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Pathiraja D, Wanasundara JPD, Elessawy FM, Purves RW, Vandenberg A, Shand PJ. Water-soluble phenolic compounds and their putative antioxidant activities in the seed coats from different lentil (Lens culinaris) genotypes. Food Chem 2023; 407:135145. [PMID: 36521391 DOI: 10.1016/j.foodchem.2022.135145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 11/10/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022]
Abstract
The seed coat is a major byproduct of lentil processing with potential as a sustainable source of antioxidant polyphenols. Profiles of water-soluble phenolic compounds and antioxidant activities of seven genotypes of lentil which includes both normal-tannin and low-tannin seed coats were investigated. Antioxidant activities were assessed using four antioxidant assays, and phenolic compounds were quantified using liquid chromatography mass spectrometry (LC-MS). Total phenolic content (TPC) varied significantly among genotypes and ranged between 1519 ± 140 and 6502 ± 154 μg/g. Thirty phenolic compounds were identified with kaempferol tetraglycoside, catechin-3-glucoside and procyanidins being the dominant compounds in normal-tannin seed coats. Kaempferol tetraglycoside predominated (80-90%) in low-tannin seed coats. Antioxidant activities strongly correlated with TPC (r > 0.93) with a 6-9 times higher activity in normal-tannin than that of low-tannin lentils. Without flavan-3-ols and procyanidins, low-tannin seed coat may not exert strong antioxidant potential, whereas normal-tannin seed coat contains water-extractable natural phenolic compounds with promising antioxidant potential.
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Affiliation(s)
- Darshika Pathiraja
- Department of Food Science and Technology, Wayamba University of Sri Lanka, Makandura, Gonawila 60000, Sri Lanka; Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada.
| | - Janitha P D Wanasundara
- Agriculture and Agri-Food Canada, Saskatoon Research and Development Centre, Saskatoon, Saskatchewan S7N 0X2, Canada; Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada
| | - Fatma M Elessawy
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5E5, Canada
| | - Randy W Purves
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5E5, Canada; Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
| | - Albert Vandenberg
- Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
| | - Phyllis J Shand
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada
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Huertas R, Karpinska B, Ngala S, Mkandawire B, Maling'a J, Wajenkeche E, Kimani PM, Boesch C, Stewart D, Hancock RD, Foyer CH. Biofortification of common bean ( Phaseolus vulgaris L.) with iron and zinc: Achievements and challenges. Food Energy Secur 2023; 12:e406. [PMID: 38440694 PMCID: PMC10909572 DOI: 10.1002/fes3.406] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 06/01/2022] [Accepted: 06/08/2022] [Indexed: 03/06/2024] Open
Abstract
Micronutrient deficiencies (hidden hunger), particularly in iron (Fe) and zinc (Zn), remain one of the most serious public health challenges, affecting more than three billion people globally. A number of strategies are used to ameliorate the problem of micronutrient deficiencies and to improve the nutritional profile of food products. These include (i) dietary diversification, (ii) industrial food fortification and supplements, (iii) agronomic approaches including soil mineral fertilisation, bioinoculants and crop rotations, and (iv) biofortification through the implementation of biotechnology including gene editing and plant breeding. These efforts must consider the dietary patterns and culinary preferences of the consumer and stakeholder acceptance of new biofortified varieties. Deficiencies in Zn and Fe are often linked to the poor nutritional status of agricultural soils, resulting in low amounts and/or poor availability of these nutrients in staple food crops such as common bean. This review describes the genes and processes associated with Fe and Zn accumulation in common bean, a significant food source in Africa that plays an important role in nutritional security. We discuss the conventional plant breeding, transgenic and gene editing approaches that are being deployed to improve Fe and Zn accumulation in beans. We also consider the requirements of successful bean biofortification programmes, highlighting gaps in current knowledge, possible solutions and future perspectives.
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Affiliation(s)
- Raul Huertas
- Environmental and Biochemical SciencesThe James Hutton InstituteDundeeUK
| | - Barbara Karpinska
- School of Biosciences, College of Life and Environmental SciencesUniversity of BirminghamEdgbastonUK
| | - Sophia Ngala
- Department of Plant Science and Crop Protection, College of Agriculture and Veterinary SciencesUniversity of NairobiNairobiKenya
| | - Bertha Mkandawire
- The Food, Agriculture and Natural Resources Policy Analysis Network (FANRPAN)PretoriaSouth Africa
| | - Joyce Maling'a
- Kenya Agriculture and Livestock Research Organization (KALRO)Food Crops Research InstituteKitaleKenya
| | - Elizabeth Wajenkeche
- Kenya Agriculture and Livestock Research Organization (KALRO)Food Crops Research InstituteKitaleKenya
| | - Paul M. Kimani
- Department of Plant Science and Crop Protection, College of Agriculture and Veterinary SciencesUniversity of NairobiNairobiKenya
| | | | - Derek Stewart
- Environmental and Biochemical SciencesThe James Hutton InstituteDundeeUK
- School of Engineering and Physical SciencesHeriot‐Watt UniversityEdinburghUK
| | | | - Christine H. Foyer
- School of Biosciences, College of Life and Environmental SciencesUniversity of BirminghamEdgbastonUK
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Iron and zinc bioavailability in common bean (Phaseolus vulgaris) is dependent on chemical composition and cooking method. Food Chem 2022; 387:132900. [DOI: 10.1016/j.foodchem.2022.132900] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 03/22/2022] [Accepted: 04/03/2022] [Indexed: 02/08/2023]
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Cominelli E, Sparvoli F, Lisciani S, Forti C, Camilli E, Ferrari M, Le Donne C, Marconi S, Juan Vorster B, Botha AM, Marais D, Losa A, Sala T, Reboul E, Alvarado-Ramos K, Waswa B, Ekesa B, Aragão F, Kunert K. Antinutritional factors, nutritional improvement, and future food use of common beans: A perspective. FRONTIERS IN PLANT SCIENCE 2022; 13:992169. [PMID: 36082303 PMCID: PMC9445668 DOI: 10.3389/fpls.2022.992169] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Accepted: 08/02/2022] [Indexed: 06/06/2023]
Abstract
Common bean seeds are an excellent source of protein as well as of carbohydrates, minerals, vitamins, and bioactive compounds reducing, when in the diet, the risks of diseases. The presence of bioactive compounds with antinutritional properties (e.g., phytic acid, lectins, raffinosaccharides, protease inhibitors) limits, however, the bean's nutritional value and its wider use in food preparations. In the last decades, concerted efforts have been, therefore, made to develop new common bean genotypes with reduced antinutritional compounds by exploiting the natural genetic variability of common bean and also applying induced mutagenesis. However, possible negative, or positive, pleiotropic effects due to these modifications, in terms of plant performance in response to stresses or in the resulting technological properties of the developed mutant genotypes, have yet not been thoroughly investigated. The purpose of the perspective paper is to first highlight the current advances, which have been already made in mutant bean characterization. A view will be further provided on future research directions to specifically explore further advantages and disadvantages of these bean mutants, their potential use in innovative foods and representing a valuable genetic reservoir of combinations to assess the true functional role of specific seed bioactive components directly in the food matrix.
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Affiliation(s)
- Eleonora Cominelli
- National Research Council, Institute of Agricultural Biology and Biotechnology, Milan, Italy
| | - Francesca Sparvoli
- National Research Council, Institute of Agricultural Biology and Biotechnology, Milan, Italy
| | - Silvia Lisciani
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, Rome, Italy
| | - Chiara Forti
- National Research Council, Institute of Agricultural Biology and Biotechnology, Milan, Italy
| | - Emanuela Camilli
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, Rome, Italy
| | - Marika Ferrari
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, Rome, Italy
| | - Cinzia Le Donne
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, Rome, Italy
| | - Stefania Marconi
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, Rome, Italy
| | - Barend Juan Vorster
- Department Plant and Soil Sciences, Forestry and Agricultural Biotechnology Institute, University of Pretoria, Pretoria, South Africa
| | - Anna-Maria Botha
- Department of Genetics, Stellenbosch University, Stellenbosch, South Africa
| | - Diana Marais
- Department Plant and Soil Sciences, Forestry and Agricultural Biotechnology Institute, University of Pretoria, Pretoria, South Africa
| | - Alessia Losa
- Council for Research in Agriculture and Economics, Research Centre for Genomics and Bioinformatics, Montanaso Lombardo, Italy
| | - Tea Sala
- Council for Research in Agriculture and Economics, Research Centre for Genomics and Bioinformatics, Montanaso Lombardo, Italy
| | | | | | - Boaz Waswa
- International Center for Tropical Agriculture (CIAT), CIAT Regional Office for Africa, Nairobi, Kenya
| | - Beatrice Ekesa
- International Center for Tropical Agriculture (CIAT), CIAT Regional Office for Africa, Nairobi, Kenya
| | | | - Karl Kunert
- Department Plant and Soil Sciences, Forestry and Agricultural Biotechnology Institute, University of Pretoria, Pretoria, South Africa
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Piskin E, Cianciosi D, Gulec S, Tomas M, Capanoglu E. Iron Absorption: Factors, Limitations, and Improvement Methods. ACS OMEGA 2022; 7:20441-20456. [PMID: 35755397 PMCID: PMC9219084 DOI: 10.1021/acsomega.2c01833] [Citation(s) in RCA: 74] [Impact Index Per Article: 37.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Accepted: 05/20/2022] [Indexed: 05/04/2023]
Abstract
Iron is an essential element for human life since it participates in many functions in the human body, including oxygen transport, immunity, cell division and differentiation, and energy metabolism. Iron homeostasis is mainly controlled by intestinal absorption because iron does not have active excretory mechanisms for humans. Thus, efficient intestinal iron bioavailability is essential to reduce the risk of iron deficiency anemia. There are two forms of iron, heme and nonheme, found in foods. The average daily dietary iron intake is 10 to 15 mg in humans since only 1 to 2 mg is absorbed through the intestinal system. Nutrient-nutrient interactions may play a role in dietary intestinal iron absorption. Dietary inhibitors such as calcium, phytates, polyphenols and enhancers such as ascorbic acid and proteins mainly influence iron bioavailability. Numerous studies have been carried out for years to enhance iron bioavailability and combat iron deficiency. In addition to traditional methods, innovative techniques are being developed day by day to enhance iron bioavailability. This review will provide information about iron bioavailability, factors affecting absorption, iron deficiency, and recent studies on improving iron bioavailability.
