Micronutrient bioavailability enhancement -
J Anim Feed Sci — Milko J, Oscar M, Fumito M, Petra M, De La Maria LM Current and future biotechnological applications of bacterial phytases and phytase-producing bacteria. Microb Environ — Mitchikpe ECS, Dossa RAM, Ategbo EAD, Vanraaij JMA, Hulshof PJM, Kok FJ The supply of bioavailable iron and zinc may be affected by phytate in Beninese children.
J Food Compos Anal — Murali A, Kapoor R Effect of natural and pure culture fermentation of finger millet on zinc availability as predicted from HCl extractability and molar ratios. J Food Sci Technol — Niknamian S, Niknamian S High untreated phytic-acid in the diet, may lead to mineral deficiencies, specifically, during pregnancy.
JMEST — Osendarp SJ, Baghurst KI, Bryan J, Calvaresi E, Hughes D, Hussaini M et al Effect of a mo micronutrient intervention on learning and memory in well-nourished and marginally nourished school-aged children: 2 parallel, randomized, placebo-controlled studies in Australia and Indonesia. Pontoppidan K, Pettersson D, Sandberg AS Peniophora lycii phytase is stabile and degrades phytate and solubilises minerals in vitro during simulation of gastrointestinal digestion in the pig.
J Sci Food Agric — Raboy V Myo-Inositol-1,2,3,4,5,6-hexakisphosphate. Phytochemistry — Raboy V, Gerbasi PF, Young KA, Stoneberg SD, Pickett SG, Bauman AT, Murthy PP, Sheridan WF, Ertl DS Origin and seed phenotype of maize low phytic acid and low phytic acid Plant Physiol 1 — Ranganathan J, Vennard D, Waite R, Searchinger T, Dumas P, Lipinski B Shifting diets: toward a sustainable food future.
Schlemmer U, Frolich 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 S—S Singh B, Kunze G, Satyanarayana T Developments in biochemical aspects and biotechnological applications of microbial phytases. Biotechnol Mol Biol Rev — Sompong U, Somta P, Raboy V, Srinives P Mapping of quantitative trait loci for phytic acid and phosphorus contents in seed and seedling of mungbean Vigna radiata L.
Breed Sci 62 1 — Stangoulis JC, Huynh BL, Welch RM, Choi EY, Graham RD Quantitative trait loci for phytate in rice grain and their relationship with grain micronutrient content.
Euphytica 3 — Vats P, Sahoo DK, Banerjee UC Production of phytase myo-inositolhexakisphosphate phosphohydrolase by Aspergillus niger van Teighem in laboratory-scale fermenter. Biotechnol Prog 20 3 — Vellingiri V, Hans KB Effect of certain indigenous processing methods on the bioactive compounds of ten different wild type legume grains.
WHO The double burden of malnutrition: policy brief. Wise A Dietary factors determining the biological activities of phytase.
Nutr Abstr Rev — Wodzinski RJ, Ullah AH Phytase. Adv Appl Microbiol — Zhao FJ, Shewry PR Recent developments in modifying crops and agronomic practice to improve human health. Food Policy S94—S Download references.
Amity University of Organic Agriculture, Amity University, Noida, Uttar Pradesh, India. Division of Genetics, Indian Agricultural Research Institute, New Delhi, Delhi, India. International Center for Agricultural Research in the Dry Areas, Rabat, Morocco.
You can also search for this author in PubMed Google Scholar. Correspondence to Akanksha Singh. Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India.
Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China. Reprints and permissions. Singh, A. Novel Bioactive Compounds for Enhancing Micronutrient Bioavailability. In: Thakur, M. eds Bioactive Components.
Springer, Singapore. Published : 02 December Publisher Name : Springer, Singapore. Print ISBN : Online ISBN : eBook Packages : Biomedical and Life Sciences Biomedical and Life Sciences R0. Anyone you share the following link with will be able to read this content:.
Sorry, a shareable link is not currently available for this article. Provided by the Springer Nature SharedIt content-sharing initiative.
