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
Food Science & Technology
Tongtong Ma, Qian Sun, Gen-na Ba, Xuan Wu, Xingwu Pei, Chao Sun, Shengjie Tan, Zhongxiao Wan
Summary: This study compared the effects of low phytate soymilk and regular soymilk consumption on long-term mineral status using rodent models. The results showed that both soymilk and low phytate soymilk increased serum calcium, hemoglobin, transferrin, and femur zinc levels compared to the control group. However, the soymilk group had decreased serum iron, red cell distribution width, and zinc levels. In addition, the low phytate soymilk group had significantly higher serum and liver zinc levels compared to the soymilk group. Furthermore, low phytate soymilk improved bone quality, maintained circulating iron and zinc levels, and increased liver iron storage compared to regular soymilk. Further studies on human subjects are needed to explore the effects of low phytate soymilk consumption on calcium, iron, and zinc status.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Plant Sciences
Donna L. Lindsay, Ambuj B. Jha, Gene Arganosa, Raymond Glahn, Thomas D. Warkentin
Summary: Through a single round of plant breeding, low phytic acid pea lines were successfully developed with promising agronomic performance and higher bioavailability of iron.
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
Materials Science, Multidisciplinary
Julien Comel, Eric Meux, Nathalie Leclerc, Sebastien Diliberto, Philippe Pierrat, Herve Muhr
Summary: This study investigated the possibility of using phytic acid to remove iron in zinc hydrometallurgy. Results showed that at pH = 2.1, up to 99.5% of iron could be removed with a loss of zinc equal to 0.6%. Even though the amount of residue is higher, iron phytate could be stored in less drastic conditions than jarosite.
Article
Plant Sciences
Zhengyu Wen, Philomin Juliana, Harshaant S. Dhugga, Mario Pacheco, Ulises I. Martinez, Agustin Aguilar, Maria I. Ibba, Velu Govindan, Ravi P. Singh, Kanwarpal S. Dhugga
Summary: Biofortification of cereal grains provides a long-term solution for combating micronutrient deficiency in developing countries. This study developed a high-throughput assay for quantifying phytic acid (PA) content and demonstrated its utility in breeding programs. Genome-wide association study identified genetic associations with PA content.
FRONTIERS IN PLANT SCIENCE
(2022)
Review
Food Science & Technology
Yianna Y. Zhang, Regine Stockmann, Ken Ng, Said Ajlouni
Summary: This review provides an overview of the role of phytic acid in the binding, solubility and bioavailability of iron, zinc and calcium in legumes. The commonly used approach of using phytic acid-element molar ratios as a bioavailability predictor may only be valid in limited circumstances due to various interference factors in legume matrices. Phytate degradation is emphasized as an important tool to enhance mineral bioavailability, and food processing strategies such as germination and fermentation are identified as promising methods to reduce phytate content and increase mineral bioavailability.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Plant Sciences
Yan-Fang Xue, Xiao-Jing Li, Wei Yan, Qi Miao, Chun-Yan Zhang, Meng Huang, Jin-Bian Sun, Shi-Jun Qi, Zhao-Hua Ding, Zhen-Ling Cui
Summary: Foliar application of high concentrations of zinc sulphate can effectively increase the concentration and bioavailability of zinc in grains, while spraying a cocktail solution can simultaneously increase the concentrations of zinc, iron, selenium and nitrogen in grains, reduce phytic acid concentration, and improve human health. The increase in zinc and iron concentrations was highest in maize varieties with lower grain yields.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Plant Sciences
Himanshu Sharma, Satinder Singh, M. Shamshad, Asish Kumar Padhy, Ravneet Kaur, Lenika Kashyap, Puja Srivastava, G. S. Mavi, Satinder Kaur, Achla Sharma, V. S. Sohu, N. S. Bains
Summary: More than one-third of the global population suffers from iron and zinc deficiency, especially in developing countries. This study focuses on the investigation of variability and bioavailability of iron and zinc in bread wheat. The study found that phytic acid is the main factor reducing the bioavailability of these micronutrients, and drought also affects their accumulation in wheat. A pre-breeding wheat germplasm set comprising 137 genotypes was used to assess the variability of iron, zinc, and phytic acid content. Promising genotypes with low phytic acid and high iron and zinc content were identified for further breeding of biofortified wheat cultivars.
