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De-La-Cruz-Yoshiura S, Vidaurre-Ruiz J, Alcázar-Alay S, Encina-Zelada CR, Cabezas DM, Correa MJ, Repo-Carrasco-Valencia R. Sprouted Andean grains: an alternative for the development of nutritious and functional products. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2083158] [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)
- Shigeki De-La-Cruz-Yoshiura
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Perú
| | - Julio Vidaurre-Ruiz
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Perú
- Departamento de Ingeniería de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Perú
| | - Sylvia Alcázar-Alay
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Perú
| | - Christian R. Encina-Zelada
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Perú
- Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Perú
| | - Dario M. Cabezas
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Perú
- CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Buenos Aires, Argentina
| | - María Jimena Correa
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Perú
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (Facultad de Ciencias Exactas-UNLP, la Plata, Argentina
| | - Ritva Repo-Carrasco-Valencia
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Perú
- Departamento de Ingeniería de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Perú
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Optimization of extraction process for legume-based synbiotic beverages, followed by their characterization and impact on antinutrients. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100506] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Fekadu T, Cassano A, Angós I, Maté JI. Effect of fortification with eggshell powder on injera quality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113156] [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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4
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Sulaiman N, Givens DI, Anitha S. A Narrative Review: In-vitro Methods for Assessing Bio-Accessibility/Bioavailability of Iron in Plant-Based Foods. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.727533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In-vitro measurement has the advantage of rapid and convenient method of screening the iron bioavailability within the range of plant-based foods. It is important to do preliminary screening as it provides information which will be useful to identify promising plant sources of iron before moving to human trials. A review on in-vitro methods of bio-accessibility and bioavailability of iron in plant-based foods including fruits, vegetables, cereals and legumes is entailed here. The review will focus on in-vitro methods of iron bioavailability in plant-based foods and the effects of inhibitors and processing on the iron bioavailability. The variation of the methods and updates on a recent INFOGEST method used to measure the bioavailability of iron in plant-based foods will also be discussed.
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You Y, Liu YL, Ai ZY, Wang YS, Liu JM, Piao CH, Wang YH. Lactobacillus fermentum KP-3-fermented ginseng ameliorates alcohol-induced liver disease in C57BL/6N mice through the AMPK and MAPK pathways. Food Funct 2021; 11:9801-9809. [PMID: 33079125 DOI: 10.1039/d0fo02396e] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Panax ginseng was fermented using Lactobacillus fermentum KP-3, and the levels of the minor ginsenosides were measured. Then, the effect of fermented ginseng on alcohol-induced liver injury was investigated. C57BL/6N mice were randomly assigned to 4 groups: pair fed (PF), alcohol fed (AF), alcohol with non-fermented ginseng (AF + NFG) and alcohol with fermented ginseng (AF + FG) groups. After treatment for 8 weeks, fermented ginseng intervention significantly reduced the levels of serum ALT, AST, LPS, TG and TC compared with the AF group. The western-blotting results showed that fermented ginseng activated the adenosine-monophosphate-activated protein kinase (AMPK) pathway to inhibit de novo lipogenesis in the liver and inhibited phosphorylation of p38 through the mitogen-activated protein kinase (MAPK) pathway to alleviate hepatic inflammation, and these effects were superior than those of non-fermented ginseng. Furthermore, fermented ginseng reduced alcohol-induced liver oxidative damage by upregulating the levels of antioxidant enzymes. These findings suggested that the L. fermentum KP-3-fermented ginseng product may be used as a potential dietary nutraceutical for alleviating alcoholic liver injury.
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Affiliation(s)
- Ying You
- College of Food science and Engineering, Jilin Agricultural University, Changchun, China.
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Szabłowska E, Tańska M. Acorn flour properties depending on the production method and laboratory baking test results: A review. Compr Rev Food Sci Food Saf 2020; 20:980-1008. [PMID: 33325090 DOI: 10.1111/1541-4337.12683] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 10/31/2020] [Accepted: 11/18/2020] [Indexed: 11/29/2022]
Abstract
Acorns, the fruit of the oak, have long been an important source of food in different cultures around the world. Despite their long culinary tradition, they have become under-appreciated. Due to their high starch content, acorns are mainly used for flour production, and acorn flour is considered as a replacement for cereal flour in a wide range of applications in food production. This study reviewed the published literature concerning acorn flour production and composition as well as the possibility of using acorn flour in the most popular flour-based products such as bread, cake, and cookies. The study also presents the advantages resulting from acorn flour incorporation to the human diet and acorn flour influence on the quality of bread and pastry products. This review found that acorn flour is characterized by a lack of gluten proteins and a high content of fiber and minerals as well as the presence of polyphenols with antioxidant properties. However, negative impact of its larger amount on the dough rheological features and product physical properties has been emphasized in many studies. The researchers recommend the incorporation of acorn flour up to a level of 15% in formulating composite flour for bread production. However, the literature data indicates that acorn flour substitution for pastry production depends on the product type and ranges from 10 to even 60%. It is also highlighted that the application of acorn flour into gluten-free products is particularly favorable from a nutritional point of view.
