Enhancing iron bioavailability of maize using a Caco2 cell/quantitative trait loci model

• DOI: 10.1096/fasebj.24.1_supplement.717.10
• Publication Date: 2021-06-07T06:19:44Z
• Authors: Mercy Lung'aho; Owen Hoekenga; Elad Tako; Raymond Glahn
• Keywords: Biofortification

Iron deficiency is an important public health problem that estimated to affect over one‐half the world population. Improving nutritional quality of staple food crops such as maize, by developing varieties with high bioavailable iron represents a sustainable and cost effective approach alleviating malnutrition. The aim our study was use Caco‐2 cell/quantitative trait loci (QTL) model discover genes influence maize grain concentration amount iron. After several breeding cycles guided measurements Fe bioavailability cell model, we identified two lines identical (20 ppm), but one line contained double (p < 0.001). Three QTL were found in lines. Blood hemoglobin data from poultry confirmed results model. Some screened using cell/QTL have been grown at multiple locations show genotype × environment (G×E) interaction. We conclude conventional can significantly improve G×E effect plays major role bioavailability. Human feeding trials should be conducted determine efficacyof consuming maize. Source research support: United States Department Agriculture, Cornell University