Plant–Microbe Interactions as Emerging Biomanufacturing Platforms for Iron Biofortification, with Rice as a Principal Model

Summary

This narrative review synthesizes evidence on how beneficial plant-associated microorganisms may enhance iron biofortification in rice by modifying iron mobilization and distribution across the soil–plant–grain interface. While most studies document microbial effects on iron availability and plant physiology, the review identifies a critical evidence gap: few studies establish increased iron in grain after polishing, and fewer still measure iron absorption in human consumers. The authors propose a conceptual 'plant–microbe biomanufacturing platform' and call for integrated future work combining field validation, agronomic management, iron localization, food processing effects, and nutritional bioavailability assessment.

Regional applicability

The findings are globally relevant, as rice is a major staple food for populations at risk of iron deficiency worldwide, including in low- and middle-income regions. United Kingdom applicability is limited by UK rice consumption patterns and agronomic suitability, though the mechanistic framework may inform crop biofortification strategies for other staple cereals grown in temperate climates.

Key measures

Iron availability in rhizosphere; iron uptake and transport in plants; iron concentration in grain; iron bioavailability in polished rice; consumer iron absorption

Outcomes reported

The narrative review evaluates how plant-associated microorganisms influence iron mobilization, root acquisition, and transport to grain tissues along a soil–plant–grain–food continuum. It distinguishes measured outcomes (microbial effects on Fe availability and plant physiology) from proposed mechanistic links, and identifies gaps in evidence for Fe retention after grain processing and human absorption.

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