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Li Y, Xu Y, Ma X, Le Sayec M, Wu H, Dazzan P, Nosarti C, Heiss C, Gibson R, Rodriguez-Mateos A. (Poly)phenol intake, plant-rich dietary patterns and cardiometabolic health: a cross-sectional study. Food Funct 2023; 14:4078-4091. [PMID: 37097300 DOI: 10.1039/d3fo00019b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
Abstract
Diet is an important modifiable risk factor for cardiometabolic diseases. Plant foods contain a complex mixture of nutrients and bioactive compounds such as (poly)phenols. Plant-rich dietary patterns have been associated with reduced cardiometabolic risk in epidemiological studies. However, studies have not fully considered (poly)phenols as a mediating factor in the relationship. A cross-sectional analysis was conducted in 525 healthy participants, aged 41.6 ± 18.3 years. Volunteers completed the validated European Prospective Investigation into Diet and Cancer (EPIC) Norfolk Food Frequency Questionnaire (FFQ). We investigated the associations between plant-rich dietary patterns, (poly)phenol intake, and cardiometabolic health. Positive associations were found between (poly)phenols and higher adherence to dietary scores, except for the unhealthy Plant-based Diet Index (uPDI), which was negatively associated with (poly)phenol intake. Correlations were significant for healthy PDI (hPDI), with positive associations with proanthocyanidins (r = 0.39, p < 0.01) and flavonols (r = 0.37, p < 0.01). Among dietary scores, Dietary Approaches to Stop Hypertension (DASH) showed negative associations with diastolic blood pressure (DBP), total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), and non-high-density lipoprotein cholesterol (Non-HDL-C) (stdBeta -0.12 to -0.10, p < 0.05). The Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) score was positively associated with flow-mediated dilation (FMD, stdBeta = 0.10, p = 0.02) and negatively associated with the 10-year Atherosclerotic Cardiovascular Disease (ASCVD) risk score (stdBeta = -0.12, p = 0.01). Higher intake of flavonoids, flavan-3-ols, flavan-3-ol monomers, theaflavins, and hydroxybenzoic acids (stdBeta: -0.31 to -0.29, p = 0.02) also showed a negative association with a 10-year ASCVD risk score. Flavanones showed significant associations with cardiometabolic markers such as fasting plasma glucose (FPG) (stdBeta = -0.11, p = 0.04), TC (stdBeta = -0.13, p = 0.03), and the Homeostasis Model Assessment (HOMA) of beta cell function (%B) (stdBeta = 0.18, p = 0.04). Flavanone intake was identified as a potential partial mediator in the negative association between TC and plant-rich dietary scores DASH, Original Mediterranean diet scores (O-MED), PDI, and hPDI (proportion mediated = 0.01% to 0.07%, p < 0.05). Higher (poly)phenol intake, particularly flavanone intake, is associated with higher adherence to plant-rich dietary patterns and favourable biomarkers of cardiometabolic risk indicating (poly)phenols may be mediating factors in the beneficial effects.
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Affiliation(s)
- Yong Li
- Department of Nutritional Sciences, School of Life Course and Population Sciences, Faculty of Life Sciences and Medicine, King's College London, London, UK.
| | - Yifan Xu
- Department of Nutritional Sciences, School of Life Course and Population Sciences, Faculty of Life Sciences and Medicine, King's College London, London, UK.
| | - Xuemei Ma
- Department of Psychological Medicine, Institute of Psychiatry, Psychology and Neuroscience (IoPPN), King's College London, London, UK
| | - Melanie Le Sayec
- Department of Nutritional Sciences, School of Life Course and Population Sciences, Faculty of Life Sciences and Medicine, King's College London, London, UK.
| | - Haonan Wu
- Department of Nutritional Sciences, School of Life Course and Population Sciences, Faculty of Life Sciences and Medicine, King's College London, London, UK.
| | - Paola Dazzan
- Department of Psychological Medicine, Institute of Psychiatry, Psychology and Neuroscience (IoPPN), King's College London, London, UK
- National Institute for Health Research (NIHR) Mental Health Biomedical Research Centre at South London and Maudsley NHS Foundation Trust and King's College London, London, UK
| | - Chiara Nosarti
- Department of Child and Adolescent Psychiatry, Institute of Psychiatry, Psychology, and Neuroscience, King's College London, London, UK
- Centre for the Developing Brain, Department of Perinatal Imaging & Health, School of Biomedical Engineering & Imaging Sciences, King's College London, London, UK
| | - Christian Heiss
- Department of Clinical and Experimental Medicine, Faculty of Health and Medical Sciences, University of Surrey, Surrey, UK
| | - Rachel Gibson
- Department of Nutritional Sciences, School of Life Course and Population Sciences, Faculty of Life Sciences and Medicine, King's College London, London, UK.
| | - Ana Rodriguez-Mateos
- Department of Nutritional Sciences, School of Life Course and Population Sciences, Faculty of Life Sciences and Medicine, King's College London, London, UK.
