Article
Chemistry, Applied
Oluwafunke O. Akinbule, Oluseye O. Onabanjo, Silifat A. Sanni, Mojisola O. Adegunwa, Abiodun S. Akinbule
Summary: The study analyzed standardized Nigerian cooked foods for mineral, 0-carotene, vitamin, phytate, and oxalate contents. Results showed that okazi soup and akara & agidi had the highest potassium, sodium, and calcium contents, while Miyan taushe, gbegiri, and groundnut soups had the highest 0-carotene content. Most soups had a high sodium-potassium ratio and poor predicted bioavailability for iron, calcium, and zinc.
Review
Immunology
Yanrui Wu, Chuan Liu, Weiguo Dong
Summary: Growing evidence suggests that micronutrient status may affect the course of inflammatory bowel disease (IBD), but deficiencies are often overlooked during treatment. Studies have focused on vitamin D and iron supplementation, but research on other vitamins and minerals is still limited. This review provides an overview of the therapeutic effects of micronutrient supplementation in IBD, aiming to draw attention to monitoring and supplementation in IBD patients and provide perspectives for future research.
FRONTIERS IN IMMUNOLOGY
(2023)
Review
Food Science & Technology
Dorgeles Kouakou Dje Kouadio, Frank Wieringa, Valerie Greffeuille, Christele Humblot
Summary: Micronutrient deficiencies or hidden hunger is a major public health problem, particularly in low- and middle-income countries, with significant impact on child development. Traditional methods of treatment and prevention have not always been effective and may have undesired side-effects. Gut microbiota, along with the gastrointestinal mucosa, plays a crucial role in enhancing the absorption of micronutrients and protecting against pathogens. However, the exact relationship between micronutrient malnutrition and gut microbiota is still poorly understood. This review provides current knowledge on the interaction between micronutrients and gut microbiota, specifically focusing on iron, zinc, vitamin A, and folate.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Maria Elisa Caetano-Silva, Flavia Maria Netto, Maria Teresa Bertoldo-Pacheco, Amparo Alegria, Antonio Cilla
Summary: Bioactive peptides derived from food proteins have various bioactivities, including metal-binding capacity. Mineral chelating peptides have the potential to reduce mineral deficiencies and pro-oxidant effects of Fe.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Review
Food Science & Technology
Mathie Tenenbaum, Barbara Deracinois, Camille Dugardin, Aurelie Mateos, Audrey Romelard, Julie Auger, Audrey Boulier, Rozenn Ravallec, Christophe Flahaut, Benoit Cudennec
Summary: Milk and dairy products are important sources of proteins and peptides that have significant impact on human health. CPPs, bioactive phosphorylated peptides resulting from the hydrolysis of caseins, have attracted increasing interest due to their ability to chelate minerals and increase their bioavailability, as well as their antioxidant and anti-inflammatory properties. This review discusses the analytical characterization, release during gastrointestinal digestion, obtention processes, physicochemical characteristics, and bioactive roles of CPPs. It highlights the potential of CPPs in treating various pathologies and the need for further research to elucidate their mechanisms of action and potential for human health.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Chemistry, Applied
Ghadeer Mattar, Amira Haddarah, Joseph Haddad, Montserrat Pujola, Franscesc Sepulcre
Summary: Food fortification has long been used to address micronutrient deficiencies, with the main challenge being finding a combination of bioavailable fortificants and suitable carrier foods for at-risk populations. This paper examines mineral deficiencies, particularly iron, fortification methods, target populations, and the use of chelates, as well as innovative methods like encapsulation, nanoparticulation, and chelation to improve fortification outcomes. However, these innovative methods also bring new limitations such as instability, impracticality, and high costs, highlighting the need for further research in this area.
Article
Nutrition & Dietetics
Kenneth H. Brown, Sophie E. Moore, Sonja Y. Hess, Christine M. McDonald, Kerry S. Jones, Sarah R. Meadows, Mari S. Manger, Jennifer Coates, Silvia Alayon, Saskia J. M. Osendarp
Summary: Micronutrient deficiencies can have negative impacts on health and functionality, especially among children and women in low- and middle-income countries. The lack of information is due to limited understanding of the importance of micronutrients by policymakers, high costs and logistical constraints involved in data collection and analysis, and inadequate professional capacity for implementing related surveys.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2021)
Article
Food Science & Technology
Ankanksha Kumari, Anupam Roy
Summary: Phytic acid, an antinutrient in plants, hinders mineral absorption by forming stable complexes. Adding minerals or removing phytic acid can improve mineral bioavailability. However, current techniques cannot completely eliminate phytic acid, reducing the impact of fortification. Simultaneous phytic acid degradation and fortification can enhance micronutrient absorption, with additional control stages required after initial phytic acid reduction.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Editorial Material
Nutrition & Dietetics
Ailsa Welch
Summary: Micronutrient malnutrition is prevalent worldwide, commonly caused by poor diet quality and multiple deficiencies. It coexists with a burden of various diseases and plays a crucial role in maintaining immune function. Better biomarkers and updated dietary recommendations are needed to address this issue.
