title: 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.
abstract: 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).
  
  
  CONCLUSIONS
  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.
authors.affiliation: Department of Pharmacy and Nutrition, Center for Agricultural Sciences, Federal University of Espirito Santo, Alto Universitario, 29500-000, Alegre, ES, Brazil.|Department of Nutrition and Health, Federal University of Viçosa, PH Holfs, 36570-000, Viçosa, MG, Brazil.
authors.forename: Maria das Graças
authors.initials: Md
authors.lastname: Vaz-Tostes
authors.affiliation: Department of Pharmacy and Nutrition, Center for Agricultural Sciences, Federal University of Espirito Santo, Alto Universitario, 29500-000, Alegre, ES, Brazil.
authors.forename: Thaisa Agrizzi
authors.initials: TA
authors.lastname: Verediano
authors.affiliation: Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana-Champaign, IL, 61801, USA.
authors.forename: Elvira Gonzalez
authors.initials: EG
authors.lastname: de Mejia
authors.affiliation: Department of Pharmacy and Nutrition, Center for Agricultural Sciences, Federal University of Espirito Santo, Alto Universitario, 29500-000, Alegre, ES, Brazil.|Department of Nutrition and Health, Federal University of Viçosa, PH Holfs, 36570-000, Viçosa, MG, Brazil.
authors.forename: Neuza Maria
authors.initials: NM
authors.lastname: Brunoro Costa
mesh_terms: D000818:Animals; D001682:Biological Availability; D018938:Caco-2 Cells; D002648:Child; D002664:Child Nutritional Physiological Phenomena; D002675:Child, Preschool; D004912:Erythrocytes / Q000737:chemistry; D005293:Ferritins / Q000097:blood; D005527:Food, Fortified; D006454:Hemoglobins / Q000032:analysis; D006801:Humans; D007223:Infant; D007501:Iron / Q000493:pharmacokinetics*; D008297:Male; D009752:Nutritional Status; D027805:Phaseolus / Q000737:chemistry*; D051381:Rats; D017208:Rats, Wistar; D015032:Zinc / Q000097:blood / Q000493:pharmacokinetics*
chemical_list: D006454:Hemoglobins; D005293:Ferritins; D007501:Iron; D015032:Zinc
keywords: beans; bioavailability; biofortification; iron; zinc