The effects of hydrothermal processing and germination on Fe speciation and Fe bioaccessibility to human intestinal Caco-2 cells in Tartary buckwheat

Pongrac, Paula; Scheers, Nathalie; Sandberg, Ann‐Sofie; Potisek, Mateja; Arčon, Iztok; Kreft, Ivan; Kump, P.; Vogel‐Mikuš, Katarina

doi:10.1016/j.foodchem.2015.12.071

Cited by 30 publications

(26 citation statements)

References 36 publications

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“…The increase in mineral bioaccessibility also due to the modification of seed composition during parboiling. Differences in mineral contents of parboiled pigmented rice samples on bioaccessibility may be due to differentiated spatial distribution, chemical form of each elements, local chemical conditions, and ligand composition (Pongrac et al, ). The changes in mineral bioaccessibility were also reported in germinated brown rice after subjecting it into high hydrostatic pressure (Xia, Wang, Xu, Mei, & Li, ).…”

Section: Resultsmentioning

confidence: 99%

Influence of parboiling of red paddy varieties by simple hot soaking on physical, nutrient, phytochemical, antioxidant properties of their dehusked rice and their mineral, starch, and antioxidant’s bioaccessibility studies

et al. 2019

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The objective of this study was to know about the effect of simple parboiling on physical properties, proximate composition, phenolic compounds, and antioxidant activity. These were studied in raw and parboiled paddy varieties as well as bioaccessibility of specific nutrients (minerals, starch, and antioxidants). The pigmented rice paddy varieties such as Jyothi, Meter & Athikaraya were parboiled by hot soaking treatment after soaking for 2, 2½, and 3 hr. Athikaraya rice showed high protein, low ash in raw and parboiled than other varieties. Amylose equivalents of all three varieties exhibited in the range of 24%–27% (d.b). Whereas, the soluble amylose content showed 12.7, 8.7, and 7.7% (d.b) in Athikaraya, Meter and Jyothi rice varieties, respectively. Jyothi rice showed less cooking time and more cooking volume. Athikaraya showed high phenolic content and antioxidant properties compared to other two varieties. The dialysability of minerals, starch, and antioxidants were increased due to simple hot soaking parboiling. Practical applications The present study has the significance in assessing the variation among different pigmented rice varieties after parboiling by simple hot soaking with various soaking periods. The industrial advantage of this method is, there is no usage of boiler for cooking the paddy by steam, which was economically better. The information gained by this study might be beneficial for consumers and suppliers regarding the quality of the selected pigmented rice varieties with respect to nutrient composition, antioxidant activities, and bioaccessibility of minerals, starch, and antioxidants. Ultimately, the present study can lead to better appreciation of pigmented rice and assist food processors in selecting rice variety with unique characteristics for specialty food preparations.

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Section: Resultsmentioning

confidence: 99%

Influence of parboiling of red paddy varieties by simple hot soaking on physical, nutrient, phytochemical, antioxidant properties of their dehusked rice and their mineral, starch, and antioxidant’s bioaccessibility studies

et al. 2019

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“…(). An adapted model, where digests are applied directly to caco‐2 cells (Andre et al ., ; Pongrac et al ., ; Perfecto et al ., ) was used in our experiments. Twenty‐four hours before each uptake experiment, DMEM was replaced with Minimum Essential Medium (MEM, M4655) with 1% NEAA but without FBS.…”

Section: Methodsmentioning

confidence: 99%

Co‐products of beef processing enhance non‐haem iron absorption in an in vitro digestion/caco‐2 cell model

O’Flaherty

Tsermoula

O’Neill

et al. 2018

Int J of Food Sci Tech

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Beef processing produces high volumes of protein rich, low value, 'waste' co-products such as offal. Beef improves uptake of low bioavailable non-haem iron (found in vegetables, fortificants, supplements) and this effect is dubbed the 'meat-factor', although the underlying mechanism is not fully understood. Here, we investigate whether bovine co-products (kidney, lung, heart) not previously studied share this enhancing potential. This was determined by coupled in vitro digestion of co-products and subsequent caco-2 cell ferritin formation (an intracellular iron storage protein). In this study we show that bovine co-products significantly increase caco-2 cells' response to non-haem iron from infant rice cereal. The presence of these co-products, (kidney, lung and heart), increased relative uptake (by 207.13%, 171.21%, 265.28%, respectively), to a greater extent than beef (30.23%). Our findings present a novel function for co-products of beef processing that may have potential as food ingredients to improve non-haem iron bioavailability, thus adding value. Bovine co-products enhance iron uptake E. A. A. O'Flaherty et al. Bovine co-products enhance iron uptake E. A. A. O'Flaherty et al.