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Affiliation(s)
- Elif Piskin
- Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Danila Cianciosi
- Faculty of Medicine, Department of Clinical Sciences, Polytechnic University of Marche, via Pietro Ranieri, 60131 Ancona, Italy
| | - Sukru Gulec
- Molecular Nutrition and Human Physiology Laboratory, Department of Food Engineering, İzmir Institute of Technology, 35430 Urla, İzmir
| | - Merve Tomas
- Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
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Ereful NC, Jones H, Fradgley N, Boyd L, Cherie HA, Milner MJ. Nutritional and genetic variation in a core set of Ethiopian Tef (Eragrostis tef) varieties. BMC PLANT BIOLOGY 2022; 22:220. [PMID: 35484480 PMCID: PMC9047342 DOI: 10.1186/s12870-022-03595-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Accepted: 04/14/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Tef (Eragrostis tef) is a tropical cereal domesticated and grown in the Ethiopian highlands, where it has been a staple food of Ethiopians for many centuries. Food insecurity and nutrient deficiencies are major problems in the country, so breeding for enhanced nutritional traits, such as Zn content, could help to alleviate problems with malnutrition. RESULTS To understand the breeding potential of nutritional traits in tef a core set of 24 varieties were sequenced and their mineral content, levels of phytate and protein, as well as a number of nutritionally valuable phenolic compounds measured in grain. Significant variation in all these traits was found between varieties. Genome wide sequencing of the 24 tef varieties revealed 3,193,582 unique SNPs and 897,272 unique INDELs relative to the tef reference var. Dabbi. Sequence analysis of two key transporter families involved in the uptake and transport of Zn by the plant led to the identification of 32 Zinc Iron Permease (ZIP) transporters and 14 Heavy Metal Associated (HMA) transporters in tef. Further analysis identified numerous variants, of which 14.6% of EtZIP and 12.4% of EtHMA variants were non-synonymous changes. Analysis of a key enzyme in flavanol synthesis, flavonoid 3'-hydroxylase (F3'H), identified a T-G variant in the tef homologue Et_s3159-0.29-1.mrna1 that was associated with the differences observed in kaempferol glycoside and quercetin glycoside levels. CONCLUSION Wide genetic and phenotypic variation was found in 24 Ethiopian tef varieties which would allow for breeding gains in many nutritional traits of importance to human health.
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Affiliation(s)
- Nelzo C Ereful
- NIAB, 93 Lawrence Weaver Road, Cambridge, CB3 0LE, UK
- Philippine Genome Centre, University of the Philippines Los Baňos, Laguna, Philippines
| | - Huw Jones
- NIAB, 93 Lawrence Weaver Road, Cambridge, CB3 0LE, UK
| | - Nick Fradgley
- NIAB, 93 Lawrence Weaver Road, Cambridge, CB3 0LE, UK
- Department of Plant Sciences, University of Cambridge, Downing Street, Cambridge, CB2 3EA, UK
| | - Lesley Boyd
- NIAB, 93 Lawrence Weaver Road, Cambridge, CB3 0LE, UK
| | - Hirut Assaye Cherie
- Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, P.O.Box 26, Bahir Dar, Ethiopia
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McClean PE, Lee R, Howe K, Osborne C, Grimwood J, Levy S, Haugrud AP, Plott C, Robinson M, Skiba RM, Tanha T, Zamani M, Thannhauser TW, Glahn RP, Schmutz J, Osorno JM, Miklas PN. The Common Bean V Gene Encodes Flavonoid 3'5' Hydroxylase: A Major Mutational Target for Flavonoid Diversity in Angiosperms. FRONTIERS IN PLANT SCIENCE 2022; 13:869582. [PMID: 35432409 PMCID: PMC9009181 DOI: 10.3389/fpls.2022.869582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Accepted: 03/15/2022] [Indexed: 06/14/2023]
Abstract
The classic V (violet, purple) gene of common bean (Phaseolus vulgaris) functions in a complex genetic network that controls seed coat and flower color and flavonoid content. V was cloned to understand its role in the network and the evolution of its orthologs in the Viridiplantae. V mapped genetically to a narrow interval on chromosome Pv06. A candidate gene was selected based on flavonoid analysis and confirmed by recombinational mapping. Protein and domain modeling determined V encodes flavonoid 3'5' hydroxylase (F3'5'H), a P450 enzyme required for the expression of dihydromyricetin-derived flavonoids in the flavonoid pathway. Eight recessive haplotypes, defined by mutations of key functional domains required for P450 activities, evolved independently in the two bean gene pools from a common ancestral gene. V homologs were identified in Viridiplantae orders by functional domain searches. A phylogenetic analysis determined F3'5'H first appeared in the Streptophyta and is present in only 41% of Angiosperm reference genomes. The evolutionarily related flavonoid pathway gene flavonoid 3' hydroxylase (F3'H) is found nearly universally in all Angiosperms. F3'H may be conserved because of its role in abiotic stress, while F3'5'H evolved as a major target gene for the evolution of flower and seed coat color in plants.
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Affiliation(s)
- Phillip E. McClean
- Department of Plant Sciences, North Dakota State University, Fargo, ND, United States
- Genomics, Phenomics, and Bioinformatic Program, North Dakota State University, Fargo, ND, United States
| | - Rian Lee
- Department of Plant Sciences, North Dakota State University, Fargo, ND, United States
| | - Kevin Howe
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY, United States
| | - Caroline Osborne
- Department of Plant Sciences, North Dakota State University, Fargo, ND, United States
| | - Jane Grimwood
- Genome Sequencing Center, HudsonAlpha Institute for Biotechnology, Huntsville, AL, United States
| | - Shawn Levy
- Genome Sequencing Center, HudsonAlpha Institute for Biotechnology, Huntsville, AL, United States
| | - Amanda Peters Haugrud
- Genomics, Phenomics, and Bioinformatic Program, North Dakota State University, Fargo, ND, United States
| | - Chris Plott
- Genome Sequencing Center, HudsonAlpha Institute for Biotechnology, Huntsville, AL, United States
| | - Melanie Robinson
- Genome Sequencing Center, HudsonAlpha Institute for Biotechnology, Huntsville, AL, United States
| | - Ryan M. Skiba
- Genomics, Phenomics, and Bioinformatic Program, North Dakota State University, Fargo, ND, United States
| | - Tabassum Tanha
- Genomics, Phenomics, and Bioinformatic Program, North Dakota State University, Fargo, ND, United States
| | - Mariam Zamani
- Genomics, Phenomics, and Bioinformatic Program, North Dakota State University, Fargo, ND, United States
| | - Theodore W. Thannhauser
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY, United States
| | - Raymond P. Glahn
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY, United States
| | - Jeremy Schmutz
- Genome Sequencing Center, HudsonAlpha Institute for Biotechnology, Huntsville, AL, United States
| | - Juan M. Osorno
- Department of Plant Sciences, North Dakota State University, Fargo, ND, United States
| | - Phillip N. Miklas
- USDA-ARS, Grain Legumes Genetics and Physiology Research Unit, Prosser, WA, United States
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Sadohara R, Long Y, Izquierdo P, Urrea CA, Morris D, Cichy K. Seed coat color genetics and genotype × environment effects in yellow beans via machine-learning and genome-wide association. THE PLANT GENOME 2022; 15:e20173. [PMID: 34817119 DOI: 10.1002/tpg2.20173] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Accepted: 09/22/2021] [Indexed: 06/13/2023]
Abstract
Common bean (Phaseolus vulgaris L.) is consumed worldwide, with strong regional preferences for seed appearance characteristics. Colors of the seed coat, hilum ring, and corona are all important, along with susceptibility to postharvest darkening, which decreases seed value. This study aimed to characterize a collection of 295 yellow bean genotypes for seed appearance and postharvest darkening, evaluate genotype × environment (G × E) effects and map those traits via genome-wide association analysis. Yellow bean germplasm were grown for 2 yr in Michigan and Nebraska and seed were evaluated for L*a*b* color values, postharvest darkening, and hilum ring and corona colors. A model to exclude the hilum ring and corona of the seeds, black background, and light reflection was developed by using machine learning, allowing for targeted and efficient L*a*b* value extraction from the seed coat. The G × E effects were significant for the color values, and Michigan-grown seeds were darker than Nebraska-grown seeds. Single-nucleotide polymorphisms (SNPs) were associated with L* and hilum ring color on Pv10 near the J gene involved in mature seed coat color and hilum ring color. A SNP on Pv07 associated with L*, a*, postharvest darkening, and hilum ring and corona colors was near the P gene, the ground factor gene for seed coat color expression. The machine-learning-aided model used to extract color values from the seed coat, the wide variability in seed morphology traits, and the associated SNPs provide tools for future breeding and research efforts to meet consumers' expectations for bean seed appearance.
