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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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Huey SL, Mehta NH, Konieczynski EM, Bhargava A, Friesen VM, Krisher JT, Mbuya MNN, Monterrosa E, Nyangaresi AM, Boy E, Mehta S. Bioaccessibility and bioavailability of biofortified food and food products: Current evidence. Crit Rev Food Sci Nutr 2022; 64:4500-4522. [PMID: 36384354 DOI: 10.1080/10408398.2022.2142762] [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] [Indexed: 11/19/2022]
Abstract
Biofortification increases micronutrient content in staple crops through conventional breeding, agronomic methods, or genetic engineering. Bioaccessibility is a prerequisite for a nutrient to fulfill a biological function, e.g., to be bioavailable. The objective of this systematic review is to examine the bioavailability (and bioaccessibility as a proxy via in vitro and animal models) of the target micronutrients enriched in conventionally biofortified crops that have undergone post-harvest storage and/or processing, which has not been systematically reviewed previously, to our knowledge. We searched for articles indexed in MEDLINE, Agricola, AgEcon, and Center for Agriculture and Biosciences International databases, organizational websites, and hand-searched studies' reference lists to identify 18 studies reporting on bioaccessibility and 58 studies on bioavailability. Conventionally bred biofortified crops overall had higher bioaccessibility and bioavailability than their conventional counterparts, which generally provide more absorbed micronutrient on a fixed ration basis. However, these estimates depended on exact cultivar, processing method, context (crop measured alone or as part of a composite meal), and experimental method used. Measuring bioaccessibility and bioavailability of target micronutrients in biofortified and conventional foods is critical to optimize nutrient availability and absorption, ultimately to improve programs targeting micronutrient deficiency.
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Affiliation(s)
- Samantha L Huey
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
- Program in International Nutrition, Cornell University, Ithaca, New York, USA
- Center for Precision Nutrition and Health, Cornell University, Ithaca, New York, USA
| | - Neel H Mehta
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
| | | | - Arini Bhargava
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
| | | | - Jesse T Krisher
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
| | | | - Eva Monterrosa
- Global Alliance for Improved Nutrition, Geneva, Switzerland
| | | | - Erick Boy
- Harvest Plus, International Food Policy Research Institute, Washington, DC, USA
| | - Saurabh Mehta
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
- Program in International Nutrition, Cornell University, Ithaca, New York, USA
- Center for Precision Nutrition and Health, Cornell University, Ithaca, New York, USA
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3
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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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Losa A, Vorster J, Cominelli E, Sparvoli F, Paolo D, Sala T, Ferrari M, Carbonaro M, Marconi S, Camilli E, Reboul E, Waswa B, Ekesa B, Aragão F, Kunert K. Drought and heat affect common bean minerals and human diet—What we know and where to go. Food Energy Secur 2021. [DOI: 10.1002/fes3.351] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Affiliation(s)
- Alessia Losa
- Council for Research in Agriculture and Economics Research Centre for Genomics and Bioinformatics (CREA‐GB) Montanaso Italy
| | - Juan Vorster
- Department Plant and Soil Sciences, Forestry and Agricultural Biotechnology Institute University of Pretoria Pretoria South Africa
| | - Eleonora Cominelli
- National Research Council Institute of Agricultural Biology and Biotechnology (CNR‐IBBA) Milan Italy
| | - Francesca Sparvoli
- National Research Council Institute of Agricultural Biology and Biotechnology (CNR‐IBBA) Milan Italy
| | - Dario Paolo
- National Research Council Institute of Agricultural Biology and Biotechnology (CNR‐IBBA) Milan Italy
| | - Tea Sala
- Council for Research in Agriculture and Economics Research Centre for Genomics and Bioinformatics (CREA‐GB) Montanaso Italy
| | - Marika Ferrari
- Council for Agricultural Research and Economics Research Centre for Food and Nutrition (CREA‐AN) Rome Italy
| | - Marina Carbonaro
- Council for Agricultural Research and Economics Research Centre for Food and Nutrition (CREA‐AN) Rome Italy
| | - Stefania Marconi
- Council for Agricultural Research and Economics Research Centre for Food and Nutrition (CREA‐AN) Rome Italy
| | - Emanuela Camilli
- Council for Agricultural Research and Economics Research Centre for Food and Nutrition (CREA‐AN) Rome 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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Sparvoli F, Giofré S, Cominelli E, Avite E, Giuberti G, Luongo D, Gatti E, Cianciabella M, Daniele GM, Rossi M, Predieri S. Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean ( Phaseolus vulgaris L.) Flour. Nutrients 2021; 13:nu13124517. [PMID: 34960069 PMCID: PMC8704223 DOI: 10.3390/nu13124517] [Citation(s) in RCA: 10] [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: 11/09/2021] [Revised: 12/11/2021] [Accepted: 12/14/2021] [Indexed: 01/24/2023] Open
Abstract
Common beans (Phaseolus vulgaris L.) are an important source of nutrients with beneficial effects on human health. However, they contain lectins, that limit the direct use of flour in food preparations without thermal treatment, and phytic acid, that reduces mineral cation bioavailability. The objectives of this research were: to obtain biofortified snacks and a cream using an untreated common bean flour devoid of active lectins (lec-) and with reduced content of phytic acid (lpa) and to evaluate the sensorial appreciation for these products. The main results of the present work were: the products with the lpa lec- flour did not retain residual hemagglutinating activity due to lectins; they showed higher residual α-amylase inhibitor activity (from 2.2 to 135 times), reduced in vitro predicted glycemic index (about 5 units reduction) and increased iron bioavailability compared to the products with wild type flour; products with common bean flour were less appreciated than the reference ones without this flour, but the presence of an intense umami taste can be a positive attribute. Results confirmed that the use of the lpa lec- flour has important advantages in the preparation of safe and nutritionally improved products, and provide useful information to identify target consumers, such as children and elderly people.
