Health Implications and Nutrient Bioavailability of Bioactive Compounds in Dry Beans and Other Pulses

Wiesinger, Jason A.; Marsolais, Frédéric; Glahn, Raymond P.

doi:10.1002/9781119776802.ch20

Cited by 9 publications

(8 citation statements)

References 116 publications

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“…with less inhibitory actions. Phytate degradation after processing degerminated maize flour could change the phytate-Fe interactions within endosperm, allowing for greater iron uptake during digestion ( Wiesinger et al., 2022 ; Gupta et al, 2015 ).…”

Section: Resultsmentioning

confidence: 99%

“…Phytate : Zn molar ratios were also significantly lower after removing the germ fraction, with values nearly halve of whole maize kernels ( Figure 3B ). Phytate : Zn molar ratios are considered a proxy for estimating zinc bioavailability from foods ( Wiesinger et al, 2022 ). How the decrease in phytate:Zn molar ratios impact the bioavailability of Zn from processed maize remains unknown, but as demonstrated with Fe, increasing the Zn concentrations in the endosperm fraction rather than the germ fraction could be a strategy to improve the delivery of bioavailable Zn from degerminated maize flour.…”

Section: Resultsmentioning

confidence: 99%

“…Total phytate concentrations were calculated with Mega-Calc™ by subtracting free phosphate concentrations in the extracts from the total amount of phosphorous that is exclusively released after enzymatic digestion. Phytate to iron molar ratios and phytate to zinc molar ratios are calculated using the following equation ( Wiesinger et al., 2022 ):…”

Section: Methodsmentioning

confidence: 99%

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Iron bioavailability of maize (Zea mays L.) after removing the germ fraction

et al. 2023

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Maize is a staple food for many communities with high levels of iron deficiency anemia. Enhancing the iron concentrations and iron bioavailability of maize with traditional breeding practices, especially after cooking and processing, could help alleviate iron deficiency in many of these regions. Previous studies on a small number of maize genotypes and maize flour products indicated that degermination (germ fraction removed with processing) could improve the iron bioavailability of maize. This study expanded upon this research by evaluating the iron bioavailability, mineral concentrations, and phytate concentrations of 52 diverse maize genotypes before (whole kernels) and after degermination. Whole and degerminated maize samples were cooked, dried, and milled to produce corn flour. Iron bioavailability was evaluated with an in vitro digestion Caco2 cell bioassay. In 30 of the maize genotypes, bioavailable iron increased when degerminated, thus indicating a higher fractional iron uptake because the iron concentrations decreased by more than 70% after the germ fraction was removed. The remaining 22 genotypes showed no change or a decrease in iron bioavailability after degermination. These results confirm previous research showing that the germ fraction is a strong inhibitory component for many maize varieties. Phytate concentrations in maize flours were greatly reduced with degermination. However, the relationship between phytate concentrations and the iron bioavailability of processed maize flour is complex, acting as either inhibitor or promoter of iron uptake depending on the color of the maize kernels and processing method used to produce flour. Other factors in the maize endosperm fractions are likely involved in the effects of degermination on iron bioavailability, such as vitreous or floury endosperm compositions and the polyphenol content of the bran. This study demonstrates that iron nutrition from maize can be enhanced by selecting genotypes where the inhibitory effect of the bran color and endosperm fraction are relatively low, especially after processing via degermination.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Iron bioavailability of maize (Zea mays L.) after removing the germ fraction

et al. 2023

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“…These ANFs are trypsin, chymotrypsin and α‐amylase inhibitors, total phenolics, tannins, flavonoids, saponins, lectins, phytic, and oxalic acid (Ganesan & Xu, 2017; Mirali et al, 2016; Roy et al, 2010; Ruiz et al, 1996; Sagratini et al, 2009). Many of these ANFs, once considered to have negative impact on health, are being recognized now as having significant health benefits, for example, possessing antioxidant activity and anti‐inflammatory activity besides promoting the bioavailability of micronutrients, for example, zinc and iron (Campos‐Vega et al, 2010; Sathe, 2012; Wiesinger et al, 2022). Alphonce et al (2020) reported that optimized processing, especially, the application of heat and addition of organic acids (e.g., ascorbic acid) decreases the ANFs contents significantly.…”

