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Ośko J, Nasierowska K, Grembecka M. Application of In Vitro Digestion Models in the Evaluation of Dietary Supplements. Foods 2024; 13:2135. [PMID: 38998641 PMCID: PMC11240933 DOI: 10.3390/foods13132135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2024] [Revised: 06/28/2024] [Accepted: 07/02/2024] [Indexed: 07/14/2024] Open
Abstract
Nowadays, dietary supplements are a permanent part of our diet. Using various simulated in vitro digestive models, the bioavailability of dietary supplement ingredients has also been investigated. In most cases, static models are used instead of dynamic ones. This article focuses on the division of applications of in vitro methods, such as assessing the quality of dietary supplements (in chemical and pharmaceutical form), the impact of diet on the assessment of the bioavailability of product ingredients, the impact of supplement ingredients on the state of intestinal microflora, and the development of new products using various encapsulation methods. The review included publications from 2000 to 2024 showing the use of in vitro methods in dietary supplements containing polysaccharides, proteins, elements, vitamins, and bioactive substances, as well as probiotic and prebiotic products. The impact of components in dietary supplements on the human digestive tract and their degree of bioaccessibility were determined through the use of in vitro methods. The application of in vitro methods has also become an effective tool for designing new forms of dietary supplements in order to increase the availability and durability of labile ingredients in these products.
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Affiliation(s)
- Justyna Ośko
- Department of Bromatology, Faculty of Pharmacy, Medical University of Gdańsk, Gen. J. Hallera Avenue 107, 80-416 Gdańsk, Poland
| | - Katarzyna Nasierowska
- Student Scientific Circle, Department of Bromatology, Faculty of Pharmacy, Medical University of Gdańsk, Gen. J. Hallera Avenue 107, 80-416 Gdańsk, Poland
| | - Małgorzata Grembecka
- Department of Bromatology, Faculty of Pharmacy, Medical University of Gdańsk, Gen. J. Hallera Avenue 107, 80-416 Gdańsk, Poland
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Fu B, Zheng M, Yang H, Zhang J, Li Y, Wang G, Tian J, Zhang K, Xia Y, Li Z, Gong W, Li H, Xie J, Yang H, Yu E. The effect of broad bean diet on structure, flavor and taste of fresh grass carp: A comprehensive study using E-nose, E-tongue, TPA, HS-SPME-GC-MS and LC-MS. Food Chem 2024; 436:137690. [PMID: 37844508 DOI: 10.1016/j.foodchem.2023.137690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 09/27/2023] [Accepted: 10/05/2023] [Indexed: 10/18/2023]
Abstract
Broad bean (Vicia faba L.) has received particular attention with regards to the improvement of flesh meat quality. However, the effect of broad bean diet on structure, flavor and taste of flesh meat is unclear. In present study, E-nose, E-tongue, TPA, HS-SPME-GC-MS, and LC-MS were used to characterize the structure, flavor and taste of grass carp (Ctenopharyngodon idellus) fed with broad bean. Overall, broad bean significantly improved the texture of grass carp muscle, but reduced the overall taste and flavor. The 50 volatile compounds were detected using HS-SPME-GC-MS. The 252 differential metabolites were identified by LC-MS, of which 107 were up-regulated and 145 were down-regulated. Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis demonstrated this reduction in taste and flavor was associated with the metabolism of amino acids, lipids and nucleotides. Our findings provide a theoretical basis for improving meat quality and the functional applications of broad bean.
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Affiliation(s)
- Bing Fu
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China; College of Marine Sciences, South China Agricultural University, Guangzhou 510640, China; Zhongshan Innovation Center of South China Agricultural University, Zhongshan 528400, China
| | - Mengping Zheng
- College of Marine Sciences, South China Agricultural University, Guangzhou 510640, China; Zhongshan Innovation Center of South China Agricultural University, Zhongshan 528400, China
| | - Huici Yang
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China
| | - Junming Zhang
- China-ASEAN "The Belt and Road" Joint Laboratory of Marine Culture Technology (Shanghai), Shanghai Ocean University, Shanghai 201306, China
| | - Yichao Li
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China
| | - Guangjun Wang
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China
| | - Jingjing Tian
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China
| | - Kai Zhang
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China
| | - Yun Xia
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China
| | - Zhifei Li
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China
| | - Wangbao Gong
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China
| | - Hongyan Li
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China
| | - Jun Xie
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China.
| | - Huirong Yang
- College of Marine Sciences, South China Agricultural University, Guangzhou 510640, China; Zhongshan Innovation Center of South China Agricultural University, Zhongshan 528400, China.
| | - Ermeng Yu
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China.
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Várady M, Boržíková J, Popelka P. Effect of processing method (natural, washed, honey, fermentation, maceration) on the availability of heavy metals in specialty coffee. Heliyon 2024; 10:e25563. [PMID: 38327481 PMCID: PMC10848008 DOI: 10.1016/j.heliyon.2024.e25563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 01/08/2024] [Accepted: 01/29/2024] [Indexed: 02/09/2024] Open
Abstract
The aim of this study was to determine the effect of various methods of processing, such as natural, washed, honey, anaerobic fermentation, and carbonic maceration, on the contents of heavy metals in green and roasted specialty coffees from various countries of origin (Ethiopia, Kenya, Rwanda, Burundi, Guatemala, Nicaragua, and Peru). The heavy metals aluminium (Al), nickel (Ni), chromium (Cr), cadmium (Cd), copper (Cu), and lead (Pb) were identified by a multi-element technique using inductively coupled plasma mass spectrometry. Mercury (Hg) content was determined by atomic absorption spectrometry. The processing method affected the contents of Hg, Al, Ni, Cr, Cd, and Pb in the green and roasted coffees (p < 0.001). Hg content varied in the green coffees processed by fermentation methods vs natural or washed methods (i.e. Rwandan and Guatemalan coffees). Cd content was highest in Guatemalan green coffee processed using carbonic maceration (0.062 mg/kg). Pb content differed between the Ethiopian and Rwandan roasted coffees, with the highest content in the washed method (0.252 mg/kg). The correlations between the contents of Cu and Al, Ni and Cr, and Pb and Cr were significant for both the roasted and green beans. In conclusion, the method of processing can affect the contents of heavy metals in green and roasted specialty coffees. Monitoring heavy metals when processing coffee with new methods, even though further processing such as roasting can substantially reduce their content in some cases, is therefore important.
