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Han DH, Kim HJ, Kim SH, Kim ID, Adhikari A, Kim JH. Effect of illite pretreatment on germinated Brown rice with Special Reference to amino acids, antioxidants, texture, and mineral elements. Heliyon 2024; 10:e28843. [PMID: 38665585 PMCID: PMC11043867 DOI: 10.1016/j.heliyon.2024.e28843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 03/18/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
The pretreatment process of various foods has been reported to improve their nutritional properties. The soaking of brown rice improves the texture and nutrients, which are crucial for cooking and maintaining its high functional value. Illite, a clay mineral, has recently been discovered to improve the nutritional value of seeds. Based on these findings, we soaked brown rice with different concentrations of illite solution for different durations and allowed the germination to perform analyses. Soaking the brown rice for 6 h with a germination period of 48 h was determined to be the optimal condition because of its higher sprout length. In addition, this optimal condition had improved textural characteristics such as reduced hardness, gumminess, chewiness, and cohesiveness, and it also had increased adhesiveness and stabilized resilience and springiness. The treatment solutions were free from heavy metal contaminants, whereas the mineral contents such as K, Ca, Fe, Mg, and Na were significantly increased with the increase in illite concentration. Moreover, our results showed that illite treatment could preserve the color appearance and seed germination. The ratio of essential amino acids to non-essential amino acids and antioxidants (phenolic contentγ-oryzanol, and flavonoid) of germinated brown rice was considerably increased with illite treatment. In germinated brown rice, an increase in DPPH and superoxide dismutase levels, a slight decrease in flavonoids, and no difference in polyphenol content were observed. These findings suggest that pre-soaking brown rice seeds with the appropriate concentration of illite could enhance their nutritional properties, which might attract consumers' interest to include this in their daily diet.
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Affiliation(s)
- Dong-Heun Han
- Illite Team, Economy Division, Yeongdong-gun Office, South Korea
| | - Hwa-Jin Kim
- Illite Team, Economy Division, Yeongdong-gun Office, South Korea
| | - So-Hyun Kim
- School of Applied Biosciences, Kyungpook National University, Daegu, South Korea
| | - Il-Doo Kim
- International Institute of Research and Development Kyungpook National University, Daegu, South Korea
| | - Arjun Adhikari
- School of Applied Biosciences, Kyungpook National University, Daegu, South Korea
| | - Jeong-Ho Kim
- Department of Green Technology Convergence, Konkuk University, Chungcheongbuk-do, 27478, South Korea
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Mikulic N, Uyoga MA, Stoffel NU, Derrien M, Nyilima S, Kostopoulos I, Roeselers G, Chenoll E, Mwasi E, Pironaci G, Karanja S, Bourdet-Sicard R, Zimmermann MB. Prebiotics increase iron absorption and reduce the adverse effects of iron on the gut microbiome and inflammation: a randomized controlled trial using iron stable isotopes in Kenyan infants. Am J Clin Nutr 2024; 119:456-469. [PMID: 38042412 PMCID: PMC10884607 DOI: 10.1016/j.ajcnut.2023.11.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 11/18/2023] [Accepted: 11/27/2023] [Indexed: 12/04/2023] Open
Abstract
BACKGROUND Iron fortificants tend to be poorly absorbed and may adversely affect the gut, especially in African children. OBJECTIVE We assessed the effects of prebiotic galacto-oligosaccharides/fructo-oligosaccharides (GOS/FOS) on iron absorption and gut health when added to iron-fortified infant cereal. METHODS We randomly assigned Kenyan infants (n = 191) to receive daily for 3 wk a cereal containing iron and 7.5 g GOS/FOS (7.5 g+iron group), 3 g (3-g+iron group) GOS/FOS, or no prebiotics (iron group). A subset of infants in the 2 prebiotic+iron groups (n = 66) consumed 4 stable iron isotope-labeled test meals without and with prebiotics, both before and after the intervention. Primary outcome was fractional iron absorption (FIA) from the cereal with or without prebiotics regardless of dose, before and after 3 wk of consumption. Secondary outcomes included fecal gut microbiota, iron and inflammation status, and effects of prebiotic dose. RESULTS Median (25th-75th percentiles) FIAs from meals before intervention were as follows: 16.3% (8.0%-27.6%) without prebiotics compared with 20.5% (10.4%-33.4%) with prebiotics (Cohen d = 0.53; P < 0.001). FIA from the meal consumed without prebiotics after intervention was 22.9% (8.5%-32.4%), 41% higher than from the meal without prebiotics before intervention (Cohen d = 0.36; P = 0.002). FIA from the meal consumed with prebiotics after intervention was 26.0% (12.2%-36.1%), 60% higher than from the meal without prebiotics before intervention (Cohen d = 0.45; P = 0.007). After 3 wk, compared with the iron group, the following results were observed: 1) Lactobacillus sp. abundances were higher in both prebiotic+iron groups (P < 0.05); 2) Enterobacteriaceae sp. abundances (P = 0.022) and the sum of pathogens (P < 0.001) were lower in the 7.5-g+iron group; 3) the abundance of bacterial toxin-encoding genes was lower in the 3-g+iron group (false discovery rate < 0.05); 4) fecal pH (P < 0.001) and calprotectin (P = 0.033) were lower in the 7.5-g+iron group. CONCLUSIONS Adding prebiotics to iron-fortified infant cereal increases iron absorption and reduces the adverse effects of iron on the gut microbiome and inflammation in Kenyan infants. This trial was registered at clinicaltrials.gov as NCT03894358.
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Affiliation(s)
- Nadja Mikulic
- Laboratory of Human Nutrition, Department of Health Sciences and Technology, ETH Zurich, Switzerland
| | - Mary A Uyoga
- Laboratory of Human Nutrition, Department of Health Sciences and Technology, ETH Zurich, Switzerland
| | - Nicole U Stoffel
- Laboratory of Human Nutrition, Department of Health Sciences and Technology, ETH Zurich, Switzerland
| | | | - Suzane Nyilima
- Public and Community Health Department, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
| | | | | | | | - Edith Mwasi
- Paediatrics Department, Msambweni County Referral Hospital, Msambweni, Kenya
| | - Giulia Pironaci
- Laboratory of Human Nutrition, Department of Health Sciences and Technology, ETH Zurich, Switzerland
| | - Simon Karanja
- Public and Community Health Department, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
| | | | - Michael B Zimmermann
- Medical Research Council Translational Immune Discovery Unit, MRC Weatherall Institute of Molecular Medicine, University of Oxford, Headington, Oxford, United Kingdom.
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Vilanculos SL, Svanberg U, Andlid T. Phytate degradation in composite wheat/cassava/sorghum bread: Effects of phytase-secreting yeasts and addition of yeast extracts. Food Sci Nutr 2024; 12:216-226. [PMID: 38268898 PMCID: PMC10804092 DOI: 10.1002/fsn3.3754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 09/12/2023] [Accepted: 09/27/2023] [Indexed: 01/26/2024] Open
Abstract
Iron deficiency anemia is highly prevalent in developing countries due to the consumption of cereal-based foods rich in phytate that chelates minerals such as iron and zinc making them unavailable for absorption by humans. The aim of the present study was to degrade phytic acid in composite flour (wheat/cassava/sorghum) bread by the addition of phytase-producing yeasts in the baking process to achieve a phytate-to-iron molar ratio <1 and a phytate-to-zinc molar ratio <15, ratios needed to achieve an enhanced absorption by humans. The high-phytase (HP)-producing yeasts were two Saccharomyces cerevisiae (YD80 and BY80) that have been genetically modified by a directed mutagenesis strategy, and Pichia kudriavzevii TY13 isolated from a Tanzanian lactic fermented maize gruel (togwa) and selected as naturally HP yeast. To further improve the phytase production by the yeasts, four different brands of phytase-promoting yeast extracts were added in the baking process. In addition, two yeast varieties were preincubated for 1 h at 30°C to initiate phytase biosynthesis. The phytate content was measured by high-performance ion chromatography (HPIC) and the mineral content by ion chromatography (HPIC). The results showed that all three HP yeasts improved the phytate degradation compared with the composite bread with no added HP yeast. The composite bread with preincubated S. cerevisiae BY80 or P. kudriavzevii TY13 plus Bacto yeast extract resulted in the lowest phytate content (0.08 μmol/g), which means a 99% reduction compared with the phytate content in the composite flour. With added yeast extracts from three of the four yeast extract brands in the baking process, all composite breads had a phytate reduction after 2-h fermentation corresponding to a phytate: iron molar ratio between 1.0 and 0.3 and a phytate: zinc molar ratio <3 suggesting a much-enhanced bioavailability of these minerals.
