Bangar, P.

Warkentin, T.

English

eCommons@USASK

Effect of iron, phytic acid, and carotenoid concentration on iron bioavailability in pea

University of Saskatchewan Research Archive

www.usask.caEffect of Iron, Phytic acid and Carotenoid Concentration on Iron Bioavailability in PeaParminderjit BangarDr. Tom Warkentinwww.usask.caIntroduction Field pea • Source of proteins, carbohydrates, fiber, vitamins, essential amino acids and micronutrients.• Canada is the largest global producer and exporter• Annual production 3.1 million tonnes• Saskatchewan (79% of the total production)www.usask.caImportance of Iron▪ Essential micronutrient ▪ Iron deficiency –• ~2 billion people• Highly prevalent among infants and women (during pregnancy)http://zoominmedical.com/anemia-patient/Iron BioavailabilityIron Absorption in Human bodyInhibitors (antinutrients)PhytateInhibitors (antinutrients)PhytateBased on Yu et al. 2012• 60-80% of the total phosphorus • 65% of the applied phosphorus fertilizers converted into phytate• Strong chelator of metallic cations Fe, Zn, K, Ca, Mg, Mn• Humans lack phytase enzymewww.usask.ca▪ Low-phytate mutants in:• maize (Zea mays)  - Raboy, V. et al., 2000. • barley (Hordeum vulgare)  - Larson, S.R. et al. 1998. • rice (Oryza sativa)  - Larson, S. R., et al., 2000. • soybean (Glycine max L.)  - Wilcox, et al., 2000. • common bean (Phaseolus vulgaris L.)  - Campion B. et al., 2009.• field pea (Pisum sativum L.)  - Warkentin, T.D. et al., 2012.From Xaiofei Liuwww.usask.caLow Phytate Pea▪ Two lpa mutants (1-150-81 and 1-2347-144) ▪ Progenitor- CDC Bronco ▪ Method- Chemical mutagenesis.▪ Phytate phosphorus reduced significantly:1-2347-144 (1.1 mg/g) 1-150-81 (1.2 mg/g)CDC Bronco (2.9 mg/g)▪ Inorganic phosphorus - high▪ Phytate phosphorus – low Warkentin et al., 2012 www.usask.caRelationship between Phytate and Inorganic phosphorusIron BioavailabilityIron Absorption in Human bodyInhibitors (antinutrients)Enhancers (promoters)Phytate CarotenoidsEnhancers (promoters)Carotenoids• Carotenoids increased iron bioavailability in cereal-based foods (Gracía-Casal, 2006) • Green cotyledon         yellow cotyledon (Kaliyaperumal et al, 2013)www.usask.caHypotheses▪ Low phytate and high carotenoid concentration have additive benefits for iron bioavailability in pea.  www.usask.caObjectivesTo compare iron bioavailability in pea lines contrasting in a. iron concentrationb. phytate concentrationc. carotenoid concentration www.usask.caObjective # 1 To compare iron bioavailability in pea lines contrasting in a. iron concentrationCarrera CDC StrikerPlant MaterialYellow cotyledon High IronGreen cotyledonLow Iron010203040506040-41 42-43 44-45 46-47 48-49 50-51 52-53 54-55PR-07 RILsNumberof lines Iron concentration (ppm)www.usask.caNext step…▪ Iron Bioavailability using Caco-2 cell culture assaySource: http://www.atc-pharma.be/en/node/151Developed by Glahn et al. (1998)www.usask.caObjective # 2To compare iron bioavailability in pea lines contrasting in a. phytate concentrationb. carotenoid concentration 1-2347-144 CDC RaezerCross-4802F1F2F3F4Plant MaterialYellow cotyledon Low phytateGreen cotyledon Normal phytate1-150-81 CDC LimerickCross-4803F1F2F3F4Yellow cotyledon Low phytateGreen cotyledon Normal phytatePiGL GN YL YNGreenhouseGL GN YL YNField Trial (2014)Line 4802-8F4 Cross 4802 PiPiGL GN YL YNGreenhouseGL GN YL YNField Trial (2014)Line 4803-4F4 Cross 4803 Piwww.usask.caAtomic Absorption Spectroscopy -Iron concentration Modified colorimetric (Wade’s reagent) method (Gao et al., 2007)-phytate-phosphorusModified Chen’s reagent method (Chen et al., 1956)      -Inorganic-phosphorus HPLC -Carotenoid Concentration Techniques:www.usask.caLines Color/phytateInorganic phosphorus(mg/g)Phytate (mg/g)4802-8GLGNYLYN4803-4GLGNYLYN1-150-81 YL 95 41-2347-144 YL 90 5CDC Bronco YN 24 11CDC Limerick GN 25 12CDC Raezer GN 28 13www.usask.caLines Color/phytateInorganic phosphorus(mg/g)Phytate (mg/g)4802-8GL 97 5GNYL 104 5YN4803-4GL 101 5GNYL 101 4YN1-150-81 YL 95 41-2347-144 YL 90 5CDC Bronco YN 24 11CDC Limerick GN 25 12CDC Raezer GN 28 13www.usask.caLines Color/phytateInorganic phosphorus (mg/g)Phytate(mg/g)4802-8GN 35 9YN 49 94803-4GN 25 10YN1-150-81 YL 95 41-2347-144 YL 90 5CDC Bronco YN 24 11CDC Limerick GN 25 12CDC Raezer GN 28 13www.usask.caPhytate02468104802-8 4803-4greenyellowmg/gSub-lineswww.usask.caInorganic phosphorus0204060801001204802-8 4803-4greenyellowmg/gSub-lineswww.usask.caIron Concentration01020304050604802-8 4803-4greenyellow(ppm)Sub-lineswww.usask.caCarotenoid concentration05101520254802-8 4803-4greenyellow(µg/ g)Sub-lineswww.usask.caNext step…▪ Iron Bioavailability from lines contrasting in• Phytate concentration• Carotenoid concentrationwww.usask.caSupervisor:  Dr. Tom WarkentinAdvisory committee:▪ Dr. Kirstin Bett▪ Dr. Susan Whiting▪ Dr. Yuguag BaiAdvisor: ▪ Dr. Raymond Glahn (Cornell University, Ithaca, New York)Plant Sciences• Barry GoetzCrop Development Centre• Gene Arganosa• Brent Barlow

https://harvest.usask.ca/bitstream/10388/8904/1/P.%20Bangar%20and%20T.%20Warkentin%2c%202015.pdf

Effect of iron, phytic acid, and carotenoid concentration on iron bioavailability in pea

Abstract

Similar works

Full text

Available Versions

eCommons@USASK

University of Saskatchewan Research Archive