|Thavarajah, Dil -|
|Thavarajah, Pushparajah -|
|Vandenberg, Albert -|
Submitted to: Field Crops Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: January 14, 2013
Publication Date: March 20, 2013
Citation: DellaValle, D.M., Thavarajah, D., Thavarajah, P., Vandenberg, A., Glahn, R.P. 2013. Lentil (Lens culinaris L) as a candidate crop for iron biofortification: Is there a genetic potential for iron bioavailability? Field Crops Research. 144:119-125. Interpretive Summary: Iron (Fe) deficiency is the most prevalent nutrient deficiency worldwide. Biofortification of staple foods, such as the lentil, may be an effective solution to this health problem. We analyzed the iron concentration, iron bioavailability, and phytic acid content of 23 types of lentils grown in five different locations in Saskatchewan, Canada. Relative iron bioavailability was tested using the in vitro digestion/Caco-2 cell model, and there was much variation among the different types of lentil tested. We found that iron concentration, relative iron bioavailability, and phytic acid content was dependent on growing location. Strong relationships between iron concentration and phytic acid content, iron concentration and relative iron bioavailability, and iron bioavailability and phytate content were observed. These results show that lentil has great biofortification potential, and establish a baseline for relative iron bioavailability in this crop.
Technical Abstract: Iron (Fe) deficiency is the most prevalent nutrient deficiency worldwide. Biofortification of staple food crops, such as the lentil (Lens culinaris L.), may be an effective solution. We analyzed the iron (Fe) concentration, Fe bioavailability, and phytic acid (PA) concentration of 23 lentil genotypes grown in five different locations in Saskatchewan, Canada. Relative Fe bioavailability, assessed using the in vitro digestion/Caco-2 cell model, varied significantly among the genotypes. Significant location effects were observed for Fe concentration, relative bioavailability, and PA concentration. Associations were observed between Fe concentration and PA concentration (r=0.55, p<0.001), Fe concentration and relative Fe bioavailability (r=-0.41, p<0.001), and Fe bioavailability and phytate content (r=-0.78, p<0.001). These results demonstrate significant biofortification potential, and establish a baseline for relative Fe bioavailability in the lentil.