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Costa-Santos AC, Rebellato AP, Luz GM, Pallone JAL. A2 milk: Bioaccessibility of essential minerals and the release of amino groups under static in vitro digestion conditions. Food Res Int 2024; 186:114336. [PMID: 38729713 DOI: 10.1016/j.foodres.2024.114336] [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: 08/26/2023] [Revised: 04/12/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
Alternative milk products such as A2 milk are gaining popular stand within consumer market, for their healthy profile and expected greater digestibility characteristics. However, total mineral content and its bioaccessible profile have lacked in studies through the years, even more because of their relevance in public health. The present study aimed to evaluate the mineral profile of commercial A2 bovine milk (AT) and estimate the bioaccessibility of calcium, phosphorus and magnesium using the INFOGEST protocol. Non-A2 samples (NAT) were evaluated for comparison purpose. The determination of Ca, Mg, Na and K was performed by FAAS and total P was quantified by colorimetric method. Total protein content was determined by Kjeldahl method. Free amino acids were quantified by OPA method along the in vitro digestion stages. Total content of Ca, Na and P exhibited equivalent results between samples, although A2 milk showed elevated levels of total Mg and K in the analyzed batches. AT showed protein content equivalent to NAT. In addition, levels of free NH2 were observed 2 times higher in AT, during the first hour of pancreatic phase in the intestinal digestion. Bioaccessibility of Ca showed equivalent percentages for AT (12-42 %) and NAT (10-39 %). The observed low values were possibly derived from interferences with saturated fatty acids and standardized electrolytes during digestion. Similar amounts of bioaccessible Mg were found for all milk samples (35-97 %), while A2 samples evidenced percentages of bioaccessible P exceeding 60 % across the three batches. Despite the health benefits associated to A2 milk, the study did not evidence clear distinction from non-A2 milk in terms of enhanced essential mineral solubility in digestive tract simulation, considering the association of greater digestibility expected for A2 milk.
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Affiliation(s)
- Augusto César Costa-Santos
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil
| | - Ana Paula Rebellato
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil
| | - Gisele Marcondes Luz
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil.
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Hu W, Pei Z, Xia A, Jiang Y, Yang B, Liu X, Zhao J, Zhang H, Chen W. Lactobacillus helveticus-Derived Whey-Calcium Chelate Promotes Calcium Absorption and Bone Health of Rats Fed a Low-Calcium Diet. Nutrients 2024; 16:1127. [PMID: 38674818 PMCID: PMC11053418 DOI: 10.3390/nu16081127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 04/06/2024] [Accepted: 04/07/2024] [Indexed: 04/28/2024] Open
Abstract
This study investigated the characteristics of Lactobacillus helveticus-derived whey-calcium chelate (LHWCC) and its effect on the calcium absorption and bone health of rats. Fourier-transform infrared spectroscopy showed that carboxyl oxygen atoms, amino nitrogen atoms, and phosphate ions were the major binding sites with calcium in LHWCC, which has a sustained release effect in simulated in vitro digestion. LHWCC had beneficial effects on serum biochemical parameters, bone biomechanics, and the morphological indexes of the bones of calcium-deficient rats when fed at a dose of 40 mg Ca/kg BW for 7 weeks. In contrast to the inorganic calcium supplement, LHWCC significantly upregulated the gene expression of transient receptor potential cation V5 (TRPV5), TRPV6, PepT1, calcium-binding protein-D9k (Calbindin-D9k), and a calcium pump (plasma membrane Ca-ATPase, PMCA1b), leading to promotion of the calcium absorption rate, whereas Ca3(PO4)2 only upregulated the TRPV6 channel in vivo. These findings illustrate the potential of LHWCC as an organic calcium supplement.
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Affiliation(s)
- Wei Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.H.); (Z.P.); (A.X.); (Y.J.); (B.Y.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhiwen Pei
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.H.); (Z.P.); (A.X.); (Y.J.); (B.Y.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Aonan Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.H.); (Z.P.); (A.X.); (Y.J.); (B.Y.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yang Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.H.); (Z.P.); (A.X.); (Y.J.); (B.Y.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Bo Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.H.); (Z.P.); (A.X.); (Y.J.); (B.Y.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiaoming Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.H.); (Z.P.); (A.X.); (Y.J.); (B.Y.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.H.); (Z.P.); (A.X.); (Y.J.); (B.Y.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.H.); (Z.P.); (A.X.); (Y.J.); (B.Y.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.H.); (Z.P.); (A.X.); (Y.J.); (B.Y.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
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3
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Costa-Santos AC, Rebellato AP, Orlando EA, Pallone JAL. Characterization and estimation of the bioaccessibility of essential elements in organic milk by INFOGEST protocol. Food Chem 2024; 433:137327. [PMID: 37683483 DOI: 10.1016/j.foodchem.2023.137327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 08/22/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023]
Abstract
The study estimated the bioaccessibility of calcium, phosphorus and magnesium in organic milk (ORG), compared to conventional (CNV) by the INFOGEST in vitro protocol. Total proteins, lipids and lactose were evaluated, the determination of essential minerals was performed by FAAS and phosphorus by colorimetric method. All ORG samples showed protein content equivalent to CNV and lower lactose and lipid content. Within different brands and batches, two batches of ORG presented higher levels of Na and lower levels of K and P, while all batches showed higher values for Ca and no differences for Mg. The bioaccessibility of magnesium was greater than 60%. ORG showed the highest values of bioaccessible calcium (12-65%) against CNV (11-27%). Phosphorus showed bioaccessibility higher than 74% in CNV. The variability of the results was related to different factors inherent to the matrices, such as casein and fatty-acids content and electrolytes standardized in the protocol.