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Affiliation(s)
- Matúš Várady
- Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81, Košice, Slovak Republic
| | - Jana Boržíková
- State Veterinary and Food Institute Dolný Kubín, Hlinkova 619, 043 65, Košice, Slovak Republic
| | - Peter Popelka
- Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81, Košice, Slovak Republic
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Choi YM, Yoon H, Shin MJ, Lee S, Yi J, Jeon YA, Wang X, Desta KT. Nutrient Levels, Bioactive Metabolite Contents, and Antioxidant Capacities of Faba Beans as Affected by Dehulling. Foods 2023; 12:4063. [PMID: 38002121 PMCID: PMC10670910 DOI: 10.3390/foods12224063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 10/27/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
Legume dehulling often removes anti-nutrients while improving nutritional quality. However, the process may reduce the levels of other health-promoting metabolites. This study investigated the effect of dehulling on major nutrients, bioactive metabolites, and antioxidant activities using 22 faba bean cultivars typically grown in different parts of the world. The faba bean cultivars differed significantly in all the parameters assessed. Crude fiber (CFC), dietary fiber (DFC), crude protein, and crude fat contents were in the ranges of 5.24-10.56, 16.17-25.15, 19.83-30.90, and 0.79-1.94% in the whole seeds and 0.96-1.59, 4.14-9.50, 22.47-36.61, and 1.13-2.07% in the dehulled seeds, respectively. Moreover, fatty acids including palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid, bioactive metabolites including total phenol (TPC), total saponin (TSC), and total tannin (TTC) contents, and antioxidant activities including ABTS•+-scavenging activity, ferric antioxidant power (FRAP), and DPPH•-scavenging activity also showed significant variations. Dehulling significantly reduced DFC (55.09-79.30%), CFC (69.61-87.52%), and TTC (1.70-66.99%) in all the faba bean cultivars while increasing total protein content (9.31-17.69%). Dehulling also increased the total fat content (3.02-48.13%) in all the cultivars except Giant Three Seeded, a Japanese cultivar, which showed a 12.62% decrease. In contrast, dehulling exhibited varying results on fatty acids, TPC, TSC, and antioxidant activities among the faba bean cultivars. Accordingly, three cultivars: Primus from Hungary, Levens Marschbohne from Germany, and Ascott from France, exhibited simultaneous increases in nutritional levels after dehulling. Domasna-2 from Macedonia, Abawi# 1 from Peru, Seville from the United Kingdom, and Large Mazandran from Iran, on the other hand, exhibited marked reductions in nutritional levels, functional metabolites, and antioxidant activities. In general, our findings indicated that dehulling reduces crude fiber, dietary fiber, and tannin levels while increasing protein and fat contents in faba beans. However, fatty acids, phenolic content, and antioxidant activity may not be equally affected by dehulling and, therefore, specific genotypes should be inspected.
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Affiliation(s)
- Yu-Mi Choi
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea
| | - Hyemyeong Yoon
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea
| | - Myoung-Jae Shin
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea
| | - Sukyeung Lee
- International Technology Cooperation Center, Technology Cooperation Bureau, Rural Development Administration, Jeonju 54875, Republic of Korea
| | - Jungyoon Yi
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea
| | - Young-ah Jeon
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea
| | - Xiaohan Wang
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea
| | - Kebede Taye Desta
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea
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Katimba HA, Wang R, Cheng C, Zhang Y, Lu W, Ma Y. Zinc Absorption & Homeostasis in the Human Body: A General Overview. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2195188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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Lovegrove JA, O'Sullivan DM, Tosi P, Millan E, Todman LC, Bishop J, Chatzifragkou A, Clegg ME, Hammond J, Jackson KG, Jones PJ, Lignou S, Macready AL, McMeel Y, Parker J, Rodriguez‐Garcia J, Sharp P, Shaw LJ, Smith LG, Tebbit M. 'Raising the Pulse': The environmental, nutritional and health benefits of pulse-enhanced foods. NUTR BULL 2023; 48:134-143. [PMID: 36649740 PMCID: PMC10947378 DOI: 10.1111/nbu.12601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 12/14/2022] [Accepted: 12/14/2022] [Indexed: 01/19/2023]
Abstract
Diet is a key modulator of non-communicable diseases, and food production represents a major cause of environmental degradation and greenhouse gas emissions. Yet, 'nudging' people to make better food choices is challenging, as factors including affordability, convenience and taste often take priority over the achievement of health and environmental benefits. The overall 'Raising the Pulse' project aim is to bring about a step change in the nutritional value of the UK consumers' diet, and to do so in a way that leads to improved health and greater sustainability within the UK food system. To achieve our objectives, UK-specific faba bean production systems that optimise both end users' diets and environmental and economic sustainability of production will be implemented in collaboration with key stakeholders (including industry, the retail sector and government). Palatable faba bean flours will be produced and used to develop 'Raising the Pulse' food products with improved nutritional profile and environmental value. Consumer focus groups and workshops will establish attitudes, preferences, drivers of and barriers to increased consumption of such products. They will inform the co-creation of sensory testing and University-wide intervention studies to evaluate the effects of pulses and 'Raising the Pulse' foods on diet quality, self-reported satiety, nutritional knowledge, consumer acceptance and market potential. Nutrient bioavailability and satiety will be evaluated in a randomised-controlled postprandial human study. Finally, a system model will be developed that predicts changes to land use, environment, business viability, nutrition and human health after substitution of existing less nutritionally beneficial and environmentally sustainable ingredients with pulses. Government health and sustainability priorities will be addressed, helping to define policy-relevant solutions with significant beneficial supply chain economic impacts and transformed sustainable food systems to improve consumer diet quality, health and the environment.