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Calcium bioaccessibility increased during gastrointestinal digestion of α-lactalbumin and β-lactoglobulin. Food Res Int 2023; 164:112415. [PMID: 36737996 DOI: 10.1016/j.foodres.2022.112415] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 12/22/2022] [Accepted: 12/26/2022] [Indexed: 12/28/2022]
Abstract
Calcium bioaccessibility depends on the amount of soluble calcium under intestinal digestion. The changes in calcium during in vitro static digestion of α-lactalbumin and β-lactoglobulin in presence of calcium chloride (0 mM, 20 mM and 50 mM) were followed by combining electrochemical determination of free calcium with the determination of soluble calcium by inductively coupled plasma optical emission spectroscopy. α-Lactalbumin and, more evident, β-lactoglobulin were found to increase calcium bioaccessibility with increasing intestinal digestion time by around 5% and 10%, respectively, due to the complex binding of calcium to peptides formed from protein hydrolysis by gastrointestinal enzymes. In vitro digested samples of β-lactoglobulin in presence of CaCl2 had nearly twice as much complex bound calcium as α-lactalbumin samples. The calcium bioaccessibility decreased significantly with the increasing concentration of added calcium chloride, although the amount of calcium chloride had little effect on the extension of digestion of α-lactalbumin and β-lactoglobulin. Simulated digestion fluids were found to have a negative effect on calcium bioaccessibility, especially the presence of hydrogen phosphate, and the amount of precipitated calcium increased significantly with increasing amount of added calcium chloride. Based on analysis and visualization by sequences of the peptides formed during digestion of α-lactalbumin and β-lactoglobulin, it was observed that peptides containing aspartic acid and glutamic acid acting as calcium chelators, may prevent precipitation of calcium in the intestines and increase calcium bioaccessibility. These results provide knowledge for the design of new dairy based functional foods to prevent calcium deficiency.
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Souza TL, Souza LA, Barbosa IS, Santos DCMB, Araujo RGO, Korn MGA. Mineral and Trace Elements in Nutritious Flours: Total Contents, In Vitro Bioaccessibility and Contribution to Dietary Intake. Biol Trace Elem Res 2022:10.1007/s12011-022-03534-7. [PMID: 36562954 DOI: 10.1007/s12011-022-03534-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Accepted: 12/14/2022] [Indexed: 12/24/2022]
Abstract
The consumption of fruits, vegetables, and cereals in the form of flour has been an alternative for the intake of nutrients, currently seen in a society that seeks a healthier diet. Thus, the assessment of total contents and bioaccessibility is important to better understand the actual intake of nutrients or contaminants present in foods. The objective of this study was to determine the total content and estimate the bioaccessible fraction of Cu, Fe, and Zn in nutritious flours by inductively coupled plasma optical emission spectrometry (ICP OES) after microwave acid digestion. Bioaccessibility was assessed using the in vitro method, taking into account the entire gastrointestinal tract (Unified Bioaccessibility Method (UBM)). The following concentration ranges, in μg g-1, were found: Ca (341-6275), K (2984-13,953), P (476-6110), Na (< 0.39-2995), Fe (1.4-167), Cu (< 0.01-59.6), and Zn (< 0.07-30.3). Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed a tendency towards the formation of three groups. The bioaccessible fractions for Cu, Fe, and Zn were considered low, ranging from 0.96 to 40% in the gastrointestinal phase and from 4.1 to 100% in the gastric phase.
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Affiliation(s)
- Thaís L Souza
- Instituto de Química, Universidade Federal da Bahia, Campus Universitário de Ondina, Ondina, Salvador, Bahia, 40170-115, Brazil
| | - Laís A Souza
- Departamento de Química Fundamental, Universidade Federal de Pernambuco, Av. Jorn Aníbal Fernandes, s/n - Cidade Universitária, 50740-560, Recife, Brasil
| | - Isa S Barbosa
- Instituto de Química, Universidade Federal da Bahia, Campus Universitário de Ondina, Ondina, Salvador, Bahia, 40170-115, Brazil
| | - Daniele Cristina M B Santos
- Instituto de Química, Universidade Federal da Bahia, Campus Universitário de Ondina, Ondina, Salvador, Bahia, 40170-115, Brazil
| | - Rennan Geovanny O Araujo
- Instituto de Química, Universidade Federal da Bahia, Campus Universitário de Ondina, Ondina, Salvador, Bahia, 40170-115, Brazil
| | - Maria Graças A Korn
- Instituto de Química, Universidade Federal da Bahia, Campus Universitário de Ondina, Ondina, Salvador, Bahia, 40170-115, Brazil.
