Biofortification_in_vegetable_Crops -.pptx

Biofortified Vegetables:
A Sustainable Solution for Eliminating Hidden Hunger
Increasing population, inadequate food coupled with malnutrition are bigger challenges in developing countries like India. As per WHO, the vegetable consumption should be 300 g day-1 capita-1 comprising of 125 g of leafy vegetables, 100 g of tubers and 75 g of other vegetables. There is deficit of 20 to 50 percent in vegetable consumption across pan India. About 43.5 per cent children in the country are facing problem of malnutrition. Vegetables are rich source of carbohydrates, proteins, fibres, vitamins and minerals like phosphorous, iodine, magnesium and sodium. Nutraceuticals can help in overcoming malnutrition in human beings and are important to achieve nutritional security in the country by sustainable and cost-effective means. Several nutraceuticals viz., glucosinolates, lycopene, folates, allyl propyl disulfide, quercetin and alliin helps in curing of various cancers, CVDs, diabetes, blood pressure and LDL cholesterol etc. Agronomic bio fortification, use of conventional breeding methods as well as transgenic approaches are most common methods of improving nutraceuticals properties in various vegetables .
The vegetable varieties namely Bhu Sona, Bhu Krishna, Sree Kanaka are released as nutraceuticals varieties in tuber crops. Various vegetable varieties rich in nutraceuticals are also developed through agronomic, conventional and genetic approaches.

1. 10-03-2025 vegetable science 1 In Credit Seminar

2. AGRICULTURE UNIVERSITY, JODHPUR 10-03-2025 vegetable science 2

3. Hunger Green revolution Hidden Hunger AGRICULTURE UNIVERSITY, JODHPUR 10-03-2025 3 vegetable science

4. BIOFORTIFIED VEGETABLES: A SUSTAINABLE SOLUTION FOR ELIMINATING HIDDEN HUNGER Agriculture University, Jodhpur 4 Presented by : Kamini Parashar Class: Ph.D. 1 st Year (Hort.) Vegetable Science

5. AGRICULTURE UNIVERSITY, JODHPUR Introduction Importance of Biofortification Methods of Biofortification Case Studies Achievements Conclusions Outlines Nutrition situation Future Thrust 10-03-2025 vegetable science 5

6. Global Food Security & Malnutrition 1.9 billion adults are overweight or obese 462 million people are underweight 37 million children are overweight or obese 45 million children are estimated to be wasted (too thin for height) Fig: Global prevalence of malnutrition Source : WHO 2024 AGRICULTURE UNIVERSITY, JODHPUR The Double Burden of Malnutrition World health statistics 2024 Overnutrition Undernutrition Malnutrition ? Lack of sufficient nutrient in the body Malnutrition 149 million children under 5 are stunted (too short for age) 10-03-2025 vegetable science 6

7. AGRICULTURE UNIVERSITY, JODHPUR Malnutrition in India: A Snapshot India has the world’s largest number of stunted ( 46.6 million ) and wasted ( 25.5 million ) children 2% of its under-five children are overweight 23% of women and 20% of men aged 15-49 are underweight, and almost the same percentage are overweight or obese (21% of women and 19% of men) Malnutrition cause 69% of child deaths below the age of 5 every second child in that age group is affected by some form of malnutrition. Report :- UNICEF (2024) Report :- Global Nutrition (2024) % of children below five years 10-03-2025 7

8. AGRICULTURE UNIVERSITY, JODHPUR Hidden Hunger Also known as Micronutrient deficiency Occurs when intake or absorption of vitamins and minerals is too low to sustain good health and development in children and normal physical and mental function in adults The ‘hidden hunger’ due to micronutrient deficiency does not produce hunger as we know it. You might not feel it in the belly, but it strikes at the core of your health and vitality .  Kul C. Gautam , ( Former deputy executive director of UNICEF ) 10-03-2025 vegetable science 8

9. AGRICULTURE UNIVERSITY, JODHPUR IFPRI (2016) Big Four Components Contributing Hidden Hunger 10-03-2025 vegetable science 9