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Affiliation(s)
- Julie A. Lovegrove
- Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional SciencesUniversity of ReadingReadingUK
- Institute of Cardiovascular and Metabolic ResearchUniversity of ReadingReadingUK
- Institute of Food, Nutrition and HealthUniversity of ReadingReadingUK
| | | | - Paola Tosi
- School of Agriculture, Policy and DevelopmentUniversity of ReadingReadingUK
| | - Elena Millan
- Institute of Food, Nutrition and HealthUniversity of ReadingReadingUK
- Department of Agri‐Food Economics and MarketingUniversity of ReadingReadingUK
| | - Lindsay C. Todman
- School of Agriculture, Policy and DevelopmentUniversity of ReadingReadingUK
| | - Jacob Bishop
- School of Agriculture, Policy and DevelopmentUniversity of ReadingReadingUK
| | | | - Miriam E Clegg
- Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional SciencesUniversity of ReadingReadingUK
- Institute of Food, Nutrition and HealthUniversity of ReadingReadingUK
| | - John Hammond
- School of Agriculture, Policy and DevelopmentUniversity of ReadingReadingUK
| | - Kim G. Jackson
- Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional SciencesUniversity of ReadingReadingUK
- Institute of Cardiovascular and Metabolic ResearchUniversity of ReadingReadingUK
- Institute of Food, Nutrition and HealthUniversity of ReadingReadingUK
| | - Philip J. Jones
- School of Agriculture, Policy and DevelopmentUniversity of ReadingReadingUK
- Department of Agri‐Food Economics and MarketingUniversity of ReadingReadingUK
| | - Stella Lignou
- Department of Food and Nutritional SciencesUniversity of ReadingReadingUK
| | - Anna L. Macready
- Department of Agri‐Food Economics and MarketingUniversity of ReadingReadingUK
| | - Yvonne McMeel
- Institute of Food, Nutrition and HealthUniversity of ReadingReadingUK
| | - Jane Parker
- Department of Food and Nutritional SciencesUniversity of ReadingReadingUK
| | | | - Paul Sharp
- Department of Nutritional SciencesKing College LondonLondonUK
| | - Liz J. Shaw
- Department of Geography and Environmental ScienceUniversity of ReadingReadingUK
| | - Laurence G. Smith
- School of Agriculture, Policy and DevelopmentUniversity of ReadingReadingUK
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Lang T, Tam NFY, Hussain M, Ke X, Wei J, Fu Y, Li M, Huang X, Huang S, Xiong Z, Wu K, Li F, Chen Z, Hu Z, Gao C, Yang Q, Zhou H. Dynamics of heavy metals during the development and decomposition of leaves of Avicennia marina and Kandelia obovata in a subtropical mangrove swamp. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 855:158700. [PMID: 36113807 DOI: 10.1016/j.scitotenv.2022.158700] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 09/04/2022] [Accepted: 09/07/2022] [Indexed: 06/15/2023]
Abstract
In mangrove wetlands, leaves make up a high proportion of the plant biomass and can accumulate heavy metals from contaminated sediment. Despite this, it is still unclear how heavy metal concentrations in leaves change as they develop and how metals in senescence leaves are recycled back into the mangrove ecosystems during decomposition. The present study aims to investigate the dynamics of six heavy metals (Cu, Zn, Cr, Ni, Cd, and Pb) in leaves of two common mangrove plants, Avicennia marina and Kandelia obovata, at different stages of development (young, mature, and senescent) and leaf litter decomposition (from 0 to 20 weeks). Based on litterbag experiments in a subtropical mangrove swamp, both plant species showed similar trends in alternations of the six heavy metals during leaf development, that was, decreased in Cu and Zn but increased in Pb, while Cr, Ni, and Cd remained steady. All heavy metals in litter gradually increased in concentration during decomposition. By the end of the 20-weeks decomposition, the concentrations of Cu, Zn, and Cd in decayed leaves were comparable to those in sediment, with Cu, Zn, and Cd at approximately 18, 75, and 0.2 mg·kg-1, respectively, while Cr (66 mg·kg-1), Ni (65 mg·kg-1), and Pb (55 mg·kg-1) were lower than those in sediment, indicating that metals were not retained in litter but recycled back to the sediment. Tannins in mangrove leaf litter might chelate heavy metals, affecting their migration and transformation of heavy metals in estuarine mangrove wetlands. The findings of our study provide insight into the interactions between toxic heavy metals and mangrove plant species during leaf development, representing the first example of how most metals would be retained in leaf litter during decomposition, thereby reducing their release to estuarine and marine ecosystems.
