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Ghorbani S, Shekarforoush SS, Niakousari M, Gheisari HR, Janipour R. Formulation and assessing characteristics of probiotic ice cream fortified with free and encapsulated iron. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01647-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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2
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Adinepour F, Pouramin S, Rashidinejad A, Jafari SM. Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients. Food Res Int 2022; 157:111212. [DOI: 10.1016/j.foodres.2022.111212] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 12/20/2022]
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3
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Hu S, Lin S, He X, Sun N. Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability. Crit Rev Food Sci Nutr 2022; 63:10197-10216. [PMID: 35588258 DOI: 10.1080/10408398.2022.2076652] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Iron deficiency is a global nutritional problem, and adding iron salts directly to food will have certain side effects on the human body. Therefore, there is growing interest in food-grade iron delivery systems. This review provides an overview of iron delivery systems, with emphasis on the controlled release of iron during gastrointestinal digestion, as well as the enhancement of iron absorption and bioavailability. Iron-bearing proteins are easily degraded by digestive enzymes and absorbed through receptor-mediated endocytosis. Instead, protein aggregates are slowly degraded in the stomach, which delays iron release and serves as a potential iron supplement. Amino acids, peptides and polysaccharides can bind iron through iron binding sites, but the formed compounds are prone to dissociation in the stomach. Moreover, peptides and polysaccharides can deliver iron by mediating the formation of ferric oxyhydroxide which is absorbed through endocytosis or bivalent transporter 1. In addition, liposomes are unstable during gastric digestion and iron is released in large quantities. Complexes formed by polysaccharides and proteins, and microcapsules formed by polysaccharides can delay the release of iron in the gastric environment and prolong iron release in the intestinal environment. This review is conducive to the development of iron functional ingredients and dietary supplements.
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Affiliation(s)
- Shengjie Hu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
| | - Songyi Lin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P. R. China
| | - Xueqing He
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
| | - Na Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P. R. China
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Gandhi K, Gautam PB, Sharma R, Mann B, Kumar K. Effect of incorporation of iron-whey protein concentrate (Fe-WPC) conjugate on physicochemical characteristics of dahi (curd). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:478-487. [PMID: 35153305 PMCID: PMC8814099 DOI: 10.1007/s13197-021-05030-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2021] [Accepted: 02/10/2021] [Indexed: 02/03/2023]
Abstract
Dahi samples were prepared from milk incorporated with spray-dried iron-whey protein concentrate (Fe-WPC) conjugate and ferrous sulfate (FeSO4) with three different concentrations of iron i.e. 15, 20 and 25 mg/L and their quality characteristics were determined. Fe-WPC conjugate incorporated dahi showed better sensory, textural and physical attributes as compared with those of FeSO4 fortified and control dahi. Non-significant (p > 0.05) changes were observed in attributes like acidity and flavor, color and appearance, body and texture scores of dahi fortified with Fe-WPC conjugate with upto 20 mg/L iron as compared to those of control. In contrast, definite metallic flavor was perceptible in case of FeSO4 incorporated dahi even at 15 mg/L level. Water holding capacity, viscosity and firmness were significantly (p < 0.05) higher in 20 mg/L Fe-WPC conjugate incorporated dahi samples as compared with those of 20 mg/L FeSO4 incorporated dahi samples. In vitro bio accessibility of iron from Fe-WPC conjugate incorporated dahi was found to be significantly (p < 0.05) higher than that from FeSO4 incorporated dahi. Therefore, the results indicated that Fe-WPC conjugate can be fortified in dahi with upto 20 mg/L without significantly altering its physicochemical properties and with a higher bioaccessibillity of iron.
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CANOZER C, KÖSE Ş. Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.16921] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Mattar G, Haddarah A, Haddad J, Pujola M, Sepulcre F. New approaches, bioavailability and the use of chelates as a promising method for food fortification. Food Chem 2021; 373:131394. [PMID: 34710689 DOI: 10.1016/j.foodchem.2021.131394] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 10/06/2021] [Accepted: 10/09/2021] [Indexed: 01/24/2023]
Abstract
Food fortification has been used for many years to combat micronutrient deficiencies; the main challenge with food fortification is the combination of a bioavailable, affordable fortificant with the best (food) vehicle as a carrier to reach at-risk populations. This paper considers mineral deficiencies, especially iron, food fortification, target populations, and the use of chelates in food fortification, as well as different types of mineral-chelate complexes, advantages and limitations of previous trials, methods used for analysis of these complexes, bioavailability of minerals, factors influencing it, and methods particularly those in vitro for predicting outcomes. Three innovative methods (encapsulation, nanoparticulation, and chelation) were explored, which aim to overcome problems associated with conventional fortification, especially those affecting organoleptic properties and bioavailability; but often lead to the emergence of new limitations (for example instability, impracticality and high costs) requiring further research.
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Affiliation(s)
- Ghadeer Mattar
- Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, Campus del Baix Llobregat, Carrer Esteve Terradas 8, 08860, Castelldefels, Barcelona, Spain; octoral School of Sciences and Technology, Lebanese University, Rafic Hariri Campus, Hadath, Lebanon
| | - Amira Haddarah
- octoral School of Sciences and Technology, Lebanese University, Rafic Hariri Campus, Hadath, Lebanon
| | - Joseph Haddad
- octoral School of Sciences and Technology, Lebanese University, Rafic Hariri Campus, Hadath, Lebanon
| | - Montserrat Pujola
- Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, Campus del Baix Llobregat, Carrer Esteve Terradas 8, 08860, Castelldefels, Barcelona, Spain
| | - Franscesc Sepulcre
- Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, Campus del Baix Llobregat, Carrer Esteve Terradas 8, 08860, Castelldefels, Barcelona, Spain.
