A review article in the journal Foods highlights the potential of genetically engineered rice to improve nutrition and reduce malnutrition. The article discusses how genetic engineering can be used to increase the nutritional value of rice, improve grain size and yield, and generate bioactive components with potential health benefits.
One of the promising areas of research is the identification of quantitative trait loci (QTLs) involved in grain weight and nutritional quality. QTLs are regions of DNA that are associated with specific traits, such as grain weight or nutritional content. By identifying QTLs, scientists can develop genetically engineered rice that is more nutritious and productive.
For example, one QTL called grain weight on chromosome 6 has been identified. This QTL has been amplified by the Kasa allele, which results in a substantial increase in grain weight and brown grain. Another study has shown that overexpressing a specific gene in rice, Oryza sativa plasma membrane H+-ATPase1, can improve the absorption and assimilation of ammonium in the roots, as well as enhance stomatal opening and photosynthesis rate in the leaves under light exposure. These studies suggest that genetic engineering can be used to improve the nutritional value and productivity of rice.
The article also discusses the potential of genetically engineered rice to help mitigate the effects of climate change, such as methane–nitrous oxide emissions and global warming, and how they may be significantly improved by genetically engineered rice through modifying a water-management technique.
(Source: Crop Biotech Update, International Service for Acquisition of Agri-Biotech Applications. www.isaaa.org)
