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Sneak-peek into iron deficiency anemia in India: The need for food-based interventions and enhancing iron bioavailability. Food Res Int 2022; 162:111927. [DOI: 10.1016/j.foodres.2022.111927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 09/02/2022] [Accepted: 09/08/2022] [Indexed: 11/22/2022]
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Shumoy H, Raes K. Dissecting the facts about the impact of contaminant iron in human nutrition: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.038] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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3
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Glahn RP, Noh H. Redefining Bean Iron Biofortification: A Review of the Evidence for Moving to a High Fe Bioavailability Approach. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.682130] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Iron biofortification of the common bean (Phaseolus vulgaris) commenced in earnest ~18 years ago. Based on knowledge at the time, the biofortification approach for beans was simply to breed for increased Fe concentration based on 3 major assumptions: (1) The average bean Fe concentration is ~50 μg/g; (2) Higher Fe concentration results in more bioavailable Fe delivered for absorption; (3) Breeding for high Fe concentration is a trait that can be achieved through traditional breeding and is sustainable once a high Fe bean sample is released to farmers. Current research indicates that the assumptions of the high Fe breeding approach are not met in countries of East Africa, a major focus area of bean Fe biofortification. Thus, there is a need to redefine bean Fe biofortification. For assumption 1, recent research indicates that the average bean Fe concentration in East Africa is 71 μg/g, thus about 20 μg/g higher than the assumed value. For assumption 2, recent studies demonstrate that for beans higher Fe concentration does not always equate to more Fe absorption. Finally, for assumption 3, studies show a strong environment and genotype by environment effect on Fe concentration, thus making it difficult to develop and sustain high Fe concentrations. This paper provides an examination of the available evidence related to the above assumptions, and offers an alternative approach utilizing tools that focus on Fe bioavailability to redefine Fe biofortification of the common bean.
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Muleya M, Young SD, Bailey EH. A stable isotope approach to accurately determine iron and zinc bioaccessibility in cereals and legumes based on a modified INFOGEST static in vitro digestion method. Food Res Int 2021; 139:109948. [PMID: 33509501 DOI: 10.1016/j.foodres.2020.109948] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 11/06/2020] [Accepted: 11/24/2020] [Indexed: 10/22/2022]
Abstract
The establishment of the INFOGEST in vitro static digestion method, a standardized international consensus, was an important milestone in the field of food digestion. We evaluated the contribution of iron and zinc in reagents used in the INFOGEST method in relation to sample iron and zinc and the potential interference of reagent-derived iron and zinc with bioaccessibility measurements. In most cases, reagent-derived iron and zinc contributed more than 50% of the total iron or zinc in the digesta containing selected cereals and legumes. Moreover, the chemical behaviour of reagent-derived iron and zinc was matrix dependent such that the application of a blanket blank correction was not appropriate. We therefore propose an improved approach involving isotopic labelling of reagent iron and zinc in order to discriminate between reagent-derived and sample-derived iron and zinc in each matrix. This stable isotope approach could improve the accuracy and reliability of iron and zinc bioaccessibility studies.
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Affiliation(s)
- Molly Muleya
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK.
| | - Scott D Young
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK
| | - Elizabeth H Bailey
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK
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Zhang YY, Stockmann R, Ng K, Ajlouni S. Opportunities for plant-derived enhancers for iron, zinc, and calcium bioavailability: A review. Compr Rev Food Sci Food Saf 2020; 20:652-685. [PMID: 33443794 DOI: 10.1111/1541-4337.12669] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 09/08/2020] [Accepted: 10/20/2020] [Indexed: 12/31/2022]
Abstract
Understanding of the mechanism of interactions between dietary elements, their salts, and complexing/binding ligands is vital to manage both deficiency and toxicity associated with essential element bioavailability. Numerous mineral ligands are found in both animal and plant foods and are known to exert bioactivity via element chelation resulting in modulation of antioxidant capacity or micobiome metabolism among other physiological outcomes. However, little is explored in the context of dietary mineral ligands and element bioavailability enhancement, particularly with respect to ligands from plant-derived food sources. This review highlights a novel perspective to consider various plant macro/micronutrients as prospective bioavailability enhancing ligands of three essential elements (Fe, Zn, and Ca). We also delineate the molecular mechanisms of the ligand-binding interactions underlying mineral bioaccessibility at the luminal level. We conclude that despite current understandings of some of the structure-activity relationships associated with strong mineral-ligand binding, the physiological links between ligands as element carriers and uptake at targeted sites throughout the gastrointestinal (GI) tract still require more research. The binding behavior of potential ligands in the human diet should be further elucidated and validated using pharmacokinetic approaches and GI models.