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Li HB, Xue RY, Chen XQ, Lin XY, Shi XX, Du HY, Yin NY, Cui YS, Li LN, Scheckel KG, Juhasz AL, Xue XM, Zhu YG, Ma LQ. Ca Minerals and Oral Bioavailability of Pb, Cd, and As from Indoor Dust in Mice: Mechanisms and Health Implications. ENVIRONMENTAL HEALTH PERSPECTIVES 2022; 130:127004. [PMID: 36541774 PMCID: PMC9769408 DOI: 10.1289/ehp11730] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 10/21/2022] [Accepted: 11/22/2022] [Indexed: 05/19/2023]
Abstract
BACKGROUND Elevating dietary calcium (Ca) intake can reduce metal(loid)oral bioavailability. However, the ability of a range of Ca minerals to reduce oral bioavailability of lead (Pb), cadmium (Cd), and arsenic (As) from indoor dust remains unclear. OBJECTIVES This study evaluated the ability of Ca minerals to reduce Pb, Cd, and As oral bioavailability from indoor dust and associated mechanisms. METHODS A mouse bioassay was conducted to assess Pb, Cd, and As relative bioavailability (RBA) in three indoor dust samples, which were amended into mouse chow without and with addition of CaHPO4, CaCO3, Ca gluconate, Ca lactate, Ca aspartate, and Ca citrate at 200-5,000μg/g Ca. The mRNA expression of Ca and phosphate (P) transporters involved in transcellular Pb, Cd and As transport in the duodenum of mice was quantified using real-time polymerase chain reaction. Serum 1,25-Dihydroxyvitamin D3 [1,25(OH)2D3], parathyroid hormone (PTH), and renal CYP27B1 activity controlling 1,25(OH)2D3 synthesis were measured using ELISA kits. Metal(loid) speciation in the feces of mice was characterized using X-ray absorption near-edge structure (XANES) spectroscopy. RESULTS In general, mice exposed to each of the Ca minerals exhibited lower Pb-, Cd-, and As-RBA for three dusts. However, RBAs with the different Ca minerals varied. Among minerals, mice fed dietary CaHPO4 did not exhibit lower duodenal mRNA expression of Ca transporters but did have the lowest Pb and Cd oral bioavailability at the highest Ca concentration (5,000μg/g Ca; 51%-95% and 52%-74% lower in comparison with the control). Lead phosphate precipitates (e.g., chloropyromorphite) were observed in feces of mice fed dietary CaHPO4. In comparison, mice fed organic Ca minerals (Ca gluconate, Ca lactate, Ca aspartate, and Ca citrate) had lower duodenal mRNA expression of Ca transporters, but Pb and Cd oral bioavailability was higher than in mice fed CaHPO4. In terms of As, mice fed Ca aspartate exhibited the lowest As oral bioavailability at the highest Ca concentration (5,000μg/g Ca; 41%-72% lower) and the lowest duodenal expression of P transporter (88% lower). The presence of aspartate was not associated with higher As solubility in the intestine. DISCUSSION Our study used a mouse model of exposure to household dust with various concentrations and species of Ca to determine whether different Ca minerals can reduce bioavailability of Pb, Cd, and As in mice and elucidate the mechanism(s) involved. This study can contribute to the practical application of optimal Ca minerals to protect humans from Pb, Cd, and As coexposure in the environment. https://doi.org/10.1289/EHP11730.
