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Saffarionpour S, Diosady LL. Cyclodextrins and their potential applications for delivering vitamins, iron, and iodine for improving micronutrient status. Drug Deliv Transl Res 2024:10.1007/s13346-024-01586-x. [PMID: 38671315 DOI: 10.1007/s13346-024-01586-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/20/2024] [Indexed: 04/28/2024]
Abstract
Cyclodextrins (CDs) have been investigated as potential biopolymeric carriers that can form inclusion complexes with numerous bioactive ingredients. The inclusion of micronutrients (e.g. vitamins or minerals) into cyclodextrins can enhance their solubility and provide oxidative or thermal stability. It also enables the formulation of products with extended shelf-life. The designed delivery systems with CDs and their inclusion complexes including electrospun nanofibers, emulsions, liposomes, and hydrogels, show potential in enhancing the solubility and oxidative stability of micronutrients while enabling their controlled and sustained release in applications including food packaging, fortified foods and dietary supplements. Nano or micrometer-sized delivery systems capable of controlling burst release and permeation, or moderating skin hydration have been reported, which can facilitate the formulation of several personal and skin care products for topical or transdermal delivery of micronutrients. This review highlights recent developments in the application of CDs for the delivery of micronutrients, i.e. vitamins, iron, and iodine, which play key roles in the human body, emphasizing their existing and potential applications in the food, pharmaceuticals, and cosmeceuticals industries.
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Affiliation(s)
| | - Levente L Diosady
- Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, ON, Canada
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Dehnad D, Ghorani B, Emadzadeh B, Emadzadeh M, Assadpour E, Rajabzadeh G, Jafari SM. Recent advances in iron encapsulation and its application in food fortification. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37703437 DOI: 10.1080/10408398.2023.2256004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/15/2023]
Abstract
Iron (Fe) is an important element for our body since it takes part in a huge variety of metabolic processes. However, the direct incorporation of Fe into food fortification causes a number of problems along with undesirable organoleptic properties. Thus, encapsulation has been suggested to alleviate this problem. This study first sheds more light on the Fe encapsulation strategies and comprehensively explains the results of Fe encapsulation studies in the last decade. Then, the latest attempts to use Fe (in free or encapsulated forms) to fortify foods such as bakery products, dairy products, rice, lipid-containing foods, salt, fruit/vegetable-based products, and infant formula are presented. Double emulsions are highly effective at keeping their Fe content and display encapsulation efficiency (EE) > 88% although it decreases upon storage. The encapsulation by gel beads possesses several advantages including high EE, as well as reduced and great Fe release in gastric and duodenal conditions, respectively. Cereals, particularly bread and wheat, are common staple foods globally; they are very suitable for food fortification by Fe derivatives. Nevertheless, the majority of Fe in flour is available as salts of phytic acid (IP6) and phytates, reducing Fe bioavailability in the human body. The sourdough process degrades IP6 completely while Chorleywood Bread Making Process and conventional processes decrease it by 75% in comparison with whole meal flour.
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Affiliation(s)
- Danial Dehnad
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Behrouz Ghorani
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Bahareh Emadzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Maryam Emadzadeh
- Clinical Research Development Unit, Ghaem Hospital, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Elham Assadpour
- Food Industry Research Co, Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Ghadir Rajabzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Saffarionpour S, Diosady LL. Preparation and characterization of an iron-β-cyclodextrin inclusion complex: factors influencing the host-guest interaction. Food Funct 2023. [PMID: 37161593 DOI: 10.1039/d3fo00090g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Cyclodextrins have received attention recently due to their superior binding with countless hydrophobic molecules. The host-guest interaction between the cyclodextrin cavity and the hydrophobic component not only facilitates the formation of a strong inclusion complex (IC), but also improves its stability against thermal degradation. The functionality of cyclodextrins for the delivery of hydrophilic components is less explored in comparison. This study discusses the application of β-cyclodextrin (βCD) for the delivery of highly bioavailable and hydrophilic iron, ferric sodium EDTA, which exhibits great functionality in the presence of polyphenols and phytates with potential application in food fortification. The formation of IC was dependent on the cyclodextrin amount and alcoholic co-solvent and was influenced by the stirring duration. For ferric sodium EDTA, the highest inclusion rate (IR) of ∼77% was obtained after 72 hours of mixing in 25.4% (v/v) alcohol at a ratio of iron : βCD of 1 : 6. A higher IR (∼96%) was obtained after 6 hours of stirring with less soluble ferrous ammonium phosphate in comparison. The melting temperature (Tm) of the ferrous ammonium phosphate complex increased from ∼172 to ∼294 °C. The high IR and enhanced thermal resistance of the complex make βCDs potential carriers for ferrous ammonium phosphate delivery and fortification of foods processed at high temperatures.
