Impact of processing on Fe dialysability from bean (Phaseolus vulgaris L.)

Lombardi‐Boccia, Ginevra; Santis, N. De; Lullo, G. Di; Carnovale, E.

doi:10.1016/0308-8146(95)90787-8

Cited by 41 publications

(24 citation statements)

References 28 publications

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“…Therefore, the highest accumulation of iron was found in the seed coats of Mesoamerican common bean seeds, which agrees with the results of Ariza-Nieto et al (2007), Cvitanich et al (2010), and Ribeiro et al (2012). The iron present in the seed coat of the common bean seeds was more bioavailable to the human body (Lombardi-Boccia et al, 1995). However, the black and red common bean seeds showed high tannin and polyphenol contents in the seed coat, which are potential inhibitors of iron absorption (Lombardi-Boccia et al, 1995;Ariza-Nieto et al, 2007).…”

Section: Resultssupporting

confidence: 87%

“…The iron present in the seed coat of the common bean seeds was more bioavailable to the human body (Lombardi-Boccia et al, 1995). However, the black and red common bean seeds showed high tannin and polyphenol contents in the seed coat, which are potential inhibitors of iron absorption (Lombardi-Boccia et al, 1995;Ariza-Nieto et al, 2007). Therefore, in the development process of common bean cultivars of Mesoamerican origin and biofortified for iron, the identification of lines with high iron concentration in seeds is as important as the selection of lines that accumulate more iron in the seed coat of the clearest seeds, because these present the highest iron bioavailability.…”

Section: Resultsmentioning

confidence: 99%

“…bras., Brasília, v.50, n.5, p.383-391, maio 2015 DOI: 10.1590/S0100-204X2015000500005 However, the distribution of iron in the embryo and seed coat fractions of common bean seeds varies among gene pools and between lines of the same gene pool (Moraghan et al, 2002;Ariza-Nieto et al, 2007;Cvitanich et al, 2010;Ribeiro et al, 2012;Blair et al, 2013). This has direct consequences on iron bioavailability for the human organism (Lombardi-Boccia et al, 1995), in deciding when to start the process of selection of superior lines (Jost et al, 2009) and to determine the initial vigor of common bean seeds (Moraghan et al, 2002). Therefore, it is important to know the location of iron in the embryo and seed coat fractions, and to investigate if there is an expression of maternal effect for iron concentration, as already noted for Mesoamerican common bean seeds (Jost et al, 2009;Silva et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Genetic control of iron concentration in Mesoamerican and Andean common bean seeds

Possobom

Ribeiro

Domingues

et al. 2015

Pesq. agropec. bras.

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-The objective of this work was to evaluate the main differences in the genetic control of the iron concentration in Mesoamerican and Andean common bean seeds, in early generations, and to select recombinants with a high iron concentration in the seeds. F 1 , F 1 reciprocal, F 2 , F 2 reciprocal, and backcross (BC 11 and BC 12 ) generations were produced by crosses between Mesoamerican (CNFP 10104 x CHC 01-175) and Andean (Cal 96 x Hooter) inbred lines. The expression of significant maternal effect was observed for the Mesoamerican gene pool. Iron concentration was higher in the seed coat of Mesoamerican common bean seeds (54.61 to 67.92%) and in the embryo of Andean common bean seeds (69.40 to 73.44%). High broad-sense heritability was obtained for iron concentration in Mesoamerican and Andean common bean seeds. Gains with the selection of higher magnitude, from 20.39 to 24.58%, are expected in Mesoamerican common bean seeds. Iron concentration in common bean seeds showed a continuous distribution in F 2 , which is characteristic of quantitative inheritance in Mesoamerican and Andean common bean seeds. Recombinants with high iron concentration in seeds can be selected in both Mesoamerican and Andean common bean hybrids.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Genetic control of iron concentration in Mesoamerican and Andean common bean seeds

Possobom

Ribeiro

Domingues

et al. 2015

Pesq. agropec. bras.

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“…This cultivar also had the lowest total phenolic values (0.78) and the lowest humidity (6.08). There were no statistical differences in the ash content of the by Lombardi-Boccia, Santis and Lullo (1995) in samples of cooked beans. The availability of Fe in the treatments using the ON cultivar tended to be stable.…”

