Soluble extracts from carioca beans (Phaseolus vulgaris L.) affect the gut microbiota and iron related brush border membrane protein expression in vivo (Gallus gallus).

The effect of soluble extracts with putative prebiotic ability extracted from various bean varieties on the intestinal brush border membrane (BBM) iron related proteins, and intestinal bacterial populations were evaluated using the Gallus gallus model and by the intra-amniotic administration procedure. Eight treatment groups [(non-injected; 18 MΩ H2O; 40 mg/mL Inulin; 50 mg/mL BRS Perola (carioca standard); 50 mg/mL BRS Cometa (carioca, Fe biofortified); 50 mg/mL BRS Esteio (black, standard); 50 mg/mL SMN 39 (black, Fe biofortified); 50 mg/mL BRS Artico (white, standard)] were utilized. Tested groups reduced the relative abundance of Clostridium and E. coli compared to the Inulin group (positive control) and they did not affect the relative abundance of Bifidobacterium and Lactobacillus compared to the negative control (18MΩ H2O). The relative expression of zinc transporter 1, ferroportin and amino peptidase were up-regulated in the BRS Cometa group (Fe-biofortified carioca beans). Results suggest that soluble extracts from carioca beans may improve the iron bioavailability by affecting intestinal bacterial populations, and BBM functionality.

Iron Biofortified Carioca Bean (Phaseolus vulgaris L.)-Based Brazilian Diet Delivers More Absorbable Iron and Affects the Gut Microbiota In Vivo (Gallus gallus).

Biofortification aims to improve the micronutrient concentration and bioavailability in staple food crops. Unlike other strategies utilized to alleviate Fe deficiency, studies of the gut microbiota in the context of Fe biofortification are scarce. In this study, we performed a 6-week feeding trial in Gallus gallus (n = 15), aimed to investigate the Fe status and the alterations in the gut microbiome following the administration of Fe-biofortified carioca bean based diet (BC) versus a Fe-standard carioca bean based diet (SC). The tested diets were designed based on the Brazilian food consumption survey. Two primary outcomes were observed: (1) a significant increase in total body Hb-Fe values in the group receiving the Fe-biofortified carioca bean based diet; and (2) changes in the gut microbiome composition and function were observed, specifically, significant changes in phylogenetic diversity between treatment groups, as there was increased abundance of bacteria linked to phenolic catabolism, and increased abundance of beneficial SCFA-producing bacteria in the BC group. The BC group also presented a higher intestinal villi height compared to the SC group. Our results demonstrate that the Fe-biofortified carioca bean variety was able to moderately improve Fe status and to positively affect the intestinal functionality and bacterial populations.

Iron absorption from beans with different contents of iron, evaluated by stable isotopes.

BACKGROUND: The introduction of biofortified foods such as beans with higher iron content may be a useful tool in preventing iron deficiency. The biofortification aims to reach the root of the problem of malnutrition, targets the neediest population, uses embedded distribution mechanisms, is scientifically feasible and effective in terms of cost, and complements other ongoing interventions to control micronutrient deficiency. However, to ensure effectiveness, measurement of the absorption of minerals is essential. OBJECTIVE: The objective of this study was to evaluate the iron bioavailability of common bean BRS Pontal (PO), targeted for biofortification, compared with common bean BRS Estilo in man through reliable techniques that have not been previously used in Brazil. METHODS: The study included 29 young adult volunteers divided into 2 groups: Group CB (13 subjects) received 100 g of common beans (BRS-Estilo) cooked labeled with iron-58 (58Fe) and Group TBB (16 patients) received 100 g common bean target for iron biofortification (BRS-Pontal), cooked and labeled with iron58 (58Fe). The next day they received the reference dose of ferrous sulfate enriched iron-57 (57Fe). Isotopic evaluation of iron for measurement of iron incorporation into erythrocytes was performed 14 days after consumption. The beans used, were produced, through conventional breeding program, by EMBRAPA/Rice and Beans. RESULTS: The iron absorption was evaluated by assessing the isotopic enrichment of the stable isotope. Mean iron absorption from the meal with common beans was 0.409% (±0.040%) and mean iron incorporation from the meal with target beans for biofortification 0.407% (±0.038%) and did not differ between the groups. CONCLUSIONS: This study tested the iron absorption from a single bean meal in healthy volunteers or non anemics, In the present study the iron absorption ratio from common bean Pontal (PO), targeted for biofortification and compared with common bean BRS Estilo was not significantly different. The iron concentration of the TBB, probably was not sufficient to improve higher bioavailability. It is recommended to evaluate the not only the absorption of iron in cultivars that present a higher difference in iron concentration but also in association with other components of the Brazilian diet, such as rice and beans.

Advantages and limitations of in vitro and in vivo methods of iron and zinc bioavailability evaluation in the assessment of biofortification program effectiveness.

