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Cheng X, Zhang S, Qian Y, Ren Y, Chen C, Zhao B, Chen M, Liu H, Zhang C. Construction and characterization of Zn-WPH-COS complex nanoparticles with improved zinc bioavailability. Food Chem 2024; 449:139163. [PMID: 38604024 DOI: 10.1016/j.foodchem.2024.139163] [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: 09/14/2023] [Revised: 03/13/2024] [Accepted: 03/25/2024] [Indexed: 04/13/2024]
Abstract
Precipitation was an important obstacle to improving zinc's bioavailability. Therefore, zinc-whey protein hydrolysate-chitosan oligosaccharide (Zn-WPH-COS) complexes (167 nm) were prepared by linking Zn-WPH (zinc: 18.4%) with COS (1:1, 2 h) to enhance zinc's bioaccessibility. Fourier-transform infrared showed Zn-WPH formed with zinc replaced hydrogen (from 3274 to 3279 cm-1) and reacted with COO- (C-N: from 1394 to 1402 cm-1), a new peak at 1025 cm-1 proved COS can be successful cross-linked (Zn-WPH-COS). Fluorescence spectra showed zinc and COS reduced WPH hydrophobicity (28.0 and 39.0%, respectively). Circular dichroism showed zinc decreased WPH α-helix (from 13.7 to 11.5%), in contrast with COS to Zn-WPH. Zinc solubility and dialyzability were increased (64.5/ 54.2% vs 50.2/ 41.2% vs 29.5/ 21.7%) in Zn-WPH-COS, compared with Zn-WPH and ZnSO4·7H2O, respectively, due to the smallest size (167 nm) and COS protection on Zn-WPH (gastric digestion). These results indicate Zn-WPH-COS could significantly improve the digestion and absorption of zinc.
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Affiliation(s)
- Xiaofang Cheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Shuangling Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Yaru Qian
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yuhang Ren
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Chengwang Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Bingnan Zhao
- Department of Biomolecular Chemistry, University of Wisconsin-Madison, Wisconsin 53706, United States
| | - Min Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Heping Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Cheng Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
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Valenta Šobot A, Drakulić D, Todorović A, Janić M, Božović A, Todorović L, Filipović Tričković J. Gentiopicroside and swertiamarin induce non-selective oxidative stress-mediated cytotoxic effects in human peripheral blood mononuclear cells. Chem Biol Interact 2024; 398:111103. [PMID: 38852899 DOI: 10.1016/j.cbi.2024.111103] [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: 04/19/2024] [Revised: 05/31/2024] [Accepted: 06/06/2024] [Indexed: 06/11/2024]
Abstract
Gentiopicroside (Gp) and swertiamarin (Sm), secoiridoid glycosides commonly found in plants of the Gentianaceae family, differ in one functional group. They exhibit promising cytotoxic effects in cancer cell lines and overall protective outcomes, marking them as promising molecules for developing novel pharmaceuticals. To investigate potential variations in cellular sensitivity to compounds of similar molecular structures, we analyzed the mode of Gp and Sm induced cell death in human peripheral blood mononuclear cells (PBMCs) after 48 h of treatment. The lowest tested concentration that significantly reduces cell viability, 50 μM, was applied. Oxidative stress parameters were estimated by measuring the levels of prooxidative/antioxidative balance, lipid peroxidation products, and 8-oxo-7,8-dihydro-2-deoxyguanosine, while gene expression of DNA repair enzymes was evaluated by employing quantitative real-time PCR. Cellular morphology was analyzed by fluorescent microscopy, and immunoblot analysis of apoptosis and necroptosis-related proteins was used to assess the type of cell death induced by the treatments. The discriminatory impact of Gp/Sm treatments on apoptosis and necroptosis-induced cell death was evaluated by monitoring the cell survival in co-treatment with specific cell death inhibitors. Obtained results show greater cytotoxicity of Gp than Sm suggesting that variations in the molecular structures of the tested compounds can substantially affect their biological effects. Gp/Sm co-treatment with apoptosis and necroptosis inhibitors revealed a distinct, albeit non-specific mechanism of PBMCs cell death. Although the therapeutic may not directly cause a specific type of cell death, its extent can be pivotal in assessing the safety of therapeutic application and developing phytopharmaceuticals with improved features. Since phytopharmaceuticals affect all exposed cells, identification of cytotoxic mechanisms on PBMCs after Gp and Sm treatment is important for addressing the formulation and dosage of potential phytopharmaceuticals.
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Affiliation(s)
- Ana Valenta Šobot
- "VINČA" Institute of Nuclear Sciences, National Institute of Thе Republic of Serbia, University of Belgrade, Mike Petrovića Alasa 12-14, 11351 Belgrade, Serbia
| | - Dunja Drakulić
- "VINČA" Institute of Nuclear Sciences, National Institute of Thе Republic of Serbia, University of Belgrade, Mike Petrovića Alasa 12-14, 11351 Belgrade, Serbia
| | - Ana Todorović
- "VINČA" Institute of Nuclear Sciences, National Institute of Thе Republic of Serbia, University of Belgrade, Mike Petrovića Alasa 12-14, 11351 Belgrade, Serbia
| | - Marijana Janić
- "VINČA" Institute of Nuclear Sciences, National Institute of Thе Republic of Serbia, University of Belgrade, Mike Petrovića Alasa 12-14, 11351 Belgrade, Serbia
| | - Ana Božović
- "VINČA" Institute of Nuclear Sciences, National Institute of Thе Republic of Serbia, University of Belgrade, Mike Petrovića Alasa 12-14, 11351 Belgrade, Serbia
| | - Lidija Todorović
- "VINČA" Institute of Nuclear Sciences, National Institute of Thе Republic of Serbia, University of Belgrade, Mike Petrovića Alasa 12-14, 11351 Belgrade, Serbia
| | - Jelena Filipović Tričković
- "VINČA" Institute of Nuclear Sciences, National Institute of Thе Republic of Serbia, University of Belgrade, Mike Petrovića Alasa 12-14, 11351 Belgrade, Serbia.
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Faubel N, Barberá R, Garcia-Llatas G. Human Oral Phase Coupled with In Vitro Dynamic Gastrointestinal Digestion for Assessment of Plant Sterol Bioaccessibility from Wholemeal Rye Bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15672-15679. [PMID: 38950138 PMCID: PMC11261621 DOI: 10.1021/acs.jafc.4c02109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 05/27/2024] [Accepted: 06/16/2024] [Indexed: 07/03/2024]
Abstract
A dynamic gastrointestinal digestion system (simgi) after a human oral phase was used, for the first time, to assess the bioaccessibility of plant sterols (PS) from wholemeal rye bread (74.8 ± 2.2 mg of PS/100 g d.m.) and PS-enriched wholemeal rye bread (PS-WRB) (1.6 ± 0.04 g of PS/100 g of fresh bread). The use of these solid food matrices requires a novel adaptation of the gastric phase of the system. The PS identified in the breads are campesterol, campestanol, stigmasterol, β-sitosterol, sitostanol, Δ5-avenasterol, Δ5,24-stigmastadienol, Δ7-stigmastenol, and Δ7-avenasterol. The bioaccessibility of the total PS, only quantifiable in PS-WRB, is 19.9%, with Δ7-avenasterol being the most bioaccessible and Δ5-avenasterol being the least (p < 0.05). As shown in this study, PS-WRB can be considered to be a good choice to include in the daily diet. Furthermore, although the use of dynamic digestion methods for evaluating bioaccessibility implies high costs and technical complexity, their application means a closer approximation to in vivo scenarios.
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Affiliation(s)
- Nerea Faubel
- Nutrition and Food Science
Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Reyes Barberá
- Nutrition and Food Science
Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Guadalupe Garcia-Llatas
- Nutrition and Food Science
Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
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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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Costa-Santos AC, Rebellato AP, Luz GM, Pallone JAL. A2 milk: Bioaccessibility of essential minerals and the release of amino groups under static in vitro digestion conditions. Food Res Int 2024; 186:114336. [PMID: 38729713 DOI: 10.1016/j.foodres.2024.114336] [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: 08/26/2023] [Revised: 04/12/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
Alternative milk products such as A2 milk are gaining popular stand within consumer market, for their healthy profile and expected greater digestibility characteristics. However, total mineral content and its bioaccessible profile have lacked in studies through the years, even more because of their relevance in public health. The present study aimed to evaluate the mineral profile of commercial A2 bovine milk (AT) and estimate the bioaccessibility of calcium, phosphorus and magnesium using the INFOGEST protocol. Non-A2 samples (NAT) were evaluated for comparison purpose. The determination of Ca, Mg, Na and K was performed by FAAS and total P was quantified by colorimetric method. Total protein content was determined by Kjeldahl method. Free amino acids were quantified by OPA method along the in vitro digestion stages. Total content of Ca, Na and P exhibited equivalent results between samples, although A2 milk showed elevated levels of total Mg and K in the analyzed batches. AT showed protein content equivalent to NAT. In addition, levels of free NH2 were observed 2 times higher in AT, during the first hour of pancreatic phase in the intestinal digestion. Bioaccessibility of Ca showed equivalent percentages for AT (12-42 %) and NAT (10-39 %). The observed low values were possibly derived from interferences with saturated fatty acids and standardized electrolytes during digestion. Similar amounts of bioaccessible Mg were found for all milk samples (35-97 %), while A2 samples evidenced percentages of bioaccessible P exceeding 60 % across the three batches. Despite the health benefits associated to A2 milk, the study did not evidence clear distinction from non-A2 milk in terms of enhanced essential mineral solubility in digestive tract simulation, considering the association of greater digestibility expected for A2 milk.
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Affiliation(s)
- Augusto César Costa-Santos
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil
| | - Ana Paula Rebellato
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil
| | - Gisele Marcondes Luz
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil.
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Bassetto R, Amadio E, Ciampanelli F, Perin S, Ilari P, Gaballo P, Callegari M, Feltrin S, Gobbo J, Zanatta S, Bertin W. Designing an effective dissolution test for bilayer tablets tailored for optimal melatonin release in sleep disorder management. Front Nutr 2024; 11:1394330. [PMID: 38769992 PMCID: PMC11102985 DOI: 10.3389/fnut.2024.1394330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Accepted: 04/15/2024] [Indexed: 05/22/2024] Open
Abstract
This project aims to investigate the release performance of bilayer tablet (BL-Tablet) designed with both fast and slow-release technology, targeting sleep disorders. The tablet incorporates Melatonin, extracts of Eschscholzia californica and Melissa officinalis. In order to validate the effectiveness of the extended-release profile, an advanced dissolution test was herein proposed. This new method utilizes biorelevant intestinal fluid media and incorporates a stomach-to-intestine fluid changing (SIFC) system. To demonstrate the advantages of employing this method for assessing the controlled release profile of active ingredients, the dissolution results were compared with those obtained using the conventional EU Pharmacopoeia approach. Furthermore, the comparative analysis was extended to include a monolayer tablet version (ML-Tablet) lacking the slow-release technology. Technological characterization and bioaccessibility studies, including intestinal permeability test, were conducted as well to assess the pharmacological performance and bioavailability of active ingredients. The dissolution data recovered revealed that the two dissolution methods did not exhibit any significant differences in the release of ML-Tablet's. However, the dissolution profile of the BL-Tablet exhibited notable differences between the two methods particularly when assessing the behavior of the slow-release layer. In this scenario, both methods initially exhibited a similar release pattern within the first approximately 0.5 h, driven by the fast-release layer of the tablet. Following this, distinct gradual and sustained releases were observed, spanning 2.5 h for the EU Pharmacopoeia method and 8 h for the new SIFC-biorelevant dissolution method, respectively. Overall, the novel method demonstrated a substantial improvement compared to conventional EU Pharmacopoeia test in evaluating the performance of a controlled slow-release technology. Remarkably, the prolonged release technology did not have an adverse impact on melatonin intestinal absorption, and, consequently, maintaining its potential bioavailability of around 78%. Concluding, this research provides valuable insights into how the innovative dissolution test can assist formulators in developing controlled release formulations.
