British researchers have identified the genetic sequence responsible for two high-iron mutations in peas, which could play a role in combating anemia.
- Using a recently established map of the pea genome, scientists identified two high-iron mutations.
- This genetic discovery opens up new possibilities for biofortification, that is to say improving the nutritional value of foods, such as wheat and barley.
- It could thus make it possible to fight against anemia, which mainly affects young children, pregnant women or women who have just given birth, adolescent girls and menstruating women.
Iron deficiency anemia is a condition in which a lack of iron in the body causes a reduction in the number of red blood cells that help store and transport oxygen. Foods, such as wheat flour and breakfast cereals, are regularly fortified to ensure that we get enough iron each day to avoid this important nutritional deficiency.
Two high-iron mutations identified in peas
“Peas accumulate large amounts of iron in leaves. First described several decades ago, Pisum sativum peas have provided important insights into iron homeostasis in plants, but the underlying mutations remained unknown.” In a recent study, published in revie The Plant Journalscientists from the John Innes Center (United Kingdom) used an RNA sequencing technique which makes it possible to identify the genes expressed in the leaves of peas with a high iron content and to compare them to vegetables which have normal iron levels.
Using computer mapping techniques and plant experiments, the team identified two mutations and their location on the pea genome. The mutations detected are valuable because they maintain high levels of iron accumulation, but not so much that the iron becomes very toxic to the plant. By identifying the minute changes in the genetic code that caused these high-iron phenotypes, researchers have opened up new possibilities for biofortification, that is, improving the nutritional value of foods, such as wheat and barley.
Improving the nutritional value of foods to fight anemia
According to the authors, this genetic discovery could help solve the persistent problem of iron deficiency, a health problem that mainly affects young children, pregnant women or women who have recently given birth, as well as adolescents and menstruating women. “This problem is likely to get worse as people eat less meat due to concerns about climate change,” concluded the scientists in a statement.