Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda

Overview

Journal Nutrients

Date 2017 Jul 30

PMID 28754026

Citations 18

Authors

Raymond Glahn

Elad Tako

Jonathan Hart

Jere Haas

Mercy Lungaho

Steve Beebe

Affiliations

Soon will be listed here.

Abstract

This paper represents a series of in vitro iron (Fe) bioavailability experiments, Fe content analysis and polyphenolic profile of the first generation of Fe biofortified beans () selected for human trials in Rwanda and released to farmers of that region. The objective of the present study was to demonstrate how the Caco-2 cell bioassay for Fe bioavailability can be utilized to assess the nutritional quality of Fe in such varieties and how they may interact with diets and meal plans of experimental studies. Furthermore, experiments were also conducted to directly compare this in vitro approach with specific human absorption studies of these Fe biofortified beans. The results show that other foods consumed with beans, such as rice, can negatively affect Fe bioavailability whereas potato may enhance the Fe absorption when consumed with beans. The results also suggest that the extrinsic labelling approach to measuring human Fe absorption can be flawed and thus provide misleading information. Overall, the results provide evidence that the Caco-2 cell bioassay represents an effective approach to evaluate the nutritional quality of Fe-biofortified beans, both separate from and within a targeted diet or meal plan.

Citing Articles

Household-Level Coverage of Iron-Biofortified Beans in the Northern Province of Rwanda.

Dusingizimana T, Jones A, Vasanthakaalam H, Kjellqvist T Curr Dev Nutr. 2023; 7(6):100106.

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Iron bioavailability of maize ( L.) after removing the germ fraction.

Keigler J, Wiesinger J, Flint-Garcia S, Glahn R Front Plant Sci. 2023; 14:1114760.

PMID: 36959942 PMC: 10029919. DOI: 10.3389/fpls.2023.1114760.

Public-private partnership generates economic benefits to smallholder bean growers in Uganda.

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The role of legume peptides released during different digestion stages in modulating the bioaccessibility of exogenous iron and zinc: An in-vitro study.

Zhang Y, Stockmann R, Ng K, Ajlouni S Curr Res Food Sci. 2021; 4:737-745.

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Iron Bioavailability from Multiple Biofortified Foods Using an In Vitro Digestion, Caco-2 Assay for Optimizing a Cyclical Menu for a Randomized Efficacy Trial.

Gannon B, Glahn R, Mehta S Curr Dev Nutr. 2021; 5(9):nzab111.

PMID: 34604692 PMC: 8483813. DOI: 10.1093/cdn/nzab111.

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