Grain with increased nicotianamine
Inventors
Tako, Elad • Beasley, Jesse T. • Johnson, Alexander
Assignees
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Publication Number
US-11629354-B2
Publication Date
2023-04-18
Expiration Date
2040-08-06
Abstract
A grain crop may have an increased amount of nicotianamine (NA). The increased NA may correlate with an increased bioavailability of iron in the grain and any product, such as ground flour, resulting from processing of the grain. The increase of NA may be achieved through the expression of the OsNAS2 gene. Further, a grain flour produced from a transformed grain plant may have an increased amount of NA, and thus an increased amount of bio-available iron, as compared to a grain flour produced from a non-transformed grain plant of the same species. The grain flour produced from the transformed grain plant (“biofortified flour”) may be used in food production for feed to animals or humans. Such a feed including the biofortified flour may improve the gut health and/or the feed efficiency of the eater as compared to the gut health for an eater of non-biofortified flour.
Core Innovation
The invention relates to a grain crop having an increased amount of nicotianamine (NA), which correlates with an increased bioavailability of iron in the grain and in any product, such as ground flour, resulting from processing the grain. This increase in NA is achieved through the expression of the OsNAS2 gene. The transformed grain flour, termed “biofortified flour,” has an increased amount of bio-available iron compared to grain flour produced from a non-transformed grain plant of the same species.
The biofortified grain flour is useful in food production for feed to animals or humans. Feeding animals or humans with feed including biofortified flour can improve gut health and/or feed efficiency relative to consumption of non-biofortified flour. The invention further provides methods and analysis relating to transformed wheat plants constitutively expressing the OsNAS2 gene, characterization of increased iron, zinc, nicotianamine, and 2′-deoxymugineic acid (DMA) content in grain and flour, and demonstrates improved iron bioavailability and positive effects on gut health and microbial composition in animal models.
The background identifies the problem of iron deficiency worldwide and the limitations of current iron supplementation and fortification strategies, including poor bioavailability, cost, organoleptic challenges, and gastrointestinal side effects. Nicotianamine functions as an endogenous chelator of iron and other transition metals, and increasing its biosynthesis in grain crops has potential to provide bioavailable iron without the drawbacks of fortification with iron salts or chelates such as EDTA. Prior to this invention, in vivo effects of NA-fortified wheat had not been confirmed.
Claims Coverage
The patent includes one independent claim focusing on a method that leverages the biofortified grain flour with enhanced nicotianamine concentration to improve feed efficiency in avians.
Method of decreasing feed conversion ratio in avians
A method comprising delivering to an avian a feed composition that includes an effective amount of biofortified grain flour for at least four weeks, wherein the biofortified grain flour has a concentration of nicotianamine of at least 25 μmol/g.
Extended feeding duration
The feed composition comprising biofortified grain flour is delivered to the avian for at least six weeks.
Increased nicotianamine concentration
The biofortified grain flour has a nicotianamine concentration of at least 30 μmol/g.
Quantitative feed conversion improvement
After four weeks of feeding, the feed conversion ratio (FCR) is decreased by at least 12.5% relative to an avian receiving feed without biofortified grain flour.
Application to wheat grain
The grain used to produce the biofortified grain flour is wheat.
These inventive features collectively define a method of improving feed conversion efficiency in avians through feeding biofortified grain flour with elevated nicotianamine content, specifically pointing to wheat grain flour with defined NA concentration and feeding durations.
Stated Advantages
Improved gut health in animals consuming biofortified grain flour compared to non-biofortified flour.
Increased bioavailability of iron in the grain and grain flour.
Decreased feed conversion ratio in avians after feeding the biofortified grain flour, indicating improved feed efficiency.
Mitigation of gastrointestinal disruption and dysbiosis commonly caused by conventional iron supplementation and fortification strategies.
Documented Applications
Use of biofortified grain flour in feed compositions for animals such as poultry to improve feed conversion ratio and gut health.
Production of food for human consumption incorporating biofortified grain flour to address iron deficiency.
Use of transformed grain plants expressing the OsNAS2 gene to produce grain with enhanced nicotianamine and bioavailable iron.
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