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Affiliation(s)
- Hong-Bo Li
- State Key Laboratory of Pollution Control and Resource Reuse, Jiangsu Key Laboratory of Vehicle Emissions Control, School of the Environment, Nanjing University, Nanjing, China
| | - Rong-Yue Xue
- State Key Laboratory of Pollution Control and Resource Reuse, Jiangsu Key Laboratory of Vehicle Emissions Control, School of the Environment, Nanjing University, Nanjing, China
| | - Xiao-Qiang Chen
- State Key Laboratory of Pollution Control and Resource Reuse, Jiangsu Key Laboratory of Vehicle Emissions Control, School of the Environment, Nanjing University, Nanjing, China
| | - Xin-Ying Lin
- State Key Laboratory of Pollution Control and Resource Reuse, Jiangsu Key Laboratory of Vehicle Emissions Control, School of the Environment, Nanjing University, Nanjing, China
| | - Xiao-Xia Shi
- State Key Laboratory of Pollution Control and Resource Reuse, Jiangsu Key Laboratory of Vehicle Emissions Control, School of the Environment, Nanjing University, Nanjing, China
| | - Hai-Yan Du
- Nanjing Institute of Geography & Limnology, Chinese Academy of Sciences, Nanjing, China
| | - Nai-Yi Yin
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing, China
| | - Yan-Shan Cui
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing, China
| | - Li-Na Li
- Shanghai Synchrotron Radiation Facility, Shanghai Advanced Research Institute, Chinese Academy of Science, Shanghai, China
| | - Kirk G. Scheckel
- National Risk Management Research Laboratory, Land Remediation and Pollution Control Division, U.S. Environmental Protection Agency, Cincinnati, Ohio, USA
| | - Albert L. Juhasz
- Future Industries Institute, University of South Australia, Mawson Lakes, South Australia, Australia
| | - Xi-Mei Xue
- Key Laboratory of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen, China
| | - Yong-Guan Zhu
- Key Laboratory of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen, China
| | - Lena Q. Ma
- Institute of Soil and Water Resources and Environmental Science, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou, China
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5
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Troncoso Recio R, Pérez Guerra N, Torrado Agrasar A, Tovar Rodríguez CA. Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough. Gels 2022; 8:689. [PMID: 36354597 PMCID: PMC9689493 DOI: 10.3390/gels8110689] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 10/22/2022] [Accepted: 10/24/2022] [Indexed: 07/29/2023] Open
Abstract
The influence of casein hydrolysates (CHs) and yeast on the viscoelasticity of wheat dough at 25 °C were analysed. Three wheat doughs were studied: the unyeasted dough (UYD), the unyeasted dough with CHs (UYD-C) and the yeasted dough (YD). The characteristic parameters in the linear viscoelastic range (LVER) were analysed by stress sweep at 6.3 rad/s: UYD-C dough exhibited higher values of stress (σmax) and strain (γmax) amplitudes, and softer gel network (lower complex modulus, G*) comparing with UYD dough. The oscillatory data suggest that CHs would work as (energy and time) stabilising-agents based on the greatest reticular energy (E parameter) and the lowest frequency dependence of phase angle (δ) at the low frequency range. The rotatory tests show that CHs may act as shear thinning agents in the gluten-starch network, facilitating the solid-fluid transition at the yield point (UYD-C dough). The yeasted dough (YD) exhibited a more shear sensitive structure, evidenced in the highest influence of frequency on the elastic (G') and viscous (G″) parameters, and gel to sol transition at 0.23 rad/s was observed.
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Affiliation(s)
| | - Nelson Pérez Guerra
- Department of Analytical and Food Chemistry, University of Vigo, 32004 Ourense, Spain
| | - Ana Torrado Agrasar
- Department of Analytical and Food Chemistry, University of Vigo, 32004 Ourense, Spain
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Wang J, Munk MB, Skibsted LH, Ahrné LM. Impact of pectin and whey minerals solubilized by lime juice on calcium bioaccessibility in yogurt based snacks. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107817] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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7
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de Zawadzki A, Liu XC, Ahrné LM, Skibsted LH. Increasing calcium phosphate aqueous solubility and spontaneous supersaturation combining citrate and gluconate with perspectives for functional foods. Food Chem 2021; 374:131701. [PMID: 34902813 DOI: 10.1016/j.foodchem.2021.131701] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 11/16/2021] [Accepted: 11/25/2021] [Indexed: 12/20/2022]
Abstract
Uptake of calcium from food depends on solubility of calcium salts in the intestines, and precipitation of calcium phosphates decreases bioaccessibility of food calcium. Citrate as a high affinity complex binder for calcium was found spontaneously to create strongly supersaturated solutions by rapid dissolution of calcium hydrogen phosphate characterized by short lag phases for precipitation. Gluconate with weaker affinity for calcium binding showed longer lag phases for precipitation from supersaturated solutions. For citrate/gluconate combinations, the highest degree of supersaturation with longest lag phases for precipitation were found by trial-and-error experiments for a citrate/gluconate ratio of 1:10 for dissolution of calcium hydrogen phosphate resulting in supersaturation factors around three and without precipitation for more than a month. The aim of the present study was to provide a physicochemical explanation of this robust supersaturation. Calcium speciation based on electrochemical calcium activity measurement identified a low [Ca2+]·[HCitr2-] product as critical for supersaturation.
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Affiliation(s)
- Andressa de Zawadzki
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Xiao-Chen Liu
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Lilia M Ahrné
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Leif H Skibsted
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.
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Barone G, Yazdi SR, Lillevang SK, Ahrné L. Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products. Compr Rev Food Sci Food Saf 2021; 20:5616-5640. [PMID: 34622552 DOI: 10.1111/1541-4337.12844] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 09/01/2021] [Accepted: 09/02/2021] [Indexed: 12/22/2022]
Abstract
Calcium (Ca) is a key micronutrient of high relevance for human nutrition that also influences the texture and taste of dairy products and their processability. In bovine milk, Ca is presented in several speciation forms, such as complexed with other milk components or free as ionic calcium while being distributed between colloidal and serum phases of milk. Partitioning of Ca between these phases is highly dynamic and influenced by factors, such as temperature, ionic strength, pH, and milk composition. Processing steps used during the manufacture of dairy products, such as preconditioning, concentration, acidification, salting, cooling, and heating, all contribute to modify Ca speciation and partition, thereby influencing product functionality, product yield, and fouling of equipment. This review aims to provide a comprehensive understanding of the influence of Ca partition on dairy products properties to support the development of kinetics models to reduce product losses and develop added-value products with improved functionality. To achieve this objective, approaches to separate milk phases, analytical approaches to determine Ca partition and speciation, the role of Ca on protein-protein interactions, and their influence on processing of dairy products are discussed.