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Darwish AMG, Soliman TN, Elhendy HA, El-Kholy WM. Nano-encapsulated Iron and Folic Acid-Fortified Functional Yogurt Enhance Anemia in Albino Rats. Front Nutr 2021; 8:654624. [PMID: 33898503 PMCID: PMC8058429 DOI: 10.3389/fnut.2021.654624] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Accepted: 03/08/2021] [Indexed: 11/22/2022] Open
Abstract
Iron deficiency anemia (IDA) is a major health concern in developing countries, and these see an increased incidence in pregnant women and children in particular. The contribution of dairy products as natural products in drug delivery approaches is inspiring. This study aimed to analyze the application of iron (Fe) and folic acid (FA) bovine serum albumin-nanoparticles (BSA-NPs) as anti-anemic pharmacological agents that fortify stirred functional yogurt (SFY), comparing these with a plain control and SFY fortified with Fe and FA in free forms. The physicochemical, cytotoxicity, microbiological, viscosity, oxidative interactions, microstructural, sensorial analyses, and bioavailability properties of IDA-induced Albino rats were examined. The Transmission Electron Microscope (TEM), Zetasizer, and Scan Electron Microscope (SEM) were applied. Nanocapsule-fortified SFY showed an enhanced apparent viscosity, water-holding capacity, microstructure, least lipid oxidation, and overall sensorial acceptability. Feed that included Fe + FA nanocapsule-fortified SFY (G6) succeeded in restoring hemoglobin (16.53 gdL-1), iron (109.25 μgdL-1), ferritin (33.25 μgdL-1), and total protein (8.6 gdL-1) at the end of the 4-week feeding period, with significant competition revealed in calcium and zinc absorbance. Nanocapsule-fortified SFY showed no adverse effects or architectural alterations in the liver, kidney, or spleen, as indicated by biochemical and histological examinations. Bovine serum albumin-nanoparticles (BSA-NPs) of iron (Fe) and folic acid (FA) can be recommended as anti-anemia supplements in different functional food applications.
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Affiliation(s)
- Amira M. G. Darwish
- Department of Food Technology, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Egypt
| | - Tarek N. Soliman
- Food Industries and Nutrition Research Division, Department of Dairy, National Research Centre, Cairo, Egypt
| | - Hassan A. Elhendy
- Home Economics Department, Faculty of Agriculture, Alexandria University, Alexandria, Egypt
| | - Wedad M. El-Kholy
- Department of Dairy Technology Research, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
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Diyabalanage S, Kalpage MD, Mohotti DG, Dissanayake CKK, Fernando R, Frew RD, Chandrajith R. Comprehensive Assessment of Essential and Potentially Toxic Trace Elements in Bovine Milk and Their Feeds in Different Agro-climatic Zones of Sri Lanka. Biol Trace Elem Res 2021; 199:1377-1388. [PMID: 32728936 DOI: 10.1007/s12011-020-02242-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Accepted: 06/08/2020] [Indexed: 10/23/2022]
Abstract
Fresh milk is an important source of essential mineral supplement for humans. However, the levels of trace elements in milk are an important component of its safety and quality. Trace elements also act as a bio-indicator of agricultural pollution. Samples of raw cow milk (n = 68), animal feed [forage (n = 36) and concentrates (n = 14)], and water (n = 35) were collected from different agro-climatic regions of Sri Lanka. The concentrations of 15 trace elements including toxic heavy metals such as Cd, Pb, and As were quantified using inductively coupled plasma mass spectrometry after microwave-assisted digestion. Among the studied trace elements, the mean elemental concentrations of Se, Cd, As, and Cu in cow milk were 18.1, 1.45, 7.35, and 71.7 μg L-1, respectively. The mean concentrations of these elements in forage were 0.216, 0.066, 0.046, and 9.21 mg kg-1, and in concentrate feed were 0.329, 0.202, 0.229, and 2.28 mg kg-1, respectively. The As content of the studied milk was well below the maximum permissible level while 15% of the samples had Pb exceeding the permissible limit of 20 μg L-1. However, As, Cd, and Pb levels in drinking water provided to animals were well below the WHO permissible limits. The results of this study revealed that the trace elements in cow milk depend mainly on the feed, and hence, levels of these contaminants in feed materials should be monitored. Although due to the consumption of milk, the populations have a minor exposure to trace elements and also minimum health risks, a detailed study with a large number of samples is highly recommended.
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Affiliation(s)
- Saranga Diyabalanage
- Instrument Centre, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | | | | | | | - Ruchika Fernando
- Department of Veterinary Public Health and Pharmacology, Faculty of Veterinary Medicine and Animal Science, University of Peradeniya, Peradeniya, Sri Lanka
| | | | - Rohana Chandrajith
- Department of Geology, Faculty of Science, University of Peradeniya, Peradeniya, Sri Lanka.
