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Sneak-peek into iron deficiency anemia in India: The need for food-based interventions and enhancing iron bioavailability. Food Res Int 2022; 162:111927. [DOI: 10.1016/j.foodres.2022.111927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 09/02/2022] [Accepted: 09/08/2022] [Indexed: 11/22/2022]
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Rajagukguk YV, Arnold M, Sidor A, Kulczyński B, Brzozowska A, Schmidt M, Gramza-Michałowska A. Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum. Foods 2022; 11:foods11030309. [PMID: 35159464 PMCID: PMC8833896 DOI: 10.3390/foods11030309] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/18/2022] [Accepted: 01/20/2022] [Indexed: 01/06/2023] Open
Abstract
Pulse-based snack bars incorporated with probiotics were developed to provide an overview for the preparation of simple functional food concerning the antioxidant load and iron status improvement. The study focused on the application of microencapsulated probiotics in dry matrices, such as chickpeas and green lentils, in snack bars. The study aims to analyse the products’ antioxidative activities, chemical and sensory properties, as well as the probiotic survivability in the dry matrices. The basic chemical composition showed that 100 g of product can fulfil up to 4.4% and 3.3% of the daily iron value from chickpeas and green lentils, respectively (assuming the iron bioavailability is 23%). Sensory evaluation and hedonic analysis of the fresh pulse snack bar showed that panelists preferred the chickpea snack bar over the green lentil snack bar. For storage analysis, snack bars were stored at 20 °C and were vacuum packaged in sealed low density polyethylene (LDPE) pouches with no light exposure for two months. Hedonic analysis during storage showed significant differences in the aroma of the snack bars (p < 0.05). Generally, the antioxidant activities decreased during the two months of storage. A strong correlation was observed between total phenolic content (TPC) and antioxidant activity assays: ORAC (Oxygen Radical Absorbance Capacity), DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt), PCL (Photochemiluminescence,). Moreover, after two months of storage, a 1-log decrease of probiotic viable cells was observed in both snack bars. To meet the dietary requirement of probiotics, it is suggested that people consume five portions and 9.4 portions of the chickpea and green lentil snack bars, respectively. The resulting products have promising properties with respect to probiotics and antioxidant potential in an unconventional way.
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Affiliation(s)
- Yolanda Victoria Rajagukguk
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (Y.V.R.); (M.A.); (A.S.); (B.K.); (A.B.)
| | - Marcellus Arnold
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (Y.V.R.); (M.A.); (A.S.); (B.K.); (A.B.)
| | - Andrzej Sidor
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (Y.V.R.); (M.A.); (A.S.); (B.K.); (A.B.)
| | - Bartosz Kulczyński
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (Y.V.R.); (M.A.); (A.S.); (B.K.); (A.B.)
| | - Anna Brzozowska
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (Y.V.R.); (M.A.); (A.S.); (B.K.); (A.B.)
| | - Marcin Schmidt
- Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland;
| | - Anna Gramza-Michałowska
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (Y.V.R.); (M.A.); (A.S.); (B.K.); (A.B.)
- Correspondence: ; Tel.: +48-61-848-7327
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Teh SS, Mah SH, Lau HLN, Teng KT, Loganathan R. Antioxidant Potential of Red Palm-Pressed Mesocarp Olein. J Oleo Sci 2021; 70:1719-1729. [PMID: 34759109 DOI: 10.5650/jos.ess21147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Oxidative stress occurs due to the imbalance amount of the free radicals and antioxidants in human body which often associated with numerous chronic diseases. The antioxidant properties of red palm-pressed mesocarp olein (PPMO) have not been widely studied. Therefore, antioxidant properties of PPMO relative to commercially available edible oils, namely red palm olein (RPO), palm olein (PO), extra virgin olive oil (OO) and extra virgin coconut oil (CNO) were studied. PPMO exhibited significant higher phytonutrients which more than 2-fold compared to the edible oils. Overall, antioxidant screening indicated that PPMO has significantly higher antioxidant activities than RPO, PO and CNO in term of DPPH, H2O2, NO scavenging and FIC; and significantly higher H2O2 and FIC than OO. The outcomes of this study reveal that PPMO is as good as commercially available edible oil, also a good source for food applications and dietary nutritional supplements. More importantly, the utilization of PPMO could mitigate oil palm waste problem and results in positive environmental impact.