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Liu F, Edelmann M, Piironen V, Li Y, Liu X, Yan JK, Li L, Kariluoto S. How food matrices modulate folate bioaccessibility: A comprehensive overview of recent advances and challenges. Compr Rev Food Sci Food Saf 2024; 23:e13328. [PMID: 38551068 DOI: 10.1111/1541-4337.13328] [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: 09/10/2023] [Revised: 02/11/2024] [Accepted: 03/05/2024] [Indexed: 04/02/2024]
Abstract
The incomplete absorption of dietary folate makes it crucial to understand how food matrices affect folate bioaccessibility. Bioavailability encompasses bioaccessibility, which depicts the proportion that is liberated from the food matrix during digestion and becomes available for absorption. Bioavailability studies are expensive and difficult to control, whereas bioaccessibility studies utilize in vitro digestion models to parameterize the complex digestion, allowing the evaluation of the effect of food matrices on bioaccessibility. This review covers the folate contents in various food matrices, the methods used to determine and the factors affecting folate bioaccessibility, and the advances and challenges in understanding how food matrices affect folate bioaccessibility. The methods for determining bioaccessibility have been improved in the last decade. Current research shows that food matrices modulate folate bioaccessibility by affecting the liberation and stability of folate during digestion but do not provide enough information about folate and food component interactions at the molecular level. In addition, information on folate interconversion and degradation during digestion is scant, hindering our understanding of the impact of food matrices on folate stability. Moreover, the role of conjugase inhibitors should not be neglected when evaluating the nutritional value of food folates. Due to the complexity of food digestion, holistic methods should be applied to investigate bioaccessibility. By synthesizing the current state of knowledge on this topic, this review highlights the lack of in-depth understanding of the mechanisms of how food matrices modulate folate bioaccessibility and provides insights into potential strategies for accurate evaluation of the nutritional value of dietary folate.
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Affiliation(s)
- Fengyuan Liu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
| | - Minnamari Edelmann
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Yuting Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
| | - Xiaozhen Liu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
| | - Jing-Kun Yan
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
| | - Susanna Kariluoto
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
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Jensen MB, Jakobsen J, Jacobsen C, Sloth JJ, Ibarruri J, Bald C, Iñarra B, Bøknæs N, Sørensen ADM. Content and Bioaccessibility of Minerals and Proteins in Fish-Bone Containing Side-Streams from Seafood Industries. Mar Drugs 2024; 22:162. [PMID: 38667779 PMCID: PMC11051196 DOI: 10.3390/md22040162] [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: 02/26/2024] [Revised: 03/21/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
With the aim to upcycle fish side-streams, enzymatic hydrolysis is often applied to produce protein hydrolysates with bioactive properties or just as a protein source for food and feed. However, the production of hydrolysates generates a side-stream. For underutilized fish and fish backbone this side-stream will contain fish bones and make it rich in minerals. The aim of this study was to assess the relative bioaccessibility (using the standardized in vitro model INFOGEST 2.0) of minerals in a dietary supplement compared to bone powder generated after enzymatic hydrolysis of three different fish side-streams: undersized whole hake, cod and salmon backbones consisting of insoluble protein and bones. Differences in the bioaccessibility of protein between the powders were also investigated. The enzyme hydrolysis was carried out using different enzymes and hydrolysis conditions for the different fish side-streams. The content and bioaccessibility of protein and the minerals phosphorus (P), calcium (Ca), potassium (K) and magnesium (Mg) were measured to evaluate the potential of the powder as an ingredient in, e.g., dietary supplements. The bone powders contained bioaccessible proteins and minerals. Thus, new side-streams generated from enzymatic hydrolysis can have possible applications in the food sector due to bioaccessible proteins and minerals.
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Affiliation(s)
- Marie Bagge Jensen
- DTU Food, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (J.J.); (J.J.S.); (A.-D.M.S.)
| | - Jette Jakobsen
- DTU Food, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (J.J.); (J.J.S.); (A.-D.M.S.)
| | - Charlotte Jacobsen
- DTU Food, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (J.J.); (J.J.S.); (A.-D.M.S.)
| | - Jens J. Sloth
- DTU Food, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (J.J.); (J.J.S.); (A.-D.M.S.)
| | - Jone Ibarruri
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio-Bizkaia, Spain; (J.I.); (C.B.); (B.I.)
| | - Carlos Bald
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio-Bizkaia, Spain; (J.I.); (C.B.); (B.I.)
| | - Bruno Iñarra
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio-Bizkaia, Spain; (J.I.); (C.B.); (B.I.)
| | | | - Ann-Dorit Moltke Sørensen
- DTU Food, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (J.J.); (J.J.S.); (A.-D.M.S.)
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Sorasitthiyanukarn FN, Muangnoi C, Rojsitthisak P, Rojsitthisak P. Stability and biological activity enhancement of fucoxanthin through encapsulation in alginate/chitosan nanoparticles. Int J Biol Macromol 2024; 263:130264. [PMID: 38368987 DOI: 10.1016/j.ijbiomac.2024.130264] [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: 08/18/2023] [Revised: 12/15/2023] [Accepted: 02/15/2024] [Indexed: 02/20/2024]
Abstract
A response surface methodology based on the Box-Behnken design was employed to develop fucoxanthin (FX) delivery nanocarrier from alginate (ALG) and chitosan (CS). The FX-loaded ALG/CS nanoparticles (FX-ALG/CS-NPs) were fabricated using oil-in-water emulsification and ionic gelation. The optimal formulation consisted of an ALG:CS mass ratio of 0.015:1, 0.71 % w/v Tween™ 80, and 5 mg/mL FX concentrations. The resulting FX-ALG/CS-NPs had a size of 227 ± 23 nm, a zeta potential of 35.3 ± 1.7 mV, and an encapsulation efficiency of 81.2 ± 2.8 %. These nanoparticles exhibited enhanced stability under simulated environmental conditions and controlled FX release in simulated gastrointestinal fluids. Furthermore, FX-ALG/CS-NPs showed increased in vitro oral bioaccessibility, gastrointestinal stability, antioxidant activity, anti-inflammatory effect, and cytotoxicity against various cancer cells. The findings suggest that ALG/CS-NPs are effective nanocarriers for the delivery of FX in nutraceuticals, functional foods, and pharmaceuticals.
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Affiliation(s)
- Feuangthit Niyamissara Sorasitthiyanukarn
- Metallurgy and Materials Science Research Institute, Chulalongkorn University, Bangkok 10330, Thailand; Center of Excellence in Natural Products for Ageing and Chronic Diseases, Chulalongkorn University, Bangkok 10330, Thailand
| | | | - Pranee Rojsitthisak
- Metallurgy and Materials Science Research Institute, Chulalongkorn University, Bangkok 10330, Thailand; Center of Excellence in Natural Products for Ageing and Chronic Diseases, Chulalongkorn University, Bangkok 10330, Thailand.
| | - Pornchai Rojsitthisak
- Center of Excellence in Natural Products for Ageing and Chronic Diseases, Chulalongkorn University, Bangkok 10330, Thailand; Department of Food and Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
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10
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Zhang S, Deng Z, Yin X, Fang H, Song G, Liu Y, Jiang X, Wang X, Wang L. Bioaccessibility of lead and cadmium in soils around typical lead-acid power plants and their effect on gut microorganisms. ENVIRONMENTAL GEOCHEMISTRY AND HEALTH 2024; 46:107. [PMID: 38446285 DOI: 10.1007/s10653-023-01840-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Accepted: 12/18/2023] [Indexed: 03/07/2024]
Abstract
Potentially toxic elements (Pb and Cd) contamination of soil can adversely affect human health. Moreover, these metal ions interact with the gut microbiota after entering the human digestive system. Based on the physiologically based extraction test and the simulator of human intestinal microbial ecosystem, the bioaccessibility of Pb and Cd in soils contaminated with lead-acid power plants was assessed. The gastric stage exhibited the greatest average bioaccessibility of lead and cadmium (63.39% and 57.22%), followed by the small intestinal stage (6.86% and 36.29%); due to gut microorganisms, the bioaccessibility of lead and cadmium was further reduced in the colon stage (1.86% and 4.22%). Furthermore, to investigate soil contamination's effects on gut microbes, 16S rRNA high-throughput sequencing was used to identify the gut microbial species after the colon period. Due to Pb and Cd exposure, the relative abundance of Firmicutes and unidentified_Bacteria decreased, while the relative abundance of Proteobacteria, Synergistota, and Bacteroidota increased. The relationship between environmental factors and the number of microbial species in the gut was also examined using Spearman correlation analysis. Pb and Cd exposure has been found to affect the composition and structure of the gut microbiota.
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Affiliation(s)
- Shuxi Zhang
- Shandong Analysis and Test Center,, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250014, China
| | - Zhiwen Deng
- Shandong Analysis and Test Center,, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250014, China
| | - Xixiang Yin
- Shandong Jinan Eco-Environmental Monitoring Center, Jinan, 250101, China.
| | - Hongke Fang
- Shandong Jinan Eco-Environmental Monitoring Center, Jinan, 250101, China
| | - Guangmin Song
- Shandong Jinan Eco-Environmental Monitoring Center, Jinan, 250101, China
| | - Yuanyuan Liu
- Shandong Analysis and Test Center,, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250014, China
| | - Xiyan Jiang
- Shandong Analysis and Test Center,, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250014, China
| | - Xiaodong Wang
- School of Civil Engineering and Architecture, University of Jinan, Jinan, 250022, China
| | - Lihong Wang
- Shandong Analysis and Test Center,, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250014, China.
