Iron Nutrition and Implications for Biomass Production and the Nutritional Quality of Plant Products

Briat, Jean‐François

doi:10.1002/9780470960707.ch15

Cited by 7 publications

(13 citation statements)

References 135 publications

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“…This condition derives from the peculiarities of this metal, characterized by low solubility and high reactivity, so its transport inside the plant must be associated to proper chelating molecules controlling its redox states between ferrous and ferric forms [ 116 ]. The status of Fe into a plant is expressed by its quantity, redox state, speciation with chelating molecules, and its compartmentalization [ 117 ]. Chloroplasts represent the main pool of Fe within the cell, as they gather approximately 80–90% of cellular Fe [ 44 ].…”

Section: Agronomic Mineral Biofortificationmentioning

confidence: 99%

Mineral Biofortification of Vegetables as a Tool to Improve Human Diet

Buturi

Mauro

Fogliano

et al. 2021

Foods

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Vegetables represent pillars of good nutrition since they provide important phytochemicals such as fiber, vitamins, antioxidants, as well as minerals. Biofortification proposes a promising strategy to increase the content of specific compounds. As minerals have important functionalities in the human metabolism, the possibility of enriching fresh consumed products, such as many vegetables, adopting specific agronomic approaches, has been considered. This review discusses the most recent findings on agronomic biofortification of vegetables, aimed at increasing in the edible portions the content of important minerals, such as calcium (Ca), magnesium (Mg), iodine (I), zinc (Zn), selenium (Se), iron (Fe), copper (Cu), and silicon (Si). The focus was on selenium and iodine biofortification thus far, while for the other mineral elements, aspects related to vegetable typology, genotypes, chemical form, and application protocols are far from being well defined. Even if agronomic fortification is considered an easy to apply technique, the approach is complex considering several interactions occurring at crop level, as well as the bioavailability of different minerals for the consumer. Considering the latter, only few studies examined in a broad approach both the definition of biofortification protocols and the quantification of bioavailable fraction of the element.

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Section: Agronomic Mineral Biofortificationmentioning

confidence: 99%

Mineral Biofortification of Vegetables as a Tool to Improve Human Diet

Buturi

Mauro

Fogliano

et al. 2021

Foods

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“…The acquisition of metal ions, such as Fe, is important for plant survival. Iron has special importance because its ability to change redox states, making it an indispensable cofactor that is responsible for the function of electron transporter chains and catalytic processes (Briat, 2011). However, Fe over accumulation may lead to the overproduction of reactive oxygen species, resulting in cellular damage, necrosis, and, potentially, death.…”

Section: Mineral Contentmentioning

confidence: 99%

“…The re-partition of Fe between the various parts of a plant depends both on the physiological roles that are fulfilled by the metal ion and on the physiological function of the tissues. In this sense, the concentrations of free Fe 2+ and Fe 3+ in plant tissues are low because Fe cations are either incorporated into enzyme proteins or complexed with low-molecularweight organic compounds (Briat, 2011).…”

Section: Mineral Contentmentioning

confidence: 99%

“…Trace elements are also important for the proper development of humans and plants, and they are normally required in small quantities. Fe is involved as a redox-active metal in photosynthesis, mitochondrial respiration, nitrogen assimilation, hormone biosynthesis, the production and scavenging of reactive oxygen species, osmoprotection, pathogen defense, and as a limiting factor for biomass production (Briat, 2011).…”

Section: The Physical Characteristics Of the Seeds And The Yieldmentioning

confidence: 99%

“…Iron (Fe) is an essential micronutrient for plants and for humans, and it is a constituent of a number of important macromolecules, including those involved in respiration, photosynthesis, DNA synthesis, and metabolism (Briat, 2011). Plants obtain Fe from the soil, where Fe exists in either the ferrous (Fe 2+ ) or ferric (Fe 3+ ) ionic state.…”

Section: Introductionmentioning

confidence: 99%

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Biofortification of cowpea beans with iron: iron´s influence on mineral content and yield

Márquez-Quiroz

Cruz-Lázaro

Osorio-Osorio

et al. 2015

J. Soil Sci. Plant Nutr.

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Iron (Fe) deficiency is the most prevalent nutrient deficiency worldwide. Agronomic biofortification is an agricultural strategy for improving the micronutrient concentrations in staple food plants. At present, fertilization is a major vehicle for changing plant mineral contents and food quality. A greenhouse study was conducted to assess the effects of iron chelate and ferrous sulfate applications on the biofortification of Fe and its impacts on the mineral content and yield of cowpea beans. Four application rates of both forms were tested (0, 25, 50, and 100 µM L -1 ) for 40 d. The amount and type of Fe application affected the mineral seed content, yield and yield components. Applying of Fe in the form of ferrous sulfate at 25 µM L -1 was found to be the optimal rate for biofortifying the cowpea bean plant, because it favored the seed yield and increased the bioavailable Fe content in the seeds over that of the control. The best iron chelate rate was 100 µM L -1 . Thus, it was considered feasible to implement an Fe fertilization program to improve the nutritional quality of cowpea bean crops by increasing the Fe concentrates in the seeds.

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Agronomic Approach to Iron Biofortification in Chickpea

Jahan,

Tar'an

2023

Preprint

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Iron (Fe) deficiency specifically is the most common nutritional disorder due to insufficient absorbable Fe. Biofortification is a process of enriching the nutrient content of staple crops and is considered as a sustainable and cost-effective strategy to address micronutrient deficiency problems especially in the less developed countries. Chickpea (Cicer arietinum L.) is a staple food in many developing countries worldwide and is an excellent source of micronutrients. Biofortification of chickpea is a possible solution to address Fe deficiency problem. Chickpea biofortification experiment was conducted under field conditions to evaluate the effects of different doses of Fe fertilizer (0 kg ha-1,10 kg ha-1 and 30 kg ha-1 of Fe-EDDHA) on Fe content in seeds of 18 chickpea cultivars. The experiment was designed as a factorial combination of 18 chickpea cultivars and 3 different doses in a randomized complete block design with 4 replications at two locations in Saskatchewan in 2015 and 2016. Fe concentration in seeds across 18 different chickpea cultivars increased with Fe fertilization. Fe concentration in X05TH20-2 and CDC Frontier cultivars increased from 57 ppm to 59 ppm and 56 ppm to 58 ppm, respectively, after adding Fe fertilizer in both location in 2015 and 2016.

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Iron Nutrition and Implications for Biomass Production and the Nutritional Quality of Plant Products

Cited by 7 publications

References 135 publications

Mineral Biofortification of Vegetables as a Tool to Improve Human Diet

Mineral Biofortification of Vegetables as a Tool to Improve Human Diet

Biofortification of cowpea beans with iron: iron´s influence on mineral content and yield

Agronomic Approach to Iron Biofortification in Chickpea

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