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Gulyas BZ, Mogeni B, Jackson P, Walton J, Caton SJ. Biofortification as a food-based strategy to improve nutrition in high-income countries: a scoping review. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 39269149 DOI: 10.1080/10408398.2024.2402998] [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: 09/15/2024]
Abstract
Biofortification (increasing the micronutrient content of food before harvest) has been successfully used to nutritionally improve staple foods in low- and middle-income countries. This approach could also help address micronutrient shortfalls in at-risk populations in high-income countries (HICs), however, the potential of biofortification interventions in this context is not well understood. The aim of this scoping review is to assess the nature and extent of available research evidence on biofortified foods in relation to human consumption in HICs. Literature searches were conducted in MEDLINE, WoS, ProQuest, CINAHL, AGRIS and Epistemonikos. Forty-six peer-reviewed articles were included. Most research was conducted in the USA (n = 15) and Italy (n = 11), on cereal crops (n = 14) and vegetables (n = 11), and on selenium (n = 12) and provitamin A (n = 11). Seven research domains were identified in the literature: bioavailability (n = 17); nutrient stability (n = 11); opinions and attitudes (n = 9); functionality (n = 9); sensory properties (n = 2); safety (n = 1); and modeling (n = 1). Evidence from HICs in each domain is limited. There is a need for more research particularly in areas sensitive to the cultural and socio-economic context.
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Affiliation(s)
- Boglarka Z Gulyas
- Sheffield Centre for Health And Related Research, Division of Population Health, School of Medicine and Population Health, University of Sheffield, Sheffield, UK
| | - Brenda Mogeni
- Sheffield Centre for Health And Related Research, Division of Population Health, School of Medicine and Population Health, University of Sheffield, Sheffield, UK
| | - Peter Jackson
- Institute for Sustainable Food, University of Sheffield, Sheffield, UK
| | - Jenny Walton
- Commercialization and Scaling, HarvestPlus, International Food Policy Research Institute, Washington, DC, USA
| | - Samantha J Caton
- Sheffield Centre for Health And Related Research, Division of Population Health, School of Medicine and Population Health, University of Sheffield, Sheffield, UK
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Zhong B, Xu W, Gong M, Xian W, Xie H, Wu Z. Molecular mechanisms of selenite reduction by Lactiplantibacillus plantarum BSe: An integrated genomic and transcriptomic analysis. JOURNAL OF HAZARDOUS MATERIALS 2024; 468:133850. [PMID: 38401219 DOI: 10.1016/j.jhazmat.2024.133850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 02/18/2024] [Accepted: 02/19/2024] [Indexed: 02/26/2024]
Abstract
The reduction of selenite [Se(Ⅳ)] by microorganisms is a green and efficient detoxification strategy. We found that Se(Ⅳ) inhibited exopolysaccharide and protein secretion by Lactiplantibacillus plantarum BSe and compromised cell integrity. In this study, L. plantarum BSe reduced Se(Ⅳ) by increasing related enzyme activity and electron transfer. Genomic analysis demonstrated that L. plantarum BSe should be able to reduce Se(Ⅳ). Further transcriptome analysis showed that L. plantarum BSe enhanced its tolerance to Se(Ⅳ) by upregulating the expression of surface proteins and transporters, thus reducing the extracellular Se(Ⅳ) concentration through related enzymatic reactions and siderophore-mediated pathways. Lactiplantibacillus plantarum BSe was able to regulate the expression of related genes involved in quorum sensing and a two-component system and then select appropriate strategies for Se(Ⅳ) transformation in response to varying environmental Se(Ⅳ) concentrations. In addition, azo reductase was linked to the reduction of Se(Ⅳ) for the first time. The present study established a multipath model for the reduction of Se(Ⅳ) by L. plantarum, providing new insights into the biological reduction of Se(Ⅳ) and the biogeochemical cycle of selenium.
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Affiliation(s)
- Bin Zhong
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Weijun Xu
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China; Pan Asia (Jiangmen) Institute of Biological Engineering and Health, Jiangmen 529080, China
| | - Ming Gong
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China; Yiweyi Biological Manufacturing (Jiangmen) Co., LTD, Jiangmen 529080, China
| | - Wei Xian
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Hanyi Xie
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Zhenqiang Wu
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China; State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, 510070, China.