Section: Lentil Nutrition and Health Benefitsmentioning

confidence: 99%

Lentil (Lens culinarisMedik) as nutrient‐rich and versatile food legume: A review

2022

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Lentil is one of the most important food legumes consumed widely throughout the world. Lentils are produced in diverse agroecological regions, such as Asia, North and South America, Africa, and Oceania. During the last two decades (2001)(2002)(2003)(2004)(2005)(2006)(2007)(2008)(2009)(2010)(2011)(2012)(2013)(2014)(2015)(2016)(2017)(2018)(2019)(2020), world production of lentils increased by 107%, from 3.15 to 6.54 million metric tons.Canada leads lentil producing countries (with 44% share of the global output), followed by India and Australia having 18% and 8% share, respectively. Being a rich source of protein, complex carbohydrates, dietary fiber, and folic acid, lentils are considered a healthy food nutritionally. Lentils also contain a number of bioactive phytochemicals, such as flavonoids, total phenolics, phytate, saponins, and tannins.Dehulling and splitting of lentils are the most-commonly used basic processing methods. Additional value-added operations include milling of whole or dehulled lentils and isolating fractions that are rich in protein and starch that can be used as ingredients in diverse food applications. Lentils are aligned well with the changing consumer trends towards meat alternatives, plant-based diets, and healthy food options. Furthermore, due to increased environmental concerns for the production of meat, consumers are minimizing or even excluding meat consumption and opting for non-meat foods produced in a sustainable manner. This review article provides an overview of lentil's production/trade, consumption trends, nutritional profile, valueadded processing, emerging research and development trends, and the role of lentil production in environmental sustainability.

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“…However, the presence of different so-called antinutritional factors (ANFs), which are non-nutrients or bioactive compounds greatly limit the nutritional value of common bean seeds (Campos-Vega et al, 2011;Carbas et al, 2020). Common bean ANFs include: phytate among the major constrain to mineral cation bioavailability; polyphenols, interfering with nutrient absorption; lectins, raffinose family oligosaccharides and saponins, causing gastrointestinal discomfort with lectins resulting toxic if beans are not properly cooked; bioactive peptides and enzyme inhibitors interfering with protein digestibility and bioavailability, respectively (Wiesinger et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Antinutritional factors, nutritional improvement, and future food use of common beans: A perspective

et al. 2022

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Common bean seeds are an excellent source of protein as well as of carbohydrates, minerals, vitamins, and bioactive compounds reducing, when in the diet, the risks of diseases. The presence of bioactive compounds with antinutritional properties (e.g., phytic acid, lectins, raffinosaccharides, protease inhibitors) limits, however, the bean’s nutritional value and its wider use in food preparations. In the last decades, concerted efforts have been, therefore, made to develop new common bean genotypes with reduced antinutritional compounds by exploiting the natural genetic variability of common bean and also applying induced mutagenesis. However, possible negative, or positive, pleiotropic effects due to these modifications, in terms of plant performance in response to stresses or in the resulting technological properties of the developed mutant genotypes, have yet not been thoroughly investigated. The purpose of the perspective paper is to first highlight the current advances, which have been already made in mutant bean characterization. A view will be further provided on future research directions to specifically explore further advantages and disadvantages of these bean mutants, their potential use in innovative foods and representing a valuable genetic reservoir of combinations to assess the true functional role of specific seed bioactive components directly in the food matrix.

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Health Implications and Nutrient Bioavailability of Bioactive Compounds in Dry Beans and Other Pulses

Cited by 9 publications

References 116 publications

Iron bioavailability of maize (Zea mays L.) after removing the germ fraction

Iron bioavailability of maize (Zea mays L.) after removing the germ fraction

Lentil (Lens culinarisMedik) as nutrient‐rich and versatile food legume: A review

Antinutritional factors, nutritional improvement, and future food use of common beans: A perspective

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