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Affiliation(s)
- Yianna Y Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia.,CSIRO Agriculture & Food, Werribee, VIC, Australia
| | | | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Said Ajlouni
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
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Hummel M, Talsma EF, Taleon V, Londoño L, Brychkova G, Gallego S, Raatz B, Spillane C. Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes. Nutrients 2020; 12:nu12030658. [PMID: 32121231 PMCID: PMC7146319 DOI: 10.3390/nu12030658] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 02/20/2020] [Accepted: 02/24/2020] [Indexed: 12/21/2022] Open
Abstract
Biofortification is an effective method to improve the nutritional content of crops and nutritional intake. Breeding for higher micronutrient mineral content in beans is correlated with an increase in phytic acid, a main inhibitor of mineral absorption in humans. Low phytic acid (lpa) beans have a 90% lower phytic acid content compared to conventional beans. This is the first study to investigate mineral and total phytic acid retention after preparing common household recipes from conventional, biofortified and lpa beans. Mineral retention was determined for two conventional, three biofortified and two lpa bean genotypes. Treatments included soaking, boiling (boiled beans) and refrying (bean paste). The average true retention of iron after boiling was 77.2-91.3%; for zinc 41.2-84.0%; and for phytic acid 49.9-85.9%. Soaking led to a significant decrease in zinc and total phytic acid after boiling and refrying, whereas for iron no significant differences were found. lpa beans did not exhibit a consistent pattern of difference in iron and phytic acid retention compared to the other groups of beans. However, lpa beans had a significantly lower retention of zinc compared to conventional and biofortified varieties (p < 0.05). More research is needed to understand the underlying factors responsible for the differences in retention between the groups of beans, especially the low retention of zinc. Combining the lpa and biofortification traits could further improve the nutritional benefits of biofortified beans, by decreasing the phytic acid:iron and zinc ratio in beans.
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Affiliation(s)
- Marijke Hummel
- Plant and AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, H91 REW4 Galway, Ireland; (M.H.); (G.B.)
- Division of Human Nutrition and Health, Wageningen University, 6708 PB Wageningen, The Netherlands;
| | - Elise F. Talsma
- Division of Human Nutrition and Health, Wageningen University, 6708 PB Wageningen, The Netherlands;
| | - Victor Taleon
- HarvestPlus. c/o International Food Policy Research Institute (IFPRI), Washington, DC 20005-3915, USA;
| | - Luis Londoño
- International Center for Tropical Agriculture (CIAT), Cali 763537, Colombia; (L.L.); (S.G.); (B.R.)
| | - Galina Brychkova
- Plant and AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, H91 REW4 Galway, Ireland; (M.H.); (G.B.)
| | - Sonia Gallego
- International Center for Tropical Agriculture (CIAT), Cali 763537, Colombia; (L.L.); (S.G.); (B.R.)
| | - Bodo Raatz
- International Center for Tropical Agriculture (CIAT), Cali 763537, Colombia; (L.L.); (S.G.); (B.R.)
| | - Charles Spillane
- Plant and AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, H91 REW4 Galway, Ireland; (M.H.); (G.B.)
