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Manzanilla-Valdez M, Ma Z, Mondor M, Hernández-Álvarez AJ. Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12319-12339. [PMID: 38780067 PMCID: PMC11157537 DOI: 10.1021/acs.jafc.4c00380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 05/09/2024] [Accepted: 05/10/2024] [Indexed: 05/25/2024]
Abstract
This review aims to provide an updated overview of the effects of protein extraction/recovery on antinutritional factors (ANFs) in plant protein ingredients, such as protein-rich fractions, protein concentrates, and isolates. ANFs mainly include lectins, trypsin inhibitors, phytic acid, phenolic compounds, oxalates, saponins, tannins, and cyanogenic glycosides. The current technologies used to recover proteins (e.g., wet extraction, dry fractionation) and novel technologies (e.g., membrane processing) are included in this review. The mechanisms involved during protein extraction/recovery that may enhance or decrease the ANF content in plant protein ingredients are discussed. However, studies on the effects of protein extraction/recovery on specific ANFs are still scarce, especially for novel technologies such as ultrasound- and microwave-assisted extraction and membrane processing. Although the negative effects of ANFs on protein digestibility and the overall absorption of plant proteins and other nutrients are a health concern, it is also important to highlight the potential positive effects of ANFs. This is particularly relevant given the rise of novel protein ingredients in the market and the potential presence or absence of these factors and their effects on consumers' health.
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Affiliation(s)
| | - Zidan Ma
- Food
Science and Nutrition, University of Leeds, Leeds, LS2 9JT, United Kingdom
| | - Martin Mondor
- Saint-Hyacinthe
Research and Development Centre, Agriculture
and Agri-Food Canada, Saint-Hyacinthe, Quebec Canada, J2S 8E3
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec G1V 0A6, Canada
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2
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Varvara RA, Vodnar DC. Probiotic-driven advancement: Exploring the intricacies of mineral absorption in the human body. Food Chem X 2024; 21:101067. [PMID: 38187950 PMCID: PMC10767166 DOI: 10.1016/j.fochx.2023.101067] [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: 09/21/2023] [Revised: 12/10/2023] [Accepted: 12/11/2023] [Indexed: 01/09/2024] Open
Abstract
The interplay between probiotics and mineral absorption is a topic of growing interest due to its great potential for human well-being. Minerals are vital in various physiological processes, and deficiencies can lead to significant health problems. Probiotics, beneficial microorganisms residing in the gut, have recently gained attention for their ability to modulate mineral absorption and mitigate deficiencies. The aim of the present review is to investigate the intricate connection between probiotics and the absorption of key minerals such as calcium, selenium, zinc, magnesium, and potassium. However, variability in probiotic strains, and dosages, alongside the unique composition of individuals in gut microbiota, pose challenges in establishing universal guidelines. An improved understanding of these mechanisms will enable the development of targeted probiotic interventions to optimize mineral absorption and promote human health.
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Affiliation(s)
- Rodica-Anita Varvara
- Department of Food Science and Technology, Life Science Institute, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372, Romania
| | - Dan Cristian Vodnar
- Department of Food Science and Technology, Life Science Institute, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372, Romania
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3
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Alonso-Esteban JI, Torija-Isasa E, Sánchez-Mata MDC. Mineral elements and related antinutrients, in whole and hulled hemp (Cannabis sativa L.) seeds. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104516] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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5
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Bouchard J, Valookaran AF, Aloud BM, Raj P, Malunga LN, Thandapilly SJ, Netticadan T. Impact of oats in the prevention/management of hypertension. Food Chem 2022; 381:132198. [PMID: 35123221 DOI: 10.1016/j.foodchem.2022.132198] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 01/16/2022] [Accepted: 01/17/2022] [Indexed: 12/24/2022]
Abstract
Oats are a rich source of a soluble fibre, beta-glucan, phenolic compounds, as well as functional lipid and protein components that could potentially aid in preventing and managing hypertension. Processing techniques commonly used to manufacture oat based foods have been shown to improve its physiological efficacy. Hypertension is a common condition that is a risk factor for cardiovascular disease, a primary cause of mortality worldwide. Though exercise and pharmacological interventions are often used in the management of hypertension, diet is an incredibly important factor. One preclinical study and a handful of clinical studies have shown that oat components/products are effective in lowering blood pressure. However, research in this area is limited and more studies are needed to elucidate the anti-hypertensive potential of oats.