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Affiliation(s)
- Tao Lang
- MNR Key Laboratory for Geo-Environmental Monitoring of Great Bay Area & Shenzhen Key Laboratory of Marine Bio-Resource and Eco-Environmental Science, College of Life Sciences and Oceanography, Shenzhen University, 518060 Shenzhen, China; College of Physics and Optoelectronic Engineering, Shenzhen University, 518060 Shenzhen, China; Greater Bay Area Coastal Mangrove Wetland Research & Development Centre, Guangdong Neilingding Futian National Nature Reserve, 518040 Shenzhen, China
| | - Nora Fung-Yee Tam
- Greater Bay Area Coastal Mangrove Wetland Research & Development Centre, Guangdong Neilingding Futian National Nature Reserve, 518040 Shenzhen, China; School of Science and Technology, The Hong Kong Metropolitan University, Ho Man Tin, Kowloon 999077, Hong Kong, China
| | - Muzammil Hussain
- MNR Key Laboratory for Geo-Environmental Monitoring of Great Bay Area & Shenzhen Key Laboratory of Marine Bio-Resource and Eco-Environmental Science, College of Life Sciences and Oceanography, Shenzhen University, 518060 Shenzhen, China; College of Physics and Optoelectronic Engineering, Shenzhen University, 518060 Shenzhen, China; Greater Bay Area Coastal Mangrove Wetland Research & Development Centre, Guangdong Neilingding Futian National Nature Reserve, 518040 Shenzhen, China
| | - Xinran Ke
- Institute of Ecology, College of Urban and Environmental Sciences, Peking University, 100091 Beijing, China
| | - Jian Wei
- Institute of Ecology, College of Urban and Environmental Sciences, Peking University, 100091 Beijing, China
| | - Yijian Fu
- MNR Key Laboratory for Geo-Environmental Monitoring of Great Bay Area & Shenzhen Key Laboratory of Marine Bio-Resource and Eco-Environmental Science, College of Life Sciences and Oceanography, Shenzhen University, 518060 Shenzhen, China; Greater Bay Area Coastal Mangrove Wetland Research & Development Centre, Guangdong Neilingding Futian National Nature Reserve, 518040 Shenzhen, China
| | - Mingdang Li
- MNR Key Laboratory for Geo-Environmental Monitoring of Great Bay Area & Shenzhen Key Laboratory of Marine Bio-Resource and Eco-Environmental Science, College of Life Sciences and Oceanography, Shenzhen University, 518060 Shenzhen, China; Greater Bay Area Coastal Mangrove Wetland Research & Development Centre, Guangdong Neilingding Futian National Nature Reserve, 518040 Shenzhen, China
| | - Xiazi Huang
- MNR Key Laboratory for Geo-Environmental Monitoring of Great Bay Area & Shenzhen Key Laboratory of Marine Bio-Resource and Eco-Environmental Science, College of Life Sciences and Oceanography, Shenzhen University, 518060 Shenzhen, China
| | - Shuyan Huang
- MNR Key Laboratory for Geo-Environmental Monitoring of Great Bay Area & Shenzhen Key Laboratory of Marine Bio-Resource and Eco-Environmental Science, College of Life Sciences and Oceanography, Shenzhen University, 518060 Shenzhen, China; Greater Bay Area Coastal Mangrove Wetland Research & Development Centre, Guangdong Neilingding Futian National Nature Reserve, 518040 Shenzhen, China
| | - Zhangjing Xiong
- Greater Bay Area Coastal Mangrove Wetland Research & Development Centre, Guangdong Neilingding Futian National Nature Reserve, 518040 Shenzhen, China
| | - Kunhua Wu
- MNR Key Laboratory for Geo-Environmental Monitoring of Great Bay Area & Shenzhen Key Laboratory of Marine Bio-Resource and Eco-Environmental Science, College of Life Sciences and Oceanography, Shenzhen University, 518060 Shenzhen, China; Greater Bay Area Coastal Mangrove Wetland Research & Development Centre, Guangdong Neilingding Futian National Nature Reserve, 518040 Shenzhen, China
| | - Fenglan Li
- Greater Bay Area Coastal Mangrove Wetland Research & Development Centre, Guangdong Neilingding Futian National Nature Reserve, 518040 Shenzhen, China; School of Science and Technology, The Hong Kong Metropolitan University, Ho Man Tin, Kowloon 999077, Hong Kong, China
| | - Zhiteng Chen
- MNR Key Laboratory for Geo-Environmental Monitoring of Great Bay Area & Shenzhen Key Laboratory of Marine Bio-Resource and Eco-Environmental Science, College of Life Sciences and Oceanography, Shenzhen University, 518060 Shenzhen, China; Greater Bay Area Coastal Mangrove Wetland Research & Development Centre, Guangdong Neilingding Futian National Nature Reserve, 518040 Shenzhen, China
| | - Zhangli Hu
- MNR Key Laboratory for Geo-Environmental Monitoring of Great Bay Area & Shenzhen Key Laboratory of Marine Bio-Resource and Eco-Environmental Science, College of Life Sciences and Oceanography, Shenzhen University, 518060 Shenzhen, China
| | - Changjun Gao
- Guangdong Provincial Key Laboratory of Silviculture, Protection and Utilization, Guangdong Academy of Forestry, Guangzhou 510520, China
| | - Qiong Yang
- Greater Bay Area Coastal Mangrove Wetland Research & Development Centre, Guangdong Neilingding Futian National Nature Reserve, 518040 Shenzhen, China
| | - Haichao Zhou
- MNR Key Laboratory for Geo-Environmental Monitoring of Great Bay Area & Shenzhen Key Laboratory of Marine Bio-Resource and Eco-Environmental Science, College of Life Sciences and Oceanography, Shenzhen University, 518060 Shenzhen, China; Greater Bay Area Coastal Mangrove Wetland Research & Development Centre, Guangdong Neilingding Futian National Nature Reserve, 518040 Shenzhen, China.
