Study on iron availability from prepared soybean sprouts using an iron-deficient rat model

Acta Sci Pol Technol Aliment

Staniek

Król

et al. 2016

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Background. Prepared sprouts, after culturing in a medium with an increased iron concentration, could become a benefi cial food iron fortifi cant. However, the effi cient iron accumulation depends on the plants genus, species and/or varieties. The aim of the study was to indicate the seeds or grains which accumulate iron most effi ciently during the sprouting process. Material and methods. Alfalfa, lentil, lupine and soybean seeds as well as wheat grains were sprouted in abiotic stress conditions induced by the excess of iron(II) in culture media. The tolerance of these plants to iron concentration and its accumulation in the material obtained (with FAAS method) were analyzed. Results. The smallest tolerance was noted for lentil seeds and wheat grains. Other plants developed in 25 mM solution of FeSO 4 . The highest accumulation of iron was observed in alfalfa sprouts. However, lupine and soybean seeds are the most recommended raw material for the production of the sprouts on an industrial scale.

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Legume seeds and cereal grains’ capacity to accumulate iron while sprouting in order to obtain food fortifi cant.

Acta Sci Pol Technol Aliment

Staniek

Król

et al. 2016

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“…Currently, a good source of this microelement with a better bioavailability profile is required. Experiments are focused especially on non-hem iron, improvement of its bioavailability, reducing restrictive factors, recognizing the mechanisms of its absorption and the side-effects of new iron sources introduced into the diet or supplements [1–6]. …”

Section: Introductionmentioning

confidence: 99%

Effect of Iron Status in Rats on the Absorption of Metal Ions from Plant Ferritin

Hertig

Staniek

et al. 2014

Plant Foods Hum Nutr

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An isolate of lead-ferritin obtained from soybean seeds sprouted in 25 mM of PbNO3 was introduced into the diet of both iron-deficient and iron non-deficient male rats. After a 21-day administration period, statistical differences in the lead accumulation in the femurs of the rats were noted. Iron-deficient rats accumulated more than four times the amount of lead in their bones than rats without iron-deficiency. No further decrease was observed in haemoglobin concentrations in the groups of animals fed with lead isolates, either iron-deficient or iron non-deficient. Also, no differences in the mean corpuscular haemoglobin (MCH) and mean corpuscular volume (MCV) were observed at the end of the experiment in the group of iron non-deficient rats fed with lead-ferritin isolate compared to the control group of iron non-deficient rats. In the iron-deficient group fed with lead-ferritin isolate, a small increase in haemoglobin concentrations, MCH, MCV and mean corpuscular haemoglobin concentrations (MCHC) was recorded. The results presented in this paper confirm that lead from the tested preparation—lead ferritin isolate—was better absorbed by those rats with induced iron deficiency anaemia. Additionally, we may also suspect based on the obtained results that absorption of ferritin-iron depends on iron status in the body.Electronic supplementary materialThe online version of this article (doi:10.1007/s11130-014-0413-1) contains supplementary material, which is available to authorized users.

“…For example, high concentration of iron has been applied during legume sprouting to simulate overexpression of ferritin formation in soybean and lupine. Obtained sprouts accumulated 70 times more of iron [3], mainly enclosed in form of plant ferritin, which is an antioxidant compound synthesized by the plant defense system as a response to the high iron content [4,5]. Hereby, the sprouts may become a good source of dietary iron with high bioavailability [3,6].…”

Section: Introductionmentioning

confidence: 99%

“…Obtained sprouts accumulated 70 times more of iron [3], mainly enclosed in form of plant ferritin, which is an antioxidant compound synthesized by the plant defense system as a response to the high iron content [4,5]. Hereby, the sprouts may become a good source of dietary iron with high bioavailability [3,6]. Iron is an important microelement for all living organism, because it is a cofactor of many proteins.…”

Section: Introductionmentioning

confidence: 99%

Modification of soybean and lupine sprouting conditions: influence on yield, ROS generation, and antioxidative systems

Dwiecki

Lewko

2018

Eur Food Res Technol

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Formation of free radicals' and antioxidants' biosynthesis during seeds sprouting strongly depends on plant growth conditions, especially while sprouts are fortified in iron. The influence of watering with FeSO 4 solution on soybean and lupine sprouting, yield of iron accumulated in plant tissue, as well as free radical (reactive oxygen and nitrogen species) synthesis and antioxidant activity (capacity) were the objective of this study. Optimal iron accumulation and biomass efficiency were obtained for 3 day watering with water, followed by abiotic stress application (Fe 2+ ions). For lupine sprouts, maximal radical formation (up to ~ 5.7 a.u.) took place on the fifth day of culturing in these conditions, while, for soybean sprouts, continuous increase in their activity was observed until the seventh day (up to ~ 5.8 a.u.). Total antioxidant activity in lupine sprouts increased definitely, even more than three times during 7 days of lupine growing, but, for soybean, it was almost steady. The same trend was observed in phenolic compounds and flavonoids contents. For soybean sprouts, these antioxidants were almost steady, while, for lupine sprouts in these conditions, the intensive synthesis of these antioxidants was observed. In response to high iron content applied from the fourth day in the cultivation media, lupine sprouts synthesize low molecular antioxidants effectively. For soybean sprouts, another mechanism of defense against oxidative stress should be expected.