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Affiliation(s)
- Jenny Bouchard
- Richardson Center for Functional Foods and Nutraceuticals, Winnipeg, MB, Canada; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada; Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, MB, Canada
| | - Aleena Francis Valookaran
- Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, MB, Canada; Canadian Centre for Agri-Food Research in Health and Medicine , Winnipeg, MB, Canada
| | | | - Pema Raj
- Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, MB, Canada; Canadian Centre for Agri-Food Research in Health and Medicine , Winnipeg, MB, Canada
| | - Lovemore Nkhata Malunga
- Richardson Center for Functional Foods and Nutraceuticals, Winnipeg, MB, Canada; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada; Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, MB, Canada
| | - Sijo Joseph Thandapilly
- Richardson Center for Functional Foods and Nutraceuticals, Winnipeg, MB, Canada; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada; Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, MB, Canada.
| | - Thomas Netticadan
- Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, MB, Canada; Canadian Centre for Agri-Food Research in Health and Medicine , Winnipeg, MB, Canada; Department of Physiology and Pathophysiology, University of Manitoba, Winnipeg, MB, Canada.
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6
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Guo X, Huang B, Zhang H, Cai C, Li G, Li H, Zhang Y, Struik PC, Liu Z, Dong M, Ni R, Pan G, Liu X, Chen W, Luo W, Yin X. T‐FACE studies reveal that increased temperature exerts an effect opposite to that of elevated CO
2
on nutrient concentration and bioavailability in rice and wheat grains. Food Energy Secur 2021. [DOI: 10.1002/fes3.336] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
Affiliation(s)
- Xuanhe Guo
- College of Agriculture Nanjing Agricultural University Nanjing China
- Centre for Crop Systems Analysis Wageningen University & Research Wageningen The Netherlands
| | - Baowei Huang
- College of Agriculture Nanjing Agricultural University Nanjing China
| | - Han Zhang
- College of Agriculture Nanjing Agricultural University Nanjing China
| | - Chuang Cai
- College of Agriculture Nanjing Agricultural University Nanjing China
| | - Gang Li
- College of Agriculture Nanjing Agricultural University Nanjing China
| | - Haozheng Li
- College of Agriculture Nanjing Agricultural University Nanjing China
| | - Yaling Zhang
- College of Agriculture Nanjing Agricultural University Nanjing China
| | - Paul C. Struik
- Centre for Crop Systems Analysis Wageningen University & Research Wageningen The Netherlands
| | - Zijuan Liu
- College of Agriculture Nanjing Agricultural University Nanjing China
| | - Mingming Dong
- College of Agriculture Nanjing Agricultural University Nanjing China
| | - Rongbing Ni
- College of Agriculture Nanjing Agricultural University Nanjing China
| | - Genxing Pan
- College of Resources and Environmental Sciences Nanjing Agricultural University Nanjing China
| | - Xiaoyu Liu
- College of Resources and Environmental Sciences Nanjing Agricultural University Nanjing China
| | - Weiping Chen
- College of Agriculture Nanjing Agricultural University Nanjing China
| | - Weihong Luo
- College of Agriculture Nanjing Agricultural University Nanjing China
| | - Xinyou Yin
- Centre for Crop Systems Analysis Wageningen University & Research Wageningen The Netherlands
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7
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Brigide P, Torres LCR, Canniati Brazaca SG, Figliuzzi RS, Costa NMB. Bioaccessibility of minerals in combinations of biofortified foods with Fe, Zn and vitamin A. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4083-4090. [PMID: 34538892 PMCID: PMC8405767 DOI: 10.1007/s13197-021-04966-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/22/2020] [Accepted: 01/06/2021] [Indexed: 06/13/2023]
Abstract