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Sun B, Tan B, Zhang P, Zhu L, Wei H, Huang T, Li C, Yang W. Iron deficiency anemia: a critical review on iron absorption, supplementation and its influence on gut microbiota. Food Funct 2024; 15:1144-1157. [PMID: 38235788 DOI: 10.1039/d3fo04644c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2024]
Abstract
Iron deficiency anemia (IDA) caused by micronutrient iron deficiency has attracted global attention due to its adverse health effects. The regulation of iron uptake and metabolism is finely controlled by various transporters and hormones in the body. Dietary iron intake and regulation are essential in maintaining human health and iron requirements. The review aims to investigate literature concerning dietary iron intake and systemic regulation. Besides, recent IDA treatment and dietary iron supplementation are discussed. Considering the importance of the gut microbiome, the interaction between bacteria and micronutrient iron in the gut is also a focus of this review. The iron absorption efficiency varies considerably according to iron type and dietary factors. Iron fortification remains the cost-effective strategy, although challenges exist in developing suitable iron fortificants and food vehicles regarding bioavailability and acceptability. Iron deficiency may alter the microbiome structure and promote the growth of pathogenic bacteria in the gut, affecting immune balance and human health.
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Affiliation(s)
- Bolun Sun
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
- School of Nursing, Wenzhou Medical University, Wenzhou 325035, China
| | - Beibei Tan
- School of Agriculture and Food, Faculty of Science, University of Melbourne, Australia
| | - Panxue Zhang
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Lianlian Zhu
- School of Nursing, Wenzhou Medical University, Wenzhou 325035, China
| | - Huamao Wei
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Chao Li
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
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12
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Drabo MS, Shumoy H, De Meulenaer B, Savadogo A, Raes K. Nutritional quality of the traditionally cooked Zamnè, a wild legume and a delicacy in Burkina Faso: assessment of the process effectiveness and the properties of cooking alkalis. Food Funct 2024; 15:1279-1293. [PMID: 38197166 DOI: 10.1039/d3fo02912c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2024]
Abstract
Zamnè is a wild legume and a famine food that attracts interest for its health benefits and has become a delicacy in Burkina Faso. This study aimed to determine the nutritional quality of the traditionally cooked Zamnè, appreciate the effectiveness of the traditional cooking process, and compare the properties of the traditionally used cooking alkalis (i.e., potash or plant ash leachate and sodium bicarbonate). Yet, as shown, the traditional cooking of Zamnè is a very aggressive process that results in high disintegration of cell walls and membranes and leaching of most water-soluble constituents and nutrients (i.e., free amino acids, soluble nitrogen, sugars, soluble dietary fibers, and soluble phenolics). In addition, the extensive boiling and the cooking alkalis induced the sequestration of calcium, iron, magnesium, and zinc, significantly impairing their bioaccessibility. Despite the difference in the modus operandi of the cooking alkalis, there was no significant difference in the cooking outcomes. The traditionally cooked Zamnè presented high dietary protein (4.8 g), lipid (3.3 g), fiber (6.7-7.7 g), and metabolizable energy (63-65 kcal) contents (per 100 g fresh weight). Most antinutritional factors (i.e., non-protein nitrogen, tannins, and trypsin inhibitors) were eliminated. The proteins were relatively well preserved despite the aggressive alkaline processing. They demonstrated an appreciable digestibility (75%) and predicted PER (1.5) and a fairly balanced essential amino acid composition - which should completely meet the requirements for adults. The lipid content and composition were also well preserved and contained predominantly linoleic (C18:2n-6), oleic (C18:1c9), stearic (C18:0), and palmitic (C16:0) acids (33, 34, 10, and 15% total fatty acids, respectively). Overall, though extensive alkaline cooking seems a straightforward option to overcome the hard-to-cook problem of Zamnè, processing alternatives might be useful to reduce nutrient losses, improve the digestibility of the final product, and capture its full nutritional value.
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Affiliation(s)
- Moustapha Soungalo Drabo
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
- Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021, Ouagadougou 03, Burkina Faso
| | - Habtu Shumoy
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
| | - Bruno De Meulenaer
- Research Unit nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Aly Savadogo
- Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021, Ouagadougou 03, Burkina Faso
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
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13
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Qi Y, Xu X, Mao C, Chen H, Tang Y, Lin S. Evaluation of In Vivo Folic Acid Bioavailability in Different Mouse Strains Using Enzymatic Digestion Combined with Ultra Performance Liquid Chromatography. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:2229-2239. [PMID: 38230629 DOI: 10.1021/acs.jafc.3c08632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2024]
Abstract
By analyzing the folic acid content of various mouse strains through the use of in vivo studies, this study sought to determine whether folic acid bioavailability varies between hosts. In order to examine the stability of folic acid in the gastrointestinal tract, the rate at which it enters the blood, its retention in the organs, and its entry into the brain, folic acid was gavaged for 10 days into male and female mice of the following four strains: C57BL/6, BALB/c, ICR, and Kunming. Folic acid was extracted from eight groups of mice via solid phase extraction and triple enzyme extraction; the folic acid was subsequently quantified by ultraperformance liquid chromatography. In contrast to the other groups, female C57BL/6 mice exhibited substantially greater bioavailability as well as variations in organ retention and blood entry rates, as indicated by the experimental findings. This finding indicated that using female C57BL/6 mice to evaluate the bioavailability of folic acid is more effective.
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Affiliation(s)
- Yan Qi
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- Engineering Research Center of Food, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Xiaomeng Xu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, P. R. China
| | - Chuwen Mao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- Engineering Research Center of Food, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Hunan Chen
- Ganzhou Quanbiao Biological Technology Co. Ltd., Ganzhou 341100, P. R. China
| | - Yue Tang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- Engineering Research Center of Food, Dalian Polytechnic University, Dalian 116034, P. R. China
- Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- Engineering Research Center of Food, Dalian Polytechnic University, Dalian 116034, P. R. China
- Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, P. R. China
- Ganzhou Quanbiao Biological Technology Co. Ltd., Ganzhou 341100, P. R. China
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14
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Gómez-Alvarez LM, Zapata Montoya JE. Effect of fortification with CaCO 3 nanoparticles obtained from eggshell on the physical and sensory characteristics of three food matrices. Heliyon 2024; 10:e24442. [PMID: 38293433 PMCID: PMC10826824 DOI: 10.1016/j.heliyon.2024.e24442] [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: 05/22/2023] [Revised: 12/22/2023] [Accepted: 01/09/2024] [Indexed: 02/01/2024] Open
Abstract
Food fortification has attracted interest in recent years, due to the understanding that micronutrient deficiency is one of the causes of the global burden of disease, and that food fortification aims to prevent or correct a demonstrated deficiency of one or more nutrients in a specific population or population groups. Nutritional value is an important concern regarding fortification and new product development. However, people are not willing to sacrifice the organoleptic characteristics of food products. Therefore, the effect of CaCO3 nanoparticles (NPs-CaCO3) and commercial CaCO3 on the physical and sensory properties of three food matrices (cookies, fruit rolls and dairy desserts) was evaluated. A texture analysis was performed on cookies and fruit rolls; a viscosity analysis on dairy desserts; and a color analysis and sensory profile on the three matrices. The results showed that both types of calcium increase hardness in fortified biscuits and fruit rolls but, in the latter case, commercial calcium caused a higher increase in hardness (p < 0.05). Viscosity was higher in the desserts with NPs. Color presented significant changes in all the fortified matrices. These findings demonstrated that Ca-NPs are a good strategy for food fortification compared to commercial calcium carbonate, as fortification with high levels of calcium is a challenge for the food industry due to its effects on the product. The results showed that, in the matrices with commercial calcium, the changes were more evident, while the matrices fortified with Ca-NP have a better sensory response than commercial Ca, with a higher level of acceptance by the judges. Therefore Ca-NPs can be considered to be a good source of calcium for food product fortification that causes a slight effect on physical and sensory properties.
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Affiliation(s)
- Luz Marina Gómez-Alvarez
- Research Group on Nutrition and Food Technology, NUTEC, University of Antioquia, Av. Ferrocarril, 050010, Medellín, Colombia
| | - José E. Zapata Montoya
- Research Group on Nutrition and Food Technology, NUTEC, University of Antioquia, Av. Ferrocarril, 050010, Medellín, Colombia
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15
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Knez M, Stangoulis JCR. Dietary Zn deficiency, the current situation and potential solutions. Nutr Res Rev 2023; 36:199-215. [PMID: 37062532 DOI: 10.1017/s0954422421000342] [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] [Indexed: 11/07/2022]
Abstract
Zinc (Zn) deficiency is a worldwide problem, and this review presents an overview of the magnitude of Zn deficiency with a particular emphasis on present global challenges, current recommendations for Zn intake, and factors that affect dietary requirements. The challenges of monitoring Zn status are clarified together with the discussion of relevant Zn bioaccessibility and bioavailability issues. Modern lifestyle factors that may exacerbate Zn deficiency and new strategies of reducing its effects are presented. Biofortification, as a potentially useful strategy for improving Zn status in sensitive populations, is discussed. The review proposes potential actions that could deliver promising results both in terms of monitoring dietary and physiological Zn status as well as in alleviating dietary Zn deficiency in affected populations.
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Affiliation(s)
- Marija Knez
- College of Science and Engineering, Flinders University, GPO Box 2100, AdelaideSA5001, Australia
- Center of Research Excellence in Nutrition and Metabolism, University of Belgrade, Institute for Medical Research, National Institute of the Republic of Serbia, 11000Belgrade, Serbia
| | - James C R Stangoulis
- College of Science and Engineering, Flinders University, GPO Box 2100, AdelaideSA5001, Australia
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16
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Dehnad D, Ghorani B, Emadzadeh B, Emadzadeh M, Assadpour E, Rajabzadeh G, Jafari SM. Recent advances in iron encapsulation and its application in food fortification. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37703437 DOI: 10.1080/10408398.2023.2256004] [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: 09/15/2023]
Abstract
Iron (Fe) is an important element for our body since it takes part in a huge variety of metabolic processes. However, the direct incorporation of Fe into food fortification causes a number of problems along with undesirable organoleptic properties. Thus, encapsulation has been suggested to alleviate this problem. This study first sheds more light on the Fe encapsulation strategies and comprehensively explains the results of Fe encapsulation studies in the last decade. Then, the latest attempts to use Fe (in free or encapsulated forms) to fortify foods such as bakery products, dairy products, rice, lipid-containing foods, salt, fruit/vegetable-based products, and infant formula are presented. Double emulsions are highly effective at keeping their Fe content and display encapsulation efficiency (EE) > 88% although it decreases upon storage. The encapsulation by gel beads possesses several advantages including high EE, as well as reduced and great Fe release in gastric and duodenal conditions, respectively. Cereals, particularly bread and wheat, are common staple foods globally; they are very suitable for food fortification by Fe derivatives. Nevertheless, the majority of Fe in flour is available as salts of phytic acid (IP6) and phytates, reducing Fe bioavailability in the human body. The sourdough process degrades IP6 completely while Chorleywood Bread Making Process and conventional processes decrease it by 75% in comparison with whole meal flour.