10. AGRICULTURE UNIVERSITY, JODHPUR Deficiency Symptoms Of Vitamins And Minerals Iron Deficien c y Symptoms Zinc Deficien c y Symptoms Vitamin A Deficien c y Symptoms Vitamin C Deficien c y Symptoms Vitamin B ( C omplex) Deficien c y Symptoms 10-03-2025 10 vegetable science

11. AGRICULTURE UNIVERSITY, JODHPUR Approaches To Alleviate Micronutrient Deficiency 1. Dietary diversification 2. Food Fortification 3. Supplementation 4. Biofortification Eating a Balanced diet Taking dietary Supplements Through the addition of micronutrient to already consumed staple products Eating foods that have engineered to have greater amounts of nutrients 10-03-2025 vegetable science 11

12. Food Fortification Addition of nutrient density in food through physical interventions . Fortification takes place during food processing. Fortification of dairy products such as bread and milk with different minerals. In the factory Fortification Food processing Success stories :- Iodized salt- one of the nutrition success stories of the 20 th century Fortified wheat flour Fortified juices Fortified cooking oils AGRICULTURE UNIVERSITY, JODHPUR 10-03-2025 vegetable science 12

13. Supplementation Best short-term intervention Involves pills or mineral solutions for immediate consumption Helps to alleviate acute mineral shortage Supplementation On the plate Dietary supplements Success Story Commercial pills of Fe, Zn and vitamins AGRICULTURE UNIVERSITY, JODHPUR 10-03-2025 vegetable science 13

14. Biofortification “ Biofortification” or “Biological fortification” refers to nutritionally enhanced food crops with increased bioavailability to the human population that is developed and grown using modern biotechnology techniques, conventional plant breeding, and agronomic practices. (WHO, 2002) AGRICULTURE UNIVERSITY, JODHPUR MAKE LIFE STRONG Biofortification 10-03-2025 vegetable science 14

15. AGRICULTURE UNIVERSITY, JODHPUR We Can Do This Micronutrient enhancement Reduction of Antinutritional compounds Enhancement of vitamins Fe Zn I Se etc . Vitamin A Vitamin E Vitamin K etc. Phytic acid Saponins Glucocinolates etc. 10-03-2025 vegetable science 15

16. AGRICULTURE UNIVERSITY, JODHPUR Method of Biofortification Agronomic Biofortification Conventional Breeding Genetic Engineering Involving fertilizer application of required nutrient for enrichment purpose. Sometimes assisted with different organic and inorganic amendments Conventional breeding of food crops for desired characters via controlled breeding of crop plants making them absorb and retain more nutrient Gene manipulation of plant germplasm for introduction of desired characters (more nutrient acquisition ) 10-03-2025 vegetable science 16

17. AGRICULTURE UNIVERSITY, JODHPUR Vegetable Biofortification Through Different Agronomic Approaches 10-03-2025 vegetable science 17

18. AGRICULTURE UNIVERSITY, JODHPUR Foliar Spray to Induce Agronomic Biofortification 10-03-2025 vegetable science 18

19. This study aims at exploring the effects of iodine biofortification on the fruit quality of the pepper plants. The contents of iodine, ascorbic acid, soluble sugar and total acidity of the pepper fruits grown in solution at various iodide concentration levels were measured and results indicated that the iodine content of the pepper fruits grown in 0.25–5.0 mg L −1 KI solutions can amount to 350–1330 μg /kg −1 FW, matching the 150 g d−1 dietary iodine allowance recommended by WHO. Li et al ., 2016 China Case Study-1 AGRICULTURE UNIVERSITY, JODHPUR 10-03-2025 vegetable science 19

20. Changes in iodine content of different pepper tissues grown in solution at various I − concentrations. Increment in iodine cons. in plants in sequence of roots > leaves > stems > fruits. The iodine content of pepper fruits increased with increasing iodine application, amounting to 5.0–19.0 mg kg−1 DW, or 350–1330 g kg−1 FW, for the water content of the pepper fruits was 93%. This result is consistent with the iodine biofortification trials in tomato reported by Landini et al. (2011), Kiferle et al. (2013) and Smolen´ et al. (2015), indicating that the pepper can also be used as a target crop species for iodine biofortification, in terms of the dietary iodine allowance of 150 g d−1 for adults (WHO, 2007) Li et al .,2016 AGRICULTURE UNIVERSITY, JODHPUR 10-03-2025 vegetable science 20

