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Health-promoting activities of wheat bran are limited by the high-degree crosslinking of its dietary fiber and the low bioavailability of its phenolics. In this study, functionalized wheat bran (FWB) was prepared through a combination of milling, alkaline hydrolysis, high-shear mixing, and high-pressure homogenization treatments. Feasibility and metabolic effects of feeding FWB were investigated by a short-term mouse feeding trial and liquid chromatography-mass spectrometry-based metabolomic analysis. The combinatorial processing dramatically enhanced the function-associated physicochemical properties of wheat bran, including viscosity, fiber compositions, free ferulic acid, and antioxidant capacity. FWB feeding led to diverse positive metabolic effects, including fecal sequestration of bile acids and cholesterol, reduced serum triacylglycerols and cholesterol, elevated fermentation for short-chain fatty acids, increased bioavailability of ferulic acid and its microbial metabolites, and improved redox balance. However, FWB feeding also negatively affected the nutritional status by decreasing the bioavailability of essential amino acids through the excessive loss of amino acids in feces and disrupting lipid homeostasis by reducing choline supply in the liver. These double-edged metabolic effects warrant further investigations on how to achieve the balance between the functionalization of wheat bran bioactives and the disruption of nutrient bioavailability.

Millets are a traditional staple food of the dryland regions of the world and are rich in essential nutrients like protein, fatty acids, minerals, vitamins, and dietary fiber. Also, millets commonly synthesize a range of secondary metabolites to protect themselves against adverse conditions. These factors are collectively termed anti-nutritional factors and the existence of these factors in millets might reduce the accessibility of the nutrients in humans. Some of these factors include protease inhibitors, tannins, non-starch polysaccharides-glucans, phytates, and oxalates each of which might directly or indirectly affect the digestibility of nutrients. Methods like soaking, germination, autoclaving, debranning, and the addition of exogenous enzymes have been used to reduce the anti-nutritional factors and elevate the bioavailability of the nutrients. This review summarizes various methods that have been used to improve nutrient bioavailability, specifically emphasizing the use of enzymes to improve nutrient bioavailability from millets. © 2021 Society of Chemical Industry.

The impact of traditional African preservation methods on the contribution of vegetables to household micronutrient needs (Recommended Dietary Allowance: RDA) has largely remained unquantified. Using Acholi subregion of Uganda as a case area, this study examined using the predominant vegetables consumed in fresh and preserved forms (cowpeas—Vigna unguicullata, okra/lady fingers—Abelmoschus esculentus, Malakwang—Hibscus cannabinus, and eggplants—Solanum melongena), the effect of major traditional vegetable preservation methods (sun drying, boiling and sun drying, and salting and sun drying) on the contents of micronutrients (vitamin A, iron, zinc, calcium, magnesium, and phosphorus), the levels of antinutritional factors (total polyphenols, oxalate, tannins, and phytate), bioavailability of iron and zinc, and the contribution of vegetables to the cumulative annual household RDA for micronutrients. Laboratory analysis showed that all the preservation methods, except the sun drying method reduced the contents of micronutrients by 20%–82% (p ≤ .05). The contents of antinutritional factors reduced by 1%–80% while in vitro bioavailability of iron and zinc increased by 21%–296% (p ≤ .05). Nutritional computation revealed that except for calcium, the preservation methods combined, reduced the contribution of the vegetables to cumulative annual RDA for other micronutrients by 28%–60%. These results demonstrate that improvements in bioavailability of essential nutrients (iron and zinc) by traditional preservation methods investigated are associated with significant loss of micronutrients which culminates in significant reduction in the contribution of cultivated vegetables to household RDA for micronutrients. Traditional African preservation methods should be optimized for nutrient retention., This study examined the effect of traditional African vegetable preservation methods on the contribution of vegetables to household needs for micronutrients. The results showed that the traditional methods improve mineral bioavailability but negatively affects the contribution of vegetables to household mironutrient needs due to excessive loss of nutrients.

Digestion and health properties of food do not solely rely on the sum of nutrients but are also influenced by food structure. Dairy products present an array of structures due to differences in the origin of milk components and the changes induced by processing. Some dairy structures have been observed to induce specific effects on digestion rates and physiological responses. However, the underlying mechanisms are not fully understood. Gastric digestion plays a key role in controlling digestion kinetics. The main objective of this review is to expose the relevance of gastric phase as the link between dairy structures and physiological responses. The focus is on human and animal studies, and physiological relevant in vitro digestion models. Data collected showed that the structure of dairy products have a profound impact on rate of nutrient bioavailability, absorption and physiological responses, suggesting gastric digestion as the main driver. Control of gastric digestion can be a tool for delivering specific rates of nutrient digestion. Therefore, the design of food structure targeting specific gastric behavior could be of great interest for particular population needs e.g. rapid nutrient digestion will benefit elderly, and slow nutrient digestion could help to enhance satiety.

Seed coat darkening after a delayed harvest or prolonged storage reduces the commercial value of dry beans and is caused by the oxidation of procyanidin compounds (condensed tannins). Slow-darkening (SD) pinto beans have a recessive gene (Psd), which alters procyanidin production – postponing their darkening over time. Procyanidins are important for the processing and nutrient bioavailability of beans, therefore, this study compared the postharvest cooking times and iron bioavailability of SD pinto varieties to regular-darkening (RD) pinto varieties. The results show SD pinto beans cook 30% faster and provide 2–7 times more bioavailable iron than RD pinto beans. No relationship between iron bioavailability, iron and phytate concentrations were detected among the pinto beans. However, lower procyanidin concentrations were strongly associated with faster cooking times and improved iron bioavailability of SD pinto beans. These findings indicate that the SD trait benefits the cooking quality and iron bioavailability of stored beans.

