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The multifaceted response of lettuce (Lactuca sativa L.) to biofortification with iron

cris.virtual.author-orcid0000-0002-0937-8427
cris.virtual.author-orcid0000-0002-7085-4867
cris.virtual.author-orcid0000-0002-8531-7271
cris.virtual.author-orcid0000-0003-1282-7446
cris.virtualsource.author-orcid31a85399-18e5-444d-b0c6-96b441dd2551
cris.virtualsource.author-orcid44de55a1-7b0a-4cdf-8336-5455e5fbbfc9
cris.virtualsource.author-orcid12a7f910-9184-49e9-9c5b-bab47f24a757
cris.virtualsource.author-orcidd08fea3d-c0ab-4b69-8ef3-d5c4dc26a46c
dc.abstract.enThe biofortification of plants seems to be a beneficial dietary strategy for reducing iron deficiency around the world. The main aim of this study was to determine the content and bioaccessibility of minerals in biofortified lettuce in relation with plant morphological parameters. The experiment was conducted under controlled conditions in a climate chamber. Plants were grown in hydroponics with the application of nutrient solutions with varied iron levels (mg dm-3): 1.5, 3.0, and 4.5. The contents of Fe, Zn, Cu, Mn, Ni, Mg, Ca, Na, and K in the lettuce were assayed after the dry ashing of the samples. The enzymatic digestion in vitro was performed using the fresh plant, and the contents of released elements were assayed. The concentrations of elements in lettuce before and after digestion were determined by atomic absorption spectrometry. In the lettuce, the contents of total, soluble, and insoluble fiber were also measured. It was found that the highest Fe level significantly increased the yield of dry matter. The studied trends of chlorophyll fluorescense change indicated a positive effect of Fe biofortification on plants but at the same time, an increase in carotenoid content was observed along with an increase in Fe, which may indicate the plants' initial defense response to increasing oxidative stress. Increasing Fe biofortification also caused an increase in chlorophyll content in leaves. The higher content of Fe and most other elements in the plant was in biofortified lettuces. Generally, biofortification of iron decreased Fe bioaccessibility and increased the bioaccessibility of other elements. In conclusion, the content of iron increases, but its bioaccessibility decreases in biofortified lettuce, and plant responses can be affected by biochemical reactions connected among others with carotenoids and chlorophyll content.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Rolnictwa, Ogrodnictwa i Biotechnologii
dc.affiliation.instituteKatedra Żywienia Człowieka i Dietetyki
dc.affiliation.instituteKatedra Fizjologii Roślin
dc.affiliation.instituteKatedra Chemii Rolnej i Biogeochemii Środowiska
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorSuliburska, Joanna
dc.contributor.authorKleiber, Tomasz
dc.contributor.authorGaj, Renata
dc.contributor.authorDziedzic, Krzysztof
dc.date.access2025-05-07
dc.date.accessioned2025-08-13T10:28:25Z
dc.date.available2025-08-13T10:28:25Z
dc.date.copyright2024-02-14
dc.date.issued2024
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if0,7
dc.description.number1
dc.description.points70
dc.description.versionfinal_published
dc.description.volume29
dc.identifier.doi10.5601/jelem.2023.28.4.3266
dc.identifier.issn1644-2296
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4177
dc.identifier.weblinkhttps://jsite.uwm.edu.pl/articles/view/3266/
dc.languageen
dc.relation.ispartofJournal of Elementology
dc.relation.pages153-173
dc.rightsCC-BY-NC-SA
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enbiofortification
dc.subject.enlettuce
dc.subject.enbioaccessibility
dc.subject.eniron
dc.subject.ennutrients
dc.titleThe multifaceted response of lettuce (Lactuca sativa L.) to biofortification with iron
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1/2024