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Affiliation(s)
- Emilia Szabłowska
- Department of Food Technology and Human Nutrition, Faculty of Computer Science and Food Science, Łomża State University of Applied Sciences, Łomża, Poland
| | - Małgorzata Tańska
- Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland
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Galán MG, Weisstaub A, Zuleta A, Drago SR. Effects of extruded whole-grain sorghum (Sorghum bicolor (L.) Moench) based diets on calcium absorption and bone health of growing Wistar rats. Food Funct 2020; 11:508-513. [PMID: 31833511 DOI: 10.1039/c9fo01817d] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Apparent calcium absorption, total bone mineral content and density, and mineral contents of the right femur were studied using a growing rat model. Twenty-four male Wistar rats were fed with diets based on extruded whole grain red (RSD) or white sorghum (WSD), and control diet (CD) up to 60 days. The animals fed with sorghum diets consumed less and gained less weight compared to those fed with CD, but the efficiency of all diets was similar. Calcium intake was lower in animals fed with sorghum diets, related to the lower total intake of these animals. Apparent calcium absorption in animals fed with RSD was lower than in those fed with CD (CD: 72.7%, RSD: 51.0%, WSD: 64.8%). No significant differences in bone mineral density of total body, spin, femur, distal femur, tibia and proximal tibia were observed among the groups. However, Ca and P contents in the right femur of the rats consuming RSD were lower, indicating a certain imbalance in the metabolism of these minerals.
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Affiliation(s)
- María Gimena Galán
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000) Santa Fe, Argentina.
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Xavier ADS, Furtado DZS, Assunção NA, Nascimento AN. Bioacessibility of Fe and Zn (associated to proteins) in cashew nut. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.103259] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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9
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DeFries R, Chhatre A, Davis KF, Dutta A, Fanzo J, Ghosh-Jerath S, Myers S, Rao ND, Smith MR. Impact of Historical Changes in Coarse Cereals Consumption in India on Micronutrient Intake and Anemia Prevalence. Food Nutr Bull 2018; 39:377-392. [PMID: 30068220 DOI: 10.1177/0379572118783492] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
BACKGROUND Production of rice and wheat increased dramatically in India over the past decades, with reduced proportion of coarse cereals in the food supply. OBJECTIVE We assess impacts of changes in cereal consumption in India on intake of iron and other micronutrients and whether increased consumption of coarse cereals could help alleviate anemia prevalence. METHODS With consumption data from over 800 000 households, we calculate intake of iron and other micronutrients from 84 food items from 1983 to 2011. We use mixed-effect models to relate state-level anemia prevalence in women and children to micronutrient consumption and household characteristics. RESULTS Coarse cereals reduced from 23% to 6% of calories from cereals in rural households (10% to 3% in urban households) between 1983 and 2011, with wide variations across states. Loss of iron from coarse cereals was only partially compensated by increased iron from other cereals and food groups, with a 21% (rural) and 11% (urban) net loss of total iron intake. Models indicate negative association between iron from cereals and anemia prevalence in women. The benefit from increased iron from coarse cereals is partially offset by the adverse effects from antinutrients. For children, anemia was negatively associated with heme-iron consumption but not with iron from cereals. CONCLUSIONS Loss of coarse cereals in the Indian diet has substantially reduced iron intake without compensation from other food groups, particularly in states where rice rather than wheat replaced coarse cereals. Increased consumption of coarse cereals could reduce anemia prevalence in Indian women along with other interventions.
