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Wu M, Tan G, Shi R, Chen D, Qin Y, Han J. In vitro bioaccessibility of inorganic and organic copper in different diets. Poult Sci 2024; 103:104206. [PMID: 39214055 PMCID: PMC11402034 DOI: 10.1016/j.psj.2024.104206] [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: 05/14/2024] [Revised: 07/29/2024] [Accepted: 08/07/2024] [Indexed: 09/04/2024] Open
Abstract
In poultry diets, copper is an essential nutrient that is critical for various physiological functions. Although copper sulfate is commonly used due to its cost-effectiveness, organic copper sources are gaining popularity because of their superior production outcomes and environmental benefits. Nevertheless, understanding the distinct bioaccessibility of inorganic and organic copper in diverse dietary setting remains limited. This study investigated the bioaccessibility of copper sulfate, copper amino acid chelate, and copper proteinate in the intestine via in vitro digestion and in situ dialysis. The results showed significant differences in the molecular size distribution of compounds formed by different copper salts within the intestinal environment, thereby leading to varying bioaccessibility. Copper sulfate has a bioaccessibility of 47 % ± 4%, which is significantly lower than copper amino acid chelate and copper proteinate (63% ± 5%, and 60% ± 4%, respectively) in purified diet systems. Similarly, in whey protein systems, sulfate records 54% ± 10% bioaccessibility compared to 78% ± 9% and 76% ± 5% for copper amino acid chelate and copper proteinate. Coexisting feed ingredients have a significant impact on copper bioaccessibility. Copper sulfate forms precipitates, reducing its bioaccessibility to 34% ± 1% in sodium nitrate solution. The addition of digestive enzyme increases the bioaccessibility of copper sulfate to 81% ± 2% by providing organic ligands. Digestive enzyme also enhanced the bioaccessibility of copper proteinate from 36% ± 4% to 81% ± 4% by degrading its ligands. However, feed ingredients may decrease copper bioaccessibility by forming macromolecular complexes with copper, as all the organic ligands can competitively bind with copper in the intestine. These findings emphasize the importance of considering copper salt types and diet composition in animal nutrition practices.
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Affiliation(s)
- Min Wu
- Institute of Ecology & Health , Hangzhou Vocational & Technical College, Hangzhou 310018, China; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China
| | - Guofeng Tan
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China
| | - Ruirui Shi
- Institute of Chemical Product Inspection, Zhejiang Fangyuan Test Group Co., LTD, Hangzhou 310013, China
| | - Dewen Chen
- Institute of Ecology & Health , Hangzhou Vocational & Technical College, Hangzhou 310018, China
| | - Yumei Qin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China
| | - Jianzhong Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China.
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Nunes BV, Silva VDM, Ramos ALCC, Coelho T, de Melo AC, Ferreira RMDSB, Augusti R, de Lucena RFP, Melo JOF, de Araújo RLB. Investigating the Chemical Profile of Underexplored Parts of Dipteryx alata (Baru) Using the PS-MS Technique. PLANTS (BASEL, SWITZERLAND) 2024; 13:1833. [PMID: 38999672 PMCID: PMC11243931 DOI: 10.3390/plants13131833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 02/25/2024] [Accepted: 03/05/2024] [Indexed: 07/14/2024]
Abstract
The baru (Dipteryx alata Vog.), a fruit native to the Cerrado biome, is well-known for its almonds, which are extensively exploited and exported. Unfortunately, the remaining parts of this fruit are often discarded. This study investigates the fixed chemical constituents of the baru, including the bark, pulp, endocarp, and almonds, using the PS-MS technique in positive and negative ionization modes. Notably, this research presents the first chemical profile of baru almonds in both their raw and roasted states. The analysis identified 57 compounds reported for the first time in a baru and 24 common compounds. The majority of these compounds are classified as flavonoids. In both ionization modes, the peel exhibited a higher proportion of phenolic compounds, although the chemical compounds varied among the peel, pulp, almond, and endocarp. These findings highlight the perspective of bioeconomy and biotechnology. By staggering baru fruit production alongside extractivists, we can optimize the utilization of all parts of the fruit. Furthermore, given the knowledge of the biological properties of flavonoids and the baru composition, we recommend additional studies to analyze their potential in preventing chronic non-communicable diseases.