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Affiliation(s)
- Francesca Sparvoli
- Institute of Agricultural Biology and Biotechnology, National Research Council, Via Bassini 15, 20133 Milano, Italy; (S.G.); (E.C.)
- Correspondence:
| | - Silvia Giofré
- Institute of Agricultural Biology and Biotechnology, National Research Council, Via Bassini 15, 20133 Milano, Italy; (S.G.); (E.C.)
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Eleonora Cominelli
- Institute of Agricultural Biology and Biotechnology, National Research Council, Via Bassini 15, 20133 Milano, Italy; (S.G.); (E.C.)
| | - Elena Avite
- Blumen Group SPA, Corso Savona 168, 14100 Asti, Italy;
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;
| | - Diomira Luongo
- Institute of Food Science, National Research Council, Via Roma 64, 83100 Avellino, Italy; (D.L.); (M.R.)
| | - Edoardo Gatti
- Institute for BioEconomy, National Research Council, Via Piero Gobetti 101, 40129 Bologna, Italy; (E.G.); (M.C.); (G.M.D.); (S.P.)
| | - Marta Cianciabella
- Institute for BioEconomy, National Research Council, Via Piero Gobetti 101, 40129 Bologna, Italy; (E.G.); (M.C.); (G.M.D.); (S.P.)
| | - Giulia Maria Daniele
- Institute for BioEconomy, National Research Council, Via Piero Gobetti 101, 40129 Bologna, Italy; (E.G.); (M.C.); (G.M.D.); (S.P.)
| | - Mauro Rossi
- Institute of Food Science, National Research Council, Via Roma 64, 83100 Avellino, Italy; (D.L.); (M.R.)
| | - Stefano Predieri
- Institute for BioEconomy, National Research Council, Via Piero Gobetti 101, 40129 Bologna, Italy; (E.G.); (M.C.); (G.M.D.); (S.P.)
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6
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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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7
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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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8
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Zhang YY, Stockmann R, Ng K, Ajlouni S. Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes. Crit Rev Food Sci Nutr 2020; 62:1696-1712. [PMID: 33190514 DOI: 10.1080/10408398.2020.1846014] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Myo-Inositol hexakisphosphate or phytic acid concentration is a prominent factor known to impede divalent element bioavailability in vegetal foods including legumes. Both in vivo and in vitro studies have suggested that phytic acid and other plant-based constituents may synergistically form insoluble complexes affecting bioavailability of essential elements. This review provides an overview of existing investigations on the role of phytic acid in the binding, solubility and bioavailability of iron, zinc and calcium with a focus on legumes. Given the presence of various interference factors within legume matrices, current findings suggest that the commonly adapted approach of using phytic acid-element molar ratios as a bioavailability predictor may only be valid in limited circumstances. In particular, differences between protein properties and molar concentrations of other interacting ions are likely responsible for the observed poor correlations. The role of phytate degradation in element bioavailability has been previously examined, and in this review we re-emphasize its importance as a tool to enhance mineral bioavailability of mineral fortified legume crops. Food processing strategies to achieve phytate reduction were identified as promising tools to increase mineral bioavailability and included germination and fermentation, particularly when other bioavailability promoters (e.g. NaCl) are simultaneously added.
