Screening of iron bioavailability patterns in eight bean (Phaseolus vulgaris L.) genotypes using the Caco-2 cell in vitro model.
The common bean ( Phaseolus vulgaris) is an important staple plant food in the diets of people of Latin America, East Africa,and other regions of the developing world. It is also a major source of dietary iron. The primary goal of this research was to use an in vitro digestion/Caco-2 model to study iron bioavailability in eight genotypes (three Mesoamerican and five Andean) that represent the diversity of grain types in this crop. Complementing this goal, we measured the distribution of both iron and phytate in different bean grain tissues (cotyledon, seed coats, and embryos). Seed coats were confirmed to be the exclusive tissue containing polyphenols. The removal of the seed coat and associated polyphenols improved Caco-2 iron bioavailability, and significant differences were observed between genotypes. The addition of ascorbate enhanced iron bioavailability and exposed additional differences in Fe availability among the genotypes. These results indicate that iron accumulation and in vitro iron bioavailability vary among bean genotypes and that polyphenols had greater inhibitory effects on Caco-2 iron bioavailability as compared to phytate.
Ariza-Nieto
Magnolia
M
Food Science, Cornell University, Ithaca, New York, USA.
Blair
Matthew W
MW
Welch
Ross M
RM
Glahn
Raymond P
RP
D001682:Biological Availability; D018938:Caco-2 Cells; D005838:Genotype; D006801:Humans; D007501:Iron / Q000032:analysis; D019266:Iron, Dietary / Q000493:pharmacokinetics*; D027805:Phaseolus / Q000737:chemistry* / Q000235:genetics*; D010833:Phytic Acid / Q000032:analysis; D012639:Seeds / Q000737:chemistry
D019266:Iron, Dietary; D010833:Phytic Acid; D007501:Iron