The article is devoted to the current world problem of vegetable protein deficiency, the solution of which can be white lupine. Particular attention is paid to assessing the bioavailability of nutrients from white lupine (Lupinus albus) in the body of non-human primates M. Mulatta. Because primates are phylogenetically closer to humans than other laboratory animals, which is very convenient for modeling and studying the digestibility of nutrients in diets. The purpose of the article is to study the digestibility of nutrients in lupine in the structure of complete feed and its effect on the biochemical parameters of the blood. As a result of the research, it was found that the inclusion of white lupine in the structure of the diet allows to improve the bioavailability of nutrients of complete feed, when included in the structure of the diet of white lupine in an amount of 10%, it made it possible to improve the digestibility of crude protein in relation to the control group by 5.5%, crude fat by 0.99%, crude fiber by 1.84%, BEV by 7.99%, crude ash by 4.67%, calcium (Ca) and phosphorus (P) by 6.99%, and 1.02 %. With the inclusion of 20% white lupine in the structure of the diet, it made it possible to improve the digestibility of crude protein in relation to the control group by 9.28%, crude fat by 6.5%, crude fiber by 5.98%, BEV by 2, 78%, crude ash by 11.28%, and absorption of calcium (Ca) and phosphorus (P) by 9.93% and 8.68%. At the same time, the results of hematological analyzes generally indicate the safety of consuming white lupine for 35 days.

In order to fully exploit the nutrient density concept, thorough understanding of the biological activity of single nutrients in their interaction with other nutrients and food components from whole foods is important. This review provides a narrative overview of recent insights into nutrient bioavailability from complex foods in humans, highlighting synergistic and antagonistic processes among food components for two different food groups, i.e., dairy, and vegetables and fruits. For dairy, bioavailability of vitamins A, B2, B12 and K, calcium, phosphorous, magnesium, zinc and iodine are discussed, whereas bioavailability of pro-vitamin A, folate, vitamin C and K, potassium, calcium, magnesium and iron are discussed for vegetables and fruits. Although the bioavailability of some nutrients is fairly well-understood, for other nutrients the scientific understanding of uptake, absorption, and bioavailability in humans is still at a nascent stage. Understanding the absorption and bioavailability of nutrients from whole foods in interaction with food components that influence these processes will help to come to individual diet scores that better reflect absorbable nutrient intake in epidemiologic studies that relate dietary intake to health outcomes. Moreover, such knowledge may help in the design of foods, meals, and diets that aid in the supply of bioavailable nutrients to specific target groups.

This study was conducted to investigate the effect of pyrolysis temperature on chemical properties of poultry manure (PM) biochar over the range of 200–500°C. Chemical properties of biochar produce...

Potato is cultivated worldwide and constitutes a substantial component of the global population’s diet. Potato tubers are rich in carbohydrates and certain vitamins, minerals, phenolic acids, flavonoids, anthocyanins, and other bioactive compounds. The cooking process makes potatoes palatable by inducing changes in chemical composition. Nutritional value is enhanced through increased digestion and bioavailability of nutrients. Food safety and sensory qualities including taste, texture, and flavor are improved during cooking. Other chemical constituents in tubers, such as glycoalkaloids, phenolic, and umami compounds, contribute to potato flavor. Cooking methods such as boiling, baking, microwaving, and frying can alter nutritional value and lead to the formation of anti-nutrient compounds, including acrylamide. Recently published articles have shown that there are many ways to decrease undesirable reactions during cooking while enhancing nutrient bioavailability, specifically through the use of relatively low cooking temperatures and shorter cooking times, and cooking under vacuum. This review focuses on the changes during cooking in compounds that contribute to the nutritional content of potatoes.

Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors. Major anti-nutritional factors, which are found in edible crops include saponins, tannins, phytic acid, gossypol, lectins, protease inhibitors, amylase inhibitor, and goitrogens. Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability. Various other factors like trypsin inhibitors and phytates, which are present mainly in legumes and cereals, reduce the digestibility of proteins and mineral absorption. Anti-nutrients are one of the key factors, which reduce the bioavailability of various components of the cereals and legumes. These factors can cause micronutrient malnutrition and mineral deficiencies. There are various traditional methods and technologies, which can be used to reduce the levels of these anti-nutrient factors. Several processing techniques and methods such as fermentation, germination, debranning, autoclaving, soaking etc. are used to reduce the anti-nutrient contents in foods. By using various methods alone or in combinations, it is possible to reduce the level of anti-nutrients in foods. This review is focused on different types of anti-nutrients, and possible processing methods that can be used to reduce the level of these factors in food products.Graphical abstractA brief overview of beneficial effects of anti-nutrients and reduction strategy.

The occurrence of anti‐nutritional constituents in plants is an important factor that negatively affects bioavailability of nutrients and effectiveness of plant‐based foods in complementary feeding in rural areas in developing countries. However, proven methods that improve bioavailability of nutrients and tailored for application in processing complementary foods among rural communities are largely lacking. This study examined the efficacy of a traditional malting technology practiced by the Acholi ethnic community of northern Uganda to improve protein digestibility and bioavailability of iron and zinc from millet–sesame–soy composite containing 200, 300, and 550 kcal meant for complementary feeding of children aged 6–8, 9–12, and 13–23 years old, respectively. The technology involves washing and soaking of ingredients for 12 hr; malting ingredients individually for 48 hr with water changed after every 6 hr; and sun‐drying malted ingredients for 72 hr. Results showed that the level of anti‐nutritional factors significantly reduced (p ≤ 0.05) in all the composite formulae except the content of total phenolics in 200, tannins in 300 and 550 kcal, composite formula, respectively. In vitro protein digestibility significantly improved (p ≤ 0.05) in all the composite formulae except in the 200 kcal formula. Iron bioavailability significantly increased (p ≤ 0.05) in all the composite formulae except in the 550 kcal energy category. Improvement in zinc bioavailability was only observed in the 300 kcal formula. However, there were significant reductions (p ≤ 0.05) in the level of caregiver preferences for sensory properties and overall acceptability of the composites. These results demonstrate that the traditional malting technology has potential to improve nutrient bioavailability in plant‐based foods but requires improvement in order to increase its efficacy and mitigate negative effects on sensory appeal.