21. The contents of ascorbic acid, soluble sugar and total acidity of pepper fruits grown in solution at various I − concentrations . Results Results : Total acidities of the pepper fruits were all lower than that of the untreated control, indicating that the application of iodine restrained the synthesis of organic acid. The total acidity of tomato fruits was also negatively affected by the introduction of I − together with salicylic acid (Smolen´ et al. , 2015). The contents of soluble sugar of the pepper fruits under 0.25–0.50 mg L−1 iodine treatments were higher than that of the untreated control, reaching the highest when the iodine concentration was 0.50 mg L−1. As the iodine concentrations amounted to higher than 1.00 mg L−1, however, the soluble sugar dropped close to that of the control. The ascorbic acid contents of the pepper fruits under 0.50–1.00 mg L−1 iodine treatments were higher than that of the untreated control (17.49 mg 100 g−1 FW), reaching the maximum value of 24.2 mg 100 g−1 FW when the concentration of the iodine solution was 1.00 mg L−1. AGRICULTURE UNIVERSITY, JODHPUR 10-03-2025 21

22. Case study 2 PLANT MATERIAL :- Lycopersicon esculentum Mill. cv. Swanson ELEMENT SOURCE Iodine Potassium iodate Iron Ferrous Sulphate Heptahydrate Zinc Zinc sulphate heptahydrate AGRICULTURE UNIVERSITY, JODHPUR 10-03-2025 vegetable science 22 Özge ŞAHİN1 2020 Turkey

23. Combined iodine, iron and zinc treatment on plant I, Fe and Zn concentrations (mg/kg DW) Combinations Individual concentration (mg) Total quantity (mg) C1 00 00 C2 10 30 C3 20 60 C4 40 120 AGRICULTURE UNIVERSITY, JODHPUR Results 10-03-2025 vegetable science 23

24. S.No . Crop Biofortified element /mineral/ Vitamin References 1. Tomato Chlorogenic acid, flavonoids, anthocyanin, stilbene Rosati et al 2000, Muir et al 2001, Giovinazzo et al 2005 Folate, & β- carotene lycopene, provitamin A Della Penna, 2007 2. Onion & Broccoli Selenium Adhikari, 2012 3. Lettuce Iron Goto et al 2000 4. Carrot Calcium Morris et al 2008 5. Radish Selenium Fernandes et al 2014 6. Brassica spp. Selenium Seppanen et al 2010 Other Studies Related to Agronomic Approaches for Micronutrient Biofortification AGRICULTURE UNIVERSITY, JODHPUR 10-03-2025 vegetable science 24

25. AGRICULTURE UNIVERSITY, JODHPUR Biofortification of Vegetables Through Breeding Methods 10-03-2025 vegetable science 25

26. Biofortification Through Breeding Approaches Selection Pedigree Method SSD Method Bulk Method AGRICULTURE UNIVERSITY, JODHPUR 10-03-2025 vegetable science 26

27. Cucumber: IC420405 AGRICULTURE UNIVERSITY, JODHPUR Case study - 3 (ICAR-NBPGR), New Delhi 10-03-2025 vegetable science 27

28. Stage 1 At marketable stage Stage 2 25 days after pollination Stage 3 At mature stage AGRICULTURE UNIVERSITY, JODHPUR Results 10-03-2025 vegetable science 28

29. Singh et al., 2020 IARI, New Delhi, India Case Study-8 This study was undertaken to know the genetics of purple colour of cauliflower curds using a Sicilian purple ‘PC-1’ and a white curding mid-late group genotype of Indian cauliflower. For this, a cross was attempted between ‘DC-466’ (white curd) and ‘PC-1’ (purple curd) and observed intermediate level of purple pigmentation on curds in F1 plants. Case Study-4 AGRICULTURE UNIVERSITY, JODHPUR 10-03-2025 vegetable science 29

