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AlJuhaimi F, Kulluk DA, Ahmed IAM, Özcan MM, Karrar E. Investigation of accumulation of element contents in some wild and cultivated dried fruits. Biol Trace Elem Res 2024:10.1007/s12011-024-04165-w. [PMID: 38570394 DOI: 10.1007/s12011-024-04165-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Accepted: 03/27/2024] [Indexed: 04/05/2024]
Abstract
In this study, the moisture and biogenic element quantities of most wild and cultivated edible dried fruits were investigated. Macroelements found in highest amounts in fruits were K, P, Ca, and Mg. While K quantities of the fruits are recorded between 5212.77 ("white myrtle") and 25550.60 mg/kg ("black nightshade"), P amounts of the fruits were characterized to be between 949.08 (black myrtle) and 4420.75 mg/kg ("black nightshade"). Ca and Mg amounts of the fruits were assessed to be between 359.83 (plum) and 4330.89 mg/kg ("yellow hawthorn") to 214.98 (plum) and 1852.04 mg/kg ("black nightshade"), respectively. Fe and B quantities of the fruitss were established to be between 2.69 ("black myrtle") and 60.13 mg/kg (cherry) to 3.76 ("black myrtle") and 76.25 mg/kg (sour cherry), respectively. In general, except for white and black myrtle fruits, it is thought that other fruits can be good sources of P, K, and Fe. P contents of "laurel cherry," "cherry," "black nightshade," and "Fragrant black grapes" were found partly high than those of other fruits. "Cherry laurel," "sour cherry," "cherry," "pear," "black nightshade," "black fig," and "hawthorn (yellow)" fruits contain more K than other fruits.
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Affiliation(s)
- Fahad AlJuhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Duygu Akçay Kulluk
- Faculty of Agriculture, Department of Soil Science and Plant Nutrition, Selcuk University, 42031, Konya, Turkey
| | - Isam Ali Mohamed Ahmed
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mehmet Musa Özcan
- Faculty of Agriculture, Department of Food Engineering, Selcuk University, 42031, Konya, Turkey.
| | - Emad Karrar
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, China
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Harahap IA, Olejnik A, Kowalska K, Suliburska J. Effects of Daidzein, Tempeh, and a Probiotic Digested in an Artificial Gastrointestinal Tract on Calcium Deposition in Human Osteoblast-like Saos-2 Cells. Int J Mol Sci 2024; 25:1008. [PMID: 38256081 PMCID: PMC10815870 DOI: 10.3390/ijms25021008] [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: 12/06/2023] [Revised: 12/27/2023] [Accepted: 01/11/2024] [Indexed: 01/24/2024] Open
Abstract
Adequate calcium intake is crucial for the prevention and treatment of bone-related issues. Developing a nutritional source of readily bioavailable calcium is particularly significant for individuals deficient in this essential element and at risk of developing osteoporosis. This research aimed to evaluate the impact of tempeh (T), daidzein (D), and Lactobacillus acidophilus (LA) within a simulated intestinal environment consisting of Caco-2 epithelial and Saos-2 cells, focusing on their implications for bone mineralization mechanisms. In the initial phase, calcium bioaccessibility from calcium citrate (CaCt), LA, D, the daidzein combination D-CaCt-LA (D1:1:1), and the tempeh combination T-CaCt-LA (T1:1:1) was assessed through digestion simulation. The calcium content of both untreated and digested samples was determined using atomic absorption spectrometry (AAS). In the subsequent stage, the digested samples were used to induce intestinal absorption in differentiated enterocyte-like Caco-2 cells. The permeable fractions were then evaluated in a culture of osteoblast-like Saos-2 cells. Preliminary cellular experiments employed the MTT assay to assess cytotoxicity. The results indicated that the analyzed products did not influence the deposition of extracellular calcium in Saos-2 cells cultured without mineralization stimulators. The combined formulations of permeable fractions of digested CaCt, LA, D, and T demonstrated the capacity to enhance the proliferation of Saos-2 cells. In Saos-2 cells, D, D1:1:1, and LA showed no discernible impact on intracellular calcium accumulation, whereas T and T1:1:1 reduced the calcium deposits. Additionally, mRNA transcripts and alkaline phosphatase (ALP) activity levels in Saos-2 cells cultured without mineralization induction were unaffected by the analyzed products. An examination of the products revealed no discernible effect on ALP activity or mRNA expression during Saos-2 cell differentiation. Our findings suggest that tempeh, daidzein, and L. acidophilus did not positively impact cellular calcium deposition in Saos-2 cells. However, tempeh, daidzein and its combination, and L. acidophilus might enhance the process of osteogenic differentiation in Saos-2 cells. Nevertheless, this study did not identify any synergistic impact on calcium deposition and the process of osteogenic differentiation in Saos-2 cells of isoflavones and probiotics.
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Affiliation(s)
- Iskandar Azmy Harahap
- Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, 60-624 Poznan, Poland;
| | - Anna Olejnik
- Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, 60-624 Poznan, Poland; (A.O.); (K.K.)
| | - Katarzyna Kowalska
- Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, 60-624 Poznan, Poland; (A.O.); (K.K.)
| | - Joanna Suliburska
- Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, 60-624 Poznan, Poland;
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Moskwa J, Naliwajko SK, Puścion-Jakubik A, Soroczyńska J, Socha K, Koch W, Markiewicz-Żukowska R. In Vitro Assessment of the Bioaccessibility of Zn, Ca, Mg, and Se from Various Types of Nuts. Foods 2023; 12:4453. [PMID: 38137257 PMCID: PMC10742998 DOI: 10.3390/foods12244453] [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: 11/21/2023] [Revised: 12/04/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
The bioaccessibility of zinc (Zn), calcium (Ca), magnesium (Mg), and selenium (Se) from various nuts (Brazil nuts, walnuts, peanuts, almonds, cashews, pecans, hazelnuts, macadamia nuts, and pistachios) was assessed using a simulated two-phase model of enzymatic digestion in vitro. The levels of Zn, Mg, and Ca were determined by atomic absorption spectrometry, and Se was measured by inductively coupled plasma-mass spectrometry. All tested nuts were good sources of Mg, and most, except macadamia nuts, were also good sources of Zn (the standard portion covers over 15% of NRV-R (UE) 1924/2006). Brazil nuts had the highest Se content. Almonds and Brazil nuts were rich in Ca. Se demonstrated the highest bioaccessibility from nuts (27.7% to 70.65%), whereas Ca exhibited the lowest bioaccessibility (below 9%). Pistachios had the highest Zn bioavailability, while cashews excelled in Mg bioaccessibility. Macadamia and pistachios were top for Ca bioaccessibility, and Brazil nuts for Se. Bioaccessibility is positively correlated with fat (for Zn: r = 0.23), carbohydrates (for Mg: 0.44; for Ca: 0.35), and sugar content (for Zn: r = 0.36; for Mg: 0.46; for Ca: 0.40).
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Affiliation(s)
- Justyna Moskwa
- Department of Bromatology, Faculty of Pharmacy with Division of Laboratory Medicine, Medical University of Bialystok, Mickiewicza 2D, 15-222 Bialystok, Poland; (S.K.N.); (A.P.-J.); (J.S.); (K.S.); (R.M.-Ż.)
| | - Sylwia Katarzyna Naliwajko
- Department of Bromatology, Faculty of Pharmacy with Division of Laboratory Medicine, Medical University of Bialystok, Mickiewicza 2D, 15-222 Bialystok, Poland; (S.K.N.); (A.P.-J.); (J.S.); (K.S.); (R.M.-Ż.)
| | - Anna Puścion-Jakubik
- Department of Bromatology, Faculty of Pharmacy with Division of Laboratory Medicine, Medical University of Bialystok, Mickiewicza 2D, 15-222 Bialystok, Poland; (S.K.N.); (A.P.-J.); (J.S.); (K.S.); (R.M.-Ż.)
| | - Jolanta Soroczyńska
- Department of Bromatology, Faculty of Pharmacy with Division of Laboratory Medicine, Medical University of Bialystok, Mickiewicza 2D, 15-222 Bialystok, Poland; (S.K.N.); (A.P.-J.); (J.S.); (K.S.); (R.M.-Ż.)
| | - Katarzyna Socha
- Department of Bromatology, Faculty of Pharmacy with Division of Laboratory Medicine, Medical University of Bialystok, Mickiewicza 2D, 15-222 Bialystok, Poland; (S.K.N.); (A.P.-J.); (J.S.); (K.S.); (R.M.-Ż.)
| | - Wojciech Koch
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodźki Str., 20-093 Lublin, Poland;
| | - Renata Markiewicz-Żukowska
- Department of Bromatology, Faculty of Pharmacy with Division of Laboratory Medicine, Medical University of Bialystok, Mickiewicza 2D, 15-222 Bialystok, Poland; (S.K.N.); (A.P.-J.); (J.S.); (K.S.); (R.M.-Ż.)