The true bioavailability of a nutrient being intrinsically coupled to the specific food matrix in which it occurs remains poorly considered in nutrition science. During digestion, the food matrix and, in particular, the structure of food modulate the extent and kinetics to which nutrients and bioactive compounds make themselves available for absorption. In this perspective, we describe an integrated look at the effect of structure on nutrient bioavailability in plant foods. Based on this integrated look, cell wall integrity and the particle size of the plant material during its transit in the small intestine determine the bioavailability of plant nutrients; in turn, cell wall integrity and particle size are determined by the level of oral processing and, accordingly, what subsequently escapes digestion in the upper intestine and is utilized by colon microbiota. Ultimately, the effect on nutrient digestion is linked to food structure through each step of digestion. A consideration of the structure rather than just the composition of foods opens up possibilities for the design of healthier foods. © 2018 Society of Chemical Industry.

I.Yu. Potoroko1, irina_potoroko@mail.ru, ORCID: 0000-0002-3059-8061, I.V. Kalinina1, ORCID: 0000-0002-6246-9870, N.V. Naumenko1, ORCID: 0000-0002-9520-3251, R.I. Fatkullin1, ORCID: 0000-0002-1498-0703, A.V. Nenasheva1, nenashevaav@susu.ru, ORCID: 0000-0001-7579-0463, D.G. Uskova1, twins.23@mail.ru, ORCID: 0000-0002-9339-6264, S.H. Sonawane2, shirish@nitw.ac.in, ORCID: 0000-0002-3201-6731, D.G. Ivanova3, dg_ivanova@yahoo.com, ORCID: 0000-0002-8336-2925, M.T. Velyamov4, vmasim58@mail.ru, ORCID: 0000-0002-9248-5951 1South Ural State University, Chelyabinsk, Russian Federation, 2National Institute of Technology, Warangal, India, 3Medical University, Varna, Bulgaria, 4Kazakh Research Institute of Processing and Food Industry, Almaty, Kazakhstan Потороко Ирина Юрьевна, доктор технических наук, профессор, заведующий кафедрой пищевых и биотехнологий, Южно-Уральский государственный университет. 454080, г. Челябинск, проспект Ленина, 76. E-mail: irina_potoroko@mail.ru, ORCID: 0000-0002-3059-8061. Калинина Ирина Валерьевна, кандидат технических наук, доцент кафедры пищевых и биотехнологий, Южно-Уральский государственный университет. 454080, г. Челябинск, проспект Ленина, 76. ORCID: 0000-0002-6246-9870. Науменко Наталья Владимировна, кандидат технических наук, доцент кафедры пищевых и биотехнологий, Южно-Уральский государственный университет. 454080, г. Челябинск, проспект Ленина, 76. ORCID: 0000-0002-9520-3251. Фаткуллин Ринат Ильгидарович, кандидат технических наук, доцент кафедры пищевых и биотехнологий, Южно-Уральский государственный университет. 454080, г. Челябинск, проспект Ленина, 76. ORCID: 0000-0002-1498-0703. Ненашева Анна Валерьевна, доктор биологических наук, доцент, заведующий кафедрой теории и методики физической культуры и спорта, Южно-Уральский государственный университет. 454080, г. Челябинск, проспект Ленина, 76. E-mail: nenashevaav@susu.ru, ORCID: 0000-0001-7579-0463. Ускова Дарья Геннадьевна, аспирант кафедры пищевых и биотехнологий, Южно- Уральский государственный университет. 454080, г. Челябинск, проспект Ленина, 76. E-mail: twins.23@mail.ru, ORCID: 0000-0002-9339-6264. Сонавайн Шириш, доктор философских наук, профессор Департамента химической инженерии, Национальный технологический институт. Индия, Штат Телангана, 506004, г. Варангал. E-mail: shirish@nitw.ac.in, ORCID: 0000-0002-3201-6731. Иванова Диана, доктор биологических наук, профессор отдела биохимии, молекулярной медицины и нутригеномики лаборатории нутригеномики, функциональных продуктов питания и нутрицевтиков, Медицинский университет. Болгария, 9002, г. Варна, ул. Марин Дринов, 55. E-mail: dg_ivanova@yahoo.com, ORCID: 0000-0002-8336-2925. Велямов Масимжан Турсунович, заслуженный деятель науки и образования, доктор биологических наук «Биотехнология», профессор, академик Академии сельскохозяйственных наук Казахстана; академик Национальной академии продовольственной безопасности Российской Федерации; заведующий лабораторией «Биотехнология, качества и пищевой безопасности», Казахский научно-исследовательский институт перерабатывающей и пищевой промышленности. Республика Казахстан, 050060, г. Алматы, Бостандыкский район, пр. Гагарина, 238 Г. E-mail: vmasim58@mail.ru, ORCID: 0000-0002-9248-5951. Aim. The aim of this study is to overcome the problem of nutrient bioavailability in drinks for athletes, which is the result of their low permeability in metabolic processes of the body. For this purpose, we used sonochemical micronization of taxifolin – the most effective antioxidant. Materials and methods. To improve taxifolin solubility and bioavailability we used ultrasound treatment, which allowed us to provide taxifolin micronization on the following conditions: 5-, 15- and 25-minute treatment of 20 ± 2 kHz with radiation intensity of at least 10 W/cm2, power of 170, 400 and 630 W and temperature within 50 °С. The study was conducted using the following methods: microstructural analysis of native taxifolin and its solutions, including those obtained with sonochemical micronization; analysis of the disperse composition of taxifolin solutions; assessment of the total antioxidant activity of these solutions; assessment of taxifolin solubility and colloidal stability of its solutions. Results. We established that sonochemical micronization allows us to obtain solutions with the predominance of particles of no more than 100 nm. The morphological structure of taxifolin particles has significantly changed, particles are characterized by more homogenous and amorphous structure. We noticed some decrease in antioxidant activity under increased ultrasound exposure. Optimization of ultrasound exposure with the controlling parameter “average particle size” allowed us to establish the most effective mode (600 W, 18 minutes), which helped us to improve the colloidal stability of taxifolin solution and taxifolin solubility 6 times in comparison with the control sample. Conclusion. Sonochemical micronization should be regarded as convenient for the development of a new form of taxifolin with increased solubility and bioavailability, which can be used for the production of drinks for athletes. Целью данного исследование являлось преодоление проблемы биодоступности нутриентов в составе напитков для спортсменов, связанной с их низкой проницаемостью в метаболические процессы организма человека. Для достижения этой цели нами использовался подход сонохимической микронизации дигидрокверцетина (ДГК), наиболее эффективного пищевого антиоксиданта. Материалы и методы исследования. Для повышения растворимости и биодоступности ДГК использовалось ультразвуковое воздействие (УЗВ), позволяющее обеспечить условия микронизации ДГК в режиме 20 ± 2 кГц с интенсивностью излучения не менее 10 Вт/см2, мощностью воздействия 170, 400 и 630 Вт при контроле температуры в пределах 50 °С, в течение 5, 15 и 25 мин. Исследование выполнено по комплексу показателей, включающих: микроструктурный анализ, нативного ДГК и его растворов, в том числе, полученных методом сонохимической микронизации; определение дисперсного состава растворов ДГК; их общей антиоксидантной активности; установление степени растворимости ДГК и коллоидной стабильности его растворов. Результаты. Установлено, что сонохимическая микронизация ДГК позволяет получить растворы с преобладанием частиц размерного ряда менее 100 нм. Морфологическая структура частиц раствора ДГК, значительно менялась, частицы характеризовались более однородной и аморфной структурой. Было отмечено некоторое снижение АОА при увеличении мощности УЗВ, в пределах 8–15 %. Процедура оптимизации УЗВ при контролирующем параметре «средний размер частиц» позволила установить наиболее эффективный режим УЗВ (600 Вт, 18 мин), применение которого позволило увеличить коллоидную стабильность раствора ДГК и увеличить растворимость ДГК в 6 раз по сравнению с контролем. Заключение. Метод сонохимической микронизации ДГК следует рассматривать как целесообразный подход в разработке новой формы ДГК с повышенной растворимостью и биодоступностью, который может использоваться при создании напитков для спортсменов. Статья выполнена при поддержке Правительства РФ (Постановление № 211 от 16.03.2013 г.), соглашение № 02.A03.21.0011 и при финансовой поддержке государственного задания № 40.8095.2017/БЧ (2017123-ГЗ).