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Affiliation(s)
- Ruth DeFries
- 1 Department of Ecology, Evolution, and Environmental Biology, Columbia University, New York, NY, USA
| | | | - Kyle Frankel Davis
- 1 Department of Ecology, Evolution, and Environmental Biology, Columbia University, New York, NY, USA.,3 The Nature Conservancy, New York, NY, USA
| | - Arnab Dutta
- 4 Price School of Public Policy, University of Southern California, Los Angeles, CA, USA
| | - Jessica Fanzo
- 5 Berman Institute of Bioethics, School of Advanced Studies and Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD, USA
| | - Suparna Ghosh-Jerath
- 6 Indian Institute of Public Health-Delhi, Public Health Foundation of India, Gurgaon, Haryana, India
| | - Samuel Myers
- 7 Harvard T.H. Chan School of Public Health, Harvard University, Cambridge, MA, USA
| | - Narasimha D Rao
- 8 International Institute for Applied Systems Analysis, Laxenburg, Austria
| | - Matthew R Smith
- 7 Harvard T.H. Chan School of Public Health, Harvard University, Cambridge, MA, USA
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In Vitro Iron Bioavailability of Brazilian Food-Based by-Products. MEDICINES 2018; 5:medicines5020045. [PMID: 29772658 PMCID: PMC6023423 DOI: 10.3390/medicines5020045] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Revised: 05/06/2018] [Accepted: 05/07/2018] [Indexed: 12/28/2022]
Abstract
Background: Iron deficiency is a public health problem in many low- and middle-income countries. Introduction of agro-industrial food by-products, as additional source of nutrients, could help alleviate this micronutrient deficiency, provide alternative sources of nutrients and calories in developed countries, and be a partial solution for disposal of agro-industry by-products. Methods: The aim of this study was to determine iron bioavailability of 5 by-products from Brazilian agro-industry (peels from cucumber, pumpkin, and jackfruit, cupuaçu seed peel, and rice bran), using the in vitro digestion/ Caco-2 cell model; with Caco-2 cell ferritin formation as a surrogate marker of iron bioavailability. Total and dialyzable Fe, macronutrients, the concentrations of iron-uptake inhibitors (phytic acid, tannins, fiber) and their correlation with iron bioavailability were also evaluated. Results: The iron content of all by-products was high, but the concentration of iron and predicted bioavailability were not related. Rice bran and cupuaçu seed peel had the highest amount of phytic acid and tannins, and lowest iron bioavailability. Cucumber peels alone, and with added extrinsic Fe, and pumpkin peels with extrinsic added iron, had the highest iron bioavailability. Conclusion: The results suggest that cucumber and pumpkin peel could be valuable alternative sources of bioavailable Fe to reduce iron deficiency in at-risk populations.
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Salinas MV, Hamet MF, Binaghi J, Abraham AG, Weisstaub A, Zuleta A, Ronayne de Ferrer P, Puppo MC. Calcium-inulin wheat bread: prebiotic effect and bone mineralisation in growing rats. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13531] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- María V. Salinas
- CIDCA (CIC - CONICET - Facultad de Ciencias Exactas-Universidad Nacional de La Plata); 47 y 116 1900 La Plata Argentina
| | - María Fernanda Hamet
- CIDCA (CIC - CONICET - Facultad de Ciencias Exactas-Universidad Nacional de La Plata); 47 y 116 1900 La Plata Argentina
| | - Julieta Binaghi
- Facultad de Farmacia y Bioquímica-Universidad de Buenos Aires; Junín 956 1113 Ciudad de Buenos Aires Argentina
| | - Analia G. Abraham
- CIDCA (CIC - CONICET - Facultad de Ciencias Exactas-Universidad Nacional de La Plata); 47 y 116 1900 La Plata Argentina
| | - Adriana Weisstaub
- Facultad de Farmacia y Bioquímica-Universidad de Buenos Aires; Junín 956 1113 Ciudad de Buenos Aires Argentina
| | - Angela Zuleta
- Facultad de Farmacia y Bioquímica-Universidad de Buenos Aires; Junín 956 1113 Ciudad de Buenos Aires Argentina
| | - Patricia Ronayne de Ferrer
- Facultad de Farmacia y Bioquímica-Universidad de Buenos Aires; Junín 956 1113 Ciudad de Buenos Aires Argentina
| | - María C. Puppo
- CIDCA (CIC - CONICET - Facultad de Ciencias Exactas-Universidad Nacional de La Plata); 47 y 116 1900 La Plata Argentina
- Facultad de Ciencias Agrarias y Forestales-Universidad Nacional de La Plata; 60 y 119 1900 La Plata Argentina
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