Total Iron Absorbed from Iron-Biofortified Potatoes Is Higher than that from Nonbiofortified Potatoes: A Randomized Trial Using Stable Iron Isotopes in Women from the Peruvian Highlands.
Total Iron Absorbed from Iron-Biofortified Potatoes Is Higher than that from Nonbiofortified Potatoes: A Randomized Trial Using Stable Iron Isotopes in Women from the Peruvian Highlands.
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DOI：
10.1016/j.tjnut.2023.04.010
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发表时间：
2023-06
期刊：
影响因子：
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通讯作者：
Fairweather-Tait S
中科院分区：
文献类型：
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作者：
Burgos G;Liria R;Zeder C;Kroon PA;Hareau G;Penny M;Dainty J;Al-Jaibaji O;Boy E;Mithen R;Hurrell RF;Salas E;Zum Felde T;Zimmermann MB;Fairweather-Tait S
通过常规育种已经开发出了铁生物强化的黄肉马铃薯，但铁的生物利用度尚不清楚。我们的目的是测量铁生物强化的黄肉马铃薯克隆与非生物强化的黄肉马铃薯品种相比，铁的吸收。我们进行了一项单盲、随机、交叉、多餐干预研究。女性（n = 28;平均值± SD血浆铁蛋白（21.3 ± 3.3 μg/L）连续几天食用10餐（460 g）两种马铃薯，每餐用58 Fe硫酸盐（生物强化）或57 Fe硫酸盐（非强化）进行标记。铁的吸收估计从铁同位素组成的红细胞14天后，管理的最后一餐。铁生物强化和非强化马铃薯粉中铁、植酸和抗坏血酸浓度的平均值± SD（mg/100 mg）分别为0.63 ± 0.01和0.31 ± 0.01、39.34 ± 3.04和3.10 ± 1.72、7.65 ± 0.34和3.74 ± 0.39绿原酸含量分别为15.14 ± 1.72和22.52 ± 3.98（P < 0.05）。铁强化克隆和非铁强化品种的铁吸收率几何平均值（95% CI）分别为12.1%（10.3%~ 14.2%）和16.6%（14.0%~ 19.6%）（P < 0.001）。铁强化无性系和非铁强化品种的总铁吸收量分别为0.35 mg/460 g和0.24 mg/460 g（P < 0.001）。从铁生物强化土豆粉TIA是45.8%，高于非生物强化土豆粉，这表明铁生物强化土豆通过常规育种是一个很有前途的方法，以提高铁的摄入量在缺铁的妇女。该研究在www.clinicaltrials.gov上注册，标识号为NCT 05154500。
Yellow-fleshed potatoes biofortified with iron have been developed through conventional breeding, but the bioavailability of iron is unknown. Our objective was to measure iron absorption from an iron-biofortified yellow-fleshed potato clone in comparison with a nonbiofortified yellow-fleshed potato variety. We conducted a single-blinded, randomized, crossover, multiple-meal intervention study. Women (n = 28; mean ± SD plasma ferritin 21.3 ± 3.3 μg/L) consumed 10 meals (460 g) of both potatoes, each meal extrinsically labeled with either 58Fe sulfate (biofortified) or 57Fe sulfate (nonfortified), on consecutive days. Iron absorption was estimated from iron isotopic composition in erythrocytes 14 d after administration of the final meal. Mean ± SD iron, phytic acid, and ascorbic acid concentrations in iron-biofortified and the nonfortified potato meals (mg/per 100 mg) were 0.63 ± 0.01 and 0.31 ± 0.01, 39.34 ± 3.04 and 3.10 ± 1.72, and 7.65 ± 0.34 and 3.74 ± 0.39, respectively (P < 0.01), whereas chlorogenic acid concentrations were 15.14 ± 1.72 and 22.52 ± 3.98, respectively (P < 0.05). Geometric mean (95% CI) fractional iron absorption from the iron-biofortified clone and the nonbiofortified variety were 12.1% (10.3%–14.2%) and 16.6% (14.0%–19.6%), respectively (P < 0.001). Total iron absorption from the iron-biofortified clone and the nonbiofortified variety were 0.35 mg (0.30–0.41 mg) and 0.24 mg (0.20–0.28 mg) per 460 g meal, respectively (P < 0.001). TIA from iron-biofortified potato meals was 45.8% higher than that from nonbiofortified potato meals, suggesting that iron biofortification of potatoes through conventional breeding is a promising approach to improve iron intake in iron-deficient women. The study was registered at www.clinicaltrials.gov as Identifier number NCT05154500.
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DOI：
10.1007/978-3-030-28683-5_2
发表时间：
2020-01-01
期刊：
POTATO CROP: ITS AGRICULTURAL, NUTRITIONAL AND SOCIAL CONTRIBUTION TO HUMANKIND
影响因子：
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作者：
Burgos, Gabriela;Zum Felde, Thomas;Kubow, Stan
通讯作者：
Kubow, Stan
影响因子：
4.3
作者：
Burgos, G.;Auqui, S.;Bonierbale, M.
通讯作者：
Bonierbale, M.
影响因子：
7.1
作者：
Paganini, Daniela;Uyoga, Mary A.;Zimmermann, Michael B.
通讯作者：
Zimmermann, Michael B.
影响因子：
7.1
作者：
Beiseigel, Jeannemarie M.;Hunt, Janet R.;Maziya-Dixon, Bussie B.
通讯作者：
Maziya-Dixon, Bussie B.
DOI：
10.1016/j.gfs.2017.01.009
发表时间：
2017-03
期刊：
Global food security
影响因子：
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作者：
Bouis HE;Saltzman A
通讯作者：
Saltzman A