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Duijsens D, Alfie Castillo AI, Verkempinck SHE, Pälchen K, Hendrickx ME, Grauwet T. In vitro macronutrient digestibility and mineral bioaccessibility of lentil-based pasta: The influence of cellular intactness. Food Chem 2023; 423:136303. [PMID: 37182489 DOI: 10.1016/j.foodchem.2023.136303] [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: 07/12/2022] [Revised: 04/27/2023] [Accepted: 05/01/2023] [Indexed: 05/16/2023]
Abstract
Recently, pulse ingredients with (partial) cellular intactness are put forward as promising innovative food ingredients with slowed macronutrient digestibility. This study compared cooking quality and nutrient (starch, protein, and mineral) digestibility/bioaccessibility of lentil-based pasta prepared from 100% raw-milled flour, and by substituting 30% of the formulation by isolated cotyledon cell powder or whole precooked powder. Formulation had little effect on cooking properties. Both amylolysis and proteolysis were significantly slowed by incorporating cellular ingredients: towards the end of simulated digestion, amylolysis was lowered by 16-25%, while differences in proteolysis became small. Cellular ingredient incorporation slightly decreased Zn and Mg but did not affect Ca and Fe bioaccessibility, overall yielding a low mineral bioaccessibility comparable to cooked whole pulses. To conclude, lentil-based pasta substituted with cellular ingredients showed improved nutritional properties (i.e., high in digestible protein and slowed amylolysis), with perspectives for the development of different innovative foods with targeted nutritional properties.
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Affiliation(s)
- D Duijsens
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - A I Alfie Castillo
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
| | - S H E Verkempinck
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
| | - K Pälchen
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
| | - M E Hendrickx
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
| | - T Grauwet
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
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Principal Components and Cluster Analysis of Trace Elements in Buckwheat Flour. Foods 2023; 12:foods12010225. [PMID: 36613441 PMCID: PMC9818536 DOI: 10.3390/foods12010225] [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: 12/06/2022] [Revised: 12/29/2022] [Accepted: 12/31/2022] [Indexed: 01/05/2023] Open
Abstract
Essential trace elements are required at very low quantities in the human body but are essential for various physiological functions. Each trace element has a specific role and a lack of these elements can easily cause a threat to health and can be potentially fatal. In this study, inductively coupled plasma mass spectrometry (ICP-MS) and inductively coupled plasma atomic emission spectrometry (ICP-AES) were used to determine the content of trace metal elements Ca, Fe, Cu, Mg, Zn, Se, Mo, Mn, and Cd in buckwheat flour. The content and distribution characteristics of trace metal elements were investigated using principal component and cluster analysis. The principal component analysis yielded a four-factor model that explained 73.64% of the test data; the cumulative contribution of the variance of the 1st and 2nd principal factors amounted to 44.41% and showed that Cu, Mg, Mo, and Cd are the characteristic elements of buckwheat flour. The cluster analysis divided the 28 buckwheat samples into two groups, to some extent, reflecting the genuineness of buckwheat flour. Buckwheat flour is rich in essential trace metal elements and can be used as a source of dietary nutrients for Mg and Mo.
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Iaquinta F, Rodríguez N, Machado I. In vitro bioaccessibility of copper, iron, and zinc from common meat substitutes, influence of exogenously added garlic/onion and contribution to the diet. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Comparison of mineral concentration and bioavailability of various modern and old bread wheat varieties grown in Anatolia in around one century. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04153-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Markiewicz-Żukowska R, Puścion-Jakubik A, Grabia M, Perkowski J, Nowakowski P, Bielecka J, Soroczyńska J, Kańgowski G, Bołtryk JM, Socha K. Nuts as a Dietary Enrichment with Selected Minerals-Content Assessment Supported by Chemometric Analysis. Foods 2022; 11:3152. [PMID: 37430901 PMCID: PMC9601893 DOI: 10.3390/foods11203152] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 10/07/2022] [Accepted: 10/08/2022] [Indexed: 01/12/2024] Open
Abstract
Nuts used as a snack and meal accompaniment supply plant protein and fatty acids that are beneficial for human health; however, they can also provide minerals. The aim of this study was to determine the content of selected elements that are often deficient in the diet (calcium, potassium, magnesium, selenium, and zinc) in nuts and determine whether they can be used to supplement deficiencies in the diet. In this study, we analyzed 10 types of nuts (n = 120 samples) that are consumed and available for sale in Poland. The content of calcium, magnesium, selenium, and zinc was determined by the atomic absorption spectrometry method, and flame atomic emission spectrometry was used for determination of potassium contents. The highest median calcium content was found in almonds (2825.8 mg/kg), the highest potassium content in pistachio nuts (15,730.5 mg/kg), the highest magnesium and selenium contents in Brazil nuts (10,509.2 mg/kg and 4348.7 μg/kg, respectively), and the highest zinc content in pine nuts (72.4 mg/kg). All the tested nuts are a source of magnesium, eight types of tested nuts are a source of potassium, six nut types are a source of zinc, and four nut types are a source of selenium; however, among the tested nuts, only almonds can be considered a source of calcium. Moreover, we found that selected chemometric methods can be useful in the classification of nuts. The studied nuts are valuable products that can be used to supplement the diet with selected minerals and can therefore be labelled as functional products crucial for disease prevention.
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Wojdyło A, Turkiewicz IP, Tkacz K, Nowicka P, Bobak Ł. Nuts as functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive properties. Food Chem X 2022; 15:100418. [PMID: 36211787 PMCID: PMC9532779 DOI: 10.1016/j.fochx.2022.100418] [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: 02/06/2022] [Revised: 07/31/2022] [Accepted: 08/05/2022] [Indexed: 11/16/2022] Open
Abstract
Nutritional, biological and in vitro anti-diabetic, -obesity, -cholinergic of nuts. Polymeric procyanidins dominant polyphenols. Oleanic and pomolic acids dominant triterpenes. Nuts are low in Cu, Zn, Mn, Na, but rich in K and Mg. All nuts showed high activity in inhibiting intestinal α-glucosidase.
The aim of the present study was to examine the nutritional (fat, fatty acids, minerals, sugars) and bioactive compounds (polyphenols, tocochromanols, triterpene) and their influence on in vitro anti-diabetic (pancreatic α-amylase and intestinal α-glucosidase), anti-obesity (pancreatic lipase) and anti-cholinergic (AChE and BuChE) inhibitory activity of 8 different popular nuts—pecan, pine, hazelnuts, pistachio, almonds, cashew, walnuts, and macadamia. The total content of phenolic compounds in nuts ranged from 432.9 (walnuts) to 5.9 (pistachio) mg/100 g. The dominant polyphenols are polymeric procyanidins (walnuts – 415.1 mg/100 g). Nuts are rich in tocochromanols (832.9–4377.5 μg/100 g), especially α- and γ-tocopherols. The highest content of α-tocopherol (vitamin E) was detected in hazelnuts and almonds (2551.0 and 2489.7 μg/100 g, respectively) while the lowest amounts were detected in macadamia, cashew and walnuts. The most abundant in nuts are oleanic and pomolic acids (35 and 22 % of total, respectively), while betulin, uvaol and erythrodiol are less characteristic triterpenes for nuts (<1%). Pine nuts are the nuts with the highest content of triterpene (690.3 mg/100 g). Pistachio and almonds are the richest in total fat (>45 %), but monounsaturated (17.5–79.3 %; hazelnuts, almonds, cashew, macadamia, pistachio and pecan) and polyunsaturated (7.5–69.3 %; pine, walnuts) are the dominant fatty acids. Moreover, nuts are low in Cu, Zn, Mn and Na content, but rich in K (464.5–1772.3 mg/100 g) and Mg (197.0–502.5 mg/100 g). Macadamia, walnuts and cashew are good sources of Se. Pistachio, almonds and cashew were characterized by the highest content of sugars, but the dominant sugar was saccharose (58.2–2399.3 mg/100 g). All nuts showed high activity in inhibiting intestinal α-glucosidase (>90 %), but lower ability to inhibit pancreatic α-amylase and pancreatic lipase activity. The activity in inhibiting acetyl- and butylcholinesterase was up to 30 %. As described above, all nuts contain various compounds that improve the nutritional value. Therefore they should be one of the important components of the daily human diet rich in functional foods.
