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Holmes JB, Kroeun H, Houghton LA, Gibson RS, Harding KB, De-Regil LM, Kraemer K, Barr SI, Karakochuk CD. Including 60 mg Elemental Iron in a Multiple Micronutrient Supplement Blunts the Increase in Serum Zinc after 12 Weeks of Daily Supplementation in Predominantly Anemic, Nonpregnant Cambodian Women of Reproductive Age. J Nutr 2019; 149:1503-1510. [PMID: 31174215 DOI: 10.1093/jn/nxz097] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2019] [Revised: 03/18/2019] [Accepted: 04/15/2019] [Indexed: 01/13/2023] Open
Abstract
BACKGROUND Multiple micronutrient (MMN) supplementation may result in interaction effects due to competing absorptive pathways of trace elements. OBJECTIVES The aim of this study was to investigate the effect of MMN supplementation with or without iron on serum zinc, selenium, and copper concentrations in Cambodian women. METHODS In a 2 × 2 factorial double-blind randomized 12-wk trial, predominantly anemic, nonpregnant women (aged 18-45 y) received daily 60 mg of iron (Fe; n = 201); 14 other micronutrients including zinc (15 mg), selenium (65 μg), and copper (2 mg), but no iron (MMN; n = 202); 60 mg iron plus MMN (Fe + MMN; n = 206); or a placebo (n = 200). Fasting morning blood was collected at baseline and 12 wk from women in 26 villages in Kampong Chhnang province. Serum zinc, selenium, and copper concentrations (secondary outcomes of the randomized controlled trial) were measured using inductively coupled plasma mass spectrometry. Generalized linear regression was used to estimate intervention effects [β coefficient (95% CI)] for Fe (with or without MMN) and MMN (with or without Fe) after testing for the presence of an Fe × MMN interaction. RESULTS A total of 760 women completed the trial. Zinc deficiency prevalence at baseline was 45% (inflammation-adjusted serum zinc <10.7 μmol/L). A significant Fe × MMN interaction (P = 0.02) was detected in the 2 × 2 analysis with serum zinc concentration as the outcome: the MMN group had a higher mean serum zinc concentration at 12 wk (12.3 μmol/L; 95% CI: 12.2, 12.4 μmol/L) compared with all other groups, and the Fe + MMN group had a higher mean serum zinc concentration (11.6 μmol/L; 95% CI: 11.5, 11.7 μmol/L) compared with the Fe group (11.0 μmol/L; 95% CI: 10.9, 11.0 μmol/L) and the placebo group (11.2 μmol/L; 95% CI: 11.1, 11.4 μmol/L). CONCLUSIONS The inclusion of 60 mg iron in the daily MMN formulation may be interfering with the absorption and/or metabolism of supplemental zinc in Cambodian women. This is of particular concern when MMN supplementation is implemented in populations with risk of zinc deficiency. This trial was registered at clinicaltrials.gov as NCT-02481375.
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Affiliation(s)
- Jeffrey B Holmes
- Food, Nutrition, and Health, University of British Columbia, Vancouver, Canada
| | - Hou Kroeun
- Helen Keller International, Phnom Penh, Cambodia
| | - Lisa A Houghton
- Department of Human Nutrition, University of Otago, Dunedin, New Zealand
| | - Rosalind S Gibson
- Department of Human Nutrition, University of Otago, Dunedin, New Zealand
| | | | | | - Klaus Kraemer
- Sight and Life Foundation, Basel, Switzerland, and Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD
| | - Susan I Barr
- Food, Nutrition, and Health, University of British Columbia, Vancouver, Canada
| | - Crystal D Karakochuk
- Food, Nutrition, and Health, University of British Columbia, Vancouver, Canada
- British Columbia Children's Hospital Research Institute, Vancouver, Canada
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An In Vivo ( Gallus gallus) Feeding Trial Demonstrating the Enhanced Iron Bioavailability Properties of the Fast Cooking Manteca Yellow Bean ( Phaseolus vulgaris L.). Nutrients 2019; 11:nu11081768. [PMID: 31374868 PMCID: PMC6724231 DOI: 10.3390/nu11081768] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 07/25/2019] [Accepted: 07/27/2019] [Indexed: 12/27/2022] Open
Abstract
The common dry bean (Phaseolus vulgaris L.) is a globally produced pulse crop and an important source of micronutrients for millions of people across Latin America and Africa. Many of the preferred black and red seed types in these regions have seed coat polyphenols that inhibit the absorption of iron. Yellow beans are distinct from other market classes because they accumulate the antioxidant kaempferol 3-glucoside in their seed coats. Due to their fast cooking tendencies, yellow beans are often marketed at premium prices in the same geographical regions where dietary iron deficiency is a major health concern. Hence, this study compared the iron bioavailability of three faster cooking yellow beans with contrasting seed coat colors from Africa (Manteca, Amarillo, and Njano) to slower cooking white and red kidney commercial varieties. Iron status and iron bioavailability was assessed by the capacity of a bean based diet to generate and maintain total body hemoglobin iron (Hb-Fe) during a 6 week in vivo (Gallus gallus) feeding trial. Over the course of the experiment, animals fed yellow bean diets had significantly (p ≤ 0.05) higher Hb-Fe than animals fed the white or red kidney bean diet. This study shows that the Manteca yellow bean possess a rare combination of biochemical traits that result in faster cooking times and improved iron bioavailability. The Manteca yellow bean is worthy of germplasm enhancement to address iron deficiency in regions where beans are consumed as a dietary staple.
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Nutrients’ and Antinutrients’ Seed Content in Common Bean (Phaseolus vulgaris L.) Lines Carrying Mutations Affecting Seed Composition. AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy9060317] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Lectins, phytic acid and condensed tannins exert major antinutritional effects in common bean when grains are consumed as a staple food. In addition, phaseolin, i.e., the major storage protein of the bean seed, is marginally digested when introduced in the raw form. Our breeding target was to adjust the nutrient/antinutrient balance of the bean seed for obtaining a plant food with improved nutritional value for human consumption. In this study, the seeds of twelve phytohaemagglutinin-E-free bean lines carrying the mutations low phytic acid, phytohaemagglutinin-L-free, α-Amylase inhibitors-free, phaseolin-free, and reduced amount of condensed tannins, introgressed and differently combined in seven genetic groups, were analyzed for their nutrient composition. Inedited characteristics, such as a strong positive correlation (+0.839**) between the genetic combination “Absence of phaseolin + Presence of the α-Amylase Inhibitors” and the amount of “accumulated iron and zinc”, were detected. Three lines carrying this genetic combination showed a much higher iron content than the baseline (+22.4%) and one of them in particular, achieved high level (+29.1%; 91.37 µg g−1) without any specific breeding intervention. If confirmed by scientific verification, the association of these genetic traits might be usefully exploited for raising iron and zinc seed content in a bean biofortification breeding program.
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Sabatier M, Grathwohl D, Beaumont M, Groulx K, Guignard LF, Kastenmayer P, Dubascoux S, Richoz J, Habeych E, Zeder C, Moretti D, Zimmermann MB. The bioavailability of iron picolinate is comparable to iron sulfate when fortified into a complementary fruit yogurt: a stable iron isotope study in young women. Eur J Nutr 2019; 59:1371-1378. [PMID: 31187261 PMCID: PMC7230063 DOI: 10.1007/s00394-019-01989-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Accepted: 05/05/2019] [Indexed: 11/17/2022]
Abstract
Purpose A technological gap exists for the iron (Fe) fortification of difficult-to-fortify products, such as wet and acid food products containing polyphenols, with stable and bioavailable Fe. Fe picolinate, a novel food ingredient, was found to be stable over time in this type of matrix. The objective of this study was to measure the Fe bioavailability of Fe picolinate in a complementary fruit yogurt. Methods The bioavailability of Fe picolinate was determined using stable iron isotopes in a double blind, randomized cross-over design in non-anemic Swiss women (n = 19; 25.1 ± 4.6 years). Fractional Fe absorption was measured from Fe picolinate (2.5 mg 57Fe per serving in two servings given morning and afternoon) and from Fe sulfate (2.5 mg 54Fe per serving in two servings given morning and afternoon) in a fortified dairy complementary food (i.e. yogurt containing fruits). Fe absorption was determined based on erythrocyte incorporation of isotopic labels 14 days after consumption of the last test meal. Results Geometric mean (95% CI) fractional iron absorption from Fe picolinate and Fe sulfate were not significantly different: 5.2% (3.8–7.2%) and 5.3% (3.8–7.3%) (N.S.), respectively. Relative bioavailability of Fe picolinate versus Fe sulfate was 0.99 (0.85–1.15). Conclusion Therefore, Fe picolinate is a promising compound for the fortification of difficult-to-fortify foods, to help meet Fe requirements of infants, young children and women of childbearing age.
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Affiliation(s)
- Magalie Sabatier
- Nestlé Research, Société des Produits Nestlé SA, Vers-chez-les-Blanc, 1000, Lausanne 26, Switzerland.
| | - Dominik Grathwohl
- Nestlé Research, Société des Produits Nestlé SA, Vers-chez-les-Blanc, 1000, Lausanne 26, Switzerland
| | - Maurice Beaumont
- Nestlé Research, Société des Produits Nestlé SA, Vers-chez-les-Blanc, 1000, Lausanne 26, Switzerland
| | - Karine Groulx
- Nestlé Research, Société des Produits Nestlé SA, Vers-chez-les-Blanc, 1000, Lausanne 26, Switzerland
| | - Laurence F Guignard
- Nestlé Research, Société des Produits Nestlé SA, Vers-chez-les-Blanc, 1000, Lausanne 26, Switzerland
| | - Peter Kastenmayer
- Nestlé Research, Société des Produits Nestlé SA, Vers-chez-les-Blanc, 1000, Lausanne 26, Switzerland
| | - Stephane Dubascoux
- Nestlé Research, Société des Produits Nestlé SA, Vers-chez-les-Blanc, 1000, Lausanne 26, Switzerland
| | - Janique Richoz
- Nestlé Research, Société des Produits Nestlé SA, Vers-chez-les-Blanc, 1000, Lausanne 26, Switzerland
| | - Edwin Habeych
- Nestlé Research, Société des Produits Nestlé SA, Vers-chez-les-Blanc, 1000, Lausanne 26, Switzerland
| | - Christophe Zeder
- Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland
| | - Diego Moretti
- Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland
| | - Michael B Zimmermann
- Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland
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Renaud J, Martinoli MG. Considerations for the Use of Polyphenols as Therapies in Neurodegenerative Diseases. Int J Mol Sci 2019; 20:E1883. [PMID: 30995776 PMCID: PMC6514961 DOI: 10.3390/ijms20081883] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 04/04/2019] [Accepted: 04/12/2019] [Indexed: 12/29/2022] Open
Abstract
Over the last two decades, the increase in the incidence of neurodegenerative diseases due to the increasingly ageing population has resulted in a major social and economic burden. At present, a large body of literature supports the potential use of functional nutrients, which exhibit potential neuroprotective properties to mitigate these diseases. Among the most studied dietary molecules, polyphenols stand out because of their multiple and often overlapping reported modes of action. However, ambiguity still exists as to the significance of their influence on human health. This review discusses the characteristics and functions of polyphenols that shape their potential therapeutic actions in neurodegenerative diseases while the less-explored gaps in knowledge of these nutrients will also be highlighted.
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Affiliation(s)
- Justine Renaud
- Cellular Neurobiology, Department of Medical Biology, Université du Québec, Trois-Rivières, Québec, QC G9A5H7, Canada.
| | - Maria-Grazia Martinoli
- Cellular Neurobiology, Department of Medical Biology, Université du Québec, Trois-Rivières, Québec, QC G9A5H7, Canada.
- Department of Psychiatry & Neuroscience, Université Laval and CHU Research Center, Ste-Foy, QC G1V 4G2, Canada.
