Biofortified red mottled beans (Phaseolus vulgaris L.) in a maize and bean diet provide more bioavailable iron than standard red mottled beans: Studies in poultry (Gallus gallus) and an in vitro digestion/Caco-2 model

Nutrition Journal

Raymond P Glahn¹  Matthew W Blair²  Elad Tako¹ 

[1] USDA/ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14853, USA;Centro Internacional de Agricultura Tropical (CIAT), Cali, Colombia and Department of Plant Breeding, Cornell University, Ithaca NY 14853, USA

关键词: intestine;    broiler chicken;    in vitro digestion/Caco- 2 cell model;    iron bioavailability;    biofortification;    Beans;   

Others  :  828580
DOI  :  10.1186/1475-2891-10-113

 received in 2011-05-20, accepted in 2011-10-14,  发布年份 2011

【 摘 要 】

Background

Our objective was to compare the capacities of biofortified and standard colored beans to deliver iron (Fe) for hemoglobin synthesis. Two isolines of large-seeded, red mottled Andean beans (Phaseolus vulgaris L.), one standard ("Low Fe") and the other biofortified ("High Fe") in Fe (49 and 71 μg Fe/g, respectively) were used. This commercial class of red mottled beans is the preferred varietal type for most of the Caribbean and Eastern and Southern Africa where almost three quarters of a million hectares are grown. Therefore it is important to know the affect of biofortification of these beans on diets that simulate human feeding studies.

Methods

Maize-based diets containing the beans were formulated to meet the nutrient requirements for broiler except for Fe (Fe concentrations in the 2 diets were 42.9 ± 1.2 and 54.6 ± 0.9 mg/kg). One day old chicks (Gallus gallus) were allocated to the experimental diets (n = 12). For 4 wk, hemoglobin, feed-consumption and body-weights were measured.

Results

Hemoglobin maintenance efficiencies (HME) (means ± SEM) were different between groups on days 14 and 21 of the experiment (P < 0.05). Final total body hemoglobin Fe contents were different between the standard (12.58 ± 1.0 mg {0.228 ± 0.01 μmol}) and high Fe (15.04 ± 0.65 mg {0.273 ± 0.01 μmol}) bean groups (P < 0.05). At the end of the experiment, tissue samples were collected from the intestinal duodenum and liver for further analyses. Divalent-metal-transporter-1, duodenal-cytochrome-B, and ferroportin expressions were higher and liver ferritin was lower (P < 0.05) in the standard group vs. the biofortified group. In-vitro analysis showed lower iron bioavailability in cells exposed to standard ("Low Fe") bean based diet.

Conclusions

We conclude that the in-vivo results support the in-vitro observations; biofortified colored beans contain more bioavailable-iron than standard colored beans. In addition, biofortified beans seems to be a promising vehicle for increasing intakes of bioavailable Fe in human populations that consume these beans as a dietary staple. This justifies further work on the large-seeded Andean beans which are the staple of a large-region of Africa where iron-deficiency anemia is a primary cause of infant death and poor health status.

【 授权许可】

   
2011 Tako et al; licensee BioMed Central Ltd.

【 图 表 】

Figure 1.