PLANT GROWTH REGULATION
(2023)
Article
Plant Sciences
Johanna I. I. Keigler, Jason A. A. Wiesinger, Sherry A. A. Flint-Garcia, Raymond P. P. Glahn
Summary: Maize is a staple food for communities with high levels of anemia, and enhancing its iron bioavailability through degermination could help alleviate iron deficiency. This study evaluated the effects of degermination on iron bioavailability in 52 diverse maize genotypes, showing that it increased in 30 genotypes while remaining unchanged or decreasing in the other 22. Phytate concentrations in maize flours were also reduced with degermination, but the relationship between phytate concentrations and iron bioavailability was complex.
FRONTIERS IN PLANT SCIENCE
(2023)
Review
Food Science & Technology
Mariana Juste Contin Gomes, Hercia Stampini Duarte Martino, Elad Tako
Summary: Biofortified foods with increased zinc content can improve zinc status in humans by enhancing zinc absorption. However, further research is needed to determine the optimal daily intake of zinc biofortified foods for significant effects on zinc status.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Nutrition & Dietetics
Fred Brouns
Summary: Phytate serves as a phosphate storage molecule in cereals and other plant foods. However, minerals chelated in phytate are not bio-available, which can lead to impaired micronutrient status and increased mortality. While reducing phytate content in food through processing can improve mineral availability, results from in vitro studies may not accurately reflect in vivo effects due to various factors. Therefore, the decision to consume grain-based foods should consider the benefits and drawbacks of phytate.
Article
Nutrition & Dietetics
Bellam H. Rajashekar Reddy, Prashanth Thankachan, Masoami Hatakayama, Netravati Hiremath, Diego Moretti, Yellodu A. Nanjareddy, Mathi B. Thumilan, Ramapura L. Ravikumar, Shamprasad Phadnis, Beena Bose, Lucy Poveda, Geetha Kalaiah, Michael B. Zimmermann, Kentaro K. Shimizu, Ralph Schlapbach, Anura V. Kurpad, Sheshshayee M. Sreeman
Summary: The study found that a low phytic acid finger millet accession significantly increased iron absorption in Indian women, potentially preventing iron deficiency. Whole genome re-sequencing and analysis of phytic acid transporter gene variations in different accessions identified the advantages of the low phytic acid finger millet variety. This low phytic acid finger millet variety is of great importance in addressing iron deficiency.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Aishwarya Jaiswal, Vanshdeep Pathania, Jyothi A. Lakshmi
Summary: This study investigated the impact of spices on the digestibility of proteins and bioaccessibility of iron and zinc in complementary food mixes and Indian flatbread mixes. Results showed that spices significantly enhanced the bioaccessibility of iron and zinc, with even greater effects observed after thermal treatments. This research demonstrates for the first time the beneficial role of spices in improving mineral bioaccessibility in these food mixes, in addition to potentially boosting immunity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Rajib Podder, Raymond P. Glahn, Albert Vandenberg
Summary: The study developed a dual-fortification protocol to increase the bioavailable content of iron and zinc in lentils. Results showed that dual-fortified lentil samples had higher bioavailability compared to single-fortified samples, and effectively reduced phytic acid content.