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Affiliation(s)
- Rie Sadohara
- Dep. of Plant, Soil and Microbial Sciences, Michigan State Univ., 1066 Bogue St., East Lansing, MI, 48824, USA
| | - Yunfei Long
- Dep. of Electrical and Computer Engineering, Michigan State Univ., 428 S Shaw Ln., East Lansing, MI, 48824, USA
| | - Paulo Izquierdo
- Dep. of Plant, Soil and Microbial Sciences, Michigan State Univ., 1066 Bogue St., East Lansing, MI, 48824, USA
| | - Carlos A Urrea
- Panhandle Research & Extension Center, Univ. of Nebraska, 4502 Ave. I, Scottsbluff, NE, 69361, USA
| | - Daniel Morris
- Dep. of Electrical and Computer Engineering, Michigan State Univ., 428 S Shaw Ln., East Lansing, MI, 48824, USA
| | - Karen Cichy
- Dep. of Plant, Soil and Microbial Sciences, Michigan State Univ., 1066 Bogue St., East Lansing, MI, 48824, USA
- USDA-ARS, Sugarbeet and Bean Research Unit, 1066 Bogue St., East Lansing, MI, 48824, USA
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Gannon BM, Glahn RP, Mehta S. Iron Bioavailability from Multiple Biofortified Foods Using an In Vitro Digestion, Caco-2 Assay for Optimizing a Cyclical Menu for a Randomized Efficacy Trial. Curr Dev Nutr 2021; 5:nzab111. [PMID: 34604692 PMCID: PMC8483813 DOI: 10.1093/cdn/nzab111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 06/28/2021] [Accepted: 08/27/2021] [Indexed: 11/12/2022] Open
Abstract
BACKGROUND Inadequate nutritional status contributes to substantial losses in human health and productivity globally. A multiple biofortified food crop trial targeting iron, zinc, and vitamin A deficiencies among young children and their breastfeeding mothers is being conducted in India. OBJECTIVE We sought to determine the relative iron bioavailability from biofortified and conventional crops and crop combinations representative of a cyclical menu using crops targeted for inclusion in the feeding trial. METHODS Crops were procured from India, cooked, freeze-dried, and analyzed with an established in vitro digestion/Caco-2 iron bioavailability assay using a fixed sample weight. Crop proportions representative of meals planned for the human study were determined and combined such that samples included either all biofortified or all control crops. Crops were analyzed as single crops (n = 4) or crop combinations (n = 7) by variety (biofortified or control) in triplicate. The primary outcome was iron uptake measured by Caco-2 ferritin production normalized to total Caco-2 protein (nanograms of ferritin/milligrams of cell protein) analyzed for effects of crop variety and crop proportion using generalized linear models. RESULTS Biofortified pearl millet alone demonstrated higher iron uptake than conventional varieties (5.01 ± 1.66 vs. 2.17 ± 0.96; P = 0.036). Addition of sweet potato or sweet potato + pulse improved iron uptake for all proportions tested in control varieties and select proportions for biofortified varieties (P ≤ 0.05). Two multiple crop combinations demonstrated modestly higher iron uptake from biofortified crops. CONCLUSIONS Optimizing total iron delivery should consider matrix effects, processing, and promoters/inhibitors of iron absorption in addition to total iron concentration. Future directions include evaluating recipes as prepared for consumption and comparison against human iron bioavailability studies.
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Affiliation(s)
- Bryan M Gannon
- Division of Nutritional Sciences, Cornell University, Ithaca, NY, USA
- Institute for Nutritional Sciences, Global Health, and Technology (INSiGHT), Cornell University, Ithaca, NY, USA
| | - Raymond P Glahn
- USDA, Agricultural Research Service, Robert Holley Center for Agriculture and Health, Ithaca, NY, USA
| | - Saurabh Mehta
- Division of Nutritional Sciences, Cornell University, Ithaca, NY, USA
- Institute for Nutritional Sciences, Global Health, and Technology (INSiGHT), Cornell University, Ithaca, NY, USA
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10
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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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11
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Wiesinger JA, Osorno JM, McClean PE, Hart JJ, Glahn RP. Faster cooking times and improved iron bioavailability are associated with the down regulation of procyanidin synthesis in slow-darkening pinto beans (Phaseolus vulgaris L.). J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104444] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
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Wright TIC, Gardner KA, Glahn RP, Milner MJ. Genetic control of iron bioavailability is independent from iron concentration in a diverse winter wheat mapping population. BMC PLANT BIOLOGY 2021; 21:212. [PMID: 33975563 PMCID: PMC8112066 DOI: 10.1186/s12870-021-02996-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Accepted: 04/21/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Anemia is thought to affect up to 1.6 billion people worldwide. One of the major contributors to low iron (Fe) absorption is a higher proportion of cereals compared to meats and pulse crops in people's diets. This has now become a problem in both the developed and developing world, as a result of both modern food choice and food availability. Bread wheat accounts for 20 % of the calories consumed by humans and is an important source of protein, vitamins and minerals meaning it could be a major vehicle for bringing more bioavailable Fe into the diet. RESULTS To investigate whether breeding for higher concentrations of Fe in wheat grains could help increase Fe absorption, a multiparent advanced generation intercross (MAGIC) population, encompassing more than 80 % of UK wheat polymorphism, was grown over two seasons in the UK. The population was phenotyped for both Fe concentration and Fe bioavailability using an established Caco-2 cell bioassay. It was found that increasing Fe concentrations in the grains was not correlated with higher Fe bioavailability and that the underlying genetic regions controlling grain Fe concentrations do not co-localise with increased Fe absorption. Furthermore, we show that phytate concentrations do not correlate with Fe bioavailability in our wheat population and thus phytate-binding is insufficient to explain the lack of correlation between Fe bioavailability and Fe concentrations in the wheat grain. Finally, we observed no (Fe bioavailability) or low (Fe concentration) correlation between years for these traits, confirming that both are under strong environmental influence. CONCLUSIONS This suggests that breeders will have to select not only for Fe concentrations directly in grains, but also increased bioavailability. However the use of numerous controls and replicated trials limits the practicality of adoption of screening by Caco-2 cells by many breeders.
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Affiliation(s)
| | | | - Raymond P Glahn
- Robert W. Holley Center for Agriculture and Health, USDA-ARS, 14853, Ithaca, NY, USA
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Katuuramu DN, Wiesinger JA, Luyima GB, Nkalubo ST, Glahn RP, Cichy KA. Investigation of Genotype by Environment Interactions for Seed Zinc and Iron Concentration and Iron Bioavailability in Common Bean. FRONTIERS IN PLANT SCIENCE 2021; 12:670965. [PMID: 34040625 PMCID: PMC8141707 DOI: 10.3389/fpls.2021.670965] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Accepted: 03/24/2021] [Indexed: 05/26/2023]
Abstract
Iron and zinc malnutrition are global public health concerns afflicting mostly infants, children, and women in low- and middle-income countries with widespread consumption of plant-based diets. Common bean is a widely consumed staple crop around the world and is an excellent source of protein, fiber, and minerals including iron and zinc. The development of nutrient-dense common bean varieties that deliver more bioavailable iron and zinc with a high level of trait stability requires a measurement of the contributions from genotype, environment, and genotype by environment interactions. In this research, we investigated the magnitude of genotype by environment interaction for seed zinc and iron concentration and seed iron bioavailability (FeBIO) using a set of nine test genotypes and three farmers' local check varieties. The research germplasm was evaluated for two field seasons across nine on-farm locations in three agro-ecological zones in Uganda. Seed zinc concentration ranged from 18.0 to 42.0 μg g-1 and was largely controlled by genotype, location, and the interaction between location and season [28.0, 26.2, and 14.7% of phenotypic variability explained (PVE), respectively]. Within a genotype, zinc concentration ranged on average 12 μg g-1 across environments. Seed iron concentration varied from 40.7 to 96.7 μg g-1 and was largely controlled by genotype, location, and the interaction between genotype, location, and season (25.7, 17.4, and 13.7% of PVE, respectively). Within a genotype, iron concentration ranged on average 28 μg g-1 across environments. Seed FeBIO ranged from 8 to 116% of Merlin navy control and was largely controlled by genotype (68.3% of PVE). The red mottled genotypes (Rozi Koko and Chijar) accumulated the most seed zinc and iron concentration, while the yellow (Ervilha and Cebo Cela) and white (Blanco Fanesquero) genotypes had the highest seed FeBIO and performed better than the three farmers' local check genotypes (NABE-4, NABE-15, and Masindi yellow). The genotypes with superior and stable trait performance, especially the Manteca seed class which combine high iron and zinc concentrations with high FeBIO, would serve as valuable parental materials for crop improvement breeding programs aimed at enhancing the nutritional value of the common bean.