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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, Victoria, Australia.,CSIRO Agriculture & Food, Werribee, Victoria, Australia
| | | | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Said Ajlouni
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
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Jongstra R, Mwangi MN, Burgos G, Zeder C, Low JW, Mzembe G, Liria R, Penny M, Andrade MI, Fairweather-Tait S, Zum Felde T, Campos H, Phiri KS, Zimmermann MB, Wegmüller R. Iron Absorption from Iron-Biofortified Sweetpotato Is Higher Than Regular Sweetpotato in Malawian Women while Iron Absorption from Regular and Iron-Biofortified Potatoes Is High in Peruvian Women. J Nutr 2020; 150:3094-3102. [PMID: 33188398 PMCID: PMC7726126 DOI: 10.1093/jn/nxaa267] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 07/07/2020] [Accepted: 08/10/2020] [Indexed: 01/16/2023] Open
Abstract
BACKGROUND Sweetpotato and potato are fast-maturing staple crops and widely consumed in low- and middle-income countries. Conventional breeding to biofortify these crops with iron could improve iron intakes. To our knowledge, iron absorption from sweetpotato and potato has not been assessed. OBJECTIVE The aim was to assess iron absorption from regular and iron-biofortified orange-fleshed sweetpotato in Malawi and yellow-fleshed potato and iron-biofortified purple-fleshed potato in Peru. METHODS We conducted 2 randomized, multiple-meal studies in generally healthy, iron-depleted women of reproductive age. Malawian women (n = 24) received 400 g regular or biofortified sweetpotato test meals and Peruvian women (n = 35) received 500 g regular or biofortified potato test meals. Women consumed the meals at breakfast for 2 wk and were then crossed over to the other variety. We labeled the test meals with 57Fe or 58Fe and measured cumulative erythrocyte incorporation of the labels 14 d after completion of each test-meal sequence to calculate iron absorption. Iron absorption was compared by paired-sample t tests. RESULTS The regular and biofortified orange-fleshed sweetpotato test meals contained 0.55 and 0.97 mg Fe/100 g. Geometric mean (95% CI) fractional iron absorption (FIA) was 5.82% (3.79%, 8.95%) and 6.02% (4.51%, 8.05%), respectively (P = 0.81), resulting in 1.9-fold higher total iron absorption (TIA) from biofortified sweetpotato (P < 0.001). The regular and biofortified potato test meals contained 0.33 and 0.69 mg Fe/100 g. FIA was 28.4% (23.5%, 34.2%) from the regular yellow-fleshed and 13.3% (10.6%, 16.6%) from the biofortified purple-fleshed potato meals, respectively (P < 0.001), resulting in no significant difference in TIA (P = 0.88). CONCLUSIONS FIA from regular yellow-fleshed potato was remarkably high, at 28%. Iron absorbed from both potato test meals covered 33% of the daily absorbed iron requirement for women of reproductive age, while the biofortified orange-fleshed sweetpotato test meal covered 18% of this requirement. High polyphenol concentrations were likely the major inhibitors of iron absorption. These trials were registered at www.clinicaltrials.gov as NCT03840031 (Malawi) and NCT04216030 (Peru).
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Affiliation(s)
| | - Martin N Mwangi
- Training and Research Unit of Excellence (TRUE), College of Medicine, University of Malawi, Blantyre, Malawi
| | - Gabriela Burgos
- Genetics, Genomics, and Crop Improvement Program, International Potato Center, Lima, Peru
| | - Christophe Zeder
- ETH Zürich, Laboratory of Human Nutrition, Institute of Food, Nutrition, and Health, Department of Health Sciences and Technology, Zurich, Switzerland
| | - Jan W Low
- International Potato Center, Nairobi, Kenya
| | - Glory Mzembe
- Training and Research Unit of Excellence (TRUE), College of Medicine, University of Malawi, Blantyre, Malawi
| | - Reyna Liria
- Instituto de Investigación Nutricional, Lima, Peru
| | - Mary Penny
- Instituto de Investigación Nutricional, Lima, Peru
| | | | | | - Thomas Zum Felde
- Genetics, Genomics, and Crop Improvement Program, International Potato Center, Lima, Peru
| | - Hugo Campos
- Genetics, Genomics, and Crop Improvement Program, International Potato Center, Lima, Peru
| | - Kamija S Phiri
- Training and Research Unit of Excellence (TRUE), College of Medicine, University of Malawi, Blantyre, Malawi
| | - Michael B Zimmermann
- ETH Zürich, Laboratory of Human Nutrition, Institute of Food, Nutrition, and Health, Department of Health Sciences and Technology, Zurich, Switzerland
| | - Rita Wegmüller
- ETH Zürich, Laboratory of Human Nutrition, Institute of Food, Nutrition, and Health, Department of Health Sciences and Technology, Zurich, Switzerland,GroundWork, Fläsch, Switzerland
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10
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Moumin NA, Angel MD, Karakochuk CD, Michaux KD, Moursi M, Sawadogo KAA, Foley J, Hawes MD, Whitfield KC, Tugirimana PL, Bahizire E, Akilimali PZ, Boy E, Sullivan TR, Green TJ. Micronutrient intake and prevalence of micronutrient inadequacy among women (15-49 y) and children (6-59 mo) in South Kivu and Kongo Central, Democratic Republic of the Congo (DRC). PLoS One 2020; 15:e0223393. [PMID: 32530922 PMCID: PMC7292409 DOI: 10.1371/journal.pone.0223393] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Accepted: 04/29/2020] [Indexed: 11/19/2022] Open
Abstract
Iron biofortified beans and carotenoid enriched cassava are proposed as a solution to combat iron and vitamin A deficiencies, respectively, in the Democratic Republic of Congo (DRC). To inform the need for biofortified foods, we conducted a survey in 2014 in two provinces of the DRC, South Kivu and Kongo Central. Unexpectedly, women of reproductive age (WRA; 15-49 y) and their children (6-59 m) had a low prevalence of biochemical iron and vitamin A deficiency, based on ferritin and retinol binding protein, respectively. To better understand the lack of biochemical deficiency of these nutrients, we examined the prevalence of inadequate intake for these and other select nutrients. Dietary intake was assessed using 24-hour recalls among 744 mother-child dyads. Repeat recalls on a non-consecutive day were conducted with a subsample of the study population to account for intra-individual variation and estimate usual intake. In WRA, the prevalence of inadequate iron intakes were 33% and 29% in South Kivu and Kongo Central, respecitvely. The prevalence of inadequate vitamin A intakes among WRA was low in South Kivu (18%) and negligible in Kongo Central (1%). Iron inadequacy was highest in infants (6-11 m) at 82% and 64% in South Kivu and Kongo Central, respectively. Among older children (12-59 m) in both provinces, the prevalence of iron inadequacy was similar at ~20%. There was a high prevalence of inadequate zinc intake in women and children (i.e. 79-86% among WRA and 56-91% among children 6-59 m) consistent with our findings of a high prevalence of low serum zinc in the same sample. Dietary data here corroborate the low prevalence of biochemical vitamin A deficiency but not iron. However, any change to the supply of red palm oil (primary source of vitamin A) would dramatically reduce population vitamin A intakes, thus a carotenoid enriched cassava program may be beneficial as a safety net measure. Crops biofortified with zinc also appear warranted. We caution that our findings cannot be extrapolated to the entire Congo where diverse agro-ecological landscape exist or when political and environmental shocks occur which challenge food production.
