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Montipó S, Menegussi EB, Fontana RC, Camassola M. Strategies for producing probiotic biomass and postbiotics from Akkermansia muciniphila in submerged cultivations incorporating prebiotic sources. World J Microbiol Biotechnol 2024; 40:314. [PMID: 39249571 DOI: 10.1007/s11274-024-04129-1] [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: 04/02/2024] [Accepted: 09/02/2024] [Indexed: 09/10/2024]
Abstract
This research propounds an innovative technology focused on sustainability to increase the biomass yield of Akkermansia muciniphila, the next-generation probiotic, using prebiotic sources to replace or reduce animal mucin levels. A series of experimental design approaches were developed aiming to optimize the growth of Akkermansiamuciniphila by incorporating extracts of green leafy vegetables and edible mushroom into the cultivation media. Experiments using kale extract (KE), Brassica oleracea L., associated with lyophilized mushroom extract (LME) of Pleurotus ostreatus were the most promising, highlighting the assays with 0.376% KE and 0.423% LME or 1.05% KE and 0.5% LME, in which 3.5 × 1010 CFU (Colony Forming Units) mL- 1 was achieved - higher than in experiments in optimized synthetic media. Such results enhance the potential of using KE and LME not only as mucin substitutes, but also as a source to increase Akkermansia muciniphila biomass yields and release short-chain fatty acids. The work is relevant to the food and pharmaceutical industries in the preparation of the probiotic ingredient.
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Affiliation(s)
- Sheila Montipó
- Biotechnology Institute, University of Caxias do Sul, Caxias do Sul, 95070-560, Brazil.
| | | | | | - Marli Camassola
- Biotechnology Institute, University of Caxias do Sul, Caxias do Sul, 95070-560, Brazil
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El Bilali H, Dan Guimbo I, Nanema RK, Falalou H, Kiebre Z, Rokka VM, Tietiambou SRF, Nanema J, Dambo L, Grazioli F, Naino Jika AK, Gonnella M, Acasto F. Research on Moringa ( Moringa oleifera Lam.) in Africa. PLANTS (BASEL, SWITZERLAND) 2024; 13:1613. [PMID: 38931045 PMCID: PMC11207860 DOI: 10.3390/plants13121613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2024] [Revised: 05/29/2024] [Accepted: 06/05/2024] [Indexed: 06/28/2024]
Abstract
While Moringa oleifera Lam. is gaining importance in Africa, especially sub-Saharan Africa, it is unclear whether research is following the quick pace of its development on the continent. Therefore, this article analyzes the landscape of research dealing with moringa in Africa. This systematic review draws upon 299 eligible articles identified through a search carried out on the Web of Science in April 2023. Research on M. oleifera is rather recent in Africa but interest is increasing among scholars. While the research field is multidisciplinary and cross-sectoral, the literature seems to focus on biological and environmental sciences. Moreover, research is performed mainly in South Africa, Nigeria, Egypt, and Ghana. The analysis suggests a significant potential contribution of moringa to food security and nutrition, climate change mitigation/adaptation, farming systems resilience, and livelihoods. Its versatility and diverse applications and uses make moringa particularly interesting for developing countries, such as African ones. However, this review also underscores some factors hindering its development. Therefore, there is a need to strengthen research on moringa to unlock its potential in Africa. Investments in research, innovation, and development can help address the many challenges that Africa faces and contribute to the transition towards sustainable and resilient food systems.
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Affiliation(s)
- Hamid El Bilali
- International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM-Bari), Via Ceglie 9, Valenzano, 70010 Bari, Italy
| | - Iro Dan Guimbo
- Department of Rural Engineering, Water and Forests, Faculty of Agronomy, Abdou Moumouni University, Niamey P.O. Box 237, Niger;
| | - Romaric Kiswendsida Nanema
- Department of Plant Biology and Physiology, Joseph Ki-Zerbo University, PB 7021, Ouagadougou 03, Burkina Faso; (R.K.N.); (Z.K.)
| | - Hamidou Falalou
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Niamey BP 12404, Niger;
| | - Zakaria Kiebre
- Department of Plant Biology and Physiology, Joseph Ki-Zerbo University, PB 7021, Ouagadougou 03, Burkina Faso; (R.K.N.); (Z.K.)
