Iron deficiency and anemia are common in low- and middle-income countries. This is due to a poor dietary iron density and low iron absorption resulting from the high inhibitory phytic acid content in cereal and millet-based diets. Here, we report that a naturally occurring low phytic acid finger millet accession (571 mg 100 g), stable across three growing seasons with normal iron content (3.6 mg 100 g), increases iron absorption by 3-folds in normal Indian women. The accessions differing in grain phytic acid content, GE 2358 (low), and GE1004 (high) were selected from a core collection of 623 accessions. Whole genome re-sequencing of the accessions revealed significant single nucleotide variations segregating them into distinct clades. A non-synonymous mutation in the phytic acid transporter gene between high and low accessions could affect gene function and result in phytic acid differences. The highly sensitive dual stable-isotope erythrocyte incorporation method was adopted to assess the fractional iron absorption. The low phytic acid accession resulted in a significantly higher iron absorption compared with the high phytic acid accession (3.7 vs. 1.3%, < 0.05). The low phytic acid accession could be effective in preventing iron deficiency in regions where finger millet is habitually eaten. With its low water requirement, finger millet leaves low environmental footprints and hence would be an excellent sustainable strategy to mitigate iron deficiency.
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http://dx.doi.org/10.3389/fnut.2021.791392 | DOI Listing |
Int J Mol Sci
December 2024
Engineering Research Center for Fruit Crops of Guizhou Province, Engineering Technology Research Centre for Rosa Roxburghii of National Forestry and Grassland Adminstratio, College of Agriculture, Guizhou University, Guiyang 550025, China.
fruit has a short postharvest shelf life, with rapid declines in quality and antioxidant capacity. This research assessed how phytic acid affects the antioxidant capacity and quality of fruit while in the postharvest storage period and reveals its potential mechanism of action. The findings suggested that phytic acid treatment inhibits the production of malondialdehyde (MDA) and enhances the activities and expressions of glutathione peroxidase (GPX), peroxidase (POD), catalase (CAT), and superoxide dismutase (SOD) while decreasing the generation of superoxide anions (O) and hydrogen peroxide (HO).
View Article and Find Full Text PDFFood Chem
January 2025
Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea. Electronic address:
This study presents a novel method for encapsulating the bioactive peptide teduglutide to enhance its oral bioavailability using O/W nanoemulsion (NE). Recombinant teduglutide (rTGT), produced in E. coli with 93 % purity, was hydrophobically modified through ion-pairing with phytic acid (PA) and sodium dodecyl sulfate (SDS).
View Article and Find Full Text PDFPolymers (Basel)
December 2024
College of Materials Science and Engineering, Guilin University of Electronic Technology, Guilin 541004, China.
The issue of hazardous smoke and toxic gases released from epoxy resins (EP), which often causes casualties in real fires, has limited its application. Therefore, we have developed a novel flame retardant based on a bimetallic-doped phytate-melamine (BPM) structure with Zn and Fe ions incorporated into the polymer matrix using a straightforward solution-based synthetic method. The combustion performance of the composite was evaluated using a cone calorimeter test, which showed that the peak heat release, total heat release, and total smoke production were reduced by 50%, 31.
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December 2024
Maize Research Institute "Zemun Polje", Slobodana Bajića 1, 11185 Zemun Polje, Serbia.
Sustainable nutrition and food production involve dietary habits and farming systems which are eco-friendly, created to provide highly nutritious staple crops which could serve as a functional food at the same time. This research sought to provide a comprehensive analysis of whole-grain cereals, and some ancient grains toward important macro- (protein), micro-nutrients (mineral elements), and bioactive compounds, such as dietary fiber (arabinoxylan and β-glucan) and antioxidants (phytic acid, total glutathione, yellow pigment, and phenolic compounds) to provide functionality in a sustainable diet. Genotypes, such as durum wheat, triticale, spelt, emmer wheat, and barley, could be considered important and sustainable sources of protein (ranging 11.
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December 2024
Laboratory of Microbiology, Biotechnology and Hygiene, Department of Agricultural Development, Democritus University of Thrace, 68200 Orestiada, Greece.
The current study focused on sourdough breads produced with various supplements consisting of freeze-dried black chokeberry juice, (i) unfermented and (ii) fermented by SP5, aiming to enhance their functionality and nutritional value. Specifically, the impact of these supplements on the quality of sourdough breads was evaluated in terms of their nutritional features, antimicrobial capacity, and sensorial characteristics. Sourdough breads produced with freeze-dried fermented chokeberry juice exhibited elevated concentrations of lactic acid (2.
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