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Affiliation(s)
- Serafina Lídia Vilanculos
- Departamento de Engenharia Química, Faculdade de EngenhariaUniversidade Eduardo MondlaneMaputoMozambique
- Department of Life Sciences/Food and Nutrition ScienceChalmers University of TechnologyGothenburgSweden
| | - Ulf Svanberg
- Department of Life Sciences/Food and Nutrition ScienceChalmers University of TechnologyGothenburgSweden
| | - Thomas Andlid
- Department of Life Sciences/Food and Nutrition ScienceChalmers University of TechnologyGothenburgSweden
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Mayer Labba IC, Steinhausen H, Almius L, Bach Knudsen KE, Sandberg AS. Nutritional Composition and Estimated Iron and Zinc Bioavailability of Meat Substitutes Available on the Swedish Market. Nutrients 2022; 14:nu14193903. [PMID: 36235566 PMCID: PMC9571894 DOI: 10.3390/nu14193903] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/15/2022] [Accepted: 09/17/2022] [Indexed: 11/16/2022] Open
Abstract
Transition towards plant-based diets is advocated to reduce the climate footprint. Health implications of a diet composed of meat substitutes are currently unknown, and there are knowledge gaps in their nutritional composition and quality. Samples of available meat substitutes were bought in two convenience stores in the city of Gothenburg, Sweden, and were included in the study. Meat substitutes (n = 44) were analyzed for their contents of dietary fiber, fat, iron, zinc, phytate, salt, total phenolics and protein, as well as for their amino acid and fatty acid composition. Bioavailability of iron and zinc was estimated based on the phytate:mineral molar ratio. We found large variations in the nutritional composition of the analyzed meat substitutes. Amino acid profiles seemed to be affected by processing methods. Mycoprotein products were rich in zinc, with a median content of 6.7 mg/100 g, and had very low content of phytate, which suggests mycoprotein as a good source of zinc. Degradability of fungal cell walls might, however, pose as a potential aggravating factor. None of the products could be regarded as a good source of iron due to very high content of phytate (9 to 1151 mg/100 g) and/or low content of iron (0.4 to 4.7 mg/100 g). Phytate:iron molar ratios in products with iron contents >2.1 mg/100 g ranged from 2.5 to 45. Tempeh stood out as a protein source with large potential due to low phytate content (24 mg/100 g) and an iron content (2 mg/100 g) close to the level of a nutrition claim. Producers of the products analyzed in this study appear to use nutritional claims regarding iron that appear not in line with European regulations, since the iron is in a form not available by the body. Meat substitutes analyzed in this study do not contribute to absorbed iron in a relevant manner. Individuals following mainly plant-based diets have to meet their iron needs through other sources. Salt and saturated fat were high in certain products, while other products were more in line with nutritional recommendations. Further investigation of the nutritional and health effects of protein extraction and extrusion is needed. We conclude that nutritional knowledge needs to be implemented in product development of meat substitutes.
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Affiliation(s)
- Inger-Cecilia Mayer Labba
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden
- Correspondence:
| | - Hannah Steinhausen
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden
| | - Linnéa Almius
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden
| | | | - Ann-Sofie Sandberg
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden
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Mayer Labba IC, Hoppe M, Gramatkovski E, Hjellström M, Abdollahi M, Undeland I, Hulthén L, Sandberg AS. Lower Non-Heme Iron Absorption in Healthy Females from Single Meals with Texturized Fava Bean Protein Compared to Beef and Cod Protein Meals: Two Single-Blinded Randomized Trials. Nutrients 2022; 14:nu14153162. [PMID: 35956338 PMCID: PMC9370477 DOI: 10.3390/nu14153162] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/25/2022] [Accepted: 07/27/2022] [Indexed: 12/19/2022] Open
Abstract
Meat analogs based on plant protein extracts are rising in popularity as meat consumption declines. A dietary shift away from meat, which has a high iron bioavailability, may have a negative effect on the amount of iron absorbed from the diet. Iron absorption from legumes cultivated in regions not suitable for soy production, such as fava bean, has not yet been explored. The aim of this study was to evaluate non-heme iron absorption from a meal with texturized fava bean protein compared to beef and cod protein meals. The study included two single-blinded iron isotope trials in healthy Swedish women of the ages 18–45 years, each of whom served as their own control. The participants were served matched test meals containing beef and fava bean protein (Study 1) or cod and fava bean protein (Study 2) with radiolabeled non-heme iron 55Fe and 59Fe. The absorption of non-heme iron from test meals was measured by whole-body counting and erythrocyte incorporation. The absorption of non-heme iron, measured as erythrocyte incorporation ratio, from beef protein meal was 4.2 times higher compared to texturized fava bean meal, and absorption from cod protein meal was 2.7 times higher compared to the fava bean meal. The adjusted non-heme iron absorption, normalized to a 40% reference dose uptake, was 9.2% for cod protein meal, 21.7% for beef protein meal, and 4.2% for texturized fava bean meal. A fava bean protein meal has markedly lower iron bioavailability in healthy females compared with a meal of beef or cod protein. Therefore, a dietary shift from meat and fish protein to fava bean protein may increase the risk of iron deficiency.
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Affiliation(s)
- Inger-Cecilia Mayer Labba
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden; (M.A.); (I.U.); (A.-S.S.)
- Correspondence:
| | - Michael Hoppe
- Department of Internal Medicine and Clinical Nutrition, Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, 413 45 Gothenburg, Sweden; (M.H.); (E.G.); (L.H.)
| | - Elisabeth Gramatkovski
- Department of Internal Medicine and Clinical Nutrition, Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, 413 45 Gothenburg, Sweden; (M.H.); (E.G.); (L.H.)
| | - Martin Hjellström
- Department of Medical Radiation Sciences, Institute of Clinical Sciences, Sahlgrenska Academy, University of Gothenburg, 413 45 Gothenburg, Sweden;
| | - Mehdi Abdollahi
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden; (M.A.); (I.U.); (A.-S.S.)
| | - Ingrid Undeland
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden; (M.A.); (I.U.); (A.-S.S.)
| | - Lena Hulthén
- Department of Internal Medicine and Clinical Nutrition, Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, 413 45 Gothenburg, Sweden; (M.H.); (E.G.); (L.H.)
| | - Ann-Sofie Sandberg
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden; (M.A.); (I.U.); (A.-S.S.)
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Mashhadi Farahani S, Dadmehr M, Ali Karimi M, Korouzhdehi B, Amin Karimi M, Rajabian M. Fluorometric detection of phytase enzyme activity and phosphate ion based on gelatin supported silver nanoclusters. Food Chem 2022; 396:133711. [PMID: 35853372 DOI: 10.1016/j.foodchem.2022.133711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 07/08/2022] [Accepted: 07/12/2022] [Indexed: 11/04/2022]
Abstract
Phytase is the commercial enzyme for bioconversion of phytate substrate to digestible phosphate ions. Recently silver nanoclusters (AgNCs) have received great attention as the optical transducer nanoparticles in biosensors structure. The novel detection platform was developed to detect the phytase enzyme activity and phosphate ions based on fluorescence quenching of AgNCs. The AgNCs were synthesized through gelatin supported reaction and characterized by TEM, FTIR and XRD analysis. The hydrolytic effect of phytase enzyme and subsequent phosphate release led to suppression of AgNCs fluorescence. The linear range was observed for enzyme in the range of 0.5-5 U/mL with the detection limit of 0.2 U/mL. Also, the same fluorescence quenching effect was observed in the presence of phosphate ion in the linear range of 1 to 16 µM with a detection limit of 0.5 µM. The proposed mechanism showed effectiveness of detection strategy for detection of phytase enzyme and phosphate ion.
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Affiliation(s)
| | - Mehdi Dadmehr
- Department of Biology, Payame Noor University, Tehran, Iran.
| | | | - Behnaz Korouzhdehi
- Department of Biotechnology, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
| | - Mohammad Amin Karimi
- School of Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Majid Rajabian
- Department of Biology, Payame Noor University, Tehran, Iran
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Ahlström C, Thuvander J, Rayner M, Mayer Labba I, Sandberg A, Östbring K. Pilot-Scale Protein Recovery from Cold-Pressed Rapeseed Press Cake: Influence of Solids Recirculation. Processes (Basel) 2022; 10:557. [DOI: 10.3390/pr10030557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The agricultural sector is responsible for about 30% of greenhouse gas emissions, and thus there is a need to develop new plant-based proteins with lower climate impact. Rapeseed press cake, a by-product from rapeseed oil production, contains 30% high-quality protein. The purpose of this study was to recover protein from cold-pressed rapeseed press cakes on a pilot scale using a decanter and investigate the effect of recirculation of the spent solids fraction on protein yield. Proteins were extracted under alkaline conditions (pH 10.5) followed by precipitation at pH 3.5. Recirculating the spent solids fraction once increased the accumulated protein yield from 70% to 83%. The efficiency of the recovery process was highest in the first and second cycles. The additional yield after the third and fourth cycles was only 2%. The amino acid composition showed high levels of essential amino acids and was not reduced throughout the recovery process. The glucosinolate and phytate content was reduced in the precipitate after one cycle, although additional process steps are needed to further reduce the phytate content and limit the negative effect on mineral uptake.
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Helstad A, Forsén E, Ahlström C, Mayer Labba IC, Sandberg AS, Rayner M, Purhagen JK. Protein extraction from cold-pressed hempseed press cake: From laboratory to pilot scale. J Food Sci 2021; 87:312-325. [PMID: 34953090 DOI: 10.1111/1750-3841.16005] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 10/26/2021] [Accepted: 11/15/2021] [Indexed: 11/26/2022]
Abstract
During the production of industrial hempseed oil, a press cake is formed as a byproduct, which is often used as animal feed although it contains a high amount of protein that could be used for human consumption. Extracting this valuable protein would reduce food waste and increase the availability of plant-based protein. A protein extraction process based on the pH-shift method was adapted to improve the protein extraction yield from industrial hempseed press cake (HPC). Parameters such as alkali extraction pH, time, and temperature, as well as isoelectric precipitation pH, were investigated in laboratory scale and were thereafter carried out in a pilot trial to explore the suitability for future scale up. The phytic acid content of the extracted protein isolate was also analyzed to investigate any potential inhibitory effect on mineral absorption. A final protein yield of 60.6%, with a precipitated protein content of 90.3% (dw), was obtained using a constant alkali extraction pH of 10.5 for 1 h at room temperature, followed by precipitation at pH 5.5. The pilot trial showed promising results for the future production of industrial hemp protein precipitate on a larger scale, showing a protein yield of 57.0% and protein content of 90.8% (dw). The amount of phytic acid in the protein isolate produced in the optimal laboratory experiment and in the pilot trial was 0.595 and 0.557 g phytic acid/100 g dw, respectively, which is 83%-88% less than in the HPC. This is in the range of other plant-based protein sources (tofu, kidney beans, peas, etc.). PRACTICAL APPLICATION: Industrial hempseed press cake is a byproduct in the production of industrial hempseed oil, which is mostly used as animal feed, but has the potential to become an additional source of plant-based protein for human consumption with a suitable protein extraction method. The extracted hemp protein could be used to develop new plant-based dairy or meat analog products.
