Review: The Potential of the Common Bean (Phaseolus vulgaris) as a Vehicle for Iron Biofortification

Abstract

Common beans are a staple food and the major source of iron for populations in Eastern Africa and Latin America. Bean iron concentration is high and can be further increased by biofortification. A major constraint to bean iron biofortification is low iron absorption, attributed to inhibitory compounds such as phytic acid (PA) and polyphenol(s) (PP). We have evaluated the usefulness of the common bean as a vehicle for iron biofortification. High iron concentrations and wide genetic variability have enabled plant breeders to develop high iron bean varieties (up to 10 mg/100 g). PA concentrations in beans are high and tend to increase with iron biofortification. Short-term human isotope studies indicate that iron absorption from beans is low, PA is the major inhibitor, and bean PP play a minor role. Multiple composite meal studies indicate that decreasing the PA level in the biofortified varieties substantially increases iron absorption. Fractional iron absorption from composite meals was 4%–7% in iron deficient women; thus the consumption of 100 g biofortified beans/day would provide about 30%–50% of their daily iron requirement. Beans are a good vehicle for iron biofortification, and regular high consumption would be expected to help combat iron deficiency (ID).

<b>Genetic parameters of iron and zinc concentrations in Andean common bean seeds

“…For the iron concentration in seeds, the P 1 × P 2 contrast was not significant for any of the hybrid combinations, indicating no genetic variability between the parents, in contrast with the observations of Ribeiro et al (2014a) for the IAC Boreal, Light Red Kidney and Ouro Branco cultivars. In this case, the differences in the soil pH, soil iron content and amount of precipitation during the growing season explain the variation that was observed in the iron concentrations of common bean seeds (Moraghan, Padilha, Etchevers, Grafton, & Acosta-Gallegos, 2002;Silva, Abreu, Ramalho, & Corrêa, 2012b;Petry, Boy, Wirth, & Hurrell, 2015;Possobom et al, 2015). Because the parents that were used in the controlled crosses were contrasting regarding the zinc concentration in their seeds, it was possible to obtain recombinants with genetic variability, with zinc concentrations ranging from 10.73 to 37.50 mg kg -1 DM ( Figure 1C and D).…”

Effect of cooking on tannin and phytate content in different bean (Phaseolus vulgaris) varieties grown in Tanzania

“…Phytate-containing foods may be a strong contributing factor for poor iron and zinc status in population that consume these diets (Gibson et al, 2010). Common beans (Phaseolus vulgaris) are a staple food and the major source of iron for populations in Eastern Africa and Latin America but a major constraint to beans, is low iron absorption, attributed to inhibitory compounds (Petry et al, 2015). Several attempts could be done to reduce anti-nutritional effects of phytate such as soaking, drying, germination and drying.…”

Genetic parameters of agronomic and nutritional traits of common bean (Phaseolus vulgaris L.) populations with biofortified grains

“…Iron and zinc deficiencies affect about 40% and 33%, respectively, of the people in the world (The Word Bank, 2006). The potential of beans for biofortification for iron and zinc has been evaluated, and the obtained results are promising (Blair, 2013;Jost et al, 2013;Petry et al, 2015;Teixeira et al, 2015). Biofortification for potassium, phosphorus and copper has not been reported in the literature for beans.…”