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Affiliation(s)
- Bruna Vieira Nunes
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (B.V.N.); (A.L.C.C.R.); (R.L.B.d.A.)
| | - Viviane Dias Medeiros Silva
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil; (V.D.M.S.); (T.C.)
| | - Ana Luiza Coeli Cruz Ramos
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (B.V.N.); (A.L.C.C.R.); (R.L.B.d.A.)
| | - Talvane Coelho
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil; (V.D.M.S.); (T.C.)
| | - Angelita Cristine de Melo
- Curso de Farmácia, Campus Centro-Oeste, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil;
| | | | - Rodinei Augusti
- Departamento de Química, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil;
| | - Reinaldo Farias Paiva de Lucena
- Instituto de Biociências, Universidade Federal de Mato Grosso do Sul, Cidade Universitária, Campo Grande 79070-900, MS, Brazil;
| | - Júlio Onésio Ferreira Melo
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil; (V.D.M.S.); (T.C.)
| | - Raquel Linhares Bello de Araújo
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (B.V.N.); (A.L.C.C.R.); (R.L.B.d.A.)
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Srivarathan S, Addepalli R, Adiamo OQ, Kodagoda GK, Phan ADT, Wright ORL, Sultanbawa Y, Osborne S, Netzel ME. Edible Halophytes with Functional Properties: In Vitro Protein Digestibility and Bioaccessibility and Intestinal Absorption of Minerals and Trace Elements from Australian Indigenous Halophytes. Molecules 2023; 28:molecules28104004. [PMID: 37241743 DOI: 10.3390/molecules28104004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 05/02/2023] [Accepted: 05/03/2023] [Indexed: 05/28/2023] Open
Abstract
Halophytes are considered emerging functional foods as they are high in protein, minerals, and trace elements, although studies investigating halophyte digestibility, bioaccessibility, and intestinal absorption are limited. Therefore, this study investigated the in vitro protein digestibility, bioaccessibility and intestinal absorption of minerals and trace elements in saltbush and samphire, two important Australian indigenous halophytes. The total amino acid contents of samphire and saltbush were 42.5 and 87.3 mg/g DW, and even though saltbush had a higher total protein content overall, the in vitro digestibility of samphire protein was higher than the saltbush protein. The in vitro bioaccessibility of Mg, Fe, and Zn was higher in freeze-dried halophyte powder compared to the halophyte test food, suggesting that the food matrix has a significant impact on mineral and trace element bioaccessibility. However, the samphire test food digesta had the highest intestinal Fe absorption rate, whereas the saltbush digesta exhibited the lowest (37.7 vs. 8.9 ng/mL ferritin). The present study provides crucial data about the digestive "fate" of halophyte protein, minerals, and trace elements and increases the understanding of these underutilized indigenous edible plants as future functional foods.
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Affiliation(s)
- Sukirtha Srivarathan
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
- Department of Biosystems Technology, Faculty of Technology, University of Jaffna, Ariviyal Nagar, Kilinochchi 44000, Sri Lanka
| | - Rama Addepalli
- Commonwealth Scientific and Industrial Research Organization (CSIRO), Agriculture and Food, St Lucia, QLD 4067, Australia
| | - Oladipupo Qudus Adiamo
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Gethmini Kavindya Kodagoda
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Anh Dao Thi Phan
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Olivia Renee Louise Wright
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
- School of Human Movement and Nutrition Sciences, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Yasmina Sultanbawa
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Simone Osborne
- Commonwealth Scientific and Industrial Research Organization (CSIRO), Agriculture and Food, St Lucia, QLD 4067, Australia
| | - Michael Erich Netzel
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
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A REVIEW ON BRAZILIAN BARU PLANT (DIPTERYX ALATA VOGEL): MORPHOLOGY, CHEMICAL COMPOSITION, HEALTH EFFECTS, AND TECHNOLOGICAL POTENTIAL. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100146] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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Filbido GS, Narita IMP, de Oliveira Pinheiro AP, da Cruz e Silva D, Ferreira BA, Nascimento E, Villa RD, de Oliveira AP. In vitro bioaccessibility of minerals in fortified infant foods and correlation between mineral absorption facilitators and inhibitors. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01137-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Bioaccessibility estimation of metallic macro and micronutrients Ca, Mg, Zn, Fe, Cu and Mn in flours of oat and passion fruit peel. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111880] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Fonseca JVDS, Batista JDF, de Oliveira MC, Diniz NCM, Lima MDS, Madruga MS, Magnani M, Borges GDSC. Low-fat and rich-fibers macauba (Acrocomia spp.) sauces: Physical and oxidative stability, nutritional quality and sensory characteristics. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Alves-Santos AM, Fernandes DC, Naves MMV. Baru (Dipteryx alata Vog.) fruit as an option of nut and pulp with advantageous nutritional and functional properties: A comprehensive review. NFS JOURNAL 2021. [DOI: 10.1016/j.nfs.2021.07.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Nutritional potential and effect of the solvent on the extraction of secondary metabolites from pulp and bark of baru (Dipteryx alata). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00926-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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