{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,14]],"date-time":"2026-06-14T04:41:56Z","timestamp":1781412116658,"version":"3.54.1"},"reference-count":100,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2024,6,13]],"date-time":"2024-06-13T00:00:00Z","timestamp":1718236800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Iron deficiency remains a public health challenge globally. Prebiotics have the potential to improve iron bioavailability by modulating intestinal bacterial population, increasing SCFA production, and stimulating expression of brush border membrane (BBM) iron transport proteins among iron-deficient populations. This study intended to investigate the potential effects of soluble extracts from the cotyledon and seed coat of three pea (Pisum sativum) varieties (CDC Striker, CDC Dakota, and CDC Meadow) on the expression of BBM iron-related proteins (DCYTB and DMT1) and populations of beneficial intestinal bacteria in vivo using the Gallus gallus model by oral gavage (one day old chicks) with 1 mL of 50 mg\/mL pea soluble extract solutions. The seed coat treatment groups increased the relative abundance of Bifidobacterium compared to the cotyledon treatment groups, with CDC Dakota seed coat (dark brown pigmented) recording the highest relative abundance of Bifidobacterium. In contrast, CDC Striker Cotyledon (dark-green-pigmented) significantly increased the relative abundance of Lactobacillus (p &lt; 0.05). Subsequently, the two dark-pigmented treatment groups (CDC Striker Cotyledon and CDC Dakota seed coats) recorded the highest expression of DCYTB. Our study suggests that soluble extracts from the pea seed coat and dark-pigmented pea cotyledon may improve iron bioavailability by affecting intestinal bacterial populations.<\/jats:p>","DOI":"10.3390\/nu16121856","type":"journal-article","created":{"date-parts":[[2024,6,13]],"date-time":"2024-06-13T10:41:03Z","timestamp":1718275263000},"page":"1856","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Effects of Pea (Pisum sativum) Prebiotics on Intestinal Iron-Related Proteins and Microbial Populations In Vivo (Gallus gallus)"],"prefix":"10.3390","volume":"16","author":[{"given":"Abigail","family":"Armah","sequence":"first","affiliation":[{"name":"Department of Food Science, Cornell University, Ithaca, NY 14850, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2909-1535","authenticated-orcid":false,"given":"Cydney","family":"Jackson","sequence":"additional","affiliation":[{"name":"Department of Food Science, Cornell University, Ithaca, NY 14850, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9193-317X","authenticated-orcid":false,"given":"Nikolai","family":"Kolba","sequence":"additional","affiliation":[{"name":"Department of Food Science, Cornell University, Ithaca, NY 14850, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peter R.","family":"Gracey","sequence":"additional","affiliation":[{"name":"Department of Food Science, Cornell University, Ithaca, NY 14850, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Viral","family":"Shukla","sequence":"additional","affiliation":[{"name":"Department of Food Science, Cornell University, Ithaca, NY 14850, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8749-1890","authenticated-orcid":false,"given":"Olga I.","family":"Padilla-Zakour","sequence":"additional","affiliation":[{"name":"Department of Food Science, Cornell University, Ithaca, NY 14850, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3059-0606","authenticated-orcid":false,"given":"Tom","family":"Warkentin","sequence":"additional","affiliation":[{"name":"Crop Development Centre, Department of Plant Sciences, University of Saskatchewan, 51 Campus Dr., Saskatoon, SK S7N 5A8, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elad","family":"Tako","sequence":"additional","affiliation":[{"name":"Department of Food Science, Cornell University, Ithaca, NY 14850, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,6,13]]},"reference":[{"key":"ref_1","first-page":"1980","article-title":"Impact of Heat Processing on the Bioavailability of Zinc and Iron from Cereals and Pulses","volume":"24","author":"Jing","year":"2017","journal-title":"Int. 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