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Santos-Buelga C, González-Paramás AM, Oludemi T, Ayuda-Durán B, González-Manzano S. Plant phenolics as functional food ingredients. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 90:183-257. [PMID: 31445596 DOI: 10.1016/bs.afnr.2019.02.012] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Phenolic compounds have attracted much attention in recent times as their dietary intake has been associated with the prevention of some chronic and degenerative diseases that constitute major causes of death and incapacity in developed countries, such as cardiovascular diseases, type II diabetes, some types of cancers or neurodegenerative disorders like Alzheimer's and Parkinson's diseases. Nowadays it is considered that these compounds contribute, at least in part, for the protective effects of fruit and vegetable-rich diets, so that the study of their role in human nutrition has become a central issue in food research. This chapter reviews the current knowledge on the phenolic compounds as food components, namely their occurrence in the diet, bioavailability and metabolism, biological activities and mechanisms of action. Besides, the approaches for their extraction from plant matrices and technological improvements regarding their preparation, stability and bioavailability in order to be used as functional food ingredients are also reviewed, as well as their legal situation regarding the possibility of making "health claims" based on their presence in food and beverages.
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Affiliation(s)
- Celestino Santos-Buelga
- Grupo de Investigación en Polifenoles (GIP-USAL), Universidad de Salamanca, Salamanca, Spain.
| | - Ana M González-Paramás
- Grupo de Investigación en Polifenoles (GIP-USAL), Universidad de Salamanca, Salamanca, Spain
| | - Taofiq Oludemi
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Bragança, Portugal
| | - Begoña Ayuda-Durán
- Grupo de Investigación en Polifenoles (GIP-USAL), Universidad de Salamanca, Salamanca, Spain
| | - Susana González-Manzano
- Grupo de Investigación en Polifenoles (GIP-USAL), Universidad de Salamanca, Salamanca, Spain
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A Randomized Feeding Trial of Iron-Biofortified Beans on School Children in Mexico. Nutrients 2019; 11:nu11020381. [PMID: 30759887 PMCID: PMC6412428 DOI: 10.3390/nu11020381] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 02/06/2019] [Accepted: 02/08/2019] [Indexed: 01/19/2023] Open
Abstract
Iron deficiency is a major public health problem worldwide, with the highest burden among children. The objective of this randomized efficacy feeding trial was to determine the effects of consuming iron-biofortified beans (Fe-Beans) on the iron status in children, compared to control beans (Control-Beans). A cluster-randomized trial of biofortified beans (Phaseolus vulgaris L.), bred to enhance iron content, was conducted over 6 months. The participants were school-aged children (n = 574; 5–12 years), attending 20 rural public boarding schools in the Mexican state of Oaxaca. Double-blind randomization was conducted at the school level; 20 schools were randomized to receive either Fe-Beans (n = 10 schools, n = 304 students) or Control-Beans (n = 10 schools, n = 366 students). School administrators, children, and research and laboratory staff were blinded to the intervention group. Iron status (hemoglobin (Hb), serum ferritin (SF), soluble transferrin receptor (sTfR), total body iron (TBI), inflammatory biomarkers C-reactive protein (CRP) and α-1-acid glycoprotein (AGP)), and anthropometric indices for individuals were evaluated at the enrollment and at the end of the trial. The hemoglobin concentrations were adjusted for altitude, and anemia was defined in accordance with age-specific World Health Organization (WHO) criteria (i.e., Hb <115 g/L for <12 years and Hb <120 g/L for ≥12 years). Serum ferritin concentrations were adjusted for inflammation using BRINDA methods, and iron deficiency was defined as serum ferritin at less than 15.0 µg/L. Total body iron was calculated using Cook’s equation. Mixed models were used to examine the effects of Fe-Beans on hematological outcomes, compared to Control-Beans, adjusting for the baseline indicator, with school as a random effect. An analysis was conducted in 10 schools (n = 269 students) in the Fe-Beans group and in 10 schools (n = 305 students) in the Control-Beans group that completed the follow-up. At baseline, 17.8% of the children were anemic and 11.3% were iron deficient (15.9%, BRINDA-adjusted). A total of 6.3% of children had elevated CRP (>5.0 mg/L), and 11.6% had elevated AGP (>1.0 g/L) concentrations at baseline. During the 104 days when feeding was monitored, the total mean individual iron intake from the study beans (Fe-bean group) was 504 mg (IQR: 352, 616) over 68 mean feeding days, and 295 mg (IQR: 197, 341) over 67 mean feeding days in the control group (p < 0.01). During the cluster-randomized efficacy trial, indicators of iron status, including hemoglobin, serum ferritin, soluble transferrin receptor, and total body iron concentrations improved from the baseline to endline (6 months) in both the intervention and control groups. However, Fe-Beans did not significantly improve the iron status indicators, compared to Control-Beans. Similarly, there were no significant effects of Fe-Beans on dichotomous outcomes, including anemia and iron deficiency, compared to Control-Beans. In this 6-month cluster-randomized efficacy trial of iron-biofortified beans in school children in Mexico, indicators of iron status improved in both the intervention and control groups. However, there were no significant effects of Fe-Beans on iron biomarkers, compared to Control-Beans. This trial was registered at clinicaltrials.gov as NCT03835377.
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Steele SL, Kroeun H, Karakochuk CD. The Effect of Daily Iron Supplementation with 60 mg Ferrous Sulfate for 12 Weeks on Non-Transferrin Bound Iron Concentrations in Women with a High Prevalence of Hemoglobinopathies. J Clin Med 2019; 8:jcm8020180. [PMID: 30717475 PMCID: PMC6406400 DOI: 10.3390/jcm8020180] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 01/27/2019] [Accepted: 01/31/2019] [Indexed: 01/07/2023] Open
Abstract
There is a lack of evidence for the safety of untargeted daily iron supplementation in women, especially in countries such as Cambodia, where both anemia and hemoglobinopathies are common. Our aim was to assess serum non-transferrin bound iron (NTBI), a toxic biochemical that accumulates in blood when too much iron is absorbed, in Cambodian women who received daily iron supplements in accordance with the 2016 global World Health Organization (WHO) guidelines. We used fasting venous blood samples that were collected in a 2015 supplementation trial among predominantly anemic Cambodian women (18⁻45 years). Serum NTBI was measured with use of the FeROS™ eLPI assay (Aferrix Ltd., Tel-Aviv, Israel) in randomly selected sub-groups of women who received 60 mg daily elemental iron as ferrous sulfate (n = 50) or a placebo (n = 50) for 12 weeks. Overall, n = 17/100 (17%) of women had an elevated serum NTBI concentration (≥0.1 μmol/L) at 12 weeks; n = 9 in the Fe group and n = 8 in the placebo group. Elevated serum NTBI concentration was not associated with age, iron supplementation, transferrin saturation or severe hemoglobinopathies (p > 0.05). In this population of women with a high prevalence of hemoglobinopathies, we found that daily iron supplementation was not associated with elevated serum NTBI concentrations at 12 weeks, as compared to placebo.
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Affiliation(s)
- Shannon L Steele
- Food, Nutrition and Health, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada.
- British Columbia Children's Hospital Research Institute, Vancouver, BC V5Z 4H4, Canada.
| | - Hou Kroeun
- Helen Keller International, Phnom Penh, Cambodia.
| | - Crystal D Karakochuk
- Food, Nutrition and Health, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada.
- British Columbia Children's Hospital Research Institute, Vancouver, BC V5Z 4H4, Canada.
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Rousseau S, Kyomugasho C, Celus M, Hendrickx MEG, Grauwet T. Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing. Crit Rev Food Sci Nutr 2019; 60:826-843. [PMID: 30632768 DOI: 10.1080/10408398.2018.1552243] [Citation(s) in RCA: 90] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Plant-based foods gain more importance since they play a key role in sustainable, low-meat and healthy diets. In developing countries, these food products, especially legumes and cereals, are important staple foods. Nevertheless, the question arises on how efficient they are to deliver minerals and if it is useful to encourage their consumption to reduce the prevalence of mineral deficiencies? This review paper focuses on the discrepancy between the mineral content and the amount of minerals that can be released and absorbed from plant-based foods during human digestion which can be attributed to several inherent factors such as the presence of mineral antinutrients (phytic acid, polyphenols and dietary fiber) and physical barriers (surrounding macronutrients and cell wall). Further, this review paper summarizes the effects of different processing techniques (milling, soaking, dehulling, fermentation, germination and thermal processing) on mineral bioaccessibility and bioavailability of plant-based foods. The positive impact of these techniques mostly relies on the fact that antinutrients levels are reduced due to removal of fractions rich in antinutrients and/or due to their leaching into the processing liquid. Although processing can have a positive effect, it also can induce leaching out of minerals and a reduced mineral bioaccessibility and bioavailability.
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Affiliation(s)
- Sofie Rousseau
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Clare Kyomugasho
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Miete Celus
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Marc E G Hendrickx
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Tara Grauwet
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
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Dias DM, Kolba N, Binyamin D, Ziv O, Regini Nutti M, Martino HSD, Glahn RP, Koren O, Tako E. Iron Biofortified Carioca Bean ( Phaseolus vulgaris L.)-Based Brazilian Diet Delivers More Absorbable Iron and Affects the Gut Microbiota In Vivo ( Gallus gallus). Nutrients 2018; 10:E1970. [PMID: 30551574 PMCID: PMC6316146 DOI: 10.3390/nu10121970] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Revised: 12/04/2018] [Accepted: 12/09/2018] [Indexed: 12/22/2022] Open
Abstract
Biofortification aims to improve the micronutrient concentration and bioavailability in staple food crops. Unlike other strategies utilized to alleviate Fe deficiency, studies of the gut microbiota in the context of Fe biofortification are scarce. In this study, we performed a 6-week feeding trial in Gallus gallus (n = 15), aimed to investigate the Fe status and the alterations in the gut microbiome following the administration of Fe-biofortified carioca bean based diet (BC) versus a Fe-standard carioca bean based diet (SC). The tested diets were designed based on the Brazilian food consumption survey. Two primary outcomes were observed: (1) a significant increase in total body Hb-Fe values in the group receiving the Fe-biofortified carioca bean based diet; and (2) changes in the gut microbiome composition and function were observed, specifically, significant changes in phylogenetic diversity between treatment groups, as there was increased abundance of bacteria linked to phenolic catabolism, and increased abundance of beneficial SCFA-producing bacteria in the BC group. The BC group also presented a higher intestinal villi height compared to the SC group. Our results demonstrate that the Fe-biofortified carioca bean variety was able to moderately improve Fe status and to positively affect the intestinal functionality and bacterial populations.
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Affiliation(s)
- Desirrê Morais Dias
- Department of Nutrition and Health, Federal University of Viçosa, 36570000 Viçosa, Minas Gerais, Brazil.
- Department of Food Science and Technology, Cornell University, Ithaca, NY 14850, USA.
| | - Nikolai Kolba
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14850, USA.
| | - Dana Binyamin
- Azrieli Faculty of Medicine, Bar-Ilan University, Safed 1311502, Israel.
| | - Oren Ziv
- Azrieli Faculty of Medicine, Bar-Ilan University, Safed 1311502, Israel.
| | | | | | - Raymond P Glahn
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14850, USA.
| | - Omry Koren
- Azrieli Faculty of Medicine, Bar-Ilan University, Safed 1311502, Israel.
| | - Elad Tako
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14850, USA.