CURRENT DEVELOPMENTS IN NUTRITION
(2021)
Article
Nutrition & Dietetics
Ndeye Fatou Ndiaye, Nicole Idohou-Dossou, Simone Buerkli, Adama Diouf, Cheikh Loucoubar, Amadou Tidiane Guiro, Michael Bruce Zimmermann, Salimata Wade, Diego Moretti
EUROPEAN JOURNAL OF CLINICAL NUTRITION
(2020)
Article
Multidisciplinary Sciences
Susanne Dold, Michael B. Zimmermann, Frederike Jeroense, Christophe Zeder, Edwin Habeych, Nicola Galaffu, Dominik Grathwohl, Jasmin Tajeri Foman, Sylvie Merinat, Brigitte Rey, Magalie Sabatier, Diego Moretti
SCIENTIFIC REPORTS
(2020)
Article
Hematology
Cornelia Speich, Rita Wegmueller, Gary M. Brittenham, Christophe Zeder, Colin Cercamondi, Daniela Buhl, Andrew M. Prentice, Michael B. Zimmermann, Diego Moretti
Summary: This study presents the first measurements of long-term iron absorption and loss during iron supplementation in African children using a stable isotope of iron (Fe-57). The results showed that both iron absorption and loss significantly increased during the supplementation period, with most of the absorbed iron being lost.
BRITISH JOURNAL OF HAEMATOLOGY
(2021)
Article
Hematology
Simone Buerkli, Sung-Nan Pei, Shu-Chen Hsiao, Chien-Te Lee, Christophe Zeder, Michael B. Zimmermann, Diego Moretti
Summary: The study shows that the TMPRSS6 rs855791 (2321 C>T) polymorphism affects iron status and oral iron absorption in Taiwanese women, potentially increasing the risk of iron deficiency.
Article
Nutrition & Dietetics
Cornelia Speich, Comlan Evariste S. Mitchikpe, Colin Cercamondi, Christophe Zeder, Gary M. Brittenham, Diego Moretti, Michael B. Zimmermann
Summary: Long-term isotopic dilution measurements of body iron provide a more accurate quantification of basal body iron balance and iron gains during an iron intervention compared to conventional iron indices. The study revealed that Beninese women had lower long-term dietary iron absorption and higher iron losses preintervention compared to Swiss women, but both groups showed similar iron gains during iron supplementation.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2021)
Article
Hematology
Colin Cercamondi, Nicole U. Stoffel, Diego Moretti, Thomas Zoller, Dorine W. Swinkels, Christophe Zeder, Francis Mhimibra, Jerry Hella, Lukas Fenner, Michael B. Zimmermann
Summary: Anemia of inflammation is a common feature in tuberculosis patients, with elevated levels of erythroferrone unable to suppress hepcidin. Iron absorption remains negligible during tuberculosis treatment, but improves significantly after completion of treatment, indicating that supplementation should be considered for patients remaining anemic post-treatment.
Article
Nutrition & Dietetics
Cornelia Speich, Gary M. Brittenham, Colin Cercamondi, Christophe Zeder, Thandile Nkosi-Gondwe, Kamija S. Phiri, Diego Moretti, Michael B. Zimmermann
Summary: The study showed that WHO/FAO iron requirements are adequate for healthy iron-sufficient children in rural Malawi, but iron-deficient children require additional bioavailable iron to correct their iron deficit. Iron absorption was not increased in iron-deficient children to correct their iron deficit, likely due to a lack of bioavailable dietary iron.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2021)
Article
Nutrition & Dietetics
Mary A. Uyoga, Glory Mzembe, Nicole U. Stoffel, Diego Moretti, Christophe Zeder, Kamija Phiri, Magalie Sabatier, Nicholas P. Hays, Michael B. Zimmermann, Martin N. Mwangi
Summary: Compared to infant cereals based on refined grains, infant cereals containing whole grains and pulses may provide a healthier source of well-absorbed iron. However, the iron absorption from these cereals is still uncertain.