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Affiliation(s)
- Najma A. Moumin
- Division of Healthy Mothers, Babies & Children, South Australian Health and Medical Research Institute, Adelaide, SA, Australia
- Discipline of Paediatrics, University of Adelaide, Adelaide, Australia
| | - Moira Donahue Angel
- HarvestPlus c/o International Food Policy Research Institute, Washington, DC, United States of America
| | | | - Kristina D. Michaux
- Food, Nutrition and Health, University of British Columbia, Vancouver, BC, Canada
| | - Mourad Moursi
- HarvestPlus c/o International Food Policy Research Institute, Washington, DC, United States of America
| | | | - Jennifer Foley
- HarvestPlus c/o International Food Policy Research Institute, Washington, DC, United States of America
| | - Meaghan D. Hawes
- Food, Nutrition and Health, University of British Columbia, Vancouver, BC, Canada
| | - Kyly C. Whitfield
- Department of Applied Human Nutrition, Mount Saint Vincent University, Halifax, NS, Canada
| | - Pierrot L. Tugirimana
- Faculty of Medicine, University of Goma, Goma, Democratic Republic of the Congo
- Department of Clinical Biology, College of Medicine and Health Science, University of Rwanda, Kigali, Rwanda
| | - Esto Bahizire
- Faculty of Medicine, Université Catholique de Bukavu, Bukavu, Democratic Republic of the Congo
- Center of Research in Natural Sciences of Lwiro, Bukavu, Democratic Republic of the Congo
- Center of Research in Epidemiology, Biostatistics and Clinical Research, Université Libre de Bruxelles, Brussels, Belgium
| | - Pierre Z. Akilimali
- Department of Nutrition, Kinshasa School of Public Health, University of Kinshasa, Kinshasa, Democratic Republic of the Congo
| | - Erick Boy
- HarvestPlus c/o International Food Policy Research Institute, Washington, DC, United States of America
| | - Thomas R. Sullivan
- Division of Healthy Mothers, Babies & Children, South Australian Health and Medical Research Institute, Adelaide, SA, Australia
- School of Public Health, University of Adelaide, Adelaide, Australia
| | - Tim J. Green
- Division of Healthy Mothers, Babies & Children, South Australian Health and Medical Research Institute, Adelaide, SA, Australia
- Discipline of Paediatrics, University of Adelaide, Adelaide, Australia
- Food, Nutrition and Health, University of British Columbia, Vancouver, BC, Canada
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11
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Mutwiri LN, Kyallo F, Kiage B, Van der Schueren B, Matthys C. Can Improved Legume Varieties Optimize Iron Status in Low- and Middle-Income Countries? A Systematic Review. Adv Nutr 2020; 11:1315-1324. [PMID: 32330226 PMCID: PMC7490168 DOI: 10.1093/advances/nmaa038] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 01/03/2020] [Accepted: 03/11/2020] [Indexed: 01/08/2023] Open
Abstract
Iron and zinc deficiencies are some of the most widespread micronutrient deficiencies in low- and middle-income countries (LMIC). Dietary diversification, food fortification, nutrition education, and supplementation can be used to control micronutrient deficiencies. Legumes are important staple foods in most households in LMIC. Legumes are highly nutritious (good sources of essential minerals, fiber, and low glycemic index) and offer potential benefits in addressing nutrition insecurity in LMIC. Several efforts have been made to increase micronutrient intake by use of improved legumes. Improved legumes have a higher nutrient bioavailability, lower phytate, or reduced hard-to-cook (HTC) defect. We hypothesize that consumption of improved legumes leads to optimization of zinc and iron status and associated health outcomes. Therefore, the objective of this review is to examine the evidence on the efficacy of interventions using improved legumes. Nine relevant studies are included in the review. Consumption of improved legumes resulted in a ≥1.5-fold increase in iron intake. Several studies noted modest improvements in biomarkers of iron status [hemoglobin (Hb), serum ferritin (SF), and transferrin receptor] associated with consumption of improved legumes. Currently, no efficacy studies assessing the relation between consumption of improved legumes and zinc status are available in the literature. Evidence shows that, in addition to repletion of biomarkers of iron status, consumption of improved legumes is associated with both clinical and functional outcomes. The prevalence of iron deficiency (ID) decreases with consumption of improved legumes, with increases of ≤3.0 g/L in Hb concentrations. Improvement in cognition and brain function in women has been reported as well. However, further research is necessary in more at-risk groups and also to show if the reported improvements in status markers translate to improved health outcomes. Evidence from the included studies shows potential from consumption of improved legumes suggesting them to be a sustainable solution to improve iron status.