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Affiliation(s)
- Giovanni Barone
- Department of Food Science, Ingredients and Dairy Technology, University of Copenhagen, Frederiksberg, Denmark
| | | | | | - Lilia Ahrné
- Department of Food Science, Ingredients and Dairy Technology, University of Copenhagen, Frederiksberg, Denmark
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9
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Calcium binding to lactose, inulin and their constituting monosaccharides and perspective for calcium bioaccessibility. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105042] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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10
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Nielsen EN, Merkel A, Yazdi SR, Ahrné L. The effect of acid whey composition on the removal of calcium and lactate during electrodialysis. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104985] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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11
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Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7020063] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium, manganese, etc.) are required in appropriate amounts. Cereals and pulses are the chief sources of these trace minerals. Despite these minerals, adequate consumption of plant foods cannot fulfill the human body’s total nutrient requirement. Plant foods also contain ample amounts of anti-nutritional factors such as phytate, tannins, phenols, oxalates, etc. These factors can compromise the bioavailability of several essential micronutrients in plant foods. However, literature reports show that fermentation and related processing methods can improve nutrient and mineral bioavailability of plant foods. In this review, studies related to fermentation methods that can be used to improve micronutrient bioavailability in plant foods are discussed.
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12
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Hydrates of calcium citrate and their interconversion in relation to calcium bioaccessibility. Food Res Int 2021; 140:109867. [DOI: 10.1016/j.foodres.2020.109867] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 10/23/2020] [Accepted: 10/28/2020] [Indexed: 01/19/2023]
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13
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Wang J, Aalaei K, Skibsted LH, Ahrné LM. Lime Juice Enhances Calcium Bioaccessibility from Yogurt Snacks Formulated with Whey Minerals and Proteins. Foods 2020; 9:foods9121873. [PMID: 33339103 PMCID: PMC7765558 DOI: 10.3390/foods9121873] [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: 11/06/2020] [Revised: 12/09/2020] [Accepted: 12/11/2020] [Indexed: 12/17/2022] Open
Abstract
Yogurt-based snacks originally with a calcium content between 0.10 and 0.17 mmol/g dry matter were enriched with a whey mineral concentrate and whey protein isolate or hydrolysate. Whey mineral concentrate was added to increase the total amount of calcium by 0.030 mmol/g dry matter. Calcium bioaccessibility was determined following an in vitro protocol including oral, gastric, and intestinal digestion, with special focus on the effect of lime juice quantifying calcium concentration and activity. Calcium bioaccessibility, defined as soluble calcium divided by total calcium after intestinal digestion amounted to between 17 and 25% for snacks without lime juice. For snacks with lime juice, the bioaccessibility increased to between 24 and 40%, an effect attributed to the presence of citric acid. Citric acid increased the calcium solubility both from whey mineral concentrate and yogurt, and the citrate anion kept supersaturated calcium soluble in the chyme. The binding of calcium in the chyme from snacks with or without lime juice was compared electrochemically, showing that citrate increased the amount of bound calcium but with lower affinity. The results indicated that whey minerals, a waste from cheese production, may be utilized in snacks enhancing calcium bioaccessibility when combined with lime juice.
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14
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Calcium availability from whey mineral residues increased by hydrogen citrate. Food Res Int 2020; 137:109372. [PMID: 33233074 DOI: 10.1016/j.foodres.2020.109372] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 05/15/2020] [Accepted: 05/30/2020] [Indexed: 11/22/2022]
Abstract
Insoluble mineral residues from whey processing dominated by hydroxyapatite and calcium hydrogen phosphate were found to dissolve isothermally in aqueous sodium hydrogen citrate. Dissolution occurred spontaneously and the resultant homogeneous solutions were found to be supersaturated solutions in both calcium citrate and calcium hydrogen phosphate. Supersaturation was investigated by visual inspection combined with turbidity measurements and analyses of calcium and phosphorous by ICP. The maximal supersaturation was found to be proportional to total hydrogen citrate concentration. For 0.2 M hydrogen citrate, maximum calcium concentration was achieved in the first hours of dissolution resulting in the supersaturation of calcium hydrogen phosphate with a factor of 10. Calcium citrate rather than calcium hydrogen phosphate precipitated from the supersaturated solutions and the time elapsing before precipitation began, increased with increasing concentrations of excess of hydrogen citrate. This lag phase for precipitation ranged from several hours for 0.2 M hydrogen citrate to more than a day for higher hydrogen citrate concentrations, for which the solutions were saturated in calcium hydrogen phosphate and became supersaturated only in calcium citrate due to the strong binding of calcium by citrate. The appearance and decay of supersaturation was kinetically studied in order to provide the background for future exploration of whey minerals in functional foods for improved calcium nutrition.