30. Observed curd colour phenotypes of parents, F1, and F2 population. Curd colour scale of ‘0–5'; 0 = white, 1–4 = light to intermediate purple; 5 = intense purple Population development procedure used in the study Singh et al., 2020 AGRICULTURE UNIVERSITY, JODHPUR Results 10-03-2025 vegetable science 30

31. Genotype Total plants White Purple Expected phenotypic ratio Light-medium Intense ‘DC-466' 30 30 ‘PC-1' 38 38 F1 28 28 B1 (F1×’DC-466') 50 24 26 1:1 B2 (F1×'PC-1') 40 23 17 1:3 (1:2:1) F2 173 47 95 31 These results suggests that the purple colour of curd in Sicilian purple derived genotype ‘PC-1’ is controlled by a single incomplete dominant gene. It was supported by the segregation of backcrosses i.e. B1 (F1 × DC-466) and B2 (F1 × PC-1), which resulted into prominent classes of curd colour such as 24 white: 26 purple(light-medium) and 0 purple (dark) and 0 white: 23 purple(light-medium): 17 purple (dark), respectively. The grouping of F2 plants resulted into three prominent classes of curd colour such as white (47): purple (Light-medium) (95): purple(Intense) (31), which segregated into 1:2:1 ratio. Singh et al., 2020 AGRICULTURE UNIVERSITY, JODHPUR Results 10-03-2025 vegetable science 31

32. AGRICULTURE UNIVERSITY, JODHPUR Crop Biofortified variety Breeding method used Nutraceutical compound Other characters Reference Sweet potato         Sree Kanaka Pure line selection Orange fleshed with  carotene content (8.8-10.0 mg/100 g)   CTCRI Bhu Sona Pure line selection Orange fleshed sweet potato with carotene (13.2-14.4 mg/100 g) It contains beta -carotene content is high (14.0 mg/100 g). It gives an average tuber yield of 19.8 t/ha with 20% starch, dry matter 27.0-29.0%. It possess 2.0-2.4% total sugar CTCRI Bhu Krishna Pure line selection Flesh is purple; anthocyanin content varies from 85-90 mg/100 g Tuber yield: 18.0 t/ha; Dry matter: 24.0- 25.5%; Starch: 19.5%; Total sugar: 1.9-2.2% CTCRI Bhu Kanti Pure line selection Orange fleshed variety Beta carotene (6.5 mg/100 g) CTCRI Bhu Ja Pure line selection Orange fleshed variety Beta carotene content (5.5-6.4 mg/100 g) CTCRI Greater yam   Sree Neelima Pure line selection Purple fleshed variety Anthocyanin (15 mg/100g) CTCRI Da 340 Pure line selection Purple flesh genotype Anthocyanin (37.69 ± 2.21 mg/100 g) CTCRI Cassava 17S325 Pure line selection Yellow flesh genotype Higher carotene (6.01 mg/100 g) CTCRI Cauliflower Pusa Beta Kesari 1 Pure line selection contains high b-carotene (8.0- 10.0 ppm) It’s the first biofortified cauliflower ICAR-IARI Potato MS/8-1565 (Kufri Neelkanth) Pure line selection It produces purple coloured, ovoid, uniform tubers with shallow eyes and yellow flesh and higher amounts of antioxidants It is main season table potato variety having field resistance to late blight CPRI Some of the developed biofortified varieties with through breeding methods 10-03-2025 32

33. AGRICULTURE UNIVERSITY, JODHPUR 10-03-2025 vegetable science 33

34. AGRICULTURE UNIVERSITY, JODHPUR 10-03-2025 vegetable science 34

35. AGRICULTURE UNIVERSITY, JODHPUR 10-03-2025 vegetable science 35

36. AGRICULTURE UNIVERSITY, JODHPUR Gene Transfer Method 10-03-2025 vegetable science 36 Agrobacterium Mediated Gene Transfer

