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Evaluation of iron and zinc bioavailability of beans targeted for biofortification using in vitro and in vivo models and their effect on the nutritional status of preschool children
Author(s) -
VazTostes Maria das Graças,
Verediano Thaisa Agrizzi,
de Mejia Elvira Gonzalez,
Brunoro Costa Neuza Maria
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7226
Subject(s) - biofortification , bioavailability , zinc , ferritin , hemoglobin , chemistry , micronutrient , food science , iron deficiency , zinc deficiency (plant disorder) , zoology , microbiology and biotechnology , biochemistry , biology , anemia , pharmacology , medicine , organic chemistry
BACKGROUND Biofortified beans have been produced with higher nutrient concentrations. The objective was to evaluate the in vitro and in vivo iron and zinc bioavailability of common beans Pontal ( PO ), targeted for biofortification, compared with conventional Perola ( PE ) and their effects on the iron and zinc nutritional status of preschool children. RESULTS In Caco‐2 cells, PO and PE beans did not show differences in ferritin ( PO , 13.1 ± 1.4; PE , 13.6 ± 1.4 ng mg −1 protein) or zinc uptake ( PO , 15.9 ± 1.5; PE , 15.5 ± 3.5 µmol mg −1 protein). In the rat, PO and PE beans presented high iron bioavailability ( PO , 109.6 ± 29.5; PE , 110.7 ± 13.9%). In preschool children, no changes were observed in iron and zinc nutritional status comparing before and after PO consumption (ferritin, 41.2 ± 23.2 and 28.9 ± 40.4 µg L −1 ; hemoglobin, 13.7 ± 2.2 and 13.1 ± 3.2 g dL −1 ; plasma zinc, 119.2 ± 24.5 and 133.9 ± 57.7 µg dL −1 ; erythrocyte zinc, 53.5 ± 13.8 and 59.4 ± 17.1 µg g −1 hemoglobin). CONCLUSION Iron and zinc bioavailability in PO and PE beans was not statistically different using either cell culture, animal or human models. Efforts should focus on increasing mineral bioavailability of beans targeted for biofortification. © 2015 Society of Chemical Industry