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Affiliation(s)
- Dennis N. Katuuramu
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI, United States
- USDA – ARS, U.S. Vegetable Laboratory, Charleston, SC, United States
| | - Jason A. Wiesinger
- USDA – ARS, Robert W. Holley Center for Agriculture and Health, Ithaca, NY, United States
| | - Gabriel B. Luyima
- Legumes Research Program, National Crops Resources Research Institute, Kampala, Uganda
| | - Stanley T. Nkalubo
- Legumes Research Program, National Crops Resources Research Institute, Kampala, Uganda
| | - Raymond P. Glahn
- USDA – ARS, Robert W. Holley Center for Agriculture and Health, Ithaca, NY, United States
| | - Karen A. Cichy
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI, United States
- USDA – ARS, Sugarbeet and Bean Research Unit, East Lansing, MI, United States
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Podder R, Glahn RP, Vandenberg A. Dual-Fortified Lentil Products-A Sustainable New Approach to Provide Additional Bioavailable Iron and Zinc in Humans. Curr Dev Nutr 2021; 5:nzab004. [PMID: 33628987 PMCID: PMC7888699 DOI: 10.1093/cdn/nzab004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 01/04/2021] [Accepted: 01/26/2021] [Indexed: 12/16/2022] Open
Abstract
BACKGROUND Iron (Fe) and zinc (Zn) deficiencies are global health problems affecting 20% and 33% of the world's population, respectively. Lentil (Lens culinaris Medik.), part of the staple food supply in many countries, can be a potential vehicle for Fe and Zn fortification. OBJECTIVE We developed a dual-fortification protocol to fortify 3 milled lentil product types (LPTs) [red-football (RF), red-split (RS), and yellow-split (YS)], with NaFeEDTA and ZnSO4.H2O to increase the bioavailable content of Fe and Zn. METHODS Appropriate Fe and Zn doses were determined to fortify lentils based on RDAs. Relative Fe bioavailability (RFeB%) and phytic acid (PA) content were assessed using an in vitro Caco-2 cell bioassay and PA analysis, respectively. One-factor ANOVA determined the differences in colorimetric score; concentrations of Fe, Zn, and PA; and RFeB% among samples. The least significant difference was calculated with significance level set at P < 0.05. RESULTS Fe and Zn concentration and RFeB% increased and PA concentration decreased significantly in dual-fortified lentils. Dual-fortified lentil samples had higher RFeB% compared with Fe-fortified (single) samples in all 3 LPTs, whereas RFeB% decreased in Zn-fortified (single) RF and YS samples by 43.4% and 36%, respectively. The RF, RS, and YS samples, fortified with 16 mg Fe and 8 mg Zn/100 g of lentils, provided 27 mg Fe and 14 mg Zn, 28 mg Fe and 13.4 mg Zn, and 29.9 mg Fe and 12.1 mg Zn, respectively. RFeB% of RF, RS, and YS lentil samples increased by 91-307%, 114-522%, and 122-520%, respectively. Again, PA concentrations of RF, RS, and YS lentils were reduced by 0.63-0.53, 0.83-0.71, and 0.96-0.79 mg/g, respectively. CONCLUSIONS Dual-fortified lentil consumption can cost-effectively provide a significant part of the daily bioavailable Fe and Zn requirements of people with these 2 globally important micronutrient deficiencies.
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Affiliation(s)
- Rajib Podder
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Raymond P Glahn
- Robert W Holley Center for Agriculture and Health, Agricultural Research Service, USDA, Ithaca, NY, USA
| | - Albert Vandenberg
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, Canada
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Coelho RC, Barsotti RCF, Maltez HF, Lopes Júnior CA, Barbosa HDS. Expanding information on the bioaccessibility and bioavailability of iron and zinc in biofortified cowpea seeds. Food Chem 2021; 347:129027. [PMID: 33482485 DOI: 10.1016/j.foodchem.2021.129027] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 12/29/2020] [Accepted: 01/02/2021] [Indexed: 02/08/2023]
Abstract
This work presents new findings on the nutritional quality of recently introduced biofortified and non-biofortified cowpea cultivars as well as some common beans. ICP-MS was used for the measurements. Biofortified cowpea cultivars showed high levels of Fe and Zn, greater than 60 and 40 mg kg-1 dry weight, respectively. The in vitro digestion protocol enabled simultaneous evaluation of bioaccessibility and bioavailability. Fe levels in cowpea cultivars were ca. 2.5-fold higher than in common beans. Cowpea seeds also had higher Zn levels, reaching 50.1% bioaccessibility and 44.2% bioavailability. Cooking improved the availability of micronutrients in bean seeds. The cooked biofortified Aracê cowpea showed a high Zn bioavailability above 60%. Consumption of 50 g of Aracê would contribute 27% and 48% of the Fe and Zn DRI for 1-3-year-old children. The new cowpea cultivars biofortified are a potential vehicle for improving the Fe and Zn status in groups in which the micronutrient deficiency is prevalent.
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Affiliation(s)
- Ronaldo Cunha Coelho
- Grupo de Estudos em Bioanalítica - GEBIO, Department of Chemistry, Federal University of Piauí, 64049-550 Teresina, PI, Brazil
| | - Roberto Carlos Fernandes Barsotti
- Centro de Ciências Naturais e Humanas, Universidade Federal do ABC, Avenida dos Estados, 5001, Bairro Santa Terezinha, 09210-580 Santo André, SP, Brazil; Núcleo de Ciências Químicas e Bromatológicas, Centro de Laboratório Regional de Santos, Instituto Adolfo Lutz (IAL), 11015-020 Santos, SP, Brazil
| | - Heloisa França Maltez
- Centro de Ciências Naturais e Humanas, Universidade Federal do ABC, Avenida dos Estados, 5001, Bairro Santa Terezinha, 09210-580 Santo André, SP, Brazil
| | - Cícero Alves Lopes Júnior
- Grupo de Estudos em Bioanalítica - GEBIO, Department of Chemistry, Federal University of Piauí, 64049-550 Teresina, PI, Brazil.
| | - Herbert de Sousa Barbosa
- Grupo de Estudos em Bioanalítica - GEBIO, Department of Chemistry, Federal University of Piauí, 64049-550 Teresina, PI, Brazil.
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17
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Podder R, Glahn RP, Vandenberg A. Iron- and Zinc-Fortified Lentil ( Lens culinaris Medik.) Demonstrate Enhanced and Stable Iron Bioavailability After Storage. Front Nutr 2021; 7:614812. [PMID: 33490100 PMCID: PMC7819975 DOI: 10.3389/fnut.2020.614812] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Accepted: 11/24/2020] [Indexed: 01/19/2023] Open
Abstract
Lentil (Lens culinaris Medik.) is a quick-cooking, rapidly expanding protein-rich crop with high iron (Fe) and zinc (Zn), but low bioavailability due to the presence of phytate, similar to other grains. Lentils dual fortified with Fe and Zn can significantly improve the bioavailable Fe and Zn content. Three milled lentil product types (LPTs) were fortified with Fe using NaFeEDTA [ethylenediaminetetraacetic acid iron (III) sodium salt] (Fe fortified) or Zn from ZnSO4·H2O (Zn fortified), or both (dual fortified). Fe, Zn, phytic acid (PA) concentration, and relative Fe bioavailability (RFeB%) were assessed for samples from two fortified batches (initial and for 1 year stored). Fe, Zn, and RFeB% increased significantly in two batches of samples from the three LPTs, and decreased by 5–15% after 1 year of storage. PA concentration decreased from 8 to 15% after fortification of all samples from two batches of the three LPTs but showed different patterns of influence after storage. Dual-fortified lentil fortified with 24 mg Fe and 12 mg Zn 100 g−1 lentil had the highest amount of Fe and Zn, and the lowest PA concentration, and RFeB% was increased from 91.3 to 519.5%. Significant (p ≤ 0.01) Pearson correlations were observed between Fe concentration vs. PA:Fe molar ratio (MR), Fe concentration vs. RFeB%, RFeB% vs. PA:Fe MR, and Zn concentration vs. PA:Zn MR in all samples from two batches of the three LPTs. In conclusion, dual-fortified lentil can contribute significant bioavailable Fe and Zn to populations at risk of Fe and Zn deficiency.