PROCEEDINGS OF THE NUTRITION SOCIETY
(2021)
Article
Food Science & Technology
Adriana Cristina Urcan, Adriana Dalila Criste, Daniel Severus Dezmirean, Otilia Bobis, Victorita Bonta, Francisc Vasile Dulf, Rodica Margaoan, Mihaiela Cornea-Cipcigan, Maria Graca Campos
Summary: Beebread is a fermented bee product made from plant pollen, honey and bee saliva, containing high levels of proteins, lipids, free sugars, essential amino acids, and natural antioxidants. These findings suggest that Beebread could serve as a valuable source of value-added nutrients and bioactive compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Geochemistry & Geophysics
Zi-bo Li, Lianwen Liu, Xiancai Lu, Junfeng Ji, Jun Chen
Summary: The interaction between fungi and minerals plays a significant role in geochemical and biological processes. Minerals were found to greatly enhance the metabolic activity of fungi, leading to differences in the production of secondary metabolites. The metabolic behavior of fungi during interactions with minerals is closely related to the chemical composition, weatherability, and surface properties of the minerals.
GEOCHIMICA ET COSMOCHIMICA ACTA
(2021)
Article
Food Science & Technology
Chao Fan, Jiang-lan Yuan, Jing Guo, Xu Kang
Summary: In this study, a novel hemin-delivery system with good water-solubility was developed by fabricating soy protein isolate (SPI)-hemin complex nanoparticles, which significantly improved the bioavailability of hemin. The SPI-hemin nanoparticles could be an innovative choice for designing novel iron-fortified foods.
Review
Food Science & Technology
Agnieszka Wiesner, Mariusz Szuta, Agnieszka Galanty, Pawel Pasko
Summary: Food, beverages, and dietary supplements can affect the bioavailability of oral drugs used in treating osteoporosis, especially bisphosphonates. Proper intervals between drug intake and consumption of food, beverages, and dietary supplements should be maintained to minimize the risk of interactions, particularly for bisphosphonates.
Article
Chemistry, Applied
Kai Si, Tingting Gong, Suyun Ding, Huiping Liu, Shuyuan Shi, Jianqiu Tu, Linxian Zhu, Li Song, Lushan Song, Xiaowei Zhang
Summary: This study revealed the calcium-binding mechanism of phosvitin phosphopeptide and demonstrated that EDDpSpS-Ca has the potential to be a novel and efficient calcium supplement.
Article
Nutrition & Dietetics
Gordon Chun-Kau Chan, Jack Kit-Chung Ng, Phyllis Mei-Shan Cheng, Kai-Ming Chow, Cheuk-Chun Szeto, Philip Kam-Tao Li
Summary: The study revealed a high prevalence of dietary inadequacy and micronutrient deficiency among PD patients. Dietary zinc intake was found to be independently associated with improved nutrition, physical condition, and reduced inflammatory state.
Article
Food Science & Technology
Homaira Mirzaee, Hassan Ahmadi Gavlighi, Mehdi Nikoo, Chibuike C. Udenigwe, Faramarz Khodaiyan
Summary: New mixed Alcalase-hydrolysates were developed using corn gluten meal (CP) and soy protein (SP) hydrolysates. The hydrolysates showed enhanced antioxidant, antihypertensive, and antidiabetic attributes, making them a promising ingredient for the development of functional food products.
FOOD SCIENCE & NUTRITION
(2023)
Review
Multidisciplinary Sciences
Chukwunonso E. C. C. Ejike, Timothy P. C. Ezeorba, Obinna Ajah, Chibuike C. Udenigwe
Summary: In 2017, a review on microalgae protein-derived bioactive peptides and their relevance in cardiovascular disease management was published. An update is now needed to highlight recent developments and provide future suggestions. This review mines scientific literature from 2018 to 2022 to discuss the properties of identified peptides related to cardiovascular disease and the challenges and prospects for microalgae peptides. Since 2018, several publications have confirmed the potential of microalgae protein-derived nutraceutical peptides in reducing hypertension, modulating dyslipidemia, and possessing antioxidant and anti-inflammatory properties. Future research and development in this field should focus on addressing challenges in large-scale biomass production, protein extraction techniques, peptide release and processing, and conducting clinical trials to validate health benefits and formulate consumer products with these bioactive ingredients.
