Nutritional content of wheat substantially improved by activating latent ‘wild’ gene: NewsTarget.com

New research published in the journal Science suggests that cross-breeding domesticated wheat with wild wheat can re-activate a naturally occurring gene that increases levels of iron, zinc and protein.

Researchers from the University of California at Davis found that a single gene found in domesticated wheat -- GPC-B1 (Grain Protein Content) -- was responsible for low levels of protein, zinc and iron when repressed by RNA interference.

UC Davis researchers used a recently discovered technique called RNA interference -- which blocks the expression of certain genes -- to hamper the activity of GPC-B1 in a variety of wheat called Bobwhite, which is frequently used to make bread.

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Nutritional content of wheat substantially improved by activating latent "wild" gene

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