1
|
Krishnan R, Meera MS. Monitoring bioaccessibility of iron and zinc in pearl millet grain after sequential milling. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:784-795. [PMID: 35185191 PMCID: PMC8814269 DOI: 10.1007/s13197-021-05072-x] [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: 03/08/2021] [Accepted: 03/15/2021] [Indexed: 02/03/2023]
Abstract
The present study was to understand the effect of sequential milling on the distribution of inhibitory factors and their relation to iron-zinc bioaccessibility in the two pearl millet cultivars differing in grain shape and size. The studies revealed that the yield of decorticated grain and bran fractions differed between the cultivars. The initial bran fractions had lower iron content, which increased on increase of decortication duration (2.33-25.14 mg/100 g), while zinc did not follow this pattern. Among the inhibitory factors, polyphenols and phytic acid were low in the initial stages of milling and subsequently increased as the milling duration increased. Microscopic studies further confirmed that iron-zinc and inhibitory factors coexist in the same tissues of the grain. The β- carotene was more concentrated in the middle layers of the pericarp. It was observed that iron bioaccessibility was the highest in the 4 min milling bran (7.7%, 3.34%) and final decorticated grain fractions (13.79%, 18.45%) of both the cultivars. Iron bioaccessibility could not be related to any particular inhibitory factors, in bran insoluble fibre and phytic acid were prominent while in decorticated grain galloyls, catechols and phytic acid were the maxima. In both the cultivars, zinc bioaccessibility was high in fractions with low phytic acid and insoluble fibre. The data presented suggest that 6 min decortication that removed around 10-15% of the bran had the highest iron and zinc bioaccessibility. The iron-rich bran fraction after appropriate processing can also be used in speciality food and thereby addresses the problem of micronutrient deficiency. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05072-x.
Collapse
Affiliation(s)
- Rateesh Krishnan
- Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| | - M. S. Meera
- Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| |
Collapse
|
2
|
Gwamba J, Kruger J, Taylor JR. Influence of grain quality characteristics and basic processing technologies on the mineral and antinutrient contents of iron and zinc biofortified open‐pollinated variety and hybrid‐type pearl millet. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14375] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- John Gwamba
- Institute for Food Nutrition and Well‐being and Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield Pretoria 0028 South Africa
| | - Johanita Kruger
- Institute for Food Nutrition and Well‐being and Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield Pretoria 0028 South Africa
| | - John R.N. Taylor
- Institute for Food Nutrition and Well‐being and Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield Pretoria 0028 South Africa
| |
Collapse
|
3
|
Hama-Ba F, Mouquet-Rivier C, Diawara B, Weltzien E, Icard-Vernière C. Traditional African Dishes Prepared From Local Biofortified Varieties of Pearl Millet: Acceptability and Potential Contribution to Iron and Zinc Intakes of Burkinabe Young Children. Front Nutr 2019; 6:115. [PMID: 31475149 PMCID: PMC6702452 DOI: 10.3389/fnut.2019.00115] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Accepted: 07/11/2019] [Indexed: 11/17/2022] Open
Abstract
Biofortification is among the food-based strategies, recently implemented and still in development, to fight micronutrient deficiencies. Three cereal-based traditional dishes of Sub-Saharan Africa (tô paste, pancakes, and gruel) prepared from one local (Gampela), or two biofortified (GB 8735 and Tabi) varieties of millet were assessed for their (i) acceptability by local consumers, (ii) iron and zinc absorption predicted by phytate-to-mineral molar ratios and (iii) contribution to the iron and zinc requirements of young children. Tasters preferred the color, texture, and taste of dishes prepared with the local variety, whether or not the grains were decorticated. Hedonic and preference tests showed no significant difference between the two biofortified varieties, but the cooks reported different behaviors during processing. Biofortified millet contained up to two times more iron than the local variety, reaching 6.5 mg iron/100 g dry matter. Iron and zinc contents remained higher in biofortified varieties even after decortication. Iron content in the dishes was highly variable, depending on iron loss and potential contamination during processing. The phytate-to-mineral molar ratios of all dishes indicated low iron absorption, independent of the millet variety, but improved zinc absorption in dishes prepared with biofortified varieties. The contribution of a dish prepared with one of the two biofortified millet varieties to the recommended iron and zinc intakes for 6–11-month-old children was estimated to be about 5 and 7%, respectively, compared to 2 and 4% for the same dish prepared with local millet. For 12–23-month-old children, the contribution to the recommended intakes was estimated to be about 14 and 12% with biofortified millet, respectively, and about 6 and 7% with local millet. The use of biofortified millet varieties could be complementary to food diversification strategies to increase iron and zinc intakes. As in Ouagadougou, cereals are eaten in different forms by young children several times per day, iron and zinc intakes could be improved in the long term by using the biofortified varieties of pearl millet.