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Rusu AV, Trif M, Rocha JM. Microbial Secondary Metabolites via Fermentation Approaches for Dietary Supplementation Formulations. Molecules 2023; 28:6020. [PMID: 37630272 PMCID: PMC10458110 DOI: 10.3390/molecules28166020] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 08/03/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
Food supplementation formulations refer to products that are designed to provide additional nutrients to the diet. Vitamins, dietary fibers, minerals and other functional compounds (such as antioxidants) are concentrated in dietary supplements. Specific amounts of dietary compounds are given to the body through food supplements, and these include as well so-called non-essential compounds such as secondary plant bioactive components or microbial natural products in addition to nutrients in the narrower sense. A significant social challenge represents how to moderately use the natural resources in light of the growing world population. In terms of economic production of (especially natural) bioactive molecules, ways of white biotechnology production with various microorganisms have recently been intensively explored. In the current review other relevant dietary supplements and natural substances (e.g., vitamins, amino acids, antioxidants) used in production of dietary supplements formulations and their microbial natural production via fermentative biotechnological approaches are briefly reviewed. Biotechnology plays a crucial role in optimizing fermentation conditions to maximize the yield and quality of the target compounds. Advantages of microbial production include the ability to use renewable feedstocks, high production yields, and the potential for cost-effective large-scale production. Additionally, it can be more environmentally friendly compared to chemical synthesis, as it reduces the reliance on petrochemicals and minimizes waste generation. Educating consumers about the benefits, safety, and production methods of microbial products in general is crucial. Providing clear and accurate information about the science behind microbial production can help address any concerns or misconceptions consumers may have.
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Affiliation(s)
- Alexandru Vasile Rusu
- CENCIRA Agrofood Research and Innovation Centre, Ion Meșter 6, 400650 Cluj-Napoca, Romania;
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering (CENTIV) GmbH, 28857 Syke, Germany
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
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Welk AK, Mehlhose C, Daum D, Enneking U. Vegetables with Enhanced Iron Bioavailability-German Consumers' Perceptions of a New Approach to Improve Dietary Iron Supply. Nutrients 2023; 15:nu15102291. [PMID: 37242174 DOI: 10.3390/nu15102291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 05/08/2023] [Accepted: 05/10/2023] [Indexed: 05/28/2023] Open
Abstract
Iron deficiency is still widespread as a major health problem even in countries with adequate food supply. It mainly affects women but also vegans, vegetarians, and athletes and can lead to various clinical pictures. Biofortification of vitamin C-rich vegetables with iron may be one new approach to face this nutritional challenge. However, so far, little is known about the consumer acceptance of iron-biofortified vegetables, particularly in developed countries. To address this issue, a quantitative survey of 1000 consumers in Germany was conducted. The results showed that depending on the type of vegetable, between 54% and 79% of the respondents were interested in iron-biofortified vegetables. Regression analysis showed a relationship between product acceptance, gender, and area of residence. In addition, relationships were found between consumer preferences for enjoyment, sustainability, and naturalness. Compared to functional food and dietary supplements, 77% of respondents would prefer fresh iron-rich vegetables to improve their iron intake. For a market launch, those iron-rich vegetables appear especially promising, which can additionally be advertised with claims for being rich in vitamin C and cultivated in an environmentally friendly way. Consumers were willing to pay EUR 0.10 to EUR 0.20 more for the iron-biofortified vegetables.