Section: Chemical Composition Of Bean Flourmentioning

confidence: 73%

In vitro protein digestibility of enzymatically pre-treated bean (Phaseolus vulgaris L.) flour using commercial protease and Bacillus sp. protease

et al. 2010

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is an important dietary vegetable and is considered the main protein source in the diet of many Latin American countries, especially Brazil (FIALHO et al., 2006;MEJIA et al., 2005). ResumoO feijão (Phaseolus vulgaris L.) é um alimento básico na refeição do brasileiro, constituindo uma das principais fontes proteicas da dieta, além de fornecer outros macronutrientes e minerais. Apesar da considerável concentração de proteínas no feijão, este alimento é considerado de baixo valor biológico, quando comparado a proteínas animais e a outras fontes proteicas vegetais. Visando melhorar a disponibilidade proteica do feijão, foram realizados tratamentos enzimáticos em quatro cultivares de feijão (ON; OPNS, TAL e VC3). O delineamento foi inteiramente casualizado, em fatorial 4 × 3 (quatro cultivares e três tratamentos: testemunha, sem protease; hidrolisado 1, adição de protease comercial (Trypsin 250, Difco); hidrolisado 2, adição de protease de Bacillus sp.) com 4 repetições. A relação enzima:substrato foi 5% (m/m, considerando a quantidade de proteínas totais nas amostras de farinha). A concentração de proteínas totais (g.100 g -1 de matéria seca) nas amostras variou de 16,94 a 18,06%, enquanto a concentração de fenólicos totais esteve entre 0,78 e 1,12% (g Eq. ácido tânico.100 g -1 de matéria seca). A digestibilidade protéica in vitro na farinha não tratada enzimaticamente (testemunha) variou entre 47,30 e 56,17%, em relação à digestibilidade da caseína. As concentrações de P, K, Ca, Mg, S e Zn observadas nas quatro cultivares testadas se encontram dentro dos valores médios disponíveis na literatura. No tratamento com protease de Bacillus sp., houve diminuição nos teores de Cu e Mn. O teor médio de Fe aumentou nas farinhas tratadas enzimaticamente, chegando ao incremento máximo de 102% para a farinha da TAL tratada com protease de Bacillus sp. A digestibilidade de todas as farinhas testadas aumentou significativamente (p < 0,05) em função do tratamento enzimático. A maior variação foi observada na cultivar OPNS, cujos valores, respectivamente, para a testemunha e protease de Bacillus sp., foram 54,4 e 81,6%. Palavras-chave: farinha de feijão; hidrólise enzimática; protease alcalina. AbstractThe common bean (Phaseolus vulgaris L.) is a staple food in the Brazilian diet and represents the major source of dietary protein and other micronutrients and minerals. Despite the considerable protein concentration in beans, the food is considered of low biological value when compared to animal proteins and other plant protein sources. To improve the availability of protein in beans, enzymatic treatments were performed in four cultivars (ON, OPNS, TAL and VC3). The approach was a completely randomized design with four replicates. We used a 4 × 3 factorial arrangement (four cultivars and three treatments: treatment 1-addition of commercial protease (Trypsin 250, Difco), treatment 2-addition of protease from Bacillus sp., and treatment 3:-control without enzyme addition). The enzyme: substrate ratio was 5% w/w (amount of enzyme per t...

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“…Food processing by heat generally alters the bioavailability of nutrients -both macro and micro. The digestibility and hence absorption of micronutrients such as iron is improved upon heat processing, which results in a softening of the food matrix and the release of protein-bound iron, thus facilitating its absorption (Lombardi-Boccia et al, 1995). Bioaccessibility of zinc from food grains, however, was observed to be lower upon heat processing (Hemalatha et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains

2006

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Objective and design: Food grains such as green gram, chickpea and finger millet are often subjected to traditional processing involving germination and fermentation. This study was designed to assess the effect of germination of these grains on the bioaccessibility of zinc and iron. The effect of fermentation of a cereal-pulse combination as encountered in the preparation of breakfast dishes -idli, dosa and dhokla -on the same was also evaluated. Bioaccessibility measurement was made employing an in vitro simulated digestion method. Result: Zinc bioaccessibility was significantly decreased by germination (48 h) of finger millet (38%) and green gram (44%), while iron bioaccessibility was increased by 62% (green gram), 39% (chickpea) and 20% (finger millet), concomitant with a reduction in tannin content. A fermented batter of rice þ black gram À 2:1 (idli) and 3:1 (dosa) -had higher bioaccessibility values for zinc (71 and 50%, respectively), while iron bioaccessibility values were increased in these cases of fermentation to an even greater extent, namely 277 and 127%, respectively. Zinc and iron bioaccessibility was not improved by fermentation of the combination of chickpea, green gram, black gram and rice (1:1:0.5:0.5; dhokla). A fermentation of cereal-legume combinations of idli and dosa batter significantly reduced both phytate and tannin, while in the case of dhokla batter there was a continued significant presence of phytate associated with additional legumes -chickpea and green gram. Conclusion: Germination of food grains improved the bioaccessibility of iron but not that of zinc. Fermentation of a batter of cereal-pulse combination in the preparation of idli and dosa enhanced the bioaccessibility of both zinc and iron, but not that of the combination used for the preparation of dhokla.

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Impact of processing on Fe dialysability from bean (Phaseolus vulgaris L.)

Cited by 41 publications

References 28 publications

Genetic control of iron concentration in Mesoamerican and Andean common bean seeds

Genetic control of iron concentration in Mesoamerican and Andean common bean seeds

In vitro protein digestibility of enzymatically pre-treated bean (Phaseolus vulgaris L.) flour using commercial protease and Bacillus sp. protease

Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains

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