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Affiliation(s)
- Linet N Mutwiri
- School of Food and Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya,Nutrition & Obesity Unit, Clinical and Experimental Endocrinology, Department of Chronic Diseases, Metabolism and Aging, KU Leuven, Leuven, Belgium
| | - Florence Kyallo
- School of Food and Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
| | - Beatrice Kiage
- School of Food and Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
| | - Bart Van der Schueren
- Nutrition & Obesity Unit, Clinical and Experimental Endocrinology, Department of Chronic Diseases, Metabolism and Aging, KU Leuven, Leuven, Belgium,Department of Endocrinology, University Hospitals Leuven, Leuven, Belgium
| | - Christophe Matthys
- Nutrition & Obesity Unit, Clinical and Experimental Endocrinology, Department of Chronic Diseases, Metabolism and Aging, KU Leuven, Leuven, Belgium,Department of Endocrinology, University Hospitals Leuven, Leuven, Belgium,Address correspondence to CM (e-mail: )
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12
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Cominelli E, Galimberti M, Pongrac P, Landoni M, Losa A, Paolo D, Daminati MG, Bollini R, Cichy KA, Vogel-Mikuš K, Sparvoli F. Calcium redistribution contributes to the hard-to-cook phenotype and increases PHA-L lectin thermal stability in common bean low phytic acid 1 mutant seeds. Food Chem 2020; 321:126680. [PMID: 32247181 DOI: 10.1016/j.foodchem.2020.126680] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 03/16/2020] [Accepted: 03/21/2020] [Indexed: 11/27/2022]
Abstract
Seed phytic acid reduces mineral bioavailability by chelating minerals. Consumption of common bean seeds with the low phytic acid 1 (lpa1) mutation improved iron status in human trials but caused adverse gastrointestinal effects, presumably due to increased stability of lectin phytohemagglutinin L (PHA-L) compared to the wild type (wt). A hard-to-cook (HTC) defect observed in lpa1 seeds intensified this problem. We quantified the HTC phenotype of lpa1 common beans with three genetic backgrounds. The HTC phenotype in the lpa1 black bean line correlated with the redistribution of calcium particularly in the cell walls, providing support for the "phytase-phytate-pectin" theory of the HTC mechanism. Furthermore, the excess of free cations in the lpa1 mutation in combination with different PHA alleles affected the stability of PHA-L lectin.
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Affiliation(s)
- Eleonora Cominelli
- Institute of Agricultural Biology and Biotechnology, CNR, Via Bassini 15, 20133 Milan, Italy.
| | - Michela Galimberti
- Institute of Agricultural Biology and Biotechnology, CNR, Via Bassini 15, 20133 Milan, Italy
| | - Paula Pongrac
- Jozef Stefan Institute, Jamova 39, SI-1000 Ljubljana, Slovenia
| | - Michela Landoni
- Department of Biosciences, University of Milan, Via Celoria 26, 20133 Milan, Italy.
| | - Alessia Losa
- Institute of Agricultural Biology and Biotechnology, CNR, Via Bassini 15, 20133 Milan, Italy.
| | - Dario Paolo
- Institute of Agricultural Biology and Biotechnology, CNR, Via Bassini 15, 20133 Milan, Italy.
| | - Maria Gloria Daminati
- Institute of Agricultural Biology and Biotechnology, CNR, Via Bassini 15, 20133 Milan, Italy.
| | - Roberto Bollini
- Institute of Agricultural Biology and Biotechnology, CNR, Via Bassini 15, 20133 Milan, Italy.
| | - Karen A Cichy
- Sugarbeet and Bean Research Unit, Agricultural Research Service, US Department of Agriculture, 1066 Bogue Street, Michigan State University, East Lansing, MI 48824, United States.
| | - Katarina Vogel-Mikuš
- Jozef Stefan Institute, Jamova 39, SI-1000 Ljubljana, Slovenia; University of Ljubljana, Biotechnical Faculty, Department of Biology, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
| | - Francesca Sparvoli
- Institute of Agricultural Biology and Biotechnology, CNR, Via Bassini 15, 20133 Milan, Italy.
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13
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Hummel M, Talsma EF, Taleon V, Londoño L, Brychkova G, Gallego S, Raatz B, Spillane C. Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes. Nutrients 2020; 12:nu12030658. [PMID: 32121231 PMCID: PMC7146319 DOI: 10.3390/nu12030658] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 02/20/2020] [Accepted: 02/24/2020] [Indexed: 12/21/2022] Open
Abstract
Biofortification is an effective method to improve the nutritional content of crops and nutritional intake. Breeding for higher micronutrient mineral content in beans is correlated with an increase in phytic acid, a main inhibitor of mineral absorption in humans. Low phytic acid (lpa) beans have a 90% lower phytic acid content compared to conventional beans. This is the first study to investigate mineral and total phytic acid retention after preparing common household recipes from conventional, biofortified and lpa beans. Mineral retention was determined for two conventional, three biofortified and two lpa bean genotypes. Treatments included soaking, boiling (boiled beans) and refrying (bean paste). The average true retention of iron after boiling was 77.2-91.3%; for zinc 41.2-84.0%; and for phytic acid 49.9-85.9%. Soaking led to a significant decrease in zinc and total phytic acid after boiling and refrying, whereas for iron no significant differences were found. lpa beans did not exhibit a consistent pattern of difference in iron and phytic acid retention compared to the other groups of beans. However, lpa beans had a significantly lower retention of zinc compared to conventional and biofortified varieties (p < 0.05). More research is needed to understand the underlying factors responsible for the differences in retention between the groups of beans, especially the low retention of zinc. Combining the lpa and biofortification traits could further improve the nutritional benefits of biofortified beans, by decreasing the phytic acid:iron and zinc ratio in beans.