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Liu F, Edelmann M, Piironen V, Kariluoto S. 5-Methyltetrahydrofolate Is a Crucial Factor in Determining the Bioaccessibility of Folate in Bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13379-13390. [PMID: 36206478 PMCID: PMC9585583 DOI: 10.1021/acs.jafc.2c03861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 09/26/2022] [Accepted: 09/26/2022] [Indexed: 06/16/2023]
Abstract
This study investigated the bioaccessibility of folate in wheat bread baked with different ingredients and processing methods. Next, different matrices were spiked with 5-methyltetrahydrofolate, gallic acid (GA), or both to investigate the stability of 5-methyltetrahydrofolate during in vitro digestion. The folate bioaccessibility in bread varied from 44 to 96%. The inclusion of whole-grain or faba bean flour significantly improved both folate content and bioaccessibility. Baking with yeast increased the folate content by 145% in bread but decreased folate bioaccessibility compared to the bread without added yeast because of the instability of 5-methyltetrahydrofolate. Spiking experiments confirmed oxidation as a critical reason for 5-methyltetrahydrofolate loss during digestion. However, GA protected this vitamer from degradation. Additionally, 5-methyltetrahydrofolate was less stable in whole-grain wheat matrices than other matrices. This study demonstrated that the stability of 5-methyltetrahydrofolate is crucial for folate bioaccessibility in bread, and methods for stabilizing this vitamer should be further studied.
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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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10
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Nutritional composition, anti-nutritional factors, pretreatments-cum-processing impact and food formulation potential of faba bean (Vicia faba L.): A comprehensive review. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110796] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Verni M, De Mastro G, De Cillis F, Gobbetti M, Rizzello CG. Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes. Food Res Int 2019; 125:108571. [PMID: 31554105 DOI: 10.1016/j.foodres.2019.108571] [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: 03/05/2019] [Revised: 07/11/2019] [Accepted: 07/18/2019] [Indexed: 02/04/2023]
Abstract
Aiming at evaluating their nutritional profile and pro-technological aptitude, the flour obtained from thirteen Mediterranean faba bean accessions was fermented with Lactobacillus plantarum DPPMAB24W, a lactic acid bacteria strain previously selected for the high β-glucosidase activity. Before fermentation the flours were characterized for the chemical profile, showing wide variability in protein content (that ranged from 24.83% to 30.03%) and α-galactosides concentration. Slight differences were found among the accessions for trypsin inhibitory activity and for the presence of the antinutritional factors condensed tannins and vicine. The heterogeneity observed for the raw flours was flattened after fermentation, although the different composition of the raw matrix affected the starter performances, especially the production of organic acids. Compared to controls, fermented doughs were characterized by higher free amino acids content and higher in vitro protein digestibility, while antinutritional factors concentrations drastically decreased and in some cases they resulted completely degraded. The results obtained in this study confirmed that fermentation can be considered as a major key-factor in valorizing faba bean employment as food ingredient.
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Affiliation(s)
- Michela Verni
- Department of Soil, Plant, and Food Science, University of Bari, Bari, Italy
| | - Giuseppe De Mastro
- Department of Agricultural and Environmental Science, University of Bari, Bari, Italy
| | - Francesca De Cillis
- Department of Agricultural and Environmental Science, University of Bari, Bari, Italy
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Rousseau S, Kyomugasho C, Celus M, Hendrickx MEG, Grauwet T. Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing. Crit Rev Food Sci Nutr 2019; 60:826-843. [PMID: 30632768 DOI: 10.1080/10408398.2018.1552243] [Citation(s) in RCA: 90] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Plant-based foods gain more importance since they play a key role in sustainable, low-meat and healthy diets. In developing countries, these food products, especially legumes and cereals, are important staple foods. Nevertheless, the question arises on how efficient they are to deliver minerals and if it is useful to encourage their consumption to reduce the prevalence of mineral deficiencies? This review paper focuses on the discrepancy between the mineral content and the amount of minerals that can be released and absorbed from plant-based foods during human digestion which can be attributed to several inherent factors such as the presence of mineral antinutrients (phytic acid, polyphenols and dietary fiber) and physical barriers (surrounding macronutrients and cell wall). Further, this review paper summarizes the effects of different processing techniques (milling, soaking, dehulling, fermentation, germination and thermal processing) on mineral bioaccessibility and bioavailability of plant-based foods. The positive impact of these techniques mostly relies on the fact that antinutrients levels are reduced due to removal of fractions rich in antinutrients and/or due to their leaching into the processing liquid. Although processing can have a positive effect, it also can induce leaching out of minerals and a reduced mineral bioaccessibility and bioavailability.