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15
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Zhang YY, Stockmann R, Ng K, Ajlouni S. Opportunities for plant-derived enhancers for iron, zinc, and calcium bioavailability: A review. Compr Rev Food Sci Food Saf 2020; 20:652-685. [PMID: 33443794 DOI: 10.1111/1541-4337.12669] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 09/08/2020] [Accepted: 10/20/2020] [Indexed: 12/31/2022]
Abstract
Understanding of the mechanism of interactions between dietary elements, their salts, and complexing/binding ligands is vital to manage both deficiency and toxicity associated with essential element bioavailability. Numerous mineral ligands are found in both animal and plant foods and are known to exert bioactivity via element chelation resulting in modulation of antioxidant capacity or micobiome metabolism among other physiological outcomes. However, little is explored in the context of dietary mineral ligands and element bioavailability enhancement, particularly with respect to ligands from plant-derived food sources. This review highlights a novel perspective to consider various plant macro/micronutrients as prospective bioavailability enhancing ligands of three essential elements (Fe, Zn, and Ca). We also delineate the molecular mechanisms of the ligand-binding interactions underlying mineral bioaccessibility at the luminal level. We conclude that despite current understandings of some of the structure-activity relationships associated with strong mineral-ligand binding, the physiological links between ligands as element carriers and uptake at targeted sites throughout the gastrointestinal (GI) tract still require more research. The binding behavior of potential ligands in the human diet should be further elucidated and validated using pharmacokinetic approaches and GI models.
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Affiliation(s)
- Yianna Y Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia.,CSIRO Agriculture & Food, Werribee, VIC, Australia
| | | | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Said Ajlouni
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
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16
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Wang J, Aalaei K, Skibsted LH, Ahrné LM. Bioaccessibility of calcium in freeze-dried yogurt based snacks. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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de Zawadzki A, Skibsted LH. Increasing calcium solubility from whey mineral residues by combining gluconate and δ-gluconolactone. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.104538] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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18
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Babicz M, Kasprzyk A. Comparative analysis of the mineral composition in the meat of wild boar and domestic pig. ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2019.1610337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Marek Babicz
- Department of Pig Breeding and Biotechnology, Institute of Animal Breeding and Biodiversity Conservation, University of Life Sciences, Lublin, Poland
| | - Anna Kasprzyk
- Department of Pig Breeding and Biotechnology, Institute of Animal Breeding and Biodiversity Conservation, University of Life Sciences, Lublin, Poland
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19
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Recio RT, Guerra NP, Torrado A, Skibsted LH. Interaction between calcium and casein hydrolysates: Stoichiometry, binding constant, binding sites and thermal stability of casein phosphopeptide complexes. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.08.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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20
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Udeh HO, Duodu KG, Jideani AIO. Effect of malting period on physicochemical properties, minerals, and phytic acid of finger millet ( Eleusine coracana) flour varieties. Food Sci Nutr 2018; 6:1858-1869. [PMID: 30349675 DOI: 10.1002/fsn3.2018.6.issue-710.1002/fsn3.696] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 05/07/2018] [Accepted: 05/08/2018] [Indexed: 05/28/2023] Open
Abstract
BACKGROUND Deficiency of essential minerals is a widespread nutritional disorder in the world, particularly in developing economies. Poor mineral accessibility from foods is a major contributing factor to deficiency and associated health problems. This study investigated the effect of malting on minerals, phytic acid, and physicochemical properties of finger millet varieties. Sorghum was used as external reference. Mineral composition was analyzed using an inductively coupled plasma atomic emission spectroscopy (ICP-AES) and mass spectroscopy (ICP-MS). RESULTS Data showed that finger millet is rich in macroelements and trace elements. Malting for 24 hr reduced mineral content of the grains except sodium. Increase in the minerals was observed beyond 48 hr of malting particularly at 96 hr. Successive decrease in phytic acid of the grains was not observed with malting time. Malting did not result in any significant change in the physicochemical properties of the grains. CONCLUSION ICP-AES/MS showed that finger millet contain a variety of minerals in amounts that were not previously reported, and malting the grain for 72 to 96 hr positively affected the minerals. Changes in phytic acid suggest that phytate undergoes dissociation during malting rather than a degradation of phytic acid. Potential exists for utilization of finger millet as functional ingredient to augment important minerals in weaning, geriatric, and adult foods for health promotion.