JOURNAL OF NUTRITION
(2022)
Article
Nutrition & Dietetics
Pornpimol Scheuchzer, Michael B. Zimmerman, Christophe Zeder, Antoni Sanchez-Ferrer, Diego Moretti
Summary: This study aimed to assess the effects of different processing temperatures on the starch microstructure, iron solubility, and iron bioavailability of extruded iron-fortified rice. The results showed that warm and hot extrusion altered the starch morphology but did not significantly affect iron solubility or bioavailability. However, the addition of citric acid and trisodium citrate significantly increased iron absorption.
JOURNAL OF NUTRITION
(2022)
Article
Nutrition & Dietetics
Simone Buerkli, Laura Salvioni, Natalie Koller, Christophe Zeder, Maria Jose Teles, Graca Porto, Jana Helena Habermann, Irina Lea Dubach, Florence Vallelian, Beat M. Frey, Diego Moretti, Jeannine Baumgartner, Michael B. Zimmermann
Summary: This study developed a natural polyphenol supplement and evaluated its effect on non-heme iron absorption in patients with HH. The results showed that the supplement can reduce dietary iron absorption and potentially decrease iron accumulation in patients with HH.
EUROPEAN JOURNAL OF NUTRITION
(2022)
Article
Nutrition & Dietetics
Bellam H. Rajashekar Reddy, Prashanth Thankachan, Masoami Hatakayama, Netravati Hiremath, Diego Moretti, Yellodu A. Nanjareddy, Mathi B. Thumilan, Ramapura L. Ravikumar, Shamprasad Phadnis, Beena Bose, Lucy Poveda, Geetha Kalaiah, Michael B. Zimmermann, Kentaro K. Shimizu, Ralph Schlapbach, Anura V. Kurpad, Sheshshayee M. Sreeman
Summary: The study found that a low phytic acid finger millet accession significantly increased iron absorption in Indian women, potentially preventing iron deficiency. Whole genome re-sequencing and analysis of phytic acid transporter gene variations in different accessions identified the advantages of the low phytic acid finger millet variety. This low phytic acid finger millet variety is of great importance in addressing iron deficiency.
FRONTIERS IN NUTRITION
(2022)
Article
Nutrition & Dietetics
Nikolin Hilaj, Michael B. Zimmermann, Valeria Galetti, Christophe Zeder, Roberta Murad Lima, Laila Hammer, Adam Krzystek, Wilfried Andlauer, Diego Moretti
Summary: The addition of Tenebrio molitor to maize porridge does not significantly affect iron absorption. Native T.molitor is high in iron and moderately well absorbed, suggesting it could be a valuable dietary iron source.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2022)
Article
Hematology
Hanna K. von Siebenthal, Diego Moretti, Michael B. Zimmermann, Nicole U. Stoffel
Summary: A study found that taking iron supplements with ascorbic acid in the morning before meals can increase iron absorption. Compared to consuming coffee or breakfast, consuming iron supplements with orange juice can result in a 4-fold increase in iron absorption and provide an additional 20 mg of absorbed iron per dose.
AMERICAN JOURNAL OF HEMATOLOGY
(2023)
Article
Nutrition & Dietetics
Coralie Signorell, Anura V. Kurpad, Maria Pauline, Swapna Shenvi, Arpita Mukhopadhyay, Janet C. King, Michael B. Zimmermann, Diego Moretti
Summary: This study evaluated the effect of agronomically biofortified whole wheat flour on plasma zinc. The results showed that both agronomically biofortified whole wheat flour and postharvest fortified wheat provided an additional intake of approximately 1.8 to 3.3 mg zinc per day, but had no effect on plasma zinc, zinc deficiency, growth, or DNA strand breaks.
JOURNAL OF NUTRITION
(2023)
Article
Medicine, General & Internal
Valeria Galetti, Nicole U. Stoffel, Chloe Sieber, Christophe Zeder, Diego Moretti, Michael B. Zimmermann
Summary: In young women, iron absorption begins to increase when plasma ferritin concentration falls below 51 μg/L, indicating incipient iron deficiency. Hepcidin concentration below 3 nmol/L also corresponds to increased iron absorption, consistent with the ferritin threshold.