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Affiliation(s)
- Shima Saffarionpour
- University of Toronto, Department of Chemical Engineering and Applied Chemistry, Toronto, Ontario, Canada.
| | - Levente L Diosady
- University of Toronto, Department of Chemical Engineering and Applied Chemistry, Toronto, Ontario, Canada.
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Kumari A, Gupta A, Chauhan AK. Optimization of the iron-enriched extruded snack containing jackfruit seed flour, mung bean flour and ferrous ammonium phosphate by using response surface methodology. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00108-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractThe Food and Agriculture Organization (State of food and agriculture. Moving forward on food loss and waste reduction, 2019) stated that approximately 1.3 billion tons of food wasted every year caused the emission of around 4.4 gigatons of greenhouse gas. World Health Organization highlights that iron deficiency affects billions of people worldwide and remains the leading cause of anemia. With the growth of healthy and sustainable diets and consumers’ better understanding of the relationship between diet, health, and the environment, there is an opportunity to develop novel healthy extruded snacks. The present study was carried out using response surface methodology to investigate the effects of varying proportions of jackfruit seed flour, mung bean flour, and ferrous ammonium phosphate on physical and functional properties of extruded snacks. Experiments were carried out using a central composite rotatable design with three independent parameters such as jackfruit seed flour(%), mung bean flour(%), and ferrous ammonium phosphate (%), and five responses such as bulk density (BD), expansion ratio (ER), hardness, color difference (ΔE), and iron content. It was found that ferrous ammonium phosphate significantly increased the iron content. Bulk density, expansion ratio, and hardness were significantly affected by jackfruit seed flour and mung bean flour. All independent variables significantly influenced colour value. The optimized iron-enrich extruded snacks were obtained at 24.87% jackfruit seed flour, 20.95% mung bean flour, and 0.021% ferrous ammonium phosphate. The optimized extruded snack contained 15.32 g/100 g protein and 22.03 mg/100 g iron content. Results of the study indicate that the optimized extruded snack could be used as a protein and iron source to mitigate malnutrition and anemia.
Graphical Abstract
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Aini N, Sustriawan B, Wahyuningsih N, Mela E. Blood Sugar, Haemoglobin and Malondialdehyde Levels in Diabetic White Rats Fed a Diet of Corn Flour Cookies. Foods 2022; 11:foods11121819. [PMID: 35742015 PMCID: PMC9222760 DOI: 10.3390/foods11121819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 06/16/2022] [Accepted: 06/17/2022] [Indexed: 02/04/2023] Open
Abstract
The purpose of the study was to analyse the chemical composition of corn cookies containing different types of sugar and fat, and determine their effect on physiological parameters in diabetic rats. The experimental animals were studied using a randomised block design with seven groups of rats. The test groups were as follows: group 1, negative control rats (normal) fed standard; group 2, positive control rats (diabetic) fed standard; group 3, diabetic rats fed wheat cookies; group 4, diabetic rats fed C1 corn cookies; group 5, diabetic rats fed C2 corn cookies; group 6, diabetic rats fed C3 corn cookies; and group 7, diabetic rats fed C4 corn cookies. The tests on the rats revealed that the cookies had significant effects on blood sugar, malondialdehyde (MDA) and haemoglobin levels as well as body weight parameters. Corn cookies containing crystalline coconut sugar and virgin coconut oil (VCO) were effective at lowering blood sugar and MDA levels while increasing haemoglobin and body weight in diabetic rats. Significantly, after four weeks on this diet, rats with diabetes mellitus were in the same overall condition as normal rats. These findings suggest that these cookies may be gluten-free functional foods suitable for diabetics. These findings suggest that diabetics can safely consume maize cookies.
