How was iron-fortified rice engineered to improve iron absorption?

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Rows of genetically modified barley plants grow in an outdoor test plot in Germany, with a yellow marker labeled 3 and protective netting overhead. — genetically modified organism Genetically modified crops are assessed for their impact on environmental factors such as soil quality.

Iron-fortified rice was engineered to combat iron deficiency by introducing specific genes into the rice genome to increase both the iron content and its bioavailability.1

The engineering process involved three primary modifications:

Increased Iron Storage: A ferritin gene from the common bean (Phaseolus vulgaris) was introduced to produce a protein capable of binding iron.1
Enhanced Bioavailability: A gene from the fungus Aspergillus fumigatus was added to produce an enzyme that digests phytate, a compound that typically inhibits iron absorption.1
Improved Absorption: The rice was engineered to overexpress an existing gene that produces a cysteine-rich metallothioneinlike protein, which further enhances the body's ability to absorb iron.1