Initiatives to improve the nutritional quality of staple foods, such as beans and cassava by bio fortification should be encouraged as an alternative to overcome the deficiencies of iron and vitamin A. The evaluation of the bio accessibility of the minerals in these foods is also important, since the composition of nutrients does not necessarily correspond to the amount absorbed and metabolized in the body. Thus, the present work aims to evaluate the bio accessibility of iron (Fe) and zinc (Zn) in the presence of β-carotene in combinations of bio fortified food sources of Fe and Zn (cowpea cooked with and without maceration: CM/CW, respectively) and β-carotene (cooked cassava and cassava flour: CC/CF, respectively). The mixtures, after cooking, were analyzed for the centesimal composition and minerals, phytates, the percentage of iron and zinc bio accessibility by in vitro method and molar ratio. The mixtures presented significant amounts of proteins, carbohydrates and fibers. The β-carotene content showed no statistical difference in processing methods. The Fe content showed lower levels in the controls with cassava flour and its bio accessibility was also lower for treatment with cassava flour with CM, while for Zn or higher content it was used for treatment CW/CF, differing only from the treatment CW/CC, although their bio accessibilities were not different, except to iron in CMCC treatment. Both the IP6 fraction and the IP5 fraction did not show a significant difference (p > 0.05) between the treatments, it suggests no interference in bio accessibility. A diet rich in iron and vitamin A in adequate amounts with minimal content of absorption inhibitors can be effective in controlling iron deficiency. Bio fortified mixtures must be encouraged in different forms of consumption.
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Affiliation(s)
- Priscila Brigide
- Post-Graduation Program On Food Science and Technology, Federal University of Espírito Santo (UFES), Alto Universitário s/n, Alegre, ES CEP 29500-000 Brazil
| | - Larissa Catelli Rocha Torres
- Post-Graduation Program On Food Science and Technology, School of Agriculture “Luiz de Queiroz”, University of Sao Paulo, Piracicaba, SP Brazil
| | - Solange Guidolin Canniati Brazaca
- Post-Graduation Program On Food Science and Technology, School of Agriculture “Luiz de Queiroz”, University of Sao Paulo, Piracicaba, SP Brazil
| | - Renata Silva Figliuzzi
- Graduation of Biology, Universityof Espírito Santo (UFES), Alto Universitário s/n, Alegre, ES CEP 29500-000 Brazil
| | - Neuza Maria Brunoro Costa
- Post-Graduation Program On Food Science and Technology, Federal University of Espírito Santo (UFES), Alto Universitário s/n, Alegre, ES CEP 29500-000 Brazil
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8
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Akter S, Netzel M, Tinggi U, Fletcher M, Osborne S, Sultanbawa Y. Interactions Between Phytochemicals and Minerals in Terminalia ferdinandiana and Implications for Mineral Bioavailability. Front Nutr 2021; 7:598219. [PMID: 33425972 PMCID: PMC7793935 DOI: 10.3389/fnut.2020.598219] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Accepted: 11/09/2020] [Indexed: 11/13/2022] Open
Abstract
Oxalic and phytic acid are phytochemicals considered to be anti-nutritional factors as they are predominantly found as oxalates and phytates bound to minerals like calcium and potassium. Studies have associated excessive oxalate consumption with increased urinary excretion of oxalate (hyperoxaluria) and calcium oxalate kidney stone formation, and excessive phytate consumption with decreased bioaccessibility and bioavailability of certain minerals and reduced utilization of dietary protein. However, other studies suggest that dietary consumption of phytate may be beneficial and inhibit formation of calcium oxalate kidney stones. In light of these conflicting reports, dietary intake of oxalate and phytate enriched plants should be considered in relation to potential health outcomes following consumption. Terminalia ferdinandiana is one such plant and is investigated here with respect to oxalate, phytate, and mineral contents. Assessment of oxalate and phytate contents in T. ferdinandiana fruit, leaf, and seedcoat tissues through hydrolysis into acid forms revealed oxalic acid contents ranging from 327 to 1,420 mg/100 g on a dry weight (DW) basis whilst phytic acid contents ranged from 8.44 to 121.72 mg/100 g DW. Calcium content in the different tissues ranged from 131 to 1,343 mg/100 g. There was no correlation between oxalic acid and calcium, however a significant, positive correlation was observed between phytic acid and calcium (r = 0.9917; p < 0.001), indicating that tissues rich in phytic acid also contain higher levels of calcium. The high content of phytic acid in comparison to oxalic acid in T. ferdinandiana fruit found in this study and the dietary significance of this in terms of calcium bioavailability, needs to be investigated further.
