Factors influencing micronutrient bioavailability in biofortified crops

Bechoff Aurélie, Dhuique-Mayer Claudie. 2017. Factors influencing micronutrient bioavailability in biofortified crops. Annals of the New York Academy of Sciences, 1390, n.spéc. Staple crops biofortified with vitamins and minerals: Considerations for a public health strategy : 74-87.

https://doi.org/10.1111/nyas.13301

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Quartile : Q1, Sujet : MULTIDISCIPLINARY SCIENCES

Liste HCERES des revues (en SHS) : oui

Thème(s) HCERES des revues (en SHS) : Histoire et philosophie des sciences; Histoire, histoire de l'art, archéologie; Psychologie-éthologie-ergonomie

Résumé : Dietary and human factors have been found to be the major factors inﬂuencing the bioavailability of micronutrients, such as provitamin A carotenoid (pVAC), iron, and zinc, in biofortiﬁed crops. Dietary factors are related to food matrix structure and composition. Processing can improve pVAC bioavailability by disrupting the food matrix but can also result in carotenoid losses. By degrading antinutrients, such as phytate, processing can also enhance mineral bioavailability. In in vivo interventions, biofortiﬁed crops have been shown to be overall efﬁcacious in reducing micronutrient deﬁciency, with bioconversion factors varying between 2.3:1 and 10.4:1 for trans-␤-carotene and amounts of iron and zinc absorbed varying between 0.7 and 1.1 mg/day and 1.1 and 2.1 mg/day, respectively. Micronutrient bioavailability was dependent on the crop type and the presence of fat for pVACs and on antinutrients for minerals. In addition to dietary factors, human factors, such as inﬂammation and disease, can affect micronutrient status. Understanding the interactions between micronutrients is also essential, for example, the synergic effect of iron and pVACs or the competitive effect of iron and zinc. Future efﬁcacy trials should consider human status and genetic polymorphisms linked to interindividual variation Dietary and human factors have been found to be the major factors inﬂuencing the bioavailability of micronutrients, such as provitamin A carotenoid (pVAC), iron, and zinc, in biofortiﬁed crops. Dietary factors are related to food matrix structure and composition. Processing can improve pVAC bioavailability by disrupting the food matrix but can also result in carotenoid losses. By degrading antinutrients, such as phytate, processing can also enhance mineral bioavailability. In in vivo interventions, biofortiﬁed crops have been shown to be overall efﬁcacious in reducing micronutrient deﬁciency, with bioconversion factors varying between 2.3:1 and 10.4:1 for trans-␤-carotene and amounts of iron and zinc absorbed varying between 0.7 and 1.1 mg/day and 1.1 and 2.1 mg/day, respectively. Micronutrient bioavailability was dependent on the crop type and the presence of fat for pVACs and on antinutrients for minerals. In addition to dietary factors, human factors, such as inﬂammation and disease, can affect micronutrient status. Understanding the interactions between micronutrients is also essential, for example, the synergic effect of iron and pVACs or the competitive effect of iron and zinc. Future efﬁcacy trials should consider human status and genetic polymorphisms linked to interindividual variation.

Mots-clés Agrovoc : caroténoïde, composition des aliments, zinc, fer, polymorphisme génétique, biodisponibilité, variation génétique, genre humain, oligo-élement, maladie de l'homme, bioconversion, provitamine, plante de culture