Micronutrient malnutrition affects more than half of the global population, primarily in developing regions. Iron (Fe), zinc (Zn), and vitamin A deficiencies are prominent health constraints worldwide. In low-income countries, plants are the significant source of food. In crude cereal and legume foods, the low bioavailability of Fe and Zn leads to metabolic disorders that are associated with these nutritional factors. Hence, increasing the nutritional value of such types of dietary ingredients will contribute to the nutritional status of the target population. In this context our research is focused in:
1. Demonstrate the role of food components in altering Fe and Zn bioavailability with applications toward improved crop/food nutritional quality.
Prior studies suggest that increasing Fe concentration in biofortified crops increases bioavailable Fe while endogenous compounds can limit the nutritional benefit of Fe biofortified crops. Specifically, I demonstrated that: (1) Fe biofortified bean (Phaseolus Vulgaris L.), pearl millet (Pennisetum glaucum L.), and Zn biofortified wheat (Triticum) improve Fe and Zn status in vivo; (2) specific inhibitory compounds limit the nutritional benefit of Fe biofortified crops; (3) plant prebiotics (arabinoxylans/fructans) and phytochemicals (Daidzein) increase the abundance of gut health promoting bacteria and improve dietary Fe bioavailability. My approach demonstrated the efficacy of Fe and Zn biofortified staple crops in delivering increased intakes of Fe and Zn in human populations that consume these crops. This outcome represents a major contribution in guiding the biofortified crop breeding process, as studies that I led agreed with the parallel human Fe efficacy trials demonstrating the utility of the in vivo screening tools to more efficiently guide future crop nutrient bioavailability studies in humans, which are inherently more difficult and costlier. Further, by demonstrating that plant prebiotics stimulate health promoting bacterial populations associated with increased Fe bioavailability, my research exposes a new approach to deliver more bioavailable Fe and promote gut health. This approach led to multiple collaborations with international universities and research centers. To learn more please click (1, 2, 3)
2. Elucidation of mineral micronutrient intestinal microbiome interactions influencing gut health: Although the gut is a vital organ for Zn or Fe utilization, and Zn or Fe deficiency is associated with impaired intestinal permeability and decreased gastrointestinal health, alterations in the gut microbial ecology of the host and their effects under conditions of Zn or Fe deficiencies are poorly understood. Using the in vivo model described in prior accomplishments, the incumbent demonstrated significant effects of dietary Zn or Fe on composition and metabolic activity of the gut microbiota that potentially translate into effects on gut health. The incumbent specifically identified candidate microbes modulating the bioavailability and utilization of dietary Zn or Fe during prolonged deficiency. Changes in the gut microbiota induced through Zn or Fe deficiencies may translate into negative effects on gut health. Our findings add to this knowledge by suggesting possible mechanisms and specific microbes by which the gut microbiota may contribute to host Zn or Fe status. The results contributed to opening a new research focus centered on determining whether the gut microbiome could represent a modifiable risk factor for Zn or Fe deficiency-related diseases and thus a target for development of treatment protocols. I was invited to present this research in two recent high-profile international meetings (Micronutrient Forum, 2016; World Food Prize Laureates Symposium, 2016). This research also led to multiple collaborations with international universities. To learn more please click here (1, 2)