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Wiesinger JA, Cichy KA, Tako E, Glahn RP. The Fast Cooking and Enhanced Iron Bioavailability Properties of the Manteca Yellow Bean ( Phaseolus vulgaris L.). Nutrients 2018; 10:E1609. [PMID: 30388772 PMCID: PMC6266362 DOI: 10.3390/nu10111609] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 10/15/2018] [Accepted: 10/18/2018] [Indexed: 12/18/2022] Open
Abstract
The common dry bean (Phaseolus vulgaris L.) is a nutrient-dense pulse crop that is produced globally for direct human consumption and is an important source of protein and micronutrients for millions of people across Latin America, the Caribbean and Sub-Saharan Africa. Dry beans require large amounts of heat energy and time to cook, which can deter consumers worldwide from using beans. In regions where consumers rely on expensive fuelwood for food preparation, the yellow bean is often marketed as fast cooking. This study evaluated the cooking time and health benefits of five major market classes within the yellow bean seed type (Amarillo, Canary, Manteca, Mayocoba, Njano) over two field seasons. This study shows how the Manteca yellow bean possesses a fast cooking phenotype, which could serve as genetic resource for introducing fast cooking properties into a new generation of dry beans with cooking times <20 min when pre-soaked and <80 min unsoaked. Mineral analysis revealed fast cooking yellow beans have high iron retention (>80%) after boiling. An in vitro digestion/Caco-2 cell culture bioassay revealed a strong negative association between cooking time and iron bioavailability in yellow beans with r values = -0.76 when pre-soaked and -0.64 when unsoaked across the two field seasons. When either pre-soaked or left unsoaked, the highest iron bioavailability scores were measured in the fast cooking Manteca genotypes providing evidence that this yellow market class is worthy of germplasm enhancement through the added benefit of improved iron quality after cooking.
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Affiliation(s)
- Jason A Wiesinger
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14853, USA.
| | - Karen A Cichy
- USDA-ARS, Sugarbeet and Bean Research, Michigan State University, East Lansing, MI 48824, USA.
| | - Elad Tako
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14853, USA.
| | - Raymond P Glahn
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14853, USA.
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Feitosa S, Greiner R, Meinhardt AK, Müller A, Almeida DT, Posten C. Effect of Traditional Household Processes on Iron, Zinc and Copper Bioaccessibility in Black Bean ( Phaseolus vulgaris L.). Foods 2018; 7:E123. [PMID: 30065167 PMCID: PMC6111528 DOI: 10.3390/foods7080123] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 07/24/2018] [Accepted: 07/30/2018] [Indexed: 01/31/2023] Open
Abstract
Micronutrient deficiencies are a major public health problem. Beans are an important plant-based source of iron, zinc and copper, but their absorption is reduced in the presence of anti-nutrients such as phytates, polyphenols and tannins. Soaking and discarding the soaking water before cooking is unanimously recommended, but this can result in mineral loss. Data on the consequences for mineral bioaccessibility is still limited. This study aimed to evaluate iron, zinc and copper bioaccessibility in black beans cooked (regular pan, pressure cooker) with and without the soaking water. For that, three batches of black beans were investigated in triplicate, each split in nine parts (raw grains and four different household processes in duplicate) and analyzed by applying the quarter technique, resulting in a grand total of 164 samples. Minerals were quantified by ICP-MS (inductively coupled plasma mass spectrometry), myo-inositol phosphates (InsP₅, InsP₆) by HPLC (high-performance liquid chromatography) ion-pair chromatography, total polyphenols using Folin-Denis reagent and condensed tannins using Vanillin assay. Mineral bioaccessibility was determined by in vitro digestion and dialysis. All treatments resulted in a statistically significant reduction of total polyphenols (30%) and condensed tannins (20%). Only when discarding the soaking water a loss of iron (6%) and copper (30%) was observed, and InsP₆ was slightly decreased (7%) in one treatment. The bioaccessibility of iron and zinc were low (about 0.2% iron and 35% zinc), but copper presented high bioaccessibility (about 70%). Cooking beans under pressure without discarding the soaking water resulted in the highest bioaccessibility levels among all household procedures. Discarding the soaking water before cooking did not improve the nutritional quality of the beans.
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Affiliation(s)
- Sabrina Feitosa
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, D-76131 Karlsruhe, Germany.
- School of Nutrition, Federal University of Bahia, Av. Araújo Pinho 32, Salvador 40110-150, Brazil.
| | - Ralf Greiner
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, D-76131 Karlsruhe, Germany.
| | - Ann-Katrin Meinhardt
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, D-76131 Karlsruhe, Germany.
| | - Alexandra Müller
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, D-76131 Karlsruhe, Germany.
| | - Deusdélia T Almeida
- School of Nutrition, Federal University of Bahia, Av. Araújo Pinho 32, Salvador 40110-150, Brazil.
| | - Clemens Posten
- Institute of Life Science Engineering, Bioprocess Engineering, University of Karlsruhe, Fritz-Haber-Weg 2, 76131 Karlsruhe, Germany.
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63
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Lynch S, Pfeiffer CM, Georgieff MK, Brittenham G, Fairweather-Tait S, Hurrell RF, McArdle HJ, Raiten DJ. Biomarkers of Nutrition for Development (BOND)-Iron Review. J Nutr 2018; 148:1001S-1067S. [PMID: 29878148 PMCID: PMC6297556 DOI: 10.1093/jn/nxx036] [Citation(s) in RCA: 172] [Impact Index Per Article: 28.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2017] [Revised: 05/27/2017] [Accepted: 11/07/2017] [Indexed: 12/20/2022] Open
Abstract
This is the fifth in the series of reviews developed as part of the Biomarkers of Nutrition for Development (BOND) program. The BOND Iron Expert Panel (I-EP) reviewed the extant knowledge regarding iron biology, public health implications, and the relative usefulness of currently available biomarkers of iron status from deficiency to overload. Approaches to assessing intake, including bioavailability, are also covered. The report also covers technical and laboratory considerations for the use of available biomarkers of iron status, and concludes with a description of research priorities along with a brief discussion of new biomarkers with potential for use across the spectrum of activities related to the study of iron in human health.The I-EP concluded that current iron biomarkers are reliable for accurately assessing many aspects of iron nutrition. However, a clear distinction is made between the relative strengths of biomarkers to assess hematological consequences of iron deficiency versus other putative functional outcomes, particularly the relationship between maternal and fetal iron status during pregnancy, birth outcomes, and infant cognitive, motor and emotional development. The I-EP also highlighted the importance of considering the confounding effects of inflammation and infection on the interpretation of iron biomarker results, as well as the impact of life stage. Finally, alternative approaches to the evaluation of the risk for nutritional iron overload at the population level are presented, because the currently designated upper limits for the biomarker generally employed (serum ferritin) may not differentiate between true iron overload and the effects of subclinical inflammation.
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Affiliation(s)
| | - Christine M Pfeiffer
- National Center for Environmental Health, Centers for Disease Control and Prevention, Atlanta, GA
| | - Michael K Georgieff
- Division of Neonatology, Department of Pediatrics, University of Minnesota School of Medicine, Minneapolis, MN
| | - Gary Brittenham
- Division of Pediatric Hematology, Oncology and Stem Cell Transplant, Department of Pediatrics, Columbia University College of Physicians and Surgeons, New York, NY
| | - Susan Fairweather-Tait
- Department of Nutrition, Norwich Medical School, Norwich Research Park, University of East Anglia, Norwich NR4 7JT, UK
| | - Richard F Hurrell
- Institute of Food, Nutrition and Health, Swiss Federal Institute of Technology, Zurich, Switzerland
| | - Harry J McArdle
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB21 9SB, UK
| | - Daniel J Raiten
- Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD), National Institutes of Health (NIH)
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64
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Lv Y, Glahn RP, Hebb RL, Rizvi SS. Physico-chemical properties, phytochemicals and DPPH radical scavenging activity of supercritical fluid extruded lentils. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.063] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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65
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Xiao L, Luo G, Tang Y, Yao P. Quercetin and iron metabolism: What we know and what we need to know. Food Chem Toxicol 2018; 114:190-203. [PMID: 29432835 DOI: 10.1016/j.fct.2018.02.022] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2017] [Revised: 01/18/2018] [Accepted: 02/07/2018] [Indexed: 12/14/2022]
Abstract
Iron is a life-supporting micronutrient that is required in the human diet, and is essential for maintaining physiological homeostasis. Properly harnessing a redox-active metal such as iron is a great challenge for cells and organisms because an excess of highly reactive iron catalyzes the formation of reactive oxygen species and can lead to cell and tissue damage. Quercetin is a typical flavonoid that is commonly found in fruits and vegetables and has versatile biological effects. From a classical viewpoint, owing to its unique chemical characteristics, quercetin has long been associated with iron metabolism only in the context of its iron-chelating and ROS-scavenging activities. However, within the field of human iron biology, expanding concepts of the roles of quercetin are flourishing, and great strides are being made in understanding the interactions between quercetin and iron. This progress highlights the varied roles of quercetin in iron metabolism, which involve much more than iron chelation alone. A review of these studies provides an ideal context to summarize recent progress and discuss compelling evidence for therapeutic opportunities that could arise from a better understanding of the underlying mechanisms.
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Affiliation(s)
- Lin Xiao
- Department of Nutrition and Food Hygiene, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China; Hubei Key Laboratory of Food Nutrition and Safety, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China; Ministry of Education Key Laboratory of Environment, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China
| | - Gang Luo
- Department of Nutrition and Food Hygiene, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China; Hubei Key Laboratory of Food Nutrition and Safety, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China; Ministry of Education Key Laboratory of Environment, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China
| | - Yuhan Tang
- Department of Nutrition and Food Hygiene, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China; Hubei Key Laboratory of Food Nutrition and Safety, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China; Ministry of Education Key Laboratory of Environment, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China.
| | - Ping Yao
- Department of Nutrition and Food Hygiene, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China; Hubei Key Laboratory of Food Nutrition and Safety, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China; Ministry of Education Key Laboratory of Environment, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China.
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66
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Silva MO, Brigide P, Toledo NMVD, Canniatti-Brazaca SG. Phenolic compounds and antioxidant activity of two bean cultivars (Phaseolus vulgaris L.) submitted to cooking. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.7216] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The common bean (Phaseolus vulgaris L.) is a source of nutrients and contains phenolic compounds that act as antioxidants. The aim of the present study was to determine the phenolic compounds and tannins in two bean cultivars (Phaseolus vulgaris L.): the biofortified carioca bean (Pontal) and the common bean (commercial). The antioxidant activity of the phenolic compounds and their fractions was also measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) methods. The thermal processing decreased the phenolic compounds, tannins and the antioxidant activity of beans. The Pontal cultivar exhibited higher levels of phenolic compounds even after cooking. For cooked beans, higher antioxidant activity was observed in the commercial beans by the DPPH method. Regarding to the fractions, in general, lower values of antioxidant activity by DPPH were observed for beans after cooking, except for fraction 6 of the Pontal bean and fraction 3 of the commercial bean. For fraction 4 no significant differences were observed by the ABTS method for both cultivars after thermal processing.
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67
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Gomes MJC, Infante RA, da Silva BP, Moreira MEDC, Dias DM, Lopes RDCSO, Toledo RCL, Queiroz VAV, Martino HSD. Sorghum extrusion process combined with biofortified sweet potato contributed for high iron bioavailability in Wistar rats. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.017] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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68
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Agah S, Kim H, Mertens-Talcott SU, Awika JM. Complementary cereals and legumes for health: Synergistic interaction of sorghum flavones and cowpea flavonols against LPS-induced inflammation in colonic myofibroblasts. Mol Nutr Food Res 2017; 61. [DOI: 10.1002/mnfr.201600625] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2016] [Revised: 01/20/2017] [Accepted: 01/25/2017] [Indexed: 12/29/2022]
Affiliation(s)
- Shima Agah
- Department of Soil and Crop Science; Texas A&M University; College Station TX USA
- Department of Nutrition and Food Science; Texas A&M University; College Station TX USA
| | - Hyemee Kim
- Department of Soil and Crop Science; Texas A&M University; College Station TX USA
| | | | - Joseph M. Awika
- Department of Soil and Crop Science; Texas A&M University; College Station TX USA
- Allied Blending and ingredients; Bell CA, USA
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69
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Intra Amniotic Administration of Raffinose and Stachyose Affects the Intestinal Brush Border Functionality and Alters Gut Microflora Populations. Nutrients 2017; 9:nu9030304. [PMID: 28335485 PMCID: PMC5372967 DOI: 10.3390/nu9030304] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Revised: 03/07/2017] [Accepted: 03/17/2017] [Indexed: 01/02/2023] Open
Abstract
This study investigates the effectiveness of two types of prebiotics—stachyose and raffinose—which are present in staple food crops that are widely consumed in regions where dietary Fe deficiency is a health concern. The hypothesis is that these prebiotics will improve Fe status, intestinal functionality, and increase health-promoting bacterial populations in vivo (Gallus gallus). By using the intra-amniotic administration procedure, prebiotic treatment solutions were injected in ovo (day 17 of embryonic incubation) with varying concentrations of a 1.0 mL pure raffinose or stachyose in 18 MΩ H2O. Four treatment groups (50, 100 mg·mL−1 raffinose or stachyose) and two controls (18 MΩ H2O and non-injected) were utilized. At hatch the cecum, small intestine, liver, and blood were collected for assessment of the relative abundance of the gut microflora, relative expression of Fe-related genes and brush border membrane functional genes, hepatic ferritin levels, and hemoglobin levels, respectively. The prebiotic treatments increased the relative expression of brush border membrane functionality proteins (p < 0.05), decreased the relative expression of Fe-related proteins (p < 0.05), and increased villus surface area. Raffinose and stachyose increased the relative abundance of probiotics (p < 0.05), and decreased that of pathogenic bacteria. Raffinose and stachyose beneficially affected the gut microflora, Fe bioavailability, and brush border membrane functionality. Our investigations have led to a greater understanding of these prebiotics’ effects on intestinal health and mineral metabolism.
