naa a22 4500 528785141 20180924065518.0 cr unu---uuuuu 180924e20131004xx s 000 0 eng 10.3929/ethz-b-000073607 doi 10.1371/journal.pone.0070613 doi (ETHRESEARCH)oai:www.research-collection.ethz.ch:20.500.11850/73607 Dephytinisation with Intrinsic Wheat Phytase and Iron Fortification Significantly Increase Iron Absorption from Fonio (Digitaria exilis) Meals in West African Women [Elektronische Daten] [Yara Koréissi-Dembélé, Nadia Fanou-Fogny, Diego Moretti, Stephan Schuth, Romain A.M. Dossa, Ines Egli, Michael B. Zimmermann, Inge D. Brouwer] PLoS ONE Open access ethresearch Low iron and high phytic acid content make fonio based meals a poor source of bioavailable iron. Phytic acid degradation in fonio porridge using whole grain cereals as phytase source and effect on iron bioavailability when added to iron fortified fonio meals were investigated. Grains, nuts and seeds collected in Mali markets were screened for phytic acid and phytase activity. We performed an iron absorption study in Beninese women (n = 16), using non-dephytinised fonio porridge (FFP) and dephytinised fonio porridge (FWFP; 75% fonio-25% wheat), each fortified with 57Fe or 58Fe labeled FeSO4. Iron absorption was quantified by measuring the erythrocyte incorporation of stable iron isotopes. Phytic acid varied from 0.39 (bambara nut) to 4.26 g/100 g DM (pumpkin seed), with oilseeds values higher than grains and nuts. Phytase activity ranged from 0.17±1.61 (fonio) to 2.9±1.3 phytase unit (PU) per g (whole wheat). Phytic acid was almost completely degraded in FWFP after 60 min of incubation (pH≈5.0, 50°C). Phytate∶iron molar ratios decreased from 23.7∶1 in FFP to 2.7∶1 in FWFP. Iron fortification further reduced phytate∶iron molar ratio to 1.9∶1 in FFP and 0.3∶1 in FWFP, respectively. Geometric mean (95% CI) iron absorption significantly increased from 2.6% (0.8-7.8) in FFP to 8.3% (3.8-17.9) in FWFP (P<0.0001). Dephytinisation of fonio porridge with intrinsic wheat phytase increased fractional iron absorption 3.2 times, suggesting it could be a possible strategy to decrease PA in cereal-based porridges. Creative Commons Attribution 3.0 Unported http://creativecommons.org/licenses/by/3.0 ethresearch Koréissi-Dembélé Yara joint author Fanou-Fogny Nadia joint author Moretti Diego joint author Schuth Stephan joint author Dossa Romain A.M. joint author Egli Ines joint author Zimmermann Michael B. joint author Brouwer Inge D. joint author PLoS ONE S.l. : Public Library of Science 8 (10), p. e70613 1932-6203 http://hdl.handle.net/20.500.11850/73607 text/html WWW-Backlink auf das Repository (Open access) 1 Journal Article ethresearch ETHRESEARCH 856 40 http://hdl.handle.net/20.500.11850/73607 text/html WWW-Backlink auf das Repository (Open access) ETHRESEARCH 700 1- Koréissi-Dembélé Yara joint author ETHRESEARCH 700 1- Fanou-Fogny Nadia joint author ETHRESEARCH 700 1- Moretti Diego joint author ETHRESEARCH 700 1- Schuth Stephan joint author ETHRESEARCH 700 1- Dossa Romain A.M. joint author ETHRESEARCH 700 1- Egli Ines joint author ETHRESEARCH 700 1- Zimmermann Michael B. joint author ETHRESEARCH 700 1- Brouwer Inge D. joint author ETHRESEARCH 773 0- PLoS ONE S.l. : Public Library of Science 8 (10), p. e70613 1932-6203 BK010053 XK010053 XK010000 ETHRESEARCH ETHRESEARCH ETHRESEARCH Journal Article Open access