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Affiliation(s)
- Rajib Podder
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Raymond P Glahn
- Robert W. Holley Center for Agriculture and Health, Agricultural Research Service, United States Department of Agriculture, Ithaca, NY, United States
| | - Albert Vandenberg
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK, Canada
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18
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Rousseau S, Pallares Pallares A, Vancoillie F, Hendrickx M, Grauwet T. Pectin and phytic acid reduce mineral bioaccessibility in cooked common bean cotyledons regardless of cell wall integrity. Food Res Int 2020; 137:109685. [PMID: 33233261 DOI: 10.1016/j.foodres.2020.109685] [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: 05/04/2020] [Revised: 08/05/2020] [Accepted: 09/06/2020] [Indexed: 02/03/2023]
Abstract
Common bean cotyledons are rich in minerals (Mg, Ca, Fe and Zn), but they also contain natural barriers that can potentially prevent mineral absorption during digestion. In this study, both the cell wall integrity and mineral chelators/antinutrients (phytic acid and pectin) were investigated as natural barriers in common bean cotyledons. To examine the cell wall integrity as a physical barrier for mineral diffusion, soluble mineral content was determined in a cooked cotyledon sample before and after disruption of intact cell walls. While this study showed that the cell wall in cooked common bean cotyledons does not hinder mineral diffusion, it also demonstrated that the presence of antinutrients decreases mineral bioaccessibility. It was shown that a certain mineral fraction is naturally bound to phytic acid and/or pectin and, by enzymatically degrading these antinutrients, the antinutrient-chelated mineral fraction decreased. Moreover, although pH changes are occurring during simulated digestion experiments, which might affect charge of the antinutrients and thus their chelating capacity for minerals, no difference in mineral distribution over antinutrients was observed due to digestion. In addition, this study showed that mineral bioaccessibility in common bean cotyledons could be potentially increased by degrading antinutrients during digestion in the small intestinal phase.
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Affiliation(s)
- Sofie Rousseau
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium.
| | - Andrea Pallares Pallares
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Flore Vancoillie
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Marc Hendrickx
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Tara Grauwet
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium.
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19
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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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20
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Martino HSD, Kolba N, Tako E. Yacon (Smallanthus sonchifolius) flour soluble extract improve intestinal bacterial populations, brush border membrane functionality and morphology in vivo (Gallus gallus). Food Res Int 2020; 137:109705. [DOI: 10.1016/j.foodres.2020.109705] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 08/12/2020] [Accepted: 09/06/2020] [Indexed: 12/16/2022]
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21
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Warkentin T, Kolba N, Tako E. Low Phytate Peas ( Pisum sativum L.) Improve Iron Status, Gut Microbiome, and Brush Border Membrane Functionality In Vivo ( Gallus gallus). Nutrients 2020; 12:E2563. [PMID: 32847024 PMCID: PMC7551009 DOI: 10.3390/nu12092563] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 08/17/2020] [Accepted: 08/20/2020] [Indexed: 01/16/2023] Open
Abstract
The inclusion of pulses in traditional wheat-based food products is increasing as the food industry and consumers are recognizing the nutritional benefits due to the high protein, antioxidant activity, and good source of dietary fiber of pulses. Iron deficiency is a significant global health challenge, affecting approximately 30% of the world's population. Dietary iron deficiency is the foremost cause of anemia, a condition that harms cognitive development and increases maternal and infant mortality. This study intended to demonstrate the potential efficacy of low-phytate biofortified pea varieties on dietary iron (Fe) bioavailability, as well as on intestinal microbiome, energetic status, and brush border membrane (BBM) functionality in vivo (Gallus gallus). We hypothesized that the low-phytate biofortified peas would significantly improve Fe bioavailability, BBM functionality, and the prevalence of beneficial bacterial populations. A six-week efficacy feeding (n = 12) was conducted to compare four low-phytate biofortified pea diets with control pea diet (CDC Bronco), as well as a no-pea diet. During the feeding trial, hemoglobin (Hb), body-Hb Fe, feed intake, and body weight were monitored. Upon the completion of the study, hepatic Fe and ferritin, pectoral glycogen, duodenal gene expression, and cecum bacterial population analyses were conducted. The results indicated that certain low-phytate pea varieties provided greater Fe bioavailability and moderately improved Fe status, while they also had significant effects on gut microbiota and duodenal brush border membrane functionality. Our findings provide further evidence that the low-phytate pea varieties appear to improve Fe physiological status and gut microbiota in vivo, and they highlight the likelihood that this strategy can further improve the efficacy and safety of the crop biofortification and mineral bioavailability approach.
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Affiliation(s)
- Tom Warkentin
- Crop Development Centre, Department of Plant Sciences, University of Saskatchewan, 51 Campus Dr., Saskatoon, SK S7N 5A8, Canada;
| | - Nikolai Kolba
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14853, USA;
| | - Elad Tako
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14853, USA;
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22
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Wiesinger JA, Cichy KA, Hooper SD, Hart JJ, Glahn RP. Processing white or yellow dry beans (Phaseolus vulgaris L.) into a heat treated flour enhances the iron bioavailability of bean-based pastas. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104018] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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23
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Rossi YE, Bohl LP, Vanden Braber NL, Ballatore MB, Escobar FM, Bodoira R, Maestri DM, Porporatto C, Cavaglieri LR, Montenegro MA. Polyphenols of peanut (Arachis hypogaea L.) skin as bioprotectors of normal cells. Studies of cytotoxicity, cytoprotection and interaction with ROS. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103862] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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24
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Hart JJ, Tako E, Wiesinger J, Glahn RP. Polyphenolic Profiles of Yellow Bean Seed Coats and Their Relationship with Iron Bioavailability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:769-778. [PMID: 31826608 DOI: 10.1021/acs.jafc.9b05663] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Previous work with Caco-2 cell cultures has shown that individual polyphenols can either promote or inhibit iron uptake. This investigation was designed to characterize the relationship between iron bioavailability and seed coat polyphenol composition in a panel of 14 yellow beans representing five market classes with the potential for fast cooking time and high iron content. The study included two white and two red mottled bean lines, which represent high and low iron bioavailability capacity in dry beans, respectively. Polyphenols were measured quantitatively by high-performance liquid chromatography-mass spectrometry (HPLC-MS)/UV and iron bioavailability of seed coat extracts was measured in Caco-2 assays. Thirteen of the yellow bean seed types contained high concentrations (up to 35.3 ± 2.7 μmol/g) of kaempferol 3-glucoside (k 3-g), a known promoter of iron uptake. A general association between the ratio of promoting to inhibiting polyphenols (P/I) and iron uptake was observed. The presence of iron uptake inhibiting condensed tannins proportionately countered the promotional effects of kaempferol compounds. Unidentified factors present in seed coats other than polyphenols also appeared to affect iron uptake.
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Affiliation(s)
- Jonathan J Hart
- Robert W. Holley Center for Agriculture and Health, USDA-ARS , Cornell University , Ithaca , New York 14853 , United States
| | - Elad Tako
- Robert W. Holley Center for Agriculture and Health, USDA-ARS , Cornell University , Ithaca , New York 14853 , United States
| | - Jason Wiesinger
- Robert W. Holley Center for Agriculture and Health, USDA-ARS , Cornell University , Ithaca , New York 14853 , United States
| | - Raymond P Glahn
- Robert W. Holley Center for Agriculture and Health, USDA-ARS , Cornell University , Ithaca , New York 14853 , United States
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25
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Pebsworth PA, Hillier S, Wendler R, Glahn R, Ta CAK, Arnason JT, Young SL. Geophagy among East African Chimpanzees: consumed soils provide protection from plant secondary compounds and bioavailable iron. ENVIRONMENTAL GEOCHEMISTRY AND HEALTH 2019; 41:2911-2927. [PMID: 31278584 DOI: 10.1007/s10653-019-00366-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2019] [Accepted: 06/26/2019] [Indexed: 06/09/2023]
Abstract
Geophagy, the intentional consumption of earth materials, has been recorded in humans and other animals. It has been hypothesized that geophagy is an adaptive behavior, and that clay minerals commonly found in eaten soil can provide protection from toxins and/or supplement micronutrients. To test these hypotheses, we monitored chimpanzee geophagy using camera traps in four permanent sites at the Budongo Forest Reserve, Uganda, from October 2015-October 2016. We also collected plants, and soil chimpanzees were observed eating. We analyzed 10 plant and 45 soil samples to characterize geophagic behavior and geophagic soil and determine (1) whether micronutrients are available from the soil under physiological conditions and if iron is bioavailable, (2) the concentration of phenolic compounds in plants, and (3) if consumed soils are able to adsorb these phenolics. Chimpanzees ate soil and drank clay-infused water containing 1:1 and 2:1 clay minerals and > 30% sand. Under physiological conditions, the soils released calcium, iron, and magnesium. In vitro Caco-2 experiments found that five times more iron was bioavailable from three of four soil samples found at the base of trees. Plant samples contained approximately 60 μg/mg gallic acid equivalent. Soil from one site contained 10 times more 2:1 clay minerals, which were better at removing phenolics present in their diet. We suggest that geophagy may provide bioavailable iron and protection from phenolics, which have increased in plants over the last 20 years. In summary, geophagy within the Sonso community is multifunctional and may be an important self-medicative behavior.
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Affiliation(s)
- Paula A Pebsworth
- Department of Anthropology, The University of Texas, San Antonio, USA.
