Article
Plant Sciences
Tally I. C. Wright, Keith A. Gardner, Raymond P. Glahn, Matthew J. Milner
Summary: Research found that increasing Fe concentrations in wheat grains did not lead to higher Fe absorption, and the genetic regions controlling grain Fe concentrations were not associated with increased Fe absorption. Additionally, phytate concentrations did not correlate with Fe bioavailability in the wheat population, indicating that phytate-binding alone cannot explain the lack of correlation between Fe bioavailability and Fe concentrations in the wheat grain. This suggests that breeders will need to select for both Fe concentrations directly in grains and increased bioavailability.
Review
Food Science & Technology
Samantha L. L. Huey, Neel H. H. Mehta, Elsa M. M. Konieczynski, Arini Bhargava, Valerie M. M. Friesen, Jesse T. T. Krisher, Mduduzi N. N. Mbuya, Eva Monterrosa, Annette M. M. Nyangaresi, Erick Boy, Saurabh Mehta
Summary: This study examined the bioavailability of target micronutrients enriched in conventionally biofortified crops post-harvest storage and/or processing. Conventional biofortified crops generally had higher bioaccessibility and bioavailability compared to conventional counterparts, though the estimates varied depending on cultivar, processing method, context, and experimental method used.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Environmental Sciences
Jun Li, Lila Otero-Gonzalez, Piet N. L. Lens, Ivet Ferrer, Gijs Du Laing
Summary: Selenium and zinc are essential micronutrients often lacking in human and animal diets. SeZn-enriched duckweed and sludge can be used as slow-release biofertilizers, significantly increasing selenium concentrations in plants, particularly organic selenium-methionine in seeds, without negative effects on plant growth.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2022)
Review
Nutrition & Dietetics
Andrew G. Hall, Janet C. King
Summary: Zinc plays important roles in various physiological functions and zinc deficiency is widespread worldwide. Current zinc fortification strategies face challenges due to the influence of phytate and protein on zinc absorption. Therefore, considerations on zinc bioavailability in the whole diet are crucial in successful zinc fortification strategies.
Article
Chemistry, Applied
Awadhesh Kumar, Milan Kumar Lal, Soumya Kumar Sahoo, Goutam Kumar Dash, Upasana Sahoo, Biswaranjan Behera, Lopamudra Nayak, Torit Baran Bagchi
Summary: Rice is a staple food for billions of people and its bioavailability of iron and zinc is affected by phytic acid. A study found that while a genotype with high iron content had low bioavailability, possibly due to its high phytic acid content. Phytic acid mainly affects the bioavailability of iron, but has less effect on zinc, which is evenly distributed in the rice grain. The study also identified genes related to phytic acid synthesis and grain-specific phosphorus transporter genes that are expressed during grain filling and correlated with phytic acid accumulation. This research provides insights for breeders to develop rice genotypes with higher bioavailability of iron and zinc by targeting phytic acid related genes.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Chemistry, Applied
Xingshu Wang, Zikang Guo, Xiaoli Hui, Runze Wang, Sen Wang, Peter M. Kopittke, Zhaohui Wang, Mei Shi
Summary: Addition of N fertilizer improves the concentration and bioavailability of Zn in wheat grains by coordinating the relationships among Zn, P, and S.
Article
Agronomy
Yin Wang, Yusha Meng, Yanping Ma, Lei Liu, Dianxing Wu, Xiaoli Shu, Liqing Pan, Qixian Lai
Summary: Breeding new rice varieties with high Zn bioavailability by combining high Zn density and low phytic acid mutants could significantly increase bioavailable Zn content in rice grain, offering a practical and useful approach to alleviate human Zn deficiency.