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Affiliation(s)
- Amanda Helstad
- Department of Food Technology Engineering and Nutrition, Lund University, Box 124 221 00, Lund, Sweden
| | - Erica Forsén
- Department of Food Technology Engineering and Nutrition, Lund University, Box 124 221 00, Lund, Sweden
| | - Cecilia Ahlström
- Department of Food Technology Engineering and Nutrition, Lund University, Box 124 221 00, Lund, Sweden
| | - Inger-Cecilia Mayer Labba
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
| | - Ann-Sofie Sandberg
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
| | - Marilyn Rayner
- Department of Food Technology Engineering and Nutrition, Lund University, Box 124 221 00, Lund, Sweden
| | - Jeanette K Purhagen
- Department of Food Technology Engineering and Nutrition, Lund University, Box 124 221 00, Lund, Sweden
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Mäkelä N, Sontag-strohm T, Olin M, Piironen V. Quantitative analysis of inositol phosphate contents in oat products using an anion exchange chromatographic method. J Cereal Sci 2020; 96:103121. [DOI: 10.1016/j.jcs.2020.103121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Labba ICM, Andlid T, Lindgren Å, Sandberg AS, Sjöberg F. Isolation, identification, and selection of strains as candidate probiotics and starters for fermentation of Swedish legumes. Food Nutr Res 2020; 64:4410. [PMID: 33061883 PMCID: PMC7534948 DOI: 10.29219/fnr.v64.4410] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 07/04/2020] [Accepted: 07/15/2020] [Indexed: 11/20/2022] Open
Abstract
BACKGROUND The non-dairy sector is growing, fermented alternatives to dairy are sparse. Adapted starter cultures to substituting raw materials needs to be developed. OBJECTIVE Aims of this study were to isolate, identify, and phenotypically characterize lactic acid bacteria (LAB) that inhabit Swedish legumes, and assess properties necessary for selecting strains with the ability to ferment a bean beverage and with potential health beneficial properties. DESIGN Isolates of presumed LAB were obtained from legumes collected at Öland, Sweden. Strain diversity was assessed by repetitive polymerase chain reaction (rep-PCR). The strains were identified using matrix-assisted laser desorption/ionization-time-of-flight mass spectrometry (MALDI-TOF MS). Species belonging to Enterococcus were predominant along with Pediococcus and closely related Bacillus. Strains were tested for tolerance to low pH, phenol, and bile as well as their bile salt hydrolase (BSH) activity. In addition, Enterococcus strains were tested for antibiotic resistance, and Pediococcus strains for their ability to ferment a bean beverage. RESULTS From the 25 strains characterized, five were found resistant to low pH, bile, and phenol, suggesting that they can survive a passage through the gastrointestinal tract (GIT) and hence potentially exert beneficial effects in the host. These are suggested for further investigation on specific host-beneficial properties. Two of these, belonging to Pediococcus pentosaceus, were able to ferment a bean beverage without any added nutrients, indicating that the Pediococcus strains are well adapted to the bean substrate. One of the P. pentosaceus strains were also able to markedly improve the reduction of phytate by the phytase-producing yeast strain Pichia kudriavzevii TY1322 during co-fermentation as well as increase the final cell count of the yeast strain. CONCLUSION Strain isolation and characterization performed in this study aids in selecting starter cultures for legume fermentation. Nutritional properties can be improved by co-fermentation with yeast indicating that novel nutritious fermented non-dairy products could be developed.
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Affiliation(s)
- Inger-Cecilia Mayer Labba
- Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
| | - Thomas Andlid
- Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
| | - Åsa Lindgren
- Department of Clinical Bacteriology, Institute of Biomedicine, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden
| | - Ann-Sofie Sandberg
- Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
| | - Fei Sjöberg
- Department of Infectious Diseases, Institute of Biomedicine, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden
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Castro‐Alba V, Lazarte CE, Perez‐Rea D, Sandberg A, Carlsson N, Almgren A, Bergenståhl B, Granfeldt Y. Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa. Food Sci Nutr 2019; 7:3902-3911. [PMID: 31890168 PMCID: PMC6924334 DOI: 10.1002/fsn3.1247] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 09/08/2019] [Accepted: 09/14/2019] [Indexed: 01/09/2023] Open
Abstract
BACKGROUND Quinoa is a pseudocereal with relatively high content of proteins and minerals that also contains mineral inhibitors such as phytate. The aim of the present study was to evaluate lactic acid fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa. Various processes were evaluated, and quinoa grains were dry-roasted, milled, and fermented, either with or without the addition of wheat phytase or activated quinoa phytase (added as back-slop starter), for 10 hr. In other processes, raw quinoa flour was fermented for 10 hr or 4 hr and dry-roasted. Hedonic sensory evaluation was then performed to evaluate the acceptability of the fermented flours prepared as porridges. RESULTS The combined dry roasting and fermentation processes significantly (p < .05) degraded phytate between 30% and 73% from initial content. The most effective process was fermentation of raw quinoa flour followed by dry roasting, which improved the estimated zinc and iron bioavailability. Particularly, estimated zinc bioavailability improved from low (Phy:Zn 25.4, Phy·Zn:Ca 295) to moderate (Phy:Zn 7.14, Phy·Zn:Ca 81.5). Phytate degradation was mainly attributed to the activation of endogenous phytase during fermentation. Dry roasting was effective in improving the sensory attributes of the fermented quinoa flour. Porridge made with raw quinoa flour fermented for 4 hr and dry-roasted was more favorable to overall acceptability than that which was fermented for 10 hr and dry-roasted. CONCLUSION Fermentation of quinoa flour for 4 hr followed by dry roasting was successful in improving both nutritional and sensory attributes of the final product.
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Affiliation(s)
- Vanesa Castro‐Alba
- Department of Food Technology, Engineering and NutritionLund UniversityLundSweden
- Food and Natural Products CenterSan Simón UniversityCochabambaBolivia
| | | | - Daysi Perez‐Rea
- Food and Natural Products CenterSan Simón UniversityCochabambaBolivia
| | - Ann‐Sofie Sandberg
- Department of Chemical and Biological Engineering Food ScienceChalmers University of TechnologyGothenburgSweden
| | - Nils‐Gunnar Carlsson
- Department of Chemical and Biological Engineering Food ScienceChalmers University of TechnologyGothenburgSweden
| | - Annette Almgren
- Department of Chemical and Biological Engineering Food ScienceChalmers University of TechnologyGothenburgSweden
| | - Björn Bergenståhl
- Department of Food Technology, Engineering and NutritionLund UniversityLundSweden
| | - Yvonne Granfeldt
- Department of Food Technology, Engineering and NutritionLund UniversityLundSweden
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Castro‐Alba V, Lazarte CE, Bergenståhl B, Granfeldt Y. Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability. Food Sci Nutr 2019; 7:2854-2865. [PMID: 31572579 PMCID: PMC6766547 DOI: 10.1002/fsn3.1127] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 06/10/2019] [Accepted: 06/11/2019] [Indexed: 12/03/2022] Open
Abstract
There is a scarcity of information on mineral and phytate content in plant-based foods in Bolivia. This study aimed to analyze iron, zinc, calcium, and phytate content and estimate the mineral bioavailability of foods consumed in Chapare, Bolivia. Minerals and phytate were analyzed, and bioavailability was estimated in 17 food samples. Leafy vegetables and green legumes had the highest mineral content, followed by pseudocereals. Estimated mineral bioavailability was low for cereals, dry legumes, pseudocereals, and flaxseeds foods mainly due to phytate content. But estimated zinc bioavailability for black cornmeal, yellow corn, and dry peas was moderate. Strong correlations (p < 0.01) were found between the three minerals, while phytate correlated negatively to iron, zinc, and calcium. To get an overview of the estimated mineral bioavailability of plant-based diets, we have included foods, from the same area, analyzed in a previous study where the evaluated diet covers 80% of RNI for iron and zinc, but <40% of calcium. In conclusion, leafy vegetables and green legumes had the highest contents of minerals and the lowest phytate content of the foods analyzed in the study. The usage of processing strategies and dietary diversification to reduce phytate content would significantly improve estimated mineral bioavailability in plant-based diets.
