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Genetic Selection for Enhanced Bioavailable Levels of Iron in Bean (Phaseolus v ulgaris L.) Seeds

Welch, Ross M ; House, William A ; Beebe, Steven ; Cheng, Z

Journal of agricultural and food chemistry, 2000-08, Vol.48 (8), p.3576-3580 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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  • Título:
    Genetic Selection for Enhanced Bioavailable Levels of Iron in Bean (Phaseolus v ulgaris L.) Seeds
  • Autor: Welch, Ross M ; House, William A ; Beebe, Steven ; Cheng, Z
  • Assuntos: Agronomy. Soil science and plant productions ; Animals ; Biological and medical sciences ; Biological Availability ; Fabaceae - embryology ; Fabaceae - genetics ; Fundamental and applied biological sciences. Psychology ; Genetics and breeding of economic plants ; Iron - pharmacokinetics ; Male ; Plants, Medicinal ; Rats ; Rats, Sprague-Dawley ; Seeds - metabolism ; Selection, Genetic ; Varietal selection. Specialized plant breeding, plant breeding aims ; Yield, quality, earliness, varia
  • É parte de: Journal of agricultural and food chemistry, 2000-08, Vol.48 (8), p.3576-3580
  • Notas: ark:/67375/TPS-3630WTC3-H
    Presented in part at the Sixth International Symposium on Genetics and Molecular Biology of Plant Nutrition, August 17-21, 1998, Elsinore, Denmark.
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  • Descrição: The bioavailability of Fe from 24 select genotypes of bean (Phaseolus vulgaris L.) seeds containing a range of concentrations of Fe, myo-inositol pentaphosphate plus phytic acid (IP5+IP6), and tannins was studied using a rat model. Bean accessions, selected from field trials for their variations in Fe, phytate, and tannin seed concentrations, were grown in a greenhouse in nutrient solutions radiolabeled with 59Fe. Mature seeds were autoclaved and lyophilized. Test meals (containing 1 g of dried bean, 0.5 g of sucrose, and 1 g of basal Fe-deficient diet) were fed to marginally Fe-depleted weanling rats over a 3-h period; rats were radioassayed in a γ-spectrometer immediately after feeding and daily thereafter for the next 10 d. Radioiron retention data were used to calculate percent Fe absorption (i.e., Fe bioavailability) from the meals. Seed Fe concentrations ranged from 52 to 157 μg g-1 dry weight. There was a tendency to also select for higher Zn concentrations in the beans when selecting for high Fe concentrations. The Fe bioavailability to rats from test meals depended on the genotype and varied from 53% to 76% of the total Fe. Bean genotypes with higher seed Fe concentrations resulted in increased amounts of bioavailable Fe to rats. There was no significant correlation between the Fe concentration in different bean genotypes and Fe bioavailability to rats attributable to variations in IP5+IP6 or tannins, even though these antinutrients varied widely (i.e., from 19.6 to 29.2 μmol of IP5+IP6 g-1 and from 0.35 to 2.65 mg of tannins g-1) in the test meals. Other unknown seed factors (i.e., antinutrients or promoter substances) may be contributing factors affecting Fe bioavailability from bean seeds. Keywords: Iron bioavailability; nutritional quality; rats; plant breeding
  • Editor: Washington, DC: American Chemical Society
  • Idioma: Inglês
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