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Karamdoust S, Milani-Hosseini MR, Faridbod F. Simple detection of gluten in wheat-containing food samples of celiac diets with a novel fluorescent nanosensor made of folic acid-based carbon dots through molecularly imprinted technique. Food Chem 2023; 410:135383. [PMID: 36638629 DOI: 10.1016/j.foodchem.2022.135383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 12/23/2022] [Accepted: 12/31/2022] [Indexed: 01/03/2023]
Abstract
A nanosensor is designed for rapid detection of the gluten content of wheat-containing samples. Gluten is a plant protein that causes allergy in individuals and leads to celiac disease. Since in a celiac diet trace amounts of gluten are able to prompt allergic reactions, a food-allergen label must be provided on foodstuffs and be seriously considered by food industries. Various analytical methods and commercial immunoassays are used for such analyses but prices per test, especially for low-income countries are high. Thus, a rapid, sensitive, simple, and inexpensive detecting tool seems essential. A solution can be designing a gluten optical nanosensor. The nanosensor is made of folic-acid-carbon dots and gluten molecularly templates embedded simultaneously in a silicate matrix. Adding gluten to the solution of this nanostructure and its adsorbing on the blank templated space on the nanostructure causes fluorescence enhancement. The concentration range of gluten detection was 0.36 to 2.20 µM.
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Affiliation(s)
- Sanaz Karamdoust
- Research Laboratory of Real Samples Analysis, Faculty of Chemistry, Iran University of Science and Technology, Tehran, Iran
| | - Mohammad-Reza Milani-Hosseini
- Research Laboratory of Real Samples Analysis, Faculty of Chemistry, Iran University of Science and Technology, Tehran, Iran.
| | - Farnoush Faridbod
- Center of Excellence in Electrochemistry, Analytical Chemistry Department, School of Chemistry, College of Science, University of Tehran, Tehran, Iran.
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Angonese M, Sá AGA, Emiliano Motta G, de Oliveira D, Di Luccio M, Carciofi BAM. Methods for Physically Structuring Meat Analogs: Challenges and Perspectives. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2124416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Mariana Angonese
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Amanda G. A. Sá
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Gabriel Emiliano Motta
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Débora de Oliveira
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Marco Di Luccio
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Bruno A. M. Carciofi
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
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Wu J. Emerging sources and applications of alternative proteins: An introduction. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:1-15. [PMID: 35940701 DOI: 10.1016/bs.afnr.2022.06.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Food protein is an essential macronutrient. Even though daily per capita supply of protein has increased globally from 61g in 1961 to 81g in 2013, and most people in the developed world have sufficient protein intake from their diets, however, protein deficiencies continue to be pervasive globally. Protein deficiency is the single major factor responsible for impaired growth and suboptimal health worldwide. Animal proteins are high quality and contain adequate and balanced amino acids, animal protein production however is inefficient and resource intensive. Alternative proteins are expected to provide the solution to meet the growing protein demand within the environmental limits. Alternative proteins include proteins from plants (i.e., grains, legumes, pulse, and nuts), fungus (i.e., mushrooms), algae, insects and cultured (lab-grown) meat that can be used to replace conventional animal proteins. Major concerns for human consumption of alternative proteins are inferior organoleptic properties, consumer acceptability, affordability, and sustainability. There is a need to develop culturally diversified alternative proteins to mitigate global protein malnutrition. Food proteins are also found applications in biomaterials and as a source of bioactive peptides.
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Affiliation(s)
- Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada.
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Montoro-Huguet MA, Belloc B, Domínguez-Cajal M. Small and Large Intestine (I): Malabsorption of Nutrients. Nutrients 2021; 13:1254. [PMID: 33920345 PMCID: PMC8070135 DOI: 10.3390/nu13041254] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2021] [Revised: 04/06/2021] [Accepted: 04/07/2021] [Indexed: 02/06/2023] Open
Abstract
Numerous disorders can alter the physiological mechanisms that guarantee proper digestion and absorption of nutrients (macro- and micronutrients), leading to a wide variety of symptoms and nutritional consequences. Malabsorption can be caused by many diseases of the small intestine, as well as by diseases of the pancreas, liver, biliary tract, and stomach. This article provides an overview of pathophysiologic mechanisms that lead to symptoms or complications of maldigestion (defined as the defective intraluminal hydrolysis of nutrients) or malabsorption (defined as defective mucosal absorption), as well as its clinical consequences, including both gastrointestinal symptoms and extraintestinal manifestations and/or laboratory abnormalities. The normal uptake of nutrients, vitamins, and minerals by the gastrointestinal tract (GI) requires several steps, each of which can be compromised in disease. This article will first describe the mechanisms that lead to poor assimilation of nutrients, and secondly discuss the symptoms and nutritional consequences of each specific disorder. The clinician must be aware that many malabsorptive disorders are manifested by subtle disorders, even without gastrointestinal symptoms (for example, anemia, osteoporosis, or infertility in celiac disease), so the index of suspicion must be high to recognize the underlying diseases in time.