| | - Veli-Matti Rokka
- Natural Resources Institute Finland (Luke), Myllytie 1, 31600 Jokioinen, Finland;
| | | | - Jacques Nanema
- Programme Agrinovia, Joseph Ki-Zerbo University, 03 BP, Ouagadougou 7021, Burkina Faso;
| | - Lawali Dambo
- Department of Geography, Faculty of Letters and Human Sciences, Abdou Moumouni University, Niamey P.O. Box 237, Niger;
| | - Francesca Grazioli
- Alliance Bioversity International—CIAT (Centro Internacional de Agricultura Tropical), Via San Domenico 1, 00153 Rome, Italy
| | - Abdel Kader Naino Jika
- Department of Crop Production, Faculty of Agronomy, Abdou Moumouni University, Niamey P.O. Box 237, Niger;
| | - Maria Gonnella
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy;
| | - Filippo Acasto
- Italian Agency for Development Cooperation (AICS), Ouaga 2000—Secteur 54, Arrondissement n. 12, Ouagadougou 01, Burkina Faso;
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Alkhatib D, Shi Z, Ganji V. Dietary Patterns and Hypothyroidism in U.S. Adult Population. Nutrients 2024; 16:382. [PMID: 38337667 PMCID: PMC10857224 DOI: 10.3390/nu16030382] [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: 11/25/2023] [Revised: 01/25/2024] [Accepted: 01/26/2024] [Indexed: 02/12/2024] Open
Abstract
The thyroid gland produces hormones that are essential for various body functions. Hypothyroidism is defined as insufficient thyroid hormone production. Several studies have found associations between specific micronutrients and overall thyroid function; however, the amount of evidence regarding the relationship between dietary patterns and hypothyroidism among the U.S. population is limited. Data from three cycles of National Health and Nutrition Examination Surveys (NHANES), 2007-2008, 2009-2010, and 2011-2012, were used (n = 8317). Subjects with serum thyroid stimulating hormone >4.5 mIU/L or on levothyroxine were considered to have hypothyroidism. Age, sex, race/ethnicity, body mass index, and several lifestyle factors were considered as covariates. Three patterns were extracted using factor analysis. These were labeled as fat-processed grains-sugars-meats (FPSM), oils-nuts-potatoes-low-fat meats (ONPL), and fruits-whole grains-vegetables-dairy (FWVD) patterns. In a weighted multiple logistic regression, FPSM and ONPL were inversely associated with hypothyroidism (OR, 0.75; 95% CI, 0.57-1; p = 0.049 and OR, 0.81; 95% CI, 0.67-0.97; p = 0.025, respectively). However, FWVD demonstrated no association with hypothyroidism (p = 0.63). In conclusion, FPSM and ONPL patterns but not FWVD patterns were associated with hypothyroidism in U.S. adults. Nutrient deficiencies and their interactions may be linked to hypothyroidism.
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Affiliation(s)
- Dana Alkhatib
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar; (D.A.); (Z.S.)
| | - Zumin Shi
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar; (D.A.); (Z.S.)
| | - Vijay Ganji
- Department of Nutrition and Dietetics, School of Health & Human Sciences, Indiana University Indianapolis, 1050 Wishard Blvd, Indianapolis, IN 46202, USA
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Fioroni N, Mouquet-Rivier C, Meudec E, Cheynier V, Boudard F, Hemery Y, Laurent-Babot C. Antioxidant Capacity of Polar and Non-Polar Extracts of Four African Green Leafy Vegetables and Correlation with Polyphenol and Carotenoid Contents. Antioxidants (Basel) 2023; 12:1726. [PMID: 37760029 PMCID: PMC10525563 DOI: 10.3390/antiox12091726] [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: 07/20/2023] [Revised: 08/25/2023] [Accepted: 08/26/2023] [Indexed: 09/29/2023] Open
Abstract
In sub-Saharan Africa, chronic malnutrition is often associated with intestinal inflammation and oxidative stress. African green leafy vegetables (GLVs), commonly consumed by these populations and rich in bioactive compounds, may improve the antioxidant status. The aim of this study was to measure the antioxidant capacity using complementary assays (DPPH, FRAP, ABTS, ORAC and NO scavenging) in polar and non-polar leaf extracts of four African GLVs, cassava (Manihot esculenta), roselle (Hibiscus sabdariffa), jute mallow (Corchorus olitorius), and amaranth (Amaranthus spp.), with spinach (Spinacia oleracea) chosen as a reference. Their antioxidant capacity was correlated with their total polyphenol (TPC), flavonoid (TFC), condensed tannin, lutein, and β-carotene contents. Identification of phenolic compounds by UHPLC-DAD-MS/MS revealed the presence of three main classes of compound: flavonols, flavones, and hydroxycinnamic acids. Cassava and roselle leaves presented significantly higher TPC and TFC than amaranth, jute mallow, and spinach. They also exhibited the highest antioxidant capacity, even higher than that of spinach, which is known for its important antioxidant effect. The antioxidant capacity was 2 to 18 times higher in polar than non-polar extracts, and was more strongly correlated with TPC and TFC (R > 0.8) than with β-carotene and lutein contents. These findings provide new data especially for cassava and roselle leaves, for which studies are scarce, suggesting an appreciable antioxidant capacity compared with other leafy vegetables.
