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Lencina MS, dos Santos Ferreira C, Archaina D, Gómez MB, Mazzobre MF. Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Gaigher B, do Nascimento da Silva E, Lacerda Sanches V, Fernanda Milani R, Galland F, Cadore S, Grancieri M, Bertoldo Pacheco MT. Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailability. Curr Res Food Sci 2022; 5:687-697. [PMID: 35465643 PMCID: PMC9019146 DOI: 10.1016/j.crfs.2022.03.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 03/04/2022] [Accepted: 03/17/2022] [Indexed: 11/25/2022] Open
Abstract
The bioaccessibility and the bioavailability of iron complexed to peptides (active) in microparticles forms contained in dry beverages formulations were evaluated. The peptide-iron complexes microparticles were obtained by spray drying and added in three dry formulations (tangerine, strawberry, and chocolate flavors). The peptides isolated by iron ion affinity (IMAC-Fe III) had their biological activity predicted by BIOPEP® database and were evaluated by molecular coupling. The bioaccessibility was evaluated by solubility and dialysability and the bioavalability was assessed by Caco-2 cellular model. The proportion 10:1 of peptide-iron complexes presented higher rates of bioaccessibility (49%) and bioavailability (56%). The microparticle with peptide-iron complex showed greater solubility after digestion (39.1%), bioaccessibility (19.8%), and bioavailability (34.8%) than the ferrous sulfate salt (control) for the three assays (10.2%; 12.9%; 9.7%, respectively). Tangerine and strawberry formulations contributed to the iron absorption according to the results of bioaccessibility (36.2%, 30.0% respectively) and bioavailability (80.5%, 84.1%, respectively). The results showed that iron peptide complexation and microencapsulation process improve the bioaccessibility and bioavailability when incorporated into formulations. Iron solubility is increased in iron peptide complexes. In silico interaction between peptides > 5 KDa and ferric iron (Fe2+). Microparticle with Fe-peptides increase iron bioavailability after digestion. Microparticle formulations improve iron bioaccessibility and bioavailability.
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Verma M, Saxena A, Sangwan P, Sheikh I, Kumar V, Dhaliwal HS. Phytase Mediated Beneficial Impact on Nutritional Quality of Biofortified Wheat Genotypes. CURRENT NUTRITION & FOOD SCIENCE 2021. [DOI: 10.2174/1573401316999200901172600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Biofortification has been proposed as an intervention towards alleviation
of micronutrient deficiency in the population of developing countries. However, the presence of anti-
nutritional factor phytic acid in staple cereals chelates divalent cations and decreases their bioavailability
for monogastric animals. Thus, the use of phytase enzyme for hydrolysing phytate-P and
enhancing the amount of free divalent cations is of great importance.
Methods :
In this study, two phytases i.e. APF1 phytase from fungal source and commercial wheat
phytase were supplemented with flours of biofortified wheat genotypes and their impact on food
quality parameters was accessed. Since commercial wheat phytase is costly, it was used as known
phytase to compare the application of APF1 phytase. The phytic acid content was reduced in the
range of 70 to 84% with APF1 phytase and 79 to 89% with the wheat phytase as compared to untreated
samples, respectively. In contrast to phytate, the dialyzability of important micronutrients
Fe and Zn enhanced in the range of 21.9 to 48% and 39.5 to 96% with APF1 phytase and, 6.10 to
30% and 23.2 to 81% with wheat phytase, over untreated samples, respectively.
Results and Discussion:
A decrease in tannin content was observed in the range of 8 to 23% and 7
to 23% after treatment with APF1 and wheat phytase, respectively. The phytase treatment has resulted
in increased soluble protein content and inorganic phosphate content to different level over
untreated samples.
Conclusion:
The study revealed that APF1 phytase was comparatively more effective for enhanced
nutritional quality of wheat flour through phytase supplementation for its food based applications.
