Wheat kernels.

Scientists have identified a gene that can increase the protein, iron and zinc content of wheat kernels. The gene, known as Gpc-B1, does the same in bread wheats and pasta wheats alike. Researchers used a technique called RNA interference to lower what are known as the gene's expression levels in wheat plants. Investigators found that kernels harvested from the plants with lowered Gpc-B1 levels had at least 30% less protein, zinc and iron. The work proved that Gpc-B1 controlled the content of all of these nutrients. Incorporating additional copies of the functioning gene into bread and pasta wheats will be nutritionally significant.

Today, nearly all Americans eat enough protein for good health, but more than 36 million of us don't get enough zinc, and more than 15 million of us are short on iron. The wheat plants of tomorrow may be genetically tailored to yield more nutritious flour or to more effectively fend off insects and disease, now that scientists have found a way to shuttle new genes into wheat embryos.

Contact: Ann Blechl, USDA-ARS Crop Improvement and Utilization Research, Western Regional Research Center, Room 2104, 800 Buchanan St., Albany, CA 94710. Phone: [phone]. Fax: [phone]. Email: [e-mail].