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Affiliation(s)
- Nelly Fioroni
- UMR QualiSud, University of Montpellier, Avignon University, CIRAD, Institut Agro, IRD, University of La Réunion, 34090 Montpellier, France; (C.M.-R.); (F.B.); (Y.H.)
| | - Claire Mouquet-Rivier
- UMR QualiSud, University of Montpellier, Avignon University, CIRAD, Institut Agro, IRD, University of La Réunion, 34090 Montpellier, France; (C.M.-R.); (F.B.); (Y.H.)
| | - Emmanuelle Meudec
- SPO, INRAE, University of Montpellier, Institut Agro, 34060 Montpellier, France; (E.M.); (V.C.)
- INRAE, PROBE Research Infrastructure, Polyphenol Analytical Facility, 34060 Montpellier, France
| | - Véronique Cheynier
- SPO, INRAE, University of Montpellier, Institut Agro, 34060 Montpellier, France; (E.M.); (V.C.)
- INRAE, PROBE Research Infrastructure, Polyphenol Analytical Facility, 34060 Montpellier, France
| | - Frédéric Boudard
- UMR QualiSud, University of Montpellier, Avignon University, CIRAD, Institut Agro, IRD, University of La Réunion, 34090 Montpellier, France; (C.M.-R.); (F.B.); (Y.H.)
| | - Youna Hemery
- UMR QualiSud, University of Montpellier, Avignon University, CIRAD, Institut Agro, IRD, University of La Réunion, 34090 Montpellier, France; (C.M.-R.); (F.B.); (Y.H.)
| | - Caroline Laurent-Babot
- UMR QualiSud, University of Montpellier, Avignon University, CIRAD, Institut Agro, IRD, University of La Réunion, 34090 Montpellier, France; (C.M.-R.); (F.B.); (Y.H.)
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Ejoh SI, Wireko-Manu FD, Page D, MGC Renard C. Traditional green leafy vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria II: consumption pattern and potential contribution to micronutrient requirements. SOUTH AFRICAN JOURNAL OF CLINICAL NUTRITION 2021. [DOI: 10.1080/16070658.2019.1652964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Shirley Isibhakhomen Ejoh
- UMR408 SQPOV ‘Sécurité et Qualité des Produits d’Origine Végétale’, INRA, Avignon Université, F-84000 Avignon, France
| | - Faustina Dufie Wireko-Manu
- UMR408 SQPOV ‘Sécurité et Qualité des Produits d’Origine Végétale’, INRA, Avignon Université, F-84000 Avignon, France
| | - David Page
- UMR408 SQPOV ‘Sécurité et Qualité des Produits d’Origine Végétale’, INRA, Avignon Université, F-84000 Avignon, France
| | - Catherine MGC Renard
- UMR408 SQPOV ‘Sécurité et Qualité des Produits d’Origine Végétale’, INRA, Avignon Université, F-84000 Avignon, France
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Affonfere M, Chadare FJ, Fassinou FTK, Linnemann AR, Duodu KG. In-vitro Digestibility Methods and Factors Affecting Minerals Bioavailability: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928692] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
Affiliation(s)
- Marius Affonfere
- Laboratoire De Sciences Et Technologie Des Aliments Et Bio-ressources Et De Nutrition Humaine, Centre Universitaire De Sakété, Université Nationale d’Agriculture, Sakété, République Du Bénin
- Laboratory of Food Science, Faculty of Agronomic Science, University of Abomey-Calavi, Jéricho, Cotonou
| | - Flora Josiane Chadare
- Laboratoire De Sciences Et Technologie Des Aliments Et Bio-ressources Et De Nutrition Humaine, Centre Universitaire De Sakété, Université Nationale d’Agriculture, Sakété, République Du Bénin
- Laboratory of Food Science, Faculty of Agronomic Science, University of Abomey-Calavi, Jéricho, Cotonou
| | - Finagnon Toyi Kévin Fassinou
- Laboratoire De Sciences Et Technologie Des Aliments Et Bio-ressources Et De Nutrition Humaine, Centre Universitaire De Sakété, Université Nationale d’Agriculture, Sakété, République Du Bénin
- Laboratory of Food Science, Faculty of Agronomic Science, University of Abomey-Calavi, Jéricho, Cotonou
| | - Anita Rachel Linnemann
- Food Quality and Design, (FQD/WUR), Wageningen University and Research, Wageningen, The Netherlands
| | - Kwaku Gyebi Duodu
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
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7
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Adetola OY, Kruger J, Ferruzzi MG, Hamaker BR, Taylor JRN. Potential of moringa leaf and baobab fruit food-to-food fortification of wholegrain maize porridge to improve iron and zinc bioaccessibility. Int J Food Sci Nutr 2021; 73:15-27. [PMID: 33858271 DOI: 10.1080/09637486.2021.1911962] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Food-to-food fortification (FtFF) with moringa leaf (iron source) and/or baobab fruit (citric acid and ascorbic acid source) (each 13-15 g/100 g porridge dry basis (db)) was studied to improve iron and zinc nutritive quality in African-type wholegrain maize-based porridges using in vitro dialysability assay. Moringa FtFF decreased percentage and total bioaccessible iron and zinc, by up to 84% and 45%, respectively. Moringa was very high in calcium, approximately 3% db and calcium-iron-phytate complexes inhibit iron bioavailability. Baobab FtFF increased percentage and total bioaccessible iron and zinc, especially in porridges containing carrot + mango (β-carotene source) and conventionally fortified with FeSO4, by up to 111% and 60%, respectively. The effects were similar to those when ascorbic and citric acids were added as mineral absorption enhancers. While moringa FtFF could be inhibitory to iron and zinc bioavailability in cereal-based porridges, baobab fruit FtFF could improve their bioavailability, especially in combination with conventional iron fortification.