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Affiliation(s)
- Augusto César Costa-Santos
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil
| | - Ana Paula Rebellato
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil
| | - Eduardo Adilson Orlando
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil.
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4
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Muleya M, F Bailey E, H Bailey E. A comparison of the bioaccessible calcium supplies of various plant-based products relative to bovine milk. Food Res Int 2024; 175:113795. [PMID: 38129068 DOI: 10.1016/j.foodres.2023.113795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 11/23/2023] [Accepted: 12/02/2023] [Indexed: 12/23/2023]
Abstract
Calcium deficiency is widespread globally, especially in diets with minimal consumption of dairy. It is therefore important to identify plant-based sources of calcium that can make a meaningful contribution to calcium intakes for populations following diets with a minimum supply of dairy products. The best sources of calcium have a high calcium content and bioavailability. Therefore, we evaluated the gross and bioaccessible calcium supplies of 25 plant-based products from 5 food groups considered to be good and important sources of calcium. Bioaccessible calcium was examined using the INFOGEST static digestion model in which isotopically labelled 43Ca was used as a tracer of reagent calcium to improve accuracy of bioaccessibility measurements. The gross calcium content varied widely amongst all the food products, ranging between 7.48 and 959 mg/100 g fresh weight (fw), with approximately 50 % of the products being equivalent to or surpassing the calcium content of skimmed milk. Bioaccessibility of calcium was equally variable, ranging from about 0.1 - 50 %. The lowest bioaccessibility (<10 %) was found in spinach, plant-based beverages, tofu, dried figs and tahini and was attributed to: 1. the high content of oxalate and phytate in some of the products, and 2. the low solubility of tricalcium phosphate which was used for fortification in the plant-based beverages. The remaining products generally had a high bioaccessibility that was similar to, or higher than that of skimmed milk (∼30 %). When both bioaccessibility and recommended serving portions were considered, only 3 products were identified as good sources of calcium, requiring 0.2 - 1.4 servings to equal the bioaccessible supply from skimmed milk. The top three sources of plant-based calcium identified were kale, finger millet and fortified white bread in that order, with kale providing 5 times more bioaccessible calcium than 1 serving of skimmed milk. Moderate sources of calcium where 1.5 - 3 servings was equivalent to 1 serving of skimmed milk included wholemeal bread, some bean varieties (black chickpeas, chickpeas, kidney beans, peas), broccoli, cabbage and almond drink. The rest of the products were either of low calcium content, poor bioaccessibility, and/or not consumed in sufficient quantities to make a significant contribution to daily requirements. White bread was a good source of calcium as it was fortified with calcium carbonate and this suggests that mandatory widescale fortification of staple cereals with this form of calcium should be considered a viable approach to augment dietary calcium intakes in vulnerable populations. Low bioaccessibility of fortified calcium in plant-based beverages, often marketed as good sources of calcium, suggests the need for regulation and for further in vivo studies to validate bioavailability of calcium in these products.
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Affiliation(s)
- Molly Muleya
- School of Biosciences, Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK.
| | - Esther F Bailey
- School of Biosciences, Division of Agriculture and Environmental Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK
| | - Elizabeth H Bailey
- School of Biosciences, Division of Agriculture and Environmental Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK.
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5
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Li G, Zhang J, Xu D, Cao Y. Structural changes and calcium bioaccessibility of calcium fortified milk containing CaCO 3 loaded solid-in-oil-in-water emulsion during simulated in vitro digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:5862-5872. [PMID: 37093558 DOI: 10.1002/jsfa.12657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 04/11/2023] [Accepted: 04/24/2023] [Indexed: 05/03/2023]
Abstract
BACKGROUND In most regions around the globe, average dietary calcium intake is relatively low. Consumers increasingly supplement calcium with milk. However, commercial high-calcium milk has the problem of low calcium bioaccessibility. This study was to explore calcium fortified milk containing calcium carbonate (CaCO3 ) loaded solid-in-oil-in-water emulsion as a potential novel calcium fortified milk with higher calcium bioaccessibility. RESULTS The CaCO3 loaded solid-in-oil-in-water (S/O/W) emulsion with good physical stability (zeta potential -33.34 ± 0.96 mV, mean particle size 4.49 ± 0.02 μm) and high calcium bioaccessibility (32.34%) was prepared when the concentration of xanthan gum was 4 g L-1 . Furthermore, the physicochemical properties and gastrointestinal fate of calcium fortified milk (calcium contents, 1.25 mg mL-1 , 1.35 mg mL-1 , and 1.45 mg mL-1 ) with different proportions of CaCO3 loaded S/O/W emulsion and pure milk were investigated. The calcium fortified milk (calcium content, 1.25 mg mL-1 ) with a small amount of CaCO3 loaded S/O/W emulsion did not significantly affect the physicochemical properties of pure milk and had similar rheological properties and higher calcium bioaccessibility to commercial high-calcium milk. Excessive calcium ion (Ca2+ ) weakens the electrostatic interaction of milk sample system and causes aggregation of colloidal particles, which was attributed to more insoluble calcium soap formation. CONCLUSION This study showed that the S/O/W emulsion delivery system improved the dispersion stability and bioaccessibility of CaCO3 . These findings contribute to the development of calcium fortified milk with improved physicochemical properties and higher calcium bioaccessibility. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Gongwei Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing, China