We investigated whether antioxidants may enhance bioavailability of lipids and carbohydrates and therefore increase the risk of obesity development.We tested how supplementation with antioxidants (0.01% butylated hydroxytoluene [BHT], α-tocopherol, and green tea catechins) of a diet containing butter and wheat bread affects bioavailability of fats and carbohydrates. The absorption of the in vitro digested diet was estimated in the intestinal epithelia model of the Caco-2 cells cultured in Transwell chambers.In the case of the antioxidant-supplemented diets, we observed increased bioavailability of glucose, cholesterol, and lipids, as well as elevated secretion of the main chylomicron protein apoB-48 to the basal compartment. Importantly, we did not detect any rise in the concentrations of lipid peroxidation products (malondialdehyde, MDA) in the control samples prepared without antioxidants.Addition of antioxidants (in particular BHT) to the diet increases bioavailability of lipids and carbohydrates, which consequently may increase the risk of obesity development. The dose of antioxidants is a factor of fundamental importance, particularly for catechins: low doses increase absorption of lipids, whereas high doses exert the opposite effect.

An adequate concentration of zinc in seeds can help in the initial development of plants. ZnO-coating can provide this nutrient to plants from the early stages of growth. However, there is a pressing need for additional studies to enable its safe use. This study aimed to evaluate the elemental distribution over ZnO-treated maize seeds stored for up to 12 months, as well as to map Zn species in the internal seed tissues. Synchrotron radiation micro-X-ray fluorescence spectrometry (SR μ-XRF) and micro-X-ray absorption near-edge spectroscopy (μ-XANES) were used as analytical tools for this purpose. The highest Zn accumulation site in micro-sized ZnO treated maize seeds is the embryo, mainly close to the black layer. The distribution pattern of Zn, S and P does not change in maize seeds treated with ZnO. Zn mass fractions in the embryo, pericarp and endosperm suggest that after 12 months of storage, Zn absorption is observed in ZnO-treated seeds. In the Zn hotspot, this element is in the form of phytate and in more readily bioavailable forms, such as Zn3(PO4)2 and cysteine. These findings can yield valuable insights into the advantages of using advanced microanalytical tools to provide important information regarding potential nutrient bioavailability to those interested in biofortification studies.

Maize is a staple human food eaten by more than a billion people around the world in a variety of whole and processed products. Different processing methods result in changes to the nutritional profile of maize products, which can greatly affect the micronutrient intake of populations dependent on this crop for a large proportion of their caloric needs. This review summarizes the effects of different processing methods on the resulting micronutrient and phytochemical contents of maize. The majority of B vitamins are lost during storage and milling; further loss occurs with soaking and cooking, but fermentation and nixtamalization (soaking in alkaline solution) can increase bioavailability of riboflavin and niacin. Carotenoids, found mainly in the kernel endosperm, increase in concentration after degermination, while other vitamins and minerals, found mainly in the germ, are reduced. Mineral bioavailability can be improved by processing methods that reduce phytic acid, such as soaking, fermenting, cooking, and nixtamalization. Losses of micronutrients during processing can be mitigated by changes in methods of processing, in addition to encouraging consumption of whole-grain maize products over degermed, refined products. In some cases, such as niacin, processing is actually necessary for nutrient bioavailability. Due to the high variability in the baseline nutrient contents among maize varieties, combined with additional variability in processing effects, the most accurate data on nutrient content will be obtained through analysis of specific maize products and consideration of in vivo bioavailability.

