Yacon (Smallanthus sonchifolius) and kefir improved intestinal and bone health but without symbiotic benefits in rats.

Kefir is a natural source of probiotics, and yacon (Smallanthus sonchifolius) is a tuberous root rich in fructooligosaccharides, with prebiotic properties. We hypothesized that kefir and yacon can improve bone and intestinal health and that their synbiotic effects will enhance these benefits. The properties of yacon and kefir and their association were evaluated in the intestinal and bone health in rats. Forty Wistar male rats were divided into 4 groups (n = 10): control (C), kefir (K), yacon (Y), and yacon + kefir (YK) and received an AIN-93 M diet containing 50% of the daily recommendation of calcium for 42 days. Group K received 1 mL/day of kefir containing 108 CFU/mL; group Y received yacon flour (5% fructooligosaccharides); and the YK group received the same treatment as the Y and K groups. Urine and feces were collected to determine the calcium balance. Serum biomarkers of bone formation and resorption, osteocalcin, N telopeptides of collagen type I and C-telopeptide of collagen type I, intraluminal pH, intestinal permeability, and secretory immunoglobulin A were evaluated. Yacon reduced intraluminal pH alone or in association with kefir (groups Y and YK). Yacon also improved intestinal permeability (lowered lactulose and mannitol excretion) and increased calcium balance and osteocalcin, a biomarker of bone formation. In turn, K improved immunity by increasing secretory immunoglobulin A secretion and reducing bone resorption biomarkers (C-telopeptide of collagen type I and N telopeptides of collagen type I). Thus, yacon and kefir had beneficial effects on intestinal and bone health; however, the association between them did not demonstrate a synbiotic effect.

Yacon (Smallanthus sonchifolius) Flour Reduces Inflammation and Had No Effects on Oxidative Stress and Endotoxemia in Wistar Rats with Induced Colorectal Carcinogenesis.

Colorectal cancer has a high worldwide incidence. The aim of this study was to determine the effect of yacon flour (YF) on oxidative stress, inflammation, and endotoxemia in rats with induced colorectal cancer (CRC). The Wistar male rats were divided and kept for 8 weeks in four groups: S (basal diet, n = 10), Y (YF flour + basal diet, n = 10), C (CRC-induced control + basal diet, n = 12), CY (CRC-induced animals + YF, n = 12). CRC was induced by intraperitoneal injections of 1,2-dimethylhydrazine (25 mg/kg body weight). Groups Y and CY received 7.5% of the prebiotic FOS from YF. The treatment with YF increased fecal secretory immunoglobulin A levels and decreased lipopolysaccharides, tumor necrosis factor alpha and interleukin-12. However, no effect was observed on the oxidative stress by the total antioxidant capacity of plasma, anion superoxide, and nitric oxide analysis of the animals (p < 0.05). The short-chain fatty acids acetate, propionate, and butyrate showed interactions with NF-κB, TLR4, iNOS, and NADPH oxidase by in silico analysis and had a correlation (by the Person analysis) with CRC markers. The yacon flour treatment reduced the inflammation in rats with induced CRC, and could be a promising food to reduce the damages caused by colorectal cancer.

Cultivars of biofortified cowpea and sweet potato: Bioavailability of iron and interaction with vitamin A in vivo and in vitro.