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70
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Delimont NM, Haub MD, Lindshield BL. The Impact of Tannin Consumption on Iron Bioavailability and Status: A Narrative Review. Curr Dev Nutr 2017; 1:1-12. [PMID: 29955693 PMCID: PMC5998341 DOI: 10.3945/cdn.116.000042] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2016] [Accepted: 01/16/2017] [Indexed: 11/16/2022] Open
Abstract
Iron deficiency remains a global health issue, and antinutritional factors, such as tannins, are often cited as contributors to the high prevalence of deficiency. Despite this, tannin-rich diets may have potential beneficial cardiovascular and cancer-fighting properties because of the antioxidant activity of tannins. Furthermore, epidemiologic studies and long-term trials involving participants who consumed diets rich in antinutritional factors, particularly tannins, conflict with single-meal bioavailability studies. The purpose of this narrative review is to determine the effect of tannins on iron bioavailability and status and establish whether adaptation to tannins reduces the antinutritional effects of tannins over time. We also aimed to compare tannins used in iron studies. Common themes related to iron bioavailability and iron status with tannin consumption were collected and collated for summary and synthesis based on models and subjects used. Overall, there was dissonance between iron bioavailability and status in studies. Single-meal studies with hydrolyzable and oligomeric catechin and epicatechin tannins (tea and tannic acid) generally support reductions in bioavailability related to tannin consumption but not consumption of condensed tannin, which are more commonly found in food. Long-term animal model, epidemiologic, and multimeal studies generally do not support changes in iron status related to tannin intake. Studies suggest that long-term tannin consumption may impact iron status in a different manner than single-meal studies or bioavailability iron models predict. Furthermore, iron bioavailability studies that use condensed tannins, which are more commonly consumed, may better predict mealtime iron bioavailability. More research is needed to develop representative antinutritional iron studies and investigate mechanisms underlying the adaptation to tannins and other antinutritional factors that occur over time.
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Affiliation(s)
- Nicole M Delimont
- Department of Food, Nutrition, Dietetics, and Health, Kansas State University, Manhattan, KS
| | - Mark D Haub
- Department of Food, Nutrition, Dietetics, and Health, Kansas State University, Manhattan, KS
| | - Brian L Lindshield
- Department of Food, Nutrition, Dietetics, and Health, Kansas State University, Manhattan, KS
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71
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Rodriguez-Ramiro I, Brearley CA, Bruggraber SFA, Perfecto A, Shewry P, Fairweather-Tait S. Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model. Food Chem 2017; 228:91-98. [PMID: 28317782 PMCID: PMC5380216 DOI: 10.1016/j.foodchem.2017.01.130] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2016] [Revised: 12/16/2016] [Accepted: 01/26/2017] [Indexed: 12/29/2022]
Abstract
Fe availability in three commercial bread baking process was compared. The sourdough bread baking process fully degraded phytic acid, a main Fe chelator. More Fe was released by simulated digestion from sourdough bread. The highest Fe uptake was achieved with sourdough bread in a simulated mixed-meal. The sourdough bread process could be more beneficial for iron nutrition.
Myo-inositol hexakisphosphate (IP6), is the main iron chelator in cereals and bread. The aim of this study was to investigate the effect of three commercial baking processes (sourdough, conventional yeast and Chorleywood Bread Making Process (CBP)) on the IP6 content of wholemeal bread, its impact on iron uptake in Caco-2 cells and the predicted bioavailability of iron from these breads with added iron, simulating a mixed-meal. The sourdough process fully degraded IP6 whilst the CBP and conventional processes reduced it by 75% compared with wholemeal flour. The iron released in solution after a simulated digestion was 8-fold higher in sourdough bread than with others but no difference in cellular iron uptake was observed. Additionally, when iron was added to the different breads digestions only sourdough bread elicited a significant ferritin response in Caco-2 cells (4.8-fold compared to the other breads) suggesting that sourdough bread could contribute towards improved iron nutrition.
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Affiliation(s)
| | - C A Brearley
- School of Biological Sciences, University of East Anglia, Norwich, UK
| | | | - A Perfecto
- Norwich Medical School, University of East Anglia, Norwich, UK
| | - P Shewry
- Rothamsted Research, Hertfordshire, UK
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72
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Bechoff A, Dhuique-Mayer C. Factors influencing micronutrient bioavailability in biofortified crops. Ann N Y Acad Sci 2016; 1390:74-87. [PMID: 28009050 DOI: 10.1111/nyas.13301] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2016] [Revised: 11/02/2016] [Accepted: 11/07/2016] [Indexed: 01/09/2023]
Abstract
Dietary and human factors have been found to be the major factors influencing the bioavailability of micronutrients, such as provitamin A carotenoid (pVAC), iron, and zinc, in biofortified crops. Dietary factors are related to food matrix structure and composition. Processing can improve pVAC bioavailability by disrupting the food matrix but can also result in carotenoid losses. By degrading antinutrients, such as phytate, processing can also enhance mineral bioavailability. In in vivo interventions, biofortified crops have been shown to be overall efficacious in reducing micronutrient deficiency, with bioconversion factors varying between 2.3:1 and 10.4:1 for trans-β-carotene and amounts of iron and zinc absorbed varying between 0.7 and 1.1 mg/day and 1.1 and 2.1 mg/day, respectively. Micronutrient bioavailability was dependent on the crop type and the presence of fat for pVACs and on antinutrients for minerals. In addition to dietary factors, human factors, such as inflammation and disease, can affect micronutrient status. Understanding the interactions between micronutrients is also essential, for example, the synergic effect of iron and pVACs or the competitive effect of iron and zinc. Future efficacy trials should consider human status and genetic polymorphisms linked to interindividual variations.
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Affiliation(s)
- Aurélie Bechoff
- Natural Resources Institute (NRI), University of Greenwich, Kent, UK
| | - Claudie Dhuique-Mayer
- Department of Persyst-UMR Qualisud, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Montpellier, France
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73
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The Combined Application of the Caco-2 Cell Bioassay Coupled with In Vivo (Gallus gallus) Feeding Trial Represents an Effective Approach to Predicting Fe Bioavailability in Humans. Nutrients 2016; 8:nu8110732. [PMID: 27869705 PMCID: PMC5133116 DOI: 10.3390/nu8110732] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2016] [Accepted: 11/09/2016] [Indexed: 12/28/2022] Open
Abstract
Research methods that predict Fe bioavailability for humans can be extremely useful in evaluating food fortification strategies, developing Fe-biofortified enhanced staple food crops and assessing the Fe bioavailability of meal plans that include such crops. In this review, research from four recent poultry (Gallus gallus) feeding trials coupled with in vitro analyses of Fe-biofortified crops will be compared to the parallel human efficacy studies which used the same varieties and harvests of the Fe-biofortified crops. Similar to the human studies, these trials were aimed to assess the potential effects of regular consumption of these enhanced staple crops on maintenance or improvement of iron status. The results demonstrate a strong agreement between the in vitro/in vivo screening approach and the parallel human studies. These observations therefore indicate that the in vitro/Caco-2 cell and Gallus gallus models can be integral tools to develop varieties of staple food crops and predict their effect on iron status in humans. The cost-effectiveness of this approach also means that it can be used to monitor the nutritional stability of the Fe-biofortified crop once a variety has released and integrated into the food system. These screening tools therefore represent a significant advancement to the field for crop development and can be applied to ensure the sustainability of the biofortification approach.
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74
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Wiesinger JA, Cichy KA, Glahn RP, Grusak MA, Brick MA, Thompson HJ, Tako E. Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8592-8603. [PMID: 27754657 DOI: 10.1021/acs.jafc.6b03100] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Dry beans (Phaseolus vulgaris L.) are a nutrient-dense food rich in protein and micronutrients. Despite their nutritional benefits, long cooking times limit the consumption of dry beans worldwide, especially in nations where fuelwood for cooking is often expensive or scarce. This study evaluated the nutritive value of 12 dry edible bean lines that vary for cooking time (20-89 min) from four market classes (yellow, cranberry, light red kidney, and red mottled) of economic importance in bean-consuming regions of Africa and the Americas. When compared to their slower cooking counterparts within each market class, fast-cooking dry beans retain more protein and minerals while maintaining similar starch and fiber densities when fully cooked. For example, some of the highest protein and mineral retention values were measured in the fast-cooking yellow bean cultivar Cebo Cela, which offered 20% more protein, 10% more iron, and 10% more zinc with each serving when compared with Canario, a slow-cooking yellow bean that requires twice the cooking time to become palatable. A Caco-2 cell culture model also revealed the bioavailability of iron is significantly higher in faster cooking entries (r = -0.537, P = 0.009) as compared to slower cooking entries in the same market class. These findings suggest that fast-cooking bean varieties have improved nutritive value through greater nutrient retention and improved iron bioavailability.