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Affiliation(s)
- Oluyimika Y Adetola
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
| | - Johanita Kruger
- Institute of Nutritional Sciences, University of Hohenheim, Stuttgart, Germany
| | - Mario G Ferruzzi
- Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, USA
| | - Bruce R Hamaker
- Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - John R N Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
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Can H, Ozyigit II, Can M, Hocaoglu-Ozyigit A, Yalcin IE. Environment-Based Impairment in Mineral Nutrient Status and Heavy Metal Contents of Commonly Consumed Leafy Vegetables Marketed in Kyrgyzstan: a Case Study for Health Risk Assessment. Biol Trace Elem Res 2021; 199:1123-1144. [PMID: 32557099 DOI: 10.1007/s12011-020-02208-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Accepted: 05/17/2020] [Indexed: 12/21/2022]
Abstract
Leafy vegetables are important components of the human diet for providing mineral nutrients. However, due to the tendency of metal accumulation, metal contents of leafy vegetables need not only to be determined but also estimated health risk for revealing possible health effects on humans. The aims of this study are (I) to examine comprehensive concentrations of trace/heavy metals along with some macroelements including Ca, Cd, Cu, Fe, K, Mg, Mn, Na, Ni, Pb, and Zn in selected leafy vegetables from Kyrgyzstan; (II) to assess recommended dietary allowances (RDA); and (III) to evaluate hazard quotient (HQ) and carcinogenic risk estimation with associated vegetable consumption. For this purpose, B, Ca, Cd, Cu, Fe, K, Mg, Mn, Na, Ni, Pb, and Zn elements were quantified, utilizing an ICP-OES instrument, in 18 samples belonging to 12 different groups of leafy vegetables including celery, Chinese parsley, dill, garden sorrel, lettuce, parsley, purple basil, spinach, and white-red-napa cabbage collected from different bazaars of Kyrgyzstan. Average elemental contents of the analyzed vegetables were determined (in mg kg-1) as follows: B (3.21-64.79), Ca (852.51-17,183.20), Cd (0.015-0.09), Cu (6.08-63.47), Fe (116.52-768.66), K (2347.04-17,305.42), Mg (136.34-1261.11), Na (54.75-526.42), Ni (0.09-1.3), Pb (1.91-9.54), and Zn (29.49-314.93). Estimated daily intake, recommended daily allowance, hazard quotients, and carcinogenic risk values of the vegetables were calculated with the help of these results. In considering HQ values, Chinese cabbage was determined to be safe for the consumption of both genders whereas parsley to be safe for only males. Based on the carcinogenic risk calculation, most of the vegetables examined in this study were categorized as moderately risky. It was inferred from the given results that airborne pollution has impaired/increased the mineral contents of vegetables for both genders. The findings obtained from this study were compared with international standards and will contribute to the data available on a global scale.
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Affiliation(s)
- Hasan Can
- Faculty of Agriculture, Department of Field Crops and Horticulture, Kyrgyz-Turkish Manas University, 720038, Bishkek, Kyrgyzstan.
| | - Ibrahim Ilker Ozyigit
- Faculty of Science and Arts, Department of Biology, Marmara University, Kadikoy, 34722, Istanbul, Turkey.