Policies and ethics. Skip to main content. Abstract Micronutrients are required for normal growth and development of human beings. Keywords Phytic acid Micronutrient bioavailability Transgenic approach Marker-assisted selection. Buying options Chapter EUR eBook EUR Softcover Book EUR Hardcover Book EUR Tax calculation will be finalised at checkout Purchases are for personal use only Learn about institutional subscriptions.
References Ali N, Paul S, Gayen D, Sarkar SN, Datta K, Datta SK Development of low phytate rice by RNAi mediated seed-specific silencing of inositol 1,3,4,5,6-pentakisphosphate 2-kinase gene IPK1.
PLoS One 8:e Article CAS PubMed PubMed Central Google Scholar Amirabdollahian F, Ash R An estimate of phytate intake and molar ratio of phytate to zinc in the diet of the people in the United Kingdom.
Public Health Nutr — Article CAS PubMed Google Scholar Bonierbale M, Zapata GB, zum Felde T, Sosa P Composition nutritionnelle des pommes de terre.
Cahiers de Nutrition et de Diététique 45 6 :S28—S36 Article CAS Google Scholar Bouis HE, Saltzman A Improving nutrition through biofortification: a review of evidence from HarvestPlus, through Glob Food Sec —58 Article PubMed PubMed Central Google Scholar Brinch-Pedersen H, Hatzack F, Sorensen LD, Holm PB Concerted action of endogenous and heterologous phytase on phytic acid degradation in seed of transgenic wheat Triticum aestivum L.
Transgenic Res — Article CAS PubMed Google Scholar Egli I, Davidsson L, Zeder C, Walczyk T, Hurrell R Dephytinization of a complementary food based on wheat and soy increases zinc, but not copper, apparent absorption in adults. J Nutr — Article CAS PubMed Google Scholar Erdman JW Jr Oilseeds phytate: nutritional implications.
JAOCS — Article CAS Google Scholar Ertas N, Turker S Bulgur processes increase nutrition value: possible role in in-vitro protein digestibility, phytic acid, trypsin inhibitor activity and mineral bioavailability.
JFST — CAS Google Scholar Feng X, Yoshida KT Molecular approaches for producing low-phytic-acid grains in rice. Plant Biotechnol 21 3 — Article CAS Google Scholar Gould J Nutrition: a world of insecurity.
NFS — Article Google Scholar Hurrell RF, Reddy MB, Juillerat MA, Cook JD Degradation of phytic acid in cereal porridges improves iron absorption by human subjects. Am J Clin Nutr — Article CAS PubMed Google Scholar Kambe T, Hashimoto A, Fujimoto S Current understanding of ZIP and ZnT zinc transporters in human health and diseases.
Sci Food Agric —9 Article CAS Google Scholar Khush GS, Lee S, Cho JI, Jeon JS Biofortification of crops for reducing malnutrition. Plant Biotechnol J — Article PubMed Google Scholar Larson SR, Rutger JN, Young KA, Raboy V Isolation and genetic mapping of a non-lethal rice Oryza sativa L.
Crop Sci — Article CAS Google Scholar Lehrfeld J HPLC separation and quantitation of phytic acid and some inositol phosphates in foods: problems and solutions. J Agric Food Chem — Article CAS Google Scholar Lestienne I, Caporiccio B, Besancon P, Rochette I, Treche S Relative contribution of phytates, fibers and tannins to low iron and zinc in vitro solubility in pearl millet Pennisetum glaucum flour and grain fractions.
J Agric Food Chem — Article CAS PubMed Google Scholar Liang J, Li Z, Tsuji K, Nakano K, Nout MR, Hamer RJ Milling characteristics and distribution of phytic acid and zinc in long-, medium-and short-grain rice.
J Cereal Sci 48 1 —91 Article CAS Google Scholar Lolas GM, Palamidids N, Markakis P The phytic acid—total phosphorus relationship in barley, oats, soybeans and wheat. Cereal Chem — CAS Google Scholar Mahesh S, Pavithra GJ, Parvathi MS, Rajashekara R, Shankar AG Effect of processing on phytic acid content and nutrient availability in food grains.
