This research aims to enhance the nutritional profile of wheat through the production of betacyanins using synthetic biology.
Engineered wheat was developed to produce betacyanins, antioxidant pigments, in whole plants and flour.
Analysis of gene activity in specific tissues was conducted to evaluate the effectiveness of the biofortification.
The engineered wheat successfully produced betacyanins, resulting in healthier-looking foods.
Significant antioxidant levels were observed in the flour derived from the biofortified wheat.
Resumen
Engineered wheat produces natural antioxidant pigments in whole plants and flour, enabling healthier, visually distinctive foods and offering a tool to study gene activity in specific tissues.