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Affiliation(s)
- Jason A Wiesinger
- Department of Plant, Soil and Microbial Sciences, Michigan State University , East Lansing, Michigan 48824, United States
| | - Karen A Cichy
- Department of Plant, Soil and Microbial Sciences, Michigan State University , East Lansing, Michigan 48824, United States
- USDA-ARS, Sugarbeet and Bean Research Unit, Michigan State University , East Lansing, Michigan 48824, United States
| | - Raymond P Glahn
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University , Ithaca, New York 14853, United States
| | - Michael A Grusak
- USDA-ARS, Children's Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine , Houston, Texas 77030, United States
| | - Mark A Brick
- Department of Soil and Crop Sciences, Colorado State University , Fort Collins, Colorado 80523, United States
| | - Henry J Thompson
- Department of Horticulture and Landscape Architecture, Colorado State University , Fort Collins, Colorado 80523, United States
| | - Elad Tako
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University , Ithaca, New York 14853, United States
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75
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Haileslassie HA, Henry CJ, Tyler RT. Impact of household food processing strategies on antinutrient (phytate, tannin and polyphenol) contents of chickpeas (Cicer arietinumL.) and beans (Phaseolus vulgarisL.): a review. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13166] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hiwot A. Haileslassie
- School of Nutrition, Food Science and Technology; Hawassa University; P.O. Box 05, Piassa, Hawassa Ethiopia
- College of Pharmacy and Nutrition; University of Saskatchewan; 104 Clinic Place Saskatoon SK Canada S7N 2Z4
| | - Carol J. Henry
- College of Pharmacy and Nutrition; University of Saskatchewan; 104 Clinic Place Saskatoon SK Canada S7N 2Z4
| | - Robert T. Tyler
- College of Agriculture and Bioresources University of Saskatchewan; 51 Campus Drive, Saskatoon SK Canada S7N 5A8
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76
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Melse‐Boonstra A, Mwangi MN. What is causing anemia in young children and why is it so persistent? JORNAL DE PEDIATRIA (VERSÃO EM PORTUGUÊS) 2016. [DOI: 10.1016/j.jpedp.2016.04.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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77
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Melse-Boonstra A, Mwangi MN. What is causing anemia in young children and why is it so persistent? J Pediatr (Rio J) 2016; 92:325-7. [PMID: 27131014 DOI: 10.1016/j.jped.2016.04.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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78
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Petry N, Rohner F, Gahutu JB, Campion B, Boy E, Tugirimana PL, Zimmerman MB, Zwahlen C, Wirth JP, Moretti D. In Rwandese Women with Low Iron Status, Iron Absorption from Low-Phytic Acid Beans and Biofortified Beans Is Comparable, but Low-Phytic Acid Beans Cause Adverse Gastrointestinal Symptoms. J Nutr 2016; 146:970-5. [PMID: 27029940 DOI: 10.3945/jn.115.223693] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Accepted: 02/19/2016] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Phytic acid (PA) is a major inhibitor of iron bioavailability from beans, and high PA concentrations might limit the positive effect of biofortified beans (BBs) on iron status. Low-phytic acid (lpa) bean varieties could increase iron bioavailability. OBJECTIVE We set out to test whether lpa beans provide more bioavailable iron than a BB variety when served as part of a composite meal in a bean-consuming population with low iron status. METHODS Dietary iron absorption from lpa, iron-biofortified, and control beans (CBs) (regular iron and PA concentrations) was compared in 25 nonpregnant young women with low iron status with the use of a multiple-meal crossover design. Iron absorption was measured with stable iron isotopes. RESULTS PA concentration in lpa beans was ∼10% of BBs and CBs, and iron concentration in BBs was ∼2- and 1.5-fold compared with CBs and lpa beans, respectively. Fractional iron absorption from lpa beans [8.6% (95% CI: 4.8%, 15.5%)], BBs [7.3% (95% CI: 4.0%, 13.4%)], and CBs [8.0% (95% CI: 4.4%, 14.6%)] did not significantly differ. The total amount of iron absorbed from lpa beans and BBs was 421 μg (95% CI: 234, 756 μg) and 431 μg (95% CI: 237, 786 μg), respectively, and did not significantly differ, but was >50% higher (P < 0.005) than from CBs (278 μg; 95% CI: 150, 499 μg). In our trial, the lpa beans were hard to cook, and their consumption caused transient adverse digestive side effects in ∼95% of participants. Gel electrophoresis analysis showed phytohemagglutinin L (PHA-L) residues in cooked lpa beans. CONCLUSION BBs and lpa beans provided more bioavailable iron than control beans and could reduce dietary iron deficiency. Digestive side effects of lpa beans were likely caused by PHA-L, but it is unclear to what extent the associated digestive problems reduced iron bioavailability. This trial was registered at clinicaltrials.gov as NCT02215278.
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Affiliation(s)
| | | | - Jean Bosco Gahutu
- Department of Medical Biology, School of Medicine and Pharmacy, College of Medicine and Health Sciences, University of Rwanda, Huye, Rwanda
| | - Bruno Campion
- Council for Agricultural Research and Analysis of Agricultural Economics, Montanaso Lombardo, Italy
| | - Erick Boy
- International Food Policy Research Institute, Washington, DC; and
| | - Pierrot L Tugirimana
- Department of Medical Biology, School of Medicine and Pharmacy, College of Medicine and Health Sciences, University of Rwanda, Huye, Rwanda
| | | | | | | | - Diego Moretti
- Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
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79
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Ancuceanu R, Dinu M, Hovaneţ MV, Anghel AI, Popescu CV, Negreş S. A Survey of Plant Iron Content-A Semi-Systematic Review. Nutrients 2015; 7:10320-51. [PMID: 26690470 PMCID: PMC4690087 DOI: 10.3390/nu7125535] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Revised: 11/18/2015] [Accepted: 11/20/2015] [Indexed: 11/24/2022] Open
Abstract
Iron is an essential mineral nutrient for all living organisms, involved in a plurality of biological processes. Its deficit is the cause of the most common form of anemia in the world: iron deficiency anemia (IDA). This paper reviews iron content in various parts of 1228 plant species and its absorption from herbal products, based on data collected from the literature in a semi-systematic manner. Five hundred genera randomly selected from the Angiosperms group, 215 genera from the Pteridophytes groups and all 95 Gymnosperm genera as listed in the Plant List version 1.1 were used as keywords together with the word "iron" in computerized searches. Iron data about additional genera returned by those searches were extracted and included in the analysis. In total, iron content values for a number of 1228 species, 5 subspecies, and 5 varieties were collected. Descriptive and inferential statistics were used to compare iron contents in various plant parts (whole plant, roots, stems, shoots, leaves, aerial parts, flowers, fruits, seeds, wood, bark, other parts) and exploratory analyses by taxonomic groups and life-forms were carried out. The absorption and potential relevance of herbal iron for iron supplementation are discussed.
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Affiliation(s)
- Robert Ancuceanu
- Faculty of Pharmacy, Department of Pharmaceutical Botany and Cell Biology, Carol Davila University of Medicine and Pharmacy, Bucharest 20956, Romania.
| | - Mihaela Dinu
- Faculty of Pharmacy, Department of Pharmaceutical Botany and Cell Biology, Carol Davila University of Medicine and Pharmacy, Bucharest 20956, Romania.
| | - Marilena Viorica Hovaneţ
- Faculty of Pharmacy, Department of Pharmaceutical Botany and Cell Biology, Carol Davila University of Medicine and Pharmacy, Bucharest 20956, Romania.
| | - Adriana Iuliana Anghel
- Faculty of Pharmacy, Department of Pharmaceutical Botany and Cell Biology, Carol Davila University of Medicine and Pharmacy, Bucharest 20956, Romania.
| | - Carmen Violeta Popescu
- Pharmacy and Dental Medicine, Faculty of Medicine, Department of Microbiology, Virology and Parasitology, "Vasile Goldis" Western University, Arad; S.C. Hofigal S.A, Bucharest 042124, Romania.
| | - Simona Negreş
- Faculty of Pharmacy, Department of Pharmacology, Carol Davila University of Medicine and Pharmacy, Bucharest 20956, Romania.
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80
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Kontoghiorghe CN, Kolnagou A, Kontoghiorghes GJ. Phytochelators Intended for Clinical Use in Iron Overload, Other Diseases of Iron Imbalance and Free Radical Pathology. Molecules 2015; 20:20841-72. [PMID: 26610453 PMCID: PMC6332094 DOI: 10.3390/molecules201119725] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2015] [Revised: 11/03/2015] [Accepted: 11/09/2015] [Indexed: 12/26/2022] Open
Abstract
Iron chelating drugs are primarily and widely used in the treatment of transfusional iron overload in thalassaemia and similar conditions. Recent in vivo and clinical studies have also shown that chelators, and in particular deferiprone, can be used effectively in many conditions involving free radical damage and pathology including neurodegenerative, renal, hepatic, cardiac conditions and cancer. Many classes of phytochelators (Greek: phyto (φυτό)—plant, chele (χηλή)—claw of the crab) with differing chelating properties, including plant polyphenols resembling chelating drugs, can be developed for clinical use. The phytochelators mimosine and tropolone have been identified to be orally active and effective in animal models for the treatment of iron overload and maltol for the treatment of iron deficiency anaemia. Many critical parameters are required for the development of phytochelators for clinical use including the characterization of the therapeutic targets, ADMET, identification of the therapeutic index and risk/benefit assessment by comparison to existing therapies. Phytochelators can be developed and used as main, alternative or adjuvant therapies including combination therapies with synthetic chelators for synergistic and or complimentary therapeutic effects. The development of phytochelators is a challenging area for the introduction of new pharmaceuticals which can be used in many diseases and also in ageing. The commercial and other considerations for such development have great advantages in comparison to synthetic drugs and could also benefit millions of patients in developing countries.
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Affiliation(s)
- Christina N Kontoghiorghe
- Postgraduate Research Institute of Science, Technology, Environment and Medicine, 3 Ammochostou Street, Limassol 3021, Cyprus.
| | - Annita Kolnagou
- Postgraduate Research Institute of Science, Technology, Environment and Medicine, 3 Ammochostou Street, Limassol 3021, Cyprus.
| | - George J Kontoghiorghes
- Postgraduate Research Institute of Science, Technology, Environment and Medicine, 3 Ammochostou Street, Limassol 3021, Cyprus.
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81
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Dias DM, de Castro Moreira ME, Gomes MJC, Lopes Toledo RC, Nutti MR, Pinheiro Sant'Ana HM, Martino HSD. Rice and Bean Targets for Biofortification Combined with High Carotenoid Content Crops Regulate Transcriptional Mechanisms Increasing Iron Bioavailability. Nutrients 2015; 7:9683-96. [PMID: 26610564 PMCID: PMC4663616 DOI: 10.3390/nu7115488] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2015] [Revised: 09/30/2015] [Accepted: 11/02/2015] [Indexed: 12/29/2022] Open
Abstract
Iron deficiency affects thousands of people worldwide. Biofortification of staple food crops aims to support the reduction of this deficiency. This study evaluates the effect of combinations of common beans and rice, targets for biofortification, with high carotenoid content crops on the iron bioavailability, protein gene expression, and antioxidant effect. Iron bioavailability was measured by the depletion/repletion method. Seven groups were tested (n = 7): Pontal bean (PB); rice + Pontal bean (R + BP); Pontal bean + sweet potato (PB + SP); Pontal bean + pumpkin (PB + P); Pontal bean + rice + sweet potato (PB + R + P); Pontal bean + rice + sweet potato (PB + R + SP); positive control (Ferrous Sulfate). The evaluations included: hemoglobin gain, hemoglobin regeneration efficiency (HRE), gene expression of divalente metal transporter 1 (DMT-1), duodenal citocromo B (DcytB), ferroportin, hephaestin, transferrin and ferritin and total plasma antioxidant capacity (TAC). The test groups, except the PB, showed higher HRE (p < 0.05) than the control. Gene expression of DMT-1, DcytB and ferroportin increased (p < 0.05) in the groups fed with high content carotenoid crops (sweet potato or pumpkin). The PB group presented lower (p < 0.05) TAC than the other groups. The combination of rice and common beans, and those with high carotenoid content crops increased protein gene expression, increasing the iron bioavailability and antioxidant capacity.
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Affiliation(s)
- Desirrê Morais Dias
- Department of Nutrition and Health, Federal University of Viçosa, Viçosa 36570-000, Minas Gerais, Brazil.
| | | | - Mariana Juste Contin Gomes
- Department of Nutrition and Health, Federal University of Viçosa, Viçosa 36570-000, Minas Gerais, Brazil.
| | - Renata Celi Lopes Toledo
- Department of Nutrition and Health, Federal University of Viçosa, Viçosa 36570-000, Minas Gerais, Brazil.
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82
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Glahn RP, Cheng Z, Giri S. Extrinsic Labeling of Staple Food Crops with Isotopic Iron Does Not Consistently Result in Full Equilibration: Revisiting the Methodology. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9621-9628. [PMID: 26456842 DOI: 10.1021/acs.jafc.5b03926] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Extrinsic isotopic labeling of food Fe has been used for over 50 years to measure Fe absorption. This method assumes that complete equilibration occurs between the extrinsic and the intrinsic Fe prior to intestinal absorption. The present study tested this assumption via in vitro digestion of varieties of maize, white beans, black beans, red beans, and lentils. Prior to digestion, foods were extrinsically labeled with (58)Fe at concentrations of 1, 10, 50, and 100% of the intrinsic (56)Fe. Following an established in vitro digestion protocol, the digest was centrifuged and the Fe solubilities of the extrinsic (58)Fe and the intrinsic (56)Fe were compared as a measure of extrinsic/intrinsic equilibration. In the beans, significantly more of the extrinsic Fe (up to 2-3 times, p < 0.001) partitioned into the supernatant. The effect varied depending upon the seed coat color, the harvest, and the concentration of the extrinsic Fe. For lentils and maize the extrinsic Fe tended to partition into the insoluble fraction and also varied depending on variety and harvest. There was no crop that consistently demonstrated full equilibration of the extrinsic Fe with the intrinsic Fe. These observations challenge the accuracy of Fe absorption studies in which isotopic extrinsic Fe was used to evaluate Fe absorption and bioavailability.