The objective of this study was to evaluate the interaction of pro-vitamin A-rich sweet potato on iron bioavailability of biofortified cowpeas, using in vitro Caco-2 cells and in vivo depletion-repletion rat model. Mixtures of conventional rice with cultivars of iron-biofortified (Aracê, Xiquexique, and Tumucumaque) or conventional (Guariba) cowpeas with or without sweet potato biofortified with pro-vitamin A carotenoids were evaluated. The ratio of ferritin/total protein in Caco-2 cells was used as the index of cellular Fe uptake in the in vitro assay. The animal study evaluated the hemoglobin gain, the relative biological value, and the gene expression of transferrin and ferritin proteins by reverse transcription polymerase chain reaction. In the in vitro study, Xiquexique cowpea presented higher bioavailability of iron in the absence of sweet potato, and no difference was observed between the other cultivars of cowpea with and without sweet potato. The in vivo bioavailability (relative biological value of hemoglobin regeneration efficiency) differed statistically only between Guariba groups added to sweet potato and Tumucumaque. Ferritin mRNA expression did not differ between the test and control (ferrous sulfate) groups. Regarding the transferrin mRNA expression, there was a difference between the test and control groups except for the Xiquexique group. The association of rice and beans with sweet potato rich in carotenoids favored the gene expression of proteins involved in the iron metabolism, as well as its bioavailability, corroborating beneficial effects of this mixture. Xiquexique cowpea was shown to be the most promising compared to the other cultivars, exhibiting higher iron content in the digestible fraction, better in vitro bioavailability of iron, and transferrin gene expression. PRACTICAL APPLICATION: Data from the study indicated greater in vitro bioavailability of iron for Xiquexique cowpea and sweet potato mixtures, in addition to the greater regeneration efficiency of hemoglobin in vivo as the bioavailability of iron among biofortified beans, highlighting the promising benefits of biofortification.

Bioaccessibility and bioavailability of iron in biofortified germinated cowpea.

BACKGROUND: Cowpea (Vigna unguiculata L. Walph) is predominantly consumed in the North and Northeast regions of Brazil, and its biofortification with iron seeks to reduce the high prevalence of iron deficiency anemia in these regions. It is commonly eaten cooked; however, in the germinated form, it can improve nutritional quality by reducing the antinutritional factors and consequently improving the bioavailability of elements. The present study aimed to determine the physico-chemical characteristics, bioaccessibility and bioavailability of iron in biofortified germinated cowpea. RESULTS: There was no statistical difference between the germinated and cooked beans with regard to centesimal composition. Germinated beans had phytates and tannins similar to cooked beans. The phytate-iron molar ratio for all groups did not present a statistical difference (cooking 3.58 and 3.41; germinated 3.94 and 3.51), nor did the parameters evaluating in vivo iron bioavailability. Total phenolics was higher in the germinated group (cooking 0.56 and 0.64; Germinated 2.05 and 2.45 mg gallic acid kg-1 ). In vitro bioaccessibility of iron of germinated beans presented higher values (P ≤ 0.05) compared to cooked beans. There was higher expression of divalent metal transporter-1 in biofortified and germinated beans. CONCLUSION: The iron bioavailability from the biofortified and germinated beans was comparable to ferrous sulfate. Germination can be considered as an alternative and efficient method for consuming cowpea, presenting good iron bioaccessibility and bioavailability. © 2019 Society of Chemical Industry.

Evaluation of iron and zinc bioavailability of beans targeted for biofortification using in vitro and in vivo models and their effect on the nutritional status of preschool children.

BACKGROUND: Biofortified beans have been produced with higher nutrient concentrations. The objective was to evaluate the in vitro and in vivo iron and zinc bioavailability of common beans Pontal (PO), targeted for biofortification, compared with conventional Perola (PE) and their effects on the iron and zinc nutritional status of preschool children. RESULTS: In Caco-2 cells, PO and PE beans did not show differences in ferritin (PO, 13.1 ± 1.4; PE, 13.6 ± 1.4 ng mg(-1) protein) or zinc uptake (PO, 15.9 ± 1.5; PE, 15.5 ± 3.5 µmol mg(-1) protein). In the rat, PO and PE beans presented high iron bioavailability (PO, 109.6 ± 29.5; PE, 110.7 ± 13.9%). In preschool children, no changes were observed in iron and zinc nutritional status comparing before and after PO consumption (ferritin, 41.2 ± 23.2 and 28.9 ± 40.4 µg L(-1) ; hemoglobin, 13.7 ± 2.2 and 13.1 ± 3.2 g dL(-1) ; plasma zinc, 119.2 ± 24.5 and 133.9 ± 57.7 µg dL(-1) ; erythrocyte zinc, 53.5 ± 13.8 and 59.4 ± 17.1 µg g(-1) hemoglobin). CONCLUSION: Iron and zinc bioavailability in PO and PE beans was not statistically different using either cell culture, animal or human models. Efforts should focus on increasing mineral bioavailability of beans targeted for biofortification.