Collapse
Affiliation(s)
- Fatoumata Hama-Ba
- Département de Technologie Alimentaire, IRSAT, Ouagadougou, Burkina Faso
| | | | - Bréhima Diawara
- Département de Technologie Alimentaire, IRSAT, Ouagadougou, Burkina Faso
| | - Eva Weltzien
- Honorary Fellow, Agronomy Department, University of Wisconsin-Madison, Madison, AL, United States
| | | |
Collapse
|
4
|
Krishnan R, Meera MS. Assessment of inhibitory factors on bioaccessibility of iron and zinc in pearl millet ( Pennisetum glaucum (L.) R. Br.) cultivars. Journal of Food Science and Technology 2017; 54:4378-4386. [PMID: 29184244 DOI: 10.1007/s13197-017-2911-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/21/2017] [Accepted: 09/28/2017] [Indexed: 10/18/2022]
Abstract
The variations in iron and zinc bioaccessibility as influenced by inhibitory factors in 13 pearl millet cultivars were evaluated. The results indicated that iron and zinc contents ranged between 5.59-13.41 and 2.11-5.19 mg/100 g. Polyphenols, flavonoids and phytic acid were highest in GHB744 (781 mg/100 g), HHB223 (116 mg/100 g) and HHB226 (1.080 g/100 g) respectively. Insoluble fiber content range from 9.36 to 12.89 g/100 g. Iron and zinc bioaccessibility was the highest in local Anantapur (17.95%) and GHB744 (15.19%) cultivar with low phytic acid. HHB226 exhibited high β-carotene and phytase activity. In this study, the cultivars with high iron and zinc content also possessed high inhibitory factors which affected bioaccessibility. However, the bioaccessibility of iron did not seem to depend on the phytic acid: iron ratio alone. Further, a trend was observed in cultivars with low iron: zinc ratio had increased iron bioaccessibility. On the contrary, phytic acid: zinc ratio appears to play a significant role in zinc bioaccessibility. Certain cultivars with high iron content also had high phytase activity and β-carotene content which could be exploited for further technological treatments to enhance the bioaccessibility of iron and zinc.
Collapse
Affiliation(s)
- Rateesh Krishnan
- Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| | - M S Meera
- Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| |
Collapse
|
5
|
Dias DM, Costa NMB, Nutti MR, Tako E, Martino HSD. Advantages and limitations of in vitro and in vivo methods of iron and zinc bioavailability evaluation in the assessment of biofortification program effectiveness. Crit Rev Food Sci Nutr 2017; 58:2136-2146. [PMID: 28414527 DOI: 10.1080/10408398.2017.1306484] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Biofortification aims to improve the micronutrient concentration of staple food crops through the best practices of breeding and modern biotechnology. However, increased zinc and iron concentrations in food crops may not always translate into proportional increases in absorbed zinc (Zn) and iron (Fe). Therefore, assessing iron and zinc bioavailability in biofortified crops is imperative to evaluate the efficacy of breeding programs. This review aimed to investigate the advantages and limitations of in vitro and in vivo methods of iron and zinc bioavailability evaluation in the assessment of biofortification program effectiveness. In vitro, animal and isotopic human studies have shown high iron and zinc bioavailability in biofortified staple food crops. Human studies provide direct knowledge regarding the effectiveness of biofortification, however, human studies are time consuming and are more expensive than in vitro and animal studies. Moreover, in vitro studies may be a useful preliminary screening method to identify promising plant cultivars, however, these studies cannot provide data that are directly applicable to humans. None of these methods provides complete information regarding mineral bioavailability, thus, a combination of these methods should be the most appropriate strategy to investigate the effectiveness of zinc and iron biofortification programs.
