Making spinach with low oxalate levels
In a study published in Euphytica, researchers identified six DNA markers linked to genes that contribute to oxalate levels in spinach.
In a study published in Euphytica, researchers identified six DNA markers linked to genes that contribute to oxalate levels in spinach. Oxalic acid, or “oxalate,” is a naturally-occurring plant chemical and in the human diet it’s been linked to kidney stone formation. It also can react with calcium, iron, and other minerals to inhibit mineral absorption. Spinach contains higher concentrations of oxalate than most crops, but it is an economically important vegetable crop worldwide and it’s considered healthful because of its high concentration of a number of key nutrients.
Scientists from the U.S. Dept. of Agriculture’s Agricultural Research Service (USDA ARS) analyzed the genetic code of 310 spinach varieties. By studying the oxalate concentrations in 300 USDA germplasm accessions and 10 commercial cultivars, the researchers discovered that oxalate concentrations ranged from 647.2 to 1,286.9 mg per 100 g on fresh weight basis. They also found eight accessions with less than 780 mg per 100 g based on fresh weight. In addition, they identified six DNA markers linked to genes that contribute to oxalate levels and may be useful for breeders in reducing oxalate concentrations.