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Affiliation(s)
- Vanesa Castro‐Alba
- Department of Food Technology, Engineering and NutritionLund UniversityLundSweden
- Food and Natural Products CenterSan Simón UniversityCochabambaBolivia
| | | | - Björn Bergenståhl
- Department of Food Technology, Engineering and NutritionLund UniversityLundSweden
| | - Yvonne Granfeldt
- Department of Food Technology, Engineering and NutritionLund UniversityLundSweden
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Castro‐Alba V, Lazarte CE, Perez‐Rea D, Carlsson N, Almgren A, Bergenståhl B, Granfeldt Y. Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate. J Sci Food Agric 2019; 99:5239-5248. [PMID: 31062366 PMCID: PMC6771823 DOI: 10.1002/jsfa.9793] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 04/30/2019] [Accepted: 05/02/2019] [Indexed: 05/23/2023]
Abstract
BACKGROUND Pseudocereals are nutrient-rich grains with high mineral content but also phytate content. Phytate is a mineral absorption inhibitor. The study's aim was to evaluate phytate degradation during spontaneous fermentation and during Lactobacillus plantarum 299v® fermentation of quinoa, canihua, and amaranth grains and flours. It also aimed to evaluate the accessibility of iron, zinc, and calcium and to estimate their bioavailability before and after the fermentation of flours with starter culture. Lactic acid, pH, phytate, and mineral content were analyzed during fermentation. RESULTS Higher phytate degradation was found during the fermentation of flours (64-93%) than during that of grains (12-51%). Results suggest that phytate degradation was mainly due to endogenous phytase activity in different pseudocereals rather than the phytase produced by added microorganisms. The addition of Lactobacillus plantarum 299v® resulted in a higher level of lactic acid (76.8-82.4 g kg-1 DM) during fermentation, and a relatively quicker reduction in pH to 4 than in spontaneous fermentation. Mineral accessibility was increased (1.7-4.6-fold) and phytate : mineral molar ratios were reduced (1.5-4.2-fold) in agreement with phytate degradation (1.8-4.2-fold) in fermented flours. The reduced molar ratios were still above the threshold value for the improved estimated mineral bioavailability of mainly iron. CONCLUSION Fermentation proved to be effective for degrading phytate in pseudocereal flours, but less so in grains. Fermentation with Lactobacillus plantarum 299v® improved mineral accessibility and estimated bioavailability in flours. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Vanesa Castro‐Alba
- Department of Food Technology, Engineering and NutritionLund UniversityLundSweden
- Food and Natural Products CenterSan Simón UniversityCochabambaBolivia
| | - Claudia E Lazarte
- Department of Food Technology, Engineering and NutritionLund UniversityLundSweden
| | - Daysi Perez‐Rea
- Food and Natural Products CenterSan Simón UniversityCochabambaBolivia
| | | | - Annette Almgren
- Department of Food ScienceChalmers University of TechnologyGöteborgSweden
| | - Björn Bergenståhl
- Department of Food Technology, Engineering and NutritionLund UniversityLundSweden
| | - Yvonne Granfeldt
- Department of Food Technology, Engineering and NutritionLund UniversityLundSweden
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Dahdouh S, Grande F, Espinosa SN, Vincent A, Gibson R, Bailey K, King J, Rittenschober D, Charrondière UR. Development of the FAO/INFOODS/IZINCG Global Food Composition Database for Phytate. J Food Compost Anal 2019; 78:42-48. [PMID: 31057213 PMCID: PMC6472536 DOI: 10.1016/j.jfca.2019.01.023] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 01/25/2019] [Accepted: 01/31/2019] [Indexed: 11/20/2022]
Abstract
Phytate is widely distributed in the plant kingdom, and its significance for human nutrition has been often described. Data on phytate is available in very few composition tables, for a limited number of foods and mainly for raw products. With the aim of publishing the first global repository of analytical data on phytate, data on moisture, phytate, zinc, iron and calcium were compiled. Other aspects, such as the analytical method used, biodiversity and processing, were considered, and phytate: mineral ratios were calculated when possible. From a comprehensive literature search, over 250 references were compiled, generating 3377 entries: 39% for raw and 61% for processed foods. Most of the entries were for cereals (35%), followed by legumes (27%) and vegetables (11%). The most common analytical methods used were indirect precipitation (26%) and anion exchange (25%), while separate determination of IPs is the most recommended. The database can be used as a tool for nutrition workers to include into food composition tables and to develop programmes related to mineral deficiencies. These data will be useful for designing diets with enhanced mineral bioavailability and for improving the estimates for nutrient requirements. The database is available at the INFOODS (www.fao.org/infoods/infoods/tables-and-databases/en) and IZiNCG webpages (www.izincg.org).
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Key Words
- Antinutrient
- CRM, certified reference material
- Ca, calcium
- EFSA, European Food Safety Authority
- EP, edible portion
- FAO, Food and Agriculture Organization
- FCT/FCDB, Food Composition Table/Food Composition Database
- Fe, iron
- Food composition database
- GIFT, FAO/WHO Global Individual Food consumption data Tool
- HPLC, high-performance liquid chromatography
- INFOODS, International Network of Food Data Systems
- IP3, inositol triphosphate
- IP4, inositol tetraphosphate
- IP5, inositol pentaphosphate
- IP6, inositol hexaphosphate
- IPs, inositol phosphates
- IZiNCG, International Zinc Nutrition Consultative Group
- Inositol phosphates
- Iron
- PHY:FE, phytic acid forms : iron ratio
- PHY:ZN, phytic acid forms : zinc ratio
- PHYT-, phytic acid - unknown or variable method
- PHYT:FE, phytic acid (global) : iron ratio
- PHYT:ZN, phytic acid (global) : zinc ratio
- PHYTAC, phytic acid - old tagname
- PHYTC-, phytic acid - unknown colorimetry
- PHYTCA, phytic acid - by K-PHYT kit
- PHYTCPP, phytic acid - by anion exchange
- PHYTCPPD, phytic acid - by direct precipitation
- PHYTCPPI, phytic acid - by indirect precipitation
- PP, phytate phosphorus
- PP-, phytate phosphorus - by unknown colorimetry
- PPD, phytate phosphorus - by direct precipitation
- PPI, phytate phosphorus - by indirect precipitation
- PhyFoodComp, Global Food Composition Database for Phytate
- Phytate
- Phytic acid
- Phytic acid:iron ratio
- Phytic acid:zinc ratio
- RNI/RDI, recommended nutrient intake/recommended dietary intake
- XP, conversion factor for phytate phosphorus
- Zinc
- Zn, zinc
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Affiliation(s)
- Sergio Dahdouh
- International Zinc Nutrition Consultative Group, Barcelona, Spain
| | - Fernanda Grande
- Nutrition and Food Systems Division, Food and Agriculture Organization, Rome, Italy
| | | | - Anna Vincent
- Nutrition and Food Systems Division, Food and Agriculture Organization, Rome, Italy
| | | | | | - Janet King
- Children's Hospital Oakland Research Institute, Oakland, USA
| | - Doris Rittenschober
- Nutrition and Food Systems Division, Food and Agriculture Organization, Rome, Italy
| | - U. Ruth Charrondière
- Nutrition and Food Systems Division, Food and Agriculture Organization, Rome, Italy
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Recknagel C, Thelin P, Abraham M, Schulz-Bull D, Sjöberg PJR. Using standard additions to improve extraction and quantification of inositol hexakisphosphate in sediment samples by ion chromatography electrospray ionization mass spectrometry. Talanta 2018; 188:192-198. [PMID: 30029363 DOI: 10.1016/j.talanta.2018.05.072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 05/19/2018] [Accepted: 05/21/2018] [Indexed: 11/16/2022]
Abstract
Several key aspects for the analysis of inositol hexakisphosphate (InsP6) have been investigated in order to establish a suitable method for the study of sediment samples from different aquatic systems. Apparent matrix effects for the ion chromatography electrospray ionization tandem mass spectrometric detection (IC-ESI-MS/MS) method were accounted for with a standard addition approach, which also compensated for variation in extraction efficiency. Several parameters of the extraction method were optimized to improve the extraction efficiency for different sediment types. We observed an improvement in the extraction efficiency between 18% and 720%. Finally, the method was used to gain first insights into the relevance of InsP6 in two aquatic systems located at the German Baltic coastal area. InsP6 was detected in several sediment samples with concentrations between 2.3 and 15.2 µg InsP6-P/g dry weight (DW).
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Affiliation(s)
- Constantin Recknagel
- Leibniz Institute for Baltic Sea Research Warnemuende, Department of Marine Chemistry, Seestrasse 15, 18119 Rostock, Germany.
| | - Pernilla Thelin
- Department of Chemistry - BMC, Uppsala University, P.O. Box 599, S-75124 Uppsala, Sweden
| | - Marion Abraham
- Leibniz Institute for Baltic Sea Research Warnemuende, Department of Marine Chemistry, Seestrasse 15, 18119 Rostock, Germany
| | - Detlef Schulz-Bull
- Leibniz Institute for Baltic Sea Research Warnemuende, Department of Marine Chemistry, Seestrasse 15, 18119 Rostock, Germany
| | - Per J R Sjöberg
- Department of Chemistry - BMC, Uppsala University, P.O. Box 599, S-75124 Uppsala, Sweden
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16
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Hoppe M, Ross AB, Svelander C, Sandberg AS, Hulthén L. Low-phytate wholegrain bread instead of high-phytate wholegrain bread in a total diet context did not improve iron status of healthy Swedish females: a 12-week, randomized, parallel-design intervention study. Eur J Nutr 2018; 58:853-864. [PMID: 29796932 PMCID: PMC6437124 DOI: 10.1007/s00394-018-1722-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Accepted: 05/15/2018] [Indexed: 10/26/2022]
Abstract
PURPOSE To investigate the effects of eating wholegrain rye bread with high or low amounts of phytate on iron status in women under free-living conditions. METHODS In this 12-week, randomized, parallel-design intervention study, 102 females were allocated into two groups, a high-phytate-bread group or a low-phytate-bread group. These two groups were administered: 200 g of blanched wholegrain rye bread/day, or 200 g dephytinized wholegrain rye bread/day. The bread was administered in addition to their habitual daily diet. Iron status biomarkers and plasma alkylresorcinols were analyzed at baseline and post-intervention. RESULTS Fifty-five females completed the study. There was a significant difference in change over time in total body iron stores between the two groups (p < 0.035). In the low-phytate bread group (n = 24) there were significant within-group decreases in both ferritin (mean 12%; from 32 ± 7 to 27 ± 6 μg/L, geometric mean ± SEM, p < 0.018) and total body iron (mean 12%; from 6.9 ± 1.4 to 5.4 ± 1.1 mg/kg, p < 0.035). Plasma alkylresorcinols indicated that most subjects complied with the intervention CONCLUSIONS In Swedish females of reproductive age, no statistically significant difference in iron status was detected after 12 weeks of high-phytate wholegrain bread consumption. However, consumption of low-phytate wholegrain bread for 12 weeks resulted in a reduction of markers of iron status. Although single-meal studies clearly show an increase in iron bioavailability from dephytinization of cereals, medium-term consumption of reduced phytate bread under free-living conditions suggests that this strategy does not work to improve iron status in healthy women of reproductive age.