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Dodevska M, Kukic Markovic J, Sofrenic I, Tesevic V, Jankovic M, Djordjevic B, Ivanovic ND. Similarities and differences in the nutritional composition of nuts and seeds in Serbia. Front Nutr 2022; 9:1003125. [PMID: 36185649 PMCID: PMC9523690 DOI: 10.3389/fnut.2022.1003125] [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: 07/25/2022] [Accepted: 08/24/2022] [Indexed: 11/29/2022] Open
Abstract
Nuts and seeds are an indispensable part of the plant-based diet, which is becoming increasingly popular due to the evidence of their health benefits and contribution to sustainability and planetary health. Since the health effects of consuming nuts and seeds directly depend on their nutritional composition and consumed amount, it is essential to know the exact chemical composition of each nut and seed so that appropriate dietary interventions can be adequately planned. The present study aimed to examine the chemical composition of nuts and seeds obtained from the Serbian market and to highlight the similarities and differences in their nutritional composition. In twenty-four samples of nuts and seeds, the content of total lipids, including fatty acid profile, total proteins, including amino acid profile, total carbohydrates (sugars and fibers), phytosterols, and minerals were determined. Content of selected nutrients in grams (g) or milligrams (mg) of nuts and seeds was expressed in one portion (28 g) and as a percentage of contribution of Reference Intakes (% RI) and Dietary Reference Value (% DRV) for macronutrients and minerals, respectively. Some of the seed representatives appeared to be rich sources of essential omega-3 fatty acid, α-linolenic acid (ALA) (flax seed vs. walnut, 6.50 vs. 0.56 g per portion, respectively), dietary fibers (chia seed vs. raw almond, 10.6 vs. 3.4 g per portion, respectively), calcium (black sesame seed vs. almond roasted, 32.4% NRV vs. 8.1% NRV per portion, respectively), magnesium (hemp seed vs. Brazil nut, 38.3% NRV vs. 27.8% NRV per portion, respectively), and zinc (hemp seed vs. pine nut, 21.4% NRV vs. 17.6% NRV per portion, respectively). Our results highlighted the crucial role of seeds in the diet, especially as a better source of nutrients compared to nuts. Furthermore, it was seen that nuts and seeds are different and complementary in their composition. Thus, in order to meet the needs for certain nutrients for which nuts and seeds are used as dietary sources (essential fatty acids, minerals, dietary fibers), it would be beneficial to combine both nuts and seeds as a part of a healthy dietary pattern.
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Affiliation(s)
- Margarita Dodevska
- Institute of Public Health of Serbia Dr. Milan Jovanovic Batut, Belgrade, Serbia
| | - Jelena Kukic Markovic
- Faculty of Pharmacy, Department of Pharmacognosy, University of Belgrade, Belgrade, Serbia
| | - Ivana Sofrenic
- Faculty of Chemistry, Department of Organic Chemistry, University of Belgrade, Belgrade, Serbia
| | - Vele Tesevic
- Faculty of Chemistry, Department of Organic Chemistry, University of Belgrade, Belgrade, Serbia
| | | | - Brizita Djordjevic
- Faculty of Pharmacy, Department of Bromatology, University of Belgrade, Belgrade, Serbia
| | - Nevena Dj. Ivanovic
- Faculty of Pharmacy, Department of Bromatology, University of Belgrade, Belgrade, Serbia
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Herbal Sources of Magnesium as a Promising Multifaceted Intervention for the Management of COVID-19. Nat Prod Commun 2022. [DOI: 10.1177/1934578x221116235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
The coronavirus-disease 2019 (COVID-19) was announced as a global pandemic by the World Health Organization (WHO), and it affected all human groups. Severe COVID-19 is characterized by cytokine storms, which can lead to multiorgan failure and death, although fever and cough are the most typical symptoms of mild COVID-19. Plant-based diets provide a 73% lower risk of moderate-to-severe COVID-19. Additionally, the association between low levels of some micronutrients and the adverse clinical consequences of COVID-19 has been demonstrated. So, nutritional therapy can become part of patient care for the survival of this life-threatening disease (COVID-19) also short-term recovery. Magnesium as an essential micronutrient due to its anti-inflammatory and beneficial effects can effectively prevent COVID-19 pandemic by playing a role in the treatment of comorbidities such as diabetes and cardiovascular disorders as major risk factors for mortality. Sufficient magnesium to stay healthy is provided by a proper daily diet, and there is usually no need to take magnesium supplements. Considering that almost half of the dietary magnesium comes from fruits, vegetables, nuts, and grains, it seems necessary to pay attention to the consumption of edible plants containing sufficient magnesium as part of the diet to prevent severe COVID-19. In this study, we have described the beneficial effects of sufficient magnesium levels to control COVID-19 and the importance of plant-based magnesium-rich diets. Additionally, we have listed some edible magnesium-rich plants.
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Arnold M, Rajagukguk YV, Sidor A, Kulczyński B, Brzozowska A, Suliburska J, Wawrzyniak N, Gramza-Michałowska A. Innovative Application of Chicken Eggshell Calcium to Improve the Functional Value of Gingerbread. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19074195. [PMID: 35409876 PMCID: PMC8998295 DOI: 10.3390/ijerph19074195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 03/26/2022] [Accepted: 03/30/2022] [Indexed: 11/18/2022]
Abstract
Food waste, such as eggshell, can be an environmental problem if it is not properly managed. One of the ways to solve this is by using the eggshell as the cheap calcium source in food products. Polish gingerbread fortified with chicken eggshell powder (ESP) calcium was developed to solve the eggshell waste problem and to reduce the risk of osteoporosis. This study focused on the effect of ESP addition on basic composition, sensory evaluation, and antioxidative activity of gingerbread. Two samples of gingerbread without and with 3% (w/w of wheat flour) ESP, with controlled green tea powder (4% w/w of white chocolate) were analyzed. Results of the research showed that the addition of 3% ESP significantly increased the ash and calcium content (p < 0.05) without changing the appearance, aroma, texture, taste profiles, and the hedonic score of gingerbread. The gingerbread samples were then stored for 2 months and were analyzed every month. The hedonic evaluation of the aroma of both gingerbread samples decreased significantly (p < 0.05) during storage. During 2 months of storage, the antioxidative activity of gingerbread fortified with 3% ESP was not significantly different compared to the control (p > 0.05), particularly in ABTS and ORACFL assay. The ABTS, DPPH, and ORACFL assays showed decreasing antioxidative activity during storage, which was also in accordance with decreasing total phenolic content of both gingerbread samples. In PCL assay, the lipid-soluble antioxidant activity in gingerbread with 3% ESP was significantly higher during 2 months of storage, compared to the control (p < 0.05). The developed product might be a potential alternative to improve the calcium (26% daily value (DV) recommendation per 100 g) and antioxidant intake in order to prevent calcium deficiency. Gingerbread enriched with an organic source of calcium may become an innovative product to reduce the risk of developing osteoporosis in the elderly population, having potential health and economic significance, given the incidence of osteoporosis and the costs of treating this disease.