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Affiliation(s)
- Sofie Rousseau
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Clare Kyomugasho
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Miete Celus
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Marc E G Hendrickx
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Tara Grauwet
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
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Verni M, Wang C, Montemurro M, De Angelis M, Katina K, Rizzello CG, Coda R. Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria. Front Microbiol 2017; 8:2461. [PMID: 29312174 PMCID: PMC5732949 DOI: 10.3389/fmicb.2017.02461] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2017] [Accepted: 11/27/2017] [Indexed: 12/31/2022] Open
Abstract
This study investigated the metabolic traits of 27 lactic acid bacteria (LAB) strains belonging to different species, previously isolated from faba bean. The activities assayed, related to technological and nutritional improvement of fermented faba bean, included peptidases, β-glucosidase, phytase, as well as exopolysaccharides synthesis and antimicrobial properties. In addition, the bacteria performance as starter cultures during faba bean fermentation on proteolysis, antioxidant potential, and degradation of condensed tannins were assessed. Fermentative profiling showed that only 7 out of 27 strains were able to metabolize D-raffinose, particularly Leuc. mesenteroides I01 and I57. All strains of Pediococcus pentosaceus exerted high PepN activity and exhibited β-glucosidase activity higher than the median value of 0.015 U, while phytase activity was largely distributed among the different strains. All the weissellas, and in lower amount leuconostocs, showed ability to produce EPS from sucrose. None of the strains did not survive the simulated gastrointestinal tract with the exception of P. pentosaceus I56, I76, 147, I214, having a viability of 8–9 log CFU/ml at the end of the treatment. None of the strains showed antimicrobial activity toward Staphylococcus aureus, while eight strains of P. pentosaceus exhibited a strong inhibitory activity toward Escherichia coli and Listeria monocytogenes. Generally, the doughs fermented with pediococci exhibited high amount of total free amino acids, antioxidant activity, and condensed tannins degradation. These results allowed the identification of LAB biotypes as potential starter cultures for faba bean bioprocessing, aiming at the enhancement of faba bean use in novel food applications.
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Affiliation(s)
- Michela Verni
- Department of Soil, Plant, and Food Science, University of Bari, Bari, Italy
| | - Changyin Wang
- Department of Food and Environmental Science, University of Helsinki, Helsinki, Finland
| | - Marco Montemurro
- Department of Soil, Plant, and Food Science, University of Bari, Bari, Italy
| | - Maria De Angelis
- Department of Soil, Plant, and Food Science, University of Bari, Bari, Italy
| | - Kati Katina
- Department of Food and Environmental Science, University of Helsinki, Helsinki, Finland
| | - Carlo G Rizzello
- Department of Soil, Plant, and Food Science, University of Bari, Bari, Italy
| | - Rossana Coda
- Department of Food and Environmental Science, University of Helsinki, Helsinki, Finland
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D'Imperio M, Brunetti G, Gigante I, Serio F, Santamaria P, Cardinali A, Colucci S, Minervini F. Integrated in vitro approaches to assess the bioaccessibility and bioavailability of silicon-biofortified leafy vegetables and preliminary effects on bone. In Vitro Cell Dev Biol Anim 2017; 53:217-224. [PMID: 27699650 DOI: 10.1007/s11626-016-0100-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2016] [Accepted: 09/15/2016] [Indexed: 12/13/2022]
Abstract
Food industries are increasingly oriented toward new foods to improve nutritional status and/or to combat nutritional deficiency diseases. In this context, silicon biofortification could be an innovative tool for obtaining new foods with possible positive effects on bone mineralization. In this paper, an alternative and quick in vitro approach was applied in order to evaluate the potential health-promoting effects of five silicon-biofortified leafy vegetables (tatsoi, mizuna, purslane, Swiss chard and chicory) on bone mineralization compared with a commercial silicon supplement. The silicon bioaccessibility and bioavailability of the five leafy vegetables (biofortified or not) and of the supplement were assessed by applying a protocol consisting of in vitro gastrointestinal digestion coupled with a Caco-2 cell model. Silicon bioaccessibility ranged from 0.89 to 8.18 mg/L and bioavailability ranged from 111 to 206 μg/L of Si for both vegetables and supplement. Furthermore, the bioavailable fractions were tested on a human osteoblast cell model following the expression of type 1 collagen and alkaline phosphatase. The results obtained highlighted that the bioavailable fraction of biofortified purslane and Swiss chard improved the expression of both osteoblast markers compared with the supplement and other vegetables. These results underline the potentially beneficial effect of biofortified leafy vegetables and also indicate the usefulness of in vitro approaches for selecting the best vegetable with positive bone effects for further in vivo research.
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Affiliation(s)
- Massimiliano D'Imperio
- Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Bari, Italy
- Department of Agricultural and Environmental Science, University of Bari "Aldo Moro", Bari, Italy
| | - Giacomina Brunetti
- Department of Basic and Medical Sciences, Neurosciences and Sense Organs, Human Anatomy and Histology Section, University of Bari "Aldo Moro", Bari, Italy
| | - Isabella Gigante
- Department of Basic and Medical Sciences, Neurosciences and Sense Organs, Human Anatomy and Histology Section, University of Bari "Aldo Moro", Bari, Italy
| | - Francesco Serio
- Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Bari, Italy
| | - Pietro Santamaria
- Department of Agricultural and Environmental Science, University of Bari "Aldo Moro", Bari, Italy
| | - Angela Cardinali
- Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Bari, Italy
| | - Silvia Colucci
- Department of Basic and Medical Sciences, Neurosciences and Sense Organs, Human Anatomy and Histology Section, University of Bari "Aldo Moro", Bari, Italy
| | - Fiorenza Minervini
- Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Bari, Italy.
