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Izquierdo P, Sadohara R, Wiesinger J, Glahn R, Urrea C, Cichy K. Genome-wide association and genomic prediction for iron and zinc concentration and iron bioavailability in a collection of yellow dry beans. Front Genet 2024; 15:1330361. [PMID: 38380426 PMCID: PMC10876999 DOI: 10.3389/fgene.2024.1330361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Accepted: 01/03/2024] [Indexed: 02/22/2024] Open
Abstract
Dry bean is a nutrient-dense food targeted in biofortification programs to increase seed iron and zinc levels. The underlying assumption of breeding for higher mineral content is that enhanced iron and zinc levels will deliver health benefits to the consumers of these biofortified foods. This study characterized a diversity panel of 275 genotypes comprising the Yellow Bean Collection (YBC) for seed Fe and Zn concentration, Fe bioavailability (FeBio), and seed yield across 2 years in two field locations. The genetic architecture of each trait was elucidated via genome-wide association studies (GWAS) and the efficacy of genomic prediction (GP) was assessed. Moreover, 82 yellow breeding lines were evaluated for seed Fe and Zn concentrations as well as seed yield, serving as a prediction set for GP models. Large phenotypic variability was identified in all traits evaluated, and variations of up to 2.8 and 13.7-fold were observed for Fe concentration and FeBio, respectively. Prediction accuracies in the YBC ranged from a low of 0.12 for Fe concentration, to a high of 0.72 for FeBio, and an accuracy improvement of 0.03 was observed when a QTN, identified through GWAS, was used as a fixed effect for FeBio. This study provides evidence of the lack of correlation between FeBio estimated in vitro and Fe concentration and highlights the potential of GP in accurately predicting FeBio in yellow beans, offering a cost-effective alternative to the traditional assessment of using Caco2 cell methodologies.
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Affiliation(s)
- Paulo Izquierdo
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI, United States
| | - Rie Sadohara
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI, United States
| | - Jason Wiesinger
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Ithaca, NY, United States
| | - Raymond Glahn
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Ithaca, NY, United States
| | - Carlos Urrea
- Department of Agronomy and Horticulture, Panhandle Research and Extension Center, University of Nebraska-Lincoln, Scottsbluff, NE, United States
| | - Karen 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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Murgia I, Morandini P. Plant Iron Research in African Countries: Current "Hot Spots", Approaches, and Potentialities. PLANTS (BASEL, SWITZERLAND) 2023; 13:14. [PMID: 38202322 PMCID: PMC10780554 DOI: 10.3390/plants13010014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 12/14/2023] [Accepted: 12/17/2023] [Indexed: 01/12/2024]
Abstract
Plant iron (Fe) nutrition and metabolism is a fascinating and challenging research topic; understanding the role of Fe in the life cycle of plants requires knowledge of Fe chemistry and biochemistry and their impact during development. Plant Fe nutritional status is dependent on several factors, including the surrounding biotic and abiotic environments, and influences crop yield and the nutritional quality of edible parts. The relevance of plant Fe research will further increase globally, particularly for Africa, which is expected to reach 2.5 billion people by 2050. The aim of this review is to provide an updated picture of plant Fe research conducted in African countries to favor its dissemination within the scientific community. Three main research hotspots have emerged, and all of them are related to the production of plants of superior quality, i.e., development of Fe-dense crops, development of varieties resilient to Fe toxicity, and alleviation of Fe deficiency, by means of Fe nanoparticles for sustainable agriculture. An intensification of research collaborations between the African research groups and plant Fe groups worldwide would be beneficial for the progression of the identified research topics.