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Affiliation(s)
- Marijke Hummel
- Plant and AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, H91 REW4 Galway, Ireland; (M.H.); (G.B.)
- Division of Human Nutrition and Health, Wageningen University, 6708 PB Wageningen, The Netherlands;
| | - Elise F. Talsma
- Division of Human Nutrition and Health, Wageningen University, 6708 PB Wageningen, The Netherlands;
| | - Victor Taleon
- HarvestPlus. c/o International Food Policy Research Institute (IFPRI), Washington, DC 20005-3915, USA;
| | - Luis Londoño
- International Center for Tropical Agriculture (CIAT), Cali 763537, Colombia; (L.L.); (S.G.); (B.R.)
| | - Galina Brychkova
- Plant and AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, H91 REW4 Galway, Ireland; (M.H.); (G.B.)
| | - Sonia Gallego
- International Center for Tropical Agriculture (CIAT), Cali 763537, Colombia; (L.L.); (S.G.); (B.R.)
| | - Bodo Raatz
- International Center for Tropical Agriculture (CIAT), Cali 763537, Colombia; (L.L.); (S.G.); (B.R.)
| | - Charles Spillane
- Plant and AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, H91 REW4 Galway, Ireland; (M.H.); (G.B.)
- Correspondence:
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14
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Colombo F, Paolo D, Cominelli E, Sparvoli F, Nielsen E, Pilu R. MRP Transporters and Low Phytic Acid Mutants in Major Crops: Main Pleiotropic Effects and Future Perspectives. FRONTIERS IN PLANT SCIENCE 2020; 11:1301. [PMID: 32973854 PMCID: PMC7481554 DOI: 10.3389/fpls.2020.01301] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Accepted: 08/11/2020] [Indexed: 05/15/2023]
Abstract
Phytic acid (PA) represents the major storage form of seed phosphate (P). During seed maturation, it accumulates as phytate salts chelating various mineral cations, therefore reducing their bioavailability. During germination, phytase dephosphorylates PA releasing both P and cations which in turn can be used for the nutrition of the growing seedling. Animals do not possess phytase, thus monogastric animals assimilate only 10% of the phytate ingested with feed, whilst 90% is excreted and may contribute to cause P pollution of the environment. To overcome this double problem, nutritional and environmental, in the last four decades, many low phytic acid (lpa) mutants (most of which affect the PA-MRP transporters) have been isolated and characterized in all major crops, showing that the lpa trait can increase the nutritional quality of foods and feeds and improve P management in agriculture. Nevertheless, these mutations are frequently accompanied by negative pleiotropic effects leading to agronomic defects which may affect either seed viability and germination or plant development or in some cases even increase the resistance to cooking, thus limiting the interest of breeders. Therefore, although some significant results have been reached, the isolation of lpa mutants improved for their nutritional quality and with a good field performance remains a goal so far not fully achieved for many crops. Here, we will summarize the main pleiotropic effects that have been reported to date in lpa mutants affected in PA-MRP transporters in five productive agronomic species, as well as addressing some of the possible challenges to overcome these hurdles and improve the breeding efforts for lpa mutants.
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Affiliation(s)
- Federico Colombo
- Department of Agricultural and Environmental Sciences—Production Landscape, Agroenergy, Università degli Studi di Milano, Milan, Italy
| | - Dario Paolo
- Institute of Agricultural Biology and Biotechnology, Consiglio Nazionale delle Ricerche (CNR), Milan, Italy
| | - Eleonora Cominelli
- Institute of Agricultural Biology and Biotechnology, Consiglio Nazionale delle Ricerche (CNR), Milan, Italy
| | - Francesca Sparvoli
- Institute of Agricultural Biology and Biotechnology, Consiglio Nazionale delle Ricerche (CNR), Milan, Italy
| | - Erik Nielsen
- Department of Biology and Biotechnology, Università degli Studi di Pavia, Pavia, Italy
| | - Roberto Pilu
- Department of Agricultural and Environmental Sciences—Production Landscape, Agroenergy, Università degli Studi di Milano, Milan, Italy
- *Correspondence: Roberto Pilu,
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15
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Nutrients’ and Antinutrients’ Seed Content in Common Bean (Phaseolus vulgaris L.) Lines Carrying Mutations Affecting Seed Composition. AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy9060317] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Lectins, phytic acid and condensed tannins exert major antinutritional effects in common bean when grains are consumed as a staple food. In addition, phaseolin, i.e., the major storage protein of the bean seed, is marginally digested when introduced in the raw form. Our breeding target was to adjust the nutrient/antinutrient balance of the bean seed for obtaining a plant food with improved nutritional value for human consumption. In this study, the seeds of twelve phytohaemagglutinin-E-free bean lines carrying the mutations low phytic acid, phytohaemagglutinin-L-free, α-Amylase inhibitors-free, phaseolin-free, and reduced amount of condensed tannins, introgressed and differently combined in seven genetic groups, were analyzed for their nutrient composition. Inedited characteristics, such as a strong positive correlation (+0.839**) between the genetic combination “Absence of phaseolin + Presence of the α-Amylase Inhibitors” and the amount of “accumulated iron and zinc”, were detected. Three lines carrying this genetic combination showed a much higher iron content than the baseline (+22.4%) and one of them in particular, achieved high level (+29.1%; 91.37 µg g−1) without any specific breeding intervention. If confirmed by scientific verification, the association of these genetic traits might be usefully exploited for raising iron and zinc seed content in a bean biofortification breeding program.