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Nielsen AV, Meyer AS. Phytase-mediated mineral solubilization from cereals under in vitro gastric conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3755-3761. [PMID: 26678688 DOI: 10.1002/jsfa.7564] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2015] [Revised: 11/29/2015] [Accepted: 12/01/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Enzymatic dephosphorylation of phytic acid (inositol hexakisphosphate) in cereals may improve mineral bioavailability in humans. This study quantified enzymatic dephosphorylation of phytic acid by measuring inositol tri- to hexakisphosphate (InsP3-6) degradation and iron and zinc release during microbial phytase action on wheat bran, rice bran and sorghum under simulated gastric conditions. RESULTS InsP3-6 was depleted within 15-30 min of incubation using an Aspergillus niger phytase or Escherichia coli phytase under simulated gastric conditions, with the two enzymes dephosphorylating cereal phytic acid at similar rates and to similar extents. Microbial phytase-catalyzed phytate dephosphorylation was accompanied by increased iron and zinc release from the cereal substrates. However, for wheat bran at pH 5, the endogenous wheat phytase activity produced mineral release equal to or better than that of the microbial phytases. No increases in soluble cadmium, lead or arsenic were observed with microbial phytase-catalyzed phytate dephosphorylation. CONCLUSION Microbial phytase treatment abated phytate chelation hence enhanced the release of iron and zinc from phytate-rich cereals under simulated gastric conditions. The data infer that acid-stable microbial phytases can help improve iron bioavailability from phytate-rich cereal substrates via post-ingestion activity. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Anne Vf Nielsen
- Center for BioProcess Engineering, Department of Chemical and Biochemical Engineering, Technical University of Denmark, Soeltofts Plads 229, DK-2800 Kgs. Lyngby, Denmark
| | - Anne S Meyer
- Center for BioProcess Engineering, Department of Chemical and Biochemical Engineering, Technical University of Denmark, Soeltofts Plads 229, DK-2800 Kgs. Lyngby, Denmark
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D'Imperio M, Renna M, Cardinali A, Buttaro D, Santamaria P, Serio F. Silicon biofortification of leafy vegetables and its bioaccessibility in the edible parts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:751-6. [PMID: 25690676 DOI: 10.1002/jsfa.7142] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2014] [Revised: 02/03/2015] [Accepted: 02/13/2015] [Indexed: 05/18/2023]
Abstract
BACKGROUND The mineral silicon (Si) is an essential element for humans and a general component of the diet found mainly in plant-based foods. The aim of this study was to obtain Si biofortificated leafy vegetables (tatsoi, mizuna, purslane, basil, Swiss chard, and chicory) to use for the fresh-cut products (ready to use). For the production of biofortified plants, a floating system with 0, 50 and 100 mg L(-1) of Si in nutrient solution, was used. In addition, the assessment of bioaccessibility of biofortified plants, by in vitro gastro-digestion process, was performed. RESULTS The added silicon in nutrient solution did not influence yield and colour of vegetables but a species-related accumulation of Si (expressed as SiO2) was found: from 18 to 69 mg kg(-1) fresh weight (FW) in tatsoi, from 19 to 106 mg kg(-1) FW in mizuna, from 15 to 93 mg kg(-1) FW in purslane, from 41 to 294 mg kg(-1) FW in basil, from 17 to 76 mg kg(-1) FW in Swiss chard, and from 23 to 76 mg kg(-1) FW in chicory. The Si became bioaccessible in all species considered in a range from 23% (basil) to 64% (chicory). CONCLUSION The application of Si to the nutrient solution in the range of 50-100 mg L(-1) allows biofortification of leafy vegetables. In addition, the biofortified vegetables showed, on average, more bioaccessible Si, with respect to unbiofortified vegetables.
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Affiliation(s)
- Massimiliano D'Imperio
- Institute of Sciences of Food Production, CNR, National Research Council of Italy, Via G. Amendola, 122/O, 70126 Bari, Italy
- Department of Agricultural and Environmental Science, University of Bari "Aldo Moro", Via G. Amendola, 165/A, 70126 Bari, Italy
| | - Massimiliano Renna
- Institute of Sciences of Food Production, CNR, National Research Council of Italy, Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Angela Cardinali
- Institute of Sciences of Food Production, CNR, National Research Council of Italy, Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Donato Buttaro
- Institute of Sciences of Food Production, CNR, National Research Council of Italy, Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Pietro Santamaria
- Department of Agricultural and Environmental Science, University of Bari "Aldo Moro", Via G. Amendola, 165/A, 70126 Bari, Italy
| | - Francesco Serio
- Institute of Sciences of Food Production, CNR, National Research Council of Italy, Via G. Amendola, 122/O, 70126 Bari, Italy
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Enabling nutrient security and sustainability through systems research. GENES AND NUTRITION 2015; 10:462. [PMID: 25876838 PMCID: PMC4398674 DOI: 10.1007/s12263-015-0462-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/03/2015] [Accepted: 04/02/2015] [Indexed: 01/14/2023]
Abstract
Human and companion animal health depends upon nutritional quality of foods. Seed varieties, seasonal and local growing conditions, transportation, food processing, and storage, and local food customs can influence the nutrient content of food. A new and intensive area of investigation is emerging that recognizes many factors in these agri-food systems that influence the maintenance of nutrient quality which is fundamental to ensure nutrient security for world populations. Modeling how these systems function requires data from different sectors including agricultural, environmental, social, and economic, but also must incorporate basic nutrition and other biomedical sciences. Improving the agri-food system through advances in pre- and post-harvest processing methods, biofortification, or fortifying processed foods will aid in targeting nutrition for populations and individuals. The challenge to maintain and improve nutrient quality is magnified by the need to produce food locally and globally in a sustainable and consumer-acceptable manner for current and future populations. An unmet requirement for assessing how to improve nutrient quality, however, is the basic knowledge of how to define health. That is, health cannot be maintained or improved by altering nutrient quality without an adequate definition of what health means for individuals and populations. Defining and measuring health therefore becomes a critical objective for basic nutritional and other biomedical sciences.