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Affiliation(s)
- Ann-Kristin Welk
- Faculty of Agricultural Sciences and Landscape Architecture, Osnabrück University of Applied Sciences, Am Krümpel 31, 49090 Osnabrück, Germany
| | - Clara Mehlhose
- Marketing of Agricultural and Food Products, Department of Agricultural Economics and Rural Development, University of Göttingen, Platz der Göttinger Sieben 5, 37073 Göttingen, Germany
| | - Diemo Daum
- Faculty of Agricultural Sciences and Landscape Architecture, Osnabrück University of Applied Sciences, Am Krümpel 31, 49090 Osnabrück, Germany
| | - Ulrich Enneking
- Faculty of Agricultural Sciences and Landscape Architecture, Osnabrück University of Applied Sciences, Am Krümpel 31, 49090 Osnabrück, Germany
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Tackling nutritional and health claims to disentangle their effects on consumer food choices and behaviour: A systematic review. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104634] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Bañuelos GS, Centofanti T, Zambrano MC, Vang K, Lone TA. Salsola soda as selenium biofortification crop under high saline and boron growing conditions. FRONTIERS IN PLANT SCIENCE 2022; 13:996502. [PMID: 36226288 PMCID: PMC9549694 DOI: 10.3389/fpls.2022.996502] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Accepted: 08/30/2022] [Indexed: 06/16/2023]
Abstract
In California, there is a shortage of good quality water available for irrigated agriculture due to severe drought. Consequently, saline groundwaters and drainage waters containing natural-occurring selenium (Se) and boron (B) salts are being considered as alternative sources of water for irrigation on salt and B tolerant crops like the edible halophyte-agretti (Salsola soda L.). In this multi-year field study, we evaluated agretti grown as a Se-biofortification crop in typical saline/B-laden soils (10 dS m-1 and 12 mg B/L) and irrigated with saline (3-8 dS m-1) and low-saline water (<1 d/S m) containing B (3-6 mg B/L) and Se (0.02-0.25 mg Se/L) at different evaporation transpiration (Et o ) rates (100, 75, and 50 %, respectively). During the four-year study, fresh biomass yields ranged from 1 to 3 kg/m2 and were generally highest with irrigation at 100 % Et o with either saline or low-saline water. Tissue Se concentrations ranged from 2 to 3.2 mg Se / kg DW and 0.4-0.5 mg Se/kg DW with saline and low-saline irrigation, respectively. Selenium speciation in plant tissue showed the following: selenomethionine (SeMet) > selenate (SeO4) > methylselenocysteine (MeSeCy s ), irrespective of any treatment (i.e., year of planting, saline or low saline irrigation, rate of water application, direct seeding or transplanted). Agretti did not exhibit any toxicity symptoms as indicated by changes in total phenolic concentrations. Total phenolics ranged from 180 to 257 GAE/L and showed no significant differences among all treatments, although they were generally higher at the lowest water treatment (50% Et o ). In regard to toxic ion accumulation, agretti tolerated excessive sodium (Na) and boron (B) and tissue concentrations ranging from 5.5 to 8.8% Na and 60 to 235 mg B/kg DW, respectively. Results from this multi-year study have identified a unique Se-biofortification strategy for producing Se-enriched agretti using saline, B- and Se-laden soil and irrigating with saline and low-saline water, respectively. Successful production of this crop may promote Se- biofortification strategies in poor quality regions where natural- occurring Se is present in soils and in waters used for irrigation.
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Affiliation(s)
- Gary S. Bañuelos
- United States Department of Agriculture (USDA), Agricultural Research Service, San Joaquin Valley Agricultural Sciences Center, Parlier, CA, United States
| | - Tiziana Centofanti
- Department of Environmental Sciences and Policy, Central European University, Vienna, Austria
| | - Maria C. Zambrano
- Center for Irrigation Technology, California State University Fresno, Fresno, CA, United States
| | - Kaomine Vang
- Department of Agricultural Business, Jordan College of Agricultural Sciences and Technology, California State University Fresno, Fresno, CA, United States
| | - Todd A. Lone
- Department of Agricultural Business, Jordan College of Agricultural Sciences and Technology, California State University Fresno, Fresno, CA, United States
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Medina-Lozano I, Díaz A. Applications of Genomic Tools in Plant Breeding: Crop Biofortification. Int J Mol Sci 2022; 23:3086. [PMID: 35328507 PMCID: PMC8950180 DOI: 10.3390/ijms23063086] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/04/2022] [Accepted: 03/10/2022] [Indexed: 12/02/2022] Open
Abstract
Crop breeding has mainly been focused on increasing productivity, either directly or by decreasing the losses caused by biotic and abiotic stresses (that is, incorporating resistance to diseases and enhancing tolerance to adverse conditions, respectively). Quite the opposite, little attention has been paid to improve the nutritional value of crops. It has not been until recently that crop biofortification has become an objective within breeding programs, through either conventional methods or genetic engineering. There are many steps along this long path, from the initial evaluation of germplasm for the content of nutrients and health-promoting compounds to the development of biofortified varieties, with the available and future genomic tools assisting scientists and breeders in reaching their objectives as well as speeding up the process. This review offers a compendium of the genomic technologies used to explore and create biodiversity, to associate the traits of interest to the genome, and to transfer the genomic regions responsible for the desirable characteristics into potential new varieties. Finally, a glimpse of future perspectives and challenges in this emerging area is offered by taking the present scenario and the slow progress of the regulatory framework as the starting point.
