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Tafazzoli K, Ghavami M, Khosravi-Darani K. Investigation of impact of siderophore and process variables on production of iron enriched Saccharomyces boulardii by Plackett-Burman design. Sci Rep 2024; 14:22813. [PMID: 39353969 PMCID: PMC11445229 DOI: 10.1038/s41598-024-70467-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Accepted: 08/16/2024] [Indexed: 10/03/2024] Open
Abstract
The primary cause of anemia worldwide is due to poor diet and iron deficiency. Iron (Fe) enriched yeast can be the most effective way to manage anemia because of the capability for biotransformation of mineral to organic and bioavailable iron. To overcome the low richness of yeast, the use of siderophore as cellular iron carriers is a new approach. In this research, for the first time the potential of siderophore in increasing the Fe enrichment of Saccharomyces boulardii (S. boulardii), which is important because of its probiotic properties and resistance to different stresses, has been investigated to produce of potential iron supplements. For this purpose, siderophore was produced by Pseudomonas aeruginosa (P. aeruginosa). Siderophore impact, along with ten other independent process variables, has been studied on the efficiency of iron biotransformation by the Plackett-Burman design (PBD). The results showed that the highest biotransformation yield was 17.77 mg Fe/g dry cell weight (DCW) in the highest biomass weight of 9 g/l. Iron concentration is the most important variable, with contributions of 46% and 70.79% for biomass weight and biotransformation, respectively, followed by fermentation time, agitation speed, and KH2PO4 concentration. But increasing the level of siderophore and zinc led to a significant negative effect. siderophore inefficiency may be attributed to the absence of membrane receptors for pyoverdine (Pvd) and pyochelin (Pch) siderophores. Also, the steric hindrance of the cell wall mannan, the stickiness and sediment ability of the yeast, can create limitations in the absorption of elements. Such yeast can be used as a potential source of iron even for vegetarians and vegans in the form of medicinal and fortified food products to improve the treatment of anemia. It is recommended that further research be focused on increasing the iron enrichment of yeast by overcoming the structural barrier of the cell wall, investigating factors affecting membrane permeability and iron transport potential of other types of siderophores.
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Affiliation(s)
- Kiyana Tafazzoli
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Mehrdad Ghavami
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Kianoush Khosravi-Darani
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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Díaz-Navarrete P, Dantagnan P, Henriquez D, Soto R, Correa-Galeote D, Sáez-Arteaga A. Selenized non-Saccharomyces yeasts and their potential use in fish feed. FISH PHYSIOLOGY AND BIOCHEMISTRY 2024; 50:1879-1894. [PMID: 38630161 DOI: 10.1007/s10695-024-01340-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Accepted: 03/26/2024] [Indexed: 07/30/2024]
Abstract
Selenium (Se) is a vital trace element, essential for growth and other biological functions in fish. Its significance lies in its role as a fundamental component of selenoproteins, which are crucial for optimal functioning of the organism. The inclusion of Se in the diets of farmed animals, including fish, has proved invaluable in mitigating the challenges arising from elemental deficiencies experienced in captivity conditions due to limitations in the content of fishmeal. Supplementing diets with Se enhances physiological responses, particularly mitigates the effects of the continuous presence of environmental stress factors. Organic Se has been shown to have higher absorption rates and a greater impact on bioavailability and overall health than inorganic forms. A characteristic feature of yeasts is their rapid proliferation and growth, marked by efficient mineral assimilation. Most of the selenized yeasts currently available in the market, and used predominantly in animal production and aquaculture, are based on Saccharomyces cerevisiae, which contains selenomethionine (Se-Met). The object of this review is to highlight the importance of selenized yeasts. In addition, it presents metabolic and productive aspects of other yeast genera that are important potential sources of organic selenium. Some yeast strains discussed produce metabolites of interest such as lipids, pigments, and amino acids, which could have applications in aquaculture and further enrich their usefulness.
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Affiliation(s)
- Paola Díaz-Navarrete
- Departamento de Ciencias Veterinarias y Salud Pública, Facultad de Recursos Naturales, Universidad Católica de Temuco, Casilla 15-D, Temuco, Chile.