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Affiliation(s)
- Nur Aini
- Correspondence: ; Tel.: +62-281-621094
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Hurrell RF, Trinidad TP, Mallillin AC, Sagum RS, Foman JT, Li Q, Zeder C, Kastenmayer P, Rytz A, Sabatier M, Egli I. Iron Bioavailability from Ferrous Ammonium Phosphate, Ferrous Sulfate, and Ferric Pyrophosphate in an Instant Milk Drink-A Stable Isotope Study in Children. Nutrients 2022; 14:nu14081640. [PMID: 35458201 PMCID: PMC9031871 DOI: 10.3390/nu14081640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 04/09/2022] [Accepted: 04/11/2022] [Indexed: 11/18/2022] Open
Abstract
Ferrous ammonium phosphate (FAP) is an iron salt that has been developed for the fortification of food matrices sensitive to color and flavor changes. The objective of the study was to measure iron absorption from FAP in young children and compare it to a previous evaluation of FAP in young women. A double-blind randomized crossover study with two parallel arms was used to evaluate the iron absorption from FAP added to reconstituted milk powder in comparison to that from ferrous sulfate (FeSO4) and ferric pyrophosphate (FePP). Iron absorption was measured in 39 children aged 3- to 6-years-old using erythrocyte incorporation of stable Fe isotopes (57Fe, 58Fe). The geometric mean iron absorption in iron replete children from FAP, FeSO4 and FePP from milk was 8.3%, 7.6% and 2.1%, respectively. Iron absorption from FAP and FeSO4 fortified milk was not significantly different (p = 0.199); however, it was significantly higher than from FePP fortified milk (p < 0.001). Iron bioavailability from FAP and FePP relative to FeSO4 (relative bioavailability (RBV)) was 110% and 33%, respectively. The RBV of FAP (110%) in iron replete children was higher than previously reported RBV (71%) in mainly iron deficient women. The difference in iron status between the children and women in the respective studies may explain the different RBV values and is discussed.
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Affiliation(s)
- Richard F. Hurrell
- Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland; (R.F.H.); (J.T.F.); (C.Z.); (I.E.)
| | - Trinidad P. Trinidad
- Department of Science and Technology, Food and Nutrition Research Institute, Taguig City 1630, Philippines; (A.C.M.); (R.S.S.)
| | - Aida C. Mallillin
- Department of Science and Technology, Food and Nutrition Research Institute, Taguig City 1630, Philippines; (A.C.M.); (R.S.S.)
| | - Rosario S. Sagum
- Department of Science and Technology, Food and Nutrition Research Institute, Taguig City 1630, Philippines; (A.C.M.); (R.S.S.)
| | - Jasmin Tajeri Foman
- Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland; (R.F.H.); (J.T.F.); (C.Z.); (I.E.)
- Clinical Research Unit, Nestlé Research, Société des Produits Nestlé S.A., Vers-Chez-Les-Blanc, 1000 Lausanne, Switzerland;
| | - Qiaoji Li
- Nestlé Research and Development China Ltd., Building 5, No 6 Jiu Xian Qiao Road, Chao Yang District, Beijing 100102, China;
| | - Christophe Zeder
- Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland; (R.F.H.); (J.T.F.); (C.Z.); (I.E.)
| | - Peter Kastenmayer
- Nestlé Institute of Health Sciences, Nestlé Research, Société des Produits Nestlé S.A., Vers-Chez-Les-Blanc, 1000 Lausanne, Switzerland;
| | - Andreas Rytz
- Clinical Research Unit, Nestlé Research, Société des Produits Nestlé S.A., Vers-Chez-Les-Blanc, 1000 Lausanne, Switzerland;
| | - Magalie Sabatier
- Nestlé Institute of Health Sciences, Nestlé Research, Société des Produits Nestlé S.A., Vers-Chez-Les-Blanc, 1000 Lausanne, Switzerland;
- Correspondence:
| | - Ines Egli
- Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland; (R.F.H.); (J.T.F.); (C.Z.); (I.E.)