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Affiliation(s)
- Saleha Akter
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Health and Food Sciences Precinct, Coopers Plains, QLD, Australia
| | - Michael Netzel
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Health and Food Sciences Precinct, Coopers Plains, QLD, Australia
| | - Ujang Tinggi
- Queensland Health Forensic and Scientific Services, Coopers Plains, QLD, Australia
| | - Mary Fletcher
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Health and Food Sciences Precinct, Coopers Plains, QLD, Australia
| | - Simone Osborne
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, St Lucia, QLD, Australia
| | - Yasmina Sultanbawa
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Health and Food Sciences Precinct, Coopers Plains, QLD, Australia
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9
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García-Herrera P, Morales P, Cámara M, Fernández-Ruiz V, Tardío J, Sánchez-Mata MC. Nutritional and Phytochemical Composition of Mediterranean Wild Vegetables after Culinary Treatment. Foods 2020; 9:foods9121761. [PMID: 33260734 PMCID: PMC7760095 DOI: 10.3390/foods9121761] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 11/18/2020] [Accepted: 11/26/2020] [Indexed: 12/11/2022] Open
Abstract
Studies are scarce on the nutritional and phytochemical composition of wild edible Mediterranean plants after culinary processing. This work provides the nutritional composition after culinary treatment (including dietary fiber and mineral composition) and bioactive compounds (folates, vitamin C and organic acids) of wild Rumex pulcher L., Silene vulgaris (Moench) Garcke. leaves, and wild Asparagus acutifolius L., Bryonia dioica Jacq., Humulus lupulus L., Tamus communis L. young shoots. Shoots better preserved their nutrients than leaves, due to their different tissue structure. Fresh and cooked wild greens present high dietary fiber values, and remained at remarkable levels after boiling. Na, K, Mg and Zn were lost in about 50% due to culinary processing, while Ca, Cu, Fe and Mn were more stable. Boiled leaves of S. vulgaris remained as a good Mn source. A portion of 100 g of most of the cooked analyzed species could cover a relevant percentage of the daily requirement of folates (R. pulcher and A. acutifolius providing more than 80%) and vitamin C (T. communis and A. acutifolius providing more than 35%).
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Affiliation(s)
- Patricia García-Herrera
- Departamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza. Ramón y Cajal, s/n, E-28040 Madrid, Spain; (P.G.-H.); (M.C.); (M.C.S.-M.)
| | - Patricia Morales
- Departamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza. Ramón y Cajal, s/n, E-28040 Madrid, Spain; (P.G.-H.); (M.C.); (M.C.S.-M.)
- Correspondence: (P.M.); (V.F.-R.); Tel.: +34-913-941-808 (P.M.); +34-913-941-807 (V.F.-R.); Fax: +34-913-941-799 (P.M. & V.F.-R.)
| | - Montaña Cámara
- Departamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza. Ramón y Cajal, s/n, E-28040 Madrid, Spain; (P.G.-H.); (M.C.); (M.C.S.-M.)
| | - Virginia Fernández-Ruiz
- Departamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza. Ramón y Cajal, s/n, E-28040 Madrid, Spain; (P.G.-H.); (M.C.); (M.C.S.-M.)