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Johns PW, Strozier DC, McKenna RJ, Veldhuis J, Weber LE, Thompson JJ. Evaluations of protein-metal association in nutritional products. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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10
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Picciotti U, Massaro A, Galiano A, Garganese F. Cheese Fortification: Review and Possible Improvements. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1874411] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Ugo Picciotti
- Dyrecta Lab s.r.l., MIUR Research Institute, Conversano (Ba), Italy
- Dipartimento Di Scienze Del Suolo, Della Pianta E Degli Alimenti (Di.S.S.P.A.), University of Bari “Aldo Moro“ (Ba), Italy
| | | | - Angelo Galiano
- Dyrecta Lab s.r.l., MIUR Research Institute, Conversano (Ba), Italy
| | - Francesca Garganese
- Dipartimento Di Scienze Del Suolo, Della Pianta E Degli Alimenti (Di.S.S.P.A.), University of Bari “Aldo Moro“ (Ba), Italy
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Vo TDL, Pham KT, Le VMV, Lam HH, Huynh ON, Vo BC. Evaluation of iron-binding capacity, amino acid composition, functional properties of Acetes japonicus proteolysate and identification of iron-binding peptides. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.01.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Tasie MM, Gebreyes BG. Characterization of Nutritional, Antinutritional, and Mineral Contents of Thirty-Five Sorghum Varieties Grown in Ethiopia. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8243617. [PMID: 32258096 PMCID: PMC7086442 DOI: 10.1155/2020/8243617] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Accepted: 01/08/2020] [Indexed: 11/18/2022]
Abstract
An experiment was carried out to characterize the proximate compositions and antinutritional and mineral contents of sorghum varieties released for production by the Ethiopian sorghum improvement programme. Sorghum is an extensively researched crop in Ethiopia. However, comprehensive information on nutritional, antinutritional, and mineral content has not been generated. In the present study, thirty-five sorghum varieties released by the national sorghum improvement programme were used and evaluated for their proximate compositions, tannin, and mineral nutrient. AOAC methods of analysis were used for proximate compositions and mineral content together, i.e., whereas for tannin, vanillin-HCL assay methods of analysis were used. Differences between sorghum varieties were significant (P ≤ 0.05) for all measured parameters. Proximate composition values such as moisture, ash, crude fat, crude fiber, crude protein, and CHO varied from 9.66 to 12.94, 1.12 to 2.29, 2.48 to 4.60, 2.17 to 8.59, 8.20 to 16.48, and 67.56 to 76.42, respectively. The highest mineral content of P (367.965), Na (6.151), Mg (207.526), K (314.011), Ca (67.159), Fe (14.018), and Zn (6.484) as measured by mg/100 g was found from the varieties Macia, Abshir, Chiro, Birmash, Dagem, and Assossa-1 (Fe and Zn), respectively. Maximum tannin values of 3337.200 and 2474.7 mg/100 g were obtained from Lalo and Dano, respectively. The varieties such as Miskir, Abshir, ESH-1, Meko-1, Red Swazi, and Karimtams have higher nutritional and mineral and lower antinutritional values among the tested varieties. The abovementioned varieties should be considered for food product development due to their nutritional qualities.
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Affiliation(s)
- Masresha Minuye Tasie
- Food Science and Nutrition, Ethiopian Institute of Agricultural Research, P.O. Box 2003, Addis Ababa, Ethiopia
| | - Belay Gezahegn Gebreyes
- Food Science and Nutrition, Ethiopian Institute of Agricultural Research, P.O. Box 2003, Addis Ababa, Ethiopia
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Nanoliposomes and Tocosomes as Multifunctional Nanocarriers for the Encapsulation of Nutraceutical and Dietary Molecules. Molecules 2020; 25:molecules25030638. [PMID: 32024189 PMCID: PMC7037994 DOI: 10.3390/molecules25030638] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2019] [Revised: 01/29/2020] [Accepted: 01/30/2020] [Indexed: 11/17/2022] Open
Abstract
Nanoscale lipid bilayers, or nanoliposomes, are generally spherical vesicles formed by the dispersion of phospholipid molecules in a water-based medium by energy input. The other nanoscale object discussed in this entry, i.e., tocosome, is a recently introduced bioactive carrier made mainly from tocopheryl phosphates. Due to their bi-compartmental structure, which consists of lipidic and aqueous compartments, these nanocarriers are capable of carrying hydrophilic and hydrophobic material separately or simultaneously. Nanoliposomes and tocosomes are able to provide protection and release of sensitive food-grade bioactive materials in a sustained manner. They are being utilized for the encapsulation of different types of bioactive materials (such as drugs, vaccines, antimicrobials, antioxidants, minerals and preservatives), for the enrichment and fortification of different food and nutraceutical formulations and manufacturing of functional products. However, a number of issues unique to the nutraceutical and food industry must first be resolved before these applications can completely become a reality. Considering the potentials and promises of these colloidal carrier systems, the present article reviews various aspects of nanoliposomes, in comparison with tocosomes, including the ingredients used in their manufacture, formation mechanisms and issues pertaining to their application in the formulation of health promoting dietary supplements and functional food products.