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OUP accepted manuscript. Nutr Rev 2022; 80:1974-1984. [DOI: 10.1093/nutrit/nuac011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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Impact of Ascorbic Acid on the In Vitro Iron Bioavailability of a Casein-Based Iron Fortificant. Nutrients 2020; 12:nu12092776. [PMID: 32932834 PMCID: PMC7551990 DOI: 10.3390/nu12092776] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 08/31/2020] [Accepted: 09/09/2020] [Indexed: 01/01/2023] Open
Abstract
A new iron–casein complex (ICC) has been developed for iron (Fe) fortification of dairy matrices. The objective was to assess the impact of ascorbic acid (AA) on its in vitro bioavailability in comparison with ferrous sulfate (FeSO4) and ferric pyrophosphate (FePP). A simulated digestion coupled with the Caco-2 cell culture model was used in parallel with solubility and dissociation tests. Under diluted acidic conditions, the ICC was as soluble as FeSO4, but only part of the iron was found to dissociate from the caseins, indicating that the ICC was an iron chelate. The Caco-2 cell results in milk showed that the addition of AA (2:1 molar ratio) enhanced iron uptake from the ICCs and FeSO4 to a similar level (p = 0.582; p = 0.852) and to a significantly higher level than that from FePP (p < 0.01). This translated into a relative in vitro bioavailability to FeSO4 of 36% for FePP and 114 and 104% for the two ICCs. Similar results were obtained from water. Increasing the AA to iron molar ratio (4:1 molar ratio) had no additional effect on the ICCs and FePP. However, ICC absorption remained similar to that from FeSO4 (p = 0.666; p = 0.113), and was still significantly higher than that from FePP (p < 0.003). Therefore, even though iron from ICC does not fully dissociate under gastric digestion, iron uptake suggested that ICCs are absorbed to a similar amount as FeSO4 in the presence of AA and thus provide an excellent source of iron.
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Hu Y, Jia Y, Liao Y, Jiang X, Cheng Z. Fluorometric assay of iron(II) lactate hydrate and ammonium ferric citrate in food and medicine based on poly(sodium-p-styrenesulfonate)-enhanced Ag nanoclusters. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2020; 225:117519. [PMID: 31521986 DOI: 10.1016/j.saa.2019.117519] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 09/04/2019] [Accepted: 09/05/2019] [Indexed: 06/10/2023]
Abstract
Poly(sodium-p-styrenesulfonate)-enhanced and D-penicillamine stabilized Ag nanoclusters (PSS-DPA-AgNCs) were prepared using one-step ultraviolet irradiation combined with microwave heating method, and the effects of the AgNCs photo-luminescence performance based on different types of polyelectrolytes and energy suppliers were studied detailedly. The as-prepared AgNCs can be used as a viable fluorescent probe for monitoring indirectly iron(II) lactate hydrate (ILH) and ammonium ferric citrate (AFC), respectively. The fluorescence (FL) quenching of PSS-DPA-AgNCs by Fe3+ (it is obtained from oxidized ILH/ionized AFC) mainly derives from a dynamic quenching process. Excellent linear relationships exist between the FL quenching degree of the AgNCs and the concentrations of ILH/AFC in the range of 0.17-6.00/0.067-3.33 μmol·L-1, and corresponding limit of detection (at 3σ/slope) is 12.4/6.04 nmol·L-1. Moreover, the AgNCs probe was extended to the assays of ILH in tablets, solid beverage or ILH additive and AFC in two kinds of edible salts or syrup with satisfactory results compared with the standard 1, 10-phenanthroline method. In addition, the AgNCs probe reveals a good temperature sensing capability.