- Correspondence: (P.M.); (V.F.-R.); Tel.: +34-913-941-808 (P.M.); +34-913-941-807 (V.F.-R.); Fax: +34-913-941-799 (P.M. & V.F.-R.)
| | - Javier Tardío
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca “El Encín”, Apartado 127, E-28800 Alcalá de Henares, Spain;
| | - María Cortes Sánchez-Mata
- Departamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza. Ramón y Cajal, s/n, E-28040 Madrid, Spain; (P.G.-H.); (M.C.); (M.C.S.-M.)
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10
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Cazzola R, Della Porta M, Manoni M, Iotti S, Pinotti L, Maier JA. Going to the roots of reduced magnesium dietary intake: A tradeoff between climate changes and sources. Heliyon 2020; 6:e05390. [PMID: 33204877 PMCID: PMC7649274 DOI: 10.1016/j.heliyon.2020.e05390] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 09/28/2020] [Accepted: 10/27/2020] [Indexed: 12/23/2022] Open
Abstract
Magnesium is essential in plants where it is associated with chlorophyll pigments and serves as a cofactor of enzymes implicated in photosynthesis and metabolism. It is an essential nutrient for animals, involved in hundreds metabolic reaction and crucial for the biological activity of ATP. Not surprisingly, magnesium deficiency is detrimental for the health of plants and animals. In humans, subclinical magnesium deficiency is common and generates chronic inflammation, which is the common denominator of a wide range of mental and physical health problems from metabolic diseases to cognitive impairment, from osteopenia and sarcopenia to depression. It is ascertained that magnesium content in fruits and vegetables dropped in the last fifty years, and about 80% of this metal is lost during food processing. As a consequence, a large percentage of people all over the world does not meet the minimum daily magnesium requirement. In this scoping review, we summarize how agronomic and environmental factors, including global warming, affect magnesium content and availability in the soil and, consequently, in the food chain, with the aim of attracting the interest of botanists, agronomists, animal and human nutritionists and physicians to work on a strategy that grants adequate magnesium intake for everybody.
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Affiliation(s)
- Roberta Cazzola
- Department of Biomedical and Clinical Sciences “L. Sacco”, Università degli Studi di Milano, Milan, Italy
| | - Matteo Della Porta
- Department of Biomedical and Clinical Sciences “L. Sacco”, Università degli Studi di Milano, Milan, Italy
| | - Michele Manoni
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Milan, Italy
| | - Stefano Iotti
- Department of Pharmacy and Biotechnology, Università di Bologna, Italy
- National Institute of Biostructures and Biosystems; Rome, Italy
| | - Luciano Pinotti
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Milan, Italy
| | - Jeanette A. Maier
- Department of Biomedical and Clinical Sciences “L. Sacco”, Università degli Studi di Milano, Milan, Italy
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11
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Dietary Oxalate Intake and Kidney Outcomes. Nutrients 2020; 12:nu12092673. [PMID: 32887293 PMCID: PMC7551439 DOI: 10.3390/nu12092673] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 08/25/2020] [Accepted: 08/30/2020] [Indexed: 12/16/2022] Open
Abstract
Oxalate is both a plant-derived molecule and a terminal toxic metabolite with no known physiological function in humans. It is predominantly eliminated by the kidneys through glomerular filtration and tubular secretion. Regardless of the cause, the increased load of dietary oxalate presented to the kidneys has been linked to different kidney-related conditions and injuries, including calcium oxalate nephrolithiasis, acute and chronic kidney disease. In this paper, we review the current literature on the association between dietary oxalate intake and kidney outcomes.