Collapse
Affiliation(s)
- Desirrê Morais Dias
- a Department of Nutrition and Health , Federal University of Viçosa , Viçosa , Minas Gerais , Brazil
| | - Neuza Maria Brunoro Costa
- b Department of Pharmacy and Nutrition , Center for Exact, Natural and Health Sciences, Federal University of Espírito Santo, Alto Universitario , Alegre , ES , Brazil
| | - Marilia Regini Nutti
- c EMBRAPA Food Technology , Rio de Janeiro, Brazil-Leader of the Brazilian Biofortification Network
| | - Elad Tako
- d USDA/ARS , Robert W. Holley Center for Agriculture and Health, Cornell University , Ithaca , New York , USA
| | | |
Collapse
|
6
|
Gharibzahedi SMT, Jafari SM. The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.02.017] [Citation(s) in RCA: 293] [Impact Index Per Article: 41.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
|
7
|
Vinoth A, Ravindhran R. Biofortification in Millets: A Sustainable Approach for Nutritional Security. FRONTIERS IN PLANT SCIENCE 2017; 8:29. [PMID: 28167953 PMCID: PMC5253353 DOI: 10.3389/fpls.2017.00029] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Accepted: 01/05/2017] [Indexed: 05/04/2023]
Abstract
Nutritional insecurity is a major threat to the world's population that is highly dependent on cereals-based diet, deficient in micronutrients. Next to cereals, millets are the primary sources of energy in the semi-arid tropics and drought-prone regions of Asia and Africa. Millets are nutritionally superior as their grains contain high amount of proteins, essential amino acids, minerals, and vitamins. Biofortification of staple crops is proved to be an economically feasible approach to combat micronutrient malnutrition. HarvestPlus group realized the importance of millet biofortification and released conventionally bred high iron pearl millet in India to tackle iron deficiency. Molecular basis of waxy starch has been identified in foxtail millet, proso millet, and barnyard millet to facilitate their use in infant foods. With close genetic-relatedness to cereals, comparative genomics has helped in deciphering quantitative trait loci and genes linked to protein quality in finger millet. Recently, transgenic expression of zinc transporters resulted in the development of high grain zinc while transcriptomics revealed various calcium sensor genes involved in uptake, translocation, and accumulation of calcium in finger millet. Biofortification in millets is still limited by the presence of antinutrients like phytic acid, polyphenols, and tannins. RNA interference and genome editing tools [zinc finger nucleases (ZFNs), transcription activator-like effector nucleases (TALENs), and clustered regularly interspaced short palindromic repeats (CRISPR)] needs to be employed to reduce these antinutrients. In this review paper, we discuss the strategies to accelerate biofortification in millets by summarizing the opportunities and challenges to increase the bioavailability of macro and micronutrients.