Earthworms are recognized to affect soil nutrient cycling with important consequences for plant growth. Nutrient bioavailability is often limited in calcareous soils. Exactly how earthworms can impact availability of nutrients in higher plants grown on calcareous soils still remains an open question. The objectives of this study were to investigate in pot experiments complex nutrient dynamics of interactions between non-calcareous soil and earthworms with special emphasis on the availability of iron (Fe), zinc (Zn), manganese (Mn) and nitrogen (N) to plants (Cucumis sativus L. and Zea mays L.) subjected to calcium carbonate (CaCO3) excess. A combination approach was performed including analysis of nutrient mobility in casts/soil, micronutrient movement via xylem of plants and plant elemental analysis. Addition of CaCO3 (5% DW) significantly lowered the concentrations of Zn and Mn in xylem sap and/or shoot (by 1.8–5.7 times) of both cucumber and maize in comparison with plants that had not received CaCO3. Bioavailability of Fe, however, was not affected by CaCO3 treatment. Beneficial effects of earthworms— endogeic Aporrectodea caliginosa (Savigny) and anecic Lumbricus terrrestris L., for plant nutrient acquisition include an increased mobility of all micronutrients (by 1.3–4.0 times) and N (by 1.5–27 times) in casts or soil either with or without CaCO3 treatment. However, these earthworm species were generally not of major importance in improving Zn and Mn translocation from roots to shoot in cucumber and maize, which was strongly impaired in CaCO3 applied soil. The results clearly demonstrated that earthworm capabilities to alleviate plant Zn and Mn deficiencies induced by CaCO3 applications are limited.

Insufficient intakes of minerals (such as iron, calcium, and zinc) and vitamins cause major global health problems, which can be alleviated by food fortification or supplementation. By decreasing the particle size (i.e., increasing the specific surface area) down to the nanoscale the bioavailability can be enhanced, but this may also result in adverse effects such as higher toxicity. In this chapter we describe the recent developments of nanosized mineral and vitamin compounds and their potential in the food industry. The chapter gives a brief overview of synthesis techniques of nanofortificants and in vivo and in vitro assessment methods of nutrient bioavailability and stability. A literature review of the latest developments of nutritional nanocompounds in research is given. The chapter finishes with a critical discussion of the major challenges for routine application of nanocompounds in the food industry, followed by conclusions and future research.

The chapter discusses at length the basic concepts pertaining to nutrient bioavailability. The focus of the chapter is on the thermodynamics of soil nutrient bioavailability enmeshing diffusive process within the soil and in the plant cell, based on mechanistic-mathematical models, and lays down the fundamentals of “The Nutrient Buffer Power Concept”, and, how precise quantification of the “Buffer Power” of each of the investigated nutrients, namely, Phosphorus, Potassium, and Zinc, lead to a clear understanding of plant nutrient bioavailability.

Studies on dietary fiber and nutrient bioavailability have gained an increasing interest in both human and animal nutrition. Questions are increasingly being asked regarding the faith of nutrient components such as proteins, minerals, vitamins, and lipids after feed formulation. The aim of this review is to evaluate the evidence with the perspective of fiber usage in feed formulation. The consumption of dietary fiber may affect the absorption of nutrients in different ways. The physicochemical factors of dietary fiber, such as fermentation, bulking ability, binding ability, viscosity and gel formation, water-holding capacity and solubility affect nutrient absorption. The dietary fiber intake influences the different methods in which nutrients are absorbed. The increase in the total fiber content of the diet may delay the glycemic response. Soluble fiber decreased blood glucose content whereas purified insoluble fiber has a little or no effect on the blood glucose levels after a meal. Dietary fiber and prebiotics influence the host animal well-being by regulating blood glucose or insulin levels, stool bulking effects, increasing the acidity of the gut, constructive synthesis of short chain fatty acids (SCFAs), decreasing intestinal transit time, stimulating the growth of intestinal microbes, and increasing blood parameters. Previous studies suggest that fiber affects the bioavailability of nutrients, and maintains the host wellness.

The wide use of metal oxide nanoparticles (MNPs) will inevitably increase their environmental release into soil, which consequently raises concerns about their environmental impacts and ecological risks. In this study, two typical MNPs (TiO 2 and CuO NPs) in different doses (0, 100, 500 and 1000 mg kg −1 soil) were applied to evaluate their effects on microbes in flooded paddy soil. The negative effects of CuO NPs were stronger than that of TiO 2 NPs on soil microbes, as reflected by the significant decline in soil microbial biomass (as indicated by the reduced microbial biomass carbon [MBC] and the total phospholipid fatty acids [PLFAs]) and enzyme activities including urease, phosphatase and dehydrogenase. The principle component analysis (PCA) of the PLFAs and the diversity indices reveal that not TiO 2 NPs but CuO NPs reduced the composition and diversity of the paddy soil microbial community. The reduced impact of TiO 2 NPs may be due to their particle characteristics. The bioavailability of CuO NPs is thought to induce the major toxicity to microbes in the flooded paddy soil, as determined by the increased Cu contents in the soil extractions and the microbial cells. The elevated stress ratio values demonstrate that CuO NPs may also indirectly affect soil microbes by changing nutrient bioavailability. Over all, both TiO 2 NPs and CuO NPs may induce perturbations on the microbes in flooded paddy soil and showed potential risks to the paddy soil ecosystem. Therefore, attentions toward the effects of MNPs to the ecological environment should be paid from now on.