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Affiliation(s)
- Marcellus Arnold
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (M.A.); (Y.V.R.); (A.S.); (B.K.); (A.B.); (N.W.)
| | - Yolanda Victoria Rajagukguk
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (M.A.); (Y.V.R.); (A.S.); (B.K.); (A.B.); (N.W.)
| | - Andrzej Sidor
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (M.A.); (Y.V.R.); (A.S.); (B.K.); (A.B.); (N.W.)
| | - Bartosz Kulczyński
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (M.A.); (Y.V.R.); (A.S.); (B.K.); (A.B.); (N.W.)
| | - Anna Brzozowska
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (M.A.); (Y.V.R.); (A.S.); (B.K.); (A.B.); (N.W.)
| | - Joanna Suliburska
- Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland;
| | - Natalia Wawrzyniak
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (M.A.); (Y.V.R.); (A.S.); (B.K.); (A.B.); (N.W.)
- Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland;
| | - Anna Gramza-Michałowska
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (M.A.); (Y.V.R.); (A.S.); (B.K.); (A.B.); (N.W.)
- Correspondence: ; Tel.: +48-61-848-7327
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Transcriptomics Reveals the ERF2- bHLH2- CML5 Module Responses to H 2S and ROS in Postharvest Calcium Deficiency Apples. Int J Mol Sci 2021; 22:ijms222313013. [PMID: 34884817 PMCID: PMC8657956 DOI: 10.3390/ijms222313013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 11/28/2021] [Accepted: 11/29/2021] [Indexed: 01/01/2023] Open
Abstract
Calcium deficiency usually causes accelerated quality deterioration in postharvest fruit, whereas the underlining mechanism is still unclear. Here, we report that calcium deficiency induced the development of bitter pit on the surface of apple peels compared with the healthy appearance in control apples during postharvest storage. Physiological analysis indicates that calcium-deficient peels contained higher levels of superoxide anion (O2•−), malondialdehyde (MDA), total phenol, flavonoid contents and polyphenol oxidase (PPO) activity, and reduced calcium, H2S production, anthocyanin, soluble protein content, and peroxidase (POD) activity compared with those in calcium-sufficient peels. The principal component analysis (PCA) results show that calcium content, ROS, and H2S production were the main factors between calcium-deficient and calcium-sufficient apple peels. Transcriptome data indicated that four calmodulin-like proteins (CMLs), seven AP2/ERFs, and three bHLHs transcripts were significantly differentially expressed in calcium-deficient apple peels. RT-qPCR and correlation analyses further revealed that CML5 expression was significantly positively correlated with the expression of ERF2/17, bHLH2, and H2S production related genes. In addition, transcriptional co-activation of CML5 by ERF2 and bHLH2 was demonstrated by apple transient expression assays and dual-luciferase reporter system experiments. Therefore, these findings provide a basis for studying the molecular mechanism of postharvest quality decline in calcium-deficient apples and the potential interaction between Ca2+ and endogenous H2S.
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14
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Akçay Kulluk D, Özcan MM, Gökmen Yılmaz F, Dursun N. Changes in mineral content in processed nuts, seeds, and fruits consumed as cookies. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Duygu Akçay Kulluk
- Department of Soil Science, Faculty of Agriculture Selcuk University Konya Turkey
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture University of Selçuk Konya Turkey
| | - Fatma Gökmen Yılmaz
- Department of Soil Science, Faculty of Agriculture Selcuk University Konya Turkey
| | - Nesim Dursun
- Department of Soil Science, Faculty of Agriculture Selcuk University Konya Turkey
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15
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Effect of Osmotic Pretreatment Combined with Vacuum Impregnation or High Pressure on the Water Diffusion Coefficients of Convection Drying: Case Study on Apples. Foods 2021; 10:foods10112605. [PMID: 34828886 PMCID: PMC8625333 DOI: 10.3390/foods10112605] [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: 09/15/2021] [Revised: 10/22/2021] [Accepted: 10/24/2021] [Indexed: 11/19/2022] Open
Abstract
The paper presents water diffusion coefficients as providing a significant contribution to the creation of a comprehensive database and knowledge of weight variation during the drying process of raw plant materials that is used for modelling the technological process and designing innovative products. Dehydration is one of the most widely used methods for improving the stability and durability of fruit and vegetables because it reduces water activity and microbial activity, and minimises the physical and chemical changes during storage. The considerable impact of pressure on heat exchange and weight during the convection drying process of osmotically pretreated apples is demonstrated. The course of the drying curves and the drying rate is determined by the use of pressures of 0.02 and 500 MPa. Varied pressure applied during osmotic impregnation significantly influences the value of the diffusion coefficient: the average determined for the entire course of the drying curve and the average determined in the intervals of the reduced water content. The lowest values of the average water diffusion coefficient are obtained for apples preboiled under overpressure conditions and, at the same time, the determined diffusion coefficients in the water content are characterised on the drying curve by a clearly decreasing course until the reduced water content reaches approximately 0.2.
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Homem RV, Proserpio C, Cattaneo C, Rockett FC, Schmidt HDO, Komeroski MR, Rios ADO, Pagliarini E, Oliveira VRD. New opportunities for gluten‐free diet:teff (
Eragrostis tef
) as fibre source in baking products. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15395] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Raísa V. Homem
- Post graduation Program in Food, Nutrition and Health (PPGANS) Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400 ‐ Santa Cecília Porto Alegre 90035‐002 Brazil
| | - Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan 20133 Italy
| | - Camilla Cattaneo
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan 20133 Italy
| | - Fernanda C. Rockett
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre 91501‐970 Brazil
| | - Helena de O. Schmidt
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre 91501‐970 Brazil
| | - Marina R. Komeroski
- Post graduation Program in Food, Nutrition and Health (PPGANS) Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400 ‐ Santa Cecília Porto Alegre 90035‐002 Brazil
| | - Alessandro de O. Rios
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre 91501‐970 Brazil
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan 20133 Italy
| | - Viviani Ruffo de Oliveira
- Post graduation Program in Food, Nutrition and Health (PPGANS) Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400 ‐ Santa Cecília Porto Alegre 90035‐002 Brazil
- Department of Nutrition Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400 ‐ Santa Cecília Porto Alegre 90035‐002 Brazil
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17
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Iaquinta F, Pistón M, Machado I. In vitro bioaccessibility of Cu and Zn in cooked beef cuts. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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18
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Alves-Santos AM, Fernandes DC, Naves MMV. Baru (Dipteryx alata Vog.) fruit as an option of nut and pulp with advantageous nutritional and functional properties: A comprehensive review. NFS JOURNAL 2021. [DOI: 10.1016/j.nfs.2021.07.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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19
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Kała K, Krakowska A, Zięba P, Opoka W, Muszyńska B. Effect of conservation methods on the bioaccessibility of bioelements from in vitro-digested edible mushrooms. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3481-3488. [PMID: 33280126 DOI: 10.1002/jsfa.10979] [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: 09/10/2020] [Revised: 10/30/2020] [Accepted: 12/06/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND The release of bioelements from edible mushrooms (Agaricus bisporus, Cantharellus cibarius, and Imleria badia) was examined using in vitro simulated gastrointestinal digestion to assess their health-promoting potential. The following samples were tested: fresh, frozen, dried in a food dryer, dried in the sun, and lyophilized. The samples were incubated in gastric juice (pepsin, NaCl, HCl) and in intestinal juice (NaHCO3 , pancreatin, bile salts) with the aim of verifying the bioaccessibility of the bioelements and the digestibility of mushrooms. Four bioelements that are essential for the human body were studied: Mg, Zn, Cu, and Fe. RESULTS It was found that Mg was extracted in the highest amounts from the sun-dried A. bisporus (1.620 g kg-1 d.w.). In the case of microelements, the lyophilized fruiting bodies of I. badia released Zn in the highest quantities (0.180 g kg-1 d.w.). Lyophilization and sun-drying methods were more advantageous than other methods. Fresh material was a more valuable source of bioelements than frozen material. CONCLUSION Our results showed that edible mushrooms have a high content of bioelements that are easily bioaccessible, which indicates their health-promoting properties. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Katarzyna Kała
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Jagiellonian University Medical College, Kraków, Poland
| | - Agata Krakowska
- Department of Inorganic and Analytical Chemistry, Faculty of Pharmacy, Jagiellonian University Medical College, Kraków, Poland
| | - Piotr Zięba
- Department of Vegetable and Medicinal Plants, Faculty of Biotechnology and Horticulture, University of Agriculture in Kraków, Kraków, Poland
| | - Włodzimierz Opoka
- Department of Inorganic and Analytical Chemistry, Faculty of Pharmacy, Jagiellonian University Medical College, Kraków, Poland
| | - Bożena Muszyńska
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Jagiellonian University Medical College, Kraków, Poland
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20
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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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21
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Rogaska A, Reguła J, Suliburska J, Krejpcio Z. A Comparative Study of the Bioavailability of Fe, Cu and Zn from Gluten-Free Breads Enriched with Natural and Synthetic Additives. Foods 2020; 9:foods9121853. [PMID: 33322653 PMCID: PMC7764289 DOI: 10.3390/foods9121853] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 12/08/2020] [Accepted: 12/09/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to compare the bioavailability of iron, copper and zinc from newly designed gluten-free breads enriched with natural and synthetic additives. The study was conducted on rats with induced Fe, Cu and Zn deficiency. The nutritional intervention with diets supplemented with a 70% addition of gluten-free breads enriched with natural additives and organic compounds to the control diet AIN-93M lasted 40 days. After the intervention, the rats were euthanized, the organs were collected and their mineral content was measured. Chemical analysis of diets with the addition of fortified gluten-free breads showed significantly higher amounts of iron, zinc and copper in diets with the addition of fortified breads compared to diets with the addition of unenriched breads. The type of additives did not influence the amount of minerals in diets. It is necessary to conduct further research to explain the interactions of ingredients and the factors affecting the bioavailability of Fe, Cu and Zn from gluten-free breads in order to obtain a product with a high bioavailability of these ingredients.