37. AGRICULTURE UNIVERSITY, JODHPUR Goals for Biofortification of Vegetable by Transgenic Approaches Enhancement of the efficiency in the mineral uptake from the soil Redistribution of micronutrient between tissue in plant Enhancement in the efficiency of biochemical pathway in edible foods Reduction in the level of antinutritional compound which reduce the bioavailability Enhancement of the level of nutritional enhancer compounds Reconstruction of selected pathway for synthesis of vitamin 10-03-2025 vegetable science 37

38. To enhance the carotenoid content and profile of tomato fruit, we have produced transgenic lines containing a bacterial carotenoid gene ( crtI ) encoding the enzyme phytoene desaturase, which converts phytoene into lycopene. Expression of this gene in transgenic tomatoes did not elevate total carotenoid levels. However, the β-carotene content increased about threefold, up to 45% of the total carotenoid content. Case Study -5 Romer et al., 2000 Yokohama, Japan AGRICULTURE UNIVERSITY, JODHPUR 10-03-2025 vegetable science 38

39. Carotenoid content and composition in (A) ripe fruit and (B) the content of other isoprenoids present in crtI transgenics and control tomato fruit and increase in β-carotene at the expense of lycopene in the crtI transformants was unexpected and has implications for effective strategies to manipulate carotenoid levels in transgenic plant. Carotenoid Control crtI transgenic µ g/g DW % µ g/g DW % Total 2850 ± 105.0 100 1372 ± 90.0 100 Phytoene 52.0 ± 7.6 1.8 4.4 ± 0.5 0.3 Phytofluene 4.9 ± 0.6 0.2 0.7 ± 0.2 0.1 Lycopene 2436 ± 27.0 85.0 733.0 ± 39.0 53.0 Prolycopene 2.1 ± 0.2 0.1 2.5 ± 0.1 0.2 γ- Carotene 51.0 ± 30.0 1.8 26.0 ± 3.9 2.0 β- Carotene 271.0 ± 27.0 9.5 520.0 ± 40. 38.0 α- Carotene 34.0 ± 2.0 3.0 Lutein 18.3 ± 7.9 0.6 41.4 ± 2.8 3.0 Romer et al., 2000 AGRICULTURE UNIVERSITY, JODHPUR Results 10-03-2025 vegetable science

40. Case study -6 Objective - Introduce the Arabidopsis lycopene beta-cyclase ( β Lcy ) gene via Agrobacterium-mediated transformation to produce high β- caroten concentrations in the fruits PLANT MATERIAL :- Two Capsicum annuum L. genotypes Balady , and Topepo rosso AGRICULTURE UNIVERSITY, JODHPUR 10-03-2025 vegetable science 40

41. β-carotene and total carotenoids content in wild and transgenic pepper fruits during different maturity stages Transgenic pepper plants showed a significant increase in fruit β-carotene content reaching 7 to 10 folds according to the genotype AGRICULTURE UNIVERSITY, JODHPUR Results 10-03-2025 41

42. AIM:- Introgress the β- carotene (pro-vitamin a)-enhancing or gene from donor inbred line EC-625883 into DC 18-19 , through marker-assisted backcross breeding (MABB) approach. Case Study -7 AGRICULTURE UNIVERSITY, JODHPUR 10-03-2025 vegetable science 42

43. Generation Curd colour β-Carotene content (µg g/g fresh curd weight) EC625883 DC 18-19 Donor line Dark orange 3.35-5.62 - Recipient line White - 0.04-0.021 BC1F1 Dark orange - 4.52-18.60 BC2F1 Dark orange - 4.02-10.28 Pusa Kesari VitA-1 β- Carotene: 8-10 µg/g Results AGRICULTURE UNIVERSITY, JODHPUR 10-03-2025 43 The β-carotene content of BC 1 F 1 plants of the dark-orange category was 4.52-18.60 μg g -1 (DC 18-19 × EC625883).