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Affiliation(s)
- Yue Hu
- Chemical Synthesis and Pollution Control Key Laboratory of Sichuan Province, China West Normal University, Nanchong 637002, China
| | - Yong Jia
- Chemical Synthesis and Pollution Control Key Laboratory of Sichuan Province, China West Normal University, Nanchong 637002, China
| | - Yunwen Liao
- Chemical Synthesis and Pollution Control Key Laboratory of Sichuan Province, China West Normal University, Nanchong 637002, China; Institute of Applied Chemistry, China West Normal University, Nanchong 637002, China
| | - Xiaohui Jiang
- Chemical Synthesis and Pollution Control Key Laboratory of Sichuan Province, China West Normal University, Nanchong 637002, China
| | - Zhengjun Cheng
- Chemical Synthesis and Pollution Control Key Laboratory of Sichuan Province, China West Normal University, Nanchong 637002, China; Institute of Applied Chemistry, China West Normal University, Nanchong 637002, China.
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Henare SJ, Nur Singh N, Ellis AM, Moughan PJ, Thompson AK, Walczyk T. Iron bioavailability of a casein-based iron fortificant compared with that of ferrous sulfate in whole milk: a randomized trial with a crossover design in adult women. Am J Clin Nutr 2019; 110:1362-1369. [PMID: 31573611 PMCID: PMC6885464 DOI: 10.1093/ajcn/nqz237] [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: 04/12/2019] [Accepted: 08/27/2019] [Indexed: 11/12/2022] Open
Abstract
BACKGROUND A highly soluble iron-casein complex has been developed for food fortification purposes with the aim to provide high iron bioavailability. OBJECTIVE We aimed to determine the iron bioavailability of the iron-casein complex relative to that of ferrous sulfate (control) when given with whole milk in healthy young women. METHODS A randomized comparator-controlled trial with a crossover design was conducted using the erythrocyte incorporation dual stable isotope (57Fe, 58Fe) technique. Iron absorption from the iron-casein complex was compared with that from ferrous sulfate in 21 healthy women aged 20-38 y with normal iron status. RESULTS Fractional iron absorption (geometric mean; -SD, +SD) from the iron-casein complex (3.4%; 1.4%, 5.4%) and from ferrous sulfate (3.9%; 1.7%, 6.1%) were not statistically different (P > 0.05). The relative bioavailability value of the iron-casein complex to ferrous sulfate was determined to be 0.87 (-1 SD, +1 SD: -0.90, +2.64). CONCLUSIONS The iron-casein complex has iron bioavailability comparable to that of ferrous sulfate in healthy young women. This trial was registered at www.anzctr.org.au as ACTRN12615000690550.
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Affiliation(s)
- Sharon J Henare
- School of Health Sciences, Massey University, Palmerston North, New Zealand,Riddet Institute, Massey University, Palmerston North, New Zealand,Address correspondence to SJH (e-mail: )
| | - Nadia Nur Singh
- NutriTrace@NUS, Department of Chemistry, Faculty of Science, National University of Singapore, Singapore
| | - Ashling M Ellis
- Riddet Institute, Massey University, Palmerston North, New Zealand,School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Paul J Moughan
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Abby K Thompson
- Riddet Institute, Massey University, Palmerston North, New Zealand,Food HQ, The Factory, Palmerston North, New Zealand
| | - Thomas Walczyk
- NutriTrace@NUS, Department of Chemistry, Faculty of Science, National University of Singapore, Singapore
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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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Eilander A, Funke OM, Moretti D, Zimmermann MB, Owojuyigbe TO, Blonk C, Murray P, Duchateau GS. High Bioavailability from Ferric Pyrophosphate-Fortified Bouillon Cubes in Meals is Not Increased by Sodium Pyrophosphate: a Stable Iron Isotope Study in Young Nigerian Women. J Nutr 2019; 149:723-729. [PMID: 31004134 PMCID: PMC6499105 DOI: 10.1093/jn/nxz003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2018] [Revised: 12/03/2018] [Accepted: 01/08/2019] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND It is challenging to find an iron compound that combines