Team:Nevada/Project/

iRICE: A Novel, Non-GM Approach to Biofortification of Rice
Even though white rice is a major source of calories for over half the world’s population, it is a poor source of nutrients. While rice can be fortified using vitamin powders, such approaches have had limited success because many vitamins are leeched away during the washing process prior to cooking. To address this problem, we have engineered proteins that will adhere nutrients to rice grains and prevent losses. These proteins contain a starch-binding domain that is fused to specific nutrient-binding domains. Because rice is composed mainly of starch, the starch-binding domain prevents nutrient leeching during washing. Upon cooking, the nutrient-binding domain denatures and releases the nutrients into the cooked rice. Supplementing rice with these fusion proteins will provide a non-plant GM approach to fortifying rice. Proteins with a starch-binding domain connected to a Vitamin B12-binding domain, a thiamine-binding domain, a lysine-rich protein, and a RFP have been created.

The Problem with Rice

Providing adequate nutrition for healthy living is an issue in developing countries. About half the world's population (3 billion people) depend on rice to survive. In Asia, much of the population consumes rice in every meal. Rice accounts for greater than 70% of human caloric intake in countries such as Cambodia, Bangladesh, and Myanmar. White rice consists of 85% carbohydrates, 7% fat, and 8% protein. One cup of this grain can yield 5 grams of protein and nearly 205 calories.

From rice in fields to rice on your plate, there are numerous procedures that rice must undergo before it is ready to be eaten. The first process is called milling. Milling is the removal of the husk and bran layer of rice. The husk is the shell, a hard non-edible layer that protects the edible bran and endosperm. The bran layer is where most of the nutrition is located and most of the times removed due to taste purposes. Most people do not like the taste of brown rice or rice with the bran layer so the nutrition is lost. Many people prefer white rice which contains virtually no nutritional value. So how do we fix this?

The Old GM Approach to Fortification

The most modern approach to providing nutrition through food now is through genetically modifying the genetic code itself. An example of this is Golden Rice, a rice grain fortified with beta-carotene which provides vitamin A when cooked. The concept of genetically modifying is simple, simply add the genetic code for beta-carotene into the genetic code for rice and grow your vitamin A enriched rice.

The biggest problem with genetically modified organism is that most people and culture don’t accept transgenic species. Africa won’t allow transgenic grain into their continent, India refuses to eat golden colored rice, and other countries in Asia simply prefer the taste of white rice that lacks any nutrition. This is why there is a need for a new grain of rice that does not alter the natural genetic code of rice and can still provide just as much nutrition as genetically modified. This is why we developed the iRICE.

The iRICE System

The starch binding gene used in this project, CBM 21, is derived from the species, R. oryzae, which is a form of fungus that thrives on dead organic matter, including starch containing species. It is part of an operon that codes for a two-domain enzyme. One domain has the catalytic function of breaking down starch while the other domain binds to the starch molecule in order to provide optimal conditions for the catalytic portion. This project takes advantage of the starch binding domain encoded by this gene and it is utilized for its ability to bind rice starch efficiently.

The idea behind this project was to create a complex that is not only effective in nutrient enhancement but adaptable to the specific needs of various populations. The construct consists of a starch binding protein that will adhere to (in this case) the starch in rice, and one of any number of binding proteins. This is where the customization comes in. The combinations or binding proteins you can use is diverse. In our case we have used Thiamine and Cobalamin binding proteins that will adhere available vitamins from the environment, but one could use any number of vitamin, amino acid, or pharmaceutical (speculatively) binding proteins.

Given the current opinion towards GMOs we have designed our constructs to be used as an additive that could be used in a coating or dusting process. However, the potential for GMO exists should popular opinion change in the future. Rather than create supplimental proteins that must be added in the milling process the vitamin binding proteins would be expressed by the plants themselves.