- Faculty of Science, Department of Biology, Kyrgyz-Turkish Manas University, 720038, Bishkek, Kyrgyzstan.
| | - Merve Can
- Faculty of Agriculture, Department of Soil Science and Plant Nutrition, Selcuk University, 42130, Konya, Turkey
| | - Asli Hocaoglu-Ozyigit
- Faculty of Science and Arts, Department of Biology, Marmara University, Kadikoy, 34722, Istanbul, Turkey
| | - Ibrahim Ertugrul Yalcin
- Faculty of Engineering and Natural Sciences, Department of Civil Engineering, Bahcesehir University, Besiktas, 34353, Istanbul, Turkey
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Phipps O, Al-Hassi HO, Quraishi MN, Kumar A, Brookes MJ. Influence of Iron on the Gut Microbiota in Colorectal Cancer. Nutrients 2020; 12:nu12092512. [PMID: 32825236 PMCID: PMC7551435 DOI: 10.3390/nu12092512] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/07/2020] [Accepted: 08/14/2020] [Indexed: 12/11/2022] Open
Abstract
Perturbations of the colonic microbiota can contribute to the initiation and progression of colorectal cancer, leading to an increase in pathogenic bacteria at the expense of protective bacteria. This can contribute to disease through increasing carcinogenic metabolite/toxin production, inducing inflammation, and activating oncogenic signaling. To limit disease progression, external factors that may influence the colonic microbiota need to be considered in patients with colorectal cancer. One major factor that can influence the colonic microbiota is iron. Iron is an essential micronutrient that is required by both prokaryotes and eukaryotes for cellular function. Most pathogenic bacteria have heightened iron acquisition mechanisms and therefore tend to outcompete protective bacteria for free iron. Colorectal cancer patients often present with anemia due to iron deficiency, and thus they require iron therapy. Depending upon the route of administration, iron therapy has the potential to contribute to a procarciongenic microbiota. Orally administered iron is the common treatment for anemia in these patients but can lead to an increased gut iron concentration. This suggests the need to reassess the route of iron therapy in these patients. Currently, this has only been assessed in murine studies, with human trials being necessary to unravel the potential microbial outcomes of iron therapy.
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Affiliation(s)
- Oliver Phipps
- Research Institute in Healthcare Science, Faculty of Science and Engineering, University of Wolverhampton, Wolverhampton WV1 1LY, UK; (H.O.A.-H.); (A.K.); (M.J.B.)
- Correspondence:
| | - Hafid O. Al-Hassi
- Research Institute in Healthcare Science, Faculty of Science and Engineering, University of Wolverhampton, Wolverhampton WV1 1LY, UK; (H.O.A.-H.); (A.K.); (M.J.B.)
| | - Mohammed N. Quraishi
- Institute of Cancer and Genomic Sciences, University of Birmingham, Birmingham B15 2TT, UK;
| | - Aditi Kumar
- Research Institute in Healthcare Science, Faculty of Science and Engineering, University of Wolverhampton, Wolverhampton WV1 1LY, UK; (H.O.A.-H.); (A.K.); (M.J.B.)
- Royal Wolverhampton Hospitals NHS Trust, Gastroenterology Unit, Wolverhampton WV10 0QP, UK
| | - Matthew J. Brookes
- Research Institute in Healthcare Science, Faculty of Science and Engineering, University of Wolverhampton, Wolverhampton WV1 1LY, UK; (H.O.A.-H.); (A.K.); (M.J.B.)
- Royal Wolverhampton Hospitals NHS Trust, Gastroenterology Unit, Wolverhampton WV10 0QP, UK
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The Impact of Dietary Supplementation of Whole Foods and Polyphenols on Atherosclerosis. Nutrients 2020; 12:nu12072069. [PMID: 32664664 PMCID: PMC7400924 DOI: 10.3390/nu12072069] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/01/2020] [Accepted: 07/09/2020] [Indexed: 12/16/2022] Open
Abstract
The purpose of this review is to highlight current research on the benefits of supplementation with foods with a diverse polyphenol composition, including fruits, vegetables, nuts, grains, oils, spices, and teas in blunting atherosclerosis. We searched PubMed for publications utilizing whole food or polyphenols prepared from whole foods in Apolipoprotein E (ApoE) or Low-Density Lipoprotein Receptor (LDLR) knockout mice, and identified 73 studies in which plaque was measured. The majority of the studies reported a reduction in plaque. Nine interventions showed no effect, while three using Agaricus blazei mushroom, HYJA-ri-4 rice variety, and safrole-2', 3'-oxide (SFO) increased plaque. The mechanisms by which atherosclerosis was reduced include improved lipid profile, antioxidant status, and cholesterol clearance, and reduced inflammation. Importantly, not all dietary interventions that reduce plaque showed an improvement in lipid profile. Additionally, we found that, out of 73 studies, only 9 used female mice and only 6 compared both sexes. Only one study compared the two models (LDLR vs. ApoE), showing that the treatment worked in one but not the other. Not all supplementations work in both male and female animals, suggesting that increasing the variety of foods with different polyphenol compositions may be more effective in mitigating atherosclerosis.