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16
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Lockyer S, White A, Buttriss JL. Biofortified crops for tackling micronutrient deficiencies - what impact are these having in developing countries and could they be of relevance within Europe? NUTR BULL 2018. [DOI: 10.1111/nbu.12347] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
| | - A. White
- British Nutrition Foundation; London UK
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17
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Dias DM, Costa NMB, Nutti MR, Tako E, Martino HSD. Advantages and limitations of in vitro and in vivo methods of iron and zinc bioavailability evaluation in the assessment of biofortification program effectiveness. Crit Rev Food Sci Nutr 2017; 58:2136-2146. [PMID: 28414527 DOI: 10.1080/10408398.2017.1306484] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Biofortification aims to improve the micronutrient concentration of staple food crops through the best practices of breeding and modern biotechnology. However, increased zinc and iron concentrations in food crops may not always translate into proportional increases in absorbed zinc (Zn) and iron (Fe). Therefore, assessing iron and zinc bioavailability in biofortified crops is imperative to evaluate the efficacy of breeding programs. This review aimed to investigate the advantages and limitations of in vitro and in vivo methods of iron and zinc bioavailability evaluation in the assessment of biofortification program effectiveness. In vitro, animal and isotopic human studies have shown high iron and zinc bioavailability in biofortified staple food crops. Human studies provide direct knowledge regarding the effectiveness of biofortification, however, human studies are time consuming and are more expensive than in vitro and animal studies. Moreover, in vitro studies may be a useful preliminary screening method to identify promising plant cultivars, however, these studies cannot provide data that are directly applicable to humans. None of these methods provides complete information regarding mineral bioavailability, thus, a combination of these methods should be the most appropriate strategy to investigate the effectiveness of zinc and iron biofortification programs.
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Affiliation(s)
- Desirrê Morais Dias
- a Department of Nutrition and Health , Federal University of Viçosa , Viçosa , Minas Gerais , Brazil
| | - Neuza Maria Brunoro Costa
- b Department of Pharmacy and Nutrition , Center for Exact, Natural and Health Sciences, Federal University of Espírito Santo, Alto Universitario , Alegre , ES , Brazil
| | - Marilia Regini Nutti
- c EMBRAPA Food Technology , Rio de Janeiro, Brazil-Leader of the Brazilian Biofortification Network
| | - Elad Tako
- d USDA/ARS , Robert W. Holley Center for Agriculture and Health, Cornell University , Ithaca , New York , USA
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18
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Sperotto RA, Ricachenevsky FK. Common Bean Fe Biofortification Using Model Species' Lessons. FRONTIERS IN PLANT SCIENCE 2017; 8:2187. [PMID: 29312418 PMCID: PMC5743649 DOI: 10.3389/fpls.2017.02187] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Accepted: 12/12/2017] [Indexed: 05/20/2023]
Affiliation(s)
- Raul A. Sperotto
- Biological Sciences and Health Center, Graduate Program in Biotechnology, University of Taquari Valley - UNIVATES, Lajeado, Brazil
- *Correspondence: Raul A. Sperotto
| | - Felipe K. Ricachenevsky
- Graduate Program in Agrobiology, Biology Department, Federal University of Santa Maria, Santa Maria, Brazil
- Graduate Program in Cell and Molecular Biology, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
- Felipe K. Ricachenevsky
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19
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Tan GZH, Das Bhowmik SS, Hoang TML, Karbaschi MR, Johnson AAT, Williams B, Mundree SG. Finger on the Pulse: Pumping Iron into Chickpea. FRONTIERS IN PLANT SCIENCE 2017; 8:1755. [PMID: 29081785 PMCID: PMC5646179 DOI: 10.3389/fpls.2017.01755] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2016] [Accepted: 09/25/2017] [Indexed: 05/21/2023]
Abstract
Iron deficiency is a major problem in both developing and developed countries, and much of this can be attributed to insufficient dietary intake. Over the past decades several measures, such as supplementation and food fortification, have helped to alleviate this problem. However, their associated costs limit their accessibility and effectiveness, particularly amongst the financially constrained. A more affordable and sustainable option that can be implemented alongside existing measures is biofortification. To date, much work has been invested into staples like cereals and root crops-this has culminated in the successful generation of high iron-accumulating lines in rice and pearl millet. More recently, pulses have gained attention as targets for biofortification. Being secondary staples rich in protein, they are a nutritional complement to the traditional starchy staples. Despite the relative youth of this interest, considerable advances have already been made concerning the biofortification of pulses. Several studies have been conducted in bean, chickpea, lentil, and pea to assess existing germplasm for high iron-accumulating traits. However, little is known about the molecular workings behind these traits, particularly in a leguminous context, and biofortification via genetic modification (GM) remains to be attempted. This review examines the current state of the iron biofortification in pulses, particularly chickpea. The challenges concerning biofortification in pulses are also discussed. Specifically, the potential application of transgenic technology is explored, with focus on the genes that have been successfully used in biofortification efforts in rice.