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Affiliation(s)
- Soek Sin Teh
- Energy and Environment Unit, Engineering and Processing Division, Malaysian Palm Oil Board, 6, Persiaran Institusi
| | - Siau Hui Mah
- School of Biosciences, Taylor's University, Lakeside Campus
| | - Harrison Lik Nang Lau
- Energy and Environment Unit, Engineering and Processing Division, Malaysian Palm Oil Board, 6, Persiaran Institusi
| | - Kim Tiu Teng
- Nutrition Unit, Product Development and Advisory Services Division, Malaysian Palm Oil Board
| | - Radhika Loganathan
- Nutrition Unit, Product Development and Advisory Services Division, Malaysian Palm Oil Board
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Chen J, Wu W, Wang Z, Zhai C, Deng B, Alzogool M, Wang Y. Novel Corneal Protein Biomarker Candidates Reveal Iron Metabolic Disturbance in High Myopia Eyes. Front Cell Dev Biol 2021; 9:689917. [PMID: 34660571 PMCID: PMC8517150 DOI: 10.3389/fcell.2021.689917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Accepted: 08/30/2021] [Indexed: 12/03/2022] Open
Abstract
Myopia is a major public health concern with increasing global prevalence and is the leading cause of vision loss and complications. The potential role of the cornea, a substantial component of refractive power and the protective fortress of the eye, has been underestimated in the development of myopia. Our study acquired corneal stroma tissues from myopic patients undergoing femtosecond laser-assisted small incision lenticule extraction (SMILE) surgery and investigated the differential expression of circulating proteins between subjects with low and high myopia by means of high-throughput proteomic approaches—the quantitative tandem mass tag (TMT) labeling method and parallel reaction monitoring (PRM) validation. Across all corneal stroma tissue samples, a total of 2,455 proteins were identified qualitatively and quantitatively, 103 of which were differentially expressed between those with low and high myopia. The differentially abundant proteins (DAPs) between the groups of stroma samples mostly demonstrated catalytic activity and molecular function regulator and transporter activity and participated in metabolic processes, biological regulation, response to stimulus, and so forth. Pathway enrichment showed that mineral absorption, ferroptosis, and HIF-1 signaling pathways were activated in the human myopic cornea. Furthermore, TMT analysis and PRM validation revealed that the expression of ferritin light chain (FTL, P02792) and ferritin heavy chain (FTH1, P02794) was negatively associated with myopia development, while the expression of serotransferrin (TF, P02787) was positively related to myopia status. Overall, our results indicated that subjects with low and high myopia could have different proteomic profiles or signatures in the cornea. These findings revealed disturbances in iron metabolism and corneal oxidative stress in the more myopic eyes. Iron metabolic proteins could serve as an essential modulator in the pathogenesis of myopia.
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Affiliation(s)
- Jingyi Chen
- School of Medicine, NanKai University, Tianjin, China.,Tianjin Key Lab of Ophthalmology and Visual Science, Tianjin Eye Hospital, Tianjin Eye Institute, Nankai University Eye Hospital, Tianjin, China
| | - Wenjing Wu
- Tianjin Key Lab of Ophthalmology and Visual Science, Tianjin Eye Hospital, Tianjin Eye Institute, Nankai University Eye Hospital, Tianjin, China
| | - Zhiqian Wang
- Department of Optometry, Shenyang Eye Institute, The 4th People's Hospital of Shenyang, Shenyang, China
| | - Chuannan Zhai
- Department of Cardiology, Tianjin Chest Hospital, Tianjin, China
| | - Baocheng Deng
- Department of Infectious Disease, The 1st Affiliated Hospital of China Medical University, Shenyang, China
| | | | - Yan Wang
- School of Medicine, NanKai University, Tianjin, China.,Tianjin Key Lab of Ophthalmology and Visual Science, Tianjin Eye Hospital, Tianjin Eye Institute, Nankai University Eye Hospital, Tianjin, China
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Wan D, Wu Q, Ni H, Liu G, Ruan Z, Yin Y. Treatments for Iron Deficiency (ID): Prospective Organic Iron Fortification. Curr Pharm Des 2019; 25:325-332. [DOI: 10.2174/1381612825666190319111437] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Accepted: 03/13/2019] [Indexed: 12/27/2022]
Abstract
Iron deficiency, one of the most common nutritional deficient disorders, frequently affects infants,
adolescents and pregnant women and impairs growth, development and immune responses. Iron deficiency may
also be secondary to gastrointestinal conditions such as gastrectomy and inflammatory bowel disease, as well as
cancer and chronic uremia. Iron supplementation is the most commonly selected treatment option for iron deficiency.
This review summarizes the iron compounds currently recommended for the iron fortification of foods
and for clinical use. Additionally, this review discusses and compares the important aspects of high-quality iron
compounds/products and classes of compounds that enhance iron bioavailability. The development of efficient
iron fortification methods remains the most cost-effective and long-term approach to the treatment of iron deficiency
or related anemia. To date, no orally administered options for iron fortification can sufficiently replace the
parenteral administration of iron supplements, which includes the intramuscular injection of iron-dextran to neonatal
piglets and intravenous injection of iron supplements to patients with gastrointestinal disorders. Iron
bioavailability may be enhanced by encouraging customers to ingest iron-enriched foods together with dietary
sources of vitamin C, folic acid and/or oligosaccharides.
