Iron bioavailability in low phytate pea
Date
2012-03-13
Authors
Liu, X.
Bett, K.
Classen, H.
Glahn, R.
Warkentin, T.D.
Journal Title
Journal ISSN
Volume Title
Publisher
ORCID
Type
Poster Presentation
Degree Level
Abstract
The objectives of this study are to determine the effect of genotype and environment on iron
bioavailability in a set of five pea varieties differing in phytate concentration using the in vitro
digestion/Caco-2 human cell assay (Glahn 2009), to determine whether iron bioavailability in
field pea is heritable by evaluating recombinant inbred lines (RILs) differing in phytate
concentration using in vitro digestion/Caco-2 human cell assay, and to determine the effect of
the pea low phytate trait on chicken performance and iron bioavailability in chicken. In a
previous study, two low phytate pea lines (1-2347-144 and 1-150-81) were developed from
CDC Bronco at the Crop Development Centre, University of Saskatchewan (Warkentin et al.
2012). As a powerful chelator of iron, phytate can reduce the iron bioavailability in diets. The
low phytate peas may have increased iron bioavailability compared to the normal phytate
peas. In the first objective of this project, the iron bioavailability of pea seeds of the two low
phytate lines, their parent CDC Bronco and two other popular pea varieties in western Canada
(CDC Meadow and CDC Golden), derived from 3 replicate field experiments conducted in
2009 and 2010 at SPG (Saskatchewan Pulse Growers land), Outlook and Rosthern, were
assessed using the in vitro digestion/Caco-2 cell culture. The result shows that the iron
bioavailability of the two low phytate lines is significantly higher than the other three normal
phytate varieties, although their iron concentrations have not significant difference. The low
phytate line 1-2347-144 and CDC Meadow were crossed to develop RILs.
Description
Keywords
breeding and genetics, field pea
Citation
Degree
Department
Program
Advisor
Committee
Citation
Part Of
Soils and Crops Workshop