| | - Jie Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing, China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing, China
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing, China
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6
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Silva GDS, da Costa Castro CDP, Borges GDSC, de Freitas ST, Aidar SDT, Biasoto ACT, Rybka ACP, Cardarelli HR. Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:538-548. [PMID: 36712204 PMCID: PMC9873851 DOI: 10.1007/s13197-022-05636-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/10/2022] [Accepted: 10/11/2022] [Indexed: 12/14/2022]
Abstract
The present study investigated the bioaccessibility of minerals, bioactive compounds, and sensory acceptance of isotonic beverages formulated with Ricotta cheese whey (RCW) and passion fruit cv. BRS Sertão Forte. Three formulations were developed: I1 with 50% RCW and 5% passion fruit pulp, I2 with 50% RCW and 8.5% pulp, and I3 with 30% RCW and 12% pulp. I3 showed higher ascorbic acid content and antioxidant activity, exhibited the highest scores in the consumer test, and maintained its physicochemical stability and microbiological safety during the storage at 7 °C for 56 days. (-)-Epicatechin gallate, (-)-epigallocatechin gallate, and cis-resveratrol were the main phenolic compounds quantified in the isotonic beverages. I1 and I3 exhibited high bioaccessibility of the minerals K, Na, and Mg (37-70%) compared to I2, which showed bioaccessibility between 31 and 40%. The beverages developed are innovative alternatives for the market of supplements for athletes, combining the use of a dairy industry by-product and a new variety of passion fruit to date little-explored economically. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05636-5.
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Affiliation(s)
- Graciete de Souza Silva
- Center of Technology and Regional Development, Federal University of Paraiba, Campus I, João Pessoa, Paraiba 58058-600 Brazil
| | | | - Graciele da Silva Campelo Borges
- Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Rio Grande do Sul 96010-610 Brazil
| | - Sérgio Tonetto de Freitas
- Brazilian Agricultural Research Corporation – Embrapa Semiárido, Rodovia BR 428, Km 152, Petrolina, PE 56302-970 Brazil
| | - Saulo de Tarso Aidar
- Brazilian Agricultural Research Corporation – Embrapa Semiárido, Rodovia BR 428, Km 152, Petrolina, PE 56302-970 Brazil
| | - Aline Camarão Telles Biasoto
- Brazilian Agricultural Research Corporation – Embrapa Semiárido, Rodovia BR 428, Km 152, Petrolina, PE 56302-970 Brazil
- Brazilian Agricultural Research Corporation, Embrapa Meio Ambiente, Rodovia SP 340, KM 127 S/N, São Paulo 13820-000 Jaguariúna, Brazil
| | - Ana Cecília Poloni Rybka
- Brazilian Agricultural Research Corporation – Embrapa Semiárido, Rodovia BR 428, Km 152, Petrolina, PE 56302-970 Brazil
| | - Haíssa Roberta Cardarelli
- Center of Technology and Regional Development, Federal University of Paraiba, Campus I, João Pessoa, Paraiba 58058-600 Brazil
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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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Aenglong C, Ngasakul N, Limpawattana M, Sukketsiri W, Chockchaisawasdee S, Stathopoulos C, Tanasawet S, Klaypradit W. Characterization of novel calcium compounds from tilapia (Oreochromis niloticus) by-products and their effects on proliferation and differentiation of MC3T3-E1 cells. J Funct Foods 2023. [DOI: 10.1016/j.jff.2022.105361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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The Improvement of Dispersion Stability and Bioaccessibility of Calcium Carbonate by Solid/Oil/Water (S/O/W) Emulsion. Foods 2022; 11:foods11244044. [PMID: 36553786 PMCID: PMC9777969 DOI: 10.3390/foods11244044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/12/2022] [Accepted: 12/13/2022] [Indexed: 12/16/2022] Open
Abstract
Solid/oil/water (S/O/W) emulsion loaded with calcium carbonate (CaCO3) was constructed to raise the dispersion stability and bioaccessibility. In the presence or absence of sodium caseinate (NaCas), the particle size, Zeta-potential, physical stability, and apparent viscosity of stabilized S/O/W emulsions with different gelatin (GEL) concentrations (0.1~8.0 wt%) were compared. Combined with a confocal laser scanning microscope (CLSM), cryoscanning electron microscope (Cryo-SEM), and interfacial adsorption characteristics, the stabilization mechanism was analyzed. The bioavailability of CaCO3 was investigated in a simulated gastrointestinal tract (GIT) model. The S/O/W-emulsion droplets prepared by the NaCas-GEL composite have a smaller particle size, higher Zeta-potential, larger apparent viscosity, and better physical stability compared with GEL as a single emulsifier. CLSM results confirmed that CaCO3 powder was encapsulated in emulsion droplets. The Cryo-SEM results and interfacial adsorption characteristics analysis indicated that the NaCas-GEL binary composite could effectively reduce the interfacial tension, and the droplets form a denser three-dimensional network space structure with a shell-core structure which enhanced the stability of the system. GIT studies showed that the droplets presented higher CaCO3 bioaccessibility than the CaCO3 powder. This study enriched the theory of the S/O/W transfer system and provided theoretical support for the development of CaCO3 application in liquid food.