Nutritional adequacy depends on nutrient intakes and bioavailability which strongly varies with the plant- or animal-origin of foods. The aim was to estimate iron, zinc, protein and vitamin A bioavailability from individual diets, and investigate its relation with the animal-to-plant ratio (A/P) of diets. Bioavailability was estimated in 1899 French diets using diet-based algorithms or food-group specific conversion factors. Nutrient inadequacy was estimated based on i) bioavailability calculated in each individual diet and ii) average bioavailability assumed for Western-diets. Mean iron absorption, zinc absorption, protein quality and β-carotene conversion factor were 13%, 30%, 92%, and 17:1, respectively. Bioavailability displayed a high variability between individual diets, poorly explained by their A/P. Using individual bioavailability led to different inadequacy prevalence than with average factors assumed for Western-diets. In this population, the A/P does not seem sufficient to predict nutrient bioavailability and the corresponding recommended intakes. Nutritional adequacy should be assessed using bioavailability accounting for individual diets composition.

Sharifi, M., Cheema, M., Mahoney, K., LeBlanc, L. and Fillmore, S. 2013. Evaluation of liming properties and potassium bioavailability of three Atlantic Canada wood ash sources. Can. J. Plant Sci. 93: 1209–1216. Wood ash has the potential to enhance productivity in agricultural systems by influencing soil pH and nutrient availability. The liming properties and fertility values of wood ash from three Atlantic wood ash sources were evaluated in this study. The liming properties were tested using three wood ash sources [JD Irving (IR), New Page (NP), and Brooklyn Power (BP)] and two local lime sources in an 8-mo incubation experiment at 25°C. Soil pH was measured 14 times during the incubation. Availability of potassium (K) in wood ash was evaluated in a greenhouse setting with a K-deficient soil using annual ryegrass as the test plant. Total plant K and P uptake and Mehlich-3 extractable K and P were used as predictors of nutrient bioavailability. Wood ash application increased soil pH to the maximum level within the first 50 d after application and stabilized soil pH for 8 mo. The measured effective calcium carbonate equivalent of ashes relative to Mosher lime average among two soils were in order of BP (32)>IR (25)>NP (16). About 96, 38, and 71% of total K in IR, NP and BP ash sources, respectively, were bioavailable for ryegrass in 115 d. Although soil was not P deficient, soil P bioavailability (Mehlich III extractable P) was enhanced by 14 and 48% in NP and BP wood ash treatments, respectively, whereas P bioavailability decreased by 24% in the IR ash treatment. The results clearly demonstrate that these sources of wood ash can be considered as an effective liming agent and source of K in agricultural production systems.

As a soil amendment and important bio-resources, biochar has been reported to increases in soil nutrient availability. However, the involved direct or indirect mechanisms are still not clear. In present study, we evaluated the effects of four biochar application rates (0, 1, 5 and 10%, w/w) on inorganic P fractions, available NO3--N, NH4+-N, K, Na, Ca, Mg and of Fe, Al oxides in a sandy soil. To discerddirect and indirect mechanisms, separately soil and biochar equivalent to the respective part in the mixture of soil and biochar were also studied. The results suggested that cations such as K, Ca, Na, Mg in mixture were mainly originated form biochar while inorganic N showed little effects form biochar regardless of direct or indirect mechanisms. P solubility with biochar application was more complex because they also affected by altering soil pH, changes of Fe and Al oxides, and direct P contributions from biochar. In addition, changes of Fe and Al oxides were complicated by altering soil pH, sorption on biochar, and direct release form biochar. In result, Fe and Al oxides showed no observable effects on P fractions in our soil type. Although P availability was enhanced due to the pH changes and direct release from biochar, the observed P availability was greatly lower than the predicted P availability because of the precipitation of large amount of Ca contained in biochar with soluble P in mixture. The results suggested that biochar application, resulting in pH changes and mineral sorption, can indirectly change nutrient bioavailability especially for P apart from direct release form biochar. The long term effect of P availability with biochar application deserves further attention for large-scale soil ecological restoration. (C) 2013 Elsevier B.V. All rights reserved.

One of the methods to evaluate the efficiency in the production of foods is using exergy, the share of useful energy, and exergy analysis. In this paper, we propose a link between exergy analysis and nutrition to account for the exergy efficiency (exergy of output per exergy of input) in the metabolism of nutrients from foods in the human body. For this, we analyzed the exergy efficiency of four different chains of carbohydrate-rich products based on semi-industrial preparation processes and we included nutrient bioavailability through the use of several bioavailability indicators, including the glycemic index and protein digestibility. The least exergy efficient chain changed when not only looking at the exergy losses of the food processing chains, but also including the bioavailability and conversion of nutrients into adenosine triphosphate (ATP), the main molecule for energy storage in the body. When including only the processing chain, white bread presented the highest exergy loss, whereas the lowest values pointed to the spaghetti chain when also including metabolism both because of its preprocessing chain and its low bioavailability. In contrast, cooked potatoes were found to be an efficient source of ATP due to both a high metabolic efficiency and low process exergy losses. The carbohydrate bioavailability had a strong influence on the overall exergy efficiency of the studied cases, which shows the importance of including bioavailability aspects in the sustainability assessment of industrial food processing chains.

Health-promoting ingredients such as phenolic compounds, vitamins, and minerals are being increasingly introduced into foods and beverages to produce "functional foods" specifically designed to improve human health, well-being, and performance. However, it is often challenging to incorporate these nutraceuticals into foods because they have poor solubility characteristics, impart undesirable flavor profiles, are chemically unstable, or have low bioavailability. This problem can often be overcome by encapsulating the bioactive components in nanoparticle-based delivery systems. The bioavailability of encapsulated bioactive agents often increases when the size of the particles containing them decreases, due to their faster digestion, ability to penetrate the mucus layer, or direct uptake by cells. Nanoparticles can be formulated to survive passage through specific regions of the gastrointestinal tract and then release their payload at a specified point, thus maximizing their potential health benefits. Nutraceutical-loaded nanoparticles can be fabricated through lipid formulations, natural nanocarriers, specialized equipment, biopolymer nanoparticles, and miscellaneous techniques. Classification into these five groups is based on the main mechanism or ingredient used to fabricate the nanoparticles. This chapter focuses on the utilization of food-grade nanoparticles for improving the performance of nutraceuticals in functional foods and beverages.