- Núcleo de Investigación en Producción Alimentaria, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco, Chile.
| | - Patricio Dantagnan
- Departamento de Ciencias Agropecuarias y Acuícolas, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco, Chile
- Núcleo de Investigación en Producción Alimentaria, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco, Chile
| | - Daniela Henriquez
- Departamento de Ciencias Veterinarias y Salud Pública, Facultad de Recursos Naturales, Universidad Católica de Temuco, Casilla 15-D, Temuco, Chile
| | - Robinson Soto
- Departamento de Procesos industriales, Facultad de Ingeniería, Universidad Católica de Temuco, Temuco, Chile
| | - David Correa-Galeote
- Departamento de Microbiología, Facultad de Farmacia, Universidad de Granada, Granada, España
| | - Alberto Sáez-Arteaga
- Departamento de Ciencias Agropecuarias y Acuícolas, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco, Chile.
- Centro de Investigación, Innovación y Creación (CIIC-UCT), Universidad Católica de Temuco, Temuco, Chile.
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Dje Kouadio DK, Wieringa F, Greffeuille V, Humblot C. Bacteria from the gut influence the host micronutrient status. Crit Rev Food Sci Nutr 2023; 64:10714-10729. [PMID: 37366286 DOI: 10.1080/10408398.2023.2227888] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/28/2023]
Abstract
Micronutrient deficiencies or "hidden hunger" remains a serious public health problem in most low- and middle-income countries, with severe consequences for child development. Traditional methods of treatment and prevention, such as supplementation and fortification, have not always proven to be effective and may have undesirable side-effects (i.e., digestive troubles with iron supplementation). Commensal bacteria in the gut may increase bioavailability of specific micronutrients (i.e., minerals), notably by removing anti-nutritional compounds, such as phytates and polyphenols, or by the synthesis of vitamins. Together with the gastrointestinal mucosa, gut microbiota is also the first line of protection against pathogens. It contributes to the reinforcement of the integrity of the intestinal epithelium and to a better absorption of micronutrients. However, its role in micronutrient malnutrition is still poorly understood. Moreover, the bacterial metabolism is also dependent of micronutrients acquired from the gut environment and resident bacteria may compete or collaborate to maintain micronutrient homeostasis. Gut microbiota composition can therefore be modulated by micronutrient availability. This review brings together current knowledge on this two-way relationship between micronutrients and gut microbiota bacteria, with a focus on iron, zinc, vitamin A and folate (vitamin B9), as these deficiencies are public health concerns in a global context.
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Affiliation(s)
- Dorgeles Kouakou Dje Kouadio
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- French National Research Institute for Sustainable Development (IRD), Montpellier, France, France
| | - Frank Wieringa
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- French National Research Institute for Sustainable Development (IRD), Montpellier, France, France
| | - Valérie Greffeuille
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- French National Research Institute for Sustainable Development (IRD), Montpellier, France, France
| | - Christèle Humblot
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- French National Research Institute for Sustainable Development (IRD), Montpellier, France, France
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Sun J, Xu S, Du Y, Yu K, Jiang Y, Weng H, Yuan W. Accumulation and Enrichment of Trace Elements by Yeast Cells and Their Applications: A Critical Review. Microorganisms 2022; 10:1746. [PMID: 36144348 PMCID: PMC9504137 DOI: 10.3390/microorganisms10091746] [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: 07/21/2022] [Revised: 08/26/2022] [Accepted: 08/27/2022] [Indexed: 11/24/2022] Open
Abstract
Maintaining the homeostasis balance of trace elements is crucial for the health of organisms. Human health is threatened by diseases caused by a lack of trace elements. Saccharomyces cerevisiae has a wide and close relationship with human daily life and industrial applications. It can not only be used as fermentation products and single-cell proteins, but also as a trace elements supplement that is widely used in food, feed, and medicine. Trace-element-enriched yeast, viz., chromium-, iron-, zinc-, and selenium-enriched yeast, as an impactful microelements supplement, is more efficient, more environmentally friendly, and safer than its inorganic and organic counterparts. Over the last few decades, genetic engineering has been developing large-scaled genetic re-design and reconstruction in yeast. It is hoped that engineered yeast will include a higher concentration of trace elements. In this review, we compare the common supplement forms of several key trace elements. The mechanisms of detoxification and transport of trace elements in yeast are also reviewed thoroughly. Moreover, genes involved in the transport and detoxification of trace elements are summarized. A feasible way of metabolic engineering transformation of S. cerevisiae to produce trace-element-enriched yeast is examined. In addition, the economy, safety, and environmental protection of the engineered yeast are explored, and the future research direction of yeast enriched in trace elements is discussed.
