Genetic and environmental variation of seed iron and food matrix factors of North-Dakota-grown field peas (Pisum sativum L.)
Genetic and environmental variation of seed iron and food matrix factors of North-Dakota-grown field peas (Pisum sativum L.)
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DOI：
10.1016/j.jfca.2014.09.001
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发表时间：
2015-02-01
影响因子：
4.3
通讯作者：
Thavarajah, Pushparajah
中科院分区：
文献类型：
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作者：
Amarakoon, Darshika;Thavarajah, Dil;Thavarajah, Pushparajah
主要粮食作物的铁（Fe）生物强化是通过遗传选择和育种进行的。本研究确定了遗传和环境变化的总种子铁浓度和食物基质因子（类胡萝卜素，蔗果三糖，植酸和酚类化合物）的领域豌豆（豌豆L。）生长在北达科他州，美国，和在温室条件下不同铁肥处理的商业豌豆品种种子铁水平的遗传变异。总铁和食物基质因子使用以前公布的方法进行测量，数据以干重为基础。种子铁浓度范围为45和53毫克/公斤，平均浓度为49毫克/公斤。田间豌豆含有显著浓度的Fe促进剂：叶黄素（17 mg/100 g）、黄质（68 mg/100 g）、β-胡萝卜素（680 μ g/100 g）、蔗果三糖（1433 mg/100 g）、槲皮素（51.7 mg/100 g）和阿魏酸（56.1 mg/100 g）。田间豌豆的植酸浓度天然低（2.7- 3.2mg/g），并且植酸：Fe摩尔比在5.0和5.6之间。CDC Golden和DS Admiral将是未来Fe生物强化研究的合适基因型。总的来说，豌豆是膳食铁的良好来源，未来的研究将使用动物/人类模型解决实际的铁生物利用度。(C)2014爱思唯尔公司All rights reserved.
Iron (Fe) biofortification of staple food crops is carried out through genetic selection and breeding. This study determined the genetic and environmental variation of total seed Fe concentration and food matrix factors (carotenoids, kestose, phytic acid, and phenolics) of field peas (Pisum sativum L.) grown in North Dakota, USA, and the genetic variation of seed Fe levels of commercial field pea cultivars grown under greenhouse conditions with different Fe fertilizer treatments. Total Fe and food matrix factors were measured using previously published methods, and data were presented as dry weight basis. The seed Fe concentration ranged between 45 and 53 mg/kg with a mean concentration of 49 mg/kg. Field peas contained significant concentrations of Fe promoters: xanthophyll (17 mg/100 g), canthaxanthin (68 mg/100 g), beta-carotene (680 mu g/100 g), kestose (1433 mg/100 g), quercetin (51.7 mg/100 g), and ferulic acid (56.1 mg/100 g). The phytic acid concentration of field peas was naturally low (2.7-3.2 mg/g) and the phytic acid:Fe molar ratio ranged between 5.0 and 5.6. CDC Golden and DS Admiral would be suitable genotypes for future Fe biofortification studies. Overall, field pea is a good source of dietary Fe and future studies will address actual Fe bioavailability using animal/human models. (C) 2014 Elsevier Inc. All rights reserved.