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Affiliation(s)
- Inés Medina-Lozano
- Departamento de Ciencia Vegetal, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Universidad de Zaragoza, Avda. Montañana 930, 50059 Zaragoza, Spain;
- Instituto Agroalimentario de Aragón—IA2, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Universidad de Zaragoza, 50013 Zaragoza, Spain
| | - Aurora Díaz
- Departamento de Ciencia Vegetal, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Universidad de Zaragoza, Avda. Montañana 930, 50059 Zaragoza, Spain;
- Instituto Agroalimentario de Aragón—IA2, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Universidad de Zaragoza, 50013 Zaragoza, Spain
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Baker MT, Lu P, Parrella JA, Leggette HR. Consumer Acceptance toward Functional Foods: A Scoping Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:1217. [PMID: 35162240 PMCID: PMC8835010 DOI: 10.3390/ijerph19031217] [Citation(s) in RCA: 55] [Impact Index Per Article: 27.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/13/2022] [Accepted: 01/20/2022] [Indexed: 11/16/2022]
Abstract
Chronic diseases (e.g., heart disease, cancer, diabetes) are of major public concern. Such chronic diseases are often caused by a dietary pattern characterized as relatively high in fat, refined sugar, salt, and cholesterol. Societal interest in consuming healthy foods and the demand for healthy food products have increased significantly. As a result, functional foods have gained significant research attention in the food health and technology innovations field. To date, many studies have investigated the factors that may predict consumer acceptance of functional foods, and a wide range of influential factors have been reported. However, studies conducted in different contexts pose challenges to gaining a clear understanding of the factors influencing consumer acceptance. Therefore, the purpose of our scoping review was to synthesize the possible determinants of consumer acceptance toward functional foods and provide a resource that describes global trends regarding consumers' functional foods behavior. We identified 75 articles published with varying populations around the globe that empirically investigated consumers' acceptance of functional foods. We identified and categorized a wide range of determinants related to consumer acceptance of different types of functional foods. The five categories of determinants were product characteristics, socio-demographic characteristics, psychological characteristics, behavioral characteristics, and physical characteristics. Each of the determinants were more fully described by sub-determinants in our scoping review. These determinants should be considered and used by leaders and scientists in product development to aid decision making and, ultimately, the successful launch of novel functional foods.
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Affiliation(s)
- Mathew T. Baker
- Department of Agricultural Leadership, Education and Communications, Texas A&M University, College Station, TX 77843, USA; (P.L.); (J.A.P.); (H.R.L.)
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Welk AK, Kleine-Kalmer R, Daum D, Enneking U. Consumer Acceptance and Market Potential of Iodine-Biofortified Fruit and Vegetables in Germany. Nutrients 2021; 13:nu13124198. [PMID: 34959750 PMCID: PMC8705848 DOI: 10.3390/nu13124198] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/15/2021] [Accepted: 11/19/2021] [Indexed: 11/28/2022] Open
Abstract
Biofortification of food crops with iodine is a novel approach to preventing iodine deficiency in humans. The present study analyses the consumer target groups and the market potential of iodine-biofortified fruit and vegetables in Germany. For this purpose, an online survey of 1016 German fruit and vegetable consumers was conducted to investigate the acceptance of different product categories as well as relevant criteria for the market launch. The results show that iodine-biofortified fruit and vegetables are particularly attractive to consumers who purchase at farmers’ markets, organic food shops, and farm stores. Out of this group, 39% of consumers rate such iodine-rich foods as very appealing. They attach importance to food that naturally contains iodine and prefer produce from integrated domestic cultivation. With their focus on sustainability and naturalness, this group of consumers clearly differs from typical users of dietary supplements, who are primarily concerned with health benefits. However, overall about 85% of respondents would prefer biofortified fruits and vegetables to supplements to improve their iodine supply. The greatest market potential for iodine-biofortified fruit and vegetables is to be expected in supermarkets, as this is the preferred food shopping location for most consumers. A total of 28% of those who buy here rate the biofortified foods presented as very appealing. Nevertheless, a successful market launch requires that the benefits of the new products are communicated according to the potential consumer group needs.
