The stage of seed development influences iron bioavailability in pea (Pisum sativum L.).
The stage of seed development influences iron bioavailability in pea (Pisum sativum L.).
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DOI：
10.1038/s41598-018-25130-3
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发表时间：
2018-05-02
影响因子：
4.6
通讯作者：
Balk J
中科院分区：
文献类型：
--
作者：
Moore KL;Rodríguez-Ramiro I;Jones ER;Jones EJ;Rodríguez-Celma J;Halsey K;Domoney C;Shewry PR;Fairweather-Tait S;Balk J
豌豆种子以其未成熟的形式被广泛消费，被称为菜园豌豆和小豌豆，主要是在冷冻或罐头保存后。成熟的干豌豆以铁蛋白的形式富含铁，但人们对种子发育未成熟阶段铁的含量、形态或生物有效性知之甚少。利用特异性抗体和凝胶内铁染色，我们发现铁蛋白在种子发育过程中逐渐积累。免疫定位和高分辨二次离子质谱仪(NanoSIMS)结果表明，铁负载铁蛋白位于含有淀粉的质体表面。标准的烹饪程序破坏了单体铁蛋白和载铁形式的稳定。使用Caco-2细胞进行的铁摄取研究表明，微波加热的未成熟豌豆中的铁比煮熟的豌豆中的铁更具生物有效性，尽管消化液中的可溶性铁水平相似。通过控制消化液中植酸的水平，我们证明了植酸是成熟豌豆在体外吸收铁的主要抑制剂。总而言之，我们的数据显示，未成熟的豌豆和成熟的干豌豆含有相似水平的铁蛋白-铁，在烹饪过程中会不稳定。然而，未成熟豌豆中的铁的生物利用率更高，因为与成熟豌豆相比，植酸水平较低。
Pea seeds are widely consumed in their immature form, known as garden peas and petit pois, mostly after preservation by freezing or canning. Mature dry peas are rich in iron in the form of ferritin, but little is known about the content, form or bioavailability of iron in immature stages of seed development. Using specific antibodies and in-gel iron staining, we show that ferritin loaded with iron accumulated gradually during seed development. Immunolocalization and high-resolution secondary ion mass spectrometry (NanoSIMS) revealed that iron-loaded ferritin was located at the surface of starch-containing plastids. Standard cooking procedures destabilized monomeric ferritin and the iron-loaded form. Iron uptake studies using Caco-2 cells showed that the iron in microwaved immature peas was more bioavailable than in boiled mature peas, despite similar levels of soluble iron in the digestates. By manipulating the levels of phytic acid in the digestates we demonstrate that phytic acid is the main inhibitor of iron uptake from mature peas in vitro. Taken together, our data show that immature peas and mature dry peas contain similar levels of ferritin-iron, which is destabilized during cooking. However, iron from immature peas is more bioavailable because of lower phytic acid levels compared to mature peas.
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影响因子：
6.1
作者：
Masuda, Taro
通讯作者：
Masuda, Taro
DOI：
10.1039/c7mt00136c
发表时间：
2017-07-19
期刊：
Metallomics : integrated biometal science
影响因子：
--
作者：
Connorton JM;Balk J;Rodríguez-Celma J
通讯作者：
Rodríguez-Celma J
影响因子：
56.9
作者：
Kim, Sun A.;Punshon, Tracy;Guerinot, Mary Lou
通讯作者：
Guerinot, Mary Lou
影响因子：
3
作者：
Chasteen, ND;Harrison, PM
通讯作者：
Harrison, PM
影响因子：
8.8
作者：
Rodriguez-Ramiro I;Brearley CA;Bruggraber SF;Perfecto A;Shewry P;Fairweather-Tait S
通讯作者：
Fairweather-Tait S