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Affiliation(s)
- Raymond P Glahn
- Robert Holley Center for Agriculture and Health, Agricultural Research Service, U.S. Department of Agriculture , 538 Tower Road, Ithaca, New York 14853, United States
| | - Zhiqiang Cheng
- Department of Food Science, Cornell University , Stocking Hall, 411 Tower Road, Ithaca, New York 14853, United States
| | - Shree Giri
- Department of Food Science, Cornell University , Stocking Hall, 411 Tower Road, Ithaca, New York 14853, United States
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83
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Weinborn V, Pizarro F, Olivares M, Brito A, Arredondo M, Flores S, Valenzuela C. The Effect of Plant Proteins Derived from Cereals and Legumes on Heme Iron Absorption. Nutrients 2015; 7:8977-86. [PMID: 26529009 PMCID: PMC4663574 DOI: 10.3390/nu7115446] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2015] [Revised: 10/13/2015] [Accepted: 10/22/2015] [Indexed: 01/18/2023] Open
Abstract
The aim of this study is to determine the effect of proteins from cereals and legumes on heme iron (Fe) absorption. The absorption of heme Fe without its native globin was measured. Thirty adult females participated in two experimental studies (15 per study). Study I focused on the effects of cereal proteins (zein, gliadin and glutelin) and study II on the effects of legume proteins (soy, pea and lentil) on heme Fe absorption. When heme was given alone (as a control), study I and II yielded 6.2% and 11.0% heme absorption (p > 0.05). In study I, heme Fe absorption was 7.2%, 7.5% and 5.9% when zein, gliadin and glutelin were added, respectively. From this, it was concluded that cereal proteins did not affect heme Fe absorption. In study II, heme Fe absorption was 7.3%, 8.1% and 9.1% with the addition of soy, pea and lentil proteins, respectively. Only soy proteins decreased heme Fe absorption (p < 0.05). These results suggest that with the exception of soy proteins, which decreased absorption, proteins derived from cereals and legumes do not affect heme Fe absorption.
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Affiliation(s)
- Valerie Weinborn
- Department of Food Science and Technology, University of California, Davis. 1 Shields Avenue, University of California, Davis, CA 95616, USA.
| | - Fernando Pizarro
- Micronutrients Laboratory, Institute of Nutrition and Food Technology (INTA), University of Chile, Avda. El Líbano 5524, Casilla 13811, Santiago, Chile.
| | - Manuel Olivares
- Micronutrients Laboratory, Institute of Nutrition and Food Technology (INTA), University of Chile, Avda. El Líbano 5524, Casilla 13811, Santiago, Chile.
| | - Alex Brito
- United States Department of Agriculture, Western Human Nutrition Research Center, University of California, 430 W. Health Sciences Drive, Davis, CA 95616, USA.
| | - Miguel Arredondo
- Micronutrients Laboratory, Institute of Nutrition and Food Technology (INTA), University of Chile, Avda. El Líbano 5524, Casilla 13811, Santiago, Chile.
| | - Sebastián Flores
- Micronutrients Laboratory, Institute of Nutrition and Food Technology (INTA), University of Chile, Avda. El Líbano 5524, Casilla 13811, Santiago, Chile.
| | - Carolina Valenzuela
- Faculty of Veterinary and Animal Sciences, University of Chile (FAVET), Santa Rosa 11.735, La Pintana, Casilla 2, La Granja, Santiago, Chile.
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84
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DellaValle DM, Glahn RP, Shaff JE, O'Brien KO. Iron Absorption from an Intrinsically Labeled Lentil Meal Is Low but Upregulated in Women with Poor Iron Status. J Nutr 2015; 145:2253-7. [PMID: 26338889 DOI: 10.3945/jn.115.217273] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2015] [Accepted: 08/03/2015] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Low iron absorption from important staple foods may contribute to iron deficiency in developing countries. To date, few studies have examined the iron bioavailability of pulse crops as commonly prepared and consumed by humans. OBJECTIVE The objectives were to characterize the iron absorption from a test meal of intrinsically labeled (57)Fe lentils prepared as dal, to compare the bioavailability of iron from (57)Fe in dal with that observed for a reference dose of (58)Fe as ferrous sulfate, and to assess associations between iron absorption and iron status indicators. METHODS This crossover study included 19 nonpregnant women (n = 6 anemic; hemoglobin: <12.0 g/dL) who consumed 2 test meals on consecutive days in a counter-balanced order, ferrous sulfate (7 mg FeSO4 plus 1 mg (58)Fe) and 330 g dal (lentils enriched to 85.1% with (57)Fe, 8 mg native (57)Fe). Iron absorption was determined by analyzing blood samples taken 14 d after dosing with the use of magnetic sector thermal ionization mass spectrometry. RESULTS We found that the mean iron absorption from the dal was 2.20% ± 3.40% and was significantly lower than the 23.6% ± 13.2% observed from the same iron load given as ferrous sulfate (P < 0.001). Absorption of non-heme iron from dal and from ferrous sulfate was inversely associated with serum ferritin (SF; r = -0.50, P = 0.05 and r = -0.81, P < 0.001, respectively) and serum hepcidin (r = -0.45, P = 0.05 and r = -0.60, P = 0.007, respectively). Anemic women absorbed more iron from either source (1.20% from dal, P = 0.10; 18.3% from ferrous sulfate, P = 0.001) compared with women who were iron replete. CONCLUSIONS Iron absorption from the dal was low overall but upregulated in anemic women. Both SF and hepcidin were inversely associated with iron absorption from both a supplemental and a food-based non-heme iron source in nonanemic and anemic women.
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Affiliation(s)
- Diane M DellaValle
- Robert W. Holley Center for Agriculture and Health, Agricultural Research Service, USDA, Ithaca, NY; and
| | - Raymond P Glahn
- Robert W. Holley Center for Agriculture and Health, Agricultural Research Service, USDA, Ithaca, NY; and
| | - Jon E Shaff
- Robert W. Holley Center for Agriculture and Health, Agricultural Research Service, USDA, Ithaca, NY; and
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85
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Tako E, Reed S, Anandaraman A, Beebe SE, Hart JJ, Glahn RP. Studies of Cream Seeded Carioca Beans (Phaseolus vulgaris L.) from a Rwandan Efficacy Trial: In Vitro and In Vivo Screening Tools Reflect Human Studies and Predict Beneficial Results from Iron Biofortified Beans. PLoS One 2015; 10:e0138479. [PMID: 26381264 PMCID: PMC4575050 DOI: 10.1371/journal.pone.0138479] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2015] [Accepted: 08/29/2015] [Indexed: 11/18/2022] Open
Abstract
Iron (Fe) deficiency is a highly prevalent micronutrient insufficiency predominantly caused by a lack of bioavailable Fe from the diet. The consumption of beans as a major food crop in some populations suffering from Fe deficiency is relatively high. Therefore, our objective was to determine whether a biofortified variety of cream seeded carioca bean (Phaseolus vulgaris L.) could provide more bioavailable-Fe than a standard variety using in-vivo (broiler chicken, Gallus gallus) and in-vitro (Caco-2 cell) models. Studies were conducted under conditions designed to mimic the actual human feeding protocol. Two carioca-beans, a standard (G4825; 58 μg Fe/g) and a biofortified (SMC; 106 μg Fe/g), were utilized. Diets were formulated to meet the nutrient requirements of Gallus gallus except for Fe (33.7 and 48.7 μg Fe/g, standard and biofortified diets, respectively). In-vitro observations indicated that more bioavailable-Fe was present in the biofortified beans and diet (P<0.05). In-vivo, improvements in Fe-status were observed in the biofortified bean treatment, as indicated by the increased total-body-Hemoglobin-Fe, and hepatic Fe-concentration (P<0.05). Also, DMT-1 mRNA-expression was increased in the standard bean treatment (P<0.05), indicating an upregulation of absorption to compensate for less bioavailable-Fe. These results demonstrate that the biofortified beans provided more bioavailable Fe; however, the in vitro results revealed that ferritin formation values were relatively low. Such observations are indicative of the presence of high levels of polyphenols and phytate that inhibit Fe absorption. Indeed, we identified higher levels of phytate and quercetin 3-glucoside in the Fe biofortified bean variety. Our results indicate that the biofortified bean line was able to moderately improve Fe-status, and that concurrent increase in the concentration of phytate and polyphenols in beans may limit the benefit of increased Fe-concentration. Therefore, specific targeting of such compounds during the breeding process may yield improved dietary Fe-bioavailability. Our findings are in agreement with the human efficacy trial that demonstrated that the biofortified carioca beans improved the Fe-status of Rwandan women. We suggest the utilization of these in vitro and in vivo screening tools to guide studies aimed to develop and evaluate biofortified staple food crops. This approach has the potential to more effectively utilize research funds and provides a means to monitor the nutritional quality of the Fe-biofortified crops once released to farmers.
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Affiliation(s)
- Elad Tako
- USDA-ARS Robert W. Holley Center for Agriculture & Health, Cornell University, Ithaca, NY, 14853, United States of America
| | - Spenser Reed
- USDA-ARS Robert W. Holley Center for Agriculture & Health, Cornell University, Ithaca, NY, 14853, United States of America
| | - Amrutha Anandaraman
- Department of Food Science, Cornell University, Ithaca, NY, 14853, United States of America
| | - Steve E. Beebe
- CIAT- International Center for Tropical Agriculture, Cali, 6713, Colombia
| | - Jonathan J. Hart
- USDA-ARS Robert W. Holley Center for Agriculture & Health, Cornell University, Ithaca, NY, 14853, United States of America
| | - Raymond P. Glahn
- USDA-ARS Robert W. Holley Center for Agriculture & Health, Cornell University, Ithaca, NY, 14853, United States of America
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86
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Hart JJ, Tako E, Kochian LV, Glahn RP. Identification of Black Bean (Phaseolus vulgaris L.) Polyphenols That Inhibit and Promote Iron Uptake by Caco-2 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:5950-6. [PMID: 26044037 DOI: 10.1021/acs.jafc.5b00531] [Citation(s) in RCA: 68] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
In nutritional studies, polyphenolic compounds are considered to be inhibitors of Fe bioavailability. Because they are presumed to act in a similar manner, total polyphenols are commonly measured via the Folin-Ciocalteu colorimetric assay. This study measured the content of polyphenolic compounds in white and black beans and examined the effect of individual polyphenols on iron uptake by Caco-2 cells. Analysis of seed coat extracts by LC-MS revealed the presence of a range of polyphenols in black bean, but no detectable polyphenols in white bean. Extracts from black bean seed coats strongly inhibited iron uptake. Examination of the eight most abundant black bean seed coat, non-anthocyanin polyphenols via Caco-2 cell assays showed that four (catechin, 3,4-dihydroxybenzoic acid, kaempferol, and kaempferol 3-glucoside) clearly promoted iron uptake and four (myricetin, myricetin 3-glucoside, quercetin, and quercetin 3-glucoside) inhibited iron uptake. The four inhibitors were present in 3-fold higher total concentration than the promoters (143 ± 7.2 vs 43.6 ± 4.4 μM), consistent with the net inhibitory effect observed for black bean seed coats. The ability of some polyphenols to promote iron uptake and the identification of specific polyphenols that inhibit Fe uptake suggest a potential for breeding bean lines with improved iron nutritional qualities.