good bioavailability with minimal sensory changes when added to seasonings or condiments. Ferric pyrophosphate (FePP) is currently used to fortify bouillon cubes, but its bioavailability is generally low. Previously, the addition of a stabilizer, sodium pyrophosphate (NaPP), improved iron bioavailability from a bouillon drink. OBJECTIVE We assessed whether there is a dose-response effect of added NaPP on iron bioavailability from local meals prepared with intrinsically labeled FePP-fortified bouillon cubes in young Nigerian women using iron stable isotope techniques. METHODS In a double-blind, randomized, cross-over trial, women (n = 24; aged 18-40 y; mean BMI 20.5 kg/m2) consumed a Nigerian breakfast and lunch for 5 d prepared with bouillon cubes containing 2.5 mg 57Fe (as FePP) and 3 different molar ratios of NaPP: 57Fe (0:1, 3:1, and 6:1). Iron bioavailability was assessed by measuring 57Fe incorporation into erythrocytes 16 d after each 5 d NaPP: 57Fe feeding period. Data were analyzed using a linear regression model of log iron absorption on NaPP ratio, with body weight and baseline body iron stores as covariates and subject as a random intercept. RESULTS Of the women included, 46% were anemic and 26% were iron deficient. Iron bioavailability was 10.8, 9.8, and 11.0% for the 0:1, 3:1, and 6:1 NaPP:57Fe treatments, respectively. There was no dose-response effect of an increasing NaPP:57Fe ratio (β ± SE: 0.003 ± 0.028, P = 0.45). CONCLUSIONS In this study, the addition of NaPP did not increase iron bioavailability from FePP-fortified bouillon cubes. However, iron bioavailability from the Nigerian meals prepared with FePP-fortified bouillon cubes was higher than expected. These results are encouraging for the potential of bouillon cubes as a fortification vehicle. Further studies are needed to assess the effect of FePP-fortified bouillon cubes on improving iron status in low-income populations. This trial was registered at clinicaltrials.gov as NCT02815449.
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Affiliation(s)
- Ans Eilander
- Unilever R&D Vlaardingen, South Holland, The Netherlands
| | | | - Diego Moretti
- Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Michael B Zimmermann
- Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | | | - Cor Blonk
- Unilever R&D Vlaardingen, South Holland, The Netherlands
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Kheiri R, Koohi MK, Sadeghi-Hashjin G, Nouri H, Khezli N, Hassan MA, Hoomani F, Shams G, Rasouli A, Motaghinejad M. Comparison of the Effects of Iron Oxide, as a New Form of Iron Supplement, and Ferrous Sulfate on the Blood Levels of Iron and Total Iron-Binding Globulin in the Rabbit. IRANIAN JOURNAL OF MEDICAL SCIENCES 2017; 42:79-84. [PMID: 28293054 PMCID: PMC5337769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
Iron oxide is an important biological agent that has a key role in medical processes; however, the mechanism whereby it provides iron for human and animal cells and its biological uses remains unclear. We aimed to evaluate the effects of oral iron oxide on serum iron status and compare the results with those of iron sulfate as a reference salt. Fifteen adult rabbits were divided into 3 groups of 5 each: control group, iron sulfate group, and iron oxide group. The groups received doses of 3.3, 10, and 33 mg/kg in 3 experiments. Venous blood samples were obtained just before the oral administration of iron sulfate and iron oxide (3.3 mg/kg). More blood samples were taken 3 times at the time points of 1, 6, and 12 hours after the administration of the solutions. Serum was separated for the measurement of iron (Fe) and total iron-binding globulin (TIBG) with routine methods. One week later, the same experiment was repeated with 10 mg/kg of iron sulfate and iron oxide; and 1 week later after the second experiment, again the same experiment was repeated with 33 mg/kg of iron sulfate and iron oxide. The results showed that 33 mg/kg of iron sulfate 1 hour after treatment caused a significant difference in the Fe and TIBG levels between all the groups (P=0.014 for Fe and P=0.027 for TIBG). Our data showed that the absorption of iron oxide was similar to that of ferrous sulfate and in high doses was as useful as iron supplement.