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Affiliation(s)
- Danial Dehnad
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Behrouz Ghorani
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Bahareh Emadzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Maryam Emadzadeh
- Clinical Research Development Unit, Ghaem Hospital, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Elham Assadpour
- Food Industry Research Co, Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Ghadir Rajabzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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17
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Tan C, Karaca AC, Assadpour E, Jafari SM. Influence of different nano/micro-carriers on the bioavailability of iron: Focus on in vitro-in vivo studies. Adv Colloid Interface Sci 2023; 318:102949. [PMID: 37348384 DOI: 10.1016/j.cis.2023.102949] [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: 03/24/2023] [Revised: 06/09/2023] [Accepted: 06/11/2023] [Indexed: 06/24/2023]
Abstract
Anemia resulting from iron (Fe) deficiency is a global public health problem. The deficiency of Fe is usually due to insufficient dietary intake of iron, interaction of Fe with other food components, and thus low bioaccessibility/bioavailability. Fe encapsulation has the potential to tackle some major challenges in iron fortification of foods. Various nano/micro-carriers have been developed for encapsulation of Fe, including emulsions, liposomes, hydrogels, and spray-dried microcapsules. They could reduce the interactions of Fe with food components, increase iron tolerance and intestinal uptake, and decrease adverse effects. This article review covers the factors affecting the bioavailability of Fe along with emerging carriers that can be used as a solution of this issue. The application of Fe-loaded carriers in food supplements and products is also described. The advantages and limitations associated with the delivery efficiency of each carrier for Fe are highlighted.
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Affiliation(s)
- Chen Tan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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18
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Ośko J, Pierlejewska W, Grembecka M. Comparison of the Potential Relative Bioaccessibility of Zinc Supplements-In Vitro Studies. Nutrients 2023; 15:2813. [PMID: 37375717 DOI: 10.3390/nu15122813] [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: 05/28/2023] [Revised: 06/15/2023] [Accepted: 06/19/2023] [Indexed: 06/29/2023] Open
Abstract
The aim of this study was to determine the potential relative bioaccessibility of zinc (Zn) from selected dietary supplements during in vitro digestion. The bioaccessibility of Zn was evaluated in dietary supplements differing in the pharmaceutical form, content, dose, and chemical form of the element. The content of Zn was determined by flame atomic absorption spectrometry. The applied method was validated, and results were characterised by good linearity (R2 = 0.998), recovery (109%), and accuracy (0.02%). As a result of the tests conducted, it was found that the bioaccessibility of Zn from dietary supplements varied and ranged from 1.1% to 9.4%. The highest bioaccessibility was found for zinc diglycinate and the lowest for zinc sulphate. In 9 out of 10 tested dietary supplements, the determined Zn content was higher than the one declared by the producer (up to 161%). The estimated tolerable upper intake level (UL) was exceeded by five of the analysed dietary supplements (123-146%). The analysed dietary supplements were assessed in terms of compliance with the information contained on the product packaging, based on current Polish and European legal regulations. The qualitative assessment was performed according to the United States Pharmacopoeia (USP) guidelines.
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Affiliation(s)
- Justyna Ośko
- Department of Bromatology, Medical University of Gdańsk, Al. Gen. J. Hallera 107, 80-416 Gdańsk, Poland
| | - Wiktoria Pierlejewska
- Department of Bromatology, Medical University of Gdańsk, Al. Gen. J. Hallera 107, 80-416 Gdańsk, Poland
| | - Małgorzata Grembecka
- Department of Bromatology, Medical University of Gdańsk, Al. Gen. J. Hallera 107, 80-416 Gdańsk, Poland
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19
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Nguyen TT, Hoang T, Pham T, Truong VK, Luo X, Qin J, Zhang W. High Solubility and Bioavailability of Lobster Shell-Derived Calcium for Significantly Proliferating Bone and Skin Cells In Vitro. Mar Drugs 2023; 21:358. [PMID: 37367683 DOI: 10.3390/md21060358] [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: 04/30/2023] [Revised: 06/02/2023] [Accepted: 06/08/2023] [Indexed: 06/28/2023] Open
Abstract
Shell wastes pose environmental and financial burdens to the shellfish industry. Utilizing these undervalued shells for commercial chitin production could minimize their adverse impacts while maximizing economic value. Shell chitin conventionally produced through harsh chemical processes is environmentally unfriendly and infeasible for recovering compatible proteins and minerals for value-added products. However, we recently developed a microwave-intensified biorefinery that efficiently produced chitin, proteins/peptides, and minerals from lobster shells. Lobster minerals have a calcium-rich composition and biologically originated calcium is more biofunctional for use as a functional, dietary, or nutraceutical ingredient in many commercial products. This has suggested a further investigation of lobster minerals for commercial applications. In this study, the nutritional attributes, functional properties, nutraceutical effects, and cytotoxicity of lobster minerals were analyzed using in vitro simulated gastrointestinal digestion combined with growing bone (MG-63), skin (HaCaT), and macrophage (THP-1) cells. The calcium from the lobster minerals was found to be comparable to that of a commercial calcium supplement (CCS, 139 vs. 148 mg/g). In addition, beef incorporated with lobster minerals (2%, w/w) retained water better than that of casein and commercial calcium lactate (CCL, 21.1 vs. 15.1 and 13.3%), and the lobster mineral had a considerably higher oil binding capacity than its rivals (casein and CCL, 2.5 vs. 1.5 and 1.0 mL/g). Notably, the lobster mineral and its calcium were far more soluble than the CCS (98.4 vs. 18.6% for the products and 64.0 vs. 8.5% for their calcium) while the in vitro bioavailability of lobster calcium was 5.9-fold higher compared to that of the commercial product (11.95 vs. 1.99%). Furthermore, supplementing lobster minerals in media at ratios of 15%, 25%, and 35% (v/v) when growing cells did not induce any detectable changes in cell morphology and apoptosis. However, it had significant effects on cell growth and proliferation. The responses of cells after three days of culture supplemented with the lobster minerals, compared to the CCS supplementation, were significantly better with the bone cells (MG-63) and competitively quick with the skin cells (HaCaT). The cell growth reached 49.9-61.6% for the MG-63 and 42.9-53.4% for the HaCaT. Furthermore, the MG-63 and HaCaT cells proliferated considerably after seven days of incubation, reaching 100.3% for MG-63 and 115.9% for HaCaT with a lobster mineral supplementation of 15%. Macrophages (THP-1 cells) treated for 24 h with lobster minerals at concentrations of 1.24-2.89 mg/mL had no detectable changes in cell morphology while their viability was over 82.2%, far above the cytotoxicity threshold (<70%). All these results indicate that lobster minerals could be used as a source of functional or nutraceutical calcium for commercial products.
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Affiliation(s)
- Trung T Nguyen
- College of Science and Engineering, Flinders University, Adelaide, SA 5042, Australia
- Advanced Marine Biomanufacturing Laboratory, Centre for Marine Bioproduct Development, College of Medicine and Public Health, Flinders University, Adelaide, SA 5042, Australia
| | - Thanh Hoang
- College of Science and Engineering, Flinders University, Adelaide, SA 5042, Australia
| | - Tuyet Pham
- Biomedical Nanoengineering Laboratory, College of Medicine and Public Health, Flinders University, Adelaide, SA 5042, Australia
| | - Vi Khanh Truong
- Biomedical Nanoengineering Laboratory, College of Medicine and Public Health, Flinders University, Adelaide, SA 5042, Australia
| | - Xuan Luo
- Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, Adelaide, SA 5042, Australia
| | - Jian Qin
- College of Science and Engineering, Flinders University, Adelaide, SA 5042, Australia
| | - Wei Zhang
- Advanced Marine Biomanufacturing Laboratory, Centre for Marine Bioproduct Development, College of Medicine and Public Health, Flinders University, Adelaide, SA 5042, Australia
- Marine Bioproducts Cooperative Research Centre, Adelaide, SA 5042, Australia
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20
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Zhang YY, Stockmann R, Ng K, Ajlouni S. Hydrolysis of pea protein differentially modulates its effect on iron bioaccessibility, sulfur availability, composition and activity of gut microbial communities in vitro. Food Funct 2023. [PMID: 37191062 DOI: 10.1039/d3fo00504f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
Both plant proteins and iron supplements can demonstrate high susceptibility to escape small intestinal digestion and absorption, hence are often present throughout colonic fermentation. Whilst colonic iron delivery may adversely affect the gut microbiota and epithelial integrity, nascent evidence suggests that pea proteins may possess beneficial prebiotic and antioxidant effects during gut fermentation. This study investigated the interaction between exogenously added iron and pea protein isolate (PPI) or pea protein hydrolysate (PPH) during in vitro gastrointestinal digestion and colonic fermentation. Results revealed that enzymatic hydrolysis mitigated the crude protein's inhibitory effects on iron solubility during small intestinal digestion. Colonic fermentation of iron-containing treatments led to an increase in iron bioaccessibility and was characterized by a loss of within-species diversity, a marked increase in members of Proteobacteria, and eradication of some species of Lactobacillaceae. Although these patterns were also observed with pea proteins, the extent of the effects differed. Only PPI displayed significantly higher levels of total short-chain fatty acids in the presence of iron, accompanied by greater abundance of Propionibacteriaceae relative to other treatments. Additionally, we provide evidence that the iron-induced changes in the gut microbiome may be associated with its effect on endogenous sulfur solubility. These findings highlight the potential trade-off between protein-induced enhancements in fortified iron bioaccessibility and effects on the gut microbiome, and the role of iron in facilitating colonic sulfur delivery.
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Affiliation(s)
- Yianna Y Zhang
- School of Agriculture and Food, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia.
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - Regine Stockmann
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - Ken Ng
- School of Agriculture and Food, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Said Ajlouni
- School of Agriculture and Food, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia.
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21
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Wang B, Xiao S, Zhou G, Wang J. Novel Casein-Derived Peptide-Zinc Chelate: Zinc Chelation and Transepithelial Transport Characteristics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:6978-6986. [PMID: 37129176 DOI: 10.1021/acs.jafc.3c00001] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Casein-derived peptides are recognized as promising candidates for improving zinc bioavailability through the form of a peptide-zinc chelate. In the present work, a novel 11-residue peptide TEDELQDKIHP identified from casein hydrolysate in our previous study was synthesized to investigate the zinc chelation characteristics. Meanwhile, the digestion stability and transepithelial transport of TEDELQDKIHP-Zn were also investigated. The obtained results indicated that the carboxyl groups (from Asp and Glu), amino groups (from Lys and His), pyrrole nitrogen group of Pro, and imidazole nitrogen group of His were responsible for zinc chelation. The complexation with zinc resulted in a more ordered structure of TEDELQDKIHP-Zn. In terms of digestion stability, the chelate of TEDELQDKIHP-Zn could remain stable to a large extent after gastric (78.54 ± 0.14%) and intestinal digestion (70.18 ± 0.17%). Moreover, TEDELQDKIHP-Zn was proven to be a well-absorbed biological particle with a Papp value higher than 1 × 10-6 cm/s, and it could be transported across the intestine epithelium through transcytosis. TEDELQDKIHP-Zn exhibited more bioavailable effects on zinc absorption and ALP activity than inorganic zinc sulfate.