Biofortification aims to improve the micronutrient concentration of staple food crops through the best practices of breeding and modern biotechnology. However, increased zinc and iron concentrations in food crops may not always translate into proportional increases in absorbed zinc (Zn) and iron (Fe). Therefore, assessing iron and zinc bioavailability in biofortified crops is imperative to evaluate the efficacy of breeding programs. This review aimed to investigate the advantages and limitations of in vitro and in vivo methods of iron and zinc bioavailability evaluation in the assessment of biofortification program effectiveness. In vitro, animal and isotopic human studies have shown high iron and zinc bioavailability in biofortified staple food crops. Human studies provide direct knowledge regarding the effectiveness of biofortification, however, human studies are time consuming and are more expensive than in vitro and animal studies. Moreover, in vitro studies may be a useful preliminary screening method to identify promising plant cultivars, however, these studies cannot provide data that are directly applicable to humans. None of these methods provides complete information regarding mineral bioavailability, thus, a combination of these methods should be the most appropriate strategy to investigate the effectiveness of zinc and iron biofortification programs.

Rice and Bean Targets for Biofortification Combined with High Carotenoid Content Crops Regulate Transcriptional Mechanisms Increasing Iron Bioavailability.

Iron deficiency affects thousands of people worldwide. Biofortification of staple food crops aims to support the reduction of this deficiency. This study evaluates the effect of combinations of common beans and rice, targets for biofortification, with high carotenoid content crops on the iron bioavailability, protein gene expression, and antioxidant effect. Iron bioavailability was measured by the depletion/repletion method. Seven groups were tested (n = 7): Pontal bean (PB); rice + Pontal bean (R + BP); Pontal bean + sweet potato (PB + SP); Pontal bean + pumpkin (PB + P); Pontal bean + rice + sweet potato (PB + R + P); Pontal bean + rice + sweet potato (PB + R + SP); positive control (Ferrous Sulfate). The evaluations included: hemoglobin gain, hemoglobin regeneration efficiency (HRE), gene expression of divalente metal transporter 1 (DMT-1), duodenal citocromo B (DcytB), ferroportin, hephaestin, transferrin and ferritin and total plasma antioxidant capacity (TAC). The test groups, except the PB, showed higher HRE (p < 0.05) than the control. Gene expression of DMT-1, DcytB and ferroportin increased (p < 0.05) in the groups fed with high content carotenoid crops (sweet potato or pumpkin). The PB group presented lower (p < 0.05) TAC than the other groups. The combination of rice and common beans, and those with high carotenoid content crops increased protein gene expression, increasing the iron bioavailability and antioxidant capacity.

Effects of boiling and frying on the bioaccessibility of beta-carotene in yellow-fleshed cassava roots (Manihot esculenta Crantz cv. BRS Jari).

BACKGROUND: The effects of boiling and frying on the bioaccessibility of all-trans-beta-carotene in biofortified BRS Jari cassava roots have not been investigated, although these are conventional methods of cassava preparation. OBJECTIVE: The aims of the present study were to investigate beta-carotene micellarization efficiency of yellow-fleshed BRS Jari cassava roots after boiling and frying, as an indicator of the bioaccessibility of this carotenoid, and to apply fluorescence microscopy to investigate beta-carotene in the emulsified fraction. METHODS: Uncooked, boiled, and fried cassava roots were digested in vitro for the evaluation, by reversed-phase high-performance liquid chromatography (HPLC), of the efficiency of micellarization of all-trans-beta-carotene in BRS Jari cassava roots. Fluorescence microscopy of the micellar fraction was used to confirm the presence of beta-carotene in the emulsified fraction and to observe the structure of the microemulsion from the boiled and fried cassava samples. RESULTS: Fried cassava roots showed the highest (p < .05) micellarization efficiency for total carotenoids and all-trans-beta-carotene (14.1 +/- 2.25% and 14.37 +/- 2.44%, respectively), compared with boiled and raw samples. Fluorescence microscopy showed that after in vitro digestion there were no carotenoid crystals in the micellar fraction, but rather that this fraction presented a biphasic system compatible with emulsified carotenoids, which was consistent with the expected high bioavailability of beta-carotene in this fraction. CONCLUSIONS: Increased emulsification and bioaccessibility of beta-carotene from fried biofortified BRS Jari cassava roots compensates for chemical losses during preparation, indicating that this preparation is suitable for home use of BRS Jari cassava roots and might represent a relatively good food source of bioavailable provitamin A.

Retention of total carotenoid and ß-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking.