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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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11
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He W, Xie Z, Wittig NK, Zachariassen LF, Andersen A, Andersen HJ, Birkedal H, Nielsen DS, Hansen AK, Bertram HC. Yogurt Benefits Bone Mineralization in Ovariectomized Rats with Concomitant Modulation of the Gut Microbiome. Mol Nutr Food Res 2022; 66:e2200174. [PMID: 36039478 PMCID: PMC9788323 DOI: 10.1002/mnfr.202200174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 07/04/2022] [Indexed: 12/30/2022]
Abstract
SCOPE Evidence supports that gut-modulating foods potentially can suppress bone loss in postmenopausal women. This study aims to investigate the effect of milk calcium-enriched milk, yogurt, and yogurt-inulin combination on the gut-bone association. METHODS AND RESULTS A 6-week intervention study is conducted in ovariectomized rats. Four pastes containing milk calcium-fortified milk (M-Ca), milk calcium-fortified yogurt (Y-Ca), inulin-fortified Y-Ca (Y-I-Ca), or an isoconcentration of calcium carbonate (Ca-N), and a calcium-deficient paste are provided. M-Ca does not influence bone mineral density and content (BMD and BMC), femur mechanical strength, or femoral microstructure compared to Ca-N, but Y-Ca increases spine BMD. The serum metabolome reveals that Y-Ca modulated glycine-related pathways with reduced glycine, serine, and threonine. No additive effects of yogurt and inulin are found on bone parameters. Correlation analysis shows that increased lactobacilli and reduced Clostridiaceae members in Y-Ca is associated with an increased spine BMD. Increases in Bifidobacterium pseudolongum, Turicibacter, Blautia, and Allobaculum and gut short-chain fatty acids in Y-I-Ca are not reflected in bone parameters. CONCLUSION Yogurt as calcium vehicle contributes to increased spine BMD concomitant with changes in the gut microbiome and glycine-related pathways, while adding inulin to yogurt does not affect bone mineralization in ovariectomized rats.
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Affiliation(s)
- Weiwei He
- Department of Food ScienceAarhus UniversityAgro Food Park 48Aarhus N8200Denmark
| | - Zhuqing Xie
- Department of Food ScienceUniversity of CopenhagenDK‐1958FrederiksbergDenmark
| | - Nina Kølln Wittig
- Department of Chemistry and iNANOAarhus UniversityDK‐8000Aarhus CDenmark
| | - Line F. Zachariassen
- Department of Veterinary and Animal SciencesFaculty of Health and Medical SciencesUniversity of CopenhagenDK‐1958FrederiksbergDenmark
| | | | | | - Henrik Birkedal
- Department of Chemistry and iNANOAarhus UniversityDK‐8000Aarhus CDenmark
| | - Dennis S. Nielsen
- Department of Food ScienceUniversity of CopenhagenDK‐1958FrederiksbergDenmark
| | - Axel K. Hansen
- Department of Veterinary and Animal SciencesFaculty of Health and Medical SciencesUniversity of CopenhagenDK‐1958FrederiksbergDenmark
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Grazielle Siqueira Silva J, Paula Rebellato A, Silvestre de Abreu J, Greiner R, Azevedo Lima Pallone J. Impact of the fortification of a rice beverage with different calcium and iron sources on calcium and iron bioaccessibility. Food Res Int 2022; 161:111830. [DOI: 10.1016/j.foodres.2022.111830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 08/11/2022] [Accepted: 08/19/2022] [Indexed: 11/24/2022]
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13
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In Vitro Digestion Assays Using Dynamic Models for Essential Minerals in Brazilian Goat Cheeses. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02341-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Mulet-Cabero AI, Wilde PJ. Role of calcium on lipid digestion and serum lipids: a review. Crit Rev Food Sci Nutr 2021; 63:813-826. [PMID: 34281429 DOI: 10.1080/10408398.2021.1954873] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Calcium is an essential nutrient for humans that can be taken as supplement or in a food matrix (e.g. dairy products). It is suggested that dietary calcium may have a beneficial effect on cardiovascular risk but the mechanism is not clear. In this review, the main mechanisms of the possible cholesterol-lowering effect of calcium, i.e. interaction with fatty acids and bile acids, are described and clinical evidences are presented. The observations from interventional studies of the possible cholesterol-lowering effect in terms of the main related mechanisms are variable and do not seem to fulfill all the related aspects. It seems that the interplay of calcium in blood lipid metabolism might be due to its complex and multiple roles in the lipid digestion in the small intestine. The interactions between calcium and, fatty acids and bile may lead to impaired mixed micelle formation and solubilization, which is crucial in the lipid absorption and metabolism. In addition, the calcium source and its surrounding matrix will have an influence over the physiological outcome. This research is important for the delivery and formulation of calcium, particularly with the move toward plant-based diets.