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Affiliation(s)
- Henry O Udeh
- Department of Food Science and Technology School of Agriculture University of Venda Thohoyandou South Africa
| | - Kwaku G Duodu
- Faculty of Natural and Agricultural Sciences Department of Food Science University of Pretoria Hatfield South Africa
| | - Afam I O Jideani
- Department of Food Science and Technology School of Agriculture University of Venda Thohoyandou South Africa
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21
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Udeh HO, Duodu KG, Jideani AIO. Effect of malting period on physicochemical properties, minerals, and phytic acid of finger millet ( Eleusine coracana) flour varieties. Food Sci Nutr 2018; 6:1858-1869. [PMID: 30349675 PMCID: PMC6189621 DOI: 10.1002/fsn3.696] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 05/07/2018] [Accepted: 05/08/2018] [Indexed: 12/12/2022] Open
Abstract
BACKGROUND Deficiency of essential minerals is a widespread nutritional disorder in the world, particularly in developing economies. Poor mineral accessibility from foods is a major contributing factor to deficiency and associated health problems. This study investigated the effect of malting on minerals, phytic acid, and physicochemical properties of finger millet varieties. Sorghum was used as external reference. Mineral composition was analyzed using an inductively coupled plasma atomic emission spectroscopy (ICP-AES) and mass spectroscopy (ICP-MS). RESULTS Data showed that finger millet is rich in macroelements and trace elements. Malting for 24 hr reduced mineral content of the grains except sodium. Increase in the minerals was observed beyond 48 hr of malting particularly at 96 hr. Successive decrease in phytic acid of the grains was not observed with malting time. Malting did not result in any significant change in the physicochemical properties of the grains. CONCLUSION ICP-AES/MS showed that finger millet contain a variety of minerals in amounts that were not previously reported, and malting the grain for 72 to 96 hr positively affected the minerals. Changes in phytic acid suggest that phytate undergoes dissociation during malting rather than a degradation of phytic acid. Potential exists for utilization of finger millet as functional ingredient to augment important minerals in weaning, geriatric, and adult foods for health promotion.
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Affiliation(s)
- Henry O. Udeh
- Department of Food Science and TechnologySchool of AgricultureUniversity of VendaThohoyandouSouth Africa
| | - Kwaku G. Duodu
- Faculty of Natural and Agricultural SciencesDepartment of Food ScienceUniversity of PretoriaHatfieldSouth Africa
| | - Afam I. O. Jideani
- Department of Food Science and TechnologySchool of AgricultureUniversity of VendaThohoyandouSouth Africa
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22
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Burrow K, Young W, McConnell M, Carne A, Barr D, Reid M, Bekhit AED. The Distribution of Essential, Trace, and Nonessential Minerals in Weanling Male Rats Fed Sheep or Cow Milk. Mol Nutr Food Res 2018; 62:e1800482. [PMID: 30095861 DOI: 10.1002/mnfr.201800482] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 07/31/2018] [Indexed: 12/22/2022]
Abstract
SCOPE The aim of the study is to determine the effects of sheep milk consumption in comparison to cow milk on the mineral distribution in the soft organs and serum in a growing animal model system. As the mineral composition of cow and sheep milk differs, different effects on the bio-accumulations in the body may be observed. Differences in the mineral composition of cow and sheep milk may lead to different bioavailability or accumulation of minerals in the body. Newly weaned rats were fed either cow milk, sheep milk, or sheep milk diluted so that it had the same solid content as cow milk. At the end of the feeding trial, the concentration of minerals in the organs and plasma of the rats was assessed. The results indicate that the consumption of the high level of minerals in sheep milk does not have any negative effects in the rat model. METHODS AND RESULTS Newly weaned male rats were fed ad libitum for 28 days on either cow milk, sheep milk, or sheep milk diluted to have the same concentration of milk solids as cow milk. Animals were euthanized and the soft organs and serum were harvested and then analyzed for mineral composition by inductively coupled plasma MS. Rats fed sheep milk had lower iron concentrations in the liver and higher concentrations of rubidium and cesium in all of the soft organs. The growth rate of the rats was not affected by the type of milk consumed. CONCLUSION The concentration of essential and trace minerals in the liver is found to be significantly different between rats fed sheep milk compared to those fed cow milk (p < 0.05). The consumption of sheep milk does not affect the growth of animals.