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Affiliation(s)
- Grace Z. H. Tan
- Centre for Tropical Crops and Biocommodities, Queensland University of Technology, Brisbane, QLD, Australia
| | - Sudipta S. Das Bhowmik
- Centre for Tropical Crops and Biocommodities, Queensland University of Technology, Brisbane, QLD, Australia
| | - Thi M. L. Hoang
- Centre for Tropical Crops and Biocommodities, Queensland University of Technology, Brisbane, QLD, Australia
| | - Mohammad R. Karbaschi
- Centre for Tropical Crops and Biocommodities, Queensland University of Technology, Brisbane, QLD, Australia
| | | | - Brett Williams
- Centre for Tropical Crops and Biocommodities, Queensland University of Technology, Brisbane, QLD, Australia
| | - Sagadevan G. Mundree
- Centre for Tropical Crops and Biocommodities, Queensland University of Technology, Brisbane, QLD, Australia
- *Correspondence: Sagadevan G. Mundree
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20
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Wiesinger JA, Cichy KA, Glahn RP, Grusak MA, Brick MA, Thompson HJ, Tako E. Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8592-8603. [PMID: 27754657 DOI: 10.1021/acs.jafc.6b03100] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Dry beans (Phaseolus vulgaris L.) are a nutrient-dense food rich in protein and micronutrients. Despite their nutritional benefits, long cooking times limit the consumption of dry beans worldwide, especially in nations where fuelwood for cooking is often expensive or scarce. This study evaluated the nutritive value of 12 dry edible bean lines that vary for cooking time (20-89 min) from four market classes (yellow, cranberry, light red kidney, and red mottled) of economic importance in bean-consuming regions of Africa and the Americas. When compared to their slower cooking counterparts within each market class, fast-cooking dry beans retain more protein and minerals while maintaining similar starch and fiber densities when fully cooked. For example, some of the highest protein and mineral retention values were measured in the fast-cooking yellow bean cultivar Cebo Cela, which offered 20% more protein, 10% more iron, and 10% more zinc with each serving when compared with Canario, a slow-cooking yellow bean that requires twice the cooking time to become palatable. A Caco-2 cell culture model also revealed the bioavailability of iron is significantly higher in faster cooking entries (r = -0.537, P = 0.009) as compared to slower cooking entries in the same market class. These findings suggest that fast-cooking bean varieties have improved nutritive value through greater nutrient retention and improved iron bioavailability.
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Affiliation(s)
- Jason A Wiesinger
- Department of Plant, Soil and Microbial Sciences, Michigan State University , East Lansing, Michigan 48824, United States
| | - Karen A Cichy
- Department of Plant, Soil and Microbial Sciences, Michigan State University , East Lansing, Michigan 48824, United States
- USDA-ARS, Sugarbeet and Bean Research Unit, Michigan State University , East Lansing, Michigan 48824, United States
| | - Raymond P Glahn
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University , Ithaca, New York 14853, United States
| | - Michael A Grusak
- USDA-ARS, Children's Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine , Houston, Texas 77030, United States
| | - Mark A Brick
- Department of Soil and Crop Sciences, Colorado State University , Fort Collins, Colorado 80523, United States
| | - Henry J Thompson
- Department of Horticulture and Landscape Architecture, Colorado State University , Fort Collins, Colorado 80523, United States
| | - Elad Tako
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University , Ithaca, New York 14853, United States
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21
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Sodium pyrophosphate enhances iron bioavailability from bouillon cubes fortified with ferric pyrophosphate. Br J Nutr 2016; 116:496-503. [DOI: 10.1017/s0007114516002191] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
AbstractFe fortification of centrally manufactured and frequently consumed condiments such as bouillon cubes could help prevent Fe deficiency in developing countries. However, Fe compounds that do not cause sensory changes in the fortified product, such as ferric pyrophosphate (FePP), exhibit low absorption in humans. Tetra sodium pyrophosphate (NaPP) can form soluble complexes with Fe, which could increase Fe bioavailability. Therefore, the aim of this study was to investigate Fe bioavailability from bouillon cubes fortified with either FePP only, FePP+NaPP, ferrous sulphate (FeSO4) only, or FeSO4+NaPP. We first conducted in vitro studies using a protocol of simulated digestion to assess the dialysable and ionic Fe, and the cellular ferritin response in a Caco-2 cell model. Second, Fe absorption from bouillon prepared from intrinsically labelled cubes (2·5 mg stable Fe isotopes/cube) was assessed in twenty-four Fe-deficient women, by measuring Fe incorporation into erythrocytes 2 weeks after consumption. Fe bioavailability in humans increased by 46 % (P<0·005) when comparing bouillons fortified with FePP only (4·4 %) and bouillons fortified with FePP+NaPP (6·4 %). Fe absorption from bouillons fortified with FeSO4 only and with FeSO4+NaPP was 33·8 and 27·8 %, respectively (NS). The outcome from the human study is in agreement with the dialysable Fe from the in vitro experiments. Our findings suggest that the addition of NaPP could be a promising strategy to increase Fe absorption from FePP-fortified bouillon cubes, and if confirmed by further research, for other fortified foods with complex food matrices as well.
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