Editorial Material
Food Science & Technology
Dominic Agyei, Vijayalekshmi Sarojini, Chibuike Udenigwe
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Article
Food Science & Technology
Xiaohong Sun, Shengnan Li, Ogadimma D. Okagu, Hao Wang, Songyuan Zhang, Xiaolan Liu, Chibuike C. Udenigwe
Summary: The objective of this study was to identify peptides derived from defatted wheat germ proteins with both emulsifying property and anti-adhesive activity against H. pylori. Six top-ranking peptides were synthesized and tested for their emulsifying and anti-adhesive properties. One peptide (VNQAIYLLTTGAR) showed both high emulsifying activity and good emulsifying stability, as well as significant anti-adhesive activity against H. pylori.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Agriculture, Multidisciplinary
Ogadimma D. Okagu, Raliat O. Abioye, Chibuike C. Udenigwe
Summary: This study explored the interaction between bioactive compounds and the alkaline soluble pea glutelin fraction (ASF) using fluorescence quenching technique. The results showed that the interaction was influenced by the ionic strength and lipophilicity of the compounds. An increase in ionic strength changed the mode of interaction and the morphology formed with protein differed among the compounds. The study highlights the potential of ASF complexes for formulating stable protein-based delivery systems for lipophilic nutraceuticals.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Maryam Jalili Safaryan, Hassan Ahmadi Gavlighi, Chibuike C. Udenigwe, Mehdi Tabarsa, Mohsen Barzegar
Summary: This study evaluated the effects of different concentrations of green lentil acetone extract (GLA) and protein of green lentil (PGL) on the functional attributes of myofibrillar protein (MP). GLA extract and PGL significantly affected the structure of MP, decreased the surface hydrophobicity, and improved the cooking losses and water-holding capacities. They also decreased the thermal stability of MP and showed significant synergism in enhancing the radical scavenging activity of MP.
JOURNAL OF FOOD BIOCHEMISTRY
(2023)
Review
Nutrition & Dietetics
Marcia English, Ogadimma Desmond Okagu, Kristen Stephens, Alex Goertzen, Chibuike C. Udenigwe
Summary: Flavour is a key factor in determining the quality and acceptance of functional foods. However, the volatile nature and poor stability of flavour substances make handling and control difficult during processing and storage. Encapsulation using micro and nano technology has been employed to address this issue, providing improved stability and easier handling. The interactions between carrier materials and flavour substances have attracted significant research attention, and nanoencapsulation has shown promise in enhancing bioavailability and targeted delivery. This paper reviews various physical-mechanical and physicochemical techniques used for flavor encapsulation, and discusses the factors impacting encapsulated flavor substance stability, as well as potential food applications and avenues for future research.
FRONTIERS IN NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Mason T. MacDonald, Rajasekaran R. Lada, Gaye E. MacDonald, Claude D. Caldwell, Chibuike C. Udenigwe
Summary: This study uncovers lipid changes in balsam fir during cold acclimation and links those changes with postharvest needle abscission. Lipids such as DGDG, PC, PG, PE, and PA are strongly related to cold tolerance, with MGDG having the strongest relationship. The decrease in MGDG:DGDG ratio results in better cold tolerance and higher needle retention.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Agriculture, Multidisciplinary
Nancy D. Asen, Chibuike C. Udenigwe, Rotimi E. Aluko
Summary: The aim of this study was to determine the structural requirements for peptides that inhibit acetylcholinesterase and butyrylcholinesterase activities. A dataset of 19 oligopeptides identified through mass spectrometry was used to analyze the structure-function relationship. The study found that the most active peptides had specific amino acid combinations at specific positions.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Raliat O. Abioye, O. Charles Nwamba, Ogadimma D. Okagu, Chibuike C. Udenigwe
Summary: The alpha-glucosidase inhibitory activity of chlorogenic acid was evaluated in the presence of acarbose, an antidiabetic drug. The inhibition mechanism was found to be either mixed inhibition or solely competitive inhibition, depending on the dominating inhibitor. Despite weaker inhibition by chlorogenic acid, supplementation with acarbose exhibited a synergistic effect on alpha-glucosidase inhibition. This study highlights the potential of antidiabetic nutraceuticals as adjuvant therapy for acarbose-based treatments in diabetes management.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Raliat O. Abioye, O. Charles Nwamba, Ogadimma D. Okagu, Chibuike C. Udenigwe
Summary: The alpha-glucosidase inhibitory mechanism of chlorogenic acid was evaluated in the presence of the antidiabetic drug acarbose. The combination of chlorogenic acid and acarbose showed either mixed inhibition or solely competitive inhibition, depending on which inhibitor dominated. Supplementation with acarbose enhanced the inhibitory effect of chlorogenic acid on alpha-glucosidase, with stronger affinity observed in the presence of acarbose.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Chemistry, Applied
Timothy Prince Chidike Ezeorba, Arinze Linus Ezugwu, Ifeoma Felicia Chukwuma, Emeka Godwin Anaduaka, Chibuike C. Udenigwe
Summary: Garlic is a commonly used food spice with various medicinal properties. While the phytochemical constituents of garlic have been well-studied, the bioactive proteins and peptides have received limited attention. Recent research has discovered several bioactive proteins and peptides in garlic, which exhibit antioxidant, anti-inflammatory, antibacterial, and other activities, indicating their potential therapeutic and pharmacological applications.
