Bio 417

LECTURE 13

Mutation induction for manipulation of Bio-Product

1
Through Chemical mutagenesis, “Himalaya 292” was born!
… A unique barley cultivar with unique qualities!

2
PLEASE READ:
Topping et al. (2003) Starch 55: 539-
3
The affected step of starch biosynthesis is…….

4
Our next area of focus is Nutrition Security………..

Much of the world’s population is compromised by inadequate

consumption of minerals (iron, zinc, etc), vitamins and the essential amino
acids, lysine and tryptophan

The effects are more marked in developing countries!

Bioavailability of minerals to humanity is compromised by antinutrient
accumulation in edible parts of plants

We eat seeds more than any other plant part!

But, all seeds accumulate an antinutrient compound called phytic acid

(myo-inositol hexakisphosphate)
it is a store of phosphorus in plant seeds
it is transiently deposited in various tissues and subcellular
compartments during grain development
its distribution in different parts of the seed is variable
For instance,
Barley, wheat and rice store 80% in the aleurone tissue and bran with
very little in the embryo
Maize stores 80% in embryo and scutellum
common bean ( a legume) stores 95% in the cotyledons
Arabidopsis (the model plant), stores it mainly in the embryo
Phytic acid (InsP6) Notice the negative charges on
the phosphate groups of phytic
acid
At physiological pH, all phosphate
of groups of phytic acid have a
negative charge

This characteristic of phytic acid makes it a significant cause of mineral

deficiencies
So, populations whose diet is largely based on staple crops are at risk!

Beside the above, monogastric animals excrete much of the dietary InsP6 and the bound minerals
Given the phosphate requirement for bone-development and other functions,
supplementation is often undertaken especially for poultry, pigs and rabbits
Consequence:
accumulation of phosphate in manure contamination of surface waters
development of algal blooms leading to production of algal carcinogens

Questions
Should Batswana continue to supplement their cattle with phosphate?

Can we and should we look to Biotechnology for a solution?

If yes, how?
genetic engineering or mutation induction for reduced phytic acid
accumulation in seeds
With genetic engineering, there is need for prior knowledge of the critical
step
With mutation induction, the same is only true for Insertional mutagenesis
but not so for random mutagenesis
………….prior knowledge of the critical step is not of immediate relevance

What other factor(s) inform choice of method?

Please participate
Public acceptance!
This is a very significant factor

But as scientists, we still need to know the Biochemistry and Genomics of

phytic acid accumulation in seeds
 Biosynthesis and accumulation of phytic acid in seeds

Inositol phosphate kinases;

IPK2, ITPK and IPK1, respectively

Low phytic acid mutants are essential for Nutritional security and Environmental
protection
Please read:
Rasmussen et al. (2010) Biochem. Soc. Trans. 38: 689-

Perera et al. (2018) Rice 11:4 DOI 10.1186/s12284-018-0200-y

Nutritional Security and Environmental Protection efforts in my lab
9

Principle:
8
Inorganic phosphate levels are inversely related
7 to phytic acid levels
Phosphate Amount (nmoles)

0
69 76 125 128 130 132 133 134 138 140 140 145 157 192 196 197 198 199 201 205 206 206 209 213 220 221 221 223 228 228 229 231

mutant line
“Treat the earth well. It was not given to you by your parents, it was loaned to you by
your children” -Indian proverb
Cereals are primary energy sources for the world’s population
But, they typically have inadequate amounts of micronutrients and vitamins
70% of global child deaths are due to vitamin A deficiency

How is the world responding to this urgent need?

industrial fortification and supplementation are the major response strategies
But, these lack long-term viability
hence, ‘biofortification’ via breeding micronutrients into staple crops has
become an attractive strategy
Among the cereals, yellow-kernel maize has natural variation for pro-vitamin A and
this can be exploited to improve pro-Vitamin A content of cultivated maize varieties
An alternative is to improve the yield of these in vegetables that are easily vailable
such as tomato

How are pro-vitamin A compounds made in plants?