The bioaccessibility of iodine in the biofortified vegetables throughout cooking and simulated digestion

Li, Rui; Li, Dewang; Yan, Aibin; Hong, Chun-Lai; Liu, Huiping; Pan, Lehua; Ming-yi, Song; Dai, Zhixi; Ye, Mingli; Weng, Huan-Xin

doi:10.1007/s13197-017-2946-4

Cited by 22 publications

(23 citation statements)

References 26 publications

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“…The increase was 2.5 times higher with I – -supply than with IO 3 – -supply. Similar effects on the influence of the level and form of I supply were described in studies on the biofortification of strawberries ( Li et al, 2017 ) and various vegetable and cereal crops ( Hong et al, 2008 ; Voogt et al, 2010 ; Cakmak et al, 2017 ; Li et al, 2018 ).…”

Section: Discussionsupporting

confidence: 58%

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Iodine Biofortification of Apples and Pears in an Orchard Using Foliar Sprays of Different Composition

et al. 2021

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Many people across the world suffer from iodine (I) deficiency and related diseases. The I content in plant-based foods is particularly low, but can be enhanced by agronomic biofortification. Therefore, in this study two field experiments were conducted under orchard conditions to assess the potential of I biofortification of apples and pears by foliar fertilization. Fruit trees were sprayed at various times during the growing season with solutions containing I in different concentrations and forms. In addition, tests were carried out to establish whether the effect of I sprays can be improved by co-application of potassium nitrate (KNO3) and sodium selenate (Na2SeO4). Iodine accumulation in apple and pear fruits was dose-dependent, with a stronger response to potassium iodide (KI) than potassium iodate (KIO3). In freshly harvested apple and pear fruits, 51% and 75% of the biofortified iodine was localized in the fruit peel, respectively. The remaining I was translocated into the fruit flesh, with a maximum of 3% reaching the core. Washing apples and pears with running deionized water reduced their I content by 14%. To achieve the targeted accumulation level of 50–100 μg I per 100 g fresh mass in washed and unpeeled fruits, foliar fertilization of 1.5 kg I per hectare and meter canopy height was required when KIO3 was applied. The addition of KNO3 and Na2SeO4 to I-containing spray solutions did not affect the I content in fruits. However, the application of KNO3 increased the total soluble solids content of the fruits by up to 1.0 °Brix compared to the control, and Na2SeO4 in the spray solution increased the fruit selenium (Se) content. Iodine sprays caused leaf necrosis, but without affecting the development and marketing quality of the fruits. Even after three months of cold storage, no adverse effects of I fertilization on general fruit characteristics were observed, however, I content of apples decreased by 20%.

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Section: Discussionsupporting

confidence: 58%

“…So far, little is known about which of these organic I species play a major role in I-fertilized plants. Nevertheless, several studies conducted in vitro and as clinical trials indicate that biofortified I remains largely bioavailable in plant foods ( Tonacchera et al, 2013 ; Li et al, 2018 ; Cakmak et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Iodine Biofortification of Apples and Pears in an Orchard Using Foliar Sprays of Different Composition

et al. 2021

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“…Iodine biofortification of leafy vegetables was obtained in spinach [ 8 , 9 ], lettuce [ 10 , 11 , 12 ], and celery [ 8 , 13 ]. Among Brassicaceae , some studies of cabbage and Chinese cabbage [ 7 ], pak choi [ 14 ], and radish [ 15 ] have been carried out. In an I biofortification program, food safety is a non-negotiable point in order to avoid the risk of exceeding the I tolerable upper intake level (500–600 µg/day) in the diet [ 4 ] and, at the same time, to avoid limits to the consumption of biofortified vegetables.…”

Section: Introductionmentioning

confidence: 99%

Iodine Biofortification of Four Brassica Genotypes is Effective Already at Low Rates of Potassium Iodate

et al. 2019

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The use of iodine-biofortified vegetables may be a health alternative instead of iodine-biofortified salt for preventing iodine (I) deficiency and related human disorders. In this study, four Brassica genotypes (broccoli raab, curly kale, mizuna, red mustard) were hydroponically grown with three I-IO3− rates (0, 0.75 and 1.5 mg/L) to produce iodine-biofortified vegetables. Crop performances and quality traits were analyzed; iodine content was measured on raw, boiled, and steamed vegetables. The highest I rate generally increased I content in all Brassica genotypes, without plants toxicity effects in terms of reduced growth or morphological symptoms. After 21 day-iodine biofortification, the highest I content (49.5 µg/100 g Fresh Weight (FW)) was reached in broccoli raab shoots, while after 43 day-iodine biofortification, genotype differences were flattened and the highest I content (66 µg/100 g FW, on average) was obtained using 1.5 mg I-IO3/L. Nitrate content (ranging from 1800 to 4575 mg/kg FW) was generally higher with 0.75 mg I-IO3/L, although it depended on genotypes. Generally, boiling reduced iodine content, while steaming increased or left it unchanged, depending on genotypes. Applying low levels of I proved to be suitable, since it could contribute to the partial intake of the recommended dose of 150 µg/day: A serving size of 100 g may supply on average 24% of the recommended dose. Cooking method should be chosen in order to preserve and/or enhance the final I amount.

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“…Natural products from plant have served as important sources of lead compounds for developing drugs. Notably, many studies found that Traditional Chinese Medicine (TCM) extract effectively inhibited the activity of ACE [11,12]. Moreover, medicinal and edible plants are safe and effective play an important role in supporting healthcare both in China and around the world.…”

Section: Introductionmentioning

confidence: 99%

Discovery of a potent angiotensin converting enzyme 2 inhibitor from Chinese Medicinal and Edible Plant via Docking-based Virtual Screening

Zi¹,

Zhang²,

Liu³

et al. 2020

Preprint

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COVID-19 has outbreaked in Wuhan city, Hubei province of China since December 30th 2019, and spread nationwide and widely spilled over to other countries around the world that has been declared a public health emergency. However, there is no specific drug for the treatment of the disease. Therefore, identifying effective antiviral drugs to combat the disease is urgently needed. Angiotensin converting enzyme 2 (ACE2) has become the promising target to discovery new antiviral drugs to treat COVID-19, we have attempted to discover novel ACE2 inhibitors through ligand-based virtual screening. Finally, eight compounds were selected and tested ACE2 kinase inhibitory assay using fluorescence assays method. The results showed that four compounds (monoammonium glycyrrhizinate, glycyrrhizic acid methyl ester, ginsenoside Rg6 and ginsenoside F1) from 101 kinds of Chinese medicinal and edible plants which could inhibit ACE2 activity in vitro. Further efforts on chemical modification of these lead compounds are undergoing can lead to discover better agents against COVID-19.

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The bioaccessibility of iodine in the biofortified vegetables throughout cooking and simulated digestion

Cited by 22 publications

References 26 publications

Iodine Biofortification of Apples and Pears in an Orchard Using Foliar Sprays of Different Composition

Iodine Biofortification of Apples and Pears in an Orchard Using Foliar Sprays of Different Composition

Iodine Biofortification of Four Brassica Genotypes is Effective Already at Low Rates of Potassium Iodate

Discovery of a potent angiotensin converting enzyme 2 inhibitor from Chinese Medicinal and Edible Plant via Docking-based Virtual Screening

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