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Affiliation(s)
| | - Peter J Wilde
- Quadram Institute Bioscience, Norwich Research Park, Norwich, Norfolk, UK
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15
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Ma W, Lv Y, Cao X, Wang M, Fan Y, Shan Y. Ultrasound-assisted preparation of calcium malate and its absorption. PLoS One 2021; 16:e0254583. [PMID: 34265023 PMCID: PMC8282047 DOI: 10.1371/journal.pone.0254583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Accepted: 06/29/2021] [Indexed: 11/19/2022] Open
Abstract
In this experiment, response surface methodology was used to study the preparation of malic acid calcium salt from bovine bones assisted by ultrasonication. The results showed that the optimum conditions for ultrasound-assisted preparation of calcium malate from bovine bone were as follows: solid-liquid ratio 1:15, solid-acid ratio 1:1.5, ultrasonic power 200 W, ultrasonic temperature 35°C, and ultrasonication time 17 min. The efficiency of calcium recovery was 66.16%, and the purity was 92.54%. After three ultrasonic treatments of 17 min each, the calcium malate conversion rate of bovine bone reached 95.73%. Animal experiments showed that feeding bovine bone-derived calcium malate significantly increased alkaline phosphatase (ALP) activity and bone calcium content, reduced tartrate-resistant acid phosphatase (TRAP) activity, and maintained the balance of serum calcium and phosphorus. These results indicated that the ultrasonic method effectively ionized calcium in bovine bone, which provides a reference point for the industrial production of calcium products with bovine bone as the raw material.
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Affiliation(s)
- Wuren Ma
- College of Veterinary Medicine, Northwest A&F University, Yangling, Shaanxi, P R China
| | - Yizhou Lv
- College of Veterinary Medicine, Northwest A&F University, Yangling, Shaanxi, P R China
| | - Xuan Cao
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, P R China
| | - Mengzhi Wang
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, P R China
| | - Yunpeng Fan
- College of Veterinary Medicine, Northwest A&F University, Yangling, Shaanxi, P R China
| | - Yuanyuan Shan
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, P R China
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16
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Wongdee K, Chanpaisaeng K, Teerapornpuntakit J, Charoenphandhu N. Intestinal Calcium Absorption. Compr Physiol 2021; 11:2047-2073. [PMID: 34058017 DOI: 10.1002/cphy.c200014] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
In this article, we focus on mammalian calcium absorption across the intestinal epithelium in normal physiology. Intestinal calcium transport is essential for supplying calcium for metabolism and bone mineralization. Dietary calcium is transported across the mucosal epithelia via saturable transcellular and nonsaturable paracellular pathways, both of which are under the regulation of 1,25-dihydroxyvitamin D3 and several other endocrine and paracrine factors, such as parathyroid hormone, prolactin, 17β-estradiol, calcitonin, and fibroblast growth factor-23. Calcium absorption occurs in several segments of the small and large intestine with varying rates and capacities. Segmental heterogeneity also includes differential expression of calcium transporters/carriers (e.g., transient receptor potential cation channel and calbindin-D9k ) and the presence of favorable factors (e.g., pH, luminal contents, and gut motility). Other proteins and transporters (e.g., plasma membrane vitamin D receptor and voltage-dependent calcium channels), as well as vesicular calcium transport that probably contributes to intestinal calcium absorption, are also discussed. © 2021 American Physiological Society. Compr Physiol 11:1-27, 2021.
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Affiliation(s)
- Kannikar Wongdee
- Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand.,Center of Calcium and Bone Research (COCAB), Faculty of Science, Mahidol University, Bangkok, Thailand
| | - Krittikan Chanpaisaeng
- Center of Calcium and Bone Research (COCAB), Faculty of Science, Mahidol University, Bangkok, Thailand.,Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani, Thailand
| | - Jarinthorn Teerapornpuntakit
- Center of Calcium and Bone Research (COCAB), Faculty of Science, Mahidol University, Bangkok, Thailand.,Department of Physiology, Faculty of Medical Science, Naresuan University, Phitsanulok, Thailand
| | - Narattaphol Charoenphandhu
- Center of Calcium and Bone Research (COCAB), Faculty of Science, Mahidol University, Bangkok, Thailand.,Department of Physiology, Faculty of Science, Mahidol University, Bangkok, Thailand.,Institute of Molecular Biosciences, Mahidol University, Nakhon Pathom, Thailand.,The Academy of Science, The Royal Society of Thailand, Bangkok, Thailand
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17
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Jiang Y, Li J, Zhao H, Zhao R, Xu Y, Lyu X. Preparation of grape seed polypeptide and its calcium chelate with determination of calcium bioaccessibility and structural characterisation. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14616] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Yuhan Jiang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 China
| | - Jing Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 China
| | - Huan Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 China
| | - Runtian Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 China
| | - Yi Xu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 China
| | - Xiaoling Lyu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education College of Food Science and Engineering Tianjin University of Science and Technology Tianjin 300457 China
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18
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El-Said GF, El-Sadaawy MM, Shobier AH, Ramadan SE. Human Health Implication of Major and Trace Elements Present in Commercial Crustaceans of a Traditional Seafood Marketing Region, Egypt. Biol Trace Elem Res 2021; 199:315-328. [PMID: 32277398 DOI: 10.1007/s12011-020-02126-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Accepted: 03/20/2020] [Indexed: 12/29/2022]
Abstract
The present study focused on the distribution of some major and trace elements (S (as SO42-), Na, K, B, Ca, Mg, F, Li, Al, Fe, Zn, Cu, Mn, Ni, Co, Cd, and Pb) in both flesh (Fl) and total cephalon/exoskeleton (C/E) tissues of selected crustacean species obtained from an Egyptian traditional seafood marketing region. The sequence of studied elements in (Fl) and (C/E) tissues in descending orders was S (as SO42-) > Na > K > B > Mg > Ca > Li > F > Al > Zn > Fe > Cu > Pb > Ni > Mn > Co > Cd, and S (as SO42-) > Na > B > K > Mg > Ca > F > Li > Al > Fe > Cu > Zn > Mn > Pb > Ni > Co > Cd, respectively. Both length-weight relationship and Fulton's condition factor showed the physical and biological statuses of the crustaceans. Ion quotient calculations of the studied tissues pointed to their importance in decreasing hypertension, preeclampsia, and heart disease. Human health risk due to the consumption of the crustacean species was determined using some guideline limits, metal pollution index (MPI), estimated daily intake (EDI), health comparison values (CVs), dietary intake (DRI-ULs), target hazard quotient (THQ), total target hazard quotient (TTHQ), and provisional tolerable weekly intake (%PTWI). MPI values of cephalon/exoskeleton tissues were greater than those of the flesh with ranges between 11.4-24.0 and 4.6-14.3, respectively. Interestingly, the calculations of TTHQ of toddler and adult were lesser than one and not expected to pose any risk concern to human from crustaceans' consumption.