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Tsykhanovska I, Evlash V, Alexandrov A, Gontar T. Dissolution Kinetics of Fe3O4 Nanoparticles in the Acid Media. CHEMISTRY & CHEMICAL TECHNOLOGY 2019. [DOI: 10.23939/chcht13.02.170] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Dabour N, Dyab N, Kheadr E. Iron fortification of reduced‐fat bioyoghurt containing either short‐ or long‐chain inulin. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12575] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nassra Dabour
- Functional Foods and Nutraceuticals Laboratory (FFNL) Department of Dairy Science and Technology Faculty of Agriculture University of Alexandria Alexandria 21545 Egypt
| | - Noha Dyab
- Functional Foods and Nutraceuticals Laboratory (FFNL) Department of Dairy Science and Technology Faculty of Agriculture University of Alexandria Alexandria 21545 Egypt
| | - Ehab Kheadr
- Functional Foods and Nutraceuticals Laboratory (FFNL) Department of Dairy Science and Technology Faculty of Agriculture University of Alexandria Alexandria 21545 Egypt
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Jiang H, Zhang W, Chen F, Zou J, Chen W, Huang G. Purification of an iron-binding peptide from scad (Decapterus maruadsi) processing by-products and its effects on iron absorption by Caco-2 cells. J Food Biochem 2019; 43:e12876. [PMID: 31353718 DOI: 10.1111/jfbc.12876] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 04/07/2019] [Accepted: 04/10/2019] [Indexed: 11/29/2022]
Abstract
This work was aimed at producing peptides containing iron-binding capabilities from scad (Decapterus maruadsi) processing by-product with alcalase hydrolysis. The chelating peptides were purified by ultrafiltration, immobilized-metal affinity chromatography, gel filtration chromatography, and reversed-phase high-performance liquid chromatography. A novel iron-binding peptide was purified with 1,386.63 Da molecular weight and amino acid sequence of QKGTYDDYVEGL. The peptide binds to iron mainly through carboxyl and hydroxyl oxygen bonds. The iron-binding peptide can significantly promote the absorption of inorganic iron in Caco-2 cells. These results have contributed to development of the peptide from scad processing by-products hydrolyzate in iron supplementations. PRACTICAL APPLICATIONS: Iron deficiency is one of the most common and widespread nutritional disorders in the world. Iron-peptide chelates may be suitable for iron-fortification. Our study shows that a peptide purified from scad processing by-product has iron-chelating activity, and significantly increases iron absorption by Caco-2 cells. Hence, this peptide has potential application as a novel carrier for enhancing iron absorption.
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Affiliation(s)
- Han Jiang
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, China
| | - Wenting Zhang
- Dong Cheng Elementary School affiliated to Hangzhou Normal University, Hangzhou, China
| | - Fangyuan Chen
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, China
| | - Jiong Zou
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, China
| | - Wenwei Chen
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, China
| | - Guangrong Huang
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, China
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Perveen S, Das PK, Ghosh PR, Banerjee D, Mukherjee J. Alterations in plasma sodium (Na), potassium (K), calcium (Ca) and iron (Fe) during different days of pre-pubertal male and female black Bengal kids. BIOL RHYTHM RES 2019. [DOI: 10.1080/09291016.2019.1594125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Shagufta Perveen
- Department of Veterinary Physiology, West Bengal University of Animal & Fishery Sciences, Kolkata, India
| | - Pradip Kumar Das
- Department of Veterinary Physiology, West Bengal University of Animal & Fishery Sciences, Kolkata, India
| | - Prabal Ranjan Ghosh
- Department of Veterinary Physiology, West Bengal University of Animal & Fishery Sciences, Kolkata, India
| | - Dipak Banerjee
- Department of Veterinary Physiology, West Bengal University of Animal & Fishery Sciences, Kolkata, India
| | - Joydip Mukherjee
- Department of Veterinary Physiology, West Bengal University of Animal & Fishery Sciences, Kolkata, India
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Maier T, Kerbs A, Fruk L, Slater NKH. Iron delivery from liquid-core hydrogels within a therapeutic nipple shield. Eur J Pharm Sci 2019; 131:119-126. [PMID: 30710620 DOI: 10.1016/j.ejps.2019.01.032] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 01/19/2019] [Accepted: 01/28/2019] [Indexed: 12/28/2022]
Abstract
To aid oral therapeutic administration to infants, a novel delivery technology, referred to as a Therapeutic Nipple Shield (TNS), was previously developed. It consists of a silicone nipple shield device and a dosage form containing a therapeutic (or Active Pharmaceutical Ingredient (API)) to enable delivery during breastfeeding. A range of dosage forms were investigated in past literature, but sufficient API release into human milk had not been achieved. The presented work illustrates the delivery of iron sulphate pentahydrate from liquid-core sodium alginate hydrogels, inserted into a commercially available ultra-thin silicone nipple shield into human milk during in-vitro breastfeeding simulation. Release of iron was quantified employing absorbance measurements of a salicylic assay. An absolute recovery of 44.35 ± 5.43% of loaded iron(III)sulphate pentahydrate was obtained after 10.58 ± 0.09 g of human milk had passed through the nipple shield. This finding is superior to previous investigations involving the delivery of zinc from rapidly disintegrating tablets and non-woven fibres within a TNS. Due to their superior delivery properties, ease of fabrication and cost-efficiency, liquid-core sodium alginate hydrogels consequently represent a promising dosage form for use as part of the TNS. Further improvements can be made to enhance handling stability and shelf-life characteristics.