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Affiliation(s)
- Jonathan J Hart
- Robert W. Holley Center for Agriculture and Health, Agricultural Research Service, U.S. Department of Agriculture, Cornell University, Ithaca, New York 14853, United States
| | - Elad Tako
- Robert W. Holley Center for Agriculture and Health, Agricultural Research Service, U.S. Department of Agriculture, Cornell University, Ithaca, New York 14853, United States
| | - Leon V Kochian
- Robert W. Holley Center for Agriculture and Health, Agricultural Research Service, U.S. Department of Agriculture, Cornell University, Ithaca, New York 14853, United States
| | - Raymond P Glahn
- Robert W. Holley Center for Agriculture and Health, Agricultural Research Service, U.S. Department of Agriculture, Cornell University, Ithaca, New York 14853, United States
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87
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Baye K, Guyot JP, Icard-Vernière C, Rochette I, Mouquet-Rivier C. Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: Effect on iron bioaccessibility. Food Chem 2015; 174:60-7. [DOI: 10.1016/j.foodchem.2014.11.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2013] [Revised: 08/01/2014] [Accepted: 11/03/2014] [Indexed: 11/26/2022]
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88
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Petry N, Boy E, Wirth JP, Hurrell RF. Review: The potential of the common bean (Phaseolus vulgaris) as a vehicle for iron biofortification. Nutrients 2015; 7:1144-73. [PMID: 25679229 PMCID: PMC4344581 DOI: 10.3390/nu7021144] [Citation(s) in RCA: 121] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2014] [Accepted: 01/29/2015] [Indexed: 12/11/2022] Open
Abstract
Common beans are a staple food and the major source of iron for populations in Eastern Africa and Latin America. Bean iron concentration is high and can be further increased by biofortification. A major constraint to bean iron biofortification is low iron absorption, attributed to inhibitory compounds such as phytic acid (PA) and polyphenol(s) (PP). We have evaluated the usefulness of the common bean as a vehicle for iron biofortification. High iron concentrations and wide genetic variability have enabled plant breeders to develop high iron bean varieties (up to 10 mg/100 g). PA concentrations in beans are high and tend to increase with iron biofortification. Short-term human isotope studies indicate that iron absorption from beans is low, PA is the major inhibitor, and bean PP play a minor role. Multiple composite meal studies indicate that decreasing the PA level in the biofortified varieties substantially increases iron absorption. Fractional iron absorption from composite meals was 4%–7% in iron deficient women; thus the consumption of 100 g biofortified beans/day would provide about 30%–50% of their daily iron requirement. Beans are a good vehicle for iron biofortification, and regular high consumption would be expected to help combat iron deficiency (ID).
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Affiliation(s)
- Nicolai Petry
- Groundwork LLC, Crans-près-Céligny 1299 Switzerland.
| | - Erick Boy
- International Food Policy Research Institute, Washington, DC 20006-1002, USA.
| | - James P Wirth
- Groundwork LLC, Crans-près-Céligny 1299 Switzerland.
| | - Richard F Hurrell
- Institute of Food, Nutrition and Health, Laboratory of Human Nutrition, ETH Zurich, 8092 Zurich, Switzerland.
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89
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DellaValle DM, Glahn RP. Differences in Relative Iron Bioavailability in Traditional Bangladeshi Meal Plans. Food Nutr Bull 2014; 35:431-9. [DOI: 10.1177/156482651403500405] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Background Iron deficiency is the most common nutrient deficiency worldwide. Large intakes of micronutrient-poor staple crops, coupled with low intakes of highly bioavailable dietary iron, are a major cause of this deficiency. Objective To examine the concentration and relative bioavailability of iron in several models ( n = 23) of traditional Bangladeshi meals (rice, lentils/dal, vegetable, and fish), as well as the effect of removal of the lentil seed coat on the nutritional quality of iron. Methods The relative bioavailability of iron was assessed by the in vitro/Caco-2 cell culture method, iron concentration by an inductively coupled argon-plasma emission spectrometer (ICAP-ES), and phytic acid concentration by colorimetric assay. The recipes contained 75% to 85% rice, 0% to 15% dal (containing whole or dehulled lentils), 0% to 15% vegetable curry, and 0% to 8% fish. Results While the iron concentrations of recipes containing dehulled dal were significantly lower than those of recipes containing whole dal ( p = .005), seed coat removal doubled relative iron bioavailability and increased phytic acid concentration ( p < .001). The addition of fish to the meals had no significant effect on relative iron bioavailability. Iron concentration and relative iron bioavailability were correlated in the recipes containing dehulled dal ( r = 0.48, p = .03), but not whole dal ( r = −0.047, p = .84). Conclusions The total amount of iron absorbed from traditional Bangladeshi meals is dependent upon iron concentration, and dehulling lentils removes inhibitory factors increasing iron uptake but also increases the density of phytic acid in the lentil sample. Thus, along with breeding for high iron concentration and bioavailability (i.e., biofortification), seed coat removal plus measures to lower phytic acid concentrations may be an important strategy to improve the bioavailability of iron in lentils and other pulse crops.
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Abstract
Pulses (beans, peas, and lentils) have been consumed for at least 10 000 years and are among the most extensively used foods in the world. A wide variety of pulses can be grown globally, making them important both economically as well as nutritionally. Pulses provide protein and fibre, as well as a significant source of vitamins and minerals, such as iron, zinc, folate, and magnesium, and consuming half a cup of beans or peas per day can enhance diet quality by increasing intakes of these nutrients. In addition, the phytochemicals, saponins, and tannins found in pulses possess antioxidant and anti-carcinogenic effects, indicating that pulses may have significant anti-cancer effects. Pulse consumption also improves serum lipid profiles and positively affects several other cardiovascular disease risk factors, such as blood pressure, platelet activity, and inflammation. Pulses are high in fibre and have a low glycemic index, making them particularly beneficial to people with diabetes by assisting in maintaining healthy blood glucose and insulin levels. Emerging research examining the effect of pulse components on HIV and consumption patterns with aging populations indicates that pulses may have further effects on health. In conclusion, including pulses in the diet is a healthy way to meet dietary recommendations and is associated with reduced risk of several chronic diseases. Long-term randomized controlled trials are needed to demonstrate the direct effects of pulses on these diseases.
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Affiliation(s)
- Adriana N Mudryj
- a Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
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91
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Petry N, Egli I, Gahutu JB, Tugirimana PL, Boy E, Hurrell R. Phytic acid concentration influences iron bioavailability from biofortified beans in Rwandese women with low iron status. J Nutr 2014; 144:1681-7. [PMID: 25332466 DOI: 10.3945/jn.114.192989] [Citation(s) in RCA: 64] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND The common bean is a staple crop in many African and Latin American countries and is the focus of biofortification initiatives. Bean iron concentration has been doubled by selective plant breeding, but the additional iron is reported to be of low bioavailability, most likely due to high phytic acid (PA) concentrations. OBJECTIVE The present study evaluated the impact of PA on iron bioavailability from iron-biofortified beans. METHODS Iron absorption, based on erythrocyte incorporation of stable iron isotopes, was measured in 22 Rwandese women who consumed multiple, composite bean meals with potatoes or rice in a crossover design. Iron absorption from meals containing biofortified beans (8.8 mg Fe, 1320 mg PA/100 g) and control beans (5.4 mg Fe, 980 mg PA/100 g) was measured with beans containing either their native PA concentration or with beans that were ∼50% dephytinized or >95% dephytinized. RESULTS The iron concentration of the cooked composite meals with biofortified beans was 54% higher than in the same meals with control beans. With native PA concentrations, fractional iron absorption from the control bean meals was 9.2%, 30% higher than that from the biofortified bean meals (P < 0.001). The quantity of iron absorbed from the biofortified bean meals (406 μg) was 19% higher (P < 0.05) than that from the control bean meals. With ∼50% and >95% dephytinization, the quantity of iron absorbed from the biofortified bean meals increased to 599 and 746 μg, respectively, which was 37% (P < 0.005) and 51% (P < 0.0001) higher than from the control bean meals. CONCLUSIONS PA strongly decreases iron bioavailability from iron-biofortified beans, and a high PA concentration is an important impediment to the optimal effectiveness of bean iron biofortification. Plant breeders should focus on lowering the PA concentration of high-iron beans. This trial was registered at clinicaltrials.gov as NCT01521273.
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Affiliation(s)
- Nicolai Petry
- Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland Groundwork LLC, Crans-près-Céligny, Switzerland
| | - Ines Egli
- Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland ETH-Board, Science Section, Zurich, Switzerland
| | - Jean B Gahutu
- Department of Clinical Biology, School of Medicine, University of Rwanda, Butare, Rwanda; and
| | - Pierrot L Tugirimana
- Department of Clinical Biology, School of Medicine, University of Rwanda, Butare, Rwanda; and
| | - Erick Boy
- International Food Policy Research Institute, Washington, DC
| | - Richard Hurrell
- Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
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92
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The effects of germination, fermentation, and fermentation additives on the phytate content of rice flour. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0198-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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93
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Brnić M, Wegmüller R, Zeder C, Senti G, Hurrell RF. Influence of phytase, EDTA, and polyphenols on zinc absorption in adults from porridges fortified with zinc sulfate or zinc oxide. J Nutr 2014; 144:1467-73. [PMID: 24966411 DOI: 10.3945/jn.113.185322] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Fortification of cereal staples with zinc is recommended to combat zinc deficiency. To optimize zinc absorption, strategies are needed to overcome the inhibitory effect of phytic acid (PA) and perhaps polyphenols. Five zinc absorption studies were conducted in young adults consuming maize or sorghum porridges fortified with 2 mg zinc as zinc sulfate (ZnSO4) or zinc oxide (ZnO) and containing combinations of PA or polyphenols as potential inhibitors and EDTA and phytase as potential enhancers. Fractional absorption of zinc (FAZ) was measured by using the double isotopic tracer ratio method. Adding phytase to the maize porridge immediately before consumption or using phytase for dephytinization during meal preparation both increased FAZ by >80% (both P < 0.001). Adding Na2EDTA at an EDTA:zinc molar ratio of 1:1 increased FAZ from maize porridge fortified with ZnSO4 by 30% (P = 0.01) but had no influence at higher EDTA ratios or on absorption from ZnO. FAZ was slightly higher from ZnSO4 than from ZnO (P = 0.02). Sorghum polyphenols had no effect on FAZ from dephytinized sorghum porridges but decreased FAZ by 20% from PA-rich sorghum porridges (P < 0.02). The combined inhibitory effect of polyphenols and PA was overcome by EDTA. In conclusion, ZnSO4 was better absorbed than ZnO, phytase used to degrade PA during digestion or during food preparation substantially increased zinc absorption from zinc-fortified cereals, EDTA at a 1:1 molar ratio modestly enhanced zinc absorption from ZnSO4-fortified cereals but not ZnO-fortified cereals, and sorghum polyphenols inhibited zinc absorption in the presence, but not absence, of PA. This trial was registered at clinicaltrials.gov as NCT01210794.