- Correspondence:
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Glahn R, Tako E, Hart J, Haas J, Lung'aho M, Beebe S. Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda. Nutrients 2017; 9:nu9070787. [PMID: 28754026 PMCID: PMC5537901 DOI: 10.3390/nu9070787] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 07/12/2017] [Accepted: 07/17/2017] [Indexed: 12/21/2022] Open
Abstract
This paper represents a series of in vitro iron (Fe) bioavailability experiments, Fe content analysis and polyphenolic profile of the first generation of Fe biofortified beans (Phaseolus vulgaris) selected for human trials in Rwanda and released to farmers of that region. The objective of the present study was to demonstrate how the Caco-2 cell bioassay for Fe bioavailability can be utilized to assess the nutritional quality of Fe in such varieties and how they may interact with diets and meal plans of experimental studies. Furthermore, experiments were also conducted to directly compare this in vitro approach with specific human absorption studies of these Fe biofortified beans. The results show that other foods consumed with beans, such as rice, can negatively affect Fe bioavailability whereas potato may enhance the Fe absorption when consumed with beans. The results also suggest that the extrinsic labelling approach to measuring human Fe absorption can be flawed and thus provide misleading information. Overall, the results provide evidence that the Caco-2 cell bioassay represents an effective approach to evaluate the nutritional quality of Fe-biofortified beans, both separate from and within a targeted diet or meal plan.
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Affiliation(s)
- Raymond Glahn
- USDA-ARS Robert Holley Center for Agriculture and Health, Ithaca, NY 14853, USA.
| | - Elad Tako
- USDA-ARS Robert Holley Center for Agriculture and Health, Ithaca, NY 14853, USA.
| | - Jonathan Hart
- USDA-ARS Robert Holley Center for Agriculture and Health, Ithaca, NY 14853, USA.
| | - Jere Haas
- Division of Nutritional Sciences, 220 Savage Hall, Cornell University, Ithaca, NY 14853, USA.
| | - Mercy Lung'aho
- International Center for Tropical Agriculture (CIAT), Regional Office for Africa, P.O. Box 823-00621, Nairobi 00100, Kenya.
| | - Steve Beebe
- International Center for Tropical Agriculture (CIAT), Km 17, Recta Cali-Palmira CP 763537, Apartado Aéreo 6713, Cali, Colombia.
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The Combined Application of the Caco-2 Cell Bioassay Coupled with In Vivo (Gallus gallus) Feeding Trial Represents an Effective Approach to Predicting Fe Bioavailability in Humans. Nutrients 2016; 8:nu8110732. [PMID: 27869705 PMCID: PMC5133116 DOI: 10.3390/nu8110732] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2016] [Accepted: 11/09/2016] [Indexed: 12/28/2022] Open
Abstract
Research methods that predict Fe bioavailability for humans can be extremely useful in evaluating food fortification strategies, developing Fe-biofortified enhanced staple food crops and assessing the Fe bioavailability of meal plans that include such crops. In this review, research from four recent poultry (Gallus gallus) feeding trials coupled with in vitro analyses of Fe-biofortified crops will be compared to the parallel human efficacy studies which used the same varieties and harvests of the Fe-biofortified crops. Similar to the human studies, these trials were aimed to assess the potential effects of regular consumption of these enhanced staple crops on maintenance or improvement of iron status. The results demonstrate a strong agreement between the in vitro/in vivo screening approach and the parallel human studies. These observations therefore indicate that the in vitro/Caco-2 cell and Gallus gallus models can be integral tools to develop varieties of staple food crops and predict their effect on iron status in humans. The cost-effectiveness of this approach also means that it can be used to monitor the nutritional stability of the Fe-biofortified crop once a variety has released and integrated into the food system. These screening tools therefore represent a significant advancement to the field for crop development and can be applied to ensure the sustainability of the biofortification approach.
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Glahn RP, Tako E, Cichy K, Wiesinger J. The cotyledon cell wall and intracellular matrix are factors that limit iron bioavailability of the common bean (Phaseolus vulgaris). Food Funct 2016; 7:3193-200. [DOI: 10.1039/c6fo00490c] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Strategies that enhance the Fe bioavailability of the bean are of keen interest to nutritionists, bean breeders and growers.
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Affiliation(s)
- Raymond P. Glahn
- United States Department of Agriculture
- Agricultural Research Service
- Robert Holley Center for Agriculture and Health
- Ithaca
- USA
| | - Elad Tako
- United States Department of Agriculture
- Agricultural Research Service
- Robert Holley Center for Agriculture and Health
- Ithaca
- USA
| | - Karen Cichy
- United States Department of Agriculture
- Agricultural Research Service
- Sugarbeet and Bean Research Unit
- East Lansing
- USA
| | - Jason Wiesinger
- Department of Plant Soil and Microbial Sciences
- Michigan State University
- East Lansing
- USA
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