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Affiliation(s)
- Michael Hoppe
- Department of Gastroenterology and Hepatology, Clinical Nutrition Unit, Sahlgrenska University Hospital, Gothenburg, Sweden. .,Department of Internal Medicine and Clinical Nutrition, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden.
| | - Alastair B Ross
- Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
| | - Cecilia Svelander
- Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
| | - Ann-Sofie Sandberg
- Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
| | - Lena Hulthén
- Department of Internal Medicine and Clinical Nutrition, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden
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17
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Jacobsen HJ, Kousoulaki K, Sandberg A, Carlsson N, Ahlstrøm Ø, Oterhals Å. Enzyme pre-treatment of soybean meal: Effects on non-starch carbohydrates, protein, phytic acid, and saponin biotransformation and digestibility in mink ( Neovison vison ). Anim Feed Sci Technol 2018; 236:1-13. [DOI: 10.1016/j.anifeedsci.2017.11.017] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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Nor Qhairul Izzreen M. N., Nuobariene L, Rasmussen SK, Arneborg N, Hansen ÅS. Changes in Phytate Content in Whole Meal Wheat Dough and Bread Fermented with Phytase-Active Yeasts. Cereal Chem 2017. [DOI: 10.1094/cchem-03-17-0043-r] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Nor Qhairul Izzreen M. N.
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
| | - Lina Nuobariene
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Søren K. Rasmussen
- Department of Plant and Environmental Science, Faculty of Science, University of Copenhagen, Thorvaldensvej 40, 1871 Frederiksberg C, Denmark
| | - Nils Arneborg
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Åse S. Hansen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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Sacranie A, Adiya X, Mydland LT, Svihus B. Effect of intermittent feeding and oat hulls to improve phytase efficacy and digestive function in broiler chickens. Br Poult Sci 2017; 58:442-451. [DOI: 10.1080/00071668.2017.1328550] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- A. Sacranie
- Nutreco Poultry Research Centre, Toledo, Spain
- Aviagen, Newbridge, Scotland
| | - X Adiya
- Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, Aas, Norway
| | - L. T. Mydland
- Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, Aas, Norway
| | - B. Svihus
- Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, Aas, Norway
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20
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Raboy V, Johnson A, Bilyeu K, Brinch-pedersen H, Cichy K, Hurrell RF, Zeder C, Rasmussen SK, Warkentin TD, Thavarajah P, Shi J, Zhou L, Shu Q. Evaluation of Simple and Inexpensive High-Throughput Methods for Phytic Acid Determination. J AM OIL CHEM SOC 2017; 94:353-62. [DOI: 10.1007/s11746-016-2946-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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21
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Zhang S, Yang W, Zhao Q, Zhou X, Fan Y, Chen R. Rapid Method for Simultaneous Determination of Inositol Phosphates by IPC-ESI–MS/MS and Its Application in Nutrition and Genetic Research. Chromatographia 2017. [DOI: 10.1007/s10337-017-3238-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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22
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Qvirist LA, De Filippo C, Strati F, Stefanini I, Sordo M, Andlid T, Felis GE, Mattarelli P, Cavalieri D. Isolation, Identification and Characterization of Yeasts from Fermented Goat Milk of the Yaghnob Valley in Tajikistan. Front Microbiol 2016; 7:1690. [PMID: 27857705 PMCID: PMC5093317 DOI: 10.3389/fmicb.2016.01690] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2016] [Accepted: 10/10/2016] [Indexed: 11/20/2022] Open
Abstract
The geographically isolated region of the Yaghnob Valley, Tajikistan, has allowed its inhabitants to maintain a unique culture and lifestyle. Their fermented goat milk constitutes one of the staple foods for the Yaghnob population, and is produced by backslopping, i.e., using the previous fermentation batch to inoculate the new one. This study addresses the yeast composition of the fermented milk, assessing genotypic, and phenotypic properties. The 52 isolates included in this study revealed small species diversity, belonging to Kluyveromyces marxianus, Pichia fermentans, Saccharomyces cerevisiae, and one Kazachstania unispora. The K. marxianus strains showed two different genotypes, one of which never described previously. The two genetically different groups also differed significantly in several phenotypic characteristics, such as tolerance toward high temperatures, low pH, and presence of acid. Microsatellite analysis of the S. cerevisiae strains from this study, compared to 350 previously described strains, attributed the Yaghnobi S. cerevisiae to two different ancestry origins, both distinct from the wine and beer strains, and similar to strains isolated from human and insects feces, suggesting a peculiar origin of these strains, and the existence of a gut reservoir for S. cerevisiae. Our work constitutes a foundation for strain selection for future applications as starter cultures in food fermentations. This work is the first ever on yeast diversity from fermented milk of the previously unexplored area of the Yaghnob Valley.
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Affiliation(s)
- Linnea A. Qvirist
- Department of Biology and Biological Engineering, Chalmers University of TechnologyGothenburg, Sweden
| | | | - Francesco Strati
- Department of Computational Biology, Edmund Mach FoundationSan Michele all'Adige, Italy
| | - Irene Stefanini
- Department of Computational Biology, Edmund Mach FoundationSan Michele all'Adige, Italy
| | - Maddalena Sordo
- Department of Computational Biology, Edmund Mach FoundationSan Michele all'Adige, Italy
| | - Thomas Andlid
- Department of Biology and Biological Engineering, Chalmers University of TechnologyGothenburg, Sweden
| | | | - Paola Mattarelli
- Department of Agricultural Sciences, University of BolognaBologna, Italy
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23
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Teixeira C, Nyman M, Andersson R, Alminger M. Effects of variety and steeping conditions on some barley components associated with colonic health. J Sci Food Agric 2016; 96:4821-4827. [PMID: 27450418 PMCID: PMC5129454 DOI: 10.1002/jsfa.7923] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Revised: 07/09/2016] [Accepted: 07/18/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Butyric acid is produced by degradation of dietary fibre by microbiota and is crucial for maintaining a healthy colon. The physicochemical properties are important for butyric acid formation, and this study aimed to evaluate the use of malting to tailor the functional characteristics of barley dietary fibre. The effect of different steeping conditions was evaluated in laboratory-scale malting experiments with three different barley varieties. RESULTS Steeping at 35°C and with 0.4 % (v/v) lactic acid resulted in a higher content of β-glucan and soluble fibre in malts than in those steeped at lower temperature and lower lactic acid concentration. Resistant starch increased, whereas the content of soluble arabinoxylan was lower. Dietary fibre components in Tipple were more affected by steeping conditions than the other varieties. The total contents of iron, phytate and amylose were little influenced by steeping conditions. CONCLUSION The selection of steeping conditions during malting influences composition and the characteristics of dietary fibre in barley. However, the choice of barley variety is also important for tailoring of functional ingredients beneficial for colonic health. © 2016 The Authors. Journal of the Science of Food and Agriculture published by JohnWiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Cristina Teixeira
- Food and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology, SE-412 96, Göteborg, Sweden.
- Food for Health Science Centre, Kemicentrum, Lund University, SE-221 00, Lund, Sweden.
| | - Margareta Nyman
- Food for Health Science Centre, Kemicentrum, Lund University, SE-221 00, Lund, Sweden
| | - Roger Andersson
- Department of Food Science, Swedish University of Agricultural Sciences, SE-75007, Uppsala, Sweden
| | - Marie Alminger
- Food and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology, SE-412 96, Göteborg, Sweden
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Sjöberg PJR, Thelin P, Rydin E. Separation of inositol phosphate isomers in environmental samples by ion-exchange chromatography coupled with electrospray ionization tandem mass spectrometry. Talanta 2016; 161:392-397. [PMID: 27769422 DOI: 10.1016/j.talanta.2016.08.076] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2016] [Revised: 08/22/2016] [Accepted: 08/28/2016] [Indexed: 11/15/2022]
Abstract
A method for isomeric separation of inositol phosphates (InsPn) in environmental samples originating from different sources such as soil, manure/compost, and aquatic sediments has been developed. The method includes a single NaOH-EDTA extraction step, centrifugation and direct injection of a particle free solution into an ion chromatographic column. Isomeric liquid chromatographic separation was achieved with an ammonium carbonate gradient compatible with electrospray ionization tandem mass spectrometric detection (LC-ESI-MS/MS). The detection limits of the LC-ESI-MS/MS method were between 0.03-0.16µM for the different InsPn, corresponding to 37-99ng P/g sample DW. The method has shown to be able to analyze more than 200 samples from soil, manure and sediment without any severe matrix effects. This will allow future studies of the fate of inositol phosphates in the environment.