Article
Agriculture, Multidisciplinary
Shaoxia Wang, Cailing Shi, Xiaohong Tian, Qing Liu
Summary: Spraying Zn fertilizer combined with pesticides and PK can effectively increase the concentration and bioavailability of zinc in wheat grain and Chinese steamed bread.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Agriculture, Multidisciplinary
Nan Li, Ruiyan Wang, Zeyuan Deng, Jianqun Zhou, Wenwen Li, Qian Du, Liufeng Zheng
Summary: Sucrose is shown to be a stable metal-ion chelating agent that can enhance the absorption of metal ions. This study explores the structure of the zinc-sucrose complex and its ability to promote zinc absorption in cells and mice. The complex increases zinc uptake and transport, upregulates genes and proteins involved in zinc absorption, and interacts with zinc transport proteins. These findings offer valuable insights into the mechanisms of zinc absorption and suggest potential applications in treating zinc deficiency.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Maria Maares, Claudia Keil, Luise Pallasdies, Maximilian Schmacht, Martin Senz, Joerg Nissen, Helena Kieserling, Stephan Drusch, Hajo Haase
Summary: This study compared the zinc bioavailability of ZnYeast with commonly used inorganic and organic zinc supplements after human digestion. The results showed that the intestinal zinc bioavailability of digested ZnYeast was comparable to other supplements, indicating its potential as an organic zinc source. Additionally, zinc released from digested ZnYeast was available for biological processes within the enterocytes, leading to an increase in the cellular labile zinc pool.
JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY
(2022)
Article
Agronomy
Muhammad Khalid Yaseen, Shahid Hussain
Summary: This study compared the effects of zinc biofortification on two wheat cultivars, showing that applying zinc fertilizer significantly increased grain zinc concentration and bioavailability. The biofortified wheat Zincol-2016 had higher levels of zinc in the grains compared to the standard wheat Jauhar-2016, indicating the potential of agronomic biofortification to address zinc deficiency in populations relying on wheat-based diets.
ARCHIVES OF AGRONOMY AND SOIL SCIENCE
(2021)
Article
Chemistry, Applied
Ranjeet R. Kumar, Sumer Pal Singh, Gyanendra K. Rai, Veda Krishnan, Mukesh K. Berwal, Suneha Goswami, T. Vinutha, Gyan P. Mishra, C. Tara Satyavathi, Bhupinder Singh, Shelly Praveen
Summary: Millets are a nutritious grain, but they have low bioavailability of iron and zinc due to anti-nutritional factors. Processing methods and crop biofortification can improve the nutritional quality of millets. Hydrothermal infrared treatment has been found to be the most effective in enhancing mineral availability.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Multidisciplinary Sciences
Saira Ibrahim, Bilal Saleem, Nazia Rehman, Syed Adeel Zafar, Muhammad Kashif Naeem, Muhammad Ramzan Khan
Summary: This study demonstrated the potential application of the CRISPR/Cas9 technique for biofortifying wheat by disrupting the TaIPK1.A gene, leading to a significant decrease in phytic acid content and an increase in iron and zinc accumulation.
JOURNAL OF ADVANCED RESEARCH
(2022)
Article
Chemistry, Applied
Lijiao Kan, Edoardo Capuano, Vincenzo Fogliano, Ruud Verkerk, Jurriaan J. Mes, Monic M. M. Tomassen, Teresa Oliviero
Summary: The study showed that tea polyphenols have inhibitory effects on alpha-glucosidase activity in both rat intestinal enzymes and human Caco-2 cells, but the specific effects varied depending on the type of tea extract and the enzyme being targeted.
Article
Biochemistry & Molecular Biology
Bernhard Blank-Landeshammer, Gerald Klanert, Lisa Mitter, Sophia Turisser, Nicolas Nusser, Alice Koenig, Marcus Iken, Julian Weghuber
Summary: Intestinal absorption of lipophilic micronutrients and phytochemicals is usually low, but plant extracts can enhance their bioavailability. This study investigated the effects of extracts from curcuma, ginger, and black pepper on the uptake and transport rates of lutein, zeaxanthin, and soy isoflavones. It was found that curcuma extract increased lutein uptake, while curcuma and ginger extracts enhanced isoflavone transport rates.