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22
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Kulczyński B, Suliburska J, Rybarczyk M, Gramza-Michałowska A. The effect of osmotic dehydration conditions on the calcium content in plant matrice. Food Chem 2020; 343:128519. [PMID: 33160774 DOI: 10.1016/j.foodchem.2020.128519] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 10/23/2020] [Accepted: 10/27/2020] [Indexed: 02/06/2023]
Abstract
Osmotic dehydration is used as a pre-treatment before drying. This process can also be used as a method of modulation of the sensory values of plant components and fortifying them with selected components. The aim of this study was to examine the effect of osmotic dehydration as a method of pumpkin flesh 'Melon Yellow' (Cucurbita maxima) fortification with calcium. The studies showed for the first time that by selecting the appropriate process conditions it is possible to significantly increase the level of calcium in plant matrice. The highest calcium content was found in the pumpkin pulp dehydrated in 50% xylitol and inulin solutions with a calcium carbonate (5%), where the process was conducted for 120 min at 30 °C (1,380.4 and 1,328.4 mg Ca/100 g). Therefore, study has shown an innovative application of the osmotic dehydration process for the design of food with health-promoting properties, including for those at risk of osteoporosis.
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Affiliation(s)
- Bartosz Kulczyński
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Joanna Suliburska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Monika Rybarczyk
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Anna Gramza-Michałowska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
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23
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Martini D, Rosi A, Angelino D, Passeri G. Calcium intake from different food sources in Italian women without and with non-previously diagnosed osteoporosis. Int J Food Sci Nutr 2020; 72:418-427. [PMID: 32912052 DOI: 10.1080/09637486.2020.1818698] [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: 10/23/2022]
Abstract
An adequate calcium and vitamin D intake may play a role in preventing osteoporosis, but the contribution of the different food sources of calcium with regards to the risk of osteoporosis been barely explored. This observational study evaluated the calcium intake through a food frequency questionnaire in 126 adult women with not previously diagnosed osteoporosis undergoing Dual-energy X-ray Absorptiometry (DXA) to screen for osteoporosis, and to correlate the calcium intake with parameters of bone density, measured by DXA. Total daily calcium intake and daily intake from food were similar among women found to have osteoporosis, osteopenia or normal condition. The main food source was milk and dairy products, while calcium supplementation was consumed by only 14% of subjects, irrespectively from osteoporosis conditions. DXA parameters were not significantly correlated with total daily calcium intake and calcium from food. The present study highlighted no qualitative and quantitative differences in the consumption of food groups contributing to calcium intakes in women with and without osteoporosis.
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Affiliation(s)
- Daniela Martini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
| | - Alice Rosi
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy
| | - Donato Angelino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Giovanni Passeri
- Department of Medicine and Surgery, Unit of Andrology, Metabolic Bone Diseases and Endocrinology, University of Parma, Parma, Italy
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Klepacka J, Najda A, Klimek K. Effect of Buckwheat Groats Processing on the Content and Bioaccessibility of Selected Minerals. Foods 2020; 9:E832. [PMID: 32630374 PMCID: PMC7353638 DOI: 10.3390/foods9060832] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 06/19/2020] [Accepted: 06/22/2020] [Indexed: 12/15/2022] Open
Abstract
Adequate supply of minerals in the diet is necessary for the proper functioning of the human body. In recent years gluten-free diet, which rigorous forms may lead to deficiencies of mineral components (especially Mg, Mn, Zn and Cu), is becoming more and more popular. Buckwheat grains do not contain gluten, and their nutritional value is very high. They are often consumed in the form of groats, which are obtained from roasted and dehulled seeds. The purpose of the work was to determine how conducting the buckwheat groats production in industrial conditions affects the content and availability of magnesium, manganese, zinc and copper. The results indicated that husk removal had a particularly adverse effect on the total manganese content and its amount released by enzymatic digestion, whereas it had a positive effect on the post-digestion zinc level by increasing it by nearly half. Hydrothermal processes especially affected the release of analysed elements simulated by the in vitro method, and the extent of changes depended on the processing parameters. It was shown that bioaccessibility of minerals may be increased by treating buckwheat at a lower temperature for a short time, which has a particularly beneficial effect on the manganese and magnesium. Treating grains at a higher temperature reduces the bioaccessibility of all analysed elements, which was particularly noted for zinc and copper. Based on the obtained results, it should be stated that buckwheat groats should be a regular part of human diet, because they are a good source of easily digestible mineral compounds. Their consumption should be especially considered by people on a rigorous gluten-free diet, as they can prevent mineral deficiencies associated with its use.
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Affiliation(s)
- Joanna Klepacka
- Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10-719 Olsztyn, Poland;
| | - Agnieszka Najda
- Laboratory of Quality of Vegetables and Medicinal Plants, Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland
| | - Kamila Klimek
- Department of Applied Mathematics and Informatics, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland;
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Gwala S, Kyomugasho C, Wainaina I, Rousseau S, Hendrickx M, Grauwet T. Ageing, dehulling and cooking of Bambara groundnuts: consequences for mineral retention and in vitro bioaccessibility. Food Funct 2020; 11:2509-2521. [PMID: 32134416 DOI: 10.1039/c9fo01731c] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Postharvest storage of legumes is a strategy to ensure food security. However, the hard-to-cook phenomenon, partly explained by pectin-cation-phytate theory, may develop during storage. Based on this theory, minerals could be redistributed within the matrix, affecting the concentration of free/bound minerals and hence their bioaccessibility. Therefore, this study investigated the influence of storage-induced ageing and subsequent dehulling, soaking and cooking treatments on the concentration and in vitro bioaccessibility of Ca, Mg, Fe and Zn in Bambara groundnuts. ICP-OES was performed to determine Ca, Mg, Fe and Zn concentrations after applying different treatments and after simulated digestion in the context of bioaccessibility determination. This study illustrates that while the seed coat is rich in Ca (51%), it contains only less than 15% of Mg, Fe or Zn. Hence, dehulling negatively influenced Ca, but not Mg, Fe or Zn concentration. During soaking, up to 10% or 56% of the initial Mg concentration leaches into whole or dehulled seeds, respectively. Prolonging the cooking time (300 min) of whole aged Bambara groundnuts (32 weeks), necessary for obtaining palatable textures, decreased the overall Mg, Fe and Zn concentrations by 72%, 57% and 48%, respectively. Storage-induced ageing significantly decreased Ca solubility and bioaccessibility. Bioaccessibility of trace minerals in Bambara groundnuts is low, especially for Fe, and cannot be improved by dehulling or cooking treatments. Ageing did not influence Fe and Zn bioaccessibility. Populations relying on both fresh and aged Bambara groundnuts may still be at risk for mineral deficiencies.
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Affiliation(s)
- Shannon Gwala
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium.