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Affiliation(s)
- Meena Verma
- Department of Biotechnology, Eternal University, Baru Sahib, India
| | - Abhishake Saxena
- Department of Biotechnology, Eternal University, Baru Sahib, India
| | - Punesh Sangwan
- Department of Biochemistry, Eternal University, Baru Sahib, India
| | - Imran Sheikh
- Department of Biotechnology, Eternal University, Baru Sahib, India
| | - Vinod Kumar
- Department of Biochemistry, CCS Haryana Agricultural University, Hisar, Haryana-125004, India
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Stewart RJC, Morton H, Coad J, Pedley KC. In vitro digestion for assessing micronutrient bioavailability: the importance of digestion duration. Int J Food Sci Nutr 2018; 70:71-77. [DOI: 10.1080/09637486.2018.1481200] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Robin J. C. Stewart
- Massey Institute of Food Science & Technology, College of Sciences, Massey University, Palmerston North, New Zealand
| | - Hannah Morton
- Massey Institute of Food Science & Technology, College of Sciences, Massey University, Palmerston North, New Zealand
| | - Jane Coad
- Massey Institute of Food Science & Technology, College of Sciences, Massey University, Palmerston North, New Zealand
| | - Kevin C. Pedley
- School of Health Sciences, College of Health, Massey University, Palmerston North, New Zealand
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Caetano-Silva ME, Cilla A, Bertoldo-Pacheco MT, Netto FM, Alegría A. Evaluation of in vitro iron bioavailability in free form and as whey peptide-iron complexes. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.03.010] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Zhu C, Yang F, Fan D, Wang Y, Yu Y. Higher iron bioavailability of a human-like collagen iron complex. J Biomater Appl 2017; 32:82-92. [PMID: 28494636 DOI: 10.1177/0885328217708638] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Iron deficiency remains a public health problem around the world due to low iron intake and/or bioavailability. FeSO4, ferrous succinate, and ferrous glycinate chelate are rich in iron but have poor bioavailability. To solve the problem of iron deficiency, following previous research studies, a thiolated human-like collagen-ironcomplex supplement with a high iron content was prepared in an anaerobic workstation. In addition, cell viability tests were evaluated after conducting an MTT assay, and a quantitative analysis of the thiolated human-like collagen-iron digesta samples was performed using the SDS-PAGE method coupled with gel filtration chromatography. The iron bioavailability was assessed using Caco-2 cell monolayers and iron-deficiency anemia mice models. The results showed that (1) one mole of thiolated human-like collagen-iron possessed approximately 35.34 moles of iron; (2) thiolated human-like collagen-iron did not exhibit cytotoxity and (3) thiolated human-like collagen- iron digesta samples had higher bioavailability than other iron supplements, including FeSO4, ferrous succinate, ferrous glycine chelate and thiolated human-like collagen-Fe iron. Finally, the iron bioavailability was significantly enhanced by vitamin C. These results indicated that thiolated human-like collagen-iron is a promising iron supplement for use in the future.
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Affiliation(s)
- Chenhui Zhu
- 1 Shaanxi Key Laboratory of Degradable Biomedical Materials, School of Chemical Engineering, Northwest University, Xi'an, China.,2 Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Fan Yang
- 1 Shaanxi Key Laboratory of Degradable Biomedical Materials, School of Chemical Engineering, Northwest University, Xi'an, China.,2 Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Daidi Fan
- 1 Shaanxi Key Laboratory of Degradable Biomedical Materials, School of Chemical Engineering, Northwest University, Xi'an, China.,2 Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Ya Wang
- 1 Shaanxi Key Laboratory of Degradable Biomedical Materials, School of Chemical Engineering, Northwest University, Xi'an, China.,2 Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Yuanyuan Yu
- 3 Shaanxi Xueqian Normal University, Xi'an, China
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Silva JGS, Rebellato AP, Greiner R, Pallone JAL. Bioaccessibility of calcium, iron and magnesium in residues of citrus and characterization of macronutrients. Food Res Int 2017; 97:162-169. [PMID: 28578037 DOI: 10.1016/j.foodres.2017.04.005] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2016] [Revised: 04/04/2017] [Accepted: 04/06/2017] [Indexed: 01/21/2023]
Abstract
The aim of this study was to estimate bioaccessibility of Ca, Fe and Mg in residues of orange, lime, and their mixture, in order to evaluate the effects of cooking in water on mineral bioaccessibility and also to determine the composition of macronutrients and myo-inositol phosphate content. The citrus samples contained on average 9.53g/100 g moisture, 6.09g/100 g protein, 3.23g/100g ash, 3.15g/100g lipids, 34.26g/100g insoluble fiber, 27.88g/100g soluble fiber and 25.64g/100g carbohydrates. The percentage of soluble and dialyzable minerals ranged from 19.36 to 77.33% and from 5.59 to 69.06% for Fe, from 33.34 to 60.84% and 14.71 to -26.13% for Ca, and from 29.95 to 94.20% and 34.42 to 62.51%, for Mg, respectively. It was verified that cooking influenced the minerals bioaccessibility and increased the dialyzable fraction of Fe and Mg, but decreased the fraction of Ca dialysate, except to orange. No myoinositol phosphate esters were detected. The Principal Component Analysis allowed the separation of different types of citrus residues, but did not discriminate the raw and cooked samples. This study pointed the potential of citrus residue to be used for human consumption and contribute to the necessary dietary minerals and macronutrients, with high content of soluble and insoluble fibers.