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Affiliation(s)
- Bo Wang
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Shan Xiao
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Guicheng Zhou
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
- College of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Jihui Wang
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
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Bawiec P, Sawicki J, Łasińska-Pracuta P, Czop M, Sowa I, Iłowiecka K, Koch W. In Vitro Evaluation of Bioavailability of Se from Daily Food Rations and Dietary Supplements. Nutrients 2023; 15:nu15061511. [PMID: 36986241 PMCID: PMC10058741 DOI: 10.3390/nu15061511] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/17/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
Bioavailability refers to a fraction of a substance that is potentially absorbed from the gastrointestinal tract and enters the systemic circulation (blood). This term is related to various substances, including minerals, that are present in a complex matrix of food which is consumed every day as natural products and pharmaceutical preparations, e.g., dietary supplements. The purpose of the study was to assess the bioavailability of Se from selected dietary supplements, with the simultaneous assessment of the effect the diet type (standard, basic and high-residue diets) has on relative bioavailability. The research included a two-stage in vitro model of digestion using cellulose dialysis tubes of the food rations with the addition of dietary supplements. Se was determined using the ICP-OES method. The bioavailability of Se from dietary supplements, in the presence of food matrix, was determined to be within the range of 19.31-66.10%. Sodium selenate was characterized by the highest value of this parameter, followed by organic forms and sodium selenite. The basic diet, characterized by moderate protein and high carbohydrate and fiber contents, positively influenced the bioavailability of Se. The bioavailability of Se was also influenced by the pharmaceutical form of the product-the highest was for tablets, followed by capsules and coated tablets.
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Affiliation(s)
- Piotr Bawiec
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodźki Str., 20-093 Lublin, Poland
| | - Jan Sawicki
- Department of Analytical Chemistry, Medical University of Lublin, 4a Chodźki Str., 20-093 Lublin, Poland
| | - Paulina Łasińska-Pracuta
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodźki Str., 20-093 Lublin, Poland
| | - Marcin Czop
- Department of Clinical Genetics, Medical University of Lublin, Radziwiłłowska 11 Str., 20-080 Lublin, Poland
| | - Ireneusz Sowa
- Department of Analytical Chemistry, Medical University of Lublin, 4a Chodźki Str., 20-093 Lublin, Poland
| | - Katarzyna Iłowiecka
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodźki Str., 20-093 Lublin, Poland
| | - Wojciech Koch
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodźki Str., 20-093 Lublin, Poland
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Bioaccessibility and Cellular Uptake of Lutein, Zeaxanthin and Ferulic Acid from Muffins and Breads Made from Hairless Canary Seed, Wheat and Corn Blends. Foods 2023; 12:foods12061307. [PMID: 36981233 PMCID: PMC10047919 DOI: 10.3390/foods12061307] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 03/07/2023] [Accepted: 03/09/2023] [Indexed: 03/22/2023] Open
Abstract
Using a simulated gastrointestinal digestion model combined with a Caco-2 cell model, this study aims to assess the bioaccessibility and cellular uptake of dietary lutein, zeaxanthin, and ferulic acid from muffins and bread prepared from blends of hairless canary seed (HCS), wheat, and corn. Residual digestive enzymes damaged the Caco-2 monolayer and necessitated the requirements for the additional clean-up of the digesta. Several digesta cleanup treatments were examined, and the C18 column, along with AEBSF inhibitor, was selected as the most effective treatment. However, the cleanup treatment reduced lutein, zeaxanthin, and ferulic acid concentrations. The bioaccessibility of lutein from muffins was high at 92–94% (without clean-up) and 81–86% (with cleanup); however, the cellular uptake was low (7–9%). The bioaccessibility and cellular uptake (4–11%) of zeaxanthin were lower than lutein. Ferulic acid from muffins exhibited a wide range of bioaccessibility for non-cleanup (105–229%) and clean-up (53–133%) digesta samples; however, cellular uptake was very low (0.5–1.8%). Bread made from wheat/HCS had higher lutein bioaccessibility (47–80%) than the control bread (42%), with an apical cellular uptake ranging from 4.3 to 9.2%. Similar to muffins, the bioaccessibility of zeaxanthin from bread was lower than lutein, while ferulic acid had a fairly high bioaccessibility at 98–103% (without clean-up) and 81–102% (with cleanup); however, zeaxanthin cellular uptake was low (0.2%). These results suggest that muffins and bread could boost the daily consumption of lutein, zeaxanthin, and ferulic acid, allowing for a small portion to be absorbed in the small intestine.
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Huertas R, Karpinska B, Ngala S, Mkandawire B, Maling'a J, Wajenkeche E, Kimani PM, Boesch C, Stewart D, Hancock RD, Foyer CH. Biofortification of common bean ( Phaseolus vulgaris L.) with iron and zinc: Achievements and challenges. Food Energy Secur 2023; 12:e406. [PMID: 38440694 PMCID: PMC10909572 DOI: 10.1002/fes3.406] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 06/01/2022] [Accepted: 06/08/2022] [Indexed: 03/06/2024] Open
Abstract
Micronutrient deficiencies (hidden hunger), particularly in iron (Fe) and zinc (Zn), remain one of the most serious public health challenges, affecting more than three billion people globally. A number of strategies are used to ameliorate the problem of micronutrient deficiencies and to improve the nutritional profile of food products. These include (i) dietary diversification, (ii) industrial food fortification and supplements, (iii) agronomic approaches including soil mineral fertilisation, bioinoculants and crop rotations, and (iv) biofortification through the implementation of biotechnology including gene editing and plant breeding. These efforts must consider the dietary patterns and culinary preferences of the consumer and stakeholder acceptance of new biofortified varieties. Deficiencies in Zn and Fe are often linked to the poor nutritional status of agricultural soils, resulting in low amounts and/or poor availability of these nutrients in staple food crops such as common bean. This review describes the genes and processes associated with Fe and Zn accumulation in common bean, a significant food source in Africa that plays an important role in nutritional security. We discuss the conventional plant breeding, transgenic and gene editing approaches that are being deployed to improve Fe and Zn accumulation in beans. We also consider the requirements of successful bean biofortification programmes, highlighting gaps in current knowledge, possible solutions and future perspectives.
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Affiliation(s)
- Raul Huertas
- Environmental and Biochemical SciencesThe James Hutton InstituteDundeeUK
| | - Barbara Karpinska
- School of Biosciences, College of Life and Environmental SciencesUniversity of BirminghamEdgbastonUK
| | - Sophia Ngala
- Department of Plant Science and Crop Protection, College of Agriculture and Veterinary SciencesUniversity of NairobiNairobiKenya
| | - Bertha Mkandawire
- The Food, Agriculture and Natural Resources Policy Analysis Network (FANRPAN)PretoriaSouth Africa
| | - Joyce Maling'a
- Kenya Agriculture and Livestock Research Organization (KALRO)Food Crops Research InstituteKitaleKenya
| | - Elizabeth Wajenkeche
- Kenya Agriculture and Livestock Research Organization (KALRO)Food Crops Research InstituteKitaleKenya
| | - Paul M. Kimani
- Department of Plant Science and Crop Protection, College of Agriculture and Veterinary SciencesUniversity of NairobiNairobiKenya
| | | | - Derek Stewart
- Environmental and Biochemical SciencesThe James Hutton InstituteDundeeUK
- School of Engineering and Physical SciencesHeriot‐Watt UniversityEdinburghUK
| | | | - Christine H. Foyer
- School of Biosciences, College of Life and Environmental SciencesUniversity of BirminghamEdgbastonUK
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25
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Adetola OY, Taylor JRN, Duodu KG. Can consumption of local micronutrient- and absorption enhancer-rich plant foods together with starchy staples improve bioavailable iron and zinc in diets of at-risk African populations? Int J Food Sci Nutr 2023; 74:188-208. [PMID: 36843328 DOI: 10.1080/09637486.2023.2182740] [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: 02/28/2023]
Abstract
Iron and zinc deficiencies remain prevalent in developing countries, often due to monotonous starchy diets that are low in bioavailable minerals. This review addresses the question as to whether consumption of starchy staple foods in Africa together with micronutrient-dense and absorption enhancer-rich plant foods can enhance iron and zinc bioavailability in the diets of at-risk populations. While green leafy vegetables (GLVs) fortification of starchy staples can improve mineral contents, especially iron, it may not improve bioavailable iron and zinc, due to GLVs' high contents of mineral absorption inhibitors, notably polyphenols, phytate and calcium. Fruits, although low in minerals, could improve bioavailable iron and zinc in the staples because of their high ascorbic and citric acid and/or β-carotene contents, which can form soluble chelates with the minerals. More human studies are needed to establish whether such a technology or fortification strategy can improve bioavailable iron and zinc in African-type plant-based diets.
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Affiliation(s)
- Oluyimika Y Adetola
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
| | - John R N Taylor
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
| | - K G Duodu
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
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26
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Yuan Y, Zhong S, Deng Z, Li G, Li H. Impact of particle size on the nutrition release and antioxidant activity of rape, buckwheat and rose bee pollens. Food Funct 2023; 14:1897-1908. [PMID: 36723017 DOI: 10.1039/d2fo03119a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
In this study, the effects of particle size on the microstructure, nutrient components and antioxidant activities of bee pollen were evaluated. Moreover, the in vitro simulated digestion model was used to explore whether there was a size effect on the release behavior of phenolic compounds from the bee pollen matrix. Results showed that the greater the damage degree of the bee pollen wall, the smaller the bee pollen particle became. The decrease in the bee pollen particle size promoted the release and extractability of sugar, protein, phenolics and flavonoids, and improved their antioxidant activities. In addition, during simulated digestion, the dissolution of total phenolics and flavonoids, as well as the antioxidant activities of bee pollen, increased with the decrease in the particle size. Results showed that minimizing the particle size of bee pollen was not always beneficial for bioaccessible phenolic compounds because their content and bioavailability decreased when the particle size became smaller than 200 μm.
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Affiliation(s)
- Yuan Yuan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
| | - Shun Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
| | - Guangyan Li
- Nanchang Tongxin Zichao Biological Engineering Co., Ltd., Nanchang 330052, Jiangxi, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
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27
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Davies TC. Current status of research and gaps in knowledge of geophagic practices in Africa. Front Nutr 2023; 9:1084589. [PMID: 36890865 PMCID: PMC9987423 DOI: 10.3389/fnut.2022.1084589] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Accepted: 12/29/2022] [Indexed: 02/22/2023] Open
Abstract
This article synthesises current knowledge and identifies research gaps on the still intriguing aspects of the subject of geophagy as practised in Africa. Despite the voluminous research literature that exists on the subject, geophagy in Africa is still a largely misunderstood phenomenon. Although the practice is not confined to any particular age group, race, gender, or geographical region, in Africa it is most commonly recorded among pregnant women and children. Till now, the precise aetiology of geophagy remains obscure; but the practice is thought to have both beneficial effects such as having a role as a nutrient supplement, as well as several demerits. An updated critical review of human geophagy in Africa - with a section on (other) animal geophagy -, highlights several aspects of the practice that need further research. A comprehensive bibliography is assembled, comprising some of the more pertinent and recently published papers (mostly post-dating the year 2005), as well as older seminal works, providing a baseline and robust framework for aiding the search process of Medical Geology researchers and those from allied fields wanting to explore the still poorly understood aspects of geophagy in Africa.
