glucose levels Beta glucans of barley Status of beta glucans content in barley grain and possible ways to increase the concentration Genotype Environment Cultural practices Opportunities for greater utilization of barley in food products Conclusion References 13 - Biofortification for enhancing nutritional outcomes and policy imperatives Chapter outline Introduction Forms of malnutrition Undernutrition Overweight and obesity Diet related non-communicable diseases or NCDs Biofortification: a potential solution to malnutrition The need for biofortification Application of biofortification Comparative advantages How far biofortification is cost-effective? How much bioavailability and efficacy evidence prevails for micronutrients? Other considerations Fortification vis-à-vis biofortification Biofortification capitalization Biofortification options and its impact on plant and environment Scaling-up biofortification Strategies for enhancing nutritional status and special initiatives in India Nutri-smart village National nutrition mission Agri-Nutri (A2N) smart village Conclusions and way forward Approaches for nutrition enrichment Awareness campaign Policies for upscaling References Index Back Cover