【 参考文献 】

• [1]WHO: Iron deficiency anemia assessment, prevention and control. A guide for program managers. Geneva: WHO/NDH; 2001:15-21.
• [2]Baltussen R, Knai C, Sharan M: Iron fortification and iron supplementation are cost-effective interventions to reduce iron deficiency in four subregions of the world. J Nutr 2004, 134:2678-2684.
• [3]Tontisirin K, Nantel G, Bhattacharjee L: Food-based strategies to meet the challenges of micronutrient malnutrition in the developing world. Proc Nutr Soc 2002, 61:243-250.
• [4]Lynch SR: The impact of iron fortification on nutritional anaemia. Best Pract Res Clin Haematol 2005, 18:333-346.
• [5]Geil PB, Anderson JW: Nutrition and health implications of dry beans: a review. J Am Coll Nutr 1994, 13:549-558.
• [6]Welch RM, House WA, Beebe S, Cheng Z: Genetic selection for enhanced bioavailable levels of iron in bean (Phaseolus vulgaris L.) seeds. J Agric Food Chem 2000, 48:3576-80.
• [7]Tako E, Laparra M, Glahn RP, Welch RM, Lei X, Beebe S, Miller D: Biofortified black beans in a maize and bean diet provide more bioavailable iron to piglets than standard black beans. J Nutr 2009, 139:305-309.
• [8]Blair MW, Monserrate F, Beebe SE, Restrepo J, Ortube J: Registration of high mineral common bean germplasm lines NUA35 and NUA56 from the red mottled seed class. J Plant Regis 2010, 4:1-5.
• [9]Ariza-Nieto M, Blair MW, Welch RM, Glahn RP: Screening of iron bioavailability patterns in eight bean (Phaseolus Vulgaris L.) genotypes using the Caco-2 cell in vitro model. J Agric Food Chem 2007, 55:7950-7956.
• [10]Tako E, Glahn RP, Laparra JM, Welch RM, Lei X, Kelly JD, Rutzke MA, Miller DD: Iron and zinc bioavailabilities to pigs from red and white beans (Phaseolus vulgaris L.) are similar. J Agric Food Chem 2009, 57:3134-3140.
• [11]Tan SY, Yeung CK, Tako E, Glahn RP, Welch RM, Lei X, Miller DD: Iron bioavailability to piglets from red and white beans (Phaseolus vulgaris). J Agric Food Chem 2008, 56:5008-5014.
• [12]Tako E, Rutzke MA, Glahn RP: Using the domestic chicken (Gallus gallus) as an in vivo model for iron bioavailability. Poult Sci 2010, 89:514-521.
• [13]Sturkie P: Avian Physiology. San Diego, CA: 5th ed., Academic Press; 2000.
• [14]Tako E, Glahn RP: White Beans Provide More Bioavailable Iron than Red Beans: Studies in Poultry (Gallus gallus) and an in vitro Digestion/Caco-2 Model. Int J Vitam Nutr Res 2011, 81(1):1-14.
• [15]Tako E, Glahn RP: Iron Status of the Late Term Broiler (Gallus gallus) Embryo and Hatchling. Int J Poul Sci 2011, 10(1):42-48.
• [16]Glahn RP, Lee OA, Yeung A, Goldman MI, Miller DD: Caco-2 cell ferritin formation predicts nonradiolabeled food iron availability in an in vitro digestion/Caco-2 cell culture model. J Nutr 1998, 128:1555-1561.
• [17]Toth I, Rogers JT, McPhee JA, Elliot SM, Abramson SLM, Bridges KR: A scorbic acid enhances iron induced ferritin translation in human leukemia and hepatoma cell. J Biol Chem 1995, 270(6):2846-2852.
• [18]Scheers NM, Sandberg AS: Ascorbic acid uptake affects ferritin, Dcytb and Nramp2 expression in Caco-2 cells. Eur J Nutr 2008, 47(7):401-408.
• [19]Etcheverry PD, Miller DD, Glahn RP: A low-molecular weight factor in human milk whey promotes iron uptake by Caco-2 cells. J Nutr 2004, 134:93-98.
• [20]Mete A, Van Zeeland YR, Vaandrager AB, van Dijk JE, Marx JJ, Dorrestein GM: Partial purification and characterization of ferritin from the liver and intestinal mucosa of chickens, turtledoves and mynahs. Avian Pathol 2005, 34(5):430-434.
• [21]Passaniti A, Roth TF: Purification of chicken liver ferritin by two novel methods and structural comparison with horse spleen ferritin. J Biochem 1989, 258:413-419.
• [22]Dewando V, Wu X, Adom K, Hai Lui R: Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 2002, 50:3010-3014.
• [23]Schaffer S, Pallauf J, Krawinkel MB: Impact of feeding high- iron rice on plasma iron, hemoglobin and red blood cell variable of early-weaned piglets. Ann Nutr Metab 2004, 48:109-117.
• [24]Haas JD, Beard JL, Murray-Kolb LE, del Mundo AM, Felix A, Gregorio GB: Iron biofortified rice improves the iron stores of non-anemic Filipino women. J Nutr 2005, 135:2823-2830.
• [25]Yip R: Iron: Present knowledge in nutrition. Edited by Bowman BA and Russell RM. Washington, DC: International Life Sciences Institute Press; 2001:311-28.
• [26]Ludwiczek SI, Theurl E, Artner-Dworzak M, Chorney J, Weiss G: Duodenal HFE expression and hepcidin levels determine body iron homeostasis: Modulation by genetic diversity and dietary iron availability. J Mol Med 2004, 82:373-382.
• [27]Kim EY, Han SK, Shigenaga MK, Han O: Bioactive dietary polyphenolic compounds reduce nonheme iron transport across human intestinal cell monolayers. J Nutr 2008, 138:1647-1651.
• [28]Collins JF: Gene chip analyses reveal differential genetic responses to iron deficiency in rat duodenum and jejunum. Biol Res 2006, 39:25-37.
• [29]Collins JF, Collins CA, Franck KV, Kowdley FK: Identification of differentially expressed genes in response to dietary iron deprivation in rat duodenum. Am J Gastroenterol 2005, 288:964-971.
• [30]Johnson DM, Yamaji S, Tennant J, Srai SK, Sharp PA: Regulation of divalent metal transporter expression in human intestinal epithelial cells following exposure to non-heme iron. FEBS Lett 2005, 579:1923-1929.
• [31]Pietrangelo A, Casalgrandi G, Quaglino D, Gualdi R, Conte D, Milani S, Montosi G, Cesarini L, Ventura E, Cairo G: Duodenal ferritin synthesis in genetic hemochromatosis. Gastroenterol 1995, 108:208-217.
• [32]Whittaker P, Skikne BS, Covell AM, Flowers C, Cooke A, Lynch SR, Cook JD: Duodenal iron proteins in idiopathic hemochromatosis. J Clinic Invest 1989, 83:261-267.