- National Institute of Advanced Studies, Indian Institute of Science Campus, Bangalore, India.
| | - Stephen Hillier
- James Hutton Institute, Craigiebuckler, Aberdeen, Scotland, UK
- Department of Soil and Environment, Swedish University of Agricultural Sciences, SLU, Uppsala, Sweden
| | - Renate Wendler
- James Hutton Institute, Craigiebuckler, Aberdeen, Scotland, UK
| | - Ray Glahn
- Robert Holley Center for Agriculture and Health, Ithaca, NY, USA
| | | | - John T Arnason
- Department of Biology, University of Ottawa, Ottawa, Canada
| | - Sera L Young
- Department of Anthropology and Institute for Policy Research, Northwestern University, Evanston, IL, USA
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Soluble extracts from carioca beans (Phaseolus vulgaris L.) affect the gut microbiota and iron related brush border membrane protein expression in vivo (Gallus gallus). Food Res Int 2019; 123:172-180. [DOI: 10.1016/j.foodres.2019.04.060] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2019] [Revised: 04/16/2019] [Accepted: 04/25/2019] [Indexed: 01/10/2023]
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27
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Lesjak M, K S Srai S. Role of Dietary Flavonoids in Iron Homeostasis. Pharmaceuticals (Basel) 2019; 12:E119. [PMID: 31398897 PMCID: PMC6789581 DOI: 10.3390/ph12030119] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2019] [Revised: 07/29/2019] [Accepted: 08/05/2019] [Indexed: 01/14/2023] Open
Abstract
Balancing systemic iron levels within narrow limits is critical for human health, as both iron deficiency and overload lead to serious disorders. There are no known physiologically controlled pathways to eliminate iron from the body and therefore iron homeostasis is maintained by modifying dietary iron absorption. Several dietary factors, such as flavonoids, are known to greatly affect iron absorption. Recent evidence suggests that flavonoids can affect iron status by regulating expression and activity of proteins involved the systemic regulation of iron metabolism and iron absorption. We provide an overview of the links between different dietary flavonoids and iron homeostasis together with the mechanism of flavonoids effect on iron metabolism. In addition, we also discuss the clinical relevance of state-of-the-art knowledge regarding therapeutic potential that flavonoids may have for conditions that are low in iron such as anaemia or iron overload diseases.
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Affiliation(s)
- Marija Lesjak
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia.
| | - Surjit K S Srai
- Research Department of Structural and Molecular Biology, Division of Biosciences, University College London, Darwin Building, Gower Street, London WC1E 6BT, UK.
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28
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An In Vivo ( Gallus gallus) Feeding Trial Demonstrating the Enhanced Iron Bioavailability Properties of the Fast Cooking Manteca Yellow Bean ( Phaseolus vulgaris L.). Nutrients 2019; 11:nu11081768. [PMID: 31374868 PMCID: PMC6724231 DOI: 10.3390/nu11081768] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 07/25/2019] [Accepted: 07/27/2019] [Indexed: 12/27/2022] Open
Abstract
The common dry bean (Phaseolus vulgaris L.) is a globally produced pulse crop and an important source of micronutrients for millions of people across Latin America and Africa. Many of the preferred black and red seed types in these regions have seed coat polyphenols that inhibit the absorption of iron. Yellow beans are distinct from other market classes because they accumulate the antioxidant kaempferol 3-glucoside in their seed coats. Due to their fast cooking tendencies, yellow beans are often marketed at premium prices in the same geographical regions where dietary iron deficiency is a major health concern. Hence, this study compared the iron bioavailability of three faster cooking yellow beans with contrasting seed coat colors from Africa (Manteca, Amarillo, and Njano) to slower cooking white and red kidney commercial varieties. Iron status and iron bioavailability was assessed by the capacity of a bean based diet to generate and maintain total body hemoglobin iron (Hb-Fe) during a 6 week in vivo (Gallus gallus) feeding trial. Over the course of the experiment, animals fed yellow bean diets had significantly (p ≤ 0.05) higher Hb-Fe than animals fed the white or red kidney bean diet. This study shows that the Manteca yellow bean possess a rare combination of biochemical traits that result in faster cooking times and improved iron bioavailability. The Manteca yellow bean is worthy of germplasm enhancement to address iron deficiency in regions where beans are consumed as a dietary staple.
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Beasley JT, Hart JJ, Tako E, Glahn RP, Johnson AAT. Investigation of Nicotianamine and 2' Deoxymugineic Acid as Enhancers of Iron Bioavailability in Caco-2 Cells. Nutrients 2019; 11:E1502. [PMID: 31262064 PMCID: PMC6683067 DOI: 10.3390/nu11071502] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2019] [Revised: 06/25/2019] [Accepted: 06/28/2019] [Indexed: 12/21/2022] Open
Abstract
Nicotianamine (NA) is a low-molecular weight metal chelator in plants with high affinity for ferrous iron (Fe2+) and other divalent metal cations. In graminaceous plant species, NA serves as the biosynthetic precursor to 2' deoxymugineic acid (DMA), a root-secreted mugineic acid family phytosiderophore that chelates ferric iron (Fe3+) in the rhizosphere for subsequent uptake by the plant. Previous studies have flagged NA and/or DMA as enhancers of Fe bioavailability in cereal grain although the extent of this promotion has not been quantified. In this study, we utilized the Caco-2 cell system to compare NA and DMA to two known enhancers of Fe bioavailability-epicatechin (Epi) and ascorbic acid (AsA)-and found that both NA and DMA are stronger enhancers of Fe bioavailability than Epi, and NA is a stronger enhancer of Fe bioavailability than AsA. Furthermore, NA reversed Fe uptake inhibition by Myricetin (Myr) more than Epi, highlighting NA as an important target for biofortification strategies aimed at improving Fe bioavailability in staple plant foods.
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Affiliation(s)
- Jesse T Beasley
- School of BioSciences, The University of Melbourne, Victoria 3010, Australia.
| | - Jonathan J Hart
- Robert W. Holley Center for Agriculture and Health, USDA-ARS, Ithaca, NY 14853, USA
| | - Elad Tako
- Robert W. Holley Center for Agriculture and Health, USDA-ARS, Ithaca, NY 14853, USA
| | - Raymond P Glahn
- Robert W. Holley Center for Agriculture and Health, USDA-ARS, Ithaca, NY 14853, USA
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The Germ Fraction Inhibits Iron Bioavailability of Maize: Identification of an Approach to Enhance Maize Nutritional Quality via Processing and Breeding. Nutrients 2019; 11:nu11040833. [PMID: 31013776 PMCID: PMC6521246 DOI: 10.3390/nu11040833] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 03/22/2019] [Accepted: 04/10/2019] [Indexed: 12/15/2022] Open
Abstract
Improving the nutritional quality of Fe in maize (Zea mays) represents a biofortification strategy to alleviate iron deficiency anemia. Therefore, the present study measured iron content and bioavailability via an established bioassay to characterize Fe quality in parts of the maize kernel. Comparisons of six different varieties of maize demonstrated that the germ fraction is a strong inhibitory component of Fe bioavailability. The germ fraction can contain 27-54% of the total kernel Fe, which is poorly available. In the absence of the germ, Fe in the non-germ components can be highly bioavailable. More specifically, increasing Fe concentration in the non-germ fraction resulted in more bioavailable Fe. Comparison of wet-milled fractions of a commercial maize variety and degerminated corn meal products also demonstrated the inhibitory effect of the germ fraction on Fe bioavailability. When compared to beans (Phaseolus vulgaris) containing approximately five times the concentration of Fe, degerminated maize provided more absorbable Fe, indicating substantially higher fractional bioavailability. Overall, the results indicate that degerminated maize may be a better source of Fe than whole maize and some other crops. Increased non-germ Fe density with a weaker inhibitory effect of the germ fraction are desirable qualities to identify and breed for in maize.
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Dias DM, Kolba N, Binyamin D, Ziv O, Regini Nutti M, Martino HSD, Glahn RP, Koren O, Tako E. Iron Biofortified Carioca Bean ( Phaseolus vulgaris L.)-Based Brazilian Diet Delivers More Absorbable Iron and Affects the Gut Microbiota In Vivo ( Gallus gallus). Nutrients 2018; 10:E1970. [PMID: 30551574 PMCID: PMC6316146 DOI: 10.3390/nu10121970] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Revised: 12/04/2018] [Accepted: 12/09/2018] [Indexed: 12/22/2022] Open
Abstract
Biofortification aims to improve the micronutrient concentration and bioavailability in staple food crops. Unlike other strategies utilized to alleviate Fe deficiency, studies of the gut microbiota in the context of Fe biofortification are scarce. In this study, we performed a 6-week feeding trial in Gallus gallus (n = 15), aimed to investigate the Fe status and the alterations in the gut microbiome following the administration of Fe-biofortified carioca bean based diet (BC) versus a Fe-standard carioca bean based diet (SC). The tested diets were designed based on the Brazilian food consumption survey. Two primary outcomes were observed: (1) a significant increase in total body Hb-Fe values in the group receiving the Fe-biofortified carioca bean based diet; and (2) changes in the gut microbiome composition and function were observed, specifically, significant changes in phylogenetic diversity between treatment groups, as there was increased abundance of bacteria linked to phenolic catabolism, and increased abundance of beneficial SCFA-producing bacteria in the BC group. The BC group also presented a higher intestinal villi height compared to the SC group. Our results demonstrate that the Fe-biofortified carioca bean variety was able to moderately improve Fe status and to positively affect the intestinal functionality and bacterial populations.
