The stage of seed development influences iron bioavailability in pea (Pisum sativum L.)

Abstract 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...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Katie L. Moore, Ildefonso Rodríguez-Ramiro, Eleanor R. Jones, Emily J. Jones, Jorge Rodríguez-Celma, Kirstie Halsey, Claire Domoney, Peter R. Shewry, Susan Fairweather-Tait, Janneke Balk
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2018
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/9e57f16133814b968272d6dfa733fe81
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:9e57f16133814b968272d6dfa733fe81
record_format	dspace
spelling	oai:doaj.org-article:9e57f16133814b968272d6dfa733fe812021-12-02T11:41:04ZThe stage of seed development influences iron bioavailability in pea (Pisum sativum L.)10.1038/s41598-018-25130-32045-2322https://doaj.org/article/9e57f16133814b968272d6dfa733fe812018-05-01T00:00:00Zhttps://doi.org/10.1038/s41598-018-25130-3https://doaj.org/toc/2045-2322Abstract 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.Katie L. MooreIldefonso Rodríguez-RamiroEleanor R. JonesEmily J. JonesJorge Rodríguez-CelmaKirstie HalseyClaire DomoneyPeter R. ShewrySusan Fairweather-TaitJanneke BalkNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 8, Iss 1, Pp 1-11 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Katie L. Moore Ildefonso Rodríguez-Ramiro Eleanor R. Jones Emily J. Jones Jorge Rodríguez-Celma Kirstie Halsey Claire Domoney Peter R. Shewry Susan Fairweather-Tait Janneke Balk The stage of seed development influences iron bioavailability in pea (Pisum sativum L.)
description	Abstract 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.
format	article
author	Katie L. Moore Ildefonso Rodríguez-Ramiro Eleanor R. Jones Emily J. Jones Jorge Rodríguez-Celma Kirstie Halsey Claire Domoney Peter R. Shewry Susan Fairweather-Tait Janneke Balk
author_facet	Katie L. Moore Ildefonso Rodríguez-Ramiro Eleanor R. Jones Emily J. Jones Jorge Rodríguez-Celma Kirstie Halsey Claire Domoney Peter R. Shewry Susan Fairweather-Tait Janneke Balk
author_sort	Katie L. Moore
title	The stage of seed development influences iron bioavailability in pea (Pisum sativum L.)
title_short	The stage of seed development influences iron bioavailability in pea (Pisum sativum L.)
title_full	The stage of seed development influences iron bioavailability in pea (Pisum sativum L.)
title_fullStr	The stage of seed development influences iron bioavailability in pea (Pisum sativum L.)
title_full_unstemmed	The stage of seed development influences iron bioavailability in pea (Pisum sativum L.)
title_sort	stage of seed development influences iron bioavailability in pea (pisum sativum l.)
publisher	Nature Portfolio
publishDate	2018
url	https://doaj.org/article/9e57f16133814b968272d6dfa733fe81
work_keys_str_mv	AT katielmoore thestageofseeddevelopmentinfluencesironbioavailabilityinpeapisumsativuml AT ildefonsorodriguezramiro thestageofseeddevelopmentinfluencesironbioavailabilityinpeapisumsativuml AT eleanorrjones thestageofseeddevelopmentinfluencesironbioavailabilityinpeapisumsativuml AT emilyjjones thestageofseeddevelopmentinfluencesironbioavailabilityinpeapisumsativuml AT jorgerodriguezcelma thestageofseeddevelopmentinfluencesironbioavailabilityinpeapisumsativuml AT kirstiehalsey thestageofseeddevelopmentinfluencesironbioavailabilityinpeapisumsativuml AT clairedomoney thestageofseeddevelopmentinfluencesironbioavailabilityinpeapisumsativuml AT peterrshewry thestageofseeddevelopmentinfluencesironbioavailabilityinpeapisumsativuml AT susanfairweathertait thestageofseeddevelopmentinfluencesironbioavailabilityinpeapisumsativuml AT jannekebalk thestageofseeddevelopmentinfluencesironbioavailabilityinpeapisumsativuml AT katielmoore stageofseeddevelopmentinfluencesironbioavailabilityinpeapisumsativuml AT ildefonsorodriguezramiro stageofseeddevelopmentinfluencesironbioavailabilityinpeapisumsativuml AT eleanorrjones stageofseeddevelopmentinfluencesironbioavailabilityinpeapisumsativuml AT emilyjjones stageofseeddevelopmentinfluencesironbioavailabilityinpeapisumsativuml AT jorgerodriguezcelma stageofseeddevelopmentinfluencesironbioavailabilityinpeapisumsativuml AT kirstiehalsey stageofseeddevelopmentinfluencesironbioavailabilityinpeapisumsativuml AT clairedomoney stageofseeddevelopmentinfluencesironbioavailabilityinpeapisumsativuml AT peterrshewry stageofseeddevelopmentinfluencesironbioavailabilityinpeapisumsativuml AT susanfairweathertait stageofseeddevelopmentinfluencesironbioavailabilityinpeapisumsativuml AT jannekebalk stageofseeddevelopmentinfluencesironbioavailabilityinpeapisumsativuml
_version_	1718395475483164672

The stage of seed development influences iron bioavailability in pea (Pisum sativum L.)

Ejemplares similares