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12
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Ahmed MI, Xu X, Sulieman AA, Na Y, Mahdi AA. The effect of fermentation time on in vitro bioavailability of iron, zinc, and calcium of kisra bread produced from koreeb (Dactyloctenium aegyptium) seeds flour. Microchem J 2020. [DOI: 10.1016/j.microc.2020.104644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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13
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Risk of Kidney Stones: Influence of Dietary Factors, Dietary Patterns, and Vegetarian-Vegan Diets. Nutrients 2020; 12:nu12030779. [PMID: 32183500 PMCID: PMC7146511 DOI: 10.3390/nu12030779] [Citation(s) in RCA: 81] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Revised: 03/10/2020] [Accepted: 03/12/2020] [Indexed: 12/21/2022] Open
Abstract
Nephrolithiasis is a common medical condition influenced by multiple environmental factors, including diet. Since nutritional habits play a relevant role in the genesis and recurrence of kidney stones disease, dietary manipulation has become a fundamental tool for the medical management of nephrolithiasis. Dietary advice aims to reduce the majority of lithogenic risk factors, reducing the supersaturation of urine, mainly for calcium oxalate, calcium phosphate, and uric acid. For this purpose, current guidelines recommend increasing fluid intake, maintaining a balanced calcium intake, reducing dietary intake of sodium and animal proteins, and increasing intake of fruits and fibers. In this review, we analyzed the effects of each dietary factor on nephrolithiasis incidence and recurrence rate. Available scientific evidence agrees on the harmful effects of high meat/animal protein intake and low calcium diets, whereas high content of fruits and vegetables associated with a balanced intake of low-fat dairy products carries the lowest risk for incident kidney stones. Furthermore, a balanced vegetarian diet with dairy products seems to be the most protective diet for kidney stone patients. Since no study prospectively examined the effects of vegan diets on nephrolithiasis risk factors, more scientific work should be made to define the best diet for different kidney stone phenotypes.
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14
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Silva JGS, Rebellato AP, Caramês ETDS, Greiner R, Pallone JAL. In vitro digestion effect on mineral bioaccessibility and antioxidant bioactive compounds of plant-based beverages. Food Res Int 2020; 130:108993. [PMID: 32156408 DOI: 10.1016/j.foodres.2020.108993] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 12/17/2019] [Accepted: 01/07/2020] [Indexed: 01/25/2023]
Abstract
Consumption of plant-based beverages (PBB) is a growing trend; and have been used as viable substitutes for dairy based products. To date, no study has comparatively analyzed mineral composition and effect of in vitro digestion on the bioaccessibility of different PBB. The aim of this research was to investigate the content of essential minerals (calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn)) and to estimate the effect of in vitro digestion in plant-based beverages, and their antioxidant bioactive compounds (phenolic compounds and antioxidant capacity). Moreover, the presence of antinutritional factors, such as myo-inositol phosphates fractions, were evaluated. Samples of PBB (rice, cashew nut, almond, peanut, coconut, oat, soy, blended or not with another ingredients, fortified with minerals or naturally present) and milk for comparison were evaluated. TPC ranged from 0.2 mg GAEq/L for coconut to 12.4 mg GAEq/L for rice and, the antioxidant capacity (DPPH) ranged from 3.1 to 306.5 µmol TE/L for samples containing peanut and oat, respectively. Only a few samples presented myo-inositol phosphates fractions in their composition, mostly IP5 and IP6, especially cashew nut beverages. Mineral content showed a wide range for Ca, ranging from 10 to 1697.33 mg/L for rice and coconut, respectively. The Mg content ranged from 6.29 to 251.23-268.43 mg/L for rice and cashew nut beverages, respectively. Fe content ranged from 0.76 mg/L to 12.89 mg/L for the samples of rice. Zinc content ranged from 0.57 mg/L to 8.13 mg/L for samples of oat and soy, respectively. Significant variation was observed for Ca (8.2-306.6 mg/L) and Mg (1.9-107.4 mg/L) dialyzed between the beverages, with lower concentrations of Fe (1.0 mg/L) and Zn (0.5 mg/L) in dialyzed fractions. This study provides at least 975 analytically determined laboratory results, providing important information for characterization and comparison of different plant-based beverages.