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Affiliation(s)
- Per J R Sjöberg
- Department of Chemistry - BMC, Uppsala University, P.O. Box 599, S-751 24 Uppsala, Sweden.
| | - Pernilla Thelin
- Department of Chemistry - BMC, Uppsala University, P.O. Box 599, S-751 24 Uppsala, Sweden
| | - Emil Rydin
- BalticSea2020, P.O. Box 50005, S-104 05 Stockholm, Sweden
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Nielsen AV, Meyer AS. Phytase-mediated mineral solubilization from cereals under in vitro gastric conditions. J Sci Food Agric 2016; 96:3755-3761. [PMID: 26678688 DOI: 10.1002/jsfa.7564] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2015] [Revised: 11/29/2015] [Accepted: 12/01/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Enzymatic dephosphorylation of phytic acid (inositol hexakisphosphate) in cereals may improve mineral bioavailability in humans. This study quantified enzymatic dephosphorylation of phytic acid by measuring inositol tri- to hexakisphosphate (InsP3-6) degradation and iron and zinc release during microbial phytase action on wheat bran, rice bran and sorghum under simulated gastric conditions. RESULTS InsP3-6 was depleted within 15-30 min of incubation using an Aspergillus niger phytase or Escherichia coli phytase under simulated gastric conditions, with the two enzymes dephosphorylating cereal phytic acid at similar rates and to similar extents. Microbial phytase-catalyzed phytate dephosphorylation was accompanied by increased iron and zinc release from the cereal substrates. However, for wheat bran at pH 5, the endogenous wheat phytase activity produced mineral release equal to or better than that of the microbial phytases. No increases in soluble cadmium, lead or arsenic were observed with microbial phytase-catalyzed phytate dephosphorylation. CONCLUSION Microbial phytase treatment abated phytate chelation hence enhanced the release of iron and zinc from phytate-rich cereals under simulated gastric conditions. The data infer that acid-stable microbial phytases can help improve iron bioavailability from phytate-rich cereal substrates via post-ingestion activity. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Anne Vf Nielsen
- Center for BioProcess Engineering, Department of Chemical and Biochemical Engineering, Technical University of Denmark, Soeltofts Plads 229, DK-2800 Kgs. Lyngby, Denmark
| | - Anne S Meyer
- Center for BioProcess Engineering, Department of Chemical and Biochemical Engineering, Technical University of Denmark, Soeltofts Plads 229, DK-2800 Kgs. Lyngby, Denmark
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Pongrac P, Scheers N, Sandberg A, Potisek M, Arčon I, Kreft I, Kump P, Vogel-mikuš K. The effects of hydrothermal processing and germination on Fe speciation and Fe bioaccessibility to human intestinal Caco-2 cells in Tartary buckwheat. Food Chem 2016; 199:782-90. [DOI: 10.1016/j.foodchem.2015.12.071] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2015] [Revised: 11/13/2015] [Accepted: 12/16/2015] [Indexed: 11/17/2022]
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Lazarte CE, Vargas M, Granfeldt Y. Zinc bioavailability in rats fed a plant-based diet: a study of fermentation and zinc supplementation. Food Nutr Res 2015; 59:27796. [PMID: 26626410 PMCID: PMC4666894 DOI: 10.3402/fnr.v59.27796] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2015] [Revised: 10/20/2015] [Accepted: 10/21/2015] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Zinc deficiency is a significant problem, in developing countries and in vegetarians, which can be caused by plant-based diets. Thus, dietary strategies, such as fermentation, to improve zinc bioavailability of diets should be investigated. OBJECTIVE To improve zinc bioavailability in a plant-based diet by the inclusion of fermented food. DESIGN Cassava tubers were fermented and made to replace the unfermented cassava in a basal plant-based diet, and compared with plant-based diets with and without zinc supplement. The zinc bioavailability of the diets was evaluated in Wistar rats that were fed these diets for 28 days. The evaluation was for zinc apparent absorption (ZnAA), serum zinc levels, and zinc deposits in liver and femur; in addition, the feed efficiency ratio (FER) of the diets and femur weight (FW) of the rats were evaluated. RESULTS During the cassava fermentation, lactic acid increased and pH decreased (from 6.8 to 3.9), which is favorable for native phytase activity, resulting in a 90.2% reduction of phytate content in cassava. The diet containing fermented cassava showed significantly higher levels of ZnAA, FER, and FW (p<0.001). Moreover, the zinc levels in serum and femur were significantly higher (p<0.001) compared with the results of the diet with unfermented cassava. The results clearly show a higher zinc bioavailability in the diet containing fermented cassava and are comparable with the results obtained with the plant-based diet with zinc supplement. CONCLUSIONS In conclusion, the fermentation of cassava reduces the phytate content. The diet containing the fermented cassava represents a better nutritional alternative than the diet with unfermented cassava and is comparable with the zinc-supplemented diets.
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Affiliation(s)
- Claudia E Lazarte
- Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden.,Food and Natural Products Center, San Simon University, Cochabamba, Bolivia;
| | - Mirian Vargas
- Food and Natural Products Center, San Simon University, Cochabamba, Bolivia
| | - Yvonne Granfeldt
- Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
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Dietterich LH, Zanobetti A, Kloog I, Huybers P, Leakey AD, Bloom AJ, Carlisle E, Fernando N, Fitzgerald G, Hasegawa T, Holbrook NM, Nelson RL, Norton R, Ottman MJ, Raboy V, Sakai H, Sartor KA, Schwartz J, Seneweera S, Usui Y, Yoshinaga S, Myers SS. Impacts of elevated atmospheric CO₂ on nutrient content of important food crops. Sci Data 2015; 2:150036. [PMID: 26217490 DOI: 10.1038/sdata.2015.36] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
Abstract
One of the many ways that climate change may affect human health is by altering the nutrient content of food crops. However, previous attempts to study the effects of increased atmospheric CO2 on crop nutrition have been limited by small sample sizes and/or artificial growing conditions. Here we present data from a meta-analysis of the nutritional contents of the edible portions of 41 cultivars of six major crop species grown using free-air CO2 enrichment (FACE) technology to expose crops to ambient and elevated CO2 concentrations in otherwise normal field cultivation conditions. This data, collected across three continents, represents over ten times more data on the nutrient content of crops grown in FACE experiments than was previously available. We expect it to be deeply useful to future studies, such as efforts to understand the impacts of elevated atmospheric CO2 on crop macro- and micronutrient concentrations, or attempts to alleviate harmful effects of these changes for the billions of people who depend on these crops for essential nutrients.
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Lazarte CE, Carlsson NG, Almgren A, Sandberg AS, Granfeldt Y. Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.11.015] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Affiliation(s)
- C. Phillip Shelor
- Department of Chemistry and
Biochemistry, University of Texas at Arlington, 700 Planetarium Place, Arlington, Texas 76019-0065, United States
| | - Hongzhu Liao
- Department of Chemistry and
Biochemistry, University of Texas at Arlington, 700 Planetarium Place, Arlington, Texas 76019-0065, United States
| | - Akinde Florence Kadjo
- Department of Chemistry and
Biochemistry, University of Texas at Arlington, 700 Planetarium Place, Arlington, Texas 76019-0065, United States
| | - Purnendu K. Dasgupta
- Department of Chemistry and
Biochemistry, University of Texas at Arlington, 700 Planetarium Place, Arlington, Texas 76019-0065, United States
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Hellström A, Qvirist L, Svanberg U, Veide Vilg J, Andlid T. Secretion of non-cell-bound phytase by the yeast Pichia kudriavzevii TY13. J Appl Microbiol 2015; 118:1126-36. [PMID: 25630750 DOI: 10.1111/jam.12767] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2014] [Revised: 12/10/2014] [Accepted: 01/19/2015] [Indexed: 11/28/2022]
Abstract
AIMS Mineral deficiencies cause several health problems in the world, especially for populations consuming cereal-based diets rich in the anti-nutrient phytate. Our aim was to characterize the phytate-degrading capacity of the yeast Pichia kudriavzevii TY13 and its secretion of phytase. METHODS AND RESULTS The phytase activity in cell-free supernatants from cultures with 100% intact cells was 35-190 mU ml(-1) depending on the media. The Km was 0.28 mmol l(-1) and the specific phytase activity 0.32 U mg(-1) total protein. The phytase activity and secretion of extracellular non-cell-bound phytase was affected by the medium phosphate concentrations. Further, addition of yeast extract had a clearly inducing effect, resulting in over 60% of the cultures total phytase activity as non-cell-bound. CONCLUSIONS Our study reveals that it is possible to achieve high extracellular phytase activity from the yeast P. kudriavzevii TY13 by proper composition of the growth medium. SIGNIFICANCE AND IMPACT OF THE STUDY TY13 could be a promising future starter culture for fermented foods with improved mineral bioavailability. Using strains that secrete phytase to the food matrix may significantly improve the phytate degradation by facilitating the enzyme-to-substrate interaction. The secreted non-cell-bound phytase activities by TY13 could further be advantageous in industrial production of phytase.
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Affiliation(s)
- A Hellström
- Department of Chemical and Biological Engineering, Food Science, Chalmers University of Technology, Gothenburg, Sweden
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Abstract
Microbial phytases catalyze dephosphorylation of phytic acid, thereby potentially releasing chelated iron and improving human iron absorption from cereal-based diets. For this catalysis to take place in vivo, the phytase must be robust to low pH and proteolysis in the gastric ventricle. This study compares the robustness of five different microbial phytases, evaluating thermal stability, activity retention, and extent of dephosphorylation of phytic acid in a simulated low-pH/pepsin gastric environment and examines secondary protein structural changes at low pH via circular dichroism. The Peniophora lycii phytase was found to be the most thermostable, but the least robust enzyme in gastric conditions, whereas the Aspergillus niger and Escherichia coli phytases proved to be most resistant to gastric conditions. The phytase from Citrobacter braakii showed intermediate robustness. The extent of loss of secondary structure at low pH correlated positively with the extent of activity loss at low pH.