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Evaluation of essential and potentially toxic elements in popcorn: study of cooking effect and in vitro bioaccessibility. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00431-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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27
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In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103778] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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28
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Major, minor and trace elements composition of Amazonian foodstuffs and its contribution to dietary intake. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00379-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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A Review of Micronutrients and the Immune System-Working in Harmony to Reduce the Risk of Infection. Nutrients 2020; 12:nu12010236. [PMID: 31963293 PMCID: PMC7019735 DOI: 10.3390/nu12010236] [Citation(s) in RCA: 518] [Impact Index Per Article: 129.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 01/10/2020] [Accepted: 01/13/2020] [Indexed: 02/07/2023] Open
Abstract
Immune support by micronutrients is historically based on vitamin C deficiency and supplementation in scurvy in early times. It has since been established that the complex, integrated immune system needs multiple specific micronutrients, including vitamins A, D, C, E, B6, and B12, folate, zinc, iron, copper, and selenium, which play vital, often synergistic roles at every stage of the immune response. Adequate amounts are essential to ensure the proper function of physical barriers and immune cells; however, daily micronutrient intakes necessary to support immune function may be higher than current recommended dietary allowances. Certain populations have inadequate dietary micronutrient intakes, and situations with increased requirements (e.g., infection, stress, and pollution) further decrease stores within the body. Several micronutrients may be deficient, and even marginal deficiency may impair immunity. Although contradictory data exist, available evidence indicates that supplementation with multiple micronutrients with immune-supporting roles may modulate immune function and reduce the risk of infection. Micronutrients with the strongest evidence for immune support are vitamins C and D and zinc. Better design of human clinical studies addressing dosage and combinations of micronutrients in different populations are required to substantiate the benefits of micronutrient supplementation against infection.
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30
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Rodriguez-Ramiro I, Dell'Aquila C, Ward J, Neal A, Bruggraber S, Shewry P, Fairweather-Tait S. Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model. Food Chem 2019; 301:125292. [DOI: 10.1016/j.foodchem.2019.125292] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 07/27/2019] [Accepted: 07/28/2019] [Indexed: 02/02/2023]
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31
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Aribas M, Kahraman K, Koksel H. Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid‐binding capacity, and mineral bioavailability. Cereal Chem 2019. [DOI: 10.1002/cche.10229] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Merve Aribas
- Department of Food Engineering Aksaray University Aksaray Turkey
- Department of Food Engineering Hacettepe University Ankara Turkey
| | - Kevser Kahraman
- Department of Material Science and Nanotechnology Engineering Abdullah Gul University Kayseri Turkey
| | - Hamit Koksel
- Department of Food Engineering Hacettepe University Ankara Turkey
- Department of Nutrition and Dietetics Istınye University Istanbul Turkey
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Ozyigit II, Uras ME, Yalcin IE, Severoglu Z, Demir G, Borkoev B, Salieva K, Yucel S, Erturk U, Solak AO. Heavy Metal Levels and Mineral Nutrient Status of Natural Walnut (Juglans regia L.) Populations in Kyrgyzstan: Nutritional Values of Kernels. Biol Trace Elem Res 2019; 189:277-290. [PMID: 30146669 DOI: 10.1007/s12011-018-1461-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Accepted: 07/24/2018] [Indexed: 01/01/2023]
Abstract
In this study, mineral nutrient and heavy metal (Al, Ca, Cd, Cu, Fe, K, Mg, Mn, Na, Ni, Pb, and Zn) contents of the walnut kernels and their co-located soil samples collected from the four different zones of natural walnut forests (Sary-Chelek, Arslanbap, and Kara-Alma in Jalal-Abad Region and Kara-Shoro in Osh Region) in Kyrgyzstan were investigated. The highest concentrations for all elements determined in the soil samples were observed in the Sary-Chelek zone whereas the Arslanbap zone was found to be having the lowest concentrations except Fe and Zn. The highest concentrations in the kernels of walnut samples were found to be in the Sary-Chelek zone for Ca, Fe, K, Mg, and Zn; in the Kara-Shoro zone for Cu; in the Arslanbap zone for Mn; and in the Kara-Alma zone for Na whereas the lowest concentrations were found to be in the Arslanbap zone for Ca, Fe, K, Mg, Na, and Zn and in the Sary-Chelek zone for Cu and Mn, respectively. Also, the levels of Al, Cd, Ni, and Pb in kernel samples could not be detected by ICP-OES because their levels were lower than the threshold detection point (10 μg.kg-1). Additionally, our data indicated that the walnut kernels from Kyrgyzstan have higher values for RDA (recommended daily allowances) in comparison with the walnut kernels from other countries.
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Affiliation(s)
- Ibrahim Ilker Ozyigit
- Department of Biology, Faculty of Science and Arts, Marmara University, Goztepe, Istanbul, Turkey.
- Department of Biology, Faculty of Science, Kyrgyz-Turkish Manas University, Bishkek, Kyrgyzstan.
| | - Mehmet Emin Uras
- Department of Biology, Faculty of Science and Arts, Marmara University, Goztepe, Istanbul, Turkey
| | - Ibrahim Ertugrul Yalcin
- Department of Molecular Biology and Genetics, Faculty of Engineering and Natural Sciences, Bahcesehir University, Istanbul, Turkey
| | - Zeki Severoglu
- Department of Biology, Faculty of Science and Arts, Marmara University, Goztepe, Istanbul, Turkey
| | - Goksel Demir
- Department of Urban and Regional Planning, Faculty of Architecture, Kirklareli University, Kayali, Kirklareli, Turkey
| | - Bakyt Borkoev
- Department of Chemical Engineering, Faculty of Engineering, Kyrgyz-Turkish Manas University, Bishkek, Kyrgyzstan
| | - Kalipa Salieva
- Department of Chemical Engineering, Faculty of Engineering, Kyrgyz-Turkish Manas University, Bishkek, Kyrgyzstan
| | - Sevil Yucel
- Department of Bioengineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa, Istanbul, Turkey
| | - Umran Erturk
- Department of Horticulture, Faculty of Agriculture, Uludag University, Bursa, Turkey
| | - Ali Osman Solak
- Department of Chemical Engineering, Faculty of Engineering, Kyrgyz-Turkish Manas University, Bishkek, Kyrgyzstan
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Liu K, Zheng J, Wang X, Chen F. Effects of household cooking processes on mineral, vitamin B, and phytic acid contents and mineral bioaccessibility in rice. Food Chem 2019; 280:59-64. [DOI: 10.1016/j.foodchem.2018.12.053] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 12/10/2018] [Accepted: 12/10/2018] [Indexed: 01/18/2023]
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Ma T, Lan T, Geng T, Ju Y, Cheng G, Que Z, Gao G, Fang Y, Sun X. Nutritional properties and biological activities of kiwifruit ( Actinidia) and kiwifruit products under simulated gastrointestinal in vitro digestion. Food Nutr Res 2019; 63:1674. [PMID: 31007652 PMCID: PMC6458959 DOI: 10.29219/fnr.v63.1674] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 03/16/2019] [Accepted: 03/20/2019] [Indexed: 02/01/2023] Open
Abstract
BACKGROUND Kiwifruit is one of the most commercialized fruits on the international market, which has notable high nutritional and medicinal value with many health benefits. In addition to being consumed fresh, numerous kiwifruit products are popular, such as kiwifruit juice, vinegar, dried slices, jam, wine, yogurt, and jelly. Although many studies have described the nutritional properties of kiwifruit, investigations on the nutritional properties of kiwifruit products remain limited, especially for kiwifruit products made from raw kiwifruit. METHODS Nutritional properties and biological activities of kiwifruit and kiwifruit products, as well as the digestive and absorption characteristics of their nutritional substances, were investigated. RESULTS Kiwifruit, juice, wine, and vinegar were observed to be rich in vitamin C (VC) and polyphenol and exhibited high biological activities, whereas dried kiwifruit slices and jam showed higher amounts of mineral elements. During oral digestion, VC and polyphenol showed similar absorption characteristics, while mineral elements exhibited a number of different trends. A good release rate of all nutritional substances was observed during stomach digestion, while the release rate decreased in serum-available, colon-available, and post-colonic fractions. Eating dried slices and jam supplied high amounts of mineral elements, while eating kiwifruit supplied the most comprehensive nutritional substances. The biological activities detected in raw foodstuffs were much higher than those detected after in vitro digestion. Furthermore, kiwifruit and wine showed the highest biological activities, while dried kiwifruit slices showed the lowest biological activities. CONCLUSION These results increased our understanding of the nutritional properties of kiwifruit and its products, providing new information and scientific recommendations to consumers for kiwifruit consumption and to producers for kiwifruit production.