Estado nutricional relativo ao ferro, zinco e vitamina A de pré-escolares inseridos em um programa de educação alimentar e nutricional / Nutritional status relative to iron, zinc and vitamin A to preschool children enrolled in a program of food and nutrition education

O objetivo deste trabalho foi avaliar o estado nutricional de ferro, zinco e vitamina A de pré-escolares inseridos em um programa de educação alimentar e nutricional. Foi realizado um programa de educação alimentar e nutricional que consistiu de 6 intervenções com 54 crianças de 2 a 6 anos de idade, pais e funcionários de creches de tempo integral. Parâmetros bioquímicos (hemoglobina, ferritina, ferro sérico, zinco plasmático e eritrocitário e retinol plasmático), antropométricos (E/I, P/I, P/E e IMC/I) e dietéticos foram avaliados após 6 meses de intervenção. A maioria das crianças apresentou adequação nos índices E/I, P/I e P/E (99%, 92% e 66%, respectivamente). Segundo o IMC/I, 73% estavam eutróficos, 16% apresentaram risco de sobrepeso, 5% sobrepeso e 6% obesos. A prevalência da deficiência de anemia reduziu de 25% para 11%, a adequação do zinco plasmático aumentou de 16% para 56%, enquanto os níveis marginais de vitamina A aumentaram de 5% para 39%. Não houve mudanças nos parâmetros antropométricos e observou-se maior frequência de consumo de alimentos fontes de ferro, zinco e vitamina A. As ações de educação nutricional contribuíram para a redução da deficiência de minerais, coexistente com o excesso de peso. Intervenções em longo prazo são necessárias para a formação de hábitos alimentares saudáveis, controle do peso e redução de carências de micronutrientes.

Iron bioavailability in Wistar rats fed with fortified rice by Ultra Rice technology with or without addition of yacon flour (Smallanthus sonchifolius).

This study aimed to evaluate iron (Fe) bioavailability in Wistar rats fed with rice fortified with micronized ferric pyrophosphate (FP) by Ultra Rice (UR) technology with or without addition of yacon flour as a source of 7.5% of fructooligosaccharides (FOS). Diets were supplied with 12 mg iron/kg from the following sources: ferrous sulfate (FS - control diet), fortified rice with micronized ferric pyrophosphate (Ultra Rice) (UR diet), ferrous sulfate + yacon flour (FS + Y diet) or Ultra Rice + yacon flour (UR + Y diet). Blood samples were collected at the end of depletion and repletion stages for determination of hemoglobin concentration and calculation of the relative biological value (RBV). Also, the content of short chain fatty acids (SCFA) (acetic, propionic and butyric acids) from animals' stools and caecum weight were determined. The UR diet showed high iron bioavailability (RBV = 84.7%). However, the addition of yacon flour in the diet containing fortified rice (UR + Y diet) decreased RBV (63.1%) significantly below the other three groups (p < 0.05). Groups that received yacon flour showed higher acetic acid values compared to those who did not. In conclusion, fortified UR with micronized ferric pyrophosphate showed high iron bioavailability but the addition of yacon flour at 7.5% FOS reduced iron bioavailability despite increased caecum weight and SCFA concentration.