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“…In endosperm, the concentrations of Fe were too small (on average 3. The micro-XANES spectra from selected Fe hotspots (2 to 4 per section as indicated on the Fe, P and S co-localisation maps in Figures 4 and 5) were compared to the spectra of the Fe reference compounds and complexes ( Figure S6; reported previously [25,33]). Figure S5.…”

Section: Tissue-specific Iron Phosphorus and Sulphur Concentrationsmentioning

confidence: 99%

“…One way to circumvent these technical challenges is to combine reliable Fe distribution mapping, which identifies tissues or cell-types with the largest Fe concentrations, with micro-XANES analysis. One such study, conducted on cotyledons (containing on average 187 mg Fe•kg −1 [21]) of Tartary buckwheat grain showed that 47% of Fe was bound to phytate, 22%, of that as Fe 2+ and 25% as Fe 3+ , while the remaining Fe 3+ was bound to citrate [33]. Furthermore, in wheat aleurone, modified aleurone (surrounding the crease) and in nucellar projection the micro-XANES analysis indicated that Fe was bound to phytate/citrate, phytate, and Fe-nicotianamine/Fe oxide-hydroxide, respectively [28].…”

Section: Introductionmentioning

confidence: 99%

Mineral Element Composition in Grain of Awned and Awnletted Wheat (Triticum aestivum L.) Cultivars: Tissue-Specific Iron Speciation and Phytate and Non-Phytate Ligand Ratio

Pongrac

Arčon

Castillo‐Michel

et al. 2020

Plants

Self Cite

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In wheat (Triticum aestivum L.), the awns—the bristle-like structures extending from lemmas—are photosynthetically active. Compared to awned cultivars, awnletted cultivars produce more grains per unit area and per spike, resulting in significant reduction in grain size, but their mineral element composition remains unstudied. Nine awned and 11 awnletted cultivars were grown simultaneously in the field. With no difference in 1000-grain weight, a larger calcium and manganese—but smaller iron (Fe) concentrations—were found in whole grain of awned than in awnletted cultivars. Micro X-ray absorption near edge structure analysis of different tissues of frozen-hydrated grain cross-sections revealed that differences in total Fe concentration were not accompanied by differences in Fe speciation (64% of Fe existed as ferric and 36% as ferrous species) or Fe ligands (53% were phytate and 47% were non-phytate ligands). In contrast, there was a distinct tissue-specificity with pericarp containing the largest proportion (86%) of ferric species and nucellar projection (49%) the smallest. Phytate ligand was predominant in aleurone, scutellum and embryo (72%, 70%, and 56%, respectively), while nucellar projection and pericarp contained only non-phytate ligands. Assuming Fe bioavailability depends on Fe ligands, we conclude that Fe bioavailability from wheat grain is tissue specific.

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The effects of hydrothermal processing and germination on Fe speciation and Fe bioaccessibility to human intestinal Caco-2 cells in Tartary buckwheat

Cited by 30 publications

References 36 publications

Influence of parboiling of red paddy varieties by simple hot soaking on physical, nutrient, phytochemical, antioxidant properties of their dehusked rice and their mineral, starch, and antioxidant’s bioaccessibility studies

Influence of parboiling of red paddy varieties by simple hot soaking on physical, nutrient, phytochemical, antioxidant properties of their dehusked rice and their mineral, starch, and antioxidant’s bioaccessibility studies

Co‐products of beef processing enhance non‐haem iron absorption in an in vitro digestion/caco‐2 cell model

Mineral Element Composition in Grain of Awned and Awnletted Wheat (Triticum aestivum L.) Cultivars: Tissue-Specific Iron Speciation and Phytate and Non-Phytate Ligand Ratio

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