Vitamin B12-Binding Protein

Vitamin B12, Cyanocobalamin, is a vitamin involved in many neurological processes. The main source of dietary B12 is found in meat and dairy products. While it is found in plant sources, it is not biologically usable by humans or other mammals. This poses problems for those who follow vegan diets or whose main calorie source comes from non-animal products. This includes populations dependent on rice or rice products.

While deficiencies in vitamin B12 are not well documented, it is slowly becoming a more crucial problem. Often times, B12 deficiencies mimic ailments that are closely related to Alzheimer’s and dementia, or more generally, symptoms related to fatigue. It is proposed that the current recommendations in USA are on the low level, and that 40% of people between 26 and 80 are at or below this level. At these levels, symptoms begin to manifest, and, depending on the longevity of this sustained deficiency, permanent brain damage may occur. This is alarming when considering populations dependent on rice as there is no B12 present.

There are no current methods used to fortify rice with B12 which is why this project is innovative. It utilizes the starch binding capabilities of the CBM 21 gene, coding for a starch binding protein, as well as the BtuF gene coding for B12 binding protein. Together these proteins will effectively bind starch and supplement rice, or any number of starch products, with vitamin B12.

Thiamine-Binding Protein

Thiamine or vitamin B1 is an essential vitamin for proper growth and development. Thiamine is a necessary cofactor for our body so that it can break down carbohydrates to glucose properly and make ATP which provides us with energy.

Some of the harmful effects of thiamine deficiency are diarrhea, stomach problems, and even difficulty walking. But, a big risk associated with thiamine deficiency is Beriberi. Beriberi is a disease that causes loss of muscle function, loss of sensation in the hands and feet, and even mental confusion. Thiamine also helps in prevention of cataracts, cervical cancer, and kidney damage.

Why is thiamine a concern if only the alcoholics are the only ones with a thiamine deficiency? A better question to ask is where do we get most of our thiamine...? Cereal. Vitamin fortified cereal, this includes majors brands such a General Mills, Kashi, and Kellogg’s all fortify their cereal with thiamine. Over 50% of our nation relies solely on breakfast cereal to get thiamine in their diet. What about other countries that don’t eat break cereals? This is why thiamine is crucial for our iRICE project. An alternative approach to providing one of the eight essential vitamins is a more acceptable form of proper nutrition compared to take vitamin pills.

Lysine-Rich Protein

Lysine is an essential amino acid required for growth and bone development, tissue repair, and producing antibodies, hormones, enzymes, and collagen. Lysine also reduces the symptoms of herpes infections, stress-induced anxiety, and decreases harmful LDL cholesterol levels by aiding in the production of carnitine. Lysine is obtained through meat products and through beans and legumes for people on a strict low-meat diet. This essential amino acid is limiting in the diets of vegans and people who are on a wheat-based diet.

A diet deficient in lysine could lead to osteoporosis, fatigue, anemia, hair loss, reproductive disorders, and heart problems for people who cannot obtain the daily recommended intake of lysine through their diet. The recommended daily allowance for lysine is 12 mg per kg of body weight. In rice, there is about 145 mg lysine per serving. Therefore, the average adult male would have to consume nearly 6 servings of rice a day to meet minimum lysine levels. With rice as the main staple food source for a majority of the populations in the world, it is vital to fortify rice with lysine to prevent lysine deficiency worldwide.

Therefore in this project, the starch binding capabilities of the starch-binding protein gene, CBM 21, and the lysine-rich protein gene, ABY71635.1, will effectively bind to the starch in rice to supplement rice, enriching lysine intake in the diets of people worldwide.

Proof of Concept

Red Fluorescent Protein is a protein that glows red when exposed to visible light. RFP and other fluorescent proteins are used frequently in biological experiments as marker proteins.

RFP was combined with Starch binding protein successfully. The construct was used to show that the starch binding protein can bind to rice. After binding, we also used an amylase column to show binding.

Each of the proteins was expressed successfully with a starch binding domain and their nutrient binding components shown to bind their nutrient. The red fluorescent protein shows the functionality of the starch binding protein. With both domains shown to be working, our project comes to a successful close.

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