Int J Agric Sci — Google Scholar Marounek M, Skrivan M, Rosero O, Rop O Intestinal and total tract phytate digestibility and phytase activity in the digestive tract of hens fed a wheat maize- soyabean diet. J Anim Feed Sci — Article Google Scholar Milko J, Oscar M, Fumito M, Petra M, De La Maria LM Current and future biotechnological applications of bacterial phytases and phytase-producing bacteria.
Microb Environ — Article Google Scholar Mitchikpe ECS, Dossa RAM, Ategbo EAD, Vanraaij JMA, Hulshof PJM, Kok FJ The supply of bioavailable iron and zinc may be affected by phytate in Beninese children. J Food Compos Anal —25 Article CAS Google Scholar Murali A, Kapoor R Effect of natural and pure culture fermentation of finger millet on zinc availability as predicted from HCl extractability and molar ratios.
J Food Sci Technol — CAS Google Scholar Niknamian S, Niknamian S High untreated phytic-acid in the diet, may lead to mineral deficiencies, specifically, during pregnancy. Our in vitro studies will use a well characterised in vitro digestion protocol, together with measurements of iron and zinc uptake by Caco-2 cells using ICP-MS.
These studies will assess the effect of: a different hydrothermal processing methods; b the breakdown of phytate; c the incorporation of other dietary factors; on iron and zinc availability from breads made from standard milled or micro-milled wheat flour.
Next we will carry our human feeding studies to assess the bioavailability of iron measured using serum iron curves and zinc measured using stable isotopes from breads manufactured from wholegrain flour or from white flour enriched with aleurone flour.
Finally, in collaboration with Campden BRI, we will assess the effects of micro-milling on the structure of bread, and measure consumer acceptability of these novel bread products, using a range of quantitative sensory techniques.
The proposed project will benefit relevant stakeholders beyond the academic community, including the DRINC consortium and the wider commercial sector. Our proposal will address directly the DRINC Research Challenge "Understanding the relationship between food processing and nutrition" and will have impact on the Research Challenge "Designing foods to maintain and improve health".
Furthermore, our work is also relevant to the wider BBSRC strategic priorities "Food, nutrition and health" and "Healthy ageing across the life-course". The proposal focuses on novel food processing techniques to improve iron and zinc bioaccessibility from wheat.
Iron and zinc deficiency are recognised as global health problems by the World Health Organisation. In addition, there are public health concerns in the UK regarding the levels of these essential micronutrients in the diets of a number of population groups.
Cereals and cereal products are the most important sources of iron and zinc for many individuals in the UK and our multidisciplinary approach will ultimately have impact for consumers through the provision of everyday food products with enhanced iron and zinc bioavailability.
There are also clear potential benefits for the food industry, e. in the design of novel foods with enhanced nutritional benefit, and through the utilisation of functional food ingredients e.
micro-milled aleurone as a bioavailable source of iron and zinc. We anticipate that our research will also have impact for policy-makers when formulating dietary advice and guidelines on iron and zinc bioavailability from cereals and cereal products.
To ensure appropriate dissemination of results for maximum impact, the applicants will have regular meetings with their collaborators to discuss research findings. In addition, we will assemble a project management team that includes external expert advisors to help guide our basic research towards industrial application.
A number of the applicants have relevant experience of achieving successful knowledge exchange and commercialisation activities, particularly with the food industry, through collaborative industrial grants, patents, exploitation activities and dissemination events.
We will exploit this expertise to provide maximum impact for our work. Organisations King's College London Lead Research Organisation. People ORCID iD Paul Sharp Principal Investigator Scott Harding Co-Investigator Sarah Berry Co-Investigator Gladys Latunde-Dada Co-Investigator Peter Ellis Co-Investigator.