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11
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Shonte TT, Duodu K, de Kock HL. Effect of drying methods on chemical composition and antioxidant activity of underutilized stinging nettle leaves. Heliyon 2020; 6:e03938. [PMID: 32478185 PMCID: PMC7248666 DOI: 10.1016/j.heliyon.2020.e03938] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Revised: 03/18/2020] [Accepted: 05/04/2020] [Indexed: 11/29/2022] Open
Abstract
Stinging nettles provide low-cost quality nutrition for alleviating malnutrition. Previous research on stinging nettles focused mainly on the nutritional quality of fresh leaves. In this study, the effect of drying method on macronutrients, mineral content, ascorbic acid, β-carotene content and total phenols content and antioxidant activity were investigated. The contribution of fresh, oven dried or freeze dried stinging nettle leaves to the required daily value for the nutrients were also determined. Oven drying of nettle leaves resulted in a higher loss of β-carotene and ascorbic acid content compared to freeze drying. In contrast, the total phenols content and total antioxidant activity were higher in oven dried stinging nettle leaves compared to freeze dried leaves. Overall, freeze dried and oven dried nettle leaves can be considered as a rich source of Ca, Mg and vitamin A; a good source of vitamin C, Fe, and Mn; and a source for Mg and K. Stinging nettle leaves could potentially be used as a cheap natural source of antioxidants and for addressing micronutrient malnutrition.
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Affiliation(s)
- Tigist T. Shonte
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Wellbeing, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa
- School of Plant Sciences, College of Agriculture and Environmental Sciences Building, Haramaya University, Dire Dawa 138, Ethiopia
| | - K.G. Duodu
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Wellbeing, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa
| | - Henriëtte L. de Kock
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Wellbeing, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa
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Doumani N, Severin I, Dahbi L, Bou-Maroun E, Tueni M, Sok N, Chagnon MC, Maalouly J, Cayot P. Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model. Foods 2020; 9:E474. [PMID: 32290180 PMCID: PMC7230787 DOI: 10.3390/foods9040474] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 04/04/2020] [Accepted: 04/07/2020] [Indexed: 02/07/2023] Open
Abstract
Hummus, an iron-containing plant-based dish mainly made from chickpea purée, tahini, lemon juice and garlic, could be a valuable source of iron when bioavailable. Since the processing and formulation of food influence iron bioavailability, the present study investigated for the first time, their effects on hummus. Firstly, iron bioaccessibility was assessed on eight samples (prepared according to the screening Hadamard matrix) by in vitro digestion preceding iron dialysis. Then, iron bioavailability of four selected samples was estimated by the in vitro digestion/Caco-2 cell model. Total and dialyzable iron were determined by the atomic absorption spectrometry and ferritin formation was determined using an ELISA kit. Only autoclaving, among other processes, had a significant effect on iron bioaccessibility (+9.5, p < 0.05). Lemon juice had the highest positive effect (+15.9, p < 0.05). Consequently, the effect of its acidic components were investigated based on a full factorial 23 experimental design; no significant difference was detected. Garlic's effect was not significant, but tahini's effect was negative (-8.9, p < 0.05). Despite the latter, hummus had a higher iron bioavailability than only cooked chickpeas (30.4 and 7.23 ng ferritin/mg protein, respectively). In conclusion, hummus may be a promising source of iron; further in vivo studies are needed for confirmation.
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Affiliation(s)
- Nour Doumani
- UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (E.B.-M.); (N.S.); (P.C.)
- Department of Chemistry and Biochemistry, Faculty of Sciences II, Lebanese University, Jdeideth El Matn, Fanar 90656, Lebanon;
- Department of Biology and Nutrition, Faculty of Sciences II, Lebanese University, Jdeideth El Matn, Fanar 90656, Lebanon;
| | - Isabelle Severin
- NUTOX UMR INSERM 1231 Laboratory of Nutrition, Physiology, and Toxicology, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (I.S.); (L.D.); (M.-C.C.)
| | - Laurence Dahbi
- NUTOX UMR INSERM 1231 Laboratory of Nutrition, Physiology, and Toxicology, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (I.S.); (L.D.); (M.-C.C.)
| | - Elias Bou-Maroun
- UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (E.B.-M.); (N.S.); (P.C.)
| | - Maya Tueni
- Department of Biology and Nutrition, Faculty of Sciences II, Lebanese University, Jdeideth El Matn, Fanar 90656, Lebanon;
| | - Nicolas Sok
- UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (E.B.-M.); (N.S.); (P.C.)
| | - Marie-Christine Chagnon
- NUTOX UMR INSERM 1231 Laboratory of Nutrition, Physiology, and Toxicology, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (I.S.); (L.D.); (M.-C.C.)
| | - Jacqueline Maalouly
- Department of Chemistry and Biochemistry, Faculty of Sciences II, Lebanese University, Jdeideth El Matn, Fanar 90656, Lebanon;
| | - Philippe Cayot
- UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (E.B.-M.); (N.S.); (P.C.)