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Affiliation(s)
- Reyhaneh Kheiri
- Department of Toxicology and Pharmacology, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohammad Kazem Koohi
- Department of Basic Sciences, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | | | - Hadiseh Nouri
- Pharmacology Section, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Noushin Khezli
- Pharmacology Section, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | | | - Fatemeh Hoomani
- Department of Nursing, School of Nursing and Midwifery, Islamic Azad University, Arak Branch, Arak, Iran
| | - Gholamreza Shams
- Pharmacology Section, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Ali Rasouli
- Pharmacology Section, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Majid Motaghinejad
- Department of Pharmacology, School of Medicine and Razi Institute for Drug Research, Iran University of Medical Sciences, Tehran, Iran,Correspondence: Majid Motaghinejad, PhD; Department of Pharmacology, School of Medicine, and Razi Institute for Drug Research, Iran University of Medical Sciences, P.O. Box: 14155-6183, Tehran, Iran Tel: +98 21 88622696 Fax: +98 21 88622696
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Tian T, Blanco E, Smoukov SK, Velev OD, Velikov KP. Dissolution behaviour of ferric pyrophosphate and its mixtures with soluble pyrophosphates: Potential strategy for increasing iron bioavailability. Food Chem 2016; 208:97-102. [DOI: 10.1016/j.foodchem.2016.03.078] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2015] [Revised: 03/03/2016] [Accepted: 03/22/2016] [Indexed: 11/26/2022]
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Sodium pyrophosphate enhances iron bioavailability from bouillon cubes fortified with ferric pyrophosphate. Br J Nutr 2016; 116:496-503. [DOI: 10.1017/s0007114516002191] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
AbstractFe fortification of centrally manufactured and frequently consumed condiments such as bouillon cubes could help prevent Fe deficiency in developing countries. However, Fe compounds that do not cause sensory changes in the fortified product, such as ferric pyrophosphate (FePP), exhibit low absorption in humans. Tetra sodium pyrophosphate (NaPP) can form soluble complexes with Fe, which could increase Fe bioavailability. Therefore, the aim of this study was to investigate Fe bioavailability from bouillon cubes fortified with either FePP only, FePP+NaPP, ferrous sulphate (FeSO4) only, or FeSO4+NaPP. We first conducted in vitro studies using a protocol of simulated digestion to assess the dialysable and ionic Fe, and the cellular ferritin response in a Caco-2 cell model. Second, Fe absorption from bouillon prepared from intrinsically labelled cubes (2·5 mg stable Fe isotopes/cube) was assessed in twenty-four Fe-deficient women, by measuring Fe incorporation into erythrocytes 2 weeks after consumption. Fe bioavailability in humans increased by 46 % (P<0·005) when comparing bouillons fortified with FePP only (4·4 %) and bouillons fortified with FePP+NaPP (6·4 %). Fe absorption from bouillons fortified with FeSO4 only and with FeSO4+NaPP was 33·8 and 27·8 %, respectively (NS). The outcome from the human study is in agreement with the dialysable Fe from the in vitro experiments. Our findings suggest that the addition of NaPP could be a promising strategy to increase Fe absorption from FePP-fortified bouillon cubes, and if confirmed by further research, for other fortified foods with complex food matrices as well.
