Iron bioavailability in low phytate pea

Non-Peer ReviewedThe 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