Publications The following are buttons which change the sort order, pressing the active button will toggle the sort order Author Name descending press to sort ascending. Aslam MF Enhancing mineral bioavailability from cereals: Current strategies and future perspectives.
in Nutrition bulletin. Balk J Improving wheat as a source of iron and zinc for global nutrition. Key Findings Further Funding Engagement Activities. Description Plant cell walls e. in cereal are highly resistant to digestion by the human gut and therefore the minerals contained within these cells is poorly absorbed.
The main purpose of this study was to determine whether a modified milling process to reduce particle size would physically disrupt the cell walls and improve the absorption of iron and zinc from wheat-based foods.
Our key findings were: 1. From raw wheat flour: iron and zinc bioaccessibility i. the amount released during digestion and bioavailability i. the amount absorbed were not significantly different between standard milled and micromilled flour. From cooked wheat-based foods: - Bread produced using yeast increased both iron and zinc bioaccessibiity and bioavailability compared with breads produced in the absence of yeast.
This was related to a decrease in phytic acid levels the main inhibitor of iron and zinc absorption in yeast-containing breads. pasta , iron bioavailability was higher from doughs produced using micromilled flour compared with standard milled flour In summary, micromilling flour to reduce particle size and physically disrupt cell walls increases iron but not zinc bioavailability in cooked wheat-based foods.
Structure of baked wheat products produced using standard milled and micromilled flour: Analysis of the flour, production of baked goods, and structural characterisation of these products was carried out by our project partners at Campden BRI.
For breads, loaf volume, maximum height and weight of breads were not different between flour types. However, breads produced using the micronized flour had a significantly higher density. This might suggest a chewier texture. Sensory analysis of a range of baked goods needs to be performed to assess the palatability and acceptability of these foods for consumption.
In summary, while this project has focused on wheat, the micronization of a range of cereal flours may provide a way of increasing iron bioavailability from cereal-based foods. Exploitation Route Millers, bakers, food manufacturers and retailers would be the main beneficiaries this work.
Micronization of cereal flours may provide a method of improving iron bioavailability from a range of cereal-based foods. This may reduce the need to fortify cereals with iron. Iron deficiency is a significant issue worldwide, including the UK.
Cereals are the main source of iron in the UK diet, thus improving iron bioavailability from cereals would represent a public healthcare benefit. Findings from our work are already being disseminated in the training nutritionists and healthcare professionals in higher education. Sectors Agriculture, Food and Drink,Education,Healthcare.
Description Campden BRI, Cereals, Milling and Baking Member Interest Group Form Of Engagement Activity A talk or presentation Part Of Official Scheme? Approximately 40 people attended the meeting. The purpose of the presentation was to introduce the importance of cereals to iron and zinc nutrition in the UK and globally.
However the absorption of these minerals is limited by physical encapsulation by plant cell walls and the presence of high levels of anti-nutrient factors such as phytic acid. I briefly described the background to our BBSRC-funded project and outlined the research strategies that we will use to try to improve availability of iron and zinc from cereal-based foods.
The question and answer session generated a great deal of discussion. Following the presentation I was asked for further information about our work and the general area of bioavailability of minerals.
Year s Of Engagement Activity Description Federation of Bakers Annual Conference Form Of Engagement Activity A talk or presentation Part Of Official Scheme? Potential mechanisms for increasing the release of endogenous minerals from baked products was discussed and compared with current strategies of flour fortification.
Feedback from the Federation was positive and reported that members have not previously considered the importance of baked products as a source of minerals.
Vitamin B12 wnhancement is prevalent among individuals Micronutient. Holistic approaches for postpartum depression traditional medicine, Licorice Glycyrrhiza enhaancement finds utility in enhahcement treatment of various health conditions. Bioavailxbility, the present Healthy leafy greens aimed to examine Micronutrient bioavailability enhancement potential of ethanolic extract obtained from G. glabra roots to enhance the bioavailability of Vitamin B The effect of ethanolic extract of G. glabra GgEtOH on intestinal absorption enhancement of B12 was assessed in vitro on Caco-2 and ex-vivo everted gut sac models. The influence of extract on the pharmacokinetics of Vitamin B12 was determined in vivo in Swiss albino mice.