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Affiliation(s)
- Theophilus C. Davies
- Faculty of Natural Sciences, Mangosuthu University of Technology, Umlazi, KwaZulu-Natal, South Africa
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28
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Kougia E, Ioannou E, Roussis V, Tzovenis I, Chentir I, Markou G. Iron (Fe) biofortification of Arthrospira platensis: Effects on growth, biochemical composition and in vitro iron bioaccessibility. ALGAL RES 2023. [DOI: 10.1016/j.algal.2023.103016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
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29
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Bioaccessibility of iron in pearl millet flour contaminated with different soil types. Food Chem 2023; 402:134277. [DOI: 10.1016/j.foodchem.2022.134277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 09/09/2022] [Accepted: 09/12/2022] [Indexed: 11/17/2022]
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30
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Calcium bioaccessibility increased during gastrointestinal digestion of α-lactalbumin and β-lactoglobulin. Food Res Int 2023; 164:112415. [PMID: 36737996 DOI: 10.1016/j.foodres.2022.112415] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 12/22/2022] [Accepted: 12/26/2022] [Indexed: 12/28/2022]
Abstract
Calcium bioaccessibility depends on the amount of soluble calcium under intestinal digestion. The changes in calcium during in vitro static digestion of α-lactalbumin and β-lactoglobulin in presence of calcium chloride (0 mM, 20 mM and 50 mM) were followed by combining electrochemical determination of free calcium with the determination of soluble calcium by inductively coupled plasma optical emission spectroscopy. α-Lactalbumin and, more evident, β-lactoglobulin were found to increase calcium bioaccessibility with increasing intestinal digestion time by around 5% and 10%, respectively, due to the complex binding of calcium to peptides formed from protein hydrolysis by gastrointestinal enzymes. In vitro digested samples of β-lactoglobulin in presence of CaCl2 had nearly twice as much complex bound calcium as α-lactalbumin samples. The calcium bioaccessibility decreased significantly with the increasing concentration of added calcium chloride, although the amount of calcium chloride had little effect on the extension of digestion of α-lactalbumin and β-lactoglobulin. Simulated digestion fluids were found to have a negative effect on calcium bioaccessibility, especially the presence of hydrogen phosphate, and the amount of precipitated calcium increased significantly with increasing amount of added calcium chloride. Based on analysis and visualization by sequences of the peptides formed during digestion of α-lactalbumin and β-lactoglobulin, it was observed that peptides containing aspartic acid and glutamic acid acting as calcium chelators, may prevent precipitation of calcium in the intestines and increase calcium bioaccessibility. These results provide knowledge for the design of new dairy based functional foods to prevent calcium deficiency.
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31
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Sorasitthiyanukarn FN, Muangnoi C, Gomez CB, Suksamrarn A, Rojsitthisak P, Rojsitthisak P. Potential Oral Anticancer Therapeutic Agents of Hexahydrocurcumin-Encapsulated Chitosan Nanoparticles against MDA-MB-231 Breast Cancer Cells. Pharmaceutics 2023; 15:pharmaceutics15020472. [PMID: 36839794 PMCID: PMC9959490 DOI: 10.3390/pharmaceutics15020472] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 01/23/2023] [Accepted: 01/28/2023] [Indexed: 02/04/2023] Open
Abstract
Hexahydrocurcumin-encapsulated chitosan nanoparticles (HHC-CS-NPs) were formulated by oil-in-water emulsification and ionotropic gelation and optimized using the Box-Behnken design. The particle size, zeta potential, and encapsulation efficiency of the optimized HHC-CS-NPs were 256 ± 14 nm, 27.3 ± 0.7 mV, and 90.6 ± 1.7%, respectively. The TEM analysis showed a spherical shape and a dense structure with a narrow size distribution. The FT-IR analysis indicated no chemical interaction between the excipients and the drugs in the nanoparticles, but the existence of the drugs was molecularly dispersed in the nanoparticle matrices. The drug release profile showed a preliminary burst release followed by a sustained release under simulated gastrointestinal (GI) and physiological conditions. A stability study suggested that the HHC-CS-NPs were stable under UV light, simulated GI, and body fluids. The in vitro bioaccessibility and bioavailability of the HHC-CS-NPs were 2.2 and 6.1 times higher than those of the HHC solution, respectively. The in vitro evaluation of the antioxidant, anti-inflammatory, and cytotoxic effects of the optimized HHC-CS-NPs demonstrated that the CS-NPs significantly improved the biological activities of HHC in radical scavenging, hemolysis protection activity, anti-protein denaturation, and cytotoxicity against MDA-MB-231 breast cancer cells. Western blot analysis showed that the apoptotic protein expression of Bax, cytochrome C, caspase-3, and caspase-9, were significantly up-regulated, whereas the anti-apoptotic protein Bcl-2 expression was down-regulated in the HHC-CS-NP-treated cells. Our findings suggest that the optimized HHC-CS-NPs can be further developed as an efficient oral treatment for breast cancer.
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Affiliation(s)
- Feuangthit N. Sorasitthiyanukarn
- Metallurgy and Materials Science Research Institute, Chulalongkorn University, Bangkok 10330, Thailand
- Center of Excellent in Natural Products for Ageing and Chronic Diseases, Chulalongkorn University, Bangkok 10330, Thailand
| | | | - Clinton B. Gomez
- Department of Industrial Pharmacy, College of Pharmacy, University of the Philippines Manila, Manila 1000, Metro Manila, Philippines
| | - Apichart Suksamrarn
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Ramkhamhaeng University, Bangkok 10240, Thailand
| | - Pranee Rojsitthisak
- Metallurgy and Materials Science Research Institute, Chulalongkorn University, Bangkok 10330, Thailand
- Center of Excellent in Natural Products for Ageing and Chronic Diseases, Chulalongkorn University, Bangkok 10330, Thailand
- Correspondence: ; Tel.: +662-218-4221; Fax: +662-611-7586
| | - Pornchai Rojsitthisak
- Center of Excellent in Natural Products for Ageing and Chronic Diseases, Chulalongkorn University, Bangkok 10330, Thailand
- Department of Food and Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
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32
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Nutritional composition and minerals bioaccessibility of commercial fruit flours. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01747-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
AbstractCommercial fruit flours were evaluated concerning: (i) the nutritional composition (proximate composition, total phenolic content, and minerals content), (ii) their contribution to estimated mineral daily intake, (iii) the bioaccessibility of essential minerals using the in vitro INFOGEST digestion method and (iv) the influence of their chemical composition on minerals bioaccessibility. The 20 samples analysed presented high variability concerning the content of dietary fibre (7.5 to 69.7 g/100 g), carbohydrates (4.1 to 74.9 g/100 g), protein (2.9 to 12.9 g/100 g), ash (1.0 to 7.0 g/100 g), lipids (1.0 to 8.1 g/100 g) and total phenolic content (2.9 to 41.0 mg GAE/g. The mineral content of fruit flours provides a great contribution to the daily mineral requirements (especially Mg, Fe, Mn and Cu) with a daily intake of 30 g and very low contribution to the daily requirements of Na (0–3%). Low bioaccessibility was observed for Ca (18.0%) and Fe (28.9%), while Mg was the most bioaccessible mineral (81.5%). Though, the bioaccessible fraction of Mg showed negative correlation with total dietary fibre content (r = − 0.77) and lipids (r = − 0.46).
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Tan B, Sun B, Yang C, Li C, Zhang J, Yang W. Efficacy of Pneumatophorus japonicus meat as an iron fortificant in whole-wheat flour in preventing iron deficiency. J Food Sci 2023; 88:503-512. [PMID: 36510376 DOI: 10.1111/1750-3841.16394] [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: 02/26/2022] [Revised: 10/07/2022] [Accepted: 11/01/2022] [Indexed: 12/15/2022]
Abstract
Iron deficiency anemia (IDA) is a global health concern affecting one-third of the world's population, particularly those dominated by plant-based food. Fortifying staple foods with iron has been an effective strategy for preventing IDA. Pneumatophorus japonicus is an essential economic fish in China. Pneumatophorus japonicus dark meat is usually underutilized as a byproduct, though it contains bounteous nutrients, including heme iron (10.50 mg/100 g). This study aimed to investigate the iron bioavailability of P. japonicus dark meat and to evaluate its potential as an iron fortifier for whole-wheat flour, a typical staple food, using an in vitro digestion/Caco-2 cell culture system. Our results suggested the excellent iron bioavailability of P. japonicus dark meat in comparison with beef (a heme dietary iron reference), whole-wheat flour (a non-heme dietary iron reference), and FeSO4 (a conventional iron supplement). The addition of P. japonicus dark meat notably enhanced iron solubility, bioavailability, and protein digestibility of whole-wheat flour. The flour-dark meat mixture yielded 1.96 times the iron bioavailability compared to beef per gram. The iron bioavailability was further improved by adding vitamin C, a commonly used dietary factor, at the Vc/iron mass ratio of 2:100-5:100. Our findings reveal the promise of P. japonicus dark meat as a significant source of bioavailable iron, providing a basis for developing fish byproducts as alternatives for iron supplementation. PRACTICAL APPLICATION: This study investigated the iron bioavailability of Pneumatophorus japonicus meat using in vitro digestion/Caco-2 cell culture system. These results could be used to improve the utilization of Pneumatophorus japonicus byproduct (dark meat) and develop the potential of the byproduct as an iron fortifier for whole-wheat flour.
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Affiliation(s)
- Beibei Tan
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Bolun Sun
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Changjie Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Chao Li
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo, China
| | - Jinjie Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo, China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo, China
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Mahmood M, Samli HE, Sener-Aydemir A, Sharma S, Zebeli Q, Khiaosa-ard R. Moringa oleifera and Propolis in Cattle Nutrition: Characterization of Metabolic Activities in the Rumen In Vitro. Metabolites 2022; 12:1237. [PMID: 36557275 PMCID: PMC9780799 DOI: 10.3390/metabo12121237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/02/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022] Open
Abstract
Moringa oleifera by-products such as seed cake and leaves are protein-rich ingredients, while raw propolis has the potential to influence ruminal protein metabolism. These substances are also known to be sources of functional compounds. With these properties, they could modulate ruminal fermentation activities. Using the rumen simulation technique, we investigated ruminal fermentation and the antioxidant properties of four dietary treatments. These included a control diet (CON) without supplementation; the CON diet top-dressed on a dry matter (DM) basis, either with moringa seed cake (MSC, containing 49% crude protein (CP)), moringa leaf powder (ML, containing 28% CP), or raw propolis (PRO, 3% CP). MSC, ML, and PRO accounted for 3.8, 7.4, and 0.1% of the total diet DM, respectively. Both ML and MSC resulted in 14 and 27% more ammonia concentration, respectively than CON and PRO (p < 0.05). MSC increased the propionate percentage at the expense of acetate (p < 0.05). Both ML and MSC decreased methane percentages by 7 and 10%, respectively, compared to CON (p < 0.05). The antioxidant capacity of the moringa seed cake, moringa leaf powder, and raw propolis were 1.14, 0.56, and 8.56 mg Trolox/g DM, respectively. However, such differences were not evident in the fermentation fluid. In conclusion, the supplementation of moringa seed cake desirably modulates rumen microbial activities related to protein and carbohydrate metabolism.