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Pre-Launch Exploration of Consumer Willingness to Purchase Selenium- and Iodine-Biofortified Apples-A Discrete Choice Analysis of Possible Market Settings. Nutrients 2021; 13:nu13051625. [PMID: 34066189 PMCID: PMC8151101 DOI: 10.3390/nu13051625] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 05/05/2021] [Accepted: 05/06/2021] [Indexed: 01/08/2023] Open
Abstract
Selenium and iodine are essential micronutrients for humans. They are often deficient in food supply due to low phytoavailable concentrations in soil. Agronomic biofortification of food crops is one approach to overcome micronutrient malnutrition. This study focused on a pre-launch exploration of German consumers’ willingness to purchase selenium- and/or iodine-biofortified apples. For this purpose, an online survey was carried out. In this context, consumers were asked to choose their most preferred apple product from a set card of product alternatives in a discrete choice experiment (DCE). The multinomial logit model results demonstrated that German consumers’ have a particular preference for iodine-biofortified apples. Furthermore, apple choice was mainly influenced by price, health claims, and plastic-free packaging material. Viewed individually, selenium did not exert an effect on product choice whereas positive interactions between both micronutrients exist.
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Budke C, Dierend W, Schön HG, Hora K, Mühling KH, Daum D. Iodine Biofortification of Apples and Pears in an Orchard Using Foliar Sprays of Different Composition. FRONTIERS IN PLANT SCIENCE 2021; 12:638671. [PMID: 33719316 PMCID: PMC7943743 DOI: 10.3389/fpls.2021.638671] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Accepted: 01/22/2021] [Indexed: 05/03/2023]
Abstract
Many people across the world suffer from iodine (I) deficiency and related diseases. The I content in plant-based foods is particularly low, but can be enhanced by agronomic biofortification. Therefore, in this study two field experiments were conducted under orchard conditions to assess the potential of I biofortification of apples and pears by foliar fertilization. Fruit trees were sprayed at various times during the growing season with solutions containing I in different concentrations and forms. In addition, tests were carried out to establish whether the effect of I sprays can be improved by co-application of potassium nitrate (KNO3) and sodium selenate (Na2SeO4). Iodine accumulation in apple and pear fruits was dose-dependent, with a stronger response to potassium iodide (KI) than potassium iodate (KIO3). In freshly harvested apple and pear fruits, 51% and 75% of the biofortified iodine was localized in the fruit peel, respectively. The remaining I was translocated into the fruit flesh, with a maximum of 3% reaching the core. Washing apples and pears with running deionized water reduced their I content by 14%. To achieve the targeted accumulation level of 50-100 μg I per 100 g fresh mass in washed and unpeeled fruits, foliar fertilization of 1.5 kg I per hectare and meter canopy height was required when KIO3 was applied. The addition of KNO3 and Na2SeO4 to I-containing spray solutions did not affect the I content in fruits. However, the application of KNO3 increased the total soluble solids content of the fruits by up to 1.0 °Brix compared to the control, and Na2SeO4 in the spray solution increased the fruit selenium (Se) content. Iodine sprays caused leaf necrosis, but without affecting the development and marketing quality of the fruits. Even after three months of cold storage, no adverse effects of I fertilization on general fruit characteristics were observed, however, I content of apples decreased by 20%.
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Affiliation(s)
- Christoph Budke
- Faculty of Agricultural Sciences and Landscape Architecture, Osnabrück University of Applied Sciences, Osnabrück, Germany
| | - Werner Dierend
- Faculty of Agricultural Sciences and Landscape Architecture, Osnabrück University of Applied Sciences, Osnabrück, Germany
| | - Hans-Georg Schön
- Faculty of Agricultural Sciences and Landscape Architecture, Osnabrück University of Applied Sciences, Osnabrück, Germany
| | - Katja Hora
- SQM International N.V, Antwerpen, Belgium
| | - Karl Hermann Mühling
- Faculty of Agricultural and Nutritional Sciences, Institute of Plant Nutrition and Soil Science, Kiel University, Kiel, Germany
| | - Diemo Daum
- Faculty of Agricultural Sciences and Landscape Architecture, Osnabrück University of Applied Sciences, Osnabrück, Germany
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Selenium and Nano-Selenium Biofortification for Human Health: Opportunities and Challenges. SOIL SYSTEMS 2020. [DOI: 10.3390/soilsystems4030057] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Selenium is an essential micronutrient required for the health of humans and lower plants, but its importance for higher plants is still being investigated. The biological functions of Se related to human health revolve around its presence in 25 known selenoproteins (e.g., selenocysteine or the 21st amino acid). Humans may receive their required Se through plant uptake of soil Se, foods enriched in Se, or Se dietary supplements. Selenium nanoparticles (Se-NPs) have been applied to biofortified foods and feeds. Due to low toxicity and high efficiency, Se-NPs are used in applications such as cancer therapy and nano-medicines. Selenium and nano-selenium may be able to support and enhance the productivity of cultivated plants and animals under stressful conditions because they are antimicrobial and anti-carcinogenic agents, with antioxidant capacity and immune-modulatory efficacy. Thus, nano-selenium could be inserted in the feeds of fish and livestock to improvise stress resilience and productivity. This review offers new insights in Se and Se-NPs biofortification for edible plants and farm animals under stressful environments. Further, extensive research on Se-NPs is required to identify possible adverse effects on humans and their cytotoxicity.