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Affiliation(s)
- Theresa Maier
- University of Cambridge, Department of Chemical Engineering and Biotechnology, West Cambridge Site, Philippa Fawcett Drive, Cambridge CB3 0AS, United Kingdom; University of Cambridge, Department of Paediatrics, Cambridge Biomedical Campus, Cambridge CB2 0QQ, United Kingdom.
| | - Antonina Kerbs
- University of Cambridge, Department of Chemical Engineering and Biotechnology, West Cambridge Site, Philippa Fawcett Drive, Cambridge CB3 0AS, United Kingdom
| | - Ljiljana Fruk
- University of Cambridge, Department of Chemical Engineering and Biotechnology, West Cambridge Site, Philippa Fawcett Drive, Cambridge CB3 0AS, United Kingdom
| | - Nigel K H Slater
- University of Cambridge, Department of Chemical Engineering and Biotechnology, West Cambridge Site, Philippa Fawcett Drive, Cambridge CB3 0AS, United Kingdom
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Yi X, Zheng Q, Pan MH, Chiou YS, Li Z, Li L, Chen Y, Hu J, Duan S, Wei S, Ding B. Liposomal vesicles-protein interaction: Influences of iron liposomes on emulsifying properties of whey protein. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.030] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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20
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Bryszewska MA, Tomás-Cobos L, Gallego E, Villalba M, Rivera D, Taneyo Saa DL, Gianotti A. In vitro bioaccessibility and bioavailability of iron from breads fortified with microencapsulated iron. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.071] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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22
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Assessment of Binding Interaction between Bovine Lactoferrin and Tetracycline Hydrochloride: Multi-Spectroscopic Analyses and Molecular Modeling. Molecules 2018; 23:molecules23081900. [PMID: 30061508 PMCID: PMC6222819 DOI: 10.3390/molecules23081900] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 07/25/2018] [Accepted: 07/27/2018] [Indexed: 02/07/2023] Open
Abstract
In this paper, the interaction between bovine lactoferrin (bLf) and tetracycline hydrochloride (TCH) was researched by microscale thermophoresis (MST), multi-spectroscopic methods, and molecular docking techniques. Normal fluorescence results showed that TCH effectively quenched the intrinsic fluorescence of bLf via static quenching. Moreover, MST confirmed that the combination force between bLf and TCH was very strong. Thermodynamic parameters and molecular docking further revealed that electrostatic forces, van der Waals, and hydrogen bonding forces played vital roles in the interaction between bLf and TCH. The binding distance and energy transfer efficiency between TCH and bLf were 2.81 nm and 0.053, respectively. Moreover, the results of circular dichroism spectra (CD), ultraviolet visible (UV-vis) absorption spectra, fluorescence Excitation-Emission Matrix (EEM) spectra, and molecular docking verified bLf indeed combined with TCH, and caused the changes of conformation of bLf. The influence of TCH on the functional changes of the protein was studied through the analysis of the change of the bLf surface hydrophobicity and research of the binding forces between bLf and iron ion. These results indicated that change in the structure and function of bLf were due to the interaction between bLf and TCH.
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Ingham B, Kirby N, Wang C, Brady M, Carr A. Elemental fingerprinting of mineral species in iron-fortified milk: anomalous small-angle X-ray scattering and resonant soft X-ray scattering studies. JOURNAL OF SYNCHROTRON RADIATION 2018; 25:1106-1112. [PMID: 29979171 DOI: 10.1107/s1600577518007774] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Accepted: 05/24/2018] [Indexed: 06/08/2023]
Abstract
Anomalous small-angle X-ray scattering (ASAXS) and resonant soft X-ray scattering (RSoXS) are two related techniques that can enable element-specific structural information to be obtained. The development of iron-fortified milk products can greatly benefit from such techniques, allowing the structure of iron and other minerals (such as native calcium) within the casein micelle to be determined. Each method has advantages and disadvantages: for ASAXS, the sample preparation is straightforward, but the signal is relatively low and information about the structure of Ca is difficult to access. RSoXS can be used to study both Ca and Fe, and the element-specific signals observed are proportionally much higher; however, the measurements are challenging due to the difficulty of precise control of the solution thickness using currently available vacuum-compatible liquid cells. Nevertheless, complementary results from both techniques indicate Fe is co-located with Ca, i.e. within the colloidal calcium phosphate nanoclusters that are present within native casein micelles in milk.
