Biofortification of green bean (Phaseolus vulgaris L.) and lettuce (Lactuca sativa L.) with iodine in a plant-calcareous sandy soil system irrigated with water containing KI

Dobosy, Péter; Kröpfl, Krisztina; Óvári, Mihály; Sandil, Sirat; Németh, Kitti; Engloner, Attila; Takács, Tünde; Záray, Gyula

doi:10.1016/j.jfca.2020.103434

Cited by 26 publications

(14 citation statements)

References 29 publications

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“…It is known that root absorbs iodide better than elemental I or iodate, especially in plants grown in hydroponic systems. This I is majorly retained into the roots, but when in nutrient solution with concentrations higher than 0.01–10 µM it can also be translocated to the shoots [ 70 , 72 ]. In fact, I is efficiently transported into the xylem, transport in plants is analogous to chloride movement, I – uptake being catalyzed by H+/anion symporters and released into the xylem by anion channels [ 27 ].…”

Section: Agronomic Mineral Biofortificationmentioning

confidence: 99%

Mineral Biofortification of Vegetables as a Tool to Improve Human Diet

Buturi

Mauro

Fogliano

et al. 2021

Foods

108

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Vegetables represent pillars of good nutrition since they provide important phytochemicals such as fiber, vitamins, antioxidants, as well as minerals. Biofortification proposes a promising strategy to increase the content of specific compounds. As minerals have important functionalities in the human metabolism, the possibility of enriching fresh consumed products, such as many vegetables, adopting specific agronomic approaches, has been considered. This review discusses the most recent findings on agronomic biofortification of vegetables, aimed at increasing in the edible portions the content of important minerals, such as calcium (Ca), magnesium (Mg), iodine (I), zinc (Zn), selenium (Se), iron (Fe), copper (Cu), and silicon (Si). The focus was on selenium and iodine biofortification thus far, while for the other mineral elements, aspects related to vegetable typology, genotypes, chemical form, and application protocols are far from being well defined. Even if agronomic fortification is considered an easy to apply technique, the approach is complex considering several interactions occurring at crop level, as well as the bioavailability of different minerals for the consumer. Considering the latter, only few studies examined in a broad approach both the definition of biofortification protocols and the quantification of bioavailable fraction of the element.

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Section: Agronomic Mineral Biofortificationmentioning

confidence: 99%

Mineral Biofortification of Vegetables as a Tool to Improve Human Diet

Buturi

Mauro

Fogliano

et al. 2021

Foods

108

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“…They were conducted with the aim to prepare an I deficiency prevention program, other than through the consumption of kitchen salt based on plant enrichment with I (White and Broadley, 2009). Among the papers published within the last 15 years, there has been research on species such as kohlrabi (Golob et al, 2020), strawberry (Budke et al, 2020), lettuce (Blasco et al, 2008;Dávila-Rangel et al, 2020), basil (Incrocci et al, 2019;Kiferle et al, 2019), green bean, lettuce (Dobosy et al, 2020), cabbage, cowpea (Ojok et al, 2019), broccoli raab, curly kale, mizuna, and red mustard (Gonnella et al, 2019).…”

Section: Iodine In Plantsmentioning

confidence: 99%

“…Another subject of research was the impact of I on oxyreduction, e.g., in lettuce (Blasco et al, 2008;Dávila-Rangel et al, 2020), the process of photosynthesis in kohlrabi (Golob et al, 2020) and basil (Kiferle et al, 2019), nitrate (V) content in four Brassica genotypes (Gonnella et al, 2019), and changes in the content of macro-and microelements in green bean and lettuce (Dobosy et al, 2020). Furthermore, there was also research devoted to the efficacy of I − and/or IO 3 − uptake by plants, depending on the additional application of other elements, such as selenium in kohlrabi (Golob et al, 2020), zinc, selenium, and iron in wheat (Zou et al, 2019), and zinc and selenium in wheat and rice (Cakmak et al, 2020).…”