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Affiliation(s)
- Jie Sun
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Shiyi Xu
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yongbao Du
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Kechen Yu
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yi Jiang
- Hangzhou Se-easy Biotechnology Co., Ltd., Hangzhou 311100, China
| | - Hao Weng
- Hangzhou Se-easy Biotechnology Co., Ltd., Hangzhou 311100, China
| | - Wei Yuan
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
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The Use of Iron-Enriched Yeast for the Production of Flatbread. Molecules 2021; 26:molecules26175204. [PMID: 34500637 PMCID: PMC8434235 DOI: 10.3390/molecules26175204] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 08/21/2021] [Accepted: 08/26/2021] [Indexed: 01/10/2023] Open
Abstract
The most common cause of iron deficiency is an improperly balanced diet, in which the body’s need for iron cannot be met by absorption of this element from food. Targeted iron supplementation and food fortification may be the main treatments for iron deficiency in the population. However, many iron-rich supplements and foods have low bioavailability of this element. In our study, we used yeast enriched with iron ions to produce flatbread. The yeast cells accumulated iron ions from the medium supplemented with Fe(NO3)3·9H2O, additionally one of the cultures was treated with pulsed electric field in order to increase the accumulation. The potential bioavailability of iron from flatbread containing 385.8 ± 4.12 mg of iron in 100 g dry mass was 10.83 ± 0.94%. All the flatbreads had a moderate glycemic index. There were no significant differences in antioxidant activity against DPPH• between flatbread with iron-enriched and non-iron-enriched yeast. Sensory evaluation showed that this product is acceptable to consumers since no metallic aftertaste was detected. Iron enriched flatbread can potentially be an alternative to dietary supplements in iron deficiency states.
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Bries AE, Hurrell RF, Reddy MB. Iron Absorption from Bouillon Fortified with Iron-Enriched Aspergillus oryzae Is Higher Than That Fortified with Ferric Pyrophosphate in Young Women. J Nutr 2020; 150:1109-1115. [PMID: 32073619 PMCID: PMC7303367 DOI: 10.1093/jn/nxaa035] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 12/02/2019] [Accepted: 01/31/2020] [Indexed: 01/07/2023] Open
Abstract
BACKGROUND Bouillon cubes are a potential vehicle for iron fortification. They are currently fortified with ferric pyrophosphate (FePP), which is known to be poorly absorbed. The objective of this study was to assess the iron absorption of Aspergillus oryzae grown in FePP (ASP-p) and compare it with FePP and ferrous sulfate (FeSO4)-fortified bouillon cubes. METHODS In 2 single-blinded, crossover studies, healthy women with serum ferritin concentrations <40 μg/L were randomly assigned to consume a rice-vegetable meal with iron-fortified chicken bouillon. Subjects in study I (n = 17, 18-26 y) consumed iron from both iron sources as 57FePP and 58ASP-p (intrinsically labeled with 58FePP) with a meal containing 4.2 mg of total iron provided for 3 d. Study II (n = 18, 18-29 y) was similar except that subjects consumed 57FeSO4 and 58ASP-p. Whole-blood stable isotope enrichment after 14 d was used to measure fractional iron absorption. Hemoglobin, hematocrit, serum ferritin, hepcidin, and serum C-reactive protein were analyzed at baseline and at 14 d. A t test was used to compare the mean differences in fractional absorptions within each study and baseline characteristics between studies. RESULTS Geometric mean (95% CI) fractional iron absorption of FePP [0.94% (0.63%, 1.40%)] was lower than ASP-p [2.20% (1.47%, 3.30%)] (P < 0.0001) in study I. In study II, ASP-p fractional absorption [2.98% (2.03%, 4.38%)] was lower than that of FeSO4 [9.88% (6.70%, 14.59%)] (P < 0.0001). Both ferritin (r = -0.41, P = 0.014) and hepcidin (r = -0.42, P = 0.01) concentrations were inversely correlated with ASP-p iron absorption. Fractional absorption of ASP-p was also positively correlated with FePP (r = 0.92, P < 0.0001) and FeSO4 (r = 0.52, P < 0.02) absorption. CONCLUSIONS ASP-p-fortified bouillon provided 2.3-fold higher absorbable iron than the currently used FePP. Bouillon fortified with ASP-p may contribute sufficient bioavailable iron to meet the daily iron requirements in young women only if consumed with other iron-fortified staple foods. This trial was registered at clinicaltrials.gov as NCT03586245.