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Affiliation(s)
- Keegan Burrow
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Wayne Young
- AgResearch Ltd, Grasslands Research Centre, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand.,High-Value Nutrition National Science Challenge, University of Auckland, Auckland, New Zealand
| | - Michelle McConnell
- Department of Microbiology and Immunology, University of Otago, Dunedin, New Zealand
| | - Alan Carne
- Department of Biochemistry, University of Otago, Dunedin, New Zealand
| | - David Barr
- Department of Chemistry, University of Otago, Dunedin, New Zealand
| | - Malcom Reid
- Department of Chemistry, University of Otago, Dunedin, New Zealand
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23
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Garcia AC, Vavrusova M, Skibsted LH. Supersaturation of calcium citrate as a mechanism behind enhanced availability of calcium phosphates by presence of citrate. Food Res Int 2018; 107:195-205. [PMID: 29580478 DOI: 10.1016/j.foodres.2018.02.020] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 02/05/2018] [Accepted: 02/08/2018] [Indexed: 02/07/2023]
Abstract
Dissolution of amorphous calcium phosphate (ACP) in aqueous citrate at varying pH has been studied with perspective of increasing availability of calcium from sidestreams of whey protein, lactose and/or cheese production or on development of new functional foods. ACP formed as an initial precipitate in 0.10 mol L-1 equimolar aqueous calcium chloride, sodium citrate, and sodium hydrogenphosphate was used as model for mineral residues formed during milk processing. Upon acidification of the ACP suspension by hydrochloric acid decreasing pH from 6.5 to 4.5, the transformations of ACP occurred through an 8 h period of supersaturation prior to a slow precipitation of calcium citrate tetrahydrate. This robust supersaturation, which may explain increased availability of calcium phosphates in presence of citrate, presented a degree of supersaturation of 7.1 and was characterized by precipitation rates for 0.10 mol L-1 equimolar aqueous calcium chloride, sodium hydrogencitrate, and sodium hydrogenphosphate with pH 5.5, and for 0.10 mol L-1 equimolar aqueous calcium chloride, sodium hydrogencitrate, and sodium dihydrogenphosphate with pH 4.1, with a degree of supersaturation of 2.7. The crystallization processes were similar according to Avrami's model with a half-life for precipitation of approximately 5 h independent of the degree of supersaturation. Ion speciation based on measurement of pH, and total concentrations of calcium, phosphate and citrate, and of conductivity and calcium ion activity during precipitation indicates a low driving force for precipitation with calcium citrate complex dominating at pH 5.5 and calcium hydrogencitrate complex dominating at pH 4.1. Calcium hydrogencitrate is suggested to be the species involved in the crystal growth followed by solid state transformation to calcium citrate tetrahydrate.
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Affiliation(s)
- André C Garcia
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK -1958 Frederiksberg C, Denmark; Instituto Federal de Educação, Ciência e Tecnologia de São Paulo, Campus Capivari. Avenida Doutor Ênio Pires de Camargo, 2971 - São João Batista, - CEP: 13360-000 -Capivari, SP, Brazil
| | - Martina Vavrusova
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK -1958 Frederiksberg C, Denmark
| | - Leif H Skibsted
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK -1958 Frederiksberg C, Denmark.
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Vavrusova M, Danielsen BP, Garcia AC, Skibsted LH. Codissolution of calcium hydrogenphosphate and sodium hydrogencitrate in water. Spontaneous supersaturation of calcium citrate increasing calcium bioavailability. J Food Drug Anal 2018; 26:330-336. [PMID: 29389571 PMCID: PMC9332663 DOI: 10.1016/j.jfda.2017.05.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 05/08/2017] [Accepted: 05/09/2017] [Indexed: 02/07/2023] Open
Abstract
The sparingly soluble calcium hydrogenphosphate dihydrate, co-dissolving in water during dissolution of freely soluble sodium hydrogencitrate sesquihydrate as caused by proton transfer from hydrogencitrate to hydrogenphosphate, was found to form homogenous solutions supersaturated by a factor up to 8 in calcium citrate tetrahydrate. A critical hydrogencitrate concentration for formation of homogeneous solutions was found to depend linearly on dissolved calcium hydrogenphosphate: [HCitr2−] = 14[CaHPO4] - 0.05 at 25 °C. The lag phase for precipitation of calcium citrate tetrahydrate, as identified from FT-IR spectra, from these spontaneously formed supersaturated solutions was several hours, and the time to reach solubility equilibrium was several days. Initial calcium ion activity was found to be almost independent of the degree of supersaturation as determined electrochemically. The supersaturated solutions had a pH around 4.7, and calcium binding to hydrogencitrate as the dominant citrate species during precipitation was found to be exothermic with a determined association constant of 357 L mol−1 at 25 °C for unit ionic strength, and ΔH° = −22 ± 2 kJ mol−1, ΔS° = −26 ± 8 J K−1 mol−1. Calcium binding to hydrogencitrate and, more importantly, to citrate is suggested to decrease the rate of precipitation by lowering the driving force of precipitation, and becoming important for the robust spontaneous supersaturation with perspectives for design of functional foods with increased calcium bioavailability.
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