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Affiliation(s)
- Ghada F El-Said
- Marine Pollution Lab, Division of Marine Environment, National Institute of Oceanography and Fisheries, Alexandria, Egypt
| | - Manal M El-Sadaawy
- Marine Pollution Lab, Division of Marine Environment, National Institute of Oceanography and Fisheries, Alexandria, Egypt.
| | - Aida H Shobier
- Marine Pollution Lab, Division of Marine Environment, National Institute of Oceanography and Fisheries, Alexandria, Egypt
| | - Sherif E Ramadan
- Taxonomy and Biodiversity of Aquatic Biota Lab, Division of Marine Environment, National Institute of Oceanography and Fisheries, Alexandria, Egypt
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19
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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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20
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Lee DY, Oh JH, Uhm JT, Kim IH, Park MJ, Moon SH, Park JW, Kim WS, Shim SM. Impact of acidity regulator and excipient nutrients on digestive solubility and intestinal transport of calcium from calcium phosphate and carbonate. Food Funct 2020; 11:10655-10664. [PMID: 33216090 DOI: 10.1039/d0fo02035d] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
The aim of the current study was to investigate the effect of an acidity regulator (SPORIX®), lactose, and vitamin D3 as excipient ingredients on digestive solubility and intestinal transport of calcium from four different calcium materials (tricalcium phosphate (TCP), fish bone (FB), nano-fish bone (NFB), and algae calcium (AC)) through an in vitro digestion model system combined with Caco-2 cells. The concentration of ionized calcium (Ca2+) in an aqueous fraction after in vitro digestion increased with the addition of SPORIX®, and it was further enhanced by adding SPORIX® + lactose + vitamin D3 into TCP, FB, NFB, and AC, respectively. In particular, FB with SPORIX® + lactose + vitamin D3 enhanced calcium ionization to 33.89 ± 0.69 mg g-1, which was about 11.76 times higher than that of FB only. In the case of intestinal cellular uptake of calcium, there was no significant difference in all the tested calcium materials with SPORIX® + lactose + vitamin D3. However, the absolute amount of intestinal transport of calcium in FB (43.95 ± 3.29 μg) was significantly higher than other calcium materials with the addition of SPORIX® + lactose + vitamin D3 (p < 0.05). This study suggests that the co-consumption of SPORIX®, lactose, and vitamin D3 with FB could enhance the calcium bioavailability by lowering pH as well as improving calcium intestinal transport by modulating the paracellular and transcellular uptake mechanism.
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Affiliation(s)
- Da-Yeon Lee
- Department of Food Science and Biotechnology, Sejong University, 209, Neungdong-ro, Gwangjin-gu, Seoul, 05006, Republic of Korea.
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21
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Nieto JA, Soriano-Romaní L, Tomás-Cobos L, Sharma L, Budde T. Improved in vitro bioavailability of a newly developed functionalized calcium carbonate salt as a food ingredient and its comparison with available commercial calcium salts. Food Chem 2020; 348:128740. [PMID: 33493844 DOI: 10.1016/j.foodchem.2020.128740] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 11/06/2020] [Accepted: 11/23/2020] [Indexed: 10/22/2022]
Abstract
The bioaccessibility and bioavailability of a functionalized Calcium (Ca) salt as food ingredient, based on modified Ca carbonate and hydroxyapatite (FCC), was determined and compared with frequently used Ca sources (Ca citrate tetrahydrate (CCT), tri-Ca phosphate (triCP) and Ca carbonate (CC). Results showed a similar Ca bioaccessibility for CCT (76.44 ± 9.73%), CC (73.7 ± 8.18%) and FCC (74.4 ± 1.87%) and a lower value for tri-CP (46.07 ± 8.68%). FCC showed the highest bioavailability, 5.68 ± 0.26%, compared to CC, CCT and tri-CP (3.93 ± 0.99%, 3.41 ± 0.33%, 1.85 ± 0.34%, respectively). The innovative chemical composition and structure of FCC based on amorphous hydroxyapatite combined with Ca carbonate, a greater porosity, lower agglomerates and particle size, improve the Ca solubility in the intestinal media, explaining the similar bioaccessibility but higher bioavailability of FCC compared to CCT, tri-CP and CC.