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Affiliation(s)
- Desirrê Morais Dias
- Department of Nutrition and Health, Federal University of Viçosa, 36570000 Viçosa, Minas Gerais, Brazil.
- Department of Food Science and Technology, Cornell University, Ithaca, NY 14850, USA.
| | - Nikolai Kolba
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14850, USA.
| | - Dana Binyamin
- Azrieli Faculty of Medicine, Bar-Ilan University, Safed 1311502, Israel.
| | - Oren Ziv
- Azrieli Faculty of Medicine, Bar-Ilan University, Safed 1311502, Israel.
| | | | | | - Raymond P Glahn
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14850, USA.
| | - Omry Koren
- Azrieli Faculty of Medicine, Bar-Ilan University, Safed 1311502, Israel.
| | - Elad Tako
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14850, USA.
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Hummel M, Hallahan BF, Brychkova G, Ramirez-Villegas J, Guwela V, Chataika B, Curley E, McKeown PC, Morrison L, Talsma EF, Beebe S, Jarvis A, Chirwa R, Spillane C. Reduction in nutritional quality and growing area suitability of common bean under climate change induced drought stress in Africa. Sci Rep 2018; 8:16187. [PMID: 30385766 DOI: 10.1038/s441598-018-33952-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Accepted: 09/27/2018] [Indexed: 05/21/2023] Open
Abstract
Climate change impacts on food security will involve negative impacts on crop yields, and potentially on the nutritional quality of staple crops. Common bean is the most important grain legume staple crop for human diets and nutrition worldwide. We demonstrate by crop modeling that the majority of current common bean growing areas in southeastern Africa will become unsuitable for bean cultivation by the year 2050. We further demonstrate reductions in yields of available common bean varieties in a field trial that is a climate analogue site for future predicted drought conditions. Little is known regarding the impact of climate change induced abiotic stresses on the nutritional quality of common beans. Our analysis of nutritional and antinutritional compounds reveals that iron levels in common bean grains are reduced under future climate-scenario relevant drought stress conditions. In contrast, the levels of protein, zinc, lead and phytic acid increase in the beans under such drought stress conditions. This indicates that under climate-change induced drought scenarios, future bean servings by 2050 will likely have lower nutritional quality, posing challenges for ongoing climate-proofing of bean production for yields, nutritional quality, human health, and food security.
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Affiliation(s)
- Marijke Hummel
- Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway, H91 REW4, Ireland
| | - Brendan F Hallahan
- Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway, H91 REW4, Ireland
| | - Galina Brychkova
- Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway, H91 REW4, Ireland
| | - Julian Ramirez-Villegas
- International Center for Tropical Agriculture (CIAT), Km. 17 Recta Cali-Palmira A. A., 6713, Cali, Colombia
- CGIAR Research Program on Climate Change, Agriculture and Food Security (CCAFS), Cali, Colombia
| | - Veronica Guwela
- Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway, H91 REW4, Ireland
| | - Bartholomew Chataika
- Pan African Bean Research Alliance (PABRA), International Center for Tropical Agriculture (CIAT), P.O. Box 158, Lilongwe, Malawi
| | - Edna Curley
- Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway, H91 REW4, Ireland
| | - Peter C McKeown
- Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway, H91 REW4, Ireland
| | - Liam Morrison
- Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway, H91 REW4, Ireland
| | - Elise F Talsma
- International Center for Tropical Agriculture (CIAT), Km. 17 Recta Cali-Palmira A. A., 6713, Cali, Colombia
- CGIAR Research Program on Climate Change, Agriculture and Food Security (CCAFS), Cali, Colombia
- Division of Human Nutrition and Health, Wageningen University, P.O. Box 17 6700 AA, Wageningen, The Netherlands
| | - Steve Beebe
- International Center for Tropical Agriculture (CIAT), Km. 17 Recta Cali-Palmira A. A., 6713, Cali, Colombia
- CGIAR Research Program on Climate Change, Agriculture and Food Security (CCAFS), Cali, Colombia
| | - Andy Jarvis
- International Center for Tropical Agriculture (CIAT), Km. 17 Recta Cali-Palmira A. A., 6713, Cali, Colombia
- CGIAR Research Program on Climate Change, Agriculture and Food Security (CCAFS), Cali, Colombia
| | - Rowland Chirwa
- Pan African Bean Research Alliance (PABRA), International Center for Tropical Agriculture (CIAT), P.O. Box 158, Lilongwe, Malawi
| | - Charles Spillane
- Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway, H91 REW4, Ireland.
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Wiesinger JA, Cichy KA, Tako E, Glahn RP. The Fast Cooking and Enhanced Iron Bioavailability Properties of the Manteca Yellow Bean ( Phaseolus vulgaris L.). Nutrients 2018; 10:E1609. [PMID: 30388772 PMCID: PMC6266362 DOI: 10.3390/nu10111609] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 10/15/2018] [Accepted: 10/18/2018] [Indexed: 12/18/2022] Open
Abstract
The common dry bean (Phaseolus vulgaris L.) is a nutrient-dense pulse crop that is produced globally for direct human consumption and is an important source of protein and micronutrients for millions of people across Latin America, the Caribbean and Sub-Saharan Africa. Dry beans require large amounts of heat energy and time to cook, which can deter consumers worldwide from using beans. In regions where consumers rely on expensive fuelwood for food preparation, the yellow bean is often marketed as fast cooking. This study evaluated the cooking time and health benefits of five major market classes within the yellow bean seed type (Amarillo, Canary, Manteca, Mayocoba, Njano) over two field seasons. This study shows how the Manteca yellow bean possesses a fast cooking phenotype, which could serve as genetic resource for introducing fast cooking properties into a new generation of dry beans with cooking times <20 min when pre-soaked and <80 min unsoaked. Mineral analysis revealed fast cooking yellow beans have high iron retention (>80%) after boiling. An in vitro digestion/Caco-2 cell culture bioassay revealed a strong negative association between cooking time and iron bioavailability in yellow beans with r values = -0.76 when pre-soaked and -0.64 when unsoaked across the two field seasons. When either pre-soaked or left unsoaked, the highest iron bioavailability scores were measured in the fast cooking Manteca genotypes providing evidence that this yellow market class is worthy of germplasm enhancement through the added benefit of improved iron quality after cooking.
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Affiliation(s)
- Jason A Wiesinger
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14853, USA.
| | - Karen A Cichy
- USDA-ARS, Sugarbeet and Bean Research, Michigan State University, East Lansing, MI 48824, USA.
| | - Elad Tako
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14853, USA.
| | - Raymond P Glahn
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14853, USA.
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Hummel M, Hallahan BF, Brychkova G, Ramirez-Villegas J, Guwela V, Chataika B, Curley E, McKeown PC, Morrison L, Talsma EF, Beebe S, Jarvis A, Chirwa R, Spillane C. Reduction in nutritional quality and growing area suitability of common bean under climate change induced drought stress in Africa. Sci Rep 2018; 8:16187. [PMID: 30385766 PMCID: PMC6212502 DOI: 10.1038/s41598-018-33952-4] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Accepted: 09/27/2018] [Indexed: 12/13/2022] Open
Abstract
Climate change impacts on food security will involve negative impacts on crop yields, and potentially on the nutritional quality of staple crops. Common bean is the most important grain legume staple crop for human diets and nutrition worldwide. We demonstrate by crop modeling that the majority of current common bean growing areas in southeastern Africa will become unsuitable for bean cultivation by the year 2050. We further demonstrate reductions in yields of available common bean varieties in a field trial that is a climate analogue site for future predicted drought conditions. Little is known regarding the impact of climate change induced abiotic stresses on the nutritional quality of common beans. Our analysis of nutritional and antinutritional compounds reveals that iron levels in common bean grains are reduced under future climate-scenario relevant drought stress conditions. In contrast, the levels of protein, zinc, lead and phytic acid increase in the beans under such drought stress conditions. This indicates that under climate-change induced drought scenarios, future bean servings by 2050 will likely have lower nutritional quality, posing challenges for ongoing climate-proofing of bean production for yields, nutritional quality, human health, and food security.
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Affiliation(s)
- Marijke Hummel
- Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway, H91 REW4, Ireland
| | - Brendan F Hallahan
- Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway, H91 REW4, Ireland
| | - Galina Brychkova
- Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway, H91 REW4, Ireland
| | - Julian Ramirez-Villegas
- International Center for Tropical Agriculture (CIAT), Km. 17 Recta Cali-Palmira A. A., 6713, Cali, Colombia
- CGIAR Research Program on Climate Change, Agriculture and Food Security (CCAFS), Cali, Colombia
| | - Veronica Guwela
- Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway, H91 REW4, Ireland
| | - Bartholomew Chataika
- Pan African Bean Research Alliance (PABRA), International Center for Tropical Agriculture (CIAT), P.O. Box 158, Lilongwe, Malawi
| | - Edna Curley
- Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway, H91 REW4, Ireland
| | - Peter C McKeown
- Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway, H91 REW4, Ireland
| | - Liam Morrison
- Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway, H91 REW4, Ireland
| | - Elise F Talsma
- International Center for Tropical Agriculture (CIAT), Km. 17 Recta Cali-Palmira A. A., 6713, Cali, Colombia
- CGIAR Research Program on Climate Change, Agriculture and Food Security (CCAFS), Cali, Colombia
- Division of Human Nutrition and Health, Wageningen University, P.O. Box 17 6700 AA, Wageningen, The Netherlands
| | - Steve Beebe
- International Center for Tropical Agriculture (CIAT), Km. 17 Recta Cali-Palmira A. A., 6713, Cali, Colombia
- CGIAR Research Program on Climate Change, Agriculture and Food Security (CCAFS), Cali, Colombia
| | - Andy Jarvis
- International Center for Tropical Agriculture (CIAT), Km. 17 Recta Cali-Palmira A. A., 6713, Cali, Colombia
- CGIAR Research Program on Climate Change, Agriculture and Food Security (CCAFS), Cali, Colombia
| | - Rowland Chirwa
- Pan African Bean Research Alliance (PABRA), International Center for Tropical Agriculture (CIAT), P.O. Box 158, Lilongwe, Malawi
| | - Charles Spillane
- Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway, H91 REW4, Ireland.