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Affiliation(s)
- Dan Wan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Qinghua Wu
- College of Life Science, Yangtze University, Jingzhou, China
| | - Hengjia Ni
- Academician Workstation of Hunan Baodong Farming Co. Ltd., Hunan 422001, China
| | - Gang Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Zheng Ruan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yulong Yin
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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Interaction of divalent minerals with liposoluble nutrients and phytochemicals during digestion and influences on their bioavailability – a review. Food Chem 2018; 252:285-293. [DOI: 10.1016/j.foodchem.2018.01.113] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Revised: 01/15/2018] [Accepted: 01/16/2018] [Indexed: 01/05/2023]
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Infante RA, Natal DIG, Moreira MEDC, Bastiani MID, Chagas CGO, Nutti MR, Queiróz VAV, Martino HSD. Enriched sorghum cookies with biofortified sweet potato carotenoids have good acceptance and high iron bioavailability. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.08.044] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Nutrient and Total Polyphenol Contents of Dark Green Leafy Vegetables, and Estimation of Their Iron Bioaccessibility Using the In Vitro Digestion/Caco-2 Cell Model. Foods 2017; 6:foods6070054. [PMID: 28737681 PMCID: PMC5532561 DOI: 10.3390/foods6070054] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 06/27/2017] [Accepted: 07/04/2017] [Indexed: 12/31/2022] Open
Abstract
Dark green leafy vegetables (DGLVs) are considered as important sources of iron and vitamin A. However, iron concentration may not indicate bioaccessibility. The objectives of this study were to compare the nutrient content and iron bioaccessibility of five sweet potato cultivars, including three orange-fleshed types, with other commonly consumed DGLVs in Ghana: cocoyam, corchorus, baobab, kenaf and moringa, using the in vitro digestion/Caco-2 cell model. Moringa had the highest numbers of iron absorption enhancers on an “as-would-be-eaten” basis, β-carotene (14169 μg/100 g; p < 0.05) and ascorbic acid (46.30 mg/100 g; p < 0.001), and the best iron bioaccessibility (10.28 ng ferritin/mg protein). Baobab and an orange-fleshed sweet potato with purplish young leaves had a lower iron bioaccessibility (6.51 and 6.76 ng ferritin/mg protein, respectively) compared with that of moringa, although these three greens contained similar (p > 0.05) iron (averaging 4.18 mg/100 g) and β-carotene levels. The ascorbic acid concentration of 25.50 mg/100 g in the cooked baobab did not enhance the iron bioaccessibility. Baobab and the orange-fleshed sweet potato with purplish young leaves contained the highest levels of total polyphenols (1646.75 and 506.95 mg Gallic Acid Equivalents/100 g, respectively; p < 0.001). This suggests that iron bioaccessibility in greens cannot be inferred based on the mineral concentration. Based on the similarity of the iron bioaccessibility of the sweet potato leaves and cocoyam leaf (a widely-promoted “nutritious” DGLV in Ghana), the former greens have an added advantage of increasing the dietary intake of provitamin A.
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Degerud EM, Manger MS, Strand TA, Dierkes J. Bioavailability of iron, vitamin A, zinc, and folic acid when added to condiments and seasonings. Ann N Y Acad Sci 2015; 1357:29-42. [PMID: 26469774 PMCID: PMC5019242 DOI: 10.1111/nyas.12947] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Seasonings and condiments can be candidate vehicles for micronutrient fortification if consumed consistently and if dietary practices ensure bioavailability of the nutrient. In this review, we identify factors that may affect the bioavailability of iron, vitamin A, zinc, and folic acid when added to seasonings and condiments and evaluate their effects on micronutrient status. We take into consideration the chemical and physical properties of different forms of the micronutrients, the influence of the physical and chemical properties of foods and meals to which fortified seasonings and condiments are typically added, and interactions between micronutrients and the physiological and nutritional status of the target population. Bioavailable fortificants of iron have been developed for use in dry or fluid vehicles. For example, sodium iron ethylenediaminetetraacetic acid (NaFeEDTA) and ferrous sulfate with citric acid are options for iron fortification of fish and soy sauce. Furthermore, NaFeEDTA, microencapsulated ferrous fumarate, and micronized elemental iron are potential fortificants in curry powder and salt. Dry forms of retinyl acetate or palmitate are bioavailable fortificants of vitamin A in dry candidate vehicles, but there are no published studies of these fortificants in fluid vehicles. Studies of zinc and folic acid bioavailability in seasonings and condiments are also lacking.
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Affiliation(s)
- Eirik M Degerud
- Department of Clinical Medicine, University of Bergen, Bergen, Norway
| | | | - Tor A Strand
- Innlandet Hospital Trust, Lillehammer, Norway, and Centre for International Health, University of Bergen, Bergen, Norway
| | - Jutta Dierkes
- Department of Clinical Medicine, University of Bergen, Bergen, Norway
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β-Carotene can reverse dysregulation of iron protein in an in vitro model of inflammation. Immunol Res 2014; 61:70-8. [DOI: 10.1007/s12026-014-8570-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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