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Affiliation(s)
- Amanda E Bries
- Department of Food Sciences and Human Nutrition, Iowa State University, Ames, IA, USA
| | - Richard F Hurrell
- ETH Zürich, Institute of Food, Nutrition, and Health, Zurich, Switzerland
| | - Manju B Reddy
- Department of Food Sciences and Human Nutrition, Iowa State University, Ames, IA, USA,Address correspondence to MBR (e-mail: )
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Shubham K, Anukiruthika T, Dutta S, Kashyap A, Moses JA, Anandharamakrishnan C. Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.021] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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8
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Dold S, Zimmermann MB, Jeroense F, Zeder C, Habeych E, Galaffu N, Grathwohl D, Tajeri Foman J, Merinat S, Rey B, Sabatier M, Moretti D. Iron bioavailability from bouillon fortified with a novel ferric phytate compound: a stable iron isotope study in healthy women (part II). Sci Rep 2020; 10:5339. [PMID: 32210349 PMCID: PMC7093532 DOI: 10.1038/s41598-020-62307-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Accepted: 03/04/2020] [Indexed: 11/23/2022] Open
Abstract
Bouillon cubes are widely consumed and when fortified with iron could contribute in preventing iron deficiency. We report the development (part I) and evaluation (current part II) of a novel ferric phytate compound to be used as iron fortificant in condiments such as bouillon. Ferric pyrophosphate (FePP), is the compound of choice due to its high stability in foods, but has a modest absorption in humans. Our objective was to assess iron bioavailability from a novel iron fortificant consisting of ferric iron complexed with phytic acid and hydrolyzed corn protein (Fe-PA-HCP), used in bouillon with and without an inhibitory food matrix. In a randomised single blind, cross-over study, we measured iron absorption in healthy adult women (n = 22). In vitro iron bioaccessibility was assessed using a Caco-2 cell model. Iron absorption from Fe-PA-HCP was 1.5% and 4.1% in bouillon with and without inhibitory matrix, respectively. Relative iron bioavailability to FeSO4 was 2.4 times higher than from FePP in bouillon (17% vs 7%) and 5.2 times higher when consumed with the inhibitory meal (41% vs 8%). Similar results were found in vitro. Fe-PA-HCP has a higher relative bioavailability versus FePP, especially when bouillon is served with an inhibitory food matrix.
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Affiliation(s)
- Susanne Dold
- ETH Zurich, Laboratory of Human Nutrition, Zurich, Switzerland
| | | | | | | | - Edwin Habeych
- Nestlé Research, Société des Produits Nestlé SA, Lausanne, Switzerland
| | - Nicola Galaffu
- Nestlé Research, Société des Produits Nestlé SA, Lausanne, Switzerland
| | - Dominik Grathwohl
- Nestlé Research, Société des Produits Nestlé SA, Lausanne, Switzerland
| | | | - Sylvie Merinat
- Nestlé Research, Société des Produits Nestlé SA, Lausanne, Switzerland
| | - Brigitte Rey
- Nestlé Research, Société des Produits Nestlé SA, Lausanne, Switzerland
| | - Magalie Sabatier
- Nestlé Research, Société des Produits Nestlé SA, Lausanne, Switzerland
| | - Diego Moretti
- ETH Zurich, Laboratory of Human Nutrition, Zurich, Switzerland.
- Swiss Distance University of Applied Sciences, Nutrition Research, Health Department, Regensdorf, Zurich, Switzerland.