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Affiliation(s)
- Bridget Ingham
- Callaghan Innovation, PO Box 31-310, Lower Hutt 5040, New Zealand
| | - Nigel Kirby
- Australian Synchrotron, 800 Blackburn Road, Clayton, VIC 3168, Australia
| | - Cheng Wang
- Advanced Light Source, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA
| | - Mike Brady
- Advanced Light Source, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA
| | - Alistair Carr
- School of Food and Nutrition, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
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Jotarkar PS, Panjagari NR, Singh AK, Arora S. Effect of whey protein-iron based edible coating on the quality of Paneer and process optimisation. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12478] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Parameshwar S Jotarkar
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal 132001 Haryana India
| | - Narender R Panjagari
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal 132001 Haryana India
| | - Ashish K Singh
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal 132001 Haryana India
| | - Sumit Arora
- Dairy Chemistry Division; ICAR-National Dairy Research Institute; Karnal 132001 Haryana India
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Naderi N, Doyen A, House JD, Pouliot Y. The use of high hydrostatic pressure to generate folate-enriched extracts from the granule fraction of hen’s egg yolk. Food Chem 2017; 232:253-262. [DOI: 10.1016/j.foodchem.2017.03.144] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2016] [Revised: 08/11/2016] [Accepted: 03/25/2017] [Indexed: 11/28/2022]
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26
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Ahmed W, Butt MS, Dolan K, Sharif MK, Sultan MT, Ullah A, Rashid S, Iahtisham-Ul-Haq. Pasting properties of pectin coated iron-folate fortified basmati rice. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13157] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Waqas Ahmed
- Department of Food Science and Human Nutrition; University of Veterinary and Animal Sciences; Lahore Pakistan
- Department of Food Science and Human Nutrition; Michigan State University; East Lansing MI 48824
| | - Masood Sadiq Butt
- National Institute of Food Science and Technology, University of Agriculture; Faisalabad Pakistan
| | - Kirk Dolan
- Department of Food Science and Human Nutrition; Michigan State University; East Lansing MI 48824
| | - Mian Kamran Sharif
- National Institute of Food Science and Technology, University of Agriculture; Faisalabad Pakistan
| | | | - Azmat Ullah
- Department of Food Science and Human Nutrition; University of Veterinary and Animal Sciences; Lahore Pakistan
| | - Summer Rashid
- National Institute of Food Science and Technology, University of Agriculture; Faisalabad Pakistan
| | - Iahtisham-Ul-Haq
- National Institute of Food Science and Technology, University of Agriculture; Faisalabad Pakistan
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Gutiérrez G, Matos M, Barrero P, Pando D, Iglesias O, Pazos C. Iron-entrapped niosomes and their potential application for yogurt fortification. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.08.025] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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28
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Katuwavila NP, Perera A, Dahanayake D, Karunaratne V, Amaratunga GA, Karunaratne DN. Alginate nanoparticles protect ferrous from oxidation: Potential iron delivery system. Int J Pharm 2016; 513:404-409. [DOI: 10.1016/j.ijpharm.2016.09.053] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2016] [Revised: 08/31/2016] [Accepted: 09/18/2016] [Indexed: 11/27/2022]
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29
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Onsekizoglu Bagci P, Gunasekaran S. Iron-encapsulated cold-set whey protein isolate gel powder - Part 2: Effect of iron fortification on sensory and storage qualities of Yoghurt. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12316] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
| | - Sundaram Gunasekaran
- Department of Biological Systems Engineering; University of Wisconsin-Madison; 460 Henry Mall Madison WI 53706 USA
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30
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Jalili M. Chemical composition and sensory characteristics of Feta cheese fortified with iron and ascorbic acid. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0280-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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31
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Fortification with iron chelate and substitution of sucrose by sucralose in light uvaia sherbet (Eugenia pyriformis Cambess): physical, chemical and sensory characteristics. Journal of Food Science and Technology 2015; 52:5522-33. [PMID: 26344966 DOI: 10.1007/s13197-014-1643-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/29/2014] [Accepted: 11/05/2014] [Indexed: 10/24/2022]
Abstract
In this work, iron fortified light uvaia sherbet, with low sucrose content, was developed and its physical, chemical and sensory characteristics were evaluated. The central composite rotational design (CCRD), applicable to the response surface methodology, was used to analyze the formulations. In the formulations, in addition of iron fortification (9 to 15 mg/100 g), the sucrose was substituted by micronized sucralose in a proportion of 66-94 %. The responses were analyzed with respect to changes in pH, total solids, ash, carbohydrates, proteins, calories, overrun, nucleation and thawing temperatures, rheological parameters and sensory attributes. Protein contents and acidity were similar in all formulations. There was a reduction of over 25 % in the caloric value. The rheological results showed pseudoplastic behavior and significant viscosity differences among the tested sherbets. In the overrun and thawing behavior results the sucrose concentration had a significant influence as the formulations with substitution by 28 g of sucralose/kg of sucrose showed greater air incorporation. In the flavor attribute there was not significance in relation to the iron fortification. Sherbets prepared with substitution of sucrose by sucralose and fortified with iron showed good acceptability, more stability and more resistant to thawing.
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Mittal V, Ellis A, Ye A, Das S, Singh H. Influence of calcium depletion on iron-binding properties of milk. J Dairy Sci 2015; 98:2103-13. [DOI: 10.3168/jds.2014-8474] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2014] [Accepted: 12/19/2014] [Indexed: 11/19/2022]
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Khanniri E, Bagheripoor-Fallah N, Sohrabvandi S, Mortazavian AM, Khosravi-Darani K, Mohammad R. Application of Liposomes in Some Dairy Products. Crit Rev Food Sci Nutr 2015; 56:484-93. [DOI: 10.1080/10408398.2013.779571] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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36
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Huang CY, Wu CH, Yang JI, Li YH, Kuo JM. Evaluation of iron-binding activity of collagen peptides prepared from the scales of four cultivated fishes in Taiwan. J Food Drug Anal 2015; 23:671-678. [PMID: 28911483 PMCID: PMC9345462 DOI: 10.1016/j.jfda.2014.06.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2014] [Revised: 06/11/2014] [Accepted: 06/14/2014] [Indexed: 11/29/2022] Open
Abstract
Iron deficiency is one of the most concerning deficiency problems in the world. It may generate several adverse effects such as iron deficiency anemia (IDA) and reduced physical and intellectual working capacity. The aim of this study is to evaluate the Fe(II)-binding activity of collagen peptides from fishery by-products. Lates calcarifer, Mugil cephalus, Chanos chanos, and Oreochromis spp are four major cultivated fishes in Taiwan; thousands of scales of these fish are wasted without valuable utilization. In this study, scales of these fish were hydrolyzed by papain plus flavourzyme. Collagen peptides were obtained and compared for their Fe(II)-binding activity. Collagen peptides from Chanos chanos showed the highest Fe(II)-binding activity, followed by those from Lates calcarifer and Mugil cephalus; that from Oreochromis spp exhibited the lowest one. Fe(II)-binding activity of collagen peptides from fish scales was also confirmed with a dialysis method. Molecular weight (MW) distributions of the collagen peptides from scales of four fish are all < 10 kDa, and averaged 1.3 kDa. Hydrolysates of fish scales were further partially purified with ion exchange chromatography. Fractions having Fe(II)-binding activity were obtained and their activity compared. Data obtained showed that collagen peptides from fish scales did have Fe(II)-binding activity. This is the first observation elucidating fish scale collagen possessing this functionality. The results from this study also indicated that collagen peptides from fish scales could be applied in industry as a bioresource.
