Biofortification of rice though CBM21 fusion proteins: A demonstration with a starch binding red fluorescent fusion protein
Biochemistry and Molecular Biology
Biochem and Molecular Biology
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Rice is a major form of sustenance for over half of the world’s population. White rice is a poor source of nutrients. Even though rice can be fortified using vitamin powders and other such methods, these methods have had limited success because many vitamins are leeched away during the washing process prior to cooking. The overall goal of the project is to create a recombinant protein containing a starch binding domain fused with one of various nutrient binding domains, such as vitamin B12 or thiamine. This fusion protein can attach nutrients to rice grains and provide a way to fortify rice without losing the supplement during washing. A protein consisting of a starch binding domain(cbm21) and a red fluorescent protein was used as a proof of concept for the effectiveness of the starch-binding capabilities of the fusion proteins. The results of this experiment show that the starch binding domain sticks to rice. Interestingly, red fluorescent protein sticks to rice without the need for a starch binding domain, though rather less effectively.