Can we make rice and wheat less sticky to minerals?

Phytic acid, a compound found in plant-based foods like grains and legumes, binds to zinc and iron in the digestive tract, making these minerals less available for absorption by the body.

Certain chemical compounds bind to the INO1 enzyme at its active site, reducing its function without breaking apart its four-part structure, and they do so with micromolar strength.

Using a chemical to block the INO1 gene in cereal grains lowers phytic acid levels without reducing germination, grain size, protein, or starch quality, unlike genetic edits to the same gene that can reduce crop yield.

PK0-28011 is a chemical that lowers phytic acid levels in rice and wheat grains by up to 47% without changing the amount of minerals like iron and zinc, which allows the body to absorb more of these minerals relative to phytic acid.

Chemically blocking the INO1 enzyme in rice and wheat grains during development lowers phytic acid levels by up to 47%, without affecting the weight, mineral content, or ability of the seeds to germinate, which results in a doubling of the amount of iron and zinc that can be absorbed by the body.