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Affiliation(s)
- Joyce Grazielle Siqueira Silva
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Ana Paula Rebellato
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Ralf Greiner
- Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
| | - Juliana Azevedo Lima Pallone
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, 13083-862 Campinas, São Paulo, Brazil.
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Argyri K, Athanasatou A, Bouga M, Kapsokefalou M. The Potential of an in Vitro Digestion Method for Predicting Glycemic Response of Foods and Meals. Nutrients 2016. [PMCID: PMC4848678 DOI: 10.3390/nu8040209] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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Gouseti O, Jaime-Fonseca M, Fryer P, Mills C, Wickham M, Bakalis S. Hydrocolloids in human digestion: Dynamic in-vitro assessment of the effect of food formulation on mass transfer. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.06.004] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Salunke R, Rawat N, Neelam K, Tiwari VK, Randhawa GS, Dhaliwal HS, Roy P. Effect of grain hardness on bioavailability of iron in wheat as determined using the coupled invitro digestion/Caco-2 model. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.04.031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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de la Hoz L, Nunes da Silva VS, Morgano MA, Pacheco MTB. Small peptides from enzymatic whey hydrolyzates increase dialyzable iron. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.12.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Potential of phytase-mediated iron release from cereal-based foods: a quantitative view. Nutrients 2013; 5:3074-98. [PMID: 23917170 PMCID: PMC3775243 DOI: 10.3390/nu5083074] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2013] [Revised: 07/01/2013] [Accepted: 07/17/2013] [Indexed: 12/23/2022] Open
Abstract
The major part of iron present in plant foods such as cereals is largely unavailable for direct absorption in humans due to complexation with the negatively charged phosphate groups of phytate (myo-inositol (1,2,3,4,5,6)-hexakisphosphate). Human biology has not evolved an efficient mechanism to naturally release iron from iron phytate complexes. This narrative review will evaluate the quantitative significance of phytase-catalysed iron release from cereal foods. In vivo studies have shown how addition of microbially derived phytases to cereal-based foods has produced increased iron absorption via enzyme-catalysed dephosphorylation of phytate, indicating the potential of this strategy for preventing and treating iron deficiency anaemia. Despite the immense promise of this strategy and the prevalence of iron deficiency worldwide, the number of human studies elucidating the significance of phytase-mediated improvements in iron absorption and ultimately in iron status in particularly vulnerable groups is still low. A more detailed understanding of (1) the uptake mechanism for iron released from partially dephosphorylated phytate chelates, (2) the affinity of microbially derived phytases towards insoluble iron phytate complexes, and (3) the extent of phytate dephosphorylation required for iron release from inositol phosphates is warranted. Phytase-mediated iron release can improve iron absorption from plant foods. There is a need for development of innovative strategies to obtain better effects.
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Salunke R, Neelam K, Rawat N, Tiwari VK, Randhawa GS, Dhaliwal HS, Roy P. Bioavailability of iron from wheat aegilops derivatives selected for high grain iron and protein contents. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:7465-7473. [PMID: 21675739 DOI: 10.1021/jf2008277] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
A coupled in vitro digestion/Caco-2 model was employed to assess iron bioavailability from wheat Aegilops derivatives selected for high iron and protein contents. The iron content in wheat genotypes used in this study correlated to a great extent with both protein (r = 0.80) and phytate (r = 0.68) contents. The iron bioavailability was based on Caco-2 cell ferritin formation from cooked digests of these derivatives (relative to WL711 control) and correlated positively with dialyzable iron (r = 0.63) and total iron content (r = 0.38) but not with the phytate content. The apparently decreased phytate/iron molar ratios, however, correlated negatively (r = -0.42) with the iron bioavailability, justifying the utilization of these parameters in biofortification programs. Iron bioavailability in the derivatives increased up to 1.5-fold, corresponding to a 1.5-2.2-fold increase observed in iron content over control. These data suggest that biofortification for iron proportionately leading to higher iron bioavailability will be the most feasible and cost-effective approach to combat micronutrient deficiency.
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Affiliation(s)
- Rajani Salunke
- Department of Biotechnology, Indian Institute of Technology Roorkee, Uttarakhand, India
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