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Iron bioavailability from fresh cheese fortified with iron-enriched yeast. Eur J Nutr 2016; 56:1551-1560. [DOI: 10.1007/s00394-016-1200-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2015] [Accepted: 02/25/2016] [Indexed: 12/16/2022]
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Dickmann RS, Strasburg GM, Romsos DR, Wilson LA, Lai GH, Huang H. Particle Size, Surface Area, and Amorphous Content as Predictors of Solubility and Bioavailability for Five Commercial Sources of Ferric Orthophosphate in Ready-To-Eat Cereal. Nutrients 2016; 8:129. [PMID: 26938556 PMCID: PMC4808859 DOI: 10.3390/nu8030129] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2015] [Revised: 02/19/2016] [Accepted: 02/23/2016] [Indexed: 11/28/2022] Open
Abstract
Ferric orthophosphate (FePO4) has had limited use as an iron fortificant in ready-to-eat (RTE) cereal because of its variable bioavailability, the mechanism of which is poorly understood. Even though FePO4 has desirable sensory properties as compared to other affordable iron fortificants, few published studies have well-characterized its physicochemical properties. Semi-crystalline materials such as FePO4 have varying degrees of molecular disorder, referred to as amorphous content, which is hypothesized to be an important factor in bioavailability. The objective of this study was to systematically measure the physicochemical factors of particle size, surface area, amorphous content, and solubility underlying the variation in FePO4 bioavailability. Five commercial FePO4 sources and ferrous sulfate were added to individual batches of RTE cereal. The relative bioavailability value (RBV) of each iron source, determined using the AOAC Rat Hemoglobin Repletion Bioassay, ranged from 51% to 99% (p < 0.05), which is higher than typically reported. Solubility in dilute HCl accurately predicted RBV (R2 = 0.93, p = 0.008). Amorphous content measured by Dynamic Vapor Sorption ranged from 1.7% to 23.8% and was a better determinant of solubility (R2 = 0.91; p = 0.0002) than surface area (R2 = 0.83; p = 0.002) and median particle size (R2 = 0.59; p = 0.12). The results indicate that while solubility of FePO4 is highly predictive of RBV, solubility, in turn, is strongly linked to amorphous content and surface area. This information may prove useful for the production of FePO4 with the desired RBV.
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Affiliation(s)
- Robin S Dickmann
- Kellogg Company, W.K. Kellogg Institute for Food and Nutrition Research, Battle Creek, 2 Hamblin Avenue, Battle Creek, MI 49015, USA.
| | - Gale M Strasburg
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Road, East Lansing, MI 48824, USA.
| | - Dale R Romsos
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Road, East Lansing, MI 48824, USA.
| | - Lori A Wilson
- Kellogg Company, W.K. Kellogg Institute for Food and Nutrition Research, Battle Creek, 2 Hamblin Avenue, Battle Creek, MI 49015, USA.
| | - Grace H Lai
- Kellogg Company, W.K. Kellogg Institute for Food and Nutrition Research, Battle Creek, 2 Hamblin Avenue, Battle Creek, MI 49015, USA.
| | - Hsimin Huang
- Kellogg Company, W.K. Kellogg Institute for Food and Nutrition Research, Battle Creek, 2 Hamblin Avenue, Battle Creek, MI 49015, USA.
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Fioroto AM, Nascimento AN, Oliveira PV. In Vitro Evaluation of Cu, Fe, and Zn Bioaccessibility in the Presence of Babassu Mesocarp. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:6331-6337. [PMID: 26134249 DOI: 10.1021/acs.jafc.5b01947] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
In vitro gastrointestinal digestion of babassu mesocarp in the absence and presence of milk and lignin was performed to evaluate the bioaccessibility of Cu, Fe, and Zn. Extractions using NaOH solutions (pH 7 and 12) were carried out to evaluate the interactions of Cu(II), Fe(III), and Zn(II) with the extracted compounds and with the washed mesocarp. Studies using reference solutions showed a decrease in the free concentration of the elements in the presence of mesocarp. Phytate, a component present in the mesocarp, can be the main compound responsible for the elements' interactions with mesocarp. Lignin increases the elements' soluble fractions; however, the elements' concentrations in the dialyzed fractions, representing the bioaccessible portion, were very low. On the other hand, Cu, Fe, and Zn bioaccessibility in milk was not influenced by the mesocarp.
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Affiliation(s)
| | - Angerson Nogueria Nascimento
- §Instituto de Ciências Ambientais, Quı́micas e Farmacêuticas, Universidade Federal de São Paulo, CEP 0641-5080 Diadema, SP, Brazil
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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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Toxqui L, Pérez-Granados AM, Blanco-Rojo R, Wright I, González-Vizcayno C, Vaquero MP. Effects of an Iron or Iron and Vitamin D–Fortified Flavored Skim Milk on Iron Metabolism: A Randomized Controlled Double-Blind Trial in Iron-Deficient Women. J Am Coll Nutr 2013; 32:312-20. [DOI: 10.1080/07315724.2013.826116] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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