Section: Iodine In Plantsmentioning

confidence: 99%

New Aspects of Uptake and Metabolism of Non-organic and Organic Iodine Compounds—The Role of Vanadium and Plant-Derived Thyroid Hormone Analogs in Lettuce

et al. 2021

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The process of uptake and translocation of non-organic iodine (I) ions, I– and IO3–, has been relatively well-described in literature. The situation is different for low-molecular-weight organic aromatic I compounds, as data on their uptake or metabolic pathway is only fragmentary. The aim of this study was to determine the process of uptake, transport, and metabolism of I applied to lettuce plants by fertigation as KIO3, KIO3 + salicylic acid (KIO3+SA), and iodosalicylates, 5-iodosalicylic acid (5-ISA) and 3,5-diiodosalicylic acid (3,5-diISA), depending on whether additional fertilization with vanadium (V) was used. Each I compound was applied at a dose of 10 μM, SA at a dose of 10 μM, and V at a dose of 0.1 μM. Three independent 2-year-long experiments were carried out with lettuce; two with pot systems using a peat substrate and mineral soil and one with hydroponic lettuce. The effectiveness of I uptake and translocation from the roots to leaves was as follows: 5-ISA > 3,5-diISA > KIO3. Iodosalicylates, 5-ISA and 3,5-diISA, were naturally synthesized in plants, similarly to other organic iodine metabolites, i.e., iodotyrosine, as well as plant-derived thyroid hormone analogs (PDTHA), triiodothyronine (T3) and thyroxine (T4). T3 and T4 were synthesized in roots with the participation of endogenous and exogenous 5-ISA and 3,5-diISA and then transported to leaves. The level of plant enrichment in I was safe for consumers. Several genes were shown to perform physiological functions, i.e., per64-like, samdmt, msams5, and cipk6.

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“…Iodine enrichment of fruits and vegetables has been proven to effectively increase the iodine intake (biofortification) of humans. Several agricultural practices (hydroponics, pot, field experiments) have been developed to increase iodine concentration in the edible parts of different cultivated plants (e.g., lettuce [4][5][6][7][8], spinach [9][10][11][12], pakchoi [13], cabbage [14], chinese cabbage [6], tomato [6,15,16], strawberry [17], cucumber [18], carrot [6], celery [19], radish [7], potato [15], rice [20] and bean [21]). Based on the literature, the following observations can be summarized: 1) in the aerial part of plants, the translocation and accumulation of iodide is greater than that of iodate; 2) iodine transport is mainly xylematic; and 3) iodine concentration within the plants decreases from the root to the fruit [13,[22][23][24][25].…”

Section: Introductionmentioning

confidence: 99%

Effect of Irrigation Water Containing Iodine on Plant Physiological Processes and Elemental Concentrations of Cabbage (Brassica oleracea L. var. capitata L.) and Tomato (Solanum lycopersicum L.) Cultivated in Different Soils

et al. 2020

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Iodine uptake and translocation was studied in cabbage and tomato cultivated on different soil types (sand, sandy silt, silt) by applying irrigation water containing iodine at concentrations of 0.1 and 0.5 mg/L. Iodine treatment at the concentrations applied did not significantly influence the photosynthetic efficiency and chlorophyll concentration of cabbage and tomato leaves. The growth of cabbage leaves cultivated on sand and sandy silt soil with iodine treatment was slightly stimulated, while, on silt soil, it remained unchanged; for tomato plant parts, independent of the soil-type, the dry mass values remained constant. It can be concluded that iodine treatment had no negative effect on the physiological characteristic of cabbage and tomato plants. Applying 0.5 mg/L in the irrigation water, the highest biofortification with iodine was achieved in plants cultivated in sandy soil and the iodine concentration calculated in the dry matter amounted to 10 and 3.6 mg/kg in the leaves and fruits of cabbage and tomato, respectively. Considering the iodine and moisture content of cabbage leaves and tomato fruits, the consumption of 100 g of fresh vegetable would cover about 80% and 15% of the recommended iodine intake, respectively. The presence of iodine resulted in a reduction in Fe and P concentrations in tomato fruits independent of the soil-type; however, the concentration of Mg, Cu, Mn, Zn, and B remained practically unchanged. However, for cabbage, no similar trend for Fe and P was observed.

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Biofortification of green bean (Phaseolus vulgaris L.) and lettuce (Lactuca sativa L.) with iodine in a plant-calcareous sandy soil system irrigated with water containing KI

Cited by 26 publications

References 29 publications

Mineral Biofortification of Vegetables as a Tool to Improve Human Diet

Mineral Biofortification of Vegetables as a Tool to Improve Human Diet

New Aspects of Uptake and Metabolism of Non-organic and Organic Iodine Compounds—The Role of Vanadium and Plant-Derived Thyroid Hormone Analogs in Lettuce

Effect of Irrigation Water Containing Iodine on Plant Physiological Processes and Elemental Concentrations of Cabbage (Brassica oleracea L. var. capitata L.) and Tomato (Solanum lycopersicum L.) Cultivated in Different Soils

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