Collapse
Affiliation(s)
- A Vinoth
- T. A. Lourdusamy Unit for Plant Tissue Culture and Molecular Biology, Department of Plant Biology and Biotechnology, Loyola College Chennai, India
| | - R Ravindhran
- T. A. Lourdusamy Unit for Plant Tissue Culture and Molecular Biology, Department of Plant Biology and Biotechnology, Loyola College Chennai, India
| |
Collapse
|
8
|
Sharma P, Aggarwal P, Kaur A. Biofortification: A new approach to eradicate hidden hunger. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2015.1137309] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
9
|
Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2013.10.009] [Citation(s) in RCA: 109] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
|
10
|
Icard-Vernière C, Hama F, Guyot JP, Picq C, Diawara B, Mouquet-Rivier C. Iron contamination during in-field milling of millet and sorghum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:10377-10383. [PMID: 24083539 DOI: 10.1021/jf402612k] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Nutritionally, contaminant iron in foods may lead to overestimation of the satisfaction of iron requirement while iron deficiencies remain a widespread health problem. Iron contamination was measured in millet and sorghum grains after decortication and in-field milling using different equipments in Burkina Faso. Total iron content did not change significantly after decortication, probably due to a balance between losses resulting from the removal of iron-rich peripheral parts and contamination. Total iron contents increased significantly after mechanical milling irrespective of whether iron or corundum grindstones were used. Contamination was highly variable, ranging from 3 to 6 mg iron/100 g DM, and was mainly due to wear of the milling equipment. After in vitro digestion of traditional cereal dishes prepared with iron-contaminated or uncontaminated flours, the contaminant iron was found mainly in the insoluble fraction. Only in sorghum was a small proportion (4%) bioaccessible, showing that contaminant iron has poor nutritional interest.
Collapse
Affiliation(s)
- Christèle Icard-Vernière
- IRD, UMR 204 "Prévention des Malnutritions et des Pathologies associées" (Nutripass), IRD/Université Montpellier 2/Université Montpellier 1, B.P. 64501, 34394 Montpellier Cedex 5, France
| | | | | | | | | | | |
Collapse
|
11
|
Cercamondi CI, Egli IM, Mitchikpe E, Tossou F, Zeder C, Hounhouigan JD, Hurrell RF. Total iron absorption by young women from iron-biofortified pearl millet composite meals is double that from regular millet meals but less than that from post-harvest iron-fortified millet meals. J Nutr 2013; 143:1376-82. [PMID: 23884388 PMCID: PMC3743271 DOI: 10.3945/jn.113.176826] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Iron biofortification of pearl millet (Pennisetum glaucum) is a promising approach to combat iron deficiency (ID) in the millet-consuming communities of developing countries. To evaluate the potential of iron-biofortified millet to provide additional bioavailable iron compared with regular millet and post-harvest iron-fortified millet, an iron absorption study was conducted in 20 Beninese women with marginal iron status. Composite test meals consisting of millet paste based on regular-iron, iron-biofortified, or post-harvest iron-fortified pearl millet flour accompanied by a leafy vegetable sauce or an okra sauce were fed as multiple meals for 5 d. Iron absorption was measured as erythrocyte incorporation of stable iron isotopes. Fractional iron absorption from test meals based on regular-iron millet (7.5%) did not differ from iron-biofortified millet meals (7.5%; P = 1.0), resulting in a higher quantity of total iron absorbed from the meals based on iron-biofortified millet (1125 vs. 527 μg; P < 0.0001). Fractional iron absorption from post-harvest iron-fortified millet meals (10.4%) was higher than from regular-iron and iron-biofortified millet meals (P < 0.05 and P < 0.01, respectively), resulting in a higher quantity of total iron absorbed from the post-harvest iron-fortified millet meals (1500 μg; P < 0.0001 and P < 0.05, respectively). Results indicate that consumption of iron-biofortified millet would double the amount of iron absorbed and, although fractional absorption of iron from biofortification is less than that from fortification, iron-biofortified millet should be highly effective in combatting ID in millet-consuming populations.
Collapse
Affiliation(s)
- Colin I. Cercamondi
- Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland,To whom correspondence should be addressed. E-mail:
| | - Ines M. Egli
- Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Evariste Mitchikpe
- Laboratoire de Physiologie de la Nutrition, Université d’Abomey Calavi, Benin; and
| | | | - Christophe Zeder
- Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | | | - Richard F. Hurrell
- Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| |
Collapse
|