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Affiliation(s)
| | | | | | - Lalit Sharma
- Omya International Ag, 4665, Oftringen, Switzerland
| | - Tanja Budde
- Omya International Ag, 4665, Oftringen, Switzerland
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Hernández-Olivas E, Muñoz-Pina S, Sánchez-García J, Andrés A, Heredia A. Understanding the role of food matrix on the digestibility of dairy products under elderly gastrointestinal conditions. Food Res Int 2020; 137:109454. [DOI: 10.1016/j.foodres.2020.109454] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 06/03/2020] [Accepted: 06/15/2020] [Indexed: 11/26/2022]
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23
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Analytical advances in the determination of calcium in bovine milk, dairy products and milk-based infant formulas. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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24
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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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25
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Probiotic Lactobacillus strains from Mongolia improve calcium transport and uptake by intestinal cells in vitro. Food Res Int 2020; 133:109201. [PMID: 32466902 DOI: 10.1016/j.foodres.2020.109201] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 03/23/2020] [Accepted: 03/26/2020] [Indexed: 01/04/2023]
Abstract
The aim of this study was to investigate the probiotic properties of 174 Lactobacillus strains isolated from Mongolian dairy products, and particularly their impact on intestinal calcium uptake and absorption. All isolates underwent a first screening based on cell surface hydrophobicity, acid tolerance, tolerance to gastro-intestinal digestion, autoaggregation, adhesion and cytotoxicity against intestinal cells. Six Lactobacillus strains from different species (L. casei, L. kefiranofaciens, L. plantarum, L. fermentum, L. helveticus and L. delbrueckii) were selected, and their impact on intestinal calcium uptake and transport was investigated using Caco-2. Five strains were able to improve total calcium transport after 24 h contact with a differentiated Caco-2 cell monolayer. Concomitantly the L. plantarum strain was able to increase cellular calcium uptake in Caco-2 cells by 10% in comparison to control conditions. To determine which pathway(s) of calcium absorption was modulated by the strains, a qPCR-based study on 4 genes related to calcium/vitamin D metabolism or tight junction integrity was conducted on mucus-secreting intestinal HT-29 MTX cells. The L. plantarum strain modulates the transcellular pathway by regulating the expression of vitamin D receptor (1.79 fold of control) and calcium transporter (4.77 fold of control) while the L. delbrueckii strain acts on the paracellular pathway by modulating claudin-2 expression (2.83 fold of control). This work highlights the impact of Lactobacillus probiotic strains on intestinal calcium absorption and for the first time give some evidence about the cellular pathways involved.
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26
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Silva JGS, Rebellato AP, Caramês ETDS, Greiner R, Pallone JAL. In vitro digestion effect on mineral bioaccessibility and antioxidant bioactive compounds of plant-based beverages. Food Res Int 2020; 130:108993. [PMID: 32156408 DOI: 10.1016/j.foodres.2020.108993] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 12/17/2019] [Accepted: 01/07/2020] [Indexed: 01/25/2023]
Abstract
Consumption of plant-based beverages (PBB) is a growing trend; and have been used as viable substitutes for dairy based products. To date, no study has comparatively analyzed mineral composition and effect of in vitro digestion on the bioaccessibility of different PBB. The aim of this research was to investigate the content of essential minerals (calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn)) and to estimate the effect of in vitro digestion in plant-based beverages, and their antioxidant bioactive compounds (phenolic compounds and antioxidant capacity). Moreover, the presence of antinutritional factors, such as myo-inositol phosphates fractions, were evaluated. Samples of PBB (rice, cashew nut, almond, peanut, coconut, oat, soy, blended or not with another ingredients, fortified with minerals or naturally present) and milk for comparison were evaluated. TPC ranged from 0.2 mg GAEq/L for coconut to 12.4 mg GAEq/L for rice and, the antioxidant capacity (DPPH) ranged from 3.1 to 306.5 µmol TE/L for samples containing peanut and oat, respectively. Only a few samples presented myo-inositol phosphates fractions in their composition, mostly IP5 and IP6, especially cashew nut beverages. Mineral content showed a wide range for Ca, ranging from 10 to 1697.33 mg/L for rice and coconut, respectively. The Mg content ranged from 6.29 to 251.23-268.43 mg/L for rice and cashew nut beverages, respectively. Fe content ranged from 0.76 mg/L to 12.89 mg/L for the samples of rice. Zinc content ranged from 0.57 mg/L to 8.13 mg/L for samples of oat and soy, respectively. Significant variation was observed for Ca (8.2-306.6 mg/L) and Mg (1.9-107.4 mg/L) dialyzed between the beverages, with lower concentrations of Fe (1.0 mg/L) and Zn (0.5 mg/L) in dialyzed fractions. This study provides at least 975 analytically determined laboratory results, providing important information for characterization and comparison of different plant-based beverages.