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Affiliation(s)
| | - Ana Paula Rebellato
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | | | - Ralf Greiner
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
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15
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Abdulwaliyu I, Arekemase SO, Adudu JA, Batari ML, Egbule MN, Okoduwa SIR. Investigation of the medicinal significance of phytic acid as an indispensable anti-nutrient in diseases. CLINICAL NUTRITION EXPERIMENTAL 2019. [DOI: 10.1016/j.yclnex.2019.10.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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16
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Brigide P, de Toledo NMV, López-Nicolás R, Ros G, Frontela Saseta C, de Carvalho RV. Fe and Zn in vitro bioavailability in relation to antinutritional factors in biofortified beans subjected to different processes. Food Funct 2019; 10:4802-4810. [PMID: 31317144 DOI: 10.1039/c9fo00199a] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The present work evaluated the effect of different processes in relation to mineral content and its bioavailability, as well as the effect of phytate and oxalate contents in biofortified beans. The following treatments were evaluated: raw beans (RB), cooked and oven-dried soaked beans (BOS), cooked and freeze-dried soaked beans (BFS), cooked and oven-dried beans without soaking (BOWS) and cooked and freeze-dried beans without soaking (BFWS). The mineral contents (mg per 100 g) varied between 3.56 and 5.80 (iron), 20.26 and 89.32 (calcium) and 1.56 and 2.38 (zinc). The oxalate content varied from 3.74 to 10.54 mg per 100 g. The total phytate content ranged from 1803.23 to 2.301 mg per 100 g. Regarding mineral bioavailability in Caco-2 cells, iron retention ranged from 8.89 to 17.85% and uptake was from 12.07 to 13.74 μg. On the other hand, the zinc retention was from 92.27 to 98.6% and uptake ranged from 24.68 to 36.26 μg. The different forms of bean processing can contribute to the mineral profile of this legume, in addition to increasing the bioavailability of some minerals, such as iron and zinc.
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Affiliation(s)
- Priscila Brigide
- Post-Graduation Program on Food Science and Technology, Federal University of Espírito Santo (UFES), Alto Universitário s/n, CEP 29500-000, Guararema, Alegre, ES, Brazil.
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17
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Promoting the use of locally produced crops in making cereal-legume-based composite flours: An assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content. Food Chem 2019; 286:651-658. [DOI: 10.1016/j.foodchem.2019.02.055] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 02/02/2019] [Accepted: 02/05/2019] [Indexed: 11/17/2022]
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18
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Lemmens E, De Brier N, Spiers KM, Ryan C, Garrevoet J, Falkenberg G, Goos P, Smolders E, Delcour JA. The impact of steeping, germination and hydrothermal processing of wheat (Triticum aestivum L.) grains on phytate hydrolysis and the distribution, speciation and bio-accessibility of iron and zinc elements. Food Chem 2018; 264:367-376. [DOI: 10.1016/j.foodchem.2018.04.125] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Revised: 04/26/2018] [Accepted: 04/27/2018] [Indexed: 01/15/2023]
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19
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Cowley H, Yan Q, Koetzner L, Dolan L, Nordwald E, Cowley AB. In vitro and in vivo safety evaluation of Nephure™. Regul Toxicol Pharmacol 2017; 86:241-252. [PMID: 28322893 PMCID: PMC5500298 DOI: 10.1016/j.yrtph.2017.03.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Revised: 03/11/2017] [Accepted: 03/15/2017] [Indexed: 11/26/2022]
Abstract
Nephure™ is a proprietary oxalate decarboxylase (OxDC) enzyme being developed as a food ingredient. In this study, the safety of Nephure™ was evaluated in a bacterial mutagenicity assay and in a sub-chronic (13-week) oral toxicity study in rats. Nephure™ did not show any mutagenic properties in the mutagenicity assay. In the 13-week sub-chronic oral toxicity study in which 10 Sprague Dawley rats per sex were administered 0, 118, 235 and 475 mg/kg bw/day (8260, 16450 and 33,250 Units/kg bw/day, respectively) of Nephure™ by gavage, male and female rats did not show any test article-related clinical observations or effects on body weight, body weight gain, food consumption, food efficiency, ophthalmology, functional observational battery parameters or motor activity. Furthermore, there were no changes in coagulation, clinical chemistry, urinalysis or hematology parameters, macroscopic/microscopic findings or organ weights that could be attributed to the test article. Based on these results, Nephure™ was not mutagenic and the no-adverse-effect level (NOAEL) in the 13-week study was determined to be 475 mg/kg bw/day (33,250 Units/kg bw/day). Evaluation of the estimated consumption of Nephure™, generation of the metabolite formate, and the current safety studies resulted in a conclusion of a tolerable upper limit of 3450 Units of OxDC activity/day (57.5 Units activity/kg bw/day), when Nephure™ is added to food to decrease dietary oxalate.