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Affiliation(s)
- Miguel A. Montoro-Huguet
- Departamento de Medicina, Psiquiatría y Dermatología, Facultad de Ciencias de la Salud y del Deporte, University of Zaragoza, 50009 Zaragoza, Spain
- Unidad de Gastroenterología, Hepatología y Nutrición, Hospital Universitario San Jorge de Huesca, 22004 Huesca, Spain; (B.B.); (M.D.-C.)
- Aragonese Institute of Health Sciences (IACS), 50009 Zaragoza, Spain
| | - Blanca Belloc
- Unidad de Gastroenterología, Hepatología y Nutrición, Hospital Universitario San Jorge de Huesca, 22004 Huesca, Spain; (B.B.); (M.D.-C.)
- Aragonese Institute of Health Sciences (IACS), 50009 Zaragoza, Spain
| | - Manuel Domínguez-Cajal
- Unidad de Gastroenterología, Hepatología y Nutrición, Hospital Universitario San Jorge de Huesca, 22004 Huesca, Spain; (B.B.); (M.D.-C.)
- Aragonese Institute of Health Sciences (IACS), 50009 Zaragoza, Spain
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Gil-Cardoso K, Saldaña G, Luengo E, Pastor J, Virto R, Alcaide-Hidalgo JM, Del Bas JM, Arola L, Caimari A. Consumption of Sourdough Breads Improves Postprandial Glucose Response and Produces Sourdough-Specific Effects on Biochemical and Inflammatory Parameters and Mineral Absorption. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3044-3059. [PMID: 33656322 DOI: 10.1021/acs.jafc.0c07200] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
To evaluate responses to different sourdough breads, six groups of rats were fed a conventional refined wheat bread with no sourdough content (C_WhB); a leavened spelt bread baked with Rebola sourdough (Re_SpB); a durum wheat bread with Rebola sourdough (Re_DuB); or a multigrain bread leavened with Rebola (Re_MGB), Carla (Ca_MGB), or San Francisco sourdough (SF_MGB). Compared to C_WhB-fed rats, Re_SpB-, Re_DuB-, and Re_MGB-fed animals showed lower postprandial blood glucose levels, whereas SF_MGB-fed rats displayed a decreased postprandial blood insulin response and glucose and insulin products. The 3 week intake of Ca_MGB decreased blood triacylglycerols and the relative apparent absorption (RAA) of Fe2+, Cu2+, and Zn2+, whereas Re_MGB-fed animals showed lower serum levels of the MCP-1 inflammatory marker and decreased the Fe RAA. The 3 week consumption of the multigrain bread produced sourdough-specific effects. Thus, Re_MGB-fed animals displayed higher insulin concentrations than Ca_MGB- and SF_MGB-fed rats and decreased blood MCP-1 levels compared to those of Ca_MGB-fed animals. In addition, Ca_MGB-fed rats showed lower serum triacylglycerol concentrations than those of Re_MGB- and SF_MGB-fed animals, whereas SF_MGB-fed rats displayed higher RAA values of Ca2+, Cu2+, Fe2+, Mg2+, and Zn2+ than their Re_MGB and Ca_MGB counterparts. These sourdough-specific effects could be related to changes in the contents of sugars and organic acids, acidity, microbial composition, and proteolytic activity among sourdoughs. Hence, the consumption of sourdough breads improved postprandial blood glucose and insulin responses and produced sourdough-specific effects on RAA and serum insulin and triacylglycerol and MCP-1 levels in rats, showing that SF_MGB has the most promising beneficial effects.
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Affiliation(s)
- Katherine Gil-Cardoso
- Eurecat, Centre Tecnològic de Catalunya, Technological Unit of Nutrition and Health, Reus 43204, Spain
| | - Guillermo Saldaña
- NOVAPAN S.L, Research & Development Department, Zaragoza 50014, Spain
| | - Elisa Luengo
- NOVAPAN S.L, Research & Development Department, Zaragoza 50014, Spain
| | - Jorge Pastor
- NOVAPAN S.L, Research & Development Department, Zaragoza 50014, Spain
| | - Raquel Virto
- CNTA, National Centre for Food Technology and Safety, San Adrián 31570, Navarra, Spain
| | | | - Josep M Del Bas
- Eurecat, Centre Tecnològic de Catalunya, Technological Unit of Nutrition and Health, Reus 43204, Spain
| | - Lluís Arola
- Eurecat, Centre Tecnològic de Catalunya, Technological Unit of Nutrition and Health, Reus 43204, Spain
- Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Nutrigenomics Research Group, Campus Sescelades, Tarragona 43001, Spain
| | - Antoni Caimari
- Eurecat, Centre Tecnològic de Catalunya, Biotechnology Area, Avinguda Universitat, Reus 43204, Spain
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