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Affiliation(s)
- Mubarik Mahmood
- Animal Nutrition Section, Department of Animal Sciences, University of Veterinary and Animal Sciences, Lahore, Sub Campus Jhang, 12 km Chiniot Road, Jhang 35200, Pakistan
| | - Hasan Ersin Samli
- Department of Animal Science, Faculty of Agriculture, Tekirdag Namik Kemal University, Degirmenalti Campus, Tekirdag 59030, Turkey
| | - Arife Sener-Aydemir
- Institute of Animal Nutrition and Functional Plant Compounds, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210 Vienna, Austria
| | - Suchitra Sharma
- Institute of Animal Nutrition and Functional Plant Compounds, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210 Vienna, Austria
| | - Qendrim Zebeli
- Institute of Animal Nutrition and Functional Plant Compounds, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210 Vienna, Austria
| | - Ratchaneewan Khiaosa-ard
- Institute of Animal Nutrition and Functional Plant Compounds, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210 Vienna, Austria
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35
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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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36
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In Vitro Bioaccessibility of Selenium from Commonly Consumed Fish in Thailand. Foods 2022; 11:foods11213312. [PMID: 36359924 PMCID: PMC9656991 DOI: 10.3390/foods11213312] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 10/17/2022] [Accepted: 10/21/2022] [Indexed: 11/29/2022] Open
Abstract
Selenium (Se), abundantly obtained in fish, is a crucial trace element for human health. Since there are no data on Se bioaccessibility from commonly consumed fish in Thailand, this study assessed the in vitro bioaccessibility of Se using the equilibrium dialyzability method. The five fish species most commonly consumed in Thailand were selected to determine total Se content using several preparation methods (fresh, boiling, and frying). Equilibrium dialyzability was used to perform in vitro bioaccessibility using enzymatic treatment to simulate gastrointestinal digestion for all boiled and fried fish as well as measuring Se using inductively coupled plasma triple quadrupole mass spectrometry (ICP-QQQ-MS). Two-way ANOVA with interaction followed by Tukey’s honestly significant difference (HSD) post hoc test revealed that boiled Indo-Pacific Spanish mackerel, longtail tuna, and short-bodied mackerel were significantly higher in Se content than striped snakehead and giant sea perch (p < 0.05). For fried fish, longtail tuna showed the highest Se content (262.4 µg/100 g of product) and was significantly different compared to the other fish (p < 0.05, estimated marginal means was 43.8−115.6 µg/100 g of product). Se bioaccessibilities from striped snakehead (70.0%) and Indo-Pacific Spanish mackerel (64.6%) were significantly higher than for longtail tuna (p < 0.05). No significant difference in bioaccessibility was found in terms of preparation method (i.e., boiling and frying). In conclusion, the fish included in this study, either boiled or fried, have high Se content and are good sources of Se due to high bioaccessibility.
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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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Wang J, Munk MB, Skibsted LH, Ahrné LM. Impact of pectin and whey minerals solubilized by lime juice on calcium bioaccessibility in yogurt based snacks. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107817] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Food Fortification of Instant Pulse Porridge Powder with Improved Iron and Zinc Bioaccessibility Using Roselle Calyx. Nutrients 2022; 14:nu14194070. [PMID: 36235722 PMCID: PMC9573692 DOI: 10.3390/nu14194070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/26/2022] [Accepted: 09/28/2022] [Indexed: 11/17/2022] Open
Abstract
Undernutrition and mineral deficiencies negatively impact both the health and academic performance of school children, while diets high in phytic acid and some phenolics inhibit the absorption of minerals such as iron and zinc. This study developed instant porridge powders rich in iron and zinc using pregelatinized chickpea flour (PCPF) and pregelatinized foxtail millet flour (PFMF) and assessed the potential of utilizing roselle calyx powder (RCP) as a source of organic acids to enhance its iron and zinc bioaccessibility. Physical properties, nutrients, mineral inhibitors and in vitro iron and zinc bioaccessibility of different proportions of PCPF, PFMF and RCP in instant porridge powders were evaluated. Three instant porridge powder formulations including instant chickpea powder (ICP) using PCPF, instant composite flour (ICF) using PCPF and PFMF and instant pulse porridge powder (IPP) using PCPF, PFMF and RCP were developed. Results show that all instant porridge powders were accepted by sensory evaluation, while different ingredients impacted color, consistency and the viscosity index. Addition of RCP improved the bioaccessibility of iron (1.3-1.6-fold) and zinc (1.3-1.9-fold). A 70 g serving of these instant porridge powders substantially contributed to daily protein, iron and zinc requirement for children aged 7-9 years. These porridge powders hold potential to serve as school meals for young children in low-to-middle income countries.
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Fărcaș AC, Socaci SA, Chiș MS, Martínez-Monzó J, García-Segovia P, Becze A, Török AI, Cadar O, Coldea TE, Igual M. In Vitro Digestibility of Minerals and B Group Vitamins from Different Brewers' Spent Grains. Nutrients 2022; 14:3512. [PMID: 36079770 PMCID: PMC9460495 DOI: 10.3390/nu14173512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/21/2022] [Accepted: 08/23/2022] [Indexed: 11/17/2022] Open
Abstract
Brewers' spent grain (BSG), the main by-product of the brewing industry, is a rich source of minerals and water-soluble vitamins such as thiamine, pyridoxine, niacin, and cobalamin. Bioaccessibility through in vitro digestion is an important step toward the complete absorption of minerals and B group vitamins in the gastrointestinal system. Inductively coupled plasma optical emission spectrometry (ICP-OES) together with inductively coupled plasma quadrupole mass spectrometry (ICP-MS) was used for the quantification of the macro- and micro-minerals. An ultra-high performance liquid chromatography (UHPLC) system coupled with a diode array detector (DAD) was used for B group vitamin identification. Four different industrial BSG samples were used in the present study, with different percentages of malted cereals such as barley, wheat, and degermed corn. Calcium's bioaccessibility was higher in the BSG4 sample composed of 50% malted barley and 50% malted wheat (16.03%), while iron presented the highest bioaccessibility value in the BSG2 sample (30.03%) composed of 65% Pale Ale malt and 35% Vienna malt. On the other hand, vitamin B1 had the highest bioaccessibility value (72.45%) in the BSG3 sample, whilst B6 registered the lowest bioaccessibility value (16.47%) in the BSG2 sample. Therefore, measuring the bioaccessibilty of bioactive BSG compounds before their further use is crucial in assessing their bioavailability.
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Affiliation(s)
- Anca Corina Fărcaș
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Javier Martínez-Monzó
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Purificación García-Segovia
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Anca Becze
- National Institute for Research and Development of Optoelectronics INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania
| | - Anamaria Iulia Török
- National Institute for Research and Development of Optoelectronics INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania
| | - Oana Cadar
- National Institute for Research and Development of Optoelectronics INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Kong F, Zeng Q, Li Y, Zhao Y, Guo X. Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion. Front Nutr 2022; 9:877704. [PMID: 35967773 PMCID: PMC9363763 DOI: 10.3389/fnut.2022.877704] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Accepted: 07/06/2022] [Indexed: 11/18/2022] Open
Abstract
Whole grain contains many health-promoting ingredients, but due to its poor bioaccessibility and processibility, it is not widely accepted by consumers. The steam explosion was exploited to modify the nutritional bioaccessibility and the physicochemical properties of wholemeal flour in this study. In vitro starch digestibility, in vitro protein digestibility of wholemeal flour, total flavonoids content, and total phenolics content of digestive juice were used to evaluate the bioaccessibility, and a significant variation (p < 0.05) was noted. Results showed that steam explosion enhanced the gastric protein digestibility ranged from 5.67 to 6.92% and the intestinal protein digestibility ranged from 16.77 to 49.12%. Steam-exploded wholemeal flour (0.5 MPa, 5 min) had the highest protein digestibility and rapidly digestible starch content. Compared with native flour, steam explosion (0.5 MPa, 5 min) contributed to a 0.72-fold and 0.33-fold increment of total flavonoids content and total phenolics content in digestible juice. Chemical changes of wholemeal flour, induced by steam explosion, caused the changes in the solvent retention capacity, rheological property of wholemeal flour, and altered the falling number (and liquefaction number). An increasing tendency to solid-like behavior and the gel strength of wholemeal flour was significantly enhanced by the steam explosion at 0.5 MPa for 5 min, while the gluten was not weakened. This study indicated that steam-exploded wholemeal flour (0.5 MPa, 5 min) could serve as a potential ingredient with the noticeable bioaccessibility and physicochemical properties in cereal products.
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Affiliation(s)
| | | | | | | | - Xingfeng Guo
- College of Agronomy, Liaocheng University, Liaocheng, China
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Oduro-Obeng H, Apea-Bah FB, Wang K, Fu BX, Beta T. Effect of cooking duration on carotenoid content, digestion and potential absorption efficiencies among refined semolina and whole wheat pasta products. Food Funct 2022; 13:5953-5970. [PMID: 35587106 DOI: 10.1039/d2fo00611a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The bioaccessibility of carotenoids varies among different foods due to factors such as food matrix composition and type or extent of processing. Hence it is important to understand the extent to which these factors influence carotenoid bioaccessibility after the consumption and digestion of food. This study evaluated the carotenoid content, micellization efficiency, digestive stability, antioxidant activity and bioaccessibility of carotenoids as impacted by wheat cultivar and cooking duration among whole wheat flour (WWF) and refined semolina (RS) pasta. WWF and RS pasta were processed from three durum wheat cultivars (AAC Spitfire, CDC Precision, and Transcend) and cooked to al dente (Al), fully cooked (FCT) or overcooked (OC). The study showed that the wheat cultivar and cooking duration were significant functions of bioaccessible lutein in RS samples while only the cultivar influenced the bioaccessibility of zeaxanthin and lutein in WWF samples. In both WWF and RS, the effect of the cultivar on the bioaccessibility of lutein and zeaxanthin was similar and was as follows: Transcend > CDC Precision > AAC Spitfire. Cooking to Al significantly caused an increment in bioaccessible lutein in RS samples regardless of the wheat cultivar. This influence of cooking duration (Al > FCT > OC) was inversely related to the lutein concentrations in undigested pasta (OC = FCT > Al). DPPH scavenging activity among WWF samples was about 2-fold greater or more than that of RS samples regardless of the cultivar or cooking duration before and after digestion. Our data suggest that the effect of wheat cultivar and cooking duration modulates the bioaccessibility and antioxidant activity of RS and WWF pasta products.
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Affiliation(s)
- Hannah Oduro-Obeng
- University of Manitoba, Department of Food and Human Nutritional Sciences, Winnipeg, MB R3T 2N2, Canada.
| | - Franklin B Apea-Bah
- University of Manitoba, Department of Food and Human Nutritional Sciences, Winnipeg, MB R3T 2N2, Canada.
| | - Kun Wang
- Grain Research Laboratory, Canadian Grain Commission, 303 Main Street, Winnipeg, MB R3C 3G8, Canada
| | - Bin Xiao Fu
- Grain Research Laboratory, Canadian Grain Commission, 303 Main Street, Winnipeg, MB R3C 3G8, Canada
| | - Trust Beta
- University of Manitoba, Department of Food and Human Nutritional Sciences, Winnipeg, MB R3T 2N2, Canada.