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Lesjak M, Balesaria S, Skinner V, Debnam ES, Srai SKS. Quercetin inhibits intestinal non-haem iron absorption by regulating iron metabolism genes in the tissues. Eur J Nutr 2018; 58:743-753. [PMID: 29594477 PMCID: PMC6437293 DOI: 10.1007/s00394-018-1680-7] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Accepted: 03/27/2018] [Indexed: 01/24/2023]
Abstract
Purpose There is general agreement that some dietary polyphenols block non-haem iron uptake, but the mechanisms by which they achieve this action are poorly understood. Since the polyphenol quercetin is ingested daily in significant amounts, we have investigated the effect of quercetin on duodenal non-haem iron absorption in vivo, as well as its effect on factors known to be involved in systemic iron metabolism. Methods Rats were subject to gastric gavage and systemic quercetin administration. Treatments were followed with uptake studies using radiolabeled iron, serum iron and transferrin saturation measurements, LC-MS/MS analysis of quercetin metabolites in serum, determination of tissue non-haem iron content and analysis of gene expression of iron-related proteins. Results Both oral and intraperitoneal (IP) quercetin caused serum and tissue iron depletion by two means, first by increasing mucosal iron uptake and inhibiting iron efflux from duodenal mucosa, and second by decreasing levels of duodenal DMT1, Dcytb and FPN. Additionally, IP quercetin induced highly significant increased liver expression of hepcidin, a hormone known to inhibit intestinal iron uptake. Conclusions Oral quercetin significantly inhibited iron absorption, while IP quercetin significantly affected iron-related genes. These results could lead to development of new effective ways of preventing and treating iron deficiency anaemia, the most widespread nutritional disorder in the world. Electronic supplementary material The online version of this article (10.1007/s00394-018-1680-7) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Marija Lesjak
- Division of Biosciences, Research Department of Structural and Molecular Biology, University College London, Darwin Building, Gower Street, London, WC1E 6BT, UK. .,Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, Novi Sad, 21000, Serbia.
| | - Sara Balesaria
- Division of Biosciences, Research Department of Structural and Molecular Biology, University College London, Darwin Building, Gower Street, London, WC1E 6BT, UK
| | - Vernon Skinner
- Division of Biosciences, Research Department of Structural and Molecular Biology, University College London, Darwin Building, Gower Street, London, WC1E 6BT, UK
| | - Edward S Debnam
- Division of Biosciences, Research Department of Neuroscience, Physiology and Pharmacology, University College London, Royal Free Campus, Rowland Hill Street, London, NW3 2PF, UK
| | - Surjit Kaila S Srai
- Division of Biosciences, Research Department of Structural and Molecular Biology, University College London, Darwin Building, Gower Street, London, WC1E 6BT, UK.
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Relative Bioavailability of Iron in Bangladeshi Traditional Meals Prepared with Iron-Fortified Lentil Dal. Nutrients 2018; 10:nu10030354. [PMID: 29543712 PMCID: PMC5872772 DOI: 10.3390/nu10030354] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 03/12/2018] [Accepted: 03/13/2018] [Indexed: 12/14/2022] Open
Abstract
Due to low Fe bioavailability and low consumption per meal, lentil must be fortified to contribute significant bioavailable Fe in the Bangladeshi diet. Moreover, since red lentil is dehulled prior to consumption, an opportunity exists at this point to fortify lentil with Fe. Thus, in the present study, lentil was Fe-fortified (using a fortificant Fe concentration of 2800 µg g−1) and used in 30 traditional Bangladeshi meals with broad differences in concentrations of iron, phytic acid (PA), and relative Fe bioavailability (RFeB%). Fortification with NaFeEDTA increased the iron concentration in lentil from 60 to 439 µg g−1 and resulted in a 79% increase in the amount of available Fe as estimated by Caco-2 cell ferritin formation. Phytic acid levels were reduced from 6.2 to 4.6 mg g−1 when fortified lentil was added, thereby reducing the PA:Fe molar ratio from 8.8 to 0.9. This effect was presumably due to dephytinization of fortified lentil during the fortification process. A significant (p ≤ 0.01) Pearson correlation was observed between Fe concentration and RFeB% and between RFeB% and PA:Fe molar ratio in meals with fortified lentil, but not for the meal with unfortified lentil. In conclusion, fortified lentil can contribute significant bioavailable Fe to populations at risk of Fe deficiency.
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Xie Y, Zhu X, Li Y, Wang C. Analysis of the pH-Dependent Fe(III) Ion Chelating Activity of Anthocyanin Extracted from Black Soybean [Glycine max (L.) Merr.] Coats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1131-1139. [PMID: 29333856 DOI: 10.1021/acs.jafc.7b04719] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The Fe(III) chelating activity of anthocyanin extracted from black soybean coats was investigated at pH 3.0, 5.0, 6.5, 7.0, and 7.4 with fluorescence spectroscopy and microscale thermophoresis (MST). Cyanidin-3-glucoside (C3G) was determined to be 98% of the total anthocyanin by high-performance liquid chromatography. The binding affinity (Ka) exhibited significant pH-dependent behavior: Ka was 9.7167 × 104, 1.0837 × 104, 1.4284 × 104, 5.4550 × 104, and 3.0269 × 104 M-1 at pH 3.0, 5.0, 6.5, 7.0, and 7.4, respectively (p < 0.05). The MST data showed that ΔG < 0 and ΔH < 0, demonstrating that chelation is spontaneous and exothermic. Because both ΔH and ΔS < 0, the chelation involves hydrogen bonds and/or van der Waals forces for pH 3.0, 5.0, and 6.5. Electrostatic interactions contributed to chelation at pH 7.0 and 7.4 with ΔH < 0 and ΔS > 0. With the formation of chelates, C3G improved the solubility of Fe(III) at pH 6.5, 7.0, and 7.4 to enhance the ferric ion bioavailability, except for aggregation observed at pH 5.0.
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Affiliation(s)
- Yanli Xie
- School of Food Science and Technology, Henan University of Technology , Zhengzhou, Henan 450001, People's Republic of China
| | - Xiaolu Zhu
- School of Food Science and Technology, Henan University of Technology , Zhengzhou, Henan 450001, People's Republic of China
| | - Yuan Li
- School of Food Science and Technology, Henan University of Technology , Zhengzhou, Henan 450001, People's Republic of China
| | - Chen Wang
- School of Food Science and Technology, Henan University of Technology , Zhengzhou, Henan 450001, People's Republic of China
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Gabaza M, Shumoy H, Muchuweti M, Vandamme P, Raes K. Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe. Food Res Int 2017; 103:361-370. [PMID: 29389625 DOI: 10.1016/j.foodres.2017.10.047] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2017] [Revised: 10/17/2017] [Accepted: 10/28/2017] [Indexed: 11/30/2022]
Abstract
The present study is an evaluation of iron and zinc bioaccessibility of fermented maize, sorghum, pearl millet and finger millet from five different locations in Zimbabwe. Iron and zinc contents ranged between 3.22 and 49.7 and 1.25-4.39mg/100gdm, respectively. Fermentation caused a reduction of between 20 and 88% of phytic acid (PA) while a general increase in soluble phenolic compounds (PC) and a decrease of the bound (PC) was observed. Bioaccessibility of iron and zinc ranged between 2.77 and 26.1% and 0.45-12.8%, respectively. The contribution of the fermented cereals towards iron and zinc absolute requirements ranged between 25 and 411% and 0.5-23% with higher contribution of iron coming from cereals that were contaminated with extrinsic iron. Populations subsisting on cereals could be more at risk of zinc rather than iron deficiency.
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Affiliation(s)
- Molly Gabaza
- Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium; Department of Biochemistry, Faculty of Science, University of Zimbabwe, P.O. Box MP 167, Mt Pleasant, Harare, Zimbabwe; Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Science, Ghent University, Ledeganckstraat 35, 9000 Gent, Belgium
| | - Habtu Shumoy
- Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium
| | - Maud Muchuweti
- Department of Biochemistry, Faculty of Science, University of Zimbabwe, P.O. Box MP 167, Mt Pleasant, Harare, Zimbabwe
| | - Peter Vandamme
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Science, Ghent University, Ledeganckstraat 35, 9000 Gent, Belgium
| | - Katleen Raes
- Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
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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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