The Possible Role of Selected Vitamins and Minerals in the Therapeutic Outcomes of Leishmaniasis

Leishmaniasis is a protozoal disease declared as an endemic in areas suffering from severe malnutrition and poverty. The factors associated with poverty like low income, ecological factors, and malnutrition cause disruption in immunity and host defense increasing risk of infection. Altered resistance to infection and host susceptibility are associated with low micronutrient levels in undernourished patients. Malnutrition has been recognized as a poor predictive marker for leishmaniasis, in particular the deficiency of trace elements like zinc, iron, and vitamin A, B, C, D which has a prominent function in the regulation of innate and adaptive immunity, cell proliferation, human physiology, etc. Malnourishment can exacerbate host sensitivity and pathophysiologic intensity to infection in variety of ways, whereas infection can enhance underlying poor nutrition or enhance host vulnerability and sandfly's urge to attack specific hosts. The intensity of leishmaniasis can be influenced by body mass and micronutrient availability in the blood. Vitamin D, C, zinc, and iron are proved effective in inhibiting the growth of leishmaniasis in both amastigote or promastigote forms, either directly or by acting as precursor for a pathway which inhibits the parasite growth. This article elucidates a new perception to the crucial role of micronutrients and their probable role in the therapeutic outcomes of leishmaniasis. Since there is requirement of novel drugs to fight drug resistance and relapse of leishmaniasis, this article may pave way to understand the importance of micronutrients and their role in therapeutic outcomes of leishmaniasis.

Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability

There is a scarcity of information on mineral and phytate content in plant-based foods in Bolivia. This study aimed to analyze iron, zinc, calcium, and phytate content and estimate the mineral bioavailability of foods consumed in Chapare, Bolivia. Minerals and phytate were analyzed, and bioavailability was estimated in 17 food samples. Leafy vegetables and green legumes had the highest mineral content, followed by pseudocereals. Estimated mineral bioavailability was low for cereals, dry legumes, pseudocereals, and flaxseeds foods mainly due to phytate content. But estimated zinc bioavailability for black cornmeal, yellow corn, and dry peas was moderate. Strong correlations (p < 0.01) were found between the three minerals, while phytate correlated negatively to iron, zinc, and calcium. To get an overview of the estimated mineral bioavailability of plant-based diets, we have included foods, from the same area, analyzed in a previous study where the evaluated diet covers 80% of RNI for iron and zinc, but <40% of calcium. In conclusion, leafy vegetables and green legumes had the highest contents of minerals and the lowest phytate content of the foods analyzed in the study. The usage of processing strategies and dietary diversification to reduce phytate content would significantly improve estimated mineral bioavailability in plant-based diets.

Zinc bioavailability in rats fed a plant-based diet: a study of fermentation and zinc supplementation

BACKGROUND

Zinc deficiency is a significant problem, in developing countries and in vegetarians, which can be caused by plant-based diets. Thus, dietary strategies, such as fermentation, to improve zinc bioavailability of diets should be investigated.

OBJECTIVE

To improve zinc bioavailability in a plant-based diet by the inclusion of fermented food.

DESIGN

Cassava tubers were fermented and made to replace the unfermented cassava in a basal plant-based diet, and compared with plant-based diets with and without zinc supplement. The zinc bioavailability of the diets was evaluated in Wistar rats that were fed these diets for 28 days. The evaluation was for zinc apparent absorption (ZnAA), serum zinc levels, and zinc deposits in liver and femur; in addition, the feed efficiency ratio (FER) of the diets and femur weight (FW) of the rats were evaluated.

RESULTS

During the cassava fermentation, lactic acid increased and pH decreased (from 6.8 to 3.9), which is favorable for native phytase activity, resulting in a 90.2% reduction of phytate content in cassava. The diet containing fermented cassava showed significantly higher levels of ZnAA, FER, and FW (p<0.001). Moreover, the zinc levels in serum and femur were significantly higher (p<0.001) compared with the results of the diet with unfermented cassava. The results clearly show a higher zinc bioavailability in the diet containing fermented cassava and are comparable with the results obtained with the plant-based diet with zinc supplement.

CONCLUSIONS

In conclusion, the fermentation of cassava reduces the phytate content. The diet containing the fermented cassava represents a better nutritional alternative than the diet with unfermented cassava and is comparable with the zinc-supplemented diets.