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Affiliation(s)
- Tingting Ma
- Key Laboratory of Agro-Products Processing, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Tian Lan
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Tonghui Geng
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Yanlun Ju
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Guo Cheng
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Zhiluo Que
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Guitian Gao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
| | - Yulin Fang
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- Key Laboratory of Agro-Products Processing, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
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Rousseau S, Kyomugasho C, Celus M, Hendrickx MEG, Grauwet T. Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing. Crit Rev Food Sci Nutr 2019; 60:826-843. [PMID: 30632768 DOI: 10.1080/10408398.2018.1552243] [Citation(s) in RCA: 84] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Plant-based foods gain more importance since they play a key role in sustainable, low-meat and healthy diets. In developing countries, these food products, especially legumes and cereals, are important staple foods. Nevertheless, the question arises on how efficient they are to deliver minerals and if it is useful to encourage their consumption to reduce the prevalence of mineral deficiencies? This review paper focuses on the discrepancy between the mineral content and the amount of minerals that can be released and absorbed from plant-based foods during human digestion which can be attributed to several inherent factors such as the presence of mineral antinutrients (phytic acid, polyphenols and dietary fiber) and physical barriers (surrounding macronutrients and cell wall). Further, this review paper summarizes the effects of different processing techniques (milling, soaking, dehulling, fermentation, germination and thermal processing) on mineral bioaccessibility and bioavailability of plant-based foods. The positive impact of these techniques mostly relies on the fact that antinutrients levels are reduced due to removal of fractions rich in antinutrients and/or due to their leaching into the processing liquid. Although processing can have a positive effect, it also can induce leaching out of minerals and a reduced mineral bioaccessibility and bioavailability.
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Affiliation(s)
- Sofie Rousseau
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Clare Kyomugasho
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Miete Celus
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Marc E G Hendrickx
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Tara Grauwet
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
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Chen X, Zhou X, Yang Z, Gu C, Tao Y, Guo Q, Guo D, Zhang H, Xu P, Liao Y, Wang Y, Duan Q, Ran X, Wang L, Li Y, Wu X. Analysis of Quality Involving in Minerals, Amylose, Protein, Polyphenols and Antioxidant Capacity in Different Coloured Rice Varieties. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.141] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Xiaoqiong Chen
- Rice Research Institute of Sichuan Agricultural University
| | - Xia Zhou
- Rice Research Institute of Sichuan Agricultural University
| | - Zhiyuan Yang
- Rice Research Institute of Sichuan Agricultural University
| | - Chaojian Gu
- Rice Research Institute of Sichuan Agricultural University
| | - Yu Tao
- Rice Research Institute of Sichuan Agricultural University
| | - Qiaoling Guo
- Rice Research Institute of Sichuan Agricultural University
| | - Daiming Guo
- Rice Research Institute of Sichuan Agricultural University
| | - Hongyu Zhang
- Rice Research Institute of Sichuan Agricultural University
| | - Peizhou Xu
- Rice Research Institute of Sichuan Agricultural University
| | - Yongxiang Liao
- Rice Research Institute of Sichuan Agricultural University
| | - Yuping Wang
- Rice Research Institute of Sichuan Agricultural University
| | | | - Xiuhua Ran
- Rice Research Institute of Sichuan Agricultural University
| | | | | | - Xianjun Wu
- Rice Research Institute of Sichuan Agricultural University
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Faria MA, Araújo A, Pinto E, Oliveira C, Oliva-Teles MT, Almeida A, Delerue-Matos C, Ferreira IM. Bioaccessibility and intestinal uptake of minerals from different types of home-cooked and ready-to-eat beans. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.10.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
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Ramírez-Ojeda A, Moreno-Rojas R, Cámara-Martos F. Mineral and trace element content in legumes (lentils, chickpeas and beans): Bioaccesibility and probabilistic assessment of the dietary intake. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.07.007] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Feitosa S, Greiner R, Meinhardt AK, Müller A, Almeida DT, Posten C. Effect of Traditional Household Processes on Iron, Zinc and Copper Bioaccessibility in Black Bean ( Phaseolus vulgaris L.). Foods 2018; 7:E123. [PMID: 30065167 PMCID: PMC6111528 DOI: 10.3390/foods7080123] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 07/24/2018] [Accepted: 07/30/2018] [Indexed: 01/31/2023] Open
Abstract
Micronutrient deficiencies are a major public health problem. Beans are an important plant-based source of iron, zinc and copper, but their absorption is reduced in the presence of anti-nutrients such as phytates, polyphenols and tannins. Soaking and discarding the soaking water before cooking is unanimously recommended, but this can result in mineral loss. Data on the consequences for mineral bioaccessibility is still limited. This study aimed to evaluate iron, zinc and copper bioaccessibility in black beans cooked (regular pan, pressure cooker) with and without the soaking water. For that, three batches of black beans were investigated in triplicate, each split in nine parts (raw grains and four different household processes in duplicate) and analyzed by applying the quarter technique, resulting in a grand total of 164 samples. Minerals were quantified by ICP-MS (inductively coupled plasma mass spectrometry), myo-inositol phosphates (InsP₅, InsP₆) by HPLC (high-performance liquid chromatography) ion-pair chromatography, total polyphenols using Folin-Denis reagent and condensed tannins using Vanillin assay. Mineral bioaccessibility was determined by in vitro digestion and dialysis. All treatments resulted in a statistically significant reduction of total polyphenols (30%) and condensed tannins (20%). Only when discarding the soaking water a loss of iron (6%) and copper (30%) was observed, and InsP₆ was slightly decreased (7%) in one treatment. The bioaccessibility of iron and zinc were low (about 0.2% iron and 35% zinc), but copper presented high bioaccessibility (about 70%). Cooking beans under pressure without discarding the soaking water resulted in the highest bioaccessibility levels among all household procedures. Discarding the soaking water before cooking did not improve the nutritional quality of the beans.
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Affiliation(s)
- Sabrina Feitosa
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, D-76131 Karlsruhe, Germany.
- School of Nutrition, Federal University of Bahia, Av. Araújo Pinho 32, Salvador 40110-150, Brazil.
| | - Ralf Greiner
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, D-76131 Karlsruhe, Germany.
| | - Ann-Katrin Meinhardt
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, D-76131 Karlsruhe, Germany.
| | - Alexandra Müller
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, D-76131 Karlsruhe, Germany.
| | - Deusdélia T Almeida
- School of Nutrition, Federal University of Bahia, Av. Araújo Pinho 32, Salvador 40110-150, Brazil.
| | - Clemens Posten
- Institute of Life Science Engineering, Bioprocess Engineering, University of Karlsruhe, Fritz-Haber-Weg 2, 76131 Karlsruhe, Germany.
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Regula J, Cerba A, Suliburska J, Tinkov AA. In Vitro Bioavailability of Calcium, Magnesium, Iron, Zinc, and Copper from Gluten-Free Breads Supplemented with Natural Additives. Biol Trace Elem Res 2018; 182:140-146. [PMID: 28580502 DOI: 10.1007/s12011-017-1065-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/21/2017] [Accepted: 05/23/2017] [Indexed: 12/30/2022]
Abstract
The aim of this study was to measure the content of calcium, magnesium, iron, zinc, and copper and determine the bioavailability of these ingredients in gluten-free breads fortified with milk and selected seeds. Due to the increasing prevalence of celiac disease and mineral deficiencies, it has become necessary to produce food with higher nutritional values which maintains the appropriate product characteristics. This study was designed for gluten-free breads fortified with milk and seeds such as flax, poppy, sunflower seeds, pumpkin seeds or nuts, and flour with amaranth. Subsequently, digestion was performed in vitro and the potential bioavailability of the minerals was measured. In the case of calcium, magnesium, iron, and copper, higher bioavailability was observed in rice bread, and, in the case of copper and zinc, in buckwheat bread. This demonstrated a clear increase in bioavailability of all the minerals when the bread were enriched. However, satisfactory results are obtained only for the individual micronutrients.