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Enhancement of the in vitro bioavailable carotenoid content of a citrus juice combining crossflow microfiltration and high-pressure treatments. Food Res Int 2022; 156:111134. [DOI: 10.1016/j.foodres.2022.111134] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 01/08/2023]
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Elliott H, Woods P, Green BD, Nugent AP. Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes? NUTR BULL 2022; 47:138-156. [DOI: 10.1111/nbu.12549] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 03/07/2022] [Accepted: 03/23/2022] [Indexed: 01/08/2023]
Affiliation(s)
- Hannah Elliott
- Linwoods Health Foods Co. Armagh UK
- School of Biological Sciences Institute for Global Food Security Queen's University Belfast Stranmillis UK
| | | | - Brian D. Green
- School of Biological Sciences Institute for Global Food Security Queen's University Belfast Stranmillis UK
| | - Anne P. Nugent
- School of Biological Sciences Institute for Global Food Security Queen's University Belfast Stranmillis UK
- School of Agriculture and Food Sciences Institute of Food and Health University College Dublin Dublin Ireland
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Dou ZM, Chen C, Fu X, Liu RH. A dynamic view on the chemical composition and bioactive properties of mulberry fruit using an in vitro digestion and fermentation model. Food Funct 2022; 13:4142-4157. [PMID: 35316313 DOI: 10.1039/d1fo03505c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Mulberry is a kind of fruit rich in nutrients, however, the beneficial effects of mulberry fruits are related not only to the amount consumed, but also to the bioavailability of these nutrients in the organism. Hence, the aim of this study was to evaluate the bioaccessibility of main bioactive compounds from mulberry fruit using an in vitro digestion model, the changes in bioactivities as well as intestinal flora were also investigated. The results showed that the particle size of the mulberry fruit was gradually reduced (from 196.87 to 60.85 μm), as well as the phenolics and carbohydrates were significantly released during the digestion and maximized in the first 15 min in the intestinal phase (1752 ± 2.80 mg GAE per 100 g, DW; 277.402 ± 2.80 mg GE per 100 g, DW, respectively). Meanwhile, the bioaccessibility indices for phenolic compounds and carbohydrates were 55.49% and 84.62%. The antioxidant activity and α-glucosidase inhibitory effect of the mulberry fruit were positively correlated with their total content of released phenolic compounds. And the phenolic compounds (2,4,6-trihydroxybenzoic acid, cyanidin-3-O-glucoside, 3,4-dihydroxybenzoic acid and gallic acid) were the main compounds that inhibit the α-glucosidase activity by binding to its active cavity through hydrogen bonds. In addition, the mulberry fruit undigested fractions could be further fermented by intestinal microorganisms to produce short-chain fatty acids (SCFAs), which decreased the colon pH value (from 5.93 to 4.79) and the Firmicutes/Bacteroidetes ratio which was beneficial for obesity. Our results indicated that the mulberry fruit exhibited good bioactivity during digestion and fermentation, and could be a promising candidate as a dietary source of functional foods.
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Affiliation(s)
- Zu-Man Dou
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China. .,Guangzhou Institute of Modern Industrial Technology, Nansha, 511458, China
| | - Chun Chen
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China. .,Guangzhou Institute of Modern Industrial Technology, Nansha, 511458, China.,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China. .,Guangzhou Institute of Modern Industrial Technology, Nansha, 511458, China.,Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Rui-Hai Liu
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY, 14853, USA
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Gaigher B, do Nascimento da Silva E, Lacerda Sanches V, Fernanda Milani R, Galland F, Cadore S, Grancieri M, Bertoldo Pacheco MT. Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailability. Curr Res Food Sci 2022; 5:687-697. [PMID: 35465643 PMCID: PMC9019146 DOI: 10.1016/j.crfs.2022.03.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 03/04/2022] [Accepted: 03/17/2022] [Indexed: 11/25/2022] Open
Abstract
The bioaccessibility and the bioavailability of iron complexed to peptides (active) in microparticles forms contained in dry beverages formulations were evaluated. The peptide-iron complexes microparticles were obtained by spray drying and added in three dry formulations (tangerine, strawberry, and chocolate flavors). The peptides isolated by iron ion affinity (IMAC-Fe III) had their biological activity predicted by BIOPEP® database and were evaluated by molecular coupling. The bioaccessibility was evaluated by solubility and dialysability and the bioavalability was assessed by Caco-2 cellular model. The proportion 10:1 of peptide-iron complexes presented higher rates of bioaccessibility (49%) and bioavailability (56%). The microparticle with peptide-iron complex showed greater solubility after digestion (39.1%), bioaccessibility (19.8%), and bioavailability (34.8%) than the ferrous sulfate salt (control) for the three assays (10.2%; 12.9%; 9.7%, respectively). Tangerine and strawberry formulations contributed to the iron absorption according to the results of bioaccessibility (36.2%, 30.0% respectively) and bioavailability (80.5%, 84.1%, respectively). The results showed that iron peptide complexation and microencapsulation process improve the bioaccessibility and bioavailability when incorporated into formulations. Iron solubility is increased in iron peptide complexes. In silico interaction between peptides > 5 KDa and ferric iron (Fe2+). Microparticle with Fe-peptides increase iron bioavailability after digestion. Microparticle formulations improve iron bioaccessibility and bioavailability.
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Macroalgal Proteins: A Review. Foods 2022; 11:foods11040571. [PMID: 35206049 PMCID: PMC8871301 DOI: 10.3390/foods11040571] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 01/31/2022] [Accepted: 02/08/2022] [Indexed: 12/11/2022] Open
Abstract
Population growth is the driving change in the search for new, alternative sources of protein. Macroalgae (otherwise known as seaweeds) do not compete with other food sources for space and resources as they can be sustainably cultivated without the need for arable land. Macroalgae are significantly rich in protein and amino acid content compared to other plant-derived proteins. Herein, physical and chemical protein extraction methods as well as novel techniques including enzyme hydrolysis, microwave-assisted extraction and ultrasound sonication are discussed as strategies for protein extraction with this resource. The generation of high-value, economically important ingredients such as bioactive peptides is explored as well as the application of macroalgal proteins in human foods and animal feed. These bioactive peptides that have been shown to inhibit enzymes such as renin, angiotensin-I-converting enzyme (ACE-1), cyclooxygenases (COX), α-amylase and α-glucosidase associated with hypertensive, diabetic, and inflammation-related activities are explored. This paper discusses the significant uses of seaweeds, which range from utilising their anthelmintic and anti-methane properties in feed additives, to food techno-functional ingredients in the formulation of human foods such as ice creams, to utilising their health beneficial ingredients to reduce high blood pressure and prevent inflammation. This information was collated following a review of 206 publications on the use of seaweeds as foods and feeds and processing methods to extract seaweed proteins.
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Fucoidan Regulates Starch Digestion: In Vitro and Mechanistic Study. Foods 2022; 11:foods11030427. [PMID: 35159577 PMCID: PMC8834454 DOI: 10.3390/foods11030427] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 01/19/2022] [Accepted: 01/26/2022] [Indexed: 02/06/2023] Open
Abstract
Bread is a high glycemic index (GI) food with high amounts of readily digestible carbohydrates. Fucoidan refers to a group of sulfated polysaccharides isolated from brown seaweed that has been gaining traction for its many functional properties, including its ability to inhibit starch hydrolases. In this study, fucoidan was added into bread to lower the glycemic index of bread. Fucoidan fortification at 3.0% reduced the starch digestion rate of baked bread by 21.5% as compared to control baked bread. This translated to a 17.7% reduction in the predicted GI (pGI) with 3.0% of fucoidan. Fucoidan was retained in the bread after baking. Although the in vitro bioavailability of fucoidan was negligible, the in vitro bioaccessibility of fucoidan was high, at 77.1–79.8%. This suggested that although fucoidan may not be absorbed via passive diffusion, there is potential for the fucoidan to be absorbed via other modes of absorption. Thus, there is a potential for the use of fucoidan as a functional ingredient in bread to reduce the glycemic potential of bread.
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Akter S, Addepalli R, Netzel M, Tinggi U, Fletcher M, Sultanbawa Y, Osborne S. In vitro Bioaccessibility and Intestinal Absorption of Selected Bioactive Compounds in Terminalia ferdinandiana. Front Nutr 2022; 8:818195. [PMID: 35155530 PMCID: PMC8828953 DOI: 10.3389/fnut.2021.818195] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Accepted: 12/16/2021] [Indexed: 12/29/2022] Open
Abstract
Terminalia ferdinandiana (or Kakadu plum), a native Australian fruit with potential health benefits, contains bioactive compounds such as ellagic acid (EA), ascorbic acid (AA) and calcium, and antinutrients such as oxalic acid (OA). However, few is known about the biological fate of these compounds following ingestion; therefore, the aim of this study was to evaluate in vitro bioaccessibility and intestinal absorption of T. ferdinandiana compounds using the INFOGEST static digestion model and Caco-2-HT29-MTX-E12 intestinal absorption model. No significant changes (p > 0.05) were observed in total AA content throughout in vitro digestion, whereas bioaccessibility of EA, OA, and calcium increased significantly from 33, 72, and 67% in the gastric phase to 48, 98, and 90% in the intestinal phase, respectively. The intestinal absorption study revealed variable rates of movement across the cell barrier. Findings reveal novel and important insights for the prediction of in vivo bioavailability of selected T. ferdinandiana compounds.
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Affiliation(s)
- Saleha Akter
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD, Australia
| | - Rama Addepalli
- Commonwealth Scientific and Industrial Research Organization, Agriculture and Food, St Lucia, QLD, Australia
| | - Michael Netzel
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct, Coopers Plains, QLD, Australia
| | - Ujang Tinggi
- Queensland Health Forensic and Scientific Services, Coopers Plains, QLD, Australia
| | - Mary Fletcher
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct, Coopers Plains, QLD, Australia
| | - Yasmina Sultanbawa
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD, Australia
| | - Simone Osborne
- Commonwealth Scientific and Industrial Research Organization, Agriculture and Food, St Lucia, QLD, Australia
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50
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Toopkanloo SP, Tan TB, Cheong LZ, Liu Y, Tan CP. In vitro applicability of mixed soy lecithin-based liposomes with added several lipophilic agents as novel delivery systems for delivery of quercetin. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2021.2013865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Sahar Pakbaten Toopkanloo
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, Serdang, Selangor, Malaysia
| | - Tai Boon Tan
- Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, Serdang, Selangor, Malaysia
| | - Ling-Zhi Cheong
- Department of Food Science and Engineering, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Jiangnan, China
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, Serdang, Selangor, Malaysia
- Laboratory of Processing and Product Development, Institute of Plantation Studies, Universiti Putra Malaysia, UPM, , Serdang, Selangor, Malaysia
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