– Scientists have genetically engineered lettuce to produce significantly higher levels of vitamin A through increasing levels of beta-carotene.
– Typically, too much beta-carotene in chloroplasts interferes with photosynthesis, so researchers stored it elsewhere like the cytosol and specialized cells called chromoplasts.
– They also introduced a bacterial gene (crtB) and subjected the plants to high light intensities to further stimulate beta-carotene production and storage in fatty structures called plastoglobules.
– This “golden lettuce” accumulates up to 5x more beta-carotene than normal lettuce, turning it yellow. The additional beta-carotene is more bioaccessible and convertible to vitamin A in the intestines.
– Vitamin A deficiency is a major global problem, especially in developing countries. This lettuce could help deliver this critical nutrient to more people through their diet and help address “hidden hunger”. The approach may also be used to nutritionally enhance other crops.
Source: Science Alert