Ácido ascórbico, carotenoides, fenólicos totais e atividade antioxidante em sucos industrializados e comercializados em diferentes embalagens / Ascorbic acid, carotenoids, total phenolics and antioxidant activity in industrialized juices sold in different packaging

Objetivou-se determinar o teor de ácido ascórbico (AA), carotenoides, fenólicos totais e atividade antioxidante em sucos de frutas comercializados em diferentes embalagens. Foram avaliados sucos industrializados dos sabores goiaba e uva de duas marcas (marca A: embalagem plástica e tetrapak; marca B: embalagem em lata, vidro e tetrapak). Os teores de AA e carotenoides foram determinados por cromatografia líquida de alta eficiência (CLAE). A atividade antioxidante foi avaliada pelo teste de DPPH e fenólicos totais foram determinados utilizando o reagente de Folin-Ciocalteau. O suco de goiaba da marca A em embalagem tetrapak apresentou maiores teores de licopeno (2,01 ± 1,61 mg/100 mL), enquanto o suco da marca B apresentou maiores teores de AA (22,1 ± 2,0 mg/100 mL) e β-caroteno (4,09 ± 0,54 mg/100 mL). Para ambos os sabores, os sucos da marca B obtiveram os maiores valores de atividade antioxidante e de fenólicos totais, sendo que para o sabor goiaba os maiores valores foram encontrados em embalagem de vidro, enquanto que para o sabor uva obtiveram-se maiores valores em embalagem tetrapak. Observou-se que diferentes marcas de sucos apresentaram diferentes conteúdos dos componentes avaliados e que a embalagem tem grande influencia no valor nutricional dos sucos, sendo a embalagem tetrapak a que apresentou os melhores resultados.

Ácido ascórbico, carotenoides, fenólicos totais e atividade antioxidante em sucos industrializados e comercializados em diferentes embalagens / Ascorbic acid, carotenoids, total phenolics and antioxidant activity in industrialized juices sold in different packaging

Objetivou-se determinar o teor de ácido ascórbico (AA), carotenoides, fenólicos totais e atividade antioxidante em sucos de frutas comercializados em diferentes embalagens. Foram avaliados sucos industrializados dos sabores goiaba e uva de duas marcas (marca A: embalagem plástica e tetrapak; marca B: embalagem em lata, vidro e tetrapak). Os teores de AA e carotenoides foram determinados por cromatografia líquida de alta eficiência (CLAE). A atividade antioxidante foi avaliada pelo teste de DPPH e fenólicos totais foram determinados utilizando o reagente de Folin-Ciocalteau. O suco de goiaba da marca A em embalagem tetrapak apresentou maiores teores de licopeno (2,01 ± 1,61 mg/100 mL), enquanto o suco da marca B apresentou maiores teores de AA (22,1 ± 2,0 mg/100 mL) e β-caroteno (4,09 ± 0,54 mg/100 mL). Para ambos os sabores, os sucos da marca B obtiveram os maiores valores de atividade antioxidante e de fenólicos totais, sendo que para o sabor goiaba os maiores valores foram encontrados em embalagem de vidro, enquanto que para o sabor uva obtiveram-se maiores valores em embalagem tetrapak. Observou-se que diferentes marcas de sucos apresentaram diferentes conteúdos dos componentes avaliados e que a embalagem tem grande influencia no valor nutricional dos sucos, sendo a embalagem tetrapak a que apresentou os melhores resultados.(AU)

We armed to determine the content of ascorbic acid (AA), carotenoids, total phenolics and antioxidant activity in fruit juices sold in different packaging. We evaluated industrialized juices of guava and grape flavors of two hands (brand A: tetrapak and plastic packaging, brand B: tin, glass and tetrapak.) The levels of AA and carotenoids were determined by high performance liquid chromatography. (HPLC). The antioxidant activity was evaluated by DPPH packaging showed higher levels of lycopene (2.01 + 1.61mg/100mL). For both flavors juice of brand B-had the highest valuers of antioxidant activity and phenolic compounds, and for the guava flavor, the highest values were found in glass packaging while for the grape flavor, we obrained higher values on tetrapack packaging. It was observed that different brands had different contents of the components evaluated and that the packaging has great influence on the nutritional value of juice, with the tretapack packaging showing the best result.(AU)