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Affiliation(s)
- J Regula
- Department of Human Nutrition and Hygiene, Poznan University of Life Sciences, Wojska Polskiego Str. 31, 60-624, Poznań, Poland
| | - A Cerba
- Department of Human Nutrition and Hygiene, Poznan University of Life Sciences, Wojska Polskiego Str. 31, 60-624, Poznań, Poland.
| | - J Suliburska
- Department of Human Nutrition and Hygiene, Poznan University of Life Sciences, Wojska Polskiego Str. 31, 60-624, Poznań, Poland
| | - A A Tinkov
- Orenburg State Medical University, Sovetskaya St., 6, 460000, Orenburg, Russia
- Yaroslavl State University, Sovetskaya St., 15, 150000, Yaroslavl, Russia
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41
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Multi-element determinations in foods from Amazon region by ICP-MS after enzymatic hydrolysis assisted by pressurisation and microwave energy. Microchem J 2018. [DOI: 10.1016/j.microc.2017.11.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Abstract
ABSTRACT Objective To describe the profile and performance of nutritionists in Primary Health Care. Methods A cross-sectional study was carried out, and all nutritionists in two municipalities of Paraíba, Brazil, were interviewed. Information was collected through structured interviews on demographic characteristics, professional qualification, development of food and nutrition activities, knowledge and use of essential bibliography for the work in Primary Care. Results In one municipality there were 28 teams of the Family Health Strategy and in the other, nineteen teams. In all, nineteen nutritionists were interviewed, fourteen of whom were working in the health teams and five were working exclusively in the Family Health Support Centers. All but one were women and the majority were between 20 and 39 years; the majority (n=10) had no graduate training. Nutritionists from the basic health teams developed more public health nutrition actions, such as defining nutritional care protocols and vitamin A and iron supplementation than those from the Family Health Support Centers (11 versus 1; and 13 versus 1, respectively). About half were satisfied with work in general, and dissatisfaction was related to deficiencies in the availability and quality of anthropometric equipment, physical structure and material. Conclusion Nutritionists work in food and nutrition actions in collective health, emphasizing the importance of qualification and practices that better combine the programmatic agenda of this area with Primary Care.
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VALDÉS MIRAMONTES EH, LÓPEZ-ESPINOZA A, MARTÍNEZ MORENO AG, ZAMORA NATERA JF, RODRÍGUEZ MACIAS R, RUIZ-LOPEZ MA. Iron bioavailability of Lupinus rotundiflorus seeds and roots in low-iron-diet treated rats. REV NUTR 2017. [DOI: 10.1590/1678-98652017000600014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
ABSTRACT Objective To evaluate iron bioavailability of roots and cooked seeds of Lupinus rotundiflorus for human consumption using a low-iron-diet rat model. Methods A hemoglobin depletion–repletion test was performed using rats. A standard diet containing 8mg kg-1 of iron was used. Three experimental diets were prepared based on the standard diet: 2.3g of root flour added to D1, 21.5g cooked seed flour added to D2, and 0.03g of ferrous sulfate added to D3 (control diet), adjusting iron concentration of the diets to 24mg kg-1. Hemoglobin regeneration efficiency was used to measure iron bioavailability. Results Hemoglobin regeneration efficiency showed values of 13.80+2.49%, 13.70+1.60% and 18.38+1.56 in D1, D2 and D3 respectively, and biological relative values of 72.8, 75.08, and 100.00% (.<0.05). Conclusion Roots and cooked seeds of Lupinus rotundiflorus showed potential iron bioavailability, despite being a vegetal source, which could also encourage the study of other species of lupin as a source of iron.
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Phenolic compounds, antioxidant capacity and bioaccessibility of minerals of stingless bee honey (Meliponinae). J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.07.039] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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45
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Bioaccessibility of bioactive compounds and antioxidant potential of juçara fruits ( Euterpe edulis Martius) subjected to in vitro gastrointestinal digestion. Food Chem 2017; 228:447-454. [DOI: 10.1016/j.foodchem.2017.02.038] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2016] [Revised: 02/06/2017] [Accepted: 02/08/2017] [Indexed: 01/08/2023]
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46
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Moreda-Piñeiro J, Herbello-Hermelo P, Domínguez-González R, Bermejo-Barrera P, Moreda-Piñeiro A. Bioavailability assessment of essential and toxic metals in edible nuts and seeds. Food Chem 2016; 205:146-54. [DOI: 10.1016/j.foodchem.2016.03.006] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2015] [Revised: 02/05/2016] [Accepted: 03/02/2016] [Indexed: 12/22/2022]
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47
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Pinto E, Almeida A, Ferreira IM. Essential and non-essential/toxic elements in rice available in the Portuguese and Spanish markets. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.02.008] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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48
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Determination and evaluation of element bioaccessibility in some nuts and seeds by in-vitro gastro-intestinal method. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2015.09.011] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Gupta RK, Gangoliya SS, Singh NK. Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:676-84. [PMID: 25694676 PMCID: PMC4325021 DOI: 10.1007/s13197-013-0978-y] [Citation(s) in RCA: 310] [Impact Index Per Article: 34.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/20/2013] [Accepted: 03/18/2013] [Indexed: 11/26/2022]
Abstract
More than half of the world populations are affected by micronutrient malnutrition and one third of world's population suffers from anemia and zinc deficiency, particularly in developing countries. Iron and zinc deficiencies are the major health problems worldwide. Phytic acid is the major storage form of phosphorous in cereals, legumes, oil seeds and nuts. Phytic acid is known as a food inhibitor which chelates micronutrient and prevents it to be bioavailabe for monogastric animals, including humans, because they lack enzyme phytase in their digestive tract. Several methods have been developed to reduce the phytic acid content in food and improve the nutritional value of cereal which becomes poor due to such antinutrient. These include genetic improvement as well as several pre-treatment methods such as fermentation, soaking, germination and enzymatic treatment of grains with phytase enzyme. Biofortification of staple crops using modern biotechnological techniques can potentially help in alleviating malnutrition in developing countries.
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Affiliation(s)
- Raj Kishor Gupta
- Motilal Nehru National Institute of Technology, Allahabad, Uttar Pradesh India
| | | | - Nand Kumar Singh
- Motilal Nehru National Institute of Technology, Allahabad, Uttar Pradesh India
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Gebremariam MM, Zarnkow M, Becker T. Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:2881-95. [PMID: 26396284 PMCID: PMC4571201 DOI: 10.1007/s13197-012-0745-5] [Citation(s) in RCA: 93] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/18/2012] [Accepted: 05/17/2012] [Indexed: 11/24/2022]
Abstract
The demand for gluten-free foods is certainly increasing. Interest in teff has increased noticeably due to its very attractive nutritional profile and gluten-free nature of the grain, making it a suitable substitute for wheat and other cereals in their food applications as well as foods for people with celiac disease. The main objective of this article is to review researches on teff, evaluate its suitability for different food applications, and give direction for further research on its applications for health food market. Teff is a tropical low risk cereal that grows in a wider ecology and can tolerate harsh environmental conditions where most other cereals are less viable. It has an excellent balance of amino acid composition (including all 8 essential amino acids for humans) making it an excellent material for malting and brewing. Because of its small size, teff is made into whole-grain flour (bran and germ included), resulting in a very high fiber content and high nutrient content in general. Teff is useful to improve the haemoglobin level in human body and helps to prevent malaria, incidence of anaemia and diabetes. The nutrient composition of teff grain indicates that it has a good potential to be used in foods and beverages worldwide. The high levels of simple sugars and α-amino acids as a result of breakdown of starch and protein, respectively, are essential for fermentation and beer making.
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Affiliation(s)
- Mekonnen Melaku Gebremariam
- />Lehrstuhl für Brau- und Getränketechnologie, Center of Life and Food Sciences, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany
- />TUM, Center of Life and Food Sciences, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Martin Zarnkow
- />Lehrstuhl für Brau- und Getränketechnologie, Center of Life and Food Sciences, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Thomas Becker
- />Lehrstuhl für Brau- und Getränketechnologie, Center of Life and Food Sciences, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany
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