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Affiliation(s)
- Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung Marine University, Taiwan
| | - Chien-Hui Wu
- Department of Seafood Science, National Kaohsiung Marine University, Taiwan
| | - Jing-Iong Yang
- Department of Seafood Science, National Kaohsiung Marine University, Taiwan
| | - Ying-Han Li
- Department of Seafood Science, National Kaohsiung Marine University, Taiwan
| | - Jen-Min Kuo
- Department of Seafood Science, National Kaohsiung Marine University, Taiwan.
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Gupta C, Chawla P, Arora S, Tomar S, Singh A. Iron microencapsulation with blend of gum arabic, maltodextrin and modified starch using modified solvent evaporation method – Milk fortification. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.07.021] [Citation(s) in RCA: 85] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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38
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Deeth HC, Lewis MJ. Practical consequences of calcium addition to and removal from milk and milk products. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12188] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hilton C Deeth
- School of Agriculture and Food Sciences The University of Queensland Brisbane Qld 4072 Australia
| | - Michael J Lewis
- Department of Food and Nutrition Sciences University of Reading Whiteknights, PO Box 226 Reading RG6 6AP UK
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Wang C, Wang C, Li B, Li H. Zn(II) chelating with peptides found in sesame protein hydrolysates: Identification of the binding sites of complexes. Food Chem 2014; 165:594-602. [DOI: 10.1016/j.foodchem.2014.05.146] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2014] [Revised: 05/19/2014] [Accepted: 05/27/2014] [Indexed: 10/25/2022]
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40
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Genevois C, Flores S, de Escalada Pla M. Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.03.020] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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41
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Gupta C, Chawla P, Arora S. Development and evaluation of iron microencapsules for milk fortification. CYTA - JOURNAL OF FOOD 2014. [DOI: 10.1080/19476337.2014.918179] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Mann GR, Duncan SE, Knowlton KF, Dietrich AD, O'Keefe SF. Effects of mineral content of bovine drinking water: does iron content affect milk quality? J Dairy Sci 2013; 96:7478-89. [PMID: 24140329 DOI: 10.3168/jds.2013-7083] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2013] [Accepted: 08/24/2013] [Indexed: 12/28/2022]
Abstract
The composition of water given to dairy cattle is often ignored, yet water is a very important nutrient and plays a major role in milk synthesis. The objective of this study was to study effects of elevated levels of iron in bovine drinking water on milk quality. Ferrous lactate treatments corresponding to 0, 2, 5, and 12.5mg/kg drinking water concentrations were delivered through the abomasum at 10 L/d to 4 lactating dairy cows over 4 periods (1 wk infusion/period) in a Latin square design. On d 6 of infusion, milk was collected, processed (homogenized, pasteurized), and analyzed. Mineral content (Fe, Cu, P, Ca) was measured by inductively coupled plasma mass spectrometry. Oxidative stability of whole processed milk was measured by the thiobarbituric acid reactive substances (TBARS) assay for malondialdehyde (MDA) and sensory analysis (triangle test) within 72 h of processing and after 7d of storage (4°C). Significant sensory differences between processed milks from cows receiving iron and the control infusion were observed. No differences in TBARS (1.46±0.04 mg of MDA/kg) or mineral content (0.22±0.01 mg/kg Fe) were observed. A 2-way interaction (iron treatment by cow) for Ca, Cu, and Fe concentrations was seen. While iron added directly to milk causes changes in oxidation of milk, high levels of iron given to cattle have subtle effects that initially may not be obvious.
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Affiliation(s)
- G R Mann
- Department of Food Science and Technology
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44
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Choi DW, Kim NH, Son KB. Isolation of Iron-Binding Peptides from Sunflower (Helianthus annuus L.) Seed Protein Hydrolysates. ACTA ACUST UNITED AC 2013. [DOI: 10.3746/jkfn.2013.42.7.1162] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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45
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Pan D, Lu H, Zeng X. A Newly Isolated Ca Binding Peptide from Whey Protein. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.576361] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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46
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Zhou J, Wang X, Ai T, Cheng X, Guo HY, Teng GX, Mao XY. Preparation and characterization of β-lactoglobulin hydrolysate-iron complexes. J Dairy Sci 2012; 95:4230-6. [PMID: 22818436 DOI: 10.3168/jds.2011-5282] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2011] [Accepted: 04/07/2012] [Indexed: 11/19/2022]
Abstract
The purpose of this study was to determine the best preparation condition of β-lactoglobulin hydrolysate-iron complexes and characterize its structural transformation both before and after binding using the UV-visible absorption spectrum, Fluorescence spectrum, and Fourier transform infrared spectroscopy. Results showed that β-lactoglobulin hydrolysates obtained with alcalase after hydrolysis for 6h possessed the highest iron-binding capacity. The highest yield of complexes was obtained when the mass ratio between β-lactoglobulin hydrolysate and Fe(3+) reached 40:1, with the optimal pH value of 7.0. All of the spectra indicated that some sites such as amido bonds transformed during chelation, and nitrogen atoms could chelate with Fe(3+) to form coordinate bonds by offering electron pairs. Therefore, β-lactoglobulin hydrolysate-iron complexes may be good carriers for iron and possess great potential to be used as iron supplements.