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Affiliation(s)
- Irene Murgia
- Department of Environmental Science and Policy, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy;
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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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Amongi W, Nkalubo ST, Ochwo-Ssemakula M, Badji A, Dramadri IO, Odongo TL, Nuwamanya E, Tukamuhabwe P, Izquierdo P, Cichy K, Kelly J, Mukankusi C. Phenotype based clustering, and diversity of common bean genotypes in seed iron concentration and cooking time. PLoS One 2023; 18:e0284976. [PMID: 37167229 PMCID: PMC10174564 DOI: 10.1371/journal.pone.0284976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Accepted: 04/12/2023] [Indexed: 05/13/2023] Open
Abstract
Common bean is the world's most important directly consumed legume food crop that is popular for calories, protein and micronutrients. It is a staple food in sub-Saharan Africa, and a significant source of iron for anemic people. However, several pests, soil and weather challenges still impede its production. Long cooking time, and high phytic acid and polyphenols that influence bioavailable iron also limit the health benefits. To inform population improvement strategies and selection decisions for resilient fast cooking and iron biofortified beans, the study determined diversity and population structure within 427 breeding lines, varieties, or landraces mostly from Alliance Uganda and Columbia. The genotypes were evaluated for days to flowering and physiological maturity, yield, seed iron (FESEED) and zinc (ZNSEED) and cooking time (COOKT). Data for all traits showed significant (P≤0.001) differences among the genotypes. Repeatability was moderate to high for most traits. Performance ranged from 52 to 87 ppm (FESEED), 23-38 ppm (ZNSEED), 36-361 minutes (COOKT), and 397-1299 kg/ha (yield). Minimal differences existed between the gene pools in the mean performance except in yield, where Mesoamerican beans were better by 117 kg/ha. The genotypes exhibited high genetic diversity and thus have a high potential for use in plant breeding. Improvement of FESEED and ZNSEED, COOKT and yield performance within some markets such as red and small white beans is possible. Hybridization across market classes especially for yellow beans is essential but this could be avoided by adding other elite lines to the population. Superior yielding and fast cooking, yellow and large white beans were specifically lacking. Adding Fe dense elite lines to the population is also recommended. The population was clustered into three groups that could be considered for specific breeding targets based on trait correlations.
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Affiliation(s)
- Winnyfred Amongi
- Department of Agricultural Production, College of Agricultural and Environmental Sciences, Makerere University, Kampala, Uganda
- Alliance of Bioversity and CIAT, National Agricultural Research Laboratories Kawanda, Kampala, Uganda
| | | | - Mildred Ochwo-Ssemakula
- Alliance of Bioversity and CIAT, National Agricultural Research Laboratories Kawanda, Kampala, Uganda
| | - Arfang Badji
- National Crops Resources Research Institute (NaCRRI-NARO), Kampala, Uganda
- Makerere University Regional Center for Crop Improvement (MaRCCI), Collage of Agriculture and Environmental Sciences, Makerere University, Kampala, Uganda
| | - Isaac Onziga Dramadri
- Department of Agricultural Production, College of Agricultural and Environmental Sciences, Makerere University, Kampala, Uganda
- Makerere University Regional Center for Crop Improvement (MaRCCI), Collage of Agriculture and Environmental Sciences, Makerere University, Kampala, Uganda
| | - Thomas Lapaka Odongo
- Department of Agricultural Production, College of Agricultural and Environmental Sciences, Makerere University, Kampala, Uganda
| | - Ephraim Nuwamanya
- Department of Agricultural Production, College of Agricultural and Environmental Sciences, Makerere University, Kampala, Uganda
| | - Phineas Tukamuhabwe
- Department of Agricultural Production, College of Agricultural and Environmental Sciences, Makerere University, Kampala, Uganda
| | - Paulo Izquierdo
- Department of Plant, Soil, and Microbial Sciences, Michigan State University, East Lansing, Michigan, United States of America
| | - Karen Cichy
- Department of Plant, Soil, and Microbial Sciences, Michigan State University, East Lansing, Michigan, United States of America
- USDA-ARS, Sugarbeet and Bean Research Unit, East Lansing, Michigan, United States of America
| | - James Kelly
- Department of Plant, Soil, and Microbial Sciences, Michigan State University, East Lansing, Michigan, United States of America
| | - Clare Mukankusi
- Alliance of Bioversity and CIAT, National Agricultural Research Laboratories Kawanda, Kampala, Uganda
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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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