Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda

Glahn, Raymond P.; Tako, Elad; Hart, Jonathan J.; Haas, Jere D.; Lung’aho, Mercy; Beebe, Stephen E.

doi:10.3390/nu9070787

Cited by 29 publications

(39 citation statements)

References 23 publications

(46 reference statements)

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“…Studies conducted to date on iron bioavailability from high-Fe biofortified beans using Caco-2 cell models are congruent with findings from poultry models 12 , 57 , which in turn are consistent with human feeding trials which have shown positive nutritional impacts from consumption of high-Fe biofortified beans 9 , 26 , 58 – 60 . However, antinutritional compounds in staple crop plants can negatively affect the uptake (bioavailability) of nutritional compounds (e.g.…”

Section: Discussionsupporting

confidence: 79%

“…The consideration of anti-nutritionals in biofortification breeding programs is important to ensure that efforts to increase the levels of micronutrients (e.g. iron) in crops are not compromised by inadvertent increases in levels of anti-nutritionals (such as phytic acid and/or polyphenols) that could arise from breeding efforts 9 , 11 , 13 , 15 , 16 or from environmental stresses.…”

Section: Introductionmentioning

confidence: 99%

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Reduction in nutritional quality and growing area suitability of common bean under climate change induced drought stress in Africa

Hummel

Hallahan

Brychkova

et al. 2018

Sci Rep

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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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Section: Discussionsupporting

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Reduction in nutritional quality and growing area suitability of common bean under climate change induced drought stress in Africa

Hummel

Hallahan

Brychkova

et al. 2018

Sci Rep

Self Cite

View full text Add to dashboard Cite

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“…For example, fructose 1,6-biphosphate, present at high levels in cabbage, has been shown to increase iron uptake in Caco-2 cells [37]. Potentially, incorporating microgreen vegetables in their dried forms into various recipes could make approximately 50% contribution per 100 g portion to the recommended daily iron intake in the diet [38]. For example, the reference nutrient intake (RNI) for iron in the UK is 14.8 mg per day for adult women.…”

Section: Discussionmentioning

confidence: 99%

In Vitro Bioaccessibility and Bioavailability of Iron from Mature and Microgreen Fenugreek, Rocket and Broccoli

et al. 2020

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Iron deficiency is a global epidemic affecting a third of the world’s population. Current efforts are focused on investigating sustainable ways to improve the bioavailability of iron in plant-based diets. Incorporating microgreens into the diet of at-risk groups in populations could be a useful tool in the management and prevention of iron deficiency. This study analysed and compared the mineral content and bioavailability of iron from microgreen and mature vegetables. The mineral content of rocket, broccoli and fenugreek microgreens and their mature counterparts was determined using microwave digestion and ICP-OES. Iron solubility and bioavailability from the vegetables were determined by a simulated gastrointestinal in vitro digestion and subsequent measurement of ferritin in Caco-2 cells as a surrogate marker of iron uptake. Iron contents of mature fenugreek and rocket were significantly higher than those of the microgreens. Mature fenugreek and broccoli showed significantly (p < 0.001) higher bioaccessibility and low-molecular-weight iron than found in the microgreens. Moreover, iron uptake by Caco-2 cells was significantly higher only from fenugreek microgreens than the mature vegetable. While all vegetables except broccoli enhanced FeSO4 uptake, the response to ferric ammonium citrate (FAC) was inhibitory apart from the mature rocket. Ascorbic acid significantly enhanced iron uptake from mature fenugreek and rocket. Microgreen fenugreek may be bred for a higher content of enhancers of iron availability as a strategy to improve iron nutrition in the populace.

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“…Studies conducted to date on the iron bioaccessibility and bioavailability from (iron biofortified) beans have been using Caco-2 cell models, in vitro digestion models [15][16][17][18][19][20][21], poultry studies [16,[20][21][22][23][24], and human feeding trials [25][26][27][28]. These studies show the influence of specific polyphenols on iron bio-accessibility and bioavailability depending on the type of bean.…”

Section: Introductionmentioning

confidence: 99%

Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes

et al. 2020

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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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Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda

Cited by 29 publications

References 23 publications

Reduction in nutritional quality and growing area suitability of common bean under climate change induced drought stress in Africa

Reduction in nutritional quality and growing area suitability of common bean under climate change induced drought stress in Africa

In Vitro Bioaccessibility and Bioavailability of Iron from Mature and Microgreen Fenugreek, Rocket and Broccoli

Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes

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