44. AGRICULTURE UNIVERSITY, JODHPUR Orange cauliflower ‘ Or ’ is a semi-dominant gene. It confers the accumulation of high levels of beta -carotene imparting orange to tissues. There is variation in the intensity of colour. While plants with the homozygous Or gene have little curds and a bright orange hue, those with the heterozygous gene have curds that are less pigmented and are of average size (Li and Garvin, 2003). Purple cauliflower The unique purple ( Pr ) gene mutation in cauliflower led to the accumulation of anthocyanin imparting the intense purple colour to curds and a few other tissues of cauliflower. Pr D -expressing transgenic cauliflower plants replicated the mutant phenotype. A subset of anthocyanin structural genes are activated by up-regulating Pr , resulting in ectopic accumulation of pigments in the purple cauliflower (Chiu et al ., 2010). Commercial Example of Transgenic Vegetables 10-03-2025 vegetable science 44

45. AGRICULTURE UNIVERSITY, JODHPUR Anthocyanin rich tomato Anthocyanins are pigments to impart red, purple and blue to their flowers and fruits. The development of the anthocyanin rich tomato involved the interspecific cross of S.chilense and Aft gene into domesticated tomato plants. Aft is a dominant gene. Protein rich potato A new protein packed genetically modified (GM) potato variety named as ‘ Protato ’ was developed. It contains 60% additional protein content than a wild-type potato with increased amount of amino acids. The AmA1 (Amaranth Albumin 1) gene was isolated from grain Amaranthus ( A. hypochondriacus ) and introgressed into normal potato. The gene AmA1 encodes a non-allergenic protein. Low-sugar potato plants that are genetically modified and chips prepared from such potatoes are lighter in colour and attractive ( Navratil et al ., 1998). Commercial Example of Transgenic Vegetables 10-03-2025 vegetable science 45

46. Percentage of Different Crops Biofortified By Different Approaches Cereals have been biofortified in largest number by all three biofortification approaches. Legumes vegetables have also been targeted by all the approaches in almost equal percentage. Transgenic approach covers highest number of crops oilseeds crops have been mainly targeted by transgenic approaches due to limited genetic variability. AGRICULTURE UNIVERSITY, JODHPUR Garg et al. (2018) 10-03-2025 vegetable science 46

47. AGRICULTURE UNIVERSITY, JODHPUR Frequency of Traits Transfer/Biofortification 10-03-2025 vegetable science 47

48. AGRICULTURE UNIVERSITY, JODHPUR Success of Biofortification Depends on … Higher nutrient density must be combined with higher yields and higher profitability. Efficacy must be demonstrated: Sufficient nutrients must be retained in processing and cooking and these nutrients must be sufficiently available. The biofortified crops must be adopted by farmers and consumer in significant numbers. Jena et al. (2018) 10-03-2025 vegetable science 48

49. AGRICULTURE UNIVERSITY, JODHPUR Details of Some Horticultural crops which was released by Prime Minister Shri Narendra Modi on 11th August2024 10-03-2025 vegetable science 49

50. AGRICULTURE UNIVERSITY, JODHPUR Government Scheme 10-03-2025 vegetable science 50

51. AGRICULTURE UNIVERSITY, JODHPUR Biofortification plays an important role in enhancement of nutritive value of crop. Intake of biofortified vegetables could be an alternative to improve hidden hunger Nutritional insecurity affect more than half of the world’s population Or gene increased carotenoid content in cauliflower. The carotenoid rich germplasm Cucumber IC420405 has high potential for enriching food and alleviating vitamin A deficiency in the country. One golden tomato can provide a person’s full day vitamin-A requirement Close interaction between nutritionists and breeder, biotechnologist will increase the rate of progress in biofortification of vegetable crops. It is sustainable. long after people stop thinking about biofortification, farmers continue to grow and eat their biofortified crops For biofortification of vegetable, three major techniques are used, viz. conventional breeding, agronomic approach (use of mineral fertilizer), and genetic engineering Conclusions 10-03-2025 51

52. AGRICULTURE UNIVERSITY, JODHPUR Restrengthening the germplasm collection of vegetables. Development of F1 hybrids, varieties and induce mutants with higher nutritional values of vegetables. Exploitation of molecular biology and cellular genetics in the field of vegetables. Ensuring transgene and expression stability from generation to generation . Ensuring supply of nutritional rich vegetables for increasing population of the country. Future Prospects 10-03-2025 vegetable science 52