Micronutrient bioavailability enhancement -
Web of Science Id. Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper functioning of the human body and their crucial role, trace minerals iron, zinc, magnesium, manganese, etc.
are required in appropriate amounts. Cereals and pulses are the chief sources of these trace minerals. Despite these minerals, adequate consumption of plant foods cannot fulfill the human body's total nutrient requirement.
Plant foods also contain ample amounts of anti-nutritional factors such as phytate, tannins, phenols, oxalates, etc. These factors can compromise the bioavailability of several essential micronutrients in plant foods.
However, literature reports show that fermentation and related processing methods can improve nutrient and mineral bioavailability of plant foods. Plant Biotechnol 21 3 — Gould J Nutrition: a world of insecurity.
Nat Outlook S7. Article Google Scholar. Huma N, Anjum M, Sehar S, Issa Khan M, Hussain S Effect of soaking and cooking on nutritional quality and safety of legumes. NFS — Hurrell RF, Reddy MB, Juillerat MA, Cook JD Degradation of phytic acid in cereal porridges improves iron absorption by human subjects.
Am J Clin Nutr — Kambe T, Hashimoto A, Fujimoto S Current understanding of ZIP and ZnT zinc transporters in human health and diseases. Cell Mol Life Sci — Kasim AB, Edwards HMJ The analysis of inositol phosphate forms in feed ingredients.
Sci Food Agric —9. Khush GS, Lee S, Cho JI, Jeon JS Biofortification of crops for reducing malnutrition. Plant Biotechnol Rep — Kumar SS, Kumar TP, Senthil N, Nagarajan P, Thangavelu AU, Raveendran M, Vellaikumar S, Ganesan KN, Balagopal R, Vijayalakshmi G, Shobana V Marker assisted selection of low phytic acid trait in maize Zea mays L.
Hereditas 1 — Plant Biotechnol J — Article PubMed Google Scholar. Larson SR, Rutger JN, Young KA, Raboy V Isolation and genetic mapping of a non-lethal rice Oryza sativa L. low phytic acid 1 mutation. Crop Sci — Lehrfeld J HPLC separation and quantitation of phytic acid and some inositol phosphates in foods: problems and solutions.
J Agric Food Chem — Lestienne I, Caporiccio B, Besancon P, Rochette I, Treche S Relative contribution of phytates, fibers and tannins to low iron and zinc in vitro solubility in pearl millet Pennisetum glaucum flour and grain fractions. Liang J, Li Z, Tsuji K, Nakano K, Nout MR, Hamer RJ Milling characteristics and distribution of phytic acid and zinc in long-, medium-and short-grain rice.
J Cereal Sci 48 1 — Lolas GM, Palamidids N, Markakis P The phytic acid—total phosphorus relationship in barley, oats, soybeans and wheat.
Cereal Chem — Mahesh S, Pavithra GJ, Parvathi MS, Rajashekara R, Shankar AG Effect of processing on phytic acid content and nutrient availability in food grains.
Int J Agric Sci — Google Scholar. Marounek M, Skrivan M, Rosero O, Rop O Intestinal and total tract phytate digestibility and phytase activity in the digestive tract of hens fed a wheat maize- soyabean diet.
J Anim Feed Sci — Milko J, Oscar M, Fumito M, Petra M, De La Maria LM Current and future biotechnological applications of bacterial phytases and phytase-producing bacteria. Microb Environ — Mitchikpe ECS, Dossa RAM, Ategbo EAD, Vanraaij JMA, Hulshof PJM, Kok FJ The supply of bioavailable iron and zinc may be affected by phytate in Beninese children.
J Food Compos Anal — Murali A, Kapoor R Effect of natural and pure culture fermentation of finger millet on zinc availability as predicted from HCl extractability and molar ratios.
J Food Sci Technol — Niknamian S, Niknamian S High untreated phytic-acid in the diet, may lead to mineral deficiencies, specifically, during pregnancy. JMEST — Osendarp SJ, Baghurst KI, Bryan J, Calvaresi E, Hughes D, Hussaini M et al Effect of a mo micronutrient intervention on learning and memory in well-nourished and marginally nourished school-aged children: 2 parallel, randomized, placebo-controlled studies in Australia and Indonesia.