BACKGROUND: Over the last decade, considerable efforts have been made to identify cassava cultivars to improve the vitamin A nutritional status of undernourished populations, especially in northeast Brazil, where cassava is one of the principal and essentially only nutritional source. OBJECTIVES: The aim of this study was to evaluate the total carotenoid, ß-carotene, and its all-E-, 9-, and 13-Z-ß-carotene isomers content in seven yellow sweet cassava roots and their retention after three boiling cooking methods. DESIGN: The total carotenoid, ß-carotene, and its all-E-, 9-, and 13-Z-ß-carotene isomers in yellow sweet cassava samples were determined by ultraviolet/visible spectrometry and high-performance liquid chromatography, respectively, before and after applying the cooking methods. All analyses were performed in triplicate. RESULTS: The total carotenoid in raw roots varied from 2.64 to 14.15 µg/g and total ß-carotene from 1.99 to 10.32 µg/g. The ß-carotene predominated in all the roots. The Híbrido 2003 14 08 cultivar presented the highest ß-carotene content after cooking methods 1 and 3. The 1153 - Klainasik cultivar presented the highest 9-Z-ß-carotene content after cooking by method 3. The highest total carotenoid retention was observed in cultivar 1456 - Vermelhinha and that of ß-carotene for the Híbrido 2003 14 11 cultivar, both after cooking method 1. Evaluating the real retention percentage (RR%) in sweet yellow cassava after home cooking methods showed differences that can be attributed to the total initial carotenoid contents. However, no cooking method uniformly provided a higher total carotenoid or ß-carotene retention in all the cultivars. CONCLUSION: Differences were found in the cooking methods among the samples regarding total carotenoid or ß-carotene retention, suggesting that the different behaviors of the cultivars need to be further analyzed. However, high percentages of total carotenoid or ß-carotene retention were observed and can minimize vitamin A deficiency in low-income populations.

Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking.

BACKGROUND: According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. OBJECTIVES: This work aimed to evaluate iron and zinc retention in six common bean (Phaseolus vulgaris L.) cultivars under the following conditions: raw beans, regular pot cooking, pressure cooking, with and without previous water soaking, and broth. DESIGN: Determination of iron and zinc content in the raw, cooked bean grains and broth samples was carried out by Inductively Coupled Plasma (ICP) Optical Emission Spectrometry (Spectro Analytical Instrument - Spectroflame P). All experiments and analyses were carried out in triplicate. RESULTS: Overall, regardless of the cooking method, with or without previous water soaking, the highest zinc concentration was found in the cooked bean grains. However, pressure cooking and previous water soaking diminished iron retention in the cooked grains, while increasing it in the bean broth. CONCLUSION: The common bean was confirmed to be an excellent source of iron and zinc for human consumption, and it was suggested that beans should be consumed in a combined form, i.e. grain with bean broth.

Sensory evaluation of cakes prepared with orange-fleshed sweet potato flour (Ipomoea batatas L. ) / Evaluación sensorial de pasteles con harina de camote (Ipomoea batatas L. )

Objective: to assess students´ acceptability and preference for cakes prepared with orange-fleshed sweet potato flour (Ipomoea batatas L.). Materials and methods: the cakes were prepared with wheat flour (sample A) and a mixture where 40% of the wheat flour was replaced by orange-fleshed sweet potato flour (sample B). Questionnaires were applied to 100 students between 10 and 12 years old from a public school in the city of Rio de Janeiro; sensory acceptance and preference tests were also applied. Results: participants were on average 11,7 years old, 80% were 6th graders, 50% were female and 97% of the students reported liking the cakes. In this group, 14% reported consuming cakes less than once a month; 27%, 1-3 times per month; 37%, 1-4 times per week; 19%, 1-2 times a day; and only 2% reported never consuming them. Both cakes had high acceptability; with an average score of 9,27 (A) and 9,26 (B) out of a maximum of 10, without any significant differences in preference. Cake consumption was part of the children´s eating habits. Conclusions: cakes prepared with 40% sweet potato flour were as well accepted as conventional cakes. Further, a portion of this cake (60 g) can contribute up to 22% of daily vitamin A needs. Key words: sweet potato (Ipomoea batatas L.), food fortified, food analysis, sensory evaluation, consumer satisfaction, food preferences.

Objetivo: evaluar la aceptabilidad y preferencia de los estudiantes por los pasteles preparados con harina de camote (Ipomoea batatas L.). Materiales y metódos:los pasteles fueron preparados con harina de trigo (muestra A) y una mezcla donde se reemplazó el 40% de la harina de trigo por harina de camote (muestra B). Se aplicaron cuestionarios a 100 estudiantes entre 10 y 12 años de edad de una escuela pública en la ciudad de Río de Janeiro, a quienes se les aplicaron pruebas sensoriales de aceptación y preferencia. Resultados:los participantes tenían en promedio 11,7 años, 80% cursaban sexto grado, 50% eran mujeres y el 97% de los estudiantes reportaron gustarles los pasteles. En este grupo, 14% informó que consumían los pasteles menos de una vez al mes, 27%, 1-3 veces al mes, 37%, 1-4 veces por semana, 19%, 1-2 veces al día y sólo un 2% informó no consumirlos. Ambos pasteles tuvieron una alta aceptación, con puntuación media de 9,27 (A) y 9,26 (B) de un máximo de 10 sin diferencias significativas en la preferencia. El consumo de pasteles fue parte de los hábitos alimentarios de estos niños. Conclusiones: pasteles elaborados con 40% de harina de camote podría tener tan buena aceptación como los convencionales. Además, una porción de este pastel (60 g) puede alcanzar hasta 22% de las necesidades diarias de vitamina A.