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Perception of Older Adults about Health-Related Functionality of Foods Compared with Other Age Groups. SUSTAINABILITY 2020. [DOI: 10.3390/su12072748] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The proportion of older adults in the population is significantly growing in the EU, therefore, wellbeing of the older population has become a social challenge. Functional foodstuffs are food products with nutritional composition that may reduce the risk of diet-related diseases or enhance physiological functions. Therefore, they could play an important role in prevention and mitigation of health-related problems, and in promotion of healthy ageing. The aim of this study is to present the impact of age on consumer preferences about functionality of foods, covering attitude aspects, nutrition claims, possible carriers, some particular health problems and expectations about sustainable production. The results are based on a representative quantitative survey. Findings highlight statistically significant (p < 0.05) differences in preferences of older adults compared to other age segments. They generally accept functional foods, especially when functionality is attached to increased vitamin, protein, and fiber content. Older adults also prefer products with lower salt and sugar content, which were less relevant for other age groups. Products of fruit and vegetable origin are distinguished as carriers of functional traits. Compared to other segments, older adults accept products of animal origin (especially milk products) and even breakfast products on a higher level. The paper provides details about particular health issues that could be addressed by functional foods based on actual consumer concerns.
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Groth S, Budke C, Neugart S, Ackermann S, Kappenstein FS, Daum D, Rohn S. Influence of a Selenium Biofortification on Antioxidant Properties and Phenolic Compounds of Apples ( Malus domestica). Antioxidants (Basel) 2020; 9:antiox9020187. [PMID: 32102431 PMCID: PMC7070929 DOI: 10.3390/antiox9020187] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 02/21/2020] [Accepted: 02/22/2020] [Indexed: 12/22/2022] Open
Abstract
Biofortified apples seem to be a suitable produce. In this study, different selenium forms and application levels were applied to the two apple varieties ‘Golden Delicious’ and ‘Jonagold’, grown in the years 2017 and 2018 in order to increase the selenium uptake within a typical Western diet. It was shown that the biofortification, which was performed as a foliar application implemented in usual calcium fertilization, led to significantly increased selenium contents in the fruits. Furthermore, biofortification affected the total phenolic content (TPC), the polyphenol oxidase activity (PPO), as well as the antioxidant activity (AOA), the latter measured with the two well-known assays Trolox Equivalent Antioxidant Capacity Assay (TEAC) and Oxygen Radical Absorbance Capacity Assays (ORAC). The varying selenium forms and application levels showed a differing influence on the parameters mentioned before. Higher fertilizer levels resulted in higher selenium accumulation. It was found that PPO activity fluctuates less in biofortified apples. With regard to TPC, selenate led to higher amounts when compared to the untreated controls and selenite resulted in lower TPC. AOA analysis showed no clear tendencies as a result of the selenium biofortification. In the case of ‘Jonagold’, a higher AOA was generally measured when being biofortified, whereas, in the case of ‘Golden Delicious’, only one form of application led to higher AOA. Additionally, differences in the amount of major phenolic compounds, measured with High Performance Liquid Chromatography Mass Spectrometry (HPLC-DAD-ESI-MSn), were observed, depending on the conditions of the biofortification and the variety.