Food nanotechnology encompasses applications related to development of new functional materials (for protection and delivery of food bioactive compounds) and packaging applications (for improved food safety and biosecurity). In recent years, the delivery of micronutrients and nutraceuticals at nanoscale has been widely studied as these systems have the potential to improve the solubility, stability and bioavailability of food bioactives to a greater extent. The nanodelivery systems typically consist of the food bioactive compound encapsulated and stabilized in food grade ingredients, such as lipids, proteins or polysaccharides with diameters ranging from 10 nm to 1000 nm. The solubility and permeability characteristics of the nutrient to be encapsulated play a crucial role in selection of a suitable nanodelivery system. Lipid-based delivery systems such as nanoemulsions, solid lipid nanoparticles, nanoliposomes and micelles are widely studied for the delivery of lipophilic bioactive compounds. On the other hand, the hydrophilic bioactives are delivered through protein; polysaccharide or biopolymer-based colloidal nanosystems, such as hydrogels, nanogels and polymer nanoparticles. This chapter discusses on the techniques for nanoencapsulation of nutrients along with various nanodelivery systems. Further, the nutrient bioavailability enhancement of nanodelivery systems is also discussed in detail.

Although common bean has a good content in essential minerals, it also accumulates significant amounts of compounds that reduce its nutritional value by lowering nutrient bioavailability. Phytic acid, which is the major form of phosphorus stored in the seed, is one of such compounds, as, during gastro-intestinal passage, it binds trace elements and reduces their absorption, leading, under certain dietary circumstances, to mineral (mostly Fe, Zn, Ca) deficiencies. A major goal for grain crop improvement is the reduction of phytic acid content in the seed to improve micronutrient bioavailability, through the identification of low phytic acid (lpa) mutants. In common bean only one of such mutants has been described so far. Genes involved in phytic acid pathway and transport have been described in different species, including common bean. Recently, new genomic resources have become available for the common bean research community, thanks to the release of two whole genome sequences: the Andean G19833 and the Mesoamerican BAT93 genotypes. In this chapter we use the two common bean reference genomes to compare the sequences of genes involved or putatively involved in phytic acid synthesis and transport, some of them never reported in this species. Moreover, we discuss transcriptomic data of these genes, reported in different organs at different developmental stages for the Mesoamerican genotype. Finally, we discuss alternatives on how to exploit these new genomic resources to study and eventually manipulate phytic acid pathway and transport.

Made available in DSpace on 2022-04-29T08:32:40Z (GMT). No. of bitstreams: 0 Previous issue date: 2016-12-01 Background: Preventing the development of iron deficiency anemia during infancy requires the appropriate complementary foods with high energy, nutrient density, and adequate iron content, as well as high nutrient bioavailability. We aimed to evaluate iron intake, bioavailability, and absorption from foods, in healthy infants and toddlers at a Well Child Clinic. Methods: This observational, cross-sectional, descriptive study evaluated 96 consecutive infants and toddlers, 6 to 12 months of age (group I) and 13 to 36 months of age (group II) that were brought for regular pediatric visits and introduced to complementary foods. Quantitative 24-h dietary recalls were obtained, and iron intakes quantified for lunch and dinner. Iron bioavailability and absorption were calculated and analyzed by Monsen’s and FAO/WHO’s methods according to enhancing factors: meat, poultry, and fish (MPF) and vitamin C. Results: There were no significant differences in demographic, clinical, and anthropometric variables between groups. Vitamin C intake was not different between groups, but MPF was significantly lower in group I. The proportion of children with recommended RDA iron intake was lower (p < 0.05) in group I (16 %) than that in group II (47 %). Group I had lesser MPF intake and iron absorption and a higher proportion of children with low bioavailability in lunch and dinner when compared to group II (p < 0.05). Conclusions: Inclusion of low-cost meat, especially chicken meat and vitamin C-rich foods, at the same meal, both in lunch and dinner, would be of particular advantage to ensure an adequate intake of bioavailable iron during complementary feeding. Department of Pediatrics Botucatu Medical School Sao Paulo State University Public Health Department Botucatu Medical School Sao Paulo State University Departamento de Pediatria Faculdade de Medicina de Botucatu UNESP, Campus Universitário Rubião Júnior, s/n Department of Pediatrics Botucatu Medical School Sao Paulo State University Public Health Department Botucatu Medical School Sao Paulo State University Departamento de Pediatria Faculdade de Medicina de Botucatu UNESP, Campus Universitário Rubião Júnior, s/n