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Affiliation(s)
- Anne Veller Friis Nielsen
- Center for BioProcess Engineering, Department of Chemical and Biochemical Engineering, Building 229, Technical University of Denmark , DK-2800 Kgs. Lyngby, Denmark
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Truong H, Yu S, Peron A, Cadogan D, Khoddami A, Roberts T, Liu S, Selle P. Phytase supplementation of maize-, sorghum- and wheat-based broiler diets with identified starch pasting properties influences phytate (IP6) and sodium jejunal and ileal digestibility. Anim Feed Sci Technol 2014. [DOI: 10.1016/j.anifeedsci.2014.10.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Nielsen AV, Tetens I, Meyer AS. Potential of phytase-mediated iron release from cereal-based foods: a quantitative view. Nutrients 2013; 5:3074-98. [PMID: 23917170 DOI: 10.3390/nu5083074] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2013] [Revised: 07/01/2013] [Accepted: 07/17/2013] [Indexed: 12/23/2022] Open
Abstract
The major part of iron present in plant foods such as cereals is largely unavailable for direct absorption in humans due to complexation with the negatively charged phosphate groups of phytate (myo-inositol (1,2,3,4,5,6)-hexakisphosphate). Human biology has not evolved an efficient mechanism to naturally release iron from iron phytate complexes. This narrative review will evaluate the quantitative significance of phytase-catalysed iron release from cereal foods. In vivo studies have shown how addition of microbially derived phytases to cereal-based foods has produced increased iron absorption via enzyme-catalysed dephosphorylation of phytate, indicating the potential of this strategy for preventing and treating iron deficiency anaemia. Despite the immense promise of this strategy and the prevalence of iron deficiency worldwide, the number of human studies elucidating the significance of phytase-mediated improvements in iron absorption and ultimately in iron status in particularly vulnerable groups is still low. A more detailed understanding of (1) the uptake mechanism for iron released from partially dephosphorylated phytate chelates, (2) the affinity of microbially derived phytases towards insoluble iron phytate complexes, and (3) the extent of phytate dephosphorylation required for iron release from inositol phosphates is warranted. Phytase-mediated iron release can improve iron absorption from plant foods. There is a need for development of innovative strategies to obtain better effects.
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Abstract
Many products labeled açaı́ are presently marketed as natural supplements with various claimed health benefits. Authentic açaı́ is expensive; as a result, numerous products labeled as containing açaı́ are being sold that actually contain little or no açaı́. Authentic açaı́ samples from Brazil and Florida as well as several reputed açaı́ products were analyzed by suppressed conductometric anion chromatography. Columns with different selectivities were used to obtain a complete separation of all anions. Tandem mass spectrometry was used for confirmation of the less common ions. Quinate, lactate, acetate, formate, galacturonate, chloride, sulfate, malate, oxalate, phosphate, citrate, isocitrate, and myo-inositol hexakisphosphate (phytate) were found. Only the Florida açaı́ had detectable levels of hexanoate. No açaı́ sample had any detectable levels of tartrate, which is present in abundance in grape juice, the most common adulterant. The highly characteristic anion profile and in particular the absence of tartrate can readily be used to identify authentic açaı́ products. Açaı́ from Florida had a 6 times greater level of phytate. The present analytical approach for phytate may be superior to extant methods.
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Affiliation(s)
- Hongzhu Liao
- Department of Chemistry and Biochemistry, University of Texas at Arlington , Arlington Texas 76019-0065, United States
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36
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Ariza A, Moroz OV, Blagova EV, Turkenburg JP, Waterman J, Roberts SM, Vind J, Sjøholm C, Lassen SF, De Maria L, Glitsoe V, Skov LK, Wilson KS. Degradation of phytate by the 6-phytase from Hafnia alvei: a combined structural and solution study. PLoS One 2013; 8:e65062. [PMID: 23741456 PMCID: PMC3669009 DOI: 10.1371/journal.pone.0065062] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2012] [Accepted: 04/20/2013] [Indexed: 11/19/2022] Open
Abstract
Phytases hydrolyse phytate (myo-inositol hexakisphosphate), the principal form of phosphate stored in plant seeds to produce phosphate and lower phosphorylated myo-inositols. They are used extensively in the feed industry, and have been characterised biochemically and structurally with a number of structures in the PDB. They are divided into four distinct families: histidine acid phosphatases (HAP), β-propeller phytases, cysteine phosphatases and purple acid phosphatases and also split into three enzyme classes, the 3-, 5- and 6-phytases, depending on the position of the first phosphate in the inositol ring to be removed. We report identification, cloning, purification and 3D structures of 6-phytases from two bacteria, Hafnia alvei and Yersinia kristensenii, together with their pH optima, thermal stability, and degradation profiles for phytate. An important result is the structure of the H. alvei enzyme in complex with the substrate analogue myo-inositol hexakissulphate. In contrast to the only previous structure of a ligand-bound 6-phytase, where the 3-phosphate was unexpectedly in the catalytic site, in the H. alvei complex the expected scissile 6-phosphate (sulphate in the inhibitor) is placed in the catalytic site.
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Affiliation(s)
- Antonio Ariza
- Structural Biology Laboratory, Department of Chemistry, University of York, York, United Kingdom
| | - Olga V. Moroz
- Structural Biology Laboratory, Department of Chemistry, University of York, York, United Kingdom
| | - Elena V. Blagova
- Structural Biology Laboratory, Department of Chemistry, University of York, York, United Kingdom
| | - Johan P. Turkenburg
- Structural Biology Laboratory, Department of Chemistry, University of York, York, United Kingdom
| | - Jitka Waterman
- Structural Biology Laboratory, Department of Chemistry, University of York, York, United Kingdom
| | - Shirley M. Roberts
- Structural Biology Laboratory, Department of Chemistry, University of York, York, United Kingdom
| | | | | | | | | | | | | | - Keith S. Wilson
- Structural Biology Laboratory, Department of Chemistry, University of York, York, United Kingdom
- * E-mail:
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Brask-Pedersen D, Glitsø L, Skov L, Lund P, Sehested J. Effect of exogenous phytase on degradation of inositol phosphate in dairy cows. J Dairy Sci 2013; 96:1691-700. [DOI: 10.3168/jds.2011-5278] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2011] [Accepted: 11/16/2012] [Indexed: 11/19/2022]
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Pontoppidan K, Glitsoe V, Guggenbuhl P, Quintana AP, Nunes CS, Pettersson D, Sandberg AS. In vitro and in vivo degradation of myo-inositol hexakisphosphate by a phytase from Citrobacter braakii. Arch Anim Nutr 2012; 66:431-44. [PMID: 23098167 DOI: 10.1080/1745039x.2012.735082] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Phytases (EC 3.1.3) are widely used in animal feed to increase the availability of phosphorus and decrease the anti nutritive effect of myo-inositol hexakisphosphate (InsP₆). The aim of this work was to investigate the stereospecific degradation of InsP₆ in vitro and in vivo by a phytase from Citrobacter braakii (C. braakii), and to study gastric survival of the phytase as well as the site of action in the gastrointestinal tract. The in vitro results showed that the C. braakii phytase belongs to the group of 6-phytases (EC 3.1.3.26). However, in approximately one out of 10 instances the phytase initiated hydrolysis at the D-3 (L-1) position, demonstrating that phytase specificity is not unambiguous. Following the main degradation pathway, InsP₆ was degraded by stepwise removal of the phosphate groups on positions 6/1/5. The stereospecificity was found to be similar under in vitro and in vivo conditions. The phytase was found to be stable in the gastric environment and to be active in the stomach and possibly also in the proximal small intestine. While InsP₄ was accumulated under in vitro conditions this was not the case in vivo, where both InsP₅ and InsP₄ were seen to be hydrolysed in the small intestine, possibly as a combined action of the C. braakii phytase and endogenous phosphatases present in the mucosa. The ability of the C. braakii phytase to focus its activity on degrading InsP₆ to InsP₄ is believed to be a favourable complement to the endogenous phosphatases.
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Shockravi S, Almgren A, Carlsson NG, Sandberg AS. Dephytinisation of Sangak and Barbari bread made from different extraction rate flours increases iron and zinc bioaccessibility in Caco-2 cells. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03095.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Hellström AM, Almgren A, Carlsson NG, Svanberg U, Andlid TA. Degradation of phytate by Pichia kudriavzevii TY13 and Hanseniaspora guilliermondii TY14 in Tanzanian togwa. Int J Food Microbiol 2012; 153:73-7. [DOI: 10.1016/j.ijfoodmicro.2011.10.018] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2011] [Revised: 10/06/2011] [Accepted: 10/25/2011] [Indexed: 10/15/2022]
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Brejnholt SM, Dionisio G, Glitsoe V, Skov LK, Brinch-Pedersen H. The degradation of phytate by microbial and wheat phytases is dependent on the phytate matrix and the phytase origin. J Sci Food Agric 2011; 91:1398-1405. [PMID: 21387323 DOI: 10.1002/jsfa.4324] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2010] [Revised: 11/08/2010] [Accepted: 01/06/2011] [Indexed: 05/30/2023]
Abstract
BACKGROUND Phytases increase utilization of phytate phosphorus in feed. Since wheat is rich in endogenous phytase activity it was examined whether wheat phytases could improve phytate degradation compared to microbial phytases. Moreover, it was investigated whether enzymatic degradation of phytate is influenced by the matrix surrounding it. Phytate degradation was defined as the decrease in the sum of InsP₆ + InsP₅. RESULTS Endogenous wheat phytase effectively degraded wheat Ins₆ + InsP₅ at pH 4 and pH 5, while this was not true for a recombinant wheat phytase or phytase extracted from wheat bran. Only microbial phytases were able to degrade InsP₆ + InsP₅ in the entire pH range from 3 to 5, which is relevant for feed applications. A microbial phytase was efficient towards InsP₆ + InsP₅ in different phytate samples, whereas the ability to degrade InsP₆ + InsP₅ in the different phytate samples ranged from 12% to 70% for the recombinant wheat phytase. CONCLUSION Wheat phytase appeared to have an interesting potential. However, the wheat phytases studied could not improve phytate degradation compared to microbial phytases. The ability to degrade phytate in different phytate samples varied greatly for some phytases, indicating that phytase efficacy may be affected by the phytate matrix.