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Ribeiro VR, Fernandes IDAA, Mari IP, Stafussa AP, Rossetto R, Maciel GM, Haminiuk CWI. Bringing together Saccharomyces cerevisiae and bioactive compounds from plants: A new function for a well-known biosorbent. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103433] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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10
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Ramos-Alonso L, Wittmaack N, Mulet I, Martínez-Garay CA, Fita-Torró J, Lozano MJ, Romero AM, García-Ferris C, Martínez-Pastor MT, Puig S. Molecular strategies to increase yeast iron accumulation and resistance. Metallomics 2019; 10:1245-1256. [PMID: 30137082 DOI: 10.1039/c8mt00124c] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
All eukaryotic organisms rely on iron as an essential micronutrient for life because it participates as a redox-active cofactor in multiple biological processes. However, excess iron can generate reactive oxygen species that damage cellular macromolecules. The low solubility of ferric iron under physiological conditions increases the prevalence of iron deficiency anemia. A common strategy to treat iron deficiency consists of dietary iron supplementation. The baker's yeast Saccharomyces cerevisiae is used as a model eukaryotic organism, but also as a feed supplement. In response to iron deficiency, the yeast Aft1 transcription factor activates cellular iron acquisition. However, when constitutively active, Aft1 inhibits growth probably due to iron toxicity. In this report, we have studied the consequences of using hyperactive AFT1 alleles, including AFT1-1UP, to increase yeast iron accumulation. We first characterized the iron sensitivity of cells expressing different constitutively active AFT1 alleles. We rescued the high iron sensitivity conferred by the AFT1 alleles by deleting the sphingolipid signaling kinase YPK1. We observed that the deletion of YPK1 exerts different effects on iron accumulation depending on the AFT1 allele and the environmental iron. Moreover, we determined that the impairment of the high-affinity iron transport system partially rescues the high iron toxicity of AFT1-1UP-expressing cells. Finally, we observed that AFT1-1UP inhibits oxygen consumption through activation of the RNA-binding protein Cth2. Deletion of CTH2 partially rescues the AFT1-1UP negative respiratory effect. Collectively, these results contribute to understand how the Aft1 transcription factor functions and the multiple consequences derived from its constitutive activation.
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Affiliation(s)
- Lucía Ramos-Alonso
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Paterna, Valencia, Spain.
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11
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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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Christ JJ, Blank LM. Saccharomyces cerevisiae containing 28% polyphosphate and production of a polyphosphate-rich yeast extract thereof. FEMS Yeast Res 2019; 19:5306445. [DOI: 10.1093/femsyr/foz011] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2018] [Accepted: 02/01/2019] [Indexed: 11/12/2022] Open
Abstract
ABSTRACT
Currently, inorganic polyphosphate is chemically synthesized from phosphate rock and added directly to food products. Yeast extract is a concentrate of soluble fractions of Saccharomyces cerevisiae and is, as a food additive, generally regarded as safe. The aim of this study was to biotechnologically produce a naturally polyphosphate-rich yeast extract. Polyphosphate-rich cells were produced with a wild type (non-genetically modified) S. cerevisiae by orthophosphate-starvation and subsequent orthophosphate-feeding, and contained 28% (w/w) polyphosphate (as KPO3) in cell dry weight, which is the highest content reported so far. Four yeast extract production protocols (autolysis, plasmolysis, enzymatic hydrolysis without and with prior heat inactivation) were tested, whereas the latter was the most promising. From the polyphosphate-rich cells, yeast extract paste and powder were produced containing 20% and 14% (w/w, as KPO3) polyphosphate with an average chain length of 31 and 3 P-subunits, 7% and 14% (w/w, as K1.5H1.5PO4) orthophosphate, 22% and 0% (w/w) water, respectively. For the first time, naturally polyphosphate-rich yeast extracts were produced, which possibly can be used as a clean-label food additive and biological alternative to chemically synthesized polyphosphate in food products.
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Affiliation(s)
- Jonas Johannes Christ
- Institute of Applied Microbiology – iAMB, Aachen Biology and Biotechnology – ABBt, Worringer Weg 1, RWTH Aachen University, D-52074 Aachen, Germany
| | - Lars Mathias Blank
- Institute of Applied Microbiology – iAMB, Aachen Biology and Biotechnology – ABBt, Worringer Weg 1, RWTH Aachen University, D-52074 Aachen, Germany
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Anastasova L, Petreska Ivanovska T, Petkovska R, Petrusevska-Tozi L. Concepts, benefits and perspectives of functional dairy food products. MAKEDONSKO FARMACEVTSKI BILTEN 2019. [DOI: 10.33320/maced.pharm.bull.2018.64.02.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
The rising awareness of the consumers towards the health benefits of food has resulted in the development of the so-called functional foods. These added value products which refer to prevention and/or therapeutic effects of food beyond its nutritional value, are especially useful for health improvement and reduction of medical care costs. The combination between health and nutrition and its potential to improve the quality of life has become one of the key attention points of consumers who are aware of and are seeking nutritional solutions to their health concerns.