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Affiliation(s)
- Helena Cowley
- Captozyme Inc., 1622 NW 55th Place Gainesville FL 32653, United States
| | - Qin Yan
- Captozyme Inc., 1622 NW 55th Place Gainesville FL 32653, United States
| | - Lee Koetzner
- Product Safety Laboratories, 2394 Highway 130, Dayton, NJ 08810, United States
| | - Laurie Dolan
- Burdock Group, 859 Outer Road, Orlando FL 32801, United States
| | - Erik Nordwald
- Captozyme Inc., 1622 NW 55th Place Gainesville FL 32653, United States
| | - Aaron B Cowley
- Captozyme Inc., 1622 NW 55th Place Gainesville FL 32653, United States.
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20
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Israr B, Frazier RA, Gordon MH. Enzymatic hydrolysis of phytate and effects on soluble oxalate concentration in foods. Food Chem 2017; 214:208-212. [DOI: 10.1016/j.foodchem.2016.07.044] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2016] [Revised: 06/30/2016] [Accepted: 07/05/2016] [Indexed: 01/04/2023]
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21
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Organic acids in Kakadu plum ( Terminalia ferdinandiana ): The good (ellagic), the bad (oxalic) and the uncertain (ascorbic). Food Res Int 2016; 89:237-244. [DOI: 10.1016/j.foodres.2016.08.004] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2016] [Revised: 08/04/2016] [Accepted: 08/07/2016] [Indexed: 11/24/2022]
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22
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Siener R, López-Mesas M, Valiente M, Blanco F. Determination of Oxalate Content in Herbal Remedies and Dietary Supplements Based on Plant Extracts. J Med Food 2016; 19:205-10. [DOI: 10.1089/jmf.2015.0068] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Roswitha Siener
- Department of Urology, University Stone Centre, University of Bonn, Bonn, Germany
| | - Montserrat López-Mesas
- Unitat de Química Analítica, Departament de Química, Centre Grup de Tècniques de Separació en Química (GTS), Universitat Autònoma de Barcelona, Bellaterra, Spain
| | - Manuel Valiente
- Unitat de Química Analítica, Departament de Química, Centre Grup de Tècniques de Separació en Química (GTS), Universitat Autònoma de Barcelona, Bellaterra, Spain
| | - Francisco Blanco
- Unitat de Química Analítica, Departament de Química, Centre Grup de Tècniques de Separació en Química (GTS), Universitat Autònoma de Barcelona, Bellaterra, Spain
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23
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Amalraj A, Pius A. Influence of Oxalate, Phytate, Tannin, Dietary Fiber, and Cooking on Calcium Bioavailability of Commonly Consumed Cereals and Millets in India. Cereal Chem 2015. [DOI: 10.1094/cchem-11-14-0225-r] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Augustine Amalraj
- Department of Chemistry, Gandhigram Rural Institute, Deemed University, Gandhigram, Dindigul, 624 302, Tamil Nadu, India
| | - Anitha Pius
- Department of Chemistry, Gandhigram Rural Institute, Deemed University, Gandhigram, Dindigul, 624 302, Tamil Nadu, India
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Nutritional contents of advanced breeding clones of Solanum tuberosum group Phureja. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.038] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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25
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Dietary oxalate reduction after inoculation of Oxalobacter formigenesin fecal batch culture systems. Proc Nutr Soc 2014. [DOI: 10.1017/s002966511400038x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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