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Gao X, Zhu D, Liu Y, Zha L, Chen D, Guo H. Physicochemical properties and anthocyanin bioaccessibility of downy rose-myrtle powder prepared by superfine grinding. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1702999] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Xuebin Gao
- Department of Nutrition, School of Public Health, Guangdong Medical University, Dongguan, China
| | - Dinghe Zhu
- Department of Nutrition, Henry Fok School of Food Science and Engineering, Shaoguan University, Shaoguan, China
| | - Yongji Liu
- Department of Nutrition, Henry Fok School of Food Science and Engineering, Shaoguan University, Shaoguan, China
| | - Longying Zha
- Department of Nutrition and Food Hygiene, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou, China
| | - Dixin Chen
- Forestry College, Henan University of Science and Technology, Luoyang, China
| | - Honghui Guo
- Department of Nutrition, School of Public Health, Guangdong Medical University, Dongguan, China
- Department of Nutrition, Henry Fok School of Food Science and Engineering, Shaoguan University, Shaoguan, China
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Gowele VF, Kinabo J, Jumbe T, Kirschmann C, Frank J, Stuetz W. Provitamin A Carotenoids, Tocopherols, Ascorbic Acid and Minerals in Indigenous Leafy Vegetables from Tanzania. Foods 2019; 8:foods8010035. [PMID: 30669425 PMCID: PMC6352189 DOI: 10.3390/foods8010035] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2018] [Revised: 12/24/2018] [Accepted: 12/27/2018] [Indexed: 01/10/2023] Open
Abstract
The essential micronutrients in indigenous leafy vegetables (ILVs) could substantially contribute to the micronutrient supply in rural communities in Tanzania, but concentrations differ between species. Provitamin A carotenoids, tocopherols, ascorbic acid, minerals, and phytate were analysed in 13 different species using HPLC-, ICP-OES, and photometric techniques. Eight of the 13 ILVs, including Amaranthus ssp. and Sesamum angustifolium, had high β-carotene concentrations (2.91–4.84 mg/100 g fresh weight), which could provide ≥50% of vitamin A’s recommended nutrient intake (RNI). Six ILVs including Cleome hirta and Sonchus luxurians had high iron contents (34.5–60.4 mg/100 g, >50% RNI); Amaranthus ssp. represented the ILV with high calcium, magnesium and zinc contents (85%, 207% and 21% of RNI per 100 g); Cleome hirta and Cleome gynandra had high ascorbic acid contents (>15 mg/100 g, 34–35% of RNI), while Sesamum angustifolium was the only ILV with a high tocopherol content (7.34 mg α-TE/100 g). The highest phytate concentration was found in Amaranthus ssp., which could negatively affect its role as a very good source of minerals. Results indicate that the analysed ILVs could make a substantial contribution to the vitamin A and iron supply in the diets of rural Tanzanian populations.
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Affiliation(s)
- Victoria Flavian Gowele
- Department of Food Technology Nutrition and Consumer Sciences, College of Agriculture, Sokoine University of Agriculture, P.O. Box 3006, Morogoro, Tanzania.
- Institute of Nutritional Sciences, University of Hohenheim, Garbenstr. 28, 70599 Stuttgart, Germany.
| | - Joyce Kinabo
- Department of Food Technology Nutrition and Consumer Sciences, College of Agriculture, Sokoine University of Agriculture, P.O. Box 3006, Morogoro, Tanzania.
| | - Theresia Jumbe
- Department of Food Technology Nutrition and Consumer Sciences, College of Agriculture, Sokoine University of Agriculture, P.O. Box 3006, Morogoro, Tanzania.
| | - Carolyn Kirschmann
- Institute of Nutritional Sciences, University of Hohenheim, Garbenstr. 28, 70599 Stuttgart, Germany.
| | - Jan Frank
- Institute of Nutritional Sciences, University of Hohenheim, Garbenstr. 28, 70599 Stuttgart, Germany.
| | - Wolfgang Stuetz
- Institute of Nutritional Sciences, University of Hohenheim, Garbenstr. 28, 70599 Stuttgart, Germany.