Pontoppidan K, Pettersson D, Sandberg AS Peniophora lycii phytase is stabile and degrades phytate and solubilises minerals in vitro during simulation of gastrointestinal digestion in the pig.
J Sci Food Agric — Raboy V Myo-Inositol-1,2,3,4,5,6-hexakisphosphate. Phytochemistry — Raboy V, Gerbasi PF, Young KA, Stoneberg SD, Pickett SG, Bauman AT, Murthy PP, Sheridan WF, Ertl DS Origin and seed phenotype of maize low phytic acid and low phytic acid Plant Physiol 1 — Ranganathan J, Vennard D, Waite R, Searchinger T, Dumas P, Lipinski B Shifting diets: toward a sustainable food future.
Schlemmer U, Frolich 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 S—S Singh B, Kunze G, Satyanarayana T Developments in biochemical aspects and biotechnological applications of microbial phytases.
Biotechnol Mol Biol Rev — Sompong U, Somta P, Raboy V, Srinives P Mapping of quantitative trait loci for phytic acid and phosphorus contents in seed and seedling of mungbean Vigna radiata L. Breed Sci 62 1 — Stangoulis JC, Huynh BL, Welch RM, Choi EY, Graham RD Quantitative trait loci for phytate in rice grain and their relationship with grain micronutrient content.
Euphytica 3 — Vats P, Sahoo DK, Banerjee UC Production of phytase myo-inositolhexakisphosphate phosphohydrolase by Aspergillus niger van Teighem in laboratory-scale fermenter. Biotechnol Prog 20 3 — Vellingiri V, Hans KB Effect of certain indigenous processing methods on the bioactive compounds of ten different wild type legume grains.
WHO The double burden of malnutrition: policy brief. Wise A Dietary factors determining the biological activities of phytase. Nutr Abstr Rev — Wodzinski RJ, Ullah AH Phytase. Adv Appl Microbiol — Zhao FJ, Shewry PR Recent developments in modifying crops and agronomic practice to improve human health.
Food Policy S94—S Download references. Amity University of Organic Agriculture, Amity University, Noida, Uttar Pradesh, India. Division of Genetics, Indian Agricultural Research Institute, New Delhi, Delhi, India. International Center for Agricultural Research in the Dry Areas, Rabat, Morocco.
You can also search for this author in PubMed Google Scholar. Correspondence to Akanksha Singh. Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India. Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China. Reprints and permissions.
Singh, A. Novel Bioactive Compounds for Enhancing Micronutrient Bioavailability. In: Thakur, M. eds Bioactive Components. Springer, Singapore. Published : 02 December Publisher Name : Springer, Singapore. Print ISBN : Online ISBN : eBook Packages : Biomedical and Life Sciences Biomedical and Life Sciences R0.
Anyone you share the following link with will be able to read this content:. Sorry, a shareable link is not currently available for this article. Provided by the Springer Nature SharedIt content-sharing initiative.
Policies and ethics.
Diet, including nutrients Micronutrient bioavailability enhancement bioactive components, plays bioavaklability vital role to improve health and boiavailability the Micronutriejt of chronic diseases. Enhamcement research project includes a team of bioacailability scientists with expertise in biomolecular, Micdonutrient, Micronutrient bioavailability enhancement, and international nutrition. This scientific team will continue Immune system-boosting habits engage Holistic approaches for postpartum depression collaborative research at the intersection of basic science and research translation. Of specific focus, the team is addressing critical issues concerning the bioavailability of and mechanisms by which bioactive food components mediate human health, and by extension, evidence-based dietary recommendations that can increase a healthy lifespan. The team will accomplish project goals by testing a myriad of complementary sub-hypotheses that employ various experimental and clinical models to yield expected long-range outcomes that can enhance the health of individuals, communities, and the global population by reducing the risk of malnutrition-associated morbidity and mortality.
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