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Luo Y, Xie W. Effect of soaking and sprouting on iron and zinc availability in green and white faba bean (Vicia faba L.). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:3970-6. [PMID: 25477668 PMCID: PMC4252429 DOI: 10.1007/s13197-012-0921-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/22/2012] [Accepted: 12/26/2012] [Indexed: 10/27/2022]
Abstract
The changes in phytate, phytase activity and in vitro availability of iron and zinc during soaking and sprouting of green and white faba bean (Vicia faba L.) were investigated. Faba bean were soaked for 24 h and germinated for 72 h after soaking for 24 h to reduce phytate content and increase iron and zinc in vitro availability. The results revealed that iron and zinc content was significantly reduced from 28.2 to 39.8 % and 12.5 to 27.6 % for soaking treatment and 38.2 to 38.9 % and 24.5 to 29.2 % for sprouting treatment, respectively. Phytate content was significantly reduced from 26.9 to 32.5 % for soaking treatment and 28.0 to 34.9 % for sprouting treatment, respectively. The results proved that the main distinct point is the change of phytase activity as well as specific activity during different treatment which showed no significant differences between the green and white faba bean. The in vitro availability of iron and zinc were significantly improved as a result of soaking and sprouting treatments.
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Affiliation(s)
- Yuwei Luo
- />College of Horticulture, Jinling Institute of Technology, Zhongyangmen, Xiaozhuang Village 130#, Nanjing, Jiangsu Province People’s Republic of China 210038
| | - Weihua Xie
- />Nanjing Institute of Environmental Sciences, Ministry of Environmental Protection, 210042 Nanjing, People’s Republic of China
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Luo Y, Xie W, Hao Z, Jin X, Wang Q. Use of shallot (Allium ascalonicum) and leek (Allium tuberosum) to improve thein vitroavailable iron and zinc from cereals and legumes. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2013.814168] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Luo YW, Xie WH, Jin XX, Wang Q, He YJ. Effects of germination on iron, zinc, calcium, manganese, and copper availability from cereals and legumes. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2013.782071] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Luo YW, Xie WH. Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (Vicia fabaL.). CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2012.681705] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Luo Y, Xie W. Effect of phytase treatment on iron bioavailability in faba bean (Vicia faba L.) flour. Food Chem 2012; 134:1251-5. [DOI: 10.1016/j.foodchem.2012.03.082] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2011] [Revised: 03/04/2012] [Accepted: 03/20/2012] [Indexed: 11/29/2022]
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Etcheverry P, Grusak MA, Fleige LE. Application of in vitro bioaccessibility and bioavailability methods for calcium, carotenoids, folate, iron, magnesium, polyphenols, zinc, and vitamins B(6), B(12), D, and E. Front Physiol 2012; 3:317. [PMID: 22934067 PMCID: PMC3429087 DOI: 10.3389/fphys.2012.00317] [Citation(s) in RCA: 196] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2012] [Accepted: 07/19/2012] [Indexed: 01/11/2023] Open
Abstract
A review of in vitro bioaccessibility and bioavailability methods for polyphenols and selected nutrients is presented. The review focuses on in vitro solubility, dialyzability, the dynamic gastrointestinal model (TIM)™, and Caco-2 cell models, the latter primarily for uptake and transport, and a discussion of how these methods have been applied to generate data for a range of nutrients, carotenoids, and polyphenols. Recommendations are given regarding which methods are most justified for answering bioaccessibility or bioavailability related questions for specific nutrients. The need for more validation studies in which in vivo results are compared to in vitro results is also discussed.
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Affiliation(s)
- Paz Etcheverry
- Department of Pediatrics, USDA-ARS Children's Nutrition Research Center, Baylor College of Medicine, Houston TX, USA
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Luo YW, Xie WH. Influence of polyphenol oxidase, peroxidase and organic acids on thein vitroiron bioavailability in faba bean flour. CYTA - JOURNAL OF FOOD 2012. [DOI: 10.1080/19476337.2011.597513] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Oomah BD, Luc G, Leprelle C, Drover JCG, Harrison JE, Olson M. Phenolics, phytic acid, and phytase in Canadian-grown low-tannin faba bean (Vicia faba L.) genotypes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:3763-3771. [PMID: 21391607 DOI: 10.1021/jf200338b] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Thirteen low-tannin faba bean genotypes grown at two locations in north central Alberta in 2009 were evaluated to investigate the variation in seed characteristics, phenolic and phytate contents, and phytase and antioxidant activities and to elucidate the relationship of these components as a breeding strategy. Seed characteristics including color were predominantly genotype dependent. The faba bean genotypes with total phenolic content ranging from 5.5 to 41.8 mg of catechin equiv/g of sample was linearly related to tannin content and the best predictor of antioxidant activity. Phytic acid content and phytase activity varied significantly among genotypes and between locations, ranging from 5.9 to 15.1 g/kg and from 1606 to 2154 FTU/kg sample, respectively. Multivariate data analysis performed on 19 components analyzed in this study using principal component analysis (PCA) and cluster analysis demonstrate that differences in seed characteristics, phenolic components, phytic acid, and phytase are major factors in segregating faba bean genotypes. The relatively low phytic acid content and high phytase activity of these low-tannin faba bean genotypes are beneficial/essential traits for their use in human and animal nutrition.
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Affiliation(s)
- B Dave Oomah
- Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia, Canada.
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