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Affiliation(s)
- Sabrina Groth
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.G.); (S.A.); (F.-S.K.)
| | - Christoph Budke
- Department of Plant Nutrition, Osnabrück University of Applied Sciences, 49090 Osnabrück, Germany; (C.B.)
| | - Susanne Neugart
- Department of Crop Sciences, Division Quality and Sensory of Plant Products, Georg-August-Universität Göttingen, 37075 Göttingen, Germany;
| | - Sofia Ackermann
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.G.); (S.A.); (F.-S.K.)
| | - Fenja-Sarah Kappenstein
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.G.); (S.A.); (F.-S.K.)
| | - Diemo Daum
- Department of Plant Nutrition, Osnabrück University of Applied Sciences, 49090 Osnabrück, Germany; (C.B.)
| | - Sascha Rohn
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.G.); (S.A.); (F.-S.K.)
- Correspondence: ; Tel.: +49-40-42838-7979
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15
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The Role of Health Information in Consumers' Willingness to Pay for Canned Crushed Tomatoes Enriched with Lycopene. Nutrients 2019; 11:nu11092173. [PMID: 31510086 PMCID: PMC6770788 DOI: 10.3390/nu11092173] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 08/29/2019] [Accepted: 09/05/2019] [Indexed: 01/28/2023] Open
Abstract
The paper investigated whether information about the health benefit produced by lycopene could influence consumers’ willingness to pay (WTP) for canned crushed tomatoes enriched with lycopene. An additional aim was to determine whether the main socio-demographic variables, such as sex, age, income and selected attitudinal factors, affect WTP. To this end, a non-hypothetical experimental auction was carried on with five repeated rounds. Results show a relevant impact of information on WTP in the case of lycopene-enriched products, whereas no difference in bids emerges for the conventional product, either on average or at the quantiles. Previous knowledge seems to have a modest influence upon WTP, but it shows a significant interaction with the information shock provided during the experiment, so that the effect of the latter is more pronounced when previous knowledge is low. In addition, age, sex, food technology neophobia, trust in science and implicit attitudes towards food technology significantly affect participants’ WTP.
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16
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Designing selenium functional foods and beverages: A review. Food Res Int 2019; 120:708-725. [DOI: 10.1016/j.foodres.2018.11.029] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 10/15/2018] [Accepted: 11/15/2018] [Indexed: 02/07/2023]
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17
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Muecke R, Waldschock K, Schomburg L, Micke O, Buentzel J, Kisters K, Adamietz IA, Huebner J. Whole Blood Selenium Levels and Selenium Supplementation in Patients Treated in a Family Doctor Practice in Golßen (State of Brandenburg, Germany): A Laboratory Study. Integr Cancer Ther 2018; 17:1132-1136. [PMID: 30354843 PMCID: PMC6247545 DOI: 10.1177/1534735418807971] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022] Open
Abstract
Introduction: The supply of selenium (Se) varies widely in Germany. Therefore, a laboratory study was conducted in patients treated at a family doctor practice in Brandenburg, Germany, to determine whether there is a general Se deficiency in this area; specifically, whether Se concentrations differ with age, sex, or presence of cancer. Moreover, we tested the effects of a Se supplementation on whole blood Se levels (WBSL). Methods: In 2006, WBSL were analyzed in 871 patients (496 females, 375 males, median age: 67 years). Of these, 143 (78 females, 65 males) had cancer and were in an aftercare situation. From 2006 to 2012, 317 patients (76 with tumors, 241 without tumors) received continuous Se supplementation with sodium selenite (300 µg per day) and annual WBSL measurements. WBSL were compared by Student’s t test for paired and independent samples. Results: The initial WBSL of all patients was 97.2 ± 20.7 µg/L (mean ± SD). WBSL did not differ with regard to age or sex, but patients with cancer had the lowest WBSL. Se supplementation increased mean WBSL in both patients with (to 128.5 µg/L) and without (to 119.52 µg/L) cancer (P < .001). Discussion: Patients with cancer displayed significantly lower WBSL than patients without cancer, indicating a negative effect of tumors on Se uptake, absorption, or metabolism. Significant influences of age or sex were not observed. Selenite supplementation efficiently improved WBSL to concentrations considered necessary for health benefits.
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Affiliation(s)
- Ralph Muecke
- 1 Radiotherapy RheinMainNahe, Bad Kreuznach, Germany.,2 Marien Hospital, Herne, Germany.,3 Ruhr University Bochum, Bochum, Germany
| | | | - Lutz Schomburg
- 5 Institute for Experimental Endocrinology, Charité, Berlin, Germany
| | | | | | | | - Irenaeus A Adamietz
- 2 Marien Hospital, Herne, Germany.,3 Ruhr University Bochum, Bochum, Germany
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