Wheat Quality and Biofortification: Genetic Basis, Breeding Progress, and Future Prospects

Wheat Biofortification: Genetics, Breeding, and Prospects

Abstract

Wheat (Triticum aestivum L.) is a major global staple crop, providing a significant share of dietary calories and protein. However, its low micronutrient density, particularly in iron (Fe) and zinc (Zn), contributes to widespread hidden hunger. This review synthesizes current knowledge on the biochemical, genetic, and molecular determinants of wheat grain quality, including protein composition, starch structure, lipids, dietary fiber, vitamins, and minerals, with emphasis on the interaction of genetic and environmental factors (G × E). Recent advances in breeding approaches, including QTL mapping, genome-wide association studies (GWAS), marker-assisted selection, and genome editing, have accelerated the development of nutritionally improved wheat varieties. Key challenges such as storage protein regulation, imbalanced amino acid composition, and reduced micronutrient bioavailability due to antinutritional factors like phytic acid are also highlighted. The review further explores physiological and molecular mechanisms underlying micronutrient uptake, transport, and grain loading, identifying critical targets for biofortification. It emphasizes the integration of genetic improvement with agronomic strategies and advanced phenotyping as a sustainable approach to enhance nutrient density. Overall, a multidisciplinary strategy combining genetics, physiology, and agronomy is essential to develop high-yielding, nutritionally superior wheat varieties for improved global food and nutritional security.