Gene silencing with RNA interference (RNAi) technology may be capable of modifying internal structure at a molecular level. This structural modification could affect biofunctions in terms of biodegradation, biochemical metabolism, and bioactive compound availability. The objectives of this study were to (1) Detect gene silencing-induced changes in carbohydrate molecular structure in an alfalfa forage (Medicago sativa spp. sativa: alfalfa) with down-regulation of genes that encode transcription factors TT8 and HB12; (2) Determine gene silencing-induced changes in nutrient bioutilization and bioavailability in the alfalfa forage (Medicago sativa); and (3) Quantify the correlation between gene silencing-induced molecular structure changes and the nutrient bioutilization and bioavailability in animals of ruminants. The experimental treatments included: T1 = Non-transgenic and no-gene silenced alfalfa forage (code “NT”); T2 = HB12-RNAi forage with HB12 gene down regulation (code “HB12”); T3 = TT8-RNAi forage with TT8 gene down regulation (code “TT8”). The HB12 and TT8 gene silencing-induced molecular structure changes were determined by non-invasive and non-destructive advanced molecular spectroscopy in a middle infrared radiation region that focused on structural, non-structural and total carbohydrate compounds. The nutrient bioutilization and bioavailability of the modified forage were determined using NRC-2001 system in terms of total digestive nutrient (TDN), truly digestible fiber (tdNDF), non-fiber carbohydrate (tdNDF), fatty acid (tdFA), crude protein (tdCP) and bioenergy profiles (digestible energy, metabolizable energy, net energy) for ruminants. The carbohydrate subfractions were evaluated using the updated CNCPS 6.0 system. The results showed that gene silencing significantly affected tdNFC (42.3 (NT) vs. 38.7 (HB12) vs. 37.4% Dry Matter (TT8); p = 0.016) and tdCP (20.8 (NT) vs. 19.4 (HB12) vs. 22.3% DM (TT8); p = 0.009). The gene-silencing also affected carbohydrate CA4 (7.4 (NT) vs. 4.2 (HB12) and 4.4% carbohydrate (CHO) (TT8), p = 0.063) and CB1 fractions (5.3 (NT) vs. 2.0 (HB12) and 2.6% CHO (TT8), p = 0.006). The correlation study showed that the structural CHO functional group peak area intensity at ca. 1315 cm−1 was significantly correlated to the TDN1x (r = −0.83, p = 0.042) and the tdNFC (r = −0.83, p = 0.042), the structural CHO functional group height intensity at ca. 1370 cm−1 was significantly correlated to the tdNDF (r = −0.87, p = 0.025). The A_Non-stCHO to A_StCHO ratio and A_Non-stCHO to A_CHO ratio were significantly correlated to the tdFA (r = 0.83–0.91, p < 0.05). As to carbohydrate fractions, both CA4 and CB1 correlated with carbohydrate spectral intensity of the H_1415 and the H_1315 (p = 0.039; p = 0.059, respectively), CB3 tended to correlate with the H_1150, H_1100 and H_1025 (p < 0.10). In conclusion, RNAi-mediated silencing of HB12 and TT8 modified not only inherent CHO molecular structure but also the biofunctions. The CHO molecular structure changes induced by RNAi gene silencing were associated with biofunctions in terms of the carbohydrate subfractions and nutrient digestion.

By identifying the relationship between calcium location in the plant cell and nutrient bioavailability, the plant characteristics leading to maximal calcium absorption by humans can be identified. Knowledge of plant cellular and molecular targets controlling calcium location in plants is emerging. These insights should allow for better strategies for increasing the nutritional content of foods. In particular, the use of preparation-free elemental imaging technologies such as synchrotron X-ray fluorescence (SXRF) microscopy in plant biology may allow researchers to understand the relationship between subcellular location and nutrient bioavailability. These approaches may lead to better strategies for altering the location of calcium within the plant to maximize its absorption from fruits and vegetables. These modified foods could be part of a diet for children and adults identified as at-risk for low calcium intake or absorption with the ultimate goal of decreasing the incidence and severity of inadequate bone mineralization.

Background Codex documents may be used as educational and consensus materials for member governments. Also, the WTO SPS Agreement recognizes Codex as the presumptive international authority on food issues. Nutrient bioavailability is a critical factor in determining the ability of nutrients to provide beneficial effects. Bioavailability also influences the quantitative dietary requirements that are the basis of nutrient intake recommendations and NRVs. Health claims Codex, EFSA and some national regulatory authorities have established guidelines or regulations that will permit several types of health claims. The scientific basis for claims has been established by the US FDA and EFSA, but not yet by Codex. Evidence-based nutrition differs from evidence-based medicine, but the differences are only recently gaining recognition. Health claims on foods may provide useful information to consumers, but many will interpret the information to mean that they can rely upon the food or nutrient to eliminate a disease risk. Nutrient reference values NRVs are designed to provide a quantitative basis for comparing the nutritive values of foods, helping to illustrate how specific foods fit into the overall diet. The INL-98 and the mean of adult male and female values provide NRVs that are sufficient when used as targets for individual intakes by most adults. World Trade Organization agreements WTO recognizes Codex as the primary international authority on food issues. Current regulatory schemes based on recommended dietary allowances are trade restrictive. A substantial number of decisions by the EFSA could lead to violation of WTO agreements.

The amount of nutrients that can be released from food products (i.e., nutrient in vitro bioaccessibility) is often studied as it is a starting point for investigating nutrient bioavailability, an indicator for the nutritional value of food products. However, the importance of mastication as a particle size reduction technique is poorly understood and is often neglected during in vitro procedures determining bioaccessibility. Therefore, the aim of the present work was to study the effect of mechanical breakdown on the β-carotene bioaccessibility of carrot samples, having different textural/structural characteristics (as a result of thermal processing). In the first part of this study, the all-E-β-carotene bioaccessibility of carrot particles of different sizes (ranging from cell fragments up to large cell clusters), generated from raw as well as from gently and intensely cooked carrot samples, was determined. In the second part of the study, the effect of human mastication on the particle size reduction of raw as well as of gently and intensely cooked carrot samples was investigated in order to allow identification and validation of a technique that could mimic mastication during in vitro procedures. Results showed a strong dependency of the all-E-β-carotene bioaccessibility on the particle size for raw and gently cooked carrots. After intense cooking, on the other hand, a considerable amount of all-E-β-carotene could be released from cell fragments (smaller than a cell) as well as from small and large cell clusters. Hence, the importance of mechanical breakdown, and thus also of (in vitro) mastication, is dependent on the carrot sample that is considered (i.e., the extent to which the carrot sample has been thermally processed prior to the particle size reduction). Structural changes occurring during mechanical and thermal processing are hereby key factors determining the all-E-β-carotene bioaccessibility. The average particle size distribution curves of raw and cooked carrots, which were chewed by 15 persons, could be mimicked by mixing 50 g of carrots using a Grindomix (Retsch) at 2500 rpm during 5 s. Based on this scientific knowledge, the identified in vitro mastication technique was successfully integrated in the in vitro digestion procedure determining the all-E-β-carotene bioaccessibility of carrot samples.