Distribution and speciation of iron and zinc in grain of two wheat genotypes

Tristan Eagling; Andrew L. Neal; Steve P. McGrath; Susan Fairweather-Tait; Peter R. Shewry; Fang-Jie Zhao

doi:10.1021/jf403331p

Distribution and speciation of iron and zinc in grain of two wheat genotypes

Tristan Eagling, Andrew L. Neal, Steve P. McGrath, Susan Fairweather-Tait, Peter R. Shewry, Fang-Jie Zhao

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Abstract

This study aimed to determine differences among wheat cultivars in the distribution and speciation of Fe and Zn in grain milling fractions. Cultivars with higher Fe and Zn concentrations in the wholemeal flour were found to contain higher concentrations in the white flour. Soluble Fe and Zn were extracted and analyzed by size exclusion-inductively coupled plasma mass spectrometry. Fe speciation varied between milling fractions with a low molecular weight (LMW) complex likely to be Fe-deoxymugenic acid/nicotianamine being the predominant extractable Fe species in white flour, accounting for approximately 85% of the extractable Fe. Bran fractions had a lower amount of LMW-Fe form but more as soluble Fe-phytate and an unidentified high molecular weight peak. In the white flour fraction soluble Zn was found to be present mainly as a LMW peak likely to be Zn-nicotianamine complex. Soluble Fe-phytate was found in the white flour fraction of a high-Fe cultivar but not in a low-Fe cultivar.

Original language	English
Pages (from-to)	708–716
Number of pages	9
Journal	Journal of Agricultural and Food Chemistry
Volume	62
Issue number	3
DOIs	https://doi.org/10.1021/jf403331p
Publication status	Published - 13 Jan 2014

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10.1021/jf403331p

Cite this

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title = "Distribution and speciation of iron and zinc in grain of two wheat genotypes",

abstract = "This study aimed to determine differences among wheat cultivars in the distribution and speciation of Fe and Zn in grain milling fractions. Cultivars with higher Fe and Zn concentrations in the wholemeal flour were found to contain higher concentrations in the white flour. Soluble Fe and Zn were extracted and analyzed by size exclusion-inductively coupled plasma mass spectrometry. Fe speciation varied between milling fractions with a low molecular weight (LMW) complex likely to be Fe-deoxymugenic acid/nicotianamine being the predominant extractable Fe species in white flour, accounting for approximately 85% of the extractable Fe. Bran fractions had a lower amount of LMW-Fe form but more as soluble Fe-phytate and an unidentified high molecular weight peak. In the white flour fraction soluble Zn was found to be present mainly as a LMW peak likely to be Zn-nicotianamine complex. Soluble Fe-phytate was found in the white flour fraction of a high-Fe cultivar but not in a low-Fe cultivar.",

author = "Tristan Eagling and Neal, {Andrew L.} and McGrath, {Steve P.} and Susan Fairweather-Tait and Shewry, {Peter R.} and Fang-Jie Zhao",

year = "2014",

month = jan,

day = "13",

doi = "10.1021/jf403331p",

language = "English",

volume = "62",

pages = "708–716",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

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TY - JOUR

T1 - Distribution and speciation of iron and zinc in grain of two wheat genotypes

AU - Eagling, Tristan

AU - Neal, Andrew L.

AU - McGrath, Steve P.

AU - Fairweather-Tait, Susan

AU - Shewry, Peter R.

AU - Zhao, Fang-Jie

PY - 2014/1/13

Y1 - 2014/1/13

N2 - This study aimed to determine differences among wheat cultivars in the distribution and speciation of Fe and Zn in grain milling fractions. Cultivars with higher Fe and Zn concentrations in the wholemeal flour were found to contain higher concentrations in the white flour. Soluble Fe and Zn were extracted and analyzed by size exclusion-inductively coupled plasma mass spectrometry. Fe speciation varied between milling fractions with a low molecular weight (LMW) complex likely to be Fe-deoxymugenic acid/nicotianamine being the predominant extractable Fe species in white flour, accounting for approximately 85% of the extractable Fe. Bran fractions had a lower amount of LMW-Fe form but more as soluble Fe-phytate and an unidentified high molecular weight peak. In the white flour fraction soluble Zn was found to be present mainly as a LMW peak likely to be Zn-nicotianamine complex. Soluble Fe-phytate was found in the white flour fraction of a high-Fe cultivar but not in a low-Fe cultivar.

AB - This study aimed to determine differences among wheat cultivars in the distribution and speciation of Fe and Zn in grain milling fractions. Cultivars with higher Fe and Zn concentrations in the wholemeal flour were found to contain higher concentrations in the white flour. Soluble Fe and Zn were extracted and analyzed by size exclusion-inductively coupled plasma mass spectrometry. Fe speciation varied between milling fractions with a low molecular weight (LMW) complex likely to be Fe-deoxymugenic acid/nicotianamine being the predominant extractable Fe species in white flour, accounting for approximately 85% of the extractable Fe. Bran fractions had a lower amount of LMW-Fe form but more as soluble Fe-phytate and an unidentified high molecular weight peak. In the white flour fraction soluble Zn was found to be present mainly as a LMW peak likely to be Zn-nicotianamine complex. Soluble Fe-phytate was found in the white flour fraction of a high-Fe cultivar but not in a low-Fe cultivar.

U2 - 10.1021/jf403331p

DO - 10.1021/jf403331p

M3 - Article

C2 - 24382168

VL - 62

SP - 708

EP - 716

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 3

ER -