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Desalegn BB, Lambert C, Riedel S, Negese T, Biesalski HK. Ethiopian Orthodox Fasting and Lactating Mothers: Longitudinal Study on Dietary Pattern and Nutritional Status in Rural Tigray, Ethiopia. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2018; 15:E1767. [PMID: 30126089 PMCID: PMC6121597 DOI: 10.3390/ijerph15081767] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 07/28/2018] [Accepted: 08/10/2018] [Indexed: 12/16/2022]
Abstract
About half of Ethiopians belong to the Orthodox Tewahedo religion. Annually, more than 200 days are dedicated to religious fasting, which includes abstaining from all types of food, animal source foods, and water. However, the association of fasting with undernutrition remains unknown in Ethiopia. Therefore, dietary pattern and nutritional status of lactating women during lent fasting and non-fasting periods were studied, and predictor variables for maternal underweight were identified. To achieve this, lactating mothers in lent fasting (N = 572) and non-fasting (N = 522) periods participated from rural Tigray, Northern Ethiopia. Average minimum diet diversity (MDD-W) was computed from two 24-h recalls, and nutritional status was assessed using body mass index (BMI). Binary logistic regression was used to identify potential predictors of maternal underweight. Wilcoxon signed-rank (WSRT) and McNemar's tests were used for comparison of the two periods. The prevalence of underweight in fasting mothers was 50.6%. In the multivariate logistic regression model, younger age, sickness in the last four weeks preceding the survey, fasting during pregnancy, lactation periods, grandfathers' as household decision makers, previous aid experience, non-improved water source, and not owning chicken were positively associated with maternal underweight. In WSRT, there was no significant (p > 0.05) difference on maternal body weight and BMI between periods. The average number of meals, diet diversity, and animal source foods (ASFs), consumption scores were significantly increased in non-fasting compared to fasting periods in both fasting and non-fasting mothers (p < 0.001, p < 0.05, and p < 0.001, respectively). Consumption of dark green leafy vegetables was higher in the fasting period (11%) than non-fasting (3.6%), in the study population. As a conclusion, Ethiopian Orthodox fasting negatively affected maternal nutritional status and dietary pattern in rural Tigray, Northern Ethiopia. To reduce maternal malnutrition in Ethiopia, existing multi-sectoral nutrition intervention strategies, should include religious institutions in a sustainable manner.
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Affiliation(s)
- Beruk Berhanu Desalegn
- College of Agriculture, Hawassa University, Postal code: 05, Hawassa, Ethiopia.
- Institute of Biological Chemistry and Nutrition, University of Hohenheim, Garbenstr. 30, 70593 Stuttgart, Germany.
| | - Christine Lambert
- Institute of Biological Chemistry and Nutrition, University of Hohenheim, Garbenstr. 30, 70593 Stuttgart, Germany.
| | - Simon Riedel
- Institute of Biological Chemistry and Nutrition, University of Hohenheim, Garbenstr. 30, 70593 Stuttgart, Germany.
| | - Tegene Negese
- College of Agriculture, Hawassa University, Postal code: 05, Hawassa, Ethiopia.
| | - Hans Konrad Biesalski
- Institute of Biological Chemistry and Nutrition, University of Hohenheim, Garbenstr. 30, 70593 Stuttgart, Germany.
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Wild and domesticated Moringa oleifera differ in taste, glucosinolate composition, and antioxidant potential, but not myrosinase activity or protein content. Sci Rep 2018; 8:7995. [PMID: 29789671 PMCID: PMC5964143 DOI: 10.1038/s41598-018-26059-3] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Accepted: 05/03/2018] [Indexed: 11/09/2022] Open
Abstract
Taste drives consumption of foods. The tropical tree Moringa oleifera is grown worldwide as a protein-rich leafy vegetable and for the medicinal value of its phytochemicals, in particular its glucosinolates, which can lead to a pronounced harsh taste. All studies to date have examined only cultivated, domestic variants, meaning that potentially useful variation in wild type plants has been overlooked. We examine whether domesticated and wild type M. oleifera differ in myrosinase or glucosinolate levels, and whether these different levels impact taste in ways that could affect consumption. We assessed taste and measured levels of protein, glucosinolate, myrosinase content, and direct antioxidant activity of the leaves of 36 M. oleifera accessions grown in a common garden. Taste tests readily highlighted differences between wild type and domesticated M. oleifera. There were differences in direct antioxidant potential, but not in myrosinase activity or protein quantity. However, these two populations were readily separated based solely upon their proportions of the two predominant glucosinolates (glucomoringin and glucosoonjnain). This study demonstrates substantial variation in glucosinolate composition within M. oleifera. The domestication of M. oleifera appears to have involved increases in levels of glucomoringin and substantial reduction of glucosoonjnain, with marked changes in taste.
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