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Affiliation(s)
- J Zhou
- Key Laboratory of Functional Dairy of Beijing and Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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Ueno HM, Shiota M, Ueda N, Isogai T, Kobayashi T. Iron-Lactoferrin Complex Reduces Iron-Catalyzed Off-flavor Formation in Powdered Milk with Added Fish Oil. J Food Sci 2012; 77:C853-8. [DOI: 10.1111/j.1750-3841.2012.02809.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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48
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Abstract
Milk and dairy products contain micronutrients such as minerals and vitamins, which contribute to multiple and different vital functions in the organism. The mineral fraction is composed of macroelements (Ca, Mg, Na, K, P, and Cl) and oligoelements (Fe, Cu, Zn, and Se). From a physicochemical point of view, the chemical forms, the associations with other ions or organic molecules, and the location of macroelements such as Ca, Mg, Na, K, P, and Cl in milk are relatively well described and understood. Thus, it is admitted that these macroelements are differently distributed into aqueous and micellar phases of milk, depending on their nature. K, Na, and Cl ions are essentially in the aqueous phase, whereas Ca, P, and Mg are partly bound to the casein micelles. About one third of the Ca, half of the P, and two thirds of the Mg are located in the aqueous phase of milk. Dairy products are more or less rich in these different minerals. In cheeses, mineral content depends mainly on their processing. The Ca content is strongly related to the acidification step. Moreover, if acidification is associated with the draining step, the Ca content in the cheese will be reduced. Thus, the Ca content varies in the following increasing order: milks/fermented milks/fresh cheeses < soft cheeses < semi-hard cheeses < hard cheeses. The chemical forms and associations are less described than those present in milk. Concerning Ca, the formation of insoluble calcium phosphate, carbonate, and lactate is reported in some ripened cheeses. The NaCl content in cheeses depends on the salting of the curd. From a nutritional point of view, it is largely admitted that milk and dairy products are important sources of Ca, Mg, Zn, and Se. The vitamin fraction of milk and dairy products is composed of lipophilic (A, D, E, and K) and hydrophilic (B(1), B(2), B(3), B(5), B(6), B(8), B(9), B(12), and C) vitamins. Because of their hydrophobic properties, the lipophilic vitamins are mainly in the milk fat fraction (cream, butter). The hydrophilic vitamins are in the aqueous phase of milk. For one part of these vitamins, the concentrations described in the literature are not always homogenous and sometimes not in accordance between them; these discrepancies are due to the difficulty of the sample preparation and the use of appropriate methods for their quantification. However, there is no doubt of the significant contribution of milk and dairy products to the intake of vitamins. Milk and dairy are considered essential sources for vitamins. Key teaching points: Milk and dairy products are unique micronutrient combinations with recognized health benefits. The concentration, chemical forms, and location of different minerals are relatively well known and described. For example, Ca is present in dairy products in different forms: free, associated with citrate, inorganic and organic phosphates, and free fatty acids. Milk and dairy products are excellent sources of Ca, P, Mg, Zn, and Se. The concentration of vitamins in milk and dairy products is variable and depends on several factors such as biosynthesis, animal feeding, physicochemical conditions (heat, light, O(2), oxidant agents), and analytical methods for their determinations. Vitamins A, D, E, and K are mainly located in the lipid phase and vitamins of group B and C in the aqueous phase. Milk and dairy products are excellent sources of vitamins A, B(1), B(2), and B(12).
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Affiliation(s)
- Frédéric Gaucheron
- INRA-Agrocampus Ouest, UMR 1253 Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, F-35042 Rennes Cedex, France.
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Samaraweera H, Zhang WG, Lee EJ, Ahn DU. Egg yolk phosvitin and functional phosphopeptides--review. J Food Sci 2011; 76:R143-50. [PMID: 21806612 DOI: 10.1111/j.1750-3841.2011.02291.x] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Phosphopeptides are among the most interesting biomolecules with characteristic molecular structure and functions. They usually contain clusters of phosphoserines, which can effectively bind calcium and iron, and inhibit formation of insoluble calcium phosphates or iron complexes. Therefore, phosphopeptides can increase calcium or iron bioavailability and prevent lipid oxidation in foods. Milk protein casein has been currently used by industry to produce phosphopeptides. Egg yolk phosvitin is considered as the most phosphorylated protein found in the nature. Phosvitin from egg yolk can be much better source for producing phosphopeptides with varying sizes and functions than casein because it contains much greater number of phosphates in the molecule than casein. However, still phosvitin has not been subjected to considerable attention with regard to bioactive peptides production.
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50
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Abbasi S, Azari S. Efficiency of novel iron microencapsulation techniques: fortification of milk. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02703.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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