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Affiliation(s)
| | - Ana Paula Rebellato
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | | | - Ralf Greiner
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
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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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28
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Reprint of "Postprandial lipemia and fecal fat excretion in rats is affected by the calcium content and type of milk fat present in Cheddar-type cheeses". Food Res Int 2019; 118:65-71. [PMID: 30898354 DOI: 10.1016/j.foodres.2018.10.089] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 02/19/2018] [Accepted: 02/25/2018] [Indexed: 11/21/2022]
Abstract
The aim of this study was to better understand the effect of calcium on the bioavailability of milk lipids from a cheese matrix using a rat model. Cheddar-type cheeses were manufactured with one of three types of anhydrous milk fat, control, olein or stearin, and salted with or without CaCl2. The cheeses were fed to rats and postprandial lipemia was monitored. Feces were analyzed to quantify fatty acids excreted as calcium soaps. Higher calcium concentration in cheese caused a higher and faster triacylglycerol peak in blood, except for cheeses containing stearin. Furthermore, calcium soaps were more abundant in feces when the ingested cheese had been enriched with calcium and when the cheese was prepared with stearin. Increased lipid excretion was attributable to the affinity of saturated long-chain fatty acids for calcium. Results showed that lipid bioaccessibility can be regulated by calcium present in Cheddar cheese. This study highlights the nutritional interaction between calcium and lipids present in the dairy matrix and confirms its physiological repercussions on fatty acid bioavailability.
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Ayala-Bribiesca E, Turgeon SL, Pilon G, Marette A, Britten M. Postprandial lipemia and fecal fat excretion in rats is affected by the calcium content and type of milk fat present in Cheddar-type cheeses. Food Res Int 2018; 107:589-595. [PMID: 29580523 DOI: 10.1016/j.foodres.2018.02.058] [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: 10/10/2017] [Revised: 02/19/2018] [Accepted: 02/25/2018] [Indexed: 10/17/2022]
Abstract
The aim of this study was to better understand the effect of calcium on the bioavailability of milk lipids from a cheese matrix using a rat model. Cheddar-type cheeses were manufactured with one of three types of anhydrous milk fat, control, olein or stearin, and salted with or without CaCl2. The cheeses were fed to rats and postprandial lipemia was monitored. Feces were analyzed to quantify fatty acids excreted as calcium soaps. Higher calcium concentration in cheese caused a higher and faster triacylglycerol peak in blood, except for cheeses containing stearin. Furthermore, calcium soaps were more abundant in feces when the ingested cheese had been enriched with calcium and when the cheese was prepared with stearin. Increased lipid excretion was attributable to the affinity of saturated long-chain fatty acids for calcium. Results showed that lipid bioaccessibility can be regulated by calcium present in Cheddar cheese. This study highlights the nutritional interaction between calcium and lipids present in the dairy matrix and confirms its physiological repercussions on fatty acid bioavailability.
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Affiliation(s)
- Erik Ayala-Bribiesca
- STELA Research Centre, Institute of Nutrition and Functional Foods (INAF), Université Laval, 2325 Rue de l'Université, G1V 0A6 Quebec City, QC, Canada; Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, J2S 8E3 Saint-Hyacinthe, QC, Canada
| | - Sylvie L Turgeon
- STELA Research Centre, Institute of Nutrition and Functional Foods (INAF), Université Laval, 2325 Rue de l'Université, G1V 0A6 Quebec City, QC, Canada
| | - Geneviève Pilon
- STELA Research Centre, Institute of Nutrition and Functional Foods (INAF), Université Laval, 2325 Rue de l'Université, G1V 0A6 Quebec City, QC, Canada; Quebec Heart and Lung Institute Research Centre - Université Laval, 2725 Sainte-Foy, G1V 4G5 Quebec City, QC, Canada
| | - André Marette
- STELA Research Centre, Institute of Nutrition and Functional Foods (INAF), Université Laval, 2325 Rue de l'Université, G1V 0A6 Quebec City, QC, Canada; Quebec Heart and Lung Institute Research Centre - Université Laval, 2725 Sainte-Foy, G1V 4G5 Quebec City, QC, Canada
| | - Michel Britten
- Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, J2S 8E3 Saint-Hyacinthe, QC, Canada.
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30
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Bandali E, Wang Y, Lan Y, Rogers MA, Shapses SA. The influence of dietary fat and intestinal pH on calcium bioaccessibility: anin vitrostudy. Food Funct 2018. [DOI: 10.1039/c7fo01631j] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
In vivostudies measuring true fractional calcium (Ca) absorption have shown that dietary fat is a significant predictor of absorption and is influenced by luminal pH levels.
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Affiliation(s)
- E. Bandali
- Department of Nutritional Sciences and the Rutgers Center for Lipid Research
- Institute of Food
- Health
- and Nutrition
- Rutgers University
| | - Y. Wang
- Department of Nutritional Sciences and the Rutgers Center for Lipid Research
- Institute of Food
- Health
- and Nutrition
- Rutgers University
| | - Y. Lan
- Department of Food Sciences
- Rutgers University
- New Brunswick
- USA
- South China Agriculture University
| | - M. A. Rogers
- Department of Food Science
- University of Guelph
- Guelph
- Canada
| | - S. A. Shapses
- Department of Nutritional Sciences and the Rutgers Center for Lipid Research
- Institute of Food
- Health
- and Nutrition
- Rutgers University
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