Milk and dairy products have been used in human nutrition for thousands of years, providing important nutrients for the human body such as proteins, fats and calcium. It is now widely recognized that in addition to their basic nutritive role they also exert functional properties beneficial for human health, so the development of functional dairy products is one of the fastest growing areas in the dairy industry as well as one of the largest sectors in the global market of functional foods.
This review provides a brief overview of the health benefits and the natural functionality of dairy products as well as the challenges together with the future perspectives of their application as delivery vehicles for beneficial compounds to the human body.
Keywords: functional foods, milk, dairy products
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Affiliation(s)
- Liljana Anastasova
- Institute of Applied Chemistry and Pharmaceutical Analysis, Faculty of Pharmacy, Ss. Cyril and Methodius University, Mother Theresa 47, 1000 Skopje, Republic of Macedonia
| | - Tanja Petreska Ivanovska
- Institute of Applied Biochemistry, Faculty of Pharmacy, Ss. Cyril and Methodius University, Mother Theresa 47, 10000 Skopje, Republic of Macedonia
| | - Rumenka Petkovska
- Institute of Applied Chemistry and Pharmaceutical Analysis, Faculty of Pharmacy, Ss. Cyril and Methodius University, Mother Theresa 47, 1000 Skopje, Republic of Macedonia
| | - Lidija Petrusevska-Tozi
- Institute of Applied Biochemistry, Faculty of Pharmacy, Ss. Cyril and Methodius University, Mother Theresa 47, 10000 Skopje, Republic of Macedonia
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Reddy MB, Armah SM, Stewart JW, O'Brien KO. Iron Absorption from Iron-Enriched Aspergillus oryzae Is Similar to Ferrous Sulfate in Healthy Female Subjects. Curr Dev Nutr 2018; 2:nzy004. [PMID: 30019027 PMCID: PMC6041945 DOI: 10.1093/cdn/nzy004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 10/26/2017] [Accepted: 01/11/2018] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND Iron deficiency anemia (IDA) remains a global health issue, affecting mainly children and adolescent and pregnant women. Because of problems associated with current iron compounds used in both supplementation and fortification areas, there is an emerging interest in new natural iron sources to combat IDA. OBJECTIVE The objective of this study was to compare the iron absorption of iron-enriched Aspergillus oryzae [Aspiron (ASP)] with FeSO4 in humans. METHODS Iron absorption was assessed using stable isotope and serum iron response methods after oral intake of iron by healthy women in 2 separate studies. In the first study, ASP was intrinsically labelled with 58Fe into a dry form containing 8% iron. Subjects (n = 16, 18-35 y) were randomly assigned to consume liquid semipurified meals labelled with 2 stable iron isotopes, 57FeSO4 (10 mg) and ASP containing 2 mg 58Fe and 8 mg natural abundance iron, in 2 visits. Isotope enrichment was measured 2 wk after the last meal was eaten. In the second study, 17 subjects were randomly assigned to consume a test meal with 3 iron supplements during 3 separate visits: FeSO4, 10 mg Fe, and ASP in 2 iron doses, 10 mg and 20 mg. Changes in serum iron were measured at regular intervals for 4 h after supplementation. RESULTS The first study showed that the difference in iron absorption from FeSO4 and ASP was not significant (17.18% ± 14.2% compared to 15.14% ± 12.3%; P = 0.07). The results of the second study suggested that the iron from ASP was released slowly compared to FeSO4 and the area under the curve did not reflect the absorption of ASP iron, but rather the rate of iron release. CONCLUSIONS Iron-enriched A. oryzae has high relative bioavailability and may cause lower iron surges into the blood compared to FeSO4.
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Affiliation(s)
- Manju B Reddy
- Department of Food Sciences and Human Nutrition, Iowa State University, Ames, IA
| | - Seth M Armah
- Department of Food Sciences and Human Nutrition, Iowa State University, Ames, IA
| | - Jeanne W Stewart
- Department of Food Sciences and Human Nutrition, Iowa State University, Ames, IA
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