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Brask-Pedersen DN, Glitsø LV, Skov LK, Lund P, Sehested J. Effect of exogenous phytase on feed inositol phosphate hydrolysis in an in vitro rumen fluid buffer system. J Dairy Sci 2011; 94:951-9. [PMID: 21257063 DOI: 10.3168/jds.2010-3504] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2010] [Accepted: 11/01/2010] [Indexed: 11/19/2022]
Abstract
Three in vitro experiments using a rumen fluid buffer system were performed to investigate the effect of addition of 4 experimental phytases (Phy1, Phy2, Phy3, and Phy4) compared with no addition of phytase on feed inositol phosphate hydrolysis in wheat and rapeseed cake to determine which of the 4 phytases was most suitable under rumen-like conditions. The feedstuffs were incubated with a mixture of physiological buffer, ruminal fluid, and exogenous phytase at pH 6.2, after which the samples were incubated for different periods. Incubations were stopped using HCl, and the samples were analyzed for inositol phosphates via high performance ion chromatography. Addition of phytase (Phy1) resulted in enhanced degradation of myo-inositol hexakisphosphate (InsP(6)) in rapeseed cake, whereas addition of exogenous phytase did not improve the degradation of InsP(6) in wheat. Only rapeseed cake was therefore used subsequently. All 4 phytases increased degradation of InsP(6) in rapeseed cake in the in vitro system, and degradability of InsP(6) increased with higher incubation time and higher phytase dosages, independent of phytase. Addition of 2 units of phytase per gram of substrate of the phytases Phy1, Phy2, Phy3, and Phy4 led to an undegraded InsP(6) content of 56, 49, 70, and 18%, respectively, when incubated with rapeseed cake for 6h, indicating that Phy2 and Phy4 were the most effective phytases. However, Phy2 had a higher specific activity than Phy4, as 60% of the original InsP(6) content was remaining after 3h when 5mg of enzyme protein per gram of substrate of Phy2 was added to rapeseed cake, whereas 150 mg of enzyme protein per gram of substrate of Phy4 was necessary to achieve a similar result. Therefore, Phy2 appeared to be most applicable under rumen-like conditions.
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Affiliation(s)
- D N Brask-Pedersen
- Department of Animal Health and Bioscience, Faculty of Agricultural Sciences, Aarhus University, PO Box 50, 8830 Tjele, Denmark
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Svihus B, Sacranie A, Denstadli V, Choct M. Nutrient utilization and functionality of the anterior digestive tract caused by intermittent feeding and inclusion of whole wheat in diets for broiler chickens. Poult Sci 2010; 89:2617-25. [DOI: 10.3382/ps.2010-00743] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Penny ME, Zavaleta A, Lemay M, Liria MR, Huaylinas ML, Alminger M, McChesney J, Alcaraz F, Reddy MB. Can coca leaves contribute to improving the nutritional status of the Andean population? Food Nutr Bull 2010; 30:205-16. [PMID: 19927600 DOI: 10.1177/156482650903000301] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND Coca leaves (Erythroxylum coca) have been promoted as a food that could address the dietary deficiencies of the Andean population, but this is based on nutrient analyses of a small sample of leaves. OBJECTIVE We assessed the nutritional potential of eight samples of coca leaves grown in different regions of Peru. METHODS We used AOAC techniques to measure nutrients, nutrient inhibitors (phytate, polyphenols, oxalic acid, and fiber), and alkaloid concentrations, all expressed per 100 g dry weight (DW) of the ground leaves. Minerals were measured by inductively coupled lasma- mass spectrometry in n twondependent laboratories. RESULTS The leaves contained protein, , 20.28 g/1 0DW with lysine as the limiting amino acid; n-cbetarotene, 3.51 mg/100gDW ; vitamin E, 16.72 mg/100gDW ; trace amounts of vitamin D; calcium, 990.18 and 1033.17 mg/100 gDW at two different laboratories; iron, 29.16 and 29.16 mg/100 gDW; zinc, 2.71 and 2.63 mg/100 gDW; and magnesium, 225.19 and 196.69 mg/l001gDW Cocaine was the principal alkaloid, with a concentration of 0.56 g/100 gDW; other alkaloids were also identified. The results were compared with those for other edible leaves. The nutrient contributions of coca powder (5 g) and bread made with coca were compared with those of normal portions of alternative foods. CONCLUSIONS Two spoonfuls of coca leaf flour would satisfy less than 10% of dietary intakes for schoolchildren and adults for critical commonly deficient nutrients in the diet. Coca leaves do not provide nutritional benefits when eaten in the recommended quantities, and the presence of absorbable cocaine and other alkaloids may be potentially harmful; hence coca leaves cannot be recommended as a food.
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Affiliation(s)
- Mary E Penny
- Instituto de Investigación Nutricional, La Molina 1885, La Molina, Lima 12, Peru.
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Hellström AM, Vázques-Juárez R, Svanberg U, Andlid TA. Biodiversity and phytase capacity of yeasts isolated from Tanzanian togwa. Int J Food Microbiol 2010; 136:352-8. [DOI: 10.1016/j.ijfoodmicro.2009.10.011] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2009] [Revised: 10/02/2009] [Accepted: 10/14/2009] [Indexed: 10/20/2022]
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Blaabjerg K, Hansen-Møller J, Poulsen HD. High-performance ion chromatography method for separation and quantification of inositol phosphates in diets and digesta. J Chromatogr B Analyt Technol Biomed Life Sci 2009; 878:347-54. [PMID: 20022822 DOI: 10.1016/j.jchromb.2009.11.046] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2009] [Revised: 09/29/2009] [Accepted: 11/30/2009] [Indexed: 12/01/2022]
Abstract
A gradient high-performance ion chromatographic method for separation and quantification of inositol phosphates (InsP(2)-InsP(6)) in feedstuffs, diets, gastric and ileal digesta from pigs was developed and validated. The InsP(2)-InsP(6) were separated on a Dionex CarboPac PA1 column using a gradient with 1.5 mol L(-1) methanesulfonic acid and water. The exchange of the commonly used HCl with methanesulfonic acid has two advantages: (i) the obtained baseline during the separation is almost horizontal and (ii) it is not necessary to use an inert HPIC equipment as the methanesulfonic acid is not as aggressive as HCl. Twenty-three of the 27 separated inositol phosphate isomers were isolated. ICP-MS was used for quantification of phosphorus in the isolated isomers and used for calculation of correction factors for each isomer allowing InsP(6) to be used as calibration standard. The detection limits for InsP(2)-InsP(6) were in the range of 0.9-4.4 mg phosphorus L(-1). The recovery of the major part of the inositol phosphates was 80-100%, and the CV for repeatability and reproducibility were 1-17% and 1-14%, respectively.
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Affiliation(s)
- K Blaabjerg
- Department of Animal Health and Bioscience, Faculty of Agricultural Sciences, Aarhus University, P.O. Box 50, 8830 Tjele, Denmark.
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Schlemmer U, Frølich W, Prieto RM, Grases F. Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis. Mol Nutr Food Res 2009; 53 Suppl 2:S330-75. [DOI: 10.1002/mnfr.200900099] [Citation(s) in RCA: 521] [Impact Index Per Article: 34.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Inoue K, Obara R, Akiba T, Hino T, Oka H. Determination of nucleotides in infant formula by ion-exchange liquid chromatography. J Agric Food Chem 2008; 56:6863-6867. [PMID: 18642838 DOI: 10.1021/jf8012037] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Nucleotide-supplemented infant formula has been shown to positively modify the composition of intestinal microflora, emulating the attribute of human milk. Quantification of nucleotides in infant formula is of interest because of its applicability in quality and safety assessments. There is no standard method for the analysis of nucleotides in infant formula. In the present study, ion-exchange liquid chromatography (IELC)- and centrifugal ultrafiltration (CUF)-based protocols were developed for routine determination of additive nucleotides in infant formula. Five target nucleotides, guanosine 5'-monophosphate (GMP), inosine 5'-monophosphate (IMP), uridine 5'-monophosphate (UMP), cytidine 5'-monophosphate (CMP), and adenosine 5'-monophosphate (AMP) were measured by IELC with a mobile phase of 50 mM diammonium hydrogen phosphate buffer, pH 4.0, with UV detection at 254 nm. The calibration was linear over the range 0.5-50 microg/mL; R(2) = 0.999. The calculated LOD and LOQ were 0.01-0.05 microg/mL and 0.05-0.5 microg/mL, respectively. Recovery values (spiked concentration levels: 0.5, 5, and 10 microg/mL) ranged from 85.0 +/- 1.4% to 92.3 +/- 2.1% using only CUF preparation. This was applied to measure the concentration of five nucleotides in common infant formulas.
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Affiliation(s)
- Koichi Inoue
- Department of Physical and Analytical Chemistry, School of Pharmacy, Kinjo Gakuin University, 2-1723 Omori, Moriyama-ku, Nagoya, 463-8521, Japan.
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Bakke-McKellep AM, Sanden M, Danieli A, Acierno R, Hemre GI, Maffia M, Krogdahl A. Atlantic salmon (Salmo salar L.) parr fed genetically modified soybeans and maize: Histological, digestive, metabolic, and immunological investigations. Res Vet Sci 2008; 84:395-408. [PMID: 18561390 DOI: 10.1016/j.rvsc.2007.06.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Physiological and health related responses to dietary inclusion of genetically modified (GM) full-fat soybean meal (Roundup Ready; GM-soy) and maize (MON810 Bt-maize; GM-maize), as well as non-parental, untransformed lines (nGM-soy and nGM-maize D2), were evaluated in farmed Atlantic salmon (Salmo salar L.) parr during the first 8 months of feeding. Significant effects of dietary GM presence were only found in intestinal Na+-dependent d-glucose uptake and SGLT1 protein level in the region pyloric caeca in which the highest values were found in the GM-soy, intermediate in the nGM-soy, and lowest in the standard FM fed groups. Data from this study confirm that GM soybeans (RRS) and maize (MON810) at inclusion levels of about 6% appear to be as safe as commercially available nGM soy and maize in diets for Atlantic salmon parr. Results from studies with higher inclusion levels and with non-modified, isogenic or near-isogenic parental lines as control groups are pending.
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