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Affiliation(s)
- Marica Brnić
- Laboratory of Human Nutrition, Institute of Food, Nutrition, and Health, ETH Zurich, Zurich, Switzerland; and
| | - Rita Wegmüller
- Laboratory of Human Nutrition, Institute of Food, Nutrition, and Health, ETH Zurich, Zurich, Switzerland; and
| | - Christophe Zeder
- Laboratory of Human Nutrition, Institute of Food, Nutrition, and Health, ETH Zurich, Zurich, Switzerland; and
| | - Gabriela Senti
- Clinical Trials Center, University and University Hospital Zurich, Zurich, Switzerland
| | - Richard F Hurrell
- Laboratory of Human Nutrition, Institute of Food, Nutrition, and Health, ETH Zurich, Zurich, Switzerland; and
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94
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Hoppler M, Egli I, Petry N, Gille D, Zeder C, Walczyk T, Blair MW, Hurrell RF. Iron Speciation in Beans (Phaseolus vulgaris) Biofortified by Common Breeding. J Food Sci 2014; 79:C1629-34. [DOI: 10.1111/1750-3841.12548] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2014] [Accepted: 06/04/2014] [Indexed: 11/27/2022]
Affiliation(s)
- Matthias Hoppler
- Inst. of Food; Nutrition and Health; Laboratory of Human Nutrition; ETH Zurich 8092 Zurich Switzerland
| | - Ines Egli
- ETH -Board; Science Section; 8092 Zurich Switzerland
| | | | - Doreen Gille
- Agroscope; Inst. for Food Sciences (IFS); 3003 Bern Switzerland
| | - Christophe Zeder
- Inst. of Food; Nutrition and Health; Laboratory of Human Nutrition; ETH Zurich 8092 Zurich Switzerland
| | - Thomas Walczyk
- Dept. of Chemistry (Science) and Dept. of Biochemistry (Medicine); National Univ. of Singapore; 117543 Singapore
| | - Matthew W. Blair
- Dept. of Agriculture and Environmental Sciences; Tennessee State Univ; Nashville TN 37209 USA
| | - Richard F. Hurrell
- Inst. of Food; Nutrition and Health; Laboratory of Human Nutrition; ETH Zurich 8092 Zurich Switzerland
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95
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Lesjak M, Hoque R, Balesaria S, Skinner V, Debnam ES, Srai SKS, Sharp PA. Quercetin inhibits intestinal iron absorption and ferroportin transporter expression in vivo and in vitro. PLoS One 2014; 9:e102900. [PMID: 25058155 PMCID: PMC4109952 DOI: 10.1371/journal.pone.0102900] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2014] [Accepted: 06/25/2014] [Indexed: 01/02/2023] Open
Abstract
Balancing systemic iron levels within narrow limits is critical for maintaining human health. There are no known pathways to eliminate excess iron from the body and therefore iron homeostasis is maintained by modifying dietary absorption so that it matches daily obligatory losses. Several dietary factors can modify iron absorption. Polyphenols are plentiful in human diet and many compounds, including quercetin--the most abundant dietary polyphenol--are potent iron chelators. The aim of this study was to investigate the acute and longer-term effects of quercetin on intestinal iron metabolism. Acute exposure of rat duodenal mucosa to quercetin increased apical iron uptake but decreased subsequent basolateral iron efflux into the circulation. Quercetin binds iron between its 3-hydroxyl and 4-carbonyl groups and methylation of the 3-hydroxyl group negated both the increase in apical uptake and the inhibition of basolateral iron release, suggesting that the acute effects of quercetin on iron transport were due to iron chelation. In longer-term studies, rats were administered quercetin by a single gavage and iron transporter expression measured 18 h later. Duodenal FPN expression was decreased in quercetin-treated rats. This effect was recapitulated in Caco-2 cells exposed to quercetin for 18 h. Reporter assays in Caco-2 cells indicated that repression of FPN by quercetin was not a transcriptional event but might be mediated by miRNA interaction with the FPN 3'UTR. Our study highlights a novel mechanism for the regulation of iron bioavailability by dietary polyphenols. Potentially, diets rich in polyphenols might be beneficial for patients groups at risk of iron loading by limiting the rate of intestinal iron absorption.
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Affiliation(s)
- Marija Lesjak
- Research Department of Structural and Molecular Biology, Division of Biosciences, University College London, London, United Kingdom
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences University of Novi Sad, Novi Sad, Serbia
| | - Rukshana Hoque
- Diabetes & Nutritional Sciences Division, King's College London, London, United Kingdom
| | - Sara Balesaria
- Research Department of Structural and Molecular Biology, Division of Biosciences, University College London, London, United Kingdom
| | - Vernon Skinner
- Research Department of Structural and Molecular Biology, Division of Biosciences, University College London, London, United Kingdom
| | - Edward S. Debnam
- Research Department of Neuroscience, Physiology and Pharmacology, Division of Biosciences, University College London, Royal Free Campus, London, United Kingdom
| | - Surjit K. S. Srai
- Research Department of Structural and Molecular Biology, Division of Biosciences, University College London, London, United Kingdom
| | - Paul A. Sharp
- Diabetes & Nutritional Sciences Division, King's College London, London, United Kingdom
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96
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Gibson RS, Heath ALM, Szymlek-Gay EA. Is iron and zinc nutrition a concern for vegetarian infants and young children in industrialized countries? Am J Clin Nutr 2014; 100 Suppl 1:459S-68S. [PMID: 24871479 DOI: 10.3945/ajcn.113.071241] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Well-planned vegetarian diets are considered adequate for all stages of the life cycle, despite limited data on the zinc status of vegetarians during early childhood. The bioavailability of iron and zinc in vegetarian diets is poor because of their higher content of absorption inhibitors such as phytate and polyphenols and the absence of flesh foods. Consequently, children as well as adult vegetarians often have lower serum ferritin concentrations than omnivores, which is indicative of reduced iron stores, despite comparable intakes of total iron; hemoglobin differences are small and rarely associated with anemia. However, data on serum zinc concentrations, the recommended biomarker for identifying population groups at elevated risk of zinc deficiency, are sparse and difficult to interpret because recommended collection and analytic procedures have not always been followed. Existing data indicate no differences in serum zinc or growth between young vegetarian and omnivorous children, although there is some evidence of low serum zinc concentrations in vegetarian adolescents. Some vegetarian immigrants from underprivileged households may be predisposed to iron and zinc deficiency because of nondietary factors such as chronic inflammation, parasitic infections, overweight, and genetic hemoglobin disorders. To reduce the risk of deficiency, the content and bioavailability of iron and zinc should be enhanced in vegetarian diets by consumption of fortified cereals and milk, by consumption of leavened whole grains, by soaking dried legumes before cooking and discarding the soaking water, and by replacing tea and coffee at meals with vitamin C-rich drinks, fruit, or vegetables. Additional recommended practices include using fermented soy foods and sprouting at least some of the legumes consumed. Fortified foods can reduce iron deficiency, but whether they can also reduce zinc deficiency is less certain. Supplements may be necessary for vegetarian children following very restricted vegan diets.
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Affiliation(s)
- Rosalind S Gibson
- From the Department of Human Nutrition, University of Otago, Dunedin, New Zealand (RSG and A-LMH); and the Centre for Physical Activity and Nutrition Research, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia (EAS-G)
| | - Anne-Louise M Heath
- From the Department of Human Nutrition, University of Otago, Dunedin, New Zealand (RSG and A-LMH); and the Centre for Physical Activity and Nutrition Research, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia (EAS-G)
| | - Ewa A Szymlek-Gay
- From the Department of Human Nutrition, University of Otago, Dunedin, New Zealand (RSG and A-LMH); and the Centre for Physical Activity and Nutrition Research, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia (EAS-G)
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97
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Amagloh FK, Coad J. Orange-fleshed sweet potato-based infant food is a better source of dietary vitamin A than a maize-legume blend as complementary food. Food Nutr Bull 2014; 35:51-9. [PMID: 24791579 DOI: 10.1177/156482651403500107] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
BACKGROUND White maize, which is widely used for complementary feeding and is seldom fortified at the household level, may be associated with the high prevalence of vitamin A deficiency among infants in low-income countries. OBJECTIVE The nutrient composition of complementary foods based on orange-fleshed sweet potato (OFSP) and cream-fleshed sweet potato (CFSP), maize-soybean-groundnut (Weanimix), and a proprietary wheat-based infant cereal (Nestlé Cerelac) were assessed using the Codex Standard (CODEX STAN 074-1981, Rev. 1-2006) specification as a reference. Additionally, the costs of OFSP complementary food, CFSP complementary food, and Weanimix production at the household level were estimated. Phytate and polyphenols, which limit the bioavailability of micronutrients, were assessed. METHODS Energy, macronutrients, and micronutrients listed as essential composition in the Codex Standard were determined and expressed as energy or nutrient density. RESULTS All the formulations met the stipulated energy and nutrient densities as specified in the Codex Standard. The beta-carotene content of OFSP complementary food exceeded the vitamin A specification (60 to 180 microg retinol activity equivalents/100 kcal). All the formulations except Weanimix contained measurable amounts of ascorbic acid (> or = 32.0 mg/100 g). The level of phytate in Weanimix was highest, about twice that of OFSP complementary food. The sweet potato-based foods contained about twice as much total polyphenols as the cereal-based products. The estimated production cost of OFSP complementary food was slightly higher (1.5 times) than that of Weanimix. CONCLUSIONS OFSP complementary food is a good source of beta-carotene and would therefore contribute to the vitamin A requirements of infants. Both OFSP complementary food and Weanimix may inhibit iron absorption because of their high levels of polyphenols and phytate, respectively, compared with those of Nestlé Cerelac.
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98
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Chan LN, Mike LA. The science and practice of micronutrient supplementations in nutritional anemia: an evidence-based review. JPEN J Parenter Enteral Nutr 2014; 38:656-72. [PMID: 24847050 DOI: 10.1177/0148607114533726] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2014] [Accepted: 04/03/2014] [Indexed: 12/14/2022]
Abstract
Nutritional anemia is the most common type of anemia, affecting millions of people in all age groups worldwide. While inadequate access to food and nutrients can lead to anemia, patients with certain health status or medical conditions are also at increased risk of developing nutritional anemia. Iron, cobalamin, and folate are the most recognized micronutrients that are vital for the generation of erythrocytes. Iron deficiency is associated with insufficient production of hemoglobin. Deficiency of cobalamin or folate leads to impaired synthesis of deoxyribonucleic acid, proteins, and cell division. Recent research has demonstrated that the status of copper and zinc in the body can significantly affect iron absorption and utilization. With an increasing number of patients undergoing bariatric surgical procedures, more cases of anemia associated with copper and zinc deficiencies have also emerged. The intestinal absorption of these 5 critical micronutrients are highly regulated and mediated by specific apical transport mechanisms in the enterocytes. Health conditions that persistently alter the histology of the upper intestinal architecture, expression, or function of these substrate-specific transporters, or the normal digestion and flow of these key micronutrients, can lead to nutritional anemia. The focus of this article is to review the science of intestinal micronutrient absorption, discuss the clinical assessment of micronutrient deficiencies in relation to anemia, and suggest an effective treatment plan and monitoring strategies using an evidence-based approach.
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99
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Oomah BD, Kotzeva L, Allen M, Bassinello PZ. Microwave and micronization treatments affect dehulling characteristics and bioactive contents of dry beans (Phaseolus vulgaris L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1349-58. [PMID: 24114525 DOI: 10.1002/jsfa.6418] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2013] [Revised: 09/05/2013] [Accepted: 09/30/2013] [Indexed: 05/25/2023]
Abstract
BACKGROUND Heat pretreatment is considered the first step in grain milling. This study therefore evaluated microwave and micronization heat treatments in improving the dehulling characteristics, phenolic composition and antioxidant and α-amylase activities of bean cultivars from three market classes. RESULTS Heat treatments improved dehulling characteristics (hull yield, rate coefficient and reduced abrasive hardness index) depending on bean cultivar, whereas treatment effects increased with dehulling time. Micronization increased minor phenolic components (tartaric esters, flavonols and anthocyanins) of all beans but had variable effects on total phenolic content depending on market class. Microwave treatment increased α-amylase inhibitor concentration, activity and potency, which were strongly correlated (r² = 0.71, P < 0.0001) with the flavonol content of beans. Heat treatment had variable effects on the phenolic composition of bean hulls obtained by abrasive dehulling without significantly altering the antioxidant activity of black and pinto bean hulls. Principal component analysis on 22 constituents analyzed in this study demonstrated the differences in dehulling characteristics and phenolic components of beans and hulls as major factors in segregating the beneficial heat treatment effects. CONCLUSION Heat treatment may be useful in developing novel dietary fibers from beans with variable composition and bioactivity with a considerable range of applications as functional food ingredients.
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Affiliation(s)
- B Dave Oomah
- National Bioproducts and Bioprocesses Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia, V0H 1Z0, Canada
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100
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Wang X, Ai T, Meng X, Zhou J, Mao X. In vitro iron absorption of α-lactalbumin hydrolysate-iron and β-lactoglobulin hydrolysate-iron complexes. J Dairy Sci 2014; 97:2559-66. [DOI: 10.3168/jds.2013-7461] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2013] [Accepted: 01/07/2014] [Indexed: 02/01/2023]
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